Age and ethnic restaurant visiting frequency - Theseus

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61. INTRODUCTIONFortune of any country depends upon its economic trends. Economic trends are determinedby the success of businesses and entrepreneurship in the country. Theword business covers all kind of enterprises that are operating at either large or mediumor small scales. Businesses can be classified into different categories based ontheir nature and scale of operation. For example, on the basis of size operations,businesses can be classified as small, medium and big enterprises. (Diamond, 2012)According to Finnish Enterprises agency (2011, 8) Finnish business that is in legalexistence can be categorized into following four categories;Sole proprietorshipPartnershipPrivate/ Public LimitedCooperative(Finnish Enterprises agency 2011, 8)Sole traderPartnershipLimited CompanyCo-operative(Toiminiimi / BusinessName)Professional traderGeneral PartnershipLimited PartnershipFoundation Documents:Private (Oy)LimitAed (Oyj)IncorporationdocumentsArticles of associationMemorandum ofassociationArticles of associationFoundation Documents:Memorandum of associationArticles of associationcopy of constitutionMinutes of the boardmeeting; election ofthe chairman of theBoard and the ChiefExecutive OfficerTABLE 1. Business Categories (Finnish Enterprises agency 2011, 8)Regardless of size and scale of operations, every businesses and industry holds immenseimportance to the national economy. Small and medium sized enterprises arethe back bone. Well functioning small and medium sized industries always producepositive impact in economy. These small and medium size businesses are instrumentalin creating employment opportunities in local level. This in turn increases the purchasingpower of the people in the country which not only uplifts the living standard ofpeople, but also opens up new business opportunities. (Shrestha & Lama, 2011)
7Big enterprises in the economy are double edged sword as they are source of economicstrength and at the same time source of big economic risks. Irresponsible ofbig enterprise can plunge whole national economy into recession which could furtherextend to global recession. Thus, big enterprises have the impact both on positiveand negative scale, significant impacts both capable of uplifting and disestablishingeconomy. In such tough situation when big enterprises cause economic downturns, itis the small and medium size economy that keeps national economy on track for recovery.Studying small and medium size enterprise provides an interesting researchtopic. (Zain, 2012)This study focuses on the various operating environmental factors that affect the dailybusiness of a small ethnic restaurant in Varkaus. Further, it also highlights the feasibilityof restaurant business in Varkaus. The final result of this study is deemed to bevaluable piece information for an entrepreneur seeking to establish a restaurant businessin Varkaus. The value would be even higher for the one looking to establishethnic restaurant. The study entails vital information regarding the procedure andprocess for establishing a business in Varkaus to greater details. The researcherconducting this research, being an entrepreneur of ethnic restaurant in Varkaus, hashimself great deal of experience going through all these process himself. Thus, thisstudy will clearly reflect his experiences which will only add value to the final result asinformation comes from real practice.This study report includes mainly five sections: Literature review, Operating environment,Feasibility, Establishing and operating an Ethnic restaurant (Survey and analysisor research) and final conclusion of research. Review of finding of previous studyrelated to operating environment and establishment of restaurant is presented in literaturereview section. Then, operating environment with major focus on competition,customers and scenario of restaurant industry along with internal environment of restaurantin Varkaus is discussed. Further, survey analysis, feasibility, comment of existingrestaurant owner and researcher own experience on the field of restaurant operationand establishment make up the following section. The final section includesthe finding and conclusion of the study which is expected to provide useful informationto the reader about process of the establishment a restaurant and currentoperating environment.
Page 3 and 4: SAVONIA UNIVERSITY OF APPLIED SCIEN
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 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
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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
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