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CHAPTER -1
INDUSTRY
PROFILE
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CHAPTER 1INDUSTRY PROFILE
1.1 INTRODUCTION TO RESTAURANTA 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 RESTAURANTThere 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 RESTAURANTFast 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 DININGThis 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 CAFEA 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 areknown for their casual, unhurried atmosphere. Outdoor seating is another trademark of a caf.
1.2.4 PUBPubs 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 DININGCasual 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 DININGFine 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
Tim Hortons Cargill
Mc Donalds Bunge
Nestle Dole Food Company
Kraft Foods Chiquita Brands International
Unilever Sunkist Growers
Dupont Tyson Food
Monsanto Smithfield Foods
1.4 RESTAURANT POLICY OF GOVERNMENTMemorandum 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 GOVERNMENTPOLICY?
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 groupthe 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 under18s.
II. The requirement for restaurant to cater for disabled people, by building ramps intooffices, shops. Etc
III. Providing increasingly tighter protection for consumers to protect them against creatingtighter rules on what constitutes fair competition between restaurants.
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CHAPTER -2
COMPANY
PROFILE
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CHAPTER 2COMPANY 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, tandoor, 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-Road2) Bhatar3) Ghod-dod4) Citylight5) Rander Road6) Athwalines7) Hazira
2.2 Restaurant Timing
1) For dinner-7:15pm to 11:30pm2) For lunch-12:30pm to 3:30pm
2.3 ORGANISATION STRUCTURE
The organization structure is as follows
1) Director2) General Manager3) Outlet Manager4) Restaurant Manager5) Restaurant Supervisor6) Kitchen Supervisor7) Captains8) Waiters
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The employees composition under each branch is as follows
1) Skilled-252) Unskilled-53) Semi-Skilled-30
2.3.1 ORGANISATION CHART
Organisation Structure
Director General Manager
Restaurant SupervisorRestaurant Manager
Outlet Manager
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 Channel2. Industrial Marketing Channel
2.3.3.1 CONSUMER MARKETING CHANNEL
Chefs andOther cooks
Chefs andOther cooks
Chefs andOther cooks
Chefs andOther 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 firefacility and shock proof service.
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CHAPTER -3
CONCEPTUAL
FRAMEWORKS
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CHAPTER 3CONCEPTUAL 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 SPICE1) South Indian 2) Punjabi3) Chinese 4) Kababs5) Beverages and Coolers 6) Fast Food7) Pasta & Sizzler
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3.3 PRICE CHARGED AT SUGAR N SPICEPrice charged Sugar N Spice Restaurant is mainly between 150 to 250 Rs per dish.
3.4 PLACE
TulipBanquet SwaadSangamSweets
Science Center Science Center
Opp.PetrolPump,CityLight Opp.PetrolPump,CityLight
Surat. Surat.
Ph. 912613197788 Ph.912613197788
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Head office: Dawer chamber Patawadi,
Next to J.K. tower, Rander road,
Ring Road, Surat. Surat.
Ph. 912612635555 Ph. 912612772116
Raj Empire Lower ground Dawer Chambers
Bhatar Road, Surat. Next to J.K. Tower, Ring Road,
Ph. 912612235000 Surat. Ph. 912612634848
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First Floor Dawer Chambers Parle Point Palace,
Next to J.K. Tower, Ring Road Parle Point, Surat,
Surat. Ph. 912612635555 Ph. 912616534118
Din Dayal Upadhyay Garden, EssarNext to Chowpatty, Hazira, Surat
Athwalines, Surat Ph. 912612772116
Ph. 9193746308135
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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) Hoardings3) Press4) 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
Contract TemposCustomers
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CHAPTER - 4
RESEARCH
METHODOLOGY
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CHAPTER 4RESEARCH 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:-
PREPARING THE RESEARCH REPORT
ORGANIZING AND CONDUCTING THE FIELD SURVEY
DETERMINING SAMPLING DESIGN AND SAMPLING SIZE
DESIGNING DATA COLLECTION FORMS
DETERMINING SOURCES OF DATA
CHOICE OF RESEARCH DESIGN
FORMULATING THE RESEARCH PROBLEM
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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 of7Ps 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 entiremonth 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:
DESCRIPTIVE RESEARCH- CROSS SECTIONAL research design wastaken 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.
ResearchDesign
Exploratorystudy
LitratureSearch
ExperinceSurvey Focus Group
Analysis ofSelected Cases
DescriptiveStudy
Longitudinal
True PanelOmnibus
Panel
Cross Section
Sample Surver
Causal Study
Natural Ex.
Time SeriesCross
SectionalDesigns
Combinaof These T
Design
Controlled
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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 METHODo 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 METHODo 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 SURVEYfor data collection. For the collection of required primarydata, 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 SIZEWhen 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 forresearcher 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 hissample 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 sizewhich include 125 as a personal interview.
4.3.6 ORGANIZING AND CONDUCTING THE FIELD SURVEYAfter 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 5ANALYSIS AND INTERPRETATION
1) Do you visit restaurant?Option Response
Yes 123
No 2
Total 125
Interpretation: - 98% are visit restaurant.
98%
2%
Yes
No
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2) How often you visit restaurant?Option Response
Once a week 31
Once a month 49
Twice a month 26Once in six month 16
Total 122
Interpretation: - 26% are visit once in a week, 40% are visit once in a month, 21% are visittwice in a month, 13% are visit once in a six month.
26%
40%
21%
13%
Once a week
Once a month
Twice a month
Once in six month
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3) Have you visited Sugar N Spice restaurant?Option Response
Yes 82
No 41Total 123
Interpretation: - 67% are visit sugar-n-spice.
67%
33%
Yes
No
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4) Which type of food you like to have in Sugar N Spice restaurant?Option Response
Veg 55
Non- Veg 27
Total 82
Interpretation: - 67% are prefer veg., 33% prefer non-veg...
67%
33%
Veg
Non- Veg
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5) Rate the following criteria.(basis of food)5.1) Availability
Response (Fi) Wi Fi Wi
0 5 0
2 4 8
7 3 21
26 2 52
47 1 47
Total = 82 128
WAM
Interpretation: - 2% rate to good, 9% to average, 32% to poor and 57% to very poor.
0% 2%
9%
32%
57%
Very Good
Good
Average
Poor
Very Poor
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5.2) Quality
Response (Fi) Wi Fi Wi
0 5 0
3 4 12
10 3 30
47 2 94
22 1 22
Total = 82 158
WAM
Interpretation: - 4% rate to good, 12% to average, 57% to poor and 27% to very poor.
0% 4%
12%
57%
27%Very Good
Good
Average
Poor
Very Poor
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5.3) Quantity
Response (Fi) Wi Fi Wi
1 5 5
1 4 4
25 3 75
31 2 62
24 1 24
Total = 82 170
WAM
Interpretation: - 1% rate to very good, 1% rate to good, 31% to average, 38% to poor and
29% to very poor.
1% 1%
31%
38%
29% Very Good
Good
Average
Poor
Very Poor
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5.4) Variety
Response (Fi) Wi Fi Wi
2 5 10
1 4 4
17 3 51
39 2 78
23 1 23
Total = 82 166
WAM
Interpretation: - 2% rate to very good, 1% rate to good, 21% to average, 48% to poor and
28% to very poor.
2% 1%
21%
48%
28% Very Good
Good
Average
Poor
Very Poor
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5.5) Weighted Average Mean
Availability 1.56
Quality 1.93
Quantity 2.07
Variety 2.02
Interpretation: - Quantity and variety are most affective features.
1.56
1.93
2.07
2.02
1.40
1.50
1.60
1.70
1.80
1.90
2.00
2.10
2.20
Availability Quality Quantity Variety
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6) Do you think you got value for your money in Sugar N Spice restaurant?Option Response
Veg 59
Non- Veg 23
Total 82
Interpretation: - 72% are think that their money create value and 28% think not so.
72%
28%
Yes
No
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7) Were the eatables heavily priced?Option Response
Veg 44
Non- Veg 38
Total 82
Interpretation: - 54% are said that price is good, 46% not so.
54%
46% Yes
No
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8) Which of the following location of SugarN Spice Restaurant suits you the most?Option Response
Ring Road 11
Ghod-dod road 12
Bhatar 12
Athwalines 24
Rander road 6
Citylight 17
Total 82
Interpretation: - 13% are visit to ring road, 15% to ghod-dod road, 15% to bhatar, 29% to
Athwalines, 7% to rander, 21% to citylight.
13%
15%
15%
29%
7%
21%Ring Road
Ghod-dod road
Bhatar
Athwalines
Rander road
Citylight
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9) Where would you like to see our new outlet?Option Response
Adajan 29
Varachha 19
Udhana 34
Total 82
Interpretation: - 35% are prefer to visit adajan, 15% to varachha road, 42% to udhana.
35%
23%
42% Adajan
Varachha
Udhana
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10)How do you come to know about Sugar N Spice restaurant?Option Response
Advertisement 37
Relatives 28
Hoardings 13
Total 78
Interpretation: - 47% to advertisement, 36% to relatives, 17% to hoardings.
47%
36%
17%
Advertisement
Relatives
Hoardings
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11)How you find the staff of Sugar N Spice restaurant?Option Response
Well dressed up 18
Good behavior 48
Honorable 12
Total 78
Interpretation: - 23% to well-dressed up, 62% to good behavior, 15% to honorable.
23%
62%
15%
Well dressed up
Good behavior
Honorable
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12)Rate the following criteria.(basis of process)12.1) Services
Response (Fi) Wi Fi Wi
6 3 18
17 2 34
59 1 59
Total = 82 111
WAM
Interpretation: - 7% rate to good, 21% to average and 72% to poor.
7%
21%
72%
Very Good
Good
Average
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12.2) Billing system
Response (Fi) Wi Fi Wi
5 3 15
53 2 106
24 1 24
Total = 82 145
WAM
Interpretation: - 6% rate to good, 65% to average and 29% to poor.
6%
65%
29%
Very Good
Good
Average
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12.3) Speed at work
Response (Fi) Wi Fi Wi
17 3 51
32 2 64
33 1 33
Total = 82 148
WAM
Interpretation: - 21% rate to good, 39% to average and 40% to poor.
21%
39%
40%Very Good
Good
Average
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12.4) Weighted Average Mean
Services 1.35
Billing system 1.77
Speed at work 1.80
Interpretation: - Speed at work is most affective features.
1.35
1.77
1.80
1.25
1.35
1.45
1.55
1.65
1.75
1.85
Services Billing system Speed at work
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13)Rate the following criteria.(basis of process)13.1) Seating
Response (Fi) Wi Fi Wi
4 3 12
21 2 42
59 1 59
Total = 82 113
WAM
Interpretation: - 5% rate to good, 25% to average and 70% to poor.
5%
25%
70%
Very Good
Good
Average
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13.2) Parking
Response (Fi) Wi Fi Wi
12 3 36
44 2 88
26 1 26
Total = 82 150
WAM
Interpretation: - 14% rate to good, 54% to average and 32% to poor.
14%
54%
32%
Very Good
Good
Average
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13.3) Interior
Response (Fi) Wi Fi Wi
3 3 9
39 2 78
40 1 40
Total = 82 127
WAM
Interpretation: - 4% rate to good, 47% to average and 49% to poor.
4%
47%
49%Very Good
Good
Average
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13.4) Billing
Response (Fi) Wi Fi Wi
15 3 45
38 2 76
29 1 29
Total = 82 150
WAM
Interpretation: - 18% rate to good, 46% to average and 36% to poor.
18%
46%
36%
Very Good
Good
Average
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13.5) Weighted Average Mean
Seating 1.35
Parking 1.83
Interior 1.55
Billing 1.83
Interpretation: - Parking and billing are most affective features.
1.35
1.83
1.55
1.83
1.25
1.35
1.45
1.55
1.65
1.75
1.85
1.95
Seating Parking Interior Billing
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14)Would you like to visit here again?Option Response
Yes 62
No 20
Total 82
Interpretation: - 76% are like to visit again.
76%
24%
Yes
No
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15)Would you recommend this place to your friends/relatives?Option Response
Yes 58
No 24
Total 82
Interpretation: - 71% are not recommending visiting sugar-n-spice.
71%
29%
Yes
No
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CHAPTER - 6
FINDINGS &
CONCLUSIONS
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CHAPTER 6FINDINGS & 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 goodbehavior, 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
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CHAPTER 7RECOMMENDATIONS
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BIBLIOGRAPHYBooks:
Name Author Edition Publication Chapter Page No.
Marketing
Research:
Research Design
G.C. Beri Ta ta
McGraw-Hill
4 Research
Process
47
Business
Research
Method
Donald R.
Cooper &
Pamela S.
Schindler
Eighth Edition
(2003)
Tata
McGraw-Hill
Statistical
Methods
S P Gupta Thirty Fifth
Revised Edition
(2007)
Sultan Chand
& Sons
Publishers
Websites:o Www.En.Wikipedia.Orgo Www.Sugarnspice.Ino Www.Insurat.Como Www.Ouestia.Com
http://www.en.wikipedia.org/http://www.en.wikipedia.org/http://www.sugarnspice.in/http://www.sugarnspice.in/http://www.sugarnspice.in/http://www.sugarnspice.in/http://www.insurat.com/http://www.insurat.com/http://www.ouestia.com/http://www.ouestia.com/http://www.ouestia.com/http://www.insurat.com/http://www.sugarnspice.in/http://www.en.wikipedia.org/8/2/2019 7Ps of Sugar-N-Spice
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ANNEXURE
QUESTIONNAIRE
I, Shelar Tanuja, student of SPB College of Business Administration (BBA),
Surat, is conducting a survey7Ps of Sugar-N-Spicewith 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 Once a month
Twice 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 Good Average Poor Very Poor
Availability
Quality
Quantity
Variety
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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 Ghod-dod road
Bhatar Athwalines
Rander road Citylight
9. Where would you like to see our new outlet?Adajan Varachha
Udhana
10. How do you come to know about Sugar N Spice restaurant?Advertisement Relatives
Hoardings
11. How you find the staff of Sugar N Spice restaurant? ?Well dressed up Good behavior
Honorable
12.Rate the following criteria.(basis of process)Good Average Poor
Services
Billing system
Speed at work
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13. Rate the following at your satisfaction level?Good Average Poor
Seating
Parking
Interior
Billing
14.Would you like to visit here again?Yes No
15. Would you recommend this place to your friends/relatives?Yes No
Personal Details
Name:- ______________________________________________
Age: ___
Phone No:- ___________________________