A Report on

"Perception and attitudes toward

Bangladeshi foods among tourists& Local
people: A case study on Bangladesh"
 Table of content

1.Abstract

2.Introduction

3.Items of Bangladeshi food in

Bangladesh

4.Literature review

5.Objectives

6.Limitations

7.A model fit to motivate towards

Bangladeshi food

7.1.Conceptual Framework of the

Study

7.2.Hypothesis of the Study

7.3 Discussions and Findings of

the Study
Food service in Bangladesh and
consumer’s satisfaction towards the
food

Respondents’ Socio-Demographic
Profile:

Overall perception towards

Bangladeshi foods
Food quality
Food price

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 Service environment

8.Methodology

9.Analysis and Results

9.1.Descriptive analysis

9.2.Multiple Regression Analysis

9.3.Model summery

9.4.ANOVA

9.5.Coefficient

10.Research gap

11.Future research

12.Recommendations

13.Conclusions

14.References

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1.Abstract:
The study is conducted about the perception and attitude of tourist and local people on
Bangladeshi food. The purpose of the study is to identify the perceptions of people and develop
the food facilities. The study is based on replies to 105 questionnaires and the secondary data.
The factor analysis/where? is conducted to create correlated variable composites from the
original attributes.

Why abstract is only 28 words?

Keywords: Bangladesh, attitudes, Restaurant, Belief Strength

2.Introduction:
Tourism is one of the most incredible socio-economic phenomena of the twentieth century. It
singly started from an action “enjoyed by only a small group of relatively well-off people”
during the first half of the last century, it gradually became a mass popular during the post-
World War II, particularly from the 1970s and onwards1 It now reaches wider scale and larger
numbers of people throughout the world, and is a sourceof employment for a significant segment
of the labor force.n Bangladesh, overall some 40% tourists come from Asian countries, mainly
from China, followed by India, Thailand, Singapore and other 20% come from Europe,
mainly from France and Italy and 10% from North America.

Write relevant introduction…..

3.Items of Bangladeshi food in Bangladesh

Bangladesh shares a common Bengali culture, language and history with its neighbors in the
nearby Indian state of West Bengal. This shared culture also carries over to its food – many
dishes are shared across borders and are commonly referred to as Bengali cuisineTwo sequences
are commonly followed, one for ceremonial dinners such as a wedding and the day-to-day

4
sequence. Both sequences have regional variations, and sometimes there are significant
differences in a particular course in Bangladesh.

Main course

Meat Delicacies of Bangladesh containing curries made of beef, mutton and

chicken.Bangladeshi foods contain staples like rice and flat breads. Different traditional flat
breads include Luchi, Porota, Bakhorkhani, Nan, Ruti, rice flour flatbread, Chitai Pitha, and
many more. Dishes from chicken, beef, fish or mutton, dal (a spicy lentil soup) and
vegetables commonly accompany rice and flat breads. Traditional dishes can be 'dry', such as
'gosht bhuna' (chicken/beef/mutton). Items with jhol (sauce) are often curried.
Bangladeshi cuisine frequently uses fresh vegetables, which generally vary with season.
Vegetables are also used for light curries.On special occasions like weddings or other similar
ceremonies, Bangladeshi people serve guests with Biryani.

This is not right way to write formal report. Justify the line….

Chutney

In Bengali cuisine, Chutney is mainly given at the end of the meal. It is a sweet & sour
thickened curry mainly made with local seasonal fruits like raw mango, jujube, Bengal quince,
etc. with pach foron (five mix spices) & sugar.

Desserts

Bengalis take pride on their desserts. Bengalis are the pioneer of making and inventing a variety
of sweets in the Indian Subcontinent (pre-partition period).

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Sandesh, created with milk and sugar. Bangladeshi cuisine has a rich tradition of sweets. The
most common sweets and desserts include:

• Rasgulla - Bengalis identical Rasgulla, locally pronounced "Roshogolla" or

"Rashgolla", is a sweet made with channa (posset/curdled milk) and sugar syrup.
Channer Shondesh is a dessert created with milk and sugar.
• Chhanar Mishti - a sweet made of chickpea flour with sugar/jaggery/molasses. Now
there are various types of Chhanar Mishthi available all across Bangladesh.
• Mishti Doi - sweetened homemade creamy yogurt; prepared by boiling milk until it is
slightly thickened, sweetening it with sugar, either guda/gura (brown sugar) or khajuri
guda/gura (date molasses), and allowing the milk to ferment overnight.
• Naru - It is usually home-made and used as offerings in Hindu rituals of praying to
their Gods.
• Rosh-malai - small rashgollas in a sweetened milk base; Comilla is famous for its
Rosh-malai.
• Khaja - deep fried sweets made with wheat flour and ghee, with sugar and sesame
seeds as the coating.
• Mua - cooked with rice flakes and jaggery.
• Hawai'i Mishti - made with sugar and given various forms.
• Chhana is fresh, unripened curd cheese made from water buffalo milk.
• Chhaner jilapi - made in a manner very similar to regular jalebi except they are made
with chhana.
• Khir is a common Bangladeshi sweet dish. Phirni, together with Zarda, is also typical
during Shab-e-Barat and Eid. Gurer Shondesh is a fritter made of rice flour and palm
sugar

Beverages

• Akher gur Sorbet – sugarcane juice with jaggery

• Akher Rosh – sugarcane juice
• Borhani – spicy drink usually served in gatherings, banquets and weddings. It aids
digestion.

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 • Ghol – whisked salted milk
• Jeera pani – a drink boasting fresh, lively flavors and generally served as an appetizer
or welcome drink.
• Khejur Rosh – date palm juice
• Tea (chai)
• Malai
• Lassi
• Faluda
• Mango juice (Amer shorbot)
• Watermelon juice (Tormujer shorbot)
• Juice of Bengal quince (Bel er shorbot)

4.Literature Review
To support this research, this section reviews the concepts or theories and related research as following:

1. Concepts or Theories of Consumers’ Perception

Solomon and Stuart (2000) stated that perception is the process by which people select, organize,
and interpret information from the outside world. People receive information in the form of
sensations by sensory receptors; eyes, ears, nose, mouth and fingers. People interpret the
sensations they receive by their past experiences. The perception process is very important for
marketers because it is difficult even to make consumers notice their ads. Although consumers
notice it, there is no guarantee that they will perceive as marketers want. Therefore, marketers
need to care the whole process including exposure, perceptual selection and
interpretation.Consumer perception theory attempts to explain consumer behavior by analyzing
motivations for buying or not buying particular items. Three areas of consumer perception theory
relate to consumer perception theory are self perception, price perception and perception of a
benefit to quality of life
2. Consumer Behavior

Wierenga et al (1987) described consumer behavior as all personal actions that are part of
acquiring, using or discarding products or services in order to satisfy their own needs. The actual
purchasing of a product is important just like the corresponding actions. Those actions could
involve parts of the decision process, like orientation, obtaining advise from other consumers or
consulting a consumers’ magazine. Three theories of consumer behavior are explained; economic
theory, classical economic utility theory and the characteristic approach. The economic theory is

7
based on the distribution of income among saving and purchasing products. The classical
economic utility theory assumes that the consumer is familiar with all possible choice options
and will choose the option, in this case a price or income could be analyzed with this theory.

3.Present and future research

There are many research conduct on food perception in different country. But there has no
specific report on Bangladeshi food perception & attitude of tourist & local people. But it is
important to know this perception and attitude to define the lack and scope of improvement of
our food sector . For that reason we conducted our study about the perception & attitude of
tourist & local people on Bangladeshi food. Past research related with this report has shown that
consumer’s perception and attitude become important in defining the marketing or promotional
programs of restaurants with the increasing competitive market. But the consumer’s consider
various factors while considering choosing food. Such a atmosphere, food quality, food price,
attitude of the service staff, taste of the food, availability of the food and so on. From our
survey, we found that most of the people don’t have the positive attitude toward the ingredients
of the food and the place where the food generally served. It is hoped that the study will reveal
significant customers’ concerns when they make the dining decision. Understanding the
numerous variables in customers’ decisions making process will help the foodservice operators
to better respond to customers’ needs.
➢ Dynamics of consumers' perception, demographic characteristics and consumers'
behavior towards selection to eat in a restaurant: an exploratory study on Dhaka city
consumers (Rahman, 2012) showed that a significant proportion of consumers in
Dhaka city of Bangladesh are very sensitive towards choosing a restaurant services. The
research argues that consumers’ perception always mediating by 3 consumers’ age,
gender differences and their income. On the other hand in some situation age
differences can be an important factor which may also be influenced an individual to
choose a restaurant’s services.

Literature review is completely undone. Study different literature and

find out the proper way of writing literature review. Must increase the
length also….

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5.Objectives of the study
This paper is an attempt to investigate the nature of perception and attitudes of various people on
Bangladeshi food quality. It particularly focuses on people of various regions of Bangladesh
and tries to provide some useful insights on their attitude towards the quality of food they eat.
The objectives of the present study were:

1. To determine the reliability of standardized questionnaire,

2. To find out the salient beliefs that affect customer’s attitudes towards restaurant’s food
quality,
3. To make comparison between the multi-attributes of these by using paired samples t-test
and recommend further research scope in this field,
4. To describe the characteristics and practices of Bangladeshi foods,
5. To find out differences in customer attitude towards the foods of various regions in BD,
6. To identify the significance of Bangladeshi foods,
7. To identify the differences among the evaluation of consumer beliefs regarding
Bangladeshi food,
8. To explore the consumer overall attitude towards the food in Bangladesh through
comparative evaluation.

6.Limitations
To fulfill a research without limitation is not so easy. By completing our research on
“perceptions and attitudes toward Bangladeshi food” we have faced lots of limitation in this
field such as
• Time scarce
The time of the research was very short in our country perspective. To complete a
research appropriately, one year or more than one year is important.
• Material limitation
The modern material for a research is not available in our country.
• Sources of information
People of our country are not aware of these, so the information may be biased.
• Presentation of the questionnaire

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 The presentation of the questionnaire is not easy.
• Information gap.The gap of the information between the information collector and
informer is the main hindrance.

7. A model fit to motivate towards Bangladeshi food

7.1.Conceptual Framework of the Study

The current regulatory approach was outlined to give meeting participants a sense of the FDA's
approach to and current thinking concerning structure and function claims. Structure and
function claims are distinguished from other claims by their focus not on disease, but on
"maintaining" or "supporting" particular body structures or functions, such as supporting bone
cartilage integrity, or maintaining healthy intestinal flora. Key components of the current
framework include:

• Safety - the active ingredient must be "generally recognized as safe" (GRAS),

and/or have passed food additive (FA) review.
• Scientific Basis - claims made must be "truthful and not misleading," based on
appropriate scientific criteria and appropriate endpoints.
• Nutritive Value - the active ingredient and vehicle for the active ingredient must be a
"food." A "food" has been defined, from a court decision in the 1980's, as that which is
consumed "primarily for taste, aroma, or nutritive value." The qualification of a food or
food component being used "primarily" for taste, aroma, or nutritional value has
provided some degree of flexibility in considering appropriate structure and function
claims.

Increased interest in using structure and function claims on products:

• Dietary choices can support and maintain health.

• Positive messages are powerful for promoting healthy diets and selling products.
• Claims that only relay information about disease or about negative situations are not
effective for some population groups.
• Clarity is essential in designing effective claims.
• Appropriate guidelines are required to avoid stifling innovation in making structure and
function claims for consumers.
• Consumers have greater expectations from foods now than in the past, not only that foods
will assuage hunger but that they also can have a positive effect on health.

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 • Structure and function claims have different regulatory requirements that are easier to
meet than health claims.

Figure: frame work of food perception

7.2. Hypothesis of the Study

Ho: Null Hypothesis: No differences exist between food attributes(independent variable)
and the overall perception of food (dependent variable)

From our survey and the analysis of these data we get some valuable points. From our

regression analysis we get the value of R, R Square. From the ANOVA table we get the

significant level is .045 so the relationship between overall tourist perception and all other

independent variable is significant. As the test is significant at 0.045 level which is less than

0.05.

So , the hypothesis is null hypothesis.

You cannot say like this….study the article which I provided.

7.3 Discussions and Findings of the Study

7.3.1.Food service in Bangladesh and consumer’s satisfaction towards the food

Consumer’s perception and attitude toward food is a challenging topic because of consumers’

increasingly demanding, diverse and individualistic patterns of behavior. Both Tourist and local

people define their personal needs and based on them, they judge thequality of food. The choice
of foods has been generally thought to encompass a variety of influences including personal
taste, perceptions of value, functional needs, symbolic interaction, as well as social and cultural

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factors .A single consumer’s attitude towards food influences her/his food choice and

acceptability of single food items.A moderately sizeable section of urban Bangladesh

particularly the “working group”, now senses the need for something like dining out. Although
there is no specific information available on how much people spend of dining outside or spend
on food at restaurants, more than 50% (53.81% in 2005 and 54.60% in 2000) of household

expenditure is used for food and beverage in Bangladesh (BBS, 2006).With the rapid growth
of Dhaka city, a lot of new restaurants are being opened in almost everywhere in the city
including the commercial and office areas in recent years. Consumer’s perception and attitude
become important in defining the marketing or promotional programs of restaurants with the
increasing competitive market. But the consumer’s consider various factors while considering

choosing food. Such a atmosphere, food quality, food price, attitude of the service staff, taste of

the food , availability of the food and so on. From our survey, we found that most of the people

don’t have the positive attitude toward the ingredients of the food and the place where the food

generally served.

7.3.2.Respondents’ Socio-Demographic Profile:

Gender
Frequenc Percent Valid Cumulative
y Percent Percent
Vali male 50 50.0 50.0 50.0
d femal 50 50.0 50.0 100.0
e
Total 100 100.0 100.0

Age
Frequenc Percent Valid Cumulative
y Percent Percent
Vali up to 28 28.0 28.0 28.0
d 20years

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 21-30years 60 60.0 60.0 88.0
31-40years 3 3.0 3.0 91.0
41-50years 5 5.0 5.0 96.0
above 4 4.0 4.0 100.0
50years
Total 100 100.0 100.0

Educationlevel
Frequenc Percent Valid Cumulative
y Percent Percent
Vali no education 1 1.0 1.0 1.0
d primary 1 1.0 1.0 2.0
education
S.S.C 8 8.0 8.0 10.0
H.S.C 13 13.0 13.0 23.0
University level 76 76.0 76.0 99.0
others 1 1.0 1.0 100.0
Total 100 100.0 100.0

Profession
Frequenc Percent Valid Cumulative
y Percent Percent
Vali service 6 6.0 6.0 6.0
d holder
business 5 5.0 5.0 11.0
student 79 79.0 79.0 90.0
social work 3 3.0 3.0 93.0
others 7 7.0 7.0 100.0
Total 100 100.0 100.0

Why in different table…

7.3.3.Overall perception towards Bangladeshi foods

Overall perception toward Bangladeshi food
Table 01: Price

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Perception Number of Minimum(strongly Maximum(strongly Mean Stand.
statement the disagree) agree) deviation
in the price respondent
dimension
Reasonable 100 1 5 3.38 1.237
price
Valid 100
number of
the
respondent

Source: Calculated from Primary data

Table 01 show that the average mean value of the price perception statement in the price
dimension is 3.38 on a 5 point liker scale. This means that consumer is highly satisfied with the
price attributes of Bangladeshi food.

Table 02: Quality food

Perception Number of Minimum(strongly Maximum(strongly Mean Stand.

statement the disagree) agree) deviation
in the food respondent
quality
dimension
Quality 100 1 5 2.41 1.19
food
Valid 100
number of
the
respondent

Source: Calculated from Primary data

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Table 02 show that the average mean value of the quality food perception statement in the food
quality dimension is 2.41 on a 5 point liker scale. This means that consumer is not highly
satisfied with the food quality attributes of Bangladeshi food and also they are not highly
dissatisfied.

Table 03: Nutrition

Perception Number of Minimum(strongly Maximum(strongly Mean Stand.

statement the disagree) agree) deviation
in the food respondent
quality
dimension
Nutritious 100 1 5 3.07 1.008

Valid 100
number of
the
respondent

Source: Calculated from Primary data

Table 01 show that the average mean value of the nutrition perception statement in the nutrition
dimension is 3.07 on a 5 point liker scale. This means that consumer is satisfied with the
nutrition attributes of Bangladeshi food.

Table 04: Overall perception of Bangladeshi food

Perception Number of Minimum(strongly Maximum(strongly Mean Stand.

statement the disagree) agree) deviation
in the food respondent
quality
dimension
Overall 100 1 5 3.74 2.99
perception
Valid 100
number of
the

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respondent

Source: Calculated from Primary data

Table 01 show that the average mean value of the overall perception of Bangladeshi food
statement in the overall perception of food dimension is 3.74 on a 5 point liker scale. This
means that consumer is highly satisfied with the overall perception of Bangladeshi food.

8.Methodology
The study carried out in Dhaka.The present study is exploratory as well as descriptive in nature,
because different methods of both types of research were used. All tourists and local peoples are
target population .Simple Random Sampling technique was used to select sample and sample
size was 105.A structured questionnaire was constructed using a Likerttype scale (5 point scale,
5 being very good and 1 being very bad). Primary data were collected through personal
interview and secondary data were collected from relevant research report and publications,
newspapers, books, journals and websites. Appropriate statistical analyzes such as frequencies,
descriptive, analysis of Variance, and regression analysis were used to analyze the data. The
factor analysis was conducted to create correlated variable composites from the total attributes.
The multiple regression analysis was used to finds the causal relation between dependent and
independent variable. These statistical analyzes were conducted using the Statistical Package
for Social Science software.

9.Analysis and Results

9.1.Descriptive analysis
In the second part of the questionnaire, the respondents were asked about Bangladeshi food.
Among all the beliefstrength questions, the question regarding the various street food got the
highest score. The mean value is 4.06 with the standard deviation of 0.983 which means
customers who are certain that Bangladesh has variety of street food indicates a strong
perceptions strength whereas different food got the second highest score and the mean value for
the “different food” is3.98 with the standard deviation of 1.015 which indicates customers have
moderately belief strength regarding the food differences of BD from region to region. But the
attribute “High Quality Food” got the lowest score. The mean value of this attribute is 2.41
with the standard deviation of 1.190 which indicates customer have negative perception about
the high quality food provided by the restaurant.

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 Evaluative criteria N Minimum Maximum Mean Std. Varian
Deviation ce

Reasonable price 100 1 5 3.38 1.237 1.531

High quality food 100 1 5 2.41 1.190 1.416

Unique food 100 1 5 3.35 1.067 1.139

Delicious fooditems 100 1 5 3.09 1.207 1.456

Nutritious 100 1 5 3.07 1.008 1.015

Historical andcultural 100 1 5 3.81 1.061 1.125

value

Food improvement 100 1 5 3.67 1.231 1.516

Fresh ingredients 100 1 5 2.71 1.085 1.178

Different food 100 1 5 3.98 1.015 1.030

Food tradition 100 1 5 3.59 1.026 1.052

change

Vegetarian’s paradise 100 1 5 3.66 1.112 1.237

Good flavor 100 1 5 3.57 .935 .874

Various street food 100 1 5 4.06 .983 .966

Memorial 100 1 5 3.39 1.043 1.089

significance

Repeat eating 100 1 5 3.35 .999 .997

Representingthenation 100 1 5 3.76 1.055 1.114

Overallfoodperception 100 1 5 3.74 2.990 8.942

Valid N (list wise) 100

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 Table: Descriptive statistics

9.2.Multiple Regression Analysis

Ho:Null Hypothesis: : No differences exist between food attributes and the overall perception
of food.

In order to reveal more support for hypothesis 1, regression analysis can be used in the current
study to test and explain the casual relationship between variables. The multiple linear
regression procedure can be employed because it provided the most accurate interpretation of the
independent variables and it helps to assess whether the identified independent variables exerted
a significant influence on attitude and perception of food.

The nine independent variables were expressed in terms of the standardized factor scores (beta
coefficients). The significant factors that remained in the regression equation were shown in
order of importance based on the beta coefficients. The dependent variable, people’ s overall
food perception, was measured on a 5-point Likert-type scale and was used as a surrogate
indicator of the perception and attitude toward Bangladeshi food.

The equation for’ people’ s overall food perception can be expressed in the following
specification:

Ys = β0 + β1 X1 + β2 X2 + β3 X3 + β4 X4 + β5 X5 + β6 X6 + β7 X7+ β8 X8 + β9 X9 + εi
Where,

Ys = overall food perception

β0 = constant (coefficient of intercept)
X1 = reasonable price
X2=high quality food
X3=nutrients
X4=different food
X5=fresh ingredients
X6=good flavor
X7=various street food
X8=memorial significance

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X9=repeat eating

εi= Disturbance term/ Error term

B1,…, B8 = regression coefficient

From our survey we get the following regression equation:

Ys =-3.073-.179X1+.617X2+.138X3+.462X4+.456X5+.039X6+.169X7+.240X8+.237X9

Coefficientsa
Model Unstandardized Standardize t Sig.
Coefficients d
Coefficient
s
B Std. Beta
Error
1 (Constant) -3.073 2.391 - .202
1.286
Reasonable price -.179 .238 -.074 -.755 .452
High quality .617 .260 .246 2.377 .020
food
nutritn .138 .317 .047 .436 .664
Different food .462 .303 .157 1.526 .131
Fresh ingredients .456 .284 .165 1.606 .112
Good flavor .039 .333 .012 .117 .907
Various street .169 .309 .056 .548 .585
food
Memorial .240 .307 .084 .781 .437
significance
Repeat eating .237 .315 .079 .752 .454
a. Dependent Variable: overall food perception

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Description of the equation:

1.If the other variable of the food attribute remain constant ,the overall perception of the food in
Bangladesh will be negative by 3.073%.

2.If the price of the food in Bangladesh increases ,people’s overall perception will be negative by
.179% when other variable remain constant.

3.If the quality of Bangladeshi food is high enough , people’s overall perception will be positive
by .617% when other variable remain constant.

4.If the food are nutritious for health, , people’s overall perception will be positive by .138%
when other variable remain constant.

5.If the food are different from one another, , people’s overall perception will be positive by
.462% when other variable remain constant.

6.If the ingredients of food are fresh enough, people’s overall perception will be positive by
.456% when other variable remain constant.

7.If the flavor of the food is so good , people’s overall perception will be positive by .039 %
when other variable remain constant.

8.If there is available street food available in Bangladesh , people’s overall perception will be
positive by .169% when other variable remain constant.

9.If the food in Bangladesh are memorial significant , people’s overall perception will be
positive by .240% when other variable remain constant.

10.If the repetition of eating is high , people’s overall perception will be positive by .237%
when other variable remain constant.

9.3.Model Summary
Model Summary
Mod R R Adjusted R Std. Error Change Statistics
el Square Square of the R Square F df1 df2
Estimate Change Change
1 .411 a
.169 .085 2.860 .169 2.028 9 90
a. Predictors: (Constant), repeat eating, nutrient, reasonable price, different food, various street food, go
fresh ingredients, high quality food, memorial significance

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b. Dependent Variable: overall good perception

R=coefficient of multiple correlation

Here, we found the value of R is 0.41means 41%.R denotes the correlation among the variables

.It determines the extent or degree of relationship among the variables

Range Degree of relationship

0 Absence of relationship

.01-.29 very low degree of relationship

.30-.49 low degree of relationship

.50-.69 Moderate degree of relationship

.70-.89 High degree of relationship

.90-.99 Very high degree of relationship

1 perfect relationship

The more the value ,the stronger the relationship. As, here R is 41%,so there remains low degree
of relationship
.
R^2 = coefficient of multiple determination

It determine the explanatory power of the independent variables on to dependent variable. If this

is more than 50% then the independent variables are very influential.

9.4.ANOVA

Model Sum of df Mean F Sig.

Squares Square

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1 Regressio 149.248 9 16.583 2.028 .045b
n

Residual 735.992 90 8.178

Total 885.240 99

a. Dependent Variable: overall food perception

b. Predictors: (Constant), repeat eating, nutrients, reasonable price, different

food, various street food, good flavor, fresh ingredents, high quality food,
memorial significance

The result of ANOVA table indicate that the relationship between overall tourist perception and
all other independent variable is significant. As the test is significant at 0.045 level which is less

than 0.05

9.5.COEFFICIENT:

Coefficientsa
Model Unstandardized Standardized t Sig.
Coefficients Coefficients
B Std. Error Beta
(Constant) -3.073 2.391 -1.286 .202
reasonableprice -.179 .238 -.074 -.755 .452
highqqualityfood .617 .260 .246 2.377 .020
Nutries .138 .317 .047 .436 .664
differentfood .462 .303 .157 1.526 .131
1 freshingredents .456 .284 .165 1.606 .112
Goodflavor .039 .333 .012 .117 .907
variousstreetfood .169 .309 .056 .548 .585
Memorialsignifican
.240 .307 .084 .781 .437
ce
repeateating .237 .315 .079 .752 .454
a. Dependent Variable: overallfoodperception

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 ➢ The significance of reasonable price is at 0.452 .so, there is no significant relationship
between the overall perception of food and reasonable price.
➢ The significance of high quality food is 0.020 so there is a significance relationship
between overall perception of food and high quality food.
➢ Nutries signifies at 0.664 so there is no relationship between overall perception of food
and nutries
➢ Different food significance level is 0.131.so there is no relationship between overall
perception of food and different food.
➢ Fresh ingredients significance is 0.112 so there is no relationship between over all
perception of food and fresh ingredients.
➢ Good flavor significance is 0.907 so there is no relationship between overall perception
of food and good flavor.
➢ Various street food significance is 0.545 so there is no relationship between overall
perception of food and various street food.
➢ Memorial significance is 0.437 level of significance so there is no relationship between
overall perception of food and memorial significance.
➢ Repeatating is at 0.454 level of significance.so there is no relationship between overall
perception of food and repeating.

10.Research gap
The term research gap indicates that the difference between what we want to find and what we
actually find. When we work for finding something, research is very essential. The objective
of the research is to find out something which is acceptable. But actual and accurate result do
not find out in some cases. To minimize the research gap is very important for the accuracy of
the research. In our research, we also try to our best to minimize the research gap. To minimize
the research gap, we mainly focused on our research topic. And we collected all the data from
the direct or primary source of the data. We tried to minimize the leakage of the research.

11.Future research

23
 1. We conduct our study only customer or consumer based ,here we can’t include
producer or supplier perception about their providing food serving
2. We conduct our study on traditional or regular food based, here we could add our tribal
food also
3. Here we are unable to include all level residents in our study
4. We are unable to include proper tourist perception towards food
5. Conclusion of research could be use to improve services in response to consumers needs.
6. Study of possibility of other marketing plans those are appropriate for working-age
population.
7. Re-design of fresh markets to attract more consumers and boost business growth.

12.Recommendations

1. Though overall perception stands in average scale we have to concern about efficient
enrichment of our food production
2. We have to ensure safety of food consumption
3. We have to cautious about adulteration of food
4. We have to take hold our traditional or heritage food habit

13.Conclusions
Bangladeshi cuisine is decidedly South Asian in nature. However, it’s unique in its abundant
use of fish and its employment of a variety of often fiery pastes made from ground roots, spices
and chilies. So fiery they are, we’re told, that even some visiting Indians can’t handle the heat
.our research show that overall perception of Bangladeshi food is on an average. it has many
more potentialities to develop in an attractive form.so proper measures should be taken on the
basis of the lacks finding

14.References

1 Abdullah AYM (1997). ‘Food and drug adulteration practice in Bangladesh: Nature,
Extent and Associated Diseconomies’, J. Bus. Admin. 23(1-2): 55-73

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 2 Grindy, B. (1998). Customer loyalty key to success. Restaurant USA. Retrieved
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4 Mill, R. C. (1998). Restaurant management: Customers, operations, employees.
Upper Saddle River, NJ: Prentice Hall.
5 Muhammad Sabbir Rahman (2012), “Dynamics of customers' perception, demographic
characteristics and customers' behavior towards selection of a restaurant: an exploratory
study on Dhaka city customers”. Business Strategy Series Vol.13 No.2

6 Ministry of Agriculture (2004). “Report of the National Task Force on Food Safety
Bangladesh”, Proceedings of FAO-WHO Regional Conference on Food Safety for Asia
and the Pacific, Seremban, Malaysia
7 Qu, H. (1997). Determinant factors and choice intention for Chinese restaurant
dining: A multivariate approach. Journal of Restaurant & Foodservice Marketing,
2(2), 35-49.
8 Reid, R. D. (1983). Foodservice and restaurant marketing. Boston, MA: CBI
Publishing Company, Inc
9 S. S. M. Sadrul Huda1 *, Ahmed Taneem Muzaffar2 and Jashim Uddin An enquiry
into the perception on food quality among urban people: A case of Bangladesh

10 Solomon, M., & Stuart, E. (2000). Marketing real people real choices (2nd ed.). Upper
Saddle River, NJ: Pearson Prentice Hall.

11 Wierenga, B. and W.F. v. Raaij (1987), Consumentengedrag, Stenfert Kroese BV,

Leiden.

I am very much frustrated about this report because

my expectation was huge……..Meet with me for
further discussion.
Take support from the article which I gave in
class….

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