Research Report: Italian Food Quality at TRATTORIA DA LUIGI

This research report presents a case study on TRATTORIA DA LUIGI, focusing on evaluating the quality of Italian products and improving customer satisfaction. The research employs a descriptive design, inductive approach, and interpretivism philosophies. The study investigates customer experiences through various themes, including restaurant visitation rates, staff service quality, staff training, and food preferences. Findings reveal customer satisfaction levels regarding service, food quality, and training. The report concludes with recommendations to enhance customer satisfaction, such as using quality ingredients and understanding customer needs. The research highlights the importance of staff training and food quality in attracting and retaining customers, offering insights into improving the dining experience at TRATTORIA DA LUIGI.

Research Project
To evaluate the quality of Italian products and
originality to improve customer satisfaction: A case
study on TRATTORIA DA LUIGI

INTRODUCTION
As there are many customers whose choices are to eat Italian
food. There are primary factors which are used in food itself
such as for cuisine it include Italian, Japanese, Mexican etc.
The waiters are offering these food in different styles to
attract the large number of customers.

Cont...
Research Aim
To evaluate the effectiveness of quality of Italian food and to
improve customer satisfaction: Case study on TRATTOIRIA
DA LUIGI.
Research objectives
 To evaluate effectiveness the quality of Italian products
which has been used by TRATTOIRIA DA LUIGI.
 To ascertain the problems in satisfying the customer
needs.
 To recommend the ways in which customer satisfaction
can be improved.

RESEARCH METHODOLGY
For the present topic research to evaluate the quality of Italian
products and to improve customer satisfaction: A case study
on TRATTORIA DA LUIGI, various Descriptive research
design, inductive approach, interpretivism philosophies has
been used.

DATA ANALYSIS
Theme 1 – The people of Church street, Stroke
Newington is visited in this restaurant.
Findings - From the above research it has been shown that
when the customers of Church street it has been asked that
whether they had been visited in this restaurant or not. Then
response was really good. 70% of people are agree about that
they had visited in this restaurant. Further, 30% of people are
saying that they had not visited. The reason behind that it is
located at suitable place where people are facing problem
regarding parking and many more issues.

Theme 2 – Most of the customers are not happy
with the services of staff while serving the food.
Findings – From the above primary research it has been
concluded that when this question was asked by the
customers that how they would like rate their services. 40%
of customers are saying that the rate for the service will
average. Further, 20% of customers are supporting for the
poor. Along with this 20%-20% of customers are supporting
for the good and bad.

Theme 3 – The customers are satisfied with that
proper training has to be provided to staff to
deliver quality of services to them.
Findings – It has been inferred from the above research that
whether the whether the customers has been satisfied with that
the proper training has been provided to staff or not. 16% of
customers are highly satisfied with that yes the proper training
has been provided to staff so that they deliver the quality of
services to them. Further, 40% are only satisfied with that yes
sometimes the staff are providing proper services. Along with
this 24% customers are neutral because they just went to this
restaurant for the fun and had not giving any feedback to them.
5% of customers are dissatisfied with that the proper training
has not been provided to customers. 5% customers are highly
dissatisfied.

Theme 4 – The food is provided according
to the needs of customers
Findings – From the above research it has been
examined that when this question was asked by the
customers whether the food has been provided
according to their taste and preference or not. The
50% of customers are supporting for this restaurant is
providing the food according to the taste of customers.
Whereas 20% of customers are are disagree. Along
with this, 30% of customers are neutral.

CONCLUSION
From above research report is has been concluded that
TRATTOIRIA DA LUIGI that the chef have to use proper
ingredients to make the food delicious. If they serve food
delicious then they will able to attract more customers also.
To improve the customers satisfaction, the company have to
properly identify their needs and targets those customers who
can really enjoy these kind of food.

REFERENCES
Chuang, S. C., and et. al., 2012. The effect of service failure
types and service recovery on customer satisfaction: a
mental accounting perspective. The Service Industries
Journal. 32(2). pp.257-271.
Di Renzo, A., 2010. Bitter Greens: Essays on Food, Politics,
and Ethnicity from the Imperial Kitchen. SUNY Press.
Eckert, E. K., 2012. Cultural Memory in Contemporary
Narrative: Andrea Camilleri's Montalbano Series
(Doctoral dissertation, Harvard University).