Analyzing Factors for Boutique Restaurant Revisit: Questionnaire Study

This research report presents a detailed questionnaire designed to investigate the factors influencing customers' behavioral intentions to revisit boutique restaurants in Melbourne, Australia. The study focuses on the impact of service-cape, empathy, authenticity perception, and dining experience on customer behavior. The report explains the methodology, including the selection of a random probability sampling method to avoid bias, with a sample size of 50 respondents. The questionnaire incorporates both close-ended and open-ended questions to gather comprehensive data on customer preferences and experiences. The report also addresses ethical considerations, ensuring informed consent from all participants. Finally, the questionnaire includes questions about reasons for visiting boutique restaurants, factors influencing revisit decisions, ratings of past experiences, frequency of visits, the impact of authenticity and servicescape, and demographic information.

Running head: BUSINESS RESEARCH METHODS
Business Research Methods
Name of the Student
Name of the University
Author Note

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Introduction
This research report provides a detailed explanation about the questionnaire
developed regarding how the factors like service-cape, empathy, authenticity perception as
well as dining experience influence the future behavioural intentions to revisit in boutique
restaurant in Melbourne Australia. There have been many arguments in relation to how
customers’ behaviour can be influenced by dining experience of restaurant. It is often said by
the scholars that individual perception of authenticity can significantly drives customer’s
involvement in the restaurant. However, the fact provides an unclear insight about how such
factors can significantly affect consumers’ behaviour in the context of boutique restaurant.
This gap can be explored by performing a survey among the customers to know how and
what they feel when it comes to revisiting a boutique restaurant. This questionnaire survey
also clarifies to what extent and how empathy, authenticity of perception and dining
experience influences customers’ behaviour.
In order to develop the questionnaire, a specific set of research techniques have been
applied. The questionnaire presented in the following includes both close-ended and open
ended questions. Following and applying the research techniques like survey design and
sampling is significantly necessary. Artino et al. (2014) mentioned that most crucial part of
survey process is usually the creation of questions that effective measure the opinion,
experiences and behaviour of the public. This means that appropriate random sampling as
well as high rate of response may go wasted if the information gathered is developed on
shaky foundation of biased questions.
Respondent selection/ sampling method
Sampling is one of the most appropriate methods of selecting respondents for the
survey. This means sampling method actually helps to filter the respondents. A vague

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selection often leads to biased results, thereby, it is highly important to select respondents
who have knowledge about the context being examined through the survey. As mentioned by
De Vaus, and de Vaus (2013), there are two different types of sampling method such as the
probability sampling method and non-probability sampling method. In probability
sampling method, all individuals in the sample can take part in the data collection, while non-
probability sampling method does not allow all members to take part in the data collection
procedure. However, respondents’ biasness is a critical issue in survey as the survey result
can be biased.
Therefore, in order to learn how the factors like service-cape, empathy, authenticity
perception as well as dining experience influence the future behavioural intentions to revisit
in boutique restaurant, random probability sampling method has been selected. Random
sampling method allows the administrators to select respondents in a random order to avoid
the biasness in the selection. On the contrary, non-probability sampling method has not been
chosen for selecting the respondents in the study because selection under the non-probability
sampling method goes through the steps of researchers’ own skills and experience, which
sometimes turns out to be biased. The respondents whom the administrators think eligible for
the survey may not be appropriately eligible for data collection. To avoid this misconception
and doubt, respondents are chosen in a random order. Sampling size for performing the
survey is 50, which means 50 respondents have been selected who prefer boutique
restaurants.
Questionnaire development
It has been identified that questionnaire design is a multistage technique is always a
multi-stage technique which requires attention to several details at once. As put forward by
Moser and Kalton (2017), designing the questionnaire can be complicated as survey

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sometimes ask about the topics or context in varying degree of detail and thereby, the
questions can be linked in multiple ways. However, questionnaire for the survey includes
both close-ended and open-ended questions. Hence, close-ended questions are designed with
multiple choice formats in which the respondents can select one answer from the five
different alternatives. On the contrary, open-ended questions developed in the survey are
descriptive in nature; this means, the respondents must have to explain the answer in few
lines. It has also been identified that administrators may perform pilot test or focus groups in
the early stage of questionnaire development to ensure how people think about issue or
comprehend the question more effectively. Fowler (2013) mentioned that pretesting a survey
reasons an essential step in the questionnaire design technique to significantly evaluate how
people can respond to overall questionnaire.
Open ended and close-ended questions
As put forward by Lampard and Pole (2015), one of the vital decisions that is most
likely to affect how people respond to questions is whether the question is posed as close or
open-ended, and this is where the respondents tend to provide response particularly in their
own words. The case is little different in the context of close-ended questions where the
respondents are asked to select from a list of alternatives. Particularly, in the survey, few
close-ended questions hold the
Instruments and setting:
Sending the questionnaire to respondents is another challenging task but to resolve this
issue, consent of each respondent has been taken before staring the process. The
questionnaire has been distributed sent and distributed among the respondents through their
personal email id. A link of questionnaire has been attached to the mail and so tapping on the
link leads to individual to survey portal.

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Ethical consideration:
When performing a survey, the question of selecting respondents is a significant
matter; therefore, selecting the respondents is a tricky matter (Drake, Rancilio and Stafford
2017). Especially, in academic study, selection of respondents can lead to ethical dilemma.
Thus, to avoid the ethical dilemma, consent of all respondents have been taken by having
them acknowledged the ethical check-list forms or format. Survey Administrator made it sure
that no respondent has been forcefully engaged into survey and all respondents hold the right
withdraw their participation at any time.
Questionnaire
1. Which of the following reasons due to which you pay visit to Boutique
Restaurant?
 Ambience
 Service Quality
 Price
 Dishes
 Showcase of handicraft items in the restaurant
2. What are those factors/ areas in your decision making that influences you to pay
a revisit to boutique restaurant?
3. In a likert scale ranging from 1 to 5, how do you rate your past experience in a
boutique restaurant?
 1 (Extremely poor)
 2 (Poor)
 3 (Moderate)
 4(Good)
 5 (Extremely good)

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4. How frequently do you visit Boutique Restaurant?
 Once in every week
 Once in every 15 days
 Once in every one month
 More frequent
5. How far do you agree that authenticity in the service quality is one of the major
reasons for revisit to restaurant?
 Strongly Agree
 Agree
 Neutral
 Disagree
 Strongly Disagree
6. What is your reason to dine out at Boutique Restaurant?
 Special Occasion (Please Describe…..)
 Close to your residence
 Entertainment
 Family and Friends’ recommendation
 Want to try
 Others (please specify….)
7. Do you think that changing customers’ and markets’ needs drive customers to
choose unique experience like Boutique Restaurant? Please explain why?
8. How far do you agree that servicescape at Boutique Restaurant shifts customers’
attention from ordinary restaurant?
 Strongly Agree
 Agree

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 Neutral
 Disagree
 Strongly Disagree
9. Do you believe that conventional marketing trends of restaurant sector keep a
mundane undertone which is causing the crowd at Boutique Restaurant?
10. What is your monthly income? Please choose from the following
 $1000 -$3000
 $4000- $6000
 $7000-$10000

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References
Artino Jr, A.R., La Rochelle, J.S., Dezee, K.J. and Gehlbach, H., 2014. Developing
questionnaires for educational research: AMEE Guide No. 87. Medical teacher, 36(6),
pp.463-474.
De Vaus, D. and de Vaus, D., 2013. Surveys in social research. Routledge.
Drake, B.F., Rancilio, D.M. and Stafford, J.D., 2017. Research methods. In Public Health
Research Methods for Partnerships and Practice (pp. 174-187). Routledge.
Fowler Jr, F.J., 2013. Survey research methods. Sage publications.
Lampard, R. and Pole, C., 2015. Practical social investigation: Qualitative and quantitative
methods in social research. Routledge.
Moser, C.A. and Kalton, G., 2017. Survey methods in social investigation. Routledge.