b.r.m. project report

Business Research Project ReportON

“Eating Habits and Attitudes towards MorningBreakfast Of Out Of hostelries students in Patan City”

Submitted To:

Dr. Nishith Bhatt (Faculty member of S.k school of business management)

Submitted By:

Prajapati Rachana (43)Vadhera Rajan (56)

Patel Ashish(27)Hemat Nakum(20)

Pandya Hiral(25)

M.B.A Batch 2013-2014S.K. school of Business Management

H.N.G.U, Patan

PREFACE

S.K. SCHOOL OF BUSINESS MANAGEMENT, HNGU, PATAN

Management faculties provide good wealth of knowledge regarding theoretical

principles of management and keeping in mind the well known proverb;

“EXPERIENCE IS THE BEST TEACHER”,

Hemchandracharya North Gujarat University has included business research

project report as a part of syllabus in M.B.A semester 2.

This is an accepted fact that each and every work has two aspects and this

universal truth is accepted and applicable, so far as education is concerned. So,

Hemchandracharya north Gujarat University has included research report as a

part of syllabus so that every student should get practical knowledge and

information about research. This project report, on practical point of view is

very important for students because this will help them in their future for

building their carrier.

ACKNOLEDGEMENT


First of all, we express our sincere gratitude and depthless to our honorable

principal and all the faculty members of M.B.A. for allowing us to undergo the

research project report on “Hosteller students attitude towards morning

breakfast ” and also for giving us valuable guidance concerning the project

report.

We are very glad to express our reverence to Dr Nishith Bhatt and Mrs. Gayatri

vyas, subject guide and faculty member of S. K. School of business

Management, Patan, for giving us an opportunity to carry out exclusive study

project on our topic. Their effort made it easier for us to get valuable

resources and utilization of it. We will never forget the way he taught us. We

have tried to put all the fundamentals taught by them into practice via medium

of the project.

At last but not least, we thank to all the family members of S.K. School of

business Management, who directly or indirectly helped us in the completion

of this business Research methodology Project.

We hope this report will satisfy you

Thanking you in anticipation.

EXECUTIVE SUMMARY


Our main objective was to have better insights about the topic, i.e. Breakfast

eating habits of out of hosteller students in Patan city, so in order to explore

the topic more, we have gathered the background information of the topic,

We have gathered cereal industry scenario and also identified global foods

consumption i.e. breakfast taken in different continents and then in India, the

breakfast that’s been taken in 4 different regions.

Having the responses at hand we have analyzed the questionnaire and

revealed our findings, and also put forward the further scope of our study.

From our study following points can be concluded:

1. Most of out of home students are aware about the importance of breakfast.

2. Most of the out of home students in Patan city prefer light breakfast.

3. Students prefer college canteen to go for breakfast.

4. Tea is among the most favored beverages in out of home student’s breakfast

eating habits.

CONTENT


Serial no Particular Page no.1 Introduction of the study 062 Business research methodology 083 Questionnaire Analysis 124 Hypothesis 255 Chi square 276 Finding 30

6.1) Finding 316.2)Limitations 326.3)Suggestions 336.4) Conclusion 346.5)Bibliography 35


Chapter 1. Introduction of the

topic

1.1Title of the study:


“A study on eating habits & attitude towards morning breakfast, among hosteller students in Patan city , Gujarat, India”

1.2Background Information about the topic:Breakfast is the first meal taken after rising from a night's sleep, most often

eaten in the early morning before undertaking the day's work. Among English

speakers, "breakfast" can be used to refer to a meal composed of traditional

breakfast foods (such as eggs, oatmeal and sausage) served at any time of the

day. The word literally refers to breaking the fasting period of the prior night.

Breakfast foods vary widely from place to place, but often include a

carbohydrate such as grains or cereals, fruit and vegetables, a protein food

such as eggs, meat or fish, and a beverage such as tea, coffee, milk or fruit

juice, breakfast cereals, pancakes, sausages, French toast, bacon, sweetbreads,

eggs, mushrooms, muffins, crumpets and toast with butter or margarine and

jam or marmalade, so these are all common examples of breakfast foods,

though a large range of preparations and ingredients are associated with

breakfast globally.

1.3Why is it important to understand the eating habits

of

students?


A good and balanced diet is central to overall healthy living. However, diet-

related diseases have increased in the last decades and became a major public

health concern in most countries. “Poor nutrition has led to a range of health

problems. There has been a rise in the availability and consumption of

unhealthy foods. Student’s information and responsiveness are therefore

crucial in regards to their habits of taking food especially the morning

breakfast.


Chapter 2.

Business research

methodology

2.1(a) Primary Objective:To know eating habits & attitude towards morning breakfast, among hosteller

students in Patan city, Gujarat, India”

2.1(b) Sub objectives of the Research:


• To know whether out of home students take breakfast or not.

• To know where do they take breakfast, in hostel, at room or somewhere

outside.

• To know how often in a week do they take breakfast, whether

daily,occasionally,alternate days, or on holidays.

• To know what do they take in breakfast.

• To know whether they like heavy or light breakfast.

• To know whether they take only liquids as breakfast like juices, milk, and

tea/coffee or with toast as well.

• To know their attitude and perception about morning breakfast i.e.to know

which factor drives them towards taking breakfast, whether hunger, quality,

relation with a person, quantity, distance, their perception about health,

consciousness as to intake proteins and vitamins in morning.

• To know on an average how much does they spend on breakfast as of now.

• To know whether they take usual or same breakfast or they like to have

different dishes daily.

• To know whether they take breakfast alone or with friends or in a group.

• To identify the reasons of a person who is not taking the breakfast.

• To know whether it is the distance, money, their different need, laziness

which factor affects their decision to not to have the breakfast.

• To know whether they have anything in mind as regards to breakfast or any

dish in particular they are willing to have as breakfast.

• To know if above factor removed or their needs satisfied, then are they ready

to have breakfast.

2.3(b) Information /Data requirement:To fulfill the mentioned objectives we require information from those students

who are staying either in hostel or at room i.e. those who are out of home


students. As this is the more of Exploratory and Descriptive form of study we

require direct response from the respondents. This Non-Experimental form of

study, based on the responses of respondents, will be conducted through

collecting the primary data with the help of structured Questionnaires.

Through the entire process and efforts we look forward for the collection of

Quantitative data that will help in identifying the variables and relations. Thus,

the present

study is of descriptive type in nature. Hence, if we want to classify it we can say

it is ‘Descriptive, Non-Experimental, Qualitative and Quantitative as well’ in

nature.

2.3(c) Sampling method and Sample size

Defining Population:

Our population consists of all the Out of home students in Patan city, and from

that too we have targeted students of the University in different fields and

students in schools, so that will form our population size.

Sampling Method: Stratified Sampling of Probability Sampling

Sample size:

To have better insights of the topic we have made the target to approach 120

respondents for effective comparison among the habits of the students and to

have better chance of them being representative of the population.

How have we Determined Sample size:

We did a basic calculation about the population size ,with the help of

secondary information i.e. through one of the University’s Website in North


Gujarat Region i.e. HNGU,Patan.Where in we found more than 23

departments were there in University Itself and when asked for the rough idea

of no. of students those are in these departments ,we found in every

department on an average there were 50 students and among them at least

40% i.e. 20 students lived in hostel so ,we had selected 120 as our sample size

to cover students from diversified stream.

Data sources

For the present study we will collect relevant primary data with the help of

structured questionnaire. The primary data to be collected will be based on the

objectives of the study.


http://www.google.co.in/url?sa=i&rct=j&q=questionnaire+analysis+clipart&source=images&cd=&docid=x0llt9F9XEcuxM&tbnid=6ntUSSCnhK0bOM:&ved=&url=http://questionnaire.usegrid.net/&ei=U_V9UcnLLYqIrAf94oC4Dg&bvm=bv.45645796,d.bmk&psig=AFQjCNG5Ml6ekjB0S3vx6ajuy8EkTnVpZA&ust=1367295700233104

CHAPTER 3QUESTIONNAIRE ANALYSIS

Q-1 Do you take morning breakfast?

Particular Parcentages Respondent


taking break fast 82 164

Not taking break fast 18 36

82

18

Parcentages

taking break fastNot taking break fast

Interpretation:

The above graphs show that the 82% students are taking the morning breakfast and 18% students are not taking morning breakfast.

Q-2 Why don`t you take the breakfast?

Particular Parcentage respondentnot available 22.2 8quality issue 55.6 20price issue 22.2 8

100 36


1 2 30

10

20

30

40

50

60

70

80

90

100

0 0 0

22.2

55.6

22.2

100.0

ParticularParcentage

Interpreitation

Here,22% are not available breakfast at hostel.55% respondent has price issue.22% have QUlity issue.

Q-3What is your opinion about morning breakfast?

particular respondents Percentage

necessary 132 66

Not necessary 32 16

other 0 0

total 164 100


necessary not necessary0.0

10.0

20.0

30.0

40.0

50.0

60.0

70.0

80.0

90.0

80.5

19.5

percentage

percentage

Interpretation:-

One of our objectives was to identify awareness among out of home studentsregarding breakfast, and through our analysis of findings we reach to theconclusion that approximately 83% of the respondents are aware about itsimportance. So our hypothesis those out of home students are not aware aboutbreakfast importance is rejected.

Q-4.where do you take breakfast?

particular respondents Percentage

hostel 78 39

hotel 9 4.5

college 4 2

canteen 67 33.5

other 6 3


total 164 100

hostel hotel college canteen other0.05.0

10.015.020.025.030.035.040.045.050.0

percentage

percentage

Interpretation:-

So here we can see that most of the students are going for the breakfast

in hostel and in canteen. There are 39% of the students taking breakfast

in their hostel and 33.5% of the students taking breakfast in their

canteen.

Q-5 which is theproper time of taking breakfast in your opinion?

particulars respondents Percentage

6 a.m to 7 a.m 9 4.5

7 a.m to 8 a.m 126 63

Whenever one

whishes

20 9

Other 9 4.5

total 164 100


6 a.m to 7 a.m

7 a.m to 8 a.m

whenever one wishes

other0.0

10.0

20.030.0

40.0

50.0

60.0

70.080.0

percentage

percentage

Interpretation:-

Majority of students i.e. 63 % consider 7 am to 8 am as an ideal time to take breakfast. While 9% respondents have agreed that breakfast can be consumed whenever one wishes to take it which depends on their mood.

Q-6 Does your college timing affect your decision to take breakfast or

not?

particuler percentage respondentyes 35.4 58no 44.5 73some time 20.1 33total 100.0 164


Interpretation:-

Here we are

getting 73% of

the students

have not

affecting the

college timing

for the

breakfast and

58% of the students have affecting the college timing.

Q-7 What do you think, does breakfast?

particularrespondents

percentage

increase efficiency 133 66.5makes you lazy 31 15.5other 0 0total 164 100


yes no some time0.05.0

10.015.020.025.030.035.040.045.050.0

35.444.5

20.1

percentage

percentage

increase efficiency

makes you lazy

0.0 10.0 20.0 30.0 40.0 50.0 60.0 70.0 80.0 90.0

81.1

18.9

percentage

percentage

Interpretation:-

79 % of the respondent agreed to the point that, breakfast increases efficiency in work that means when it comes to taking breakfast, so there is positive perception about breakfast.

Q-8 Do you like heavy breakfast or Light breakfast?

particulars percentage respondentheavy 60 99light 40 65total 100 164


Interpretation:-

69% of the respondent preferred to have light breakfast by concerning the health factor. While other 31% prefer to have heavy breakfast depends on their hunger.

Table 9.do you bring the snacks from your home?

particular percentagerespondent

yes77.4390243

9 127

no22.5609756

1 37total 100 164


heavy light0

10

20

30

40

50

60

70

percentage

percentage

yes no0

1020304050607080

percentage

percentage

Interpretation:

77% of the students are bringing breakfast from their home and 23% of the students are not bringing breakfast from their home.

Q-10 do you take any beverage with breakfast?

particular percentagerespondents

tea73.170731

71 120

coffee12.804878

05 21


milk14.024390

24 23total 100 164

percentage

teacoffeemilk

Interpretation:-

73% of the respondents are taking tea with the breakfast , 14% of the respondents are taking milk and 12% of the respondent are taking coffee in the morning breakfast.

Q-11 if tea ,which type of tea would you like?


Particular Parcentages RespondentsGinger Tea 11.6 19Black Tea 8.5 14Masala Tea 25.0 41Elaichi Tea 26.2 43Simple Tea 1.8 3Total 100.0 164

Interpretation:-

19% has take gigre tea

43% take Elaichi tea

14% take Black tea

Q-13 which is your favorite dish in breakfast?

particularpercentage

respondent

pauva 21 35


Ginger Tea

Black Tea

Masala Tea

Elaichi Tea

Simple Tea

0.0 5.0 10.0 15.0 20.0 25.0 30.0

11.6

8.5

25.0

26.2

1.8

Parcentages

Parcentages

biscuits 26 42namkin 13 21bread butter 14 23khari 14 23idli sambhar 4 6upma 4 6dhosa 5 8total 100 164

Interpretation:-26% of the students’ favorite breakfast is biscuit. And then 21% of the students’ favorite breakfast is pauva.

Q14.which tea center is popular?

Particular percenta Responde


pauva

biscuits

namkin

bread butter

khari

idli sam

bharupma

dhosa0

5

10

15

20

25

30

percentage

percentage

ge ntmurali tea center 49 80mansi tea center 34 55mahakali tea center 16 26Other 2 3Total 100 164

percentage

murali tea centermansi tea centermahakali tea centerother

Interpretation

80% respontd like to take Murali tea center

11% respontd like to take Mahakali tea center

9% respontd like to take Mansi tea center


Q-15 do you bring the snacks from your home?

particular percentagerespondent

yes77.4390243

9 127

no22.5609756

1 37total 100 164

yes no0

1020304050607080

percentage

percentage

Interpretation:



Q-16 How much do you spend daily for breakfast?particuler percentage respodentbelow 10 13.41 2210rs to 20 rs 36.59 6020 rs to 30 rs 24.39 40above 30 rs 26.83 44total 100.00 164

below 10 10rs to 20 rs 20 rs to 30 rs above 30 rs0.00

5.00

10.00

15.00

20.00

25.00

30.00

35.00

40.00

13.41

36.59

24.3926.83

percentage

percentage

Interpretation:



Q17-you get any kind of discount or credit facility at hotel or out of

hostel for breakfast?particuler percentage respodentbelow 10 13.41 2210rs to 20 rs 36.59 6020 rs to 30 rs 24.39 40above 30 rs 26.83 44total 100.00 164

below 10 10rs to 20 rs 20 rs to 30 rs above 30 rs0.00

5.00

10.00

15.00

20.00

25.00

30.00

35.00

40.00

13.41

36.59

24.3926.83

percentage

percentage

Interpretation:36 respondent get discount facilities

128 not get discount facility


Q-18 With whom do you take breakfast?

particuler percentage respodentalon 13.41 22friends 85.37 140bf & gf 1.22 2total 100 164

alon

friends

bf & gf

0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00

13.41

85.37

1.22

percentage

percentage

Interpretation:22% take alone

140 take with friends


Q-19 .male and female

particularpercentage

respondent

male 54 108female 46 92total 100 200

male female42

44

46

48

50

52

54

56

percentage

percentage

Interpretation:-

There are 108 male

& 92 female


HYPOTHESIS TESTING USING “Z” TEST

Q-1.Do you take morning breakfast?

Yes No

Null hypothesis: 83% would prefer to take morning breakfast.

Alternative hypothesis:83% would not prefer to take morning breakfast.

Here, pHo=0.90

qHo=0.10

n=164

significance level=0.05

standard error p = (pq/ n)1/2

=(0.1411/164) ½

=.02933


P1=164/200

=0.82

Z = P1 - pHo

p

= 0.82 – 0.83

0.02933

= -0.3341


-1.96 +1.96-0.3341

CHI-SQUARE GOODNESS-OF-FIT TEST:The chi-square goodness-of-fit test is used to analyze the distribution of

frequencies for categories of one variable, such as age or number of bank

arrivals, to determine whether the distribution of these frequencies is the

same as some hypothesized or expected distribution. However, the goodness

of fit test cannot be used to analysis two variables simultaneously. A different

chi-square test of independence can be used to analyze the frequencies of two

variables with multiple categories to determine whether the two variables are

independent.

Is there association between Preference and Rank:-

rank 1 rank 2 rank 3 rank 4 totalprice 86 48 30 0 164quality 50 70 44 0 164place 16 27 41 80 164distance 12 19 49 84 164total 164 164 164 164 656


a. Step1: the hypotheses follow:

i. Ho: preference level of respondents is independent related to rank

ii. Ho: preference level of respondents is not independent related to rank

fo fe( fo−fe ) 2

❑fe

86 41 49.3948 41 1.1030 41 2.95

0 41 4150 41 1.9870 41 20.5144 41 0.22

0 41 4116 41 15.2427 41 4.7841 41 080 41 37.1012 41 20.5119 41 11.8049 41 1.5684 41 45.1

a. Step 2: the appropriate statistical test is: _2=_(fo-fe)2/fe

b. Step 3: the alpha is 0.05

degree of freedom=(4-1)(4-1)

=3×3

=9

Standard chi-square is 16.919.

The chi-square statistic is 294.38. The P-Value is < 0.00001. The result is significant at p < 0.05.


Hypothesis Analysis and Interpretation:

H0: (Out of home students don’t take morning breakfast.)

Here in our finding s more than 51% students have put forward that they do

take breakfast therefore we reject our null hypothesis and accept alternate

hypothesis that most of the out of home students do take morning breakfast.

H0: (Out of home Students are still not aware about the importance of

morning breakfast) Through our analysis of findings we reach to the conclusion

that 83% of the respondents are aware about its importance. So our

hypothesis that out of home students are not aware about breakfast

importance is rejected.

H0: (Out of home students Students only take beverages as morning breakfast

and in that too Tea is often preferred most of the time)

As far as beverages are concerned 71% take tea, 17% milk and the trend is

clear that hardly students take any mock tails or juices, so here our null

hypothesis is accepted.


Chapter 5

Finding

& Suggestions


Analysis and Findings comparison with objectives:

• Our objective was to know whether out of home students take breakfast or

not and we found that 51 % of the students take regular breakfast , 22%

sometimes and only 17 % of the total respondent don’t take breakfast ,that

means majority of students do take breakfast.

• Our objective was to know where do they take breakfast, in hostel, at room

or somewhere outside, so through our study we found that 47% take breakfast

at canteen ,22% Hostel ,24 % at home.

• Our objective was to know how often in a week do they take breakfast,

whether daily, occasionally, alternate days, or on holidays and we found that

46% of the respondents take the breakfast daily and 42 % occasionally, while

the remaining 12% on alternate days.

• Our objective was to know what do they take in breakfast, among out of

home students is concerned traditional food of the region dominated the list,

i.e. 20% claim to like Poha, 42% Tea Biscuits, 14% Bread Butter.

• Our objective was to know whether they like heavy breakfast or light and we

found 69% of the respondent preferred to have light breakfast.

• As far as favourite dish among out of home students is concerned traditional

food of the region dominated the list, i.e. 27% claim to like Poha, 24% bread

butter, 23% Milk biscuits.

• As far as eating habits are concerned 67% of the respondents take breakfast

with friends and in a group.

Recommendations:

1. We recommend to our University Departments Concerned authority to

ensure that the timing of college should be made such, that students can

follow their day’s food schedule, as in our study we found 23% of the students

have reported that their college timings affect their breakfast taking decisions.


2. Secondly, 17 % of the students who do not take breakfast is because in

hostel they are served lunch at 11:00 a.m., so they feel if we have to take lunch

early, thenhow can we have breakfast, that’s why they only prefer tea in

morning .So here we recommend, that hostel food timings need to be made

more flexible, so that students can have a healthy meal thrice a day.

3. Also, we recommend that in our University tender offerings for canteens in

college, a compulsory clause to provide morning breakfast has to be included,

so that our students can have better chance to select quality foods.

4. We recommend that a readymade schedule or a dietary plan on admission

in hostel in initial days need to be given to students, the way students are

given the entire study plan for year, the same need to be done in spreading the

awareness about breakfast’s importance, because almost all the research

shows that there is direct relationship between efficiency in work and

breakfast intake.

Conclusion:

1. Through our findings and study of the topic i.e. Breakfast eating Habits

among out of home students ,we conclude that although students are taking

light breakfast ,but 80% of them are aware about its importance and they

agree to the point that breakfast increases efficiency in work ,however they

don’t take healthy breakfast is because of the following factors :Quality

Issue ,Hostel Timings, Lack of availability.

2. We also conclude through our study ,that students prefer more traditional

foods ,i.e. their area of living affects their choice, for e.g. through our question

which is your favorite dish ,we found that almost 50 % unanimously said Pau-

Bataka, Bhakhri, Tea-Bhakri, Khakhra.

3. We also conclude that there is a demand –supply gap, and with proper value

proposition one can trade off between supply and volume, as 70% respondents


were willing to spend on breakfast i.e.20-30rs, provided quality homemade

food is served.

4. We conclude that this study made us aware about the importance of

breakfast and it also revealed thousands of the different varieties of food that’s

been taken worldwide in different continents. Lastly we reach to the

conclusion that out of home students really face problem when it comes to

taking breakfast and food, though they are willing to spend necessary bucks

but still their demands lie unfulfilled so there is a potential opportunity for an

food serving person to fill this gap.


Suggestions

Here, after analysis of the study we conclude that

Hostelised students face problem while take breakfast

32% students have price issue regarding breakfast 60% students affected with college timing problems.

At hostels breakfast time is not meet at college time

Students have faced also the quality problems.

So, we can suggest that...

College time should meet at point of hostel time.

Hostel breakfast quality issue can be reducing.

BIBLIOGRAPHY


Books referred:

Levin, Richard, David S. Rub

Statistics for management, (7th edition)

PHI Pvt. Ltd (2004), New Delhi

MARKETING RESEARCH

By david j. luck

By Ronald s. rubin

By naresh malhotra

History source:

www.Scibd.com

Methods of the Reserch

Refer for Pre plan of project


http://www.Scibd.com/

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