week 10.2 May 10 (Fri)—MUQING

 During the public observation task at the barbecue buffet restaurant, I engaged in the following behaviors:

1.Observing crowd behavior: I observed how customers entering the restaurant behaved, including how they selected food, queued, and interacted with other customers.

2.Observing staff behavior: I noticed how the staff greeted customers, assisted them with grilling, and handled complaints or issues.

3.Observing the environment: I paid attention to factors such as the layout, decor, and seating arrangement of the restaurant, and how these factors influenced customer behavior and experience.

4.Recording data: I recorded data such as the number of customers, arrival times, dining times, and consumption behavior for later analysis.

Through these observations, I learned:

1.Customer behavior patterns: I discovered certain patterns or trends in how customers selected food, dining times, and interacted with others.

2.Service quality: By observing staff behavior and customer feedback, I gained insight into the restaurant's service quality, including efficiency and friendliness.

3.Impact of environmental factors: I became aware of how environmental factors such as seating comfort and air conditioning temperature influenced customer behavior and experience.

4.Customer satisfaction: By observing customer consumption behavior and attitudes, I gained insight into their satisfaction levels, identifying both strengths and areas for improvement in the restaurant.

Overall, through the public observation task at the barbecue buffet restaurant, I gained valuable insights into restaurant operations and customer experiences across various aspects including customer behavior, service quality, and environmental factors.


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