Age and ethnic restaurant visiting frequency - Theseus

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48than 20 euro for ethnic food. About 7 percent people wanted ethnic food under fiveeuros.Price for ethnic food22 % 109 %54 %87 %0-5 Euro5-10 Euro2522 %10-15 Euro15-20 Euromore than 20 Euro6356 %No matterFIGURE 25. Price range of ethnic food. (n=105)
Count49Age and Price2018161412108642019Age and price preference11 1110765543322 2 221 1 11 1 1 1 110-5 5to 10 10 to 15 15-20 20 more no matterPriceUnder 2021-3031-4041-5051-6061 AboveFIGURE 26. Age group and price preference (n=105)Similarly, when age and price were crossed analyzed figure 26 shows age group 21-30 preferred price range of 5-10 euro per meal. Further, significant respondents ofage 31-50 also preferred the same price range of 5-10. This age group also seemedto be more price sensitive than the other group. Price range of 5-10 euro seemed tobe more reasonable pricing as the biggest segment of age category 31-50 preferredit.Source of InformationAmong all respondents 57 percent answered that they don’t see advertisement tochoose restaurant to eat but rest of respondents answered that they see advertisementto choose restaurant.The figure 27 below shows that 55 percent of total respondents thought that friends,family and colleagues are best source of information. Social media comes in secondwith 12 percent and internet media on third best source of information with 11 percentof respond. Poster accounts for 5 percent, radio 5 percent news paper 8 percent andother media 4 percent. The figure says that respondents take information from theirfriend and family as best source of information.
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 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 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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