Murano Restaurant Improvement Project

This assignment analyzes customer feedback and proposes improvements for Murano restaurant. It involves conducting a SWOT analysis, identifying areas for service enhancement, designing a marketing plan, and developing a project implementation timeline. Financial analysis using NPV and IRR is also included to assess the project's profitability.

BUSINESS DECISION
MAKING

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Data collection plan...............................................................................................................1
1.2 Survey methods and sampling framework............................................................................2
1.3 Questionnaire for data collection..........................................................................................3
TASK 2............................................................................................................................................5
2.1 Estimation on collected data.................................................................................................5
2.2 Data estimations on conducting survey.................................................................................6
2.3 Dispersion of collected data..................................................................................................8
2.4 Quartiles and correlation of collected data............................................................................9
TASK 3..........................................................................................................................................10
3.1 Graphical presentation on conducting survey.....................................................................10
3.2 Trend line method for forecasting on further business operations......................................15
3.3 Power point presentation of collected data.........................................................................16
3.4 Business report....................................................................................................................16
TASK 4..........................................................................................................................................17
4.1 Information processing tools...............................................................................................17
4.2 Project plan..........................................................................................................................18
4.3 Financial/investment appraisal techniques for decision making.........................................20
CONCLUSION..............................................................................................................................22
REFERENCES..............................................................................................................................23

INDEX OF TABLES
Table 1: Data collection plan for Murano restaurant.......................................................................1

ILLUSTRATION INDEX
Illustration 1: Formula used to calculate mean value......................................................................6
Illustration 2: Formula used for odd number of respondents...........................................................6
Illustration 3: Formula used for evaluating SD................................................................................9
Illustration 4: Age group of respondents.......................................................................................11
Illustration 5: Satisfaction level of respondents with Murano restaurant.....................................12
Illustration 6: The most attracted service of Murano restaurant....................................................13
Illustration 7: Food dish attracted at most......................................................................................14
Illustration 8: Service required to be improved.............................................................................15
Illustration 9: Trend line for forecasting on further implementation.............................................16
Illustration 10: Project plan............................................................................................................18
Illustration 11: Gantt chart.............................................................................................................19
Illustration 12: Network diagram...................................................................................................19
Illustration 13: Time schedule of the project.................................................................................20
Illustration 14: Formula used for calculating NPV........................................................................21
Illustration 15: NPV ......................................................................................................................21
Illustration 16: IRR........................................................................................................................22

INTRODUCTION
Decision making is an essential for creating planning and forecasting regarding further
business implementations. It is appropriate for managing entire business operations and
improving quality services at higher level. Present report is based on understanding data
collection and decision making tools for Murano restaurant which is going to setting up its new
entity in London. It provides food services and accommodation to a million people worldwide. In
this regard, data collection and storage tools as of gathering information and effective decision
making is to be discussed. Likewise, information and communication technology (ICT) for data
processing and decision making will be introduced. However, significance of business decision
making can be understood for establishing new entity of the restaurant in this report.
TASK 1
1.1 Data collection plan
Decision makers of Murano restaurant are planning for setting up its new business entity
in London as of increasing its profitability and goodwill in market. For this purpose, it is required
to analyse restaurant's actual business and market position on which appropriate decisions can be
made (Craft, 2013). However, data collection is done through primary and secondary methods by
which different ideas are generated for planning and further decision making.
In primary data collection method, researcher conducts survey, face to face interviews
and direct survey etc. In accordance to this, actual business and market position of the entity is
recognised for making favourable decisions (García and Conde, 2014). However, for this
research, investigator is to collect data through analysing 50 randomly customers' views on food
services of Murano in terms of conducting survey.
However, under secondary data collection method, investigator gathers information by
using ready materials such as; reading articles in books and magazines, social networking sites
and so on (Ginevičius and Podviezko, 2013). Therefore, knowledge can be enhanced regarding
the research topic. For research on identifying market position of the restaurant, following data
collection plan is to be implemented as:
Table 1: Data collection plan for Murano restaurant
Aim Identifying customers' attitude and interest towards food
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services and accommodation of Murano restaurant for decision
making regarding establishing its new entity in London.
Place Murano restaurant
Research method Primary data collection
Survey with Conducting survey with 50 customers of the entity
Sampling method Random sampling
Estimated cost to be incurred 500-600
Time frame 1-2 weeks
Workers involved in research
method
Researcher, manager, decision makers.
1.2 Survey methods and sampling framework
Survey methods:
Survey is a process of data collection by which actual business and market position of the
entity is recognised. Including this, variety of ideas are generated for further implementations
and planning to improve business' performance. Besides this, it is helpful for appropriate
investment on business operations and increasing its quality at higher level (Gu and et.al., 2013).
However, it is done through asking questions to respondents directly, face to face interviews,
online survey and so on. In this regard, survey is effective for improving business' performance
and appropriate decision making in the future time. For research on analysing business and
market position of Murano restaurant, researcher is going to conduct survey with people
regarding their taste, food qualities and so on. Therefore, appropriate decision can make to set up
its new entity.
Sampling frameworks:
2

Sampling is a technique of selecting respondents for organising survey and identifying
respondents' views on services provided by entity (Hill and et.al., 2013). It is of several kinds,
some essential can be understood as: Systematic sampling: Under this sampling method, respondents are selected
systematically as in sequence (Malik, Awais and Khursheed, 2016). For example;
choosing them continuously, 1st or 2nd alternate number of respondents etc. Random sampling: According to this sampling method, respondents are selected
randomly. However, for analysing customers' choice, taste and preferences regarding
food qualities and accommodation of Murano restaurant, researcher will use this
sampling framework (Marshall and et.al., 2016). In this regard, he is to choose 50
customers randomly by which different ideas can be identified for improving its business
performance and expansion effectively.
 Cluster sampling: Cluster refers as group which is for analysing entire group's interest on
business performance of the entity. It is time consuming and effective for survey and
analysing group members' interest towards goods and services on large scale.
1.3 Questionnaire for data collection
Questionnaire is made up questions' list in relation to asking questions with selected
respondents regarding food services and accommodation of Murano restaurant (Moonen and
et.al., 2013). However, researcher prepares this questionnaire for data collection can be identified
as follows:
QUESTIONNAIRE
(MURANO RESTAURANT)
Name:
Age:
Q.1 From which of the following age group, you are belonged to?
 12-20
 21-28
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 29-40
 Above 40
Q.2 Are you satisfied with food services of Murano restaurant?
 Satisfied
 Highly satisfied
 Dissatisfied
 Highly dissatisfied
Q.3 How frequently do you visit the restaurant?
 Once in a week
 Once in two weeks
 Monthly
 In 3-4 months
 Yearly
 Rare
Q.4 Which of the following service of Murano attracted you at most?
 Food quality
 Accommodation
 Customer dealing
Q.5 Comment your opinion on cost incurred for providing food and its other services?
 Expensive
 Normal
 Cheap
Q.6 Which is your attracted food dish here?
 Chinese
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 Mexican
 Italian
 Others
Q.7 How is online delivery of food provided by Murano restaurant?
 Effective
 Satisfied
 Dissatisfied
Q.8 In your opinion, which of the following service of restaurant is required to be improved?
 Food services
 Accommodation
 Customer dealing
 Online delivery of food
Q.9 Forecast on restaurant's market position across UK.
 Developing
 Neutral
 Decreasing
Recommend any suggestion of the restaurant's services.......
TASK 2
2.1 Estimation on collected data
Data estimation is an approach for estimating collected data through mean, median and
mode (Noguera and Pert, 2015). However, different ideas are generated for further
implementations and improving its efficiency. In this regard, tools for data estimation are to be
understood as:
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 Mean: It is an average of collected data which is easy and convenient for estimation and
decision making for the future years. For evaluating mean, following formula is used as:
Illustration 1:
Formula used to
calculate mean
value
 Median: It is evaluated as mid value of the overall collected data for decision making.
However, respond gained at mid pointy is basis of gathered information and further
implementation for business operations (Ruff and Pert, 2013). In this regard, formula
used for calculating median is as below:
For even number of respondents:
Median= (n/2) th term
For odd number of respondents:
Illustration 2: Formula used for odd number of respondents
 Mode: For evaluating mode of the collected data, gained responds frequently and at the
highest level is considered. On behalf of calculating this mode value, further decisions
are made for the entity's effectiveness.
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2.2 Data estimations on conducting survey
On estimation on collected data as respondents' views on Murano restaurant's services,
researcher is to ask them for ranking (Sutherland and Holstead, 2014). In this regard, customers
ranked differently on food services, accommodation and other facilities of the entity. However,
50 respondents are selected randomly for asking questions and estimating on average as
mentioned below:
1) Satisfaction with services of Murano restaurant
Mean 1.38
Median 1
Mode 1
It is identified that on average 1.38 is evaluated as of mean on satisfaction level of
respondents on services provided by Murano restaurant. Including this, it is also evaluated that
most of them give 1st order tank on their satisfaction with the services. On this basis, it is
evaluated that customers are satisfied and their interest towards its services can be maintained
and increased at higher level.
2) Respondents' views on food services
Mean 1.3
Median 1
Mode 1
On average, 1.3 estimation is identified on food services of the Murano restaurant.
Likewise, median and mode value is similar of 1st order ranking on variety of food and quality in
wide range. Therefore, customers' attraction towards food quality and variety of dishes can be
maintained efficiently.
3) Accommodation services of the entity
Mean 1.34
7

Median 1
Mode 1
For evaluating estimation of collected data as of satisfaction level of respondents with
accommodation of Murano restaurant. However, most of them respond positively and of 1st order
on this service. In this regard, it is evaluated that respondents are satisfied with accommodation
services of the entity which can be maintained in the future time as well.
4) Views on customer dealing of the restaurant
Mean 1.4
Median 1
Mode 1
It is estimated that customers are satisfied with staff members of the restaurant as give 1st
order rank on dealing with them and meeting their expectations. Including this, it is also
identified that entity emphasis on maintaining public relations with them also provide advertises
regarding creating innovations in its services.
5) Online delivery of food of the entity
Mean 1.58
Median 2
Mode 2
On average, customers are not so satisfied with online delivery of food. As they express
that it takes much time in getting parcel. In this regard, they give 2nd order ranking on online
delivery of food of the restaurant required to be work upon in the future time.
2.3 Dispersion of collected data
It is effective for estimating differences between actual and standard values. However,
dispersion includes standard deviation and variance analysis by which appropriate decision can
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make for Murano restaurant (Uechi and et.al., 2015). In accordance to this, dispersion values in
terms of SD and variance analysis can be understood as:
Standard deviation: It is comparison of actual collected data with standard value in
context to respondents' views on restaurant's services (Morris and Shin, 2016). In this regard,
following formula is used for calculating SD as:
Illustration 3: Formula used for
evaluating SD
Variance analysis: It is square value of the standard analysis suitable for comparing
actual and estimated performance. However, SD and variance analysis in terms of customers'
respond on services of Murano restaurant can be identified as:
Variance SD
Satisfaction 0.2401 0.49
Food 0.2116 0.46
Accommodation 0.2209 0.47
Customer dealing 0.2401 0.49
Online dealing 0.2401 0.49
It is interpreted that different values are obtained on satisfaction level of respondents in
various contexts as; food services, accommodation, customer dealing and online delivery of
food. However, on average, there is less SD is evaluated for food services in comparison to other
services of the restaurant.
2.4 Quartiles and correlation of collected data
Quartile is an approach of segmenting entire collected data into segments at the rate of
25%, 50% and 75% represented by Q1, Q2 and Q3 respectively (García and Conde, 2014).
9

However, ranking given by respondents on services of Murano restaurant differently can be
identified as:
Q1 Q2 Q3
Satisfaction 1 1 2
Food 1 1 2
Accommodation 1 1 2
Customer dealing 1 1 2
Online delivery 1 2 2
It is analysed that collected data at 25% of the collected data, 1st order rank is identified.
As in the starting number of analysing customers' views, 1st rank is identified for all services of
the restaurant. While, at segmentation of 75%, 2nd order rank is obtained at most.
Correlation: It is to present relationship between two factors of the collected data for
example; revenue and profit, expenditures and revenue and so on (Marshall and et.al., 2016).
However, an ideal correlation between two aspects is considered as 1. In this data collection,
relation between accommodation and customer dealing services of Murano restaurant is
evaluated as 0.03. It is normal and influences on entity's environment as well performance.
TASK 3
3.1 Graphical presentation on conducting survey
1) Age group of respondents
12 to 20 10
21-28 20
29-40 15
Above 40 5
Total number of respondents 50
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Interpretation: At first, researcher asks about age group of respondent for conducting
survey and analysing their views on the services provided by Murano restaurant. It is evaluated
that 20 out of 50 respondents belonged to age group of 21 to 28. However, recent trend in
restaurant's services as well innovative ideas are further implementations can be identified at
maximum level.
2) Satisfaction of respondents with Murano restaurant's services
Satisfied 30
Highly satisfied 10
Dissatisfied 7
Highly dissatisfied 3
Total number of respondents 50
11
12 to 20 21-28 29-40 Above 40
0
2
4
6
8
10
12
14
16
18
20
Column C
Illustration 4: Age group of respondents

Interpretation: In this research, investigator asks about satisfaction level of respondents
with Murano restaurant's services. In this regard, it is analysed that 30 out of 50 are satisfied with
it which demonstrate good market position and customers' loyalty towards it. However, this
value and business performance of the entity can be maintained and improved at higher level.
3) The most attracted service of the entity
Food quality 25
Accommodation 10
Customer dealing 15
Total number of respondents 50
12
Satisfied
Highly satisfied
Dissatisfied
Highly dissatisfied
0 5 10 15 20 25 30 35
Column C
Illustration 5: Satisfaction level of respondents with Murano restaurant

Interpretation: According to this research, respondents' attraction with services of the
Murano restaurant. It is presented by bie graph where blue colour represents food services,
yellow for customer dealing and orange presents accommodation of the entity. In this regard, it is
analysed that 50% respondents are satisfied with variety of food and their quality which can be
maintained for the further years as well.
4) Food dish which attracted people at most
Chinese 20
Mexican 15
Italian 8
Others 7
Total number of respondents 50
13
25
10
15
Food quality
Accommodation
Customer dealing
Illustration 6: The most attracted service of Murano restaurant

Interpretation: It is recognised that 20 out of the overall number of respondents are
attracted towards Chinese dishes of the restaurant. It influences profitability and goodwill of the
Murano restaurant at higher level.
5) Service required to be improved
Food services 5
Accommodation 15
Customer dealing 10
Online delivery of food 20
Total number of respondents 50
14
Chinese Mexican Italian Others
0
2
4
6
8
10
12
14
16
18
20
Column C
Illustration 7: Food dish attracted at most

Interpretation: It is critical evaluation on services of Murano restaurant in terms of its
food, accommodation, customer dealing and online delivery. However, services required to be
improved is identified in bie graph where, orange colour represents number of respondents who
recommend for accommodation, blue for food services, green towards online delivery and
yellow for customer dealing. It is evaluated that organisation should work for implementing its
online delivery of food for maintaining balance and enhancing quality services at higher level.
3.2 Trend line method for forecasting on further business operations
Trend line is a method for forecasting on further business operations in context to
analysing its actual performance (Uechi and et.al., 2015). Accordingly, variety of ideas are
generated for managing entire business operations and improving its efficiency in the future
time. In this regard, incurred expenditures and gained revenue for Murano restaurant can be
identified as:
Year Expenses Revenue
2012 2000 3500
2013 3000 5000
15
5
15
10
20
Food services
Accommodation
Customer dealing
Online delivery of food
Illustration 8: Service required to be improved

2014 4000 7000
2015 6000 9000
2016 8000 12000
Interpretation: It is interpretation of business performance of Murano restaurant from
2012 to 2016 in respect of incurred expenditures and gained sales revenue. However, it is
recognised that in respect of incurring expenses, entity got appropriate revenue which is
effective. On analysis this graph, it is analysed that there is constant growth in business
operations of the restaurant for providing food and accommodation to its customers. Therefore, it
is forecast that this value position can be increased at higher level in the upcoming time as well.
3.3 Power point presentation of collected data
Enclosed in attached ppt.
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1 2 3 4 5
0
2000
4000
6000
8000
10000
12000
14000
Column C
Column D
Illustration 9: Trend line for forecasting on further implementation

3.4 Business report
BUSINESS REPORT
(MURANO RESTAURANT)
To: General Manager
From: Analyst of the restaurant
Subject: To analyse business performance of the restaurant for decision making regarding
establishing its new entity in London.
As there is planning created for setting up new entity of Murano restaurant in London.
For this purpose, survey is conducted with 50 customers of the entity as analysing their views
on food and accommodation services of the entity (Salama and Collins, 2013). However, it is
analysed that respondents are attracted towards its services at services effectively which shows
its effective performance. In this regard, actual business and market position of the restaurant is
evaluated as good which can be maintained and improved at higher level. However,
respondents express their view that variety of food and quality in its services attract them at
most. On critical evaluation, it is evaluated that its online delivery services for food is required
to be improved in the future time. Overall, on the basis of analysing its actual business
performance, it is to suggested that entity should work for setting up its new restaurant in
London.
TASK 4
4.1 Information processing tools
Information processing is a process of exchanging data and further decision making on
this basis. In accordance to this, different ICT tools and software are used by different level of
managers can be identified as: Decision support system (DSS): It is userd by decision maker and top level managers of
the entity as; CEO, COO, Managing director of the company and so on (Ruff and Pert,
2013). In this process, they share information through email, company's portal etc.
17

Therefore, decisions are made reagrding new crerations in business operations as well
improving its efficiency at higher level. Management Information System (MIS): This information system software is used by
middle level employer as; manager of functional departments. These managers work as
taking suggestions form upper level managers and giving guidance to lower level
employees of the entity.
 Transaction processing system (TPS): This information system is used by lower level
employees who work under higher authorities (Noguera and Pert, 2015). However, they
collect information through notice board and contribute in achieving entity's goals.
Apart from this, information and communication tools used as; storing data on Microsoft office
as; word, excel, power point etc. It is time consuming and easy to get information and further
decision making on it for entity's effectiveness.
4.2 Project plan
Project plan is effective for preparing planning and strategies systematically to
accomplish tasks. It includes several factors to be considered for project plan as; cost incurred in
it, time consumed, workers involved in project and so on (Malik, Awais and Khursheed, 2016).
However, for the current project, following plan is prepared as:
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Illustration 10: Project plan
Gantt chart: It is project plan tool which demonstrates time of starting activities and end
for project (Malik, Awais and Khursheed, 2016). In this regard, all activities and tasks are
presented systematically for starting up to closer of the project. Gantt chart for the current project
is to be presented as:
Illustration 11: Gantt chart
19

Network diagram: It is for presenting connection of all project activities with each other.
In accordance to this, all tasks are demonstrated step by step to meet goals. Network diagram for
the project is to identified as:
Illustration 12: Network diagram
Time schedule:
Illustration 13: Time schedule of the project
4.3 Financial/investment appraisal techniques for decision making
It is capital budgeting and investment appraisal tool for decision making on further
business operations (Marshall and et.al., 2016). In this regard, different techniques are used such
as; Net present value, pay back period, average rate of return etc. However, for the current
decision making, NPV and IRR for the investment are to be evaluated as:
20

NPV: It is investment appraisal technique which demonstrates present value and further
appropriate decision is made on this basis (Business Decision Making, 2016). In this regard,
NPV is calculated by using formula as:
Illustration 14: Formula used for calculating
NPV
However, NPV is calculated as:
21

Interpretation: On calculating NPV, negative value is obtained which shows
unfavourable for the entity. According to this, estimation investment should not be incurred in
terms of organisation's effectiveness.
IRR: It stands for internal rate of return as for estimating return on investment for the
project and improving business operations of the entity (Moonen and et.al., 2013). However,
estimation is created appropriately for the entity can be evaluated as:
Interpretation: According to this investment appraisal technique, it is evaluated that
investment will be in favour for the entity as return of 9.94%.
22
Illustration 15: NPV
Illustration 16: IRR

CONCLUSION
It is concluded that decision making is crucial for improving business performance and
enhancing goodwill of the entity at higher level. In this regard, different decision making tools
are identified as investment appraisal, conducting survey and so on for Murano restaurant which
is planning for setting up its new entity in London. Along with this, data collection plan
including research methods, survey and sampling has been discussed. In addition to this, project
plan tools and investment appraisal are recognised for the entity and appropriate decision
making. However, significance of decision making regarding business operations has been
understood in this assignment.
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REFERENCES
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Morris, S. and Shin, H.S., 2016. Illiquidity component of credit risk. Princeton University
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