Business and Marketing Research Project: Remington (Research Paper Sample)

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Remington’s Research Project
Introduction
Remington’s restaurant is one of the casual restaurants located in Tampa, Florida. The restaurant is seen have various issues that surrounds its operations and the profitability as well. This research is deemed at looking at the various tenets of success that surrounds this restaurant. Again the failure that affects this restaurant is worth noting down. To this end, the performance of this restaurant is t put under scrutiny with keen concern on the various variables that affects it operations and profitability at each stance. In the recent past, a survey was conducted in order to get to know the performance of Remington’s restaurant in the light of various variables (Zhao, and Olsen, 94). These variables would include the customer perception, the quality of services offered by the restaurant, the perception of the restaurant as compared t the competitors in the market, the speed with which the customers are attended to. It is also quiet imperative to look at the perceived price of the various products. In order to discover the authenticity of this survey, a keener scrutiny on the methodology used in this research is quite important. Again looking at the real pertinent issues that affect the research study, it is important to give an incisive look at the various variables under which the data collection was carried out.
In this research for data analysis, various statistical techniques have been used in order to bring on board the real performance standards of the restaurant and its exact place in the industry. In specific terms, the statistical techniques such as the correlation analysis, regression analysis, the ANOVA, measures of central tendency, among others have been used in making sure that the real position f the restaurant is brought on board. Using these statistical tools, the research is deemed to investigate and find profound answers on the nine research questions that have been outlined above. This will be followed by well informed sets of recommendations that are deemed to be sufficient for this study. To this end, it is proper to note that the recommendations provided are strictly based on the analysis of the data collected by the recent survey.
To this end the main objective of this research is to know the general performance stands of this restaurant with keen concern on the numerous variables that revolves around the profitability of the restaurant. The most important purpose of the study is to explicitly understand the general perception of the performance of the Remington’s restaurant, to put to light the real gist of understanding the research methodology that has been used by Remington’s restaurant, and lastly to know the overall satisfaction that various customers derive from the experience they get from this restaurant. The research study therefore focuses on the four distinct sets of variables: the research selection criteria, the invaluable perception on the performance criteria, the demographic indicators on the host and lastly, the invariable satisfaction criteria.
Research objectives
The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.
Research Objectives on Research Process
1 To investigate on the viability of the Remington’s restaurant to use the survey research design as opposed to the use of the secondary data and other techniques in this area of jurisdiction.
2 To authenticate the use of large portions, the competent employees, the quality food, the good atmosphere and the reasonable prices in making sure the performance perception is clearly investigated.
3 To bring on board a thorough investigation on the various research questions construction prompts that are deemed to bring out the real measurement of the perception of the performance of the restaurant.
Research Objectives on Survey Data
4 To investigate on the demographic profile of the restaurant with keen concern on the descriptive statistics that has been used under this investigation.
5 To carry out a profound descriptive statistical analysis on the various perceptional performance scores that are under investigation with the main view of making sure that the real picture of performance standards of the restaurant is brought out. The six measures of perceptional performance standards under investigation are: the good atmosphere, the quality of food, reasonable prices, competence of the employees, and lastly, the advent of having large portions.
6 To investigate if there is a statistical significance in the difference in the satisfaction levels of the gender groups by the services provided by the Remington’s restaurant. This has been done through hypothesis testing.
7 To investigate through calculation and description, the correlation coefficient between the competences of the employees which in this case would form the independent variable and the satisfaction level which from the dependent variable in this case.
8 To investigate through calculation and description the coefficient of determination between the employee competence which forms the independent variable in this case and the level of satisfaction by the customers of the restaurant of which in this case forms the dependent variable. This is made possible through the use of correlation analysis.
9 To investigate on the relationship between the levels of satisfaction which forms the dependent variable and the three distinct performance perception indicators these form the independent variables: has competent employees, has quick service, and has excellent quality of food. This is made possible through the use of multiple regression analysis.
Research questions
From the above objectives of the research the following questions have been drawn in order to bring on board a profound investigation on them.
Research Questions on Research Process
1 Is it the use of the survey research design the best way of collecting the data for this research? Are there any advantages that this mode of research study has over the use of secondary data and other techniques?
2 Are the variables such as the use of large portions, the competent employees, the quality food, the good atmosphere and the reasonable prices, very appropriate in depicting the performance perception of the restaurant?
3 Does the questions in the survey document well constructed to suit their purpose of bringing out the real measurement of the perception of the performance of the restaurant?
Research questions on the survey data
4 How does the mode of the demographic profile of the customers distributed to depict the customer loyalty to the restaurant?
5 What is the Remington’s restaurant performance in terms of the six perceptional performance variables: the good atmosphere, the quality of food, reasonable prices, competence of the employees, and lastly, the advent of having large portions rated in accordance with the descriptive statistics?
6 Is there a statistical difference in the satisfaction in terms of gender grouping?
7 What is the correlation between the competence of the employees and the satisfaction level of the Remington’s restaurant customers?
8 To what degree can the satisfaction levels of the customers of the restaurant be used in predicting the levels of competence of employees who serve them?
9 Is there any significant relationship between the satisfaction levels with Remington’s restaurant and the performance perception indicators such as: has competent employees, has quick service, and has excellent quality of food?
Literature review
In the hotel industry, one most important thing that most companies in this industry must take into consideration in order to be on the competitive edge is the quality of services that is being depicted by each and every hotel services provider. The decency and the hygiene that a restaurant staff depicts to the employees counts in terms of gaining the customer loyalty. This is proven by the fact that reputational stance is built in the kind of reception that a specific customer gets from the hotel. As Kotler puts it, there are three distinct virtues in hotel management that form the pots from which profits can be sustained in a hotel setting; the customer satisfaction level, the affordability of the products at hand and lastly the publicity that the restaurant has been given in the market (Choi, 89). He goes ahead to assert that the main influential thing for customer satisfaction is the quality of food that is being serviced for the customer. Another very imperative thing that surrounds satisfaction is the quality of services that are being offered by the staff of the restaurant. The way the customers are being served and the kind of welcome ambience that is created when one enters the restaurant.
From stratified research on the coffee restaurant of the Starbucks Company, the main reason why the company has maintained a high level of customer loyal is the cool experience that these customers are greeted with. The highly qualified staffs here are trained in such a way that they are keen to give a warm welcome to the customers (Zhao, and Olsen, 54). The customers will always feel at ease when being served by these well trained professional. It is also worth noting that the company staffs from the waiters to the management are well educated and quite skilled. The high professionalism depicted here gives the company an upper hand in ensuring that it is on the verge of being valued by various customers who in the long end becomes the brand loyal to the Starbucks Company.
The pricing ...