CHAPTER -1 INDUSTRY PROFILE

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CHAPTER 1 INDUSTRY PROFILE

1.1 INTRODUCTION TO RESTAURANT
A restaurant prepares and serves food and drink to the customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearances and offerings, including a wide variety of cuisines and service models. A restaurant owner is called a restaurateur; both words derive from the French verb restorers, meaning to restore. Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion.

1.2 TYPES OF RESTAURANT

There are many different types of restaurant, from fast food to family casual. Here is a brief overview of some of the more popular restaurant concepts.

1.2.1 FAST FOOD RESTAURANT

Fast food is the most familiar restaurant to most people. Chains like Mc Donalds and Burger King popular in the 1950s, and helped spawn countless other concepts like Taco Bell and KFC. Fast food service attracted customers for its speed and convenience. Fast food restaurants are typically chains.

1.2.2 FAST CASUAL DINING

This is one of the biggest trends right now. Fast casual is slightly more upscale than fast food. Fast casual restaurants offer disposable dishes and flatware, but their food trends are to be presented as more upscale, such as gourmet breads and organic ingredients. Open kitchens are popular with fast Casual chains, where customers can see their food being prepared.
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1.2.3 CAFE
A caf is a restaurant that does not offer table service. Customers order their food from a counter and serve themselves. A caf menu traditionally offers things such as coffee, espresso, pastries and sandwiches. Cafs originated in Europe and are strongly associated with France. They are known for their casual, unhurried atmosphere. Outdoor seating is another trademark of a caf.

1.2.4 PUB
Pubs have a timeless appeal, for their laid back atmosphere. Brewpubs offer beer made in house, as well as a wide selection of other beers and ales. Pubs can offer full menus, as well as appetizers. Many casual style restaurants have a separate pub side to their establishments.

1.2.5 CASUAL STYLE DINING

Casual style restaurants offer moderately priced entrees. Casual style dining can be any number of themes, from Italian (Olive Garden) to seafood (Red Lobster) to Mexican (Chilies). Casual style restaurants offer table side service, non-disposable dishes, while still keeping the menu moderately priced.

1.2.6 FINE DINING

Fine dining is used to describe a much more upscale restaurant, one that offers diners an elegant atmosphere with high quality service. The chefs in fine dining restaurant are usually professionally trained, and the food is fairly expensive, but worth it.

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1.3 MAJOR PLAYERS

Burger king Archer Daniels Midland Cargill Bunge Dole Food Company Chiquita Brands International Sunkist Growers Tyson Food Smithfield Foods

Tim Hortons Mc Donalds Nestle Kraft Foods Unilever Dupont Monsanto

1.4 RESTAURANT POLICY OF GOVERNMENT

Memorandum of understanding between the NSW Government and Restaurant Industry Employers. The signatories to this memorandum of Understanding are committed to working in partnership to implement by the year 2000 reforms in occupational health and safety and rehabilitation (OHS&R) aimed at significantly improving the Hospitality Industrys OHS&R performance to the benefit of both the employees and employers.

1.4.1 HOW RESTAURANT ARE AFFECTED BY GOVERNMENT POLICY?

Government create the rules and frameworks in which Restaurant are able to compete against each other. From time to time the government will change these rules and frameworks forcing businesses to change the way they operate. Business is thus keenly affected by government policy. Key areas of government policy that affect restaurant are:

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A Key area of government restaurant policy is the role that the government gives to the Taxation policy affects Restaurant costs. For example, a rise in Restaurant corporation tax (on business profits) has the same effect as an increase in costs. Restaurant can pass some of this tax on to consumers in higher prices, but it will also affect the bottom line. Other Restaurant taxes are environmental taxes (e.g. landfill tax), and VAT (value added tax). VAT is actually passed down the line to the final consumer but the administration of another area of Restaurant policy relates to interest rates. In this country the level of interest rates is determined by a government appointed group the Monetary Policy Committee which meets every month. A rise in interest rates rises the costs to Restaurant of borrowing money, and also causes consumers to reduce expenditure leading to a fall government spending policy also affects Restaurant. For e.g. If the government spends more on schools, this will increase the income of Restaurant that supply schools. Government also provides subsidies for some Restaurant activity e.g. An employment subsidy to take on the long term unemployed. The government of the day regularly changes laws in line with its policies. As a result restaurants continually have to respond to changes in the legal framework. I. The creation of a national Minimum Wage which has recently been extended to under 18s. II. The requirement for restaurant to cater for disabled people, by building ramps into offices, shops. Etc III. Providing increasingly tighter protection for consumers to protect them against creating tighter rules on what constitutes fair competition between restaurants.

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CHAPTER -2 COMPANY PROFILE

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CHAPTER 2 COMPANY PROFILE

2.1 INTRODUCTION TO SUGER-n-SPICE

The taste of human being have been evolved over ages to differentiate between basic taste that our tongue can recognize sweet, sour, salty, spicy, bitter. it is their quest for survival and to find food in the most difficult condition which has made humans the fittest animal on this earth. Over the time period SUGAR N SPICE has evolved and invented ways and meant to better our food in terms of taste, presentation and health wise. Cooking, steaming, boiling, roasting etc are the process which have been in since the invention of fire by humans. SUGAR N SPICE was originated on 9th Nov, 1998. It was started by Mr.sandeep Dawer who is MBA graduated. This was a new venture for him and he has successfully succeeded in it. He started his venture with an investment of 50 lakhs. SUGAR N SPICE is a restaurant with 9 outlets in Surat. Each branch has about 50-60 employees operated in 2 shifts. Its volume of production in 600kgs which was initially 200kgs. His future plans are to open outlets In Mumbai. The sources of raw material are distributors, wholesalers and direct through company. Its major competitors are Mc Donalds and Pizza Hut. It provides various food items like fast food, tan door, Chinese, pastries, Indian etc It follows strict quality control implications and satisfies customers. Its advertisement budget is 2% of sales and present market share and growth rate is 5% of organized sector.

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Various locations of Sugar N Spice Restaurant are :

1) Ring-Road 2) Bhatar 3) Ghod-dod 4) Citylight 5) Rander Road 6) Athwalines 7) Hazira

2.2 Restaurant Timing

1) For dinner-7:15pm to 11:30pm 2) For lunch-12:30pm to 3:30pm

2.3 ORGANISATION STRUCTURE

The organization structure is as follows 1) Director 2) General Manager 3) Outlet Manager 4) Restaurant Manager 5) Restaurant Supervisor 6) Kitchen Supervisor 7) Captains 8) Waiters

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The employees composition under each branch is as follows 1) Skilled-25 2) Unskilled-5 3) Semi-Skilled-30

2.3.1 ORGANISATION CHART

Organisation Structure

Director Restaurant Manager

General Manager

Outlet Manager

Restaurant Supervisor

Kitchen Supervisor

Captain

Waiter

Sub-waiters

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2.3.2 DISTRIBUTION CHANNEL OF SUGAR N SPICE

Sugar and Spice

Restaurants

Multiplex Food Counter

Catering Party

Express Counter

Pastry Shop

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2.3.3 LEVEL OF CHANNEL There are two types of distribution channel 1. Consumer Marketing Channel 2. Industrial Marketing Channel

2.3.3.1 CONSUMER MARKETING CHANNEL

Chefs and Other cooks

Chefs and Other cooks

Chefs and Other cooks

Chefs and Other cooks

Dawer and Chambers

Dawer and Chambers

Retailer

Retailer

Retailer

Customers

Customers

Customers

Customers

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2.4 ACHIVEMENTS
1. It sells around 2000 burgers on Sunday against Mc Donalds which sell only 950 burgers. 2. It has opened 9 new outlets in span of around 9 years.

2.5 FUTURE ASPECT

1. Mr. Sandeep Dawer is planning to open outlet in Mumbai. 2. His dream is to open chain of restaurants all over India.

2.6 INTODUCTION ABOUT HRM DEPARTMENT

1. Employees are recruited through advertisement, references through other staff. 2. Selection is done through food trials, aptitude, and capability and communications skills. 3. Employees are given appraisal by grading the best employee. 4. For employees welfare services charges are given on sale. Breakfast, Lunch and Dinner are provided. Also shared room facilities are available. IV. Employees are protected through hazards like fire and electrical shocks by providing cease fire facility and shock proof service.

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CHAPTER -3 CONCEPTUAL FRAMEWORKS

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CHAPTER 3 CONCEPTUAL FRAMEWORKS

3.1 MARKETING STRATEGIES INCLUDES 7PS 1) PRODUCT
It is a tangible object or an intangible service that is mass produced or manufactured on a large scale with a specific volume of units. Intangible products are service based like the tourism industry & the hotel industry or codes-based products like cell phone load and credits. Packaging also needs to be taken into consideration. Every product is subject to a life-cycle including a growth phase followed by an eventual period of decline as the product approaches market saturation. To retain its competitiveness in the market, product differentiation is required and is one of the strategies to differentiate a product from its competitors. Over here the product is quality of food.

2) PRICE
The price is the amount a customer pays for the product. The business may increase or decrease the price of product if other stores have the same product.

3) PLACE
Place represents the location where a product can be purchased. It is often referred to as the distribution channel. It can include any physical store as well as virtual stores on the Internet.

4) PROMOTION
Promotion represents all of the communications that a marketer may use in the marketplace. Promotion has four distinct elements: advertising, public relations, personal selling and sales promotion. A certain amount of crossover occurs when promotion uses the four principal elements together. Advertising covers any communication that is paid for, from cinema
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commercials, radio and Internet adverts through print media and billboards. Public relations are where the communication is not directly paid for and includes press releases, sponsorship deals, exhibitions, conferences, seminars or trade fairs and events. Word of mouth is any apparently informal communication about the product by ordinary individuals, satisfied customers or people specifically engaged to create word of mouth momentum. Sales staff often plays an important role in word of mouth and Public Relations.

5) PEOPLE
All people involved with consumption of a service are important. For example workers, management, consumers etc. It also defines the market segmentation, mainly demographic segmentation. It addresses particular class of people for whom the product or service is made available.

6) PROCESS
Procedure mechanism and flow of activities by which services are used. Also the 'Procedure' how the product will reach the end user.

7) PHYSICAL EVIDENCE
The marketing strategy should include effectively communicating their satisfaction to potential customers.

3.2 PRODUCTS OFFERED AT SUGAR N SPICE

1) South Indian 3) Chinese 5) Beverages and Coolers 7) Pasta & Sizzler 2) Punjabi 4) Kababs 6) Fast Food

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3.3 PRICE CHARGED AT SUGAR N SPICE

Price charged Sugar N Spice Restaurant is mainly between 150 to 250 Rs per dish.

3.4 PLACE

TulipBanquet Science Center Opp.PetrolPump,CityLight Surat. Ph. 912613197788

SwaadSangamSweets Science Center Opp.PetrolPump,CityLight Surat. Ph.912613197788

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Head office: Dawer chamber Next to J.K. tower, Ring Road, Surat. Ph. 912612635555

Patawadi, Rander road, Surat. Ph. 912612772116

Raj Empire Bhatar Road, Surat. Ph. 912612235000

Lower ground Dawer Chambers Next to J.K. Tower, Ring Road, Surat. Ph. 912612634848
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First Floor Dawer Chambers Next to J.K. Tower, Ring Road Surat. Ph. 912612635555

Parle Point Palace, Parle Point, Surat, Ph. 912616534118

Din Dayal Upadhyay Garden, Next to Chowpatty, Athwalines, Surat Ph. 9193746308135

Essar Hazira, Surat Ph. 912612772116

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3.5 PROMOTION:Marketing is done through 1) Media: In newspaper various ads are given like at Rs 99/- eat unlimited. 2) Hoardings 3) Press 4) Cable T.V. adds: Ads are shown on Shiv channel.

3.6 PEOPLE:People include the Management, Chefs and Customers.

3.7 PROCESS:-

Vegetable, Wholesaler, Dairy

Contract Tempos, Dawer Chambers

Chefs and Cooks

Customers

Contract Tempos

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CHAPTER - 4 RESEARCH METHODOLOGY

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CHAPTER 4 RESEARCH METHODOLOGY

4.1 OBJECTIVE OF THE STUDY

1) To have insight into food industry. 2) To know about SUGAR AND SPICE chain of restaurant. 3) To study marketing mix of Sugar N Spice. 4) To know about the marketing strategies of SUGAR AND SPICE restaurant. 5) To know whether people prefer SUGAR AND SPICE in context to other restaurant.

4.2 BENEFITS OF THE STUDY:

1) Know the loyalty of customers. 2) Know the customer satisfaction. 3) Company can easily know what more changes they need to make. 4) What are consumer demand, taste and preference? To find out how many customers are satisfied with SNS. 5) To know where the customer wants its new location. 6) Helps in setting prices. 7) Helps in knowing the mind set of people about SNS.

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4.3 THE RESEARCH PROCESS

Following are the research process which can be useful to determine the project and project title also. There are mainly eight steps of the following charts:-

FORMULATING THE RESEARCH PROBLEM

CHOICE OF RESEARCH DESIGN

DETERMINING SOURCES OF DATA

DESIGNING DATA COLLECTION FORMS

DETERMINING SAMPLING DESIGN AND SAMPLING SIZE

ORGANIZING AND CONDUCTING THE FIELD SURVEY

PREPARING THE RESEARCH REPORT

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4.3.1 FORMULATING THE RESEARCH PROBLEM

It is very first and most important step in the applied research process because, poorly defined problem will not yield useful results. It is rightly said A problem well defined is half solved. Poorly defined problem cause confusion and do not allow to develop a good research design. In this study researcher set problem of 7Ps of Sugar-N-Spice.

4.3.1.1 SAMPLING UNIT

The individuals or objects whose characteristics are to be measures are called sampling unit. The sampling units always identify the objects to be studies. It is necessary that the universe is well defined. The researcher want to study on 7Ps of Sugar-N-Spice, so the researcher may consider all population of Surat city, who visit Sugar-N-Spice as sampling unit.

4.3.1.2 TIME AND SPACE BOUNDARIES

As regard time and boundaries, we find that the two universes are again different. In the first instance, a precise date, viz. 30th January, 1990 is given while in the second instance the entire month of January is given. Similarly, two universes are different in terms of space-the buyer universe specifies stores located in Delhi while the shoppers universe specifies the Delhi metropolitan area which should be a larger territory than the former. The researcher set time and space boundaries as 7Ps of Sugar-N-Spice with respect to Surat city in November-December 2011.

4.3.1.3 CHARACTERISTICS OF INTEREST

This aspect identifies the focus of the problem, in our earlier example, the characteristics if interest can be style and color preferences, buying behavior, personality traits, etc. Again, the researcher may be interested in only one characteristic. It is necessary that the problem definition
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specify one or more characteristics to be measured and the fact that the nature of relationships amongst them is to be determined. Thus, we may like to know more specifically as to what dresses are liked by educated women or those who are employed.

4.3.1.4 ENVIRONMENTAL CONDITION

This aspect indicates the uniqueness or generality of the problem. For example, if the management is interested in knowing how the units respond to price changes, then the problem definition should specify the prices to be researched. The management is sometimes interested in knowing the behavior of certain types of firm under specific economic condition. In such cases, the problem definition must spell out those conditions precisely.

4.3.1.5 HYPOTHESIS DEVELOPMENT

A hypothesis is a tentative statement about the relationship between two or more variables. A hypothesis is a specific, testable prediction about what you expect to happen in your study. For example, a study designed to look at the relationship between sleep deprivation and test performance might have a hypothesis that states, "This study is designed to assess the hypothesis that sleep deprived people will perform worse on a test than individuals who are not sleep deprived. Before we pass on the next stage, it is worthwhile to briefly mention the development of hypothesis. A hypothesis is a proposition which the researcher wants to verify. In statistical hypothesis testing, the alternative hypothesis (or maintained hypothesis or research hypothesis) and the null hypothesis are the two rival hypotheses which are compared by a statistical hypothesis test. An example might be where water quality in a stream has been observed over many years and a test is made of the null hypothesis that there is no change in quality between the first and second halves of the data against the alternative hypothesis that the quality is poorer in the second half of the record.

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4.3.2 CHOICE OF RESEARCH DESIGN

The research design is the blue print of the study. A research design is a logical and systematical planning and it helps directing a piece of research. Types of research design are following:

Research Design

Exploratorystu dy

Descriptive Study

Causal Study

Litrature Search

Experince Survey

Focus Group

Analysis of Selected Cases

Longitudinal

Cross Section

Natural Ex.

Controlled Ex.

True Panel

Omnibus Panel

Sample Surver

Time Series

Cross Sectional Designs

Combination of These Two Design

DESCRIPTIVE RESEARCH - CROSS SECTIONAL research design was

taken by the researcher for 7Ps of Sugar-N-Spice With Reference To Surat City Because this, research design is focused on accurate descriptive of the variable present in the problem. A descriptive study is undertaken when the researcher wants to know the characteristics of certain groups such as age, sex, education level, income, occupations, etc.

4.3.3 DETERMINING SOURCES OF DATA

After research design has been selected, the other important step is to collect the required data. There are two types of data: 1) Primary Data, 2) Secondary Data.

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For the purpose of the study, PRIMARY DATA is collected by directly personal interview of the respondents to collect their view about 7Ps of Sugar-N-Spice. This was flat necessary because people in gravel have a tendency in answering question. There are some SECONDARY DATA collected from Internet, websites, magazine to collect the proper information and the industry details about Sugar-N-Spice.

4.3.4 DESIGNING DATA COLLECTION FORMS

Once the decision in favor of collection or sources of data, one has to decide the mode of collection. The two methods are available:

1) OBSERVATION METHOD
o This method suggests that data are collect through ones observation. If the researcher is a keen observer, with integrity he would be in a position to observe and record data faithfully and accurately. While the observational method may be suitable in the case of some studies, several things of interest such as attitudes, opinions, motivations and other intangible states of mind cannot be observed.

2) SURVEY METHOD
o In marketing research, field surveys are commonly used to collect primary data from the respondents. Surveys can be 1) Personal, 2) Telephonic, 3) Mail, 4) Diary. The researcher decided to collect data through primary data collection; the researcher was selecting the survey method for collection of primary data. In the survey method, the researcher selects PERSONAL SURVEY for data collection. For the collection of required primary data, the researcher prepared the questionnaire, which is enclosed at the end of the topic. The questionnaire includes two types of question that is single choice, multi-choice and rank question.

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4.3.5 DETERMINING SAMPLING DESIGN AND SAMPLING SIZE

When the researcher had decided to carry out a filed survey, he had to decide whether it is to be a census survey or sample survey. The researcher was select a SAMPLE SURVEY for his research as it has an overwhelming advantages over a senses survey and it is not possible for researcher to meet every and each retailer of Surat city as it has population something around 29 Lakh.

SAMPLING METHOD: The researcher was selected Surat city of Gujarat state as his
sample site and area sampling, convenience sampling and snow-ball sampling as sampling method.

SAMPLE SIZE: In sample size the researcher have taken 125 samples as a sample size
which include 125 as a personal interview.

4.3.6 ORGANIZING AND CONDUCTING THE FIELD SURVEY

After selection of sample size and sample method, the researcher was went for a field survey. The researcher was collected required data by filing up the questionnaire from various respondents.

4.3.7 PROCESSING AND ANALYZING THE COLLECTED DATA

When the researcher was complete his field survey, the researcher processed the collected data and analyze it in a systematic manner so as the researcher derived results from it. In order to derive meaningful outcomes from the data, the researcher formed the data in tables and then uses various statistical tools and interprets the data as it shown in the chapter of findings and analysis of data.

4.3.8 PREPARING THE RESEARCH REPORT

After data had been tabulated, interpreted and analyzed, the researcher prepared his report embodying the findings of his research study and his recommendations
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CHAPTER - 5 ANALYSIS AND INTERPRETATION

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CHAPTER 5 ANALYSIS AND INTERPRETATION

1) Do you visit restaurant? Option Yes No Total Response 123 2 125

2%

Yes No

98%

Interpretation: - 98% are visit restaurant.

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2) How often you visit restaurant? Option Response Once a week 31 Once a month 49 Twice a month 26 Once in six month 16 Total 122

13% 26% Once a week 21% Once a month Twice a month Once in six month

40%

Interpretation: - 26% are visit once in a week, 40% are visit once in a month, 21% are visit
twice in a month, 13% are visit once in a six month.

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3) Have you visited Sugar N Spice restaurant? Option Yes No Total Response 82 41 123

33% Yes No 67%

Interpretation: - 67% are visit sugar-n-spice.

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4) Which type of food you like to have in Sugar N Spice restaurant? Option Veg Response 55

Non- Veg 27 Total 82

33% Veg Non- Veg 67%

Interpretation: - 67% are prefer veg., 33% prefer non-veg...

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5) Rate the following criteria.(basis of food) 5.1) Availability Response (Fi) Wi Fi Wi 0 2 7 26 47 Total = 82 5 4 3 2 1 0 8 21 52 47 128

WAM

0% 2% 9% Very Good Good 32% 57% Average Poor Very Poor

Interpretation: - 2% rate to good, 9% to average, 32% to poor and 57% to very poor.

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5.2) Quality Response (Fi) Wi Fi Wi 0 3 10 47 22 Total = 82 5 4 3 2 1 0 12 30 94 22 158

WAM

0% 4% 12% 27% Very Good Good Average Poor Very Poor 57%

Interpretation: - 4% rate to good, 12% to average, 57% to poor and 27% to very poor.

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5.3) Quantity Response (Fi) Wi Fi Wi 1 1 25 31 24 Total = 82 5 4 3 2 1 5 4 75 62 24 170

WAM

1% 1%

29% 31%

Very Good Good Average Poor Very Poor

38%

Interpretation: - 1% rate to very good, 1% rate to good, 31% to average, 38% to poor and
29% to very poor.

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5.4) Variety Response (Fi) Wi Fi Wi 2 1 17 39 23 Total = 82 5 4 3 2 1 10 4 51 78 23 166

WAM

2%

1%

28%

21%

Very Good Good Average Poor Very Poor

48%

Interpretation: - 2% rate to very good, 1% rate to good, 21% to average, 48% to poor and
28% to very poor.

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5.5) Weighted Average Mean Availability Quality Quantity Variety 1.56 1.93 2.07 2.02

2.20 2.10 2.00 1.90 1.80 1.70 1.60 1.50 1.40 Availability Quality Quantity Variety 1.56 1.93 2.07 2.02

Interpretation: - Quantity and variety are most affective features.

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6) Do you think you got value for your money in Sugar N Spice restaurant? Option Veg Response 59

Non- Veg 23 Total 82

28% Yes No

72%

Interpretation: - 72% are think that their money create value and 28% think not so.

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7) Were the eatables heavily priced? Option Veg Response 44

Non- Veg 38 Total 82

46% 54%

Yes No

Interpretation: - 54% are said that price is good, 46% not so.

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8) Which of the following location of Sugar N Spice Restaurant suits you the most? Option Ring Road Response 11

Ghod-dod road 12 Bhatar Athwalines Rander road Citylight Total 12 24 6 17 82

21%

13% Ring Road Ghod-dod road 15%

7%

Bhatar Athwalines Rander road

15% 29%

Citylight

Interpretation: - 13% are visit to ring road, 15% to ghod-dod road, 15% to bhatar, 29% to
Athwalines, 7% to rander, 21% to citylight.

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9) Where would you like to see our new outlet? Option Adajan Response 29

Varachha 19 Udhana Total 34 82

35% 42% Adajan Varachha Udhana

23%

Interpretation: - 35% are prefer to visit adajan, 15% to varachha road, 42% to udhana.

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10) How do you come to know about Sugar N Spice restaurant? Option Response Advertisement 37 Relatives Hoardings Total 28 13 78

17%

47%

Advertisement Relatives Hoardings

36%

Interpretation: - 47% to advertisement, 36% to relatives, 17% to hoardings.

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11) How you find the staff of Sugar N Spice restaurant? Option Response Well dressed up 18 Good behavior Honorable Total 48 12 78

15% 23% Well dressed up Good behavior Honorable

62%

Interpretation: - 23% to well-dressed up, 62% to good behavior, 15% to honorable.

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12) Rate the following criteria.(basis of process) 12.1) Services Response (Fi) Wi Fi Wi 6 17 59 Total = 82 3 2 1 18 34 59 111

WAM

7%

21% Very Good Good Average 72%

Interpretation: - 7% rate to good, 21% to average and 72% to poor.

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12.2) Billing system Response (Fi) Wi Fi Wi 5 53 24 Total = 82 3 2 1 15 106 24 145

WAM

6% 29% Very Good Good Average 65%

Interpretation: - 6% rate to good, 65% to average and 29% to poor.

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12.3) Speed at work Response (Fi) Wi Fi Wi 17 32 33 Total = 82 3 2 1 51 64 33 148

WAM

21% 40%

Very Good Good Average

39%

Interpretation: - 21% rate to good, 39% to average and 40% to poor.

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12.4) Weighted Average Mean Services Billing system Speed at work 1.35 1.77 1.80

1.85 1.77 1.75 1.65 1.55 1.45 1.35 1.35 1.25 Services Billing system

1.80

Speed at work

Interpretation: - Speed at work is most affective features.

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13) Rate the following criteria.(basis of process) 13.1) Seating Response (Fi) Wi Fi Wi 4 21 59 Total = 82 3 2 1 12 42 59 113

WAM

5%

25% Very Good Good Average 70%

Interpretation: - 5% rate to good, 25% to average and 70% to poor.

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13.2) Parking Response (Fi) Wi Fi Wi 12 44 26 Total = 82 3 2 1 36 88 26 150

WAM

14% 32% Very Good Good Average

54%

Interpretation: - 14% rate to good, 54% to average and 32% to poor.

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13.3) Interior Response (Fi) Wi Fi Wi 3 39 40 Total = 82 3 2 1 9 78 40 127

WAM

4%

Very Good 49% 47% Good Average

Interpretation: - 4% rate to good, 47% to average and 49% to poor.

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13.4) Billing Response (Fi) Wi Fi Wi 15 38 29 Total = 82 3 2 1 45 76 29 150

WAM

18% 36% Very Good Good Average

46%

Interpretation: - 18% rate to good, 46% to average and 36% to poor.

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13.5) Weighted Average Mean Seating Parking Interior Billing 1.35 1.83 1.55 1.83

1.95 1.85 1.75 1.65 1.55 1.45 1.35 1.25 Seating Parking Interior Billing 1.35 1.55 1.83 1.83

Interpretation: - Parking and billing are most affective features.

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14) Would you like to visit here again? Option Response Yes No Total 62 20 82

24%

Yes No

76%

Interpretation: - 76% are like to visit again.

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15) Would you recommend this place to your friends/relatives? Option Response Yes No Total 58 24 82

29% Yes No 71%

Interpretation: - 71% are not recommending visiting sugar-n-spice.

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CHAPTER - 6 FINDINGS & CONCLUSIONS

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CHAPTER 6 FINDINGS & CONCLUSIONS

6.1 FINDINGS
1) 98% respondents are visit restaurant. 2) 26% respondents are visit once in a week, 40% are visit once in a month, 21% are visit twice in a month, and 13% are visit once in a six month. 3) 67% respondents are visit sugar-n-spice. 4) 67% respondents are prefer veg., 33% prefer non-veg... 5) 72% respondents are think that their money create value and 28% think not so. 6) 54% respondents are said that price is good, 46% not so. 7) 13% respondents are visit to ring road, 15% to ghod-dod road, 15% to bhatar, 29% to Athwalines, 7% to rander, 21% to citylight. 8) 35% respondents are preferred to visit adajan, 15% to varachha road, 42% to udhana. 9) 47% respondents aware from to advertisement, 36% to relatives, 17% to hoardings. 10) 23% respondents are found the staff of Sugar N Spice to well-dressed up, 62% to good behavior, 15% to honorable. 11) From WAM method Speed at work is most affective features. 12) From WAM method Parking and billing are most affective features. 13) 76% respondents are like to visit again. 14) 71% respondents are not recommending visiting sugar-n-spice.

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6.2 CONCLUSIONS

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CHAPTER - 7
RECOMMENDATIONS

Page 58

CHAPTER 7 RECOMMENDATIONS

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BIBLIOGRAPHY
Books:
Name Marketing Research: Research Design Business Research Method Author G.C. Beri Edition Publication Tata McGraw-Hill Chapter 4 Research Process Page No. 47

Donald R. Cooper & Pamela S. Schindler S P Gupta

Eighth Edition (2003)

Tata McGraw-Hill

Statistical Methods

Thirt y Fifth Revised Edition (2007)

Sultan Chand & Sons Publishers

Websites:
o Www.En.Wikipedia.Org o Www.Sugarnspice.In o Www.Insurat.Com o Www.Ouestia.Com

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ANNEXURE
QUESTIONNAIRE
I, Shelar Tanuja, student of SPB College of Business Administration (BBA), Surat, is conducting a survey 7Ps of Sugar-N-Spice with reference to Surat City. I will be thankful, if you give proper response to the questions. The information you share with me is only used for academic purpose. Your personal details will be kept secret. Thank you for spending your valuable time. 1. Do you visit restaurant? Yes No

2. How often you visit restaurant? Once a week Twice a month Once a month Once in six month

3. Have you visited Sugar N Spice restaurant? Yes No (If No, than stop.)

4. Which type of food you like to have in Sugar N Spice restaurant? Veg Non-Veg.

5. Rate the following criteria.(basis of food) Very Good Availability Quality Quantity Variety Good Average Poor Very Poor

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6. Do you think you got value for your money in Sugar N Spice restaurant? Yes No

7. Were the eatables heavily priced? Yes No

8. Which of the following location of Sugar N Spice Restaurant suits you the most? Ring Road Bhatar Rander road Ghod-dod road Athwalines Citylight

9. Where would you like to see our new outlet? Adajan Udhana 10. How do you come to know about Sugar N Spice restaurant? Advertisement Hoardings 11. How you find the staff of Sugar N Spice restaurant? ? Well dressed up Honorable 12. Rate the following criteria.(basis of process) Good Services Billing system Speed at work Average Poor Good behavior Relatives Varachha

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13. Rate the following at your satisfaction level? Good Seating Parking Interior Billing 14. Would you like to visit here again? Yes No Average Poor

15. Would you recommend this place to your friends/relatives? Yes No

Personal Details Name:Age: ______________________________________________ ___

Phone No:- ___________________________

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