Mystery Shopper

nature of the research approach calls for a means of data collection and analysis of findings

In response to the question set, I will go into detail of the study, consisting of the background, main hypotheses, as well the aims, procedure and results gathered from the study; explaining the four research methods chosen to investigate,

Have you ever tried listening to everything going on at the same time at a fast food restaurant during the lunch time rush hour? Well, I did and I am going to share the results of my whirlwind encounter last week. Within my observation, I will go over the layout of the establishment in which my observation was conducted, as well as who came to the establishment, the conversations and the interactions that took place. I hope you enjoy my observation and respect my findings from this visit.

Method: The type of article would be an empirical study. The purpose of the study was to examine

The consumer behaviour that I have selected is “choosing a restaurant for a special occasion”. In this case, I would like to choose a restaurant to celebrate my boyfriend’s 24th birthday. The ideal restaurant should be brand new; the environment should be romantic and comfortable. The food needs to be delicious and delicate. I hope to find a romantic western style restaurant which with beautiful night views. Red wines

1. Describe the context (why it was done, the general interest and what the researchers wanted to find out) of the research and research question (what is the hypothesis). /10

The objectives and scopes of the research are also defined. This chapter also describes the methodology to carry out and accomplish the objectives.

a) What are the main reasons why the authors decided to conduct this study? How did they justify what they did?

The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to

It has come to my attention that the staff at Boomer’s Country Kitchen needs to improve its customer service and revamp the training of current and future employees. To resolve this problem Boomer’s Country Kitchen executives and managers have reached out to professionals who can implement better training programs and hiring procedures. Included in the training will be an assembly on presentation value, table aesthetics, sensory perceptions, hygiene purity, and vehicle convenience, which will enhance Boomer’s Country Kitchens status as a casual dining restaurant (Lee, 2016). There is a statistically significant relationship between the service factors and the satisfaction of the customers (Lee, 2016). With the addition of those presentations

A research is valid to the world when a number of key concepts are used in the research design. The document must be organized and planned according to the criteria used in the field. Some important concepts to know include: validity, variable, operationalization, sample, measurement, measurement error, causation, plausible rival explanations, hypothesis, reliability, and unit of analysis. The researcher must learn how to apply each key concept in an effort to make the research study valuable. These concepts will be reviewed individually to be able to understand how to apply them when writing a research paper.

The observation took place at restaurant located in Northern Colorado. The environment included a bar, tables and chairs, and hostess a stand. The restaurant utilized an open design. The environment was dark with light lighting. The restaurant was busy, and there was little room to move around. The bar is designed to facilitate conversation. The restaurant is designed for people to sit and enjoy a meal. The restaurant was loud, which can make it difficult for conversation. The restaurant lacked ample space for waiting or sitting. There were three hostess on duty, all using I-pads to take reservations. The approximate wait time at the restaurant was 90 minutes, as such there was little space for those waiting for a table. The bar was at maximum capacity, with all of the seats being filled.

The main idea of the research was built upon a general insight that was gathered by reviewing a number relevant literature and research papers. Therefore the perspective of the research was an objective view, instead of subjective view, which was built on a personal

The research has been done with carefulness , scrupulousness and the degree of exactitude in research investigation and It must fulfill the following conditions :

It is important to mention at this stage that a research study presented by a researcher may not give complete information about the selected topic. There can be certain limitations of methodology and the new researchers may criticise it for being incomplete. As research is a circular process in which ideas can be added and extracted by researchers anytime, the application of the presented ideas by one researcher are tested and verified.