7p’s of sugar-n-spice

8/2/2019 7Ps of Sugar-N-Spice

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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




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


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


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


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


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


5 3 15

53 2 106

24 1 24

Total = 82 145

WAM


6%

65%

29%

Very Good

Good

Average


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12.3) Speed at work


17 3 51

32 2 64

33 1 33

Total = 82 148

WAM


21%

39%

40%Very Good

Good

Average


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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


4 3 12

21 2 42

59 1 59

Total = 82 113

WAM


5%

25%

70%

Very Good

Good

Average


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13.2) Parking


12 3 36

44 2 88

26 1 26

Total = 82 150

WAM


14%

54%

32%

Very Good

Good

Average


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13.3) Interior


3 3 9

39 2 78

40 1 40

Total = 82 127

WAM


4%

47%

49%Very Good

Good

Average


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13.4) Billing


15 3 45

38 2 76

29 1 29

Total = 82 150

WAM


18%

46%

36%

Very Good

Good

Average


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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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Page 55

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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Page 58

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/


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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:- ___________________________

7p’s of sugar-n-spice

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