Fine Dining

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DECLARATION

This is to certify that project titled “Consumer Perceived value in Fine Dining Restaurants” is an original work of the student and is being submitted in fulfillment for the award of the Bachelor’s Degree in Business Studies of Shaheed Sukhdev College of Business studies, University of Delhi. This report has not been submitted earlier either to this college or to any other university/ college for the fulfillment of the requirement of a course of study.

She has successfully completed the project and has been under my constant guidance and supervision throughout the completion of the project.

SIGNATURE OF SUPERVISOR signature of student Place: Delhi Place: Delhi
Date: Date:

AKNOWLEDGEMENT

I would like to thank all my friends for giving me their valuable suggestions to complete this research project and entire study successfully. At the outset, I express my sincere gratitude to a number of persons, who extended their co-operation to bring this project in shape.

Firstly, I express my deep gratitude to my supervisor Ms. Malvika Mago whose constant guidance, deep insight and rich knowledge helped me in the completion of the project. The help, cooperation and patience with which she attended to queries and subsequent clarification contributed a lot to this Project Report.

I also owe debt to the people who were kind enough to contribute to this study by way of expressing their views through my questionnaire.

Kusum lata
BBS3M
8026/09

TABLE OF CONTENTS

Declaration…………………………………………………………………………… 1 Acknowledgement…………………………………………………………………… 2

Section 1:

Executive Summary ………………………………………………………… 4 Introductionand background……………………………………………. 5 What is customer perceived value.
Definitions of consumer perceived value and comments
What is Fine Dining
Hypothesis used for research
Need for study
Objectives of the research
Defining the key terms .

Section 2:

2.1 Literature review……………………………………………………….13 2.2 Research Methodology…………………………………………………..14 2.3.1 Research Type
2.3.2 Sample Design
2.3.3 Data Collection
2.3.4 Tool
2.3.5 Limitations

Section 3:

Data Analysis…………………………………………………………… 15 Demographic Analysis
Question-wise Analysis(use of chi square,annova & factor analysis)

Section 4:

Findings and Conclusions……………………………………………….. 35 References…………………………………………………………………….38 Questionnaire…………………………………………………………………39 Section-1

Executive Summary

Services  are  becoming  increasingly  important.  Almost  twothirds  of  the  world’s  total economic output is accounted for by services. Moreover, the leisure services industry is one of the fastest growing industries around the world. The global growth rate was more than 6% per year in the last five years. The global leisure services industry is expected to be worth $4.1 trillion by 2013, with a growth rate of 6.1% . The restaurant world is changing almost as rapidly as that of technology: in a recent survey of the members of the World's 50 Best Restaurants 'Academy”

Marketers should focus on value-creating processes that involve customers as co-creatorsof value, because marketers cannot create or deliver customer value  alone.Therefore,assessing consumers’ value perceptions can provide informative feedback that marketers can  use  to  adjust  their  market  offerings  and  meet  consumers’ needs  and  expectations.

study investigated the application of consumers’ perceptions of service value in Fine Dining Restaurants in value, namely perceived price, quality, emotional response .

Then  A Secondary research was conducted and asked people to report their  perceptions  of  a  dining  experience  at  a  Fine dining restaurant.  Factor analysis and chi-square...
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