Figure 1: Conceptual Framework. Source: Adapted from Bitner’s (1992) Framework for Understanding Environment-user Relationships in Service Organizations

Research hypotheses of the relationship between restaurant services cape with customer satisfaction and behaviour

Figure 1: Conceptual Framework. Source: Adapted from Bitner’s (1992) Framework for Understanding Environment-user Relationships in Service Organizations

Independent variable: ambient conditions, space/function, and signs, symbols and artefacts

Dependent variable: customer satisfaction and positive customer behaviour

Research hypotheses of the relationship between restaurant services cape with customer satisfaction and behaviour

From the framework, four hypotheses were formulated

l   H1: There is a positive relationship between ambient conditions and customer satisfaction.

l   H2: There is a positive relationship between space/function and customer satisfaction

l   H3: There is a positive relationship between signs, symbols/artefacts and customer satisfaction

l   H4: There is a positive relationship between customer satisfaction and positive customer behavior.

Research approach of the relationship between restaurant services cape with customer satisfaction and behaviour

In this research work, deductive approach is used to measure relationship between servicesescape and customer satisfaction in Ahimsa vegetarian buffet restaurant. The deductive research approach is best-fitted approach in this study because this study starts from the theory and then develops the hypothesis from this theory in order to measure relationship between servicesescape and customer satisfaction in Ahimsa vegetarian buffet restaurant. The deductive research approach leads towards the analysing and collecting the data for testing hypothesis. The hypothesis that is aligned with the theory of the study is developed to ensure measurement of relationship drawn by the independent research variables on the other selected variable of dependency characteristics. (Wilson, 2010). 

Research philosophy of the relationship between restaurant services cape with customer satisfaction and behaviour

The positivism paradigm is used in order to conduct the research study because this study depends upon the experience as a reliable and fully valid source for information and knowledge. This is conducted by using the accurate and actual data along with the views and idea of the respondents who are experiencing the internal control and problems related to the relationship of the servicescape and customer satisfaction. Moreover, this study is positivism in its philosophy nature because it assumes all kinds of procedures that we can consider as differences of styles and action plans by the individual respondents or certain kind of relations among selected individual participants. This study deals with quantifiable materials in order to analysing the responses of individual for measuring to measure relationship between services escape and customer satisfaction in Ahimsa vegetarian buffet restaurant  (Pham, 2018).

Source of data collection of the relationship between restaurant services cape with customer satisfaction and behaviour

For this particular study, from the primary and secondary sources the information is gathered. The secondary source of the data collection referred towards the perspectives of Participants according to their motivation factor in a variety of dining at the restaurant, opinions of various experts in the academic literature as well as articles about the proposed in the motivation of the participants, and similar information from other databases will be consist of this study. It can be said that a specific study will collect information to help ensure the proper answer research questions, thus further ensuring research goals. It includes the collection of the data from the pre-existing sources meanwhile in the primary source of the data collection two types of the research methods are includes as Qualitative and quantitative. The quantitative research methods required the questionnaire to gather the data from the respondents.  

Research methods of the relationship between restaurant services cape with customer satisfaction and behaviour

Both type of the research methods are used in this study. It includes Qualitative and quantitative research methods. The qualitative research methods explores about the ideas related to the theories. The qualitative research methods includes as the content analysis, in-depth interview, ethnographic research focus groups, case study research and content analysis. The results that are generated by using this method are descriptive in its nature and it easily drawn from the given data. The quantitative research methods are emphasized the numerical, mathematical and statistical analysis data which is collected by using the surveys, polls and questionnaires. Under the research methods data can be analysed by manipulating currently available statistical results and research data by the use of various other concepts and theories of managerial system.

Sampling and population of the relationship between restaurant services cape with customer satisfaction and behaviour

The simple random sampling technique was employ for gathering data from the respondents. The respondents were the customers of the Ahimsa vegetarian buffet restaurant from the surrounding of the restaurants. The sample was 120 respondents who have visited the restaurants in various time spans. It is worth noting that 120 respondents were select at random from the event location Ahimsa vegetarian buffet restaurant. The questionnaire was distributes to the restaurants by personal meetings and it was filling according to the conveniences of the customer. All kinds of the ethical value were considers as the prior during the filling of the questionnaire. In order to collect the data from the respondents approval form is taken from the university. The questionnaire was fill from the respondents by taking the appointment from the mangers of the restaurants. The confidentiality statements were design on the top of the questionnaire in order to ensure the customers from their confidentiality perspectives. 

Research instruments of the relationship between restaurant services cape with customer satisfaction and behaviour

In this specific study, the material from the primary and secondary sources collected. In the original data, so as to meet the needs of this study will be gathered in Ahimsa vegetarian buffet restaurant through a questionnaire. The self-administrated questionnaire was use as instruments for collecting the data from the respondents.  The preparation of quantitative surveys usually involves a semi-structured interview phase, which is designed to promote and enhance the design of the questionnaire. These interviews provide a way to explore research topics more broadly, taking into account the representation, attitudes and practices of respondents. For example, 5 point Likert scale. In addition, with the help of questionnaires, obtaining precise and accurate data related to the research objectives identified will be more convenient, which will further have accompanied by a more trustworthy and practical overall results. Nevertheless, so as to prevent the probability of obtaining all irrelevant data, the questionnaire will be tested before performance. The questionnaire was consist on the three major parts the first parts is explains the information and questions about the independent variable and these are designed by considering the five point scales from Very good:5,Good:4,Average:3,Poor:2, to Very poor:1

Limitations of the Study of the relationship between restaurant services cape with customer satisfaction and behaviour

From the context of view, this particular study only considered eligible to collect information about journals, books and articles, in order to meet the study purpose of this research. This will not only improve the quality and results of the survey, but also to guarantee maximum relationship of the material collected, in order to defend the problem.

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