SERVICE OPERATION

AT RESTAURANTS
  The current restaurant market in India is worth over 3.09 Lakh
INDUSTRY Crores, 2.1 percent to the nation GDP
 Directly employs more than 5.8 million
OVERVIEW  Compounded Annual Growth Rate (CAGR) of 10 percent
 Managing efficient service operations at hotels to get repeat
customers
The Business objectives are as follows:
RESEARCH  To satisfy the customer needs by focusing on the key pain points

OBJECTIVE  To augment the services by optimising the operations.

 To optimise the cost incurred on services.

Descriptive design to describe the customer preferences, and the

variables that majorly affect the service quality
 Taste

Parking
Price
Spot

 Qualitative Research
How did we  In-depth Interviews - Restaurant
obtain Hygiene
managers,
Cleanliness
 Secondary Research
independent  Reviews on Zomato App
variables?
Variety in Service
menu Time

Ambience
  Population - include demographics from an age group ranging
from 15- 60 predominantly
 Sampling method - non- probability sampling technique,
convenience sampling
Methodology  Sample Size – 154 cleansed to 149
 Gender
100

95

90

85

80

75

70

65

60

55

50
Male Female
KEY FINDINGS
  The population we intended to target was 15-60-year old, but our
responses were majorly scattered within the range of 20-45 years.
 Middle level, Low level and Upper level restaurants will have a
LIMITATIONS different set of variables
 A total of 154 responses were gathered by us for the analysis
 We did not visit a low level restaurant for their inputs