Professional Documents
Culture Documents
Research Methodology
Research Methodology
Project Report
On
Consumer Behavior in Rahamautuallah Restaurant
Submitted to
Shivaji University, Kolhapur
In Partial fulfillment for the Degree of
Bachelor of Business Administration (Sem-V)
By
Mohsin Inamdar , Rayis Solapure.
Roll no: 09,34.
Under the guidance of
Prof. Jyoti Joshi
Through,
The Director,
Deccan Education Society's
Chintamanrao Institute of Management Development & Research,
Sangli
In the year 2015-2016
Signature of teacher
PURPOSE OF STUDY:
We are going to do this project to study the consumer behavior in
Rahmatullha Restaurant.
The consumer visiting to Rahmatullha Restaurant has their different
psychology related to the specific service provided.
CRITICAL APPRAISAL:
Restaurants often have many customers buying their services or at least
too many to get to know each personally.
Customers are all different in many instances, brains are prone to react
in a similar manner, and understanding these subtitles in consumer mind
can help business to create ways to ethically move.
Research has been shown that people like being labeled and they are
more inclined to participate in their groups message if they feel
included.
People who are labeled has superior consumer tends to spend more
and those in regular class arrant affected.
the purpose of paper is to explore the relationship between restaurant
attributes and consumers willingness to patronize.
Current research shows that the most common factor affecting
restaurants guests while making decisions are food quality, service
quality, and over all restaurant environment.
A dynamic comparison method using scenario based experimental
primary research has been used for the current study. It s a 2x2x3
experiment with two types of restaurants. (full and quick service) two
level performance high and low and three major attributes (food,
services and ambience).
SCOPE:
James .t. Heimbach food and drug administration.
Abstract some of the major data gathering approaches used by the fedral
government in its examination of consumer perceptions of food labeling are
described as well as some of overall findings.
The primary finding are discussed in terms of their implication for
redesigning food labels to make then more appropriate to consumer
needs and are efficient communication tools.
Food is an uniquely important commodity. It is an absolute necessary
one no one can avoid consuming it and very few people in this country
can avoid buying at least some of their food through the
manufacturing(distribution network).
Buying food is complex activity because the appearance the texture even
the task will not usually tell us much about its important characteristics.
The primary medium of course is the food label food label carries a truly
incredible amount of information about the contents of the container.
What it is how such is there, how much it costs who made it what whole
ingredients are in it.
A problem however is that we often to do not know what information
consumer really want or why they want it. There has been extensive
speculation to example- that people are becoming increasingly
integrated in the nutritional value of their food as one aspect of the more
general involvement with physical fitness.
RESEARCH METHODOLOGY
Research problems: To study buying behavior of consumer for having a
lunch and dinner in Rahamtuallah Restaurant.
Data source: Primary data and secondary data
Research approach: Survey approach
Research methodology: Exploratory method
Research Instruments: Questionnaire
SAMPLING PLAN
Population Definition
Sample Methods
Sample size
Primary data
SAMPLE
INSTRUMENTS USED
We collected primary data through sample survey or census surveys from the
selected elements from Rahamautuallah restaurant . So for this purpose we
have used the most popular tool of primary data collection through direct
communication with respondents. The tools we used are questionnaires.
Source of data: Data required for the study was collected through primary
sources i.e. Rahamtuallah Survey.
Actually data is of two kinds so researchers should keep in mind both types
of data.
a Primary Data: Primary data are those, which are collected afresh and for
the first time and this happen to be original in character.
b Secondary Data: Secondary data are those data which have already been
collected by someone else and which have already been used as per
required.
There are basically two sources to collect secondary data
a Internally: Provided by the company/organization
b Externally: Various
Government.
publication
of
central,
state
and
local
After only keeping in mind one can think about what type of data has to be
collected during research as our research is concerned we have to gather
primary data for Customer behavior
DATA ANALYSIS
Table No 1 :- Persons like to go for having food
Category
No. of Respondent
Percentage of Respondent
Restaurant
07
32%
Hotels
10
48%
Five stars
05
20%
No. of Respondent
Percentage of Respondent
Yes
10
86%
No
03
14%
QUESTIONNAIRE
This method is more popula .The questionnaire is sent to the person concerned
to answer the questions formatted and return the same soon.
A Questionnaire consists of a number of questions printed or typed in definite
order on a form or set of forms. The Questionnaire is sent to the respondents.
APPENDICES
b) Restaurants
c) Dhabas d) 5 Stars
b) Monthly
d) Rarely
b) No
b) No
b) No
a) Quality
b) Price
c) easy availability
b) Dis Satisfied
DISCUSSION
As our project title is to find the market behavior of the customer in
Rahamautuallah hotel . Accomplish this project and to make report we survey
all type of customer behavior in Rahamtuallah Restaurant. We gather data and
after data analysis, we conclude that the market behavior of the customer
bases on customer satisfaction. At a present time mostly customer like a style
and social status and brand conscious in the society.
CONCLUSION
As the research has shown the comparison between customer buying
behavior regarding having food lunch, dinner. Since the consumer buying
behavior is the important factor to forecast the satisfaction of customer in a
particular way. So Restaurant should keep close eye on the customer
satisfaction. yet, customer were price sensitive, but the changing demand and
customer view and preference shown that
sensitive .They want quality product, good services, easy availability and
better service by the Restaurant .
BIBLIOGRAPHY
News paper: -
Journals: -
Website: -
www.wikipedia.com
www.rbi.com
Book: -