A Study On Preference Of Youth About Food

For this paper I choose a well know fast food restaurant, which is “Chick-fil-A”. Chick-fil-A is a restaurant that they focus on all ages, and any kind of people. On March 25, I personally went to the “Chick- Fil- A” that located beside the Pasadena City College and observe. Chick- Fil- A is a company that tries to focus on every age as possible as they can, even though the price that they had marked is high than the McDonald, Jack in the box, etc... but they are giving costumer the better quality of foods. However when I site down and observe I found out there are few families with kids, old people, students, and businessman, etc…. Moreover, Chick- Fil- A had chosen a great location to locate their restaurant, beside the restaurant, which

•They are the most famous and one of the few outlets available in area and footfalls are generally heavy due to these•The places are usually visited very frequently by local people, students, etcPromotion•The joints rely on word of mouth publicity•There is no promotion done through ads for these joints. The promotion at maximum is limited to local newspaperSUGGESTIONS•McDonalds could increase the number of items served on its menu. Currently there are only 6 vegetarian and 6 non-vegetarian items served on the menu. It is also evident from the survey that many people feel that the variety of menu available is average and could be improved. Some of the customers prefer something new every time they visit. These potential customers could be targeted by increasing the number of items in the menu.

Entering into a foreign market is difficult in any industry. The already volatile food industry presents even greater challenges in terms of dealing with overseas expansions, and so it is an issue that must be heavily analyzed and thoroughly examined before making such a great move. Levendary Café is one such restaurant that is looking to make that successful leap into an overseas market. The organization was successful in entering China based on increasing middle class demographics with more disposable income. Yet, Mia Foster and the executives at Levendary Café failed to see the regional differences that would need adjustment to operating, design, and menu plans for locations in regions all throughout China. What Levendary Café needs to understand is that a standard design that works here in the United States will not always work abroad, and that there needs to be adjustments in strategies and menu plans in order to tap into the local and regional tastes of international consumers.

The research project is about the use the catering facility in catering outlets in city campus of SHU. In order to achieve the research task and objectives, the researcher was mainly using three research methods—observation, interview and questionnaire in terms of collecting relevant data and statistics.

The importance of establishing health promoting practices during childhood and adolescence has long been recognized by nutritionists and other health professionals. The purpose of this paper is to investigate further the issues relating to adolescents' diets and contributing factors. Contributing factors include the increase of fast food consumption, unconventional meal patterns and lack of exercise. During adolescence, the influences on eating habits are numerous. The growing independence of adolescents, increased participation in social life and a generally busy schedule of activities have a great impact on food intake.�In the September 2007 issue of 'Health Promotion

Possibly, your kids know that they can leverage your desire to get them to eat with their own preferences. If they can refuse until they get chicken nuggets, or can eat in front of the television, why change?

Out of 200 questions, 100 were unanswered, mostly the e-mail and post questionnaires. This may be because of wrong e-mail addresses, wrong postal addresses. Most of the people did not respond because of time consuming. Out of these 28%, 72 % of questionnaires were fully answered by all the people. Majority of participants were male. 65 male and 35 females participated, 75% were between 18-35 age groups and the rest were between 35-55 age groups. This study shows that mostly males are interested in the eating from takeaways and restaurants.

Café and restaurant consumption segment was the most lucrative and most demanding segment. Alignment between the products and lifestyle was the basis in this segment. A high quality product without a prestige brand could not survive in this segment. Therefore heavy investment on adverting and

Design: The aim of the current study is exploring the influence of restaurant environment on consumer behaviour. In gathering the primary data, an administered survey questionnaires will be distributed to participants (the diners) at nominated restaurants, while they are awaiting for their checks or as they are preparing to leave after meals. This method ensures that the participants’ will give realistic responses which can

TABLE OF CONTENT INTRODUCTION: BACKGROUND PURPOSE 1. 2. DEFINITIONS FRAME OF REFERENCE 2.1. VISUAL MARKETING 2.2. AUDITORY MARKETING 2.3. OLFACTORY MARKETING 2.4. GUSTATIVE MARKETING 2.5. TACTILE MARKETING 3. METHOD 3.1. DEFINING THE PROBLEM 3.2. RESEARCH METHODS 3.3. TYPES OF RESEARCH 3.4. POPULATION AND SAMPLING OF THE RESEARCH 3.4.1. THE POPULATION 3.4.2. SAMPLING PLANS 3.5. INSTRUMENTS OF DATA COLLECTION 4. 5. DELIMITATIONS EMPIRICAL STUDY 5.1. COLLECTION OF EMPIRICAL DATA 5.2. DIFFERENT EMPIRICAL DATA SOURCES 5.2.1. THE TWO TRADITIONAL RESTAURANTS: 5.2.2. THE TWO

Factors that determine the plan of a meal in an institution with regards to guidelines and population served is the equipment’s abilities, the cost of the item, the amount of time it takes to prepare it, the nutritional value, the culture & religious background behind people, and the skill of the workers. Without these factors, it is quite likely the institution will serve food that should not be available for certain people. Each factor covers an important part of menu planning as it affects institutions such as schools, militaries, and hospitals. The many institutions have different responses to the factors as they have different people at each institution. Although they are different, the factors still apply to any of the institutions so that they can plan a meal that the people they are serving will eat. To prepare a meal that will meet the requirements of the people of the institution, it is best to apply each factor to the menu step by step so it covers all their needs. As a result, it is possible to have a successful institution meal.

Any supermarket store of regular customer preference, though cost effective and providing products of appreciably good and acceptable quality and utility fails to gain adequate popularity among consumers due to reasons associated with many factors. These could be due to lack of innovative ideas being implemented to attract customers, insufficient demonstration/dissemination activity at popular and public places about the store, lack of adequate customer service provided and collection of feedback information from consumers along with problems in logistics and timely supply of their required products. Among all these, one of the often ignored factors is the collection and analysis of consumer perceptions about the products that are made available in the supermarket stores, accessibility of the products and the methods designed by the marketer for easy and timely supply of the products.

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.

Fast food does not only mean to prepare food and serve quickly but it also satisfy the consumers in terms of their taste and preference. Even in many restaurants after serving the food to the customer, restaurants ask the customers to fill up a survey form to know their customers taste and preferences and also their satisfaction level. The main objective of this report is to find out the satisfaction of students from Whiteria regarding their taste and preferences towards fast food. The survey was done by giving questionnaires to the number of students (49) in the college campus and the result was 100 %. To find about the outcome of similar research conducted in past, some of the articles were chosen from ProQuest and EBSCO databases and their findings were studied. It was evident from our findings that most of the students are satisfied while eating fast food more than once a week and they are between 18-24 years. The second finding was about the Indians who like to eat in Subway. Mostly University Degree students recommended their friends and relatives to eat fast food that means they were happy consumers of fast food in various places. This research can be used as a guideline to the future researchers, who want to research customer satisfaction in fast food in any country or region of the world.

In this market research I am conducting the research on Mutiara Malaysian Restaurant. My main focus for this research is on increase in sales of Mutiara Malaysian Restaurant and the customer satisfaction level. For conducting this research I am going to conduct a survey by giving a questionnaire to the customers coming to Mutiara Malaysian Restaurant for having their meal. In this research I am going to feature all the parts of Mutiara Malaysian restaurant and will check which part is most likely and unlikely among the customers coming to Mutiara Malaysian restaurant. I am going to conduct this research to find the competitors of the restaurant in market and the ways to make Mutiara Malaysian restaurant better than other Malaysian restaurants. As we know that the main success feature of restaurants are the costumers who are visiting restaurants for having meal. The customers help to increase the sales of restaurant and to build a positive image in the market and to check the demand of Malaysian food in the society. This research is mainly focusing on helping Mr Boon Lai Lim to increase the sales of the restaurant by helping him to build a good relationship with