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Essay / Research Paper Abstract
This 7 page paper looks at the way a business decision may be aided with the gathering and use of primary and secondary data. The use of a fictitious decision regarding the opening of a restaurant is used to demonstrate the way in which data may be gained and used. This includes the way primary data may be gathered through the use of questionnaires. The bibliography cites 5 sources.
Page Count:
7 pages (~225 words per page)
File: TS14_TErestbd.doc
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Unformatted sample text from the term paper:
service. In this case we will consider a business person who wants to start up anew business. They want to start up a restaurant, but are unsure of whether to
start up a vegetarian restaurant or a steakhouse. The business owner has a dream of owning a restaurant, but also needs it to be as profitable as possible. The
process will benefit from research. In order to undertaken research there are a number of stages which will allow for a logical study to be made. This includes defining the
subject of the research, and gathering information. Information may be sourced from him secondary or primary sources, with careful consideration regarding the way that research question may best be answered.
In this case the research question is easy; it is to determine whether the business owner should open a vegetarian restaurant or a steakhouse. The research will start with secondary
research. Secondary sources of sources which are already published; this will include articles in journals or books, news articles as well as trade reports. The research will usually start with
an in-depth literature review to identify relevant issues and form a solid foundation for the research. A literature review looks at a range of sources. The most influential article should
be those from peer-reviewed journals, where previous research is reported. Previously research is more persuasive than opinionated articles, which may or may not be reflective of the general environment.
Undertaking literature for a restaurant research such as that by Parsa (et al, 2005), who undertook a comprehensive study in order to identify
factors that may influence the success or failure of a restaurant. The research indicates that the early stages are the most risky. These influences include the competitive environment, for example,
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