Age and ethnic restaurant visiting frequency - Theseus

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4072 %277 %369 %226 %9826 %FoodPriceService QualityService timeAdvertisement4010 %195 %287 %4612 %6316 %Clean nessDecorationLocationService PeopleOthersFIGURE 15. Factor Influencing choice of restaurant. (n= 386)Preference of Food209 %135 %3314 %Food Prefereance42 %2310 %52 %3314 %6729 %3515 %FinnishSpicyItalianIndianAsianContinentalVegetrainAfricanOthersFIGURE 16. Food preference of respondents (n=234)
Count41Figure 16, above shows the respondent food preference which help to understandpeople taste and preference in the market. More than half 67 percent people respondedas they like Finnish food. Spicy, Italian, and Indian were given almost samepreference where those food got 15, 14 and 14 percent response respectively. Vegetarianfood was choice of 10 percent respondents. While Asian food got nine percent,continental food five percent and African food got 4 percent response from respondentsrespectively. Two percent choose some other food as their preference of food.Profession and food preference3025262015105018 171815 15 1513 131112127 75 5 5 523 2 3 2 2 341 1 1 1111studentWorkerRetiredUnemployedOtherFoodFIGURE 17. Profession and preferred food (n =234)While further analyzing the preference of foods in different professional group andpresented in figure 17. The result clearly showed that respondents still had strongpreference for Finnish food regardless of profession. However, in the category onnon-Finnish food spicy, Italian and Indian food were popular in most of the category.Stu-dents preferred spicy and Indian food more. Workers seemed to be distributedevenly among the entire food category other than African. African food was leastpopular. This shows that in Varkaus demand for Finnish, Italian, spicy, and Indianfood is quite strong especially in the segment of students and workers.
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 38 and 39: 3832 %95 %3421 %4326 %With FriendsI
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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