No Trainer Trainer introduces research data with reference to data stating: ‘primary’ Primary data is information which is new/original data It is generated as a result of: Asking questions and talking to people Observing practice and operations Market research activities such as surveys, questionnaires and groups. – Slide Slide No Trainer Notes Trainer introduces concept of and data stating: ‘qualitative’ ‘quantitative’ Qualitative data (also known as data) relates to: ‘soft’ Descriptions of things such as: – large venue with extensive facilities serving a wide variety of target markets” “A kitchen features conventional service and uses equipment which was “The installed in the venue after being removed from the organisation’s previous property in Singapore” Explanations of preferences and behaviour detailing: – Why people have selected certain systems/equipment for their food production and service Reasons why businesses do not use certain systems/technologies in their food production/service What other organisations think about nominated food production and food service options Any issues which cannot be measured/quantified essentially these issues revolve – around answers to questions: ‘Why?’ did you do this?” “Why did you not do that?” “Why Class Activity Handouts – Trainer distributes and discusses sample qualitative data explaining its relevance to the research process. Slide Slide No Trainer Notes Trainer discusses data stating: ‘quantitative’
No Trainer Trainer introduces research data with reference to ‘primary’ data stating: Primary data is information which is new/original data It is generated as a result of: Asking questions and talking to people Observing practice and operations Market research activities – such as surveys, questionnaires and groups. Slide Slide No Trainer Notes Trainer introduces concept of ‘qualitative’ and ‘quantitative’ data stating: Qualitative data (also known as ‘soft’ data) relates to: Descriptions of things – such as: “A large venue with extensive facilities serving a wide variety of target markets” “The kitchen features conventional service and uses equipment which was installed in the venue after being removed from the organisation’s previous property in Singapore” Explanations of preferences and behaviour – detailing: Why people have selected certain systems/equipment for their food production and service Reasons why businesses do not use certain systems/technologies in their food production/service What other organisations think about nominated food production and food service options Any issues which cannot be measured/quantified – essentially these issues revolve around answers to ‘Why?’ questions: “Why did you do this?” “Why did you not do that?” Class Activity – Handouts Trainer distributes and discusses sample qualitative data explaining its relevance to the research process. Slide Slide No Trainer Notes Trainer discusses ‘quantitative’ data stating:
TG_Select_catering_systems_FN_030214.docx