Questionnaires and Observations

I had stand in front of the Rakuzen restaurant entrance and asked the customer who are leaving the restaurant to fill up the questionnaire. I had asked 20 respondents to completed my questionnaire findings. Their age are around 19-59 year old. I'm very thankful to them that they are willing to lend their hands to fill up the questionnaire.

Questionnaire’s Questions

For the questionnaire section, I have separated it into 3 main parts that are staff services, food qualities and environment and 1 extra part which is overall satisfaction. The respondents were asked to answer the questions by rated the questions according to their level of agreement or disagreement. The outlines of the questions are as follows.

 2. Staff Services

A. Does the staff attentive and available when you needed him or her?

B. Does the staff knowledgeable and able to answer your questions about the menu items?

C. Does the staff friendly and patient when taking your order?

D. Does the staff dress appropriately, neat and cleans in appearance?

E. Does the staff always making sure about your order was served?

3.  Products

A. Does the food served correctly as ordered?

B. Does the food served hot and fresh?

C. Does the food served very fast? (Minimum 15 minutes)

D. Are the foods very tasty, clean and flavourful?

E. Does the menu had an excellent selection of items?

 4. Environment

A. Is the restaurant very clean?

B. Are the tables and chairs very clean?

C. Is the restaurant’s ventilation excellent?

D. Is there excellent lighting?

E. Does the environment comfortable and leniency?

A. Does the service excellent?

B. Does the quality of staff excellent?

C. Is the environment excellent?

D. Is the quality of food excellent?

E. Would you like to recommend Rakuzen to your friends or relatives？

Observations

In order to get more accurate result from the questionnaire collected, I had went to the Rakuzen and make a  request to the manager in order to allow me to take the picture of the environment of the restaurant. I learned that the manager was very friendly and he was provide a condition to me that I'm only allowed to take the picture during their break time or after their operation hours. Therefore, I have chosen to take the picture during their break time and after their working hours.

The data or result of the information collected from the questionnaire and observations will be updated in the next post.