Question
You are working on a customer churn analysis project.
Your objective is to predict which customers are likely to leave the service in the next quarter. Which of the following is the most appropriate metric to track for this analysis?Solution
The Churn Rate is the most relevant metric for analyzing customer retention and predicting customer churn. It measures the percentage of customers who leave your service during a given period. By analyzing churn rate patterns, you can identify the factors contributing to customer attrition and develop strategies to mitigate this loss. For predicting churn, focusing on customers who are likely to leave based on historical data and behavior is essential, making churn rate the most direct measure of customer retention. Why Other Options Are Wrong : A) Incorrect : Customer Lifetime Value (CLV) is important for understanding the long-term value of customers but does not directly measure churn or predict which customers will leave. C) Incorrect : The Net Promoter Score (NPS) measures customer satisfaction and loyalty but does not directly indicate which customers are likely to churn in the near future. D) Incorrect : Customer Acquisition Cost (CAC) tracks how much it costs to acquire a new customer, not the rate at which existing customers leave the service. E) Incorrect : Average Revenue Per User (ARPU) is useful for revenue analysis but does not provide direct insights into customer churn behavior.
Combination of two or more than that methods for synergistic preservation is called
Yellow colourin egg yolk is due to which of the following
a.   Carotene pigment
b.   Xanthophyll’s pigment
c.  �...
In curd fermentation the chief carbohydrate in milk converts to ______.
Commodities should be packed and sold in specific quantities as per which schedule?
Potable water should be tested as per which standard?
Natural vinegar is produced from alcohol by:
The thermal conductivity of food is influenced by
Grinding and mixing of foods such as sausage and hamburger:
Which method used to preserves food by slowing down the growth and reproduction of microorganisms.
Heat required to change the state of commodity is known as
a)Â Â Â Â Â Â Specific heat
b)Â Â Â Â Â Latent heat
c)    �...