Age and ethnic restaurant visiting frequency - Theseus

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62Internet Sources:Albo, B. 2008Business Plan Company History http://suite101.com/article/businessplan-company-history-a41980Retrieved on 12.11.2012Bellis, M. 2012Business Plan for Independent Inventorshttp://inventors.about.com/od/licensingmarketing/a/Marketing_Plan_2.htm Retrieved on 12.11.2012Berry, T. 2012Planning Startup Stories www.timberry.comBizplan, 2009SWOT Analysis for businesshttp://www.bizplancorner.com/blogs/ShowBlogs.aspx?PostID=33&PostTitle=SWOT-Analysis-for-Business-Plan Retrieved on 15.11.2012Business MasterInternal Environment of Businesshttp://www.rc-businessmaster.com/business-planning/internalbusiness-environment/Retrieved on 17.11.2012Businessplan Wiz,Guide to define your Customer Profilehttp://www.businessplanwiz.com/tips/1/guide-to-defining-your-customerprofileRetrieved on 17.11.2012Diamond, J. 2012What Makes Country Rich or Poorhttp://www.nybooks.com/articles/archives/2012/jun/07/what-makescountries-rich-or-poor/?pagination=falseRetrieved on 07.12.2012Factmonster, 2007What is environment? Pearson Education Inc. Retrieved on 16.11.2012Family Health International, USA
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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 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: 61Greene, G. 2005How to develop and
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
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