RESEARCH DESIGN

ASPECTS OF RESEARCH DESIGN

 Understand design strategies employed by restaurants
 Study emotions towards appetite
 Study relationship between customer appetite and restaurant ambience
 Study applicability of concepts of psychology on creating a conducive atmosphere for
customers
 Study and assess stimuli affecting decisions when ordering food
 Assess atmosphere of various establishments
 Different criteria that help create “ambience”
 Find the best combination of factors viz. “physical evidence” that help uplift the guest
experience

METHODS OF PRIMARY DATA COLLECTION

 Survey
A structured survey will be conducted, facilitated by sets of questionnaires. There will be
different questionnaires for particular samples to be surveyed.
Different samples will be contacted to collect relevant data, by using following mediums of
communication: -
Surveys will be conducted to collect relevant data by contacting samples via following
mediums of communications: -
Telephone
Mail
Personal interview
There shall be separate surveys, one for the ‘guest’ that is being affected by the ambience,
and the hotelier/manager creating the ambience.

SAMPLE DESIGN
A sample is a segment of the population representing the population as a whole. Ensuring the
samples selected are relevant representatives to collect the data, which will allow us to make
accurate estimates about the behaviours and thoughts of the larger population.
SAMPLE SIZE:
250 people(guests) over the age of 25.
45 Restaurant Managers/Proprietors
TOOLS FOR DATA COLLECTION
Tools which will be utilised to collect data: -
 Questionnaire for the guests including both open ended and close ended questions
 Questionnaire for the people from the industry
operating/owning an establishment.
 Interview for getting a subjective point of view of certain
points.