LSCM Project Savitha

7/21/2019 LSCM Project Savitha

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1

CHAPTER-1

Introduction



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1.1 GENERAL INTRODUCTION:

Pareto Analysis:

Pareto Analysis is a statistical technique in decision-making used for the selection

of a limited number of tasks that produce significant overall effect. It uses the Pareto

Principle (also known as the 80/20 rule) the idea that by doing 20% of the work you can

generate 80% of the benefit of doing the entire job. In terms of quality improvement, a

large majority of problems (80%) are produced by a few key causes (20%). This is also

known as the vital few and the trivial many.

In the late 1940s quality management guru, Joseph M. Juran, suggested the principle

and named it after Italian economist Vilfredo Pareto, who observed that 80% of income

in Italy went to 20% of the population. Pareto later carried out surveys on a number of

other countries and found to his surprise that a similar distribution applied.

The 80/20 rule can be applied to almost anything:

80% of customer complaints arise from 20% of your products and services.

80% of delays in the schedule result from 20% of the possible causes of the delays.

20% of your products and services account for 80% of your profit.

20% of your sales-force produces 80% of your company revenues.

20% of a systems defects cause 80% of its problems.

The Pareto Principle has many applications in quality control. It is the basis for

the Pareto diagram, one of the key tools used in total quality control and Six Sigma.

In PMBOK, Pareto ordering is used to guide corrective action and to help the

project team take action to fix the problems that are causing the greatest number of

defects first.



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Eight steps to identifying the principal causes you should focus on, using Pareto

Analysis:

1. Create a vertical bar chart with causes on the x-axis and count (number of

occurrences) on the y-axis.2. Arrange the bar chart in descending order of cause importance, that is, the cause

with the highest count first.

3. Calculate the cumulative count for each cause in descending order.

4. Calculate the cumulative count percentage for each cause in descending order.

(Percentage calculation: {Individual Cause Count} / {Total Causes Count} *100)

5. Create a second y-axis with percentages descending in increments of 10 from

100% to 0%.

6. Plot the cumulative count percentage of each cause on the x-axis.

7. Join the points to form a curve.

8. Draw a line at 80% on the y-axis running parallel to the x-axis. Then drop the line

at the point of intersection with the curve on the x-axis. This point on the x-axis

separates the important causes on the left (vital few) from the less important

causes on the right (trivial many).

It enables you to see what 20% of cases are causing 80% of the problems and whereefforts should be focused to achieve the greatest improvement. In this case, we can see

that broken links, spelling errors and missing title tags should be the focus.

The value of the Pareto Principle for a project manager is that it reminds you to focus on

the 20% of things that matter. Of the things you do during your project, only 20% are

crucial. Those 20% produce 80% of your results. Identify and focus on those things first,

but don't entirely ignore the remaining 80% of causes.

Pareto analysis for prioritization:

Ideally, you want to focus your attention on fixing the most important problems. But how

do you decide which problems you need to deal with first? And are some problems caused

by the same underlying issue?



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Pareto Analysis is a simple technique for prioritizing possible changes by identifying the

problems that will be resolved by making these changes. By using this approach, you can

prioritize the individual changes that will most improve the situation.

Pareto Analysis uses the Pareto Principle – also known as the "80/20 Rule" – which isthe idea that 20 percent of causes generate 80 percent of results. With this tool, we're

trying to find the 20 percent of work that will generate 80 percent of the results that doing

all of the work would deliver.

Competition is extremely high in Hyderabad restaurants for the following reasons:

The restaurant services from the service providers are similar;

Customers within the market are price-sensitive and they strongly believe quality

restaurant

Customers have stronger bargaining power as the cost to switch to another service

is considered as low.

The hospitality industry has strong market competition; therefore, customer satisfaction

and retaining loyalty will be crucial for a hotel’s success

Fine dining restaurants representing full service restaurants offer specific serving of

restaurant, with thematic ambience, formally dressed and well skilled staff. Fine diningrestaurant usually targets rich and upper middle class consumer segments and serves

the purpose of social gathering with tempting restaurant from local flavors to continental

cuisines.

1.2 NEED FOR THE PROECT:

These analysis finds how they are providing services to the customer’s needs.

These study helps to find which restaurants are giving better services in

Hyderabad.

To learn general market perception for restaurants in Hyderabad.

These study helps to find out the problems in restaurants



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1.3 SCOPE OF THE STUDY:

This project is useful for the better understanding of the services of restaurants. The

project encompasses the various behavior of customer, their pre and post behavior whenthey eat. There is also overview of the consumer’s attraction towards food restaurants

services, mostly consumer perceptions are changing and most of the consumer now

prefers to eat in restaurants. The project work involves specific guidelines for the

restaurant and helps the restaurants to understand the food dining restaurants services

according to the customer perception.

1.4 OBJECTIVE OF THE STUDY:

To know how they are providing Quality food service at competitive price.

To know Quality Dining Area.

To analyze the consumer behavior towards consumption of food services

To know how they are providing Quick Services and Enjoyable atmosphere for

customers.



6

CHAPTER – 2

REVIEW OF LITERATURE



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REVIEW OF LITERATURE:

Project report on entrepreneurship fast restaurant restaurant services:

Our Fast restaurant business is a new addition in the fast restaurant industry with

high aims to facilitate people with healthy restaurants, which have marvelous health full

ingredients. Our promise is to give your body healthful products. Due to increasing the

needs, wants and demand of foreign cuisine we decided to launched our fast restaurant

center on a small scale. It’s a partnership based business. And we provided self-

purchasing services and free home delivery within Jalal purjattan. We also make our

contract with schools and colleges that we deliver our products at the time of recess

(break) in schools and colleges. We also launched a playground area for kids because if

families come then their kids don’t get bore, the basic purpose of playground are is to

entertain and here opportunity is there are no playground.

Analysis of competitor:

It’s a fundamental of business where you have competition along your business. If

you want to overcome your competitor you must have knowledge of that business as

much you have your own. Similarly 3ArS Fast Restaurant is facing considerable competitors

in Gujarat area like;

KFC

MacDonald’s

UFC

Sawad

AFC

Domino

Pizza huts…etc But here our opportunity is, no one have any branch in Jalal pur Jattan.



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Marketing plan:

Objective of marketing manager: According to the marketing manager of 3ArS Fast

Restaurant that marketing department has two objectives;

The first department of 3ArS Fast Restaurant is to create the awareness

and provide the following information to the higher authorities of 3ArS

Fast Restauran t

This department shows the marketing position of the organization.

This department shows the market share of 3ArS Fast Restaurant

This department gives the suggestion to the higher authorities for the future

improvement.

This department provides the information about their competitors to the higher

authorities of 3ArS Fast Restauran t

The second basic objective of Marketing Department is that it meets the budget in

the required time span. The marketing department of 3ArS Fast Restaurant is to

promote its products and make the future plan to live in the budget.

Every business needs the information’s about market before going to start. These

information’s will help in achieving the goals and setting targets. There are different

contents for the assessment of any market, which are given under here:

Market Segmentation:

3ArS Fast Restaurant will be marketed to people on the basis of demographic,

psychographic and geographic characteristics.

Behavioral characteristics:

In behavioral aspect they segmented the market on the basis of quality, taste

and price. Following are the different possible segments in this regard.

Taste conscious

Quality conscious

Class conscious

Combination of price and quality



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Demographic characteristics:

Demographic characteristics include age, sex, occupation, education, income

andrace. We segmented our market on following bases.

Gender:

3ArS Fast Restaurant is for each gender both male and female

Income:

Everyone can use the 3ArS Fast Restaurant service upper and middle class.

Age:

age limitation for using this product above 15

Occupat ion:

By profession also everyone can use this product means businessman student

workers and other peoples.

Education:

It has no need more education that why the person who know something can

easily enjoy with this product.

Family life cycle:

3ArS Fast Restaurant is suitable in every stage of life like single married couple

and also those who have children can use this product.

Lifestyle:

This product is used in every level of social class like upper, middle class.

Attitude:

When the customers once buy this product after that they can use the product

continuously. Purchasing decision: Often 3ArS Fast Restaurant changes the purchasing

decision of customers because of its good attributes.



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Target Market:

After evaluation of various segments, 3ArS Fast Restaurant has decided to target the

market of Urban, Sub-urban and rural area as well but everyone can use this product

means business man student workers and other peoples.

Price:

Prices of Chicken PCs. and all the other products of 3ArS Fast Restaurant are set

by the Head Office by adopting the proper method. According to

Marketing Manager Price of any product is equal to the cost plus desirable profit.

Main concern is to sell in volume and maintain it on long term basis. They are

charging a price which they think fair to customers.

The policy of 3ArS Fast Restaurant is that they do not set the prices on the basis

of competitors. The aim of 3ArS Fast Restaurant is to satisfy the customers in low

prices. In economics we can say that when the prices are constant, the demand of

product increase,

revenue is also increase, as a result of this circle the profit of theorganization is

increase but the prices remains constant. So selling on low prices has a valid

justification.

Place:

Our targeted market is Jalal pur jattan Market place and we are looking for more in future

like Market space

Products:

Burger

Chicken piece

Hot wings

Nuggets

French fries

Soups



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CHAPTER - 3

ABOUT THE COMPANY



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3.1 COMPANY PROFILE:

For these project company profile I select these restaurants in Hyderabad

1. Paradise.

2. Bawarchi.

3. Chutneys

1. Paradise:

Beginning as a modest café in 1953, Paradise has grown into one of the most-

admired restaurant chains in the country today – a testament to our committed pursuit of

culinary and service excellence. A permanent fixture on Hyderabad’s cultural scene,

people consider a trip to the city incomplete without a visit to this iconic place that serves

the best Biryani. Our award-winning cuisine is loved for its purity and taste, true in every

mouthful to its royal origins.

We serve authentic Hyderabadi, Indian and Chinese cuisine to thousands of guests every

day. A true people’s favourite, the place also attracts distinguished guests and celebrities.

For many, our Restaurants invoke fond memories of good times spent with friends and

families. All through the day, they teem with the sparkling energy of guests enjoying

delicious Hyderabadi cuisine in a relaxing ambience.

With multiple formats that include charming cafes, busy bakeries and welcoming

restaurants, our Restaurant courts are favourite haunts for people from all walks of life.

For the convenience and safety of our guests, we have valet parking and adequate

security arrangements. We also practice the highest quality and hygiene standards to

ensure our cuisine remains top-notch in all aspects.

We have been recognized as one of the best Restaurants serving authentic Hyderabadicuisine by respected media and internet organizations like The Times of India, National

Geographic Traveler and Burrp!. We, however, believe that our greatest reward is the

trust and loyalty bestowed on us by our delighted guests.



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2. Bawarchi Restaurant:

Our aim is to bring the best in Indian subcontinent cuisine with an emphasis on

refined yet creative cooking that applies eastern flavours with a western twist, on

traditional method. Our chefs have devised the traditional and seasonal dishes throughtheir expert knowledge of regional cooking and preparation diversity of sources and

developments. They make every effort to select and combine the very finest ingredients

so that you can enjoy a delicious, high quality meal every time. These unique and

innovative new dishes create the ultimate dining experience that ensures customers to

visit again. Experience our revolutionary cuisines today and leave with a par excellence

feeling of dining out event.

Any user interacting with our site and providing Bawarchi Biryani Point with name,address, telephone number, e-mail address, domain name or URL or any other personally

identifiable information permits Bawarchi Biryani Point (www.bawarchibiryanipoint.com)

to use such information for commercial purposes of its own, including contacting Users

about products and services which may be of interest. For each visitor to our web site,

our web server recognizes only the visitor's domain name, not the e-mail address. We

collect information volunteered by the visitor, such as form submittals and/or site

registrations. This information is used to improve the content of our web site, it is not

shared with other organizations for commercial purposes. Any User who does not wish

to receive further contacts from Bawarchi Biryani Point should send Bawarchi Biryani

Point a specific request (i.e., stating do not use or do not shareorboth) by email marked

"Privacy-Urgent" addressed to Bawarchi Biryani Point does not sell, rent or otherwise

disclose its mailing lists to third parties. Bawarchi Biryani Point reserves the right to modify

this Acceptable Use Policy at any time in its sole and absolute discretion

3. Chutney's Restaurant:

Chutney's focuses on modern and traditional Indian restaurant...

Established in 2000, Chutney's is one of the South West's best eateries, located

in the heart of North Dorset on the ever evolving Gold Hill. For almost a decade, Chutneys

has graced Shaftesbury with its fine cuisine and has grown to be recognised locally and



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internationally with a reputation for excellence. We have created a relaxed and welcoming

ambiance, and our award winning chefs and front of house staff will offer you a unique

dining experience.



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2.2 INDUSTRY PROFILE:

The restaurant processing industry is one of the largest in terms of production,

consumption, export and growth prospects. Users can get detailed information on the

restaurant industry, restaurant productions, restaurant producers and opportunities in

restaurant processing sector in the country.

There are about 8 million restaurants in the world and some 300,000 restaurant

companies. The restaurant industry divides itself into full-service and fast-restaurant

restaurants. Full-service restaurants include family restaurants (such as Denny's), dinner

houses (Darden Restaurants' Red Lobster), and grill/buffet type eateries (Metromedia's

Ponderosa). The fast-restaurant sector includes sandwich shops, which means

hamburgers and Mexican restaurant, as well as pizza and chicken joints. Companies in

this sector include giants such as Kahala (Great Steak & Potato, Frullati Cafe), Texas

Pacific Group (Burger King), YUM! Brands (Taco Bell, KFC, Pizza Hut), and of course,

McDonald's. In a weak economy, the former category's stock suffers as people with less

disposable income settle for cheaper fare.

Overall restaurant sales have been rising just over 5% annually. However, the

supply of workers age 16 to 24, the primary pool for restaurant employees, has been

declining. To solve the problem, companies are hiring more retirees and immigrants, and

are increasingly making use of automation. A slowing economy should help offset a

shrinking labor force by keeping wages (often minimum) stable, thus posing less threat

to profits.

The restaurant industry is a classic mature market. Companies face stiff competition and

low profit margins. Given the latter, expect companies to continue growing through

acquisition rather than through building new units, which cost upwards of $1 million even

for a fast-restaurant unit. Making acquisitions gives companies a larger revenue base

over which to spread costs, and it also gives them more leverage with suppliers to keep

costs down. Demand should stay steady. With the rise of two-working adult families since

the 1980s, Americans have less time and energy to prepare their own meals and have

been eating out more frequently.



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COMPETITIVE LANDSCAPE:

Demographics, consumer tastes, and personal income drive demand. The

profitability of individual companies can vary: while QSRs rely on efficient operations and

high volume sales, FSRs rely on high-margin items and effective marketing. Large

companies have advantages in purchasing, finance, and marketing. Small companies

can compete by offering superior restaurant or service. The US industry is highly

fragmented: the 50 largest companies account for about 20% of revenue.

Restaurants compete with companies that serve meals or prepared restaurants,

including grocery stores, warehouse clubs, delis, and convenience stores. In addition,

restaurants compete with home cooking.

PRODUCTS, OPERATIONS & TECHNOLOGY

Products include appetizers, entrées/main dishes, desserts, and beverages. The

restaurant processing industry in India is a sunrise sector that has gained prominence in

recent years. Availability of raw materials, changing lifestyles and relaxation in policies

has given a considerable push to the industry’s growth. This sector is among the few that

serves as a vital link between the agriculture and industrial segments of the economy.

Strengthening this link is of critical importance to improve the value of agricultural

produce; ensure remunerative prices to farmers and at the same time create favourable

demand for Indian agricultural products in the world market. A thrust to the restaurant

processing sector implies significant development of the agriculture sector and ensures

value addition to it.

The Indian restaurant processing industry holds tremendous potential to grow,

considering the still nascent levels of processing at present. Though India’s agricultural

production base is reasonably strong, wastage of agricultural produce is sizeable.

Processing of fruits and vegetables is a low 2%, around 35% in milk, 21% in meat and

6% in poultry products. By international comparison, these levels are significantly low -

processing of agriculture produce is around 40% in China, 30% in Thailand, 70% in Brazil,



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78% in the Philippines and 80% in Malaysia. Value addition to agriculture produce in India

is just 20%, wastage is estimated to be valued at around US$ 13 bn (Rs 580 bn).

India, with an arable land of 184 mn hectares is, the highest producer of milk in the

world at 90 mn tonnes p.a., second largest producer of fruits & vegetables (150 mntonnes), third largest producer of restaurantgrains and fish and has the largest livestock

population. Considering the wide-ranging and large raw material base that the country

offers, along with a consumer base of over one billion people, the industry holds

tremendous opportunities for large investments.

Ministry of Restaurant Processing Industries

The Ministry was set up in 1998 and the industry segments that come under its purview

are:

Fruit & Vegetable processing (including freezing and dehydration)

Grain Processing

Processing of Fish (including canning and freezing)

Processing and refrigeration of certain agricultural products, dairy products, poultry

and eggs, meat and meat products

Industries related to bread, oilseeds, meals (edible), breakfast restaurants,

biscuits, confectionery, malt extract, protein isolate, high protein restaurant,

weaning restaurant and extruded restaurant products (including other ready-to-eat

restaurants)

Beer, including non-alcoholic beer

Alcoholic drinks from non-molasses base

Aerated water and soft drinks

Specialised packaging for restaurant processing industries.

The Ministry of Restaurant Processing Industries, GoI, has estimated the size of the

India restaurant market at US$ 191 bn (Rs 8,600 bn). The processed restaurant market

is projected to be over US$ 100 bn, of which the primarily processed restaurant market

accounts for 60%, while the value-added processed restaurant market is around 40%.



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The average annual growth of the restaurant processing industry has been around

8% between FY01-FY06. The segments that have driven the growth are the beverages

and meat & meat products and processed fish sectors. The restaurant processing

industry in India has a share of 1.5% in the total GDP of the country, and as part of total

manufacturing accounts for 9%. India’s share in world trade in respect of processed

restaurant is about 1.6%.

An extensive and highly fragmented industry, the restaurant processing sector largely

comprises of the following sub-segments: fruits & vegetables, milk and milk products,

beer & alcoholic beverages, meat and poultry, marine products, grain processing,

packaged/convenience restaurant packaged drinks. A large number of players in this

industry are small sized companies, and are largely concentrated in the unorganised

segment. This segment accounts for more than 70% of the output in volume terms and

50% in value terms. However, though the organized sector is comparatively small, it is

growing at a much faster pace.

2.3 product portfolio:

Beverages

Food items

Veg items

Non-veg items

Soups

Roties etc…

Ice-creams



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CHAPTER - 4

RESEARCH METHODOLOGY



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4.1RESEARCH METHODOLOGY:

Marketing research is the systematic and objective process identifying, formulating

and objective stating of a marketing problem and collecting, processing analysing,

interpreting and presenting data in order to find a justified solution for a problem that

guides the data collection and analyse phases of a research projects .This research

implies the identification of present trends in their fields of marketing and also identify for

alternative courses of action.

There is never a single standard and correct method of carrying out a piece of

research. Because there are many ways to tackle a problem - some good, some bad, but

probably several good ways. There is no single perfect design. A research design is not

like the solution to a problem in algebra. There are three basic types of research

designs, viz., (i) Exploratory, (ii) Descriptive, and (iii) Casual, which are discussed in the

ensuing text.

Fundamental to the success of any formal research project is a sound research

design. A good research design has the characteristics, viz., problem definition, specific

methods of data collection and analysis, time required for research project, and estimate

of expenses to be incurred. The function of a research design is to ensure that the

required data are collected and they are collected accurately and economically.

A research design is purely and simply the framework or plan for a study that guides

the collection and analysis of data. It is a blueprint that is followed in completing a study.

It may be worthwhile to mention here that a research design is nothing more than the

framework for the study ensures that: (1) the study will be relevant to the problem, and

(2) the study will employ economical procedures.

All marketing research projects must start with exploratory design. This is a

preliminary phase and is absolutely essential in order to obtain a proper definition of

problem at hand. The major emphasis is on the discovery of ideas and insights.

Exploratory study is characterized by flexibility and informality; Formal design is

conspicuous by its absence in exploratory studies. Exploratory studies rarely uses

detailed (structured) questionnaires. These do not involve probability-sampling plans.



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Ingenuity, judgment and good luck play a part in such studies. Notwithstanding the

flexibility, the research experience has demonstrated that (i) literature surveys, (ii)

experience surveys, and (iii) analysis of selected cases, are particularly productive in

exploratory research design.

Descriptive research design is also called explanatory design. This is the one that

simply describes something such as demographic characteristics of individuals who use

the product. The descriptive study is typically concerned with determining frequency with

which something occurs or how two variables vary together. This study is typically guided

by an initial hypothesis.

As exploratory study is characterized by its flexibility and informality, a descriptive

study can be considered usually rigid and formal. A descriptive study requires a clearspecifications of what, who, when, where, why and how aspects of the research. It

requires formulation of more specific hypothesis and testing these through statistical

Inference techniques. Despite its merits, the important fundamental weakness is that

descriptive research does not find the cause and effect relationships among variables.

Studies that establish casual relationships between variables may be termed as

explanatory studies. The emphasis is on studying a situation or a problem in order to

explain the relationships between variables. Experimental or casual is a classical form ofresearch, which owes much to the natural sciences, although it features strongly in much

social science research, particularly psychology.

The methodology regarding to A Study on Dining & Food Services by Selected

Restaurants in Hyderabad. For these project I select both primary data and secondary

data.



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4.2 RESEARCH DESIGN AND AREA OF STUDY:

Research Design is the framework or plan for a study that guides the collection and

analysis of data.

The research design can either be

(i) Exploratory, (ii) Descriptive, or (iii) Experimental Design.

This type of research design chosen for this study is descriptive design and

quantitative in nature. Descriptive research design is a scientific method which involves

observing and describing the behavior of a subject without influencing it in any way or to

identify the cause of something that is happening. For instance, this research could be

used in order to find out the main role of top ecommerce websites in social media andhow much they are spending in social networks. It needs to analyze the situation in the

market.

4.3 DATA COLLECTION METHODS:

There are two types of data are there

Primary Data

Secondary Data

4.3.1 Primary Data

As a part of my study primary data has been used.

4.3.2 Secondary Data

As a part of my study Secondary data has been used from different websites

4.4 PERIOD OF STUDY:

The study was conducted on Dining & Food Services by Selected

Restaurants in Hyderabad through different websites .The duration of the project study

was 45 days.



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4.5 STATISTICAL TOOLS USED:

The percentage method was extensively used for finding various details as

mentioned in the chapter at analysis and interpretation. It can be generally calculated as

follow.

No of respondents favorablePercentage = ___________________________

Total respondents



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4.6 LIMITATIONS OF THE STUDY:

The major constant of the study was the short duration of time as the study was

conducted.

The market survey was conducted in different places but still it may not reflect the

original opinions of all the customers.

The percentages and averages calculated are rounded off to the nearest decimal

point, where absolute accuracy may be absent.



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CHAPTER-5

DATA ANALYSIS AND INTERPRETATION



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Table no 5.1 – No of respondents indicating gender

Gender No of respondents percentage

Female 50 49.5%

Male 51 50.5%

Source: primary data

Table-5.1

Fig no - 5.1

Interpretation:

The above table shows that 50.5% of population are male where as 49.5% of population

are femal

Male

50.5%

Female

49.5%

Male Female



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Table no 5.2 - AGE WISE CLASSIFICATION OF RESPONDENTS

Age No of respondents Percentage

Below 18% 8 8%

18-25 72 72%

25-35 19 19%

35-50% 2 2%

Above 50% 0 0%

Source: primary data Table-5.2

Fig no-5.2

Interpretation:

The above table indicates that 7.9% of respondents below 18 age group. 71.3% of

respondents lie between the age group of 18-25. 18.8% of respondents lie between theage group of 25-35. 2% of respondents lie between the age group of 35-50. and 0% of

respondents are of more above 50 years.

8

7 2

1 9

2 0

B E L O W

1 8 %

1 8 - 2 5 2 5 - 3 5 3 5 -

5 0 %

A B O V E

5 0 %



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Table no 5.3- Categories of the respondents

Categories No of respondents Percentage

Student 53 53%

Employee 22 22%Business 16 16%

Profession 8 8%

Others 1 1%

Source: Primary data Table-5.3

Fig no-5.3

Interpretation:

The above table indicates that 53% of respondents are students, 22% of respondents are

employees, 16% of respondents are business, 8% are professionals, and remaining 1%

belongs to others.

0

10

20

30

40

50

60

Student Employee Business Profession Others



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Table no 5.4: Did you visit any dining restaurant in Hyderabad?

particulars No of respondents Percentage

Yes 99 99%No 1 1%


Table-5.4

Fig no-4.4

Interpretation:

The table shows that 99% of respondents are dine in Hyderabad restaurants. And 1% of

respondents are not dine in Hyderabad restaurants.

0

20

40

60

80

100

120

Yes No



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Table no 5.5: In which of the following restaurants did you dine in Hyderabad?

Restaurants No of respondents Percentage

Paradise 35 35%Bawarchi 18 18%

Biryani Mahal 25 25%

Green Bawarchi 20 20%

Other 2 2%


Table no-5.5

Fig.no 5.5

INTERPETATION:

The above table show that 35% of respondents are prefer paradise restaurant in

Hyderabad, 25% are biryani mahal, 20% are green bawarchi and least 2% of respondents

are prefer other restaurants.

18

35

2025

2

Bawarchi Paradise Green Bawarchi Biryani mahal Other



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Table no 5.6: How frequently you visit that restaurants?

Frequently you visit No of respondents Percentage

Weekends 21 21%

Monthly once 11 11%

Yearly once or twice 38 38%

Occasionally 30 30%

Source: Primary data

Table no-5.6

Fig no-5.6

Interpretation:

The above table shows that 21% of respondent’s visits in weekends, 11% of respondent’s

visits in monthly once, 38% of respondent’s visits in yearly once or twice and 30% of

respondents are visits in occasionally.

21%

11%

38%

30%

Weekends Monthly once Yearly once or twice occasionally



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Table no 5.7: Do you visit the restaurant with advance reservation?

Reservation No of respondents Percentage

Yes 20 20%

No 80 80%


Table-5.7

Fig no-5.7

Interpretation:

The above table shows that 20% of respondents going to the restaurants with advance

reservation and 80% of respondents going to the restaurants without advance reservation

0

10

20

30

40

50

60

70

80

90

Yes No



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Table no-5.8: Would you face any problem with parking for that restaurant?

Parking problem No of Respondents Percentage

Yes 67 67%No 33 33%


Table-5.8

Fig no-5.8

Interpretation:

The above table shows that 67% of respondents are facing problem with parking. And

33% of respondents are not facing any problem with parking.

67%

33%

Yes No



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Table no-5.9: Which dining restaurants would you feel bad Experience in

Hyderabad?

Bad Experience of No of respondents Percentage

Bawarchi 13 13%

Paradise 45 45%

Green Bawarchi 15 15%

Biryani Mahal 22 22%

Others 5 5%


Table-5.9

Fig no-5.9

Interpretation:

The above table shows that 45% of respondents feel bad experience with Paradise, 22%

of respondents feel bad experience with BiryaniMahal,15% of respondents feel bad

experience with Green bawarchi, 13% of respondents feel bad experience with Bawarchi

and 5% of respondents feel bad experience with other restaurant.

13

45

1522

5

34.70% 14.90% Green Bawarchi Biryani Mahal Other



35

Table no-5.10: The waiting time during the serving was?

Particulars No of respondents Percentage

About what I expected 33 33%

A little longer that Iexpected

60 60%

Much longer than Iexpected

8 8%

Source: primary data table no-5.10

Fig no-5.10

Interpretation:

The above table shows that 33% of respondents waiting for server was about what they

expected, 60% of respondents waiting for server was a little longer that they expected

and 8% of respondents waiting for server was much longer than they expected.

3 3

6

0

8

A B O U T W H A T I

E X P E C T E D

A L I T T L E L O N G E R T H A T

I E X P E C T E D

M U C H L O N G E R T H A N I

E X P E C T E D



36

5.11 Please indicate your level of agreement on quality of food which you had

experienced on the following statements?

Table no - 5.11.1 The quality of food was excellent


Strongly Disagree 4 4%

Disagree 8 8%

Neutral 67 67%

Agree 20 20%

Strongly Agree 2 2%

Source: primary data Table no-5.11.1

Fig no-5.11.1

Interpretation:

The above table show that majority (67%) of customers go with neutral on the quality of

food, 20% of customers agree with quality of food, 8% disagree, and very least of 2%

strongly with quality of food.

0 10 20 30 40 50 60 70 80

Strongly Disagree

Disagree

Neutral

Agree

Strongly Agree



37

5.11.2The menu had an excellent selection of items



Disagree 53 53%Neutral 18 18%

Agree 23 23%

Strongly Agree 5 5%

Source: primary data Table-5.11.2

Fig no: 5.11.2

Interpretation:

The above table show that majority (53%) of customers go with Disagree the menu had

excellence selection of items, 23% of customers agree with the menu had excellence

selection of items, 18% Neutral, and very least of 2% strongly agree with the menu hadexcellence selection of items.

2

53

18

23

5

0 10 20 30 40 50 60

Strongly Disagree

Disagree

Neutral

Agree

Strongly Agree



38

Table 5.11.3 The food was very taste and flavorful




Agree 45 45%

Strongly Agree 2 2%

Source: primary data Table no- 5.11.3

Fig no- 5.11.3

Interpretation:

The above table show that majority (45%) of customers go with agree on The food was

very taste and flavorful, 43% of customers are neutral, 10% disagree, and very least of 1%

strongly Disagree with taste of food.

0 10 20 30 40 50

Strongly Disagree

Disagree

Neutral

Agree

Strongly Agree



39

Table no 5.11.4: The temperature (Hot/Cold) on serving




Agree 30 30%

Strongly Agree 8 8%


Fig no- 5.11.4

Interpretation:

The above table show that majority (60%) of customers go with Neutral the temperature

(Hot/Cold) on serving, 30% of customers are Agree, 8% disagree, and very least of 1%

Disagree with temperature of food.

0

10

20

30

40

50

60

70

Strongly Disagree Disagree Neutral Agree Strongly Agree



40

Table no-5.12: Please indicate your level of agreement with your general level of

experienced about the restaurant?

Table no-5.12.1: Menu variety



Disagree 5 5%

Neutral 21 21%

Agree 68 68%

Strongly Agree 1 1%


Fig no-5.12.1

Interpretation:

The above table show that majority (68%) of customers Agree on the menu variety, 21%

of customers are neutral, 6% strongly disagree, and very least of 1% strongly agree

variety of menu.

0 10 20 30 40 50 60 70 80

Strongly Disagree

Disagree

Neutral

Agree

Strongly Agree



41

Table no-5.12.2: Employees are friendly and courteous




Agree 27 27%

Strongly Agree 6 6%


Fig no-5.12.2

Interpretation:

The above table show that majority (64%) of customers are neutral on Employees are

friendly and courteous, 27% of customers are Agree, 6% strongly agree, and very least

of 0% disagree on Employees are friendly and courteous.

0

10

20

30

40

50

60

70




42

Table no-5.12.3: Quality of beverages




Agree 26 26%

Strongly Agree 12 12%


Fig no-5.12.3

Interpretation:

The above table show that majority (57%) of customers are neutral on quality of

beverages, 26% of customers are Agree, 12% strongly agree, and very least of 2%

strongly disagree on quality of beverages.

0

10

20

30

40

50

60




43

Table no-5.12.4: Restaurant cleanliness




Agree 14 14%

Strongly Agree 3 3%


Fig no-5.12.4

Interpretation:

The above table show that majority (41%) of customers are neutral on restaurant

cleanliness, 40% of customers are disagree, 14% agree, and very least of 3% strongly

disagree and strongly agree on restaurant cleanliness

3

4 0 4

1

1 4

3

S T R O N G L Y

D I S A G R E E

D I S A G R E E N E U T R A L A G R E E S T R O N G L Y

A G R E E



44

Table no-5.12.5: Payment options


Strongly Disagree 5 5%Disagree 9 9%

Neutral 33 33%

Agree 48 48%

Strongly Agree 6 6%


Fig no-5.12.5

Interpretation:

The above table show that majority (48%) of customers are agree on payment options,

33% of customers are neutral, 9% Disagree, and very least of 3% strongly disagree and

strongly disagree on payment options.

0 10 20 30 40 50 60

Strongly Disagree

Disagree

Neutral

Agree

Strongly Agree



45

Table no-5.12.6: Ambience




Agree 38 38%

Strongly Agree 6 6%


Fig no-5.12.6

Interpretation:

The above table show that majority (48%) of customers are neutral on ambience, 38% of

customers are agree, 9% Disagree and strongly agree, and very least of 3% strongly

disagree on ambience.

0

10

20

30

40

50

60




46

Table no-5.13: Please indicate your level of agreement on the service person of the

restaurant?

Table no-5.13.1: She/he was friendly and patient when taking your order



Disagree 11 11%

Neutral 19 19%

Agree 62 62%

Strongly Agree 7 7%


Fig no-5.13.1

Interpretation:

The above table show that majority (62%) of customers are agree She/he was friendlyand patient when taking your order, 19% of customers are neutral, 11% Disagree, and

very least of 2% strongly disagree on She/he was friendly and patient when taking your

order.

0 10 20 30 40 50 60 70

Strongly Disagree

Disagree

Neutral

Agree

Strongly Agree



47

Table no-5.13.2: She/he was able to answer all your questions




Agree 23 23%

Strongly Agree 5 5%


Fig no-5.13.2

Interpretation:

The above table show that majority (53%) of customers are disagree She/he was able to

answer all your questions, 23% of customers are agree, 18% neutral, and very least of

2% strongly disagree on She/he was able to answer all your questions.

2

5 3

1 8

2 3

5

S T R O N G L Y

D I S A G R E E


A G R E E



48

Table no-5.13.3: Overall, were you satisfied with the service



Disagree 14 13.9%Neutral 63 62.4%

Agree 17 16.8%

Strongly Agree 6 5.9%


Fig no-5.13.3

Interpretation:

The above table show that majority (63%) of customers are neutral satisfied with server,

17% of customers are agree, 14% disagree, and very least of 1% strongly disagree

satisfied with server.

1

1 4

6 3

1 7

6

S T R O N G L Y

D I S A G R E E


A G R E E



49

Table no-5.14: The restaurant bill matches with your budget?


Yes 77 77%

No 24 24%Source: primary data Table no-5.14

Fig no-5.14

Interpretation:

The above table show that 77% of customers are satisfied the restaurant bill matches

with their budget and 24% of customers are not satisfied the restaurant bill matches with

their budget.

77%

24%

Yes No



50

Table no-5.15: The factor that creates the most negative experience for me when I

dine out is


Waiting time 55 55%

Poor service 11 11%

Poor food quality 13 13%

Cleanliness 11 11%

Food price 10 10%

Source: primary data Table no-5.15

Fig no-5.15

Interpretation:

The above table show that 55% of respondents are creates negative impact on waiting

time, 13% on food quality, 11% on poor service and cleanliness and 10% on food price.

5 5

1 1 1

3

1 1

1 0

1

W A I T I N G

T I M E

P O O R

S E R V I C E

P O O R F O O D

Q U A L I T Y

C L EA N L I NE S S F O O D PR I CE O T HE R



51

Table no-5.16: The restaurant has implemented measures for your negative

experience, will you return back and dine at the same restaurant?


Yes 45 44.6%

No 56 55.4%

Source: primary data Table no-5.16

Fig no-5.16

Interpretation:

The above table show that 55% of customers will return back and dine at the same

restaurant and 45% of customers will not return back and dine at the same restaurant

45%

55%

Yes No



52

CHAPTER-6

SUMMARY OF FINDINGS AND SUGGESTIONS &RECOMMENDATIONS



53

5.1Summary of Findings:

According to these survey 99% of respondents are dine in Hyderabad restaurants.

35% of respondents are prefer paradise restaurant in Hyderabad.

80% of respondents going to the restaurants without advance reservation.

67% of respondents are facing problem with parking.

45% of respondents feel bad experience mostly with Paradise.

60% of respondents waiting for server was a little longer that they expected

60% Hyderabad restaurants food was Neutral.

53% of customers go with Disagree the menu had excellence selection of items

60% of customers go with Neutral the temperature (Hot/Cold) on serving.

64% of customers are neutral on Employees are friendly and courteous.

41% of customers are neutral on restaurant cleanliness

48% of customers are neutral on ambience.

53% of customers are disagree she/he was able to answer all your questions.

63% of customers are neutral satisfied with server.

55% of respondents are feeling bad on waiting time

According to these survey by using Pareto analysis (80% of loss is caused by 20%

of reasons) 20% of reasons are parking problem, waiting for serving, cleanliness,

beverages, payment options and ambience in Hyderabad restaurants for these

80% of loss occurs.



54

Suggestions and recommendations:

Hyderabad restaurants food was Neutral for that they improve food quality.

According to my survey the parking was very bad for that they allocate more space

for parking.

Customers are not satisfied with ambience for that they create good atmosphere

in restaurants.

Respondents are feeling bad on waiting time for that server serves on times for

customers.

Cleanliness is one of the problem in restaurants for that they keep clean.



55

Conclusion:

One of the most effective cost analysis tool is Pareto analysis. A typical Pareto diagram

for internal failures. The diagram can be used as a prioritization tool for qualitative initiative

project successfully.

Pareto Analysis uses the Pareto Principle – also known as the "80/20 Rule" – which is

the idea that 20 percent of causes generate 80 percent of results. With this tool, we're

trying to find the 20 percent of work that will generate 80 percent of the results that doing

all of the work would deliver.

According to these survey by using Pareto analysis (80% of loss is caused by 20% of

reasons) 20% of reasons are parking problem, waiting for serving, cleanliness,

beverages, payment options and ambience in Hyderabad restaurants for these 80% of

loss occurs.

Pareto Analysis is a simple technique for prioritizing possible changes by identifying the

problems that will be resolved by making these changes. By using this approach, you can

prioritize the individual changes that will most improve the situation.



56

Bibliography:

Websites:

https://www.mindtools.com/pages/article/newTED_01.htm.

http://www.ece.rutgers.edu/~marsic/books/SE/projects/Restaurant/2012-g2-report3.pdf.

http://www.ghd.com/pdf/6.%20Pareto%20Analysis.pdf.

[email protected]

info@Chutney’srestaurant.com

[email protected]

BOOKS:Project smart article- By Duncan Haughey

http://www.ghd.com/pdf/6.%20Pareto%20Analysis.pdf

mailto:[email protected]

mailto:[email protected]

http://www.ghd.com/pdf/6.%20Pareto%20Analysis.pdf



57

QUESTIONNAIRE

Pareto analysis for Prioritization: A Study on Dining & Food Services by SelectedRestaurants in Hyderabad.

1. Name:

2. Age:

3. Gender:

4. Occupation:

5. Would you visit any dining restaurant in Hyderabad?

1. Yes2. No

6. In Which of the following restaurant did you dine in Hyderabad?

1. Bawarchi 2. Paradise 3. Green bawarchi 4. Biryani mahal 5. Others

7. Would you face any problem with parking for that restaurant?

1. Yes 2. No

8. How frequently you visit that restaurants?

1. Weekends 2. Monthly once 3. Yearly once or twice 4. Occasionally.

9. Do you visit the restaurant with advance reservation?

1. Yes 2.No

10. Which dining restaurant would you feel bad experience in Hyderabad?

1 Bawarchi 2. Paradise 3. Green bawarchi 4. Biryani mahal 5. Others



58

11. The waiting time dining the server was ?

1. about what I expected

2. a little longer that I expected

3. Much longer than I expected

12. Please indicate your level of agreement on quality of food which you had

experienced on the following statement?

a) Strongly disagree b) disagree c) Neutral d) agree e) Strongly agree

1. The quality of food was excellent

2. The menu had an excellent selection of items

3. The food was very tasty and flavorful4. Food temperature (hot/cold) on serving

13. Please indicate your level of agreement with your general level of experienced

about the restaurant?


1. Menu variety.

2. Employees are friendly and courteous.3. Quality of beverages.

4. Restaurant Cleanliness.

5. Payment options.

6. Ambience.

14. Please indicate your level of agreement on the server person of the restaurant?


1. She/he was friendly and patient when taking our order?

2. She/he was there to take your order quickly

3. She/he was able to answer all our questions

4. Overall, were you satisfied with the service provided to your party by the server?



15. The restaurant bill matches with your budget?

1. Yes

2. No

16. The factor that creates the most negative experience for me when I dine out is...

1. Waiting time 2. Poor service 3.poor food quality 4. Cleanliness 5. Food price 6.Other

17. The restaurant has implemented measures for your negative experience, will

you return back and dine at the same restaurant?

1. Yes 2. No 3. Depends

LSCM Project Savitha

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