Age and ethnic restaurant visiting frequency - Theseus

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3832 %95 %3421 %4326 %With FriendsIn RestaurantTraveling abroadWork HappeningsOthers7546 %Where I tasted Ethnic foodFIGURE 13. I have tasted ethnic food. (n= 104)4.2.2. Attitude and Preference toward Ethnic RestaurantRespondents who have not tasted ethnic food were asked for the reason why theyhave not tasted yet with multiple choice questions. Figure 14, below shows the resultfrom the respondents. Among the respondents who haven’t tasted ethnic food yet, 34percent responded as they are afraid to taste and 33 percent responded that theydon’t like ethnic food.
39Why have't tasted yet?533 %213 %534 %am Afraidhave not got chanceno ethnic food availableI dont likeHavent think ever00 %320 %Figure 14. I have not tasted ethnic food because (n=104)Factor Influencing choice of restaurant.Factors affecting their decision while choosing a restaurant was asked to respondentswith multiple choice questions to obtain a knowledge that what people want toknow before going to eat in a restaurant. Figure 15 below shows that most of peoplechoose restaurant by what food is available in restaurant. 98 percent people respondedfood as important factor for choosing restaurant following by price in secondposition with 63 percent. Service quality was in third position as 46 percent peopleresponded and cleanness was another important factor with 40 percent respondentanswered as their factor for choosing restaurant. Other factors; Service time, sevenpercent; advertisement, five percent;, decoration, seven percent;, location, nine percent;service people, six percent and others two percent response got from respondents.
Page 3 and 4: SAVONIA UNIVERSITY OF APPLIED SCIEN
Page 6 and 7: 61. INTRODUCTIONFortune of any coun
Page 8 and 9: 8It is a research based on the curr
Page 10 and 11: 102. OPERATING ENVIRONMENTIn genera
Page 12 and 13: 12ture and thus, it is necessary to
Page 14 and 15: 14tribution of income among the pop
Page 16 and 17: values can be changed. Organization
Page 18 and 19: 18performing staff. The honors are
Page 20 and 21: Business plan is an executive summa
Page 22 and 23: 22origin of business idea that came
Page 24 and 25: 24Inventory and cost is also a cruc
Page 26 and 27: elief, what kind of style and healt
Page 28 and 29: 4. RESEARCH ON THE OPERATING ENVIRO
Page 30 and 31: 30rant owners were interviewed to g
Page 32 and 33: Countretired while 11 percent peopl
Page 34 and 35: Count34Figure 8 shows how the resta
Page 36 and 37: Count36403530252015105Visiting freq
Page 40 and 41: 4072 %277 %369 %226 %9826 %FoodPric
Page 42 and 43: 42Age and Food PreferenceAge and vi
Page 44 and 45: 443118 %Yes I like ethnic food beca
Page 46 and 47: 46Decision influencerAs more respon
Page 48 and 49: 48than 20 euro for ethnic food. Abo
Page 50 and 51: Count50Best source of information f
Page 52 and 53: 52providing free drinks in more tha
Page 54 and 55: 54Resident permit is necessary for
Page 56 and 57: 56during analyzing data. If two or
Page 58: 58Finally it can be concluded that
Page 61 and 62: 61Greene, G. 2005How to develop and
Page 63 and 64: 63Qualitative Research Method: A Da
Page 65 and 66: 65APPENDICESAppendix 1Kyselylomake:
Page 67 and 68: 67a. ruokab. hintac. palvelun laatu
Page 69 and 70: 69a. en ikinab. vähemmän kuin ker
Page 71 and 72: 71Appendix 2Questionnaire:Dear Frie
Page 73 and 74: 73f. Others6 What is most important
Page 75 and 76: 75c. not testyd. I am afraide. expe
Page 77 and 78: 77Appendix 3Structured Interview wi

Age and ethnic restaurant visiting frequency - Theseus

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