Restaurant and Hotel

In: Business and Management

Submitted By madhurbillaeya
Words 4606
Pages 19
Global Journal of Management and Business Research
Volume 12 Issue 21 Version 1.0 Year 2012
Type: Double Blind Peer Reviewed International Research Journal
Publisher: Global Journals Inc. (USA)
Online ISSN: 2249-4588 & Print ISSN: 0975-5853

A Study on Customer Preference and Satisfaction towards
Restaurant in Dehradun City
By Neha Joshi
Abstract - India is in the midst of the restaurant revolution. The revenues hotel and restaurant industry in yr.2006-2007 increase of nearly 22 %...The eating habits of people are changing; the style of cooking and the ingredients used increased the popularity of Indian food all throughout....... Indian food had experienced a tremendous change, people started following cooking style and adopted eating habit according to their religion. At present Indian food is recognized all over the country...service quality is an attitude or global judgment about the superiority of a service, industries must achieve a quality service the exceed customer, expectation .service quality determine an organization success or failure, the satisfaction is a function of consumer, experience and reaction to provide behavior during the service encounter.
The level of satisfaction may be influence by various attitudes from internal, external factor.
The demand for food away from home is dramatically increasing. According to the
2003/04 Indian Household Economic Survey, the average weekly household expenditure on meals away from home increased from $13.80 in 2000/01 to $19.20 in 2003/04 (Ministry of
Health, 2006). The growth of demand for food has prompted an expansion of the Indian foodservice industry. The national foodservice industry annual sales rose from $3,176 million in
2002 to $4,800 million in 2007- a nominal Growth of 51 percent.

GJMBR-C Classification: JEL Code: Q31

A Study on Customer Preference and Satisfaction…...

Similar Documents

Factors Affecting Guest Choice of Hotel and Restaurant

...BACKGROUND Introduction A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. There are many reasons why the restaurant businesses failed. Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, China's northern capital during the first half of the Song Dynasty (960–1279). With a population of over 1,000,000 people, a culture of hospitality and a paper currency, Kaifeng was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as people from other regions of China. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus In starting a new business like a restaurant you must have the strategy on how you can attract your customers in Balanga Bataan. First the location of your business must be accessible. Know the number of your prospective customer in the area of your business. Then determine the demographic profile of the market segment by knowing the personal income, age, sex and the education of your customers, it is useful in determining the......

Words: 280 - Pages: 2

A Hotel and Restaurant Practicum Report

...following establishments: Taal Vista Hotel, Taj of Tagaytay and Massimos Ristorante Italiano during the second semester of year 2007-2008 in Tagaytay City, Cavite, Philippines as a prerequisite for the subject HMT 12–Practicum. The practicum training was an exciting and memorable experience for the student because it gave her the first opportunity to employ the skills and theories she learned in classroom setting. TAAL VISTA HOTEL This section discusses topics which include: name and general location, institutional objectives and philosophy, ownership/management, organizational chart, facilities, number of rooms and types, function rooms and outstanding characteristics of the establishment. Name and General Location The Taal Vista Hotel is situated at Kilometer 60, Aguinaldo Highway, Tagaytay City, Cavite. The hotel is nestled on top of a 700 meter high ridge and enhanced by a cool mountain climate throughout the year. Its location affords guests swirls of cool mountain breezes and unobstructed vistas of the famous Taal Volcano. The hotel can be reached through the following directions: via Sta. Rosa exit from South Superhighway, via Coastal Road from NAIA Road and via Carmona exit from South Superhighway. The property is barely one hour drive from the economic industrial zones of Cavite, Laguna and Batangas areas and 2 hours drive from Manila. Figure 1 shows the location map of Taal Vista Hotel and Appendix G shows......

Words: 13644 - Pages: 55

Increasing Student Population in Hotel and Restaurant Management

...Population of Hotel and Restaurant Management in Cagayan de Oro City __________________ In Partial Fulfillment Of the Requirements for the Degree Bachelor of Science in Hotel and Restaurant Management __________________ By Acaylar, Jesica Grace Baat, Shiella D. Labitad, MacheanBrixie B. Paza, Baby Joy A. S.Y. 2013-2014 ACKNOWLEDGEMENT The Researchers would like to extend their deepest gratitude to the following individuals who made this research possible: To the family of the researchers, for their undying moral and financial support, help and understanding; To Ms. April P. Mangotara, the researchers’ instructor, for her patience, understanding and support in guiding the researchers in completing this research; To Mr. Yrl Chua, the researchers’ statistician, for imparting his knowledge, giving his suggestions and spending his time for the success of this research; To our friends, for the encouragement in making this research successful; To the respondents, for spending their time in answering our questionnaires and for giving us the necessary information regarding this research paper; And above all, to the Almighty God for giving the researchers knowledge, wisdom and understanding as we carry out this research and for giving the strength and determination to complete this work. 1. Title : Increasing Student population of Hotel and Restaurant......

Words: 2495 - Pages: 10

Practicum Report for Hotel and Restaurant Managmenht

...History of Max’s Restaurant In 1945, after World War II, American Occupation Troops stationed in Quezon City, Philippines, were befriended by Maximo Gimerez, a Stanford-educated teacher. A few came to his nearby house for drink or two, until they insisted that they pay for their drinks. Maximi decided to open a café which serves chicken, steak, and drinks. He was joined by Mercedes, his wife, and Felipa, his sister-in-law. His niece, Ruby, managed the kitchen joined by her husband Claro, Ruby concocted a special recipe for chicken that was adored by G.I.s, and they kept coming back for more. Soon enough, the Filipino public heard about the delicious chicken-tender, juicy and crispy. They came too! Encourage by her mother to expand the menu and serve more Filipino food, Ruby set up the Baclaran branch along the Roxas Boulevard in Parañaque. It was decided that the restaurant would be named Max’s which was Maximo’s nickname. Company’s Profile MAX’S VISION To be the most admired restaurant of choice where people celebrate and cherish great food and excellent service, everyday, all the time. MAX’S MISSION “CUSTOMER’S” To consistently delight tem with great food and excellent service in a clean and comfortable environment. To assure value for money. “EMPLOYEES” To provide them with good working environment and opportunities for personal, professional and......

Words: 1596 - Pages: 7

Research Paper on Hotel and Restaurant Management

...Influencing Choice of Course Specialization Among Third Year Hotel & Restaurant Management Students at the Cihm, San Sebastian College – Recoletos de Manila CHAPTER I The Problem and its Background Introduction For every incoming college student, choosing the best course can be a difficult decision while choosing a major and thinking about the future career is yet another difficult task to reflect on. A major is a field in which a student chooses to specialize during its undergraduate study. The choice determines the academic discipline, environmental influences and the interest in the field of the student. The major offers an opportunity to enhance the intellectual skill and to show the capability of a student to undertake a subject from the basics to advanced study. There are some students who arrive on campus and know exactly what course or major to pursue and already having an idea what their future careers will be but most of the students do not know which major will get them there. In fact, due to the large number of courses available to students, most of them find themselves switching majors during college. San Sebastian College – Recoletos de Manila is one of the few institutions in the country that offers a major degree in Hotel & Restaurant Management; be it Major in Hotel, Restaurant & Resort Management or Major in Culinary Arts. The importance of choosing a major in Hotel & Restaurant Management as well as any courses available is......

Words: 352 - Pages: 2

Hotel and Restaurant Management

...STDY 80: Studying & Learning Final Projects: Research Paper SAMPLE RESEARCH PAPER (A) “An Overview of the Hospitality and Restaurant Management Profession” December 12, 2006 By: John Doe STDY 80: Studying & Learning Prof: Kathleen E. High, M.Ed. Mt San Antonio College Hospitality & Restaurant Management Doe: i Thesis Statement: A person who wants to become a professional in the Hospitality and Restaurant Management field should consider gaining both experience and an educational degree in order to enjoy a successful career. Purpose: To help the author understand what it will take to become a professional in the HRM field. Audience: Professor Outline: I. Introduction: The HRM profession is multi-faceted a. An Educational Degree is advantageous; Experience is also key b. Responsible for operations of a functioning food establishment c. The field is diverse and covers all demographics and populations II. Body: The HRM profession is multi-faceted because of the nature of the hospitality and restaurant industry. a. Education - A degree from an accredited university or training from a certified program can be advantageous. i. AS in Hospitality & Restaurant Management ii. BS in Culinary Arts Management iii. Business & Marketing iv. Recreation Management b. Experience – with dedication and hard work, a person may be able to work his or her way from bottom up. i. Getting a foot in the door ii. Learning from observation and practice iii. It takes time ...

Words: 1787 - Pages: 8

The Relationship Between Brand Equity and Firms’performance in Luxury Hotels and Chain Restaurants

...and firms’ performance in luxury hotels and chain restaurants$ Hong-bumm Kima,1, Woo Gon Kimb,* b a College of Hospitality & Tourism, Sejong University, Kwang-jin Gu, Gun-ja Dong 98, Seoul 143-747, Republic of Korea School of Hotel and Restaurant Administration, Oklahoma State University, 210 HESW, Stillwater, OK 74078-6173, USA Received 27 February 2004; accepted 4 March 2004 Abstract There is a growing emphasis on building and managing brand equity as the primary drivers of a hospitality firm’s success. Success in brand management results from understanding brand equity correctly and managing them to produce solid financial performance. This study examines the underlying dimensions of brand equity and how they affect firms’ performance in the hospitality industry—in particular, luxury hotels and chain restaurants. The results of this empirical study indicate that brand loyalty, perceived quality, and brand image are important components of customer-based brand equity. A positive relationship was found to exist between the components of customer-based brand equity and the firms’ performance in luxury hotels and chain restaurants. A somewhat different scenario was delineated from the relationship between the components of customer-based brand equity and firms’ performance in luxury hotels and chain restaurants. r 2004 Elsevier Ltd. All rights reserved. Keywords: Customer-based brand equity; Firms’ performance; Chain restaurants; Luxury hotels; Brand awareness 1.......

Words: 9223 - Pages: 37

Hotel and Restaurant Management hrapetsus5,308 views * It narrative report part1My School18,823 views * Narrative report dannaMa.Danna Inigo12,605 views * A THESIS - Assessment of the Levels of Study Skills of Computer Engineering Stu……Ange Alcantara8,787 views * Thesis rizaCarie Justine Estrellado9,606 views * BSIT Narrative Report Format 1For-Ian Sandoval57,931 views * Factors that affect the on the-job training ofSunjay Taladtad3,273 views * ThesisYeng Barce15,106 views * Thesis malynCarie Justine Estrellado2,926 views * LSPU-Siniloan IT Narrative Report FormatFor-Ian Sandoval57,400 views * HrmSeema Gangwani580 views * Thesisnone16,136 views * Restaurant Practicum SummaryMarc Mondelo1,216 views * Ojt Narrative ReportArvin Dela Cruz1,582 views * Ojt DiaryAires Coyoca15,398 views * OJT Application LetterLady Lee13,697 views * Career preferences final editPolytechnic University of the Philippines23,160 views * Chapter 6 the review of related literature and studiesMaria Theresa48,254 views * Review of related literatureBean Malicse14,908 views * Final thesis presented december 2009 march 2010Lumbad 198914,986 views * Chapter 2:review of related literature and studiesmhel15148,279 views * thesis-jen editjennilynbalbalosa10,858 views * Factors that affect the on the-job training ofSunjay......

Words: 11209 - Pages: 45

Hotel and Restaurant Management

...Management HOSP 585 Hotel/Restaurant Management Prof. Christopher Zombas 08/02/2014 Chapter 5 Review questions 1. Describe the duties of the director of sales in a full-service hotel. Reports to the general manager. Establishes and coordinates all efforts to obtain group business. Makes commitments to a convention or a group function. Works closely with advertising agencies in the development of all printed matter and promotional programs. (Walker 93) Walker, John R. Hotel & Restaurant Mgmt for Devry Ebook. Wiley Custom Select, 7/4/09. VitalBook file. 2. What factors would you utilize to determine whether or not a sales department in a full-service hotel is organized for success? A successful sales department usually has a fully stocked reference library that contains the following: copies of booking reports from other hotels in the chain, research of past conventions in the city from the Convention and Visitors Bureau, city and state manufacturer directories, pertinent telephone directories, city directories, world convention dates, a directory of associations, and a standard directory of advertisers. (Walker 94) Walker, John R. Hotel & Restaurant Mgmt for Devry Ebook. Wiley Custom Select, 7/4/09. VitalBook file. 3. What information should be included in a function book entry? Lists all group business and the guest rooms, meeting space, and other items the hotel has committed for a particular period. (Walker 98) Walker, John R. Hotel & Restaurant Mgmt......

Words: 1327 - Pages: 6

Hotel and Restaurant Management

...Cavite State University Carmona Market drive Carmona Cavite Research Paper CAREER OPPORTUNITIES FOR HOTEL AND RESTAURANT MANAGEMENT Submitted by: Gallego Bryan M. BSHRM – 1A Submitted to: Shella Rose Diaz THE HISTORY OF HOTEL & RESTAURANT MANAGEMENT I observed that Travelers throughout the world have always sought hospitable places to rest and eat. Although modern hotels feature conveniences such as televisions, en-suite showers and minibars, they fulfill the same purpose as ancient rooms and boarding houses. The history of hotel and restaurant management goes back many years but has always involved the essential concept of hospitality. The term "hospitality" derives from "hospice," meaning a place of rest for travelers. EUROPE In the Middle Ages, European monasteries and abbeys first opened their doors to offer hospitality to travelers. Over time, business people took over the management of many of these inns. During the 19th century, the Industrial Revolution heralded the opening of hotels in Europe's major cities. The owners of many of these hotels aimed to attract wealthy travelers by building intricate and ornate buildings. Throughout the 20th century, hotels sprang up across Europe in mountain and resort regions. The European hospitality industry is a growing industry and encourages its managers to develop an international approach to hotel and restaurant management. INNS FOR TRAVELERS From the beginning of the enterprising individuals built and developed......

Words: 4013 - Pages: 17

Hotel and Restaurant Management

...expressed in one sentence “It is the first and the last experience a guest has” in any hotel. Housekeeping department handles all customer related care applied in Housekeeping technical operations. The students will have the opportunity to learn various aspects of the function of this department in the upkeep of the Hotel. Food and Beverage Operation Food & Beverage department is not only related to cooking and serving but it also has everything to do with how the guests experiences the service in their rooms, restaurants, bars, banquets, pool, conventions, corporate meetings and or even a small seminars, It is where most guests interact. Accounting This accounting section would not detail the entire department but lays down the principles of accounting, maintenance of the books, cash and or manual registers and basic computer knowledge. It also has everything to do with how the guests experience during their stay at the hotel and restaurant. How to accurately prepare the invoices, bills, checks and balances. Cash and Credit handling procedures etc. Sales and Marketing A hotel guest Relation Officer handles all customers, from greeting to building a rapport, from the individual or a group, checking in the out and is instrumental in customer retention & future business. Computer and IT Students will be exposed to the computerized system that are used in Hotel & Restaurants which would provide a hands on experience in learning, reservation, inventory......

Words: 290 - Pages: 2

Hotel and Restaurant Management

...Introduction Many incoming students face these factors that might affect in choosing Hotel and Restaurant Management course from other courses available. Some students choose HRM course because they think that it is easy and a fast way to graduate because some of the mindset of the students are just to graduate and get a job like being a waiter or bartender, without thinking that the knowledge that they learned wasn’t put into good use. On the recent enrollment on Trinity University of Asia, students of Hotel and Restaurant Management course gradually increased, this shows that many students are giving interest in the course and because of that, the course is now being recognized as one of the top courses to be taken in the Philippines. One of the benefits of choosing the course is that you can learn about knowing the right managerial skills in handling a Hotel and Restaurant and also learning about the different kinds of foods that you can cook. One of the factors in choosing the course, is being chosen and going out of the country to train and learn more about the industry that you have chosen. The experience that you gain will be a valuable asset in finding a job or taking up your Master’s Degree. The importance of choosing Hotel and Restaurant Management course as well as any course available is vital and crucial part of a student, as it will be the building blocks for your success in the future. Students need to be more attentive and interested in our course......

Words: 303 - Pages: 2

Hotel and Restaurant Management Docummentation

...OPERATIONAL BACKGROUND INTRODUCTION The Hotel Practicum this program beneficial not only in the business management courses but likewise in the hospitality career program wherein practicum is believed to expose the students in a variety of employment experience that will lately improve the employability of the students prior to graduate. For Students, it may mean being able to hone their business skills, check out potentials and learn more about their preferences when it comes to choosing for their future careers. The goal of this practicum is to familiarize trainees in different field of departments related to their course. Specially, students of highest study about hospitality management of courses which Bachelor of Science in Hotel and Restaurant of Management to maximize their skills and potential to prepare their selves as a professional. Also the practicum intended not only to improve skills and knowledge that students obtained but also to take improve their attitude, personality and appearance and also competency as part of a team. HISTORY Hotel Turista is a locally owned and managed group of budget hotels in the Philippines, which aims to provide value for more accommodation in key emerging cities throughout the country. Positioned to cater the needs of a discerning yet budget conscious traveler, Hotel Turista boasts of well-appointed and space-efficient customer service founded on our trademark Filipino hospitality. The Hotel Turista experience is one of......

Words: 6128 - Pages: 25

Hotel and Restaurant Management

...Research paper Abstract Hospitality management competencies: do faculty and students concur on employability skills? This paper is one in a series of establishing what competencies the various stakeholders (students, industry mentors, faculty) think are the ideal competencies needed by employees in the hospitality field in places such as hotels, food service providers, restaurants and lodges, compared to those actually displayed by hospitality management students. This particular paper reports on a comparison drawn between what the faculty and students believe are the ideal competencies compared to those that they actually have on completion of their academic studies, prior to the students engaging in their semester of work-integrated learning (WIL). The results would be used by faculty to focus on ensuring students are aware of the employability and management competencies they need (Hind, Moss & McKellan, 2007) in order to conduct themselves in the business world of hospitality with confidence and competently. Key Words: Competencies, hospitality, soft skills, South Africa, work-integrated learning. Hospitality management competencies: do faculty and students concur on employability skills? Introduction In a developing country such as South Africa where the jobless rate is 23.1% of the labour force (4.1 million) (Mail & Guardian, 2008), it is expected that university graduates should be able to find employment but there are many who do not (Ntuli, 2007). The......

Words: 1665 - Pages: 7

Hotel and Restaurant Research Strategy

...Restaurant strategies to attract customers Impact of incentives to employees Effective Customer care Hotel guest satisfaction Factors to develop tourism in your place Problems that occur in hotel and restaurant Hospitality Generally, hospitality refers to jobs in the hospitality industry, such as hotels, restaurants, catering, resorts and casinos as well as other hospitality positions that deal with tourists. Hospitality involves the relationship process between the hotel and a guest. It also involves the act of being hospitable, such as guest reception and entertainment with friendliness, goodwill and liberality. Hospitality is also known as the act of munificently giving care and kind-heartedness to whoever is in need. Hospitality is important to modern day businesses, and one of the following topics could make for a good tourism dissertation. * How customers choose leisure hotels when they plan overseas holidays. * Perception and attitude of British customers toward the Hilton Hotel in London. * Does the brand of leisure hotel matter when British customers choose accommodation. * Factors affecting leisure hotel buying decision making of British customers. * Examining the implications of the Internet toward online travel agents: The case study of * Investigating expectation from budget hotels: The case study of Holiday Inn Express. * Does brand extension in hotel chains affect buying decisions of customers? * Does......

Words: 480 - Pages: 2