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4-3. Table of descriptive statistic related to question No. 3
Question No. 3
Statistics
Question No. 3
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
373
7
3.82
4.00
4
1.043
1.087
1426
43
Chapter 5. Conclusion and Recommendations
Question No.3
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
Total
System
Total
16
4.2
4.3
4.3
17
4.5
4.6
8.8
94
24.7
25.2
34.0
136
35.8
36.5
70.5
110
28.9
29.5
100.0
373
98.2
100.0
Missing
7
1.8
380
100.0
4-3. histogram of descriptive data related to question No. 3
According to above graph, most participants selected "much" item in this question.
4.3 T-Test
One-Sample Statistics
N
Mean
Std.
Deviation
Std. Error
Mean
Q. 3
373
3.82
1.043
.054
44
Chapter 5. Conclusion and Recommendations
One-Sample Test
Test Value = 3
95% Confidence Interval of
the Difference
t
df
Sig. (2-tailed)
Mean
Difference
Lower
Upper
Q.3
15.247
372
.000
.823
.72
.93
What is the effect of physiological factors on consumption of local food (in the North of
Iran) as a tourism destination?
The level of significance in the table 4.2 shows that it is much lower than both .o5/.01 and
these shows that we can safely reject null hypothesis of the study. (t=15/24, df =375, P<0.05)
According to this finding, the observed mean is above the theoretical means; the individuals
are likely to taste the food other than their own local food. (µ=3/82)
4-4. 1 Table of descriptive data related to question No.4 "Authenticity" item.
Question No.4- 4. 1
Statistics
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
329
51
2.37
2.00
1
1.547
2.392
779
45
Chapter 5. Conclusion and Recommendations
Question No.4-4. 1
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
125
32.9
38.0
38.0
88
23.2
26.7
64.7
53
13.9
16.1
80.9
22
5.8
6.7
87.5
21
5.5
6.4
93.9
14
3.7
4.3
98.2
6
1.6
1.8
100.0
329
86.6
100.0
Missing
51
13.4
380
100.0
4-4.1 histogram of descriptive data related to question No.4-1"Authenticity" item.
In this histogram, it is shown that how many respondents chose 'Authenticity' item as the first
to seventh item for choosing a restaurant for eating a local food.
Based on the above, the first choice has the most frequency; it means that, "authenticity" is
the most important reason for choosing a restaurant.
46
Chapter 5. Conclusion and Recommendations
4-4.2. Table of descriptive data related to question No.4 'accessibility' item.
Question No.4. 2
Statistics
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
315
65
4.21
4.00
3
1.741
3.031
1325
Question No. 4. 2
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
24
6.3
7.6
7.6
25
6.6
7.9
15.6
70
18.4
22.2
37.8
62
16.3
19.7
57.5
49
12.9
15.6
73.0
47
12.4
14.9
87.9
38
10.0
12.1
100.0
315
82.9
100.0
Missing
65
17.1
380
100.0
47
Chapter 5. Conclusion and Recommendations
4-4.2 histogram of descriptive data related to question No. 4-2 "accessibility" item.
In this histogram, it is shown that how many respondents choose 'accessibility' item as the
first to seventh item for choosing a restaurant and eating a local food.
4-4.3. Table of descriptive data related to question No.4 'Price' item.
Question No. 4-4. 3
Statistics
Question No. 4-4. 3
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
330
50
4.61
5.00
7
1.840
3.387
1522
Question No.4-4.3
48
Chapter 5. Conclusion and Recommendations
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
14
3.7
4.2
4.2
46
12.1
13.9
18.2
37
9.7
11.2
29.4
49
12.9
14.8
44.2
65
17.1
19.7
63.9
49
12.9
14.8
78.8
70
18.4
21.2
100.0
330
86.8
100.0
Missing
50
13.2
380
100.0
4-4.3 histogram of descriptive data related to question No. 4-3 "Price" item.
This histogram shows the ranking of 'Price' for choosing a restaurant and eating a local food
that participants choose.
49
Chapter 5. Conclusion and Recommendations
4-4.4. Table of descriptive data related to question No.4 'hygiene' item.
Question No. 4-4.4
Statistics
Question No.4- 4. 4
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
336
44
3.18
2.00
1
2.194
4.814
1067
Question No. 4-4.4
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
117
30.8
34.8
34.8
57
15.0
17.0
51.8
31
8.2
9.2
61.0
29
7.6
8.6
69.6
23
6.1
6.8
76.5
41
10.8
12.2
88.7
38
10.0
11.3
100.0
336
88.4
100.0
Missing
44
11.6
380
100.0
50
Chapter 5. Conclusion and Recommendations
4-4.4 histogram of descriptive data related to question No. 4-4 "hygiene"' item.
In this histogram, it is shown that how many respondents choose "hygiene" item as the first to
seventh item for choosing a restaurant and eating a local food.
4-4.5. Table of descriptive data related to question No.4 "Personal behavior" item.
Question No.4-4. 5
Statistics
Question No. 4. 5
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
337
43
3.91
4.00
3
1.815
3.293
1319
51
Chapter 5. Conclusion and Recommendations
Question No. 4-4. 5
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
34
8.9
10.1
10.1
54
14.2
16.0
26.1
62
16.3
18.4
44.5
56
14.7
16.6
61.1
48
12.6
14.2
75.4
54
14.2
16.0
91.4
29
7.6
8.6
100.0
337
88.7
100.0
Missing
43
11.3
380
100.0
4-4.5 histogram of descriptive data related to question No. 4-5 "Personal behavior" item.
In this histogram, it is shown that how many participants choose "Personal behavior" item as
the first to seventh item for choosing a restaurant and eating a local food.
52
Chapter 5. Conclusion and Recommendations
4-4.6. Table of descriptive data related to question No.4 "Food Diversity" item.
Question No. 4-4. 6
Statistics
Question No. 5. 6
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
319
61
4.09
4.00
4
1.590
2.527
1304
Question No.4-4.6
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
10
2.6
3.1
3.1
52
13.7
16.3
19.4
51
13.4
16.0
35.4
84
22.1
26.3
61.8
62
16.3
19.4
81.2
29
7.6
9.1
90.3
31
8.2
9.7
100.0
319
83.9
100.0
Missing
61
16.1
380
100.0
53
Chapter 5. Conclusion and Recommendations
4-4.6 histogram of descriptive data related to question No. 4.6 "Personne
l‟s
behavior" item.
This histogram shows the ranking of "personne
l‟s
behavior" for choosing a restaurant and
eating a local food that respondents choose.
4-4.7. Table of descriptive data related to question No.4 "Decoration" item.
Question No. 4. 7
Statistics
Question No. 4. 7
N
Valid
Missing
Mean
Median
Mode
Std.
Deviation
Variance
Sum
324
56
4.95
5.00
6
1.785
3.186
1604
54
Chapter 5. Conclusion and Recommendations
Question No. 4.7
Frequency
Percent
Valid Percent
Cumulative
Percent
Valid
1
2
3
4
5
6
7
Total
System
Total
15
3.9
4.6
4.6
24
6.3
7.4
12.0
42
11.1
13.0
25.0
30
7.9
9.3
34.3
56
14.7
17.3
51.5
84
22.1
25.9
77.5
73
19.2
22.5
100.0
324
85.3
100.0
Missing
56
14.7
380
100.0
4-4.7 histogram of descriptive data related to question No.4- 7 "Decoration" item.
In this histogram, it is shown that how many participants choose "Decoration" item as the
first to seventh item for choosing a restaurant and eating a local food.
55
Chapter 5. Conclusion and Recommendations
Question No.4 NPar Tests: Table of descriptive statistic related to 7 items of questions
No.4
Table of Freidman Test
Descriptive Statistics
N
Mean
Std. Deviation
Minimum
Maximum
Question No 4- 4.1
290
2.34
1.488
1
7
Question No 4-4.2
290
4.30
1.762
1
7
Question No 4-4.3
290
4.71
1.891
1
7
Question No 4-4.4
290
3.28
2.215
1
7
Question No 4- 4.5
290
4.10
1.842
1
7
Question No 4-4.6
290
4.18
1.617
1
7
Question No 4-4.7
290
5.07
1.726
1
7
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