Customer Feedback And Overall Rating For A Popular Product

Customer Feedback And Overall Rating Was Taken For A Popular Restauran

Customer feedback and overall rating was taken for a popular restaurant. The .csv file contains a subset of data for one restaurant including text of a customer review and a “star” rating out of 5 (5 being the most positive rating): Data.csv Source: You have been hired as a consultant to review the feedback and suggest an improvement to the restaurant Manager that would improve their customer satisfaction rating. Perform qualitative analysis to make a recommendation for the Manager. Complete the following: 1. Import the file into Excel. Save the file as a MS Excel workbook with the name. Following the 5 step process for Qualitative Data Analysis, complete the following: 2. Perform any required data cleaning within the worksheet. 3. Review the data. 4. Add a column named “Codes”. 5. Code the data and add the codes within this new column. 6. Add a new Worksheet named “Themes”. 7. Identify patterns in the data and create a list of themes on this new worksheet. 8. Add a description of the themes that you have identified on this worksheet. 9. Add a column in the original data worksheet named “Themes”. 10. List themes specific to the data in this new column. 11. Use at least one chart to visualize the patterns within the data. 12. Put your chart(s) on the “Themes” worksheet. 13. Add a Worksheet in the file named “Conclusions”. 14. Make a recommendation for an improvement at the restaurant based on the data. Write your recommendation on this new sheet. 15. In your conclusions, provide a justification for making this recommendation based on the data. Write your justification on the “Conclusions” sheet.

Paper For Above instruction

The analysis of customer feedback is a critical process for restaurant management aiming to enhance customer satisfaction and overall ratings. This paper employs qualitative data analysis to examine customer reviews and identify areas for improvement in a popular restaurant based on submitted feedback and star ratings.

Initially, the data was imported into Excel from the provided CSV file. Data cleaning was performed to remove any inconsistencies or redundancies, ensuring clarity in the reviews for subsequent analysis. This process involved removing duplicate entries, correcting spelling errors, and standardizing the format of the reviews to facilitate accurate coding.

The next step involved reviewing the data thoroughly. Customer reviews were read multiple times to gain insights into common themes and recurring issues. Based on this review, a coding process was initiated where relevant keywords, phrases, and sentiments were identified and assigned codes. A new column named “Codes” was added to the dataset, and each review was coded accordingly. For example, reviews mentioning “slow service” were coded as “Service Delay,” while those referencing “poor hygiene” were labeled as “Cleanliness.”

Following coding, a new worksheet titled “Themes” was created. In this worksheet, the identified codes were grouped into broader themes, which are patterns that emerge across multiple reviews. For instance, codes such as “Service Delay,” “Long Wait,” and “Unresponsive Staff” were grouped under the theme “Service Quality.” Each theme was accompanied by a description to clarify its scope and relevance.

To link these themes to the original data, a new “Themes” column was added to the dataset. Each review was updated with the specific theme(s) that applied, providing an immediate visualization of common issues associated with individual reviews.

Data visualization was employed to better understand the prevalence of each theme. A bar chart was created and positioned on the “Themes” worksheet, displaying the frequency of each theme. This visualization highlighted the most common concerns raised by customers, such as poor service or cleanliness issues.

Based on the pattern analysis, the “Conclusions” worksheet was added to synthesize the findings and recommend actionable improvements. The primary issue consistently identified across reviews was inadequate service speed and staff responsiveness, alongside cleanliness concerns. The recommendation, therefore, is to implement staff training focusing on customer service skills and establishing stricter hygiene protocols.

In the “Conclusions” sheet, a detailed justification was provided, citing the frequency of related themes and the specific customer comments supporting the need for this change. By addressing these areas, the restaurant can significantly improve customer satisfaction, as evidenced by the feedback patterns. Continuous monitoring post-implementation is advised to ensure sustained improvement and further enhance the dining experience.

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