Business Decision Making: Data Analysis Presentation - HND Level 5

This presentation focuses on business decision-making, particularly using data analysis techniques. It covers the collection of primary and secondary data, survey methodology, and questionnaire design. The presentation analyzes sales trends, highlighting a period of decline in 2010 followed by significant growth, with sales revenue increasing from £650 to £1760 by the end of 2017. Trend lines are used to predict future patterns, indicating continued growth in sales and profit margins. The presentation also includes survey results indicating customer preferences for British and Indian cuisine, influencing menu design for a second restaurant. References to works by Power, Sharda, and Burstein (2015), Sperling et al. (2015), and Stacey (2016) support the analysis. Desklib provides access to this presentation and many other resources for students.

Business Decision Making

Task 3 : Business presentation

 It can be presented from graphical presentation that during the
period of 11 years sales had fallen down in 2010.
 At the end of 2017, sales revenue of F&F increased from £650
to £1760 respectively.
 Along with this, profit margin of the restaurant unit is also
increased over the time frame.
 Hence, increasing sales and profit trend demonstrates that
customers prefer to visit F&F more frequently which in turn
resulted into high sales as well as profit margin.
CONTD………

Trend Line

 Statistical tool such as trend line helps in predicting
future patterns and thereby aid in suitable decision
making.
 The below mentioned trend line presents that in the
near future both sales and margin will grow in the near
future.
 Increasing patterns presents that customer base of the
restaurant will incline and makes contribution in the
attainment of goals or objectives.
CONTD…

Theme 1: Ambiance and restaurant concept both has
significant impact on the dinning decision of customers
Particulars Number of
respondent
s
% of
responses
Ambiance 9 30%
Price 7 23%
Location or
convenienc
e
8 27%
Restaurant
concept
6 20%
Total 30 100%
Ambiance
Location or convenience
0%
10%
20%
30%
% of responses
% of
responses

Theme 2: British and Indian food is highly preferred by
the customers
CONTD………
Chinese
Italian
British
Indian
Continental
0%
10%
20%
30%
% of responses
% of responses

 In survey, 27% respondents, under each food
category depicted that they like to order British and
Indian dishes.
 Further, 23% customers shared their views that they
visit restaurant for eating Italian food.
 In addition to this, 13% customers like Chinese and
remaining focuses on ordering continental food.
 Hence, in the context of second restaurant menu
needs to designed by taking into account such
preferences of the customers.
CONTD………

Power, D. J., Sharda, R. and Burstein, F., 2015.
Decision support systems. John Wiley & Sons, Ltd.
Sperling, E. A. and et.al., 2015. Statistical analysis of
iron geochemical data suggests limited late
Proterozoic oxygenation. Nature. 523(7561). pp.451-
454.
Stacey, R. D., 2016. The chaos frontier: creative
strategic control for business. Butterworth-
Heinemann.
REFERENCES