Before we proceed to your Research title, a researcher must be able to identify the problem first. Research problem refers to the research title. The title is a very important part of all thesis documents, as it introduces readers to the nature. Many professors recommend that students create their theses titles only after they have completed writing their theses so that they can be sure that the title accurately reflects the content of the theses document . Other professors recommend that students begin the entire thesis with the thesis title and use the title as a method of directing the content.
. Action in adult beverages. As Americans decide they’re once again ready to celebrate, we’ll be seeing lots of action in “Mad Men”-style retro cocktails, high-cachet gin and bourbon, craft beers and punch (including sangria). Look for cocktails with herbal and floral ingredients; “skinny” cocktails; even more adult beverages in fast-casual eateries to set them apart from traditional limited-service competitors. 2. Beyond bricks-and-mortar. Food trucks, facilitated by social media that notify foodies of their whereabouts, were an L.A. and Manhattan fad a year ago; now they’re proliferating around the country. “Land-based” restaurants are using food trucks as brand extensions and catering aids; food-truck districts and “rodeos” are starting to appear; regulatory agencies are scrambling to keep up. Also unmooring restaurants from their traditional street corners: temporary or seasonal pop-up eateries and kiosks. 3. Farmers as celebrities. Once, it was all about celebrity operators; then star chefs rose to prominence. Now, the back-to-the-source mentality sends farmers and producers into the spotlight. Restaurants will feature their celebrity suppliers by offering special menus, inviting them to comment on blogs, even hosting visits. More often, farmers and artisans will be saluted in highly detailed menu descriptions. More attention to the supply chain also means more attention to food safety and product traceability as well as local sourcing. 4. Social media and technology: evolutionary spurt. We’ll see constant changes in applications for marketing and operations in 2011. Kiosk ordering, wine lists on iPads, tableside payment systems—which technologies will revolutionize operations? Couponing websites and location-based social media will grow, while the apps fad will continue to evolve, while facing new competition from developing formats and technologies. Front-of-house and back-of-house technology and social media are evolving so fast that rewards and risks are high—but the biggest risk of all is failure to innovate. 5. Korean and beyond. The Korean taco—an only-in-America synthesis of Korean-style fillings and a Mexican format—signals the rise of Korean barbecue and Korean food in general; multicultural tacos with world ingredients, sometimes in surprising combinations; and portable street food and small plates from around the planet. 6. Frugality fatigue. Penny-pinching was a novelty when the recession began; now it’s gotten old. Anyone who can afford it will dip back into luxury dining in 2011. Look for flashy high-end restaurants and some extravagant, indulgent specials even on staid menus. Meanwhile, the middle class will gravitate to reasonably priced but high-experience-value, thrill-a-minute concepts with memorable menus. Pricey full-service concepts will continue to push bar menus, bringing in new customers at a lower price point, and gastropubs will proliferate. 7. How low can you go? Consumers will continue to demand price deals, everywhere they eat. As food input prices heat up next year, sustaining the bottom line will continue to be a crucial issue for operators. Look for more restructuring of price deals—for example, “everyday low price” positioning favored by retailers. 8. Carefully calibrated brand action. As the restaurant industry emerges from recession and capital spending picks up, we’ll see more fast-casual brand extensions by full-service restaurants and even non-restaurant brands; more ultra-niche eateries with narrowly focused menus and high-concept ambiance; investment in brand refreshes and remodels instead of unit growth. What new units we’ll see will be smaller, sustainably built, with more efficient layouts, often in nontraditional locations. 9. Back to our roots. The durable hunger for comfort food develops an appetite for homestyle Southern fare, from grits to seafood; retro Italian, including meatballs; gourmet donuts and popsicles for dessert; family-style service formats and family-size portions that would look right at home in a Norman Rockwell print. 10. New competition from c-stores. Retailers have been encroaching on restaurant turf for some time, but now the hottest action is among convenience-store operators upgrading their foodservice, where margins are 40-60 percent instead of the 5 percent typical for gas. Consumers are responding positively to upgraded offerings, variety and ambiance. 11. Healthful vs. indulgent: the little angel says one thing, the little devil another. As federal menu labeling requirements take effect in 2011, the issue of healthful vs. indulgent fare—on the menu and in menu descriptions—gets complicated. Look for more items and detailed descriptions on “healthy” menus—including gluten-free fare as well as more “under x calories” items. Limited-time offers (including seasonal fare) will trend up, not only because they attract attention, but also because they don’t require posting nutrition data that consumers would rather not know. “Eating a little better” will translate into menu modifications such as slightly-lower-sodium, slightly-more-glamorous sea salt; “eating better some of the time” will lead to more innovations like “Meatless Mondays.”
The simplest way to approach problem statements is to start by looking at where they fit into your document. Problem statements make up the core of the introduction to your document. Your introduction should set the stage for your readers and give them a clear idea of your argument. An effective document will motivate readers by articulating a problem that the document can help resolve. You can only be sure that your readers understand the problem the same way as you if you express not only the problem or the situation, but also the consequences that make the problem worth solving
Activity # 1: (Individual) - Underline the key words focus of the study . - Construct a statement of the problem on the following research titles: “ Tour Guide Performance and Tourist Satisfaction: a Study of the Package Tours in a Selected Travel Agencies In Metro Manila” “ Tipping and Service Quality of a Fine Dining Restaurant” “ Pampanga as a Culinary Tourism Destination” Activity #2 : Form a group composed of 3 members. Let the students conveniently select their members. Arrange them in a circular form. Elect a group leader, secretary. (for Research 1 class only) Assignment : (for Research 1 class only) (optional activity for Research 2) Each member should present a topic, a title, and a problem. On the following meeting, each group should present its own research topic and a research problem. (It should be presented in front of the class, make sure that the presenter must provide a visual aid and should present without reading.) Have the class analyze and criticize the presented title. The best topic will be the basis for the title defense.
Research title & knowing the problem
Research Title & Knowing the Problem
A good title should have the following properties:1) The title needs to be very specific in nature2) In spite of being specific it should also have the expressive power to show the entire scale of the research study in those few words.3) It should tell the total nature of the subject.4) It needs to be very definite and clear.5) The title needs to be attractive and interesting enough to catch the attention of the readers.
Standards in writing the title:1. The title must be concise. It contains only the words enough to hint the content of the research. Omit phrases and words like:• A Study of• The Implications of• A Comparative Study of• An Assessment of• An Analysis of• Inquiry• Investigation
2.The title must be stated in declarative form, not interrogative form.3.If the title exceeds beyond one line, it must be stated like V-form. Likewise, no title Shall be written in excess of three lines regardless the number of words
ActivityTopic: Restaurant• Modify the problem and the title. It should be SMART• Choose a key issues of concern in a restaurant service business.• Let say you want to focus on a “RESTAURANT”
Discrete Negative Emotions and Customer Dissatisfaction Responses Among the Quick Service Restaurant Along Katipunan Quezon City”• Subject matter:• Locale of the study :• Population involved:
Interesting Titles:1. Korean’s perception on Filipino Foods2. Frugality Fatigue: A Customer’s Anxiety in Choosing Food in a Quick Service Restaurants3. Healthful or Indulgent: A Customer’s Behaviour in choosing a menu4. Social Media and Technology: Rewards and Risk of Fast Food Restaurant’s Operation5. Junk Food Free Zone: A Closer Look on High End School Cafeteria in Antipolo City
A good problem statement should answer these questions:• What is the problem? (how, what, when, where, who, which, why?)• Who has the problem or who is the client/customer? This should explain who needs the solution and who will decide the problem has been solved.• What form can the resolution be? What is the scope and limitations (in time, money, resources, technologies) that can be used to solve the problem.• Limit the problem – The problem may be very broad, try to focus on scope and boundaries research should be SMART –( Specific, Measurable, Attainable, Realistic & Time Bound)
Activity: Try to limit these following topics: – Smoking be banned in all public places – Children obesity prevention – Diabetes related to childhood obesity – Violence in Workplace – Junk Foods
These steps may help you in theconstruction of the statement of the problems– Make a clear and analytical introduction which usually encompasses the main problem the title, stated in the expanded form.– The first question inquires the information linked to the introduction.– Create subsidiary questions clearly, logically and subsequently derived from the problem.
Ensure that you construct a question that elicits the presentation of the new knowledge or situation to a problem.Pose a hypothetical that shall be tested, if necessaryCheck if your questions are sufficient,about 3-6 statements, and are able toelicit information that provide substantialanswer to make the main problem
Example Statement of the Problem:The researchers aims o know the Discrete Customer Dissatisfaction Responses Among the Quick Service Restaurant Along Katipunan Quezon City.• Specifically, the study aimed to answer the following questions:1. What are the characteristics of a quick service restaurant?2.What are the negative emotions and customer dissatisfaction in a quick service restaurant?3. How are these negative emotions and dissatisfaction contributes to the image of these quick service restaurants?4. Is there a significant relationship between a discreet negative emotions and customer dissatisfaction to the overall performance of a Quick Service Restaurant?
Next week:1. Present a statement of the problem of your given topic.
The Effects on the Appetite Among Teen-agers in eating Junk foodsThe researchers aim to know the effects on the appetite among teen-agers in eating junk foods.Specifically, the study aims to know the following:1.What is the definition of junk foods according to teen-agers?2.What particular food is categorized as junkfood?
Statement of the Problem:3. What are the effects on the appetite with regards to eating junk food on teen-agers in terms of: a. Satiety value b. Loosing the appetite c.