BMO6630 - Business Research Methods - Business Report Writing Assessment Answer

Assessment Task:

BMO6630: Business Research Methods Report Writing Assessment Answer

Assessment 1: Individual Assessment
Articles Collection & Structured Abstract 30% Due: Friday Week 6, 11.30 pm Undertake a literature review on a theoretical concept/construct of dining consumption in a restaurant context that has real world management implications (e.g., customer satisfaction, behavioural intention, customer perception of authenticity, motivation, dining experience etc.). Research the field to find four academic articles (the first article to propose the theory) relating to the concept (published any time); and three other more recent articles (2013 onwards) one of which must apply a quantitative research design, the second, a qualitative design and the third, a mixed method (qualitative and quantitative) design.

Please note that all articles must be full papers (e.g., not research notes, book reviews) sourced from refereed academic journals. Please review them and write an 1,000 word structured abstract, which draws upon all the articles you have reviewed, using the following headings:

•  Brief summary of the theory and progression in the field (i.e., how has the theory developed since first proposed?)
•  Common themes/findings across the four articles.
•  Different themes/findings across the four articles.
•  Study limitations and how these differ across the various study designs (quantitative, qualitative).
•  Future research directions proposed in the articles.

Assessment 2: Group Assessment
Part A: Questionnaire development 20% Due: Friday Week 9, 11.30 pm

In pairs, design a questionnaire to address the following management problem. Dimensions of servicescape, empathy and customer perceptions on authenticity are critical in forming the dining experience of a restaurant (Arnould et al., 1998; Chang, 2016; Jang et al., 2012; Wood and Muñoz, 2007; Hsieh
2008). Literature supported the relationship that an individual’s perception of authenticity drives the customer’s involvement in a restaurant (Chang, 2016; Mehrabian and Russell, 1974). This involvement was also demonstrated to increase the revisit intention in a restaurant (Campbell et al., 2014; Tarkiainen and Sundqvist,
2009). However, there is a lack of research examining these relationships generally and in the context of boutique restaurants in particular. The Restaurant and Catering Association of Australia decided to commission research to get a better understanding of the factors such as servicescape, empathy, authenticity perception, and
dining experience that influence customer future behavioural intention in the context of boutique restaurants in Melbourne. A quantitative method research will be applied using a questionnaire survey with customers. Design a survey questionnaire with a minimum of 10 and a maximum of 20 questions to gather data to address the management problem. Use a mix of open and closed question formats. At least, one of your questions must employ a replicable scale – a scale that has previously been tested in the academic literature relating to consumer behaviours and found to be reliable and valid. Ensure your questionnaire has a brief introduction to inform respondents as to the purpose of the research.

In addition, in pairs write a brief 1000 word report explaining the structure of the questionnaire and the steps your group took in designing it to address the management problem.

•  Assignment cover sheet (signed Declaration);
•  Questionnaire
•  Brief report.

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