Business Research Methods Assignment: Questionnaire Report

This assignment focuses on business research methods, specifically the design and analysis of a questionnaire related to customer experiences in boutique restaurants. The research aims to understand how servicescape, empathy, and authenticity perceptions influence customer behavior and revisit intentions. The student conducted a questionnaire, analyzed the results, and reflected on the process, including the challenges faced and modifications made. The questionnaire explores various aspects of the dining experience, including architectural style, interior décor, staff empathy, and overall satisfaction. The student also discusses the importance of the Likert scale in the survey and the administrative procedures used. The assignment also includes modifications made to the initial questionnaire based on pilot testing and feedback, ensuring clarity and relevance to the research objectives. The report highlights the student's understanding of questionnaire design, data collection, and the factors influencing customer behavior in the context of boutique restaurants. The report also provides a comprehensive analysis of the questionnaire structure and the changes made to improve the accuracy and relevance of the questions. This report is a valuable resource for students studying business research methods and anyone interested in understanding customer behavior in the restaurant industry.

Running head: BUSINESS RESEARCH METHODS
BUSINESS RESEARCH METHODS

BUSINESS RESEARCH METHODS 2
Table of Contents
Table of Contents........................................................................................................................................2
Reflection....................................................................................................................................................5
Questinnire change......................................................................................................................................5
References.................................................................................................................................................13
Appendices................................................................................................................................................15
Complete 10 questionnaire....................................................................................................................15

BUSINESS RESEARCH METHODS 3
Questinnire Structure
The primary purpose of this research is to practice the quantitative techniques appropriate survey
management in creating the reactions that are related to explorations of issues in quantitative
form. In this, both closed and open-ended questionnaire practiced collecting the responses from
the research participants towards boutique restaurant dining experience (Wallace and Sheldon,
2015). Through this, the initial chapter was related to general questions like uniqueness, personal
services, food quality, and design (McNabb, 2015). This questionnaire was imperative in
creating depth towards dining consumer experience. By using this technique, I unable to identify
the inspiration level of consumers in practicing the services for boutique restaurant. Herein, the
close-ended questionnaire tool practiced understanding the perception of experience,
authenticity, servicescape, behavioural intention, and staff empathy. The type of questions
practiced as it facilitates to obtain opportunity in selecting one by diverse acts (Veal, 2017). This
technique is imperative to meet the whole activity in less time and cost. In part D, I created my
knowledge about demographic elements such as age, income, gender, and consumer’s income
phase. I increased my depth understanding towards Likert scale tool which enables to examine
the firm effectiveness. It can consider diverse alternatives as well as facilitates to selects one of
them (De Massis and Kotlar, 2014). The primary advantage of using the survey management is
that as it enables to obtain the data that is relied on real-world motivation. Another advantage of
using survey is to collect the large data amount in limited time but it can be quite expensive than
another tool. This tool has another limitation. It is examined that infeasible information could be
rejected by research scholar by factual data (Decker, et al. 2015). This technique will be
accountable for getting depth information about the study. This technique will facilitate to collect
huge number of consumers in survey but if the investigator has chosen less sample size then it

BUSINESS RESEARCH METHODS 4
would negatively affect the research productivity. It increases the validity and reliability of
research outcome (Adams, et al., 2014).
I practiced the administrative procedure which is imperative in increasing the information about
the research issue. During the survey implication, I observed that there are many participants
who skipped the research questions and some research candidates face issues in understanding
the questions of study. The survey questionnaire was lengthy that could create boredom,
therefore, research candidates have skipped research questions. It is addressed that survey
through questionnaire is quite complicated as compared to responses of research (Gratton and
Jones, 2014).
I suggested that the investigator should be required to understand the email tool quality to obtain
the diverse opinion and views of other research participants to enhance responses of them. It can
be recommended that huge people of research participants that are being part of the organization
(Walliman, 2017). It could be imperative in getting the depth information towards the research
issue. The investigator could choose select appropriate research participants and send their
questionnaire to them by considering the email method (Sreejesh, 2014).
It could enable the research participants to get reliable responses to the study matter (Eriksson
and Kovalainen, 2015). The pilot method has been practiced by the researcher to get reliable
information towards research matter. After making the survey through questionnaire, the
researcher will practice the monkey survey technique which is completed b online sources. It
will aid to obtain a favorable result towards the study. The research scholar should deeply
evaluate the interview process before conducting the interview in encashing the administrative
procedure. It is examined that survey through questionnaire for practicing survey that would be
clear and comprehensive (Hair Jr, et al., 2015).

BUSINESS RESEARCH METHODS 5
Before performing the survey questionnaire, I would change in the survey through a
questionnaire.
Before distributing the questionnaire, I would like to make an amendment in the survey through
a questionnaire if any questions are not appropriate. It would be affected to interests of
participants. It is also founded that I decided the survey through which would be imperative for
both researchers as well as research participants. I avoided those questions that were not related
to research purpose.
Reflection
With respect to the survey management, I increased my depth understanding of different skills
which can be used by the investigator to perform the study in an effective manner. I also
increased my depth knowledge about different elements that could affect the consumers in
having different services. I deeply examined the procedure which might be entailed by the
researcher to meet their purpose effectively. In this, I was responsible to understand the
significance of questionnaire in the study. For conducting the survey, Likert scale was used by
the researcher as it enables the researcher to get reliable information towards the research matter.
The Likert scale is also imperative in getting a reliable outcome (Bell, et al., 2018).
Questinnire change
This research performed on 10 individuals that are regular boutique restaurant consumer. This
study considered the following phases in piloting the research questions in conducting the
survey. Through this, some questions are eliminated while some has been modified due to
enhance the accuracy of research questions as well as increase the research result. It is
demonstrated below:
Changes to question 4 of section A:

BUSINESS RESEARCH METHODS 6
Wording: Changes in question 4 of section A
Pilot: 1. Have you dined in a boutique restaurant in the last six months?
Yes (Go to Question 2) No (STOP, Thank you)
Final 1: Have you dined in a boutique restaurant in the last six months?
Yes No
Pilot: 2. Which boutique restaurant have you visited most recently?
Name: --------------------------------------------------------------------------
Location: ------------------------------------------------------------------------
Final: Which Location of the boutique restaurant have you prefer to visit most recently?
Australia
Others
SECTION B SERVICE SCAPE, EMPATHY, AUTHENTICITY, EXPERIENCE, AND
BEHAVIOURAL
INTENTION
Wording: Changes in question 4 of section B
Pilot: 6. Please indicate your level of agreement with each of the following statements in relation
to the Servicescape of the boutique restaurant you most recently visited with
1= Strongly Disagree 7= Strongly Agree

BUSINESS RESEARCH METHODS 7
Architectural style of this restaurant is attractive 1 2 3 4 5 6 7
Interior décor is visually appealing 1 2 3 4 5 6 7
Natural elements are pleasant 1 2 3 4 5 6 7
Décor personally designed 1 2 3 4 5 6 7
Furniture is of high quality 1 2 3 4 5 6 7
Temperature is just right 1 2 3 4 5 6 7
Aroma is enticing 1 2 3 4 5 6 7
Noise level is acceptable 1 2 3 4 5 6 7
Air quality is good 1 2 3 4 5 6 7
Colors create a warm atmosphere 1 2 3 4 5 6 7
Restaurant lighting is appropriate 1 2 3 4 5 6 7
Lighting makes feel welcome 1 2 3 4 5 6 7
Dining areas are clean 1 2 3 4 5 6 7
Restrooms are clean 1 2 3 4 5 6 7
Walkways and exits are clean 1 2 3 4 5 6 7
The layout makes it easy to move around 1 2 3 4 5 6 7
Seating arrangement is comfortable 1 2 3 4 5 6 7
Tableware is of good quality 1 2 3 4 5 6 7
The linens are of good quality 1 2 3 4 5 6 7
Menu design is attractive 1 2 3 4 5 6 7
Menu has good variety in food & drinks 1 2 3 4 5 6 7
Food presentation is visually attractive 1 2 3 4 5 6 7
This restaurant is conveniently located 1 2 3 4 5 6 7
Surrounding area is good 1 2 3 4 5 6 7

BUSINESS RESEARCH METHODS 8
Parking at the restaurant is adequate 1 2 3 4 5 6 7
Visibility of the restaurant is good 1 2 3 4 5 6 7
Final: 6. Please indicate your level of agreement with each of the following statements in
relation to the Servicescape of the boutique restaurant you most recently visited with
1= Strongly Disagree 7= Strongly Agree
Architectural style of this restaurant is attractive 1 2 3 4 5 6 7
Interior décor is visually appealing 1 2 3 4 5 6 7
Restaurant lighting is appropriate 1 2 3 4 5 6 7
Lighting makes feel welcome 1 2 3 4 5 6 7
Dining areas are clean 1 2 3 4 5 6 7
Restrooms are clean 1 2 3 4 5 6 7
Walkways and exits are clean 1 2 3 4 5 6 7
The layout makes it easy to move around 1 2 3 4 5 6 7
Seating arrangement is comfortable 1 2 3 4 5 6 7
Menu design is attractive 1 2 3 4 5 6 7
This restaurant is conveniently located 1 2 3 4 5 6 7
Surrounding area is good 1 2 3 4 5 6 7
Parking at the restaurant is adequate 1 2 3 4 5 6 7
Visibility of the restaurant is good 1 2 3 4 5 6 7
Pilot: 8. Please indicate your level of agreement with each of the following statements in relation
to your dining experience at the boutique restaurant you most recently visited with

BUSINESS RESEARCH METHODS 9
1= Strongly Disagree 7= Strongly
Agree
I felt thrilled about the new dining experience 1 2 3 4 5 6 7
I was indulged in the selection of dishes 1 2 3 4 5 6 7
The dining experience was really enjoyable 1 2 3 4 5 6 7
The experience was exciting 1 2 3 4 5 6 7
It was novelty. 1 2 3 4 5 6 7
It was my once-in-a-life experience 1 2 3 4 5 6 7
The experience was unique. 1 2 3 4 5 6 7
I had really experienced something new 1 2 3 4 5 6 7
I closely experienced the local culture 1 2 3 4 5 6 7
The dining experience is more attractive than I
thought
1 2 3 4 5 6 7
My experience was pleasant 1 2 3 4 5 6 7
The experience was relaxing 1 2 3 4 5 6 7
I can experience the unique lifestyle at this
restaurant
1 2 3 4 5 6 7
I feel like being myself during the meaningful
experience at this restaurant
1 2 3 4 5 6 7
I feel that I am connected with this restaurant 1 2 3 4 5 6 7
I enjoy the authentic dinging experience and service
provided by employees in this restaurant
1 2 3 4 5 6 7
I was provided with a personalized experience 1 2 3 4 5 6 7

BUSINESS RESEARCH METHODS 10
Final: 8. Please indicate your level of agreement with each of the following statements in relation
to your dining experience at the boutique restaurant you most recently visited with
1= Strongly Disagree 7= Strongly
Agree
I felt thrilled about the new dining experience 1 2 3 4 5 6 7
I was indulged in the selection of dishes 1 2 3 4 5 6 7
The dining experience was really enjoyable 1 2 3 4 5 6 7
I closely experienced the local culture 1 2 3 4 5 6 7
The dining experience is more attractive than I
thought
1 2 3 4 5 6 7
My experience was pleasant 1 2 3 4 5 6 7
The experience was relaxing 1 2 3 4 5 6 7
I can experience the unique lifestyle at this
restaurant
1 2 3 4 5 6 7
Pilot: 9. Please indicate your level of agreement with each of the following statements in relation
to staff empathy at the boutique restaurant you most recently visited with
1= Strongly Disagree 7= Strongly Agree
The staff are willing to help 1 2 3 4 5 6 7
The staff are polite and friendly 1 2 3 4 5 6 7
The staff give customers personal attention 1 2 3 4 5 6 7
The staff are passionate 1 2 3 4 5 6 7
The staff provide relief and comfort to me when I 1 2 3 4 5 6 7

BUSINESS RESEARCH METHODS 11
felt bored owing to the long queue
The staff are neat and gracefully dressed 1 2 3 4 5 6 7
The staff brings the local culture to customers 1 2 3 4 5 6 7
The staff asked questions to know what I wanted 1 2 3 4 5 6 7
The staff understood my particular needs and
requirements
1 2 3 4 5 6 7
The staff went above the call of duty to make me
happy
1 2 3 4 5 6 7
The service provided by the staff made me feel
special
1 2 3 4 5 6 7
The staff always provided prompt service 1 2 3 4 5 6 7
Final: 9. Please indicate your level of agreement with each of the following statements in relation
to staff empathy at the boutique restaurant you most recently visited with 1= Strongly
Disagree 7= Strongly Agree
The staff are willing to help as they are polite and
friendly
1 2 3 4 5 6 7
The staff give customers personal attention 1 2 3 4 5 6 7
The staff are neat and gracefully dressed 1 2 3 4 5 6 7
The staff brings the local culture to customers 1 2 3 4 5 6 7
The staff asked questions to know what I wanted 1 2 3 4 5 6 7
The staff understood my particular needs and
requirements
1 2 3 4 5 6 7
The staff always provided prompt service 1 2 3 4 5 6 7

BUSINESS RESEARCH METHODS 12
Remove questions from the survey
 Section A, remove question 5 as it is irrelevant
 Section B, remove 7 cause of vagueness
 Question 10 is lengthy, hence this research question is removed
 Removed 14, 15 and 16, and 17 due to irrelevancy of the research outcome.
