Business Research Methods

FORE School of managementBusiness Research MethodsLaxman Dhaba FORE Mess

Submitted to: Prof. Alok KumarSubmitted By: Group 5 Shuchi Singh 221141 Supriya Sharma 221153 Vaibhav Ahuja 221160 Vaibhav Gupta 221161 Vigneshwar Shankar 221166

INTRODUCTION

Student'st-testAt-testis anystatistical hypothesis testin which thetest statisticfollows aStudent'stdistributionif thenull hypothesisis supported. It can be used to determine if two sets of data are significantly different from each other, and is most commonly applied when the test statistic would follow anormal distributionif the value of a scaling term in the test statistic were known. When thescaling termis unknown and is replaced by an estimate based on thedata, the test statistic (under certain conditions) follows a Student'stdistribution.HistoryThet-statisticwas introduced in 1908 byWilliam Sealy Gosset, a chemist working for theGuinnessbreweryinDublin, Ireland("Student" was hispen name).[1][2][3][4]Gosset had been hired due toClaude Guinness's policy of recruiting the best graduates fromOxfordandCambridgeto applybiochemistryandstatisticsto Guinness's industrial processes.[2]Gosset devised thet-test as a cheap way to monitor the quality ofstout. The Student t-test work was submitted to and accepted in the journalBiometrika, the journal thatKarl Pearsonhad co-founded and was the Editor-in-Chief; the article was published in 1908. Company policy at Guinness forbade its chemists from publishing their findings, so Gosset published his mathematical work under the pseudonym "Student". Actually, Guinness had a policy of allowing technical staff leave for study (so-called study leave), which Gosset used during the first two terms of the 1906-1907 academic year in Professor Karl Pearson's Biometric Laboratory at University College London.[5]Gosset's identity was then known to fellow statisticians and the Editor-in-Chief Karl Pearson. It is not clear how much of the work Gosset performed while he was at Guinness and how much was done when he was on study leave at University College London.UsesAmong the most frequently usedt-tests are:A one-samplelocation testof whether the mean of a population has a value specified in anull hypothesis.A two-sample location test of the null hypothesis that themeansof two populations are equal. All such tests are usually calledStudent'st-tests, though strictly speaking that name should only be used if thevariancesof the two populations are also assumed to be equal; the form of the test used when this assumption is dropped is sometimes calledWelch'st-test. These tests are often referred to as "unpaired" or "independent samples"t-tests, as they are typically applied when thestatistical unitsunderlying the two samples being compared are non-overlapping.[6]A test of the null hypothesis that the difference between two responses measured on the same statistical unit has a mean value of zero. For example, suppose we measure the size of a cancer patient's tumor before and after a treatment. If the treatment is effective, we expect the tumor size for many of the patients to be smaller following the treatment. This is often referred to as the "paired" or "repeated measures"t-test:[6][7]seepaired difference test.A test of whether the slope of aregression linedifferssignificantlyfrom 0.

PROBLEM/ PURPOSE OF STUDY

1.Using a paired sample t-test, identify the parameters on which thedhabafood 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?

METHODOLOGYThis chapter outlines the various tools utilised to carry out the required research.2.1-Universe of StudyAll the dhabhas in the world.2.2- Locale of StudyThis study has been limited to understanding the food quality at Indian Dhabhas and the FORE 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 SizeDue to time constraints, the questionnaire has been floated .to the frequent visitors of dhabhas and the FORE Mess.2.5- Data CollectionThe study was conducted by utilising information from both, primary and secondary sources. PRIMARY SOURCEFor 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 FORE Mess. SECONDARY SOURCEA 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 AnalysisData collected from the respondents have been codified and analysed both qualitatively & quantitatively.2.7-Field ExperienceThe research work for this project was initiated in February 2014. 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.

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 FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba food tastes better than FORE 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 FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba food has more variety than FORE Mess food.FOR PAIR 3:NULL HYPOTHESIS:There is no significant difference between of cost dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba food is less costlier than FORE Mess food.FOR PAIR 4:NULL HYPOTHESIS:There is no significant difference between the quality of ingredients used by dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba uses better quality ingredients than FORE Mess food.FOR PAIR 5:NULL HYPOTHESIS:There is no significant difference between the hygiene maintained by dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba maintains better hygiene than FORE Mess.FOR PAIR 6:NULL HYPOTHESIS:There is no significant difference between the service provided by dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba service quality is better than FORE Mess food.FOR PAIR 7:NULL HYPOTHESIS:There is no significant difference between the ambience of dhabhas and FORE MessALTERNATIVE HYPOTHESIS:The dhaba ambience is better than FORE Mess food.FOR PAIR 8:NULL HYPOTHESIS:There is no significant difference between the nutritional value of the food of dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba food is more nutritious than FORE Mess food.FOR PAIR 9:NULL HYPOTHESIS:There is no significant difference between the delivery time of dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba delievery time is faster than FORE Mess food.FOR PAIR 10:NULL HYPOTHESIS:There is no significant difference between the opening time of dhabhas and FORE Mess.ALTERNATIVE HYPOTHESIS:The dhaba opens at a more convenient time than FORE mess .

RESPONSE TO QUESTIONNAIRE

DATA ENTERED IN SPSS

OUTPUT

Paired Samples Statistics

MeanNStd. DeviationStd. Error Mean

Pair 1Food taste for mess3.5030.682.125

Food taste for dhaba2.6030.894.163

Pair 2Food vareity for mess3.0730.828.151

Food vareity for dhaba1.8730.681.124

Pair 3Food cost for mess3.2030.610.111

Food cost for dhaba2.7030.794.145

Pair 4Quality of ingredients for mess1.9030.759.139

Quality of ingredients for dhaba2.8030.714.130

Pair 5Hygine for mess1.9330.691.126

Hygine for dhaba3.3730.490.089

Pair 6Service quality for mess1.6730.606.111

Service quality for dhaba3.1030.607.111

Pair 7Ambience for mess2.5330.776.142

Ambience for dhaba2.8030.551.101

Pair 8Food nuitrition for mess1.5330.507.093

Food nuitrition for dhaba2.8030.551.101

Pair 9Food delivery time for mess1.6730.479.088

Food delivery time for dhaba3.0330.414.076

Pair 10Opening Time for mess3.4330.568.104

Opening Time for dhaba2.3330.606.111

Paired Samples Correlations

NCorrelationSig.

Pair 1Food taste for mess & Food taste for dhaba30-.170.371

Pair 2Food vareity for mess & Food vareity for dhaba30-.106.577

Pair 3Food cost for mess & Food cost for dhaba30.057.765

Pair 4Quality of ingredients for mess & Quality of ingredients for dhaba30.089.640

Pair 5Hygine for mess & Hygine for dhaba30-.027.887

Pair 6Service quality for mess & Service quality for dhaba30.094.623

Pair 7Ambience for mess & Ambience for dhaba30.016.933

Pair 8Food nuitrition for mess & Food nuitrition for dhaba30-.345.062

Pair 9Food delivery time for mess & Food delivery time for dhaba30.058.761

Pair 10Opening Time for mess & Opening Time for dhaba30.367.046

Paired Samples Test

Paired DifferencestdfSig. (2-tailed)

MeanStd. DeviationStd. Error Mean95% Confidence Interval of the Difference

LowerUpper

Pair 1Food taste for mess - Food taste for dhaba.9001.213.222.4471.3534.06229.000

Pair 2Food vareity for mess - Food vareity for dhaba1.2001.126.206.7791.6215.83529.000

Pair 3Food cost for mess - Food cost for dhaba.500.974.178.136.8642.81229.009

Pair 4Quality of ingredients for mess - Quality of ingredients for dhaba-.900.995.182-1.271-.529-4.95529.000

Pair 5Hygine for mess - Hygine for dhaba-1.433.858.157-1.754-1.113-9.14629.000

Pair 6Service quality for mess - Service quality for dhaba-1.433.817.149-1.738-1.128-9.60729.000

Pair 7Ambience for mess - Ambience for dhaba-.267.944.172-.619.086-1.54729.133

Pair 8Food nuitrition for mess - Food nuitrition for dhaba-1.267.868.159-1.591-.942-7.99029.000

Pair 9Food delivery time for mess - Food delivery time for dhaba-1.367.615.112-1.596-1.137-12.17329.000

Pair 10Opening Time for mess - Opening Time for dhaba1.100.662.121.8531.3479.10429.000

FINDINGS & conclusion

FOR PAIR 1:Since the output table states that t test is significant, thus we reject the null hypothesis.The taste of food of dhabhas is better than FORE Mess.FOR PAIR 2:Since the output table states that t test is significant, thus we reject the null hypothesis.Variety of food provided by dhabhas is more than FORE Mess.FOR PAIR 3:Since the output table states that t test is not significant, thus we do not reject the null hypothesis.There is no significant difference between cost of dhabhas and FORE Mess.

FOR PAIR 4:Since the output table states that t test is significant, thus we reject the null hypothesis.The quality of ingredients used by dhabhas is better than FORE Mess.FOR PAIR 5:Since the output table states that t test is significant, thus we reject the null hypothesisHygiene maintained by dhabhas is better.

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 not significant, thus we do not reject the null hypothesis.There is no significant difference between ambience. of dhabhas and FORE Mess .FOR PAIR 8:Since the output table states that t test is significant, thus we do reject the null hypothesis .Dhabha food is more nutritious.

FOR PAIR 9:Since the output table states that t test is significant, thus we reject the null hypothesis d.Delivery time of dhabhas is quicker.

FOR PAIR 10:Since the output table states that t test is significant, thus we reject the null hypothesisOpening time of dhabhas is more convenient.RECOMMENDATIONS

As the test suggest ,following recommendations can be made:1. Dhabas should work on improving the following: Ambience Quality of ingredients

2. FORE mess in order to satisy the customers needs to re-work a lot especially the taste which is the most important factor.

Appendix:BRM 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 / FMG22 Section A/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 Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

2. Please rate the food menu variety?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

3. Please rate the cost of food?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

4. Please rate the Quantity of ingredients in food?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

5. Please rate the Hygiene of the place?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

6. Please rate the Service Quality of the place?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

7. Please rate the Ambience of the place?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

8. Please rate the Nutrition of food?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

9. Please rate the delivery time of food?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied

10. Please rate if the opening and closing timings convenient?

1) Extremely Unsatisfied2) Unsatisfied3) Neutral4) Satisfied5) Extremely Satisfied