CHAPTER 1

INTRODUCTION
(FONT SIZE 16)
1.1 INTRODUCTION (FONT SIZE FOR THESE HEADINGS 12 BOLD)
(Line spacing 1.5) (Justify)
Give a introduction about the study , its importance
Indian Railways is one of the world’s largest transporters of passenger traffic in the world.
More than 21 million people from diverse backgrounds and socio economic conditions
travel by the railways daily. Providing services to the people from so diverse walks of life is
a tough and tedious task and hence, there are many complaints with regards to the quality of
food being bad, overpriced food items being sold, staff misbehavior, and lack of variety of
food items and so on. In the era where the expectations of young India are high and they
expect services especially on premium trains, to be of international standards, the railways
has to come up with new policies and innovative measures so as to satisfy the needs and the
expectations of the passengers.

1.2 OBJECTIVES OF THE STUDY

 To find out the relationship between income level of the respondents and the effect
of price factor on the purchase decision.
 To find out the relationship between the age of the respondents and expectation
towards information about food served through e-catering.

1.3 SCOPE OF THE STUDY

The study covers passengers of different trains, mainly in the reservation seats. They have
been further classified on the basis of gender, age and income level. It also includes the
tourists from different areas.
The research is done for DTPC to develop a food service model for DTPC. The study helps
to concentrate on travelling food catering service and suggestions to overcome the problems.
We have taken Indian Railway for analyzing travel food facilitations to study the DTPC
food service model. The study will throw light on improving the food service model.
The study enables the marketer to understand the consumer psyche- better and will enable
them to modify the elements of e-catering according to the consumers need satisfaction.

This study helps the consumer to understand the complexity of the buying behavior.

1.4 LIMITATIONS OF THE STUDY

 Duration of the project is only for 60 days, which is not sufficient for a detailed
study.
 Consumers hesitated to answer all the questions due to lack of time.
 CHAPTER 2

RESEARCH METHODOLOGY

2.1 INTRODUCTION
GIVE A INTRODUCTION ABOUT RESEARCH METHODOLOGY AND
MENTION THE RELEVANCE OF RESEARCH METHODOLOGY IN RESEARCH

2.2 RESEARCH DESIGN

Give meaning about research design here
Research design acts as the blueprint for the research. By using this frame work the
researcher moves step by step in the research process. It constitute the basic form of
collection, measurement and analysis of data. The research design stands for the advanced
planning of the method to be adopted for collection of relevant data. This research design
was selected based on the objective of the study and keeping in mind the time and
availability of resources for the research.

The research can be explorative and descriptive or casual in nature. This study involves
collection methods for analysis and interpretation. Hence the study has made use of
descriptive research. Descriptive research studies are those studies, which are concerned
with describing the characteristics of a particular individual or of a group.

2.3 SAMPLING DESIGN

 Population: It represents the consumers of railway food all over India.
 Sampling method: For the study, simple random sampling was used. This method is
also called as the method of chance selection. Each and every item of population has
equal chance to be included in the sample.
 Sample size: The sample of 300 consumers was selected for the study.
 Sampling unit: The unit of population under study. It represents the consumers of
railway food in the Malabar region of Kerala.
2.4 METHODS OF DATA COLLECTION
The study was done based on the primary data and secondary data collected.
 PRIMARY DATA :Primary data was collected mainly through Questionnaires,
Interview method, Observation method
 SECONDARY DATA:The secondary data was collected from various sources like
Company brochures, Journal, Website

2.5 TOOLS OF ANALYSIS

 PERCENTAGE ANALYSIS

Percentage analysis is a special kind of ratio which is used to making comparison

between two or more sources of data. It is also used to describe relationship of two or
more series of data. The percentage method was extensively used for analysis and
interpretation. It can be generally calculated as follows:

Response of respondents
X 100
Total number of respondents

 CHI-SQUARE ANALYSIS
It is a statistical test which tests the significance of difference between observed
frequencies and corresponding theoretical frequencies of a distribution without any
assumption about the distribution of the population. Chi-square test one of the
simplest and most widely used non parametric tests in statistical work.

Chi-square test is calculated as;

ᵡ² = Σ (O-E) ² / E
Where O = Observed frequency
E = Expected frequency and can be calculated as,
E = (Row total*Column Total)/no. of respondents
In the case of a contingency table degrees of freedom is worked out as follows;
df = (c-1)*(r-1)
Where “c” means the number of columns and “r” means the number of rows.

2.6 HYPOTHESIS

HYPOTHESIS 1
H0 – There is no significant influence of age on department choice
H1 – There is significant influence of age on department choice.
HYPOTHESIS 2
H0 – There is no significant influence of age on department choice
H1 – There is significant influence of age on department choice.
 CHAPTER 3
REVIEW OF LITERATURE & THEORETICAL ROUNDUP
3.1 INTRODUCTION
Give a small introduction regarding review of literature and theoretical roundup and why
you have to do it.
3.2 REVIEW OF LITERATURE
Write the meaning of literature review, why is it important, how it has being
done.Write one paper that you have read.
3.3 THEORETICAL ROUND-UP
Give a introduction about the concept and the theoretical points related to it.

Mention about the definition and concepts related to your study

 CHAPTER 4
DATA ANALYSIS & INTERPRETATION
PERCENTAGE ANALYSIS
GENDER OF THE RESPONDENTS

TABLE NO: 5.1

GENDER NO.OF RESPONDENTS PERCENTAGE

Male 150 50%
Female 150 50%
Total 300 100 %
(Source:Primary Data)
CHART NO: 5.1

GENDER OF THE RESPONDENTS

50

50

Male Female

INTERPRETATION
Out of the total respondents taken for the study 50% of the respondents are female and 50%
of the respondents are male.

CHAPTER 5
 FINDINGS, SUGGESTIONS & CONCLUSION

Since majority of people are depending on train catering services for food, a variety of food
items are essential to satisfy the different kinds of people.Since some of the travelers are
unaware of e-catering service, marketing the service is essential. Marketing of the e-catering
service can be done through platform announcements, advertisements in newspapers, ticket
booking websites and travelling magazines etc.

REFERENCES
Agarwal, R., & Prasad, J. (1998). A conceptual and operational definition of personal
innovativeness in the domain of information technology. Information systems research, 9(2),
204-215.
Alrowaily, M. A., & Kavakli, M. (2018, February). Mobile augmented reality for
environmental awareness: A technology acceptance study. In Proceedings of the 2018 10th
International Conference on Computer and Automation Engineering (pp. 36-43)