Introduction Business decision making is useful aspect of Food for Friend restaurant that will be helpful in taking corrective decision that would benefit them.
Objective The aim of conduction research on restaurant sector is to know customer review's about the service and quality of cuisine offered to their customers.
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Research Methodology •The research is conducted to reduce literature gap. •Random sampling is used from N number of population.(where N= population mean) •Questionnaire is fill up by various responded. •Source of secondary data is being used to draw graph and charts.
Data Representation through Pie chart Kind of Restaurants Percentage growth Seasonal cuisine12.00% Traditional Cuisine20.00% Speedy cuisine12.67% Multi cuisine Ltd38.00% Un moving cuisine17.33%
Pie chart 12.00% 20.00% 12.67%38.00% 17.33% Seasonal cuisine Traditional Cuisine Speedy cuisine Multi cuisine Ltd Un moving cuisine
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Trend Line Data YearSales (£)Profit 201712457845236 201819875454285.36 201920145267753.9843 75
Trend Line Graph 123 0 50000 100000 150000 200000 250000 124578 198754201452 4523654285.36 67753.984375 Year Sales (£) Linear (Sales (£)) Profit Linear (Profit )
Findings •Record Sale is shown by company in past few year. •Multi cuisine Ltd is showing highest growth percentage from other restaurant. •Quality of traditional food are best part of this restaurant.
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Suggestions •Comments or feedback provided by customer are solve with the first priority. •Review of staff's done on the basis of his/her performance. •Morevarietyoffoodisincludedintheir cuisine.
References Ho, W., Xu, X and Dey, P. K., 2010. Multi-criteria decision making approaches for supplier evaluation and selection: A literature review.European Journal of operational research. 202(1). pp.16-24. Kahneman, D., Lovallo, D and Sibony, O., 2011. Before you makethatbigdecision.Harvardbusinessreview.89(6). pp.50-60. Li, C., 2010. Groundswell. Winning in a world transformed by social technologies.Strategic Direction.26(8).