Customer-Satisfaction, Team C 1
ASSIGNMENT FOR QUOTE:
DUE DATE: 27 OCT, 2014 NLT 1130PM EST
Sampling Design
Using the scenario and two variables your learning team developed for the Week 2 Business Research Project Part 1 assignment, create a paper of no more than 700 words in which the goal is to submit a random sampling plan in such detail that another researcher could replicate the method.
Discuss the following:
(a) Population and size
(b) The target population and brief reasoning
(c) Sampling element which may be conducted through any of the following:
• Data mining
• Survey (If a survey is chosen, create a 5-10 question document), or
• Observation
(d) The sample size
(e) Method of random sampling which may include:
• Simple
• Stratified
• Systematic, or
• Cluster
Calculate the sample size using a 95% confidence level, and a 5% margin of error. Place the calculation in the Appendix.
Discuss how validity (and reliability) will be achieved.
Explain how human subjects will be protected (if applicable).
Data collection
Explain how the data will be physically collected.
Explain where data will be stored and how it will be protected.
Format your paper consistent with APA guidelines.

Customer-Satisfaction, Team C 2
ORIGINAL PAPER:
Bobby’s Restaurant Customer-Satisfaction
Customer-satisfaction has been the goal of Bobby’s Restaurant. As a result, it is necessary to work on two variables: independent (banning of smoking) and dependent
(customer-satisfaction). Team “C’s” use of the survey method could assist in accomplishing the hypothesis and research question.
Background
Bobby’s Restaurant opened the first of their nearly 600 full-service restaurants in
1948. They have facilities in 19 states with the vast majority in the Midwest. The company’s vision is to provide not only high-quality food, but also excellent hospitality for their customers and employees.
In 2013, Bobby’s turned its focus on a comprehensive health focus for employees and their customers. The change includes new menu choices and smoke-free environment to increase the health and customer-satisfaction. According to the Center for Disease
Control, hospitality industry rates number two on the highest levels of smoking evidence
(CDC, 2014).
The Problem

Customer-Satisfaction, Team C 3
The problem is determining if banning smoke in the restaurant could affect customer-satisfaction. Previously allowing a smoking environment, it is considering changing to the vision of creating a healthier environment for customers and employees.
The owner recognizes the dangers of customers exposed to smoking— their food and the odor caused in the restaurant. However, the possibility of changing this policy to banning smoke could cause a negative impact in customer-satisfaction.
As a result, the team’s role is to provide a successful solution to help analyze the effects of banning of smoking in the restaurant and the impact that eliminating it could have on customer-satisfaction.
Research and Hypothesis
Research Question : Is there a difference in customer-satisfaction (Dependent Variable) by banning smoking in the restaurant (Independent variable)?
Hypothesis Statement: Creating a smoke-free environment in the restaurant could result in a higher rate of customer-satisfaction.
H0 = Smoking in restaurants does not affect customer-satisfaction
H1 = Smoking in restaurants does affect customer-satisfaction
Conclusion
Team “C” identified a restaurant and formed a hypothesis statement to determine the effect of banning smoking in the restaurant. The next step for the team could be developing a survey to learn customers’ satisfaction within Bobby’s Restaurants and preferences with smoking and non-smoking facilities.

Customer-Satisfaction, Team C
Reference
Bob Evans Farms, Inc. (2013). Press release: Bob Evans Farms starts off the New Year with healthful choices and partnerships . Retrieved from http://www.bobevans.com/Downloads/BEHealthfulNewYearPressRelease.pdf
Bob Evans Farms, Inc. (2014). Smoking and Tobacco Use . Retrieved from http://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protec tion/improve_health/
CDC – Centers for Disease Control and Prevention. (2014). Smoke-free policies improve health.
Retrieved from
Cooper, D. R., & Schindler, P.S. (2011). Business Research Methods (11th ed.). New
York, NY: McGraw-Hill/Irwin.
McClave, J. T., Benson, P. G., & Sincich, T. (2011). Statistics for Business and
Economics (11th ed.). Boston, MA: Prentice Hall.
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