Principle of business student-based assignment

Candidate name: justin stephens

Teacher name: miss Lewis.
Candidate number: 100119
Center number: 1009164

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 Table of contents

Title page ………………………………………………………………1

Objectives……………………………………………………………….2
Background overview……………………………………………………3
Methodology………………………………………………………………4
Data collection………………………………………………………………5
Presentation and analysis of data……………………………………………6
The conclusion………………………………………………………………….7
Recommendations………………………………………………………………8
Bibliography………………………………………………………………………9
Presentation ……………………………………………………………………….10

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 Title page

An investigation into factors affecting the demand for cooked meals at the school’s
cafeteria.

Page 1

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 Objective’s

1. Discuss two factors that have affected the demand for cooked meals at the school’s
cafeteria.

2. Identify pricing strategies used at school’s cafeteria.

Page 2

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 Background overview

The objective of this project is to investigate into factors affecting the demand for
cooked meals at my school’s cafeteria. Shelly’s catering was established in the year of
2018 she was at jessie rehaul primary school for the year or 2018-2019 where she spent
1 year at the educational institution, she then moved to 31 molynes road at the Tarrant
high school in the year of 2020. They provide chicken and chips patties and other
cooked meals in the cafeteria however I think the pricing is too high for students to
afford.

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 Methodology

I will be using 2 instruments to carry out this investigation. An interview and a

standardized questionnaire. The interview consists of 5 open ended questions that will
be issued to 20 customers. I chose this method because interview allows the interviewer
for the interviewee to visualize how they fit into each other lives and reach their career
goals. The interview was done on March 12, 2023, with Ms. Shelly the owner of the
business and this was done face to face. This method was chosen because it gave me
the opportunity to collect large amounts of data at the same time. This method of data
collection was challenging as the interviewee did not have the time for the interview but
most importantly Ms. Shelly made the time. This information will be presented on
graphs and charts and the data will be analyzed using percentages. The questionnaire
consists of 4 close ended questions in which it provides the respondents to select from
multiple choice questions. I chose this method because it.

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Data collection

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 Questionnaire

1. At the current pricing of the lunches how often do you purchase per week
Once per week ( )
Twice per week ( )
Three times per week ( )
Five times per week ( )

2. How do you think shelly can improve on the current pricing of lunches
Reconsider pricing ( )
Lessen lunch given for smaller prices ( )
Try to get products cheaper ( )
3. Assuming your daily lunch money didn’t change, and the pricing of the lunches
increase 20% more how do often would you now purchase from the cafeteria

Once per week ( )

Twice per week ( )

Three times per week ( )

Four time per week ( )

Five times per week ( )

4. How would you rate the tasting of Shelly’s catering?

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Good ( )
Bad ( )
Tasty ( )
Satisfied ( )
Dissatisfied ( )

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presentation and Analysis of data

Page 6

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 The conclusion

Discuss two factors that have affected the demand for cooked meals at school’s
cafeteria?

The findings suggested one of the major factors affecting the demand for Shelly’s
catering lunch prices this was concluded as there was a drastic decline in the purchasing
of lunch after the increase it also highlighted that other factors could buy less with other
resources

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 Page 7

Recommendations

the research of this project concluded that one major factor affecting the demand for the
pricing of Shelly’s lunch pricing the data shows that with the increase of the pricing the
quantity demanded decreased. one recommendation is that shelly should get a strategy to
reduce the pricing in lunch and get better chefs to prepare the lunches.

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 Page 8

Bibliography

Online article : https://in.indeed.com/career-advice/interviewing/advantages-and-

disadvantages-of-interviews#:~:text=Interviews%20allow%20the%20interviewer
%20and,professional%20is%20about%20the%20industry.

Book:
Caribbean examination syllabus business cantante syllabus, 2023

Wilson, M.., Bowen, p & rogers A.

Caribbean business for CESC principle of business

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