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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b) Often 10
c) Always 15
Q.15 Do you want to provide suggestion for make purchase and make
effective growth to work and make organic food in the locality?
Ans.
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Chapter 5- Discussion
Theme 1: organic food
Questionnaire Frequency
Q.1 Have you ever heard about the organic food?
a) Yes 40
b) No 10
Q . 1 H a v e y o u e v e r h e a r d a b o u t t h e o r g a n i c
f o o d ?
a ) Y e s
b ) N o
40
10
Interpretation:
From the above report, it can be interpreted that 40 out of 50 respondents said they are heard about effective
organic foods. 10 out of 40 said they are not aware about major changes to analyse and make effective
organic food.
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Theme 2: Awareness about organic food
Questionnaire Frequency
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
Q.2 If Yes, how long have you been using and make
aware about the organic foods?
a) Less than 1 year
b) 1-3 years
c) More than 3 years
0 2 4 6 8 10 12 14 16 18 20
Interpretation:
From the above graph, 15 out of 50 said they are using less than 1 years, 10 out of 50 said they are using 3
years products in organic food. Further, 20 out of 50 said they are using make 3 years to work and provide
different opportunities.
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Theme 3: Different use of organic food
Questionnaire Frequency
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.3 How are you able to know more about different
organic foods?
a) Advertisement
b) Magazine
c) Newspaper
d) Internet
0 2 4 6 8 10 12 14 16 18 20
Interpretation:
20 out of 50 respondent, said they get the information for organic foods, 10 out of 50 used effective
magazine and able to provide some major changes. 15 out of 50 said that newspaper for the growth to work
and make more strategic changes. 5 out of 50 uses are related to make internet to provide some major
changes.
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Theme 4: Explore use organic food
Questionnaire Frequency
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.4 If you get a chance to use and explore more organic
food are you interested in that?
a) Yes
b) No
0 5 10 15 20 25 30 35
Interpretation:
From the above graph, 35 out of 50 said they wants to make effective organic food and 15 out of 50 said
they don’t want to purchase and make effective growth to the company in more organised way.
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Theme 5: meaning of organic food
Questionnaire Frequency
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.5 In your perception, what do you think about organic
food?
a) Chemical free
b) No adulteration
c) Eco-friendly
d) More nutrition
0 2 4 6 8 10 12 14 16 18 20
Interpretation:
From the above graph, 40% respondent said that they are able to make chemical free products about the
organic food. 20% of the employees are related to make No adulteration products, and another 20% said they
are using eco-friendly approaches. Further, 10% of the respondent said they are using effective use of
nutrition food for the growth of company.
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Theme 6: type of organic food customer wants
Questionnaire Frequency
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
Q.6 There are different type of organic food which are
related to make purchase?
a) Processed food
b) Meat, Egg, Poultry and seafood
c) Vegetables
0 5 10 15 20 25 30
Interpretation:
About 50% of the respondent are able to work and make the use of processed food which are related to
different sources. 20% of the respondent use Poultry and sea food. And left 10% of the respondent are used
vegetables for analysing and growing sources.
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Theme 7: Different services in make more restaurants
Questionnaire Frequency
Q.7 Which services you are required to make more in restaurants?
a) Services 15
b) Food Quality 10
c) Ambience 15
d) Menu 10
Q.7 Which services you are required to make more in
restaurants?
a) Services
b) Food Quality
c) Ambience
d) Menu
0 2 4 6 8 10 12 14 16
Interpretation:
This can be interpreted that 15 out of 50 respondent said that they are looking for great service in the
restaurants. 10 said they are looking for food quality and another 15 said that ambience and their serving
facilities are related to their own growth and progress. 10 said the menu must be very attracting and verities.
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Theme 8: Traditional cultural food
Questionnaire Frequency
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.8 Do you like to make effective traditional cultural
specific food for getting ethnic tribes for major
changes?
a) Yes
b) No
0 5 10 15 20 25 30 35
Interpretation:
This graph show that 70% of the respondent are agree with the tradition culture in specific food whereas,
30% said they are not like much about traditional foods which give more ethnic and tribes for major
changes.
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Theme 9: Major changes to work and make experience
Questionnaire Frequency
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.9 Are you satisfied with the major changes to make
experience which are offered in local authorities?
a) Satisfied
b) Very satisfied
c) Not satisfied
d) Neutral
0 2 4 6 8 10 12 14 16 18 20
Chart Title
Interpretation:
This graph explain that about 70% of the customer are satisfied with their local food authorities, whereas
30% are not very much satisfied with the changes to make food experience more better and sustainable.
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Theme 10: health benefits due to organic food
Questionnaire Frequency
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.10 what health benefits are able to felt to make first
organic food?
a) Hygiene
b) Nutrition value
c) Immune system
d) Nervous system
20
10
10
10
Interpretation:
This graph show that 40% of the people state that hygiene is related to effective working style further, 20%
of respondent think that nutrition value is more effective when talking about organic food. 20% said immune
system is good and another 20% said nervous system is important for having organic food.
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Theme 11: Supply of organic food to make measures
Questionnaire Frequency
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.11 In what way the supply of organic food within
their locality measure?
a) Very little
b) Neutral
c) High supply
0 2 4 6 8 10 12 14 16 18 20
Interpretation:
The supply of organic food is related to 30% people said the supply is very low, 30% said that it is neutral
whereas, 40% said that the supply of organic food is very high in the local areas.
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Theme 12: Use of products
Questionnaire Frequency
Q.12 What you want to buy, a product with fresh food or the nice
appearance than make conventional foods?
a) Less fresh food 15
b) Conventional food 25
c) any other specified please 10
Q.12 What you want to buy, a product with fresh food or
the nice appearance than make conventional foods?
a) Less fresh food
b) Conventional food
c) any other specified please
0 0.2 0.4 0.6 0.8 1
Interpretation:
This graph show that 30% of respondent said that company are able to make fresh and organic food in their
daily usage. 50% said they usually use conventional food as per their accordance. 20% said they use
different type of food material.
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Theme 13: Different type of food in local areas
Questionnaire Frequency
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.13 What type of restaurant you go for the having your
food in local areas?
a) 5 star restaurant
b) 3 star restaurant
c) Local restaurant
d) Cafes
0 2 4 6 8 10 12 14 16
Interpretation:
This graph show that 20% of the employee are related to make food in 5star restaurant, 30% said they buy
form 3 star, 20% said they purchase form local and average restaurant. 30% said that cafes are mostly used
by them to make a purchase of any type of food.
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Theme 14: Effective products
Questionnaire Frequency
Q.14 How frequently do you want to purchase effective products?
a) Seldom 25
b) Often 10
c) Always 15
Q.14 How frequently do you want to purchase effective
products?
a) Seldom
b) Often
c) Always
0 5 10 15 20 25 30
Interpretation:
This report show that 50% of the customer are use organic food seldom, 20% said they buy often and 30%
said that they always buy organic food irrespective of their price.
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Chapter 6- Conclusion, recommendation and future implication
From the above research report, this can be related to work and manage the activities to analyse
different concept and make effective change in tourism industry with sustainable activities. Some major
changes and growth are expected to work and make more effective use of organic food which are essential
and helpful for considering different customer in more effective way. This research may be helpful for many
restaurant to deal with major challenges and work as per the significant growth to overcome the analyse
report.
The major recommendation for the restaurant to work and manage in having organic food for getting
more significant approaches. All of these are related to work and make more effective approaches to analyse
major changes and their growth in different sector (Dani, Tiwari and Negi, 2021). They should able to make
minimum wastage, use more organic raw material and try to produce their own which are healthier and
cheap in the prices.
After completing different sector and major polices, researcher are able to learn different concept and
make some effective changes in the market. This research is helpful in making future implication and
provide some major recommendation to analyse different sector and make changes to work and make more
approaches for analysing and working in sustainable development concept to growing and measuring the
advice in more significant manner (Bucea-Manea-Țoniș and et.al., 2021). With the help of primary and
secondary research method, major changes and growth are related to work and provide some major changes
in the healthy food to make healthier life after the impact of covid-19.
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References
Books and Journals
Bucea-Manea-Țoniș and et.al., 2021. Green and Sustainable Public Procurement—An Instrument for
Nudging Consumer Behavior. A Case Study on Romanian Green Public Agriculture across
Different Sectors of Activity. Sustainability, 13(1), p.12.
Dani, R., Tiwari, K. and Negi, P., 2021. Ecological approach towards sustainability in hotel
industry. Materials Today: Proceedings.
Delmas, M.A. and Gergaud, O., 2021. Sustainable practices and product quality: Is there value in eco-label
certification? The case of wine. Ecological Economics, 183, p.106953.
Jhatial, A.A. and et.al., 2021. Thermo-mechanical properties and sustainability analysis of newly developed
eco-friendly structural foamed concrete by reusing palm oil fuel ash and eggshell powder as
supplementary cementitious materials. Environmental Science and Pollution Research, pp.1-22.
Karagiannis, D. and Andrinos, M., 2021. The Role of Sustainable Restaurant Practices in City Branding: The
Case of Athens. Sustainability, 13(4), p.2271.
Lim, K.A. and et.al., 2021. How does food choice motives relate to subjective well-being and loyalty? A
cross-cultural comparison of vegan restaurant customers in South Korea and Singapore. Journal of
Foodservice Business Research, pp.1-41.
Najib, M. and et.al., 2021. Application of SWOT-AHP to develop organic food marketing
strategy. Academy of Strategic Management Journal, 20(1), pp.1-8.
Rejeb, A., Rejeb, K. and Zailani, S., 2021. Are halal food supply chains sustainable: a review and
bibliometric analysis. Journal of Foodservice Business Research, pp.1-42.
Xu, Y. and et.al., 2021. Would you bring home ugly produce? Motivators and demotivators for ugly food
consumption. Journal of Retailing and Consumer Services, 59, p.102376.
Online
10 Ways to Reduce Food Waste in Restaurants, 2021. [Online]. Available through: <
https://www.foodsafety.com.au/blog/10-ways-reduce-food-waste-restaurants>.
Who Buys Organic Food: Different Types of Consumers, 2021? [Online]. Available through: <
https://www.thebalancesmb.com/who-buys-organic-food-different-types-of-consumers-2538042>.
Why do people buy organic food? The moderating role of environmental concerns and trust, 2021. [Online].
Available through: < https://www.sciencedirect.com/science/article/pii/S0969698919311282>.
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Appendix
Questionnaire
Questionnaire
Q.1 Have you ever heard about the organic food?
a) Yes
b) No
Q.2 If Yes, how long have you been using and make aware about the organic foods?
a) Less than 1 year
b) 1-3 years
c) More than 3 years
d) Never
Q.3 How are you able to know more about different organic foods?
a) Advertisement
b) Magazine
c) Newspaper
d) Internet
Q.4 If you get a chance to use and explore more organic food are you interested in that?
a) Yes
b) No
Q.5 In your perception, what do you think about organic food?
a) Chemical free
b) No adulteration
c) Eco-friendly
d) More nutrition
Q.6 There are different type of organic food which are related to make purchase?
a) Processed food
b) Meat, Egg, Poultry and seafood
c) Vegetables
d) any other please specify
Q.7 Which services you are required to make more in restaurants?
a) Services
b) Food Quality
c) Ambience
d) Menu
Q.8 Do you like to make effective traditional cultural specific food for getting ethnic tribes for
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major changes?
a) Yes
b) No
Q.9 Are you satisfied with the major changes to make experience which are offered in local
authorities?
a) Satisfied
b) Very satisfied
c) Not satisfied
d) Neutral
Q.10 what health benefits are able to felt to make first organic food?
a) Hygiene
b) Nutrition value
c) Immune system
d) Nervous system
Q.11 In what way the supply of organic food within their locality measure?
a) Very little
b) Neutral
c) High supply
Q.12 What you want to buy, a product with less fresh or the nice appearance than make
conventional foods?
a) Less fresh food
b) Conventional food
c) any other specified please
Q.13 What type of restaurant you go for the having your food in local areas?
a) 5 star restaurant
b) 3 star restaurant
c) Local restaurant
d) Cafes
Q.14 How frequently do you want to purchase effective products?
a) Seldom
b) Often
c) Always
Q.15 Do you want to provide suggestion for make purchase and make effective growth to work
and make organic food in the locality?
Ans.
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Research proposal
Project proposal form
Date 14.05.2021
Centre Name
Tutor
Proposed Title Analysis of how the organic food can be sustainable for the restaurant.
Section One: Title, aims, objectives
Analysis of the sustainability of the organic food for the restaurant.
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.
Section Two: Reasons for choosing this project
The reason that the researcher has selected this topic as it is relevant for his academic study and also, in the
benefit of people who have interest in the area of sustainability.
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Section Three: Precedents and s ources
This is the section which include the research methodologies which can be related to work and make some
effective challenges to learn and get possible outcome. In this research, researcher use positivism approach
for analysing the situation more effectively. Deductive approach will be helpful for the researcher to
analyse the outcome and make effective result of the research objectives.
For the use of primary data collection, Questionnaire has been used and it will be completed through online
source of data collection. Further, some major changes and growth are reliable for getting more effective
and appropriate knowledge to provide some effective growth and adoptability. For the use of survey, 50
respondent are chosen for completion of the online data survey. In secondary source of method are related
to collecting information and make more effective growth to make advance technologies to work and
provide relevant growth.
Section Four: Activities and timescales
Activities to be carried out during the project
1. Introduction
2. Literature Review
3. Methodology
4. Findings (Data Analysis and Presentation)
5. Discussion (Data Interpretation)
6. Conclusion, Recommendations and Implications for Further
Research
How long will this take:
Milestone one:
Target date (set by tutor):
Milestone two:
Target date (set by tutor):
Comments and agreement from tutor
Comments:
I confirm that the project is not work that has been or will be submitted for another qualification and is
appropriate:
Agreed: (name) (date)
Comments and agreement from project proposal reviewer (if applicable)
Comments:
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I confirm that the project is not work that has been or will be submitted for another qualification and is
appropriate:
Agreed: (name) (date)
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Research ethics approval form
All students conducting research activity that involves human participants or the use of data, collected from
human participants, may be required to gain ethical approval before commencing their research. Please
answer all relevant questions and note that your form may be returned if incomplete.
For further support and guidance please see your Unit Tutor.
Before completing this form, we advise that you discuss your proposed research fully with your Unit
Tutor. Please complete this form in good time before your research project is due to commence.
Analysis of the sustainability of the organic food for the restaurant.
Student Details
Student Name Student ID
Valentin Acsinia
Programme:
School:
Start date: 15.05.2021
End date: 14.07.2021
Section Two: Project summary
Please select all research methods that you plan to use as part of your project:
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Section One: Basic details
Project title:

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Interviews
Questionnaires
Observations
Use of Personal Records
Data Analysis
Action Research
Focus Groups
Other (please specify)
Section Three: Participants
Will your research involve human participants? Yes
Who are the participants? Tick all that apply
Ages 12–16: Adults:
How will participants be recruited (identified and approached)?
With the help of online questionnaire.
Describe the process you will use to inform participants about what you are doing:
How will you obtain consent from participants? Will this be written? How will it be made clear to
participants that they may withdraw consent to participate at any time?
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x
x
x
x
x No
xYoung people aged 17–18:

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Studies involving questionnaires: Will participants be given the option of omitting questions they do not
wish to answer?
Yes:
If No, please explain why below and ensure that you cover any ethical issues arising from this:
Studies involving observation: Confirm whether participants will be asked for their informed consent to
be approved.
Yes:
Will you debrief participants at the end of their participation? (e.g. give them a brief explanation of the
study)
Yes:
Will participants be given information about the findings of your study? (This could be a
summary of your findings generally) Yes:
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x No:
x No:
x No:
x No:

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Section Four: Data storage and security
Confirm that all personal data will be stored and processed in compliance with the Data Protection Act
(1998)/GDPR
Yes:
Who will have access to the data and personal information?
Researcher.
During the research
Where will the data be stored?
On laptop or mobile.
Will mobile devices, such as USB storage and laptops, be used?
Yes:
If yes, please provide further details:
After the research
Where will the data be stored?
On laptop and computers
How long will the data and records be kept, and in what format?
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x No:
x No:

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Till the use of that data and completion of research.
Will the data be kept for use by other researchers?
Yes:
If yes, please provide further details:
Section Five: Ethical issues
Are there any particular features of your proposed work which may raise ethical concerns? If so, please
outline how you will deal with these:
It is important that you demonstrate your awareness of potential risks that may arise as a result of your
research. Please consider/address all issues that may apply. Ethical concerns may include, but are not
limited to the following:
• informed consent
• potentially vulnerable participants
• sensitive topics
• risks to participants and/or researchers
• confidentiality/anonymity
• disclosures/limits to confidentiality
• data storage and security, both during and after the research (including transfer, sharing, encryption,
protection)
• reporting
• dissemination and use of your findings.
Section Six: Declaration
I have read, understood and will abide by the London College UCK Research Ethics Policy:
Yes:
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No: x
X No:

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I have discussed the ethical issues relating to my research with my tutor:
Yes:
I confirm that, to the best of my knowledge, the above information is correct and that this is a full
description of the ethical issues that may arise in the course of my/our research.
Student Name(s) Date
Valentin Acsinia 25.05.2021
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Please submit your completed form to:
X No:

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