Age and ethnic restaurant visiting frequency - Theseus

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70d. 15-20 euroae. Yli 20 euroaf. hinta ei ole tärkeä tekijä18. Katsotko mainoksia, kun valitset ravintolaa?a. kylläb. ei19. Mikä on sinulle tärkein tietolähde ravintolan valinnassa?a. Ystävät, perhe, työkaveritb. julisteetc. Internet-mainontad. sosiaalinen mediae. radiof. lehtimainoksetg. muu ……………….Kiitos!!
71Appendix 2Questionnaire:Dear Friends,I am Yogendra Sangroula from Nepal and currently living in Varkaus Finland. I am astudent of Savonia UAS and doing my final research on ‘OPERATING ENVIRON-MENT AND FEASIBILITY STUDY OF ETHNIC RESTAURANT IN VARKAUS’. Myresearch will be based on consumer perception and other legal formalities of establishinga business in Finland. A survey is mandatory for my research to get real solutionand make it appropriate so that I request for your kind cooperation for the same.I kindly request you to help me answering the following questions which will enableme to make a good research on my research topic. It will take about five minutes totake a look and answer the question which will be milestone for my study and research.I hereby assure that all received information are for only study purpose and won’t usethem for any other purpose.Please tick the box on your choice. You needn’t write anything unless you want towrite something.More Information:Supervisor Teacher: Virpi Oksanen044 785 5973Email: virpi.oksanen@savonia.fi
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SAVONIA UNIVERSITY OF APPLIED SCIEN
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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
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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: 69a. en ikinab. vähemmän kuin ker
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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Age and ethnic restaurant visiting frequency - Theseus

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