A SYNOPSIS on

“A STUDY ON SMALL SCALE RESTAURANT BUSINESS”.

Submitted in partial fulfillment of the requirement for the award of the Degree of

“MASTER OF BUSINESS ADMINISTRATION”

Of
BANGALORE CENTRAL UNIVERSITY

Submitted by: SELMANUL FARIZ.K.A

Reg No: MB182878

Under The Guidance Of

Dr. VINAYA.T

VIVEKANANDA INSTITUTE OF MANAGEMENT

Dr. Rajkumar road Rajajinagar bangalore 560055
2019-2020
 TITLE OF THE STUDY:

A STUDY ON SMALL SCALE RESTAURANT BUSINESS

INTRODUCTION

Small scale enterprises (businesses) are very heterogeneous group. They include a wide variety of
firms/village handicraft marker, small machine shops, restaurant, and computer software firms that
posse a wide range of sophistication and skills and operates in very different market and social
environment. Some are dynamic, innovative, and growth oriented and others are traditional
lifestyle enterprises that are satisfied to remain small.

NEED FOR THE STUDY

 To find out the impact of small scale restaurant.

 To understand the roles of small restaurant.
 To study the condition of the Restaurant.
 To improve the service quality of the small scale restaurant.
 This study helps to know the level of importance of small scale restaurants

STATEMENT OF THE PROBLEM

That a customer is king is more than a cliché, and this statement is true of most businesses. This is
because businesses (A STUDY ON SMALL SCALE RESTAURANT BUSINESS) are
established to make profits and the realization of this profit is through the customer. Therefore it is
the job of everyone in business to please the customer. Customer is the life wire of all businesses.
Over the years, many businesses have been experiencing low sales turnover in their businesses
despite their efforts in finding and satisfying the needs and wants of their target markets.
 OBJECTIVES OF THE STUDY

a. The general use and role of marketing concept in the small scale Restaurants

b. The benefits of marketing concept in small scale enterprises in this modern marketing age in
order to achieve the maximum benefits.

c. The extent to which the location of restaurants `influences the public to patronise them.

d. To know if the behaviours of the food restaurants staff are generally considered being
uncooperative and unfriendly and how such affects the customers.

e. To know if the use of marketing concepts affect the performance of food restaurants.

Research Methodology:

Sample size: The sample size consists of 50 respondents.

Sample unit: Small scale restaurant

Sampling method: Stratified convenient sampling.

SOURCES OF DATA

PRIMARY DATA
Primary data will be collected through survey by means of questionnaire, personal interview and
observations.

SECONDARY DATA
The major source of secondary data is through
 Internet
 Journals
 Books
 Website
 Articles
PLAN OF ANALYSIS

A study will help the organization by the survey of 50 respondents in the city by the
questionnaire, which leads to measure the small scale restaurant quality policy. Statistical
tools used for the research which helps in analyzing and interpreting the data collected.
Percentage Analysis used to understand the percentage of certain number of
respondents respected to different questions. Bar graph & Pie Chart have been used to showcase
the graphical representation of the analyzed data. Hence, by this study organization can easily
understand the data and make the interpretation.

GUIDE SIGNATURE STUDENT SIGNATURE