Q1) The following memorandum is from the business manager of Happy Pancake House restaurants.
"Recently, butter has been replaced by margarine in Happy Pancake House restaurants throughout the southwestern United States. This change, however, has had little impact on our customers. In fact, only about 2 percent of customers have complained, indicating that an average of 98 people out of 100 are happy with the change. Furthermore, many servers have reported that a number of customers who ask for butter do not complain when they are given margarine instead. Clearly, either these customers do not distinguish butter from margarine or they use the term 'butter' to refer to either butter or margarine."
Write a response in which you discuss one or more alternative explanations that could rival the proposed explanation and explain how your explanation(s) can plausibly account for the facts presented in the argument.
A: The Happy Pancake House, after replacing the usage of butter by margarine in its dishes, finds that there is no impact on its customers. The customers have not complained about the change, according to the restaurant. But, this statement does not directly indicate the customers' opinions about the change. The statement can be argued by considering a number of factors which rely not just on the taste or choices, but also on the monetary and nutritional data.
The argument is flawed as the percentage or the average shown does not indicate on the exact number of people who complains or dislikes margarine. Following the replacement of butter, the overall number of people visiting the Happy Pancake House restaurants might have decreased. This argument can be strengthened by providing insight into the number of customers before and after the change.
In addition, the argument does not consider the cost of the dishes involving butter. Butter's cost might have risen, leaving margarine as the only alternate option in preparing the dishes. And there is also a possibility that the demand for butter in South Western United States has grown due to a decrease in output of the dairy industry. The argument fails to provide details regarding the price of the dishes. If the prices are high, then the customers would certainly agree with the usage of margarine. This flaw can be repaired by divulging details about the cost of both butter and margarine.
Moreover, the average age of the customers of the restaurant is not specified. If the customers belong to the middle age or the old age group, they are more likely to avoid butter. The argument is again flawed, as it does not specify the calorific or the nutritional value of the dishes involving butter. The visitors do not complain about the mentioned change, as they might feel that margarine may be a healthier choice when compared to the usage of butter. This flaw can be eliminated, provided the health effects pertaining to the consumption of butter and margarine are distinguished.
Clearly, the argument fails in explaining the reason behind the customers' agreement to the dish as a result of replacement of butter by margarine. It does not consider various angles which may have led to the customers' agreement and hence remain flawed.
"Recently, butter has been replaced by margarine in Happy Pancake House restaurants throughout the southwestern United States. This change, however, has had little impact on our customers. In fact, only about 2 percent of customers have complained, indicating that an average of 98 people out of 100 are happy with the change. Furthermore, many servers have reported that a number of customers who ask for butter do not complain when they are given margarine instead. Clearly, either these customers do not distinguish butter from margarine or they use the term 'butter' to refer to either butter or margarine."
Write a response in which you discuss one or more alternative explanations that could rival the proposed explanation and explain how your explanation(s) can plausibly account for the facts presented in the argument.
A: The Happy Pancake House, after replacing the usage of butter by margarine in its dishes, finds that there is no impact on its customers. The customers have not complained about the change, according to the restaurant. But, this statement does not directly indicate the customers' opinions about the change. The statement can be argued by considering a number of factors which rely not just on the taste or choices, but also on the monetary and nutritional data.
The argument is flawed as the percentage or the average shown does not indicate on the exact number of people who complains or dislikes margarine. Following the replacement of butter, the overall number of people visiting the Happy Pancake House restaurants might have decreased. This argument can be strengthened by providing insight into the number of customers before and after the change.
In addition, the argument does not consider the cost of the dishes involving butter. Butter's cost might have risen, leaving margarine as the only alternate option in preparing the dishes. And there is also a possibility that the demand for butter in South Western United States has grown due to a decrease in output of the dairy industry. The argument fails to provide details regarding the price of the dishes. If the prices are high, then the customers would certainly agree with the usage of margarine. This flaw can be repaired by divulging details about the cost of both butter and margarine.
Moreover, the average age of the customers of the restaurant is not specified. If the customers belong to the middle age or the old age group, they are more likely to avoid butter. The argument is again flawed, as it does not specify the calorific or the nutritional value of the dishes involving butter. The visitors do not complain about the mentioned change, as they might feel that margarine may be a healthier choice when compared to the usage of butter. This flaw can be eliminated, provided the health effects pertaining to the consumption of butter and margarine are distinguished.
Clearly, the argument fails in explaining the reason behind the customers' agreement to the dish as a result of replacement of butter by margarine. It does not consider various angles which may have led to the customers' agreement and hence remain flawed.
