An Assignment of Case study 12.

1
(IIFT Mess and Dhaba food) Submitted By: Name
Krunal Rajyaguru Jaiman Ranpura Ankur Rathi

Roll. No
12044311137 12044311138 12044311139

Submitted To:
Dr. Hiren Patel. V.M. Patel Institute of Management Dated On April 22, 2013

V.M. Patel Institute of Management Ganpat University, Mehsana- Gandhinagar Highway, Kherva

Here is the paired sample t-test shown in table:

Paired Samples Statistics Mean Pair 1 X1 TASTE Y1 TASTE Pair 2 X2 MENU VALUE Y2 MENU VALUE Pair 3 X3 COST Y3 COST Pair 4 X4 QUALITY OF INGREDIENTS Y4 QUALITY OF INGREDIENTS Pair 5 X5 HYGIENE Y5 HYGIENE Pair 6 X6 SERVICE QUALITY Y6 SERVICE QUALITY Pair 7 X7 AMBIENCE Y7 AMBIENCE Pair 8 X8 NUTRITION Y8 NUTRITION Pair 9 X9 TIMINGS AT WHICH THEY ARE OPEN Y9 TIMINGS AT WHICH THEY ARE OPEN Pair 10 X10 TOTAL TIME TAKEN FOR THE MEAL Y10 TOTAL TIME TAKEN FOR THE MEAL 2.27 3.93 2.31 3.73 3.20 3.11 2.69 N 45 45 45 45 45 45 45 Std. Deviation 1.116 .889 1.164 .939 1.036 .959 .821 Std. Error Mean .166 .133 .174 .140 .154 .143 .122

2.67 2.89 2.13 3.11 2.93 3.18 2.62 2.96 2.49 3.38

45 45 45 45 45 45 45 45 45 45

.769 .959 .842 .959 .837 .936 .960 .976 .815 1.193

.115 .143 .126 .143 .125 .140 .143 .145 .122 .178

3.71

45

1.100

.164

3.80

45

.842

.126

3.13

45

1.014

.151

Paired Samples Correlations N Pair 1 Pair 2 X1 TASTE & Y1 TASTE X2 MENU VALUE & Y2 MENU VALUE Pair 3 Pair 4 X3 COST & Y3 COST X4 QUALITY OF INGREDIENTS & Y4 QUALITY OF INGREDIENTS Pair 5 X5 HYGIENE & Y5 HYGIENE Pair 6 X6 SERVICE QUALITY & Y6 SERVICE QUALITY Pair 7 X7 AMBIENCE & Y7 AMBIENCE Pair 8 X8 NUTRITION & Y8 NUTRITION Pair 9 X9 TIMINGS AT WHICH THEY ARE OPEN & Y9 TIMINGS AT WHICH THEY ARE OPEN Pair 10 X10 TOTAL TIME TAKEN FOR THE MEAL & Y10 TOTAL TIME TAKEN FOR THE MEAL 45 -.181 .234 45 -.227 .134 45 .216 .154 45 .084 .583 45 45 45 Correlation -.188 -.317 -.343 Sig. .217 .034 .021

45

-.047

.758

45

.329

.027

45

-.058

.706

Paired Samples Test Paired Differences 95% Confidence Interval Std. Mean Pair 1 X1 TASTE - Y1 TASTE Pair 2 X2 MENU VALUE Y2 MENU VALUE Pair 3 X3 COST - Y3 COST Pair 4 X4 QUALITY OF INGREDIENTS - Y4 QUALITY OF INGREDIENTS Pair 5 X5 HYGIENE - Y5 HYGIENE Pair 6 X6 SERVICE QUALITY - Y6 SERVICE QUALITY Pair 7 X7 AMBIENCE - Y7 AMBIENCE Pair 8 X8 NUTRITION - Y8 NUTRITION Pair 9 X9 TIMINGS AT WHICH THEY ARE OPEN - Y9 TIMINGS AT WHICH THEY ARE OPEN Pair 10 X10 TOTAL TIME TAKEN FOR THE MEAL - Y10 TOTAL TIME TAKEN FOR THE MEAL .667 1.430 .213 .237 1.096 3.127 44 .003 -.333 1.796 .268 -.873 .206 -1.245 44 .220 .556 1.099 .164 .225 .886 3.392 44 .001 .178 1.302 .194 -.213 .569 .916 44 .365 .756 1.131 .169 .416 1.095 4.480 44 .000 .022 1.076 .160 -.301 .346 .138 44 .890 -1.667 Deviation 1.552 Std. Error Mean .231 of the Difference Lower -2.133 Upper -1.200 t -7.203 df 44 Sig. (2-tailed) .000

-1.422

1.712

.255

-1.937

-.908

-5.572

44

.000

.089

1.635

.244

-.402

.580

.365

44

.717

.467

1.307

.195

.074

.859

2.395

44

.021

Answers: 1) Findings: On the bellow sown parameters Dhaba food has an edge over the Mess food; 1. 2. 3. 4. 5. 6. Taste Menu Hygiene Ambience Nutrition Total time taken for the meal.

2) Recommendations: The IIFT Mess should improve the taste, add more verities to their menu, they should maintain more hygiene, ambience nutrition and they should employ quality workers so that they speed up the work and satisfy the demand and to reduce the time taken for the meal to prepare.