Differences Between Probability and Non-Probability Sampling Methods - Management Assignment Help

Assignment Task:

Task:

Question 1 (5 Marks)
a) What is the difference between Mode 1 and Mode 2 knowledge and why does it matter in business research? (2 marks)
b) What is meant by each of the following terms: positivism and interpretivism? Why is it important to understand each of them? (3 marks)

Question 2 (5 Marks)
The College of Business has 900 students doing the unit Business Research Methods this semester across three campuses with 600 students at the Melbourne City Flinders Campus, 150 students at the VU Sydney Campus and 150 students at the Sunway Campus (Malaysia). All lecture notes, teaching and supporting materials are uploaded on VUCollaborate. The seminars are conducted by three different local lecturers at these campuses. The professor wants to conduct a survey 300 students about how satisfied the students are with the unit, and he believes that the campus a student is at might affect the student's overall satisfaction with the unit.

a) Describe the major differences between probability and non-probability sampling methods.  What
are the advantages and disadvantages of each method? (2 marks)
b) Suggest a sampling strategy for carrying out this study and any bias you might expect. (3 marks)

Question 3 (5 Marks)
Several potential sources of error can affect a research design. A good research design attempts to control the various sources of error. Discuss the various sources of error and give examples where applicable. (5 marks)

Question 4 (5 Marks)
Compare and contrast the following THREE types of research design in terms of (i) Cost and time (ii) Sample size and (iii) Generalisability. [Hint: do not define each separately; Give examples and discuss where appropriate]
1) Causal research design
2) Descriptive research design
3) Explorative research design

Question 5 (20 Marks)
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 aim of this research is therefore to examine the factors such as servicescape, empathy, authenticity perception, and dining experience that influence customer future behavioural intention in the context of boutique restaurants in Australia.

You are required to develop a research proposal for this research and write a report of maximum of 2,000 words (excluding the executive summary, references, and any appendices). The report should address all theelements identified above and be structured accordingly. Information presented must be based on review of the current body of literature, which means that you are required to include a reference list of at least 10 references (at least 8 being academic references, as well as authoritative statistics and reports from industry or government). This is a minimum requirement and more are recommended. These references should be as current as possible (i.e. within the last 10 years, and preferably within the last 5 years). Data available in the public domain can also be used, such as reliable on-line sources (i.e. local government newsletters, published destination information,).

The proposal should cover the following:
 Abstract
 Aims of the Research
 Contribution to Knowledge and Statement of Significance
 Literature Review
 Conceptual Framework and Hypotheses development
 Methodology
 Conclusion

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