Prepared By ( MKT-I ):

VINEET KUMAR SINGH – 02ARUN SARKAR-45

MAYANK MANJUL-47NITESH KUMAR-60

GROUP - M

FOOD PREFERENCES

AND

EATING OUT HABITS

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ACKNOWLEDGEMENTS

We have taken efforts in this project. However, it would not have been possible without the kind

support and help of many individuals and our esteemed college. I would like to extend my

sincere thanks to all of them.

We wish to express our sincere gratitude to Prof. Rohit Vishal Kumar for providing us an

opportunity to do our project work on “Food preferences and eating out habits of regular and

occasional eaters in five restaurants of Ranchi”.

Last but not least we wish to avail ourselves of this opportunity, express a sense of gratitude and love to our friends and our beloved parents for their manual support, strength, help and for so much more.

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CONTENTS

Topics Page no.

Introduction 4-5

Objectives 6

Research Methodology 6-7

Sample unit6

Sampling Method 6

Research design 6

Data collection tools7

Sample size7

Analysis7

Research Area7

Limitations7

Data analysis and research findings8-19

Data analysis and research findings(Summary)20

Sample questionnaire21-22

Bibliography23

INTRODUCTION

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TOPIC

To study of food preferences and eating out habits of regular and occasional eaters in five

restaurants of Ranchi.

The main aim of this research study is to analyze the food preferences and eating out habits of

people of different age, sex, education and income groups in the city. This analysis is to be done

keeping in focus, the regular and occasional eaters. The research will determine the factors which

influence the population to prefer a restaurant.

Eating in restaurants has become a common preference to all segments of the population. With

the changing lifestyle and income levels, people are shifting their consumption patterns.

The restaurants of Ranchi serve to the guests all types of Indian cuisine that are popular and

other international cuisine. The Ranchi restaurants are very cozy and the atmosphere in the

restaurants in the city is very much amicable. 

Some of the restaurants in Ranchi are: 

Kaveri Restaurant, GEL Church Complex: In this restaurant the Chinese and the North

Indian cuisines are served.

Punjab Sweet House: This restaurant is located opposite to the GEL Church Complex.

The Punjab Sweet House houses excellent range of chaat items and sweets.

Krshna Restaurants: This restaurant in Ranchi also serves the guests Chinese dishes and

also delicious North Indian dishes.

Some of the other restaurants of Ranchi are:

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Aangan

Bhoj

Kathi Kabab

BNR Chanakya

Hangul Bar and Restaurant

Min Min's Chinese

Palaki Restaurant

Taco Bell

Green Acres

Birsa Munda Food Plaza

Ranchi Foods:

The people of Ranchi usually prefer the typical North Indian cuisine. The delicacies of Ranchi

cuisine include mostly vegetarian food items. Non vegetarian cuisine is also highly popular

among the Ranchi people. Curd is used in many of the foods. Rice, wheat and grains of many

types form the staple diet of the people of the city. Bajra and rajma are popular and various

vegetable dishes are prepared using these cereals. 

OBJECTIVES:

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To find the eating preferences of people according to age and occupational income.

To find out the factors that influences the consumer’s preference of a particular restaurant

or food.

To determine which segment of population prefers which restaurant.

The basic subject matter of the research is focused to study the food preferences and eating out

habits of different segments of people. The study starts with determining the regular and

occasional eaters of the given restaurants, their overall consumption pattern, and ends up with the

conclusion of the difference in the preferences of the different segments of the population.

RESEARCH METHODOLOGY:

Research design:

The research design used in this project is a descriptive design. Descriptive study as the name

implies is designed to describe something-for example the characteristics of users of a given

product, the degree to which the product use varies with income, education, sex, age. So this

design is appropriate for the project.

Sampling Method:

The sampling procedure used is non-probabilistic and the method employed is convenience

sampling method because the sample population was readily available outside the restaurants

itself.

Sample unit:

The sample units were individuals who have had food in the restaurants.

Sample size:

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A sample size of 75 has been taken into consideration with about 15 samples to be taken from

each restaurant.

Data collection tools:

Primary data was collected by preparing a questionnaire of 2 pages and the people were

requested to answer those questions. This was conducted by the group members when the

customers were having food in the restaurants.

ANALYSIS:

The study was analyzed using descriptive techniques. For this project we have used measures of

central tendency and simple cross tabulation.

RESEARCH AREA:

The research was conducted in 5 restaurants of the Ranchi, namely:

Kaveri Restaurant

Krshna Restaurant

Kathi Kabab

Seventh heaven

Punjab sweet house

LIMITATIONS:

The respondents may not reveal their actual expenditure on food items.

The respondents may not reveal their drinking habits.

The sampling procedure is convenience sampling which may not reveal the correct

scenario.

Non-response.

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DATA ANALYSIS AND RESEARCH FINDINGS

BASIC INFORMATION (INCOME/MONTH):

Less than 10000 10000-20000 20000-30000 30000-40000 More than 40000

0

5

10

15

20

25

30

35

Respondents

Monthly Income(Rs)

No.

of R

espo

nden

ts

After tabulation of the data we can infer that most of the respondents earn Rs 10,000-20,000 (29 respondents) which is followed by respondents who earn more than Rs 40,000 (16 respondents). The rest of the respondents are quite evenly spread in the other income groups.

This spread of respondents over the different income groups tells us that money is not really a concern for people who have food in a restaurant.

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BASIC INFORMATION (AGE):

16-25 26-35 36-45 46-55 56-650

5

10

15

20

25

30

Respondent

Age of the Respondents

No.

of R

espo

nden

ts

The tabulations also reveal that most of the respondents fall under the age slab of (16-35) yrs of age. Through this we can infer that the younger age group prefers to have food in a restaurant more than the older age groups.

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SEGREGATION OF FREQUENT AND INFREQUENT EATERS:

Frequent eaters60%

Infrequent eaters40%

No.of respondents

The sampling method employed was convenience sampling and the number of frequent and infrequent eaters was found to be 45 and 30 respectively. Here people who visit restaurants more than 2-3 times a week or at least once a week were classified as frequent eaters, and the rest were classified as infrequent eaters. The rest of the data is segregated on this frequency.

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PREFERENCE OF TIME:

Weekends weekdays Anytime during the week0

5

10

15

20

25

Frequent eaters

Infrequent eaters

Part of the Week

No.

of r

espo

nden

ts

The chart reveals that a large number of frequent eaters (20 out of 45) have food in a restaurant in weekdays followed by larger number (22 out of 45), who are not really bothered of which part of the week they visit a restaurant. Finally a very small number (3 out of 45) of frequent eaters like to go to a restaurant on weekends.

Contrary to that a large number of infrequent eaters (11 out of 30) like to go to restaurant on weekends followed by 15 out of 30 infrequent eaters who visit a restaurant anytime during the week. A small number (4 out of 30) of infrequent eaters visit a restaurant during weekdays which is contrasting to the going out habits of the frequent eaters.

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PREFERENCE OF FOOD:

Vegetarian food Non-vegetarian food Both0

5

10

15

20

25

30

35

Frequent eaters

Infrequent eaters

Kinds of Food

No.

of r

espo

nden

ts

The chart tells us that there are an equal number of frequent and infrequent eaters who are strictly vegetarian or non-vegetarian (7 and 9respectively).

Contrary to this equality, the frequent eaters who prefer both vegetarian and non-vegetarian dishes in restaurant are more than twice the number of the infrequent ones, i.e. 29 and 14 respectively.

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PREFERENCE OF DISHES:

Continental Chinese Bengali Tandoori South Indian0

2

4

6

8

10

12

14

16

18

20

Frequent eaters

Infrequent eaters

Kinds of Dishes

No.

of r

espo

nden

ts

The above chart indicates that the frequent eaters prefer continental and tandoori dishes more than the other available dishes. Whereas the infrequent eaters have no such contrasting preferences as they almost equally like most of the dishes available with tandoori dishes being the least preferred.

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PREFERENCE OF BEING ACCOMPANIED BY WHOM:

No one

With

family

With

frien

ds

With

work

colle

...

With

business

cli...

0

5

10

15

20

25

30

35

Frequent eatersInfrequent eaters

Accompanied with Whom

No.

of R

espo

nden

ts

This chart points out that the respondents interviewed do not usually go to a restaurant alone, with work colleagues, or even with business clients.

Even though the total number of frequent eaters who go to a restaurant with family members is more than the number of infrequent ones, but its respective ratio with eaters visiting with friends tells us that the ratio of family is to friends is more for infrequent eaters.

This points out that most of the infrequent eaters, who visit a restaurant are usually accompanied by their family members.

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PREFERENCE OF BEING ACCOMPANIED BY HOW MANY:

0 1 2 3 4 5 More than 50

5

10

15

20

25

30

Frequent eaters

Infrequent eaters

Accompanied with no. of persons

No.

of r

espo

nden

ts

Here it is again revealed that eaters who visit a restaurant do not usually go alone which is irrespective of their frequency of eating out.

The chart reveals that both the types of eaters are usually accompanied by 3-4 persons.

This tells us that frequency of eating out is not really related to the number of persons accompanying a respondent and that visiting a restaurant is not only about having food but also about a social act.

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AVERAGE EXPENDITURE/VISIT ON FOOD ITEMS:

Less than 500 501-1000 1001-15000

5

10

15

20

25

Frequent eaters

Infrequent eaters

Average Expenditure/Visit on Food items(Rs)

No.

of R

espo

nden

ts

The above chart tells us that the infrequent eaters usually spend less on food items as compared to frequent eaters.

The average expenditure/visit on food items for frequent eaters was found to be Rs 750 whereas for infrequent eaters it was Rs 620.

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AVERAGE EXPENDITURE/VISIT ON FOOD ITEMS:

Less than 100 101-200 201-3000

5

10

15

20

25

30

Frequent eaters

Infrequent eaters

Average Expenditure/Visit on Other items(Rs)

No.

of R

espo

nden

ts

The above chart tells us that the infrequent eaters usually spend less even on drinks and other items as compared to frequent eaters.

The average expenditure/visit on drinks and other items for frequent eaters was found to be Rs 137 whereas for infrequent eaters it was Rs 133.

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RANKINGS OF THE DIFFERENT ATTRIBUTES:

RANKING ACCORDING TO FREQUENT EATERS

RANKING ACCORDING TO INFREQUENT EATERS

1.Hygiene 1.Hygiene2.Taste 2.Taste3.Variety 3.Food Rates3.Service 3.Location5.Location 5.Service6.Food rates 6.Ambience7.Ambience 7.Variety

Here it is found, that irrespective of the frequency with which the eaters have food in a restaurant, hygiene and taste are the top priorities.

The next priority for the frequent eaters is the variety of food available and service in which variety is the last priority for infrequent eaters.

Ambience of a restaurant does not really bother both the types of eaters.

Finally, the food rates are more important to the infrequent eaters than the frequent eaters which is also reflected in the previous charts

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TOP 3 RESTAURANTS ACCORDING TO FREQUENT AND INFREQUENT EATERS:

INFREQUENT EATERS FREQUENT EATERS1. Kaveri Restaurant 1. Kaveri Restaurant2. Krshna Restaurant 2. Capitol Hill3. Capitol Hill 3. Krshna Restaurant

Kaveri is the most popular and preferred restaurant for both the types of eaters. This is followed by Krshna ad capitol hill for frequent eaters and Capitol Hill and Krshna for infrequent eaters.

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RESEARCH FINDINGS (SUMMARY)

The study reveals that money is not really a concern for people who have food in a

restaurant.

The younger age group prefers to have food in a restaurant more than the older age

groups.

The frequent eaters who prefer both vegetarian and non-vegetarian dishes in restaurant

are more likely to go to a restaurant than the infrequent ones.

The frequent eaters prefer continental and tandoori dishes more than the other available

dishes, whereas the infrequent eaters have no such contrasting preferences.

People visiting a restaurant do not usually go alone.

The above chart tells us that the infrequent eaters usually spend less on food items as compared to frequent eaters.

The above chart tells us that the infrequent eaters usually spend less even on drinks and other items as compared to frequent eaters.

Irrespective of the frequency with which the eaters have food in a restaurant, hygiene and

taste are the top priorities.

The food rates are more important to the infrequent eaters than the frequent eaters.

Ambience of a restaurant does not really bother either type of eaters.

Kaveri is the most popular and preferred restaurant for both the types of eaters

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SAMPLE QUESTIONNAIRE:

1. Name:

2. Age: Yrs 3.Gender: (M/F)

3. Education:

10th 12th Graduate

Post Graduate Higher studies

4. Occupation:

Student Business Petty traders

Self employed Supervisors/Clerical Junior Executive Level

Middle Senior Level

5. Income/month:

Less than Rs 10,000 Rs (10,000-20,000) Rs (20,000-30,000)

Rs (30,000-40,000) More than Rs 40,000

6. How many times do you visit a restaurant?

More than 2-3 times a week At least once a week 2-3 times a month

Monthly Less than once a month

7. Which part of the week do you usually visit a restaurant?

Weekdays Weekends Anytime during the week

8. Which kind of food do you prefer to eat?

Veg Food Non-Veg Food Both

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9. Restaurants serve various kinds of food. Which all of these do you prefer to eat?

Continental Chinese Bengali

Tandoori South Indian

10. You usually visit a restaurant...

Alone With family With Friends

Work Colleagues Business Clients

11. On a typical visit to a restaurant you are usually accompanied with...

No one 1 Person 2 Persons

3 Persons 4 Persons 5 Persons

5 or more persons

12. In selecting a restaurant which of the following attributes do you look for? Please rank them in order

Hygiene

Food Rates

Location

Taste/Quality of food

Service

Ambience

Variety of food available

13. Average expenditure on food items:

14. Average expenditure on drink and other items:

15. Please name the top three restaurants of your choice in the city:

1. 2. 3.

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BIBLIOGRAPHY:

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