Using Unstructured Diaries Data Collection -Myassignmenthelp.Com

Questions: What Are The Elements Which Are Influencing The Image Of The Hospitality Industry? How Can The Food Industry Treat To Make Customer Feel Satisfied About The Services And Products? What Factors Need To Be Considered By The Food Organization While Providing Or Serving The Products And Services To The Customers? Answers: Introducation Customer satisfaction is necessary for every industry because customer is the key of success. It keeps importance in the business because it offers marketers and owners of business with a metric that they can utilize and measure the performance of their products and services in the market (Huang, 2017). Customers are considered as a resource upon which the growth of the business depends. It is necessary for the organization to develop the loyalty of customer and satisfaction, if they do not so, lose their customers. Restaurant involves a group of people that are connected with one another to satisfy a particular aim to satisfy a customer. Restaurant is the Food Industry which success is depending on its food. It is a research proposal which film focus on the issue statement about the restaurant industry. It reflects the importance of customer satisfaction in the restaurant. It will help to know about the reorganization of employee performance technique in the restaurant (Chavez-Diaz, Rojas and Orozco, 2015). The management problem of dick smith's food will be discussed. Food safety issues, unhygienic foods and unsatisfactory taste of food of Dick smith's food will be reflected. Literature review about the customer satisfaction in the restaurant will be described in this research. Literature review will tell about the importance of the customer in comparison of high revenue. Food is an integral part to attract the customer towards the restaurant. The food industry of Australia had amazing time when it served quality food to its customer. The quantity of the selling products was progressing and due to this reason the industry of restaurant has changed its perception and started to focus on the flow of business for generating more revenue. This review of them had impacted on the quality of the food which started to unsatisfied customers towards the food. Therefore, the perceptions of the customers were agitated and they started to revert back from this industry. It can be evaluated as the major problem that led to bring downfall in this industry. The management issues of dick smith's lost the charm among the customers due to their unsatisfactory Management Services. The employees of the company did not work well and there ill behaviour started to irritate customers. The coordination among employees was not in well manner and due to lack of coordination the y were not able to deal with the customer within time frame. The customer of this restaurant was getting unhygienic foods that raised question about the food safety and management. Project objective The main objective of this research is to find out the importance of the customer satisfaction in the restaurant industry. A management issue is a major issue which has the ability to have impact on the customers. Secondary sources are being used to collect the relevant information regarding the topic of research. It is the aim of this research to provide the relevant information about the food safety. Project scope The research program will describe the importance of customer satisfaction in the industry of restaurant. Various aspects regarding customer satisfaction will be discussed under the program of research. The main objective and scope of research proposal is to make better understanding about the customer retention and engagement. Literature review There are so many issues in management of restaurant such as which may impact the entire services of the industry. These management issues are food delivery, employees coordination, HR services, management of stock and checking about the quality of food. Management of the restaurant play a major role in the progress of the restaurant.In the context of management of restaurant, the management of menu is a comprehensive concept that defines an ongoing process including planning, pricing, operating, designing and developing the menu of a restaurant (Aragon-Correa, Martin-Tapia and Torre-Ruiz, 2015). There are various theories of operations, marketing and strategic management that are able to provide reliable theoratical groundwork to know the importance of aspects of managerial. Organizational theory is able to emphasize the impact of external environments as well as the decision of managers. External environment is specifically reliable for the organizational theory and reliable studies (Kandampully, Zhang, and Bilgihan, 2015). It has been considered that managers necessary consider the effectual factors of external that build uncertainty, volatility and diversity while making decisions. Planning and operating the services and products of restaurant include the factors of external such as rivals, customers and vendors that have the effective potential in building vitality and diversity in the industry of restaurants and its immediate environment of business (Min and Lee, 2014). Customer satisfaction should be the first focus of the company to inspire for earning revenues (Law, Buhalis and Cobanoglu, 2014). Dick Smith is famous brand of Australia and the trust of the people of Australia over this brand is higher. It has been found that Dick Smith was able to get sufficient position by 30% and earned a huge income. To get more revenue it started to provide the low quality for making higher incentives. Due to this decision the trust of the clients over the restaurant has lost and they went back from that industry. Dick Smith does not deal with the restaurant but also it is famous for providing the different and attractive products of food. The goodwill of the organization may get influenced on other products as well. It is required for the organization to provide better services by gaining low margin because without customer and their trust, no organization would be able to gain the competitive advantages (Tripathi, 2014). Qualitative and quantitative approaches have been used to determine the various aspects of selected topic. The rate of customer retention keeps great importance in the restaurant industry. Dick Smith should focus on the outstanding customer services. As per McPhail, Patiar, Herington, Creed, and Davidson (2015), Outstanding Customer services refer to a great food at a reasonable price, with a good ambiance, fulfill a great dining experience. It is not possible that the demand and Expectations of customers would be same, but it is the responsibility of the restaurant to make sure that each customer feels special. It is required to the dick Smith that provides the quality of food along with the served quantity and the cost for it is also accountable for an effective service (Han and Hyun, 2015). The management of the restaurant should be active because it does not matter that how delicious food are they offering, the customers has to wait for an hour just to be served entry, they can be annoyed. Customers are bound to go back to a restaurant where they are treated especially. It is required for dick smith's restaurant to greet the guest when they walk in. The waiting staff should be familiar with the guest because it brings a higher customer retention and engagement. Due to this reason the customers feel at home if the host of the restaurant remembers their names and waiters know their desirable dish and habit of ordering (Ennew, Binks and Chiplin, 2015). Dick Smith can get back the retention of the customer if it provides the proper training about the treating with customers while placing the orders and serving them because training is an integral part of the restaurant. The role of customer relationship management is vital when it comes to customer retention and engagement. It is able to acquire the data about the customers along with the details and their birthday and anniversary. There is POS integrated CRM which is able to describe about the difference of customer and their target needs which will be helpful to move marketing campaigns and facilitate to make info rmed decisions while making and changing the menu or implementing a new strategy (Murali, Pugazhendhi and Muralidharan, 2016). Customer feedback is considered as a crucial component for any business because it is a most honest source of feedback that facilitates to recognize the flaws and gives of organization along with the opportunity to make right the mistakes. It has been found that customers are using the site of social media and the review site of restaurant to leave their feedback and reviews about the having experience of dining. It has been observed that customer of the review before having dinner in a restaurant for the first time. Therefore the reviews of customer are integral to the reputation and Goodwill of a restaurant. Loyalty program is able to attain the customer satisfaction. Database of CRM plays a major role while developing loyalty programs (Chadha, 2015). CRM integrated with POS can develop entire report in detail about the preference of customers. As per Han and Yoon, (2015), enhance in customer loyalty can be able to generate 20 to 80% progress in progress. Customer retention, customer satisfaction and the quality of service are the prerequisites and significant influence on the intention of purchase. It would be the best tip for the day Dick smith to focus on the complaint on retaining customer because a mind that complaints of customer are able to explore about the product which facilitates keep right and that should always be considered. The loyalty programs for the customer are going to help the hotel to maintain. An organization can offer the reward points, discount and customer subscription. Restaurant industry of the Australia need to keep focus on the customer retention by providing them reviews services with good quality food (Fullerton, 2014). Therefore customer retention in the industry of restaurant is an integral part. It is able to enhance is the profit and generate the more revenue for the success of the hospitality industry. The business retention is entirely dependent on the image of the hotel or restaurant. It is necessary for the restaurant to present the positive and real business image in the view of the customers (Neuman and Robson, 2014). It will enhance the loyalty which will be helpful for the hotel to maintain the relationship with the customer for a long time. Customers who are ready or willing to pay higher prices for a product or services, they will tend to be a brand conscious. Research Design and methodology Research methodologies are considered as the accumulation of several and various techniques and methods which is being taken and used in the research together the specific requirements and formation from the various available sources. There are numerous methods and approaches have been taken to implement the research. Research methods There is number of methods of human resources management available which could be used in researching. The main consideration is kept on the qualitative research which is able to gather the relevant information for the selected topic. It is able to analyze the importance of the customer satisfaction and retention in the industry of restaurant. Qualitative data has been used to analyze the influence of customer retention and satisfaction on the restaurant industry. It facilitates to manage the quality of the research by collecting the quality data (Ryan, 2015). Research approaches Two different approaches used to analyze the selected topic of the research that is qualitative approaches and quantitative approaches to implement the research. Qualitative approach is able to find out the reasons, opinion and views behind the customer retention. To make effective the qualitative data, primary and secondary data has been taken to explore the various aspects related to the research topic. Qualitative data has been major approach for gathering the information related to the topic and it has been collected from the published journals, articles, website and the research task of other authors. This gathered information from the sources will be helpful to maintain the quality of the research (Smith, 2015). Data collection The procedure of Data Collection is done with enthusiasm so that relevancy in the information can be remained and the needed information related to the research topic can be collected effectively and the program of research implemented in the appropriate manner. Primary and secondary information has been taken and used to accumulate the information about the topic. The main aim behind the conducted research is to make better understanding about the importance of customer retention in the restaurant industry. Primary sources are considered as a raw material which comes from directly respondent (Thomas, 2015). It is able to provide the latest information about the selected topic. To get the direct information questionnaire will be made in front of them who are the part of the restaurant industry. Along with that the interview procedure has been used to know the view about the restaurant industry in Australia from the users or customers of that industry. Along with that the use of secon dary sources are also being used in the research because it is more reliable. It is the data which gives the relevant information about the selected topic because it is used data for someone for their researching (Turkenburg McAuley, 2013). Sample and technique Data has been collected in enormous way so it is the difficulty to analyze and evaluate the entire data effectively. That is why to give importance each data, random sampling technique has been taken in use for evaluating and analyzing. Strategy of research The program of research needs to be done on time for ensuring the effectiveness of the program. The role of research program is vital for the attainment of this goal. A systematic approach has been taken in use for this research will have helped in the implementation of every activity in the sequence manner. An action plan has been made for the recognition of the various activities of the research. Targeted market Target market is the area where the relevant information related to the topic is being collected. The target marketing platform needs to be set where specific information about the research is to be collected. Primary sources have been utilized for this research. Primary source is being used to gather the information and the information is collected from questionnaires and interviews. The questionnaire about the customer retention will be presented to the customer of the restaurant of the Australia. Secondary sources have been collected from the Internet and it is able to make ensure the reliable articles, journal and other sources are used which are published after 2009. There are various alternatives are available which is able to give contribution for completion of the research program. The selection of them has been prepared after analyzing and evaluating the requirement of the research program. Ethical consideration During the implementation of the research program, implementation of ethical has been followed in proper manner. It helps you know about the right and wrong in the entire research program. The main focus of research program is on collecting data on a loyal and fair manner, setting the data in a factual basis and conducting research in an unbiased manner. There are certain rules and regulation has been followed by researcher and there is no authorization to disclose alternation regarding the research stopping while executing the research program. Data Protection Act is presentable therefore those who will break the rules and policies. Limitations There are certain limitations have been found while researching about the management issues of restaurant. Some limitations are described below: 1- due to lack of availability of time and having enormous gathered data, random sampling technique has been chosen because it is able to give opportunity to every sample for getting selected. 2- Another limitation has been found in the context of access over the data. It prevents to gather more data about the research topic. 3- lack of resource of data collection is also considered as the point of view of limitation, that is why qualitative approaches is being used to gather the relevant data from the journal, books, websites and over the internet Time Schedule Serial number Activities Starting date Duration Attainment date Description 1 Discussion for research topic 2 October, 2017 2 3 October, 2017 Selection of the topic will be done. 2 Plan for the research 4 October, 2017 3 6 October, 2017 Plans will be made. 3 Implementation of the plan 7 October, 2017 4 10 October, 2017 Plans will be implemented. 4 Data collection 11 October, 2017 4 14 October, 2017 The methods will be selected. 5 Analyzing collected data 15 October, 2017 5 19 October, 2017 Data regarding topic will be analyzed. 6 Interpretation of the outcomes 20 October, 2017 3 22 October, 2017 Results will be drawn from the analyzed information. 7 Drawing conclusion ad recommendations 23 October, 2017 2 24 October, 2017 The conclusion and recommendation will be made. Conclusion It can be concluded that customer retention and satisfaction is vital for the restaurant industry. The customer attitude towards the Dick Smith has been discussed. Various issues have been discussed in the research proposal in the context of the Dick Smith's restaurant. The Importance of customer retention has been mentioned which will be helpful for further study. Qualitative and quantitative approaches have been used to determine the several aspects of selected topic. The recommendation has been provided in the research proposal to improve the productivity of the employees and to offer the effective services and product to the customer. Customer satisfaction is necessary component for the restaurant industry so it is required for the Australian Food Industry to provide the effective services with good quality food to the customer so that they could not preferred another restaurant for having food. 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