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Summary
Introduction
Theoretical Framework
Research Site
Conclusions
3-Always
2- Sometimes
1- Never
Market Research 3 2 1
1. The population characteristics of the local area (ie; families, retirees, income levels, age,
structures, etc.) are well evaluated
2. Preferences of local area residents like place on portion size, food quality and price are
carefully analyze
3. Study the customers willingness to pay
4. Popular items are on competitor’s menu
5. Variety of menu are served all the times
Menu Composition
1. The menu management are well engage in the customer based on their food interest
2. When composing a menu it is essential that all meals are costed with strict adherence to
portion control.
3. Recipe cards are well presented
4. Inventory management are properly observed
5. Predicting and assessing when to change certain aspects of the menu
Lay –out Design
1. Menu consideration are observed
2. Table size and mix are well presented
3. Spacing between tables are based on standards
4. Entry and waiting area are properly built
5. Access to restrooms and layout efficiency
Customer Satisfaction
1. I am very satisfied with the service they offered
2. I will make sure to visit again the restaurant
3. I am amazed the way they treat us
4. I am very happy with the food for it is very delicious
5. The eating paraphernalia are very clean and well presented
Profit and Income
1. I have an average income every month
2. I have many customer during weekdays and weekend
3. I am planning to put up a new branch soon
4. I have additional manpower for my business
5. I need to add more menus and increase the volume of my products due to many
customer patronizing it.