The “studentenwerk” is responsible for the 32 university menses and cafeterias in the greater Frankfurt area. In 2018 they conducted a student survey aiming to identify students eating preferences. Based on the data they identified 5 prototypes of students with regard to eating habits.

Identify the segmentation variables used. What variables are missing? How are they relevant for the kitchen manager? Would you expect that those prototypes are equally distributed on each campus, why or why not?