italain food peoject

8/12/2019 Italain Food Peoject

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for Chinese-style Western cuisine. In Hong Kong'scha chaanteng andSoutheast Asia'skopi

tiam "coffee shop", macaroni is cooked in water and then washed of starch, and served in clear

broth withham orfrankfurtersausages,peas,black mushrooms,and optionallyeggs,reminiscent

ofnoodle soup dishes. This is often a course for breakfast or light lunch fare
http://en.wikipedia.org/wiki/Cha_chaan_tenghttp://en.wikipedia.org/wiki/Southeast_Asiahttp://en.wikipedia.org/wiki/Kopi_tiamhttp://en.wikipedia.org/wiki/Kopi_tiamhttp://en.wikipedia.org/wiki/Hamhttp://en.wikipedia.org/wiki/Hot_doghttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Shiitakehttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Noodle_souphttp://en.wikipedia.org/wiki/Noodle_souphttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Shiitakehttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Hot_doghttp://en.wikipedia.org/wiki/Hamhttp://en.wikipedia.org/wiki/Kopi_tiamhttp://en.wikipedia.org/wiki/Kopi_tiamhttp://en.wikipedia.org/wiki/Southeast_Asiahttp://en.wikipedia.org/wiki/Cha_chaan_teng


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which the pasta is part of a soup-type dish. A third category is pasta al for no in which the pasta

incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item.

Some pasta dishes are served as a first course in Italy because the portion sizes are small and

simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It

can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste,

color and texture. When choosing which type of pasta and sauce to serve together, there is a

general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of

pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have

the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio of

sauce to pasta varies according to taste and texture, however traditionally the sauce should not be

excessive as the pasta itself must still be tasted. The extra sauce left on the plate after all of the

pasta is eaten is often mopped up with a piece of bread


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ingredients and toppings are utilized. In 2009, uponItaly's request,Neapolitanpizza was

safeguarded in theEuropean Union as aTraditional Specialty Guaranteed dish

Pizza is an emerging fast food inIndian urban areas. American pizza chainsDomino's

Pizza andPizza Hut opened their first outlets in India in 1996. Domestic pizza brands

includeSmokin' Joes andPizza Corner.Branded pizza is available in most cities in India.

Pizzas served in India by foreign pizza brands feature greater "recipe localization" from pizza

makers than many other markets such as Latin America and Europe, but similar to other Asian

pizza markets. Indian pizzas are generally spicier and more veggie-oriented than those in other

countries. For instance, oregano spice packs are included with a typical pizza order in India

instead of Parmesan cheese Pizza outlets serve pizzas with several Indian-style toppings like

Tandoori Chicken andPaneer.Along with Indian variations, more conventional pizzas are also

eaten. Pizzas available in India range from localized basic variants available in neighborhood

bakeries, to gourmet pizzas with exotic and imported ingredients available at specialty

restaurants.
http://en.wikipedia.org/wiki/Italyhttp://en.wikipedia.org/wiki/Neapolitan_cuisinehttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/Traditional_Speciality_Guaranteedhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Domino%27s_Pizzahttp://en.wikipedia.org/wiki/Domino%27s_Pizzahttp://en.wikipedia.org/wiki/Pizza_Huthttp://en.wikipedia.org/wiki/Smokin%27_Joeshttp://en.wikipedia.org/wiki/Pizza_Cornerhttp://en.wikipedia.org/wiki/Paneerhttp://en.wikipedia.org/wiki/Paneerhttp://en.wikipedia.org/wiki/Pizza_Cornerhttp://en.wikipedia.org/wiki/Smokin%27_Joeshttp://en.wikipedia.org/wiki/Pizza_Huthttp://en.wikipedia.org/wiki/Domino%27s_Pizzahttp://en.wikipedia.org/wiki/Domino%27s_Pizzahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Traditional_Speciality_Guaranteedhttp://en.wikipedia.org/wiki/European_Unionhttp://en.wikipedia.org/wiki/Neapolitan_cuisinehttp://en.wikipedia.org/wiki/Italy


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Noodle

The noodle is a type of staple food made from some type ofunleaveneddough which is rolled

flat and cut into one of a variety of shapes. While long, thin strips may be the most common,

many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or

cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking

oil orsalt added. They are often pan-fried or deep-fried. Noodles are often served with an

accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried

and stored for future use.

In American English usage, the word "noodle" is an inclusive term that denotes flour paste

products in various shapes.In British English usage it generally denotes a food in the form of

long, thin strips offlourpaste products.The material composition or geocultural origin must be

specified when discussing noodles. The word derives from theGerman word Noodle
http://en.wikipedia.org/wiki/Unleavenedhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/German_languagehttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Cooking_oilhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Unleavened


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Soup

Soup is a primarily liquidfood,generally served warm (but may be cool or cold), that is made by

combining ingredients such as meat andvegetables withstock,juice,water, or anotherliquid.

Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the

flavors are extracted, forming abroth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The

establishedFrench classifications of clear soups arebouillon andconsomm. Thick soups are

classified depending upon the type of thickening agent used:pures are vegetable soups

thickened with starch;bisques are made from puredshellfish or vegetables thickened

withcream; cream soups may be thickened withbchamel sauce; andvelouts are thickened

witheggs,butter, and cream. Other ingredients commonly used to thicken soups and broths

includeegg,rice,lentils,flour,andgrains;many popular soups also include carrots and potatoes.

Soups are similar tostews,and in some cases there may not be a clear distinction between the

two; however, soups generally have more liquid than stews
http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Stock_(food)http://en.wikipedia.org/wiki/Juicehttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Brothhttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Bouillon_(broth)http://en.wikipedia.org/wiki/Consomm%C3%A9http://en.wikipedia.org/wiki/Pur%C3%A9ehttp://en.wikipedia.org/wiki/Bisque_(food)http://en.wikipedia.org/wiki/Shellfishhttp://en.wikipedia.org/wiki/Creamhttp://en.wikipedia.org/wiki/B%C3%A9chamel_saucehttp://en.wikipedia.org/wiki/Velout%C3%A9_saucehttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Lentilshttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Grainhttp://en.wikipedia.org/wiki/Stewhttp://en.wikipedia.org/wiki/Stewhttp://en.wikipedia.org/wiki/Grainhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Lentilshttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Velout%C3%A9_saucehttp://en.wikipedia.org/wiki/B%C3%A9chamel_saucehttp://en.wikipedia.org/wiki/Creamhttp://en.wikipedia.org/wiki/Shellfishhttp://en.wikipedia.org/wiki/Bisque_(food)http://en.wikipedia.org/wiki/Pur%C3%A9ehttp://en.wikipedia.org/wiki/Consomm%C3%A9http://en.wikipedia.org/wiki/Bouillon_(broth)http://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Brothhttp://en.wikipedia.org/wiki/Liquidhttp://en.wikipedia.org/wiki/Juicehttp://en.wikipedia.org/wiki/Stock_(food)http://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Food


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Some Packaged Italian food available in Ghazipur City

Knorr

KNORR SOUPY NOODLES MAST MASALA

This magical mix contains the all time favorite masala noodles with the goodness of vegetables

in a hearty soup. Spicy and slurps, this noodle soup is a meal in itself!


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KNORRCHINESE VEGETABLE MANCHOW SOUP

Lavish amounts of soya sauce, garlic, chilies and coriander make this clear soup decidedly

delectable. Made in restaurants and road side food carts this soup is now easier than ever to make

at home.

MAGGI

PAZZTA


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Maggi brings to you NUTRI-LICIOUS PAZZTA - an offering to delight your every sense and

make you fall in Love! It comes in 4 saucy, lip-smacking flavors and shapes - Masala Penne,

Cheese Macaroni, Tomato Twist and Mushroom Penne. This NUTRI-LICIOUS product is made

from 100% SUJI and is also a source of protein &fibre. Whats more, this quick cook pasta can

be conveniently prepared in just 5 minutes!

MAGGI Noodles


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The pioneer and creator of 'Taste Bhi Health Bhi' has introduced another great tasting and

healthy variant in its popular range of MAGGI Noodles

MAGGI Vegetable Multigrain Noodles is made with Ragi, Corn, Jowar and Wheat. It offers the

consumer multi-'gun' (benefits) as it is a source of Protein, Calcium and Fiber, and has added

vegetables. MAGGI Vegetable Multigrain Noodles is available with a delicious "Spice Remix"

tastemaker. The inspiration for the product comes from the growing consumer preference for a

healthier lifestyle, and the deep understanding that MAGGI has developed about Indian food

habits and culture- the insight that a multiplicity of grains are used in everyday foods across the

country.


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Maggi Soups

The new range of Maggi Healthy Soups is distinctly delightful. These soups are made using

Nestls new and patented granulation based technology that allows them to retain the freshness

of key ingredients, giving you that extra zing of taste. They contain fresh vegetable purees and

deliver the taste and aroma of home-made soups. In fact, Nestl India is amongst the first in the

Nestl world to adopt this unique technology

Maggi Healthy Soups are low fat, low cholesterol , have no added MSG, and have no added

preservatives and synthetic colours, living up to the Maggi promise of Taste Bhi, Health Bhi!.

These tasty & healthy soups are available in six delicious popular varieties:

Rich Tomato

Creamy Spinach

Mixed Vegetable

Cream of Mushroom

Hot & Sour Vegetable

Sweet

Corn Vegetable


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Dominos Pizza

Jubilant FoodWorks Limited (the Company) is a Jubilant Bhartia Group Company, The

Company was incorporated in 1995 and initiated operations in 1996, The Company got listed on

the Indian bourses in February 2010, Mr.Shyam S, Bhartia, Mr, Hari S, Bhartia and Jubilant

Enpro Private Ltd, are the Promoters of the Company. The Company & its subsidiary operates

Domino's Pizza brand with the exclusive rights for India, Nepal, Bangladesh and Sri Lanka, The

Company is India's largest and fastest growing food service company, with a network of 500+

Domino's Pizza restaurants

Restaurants (as of 31st March, 2012)The Company is the market leader in the organized pizza

market with a 54% market share Euro monitor Report 2010) and 70% share in the pizza home

delivery segment in India, The Company has strengthened its portfolio by entering into an

agreement with Dunkin' Donuts Franchising LLC, for developing the Dunkin' Donuts brand and

operating restaurants in India,

Over the period since 1996, Dominos Pizza India has remained focused on delivering great

tasting Pizzas and sides, superior quality, exceptional guest care and value for money offerings.

We have endeavored to establish a reputation for being a home delivery specialist capable of

delivering pizzas within 30 minutes or else FREE to a community of loyal consumers from all

our restaurants around the country.

Dominos vision is focused on Exceptional people on a mission to be the best pizza delivery

company in the world!" We are committed to bringing fun, happiness and convenience to lives

of our consumers by delivering delicious pizzas to their doorstep and our efforts are aimed at

fulfilling this commitment towards a large and ever-growing guest base.


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Pizza Hut

Pizza Hut is split into several different restaurant formats; the original family-style dine-in

locations; store front delivery and carry-out locations; and hybrid locations that offer carry-out,

delivery, and dine-in options. Many full-size Pizza Hut locations offer lunchbuffet, with "all-

you-can-eat" pizza, salad, bread sticks, and a specialpasta.Additionally, Pizza Hut also has a

number of other business concepts that are different from the store type; Pizza Hut "Bistro"

locations are "Red Roofs" which offer an expanded menu and slightly more upscale options.

"Pizza Hut Express" and "The Hut" locations arefast food restaurants. They offer a limited menu

with many products not found at traditional Pizza Huts. These type of stores are often paired in

acollocated location with a sibling brand such asWing Street,KFC orTaco Bell, and are also

found on college campuses, food courts, theme parks, and in stores such asTarget.

Vintage "Red Roof" locations, designed by architect Richard D. Burke, can be found throughout

the United States and Canada and quite a few exist in the UK and Australia, and Mxico. Phillip

Langdon in his book Orange Roofs, Golden Arches wrote that the Pizza Hut "Red Roof"

architecture "is something of a strange object considered outside the realm of significant

architecture, yet swiftly reflecting shifts in popular taste and unquestionably making an impact

on daily life. These buildings rarely show up in architectural journals, yet they have become

some of the most numerous and conspicuous in the United States today.

Curbed.com reports, "Despite Pizza Hut's decision to discontinue the form when they made the

shift toward delivery, there were still 6,304 'traditional units' standing as of 2004, each with the

shingled roofs andtrapezoidal windows signifying equal parts suburban comfort and strip-mall

anomie." This building style was common in the late 1960s and early 1970s. The name "Red
http://en.wikipedia.org/wiki/Buffethttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Colocation_(business)http://en.wikipedia.org/wiki/WingStreethttp://en.wikipedia.org/wiki/KFChttp://en.wikipedia.org/wiki/Taco_Bellhttp://en.wikipedia.org/wiki/Target_Corporationhttp://en.wikipedia.org/wiki/Trapezoidalhttp://en.wikipedia.org/wiki/Trapezoidalhttp://en.wikipedia.org/wiki/Target_Corporationhttp://en.wikipedia.org/wiki/Taco_Bellhttp://en.wikipedia.org/wiki/KFChttp://en.wikipedia.org/wiki/WingStreethttp://en.wikipedia.org/wiki/Colocation_(business)http://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Buffet


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Roof" is somewhat anachronistic now, since many locations have brown roofs. Dozens of "Red

Roofs" have closed or been relocated/rebuilt.

Many "Red Roof" branches have beer if not a full bar, music from a jukebox,and sometimes an

arcade. In the mid 1980s, the company moved into other successful formats including

delivery/carryout and the fast food "Express" model.

The oldest continuously operating Pizza Hut in the world is inManhattan, Kansas,in a shopping

and tavern district known as Aggieville nearKansas State University. The first Pizza Hut

restaurant east of the Mississippi was opened in Athens, Ohio in 1966 by Lawrence Barbaric and

Gary Meyers.
http://en.wikipedia.org/wiki/Jukeboxhttp://en.wikipedia.org/wiki/Manhattan,_Kansashttp://en.wikipedia.org/wiki/Kansas_State_Universityhttp://en.wikipedia.org/wiki/Kansas_State_Universityhttp://en.wikipedia.org/wiki/Manhattan,_Kansashttp://en.wikipedia.org/wiki/Jukebox


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OBJECTIVESCOPE

&

IMPORTANCE


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Objectives of the study

The following are the objectives of the report:

To know about Italian foods. To know the various suppliers of Italian food available in Ghazipur city. To know the perception regarding Italian foods. To identify the factors affecting the choice of consumers for Italian foods. To study the consumption pattern towards Italian foods. To identify the impact of hygiene and nutritional value of Italian foods on consumer

purchase decision.


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Scope of the study

The scope of this project is the study consumer preference for italian food. It covers a wide range

analysis of the suppliers of Italian food what kind of italian food quality has been provided by

the company and other players, what are the qualities of products, what are the satisfaction level

of the customer by the of the suppliers of Italian food, working and promotional process of the

suppliers for Italian food.

This study also shed light on the relationship of with customers. The study also covers the

behavioral pattern of suppliers of Italian food with the customer at the time of complains for any

product and how they provide service to them and satisfaction according to choice of food oil in

Ghazipur.

The response of the centre towards the customer also covered in this study. After analysis the

researcher comes to know that the customer response centre gives good response to each and

every complaint and do its best of satisfy the customers by its service and products provided by

the italian food co. After analysis the researcher comes to know that the recent preference of

italian food and satisfaction about the italian food.


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Importance of the study

The importance of a project report is following.

The study will help to know that what additional features & what facilities should beincrease.

Customer is satisfied with the italian food and provided by reausturent and company orhe is dissatisfied.

It helps in identify reason behind dissatisfactions. The importance of study is that it is helpful to make future policy of the company and

other players.

It is important to create a new plan for products & services in future with unique quality& facilities that will be preferred by the customers.

To know the factor behind purchase of italian food.


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Chapter-2

Research Methodology


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Research Methodology

`Research`

Research is a purposeful investigation. It is a scientific & systematic search for knowledge &

intimation on a specific topic research is use full & research objective can be achieved if it is done in

propose process

Methodology

The world methodology spell the meaning it self if the method used by the researches in

obtaining information . the data ( information can be collected from primary sources & secondary

sources.) By primary data we mean data collected by researches himself for the first time to collaborate

the data which has previously not been used is known as primary data By secondary data we mean the

data collected from various published matters, a Magazine newspapers status of previous research report

etc. In other words we can say that the data which as already been used your different purpose by

different people is know as secondary Primary data can be collected through questionnaire and personal

interview as for as concern my research is limited to dealers personality Secondary data are collected

from the various books journals new spapereditional expert suggestions web sites & internet & etc.

Research is a common language refers to a search of knowledge. Research is scientific & systematic

search for pertinent information on a specific topic, infect research is an art of scientific investigation.

Research Methodology is a scientific way to solve research problem. It may be understood as a science of

studying how research is dont scientifically.


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In it we study various steps that are generally adopted by researchers in studying their research

problem. It is necessary for researchers to know not only know research method techniques

The scope of Research Methodology is wider than that of research methods.

The research problem consists of series of closely related activities. At times, the first step determines the

native of the last step to be undertaken. Why a research has been defined, what data has been collected

and what a particular methods have been adopted and a host of similar other questions are usually

answered when we talk of research methodology concerning a research problem or study. The project is a

study where focus is on the following points:

RESEARCH DESIGN-A research design is defined, as the specification of methods and

procedures for acquiring the Information needed. It is a plant or organizing framework for doing the study

and collecting the data.

Designing a research plan requires decisions all the data sources, research approaches, Research

instruments, sampling plan and contact methods.

Research design is mainly of following types: -

1. Exploratory research.2. Descriptive studies3. Experimental

EXPLORATORY RESEARCH

The major purposes of exploratory studies are the identification of problems, the more precise

Formulation of problems and the formulations of new alternative courses of action. The design of

exploratory studies is characterized by a great amount of flexibility and ad-hoc veracity.


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DESCRIPTIVE STUDIES

Descriptive research in contrast to exploratory research is marked by the prior

formulation of specific research Questions. The investigator already knows a substantial

amount about the research problem. Perhaps as a Result of an exploratory study, before the

project is initiated. Descriptive research is also characterized by a Preplanned and structured

design.

EXPERIMENTAL DESIGN:-A casual design investigates the cause and effect relationships

between two or more variables. The hypothesis is tested and the experiment is done. There are

following types of casual designs:

I. After only designII. Before after designIII. Before after with control group designIV. Four groups, six studies designV. After only with control group design.VI. Consumer panel designVII. Exposit facto design

The survey study is descriptive study


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B) DATA COLLECTION METHOD

PRIMARY SECONDARY

Direct personal Interview

Indirect personal Interview

Information from correspondents Govt. publication

Mailed questionnaire Report Committees & Commissions

Question filled by enumerators. Private Publication

Research institute

PublishedSources Unpublished

Sources


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PRIMARY DATA

These data are collected first time as original data. The data is recorded as observed or encountered.

Essentially they are raw materials. They may be combined, totaled but they have not extensively been

statistically processed. For example, data obtained by the peoples.

SECONDARY DATA

Following are the main sources of secondary data :

Official Publications. Publications Relating to Trade: Journal/ Newspapers etc.: Data Collected by Industry Associations: Unpublished Data: Data may be obtained from several companies, organizations, working in the

same areas like magazines.

Period of Study: This study has been carried out for a maximum period of 4 weeks.

Area of study: The study is exclusively done in the area of marketing. It is a process requiring

care, sophistication, experience, business judgment, and imagination for which there can be no

mechanical substitutes.

Sampling Design: The convenience sampling is done because any probability sampling

procedure would require detailed information about the universe, which is not easily available

further, it being an exploratory research.


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Sample Procedure: In this study judgmental sampling procedure is used. Judgmentalsampling

is preferred because of some limitation and the complexity of the random sampling. Area

sampling is used in combination with convenience sampling so as to collect the data from

different regions of the city and to increase reliability.

Sampling Size: The sampling size of the study is 100 users.

Method of the Sampling

Probability Sampling

It is also known as random sampling. Here, every item of the universe has an equal chance or

probability of being chosen for sample.

Probability sampling may be taken inform of:

Simple Random Sampling Asimple random sample gives each member of the population

an equal chance of being chosen. It is not a haphazard sample as some people think! One way

of achieving a simple random sample is to number each element in the sampling frame and then

use random numbers to select the required sample. Random numbers can be obtained using your

calculator, a spreadsheet, printed tables of random numbers, or by the more traditional methods

of drawing slips of paper from a hat, tossing coins or rolling dice.

Systematic Random Sampling

This is random sampling with a system! From the sampling frame, a starting point is chosen at

random, and thereafter at regular intervals.


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Stratified Random Sampling

With stratified random sampling, the population is first divided into a number of parts or 'strata'

according to some characteristic, chosen to be related to the major variables being studied. For

this survey, the variable of interest is the citizen's attitude to the redevelopment scheme, and the

stratification factor will be the

values of the respondents' homes. This factor was chosen because it seems reasonable to suppose

that it will be related to people's attitudes.

Cluster and area Sampling

Cluster sampling is a sampling technique used when "natural" groupings are evident in a

statistical population. It is often used in marketing research. In this technique, the total

population is divided into these groups (or clusters) and a sample of the groups is selected. Then

the required information is collected from the elements within each selected group. This may be

done for every element in these groups or a sub sample of elements may be selected within each

of these groups.

Non Probability Sampling

It is also known as deliberate or purposive or judge mental sampling. In this type of sampling,

every item in the universe does not have an equal, chance of being included in a sample.


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It is of following type:

Convenience SamplingA convenience samplechooses the individuals that are easiest to reach or sampling that is done

easy. Convenience sampling does not represent the entire population so it is considered bias.

Quota SamplingIn quota sampling the selection of the sample is made by the interviewer, who has been given

quotas to fill from specified sub-groups of the population.

Judgment SamplingThe sampling technique used here in probability > Random Sampling.

The total sample size is 100 profiles.

I have selected Probability sampling method for this survey study.

Data

Collection: - Data is collected from various customers through personal interaction. Specific

questionnaire is prepared for collecting data. Data is collected with more interaction and formal

discussion with different respondents and we collect data about investment pattern of people by

face to face contact with the persons from whom theinformation is to be obtained (known as

informants). The interviewer asks them questions pertaining to the survey and collects the

desired information.


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Q:-1 Do you aware about Italian food?

Particular No of Respondents

Yes 60

No 40

0%

10%

20%

30%

40%

50%

60%

Yes No

60%

40%


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Analysis

After the survey the researcher found that 60% respondent aware about the Italian food and 40%

not aware about the Italian food.

Interpretation

The above analysis shows that most of the respondents aware about the Italian food.


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Q:-2 Do you consume Italian food?


Yes 40

No 20

0%

5%

10%15%

20%

25%

30%

35%

40%

Yes No

40%

20%


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Analysis

After the survey the researcher found that 40% respondents consume the Italian food and 20%

not consume the Italian food.

Interpretation

The above analysis shows that most of the respondents aware about the Italian food.


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Q:3 Which type of Italian food you consume?


Vegetarian 7

Non Vegetarian 15

Both 18

0.00%

5.00%

10.00%

15.00%

20.00%

25.00%

30.00%

35.00%

40.00%

45.00%

Vegetarian NonVegetarian Both

17.50%

37.50%

45%


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Analysis

After the survey the researcher found that 17.5% respondents consume vegetarian Italian food

and 37.5% not consume non-vegetarian Italian food and 45% respondents consume both Italian

foods.

Interpretation

The above analysis shows that most of the respondents consume vegetarian Italian food.


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Analysis

After the survey the researcher found that 60% respondents generally consume Indian food and

30% generally consume Italian food and 10% respondents generally consume others foods.

Interpretation

The above analysis shows that most of the respondents generally consume Indian food.


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Analysis

After the survey the researcher found that 37.5% respondents get Home made Italian food and

45% get restaurant made Italian food and 17.5% respondents get both made Italian foods.

Interpretation

The above analysis shows that most of the respondents get Home made Italian food.


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Q:-6 From which source you get information about Italian food?


T.V 20

News Paper 25

Friends 10

Others 5

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

T.V News Paper Friends Others

33%

42%

17%

8%


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Analysis

After the survey the researcher found that 33% respondents get informationabout Italian from

T.V and 42% get information from about Italian food from News paper and 17% respondents get

information from about Italian food from Friends and 8% respondents get information from

about Italian food from others.

Interpretation

The above analysis shows that most of the respondents get information from about Italian food

from News paper.


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Analysis

After the survey the researcher found that 37.5% respondents generally prefer Pasta in Italian

Segment and 20% respondents generally prefer Pizza in Italian Segment and 25% respondents

generally prefer Nuddeles in Italian Segment and 12.5% respondents generally prefer

Sandwiches in Italian Segment and 5% respondents generally prefer others in Italian Segment.

Interpretation

The above analysis shows that most of the respondents generally prefer Pizza in Italian Segment


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Q:-8Why do you eat Italian food for convenience or taste?


Convenience 18

Taste 22

0%

10%

20%

30%

40%

50%

60%

Convenience Taste

45%

55%


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Analysis

After the survey the researcher found that 45% respondents eat Italian food for Convenience and

55%respondents eat Italian food for Taste.

Interpretation

The above analysis shows that most of the respondents eat Italian food for Convenience.


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Q:-9 Consumption rate regarding Italian food?


Daily 5

Weekly 18

Monthly 7

Occasionally 10

0.00%

5.00%

10.00%

15.00%

20.00%

25.00%

30.00%

35.00%

40.00%

45.00%

Daily Weekly Monthly Occasionally

12.50%

45%

17.50%

25%


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Analysis

After the survey the researcher found that Consumption rate regarding Italian foodof respondents

are12.5% Daily,Consumption rate regarding Italian foodof respondents are 45%

Weekly,Consumption rate regarding Italian food of respondents are17.5% Monthly

andConsumption rate regarding Italian food of respondents are 25% Occasionally .

Interpretation

The above analysis shows those Consumption rates regarding Italian food of most respondents

are weekly.


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Q:10 Factors which affect your preference regarding Italian food?


Taste 15

Convenience 8

Services 10

Health 5

Other 2

0.00%

5.00%

10.00%

15.00%

20.00%

25.00%30.00%

35.00%

40.00%37.50%

20%

25%

12.50%

5%


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Q:-11 Purpose of your consumption regarding Italian food as?


Refreshment 18

Meal ( Lunch/Dinner) 22

0%

10%

20%

30%

40%

50%

60%

Refreshment Meal ( Lunch/Dinner)

45%

55%


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Chapter -5

Findings


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Chapter -5

CONCLUSIONS

&

LIMITATIONS


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CONCLUSIONS

After the analysis surveyor come to know that most of the respondents aware about the

Italian food. And most of the respondents aware about the Italian food. The above analysis

shows that most of the respondents consume vegetarian Italian food. Respondents generally

consume Indian food. Here maximum people get Home made Italian food. The respondents

get information from about Italian food from News paper. Here generally prefer Pizza in

Italian Segment and eat Italian food for Convenience. Weekly consumption rate is very much

in Ghazipur city. most of the respondents say Convenience factor affect the preference for

Italian Food and most of the respondents consume Italian food for Meal (Lunch/Dinner).


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Limitations of the Research

1. This report covers Italian food in Ghazipur, which is very difficult to get.2. In a rapidly changing industry, analysis on one day or in one segment can change very

quickly. The environmental changes are vital to be considered in order to assimilate the

findings.

3. Sometime the gap of communication was come in between the interaction.

4. The time available to conduct the study is little; it being a wide topic has a limited time.5. Limited resources are available to collect the information about the Italian food in

Ghazipur.


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QUESTIONNAIRE


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QUESTIONNAIRE

DEAR RESPONDENT,

Myself ArchanaBharti Pursuing B.B.A at T.E.R.I. P.G. GHAZIPUR. I seek your

responses and kind co-operation for the purpose of my survey project report.

THANK YOU

ARCHANA BHARTIB.B.A.4THSEMT.E.R.I. P. G. COLLEGE GHAZIPUR

Name:Occupation:...

Age: Gender:....

Address:

Education: Income:..

Q-1- Do you aware about Italian food?

A- Yes B- NoQ-2- Do you consume Italian food?

A- Yes B- NoQ-3- Which type of Italian food you consume?

A- Vegetarian B- Non vag C- BothQ-4- Which type of food generally you preferred?

A-Indian B- Italian C- Other

Q-5- From which source you get Italian food?

A-Homemade B- Restaurant C- Both

Q-6- From which source you get information about Italian food?

A- T.V. B- News Paper C- FriendsD- Other


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Q-7- What type of Italian food generally you prefer?

A- ItalianB- PizzaC- KebabD- SandwichesE- Other

Q-8-Why do you eat Italian food for convenience or taste?

A. ConvenienceB. Taste

Q-9- Consumption rate regarding Italian food?

A. DailyB. WeeklyC. MonthlyD. Occasionally

Q-10- Factors which affect your preference regarding Italian food?

A. TasteB. ConvenienceC. ServicesD. HealthE. Other

Q-11-Purpose of your consumption regarding Italian food as?

A. RefreshmentB. Meal ( Lunch/Dinner)

Q-12-Give some suggestion if any

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italain food peoject

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