VU Sydney BMO6630: Questionnaire on Customer Dining Experience

This assignment presents a detailed restaurant questionnaire designed to gather data on customer perceptions, focusing on servicescape, empathy, and restaurant authenticity within the dining experience, particularly in boutique restaurants. The questionnaire, commissioned by the Restaurant and Catering Association of Australia, includes both closed-ended and open-ended questions. Closed-ended questions address aspects like customer association with the restaurant, greeting procedures, the influence of servicescape on customer emotions, and the time taken to serve food. Open-ended questions delve into the relationship between restaurant authenticity and customer satisfaction, the influence of restaurant attributes, how the restaurant ensures authenticity, community engagement, service tailoring, the restaurant's primary focus, the impact of dining experiences on future intentions, customer preferences, social media usage, and attention to detail. The aim is to provide comprehensive insights into the key factors influencing customer satisfaction and restaurant success. The document also includes a structured abstract reviewing the topic "Components of restaurant quality that affects customer satisfaction" focusing on family dining restaurants, and the assessment rubric for the questionnaire.

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

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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

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6. Is there any difference between empathy and sympathy? Does empathy translate into
profits?
a. Strongly b. Moderately c. Less
7. How are the customers provided with empathy in this particular restaurant?
a. They interact with softness b. Their queries and issues are addressed fast
Open-ended questions
8. How do you think that restaurant authenticity and customer satisfaction are related?
9. Do you agree with the fact that the restaurant attributes influence the perceived
authenticity of the restaurant?
10. How does this restaurant ensure that its food and beverages meet the authenticity
standards of the customers?
11. Does this restaurant engage in any community connections for enhancing the diner
loyalty and return patronage?
12. How this restaurant tailors its services as per the customer demands and how the
servers are made exceptionally skilled?
13. What is the primary focus of the restaurant? Is it n the guest experience, the public
image or the restaurant profits?
14. Can the future behavioural intentions be determined by the present dining experience
of the customers?
15. In this particular restaurant, what are the preferences of the customers? Do they prefer
reservations or spot booking?
16. How is social media used for restaurant popularity and responding to customer
queries?
17. Does the restaurant authority focus on the small details in the restaurant to provide
the customers with a beautiful experience?

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