{"id":176,"date":"2018-10-27T00:02:26","date_gmt":"2018-10-27T00:02:26","guid":{"rendered":"https:\/\/create.twu.ca\/kwantlenbrenda\/?p=176"},"modified":"2018-10-27T00:02:26","modified_gmt":"2018-10-27T00:02:26","slug":"unit-6","status":"publish","type":"post","link":"https:\/\/create.twu.ca\/kwantlenbrenda\/2018\/10\/27\/unit-6\/","title":{"rendered":"Unit 6"},"content":{"rendered":"

Part A<\/strong><\/p>\n

Evaluation of the Research Design for the research paper, The Influence of Servant Leadership on Restaurant Employee Engagement <\/em>(Carter & Baghurst, 2014):<\/p>\n

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  1. A research design guides the conduct of the qualitative study \u2013 Rating 3 \u2013 the researchers cited a substantial amount of literature. The researchers utilized a phenomenology design.<\/li>\n
  2. The choice of the research design is appropriate and justified \u2013 Rating 3 \u2013 the choice of the research design is appropriate. Utilizing a phenomenology design is a good approach toward answering the research question.<\/li>\n
  3. Good qualitative data collection procedures are used \u2013 Rating 3 \u2013 the researchers utilized a focus group for the collection of data and previous company survey results.<\/li>\n
  4. Good qualitative data analysis procedures are used Rating 3 \u2013 The researchers utilized a 7 step process to analyse the data.<\/li>\n
  5. Good qualitative results and interpretations are reported \u2013 Rating 3 \u2013 The researchers reported the focus groups results as well as grouped participants when comments were similar in nature.<\/li>\n
  6. The study used a rigorous research design \u2013 Rating 3 \u2013 the researchers included and built on former knowledge, referencing prior research as well as prior processes.<\/li>\n
  7. The use of the qualitative research design addressed the study\u2019s purpose \u2013 Rating 3 \u2013 the study fulfilled the intent and answers the research question.<\/li>\n<\/ol>\n

    Overall Quality of the research is high with a score of 21\/21<\/p>\n

    Part B<\/strong><\/p>\n

    Evaluation of the participants and data collection procedures for the research paper The Influence of Servant Leadership on Restaurant Employee Engagement<\/em> (Carter & Baghurst, 2014)<\/p>\n

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    1. The sampling strategy is appropriate and justified \u2013 Rating 3 \u2013 the researchers conducted the focus group in a designated area the employees were comfortable with and was convenient. The researchers provided references to previous studies that indicated that it was justified. They also provided references regarding other best practices such as confidentiality agreements and length of time the focus group was convened.<\/li>\n
    2. The sample size is appropriate and justified \u2013 Rating 3 \u2013 The researchers had a small group with relevant experience. The group was further reduced by creating two separate focus groups.<\/li>\n
    3. The data types are appropriate \u2013 Rating 3 \u2013 the data types were appropriate.<\/li>\n
    4. The data are gathered using rigorous qualitative procedures \u2013 Rating 3 \u2013 the researchers utilize open ended questions to encourage dialogue in the group.<\/li>\n
    5. Data collection issue are handled ethically and thoughtfully \u2013 Rating 3 \u2013 the researchers ensured the participants had the opportunity to sign a confidentiality agreement and ensured the names of the participants would not be included in the final research report.<\/li>\n
    6. The selected participants are information rich \u2013 Rating 3 – Employees included in the survey had a minimum of 5 years\u2019 experience working at a restaurant that was recognized for servant leadership.<\/li>\n
    7. The database provides extensive and credible information about the central phenomenon \u2013 Rating 3 \u2013 the findings included extensive information about the focus group, what questions were asked, responses, common themes, etc.<\/li>\n<\/ol>\n

      Overall rating 21\/21 \u2013 High Quality<\/p>\n

      Part C<\/strong><\/p>\n

      Evaluation of the data analysis and findings for the research paper The Influence of Servant Leadership on Restaurant Employee Engagement<\/em> (Carter & Baghurst, 2014)<\/p>\n

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      1. The analysis process used rigorous qualitative procedures \u2013 Rating 3 \u2013 the researchers documented, recorded and transcribed comments from the focus group. The researchers also found common themes and followed a 7 step process to analyse the data.<\/li>\n
      2. Strategies were used to validate the findings \u2013 Rating 3 \u2013 as part of the 7 step process in evaluating the data the researchers clustered core themes, identified invariant constituents.<\/li>\n
      3. The findings include a description of the people, places, or events in the study \u2013 Rating 3 \u2013 the researchers describe the participants and why they were appropriate to participate in the focus groups.<\/li>\n
      4. The findings include appropriate themes about the central phenomenon \u2013 Rating 3 \u2013 5 themes were reported.<\/li>\n
      5. The findings relate multiple themes to each other \u2013 Rating 3 \u2013 the researchers reported the relationship amongst the themes.<\/li>\n
      6. That data analysis represents a good qualitative process \u2013 Rating 3 \u2013 the data analysis was credible and accurate results were gathered.<\/li>\n
      7. The findings provide a good exploration of the central phenomenon \u2013 Rating 3 \u2013 the findings provided information for discussion, suggestions to further research and a conclusion.<\/li>\n<\/ol>\n

        Overall assessment is 21\/21 High Quality<\/p>\n

        Part D<\/strong><\/p>\n

        As a consumer of research reports the most important aspects one needs to consider in the methods and results section of\u00a0a high-quality\u00a0qualitative<\/strong>\u00a0research report include:<\/p>\n