BMO6630 Assessment 2 Report: Boutique Restaurant Survey Administration

This report details a student's experience in administering a survey to assess customer dining experiences in boutique restaurants. The report outlines the rationale for selecting a quantitative survey method, discusses the advantages and disadvantages of the chosen administration technique (likely a mix of online and potentially face-to-face), and evaluates the success of the administration procedure, including respondent understanding, missing data, and time taken for completion. It provides suggestions for improving the administration process, identifies changes made to the questionnaire based on pilot testing, and reflects on key lessons learned, such as the importance of clear research objectives, participant privacy, and the use of appropriate survey instruments like the Likert scale. The report includes a revised questionnaire with specific changes made to improve clarity and relevance, along with the results obtained through a monkey survey, and references relevant academic literature.