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1.1. Research Objective
Doing an in-depth study on the possibility of opening of a multi cuisine restaurant in BIT. As there are students of different palate & preferences. Meeting the needs of students and as well as faculties of different palate, taste & preferences residing at BIT campus. To determine the Financial, marketing & catering policy for the restaurant.
1.2. Need for Study
Multi cuisine restaurant can be opened at BIT, Mesra.As in & around BIT campus there is lack of a good quality food outlet. And there is demand of a restaurant which serves food in minimal price as well as the hygienic condition & service standard should be good.
1.3. Problem Definition
As BIT is far from the main city & in working days students don’t get enough time to go to the city to satisfy their Palate. And there is lack of multi cuisine restaurant at BIT,Mesra.The students as well as faculties need a good quality of food outlet so that they can have the better food at minimal price & also the time can be saved.
2. LITERATURE REVIEW
A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models. Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case,
customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers includes busboys and sommeliers. Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling food characteristic of the local culture are simply called restaurants, while restaurants selling food of foreign cultural origin are called accordingly, for example, a Chinese restaurant and a French restaurant. About Multicuisine Restaurant Multi cuisine generally means a variety of dishes from all over the world’s kitchen like continental, Indian, Chinese, Mexican etc. A multi cuisine restaurant is that place which offers all the dishes from all the cuisine in its outlet. Sometimes, restaurants which do not cater exclusively to a particular cuisine may also be referred as Multi-Cuisine. Many restaurants cater to a variety of nationals and tourists present in its location. They normally employ specialist chefs for each cuisine and may sometime have separate well designed sections also. The ambience of multi cuisine restaurant should be design so that it reflects or represent each & every cuisine whose dishes are served in the outlet. Also the menu planning & designing plays an important part; it should be written in such a manner so it represents each cuisine differently as well as the service personnel’s uniform should add an attraction to the restaurant. Large luxury hotels set up a number of restaurants on their property specializing in serving different and often exotic dishes. These however do not qualify to be called Multi-Cuisine. It is a common practice in many places for smaller restaurants to add this tag under their name in order to attract diners of all tastes. One may not find any authentic food in such places as they employ minimal number of chefs who are responsible for all the different foods.
A business plan is essential for most new businesses seeking any kind of financing. It is absolutely imperative for a prospective restaurateur. By creating a restaurant business plan. One will learn about all the different parts of restauranting, as well as about the local competition and the local market. A business plan is especially helpful to those who are new to the restaurant industry. As the research information for the restaurant business plan, one may encounter problems which have not been considered previously, such as licensing, health codes and tax laws.
• It is needed to give the reader (a potential investor) the basics of the business idea. the name. then one should need to tell about what a restaurant is all about? How one can make career or give a kick start in this business. It tells the reader the location. Industry cost structure.Start out with an overview of your entire business plan. This is where one can give details and explain about the local competition. population base. 2. but some sections of the plan should be geared specifically to the restaurant industry. Think of it as an introduction. Market Analysis. legal name and style of restaurant which a particular want to create. Market profitability. David A. Here is a breakdown of all the necessary parts of a restaurant business plan. Make it interesting. 3. 2. Market growth rate. Company Description – This part of a business plan is sometimes referred to as a business analysis. Aaker outlined the following dimensions of a market analysis: • • • • • • • Market size (current and future). Does the person is having cooking experience in restaurants? If not. Executive Summary. Key success factors. Here are some tips for writing an executive summary geared toward a restaurant business plan. What is the style of a new restaurant. the location? • Explain why a particular person is well suited for this restaurant venture. 1. The following are some information sources for determining market size: • government data 3|Page . does he have any experience in the restaurant business? If the answer is no.Most business plans have the same general parts. The goal of a market analysis is to determine the attractiveness of a market and to understand its evolving opportunities and threats as they relate to the strengths and weaknesses of the firm. Market trends. Distribution channels.This part of restaurant business plan is sometimes referred to a marketing strategy. and other information that he have gathered during research. Market Size The size of the market can be evaluated based on present sales and on potential sales if the use of the product were expanded.1. to keep the reader’s attention.
the average profit potential for a market can be used as a guideline for knowing how difficult it is to make money in the market. Market Growth Rate A simple means of forecasting the market growth rate is to extrapolate historical data into the future. Porter's value chain model is useful for determining where value is added and for isolating the costs. While this method may provide a first-order estimate. This framework. it does not predict important turning points. known as Porter's five forces. Michael Porter devised a useful framework for evaluating the attractiveness of an industry or market. the maturity and decline stages of the product life cycle will be reached.can be described by how direct they are to the customer. Such drivers serve as leading indicators that are more accurate than simply extrapolating historical data. Some leading indicators of the decline phase include price pressure caused by competition. and the emergence of substitute products. For example. The shape of the curve can be estimated by studying the characteristics of the adoption rate of a similar product in the past. identifies five factors that influence the market profitability: • • • • • Buyer power Supplier power Barriers to entry Threat of substitute products Rivalry among firms in the industry Industry Cost Structure The cost structure is important for identifying key factors for success.• • • trade associations financial data from major players customer surveys 2.new channels can offer the opportunity to develop a competitive advantage. Ultimately. a decrease in brand loyalty. A better method is to study growth drivers such as demographic information and sales growth in complementary products.2. Important inflection points in the market growth rate sometimes can be predicted by constructing a product diffusion curve. Distribution Channels The following aspects of the distribution system are useful in a market analysis: • • Existing distribution channels . 4|Page . To this end. Market Profitability While different firms in a market will have different levels of profitability. Trends and emerging channels . market saturation. and the lack of growth drivers. The cost structure also is helpful for formulating strategies to develop a competitive advantage. in some environments the experience curve effect can be used to develop a cost advantage over competitors.
3. Don’t underestimate the other outlets. • Marketing. including their menu. and level of emphasis on service and support. Market Trends Changes in the market are important because they often are the source of new opportunities and threats. Find out as much as one can find about your competition. especially as the product progresses through its life cycle. in the case of a product having little brand equity. That means marketing includes all those activities carried on to transfer the goods from the manufacturers or producers to the consumers.Who will be the competition? Many people opening a new restaurant assume everyone will prefer their new establishment to the existing competition. A few examples of such factors include: • • • • Access to essential unique resources Ability to achieve economies of scale Access to distribution channels Technological progress It is important to consider that key success factors may change over time. The relevant trends are industry-dependent. Key Success Factors The key success factors are those elements that are necessary in order for the firm to achieve its marketing objectives. demand for variety. or free lunch delivery to faculties. These include the following: 5|Page . What is going to set him apart from the competition? 2. Then explain in a paragraph or two how one will compete with the already established businesses. • Competition.• Channel power structure . The scope of marketing can be understood in terms of functions that an entrepreneur has to perform. not the competitors.for example. WHAT IS MARKETING? Marketing may be narrowly defined as a process by which goods and services are exchanged and the values determined in terms of money prices.Who is going to be serving? Is the restaurant going to cater to the older folks at lunch time? Single professionals at dinner? Families with young children? Explain about customer base and why they are going to flock to the new restaurant. • Industry. hours and prices. but some examples include changes in price sensitivity.4. 2. and luring customers from that base is not always easy. They already have a loyal customer base.What methods one should use to promote the restaurant? How he is going to target the core audience? Perhaps he will offer students eat free night. Regional trends also may be relevant. retailers have negotiating power over manufacturers and can capture more margins.
Grading. identify their needs and deliver the goods and services that would meet their requirements. Branding. focuses on customer needs. C. Standardizations. MARKETING VERSUS SELLING The basic difference between marketing and selling lies in the attitude towards business.6. and calls for heavy selling and promoting to produce profitable sales. THE MARKETING CONCEPT The marketing concept holds that the key to achieving organizational goals consists in determining the needs and wants of target markets and delivering the desired satisfactions more effectively and efficiently than competitors Under marketing concept. The organization should aim at producing those goods and services.5. focuses on the company’s existing products. 2. Marketing 6|Page .4. IMPORTANCE OF MARKETING Since marketing is consumer oriented. and produces profits through creating customer satisfaction. The marketing concept takes an outside-in perspective2. Functions of facilitation: Product Planning and Development. B. the emphasis is on selling satisfaction and not merely on the selling a product. The selling concept takes an inside-out perspective. 2. Integrated marketing: The functions of production.A. but profits through the satisfaction of customers. Satisfaction of Customers: In the modern era. It starts with the factory. coordinates all the activities that will affect customers. C. Sales Promotion. Functions of physical supply: include transportation. the customer is the focus of the organization. 2. It is. The consumer is the pivot point and all marketing activities operate around this central point. Packaging. therefore. It enables the entrepreneurs to improve the quality of their goods and services. it has a positive impact on the business firms. storage and warehousing. The objective of marketing is not the maximization of profitable sales volume. Functions of exchange: which include buying and assembling and selling? B. Marketing research. and Financing. finance and marketing should be integrated to satisfy the needs and expectations of customers. Marketing helps in improving the standard of living of the people by offering a wide variety of goods and services with freedom of choice. and by treating the customer as the most important person. Profitable sales volume: Marketing is successful only when it is capable of maximizing profitable sales and achieves long-run customer satisfaction. The components of marketing concept are as under: A. which will lead to satisfaction of customers. establish a rapport with them. It starts with a well defined market. essential that the entrepreneurs identify the customers.
7.generates employment both in production and in distribution areas. 2. it will engage in exploiting more and more economic resources of the country to earn more profits. Since a business firm generates revenue and earns profits by carrying out marketing functions. Marketing information can be collected from the following sources:- 7|Page .
package. selected and information obtained from them regarding the quality. contact with the customers. journals and magazines of 2. Dealers: The dealers can provide different ministries and departments of the information about the marketing policies of Central and State Government. 4.8. Customers: Consumers being the final 1. Government Publications: Bulletins. etc. 2. design. 3. preferences of customers. Publications of trade associations: Trade associations and Chambers of Commerce collects and publishes useful data for the benefit of their members. etc 2. Indian Institute of Foreign Trade. 5. 6. of the firm’s products. the World Bank. price. UNCTAD and the IMF. supply data to the marketing manager relating to the buying habits and commercial banks. They can.Primary Sources Secondary Sources 1. Salesman: Salesmen remain in personal Publications of Reserve Bank of India. periodicals. Private concerns and research institutions: Business data published by research institutes like National Council of Applied Economic Research. the competitors. Press: Newspapers like the Economic users of products or services can be an Times and Magazines like Business Today and invaluable source of primary data. Publications of financial institutions: 3. A trade directories regularly publish data about representative sample of consumers may be various industries. Foreign governments and international agencies: Publications of agencies like the United Nations. the ILO. public financial institutions and therefore. MARKETING MIX 8|Page .
Marketing Mix Product Features Designs Variety Quality Product Decisions The term "product" refers to tangible. These are popularly known as “Four P’s” of marketing. Here are some examples of the product decisions to be made: • • • • • • • • • Brand name Functionality Styling Quality Safety Packaging Repairs and Support Warranty Accessories and services Price List Prices Allowances Discounts Payment period Place Location Transport Coverage Channels Promotion Advertising Personal selling Sales Promotion Publicity Price Decisions Some examples of pricing decisions to be made include: • • • Pricing strategy (skim. Marketing mix is a systematic and balanced combination of the four inputs which constitute the core of a company’s marketing system – the product. penetration. The problem facing small firms is that they sometimes do not feel themselves capable of controlling each of the four variables in order to influence the demand. the price structure. etc.) Suggested retail price Volume discounts and wholesale pricing 9|Page .In order to cater to the requirements of identified market segment. the promotional activities and the place or distribution system”. physical products as well as services. an entrepreneur has to develop an appropriate marketing mix. An appropriate combination of these four variables will help to influence demand.
selective.• • • • • Cash and early payment discounts Seasonal pricing Bundling Price flexibility Price discrimination Distribution (Place) Decisions Distribution is about getting the products to the customer.) Advertising Personal selling & sales force Sales promotions Public relations & publicity Marketing communications budget 2. promotion represents the various aspects of marketing communication. that is. the communication of information about the product with the goal of generating a positive customer response. or exclusive distribution) Specific channel members Inventory management Warehousing Distribution centers Order processing Transportation Reverse logistics Promotion Decisions In the context of the marketing mix. and it rarely is possible to satisfy 10 | P a g e . Market Segmentation Market segmentation is the identification of portions of the market that are different from one another.9. The Need for Market Segmentation The marketing concept calls for understanding customers and satisfying their needs better than the competition. Some examples of distribution decisions include: • • • • • • • • • Distribution channels Market coverage (inclusive. pull. Segmentation allows the firm to better satisfy the needs of its potential customers. etc. Marketing communication decisions include: • • • • • • Promotional strategy (push. But different customers have different needs.
suburban. Mass marketing allows economies of scale to be realized through mass production. and the incumbent firms would lose those customers. The first step in target marketing is to identify different market segments and their needs. mass distribution. Target marketing on the other hand recognizes the diversity of customers and does not try to please all of them with the same offering. or even neighborhood Size of metropolitan area: segmented according to size of population Population density: often classified as urban. The drawback of mass marketing is that customer needs and preferences differ and the same offering is unlikely to be viewed as optimal by all customers.all customers by treating them alike. or rural Climate: according to weather patterns common to certain geographic regions Demographic Segmentation Some demographic segmentation variables include: • • • • • • • • • Age Gender Family size Income Occupation Education Ethnicity Nationality Religion 11 | P a g e . country.10. • • • • Region: by continent. 2. If firms ignored the differing customer needs. state. another firm likely would enter the market with a product that serves a specific group. Mass marketing refers to treatment of the market as a homogenous group and offering the same marketing mix to all customers. and mass communication. Bases for Segmentation in Consumer Markets Consumer markets can be segmented on the following customer characteristics. • • • • Geographic Demographic Psychographic Behavioralistic Geographic Segmentation The following are some examples of geographic variables often used in segmentation.
Mesra will come from 3 major segments.• Social class Many of these variables have standard categories for their values. Psychographic Segmentation Psychographic segmentation groups customers according to their lifestyle. Market Location & Customers The customer base in BIT. Some psychographic variables include: • • • • • Activities Interests Opinions Attitudes Values Behavioralistic Segmentation Behavioral segmentation is based on actual customer behavior toward products. It is also an area known for and catering to the group we are targeting. Some behavioralistic variables include: • • • • • • Benefits sought Usage rate Brand loyalty User status: potential.the localities that stay in and outside BIT. etc. Activities. it is an area where students and faculties reside in the campus and one that is also frequently visited by guardians. • Local population -. 12 | P a g e . The Target Market The market for BIT covers a large area of diverse and densely populated groups. Although it will be located in an out of city. and opinions (AIO) surveys are one tool for measuring lifestyle. married with no children. first-time. Readiness to buy Occasions: holidays and events that stimulate purchases Behavioral segmentation has the advantage of using variables that are closely related to the product itself. family lifecycle often is expressed as bachelor. regular. It is a fairly direct starting point for market segmentation 2. interests. For example.11.
and delivery to home or hostel. convenient. The food concept and product image of this restaurant will attract 3 different customer profiles. you will like it. Local businesses are increasing yearly. Our goal is to create the image of light satisfying and still nutritious food. Some also go through a "health food phase" while in college. Curious and open-minded -.more and more young people have developed healthy eating habits.this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet. and presentation or packaging over the kitchen and service staff. The chef will exercise strict standards of sanitation. The idea of a health consciousness through nutritional awareness and dietary change has been slowly building for the last many years. Production Food production and assembly will take place in the kitchen of the restaurant.healthy (low-fat. healthy diet. Students have increased and are predicted to keep growing.• • • • • Major Customers – Students and faculties will cover this segment. take-out from the restaurant. Service There will be three ways a customer can purchase food. and inexpensive." Through marketing. The Menu The menu is moderate sized. Market Trends & the Future The population and demographics of BIT have remained steady for the last many years. flavorful. Most take-out food will be prepared to order with orders coming from either the telephone or fax. The extensive studies have given everyone a new definition of a balanced. This is not a fad but a true dietary trend. people will seek out a new experience and learn that nutritious food can be tasty. publicity. There has been an increased awareness of nutritional and health concerns in recent years and a growing market of people who now eat this style of cooking regularly. Guardians who come to meet their wards. There will be three ways to purchase these products. Delivery (an indirect form of take-out) will be available at certain times and to a limited area. They may sit down in the dining room and get full service from a waitperson. The student -. Fresh vegetables. Products & Related Services Multi cuisine Restaurant will be offering a menu of food and beverages with a distinctive image. quality production. low cholesterol. table service at the restaurant."if you try it. The health conscious person of any age or sex -. and word-of-mouth. natural ingredients). and moderate-low priced offering a collection of Chinese. 13 | P a g e . Indian items with a common theme -. meat and dairy products will be used to crate most of the dishes from scratch. fun. and familiar. Mexican. A separate take-out counter will service those who wish to pick up their food.
or its close proximity to the local interstate exit. Food will be made mostly to order and stored in large coolers in the basement.Who is going to run the outlet? Is there any particular person is going to own it or group of people? If so. Service will begin at 11:00 AM and end at 11:00 PM. the lifestyle changes created by modern living continue to fuel its steady growth.Industry Analysis Although the restaurant industry is very competitive. Business Operation. Food Production :-Most food will be prepared on the premises. More and more people have less time. Food costs and inventory control will be handled by our computer system and checked daily by management. Finance:14 | P a g e . 5. 4. Systems & Controls:-A big emphasis is being placed on extensive research into the quality and integrity of our products. including any potential employees whom one feel will be a great benefit to the new restaurant. healthier foods at moderate to low prices. New equipment and dining room furnishings will be purchased and installed by the local suppliers. Mesra is a multi cuisine restaurant.12. The licenses and codes' issues are all in order. This is also a good place to mention any close ties he has to local restaurant vendors. Catering will be treated as deliveries. They will constantly be tested for our own high standards of freshness and purity. such as food supply companies or local farms that will give him a competitive edge. Hours of Operation:-The restaurant will be open for lunch and dinner 7 days a week. Explain who is going to do what. Management & Ownership. and ability to cook for themselves. This is where one can tell investors about the hours and how many employees he planned to hire. Here is where he explains the benefits of his establishment for customers. resources. 2.Sometimes referred to as Products and Services. 6. how he is going to do it all? Many new restaurant owners either hire a general dining room manager or a kitchen manager (but usually not both). Operations The restaurant at BIT. Delivery & Catering:-Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and stocked. Trends are very important and restaurant is well positioned for the current interest in lighter. such as its convenient downtown location. The kitchen will be designed for high standards of sanitary efficiency and cleaned daily.
It is the MIRROR of the company’s financial position. also known as the "top line") is transformed into the net income (the result after all revenues and expenses have been accounted for. In accounting. buying and selling. the long-term liabilities are shown on the right wing of the balance-sheet representing the sources of funds.eg:-salary payable. A more complete definition is that current liabilities are obligations that will be settled by current assets or by the creation of new current liabilities. 2. machines. the settlement of which may result in the transfer or use of assets. It is a long-term tangible piece of property that a firm owns and uses in the production of its income and is not expected to be consumed or converted into cash any sooner than at least one year's time.Current Liability:. 2.eg. This might be buying raw materials and selling finished goods. Long Term Liability:.Long-term liabilities are liabilities with a future benefit over one year. Examples of assets are account receivables. liabilities and ownership equity are listed as of a specific date. such as notes payable that mature longer than one year.eg:building & material. a balance sheet or statement of financial position is a summary of the financial balances of a sole proprietorship.account receivables etc. a business partnership or a company.-cash. statement of financial performance. whichever period is longer. also known as the "bottom line"). Income Statement:. machines & equipments etc. such as the end of its financial year. 15 | P a g e . Liability:. earnings statement.current liabilities are often understood as all liabilities of the business that are to be settled in cash within the fiscal year or the operating cycle of a given firm. A balance sheet is often described as a "snapshot of a company's financial condition" the balance sheet is the only statement which applies to a single point in time of a business' calendar year. which are generally bounded in form of capital assets. Assets. interest payable bank loan etc. it might be buying goods wholesale and selling them retail.Trading account:.Current Assets:-These are the assets which can be easily converted into cash for day-to-day activities current assets are used within a financial year. operating statement or statement of operations) is a company's financial statement that indicates how the revenue (money received from the sale of products and services before expenses are taken out. provision of services or other yielding of economic benefits in the future. Liabilities are of 2 types:1. Assets Any valuable item owned by the organization or company which can be converted into cash is termed as Assets.This records the money in (revenue) and out (costs) of the business as a result of the business’ ‘trading’ i. Fixed Assets:-These are the assets which cannot be easily converted into cash. stocks.e.Income statement (also referred as profit and loss statement (P&L). Balance Sheet In financial accounting. Assets are of 2 types:1.In financial accounting. The figure at the end of this section is the Gross Profit. a liability is defined as an obligation of an entity arising from past transactions or events.
websites and so forth. ✔ Source of data: Primary data was collected from hostels and staff quarter. ✔ Data collection: . There are 13 hostels inside the campus and that is why my sample size will be (130 students + 25 staffs) = 155.10 students from each hostel and 25 staff members who are residing at campus. I have collected primary data and secondary data. Secondary data was collected from different books. Methodology ✔ Research Design:-My research design in initial stage was exploratory. ✔ Sample size: . The questionnaires consist of objective type of questions.3. 16 | P a g e .A structured & unstructured questionnaire with a formal list of prearranged questions was used for the people. journals.
17 | P a g e .2 shows that 86% of people are not satisfied with the canteens’ hygiene.4. Are you satisfied with the BIT canteen’s Food? Fig.1.2. 5.1 shows that 90% of people are not satisfied with BIT canteen’s food. Analysis of Data 5. Are you satisfied with BIT canteen’s hygiene? Fig. 5. 5.
Is there lack of good quality food outlet in & around BIT campus? Fig.5.3 shows that 90% of people agree that there is lack of any good quality food outlet in & around BIT campus. 5.3. 18 | P a g e .
4 shows that 50% of peoples’ average spending power on food is between whereas 20% of people spend than 1600. 15% spends 500-800 1200-1600 & 10% spend More 5. What is your average monthly spending power (in context of food)? Fig. 184.108.40.206 Are you satisfied with the standard of Ranchi towns’ restaurant? 19 | P a g e . 800-1200.
5.5.5 shows that 60% of people are satisfied with the standard of Ranchi town’s restaurant. whereas 5% of people are not satisfied with it.6 Are you aware of a Multicuisine restaurant? Fig.6 shows that 80% of people are aware of Multicuisine restaurant. 5.Fig. 20 | P a g e .
8 Which type of meal to would like to have at this type of restaurant? 21 | P a g e .7 shows that 98% of people are in favor of opening a Multicuisine Restaurant in BIT Mesra.5. 5.7 Are you in favor of opening a multi cuisine restaurant in BIT Mesra? Fig. 5.
5. 5. The value of time of students as well faculties was taken into consideration & all the questions were prepared close ended so that they do not found any difficulties.9 shows that 35 % of people prefer Lunch & Dinner at this type of restaurant & 30% people prefer to have breakfast. Questionnaire was distributed to all & asked to fill with their own choice. DATA COLLECTION The data was collected by interacting with both students & faculties. hesitation while filling the questionnaire.Fig. 22 | P a g e .
CONCLUSION As the feedback obtained & data analyzed it shows that most of the people are not satisfied with the BIT canteens’ food. The people of BIT are ready to pay a handsome amount of money on food but even they don’t’ get value for their money in & around BIT campus’s food outlet that’s why they visit Ranchi towns’ restaurant to have a good quality of food outlet & satisfy their palate. 23 | P a g e . hygiene & service standard.6. As per the above study there is a large scope of opening a Multicuisine restaurant at BIT MESRA.
And the budget was kept in mind as the major target market was student.7. Also to provide a nutritional & healthy food to the people. 24 | P a g e . The result obtained was satisfactory & I hope my research work will help in future references for the related topics. SUMMARY I did my Research work on “SCOPE OF OPENING A MULTICUISINE RESTAURANT AT BIT MESRA” with an objective to satisfy the palate of the students as well faculties & also provide them the value for money for their food.
8.2010) ✔ http://web2.wikipedia.netmba.com/marketing/market/segmentation ✔ http://www.du. REFERENCES ✔ www.08.org/wiki/Liabilities ✔ www.com (Date:-25.wikipedia.2010) ✔ http://www.com/marketing/market/analysis/ ✔ www.2010) ✔ http://en.wikipedia.8.org/wiki/Asset ✔ http://en.ac.in(Date:-5.netmba.php?id=856 25 | P a g e .09.ac.in/index.netmba.com (Date:-29.du.
1 SYNOPSIS Title of The project: Scope of opening a Multi Cuisine Restaurant at BIT Mesra.Multi cuisine restaurant can be opened at BIT.9. Research Objective: • • • Doing an in-depth study on the possibility of opening of a multi cuisine restaurant in BIT. And there is lack of multi cuisine restaurant at BIT Mesra. Meeting the needs of students and as well as faculties of different palate. To determine the Financial. Hypothesis: . As there are students of different palate & preferences. I will collect primary data and secondary data which will help in later stages.As BIT is far from the main city & in working days students don’t get enough time to go to the city to satisfy their Palate. marketing & catering policy for the restaurant. Mesra. taste & preferences residing at BIT campus. ANNEXURE 9. Source of data: Primary data will be collected from hostels and staff quarter. Problem Definition:. 26 | P a g e . METHODOLOGY:Research Design:-My research design in initial stage will be exploratory.
Sample size: . Questionnaire Scope of Opening a Multicuisine restaurant at BIT Mesra (Please read the questions below & choose the one most appropriate option from the given. journals. Data collection: .MALE 4. The questionnaire will consist of objective type of questions. There are 13 hostels inside the campus and that is why my sample size will be (130 students + 25 staffs) = 155. NAME:2. GENDER:.A structured & unstructured questionnaire with a formal list of pre arranged questions will be used for the people.2. Is there lack of good quality food outlet in & around BIT campus? Yes No 27 | P a g e .) 1. DEPARTMENT(only for faculties):- 1. Are you satisfied with the BIT canteen’s food? Fully Partially Upto some extent Not satisfied 2.(for students):FEMALE 3. Are you satisfied with the BIT canteen’s hygiene? Fully Partially Upto some extent Not satisfied 3.Secondary data will be collected from different books.10 students from each hostel and 25 staff members who are residing at campus. 9. websites and so forth. Are you satisfied with the BIT canteen’s service standard? Fully Partially Upto some extent Not satisfied 4. HOSTEL NO.
Would you like to prefer home delivery? 28 | P a g e . Are you aware of a Multicuisine Restaurant? Yes No 9. What should be the timing of that restaurant in weekends? 13.5. How often do you visit Ranchi town’s restaurant? Once in a week Twice in a month Monthly Occasionally 7. 11 Near 12. What should be the timing of that restaurant in weekdays? Near Outer canteen Near H. What is your monthly average spending power (in context of food)? 500-800 800-1200 1200-1600 More than 1600 6. What would be your preference for location? Near Inner canteen communication point 11. Are you satisfied with the standard of Ranchi town’s restaurant? Fully Partially Upto some extent Not satisfied 8. Are you in favor of opening of a Multicuisine restaurant in BIT MESRA? Yes No 10.
Which meal you would like to have at this type of restaurant? Breakfast Lunch Dinner 16. 29 | P a g e .Yes No 14. More than 90 min. How much time you would like to spend in the restaurant? 30-45 min. 60-90 min. would you like to go for it? Yes No 15. If there will be any reservation facility. 45-60 min.
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