[TYPE THE COMPANY NAME]

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

1
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.

2. Based on the results obtained, what are your recommendations?

2
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.

2.2- Locale of Study

This study has been limited to understanding the food quality at Indian Dhabhas
and the Mess.
The locale of the study has been mainly the Qutab Institutional Area, New Delhi.

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.

2.5- Data Collection

The study was conducted by utilising information from both, primary and
secondary sources.

PRIMARY SOURCE

For the purpose of collecting information from the company an in depth

questionnaire was designed. It covered all the aspects of food quality and the
satisfaction derived thereof, as required for the analysis. It comprised of both
open end and closed end questions.

*(A copy of the questionnaire has been enclosed)

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.

3
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.

However, visiting the dhabas was exhaustive yet an enriching experience.

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:

The dhaba food tastes better than Mess food.

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:

The dhaba food has more variety than Mess food.

FOR PAIR 3:

NULL HYPOTHESIS:

There is no significant difference between of cost dhabhas and Mess.

ALTERNATIVE HYPOTHESIS:

The dhaba food is less costly than Mess food.

FOR PAIR 4:

NULL HYPOTHESIS:

There is no significant difference between the quality of ingredients used by

dhabhas and Mess.

4
ALTERNATIVE HYPOTHESIS:

The dhaba uses better quality ingredients than Mess food.

FOR PAIR 5:

NULL HYPOTHESIS:

There is no significant difference between the hygiene maintained by dhabhas

and Mess.

ALTERNATIVE HYPOTHESIS:

The dhaba maintains better hygiene than Mess.

FOR PAIR 6:

NULL HYPOTHESIS:

There is no significant difference between the service provided by dhabhas and

Mess.

ALTERNATIVE HYPOTHESIS:

The dhaba service quality is better than Mess food.

FOR PAIR 7:

NULL HYPOTHESIS:

There is no significant difference between the ambience of dhabhas and Mess

ALTERNATIVE HYPOTHESIS:

The dhaba ambience is better than Mess food.

FOR PAIR 8:

NULL HYPOTHESIS:

There is no significant difference between the nutritional value of the food of

dhabhas and Mess.

ALTERNATIVE HYPOTHESIS:

The dhaba food is more nutritious than Mess food.

FOR PAIR 9:

NULL HYPOTHESIS:

There is no significant difference between the delivery time of dhabhas and

Mess.

ALTERNATIVE HYPOTHESIS:

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 The dhaba delivery time is faster than Mess food.

FOR PAIR 10:

NULL HYPOTHESIS:

There is no significant difference between the opening time of dhabhas and

Mess.

ALTERNATIVE HYPOTHESIS:

The dhaba opens at a more convenient time than mess.

4. RESPONSE TO QUESTIONNAIRE

Taste Taste MenuVariet MenuVariet Cost Cost QualityOfIngredie QualityOfIngredie

Name 1 2 y1 y2 1 2 nts1 nts2
Prateek 3 4 3 2 2 4 1 4
Kavish 3 4 4 3 3 3 3 3
Piyush 2 4 4 3 4 3 3 3
Vishnu 2 4 3 3 2 4 3 4
Vineet 3 4 4 4 3 4 3 2
Shivna 4 3 3 2 4 3 4 3
Shivani 2 4 4 3 3 3 2 4
Shefali 3 5 5 1 2 4 3 4
Sachin 2 4 2 3 3 4 4 3
Ankit 3 4 3 4 4 4 2 3
Mukul 1 4 5 1 2 3 3 4
Saptris
hi 2 5 3 2 3 4 4 2
Vidit 3 5 3 3 4 4 3 3
Srishti 2 4 5 1 3 3 4 3
Jayati 3 4 4 2 4 3 3 4
Ankita 2 5 3 3 4 3 4 3
Mimin 2 4 2 4 5 1 4 2
Kritika 4 3 4 3 3 3 3 3
Monika 2 4 3 2 2 4 2 3
Gunjan 4 2 1 3 2 3 4 2
Vishal 4 3 5 1 3 4 3 3
Atul 3 3 3 2 5 1 2 3
Sunny 5 2 4 2 3 3 4 4
Rahul 1 5 4 2 2 4 3 4
Shashw
at 3 3 5 1 4 4 2 3
Agam 1 4 3 3 3 3 4 3
chirag 2 5 2 4 4 4 4 3
Dhruv 3 5 1 4 3 5 3 4

6
Himala
ya 5 2 3 3 4 3 3 4
Lavika 1 5 4 3 4 3 3 3

7
 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

9
DATA ENTERED IN SPSS

10
 Paired Samples Statistics

Mean N Std. Deviation Std. Error Mean

Taste of meal at Mess 2.67 30 1.093 .200

Pair 1
Taste of meal at Dhaba 3.90 30 .923 .168
Menu Variety at Mess 3.40 30 1.102 .201
Pair 2
Menu Variety at Dhaba 2.57 30 .971 .177
Cost of food at Mess 3.23 30 .898 .164
Pair 3
Cost of food at Dhaba 3.37 30 .850 .155
Quality of ingredient used in
3.10 30 .803 .147
food at Mess
Pair 4
Quality of ingredient used in
3.20 30 .664 .121
food at Dhaba
Hygiene of Food at Mess 2.73 30 .640 .117
Pair 5
Hygiene of Food at Dhaba 3.93 30 .907 .166
Service Quality in Mess 2.63 30 .850 .155
Pair 6
Service Quality in Dhaba 3.43 30 .858 .157
Ambience Quality in Mess 3.30 30 .837 .153
Pair 7
Ambience Quality in Dhaba 2.53 30 .776 .142
Nutrition Value of Food in
2.83 30 .699 .128
Mess
Pair 8
Nutrition Value of Food in
2.97 30 .765 .140
Dhaba
Opening Time of Mess 3.73 30 .691 .126
Pair 9
Opening Time of Dhaba 2.07 30 .828 .151
Service Time in Mess 3.73 30 .691 .126
Pair 10
Service Time in Dhaba 1.67 30 .661 .121

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 Paired Samples Correlations

N Correlation Sig.

Taste of meal at Mess &

Pair 1 30 -.718 .000
Taste of meal at Dhaba
Menu Variety at Mess &
Pair 2 30 -.670 .000
Menu Variety at Dhaba
Cost of food at Mess & Cost
Pair 3 30 -.523 .003
of food at Dhaba
Quality of ingredient used in
food at Mess & Quality of
Pair 4 30 -.362 .049
ingredient used in food at
Dhaba
Hygiene of Food at Mess &
Pair 5 30 -.745 .000
Hygiene of Food at Dhaba
Service Quality in Mess &
Pair 6 30 -.720 .000
Service Quality in Dhaba
Ambience Quality in Mess &
Pair 7 30 -.786 .000
Ambience Quality in Dhaba
Nutrition Value of Food in
Pair 8 Mess & Nutrition Value of 30 -.656 .000
Food in Dhaba
Opening Time of Mess &
Pair 9 30 -.450 .013
Opening Time of Dhaba
Service Time in Mess &
Pair 10 30 -.578 .001
Service Time in Dhaba

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 Paired Samples Test

Paired Differences t df Sig. (2-

tailed)

Mean Std. Std. Error 95% Confidence Interval

Deviation Mean of the Difference

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
10
Time in Dhaba

5. FINDINGS & CONSLUSION

FOR PAIR 1:

Since the output table states that t test is significant, thus we reject the null
hypothesis.

The taste of food at dhabhas is better than Mess.

FOR PAIR 2:

14
Since the output table states that t test is significant, thus we reject the null
hypothesis.

More variety of food is provided at Mess than at dhabhas.

FOR PAIR 3:

Since the output table states that t test is not significant, thus we dont reject the
null hypothesis.

There is no significant difference in the prices of Dhabhas and Mess.

FOR PAIR 4:

Since the output table states that t test is not significant, thus we dont reject the
null hypothesis.

The quality of ingredients used by dhabhas is similar to Mess.

FOR PAIR 5:

Since the output table states that t test is significant, thus we reject the null
hypothesis

Hygiene maintained by dhabhas is better than Mess.

FOR PAIR 6:

Since the output table states that t test is significant, thus we reject the null
hypothesis.

The service quality maintained by dhabhas is superior.

FOR PAIR 7:

Since the output table states that t test is significant, thus we reject the null
hypothesis.

Ambience of Mess is better.

FOR PAIR 8:

Since the output table states that t test is not significant, thus we dont reject the
null hypothesis.

There is no significant difference between nutrition value of food of dhabhas and

Mess.

FOR PAIR 9:

Since the output table states that t test is significant, thus we reject the null
hypothesis.

15
Delivery time of Mess food is faster.

FOR PAIR 10:

Since the output table states that t test is significant, thus we reject the null
hypothesis

Opening time of Mess is more convenient.

6. RECOMMENDATIONS
As the test suggest, following recommendations can be made:

Dhabas should work on improving the following:

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. Please rate the food taste?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

2. Please rate the food menu variety?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

3. Please rate the cost of food?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

4. Please rate the Quantity of ingredients in food?

17
 1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

5. Please rate the Hygiene of the place?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

6. Please rate the Service Quality of the place?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

7. Please rate the Ambience of the place?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

8. Please rate the Nutrition of food?

1) Extremely Unsatisfied
2) Unsatisfied

18
 3) Neutral
4) Satisfied
5) Extremely Satisfied

9. Please rate the delivery time of food?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

10. Please rate if the opening and closing timings

convenient?

1) Extremely Unsatisfied
2) Unsatisfied
3) Neutral
4) Satisfied
5) Extremely Satisfied

19