Standard Deviation and Percentage
Remington’s Steakhouse Project
Brian Jones
Research Methods & Applications
Dr. Jones
August 25, 2011
Table of Contents
Table of Contents 2
List of Tables 3
Introduction 4
The Research Objectives 4
The Research Questions 5
Literature Review 6
Answers to Research Questions 8
Recommendations to Remington’s 15
References 18
Annotated Bibliography 19
Appendix(ces) 22
List of Tables
Table 1 Demographic Description of the Average Remington’s Patron9
Table 2 Reported Income by Remington’s Questionnaire Respondents9
Table 3 Importance Ratings when Selecting a Restaurant11
Table 4 Perception Measures of Remington’s Steakhouse Patrons12
Table 5 Relationship Measures of Remington’s Steakhouse Patrons12
Table 6 Patron Perception Verses Importance Ratings13
Table 7 Correlation of Customer Satisfaction and Perception Measures13
Table 8 Regression P-values on Perception Measures14
Table 9 Regression P-values on Perception Measures without Quick Service15
Table 10 Correlation Results for the Perception Questions22
Table 11A – 11H Summary Statistics22
Table 12 Summary Output30
Introduction Remington’s Steakhouse is a single location restaurant in Tampa Florida. Patron data has been collected recently by the survey method of data collection to understand customer perception and Remington’s performance. The purpose of this study is to ascertain customer’s restaurant selection criteria, performance perceptions and the overall satisfaction with Remington’s. This goal is achieved by a review of the Remington’s survey data and survey methodology, categorize the most/least important restaurant selection criteria of patrons, discussion of patron’s perceptions on performance indicators and consider patron satisfaction with Remington’s. This study will evaluate six research questions in the context of the statistical data analysis from patron’s responses to the survey questions. Recommendations concurrent with this analysis can be used to direct
Brian Jones
Research Methods & Applications
Dr. Jones
August 25, 2011
Table of Contents
Table of Contents 2
List of Tables 3
Introduction 4
The Research Objectives 4
The Research Questions 5
Literature Review 6
Answers to Research Questions 8
Recommendations to Remington’s 15
References 18
Annotated Bibliography 19
Appendix(ces) 22
List of Tables
Table 1 Demographic Description of the Average Remington’s Patron9
Table 2 Reported Income by Remington’s Questionnaire Respondents9
Table 3 Importance Ratings when Selecting a Restaurant11
Table 4 Perception Measures of Remington’s Steakhouse Patrons12
Table 5 Relationship Measures of Remington’s Steakhouse Patrons12
Table 6 Patron Perception Verses Importance Ratings13
Table 7 Correlation of Customer Satisfaction and Perception Measures13
Table 8 Regression P-values on Perception Measures14
Table 9 Regression P-values on Perception Measures without Quick Service15
Table 10 Correlation Results for the Perception Questions22
Table 11A – 11H Summary Statistics22
Table 12 Summary Output30
Introduction Remington’s Steakhouse is a single location restaurant in Tampa Florida. Patron data has been collected recently by the survey method of data collection to understand customer perception and Remington’s performance. The purpose of this study is to ascertain customer’s restaurant selection criteria, performance perceptions and the overall satisfaction with Remington’s. This goal is achieved by a review of the Remington’s survey data and survey methodology, categorize the most/least important restaurant selection criteria of patrons, discussion of patron’s perceptions on performance indicators and consider patron satisfaction with Remington’s. This study will evaluate six research questions in the context of the statistical data analysis from patron’s responses to the survey questions. Recommendations concurrent with this analysis can be used to direct
References: Anderson, D.R., Sweeney, D. J., & Williams, T. A. (2003). Essentials of Statistics for Business and Economics (3rd ed.). Mason, OH: South-Western. Becker, W. S. & Wellins, R. S. (1990, March). Customer-Service Perceptions and Reality. Training and Development Journal, 44(3), 49. Retrieved August 1, 2011, from ABI/INFORM Global. (Document ID: 817858) Brase, C Brase, C. H., & Brase, C. P. (2010). Understanding Basic Statistics (5th ed.). Belmont, CA: Brooks/Cole. Carter, R. (2009, June). Positive Reinforcement. Foodservice and Hospitality, 8. Cooper, D. R., & Schindler, P. S. (2008). Business Research Methods (10th ed.). New York, NY: McGraw-Hill/Irwin. Eliwa, R. A. (1993). A study of customer loyalty and the image of the fine dining restaurant (Master’s Thesis). Retieved from Proquest . (UMI No. 1440401) Florida Restaurant Industry at a Glance Prewitt, M. (2008). Cornell Study: Fix Guests’ Complaints Before They Walk Out. Nation’s Restaurant News, 42(19), 1, 47. Schall, M. (2003). Best practices in the assessment of hotel-quest attitudes. Cornell Hotel and Restaurant Administration Quarterly, 44(2), 51-65 Brase, C. H., & Brase, C. P. (2010). Excel 2007 Guide. Boston, MA: Brooks/Cole. Brase, C. H., & Brase, C. P. (2010). Understanding Basic Statistics (5th ed.). Belmont, CA: Brooks/Cole. Carter, R. (2009, June). Positive Reinforcement. Foodservice and Hospitality, 8. Cooper, D. R., & Schindler, P. S. (2008). Business Research Methods (10th ed.). New York, NY: McGraw-Hill/Irwin. Eliwa, R. A. (1993). A study of customer loyalty and the image of the fine dining restaurant (Master’s Thesis). Retieved from Proquest . (UMI No. 1440401) This Master’s level thesis looked a very specific location in a university town Florida Restaurant Industry at a Glance. (2011). Florida Restaurants by the Numbers [Pamphlet] Prewitt, M. (2008). Cornell Study: Fix Guests’ Complaints Before They Walk Out. Nation’s Restaurant News, 42(19), 1, 47.