A SYNOPSIS on

“A STUDY ON SMALL SCALE RESTAURANT BUSINESS”.

Submitted in partial fulfillment of the requirement for the award of the Degree of

“MASTER OF BUSINESS ADMINISTRATION”

Of
BANGALORE CENTRAL UNIVERSITY

Submitted by: SELMANUL FARIZ.K.A

Reg No: MB182878
Under The Guidance Of
Dr. VINAYA.T

VIVEKANANDA INSTITUTE OF MANAGEMENT

Dr. Rajkumar road Rajajinagar bangalore 560055
2019-2020
TITLE OF THE STUDY:

A STUDY ON SMALL SCALE RESTAURANT BUSINESS

INTRODUCTION

Small scale enterprises (businesses) are very heterogeneous group. They include a
wide variety of firms/village handicraft marker, small machine shops, restaurant, and
computer software firms that posse a wide range of sophistication and skills and
operates in very different market and social environment. Some are dynamic,
innovative, and growth oriented and others are traditional lifestyle enterprises that are
satisfied to remain small.

NEED FOR THE STUDY

The project has done in small scale restaurant this is useful for the better
understanding of the restaurant. Project encompasses the various behavior in the
restaurant, there is also overview the consumers attraction towards the small-scale
restaurant and also helps to improve the service quality of the restaurants and also the
condition and importance of the small scale restaurant

STATEMENT OF THE PROBLEM

That a customer is king is more than a cliché, and this statement is true of most
businesses. This is because businesses (A STUDY ON SMALL SCALE
RESTAURANT BUSINESS) are established to make profits and the realization of
this profit is through the customer. Therefore it is the job of everyone in business to
please the customer. Customer is the life wire of all businesses. Over the years,
many businesses have been experiencing low sales turnover in their businesses
despite their efforts in finding and satisfying the needs and wants of their target
markets.
OBJECTIVES OF THE STUDY

a. The general use and role of marketing concept in the small scale Restaurants

b. The benefits of marketing concept in small scale enterprises in this modern

marketing age in order to achieve the maximum benefits.

c. The extent to which the location of restaurants `influences the public to patronise
them.

d. To know if the behaviours of the food restaurants staff are generally considered
being uncooperative and unfriendly and how such affects the customers.

e. To know if the use of marketing concepts affect the performance of food

restaurants.

Research Methodology:

Sample size: The sample size consists of 50 respondents.

Sample unit: Small scale restaurant

Sampling method: Stratified convenient sampling.

SOURCES OF DATA

PRIMARY DATA
Primary data will be collected through survey by means of questionnaire, personal
interview and observations.
SECONDARY DATA
The major source of secondary data is through
 Internet
 Journals
 Books
 Website
 Articles

PLAN OF ANALYSIS

A study will help the organization by the survey of 50 respondents in the

city by the questionnaire, which leads to measure the small scale restaurant
quality policy. Statistical tools used for the research which helps in analyzing
and interpreting the data collected. Percentage Analysis used to understand
the percentage of certain number of respondents respected to different questions.
Bar graph & Pie Chart have been used to showcase the graphical representation of
the analyzed data. Hence, by this study organization can easily understand the data
and make the interpretation.

GUIDE SIGNATURE STUDENT SIGNATURE