Data Collection Methods and Techniques

This assignment delves into the world of data collection methods and techniques. It examines a variety of approaches used in research, including surveys, interviews, and observations, outlining their respective advantages and disadvantages. The assignment also explores the importance of data validity and reliability, emphasizing best practices for ensuring accurate and trustworthy findings.

THE RELATION BETWEEN KITCHEN STAFF AND
FRONT OF HOUSE STAFF OF RESTAURANT
EXTREMELY

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
Background of an organisation........................................................................................................1
Data Collection................................................................................................................................2
Data Analysis...................................................................................................................................4
Recommendations and Conclusion..................................................................................................9
Reflection.......................................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
For every organisation’s success, it is essential for them to maintain good relationship
between staff members (Patten, 2016). half of target accomplishments is a result of effective
relationship between various employees of an organisation. For this project, data collection and
its analysis get done by collecting data from customers of Malmaison hotel of UK. On the basis
of such information, data analysis have been done for identifying the relationship between
kitchen staff and front office management. There are various number of data collection
approaches being identified but personal interview is one of a best source through which proper
data can be collected.
Background of an organisation
Malmaison hotel operates more than 14 branches all over the United Kingdom with its
establishment in 1994 in Leith. This is one of a most appropriate privately-owned hospitality
business enterprise in Edinburgh (Willett and et. al., 2017). Each hotel of Malmaison have more
than 150 rooms with a bar, private dining rooms and meetings room. They generally deal in
luxury lifestyle products. Management is going to organise another project in January 2017 in
Yorkshire House in York which is termed as 16th Hotel with a capacity of 160 rooms and lead to
create 120 jobs as well. This research project will undertake for this a well known hospitality
sector business by conducting a personal interview with managers of hotel. They are going to
provide own views which support in dealing with modifications and in case if any sort of
unnecessary information is determined, adequate steps have to be carried out.
Following is theaim and objectives of this research which enable in framing questions on
response of different customers. This provide a support in identifying interest and perspective of
managers properly (Schaefer and et. al., 2017).
Aims: To identify the relation between kitchen staff and front of house staff of restaurant
extremely – A case study on Malmaison Hotel, United Kingdom
Objectives:
 To identify the relationship between staff members and managers of hotel
 To analyse the impact of relation between kitchen staff and house staff (Tyanova and et.
al., 2016).
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Data Collection
It is an process through which variety of information get gather from distinct sources to
get an accurate and complete picture of a particular fact of thing (McLaren, 2016). This enable
an organisation to identify the current impact through relevant answers evaluate outcomes and
make predictions about future probabilities and trends (data collection, 2017). It is helpful for
maintain quality and take informed business decision in long term context. There are mainly two
sort of data are identify which are:
 Primary data
 Secondary data
These data are further converted into more simple framework for their better and effective
understanding. Hence, below are the few data collection techniques which can be used by
Malmaison Hotel for conducting their research on analysing the relationship between front house
staff and kitchen employees (Quinn and et. al., 2016).
 Interviews
 Questionnaire and survey
 Observations
 Focus groups
 Case Study
 Documents and records
Out of them, for this research questionnaire get prepared through which data get collected
from various number of respondents (Data Collection Techniques, 2017). Thus, through this it
get analysed that kitchen staff and front house staff have good relationship with each other or
not.
The information which is going to be used for this research questionnaire is all about the
relationship between kitchen staff and front house staff. Front house members have a direct
interaction with their guest and greet them as well so that their experience get enhance. Along
with this, they are more responsible in measuring about interest of guest for a particular sort of
thing (Clarke and et. al., 2016).
Kitchen staff play an effective role in satisfying guests by manufacturing quality based
products. Thus, this support in increase in customer base. Although, they have to bear
responsibility in which conversion of information of front house about guest order into a most
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tasty and preferable meal. Along with this, front house staff have to deliver meal on time as well
to provide fresh and germ-free eatables to clients. Thus, a proper coordination between each one
of them will enable enhancing customer satisfaction, increase profitability and make a
prosperous goodwill of hotel as well.
Below is a questionnaire which is prepared for the Malmaison hotel in analysing the
relationship between front house staff and kitchen staff. This get done on 30 respondents by
applying random sampling method. Under this consent, all data get collected through such
respondents which are completely different from each other (Lowry and et. al., 2016). These
questions get framed on the basis of aims and objectives of a company. Along with this, their
interpretation through qualitative and quantitative method will enable in better understanding
about this project (Mi and et. al., 2017).
By using various graphs and charts and with the help of creating various themes, data
analysis process of research paper get done.
Name:
Age:
Gender:
Q1. Do you think that communication between kitchen staff and front house office is
appropriate in nature?
a) Yes
b) No
Q2. Are all wait staff trained and know about menu properly?
a) Yes
b) No
Q3. Is relation between managers and staff adequate or not?
a) Satisfied
b) Not satisfied
Q4. What will be the impact of better and effective relationship between these two divisions?
a) Positive
b) Negative
Q5. Do you think that all orders are placed properly?
a) Agree
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b) Neutral
c) Disagree
Q6. Do you think that managers and staff members are coordinating properly and have good
relationship?
a) Acceptable
b) Not agree
Q7. Front office services are acceptable or not?
a) Yes
b) No
Q8. Any further suggestion or recommendation for manager?
For better and effective outcome of this questionnaire, viewpoint of users is not
appropriate but taking every department managers perspective is also essential. Thus, this
analysis will be a mixture of twin opinion which are: customers and managers. Thus, a proper
decision will be carried down for this relation in maintain better and effective relationship
between managers and staff.
Data Analysis
For analysing the each and every sort of information, it is essential to use proper methods
which are helpful in data analysis process. Through this procedure, adequate decisions will be
carried down for better and effective relationship with future context (Wickham 2016).
Malmaison hotel have to identify various approaches of data analysis which enable them in
concluding a better outcome. Mainly techniques of information dissemination are as follow: Qualitative: This sort of dissemination includes results which are based on interviews,
observations etc. These outcomes are usually framed with long answers and their
thematic interpretation is quite difficult.
 Quantitative: When ever any information get collected through a survey, quantitative
approach of analysis get used. This interpretation tool is essential in every business
segment by framing and making various themes and graphs.
For this research paper, quantitative research approach has been used so that it become more
appropriate for understand. Below is a interpretation of data by using various graphs and charts,
and creating themes as well (Mitzenmacher and Upfal, 2017). Thus, by analysing the results at
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last, proper understanding about kitchen staff and front office get done. On the basis of data,
proper results and outcome get derive for taking future oriented judgements.
Q1. Do you think that communication between kitchen staff and front house office is necessary?
a) Yes 20
b) No 10
Theme: Communication between front house staff and kitchen management is must
Yes No
0
5
10
15
20
25
20
10 Column B
Interpretation: A proper communication chain have to follow by restaurant for conveying the
message of chef to the waiter or front house department individual. Thus, for this waitcall system
have to get implemented which enable in facilitating proper communication chain between staff.
Whenever order get ready, chef click on transmitter and a silent message get conveyed to the
relevant staff pager.
Q2. Are all wait staff trained and know about menu properly?
a) Yes 18
b) No 12
Theme: Waiters are trained enough about every meal
5

18
12 Yes
No
Interpretation: Staff have to take proper information about every new meal from their chefs.
This process is most important and play effective role as well. Wait staff have to get proper
knowledge so that they can answer to difficult questions which generally asked by customer
regarding food. This transmission is necessary in management to get effective results and
increase profitability as well. Although, well trained front house staff have capability to deal with
every nature client.
Q3. Is relation between managers and staff are adequate or not?
a) Satisfactory 22
b) Not satisfied 08
Theme: Better and effective relationship between staff and managers
0.8 1 1.2 1.4 1.6 1.8 2 2.2
0
5
10
15
20
25 22
8 Column B
Interpretation: One of a major factor which is helpful in making a satisfy user is better and
effective relationship between managers and staff. Thus, managers have to organise a regular
session with their subordinates so in case of deviations and differences between them, they are
going to clear them out.
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Q4. What will be the impact of better and effective relationship between these two divisions?
a) Positive 25
b) Negative 05
Theme: Kitchen staff and front house services made positive impact on Malmaison
Positive Negative
0
5
10
15
20
25
30
Column B
Interpretation: It is essential to combine both the units of an organisation. Their combi9ne
working will only aid in making a positive impact on target number of customers. This process is
supportive in lack of delay in food services along by meeting with all standard of qyuality as
well. Malmaison have to trained all their staff by building a team spirit into them. One of an
essential thing in every organisation is creating a team and trained them to work together. This
process is helpful in reducing the conflicts between each other.
Q5. Do you think that all orders placed properly?
a) Agree 12
b) Neutral 11
c) Disagree 7
Theme: Orders are placing in adequate nature
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Agree
Neutral
Disagree
Interpretation: Customers are satisfied with services which are provided by wait staff. They are
delivering proper quality products to right person at the right time. Hence, all orders are placing
properly and chances of mismatch are low in range. Malmaison have good order placing process
because their divisions have communication process.
Q6. Do you think that managers and staff members are coordinating properly and have good
relationship?
a) Acceptable 22
b) Not agree 08
Theme: Managers and staff members have good working relationship
Acceptable Not agree
0
5
10
15
20
25 22
8
Column B
Interpretation: One of a major aspect which enable an organisation growth and development is
working relationship. Managers and staff members have to maintain good working relationship
between each other so that they become capable in generate more and more profit for long term
business concern. This fact is acceptable for most number of respondents which states that good
working relationship play an effective role.
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Q7. Front office services are acceptable or not?
a) Yes 25
b) No 5
Theme: Front office division have good skills of working
0.8 1 1.2 1.4 1.6 1.8 2 2.2
0
0.5
1
1.5
2
2.5
25
5
Column B
Interpretation: According to customers perspective front office department have good skills
through which they are more capable in dealing with every situation and every sort of user as
well. They have good knowledge about meals and also have effective communication skill as
well.
Recommendations and Conclusion
Malmaison have to implement new technologies in their hotel through which they
become able to maximise users satisfaction. For this consent, they have to use Waitcall system
which support in transferring message from one person to another. Thus, whenever meal get
ready, wait staff get the message for such delivery and provide it to right customer as well. This
process is also helpful in maximising the number of satisfied users. Make a process between
front house and kitchen staff with assistance of open communication. This enable them in getting
know about what are the major ingredients of a particular product have or order by their user.
This process is helpful in answering many tough questions which usually asked by customers
from their will. All orders are placing to right person at right time which is essential concept in
any business.
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Thus, from above mention things it get concluded that effective and efficient relationship
between staff members and kitchen staff is must. Through this process, many customer get
satisfied and enhance their optimum utilisation level as well. Organisation have to conduct a
research for identifying the effectiveness and impact of this concern in business. Thus, by
identifying variety number of research options one of them get selected. By taking such method
in account, investigation get done and an accurate results get derive as well. By preparing
various graphs and charts, outcome get understand more properly and effectively.
Reflection
I get learn so many things from this research paper in which data collection and analysis
are major things. This aid me in learning how to prepare various graphs and charts which
support in taking and concluding beneficial results for future context. Along with this, I also
learn how to collect data from variety number of sources and integrate them at one place which
is most essential task. Also, by using data and information, suitable recommendations also get
provided for which whole research get done properly and management become able to take a
beneficial decision ion long term context. Hence, this process is helpful in my overall
development not as a perspective of professional context but also as a personal context. Many of
my skills get improved which are beneficial in future perspective.
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REFERENCES
Books and Journals
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Lowry, P. B. and et. al., 2016. “Cargo Cult” science in traditional organization and information
systems survey research: A case for using non-traditional methods of data collection,
including Mechanical Turk and online panels. The Journal of Strategic Information
Systems. 25(3). pp.232-240.
McLaren, L., 2016. Fluoridation Exposure Status Based on Location of Data Collection in the
Canadian Health Measures Survey: Is it Valid?. J Can Dent Assoc, 82(g17).
pp.1488- 2159.
Mi, H. and et. al., 2017. PANTHER version 11: expanded annotation data from Gene Ontology
and Reactome pathways, and data analysis tool enhancements. Nucleic acids research.
45(D1). pp.D183-D189.
Mitzenmacher, M. and Upfal, E., 2017. Probability and Computing: Randomization and
Probabilistic Techniques in Algorithms and Data Analysis. Cambridge university press.
Patten, M. L., 2016. Questionnaire research: A practical guide. Routledge.
Quinn, J. A. and et. al., 2016. Preterm birth: Case definition & guidelines for data collection,
analysis, and presentation of immunisation safety data. Vaccine. 34(49). pp.6047-6056.
Schaefer, L. M. and et. al., 2017. Development and validation of the sociocultural attitudes
towards appearance questionnaire‐4‐revised (SATAQ‐4R). International Journal
of Eating Disorders. 50(2). pp.104-117.
Tyanova, S. and et. al., 2016. The Perseus computational platform for comprehensive analysis of
(prote) omics data. Nature methods. 13(9). pp.731-740.
Wickham, H., 2016. ggplot2: elegant graphics for data analysis. Springer.
Willett, W. C. and et. al., 2017. REPRODUCIBILITY AND VALIDITY OF A
SEMIQUANTITATIVE FOOD FREQUENCY QUESTIONNAIRE. American Journal
of Epidemiology. 185(11). pp.1109-1123.
Online:
Data Collection Techniques. 2017. [Online]. Available through :<https://cyfar.org/data-
collection-techniques>. [Accessed on 16th October 2017].
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Data collection. 2017. [Online]. Available through
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