Research Methods

Food is a basic need for everyone. Although many people prefer eating at home, many others will look for new places to dine in for a change. It is usually hard to find a table in famous restaurants unless you have a previous reservation. Famous restaurants owners enjoy a deluxe existence by having a better chance to meet important customers. The success of a restaurant depends on providing quality food and friendly atmosphere. Once customers like a certain restaurant they will usually revisit. Customers’ satisfaction is also an important element of success. Therefore, responding to customers’ needs could lead to outstanding results. Consequently, an efficient managerial approach could help a restaurant to provide both the high quality of food

The main purpose of this research study is to come up with a strong analysis on the performance level the restaurant. The following objectives have been brought forward with regard to this purpose.

This report will give an overview on the how the project is coming along and explain in detail the methods used. Using the data collected will be able to improve the waiting time that the customers have to wait and receive their meals. The report focus on the data collected from the observation to be able to find the distribution.

The analysis done at 5% significance lever show that overall customer satisfaction was significantly related to average meal price and the type of restaurant. The regression equation show that an increase in meal expenditure means the more the customer is satisfied. The multiple regression equation indicates that Italian customer is more satisfied compared to seafood restaurant.

Quantitative and Qualitative are said to be systematic in different design. Both design have to follow a process system that involved defining a principle of research.

The flight catering industry is very famous in the world. Each year more than 1 billion passenger are server. An airline catering is the meal which serves to passengers on a board in commercial airline. The meals are prepared by airline catering services. In the flight people sleep, entertained their self during the flights. Breakfast, lunch and dinner, alcohol, soft drinks are available in the flights. And I am very interested to know that what goes in flight behind the closed doors, where staff does work. And I really want to know how they prepare the food for flight passengers. How many staff does work etc. the emirate flights are very famous in the world. I have researched that 450 chefs prepare the food for 1500 people. They make different type of regional food. In the portfolio i will tell about the airline meals that how do we get the proper and perfect food in flights, how do they manage the food for the customers who is vegetarian and no-vegetarian. I am going to tell about everything that what happens in the kitchen from the beginning like how was it start. I will tell you difference of older airline catering as compare today’s airline catering. Probably this topic will help me in the future about airline catering production such as how chefs works, prepare the food, about their techniques and some new recipes. Nowadays thy use lots of techniques to prepare the food for passengers. In the past they used handmade equipments which was taken longer time

Recipes and menus are important tools for sales and the development of a production plan in any outlet or establishment. A menu is a list a certain types of food items and beverages that are offered by establishments to their consumers for a particular period of time which can be served for breakfast, lunch or dinner. Planning of recipes and menus is important because it allows establishments and outlets to think ahead in terms of food production planning. It also makes maximum use of of the available resources which include food in season, tools, equipment, fuel, food supplies and budgetary allocations. Menus and recipes give important insights about the planning aspects of a facility, the kind of staff that is required, raw materials needed and the equipment to be used. It is therefore important to note that recipe and menu planning is a continuous ,process that

The main point of this research is factor affecting choice of eatery or cafeteria. This research focuses on Northern University of Malaysia (UUM) students since they are not allowed to bring the equipment to cook such as rice cooker. Then, UUM students are

Research methodology is a way how the research is conducted step by step and in order. There are two methods used for data collection which is the primary data and secondary data. These data can be obtained and used many ways. The data is taken and analyzed in advance to produce a result that we can use for research and future reference. This study will relate to the objective we want to achieve and finding the answer to every objective we seek. In order to successfully achieve the objectives we seek, we must know

In a catering firm, the work place design and risk assessment is carried out by catering manager. Example; if a catering unit employs, 10 permanent staff and, an young person of 16 years only to work on weekends, then an employment permit need to be obtained from the local authority for employing the 16 year old person. Secondly, the business hours of the firm between 9.00 am and 10.00pm, and need to make sure it opens and close at the prescribed time. Finally, have to set up all the health and safety signs, equipments are supplied and make sure all the employees are following the rules.

The length of taking this subject, lack of the experience in hospitality industry and stinginess of skill of writing academic report may negatively affect the quality of this report. Moreover, the limited information which writer could find influences the quantity of discussion.

Commercial Catering System proved very useful for consumer to avoid of many difficulties, to save time, to save energy, but this system proved expensive and non-affordable for some people, due to request charges on Commercial catering Service accord.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

The study conducts research on the significance of food safety checks and hazard control in industrial restaurants compared to the lack of food safety in the street food market. The issue of food safety is of global importance due to the increasing number of food borne illnesses, that are proved to damage one’s health or can also be fatal. Established hotels with industrial restaurants and professional restaurants, usually have a food safety certificate to show that they are approved by the ISO and HAACP standards. On the other hand, this project focuses on the adverse side pertaining to the street food market. These independent and self-sufficient vendors usually do not have any license or government permit, which means that they are not obliged by any food safety rule. Many studies have been conducted on the ill effects of street food by looking at the cases of the consumers that have fallen sick due to the stale or contaminated ingredients in their food.

From analysis above, both quantities and qualitative research have advantages and disadvantages. Therefore our decision is use both of them in order to improve the quality of our information.