Any organization requires information in order to carry out day-to-day activities, make decisions, and forecast and plan for the future. Statistics is a branch of mathematics that transforms data into the kind of useful information required by an organization for decision making. It is a collection of methods which can be used to summarize data, draw conclusions from the data, and make reliable forecasts about the uncertain future.
As students in the National Diploma in Food Technology, you focus on the technology associated with storing, retrieving, processing and sending information. The subject of statistics provides you with the tools that enable you to make sense of and interpret this information.
Course Learning Contents
Introduction to the statistics
Types of data
Population and sample
Sampling techniques
Data collection methods
Classification and tabulation of data
Basic statistical analysis of data (distribution, central tendency, measures of dispersion)
Presentation of data
Course Learning Outcomes:
Upon successful completion of this course module, students will be able to:
Identify population and sample
Sampling and collection of relevant data
Record, analyze and present relevant data
Practicals:
Identify variables
Organize, analyse and present given data sets
Recommended References:
B.L Agarwal, Basic Statistics; New age international (pvt) limited, 2006
Anderson, D.R., Sweeny, D.J., Williams, T.A., 2007. Statistics for Business and Economics.
http://wps.prenhall.com/bp_berenson_bbs_12/
Berensen, M., Levine D. and T Krehbiel, 2012. Basic Business Statistics: Concepts and Applications (12th Edition)
For practice questions and solutions:
Spiegel, Murray R. and Larry J Stephens, 2000. Schaum's Outlines: Statistics (3rd Edition). Tata McGraw-Hill
References for practicals:
Practicals will be based on SPSS Statistical Software or Using Ms Excel
For SPSS :
https://www.spss-tutorials.com
For Excel :
https://www.w3schools.com/excel/index.php
https://excel-practice-online.com/
https://www.excel-exercise.com/
As students in the National Diploma in Food Technology, you focus on the technology associated with storing, retrieving, processing and sending information. The subject of statistics provides you with the tools that enable you to make sense of and interpret this information.
Course Learning Contents
Introduction to the statistics
Types of data
Population and sample
Sampling techniques
Data collection methods
Classification and tabulation of data
Basic statistical analysis of data (distribution, central tendency, measures of dispersion)
Presentation of data
Course Learning Outcomes:
Upon successful completion of this course module, students will be able to:
Identify population and sample
Sampling and collection of relevant data
Record, analyze and present relevant data
Practicals:
Identify variables
Organize, analyse and present given data sets
Recommended References:
B.L Agarwal, Basic Statistics; New age international (pvt) limited, 2006
Anderson, D.R., Sweeny, D.J., Williams, T.A., 2007. Statistics for Business and Economics.
http://wps.prenhall.com/bp_berenson_bbs_12/
Berensen, M., Levine D. and T Krehbiel, 2012. Basic Business Statistics: Concepts and Applications (12th Edition)
For practice questions and solutions:
Spiegel, Murray R. and Larry J Stephens, 2000. Schaum's Outlines: Statistics (3rd Edition). Tata McGraw-Hill
References for practicals:
Practicals will be based on SPSS Statistical Software or Using Ms Excel
For SPSS :
https://www.spss-tutorials.com
For Excel :
https://www.w3schools.com/excel/index.php
https://excel-practice-online.com/
https://www.excel-exercise.com/
- Lecturer: K.P.C. GUNARATHNE
- Lecturer: teacher T004
- Lecturer: H.P.C. Wasantha Pathirana
- Course Director: Dr. Himendra Balalle