Business Research
Methods
Dhaba opp. Police Station & Mess
Submitted to:-
Submitted by:-
Group 2
Contents
1. PROBLEM/ PURPOSE OF STUDY..........................................................................2
2. METHODOLOGY.................................................................................................. 3
2.1-Universe of Study......................................................................................... 3
2.2- Locale of Study............................................................................................ 3
2.3-Sampling Techniques.................................................................................... 3
2.4-Sample Size.................................................................................................. 3
2.5- Data Collection............................................................................................ 3
2.6-Data Analysis................................................................................................ 3
2.7-Field Experience........................................................................................... 3
3. ANALYSIS............................................................................................................ 4
4. RESPONSE TO QUESTIONNAIRE.........................................................................6
DATA ENTERED IN SPSS...................................................................................... 9
5. FINDINGS & CONSLUSION................................................................................ 13
6. RECOMMENDATIONS........................................................................................ 15
Appendix:............................................................................................................ 16
Questionnaire................................................................................................... 16
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1. PROBLEM/ PURPOSE OF STUDY
1. Using a paired sample t-test, identify the parameters on which
the dhaba food has an edge over the mess food. You may use a 5 per cent
level of significance.
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2. METHODOLOGY
This chapter outlines the various tools utilised to carry out the required research.
2.1-Universe of Study
All the dhabhas in the world.
2.3-Sampling Techniques
The research has been carried out with the help of a questionnaire and responses
of the employees have been analysed for deriving conclusions regarding the
effectiveness of communication.
2.4-Sample Size
Due to time constraints, the questionnaire has been floated .to the frequent
visitors of dhabhas and the Mess.
PRIMARY SOURCE
The questionnaire was floated to various frequent visitors of the dhabhas and
Mess.
SECONDARY SOURCE
A wide array of journals, research papers, articles, and news reports contributed
as the secondary sources which aided in carrying out the test.
2.6-Data Analysis
Data collected from the respondents have been codified and analysed both
qualitatively & quantitatively.
2.7-Field Experience
The research work for this project was initiated in February 2014.
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The initial step was drafting a questionnaire covering all the aspects required for
the study. Framing open end questions and ensuring that the responses are
direct and precise was a daunting task in itself.
3. ANALYSIS
This chapter focuses majorly on in-depth analysis of the study carried out. The
previous chapters have been mainly introductory in nature: Introduction to
research plan, Methodology adopted now the analysis is being done on the basis
of the data collected from primary and secondary sources.
FOR PAIR 1:
NULL HYPOTHESIS:
There is no significant difference between the taste of the food of dhabhas and
Mess.
ALTERNATIVE HYPOTHESIS:
FOR PAIR 2:
NULL HYPOTHESIS:
There is no significant difference between the kind of variety in the food items
provided by both dhabhas and Mess.
ALTERNATIVE HYPOTHESIS:
FOR PAIR 3:
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
FOR PAIR 4:
NULL HYPOTHESIS:
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ALTERNATIVE HYPOTHESIS:
FOR PAIR 5:
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
FOR PAIR 6:
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
FOR PAIR 7:
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
FOR PAIR 8:
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
FOR PAIR 9:
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
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The dhaba delivery time is faster than Mess food.
NULL HYPOTHESIS:
ALTERNATIVE HYPOTHESIS:
4. RESPONSE TO QUESTIONNAIRE
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Himala
ya 5 2 3 3 4 3 3 4
Lavika 1 5 4 3 4 3 3 3
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Hygien Hygien ServiceQuali ServiceQuali Ambienc Ambienc Nutritio Nutritio
Name e1 e2 ty1 ty2 e1 e2 n1 n2
Prateek 3 4 4 2 3 3 2 4
Kavish 3 4 3 3 4 2 2 2
Piyush 3 3 3 4 4 3 2 3
Vishnu 3 3 3 4 4 3 3 3
Vineet 2 5 2 4 4 2 3 4
Shivna 3 5 2 4 4 2 3 3
Shivani 4 2 3 3 3 3 4 2
Shefali 4 2 4 2 3 2 3 3
Sachin 3 4 3 4 2 3 3 2
Ankit 2 5 2 4 3 3 4 2
Mukul 2 5 3 3 4 2 2 3
Saptris
hi 3 4 4 2 4 2 3 4
Vidit 3 5 3 3 4 2 3 2
Srishti 2 5 2 3 4 1 4 2
Jayati 3 3 4 2 3 3 3 3
Ankita 2 4 3 3 4 2 2 4
Mimin 3 4 3 3 3 3 3 3
Kritika 2 5 2 4 2 4 4 2
Monika 3 3 3 2 3 3 4 2
Gunjan 2 4 2 4 4 2 3 3
Vishal 2 4 1 4 4 2 2 3
Atul 3 4 3 3 1 4 3 2
Sunny 2 5 2 4 4 2 2 4
Rahul 3 4 3 4 2 3 3 3
Shashw
at 2 4 2 3 3 3 2 4
Agam 3 3 1 4 3 3 3 3
chirag 3 3 1 5 3 2 2 4
Dhruv 3 4 2 5 4 2 3 3
Himala
ya 4 3 3 4 4 1 2 4
Lavika 2 5 3 4 2 4 3 3
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OpeiningTi OpeiningTi ServiceTi ServiceTi
Name me1 me2 me1 me2
Pratee
k 4 3 3 2
Kavish 4 4 3 3
Piyush 4 2 4 3
Vishnu 4 2 3 2
Vineet 4 2 4 2
Shivna 3 3 4 1
Shivani 4 2 4 1
Shefali 5 1 4 1
Sachin 4 1 4 1
Ankit 3 3 2 2
Mukul 3 2 3 2
Saptris
hi 4 2 5 1
Vidit 5 1 4 2
Srishti 4 1 5 1
Jayati 3 2 4 1
Ankita 3 2 3 3
Mimin 4 1 4 2
Kritika 4 1 4 2
Monika 3 2 4 2
Gunjan 3 2 3 2
Vishal 3 3 5 1
Atul 5 1 3 2
Sunny 4 3 4 2
Rahul 3 2 4 1
Shash
wat 3 3 4 1
Agam 3 2 4 1
chirag 4 3 3 2
Dhruv 4 3 4 1
Himala
ya 5 1 3 2
Lavika 3 2 4 1
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DATA ENTERED IN SPSS
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Paired Samples Statistics
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Paired Samples Correlations
N Correlation Sig.
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Paired Samples Test
Lower Upper
Taste of meal at
Pair 1 Mess - Taste of -1.233 1.870 .341 -1.931 -.535 -3.613 29 .001
meal at Dhaba
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Menu Variety at
Pair 2 Mess - Menu .833 1.895 .346 .126 1.541 2.408 29 .023
Variety at Dhaba
Cost of food at
Pair 3 Mess - Cost of food -.133 1.525 .278 -.703 .436 -.479 29 .636
at Dhaba
Quality of ingredient
used in food at
Pair 4 Mess - Quality of -.100 1.213 .222 -.553 .353 -.451 29 .655
ingredient used in
food at Dhaba
Hygiene of Food at
Pair 5 Mess - Hygiene of -1.200 1.448 .264 -1.741 -.659 -4.539 29 .000
Food at Dhaba
Service Quality in
Pair 6 Mess - Service -.800 1.584 .289 -1.392 -.208 -2.766 29 .010
Quality in Dhaba
Ambience Quality in
Pair 7 Mess - Ambience .767 1.524 .278 .198 1.336 2.755 29 .010
Quality in Dhaba
Nutrition Value of
Food in Mess -
Pair 8 -.133 1.332 .243 -.631 .364 -.548 29 .588
Nutrition Value of
Food in Dhaba
Opening Time of
Pair 9 Mess - Opening 1.667 1.295 .237 1.183 2.150 7.047 29 .000
Time of Dhaba
Service Time in
Pair
Mess - Service 2.067 1.202 .219 1.618 2.515 9.421 29 .000
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Time in Dhaba
FOR PAIR 1:
Since the output table states that t test is significant, thus we reject the null
hypothesis.
FOR PAIR 2:
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Since the output table states that t test is significant, thus we reject the null
hypothesis.
FOR PAIR 3:
Since the output table states that t test is not significant, thus we dont reject the
null hypothesis.
FOR PAIR 4:
Since the output table states that t test is not significant, thus we dont reject the
null hypothesis.
FOR PAIR 5:
Since the output table states that t test is significant, thus we reject the null
hypothesis
FOR PAIR 6:
Since the output table states that t test is significant, thus we reject the null
hypothesis.
FOR PAIR 7:
Since the output table states that t test is significant, thus we reject the null
hypothesis.
FOR PAIR 8:
Since the output table states that t test is not significant, thus we dont reject the
null hypothesis.
FOR PAIR 9:
Since the output table states that t test is significant, thus we reject the null
hypothesis.
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Delivery time of Mess food is faster.
Since the output table states that t test is significant, thus we reject the null
hypothesis
6. RECOMMENDATIONS
As the test suggest, following recommendations can be made:
Ambience
Quality of ingredients
&
mess in order to satisfy the customers needs to re-work a lot especially the
taste which is the most important factor.
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Appendix:
Questionnaire
"This is purely an academic exercise and all information provided including
personal details and views would be treated in strict confidence. The Survey is a
part of our assignment / 22 Section C. Purpose of the study is to identify the
parameters on which the dhaba food has an edge over the mess food."
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
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1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
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3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied
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