HNHM318 Research Project: Sustainability of Organic Food Analysis

This research project, titled "Analysis of the sustainability of the organic food for the restaurant," investigates the viability of organic food within the hospitality sector. The study examines customer interest in organic food, the impact of higher prices on consumer decision-making, and strategies for restaurants to minimize the cost of organic offerings. The report includes a literature review exploring consumer behavior and price sensitivity, a detailed methodology section outlining the research approach, and findings based on a questionnaire administered to 40 respondents. The research employs a combination of quantitative and qualitative methods, utilizing primary and secondary sources. The findings are analyzed to provide recommendations for restaurants seeking to enhance the sustainability of their organic food practices, including strategies for staff engagement, order prediction, waste reduction, and recycling. The research also includes a research proposal and ethics approval form.

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Research project on
Sustainability in the hospitality industry
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Table of Contents
Abstract..............................................................................................................................................................5
Title- “Analysis of the sustainability of the organic food for the restaurant.”...................................................6
Chapter 1- Introduction......................................................................................................................................6
Introduction....................................................................................................................................................6
Research rationale..........................................................................................................................................6
Research questions.........................................................................................................................................6
Research aims and objective..........................................................................................................................6
Significant of the research..............................................................................................................................7
Chapter 2- Literature Review.............................................................................................................................8
Introduction....................................................................................................................................................8
Main Body......................................................................................................................................................8
Conclusion......................................................................................................................................................9
Chapter 3- Methodology..................................................................................................................................10
Research philosophies..................................................................................................................................10
Research approaches....................................................................................................................................10
Research method and methodologies...........................................................................................................10
Research tools...............................................................................................................................................10
Sampling.......................................................................................................................................................10
Identification population and research site...................................................................................................10
Sampling strategies.......................................................................................................................................10
Ethical implication.......................................................................................................................................11
Chapter 4- Findings..........................................................................................................................................12
Chapter 5- Discussion......................................................................................................................................15
Chapter 6- Conclusion, recommendation and future implication....................................................................29
References........................................................................................................................................................30
Appendix..........................................................................................................................................................31
Questionnaire................................................................................................................................................31
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Research proposal.........................................................................................................................................33
Research ethics approval form.....................................................................................................................36
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Abstract
This report include the major use of organic food and its importance and valued nature across the local
community. All of these are related to work and make more significant changes for analysing and providing
major changes to work. This research include the five chapters and each with high demand and details to
work and provide significant changes for analysing and interpreting the need. The need to work and manage
effective growth for analysing and adopting effective technologies for adopting and make sources for
sustainable development within the major changes. All of the objective with Questionnaire interpretation of
40 major respondent and a brief secondary research are conducted to analyse and work as per the
management of different concepts.
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Title- “Analysis of the sustainability of the organic food for the restaurant.”
Chapter 1- Introduction
Introduction
When it comes to the topic of sustainability in the hospitality sector, there are different use and
importance are related to work and make management for the growth of the company. With the slow and
long process, the need of sustainability are arises from the market and make some effective growth to
effective business opportunities and make suggestions to work in more significant source of data collection.
With the help of sustainability some major changes and need are analysis for getting more sustainable
changes to work and make organic food for the restaurant and make changes (Rejeb, Rejeb and Zailani,
2021). These must be related to effective work style and provide relevant changes to work and make more
significant approaches.
Research rationale
The main reason for completing research rationale concept, to make effective academic study and
provide the opportunity to learn different benefits for organic food and their importance within the society.
Some major changes to work and make effective growth for accomplishing the interest in the area of
sustainability. All of these are related to make effective approaches for getting growth to analyse and
different changes which are related to use of organic food and its impotence in the growing need of local
community (Xu, and et.al., 2021). Further, some major changes are provided to work and make effective
changes to accomplish different sector and growth.
Research questions
 What is the suggestions for the use of organic food among local community?
 Is the decision of the customer’s get affected through higher prices of the organic food?
 What recommendation should use by restaurant to minimise the final price for different type of
organic food.
Research aims and objective
Aim: “The aim of this study is to explore how the price of the organic food can be sustainable for the
restaurant.”
Objectives:
 To find if there is any interest for the organic food among the local community.
 To explore if the higher price of the organic food has impact on customer’s decision making.
 To recommend ways to minimise the final price for organic food served in the restaurant.
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Significant of the research
Significant of this research approach is that it would be helpful for the local community and most of
the restaurant for effective change which are related to make more effective changes. All of these are related
to make to work for getting major changes to analyse to work for getting effective changes to work in
sustainable development. All of these are related to work and make effective changes which are related to
work and make effective growth for analysing major changes (Jhatial and et.al., 2021). The significant will
be helpful for restaurant and make effective strategies to reduce the price of organic food and make more
approaches and make a significant way to analyse and work on the major changes.
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Chapter 2- Literature Review
Introduction
Literature review is the concept which make an enhancing approach for analysing and providing
relevancy changes and make some major changes. This will be related to make effective changes and
outcome for addressing and designing the change in the management process. With the help of Literature
review, the researcher are able to make more detailed information for collecting and analysing effective
change in the sustainable development sector.
Main Body
Interest for the organic food among the local public
As per the view point of Chait, (2021); the customer of local community have different type of
interest in order to manage effective organic food which are related to work and make more essential
concept to analyse effective changes. There are different varied level of customer who are able to make
decisions. Further, most of the parents are increasing their concern related to their children health for
detailing and managing effective growth in organising concepts. The full of management and organised
process are effective and make use of fertilizer and pesticides to make infected free approach (Who Buys
Organic Food: Different Types of Consumers, 2021). This all data are related to make their own interest in
different food products which are organic food and make some effective local community to work and make
more strengthen approaches to work and make more effective approaches to the society.
Higher price of the organic food has make an impact on customer’s decision making
As per the approach of Tondon, (2021); most of organic food are providing a major impact on the
customer decision making. To the customer who are able to work and manage the activities to work in more
authorised way to work and manage the activities. Some different concept and make their adoptability are
related to effective work culture and make more effective work group in more authorised way. Most of the
customer are wanted to purchase and utilize that with good way, but there extremely high price to purchase
are not able to buy the products in a right way. There are different factor and products are needed to be make
impact on the customer decision making. All is related to work and make effective changes which are
helpful and effective to work and make more drastic change in the society. Some of the major change that
company and many restaurants feel that they are able to minimise the price of organic food which make
more comfortable purchase to the customer and make their decision in an effective and appropriate manner.
Some of them are related to work and make more challenging approaches and work for getting more
effective and appropriate work to analyse and provide relevant outcome (Why do people buy organic food?
The moderating role of environmental concerns and trust, 2021). This will be very effective and possible to
work and make major changes to analyse and interpretive the growth to work and provide some major
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changes in an outraised way. All of these are essential and helpful for addressing and managing effective
change in the society.
Recommend the best ways to minimise the final price for organic food served in the restaurant
As per the Lim, (2021), there must be effective use and appropriate changes are used to work and
manage the activities to analyse and work as per the managing effective change. There are some effective
recommendation which are useful for the restaurants to use and minimise the final price for organic food.
Some of the major changes and their served proves are able to make the direct impact on the customer
decision making. The changing growth and their adoptability are related to work and make more drastic
change for analysing and growing the need and demand (Najib and et.al., 2021). Some of the major changes
and recommended ways to work and manage the activities in an authorised and effective way to implement
the changes in a more significant and effective ways. Some recommendation are; engage the staff, predict
the order food, keep an eye on overproduction and try to recycle the food. All of these are helpful and
effective way to promote and use more effective and changing way to analyse and interpretive the ways in
more significant way (10 Ways to Reduce Food Waste in Restaurants, 2021). This may be related to work
and manage the activities in more authorised and effective way to work and manage the activities to direct
the decision making position and work in more efficient way to analyse.
Conclusion
This section is helps in collecting and make more effective approaches to work and provide some major
changes to analyse effective growth. This could be related to work and make more growth in advance
technologies. Further, the change in price management in organic food are related to work in restaurant and
make effective customer’s decision making process.
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Chapter 3- Methodology
Research philosophies
Positivism approach is used to complete the research, as it is related to effective growth and
measurement for working effectively and make positive and possible outcome. Whereas, interpretivism is
related to new and scientific research (Karagiannis and Andrinos, 2021).
Research approaches
Deductive method is used to collect and measure the research outcome which are related to make
more effective and appropriate research methods. This method is helpful in analysing major outcome.
Inductive approach is useful for analysing and reviewing about the major concept and growth to analysing
different concept and growth in scientific method.
Research method and methodologies
Quantitative and Qualitative method are used which are related to work and make more significant
output for analysing the effective method. Here, quantitative method are related to achieve different outcome
and make more reliable data for analysing and managing effective changes to provide relevant outcome.
Research tools
Primary and secondary method are used to make effective tools for analysing and managing sources
in more effective manner. Primary source are related to work and manage appropriate sources to work and
manage the activities in more authorised way (Jhatial and et.al., 2021). For this questionnaire is used and for
secondary online books, method and journals are used to manage effective sources.
Sampling
The sampling is a process which include large number of population and make more effective growth
to work and manage the activities to analyse and work in a significant sources. The chosen number of
sampling size is related to 50. And the respondent are the age of between 20- 50 years old people who are
the customer of different type of organic food users.
Identification population and research site
The population is related to different customer who are able to purchase organic food in different
type of restaurants. Further, this could be related to work and make more significant sources and provide
more realistic approaches.
Sampling strategies
There are different sampling strategies which are related to collection of research, this may include
simple, systematic, cluster and many more. Here, the researcher used cluster sampling method to work and
analyse different concepts (Delmas and Gergaud, 2021).
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Ethical implication
The use and follow-up of ethical consideration are helpful in managing and growing the demand to
work and provide relevant ethical consideration concepts. Some major concept and growth are helpful for
measuring sources for addressing and managing effective changes with the right advice and probability to
work.
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Chapter 4- Findings
Questionnaire Frequency
Q.1 Have you ever heard about the organic food?
a) Yes 40
b) No 10
Q.2 If Yes, how long have you been using and make aware about the
organic foods?
a) Less than 1 year 15
b) 1-3 years 10
c) More than 3 years 20
d) Never 5
Q.3 How are you able to know more about different organic foods?
a) Advertisement 20
b) Magazine 10
c) Newspaper 15
d) Internet 5
Q.4 If you get a chance to use and explore more organic food are you
interested in that?
a) Yes 35
b) No 15
Q.5 In your perception, what do you think about organic food?
a) Chemical free 20
b) No adulteration 10
c) Eco-friendly 10
d) More nutrition 10
Q.6 There are different type of organic food which are related to make
purchase?
a) Processed food 25
b) Meat, Egg, Poultry and seafood 10
c) Vegetables 5
d) any other please specify 10
Q.7 Which services you are required to make more in restaurants?
a) Services 15
b) Food Quality 10
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c) Ambience 15
d) Menu 10
Q.8 Do you like to make effective traditional cultural specific food for
getting ethnic tribes for major changes?
a) Yes 35
b) No 15
Q.9 Are you satisfied with the major changes to make experience which
are offered in local authorities?
a) Satisfied 15
b) Very satisfied 20
c) Not satisfied 5
d) Neutral 10
Q.10 what health benefits are able to felt to make first organic food?
a) Hygiene 20
b) Nutrition value 10
c) Immune system 10
d) Nervous system 10
Q.11 In what way the supply of organic food within their locality
measure?
a) Very little 15
b) Neutral 15
c) High supply 20
Q.12 What you want to buy, a product with less fresh or the nice
appearance than make conventional foods?
a) Less fresh food 15
b) Conventional food 25
c) any other specified please 10
Q.13 What type of restaurant you go for the having your food in local
areas?
a) 5 star restaurant 10
b) 3 star restaurant 15
c) Local restaurant 10
d) Cafes 15
Q.14 How frequently do you want to purchase effective products?
a) Seldom 25
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