Introductory Statistics: Ramada - Case Study Example

Research Design and Data Analysis, Discussions and Recommendations August 23, Summary: Ramada embarks on a research activity. The company focuses the research on food quality, room quality, and hotel staff service quality. The independent variables are customers’ age and customers’ rank. The independent variables are food quality, hotel staff service quality, and room quality. The questionnaire statistical tool is used. The mean, median, and analysis of variance tools are implemented. There were 1100 respondents. The findings indicate there is no significant difference between the customers’ age and the dependent variables (food quality, hotel staff service quality, and room quality). Likewise, the findings indicate there is no significant difference between the customers’ rank and the dependent variables (food quality, hotel staff service quality, and room quality). Management should accept the two null hypothesis statements. PART I: 1. Ramada took several steps to define the research questions. First, the researchers focused on different services offered by the company. The first group of services focused on customer’s criticism of the menu variety. Next, the questions veered towards the customer’s valued received in exchange for the amount paid. Third, the question veered towards determining if the customers’ liked the service promptness. Fourth, the question zeroed in on Ramada’s service quality. Fifth, the service focused on the resort’s food quality. Last, the questions veered towards the beverage quality served in the Ramada resorts. Further, management has to answer some questions. The questions focused on the hiring of the right resort employees. Next, management had to answer questions pertaining to the enhancement of the current training of employees. Training is one of management’s secret ingredients to increasing the current and future customers’ loyalty. Management must answer queries in the area of increasing the current motivation practices. Motivation increases the customer’s eagerness to return to Reamada resorts. Management must ensure all questions are answered by espousing the importance of hiring and training employees who will pamper each clients from check-in to check-out. The process was appropriate. Focusing on hiring the best employees will ensure better customer service. Training the best employees will ensure higher quality service quality. Motivation will ensure employees will continue to excel in all their individual tasks and responsibilities. 2. The secondary data played a vital part in the exploring part of the research (Craig 25). The researchers take the secondary data from books. The secondary data played a pivotal part in the research. The secondary materials augment and clarify the stand of the researchers. The secondary materials are the related literature aspects of the research. 3. The researchers take the sampling design seriously. The design aids in resolving the research issue. The respondents of the research are 1100 respondents. The researchers implemented the sampling design well. With the questionnaire data, the frequency, mean, median, and mode were easily generated. The interpretation is very convincing, with the reliably gathered data. The sampling design was appropriate for it was able to resolve the problem. The researchers used the sampling design as basis for analyzing the findings. The findings are used to accepting or rejecting the hypothesis. 4. The Ramada used the data collection method well. The Ramada researchers aim to distribute the questionnaire to the hotel’s current customers. The researchers use the questionnaire data for future hotel decisions. The hotel management will use the research findings as basis for making adjustments. The hotel adjustments include improving the current hotel and resort services. However, there are some improvements to enhance the current collection method. The company should lower the prices of hotel bills. The lowering of the hotel price will increase demand for the Ramada’s services. As price of hotel visits decrease, more people will be able to enjoy the many benefits of the Ramada’s five star hotel services. 6. There is two independent variables in the current study. The first variable is age. The research uses the age as one of the factors influencing Ramada customers’ decisions. Another variable is rank. The rank is either manager or non-manager. The customers’ rank is the basis for the analysis of variance interpretation. Likewise, the customers’ age is used for the analysis of variance interpretation. There are several dependent variables in the current study. The first group of dependent variable focused on the food times. The researchers ask the customers to criticize the company’s menu. The researchers ask the customers to grade the company’s promptness of service as well as the quality of the hotel’s services. The company asks to grade the hotel’s food quality and the hotel’s beverage quality. Second, the researchers ask the customers to rate the hotel staff’s hospitality. The study asked the customers to grade the hotel public areas’ quality. Further, the researchers request the customers to determine whether the customers paid the right price for current hotel service quality. The researchers seek the customers’ comments regarding the hotel’s relaxing atmosphere. Third, the customer are asks to describe their room stay. The customers can comment on the room and other hotel decors. The customers can criticize the hotel’s cleanliness level. The customers can also state how they feel about their room’s condition. The customers can freely suggest ideas to improve the current housekeeping services. Lastly, the customers can state their true feeling regarding the quality of cooling or heating during their room stay. 7. Drawing of theoretical diagram. 8. Literature review based on the theoretical diagram. The dependent variable does not affect the dependent variable. The same variable can stand alone without the help or hindrance of the dependent variable. The independent variable influences the dependent variable. The independent variable may enhance or reduce the dependent variable’s current outcomes or performances(Craig, 42). 9. Two hypothesis based on the objectives. ( a) Null hypothesis (Ho) There is no significance difference between age and the Hotel Service. There is no significance difference between rank and Hotel Service. (b) alternative hypothesis (ha) There is a significance difference between age and the Hotel Service. There is a significance difference between rank and Hotel Service. 10 The managers of Ramada could make some decisions. The managers can decide to hire more hotel staff. An increase in hotel staff will increase the service quality. In the hotel’s restaurants, the customers do not have to wait long lines to savor the hotel’s specialty food choices. If there are more housekeeping personnel hired, the room service will improve. The managers can set more days for training. The training will enhance the current and future hotel staff’s service skills. Hotel management continually train the current and future hotel employees to be on their toes waiting for the customers’ next service call. 11. Validity test results. The validity test shows that the questionnaire is viable. The questionnaire aids in the gathering of relevant data needed for enhancing current service quality. The researchers divide the questionnaire areas into three categories. The three categories are food quality, service quality, and room quality. The questionnaire complete gathers the dependent and independent variable data needed for improving the current employees’ lackluster performances. PART II: 13 Presentation of Appropriate descriptive Statistics for the Data Provided. The research uses the statistical tools. The statistical tool includes mean. Mean is the average of all the gathered answers. In addition, the median is the middle number taken from the 1,100 sample respondents. The analysis of variance tool is used to determine if there is a significant difference between the independent variable and the dependent variables. The analysis of variance uses the standard deviation and degree of freedom (Nowaczyk 82). 14. Appropriate inferential statistics to test hypothesis (from Part I). Inferential statistics states that if the computed F value is bigger than the standard value, there is a significant difference between the independent variable and the dependent variable. On the other hand, if the compute F value is less than the standard value, then there is no significant difference between the independent variable and the dependent variable. The research questions included allowing the respondents to choose from 1 (lowest) to 5 (highest) as their rating choices (Triola 84). 15. Findings (Tables and Interpretation) A) Table 1 Food Quality AVE1 N Valid 1100 Missing 0 Mean 4.2018 Median 4.0000 The above table shows that the mean of the 1100 respondents, in terms of food quality. The mean is 4.2018. The median is 4. Table 2 Food Choices Frequency Percent Valid Percent Cumulative Percent Valid 3.00 166 15.1 15.1 15.1 4.00 546 49.6 49.6 64.7 5.00 388 35.3 35.3 100.0 Total 1100 100.0 100.0 In terms of food choices, The above table shows that 166 respondents chose 3 as their best answer. Next, 546 respondents chose 4 as their best answer. Lastly, 388 respondents preferred 5 as their best answer. Graph 1 Food Quality In terms of the hotel’s food quality, the above graph clearly shows that most of the respondents chose 4 as their best answer. Next, the second largest group of respondents chose 5 as their best answer. Lastly, the graph shows that the respondents preferred 3 as their best preference. B) Table 3 Staff Service AVE2 N Valid 1100 Missing 0 Mean 4.2827 Median 4.0000 In terms of hotel staff service, the respondents’ choices generated a mean of 4.2827. the answers generated a median of 4. Table 4 Staff Service AVE2 Frequency Percent Valid Percent Cumulative Percent Valid 3.00 142 12.9 12.9 12.9 4.00 505 45.9 45.9 58.8 5.00 453 41.2 41.2 100.0 Total 1100 100.0 100.0 In terms of hotel staff service quality, the above table clearly shows that respondents hotel service quality choices. 142 respondents chose 3 as their best answer. 505 respondents preferred 4 and their best answer. 453 customers checked 5 as their rightful choice. Graph 2 Hotel Service Quality The above graph shows that most respondents chose 4 as their best answer. The next largest group of respondent checked 5 as their preferred choice. Lastly, the remaining respondents chose 3 as their correct grade. C) Table 5 Room Quality N Valid 1100 Missing 0 Mean 4.1982 Median 4.0000 The above table clearly shows the choices of the respondents, in terms of room quality. The mean score of the 1,100 respondents’ answers is 4.1982. The median score is 4. Table 6 Room Quality Frequency Percent Valid Percent Cumulative Percent Valid 3.00 139 12.6 12.6 12.6 4.00 604 54.9 54.9 67.5 5.00 357 32.5 32.5 100.0 Total 1100 100.0 100.0 The above table clearly shows the choices of the respondents, in terms of room quality. 139 respondents chose 3 as their best answer. 604 respondents preferred 4 as their rightful preference. Lastly, 357 respondents picked 5 as their best grade. Graph 3 Room Quality The above pie chart shows the respondents’ critical choices, in terms of room quality. Most of the respondents preferred 4 as their best answer. Next, the next largest group of respondents preferred 5 as their correct grade. Lastly, the remaining respondents picked 3 as their critical grade choice. Analysis of Variance ( based on age) A) Table 7 Significant difference between Age and to Food Quality ANOVA AVE1 Sum of Squares df Mean Square F Sig. Between Groups 1.524 3 .508 1.097 .349 Within Groups 507.672 1096 .463 Total Standard F 2.61 509.196 1099 The above table shows that the significance (at 0.05 significance level) is .349. the Computed F is 1.097. The standard F is 2.61 at 3 degrees of freedom. Since the computed F is less than the standard F, there is no significant difference between the customers’ age and the Food quality. The respondents’ age does not affect the food quality. B) Table 8 Significant difference between Age and to Hotel Staff Service Quality ANOVA AVE2 Sum of Squares df Mean Square F Sig. Between Groups .781 3 .260 .563 .639 Within Groups 506.291 1096 .462 Total Standard 3.61 507.072 1099 The above table shows that the significance (at 0.05 significance level) is .639. The Computed F is .563. The standard F is 3.61 at 3 degrees of freedom. Since the computed F is less than the standard F, there is no significant difference between the customers’ age and the Hotel Staff service quality. The respondents’ age does not affect the hotel staff service quality. C) Table 9 Significant difference between Age and to Room Quality ANOVA Sum of Squares Df Mean Square F Sig. Between Groups .298 3 .099 .241 .868 Within Groups 452.498 1096 .413 Total Standard 2.61 452.796 1099 The above table shows that the significance (at 0.05 significance level) is .868. The Computed F is .241. The standard F is 2.61 at 3 degrees of freedom. Since the computed F is less than the standard F, there is no significant difference between the customers’ age and the Room quality. The respondents’ age does not affect the Room quality. Analysis of Variance (based on rank) A) Table 10 Significant difference between Rank and to Food Quality ANOVA AVE1 Sum of Squares df Mean Square F Sig. Between Groups .124 1 .124 .267 .605 Within Groups 509.072 1098 .464 Total Standard 3.84 509.196 1099 The above table shows that the significance (at 0.05 significance level) is .605. The Computed F is .267. The standard F is 3.84 at 1 degrees of freedom. Since the computed F is less than the standard F, there is no significant difference between the customers’ rank and the Food quality. The respondents’ rank does not affect the food quality. B) Table 11 Significant difference between Rank and to Hotel Staff Service Quality ANOVA AVE2 Sum of Squares Df Mean Square F Sig. Between Groups .177 1 .177 .384 .535 Within Groups 506.894 1098 .462 Total Standard 3.84 507.072 1099 The above table shows that the significance (at 0.05 significance level) is .535. The Computed F is .384. The standard F is 3.84 at 1 degrees of freedom. Since the computed F is less than the standard F, there is no significant difference between the customers’ rank and the Hotel Staff service quality. The respondents’ rank does not affect the hotel staff quality. Table 12 Significant difference between Rank and to Room Quality C) ANOVA Sum of Squares df Mean Square F Sig. Between Groups .002 1 .002 .004 .949 Within Groups 452.795 1098 .412 Total Standard 3.84 452.796 1099 The above table shows that the significance (at 0.05 significance level) is .949. The Computed F is .004. The standard F is 3.84 at 1 degrees of freedom. Since the computed F is less than the standard F, there is no significant difference between the customers’ rank and the Room quality. The respondents’ rank does not affect the Room quality. 16. Discussion of the findings and conclusion. The researchers can use findings to generate the recommendations. The findings indicate that there is no significant difference between the customers’ age and the food quality, hotel staff quality, and room quality. The customers’ age does not affect quality evaluation. Similarly, the findings show that there is no significant difference between the customers’ rank and the food quality, hotel staff quality, and room quality. Similarly, the customers’ rank does not influence the food quality, hotel staff quality, and room quality. Evidently, the company should accept the two null hypothesis statements. 17. Recommendations. There are good recommendations. It is highly recommended that the managers hire more employees to improve the current service. The managers should institute regular trainings to improve the current hotel staff’s customer relations skills. The managers should institute reforms that will motivate the employees to excel in their current work responsibilities. A happy employee will often translate to happier customers. The managers must accept the two null hypothesis statements. 18 Practical implications of the recommendations. There are practical implications of the recommendations. The hiring of more staff will increase food quality. The institution of training will enhance the quality of the hotel staff’s service. The institution of incentives and rewards will motivate the employees to give their best to please the current and future customers. Works Cited Craig, C. International Marketing Research. New York: J. Wiley Press, 1998. Nowaczyk, R. Introductory Statistics . New York: Rinehart Press, 1988. Triola, M. Elementary Statistics. New York: Addison Wesley Press, 1995. Read More