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Final Year Project Research Report

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Final Year Project Research Report
HONG KONG INSTITUTE OF VOCATIONAL EDUCATION
2012-2013

Final Year Project – Research Report

Fok Green Sushi house Restaurant's
How to improvement and development the profit

Group 1
25909F/4

Group member
Ng Ying Kin (111803014)
So Ming Wong (091331576)
Yau Pak Hei (11862630)
Chan Chun Yin (064803165)

Project Supervisor
Mr Chan

Presented to
The Department of Business Administration

Higher Diploma in
BUSINESS ADMINISTRATION
2012-2013
Content

1. Abstract

2. Background of Fok Green Sushi House
- Service Provided
- Positioning
- Target Customers

3. Problem of Study

4. Background of Study
- 4.1. Purpose of Study& Contribution of Study 4.1.1 Purpose 4.1.2 Contribution
- 4.2. Scope and Limitation of Study 4.2.1 Scope 4.2.2 Limitation -Shop coverage -Questionnaire -Deficiency
4.2.3 Lack of simple random

5. Methodologies
- 5.1 Primary data -Personal interview -Questionnaire survey -Sampling
- 5.2 Secondary data -Magazines -Internet -Textbook -Literature review

6. Marketing Mix of Fok Green Sushi House
-5Ps - Product, Price, Place, Promotion, People
6.1 Product
6.2 Price
6.3 Place
6.4 Promotion
6.5 People

7. Competitive analysis of Fok Green Sushi House in Chai Wan

8. Finding of the survey on Questionnaires

9. Conclusion

10. Recommendation
-10.1 Promotion of target customers
10.1.1 Leaflet
10.1.2 More using Facebook – e-commerce
-10.2 CRM – Customers relationship management
-10.3 Price Discount -Group Coupon
-10.4 Staff training

11. Bibliography1. Abstract
The problem of Fok Green Sushi House was that the sales revenue had been decreasing. The purpose of our study was to figure out the problems of Fok Green Sushi House and advise for improvement. However, we figured the problems through our interview with Fok Green Sushi House director and
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