Compare and contrast the two studies in the following areas.
Evaluate the method sections of the articles and note the following:
What specific type of design did the research use?
Does the design “match” the purpose of the study?
Will the design provide the information to achieve the purpose or answer the problem stated?
How was the sample obtained?
Based on the specific quantitative/ qualitative design of the study, was the sampling plan appropriate?
In the quantitative study, were the reliability and the validity of the research instrument( s) described?
In the qualitative study, how did the researcher record and organize the data? Were data obtained in the same manner from all subjects?
Evaluate how the data were analyzed.
In the quantitative study, were the statistical tests appropriate to the type of data collected?
In the qualitative study, were the data analyzed in a way consistent with the type of qualitative design?
In both studies, are conclusions consistent with the data?
Are limitations identified?
How could the study’s findings be used, in practice, to plan further research?
Advertising Plan of Japanese Steakhouse Benihana Distributed: 23rd March, 2015 Last Edited: sixteenth January, 2018 Disclaimer: This paper has been put together by an understudy. This isn’t a case of the work composed by our expert exposition authors. You can see tests of our expert work here. Any assessments, discoveries, conclusions or proposals communicated in this material are those of the writers and don’t really mirror the perspectives of UK Essays. Benihana a Japanese steakhouse eatery with hibachi idea initiated in 1964 in West Side, New York. This eatery was established by Hiroaki (Rocky) Aoki, an open door searcher, who recognized the undiscovered needs in the American eatery industry in the wake of having completed an exhaustive investigation of the market. His idea serve the unfulfilled needs of the market particularly the center wage agents by giving outlandish environment, the bona fide Japanese feeling, and offering new involvement by having culinary experts cooked before clients. The thought immediately picked up the prominence; brought about high benefits and quick development. This administration idea delivered the upper hand to Benihana eatery. By having gourmet experts outside cooking; it enables the eatery to spare work expenses and offer more mindful administrations. The menu impediment likewise brings down the expenses. The space was completely used to amplify the benefits. The costs structure and usage of room will be clarified in nitty gritty. Besides, the exceptionally prepared gifted gourmet experts and innovative PR and promoting effort were additionally the key commitment to the accomplishment of the eatery. Regardless of the achievement, the fast development can regularly time be an issue since, organization might not have the assets and the strong arrangement for the development methodology. Rough needed to expand his business into retail and junk food chain. Likewise, this new inventive administration idea may cause perplexity in the matter of what the eatery center item or administrations truly are. This report means to address the issues specified by assessing Rocky’s expansion design, distinguish the center items and administrations, concoct options which were first to open new Beni Trendy eatery which target more youthful age and After Beni’s for pastry and think of activity design. Issue Statement Rough Aika is a man of extraordinary dreams yet his fantasies might be too huge for him to have the capacity to accomplish it. He intends to develop his business to different segments of the market particularly the more youthful age yet with the end goal for Rocky to have the capacity to develop his business and to augment the benefits, the extension designs should be deliberately reconsidered and arranged. As of now, Rocky is arranging his expansion system, yet this must be assessed and with the end goal of effectively developing Rocky needs to first comprehend his business and market. Information Analysis Benihana, a Teppanyaki Japanese eatery with hibachi idea was a noteworthy achievement. The administration idea was new and one of a kind to the market which separated itself from the run of the mill existing eateries. The real contrasts of the idea were: The eatery dispensed with the back of house regular kitchen while rather giving hibachi tables very much prepared culinary specialists cooking before clients. This idea permits the work cost to be chopped down to 10-12% of gross deals and mindful administration. Benihana gave restricted menus, which brought about diminishment of nourishment stockpiling and wastage costs. The real Japanese atmosphere or Japanese touch was conveyed to the eatery through bringing in all furniture from Japan including dividers, roofs, bars and enrichments. Benihana better use their space. Typical eateries require 30-35% space for back of the house in the mean time Benihana required just 22% of the aggregate space. By concentrating on the previously mentioned focuses, Benihana could lessen their costs, in this manner turn out to be more beneficial. For example, Chicago branch was the most gainful unit with the gross benefit around 1.3 million every year. The purpose behind this was the administration’s capacity to keep their costs to an insignificant with nourishment – 30%, work – 10%, promoting – 10%, administration – 4%, and lease – 5 %. Benihana Cost and Typical Restaurant Cost Structure The above pay proclamation demonstrates the benefits that Benihana in Chicago was making amid the year 1972. A portion of the sums were at that point given including the gross deals, nourishment and drink deals, the level of sustenance cost, work cost, promoting costs, administration cost, and lease. Be that as it may, some different things should have been computed or expected, for example, the level of drink cost, the aggregate deals and the wage assess. The gross deals were given to be $1,300,000, in this manner the sustenance and drink would be $910,000 and $390,000 individually. The nourishment costs that are 30% of sustenance deals would give a measure of $273,000 and the refreshment costs that was found the middle value of to be 20% of the drink deals would equivalent to $78,000. Along these lines, the gross benefit would equivalent to net deals less aggregate expenses of products sold which is equivalent to $949,000. The work, publicizing, administration and lease costs are relied upon to be 10%, 10%, 4% and 5% of gross deals separately. The costs were ascertained to be $130,000, $130,000, $52,000, and $65,000 which totalled to $377,000 or add up to working expenses. The net benefit before wage impose then again is equivalent to net benefit short aggregate working costs or $949,000 less $377,000 which gives the estimation of $572,000. To ascertain the net benefit after assessment, the presumption was made that the wage impose was 14% which depends on the level of expense that should be charged must be given however the case does not give any such data, so for the reason the supposition expect that the salary impose was at 14% so for this situation the esteem would be $80,080 which is $572,000*20/100. So the net benefit after expense will be $572,000 less $80,080 which computes to $491,920. With a specific end goal to have a clearer photo of the contrast amongst Benihana and common eatery the rates of every thing were looked at. The sustenance and drinks deals rates of Benihana are simlar to that of a run of the mill eatery which were around 70% for nourishment and 30% for refreshments. In any case, the significant distinction lies in the sustenance and drink costs which was around half in Benihana though in common eatery would be equal to 73-88% or around 23-38% higher. The aggregate costs rates of Benihana comes up to 29% which made out of work, promoting, administration and lease, in the interim the working costs rates of a common eatery aggregate to 42.25-57%. It is evident that Benihana’s administration idea, benefit activity and its conveyance framework empower the eatery to fundamentally diminish expenses and increase higher benefits, subsequently turned out to be more aggressive than its rivals. The Chef’s Salary Gourmet specialists were indispensable component to the achievement of the Benihana. Along these lines, it is critical to evaluate the impact of their pay rates on the eatery productivity. The case gave that in one unit there were around 30 staff which were 6-8 gourmet experts, 6-8 servers, 4-5 supervisors, 2-3 barman, and around 8-11 transport staff and dishwashers. The aggregate work cost as computed above was 10% of gross deals which is proportionate to $130,000 which must be partitioned among every one of the representatives barring the administrators. Keeping in mind the end goal to appraise the culinary specialists’ pay rates, every worker pay rates will be first evaluated. The supposition is made that servers and barmen would have generally a similar measure of compensation which is estimated $3,000-4,000 for every individual for each year or around 2-3% of aggregate work cost. The 6-11 transport staff and dishwashers could win around $1,500-3,000 for every individual for every year or 1-2% of aggregate work cost for every individual. Given the suppositions over, the gourmet specialists’ compensation would be around $10,000-12,000/year. Benihana Production System Benihana has an effective procedure spill out of that of the generation procedure to the administration conveyed to the client, furnishing them with a definitive feasting background. The normal feasting day and age is one hour which does exclude the bar time. This recognizes the effectiveness of the workers, the hibachi style of cooking and seating course of action. The nourishment is set up before the situated visitor and is conveyed to them with a customized benefit; in the meantime guaranteeing that top notch guidelines of sustenance generation are met. The eatery has an efficient design arrange for which upgrades their administration conveyance. It has been planned in an extremely methodical to encourage the smooth stream of the staff and the visitor entering the eatery. The generation framework has been engaged, which can be translated to mean, the whole creation benefit inside the eatery from time of bringing the visitor and staff together , seating them, taking their request, conveying the sustenance, setting up the nourishment till the season of visitor leaving the eatery. On deliberately examination of the design for the Benihana, it can be seen that the passage drives straightforwardly to the parlor. See Figure 1. The visitor can unwind and have a savor the parlor which has a seating limit of around 50, while a table is being composed for them as the turnover day and age extents to around 60 minutes. They are then escorted to the eating territory in groups 4, 8 or 16. The 112 seat eatery has again been arranged with awesome proficiency. There is one culinary expert and one server for each two hibachi tables, along these lines the outlining procedure has been made remembering this and in the meantime this lessens the work costs. The back zone space has been proficiently used. The kitchen incorporates a pre-planning zone, hot region and after generation territory, which are isolated to maintain a strategic distance from disarray and confusion. The washing territory is near the kitchen and the eatery to maintain a strategic distance from deferral of administration. The capacity region has enough space to take into account both the kitchen and the refreshment territories what’s more>