WINTER PROJECT

On

Eating Out Habit of Youth

Session 2009-2011

Submitted to Submitted by
Prof. Mahesh Soni Salil Shrivastava(9)

1
 Contents
SYNOPSIS OF WINTER PROJECT.....................................3
PREFACE.......................................................................4
CERTIFICATE.................................................................5
ACKNOWLEDGEMENT....................................................6
DECLARATION...............................................................7
EXECLUSIVE SUMMARY.................................................8
RESEARCH DESIGN........................................................9
TECHNIQUES OF DATA ANALYSIS................................14
STATEMENT OF PROBLEM...........................................15
Introduction to Hotel Industry in India.........................16
DATA-ANALYSIS...........................................................47
Age Wise Analysis.......................................................47
Gender Wise Analysis..................................................48
CONCLUSION...............................................................49
Findings and Suggestions............................................50
BIBLIOGRAPHY............................................................51
APPENDIX....................................................................52
APPENDIX

2
SYNOPSIS OF WINTER PROJECT

3
Title of research project:

Comparative study of Eating out Habits of

Youth.
Objective:

To make a comparative study of Spending

for food and their quality parameters.

To analyze the preferred place of youngster

Hang Out.
Methodology:

A sample of 60 person segment (youth)

will be taken and analysis.

The research is based on which criteria

youth select the restaurant.

(Infrastructure, Theme, Distance, Service,

pocket friendly)
Limitation:

Sample size is limited.

Data is Limited

Location is Bhopal
Significance:

Through the research targeted segment

came to know and analysis about the taste and
preference of eating out.

Selection pattern for Hang Out.

4
 PREFACE

This project is undertaken to fulfill the project work

component of the PGDM programme (2ND Semester).

The project was prepared under the guidance of Prof.

Mahesh Soni who has helped me in making of this
project. This project is based on the Eating out habit
Youth of Bhopal .To make the topic more clearly I have
gone through various places and also taken the help of
websites

5
 CERTIFICATE

This is to certify that Mr. SALIL SHRIVASTAVA is a

regular student of INSTITUE OF PROFESSIONAL
EDUCATION AND RESEARCH-PGDM BHOPAL. She has
conducted an authentic research on the topic “A study
of Eating out Habit of Youth in Bhopal.” and has
completed her research methodology report
successfully under the able guidance of Professor

6
Mahesh Soni. The report is being taken up as a part of
winter research work for Post Graduation of Diploma in
Management 2010 and being submitted thereof.

Prof. Mahesh Soni

ACKNOWLEDGEMENT

I would like to grab this opportunity to praise the

Almighty who has inherited me with the intellect which
has enabled me to prepare this research. Then I would
like to thank Dean IPER and my research guide Prof.
Mahesh Soni. For providing me with this opportunity of
conducting this research work and helping me through
out the project. Sir without your precious guidance I

7
won’t be able to complete this project. I would also like
to thank my parents and my friends who have always
been very cooperative whenever I need them. In the
end I would like to thank all those who have been
associated with my research project.

Salil
Shrivastava

DECLARATION

I hereby declare that this project report is the result of

hard work and determination of Salil Shrivastava.

8
This is to further declare that this project report is
authentic and genuine work of Salil Shrivastava and not
submitted by any other student previously.

DATE:
Salil Shrivastava

9
 EXECLUSIVE SUMMARY

The topic of my research is based study on eating out

habit in Bhopal. It is basically occupying space in the
minds of customers on the parameter of superiority,
over the other competitions in the similar business.

We decided to collect primary data through survey by

using questionnaires. Our first task after deciding this
was to prepare a questionnaire .To do this ,we first
analyzed the various parameters that contributes to the
positioning of a brand .We went through a lot of
options and finally narrowed down to few major
parameters-

• Quality
• Consumer services
• Accessibility
• Infrastructure
• Food
• Consumer satisfaction

• This questionnaire was given to and filled up by 60

respondents which included students, as well as
people at various locations of Restaurants.

• Then came the job of compiling and tabulating the

data .The data was manually fed by us into the
Excel sheets.

10
• Next came the preparation of the report where we
explained in detail all our findings and the
conclusion that we reached through this research.

11
 RESEARCH DESIGN

Basically research is a systematic enquiry aimed at

providing information that will solve managerial
problems. A good design means that good research
results can be obtained with minimum utilization of
time, money and effort. Thus research design has to be
developed very carefully as it forms the foundation for
the entire research process that follows.

An ideal research design should consider the following

factors:

➢ Identifying the exact research problems to be

studied.
➢ The objective of the research
➢ The process of obtaining information
➢ Availability of adequate and skilled manpower
➢ Availability of adequate financial resources for
carrying out research.

Business research can be defined as systematic enquiry

that gives information to guide businesses in decision
making.

A. TYPES OF RESEARCH DESIGN:

It is very important to select an appropriate research

design before starting the research. There are several
research design approaches which can be classified as:

12
EXPLORATORY STUDIES:

They are carried out to make problems suited to

more precise investigation or to frame a working
hypothesis from an operational perspective. They
help in understanding and assessing critical issues
of problems. They can not be used in cases where
a definite result is desired. It included techniques
like primary data analysis, surveys.

1. DESCRIPTIVE STUDIES:

Unlike exploratory studies, these come under

formal research where the objectives are clearly
established. In these, a researcher gathers details
about all aspects of a problem situation. They form
the basis for analytical, experimental and quasi-
experimental studies which help in developing
hypothesis.

2. CAUSAL STUDIES:

The basic aim of causal studies is to identify the

cause and effect relationship between variables.
The basic premise of the causal relationship is that
when we do a particular thing (cause), it gives rise
to another thing(effect).There are three types of
relationship that can arise-

(a)symmetrical
(b)asymmetrical
13
 (c)reciprocal

B. DATA COLLECTION

A. Primary Sources
At times, secondary data might prove to be
inadequate or of no use to the researcher for
making further marketing decisions. In such cases,
the researcher has to go in for primary data
research employing survey research methods.
Surveys are normally carried out to obtain primary
data. Primary data is the data which is gathered
first hand to answer the research question
being investigated.

In our project the survey was conducted

using questionnaire and meeting the
respondents in person to get them filled.

B. Secondary Sources
A secondary data study is concerned with the
analysis of already existing data that is related to
the research topic in question. In secondary
studies, secondary data is studied in order to
analyze the future of a product. Secondary data is
based on source, category, medium and database.

Secondary data is used by managers as it is

cheaper and takes less time to gather, thus saving
them a lot of money and time that they would
have otherwise spend in gathering primary data. It
may provide alternative data methods that can be
used for primary research. Also it generates
requisite information for better creativity.

14
C. SCALING TECHNIQUES:

Rating

We have asked the respondents to rate various

parameters according to their preference on the
scale of ten with 10 representing the ‘most preferred’
and 1 the ‘least preferred’. The respondents had a
choice of giving the same rating to more than one
parameter.

C. QUESTIONNAIRE DEVELOPMENT AND PRE-

TESTING:

A properly designed questionnaire can tap the

necessary information from the respondents. In framing
a questionnaire the researcher must ensure that the
questions are designed to draw information that will
fulfill research objective. Also the researcher must
make sure of the target population for the same. A
questionnaire contains all the close ended questions.
These questions give respondents a finite set of
specified responses to choose from.

Our questionnaire contains structured questions i.e.

which have a specified number of responses. All the
questions were multiple choice questions. Choices were
kept same for all the questions and the respondents
have to rate the options that best describes their
feelings. The questions wording were kept simple and
easy to understand.

15
 RESEARCH METHODOLOGY
DATA COLLECTION

Research instrument: - Questionnaire

16
Sample size: - 60

Time duration: - 5 days

Data Collection: - Primary data directly collected from

respondents.

Secondary data –Internet

17
 TECHNIQUES OF DATA ANALYSIS

Survey is undertaken to learn to learn about people’s

knowledge, benefits, preferences, satisfactions and so
on, and to measure these magnitudes in the population.
Survey is done to collect the primary data collection is
more costly, but the data are mostly more relevant to
the issue at hand. In this market research project we
used survey with questionnaire with structured
designed questions.

The questionnaire has become the most common

instrument in collecting primary data. Broadly speaking
a questionnaire consists of a set of questions presented
to respondents for their answers. However some
responses given by respondents may be misleading
because of the unwillingness of respondents to provide
information because of inadequate knowledge of the
language or product. Thus great care must be taken
while preparing a questionnaire and while selecting a
sample.

Questions of structured disguised type has an

advantage to disguise and thus respondents don not
know what is being measured and hence are not biased
in their answers.

18
 In the project, great care has been exercised
to select the sample. Although this is a convenient
sample but an effort has been made to include people
from age groups (18-20,21-25)as respondents so as to
know exactly why youngster go out at selected place
for Eating.

STATEMENT OF PROBLEM

Current lifestyle and sociodemographic developments

have lead to an increase in eating out in Bhopal. The
frequency and nature of the out-of-home dietary intake
may posit risks for developing nutrition-related
disorders and chronic diseases.

However, the information on the out-of-home dietary

intake of Bhopal populations is limited. The aim of my
project is to individual-based food consumption data
collected will be analyzed in order to:- evaluate the
prevalence of out-of-home food consumption;- identify
out-of-home dietary patterns, including meals, foods,
and nutrients;- compare dietary intake within- and out-
of-home, at national and regional levels, when
possible;- evaluate the effect of sociodemographic,
lifestyle, and anthropometric determinants on food
choices when eating out;- compare the out-of-home
dietary intake with national and international

19
recommendations and estimate, through an innovative
approach, optimal out-of-home dietary patterns.

The findings after the evaluation of both food supply

and demand will be translated to a common strategic
action plan for enhancing the quality and safety of out-
of-home food choices of the Bhopal consumers. The
action plan will be pilot tested in the SMEs of the
Consortium to evaluate its effectiveness. Moreover, the
project aims to exploit the use of data on out-of-home
food expenditures, regularly collected through the
national household budget surveys, so as to develop a
methodological framework which could conceptually
allow monitor out-of-home food choices in Bhopal.

Introduction to Hotel Industry in India

The hotel and restaurant industry of India was Rs.
658.89 billion during 2007-08. Travel & Tourism
Industry of India was valued at US$35.73 billion in
2007, contributing 3.56% to India’s GDP. The number of
foreign tourists arriving to India reached 5.08 million
compared with 4.45 million in the year 2006, showing
growth of 14.16%. India’s share in international tourist
arrivals at global level gradually improved from 0.46%
in 2004 to 0.49% in 2005 and further to 0.52% in 2006
and 0.56% in 2007. The number of domestic tourists in
India was 526.57 million compared with 461.76 million
in 2006, showing growth of 14.03%. There are 1,437
hotels approved and classified by the Ministry of
Tourism, Government of India, with a total capacity of
84,327 hotel rooms as on December 31, 2007. Indian
20
hotel industry is currently adding about 60,000 quality
rooms, which are expected to be ready by 2012.
The report starts with the global hotel industry to give a
perspective of the Indian hotel industry in the global
context. The report covers hotels industry structure,
trends in growth of industry turnover, major players,
regulations, demand-supply scenario, growth drivers,
issues and challenges, critical success factors and
foreign direct investment trends from Indian
perspective. It also gives a glimpse of proposed
investments by domestic and foreign players in the
hotel industry of India. The report also covers various
emerging concepts in India such as service apartments,
spas, medical tourism, wildlife resorts, cruise tourism,
adventure tourism etc. An analysis of the industry
performance is made on critical business parameters
like occupancy rates, revenue per available room
(RevPAR) and average room rates (ARR) and
comparisons have been made with global trends. The
report also analyses the performance of the industry
across major markets, and profiles the major players in
the industry.

1. How often do you eat out at restaurants?

At least once a week
At least once a month

21
 At least once every few months
Never

A1(18 A2(20 Grand

Q1 -20) -25) Total
At Least Once a month 5 14 19
At Least Once a Week 5 23 28
At Least Once every few months 4 9 13
Grand Total 14 46 60

Age group A2 is more frequent to go eat out at restaurant in a month as

compared to A1.

2. Why do you enjoy eating out at restaurants?

It can be a sociable occasion or event

the food is more luxurious
It is simple and easier than cooking a meal at home

A1(18 A2(20 Grand

Q2 -20) -25) Total
It Can Be A Sociable Occasion or Events 6 27 33
It Is Simple & Easier than Cooking A meal
at Home 7 11 18
The Food Is More Luxurious 1 8 9
Grand Total 14 46 60

22
Age group A2 believes that it can be a sociable occasion or event to eat out at
restaurants rather than to eat in home. Where as people from A1 more rely on
cooking a meal at home.

3. Have you found that the recession has affected the amount of times that
you eat out in restaurants?

Yes
No

A1(18 A2(20 Grand

Q3 -20) -25) Total
No 9 33 42
Yes 5 13 18
Grand Total 14 46 60

Recession hasn’t affected the habit of eating out of age group A2.

4. How badly has the credit crunch affecting your eating out habits?

A little – Eat out less frequently

A fair amount – eat out only on special occasions

23
A large amount – Can never afford to eat out

A1(18 A2(20 Grand

Q4 -20) -25) Total
A fair amount-eat out only on special
occasions 7 22 29
A Large Amount-Can Never Afford to Eat
Out 1 1
A little- Eat Out Less frequently 7 23 30
Grand Total 14 46 60

Credit crunch has affected only A1 people as compare to A2

5. When eating out, which kinds of restaurants do you prefer?

Italian
English/American
Mexican
Chinese
Indian
Other

A1(18 A2(20 Grand

Q5 -20) -25) Total
Chinese 2 10 12
English & Mexican 1 1 2
Italian 1 1
Mexican 1 1
Indian 11 30 41
other 3 3

24
Grand Total 14 46 60

While eating out both A1 and A2 prefer to go for Indian restaurants but A2 age
group also prefer Chinese restaurants.

6. How much do you tend to spend per person when eating out?

Under 100
100-150
150-200
200-above

A1(18 A2(20 Grand

Q6 -20) -25) Total
100-150 8 17 25
150-200 3 9 12
200-above 1 12 13
Under 100 2 8 10
Grand Total 14 46 60

Age group A2 tend to spend more than 200 Rs per person while eating out.

25
7. when you go out to eat out at a restaurant, what do you have?

Starter and Main meal

main meal only
Main meal and a dessert
starter, main meal and the dessert.
Other

A1(18 A2(20 Grand

Q7 -20) -25) Total
Main Meal & a Dessert 3 6 9
Main Meal Only 3 3
Other 3 5 8
Starter & Main Meal 2 15 17
Starter, main meal & the Dessert 6 17 23
Grand Total 14 46 60

Age group A2 tend to have full course meal more, while eating out.

8. Give your favorite restaurant a rating out of 10. Why have you given it
this rating?

0-3
4-6
7-9
10

A1(18 A2(20 Grand

Q8 -20) -25) Total
0-3 1 1
10 3 5 8
4-6 1 12 13
7-9 10 28 38

26
Grand Total 14 46 60

While giving rating to any restaurant age group A2 gives 100 % rating more than
A1.

9. Do you feel that supermarkets can offer products as luxurious to

products produced at restaurants?

Yes
No

A1(18 A2(20 Grand

Q9 -20) -25) Total
no 8 34 42
yes 6 12 18
Grand Total 14 46 60

Age group A2 people thinks that supermarkets cannot offer products as luxurious
to products produced at restaurants.

27
 10. Ideal place for hang out?
ABH
Hukka lounge
Pizza Hut
H2O
Bake N Shake
A1(18- A2(20- Grand
Q10 20) 25) Total
ABH 4 21 25
Bake n
Shake 4 12 16
H2O 2 2
Pizza-Hut 6 11 17
Grand
Total 14 46 60

ABH is more likely place of age group A2 people’s ideal place to hang out
and Pizza- Hut is ideal place of A1.

11. Which type of service you prefer?

Self Service
Paid Service

A1(18 A2(20 Grand

Q11 -20) -25) Total
Paid Service 10 33 43
Self Service 4 13 17
Grand Total 14 46 60

28
Both A2 and A1 tend to prefer paid service than self service.

12. How many people go out for eating with you?

3
4
Alone
With Family
A1(18 A2(20 Grand
Q12 -20) -25) Total
3 2 12 14
4 6 20 26
Alone 3 2 5
With Family 3 12 15
Grand Total 14 46 60

People from age A2 go out for eating with at least 4 people, as

compare to A1
Teen agers are more interested to go out for eating apart from
family.

29
13. Preference of Food?
Traditional Food
Junk Food
Snacks
Main-Course

A1(18 A2(20 Grand

Q13 -20) -25) Total
Junk Food 3 18 21
Main-Course 2 11 13
Snacks 5 5 10
Traditional Food 4 12 16
Grand Total 14 46 60

Age group A2 prefers Junk food more while A1 prefers snacks.

14. How many times you prefer to go out for meal in month?
Twice in a month
Thrice in a month
It depends upon the situation.

A1(18 A2(20 Grand

Q14 -20) -25) Total
Depends upon the situation 12 35 47
Thrice in a month 1 5 6
Twice in a month 1 6 7
Grand Total 14 46 60

30
 Going out for meal depends upon situation for both A1 and A2 age
groups.

15. How much you spend time in restaurant?

Just take meal & come out
2 hours
3 hours
A1(18 A2(20 Grand
Q15 -20) -25) Total
2 Hours 4 17 21
3 Hours 1 4 5
Just take Meal & Come Out 9 25 34
Grand Total 14 46 60

Both the age groups prefer to take the meal and come out from
restaurant.

Q1 F M Gran

31
 d
Total
At Least Once a month 11 8 19
At Least Once a Week 10 18 28
At Least Once every few months 8 5 13
Grand Total 29 31 60

Male prefer to eat out more often than female.

Gran
d
Q2 F M Total
It Can Be A Sociable Occasion or Events 17 16 33
It Is Simple & Easier than Cooking A meal at
Home 10 8 18
The Food Is More Luxurious 2 7 9
Grand Total 29 31 60

Both male and female tends to enjoy eating out at restaurants when there
is any sociable occasion or event.

32
 Gran
d
Q3 F M Total
No 20 22 42
Yes 9 9 18
Grand Total 29 31 60

Both genders don’t think that recession has effected eating out.

33
 Gran
d
Q4 F M Total
A fair amount-eat out only on special
occasions 15 14 29
A Large Amount-Can Never Afford to Eat Out 1 1
A little- Eat Out Less frequently 14 16 30
Grand Total 29 31 60

Few male and female said that they went out for eating only on
special occasion
Whereas few believes that eat out less freqeuntly

Gran
d
Q5 F M Total
Chinese 5 7 12
English & Mexican 2 2
Italian 1 1
Mexican 1 1
Indian 23 18 41
Other 3 3
Grand Total 29 31 60

34
 Both male and female prefer Indian restaurant but sometimes they try
Chinese also.

Gran
d
Q6 F M Total
100-150 11 14 25
150-200 4 8 12
200-above 7 6 13
Under 100 7 3 10
Grand Total 29 31 60

Both genders prefer not to spend more than 100 – 150 per person while
eating out.

35
 Gran
d
Q7 F M Total
Main Meal & a Dessert 6 3 9
Main Meal Only 2 1 3
Other 4 4 8
Starter & Main Meal 4 13 17
Starter, main meal & the Dessert 13 10 23
Grand Total 29 31 60

Both genders tend to go for complete meal while eating out at restaurant.

Gran
d
Q8 F M Total
0-3 1 1
10 4 4 8
4-6 6 7 13
7-9 19 19 38
Grand Total 29 31 60

36
While giving rating to any restaurant both gender gives 100 % rating more.

Gran
d
Q9 F M Total
No 20 22 42
Yes 9 9 18
Grand Total 29 31 60

Both gender people think that supermarkets cannot offer products as

luxurious to products produced at restaurants

37
 Gran
d
Q10 F M Total
ABH 12 13 25
Bake n Shake 8 8 16
H2O 2 2
Pizza-Hut 9 8 17
Grand Total 29 31 60

ABH comes out to be hot favorite between both the genders as an hang
out place.

Gran
d
Q11 F M Total
Paid Service 22 21 43
Self Service 7 10 17
Grand Total 29 31 60

Both genders prefer paid service against self service.

38
 Gran
d
Q12 F M Total
3 4 10 14
4 9 17 26
Alone 4 1 5
With Family 12 3 15
Grand Total 29 31 60

While female gender tends to go out with family more while eating out on
the other hand male prefer to go out more with group of 3-4 people.

39
 Gran
d
Q13 F M Total
Junk Food 11 10 21
Main-Course 5 8 13
Snacks 6 4 10
Traditional Food 7 9 16
Grand Total 29 31 60

Both the gender prefers Junk food as compared to other varieties.

Gran
d
Q14 F M Total
Depends upon the situation 25 22 47
Thrice in a month 2 4 6
Twice in a month 2 5 7
Grand Total 29 31 60

40
 Going out for meal depends upon the situations for both the gender.

Gran
d
Q15 F M Total
2 Hours 7 14 21
3 Hours 2 3 5
Just take Meal & Come Out 20 14 34
Grand Total 29 31 60

Both the gender prefer to take the meal and come out from restaurant.

41
 DATA-ANALYSIS
It is the case of Eating out habit youth.

We analysis on the following:-

Age Wise Analysis

Age group A2 is more frequent to go eat out at restaurant in a month as
compared to A1.

Age group A2 believes that it can be a sociable occasion or event to eat out at
restaurants rather than to eat in home. Where as people from A1 more rely on
cooking a meal at home.

Recession hasn’t affected the habit of eating out of age group A2.They still
enjoying go out for meals. Credit crunch has affected only A1 people as
compare to A2.

While eating out both A1 and A2 prefer to go for Indian restaurants but A2 age
group also prefer Chinese restaurants.

.Age group A2 tends to spend more than 200 Rs per person while eating out.

Age group A2 tend to have full course meal more, while eating out.

While giving rating to any restaurant age group A2 gives 100 % rating more than
A1.

Age group A2 people thinks that supermarkets cannot offer products as

luxurious to products produced at restaurants.

ABH is more likely place of age group A2 people’s ideal place to hang out and
Pizza- Hut is ideal place of A1.

Both A2 and A1 tend to prefer paid service than self service.

People from age A2 go out for eating with at least 4 people, as compare to
A1.

Teen agers are more interested to go out for eating apart from family.

.Age group A2 prefers Junk food more while A1 prefers snacks.

Going out for meal depends upon situation for both A1 and A2 age groups.

Both the age groups prefer to take the meal and come out from restaurant.

42
 Gender Wise Analysis

Male prefer to eat out more often than female.

Both male and female tends to enjoy eating out at restaurants when there
is any sociable occasion or event.

Both genders don’t think that recession has effected eating out.

Few male and female said that they went out for eating only on
special occasion Whereas few believes that eat out less frequently.

Both male and female prefer Indian restaurant but sometimes they try
Chinese also.

Both genders prefer not to spend more than 100 – 150 per person while
eating out.

Both genders tend to go for complete meal while eating out at restaurant.

While giving rating to any restaurant both gender gives 100 % rating
more.

Both gender people think that supermarkets cannot offer products as

luxurious to products produced at restaurants.

ABH comes out to be hot favorite between both the genders as hang out
place.
Both genders prefer paid service against self service.

While female gender tends to go out with family more while eating out on
the other hand male prefer to go out more with group of 3-4 people.

Both the gender prefers Junk food as compared to other varieties.

Going out for meal depends upon the situations for both the gender.

Both the gender prefer to take the meal and come out from restaurant.

43
 CONCLUSION

Based on the above analysis it can be concluded that

people from both the group are fond of Eating Out at

restaurants .They prefer particular place just because of

the service ,quality of food, distance from

home,infrastructure,and theme of the restaurant.

According to the analysis what we find that ABH is

most happening place for hang out.

44
 Findings and Suggestions

While conducting the research, I got a chance to meet

the respondents personally. While talking to them I
came to know about certain facts which I like to
mention here. These facts can be regarded as
suggestions to the owner of restaurants.

✔ Assured Quality of food as provided by ABH

✔ Feedback from customers
✔ Innovative.

45
 BIBLIOGRAPHY

http://www.euromonitor.com/Consumer_Foodservice_in_India

http://www.pressrelease001.com/marketing/hotel-and-
restaurant-industry-india

46
APPENDIX

Questionnaire

47
Please answer all of the questions below, answering which applies the most to
you.

Name:……………………………………..Age:…………… Sex: M/F

1. How often do you eat out at restaurants?

At least once a week
At least once a month
At least once every few months
Never
2. Why do you enjoy eating out at restaurants?
It can be a sociable occasion or event
The food is more luxurious
It is simple and easier than cooking a meal at home
3. Have you found that the recession has affected the amount of times that you eat
out in restaurants?
Yes
No
4. How badly has the credit crunch affecting your eating out habits?
A little – Eat out less frequently
A fair amount – eat out only on special occasions
A large amount – Can never afford to eat out
5. When eating out, which kind of restaurants do you prefer?
Italian
English/American
Mexican
Chinese
Indian
Other
6. How much do you tend to spend per person when eating out?
Under 100
100-150
150-200
200-above
7. When you go out to eat out at a restaurant, what do you have?
Starter and Main meal
main meal only
Main meal and a dessert
starter, main meal and the dessert.
Other
8. Give your favourite restaurant a rating out of 10. Why have you given it this
rating?
0-3
4-6
7-9
10
………………………………………………………………………………………………………
…………………………… …
………………………………………………………………………………………………………
…

9. Do you feel that supermarkets can offer products as luxurious to products

produced at restaurants?
Yes
No

48
10. Ideal place for hang out & Why?

ABH
Hukka Lounge

Pizza-Hut

H2O

Bake n Shake

11.Which type of service you prefer?

Self service

Paid Service

12.How many people go out for eating with you?

Alone

With family

13. Preference of food?

Traditional food

Junk food

Snacks

Main-Course

14. How many times you prefer to go out for meal in a month?

Twice in a month

Thrice in a month

Depends upon the situation

15. How much you spend time in restaurant?

Just take meal & come out

2 hours

3 hours

Rate According to your preference (Max. 10) Service….

Food…..Quality…..Distance…..Infrastructure…..Theme.....

49
50