Research Methods

Running Head: RESEARCH METHODS
Research Methods
Name of the Student
Name of the University
Author Note

1RESEARCH METHOD
Questionnaires
Introduction - This questionnaire aims to gather data regarding customer perceptions on the
dimensions of servicescape, empathy, restaurant authenticity in the dining experience of a
restaurant. The objective is to gain better insight into the relationships in the context of
boutique restaurants in particular. It is the decisions of the Restaurant and Catering
Association of Australia to commission research on the above mentioned factors. This is for
the kind information of the respondents that the data will be used only for the academic
purpose and identity of the respondent will be kept anonymous. A copy of the draft will be
given to each respondent after the completion of the study.
Kindly answer the following questions:
Close-ended questions
1. What is your association with the restaurant or how do you belong to the restaurant?
a. Staff b. Manager c. Customers
2. How are the customers greeted when they enter the restaurant and where do they
mostly come from?
3. Do the servicescape work on the customers’ pleasure, emotions, perceived
authenticity and satisfaction?
a. Yes, b. No
4. What is the minimum time taken for the food to be served to the customer after being
ordered?
a. 15 minutes b. 20 minutes c. 30 minutes
5. Do you think that both the servicescape and the service encounter influence
satisfaction and pleasure?
a. Yes, b. No