1. “ CONSUMER PERCEPTION ON THEME BASED
RESTURANTS IN GUJARAT”
Prepared By-
Submitted to-
Ravi Trivedi(041)
Proff.Kunjal Sinha
Prayagraj Ajani(096)
CKSVIM
Vadodara

2. Meaning of perception on theme based of
RESTAURANTS in Ahmedabad
v Meaning of Theme.
v “ what you are different thinking abut different
criteria like as quality of food, service, atmosphere, and
price with compare other restaurants"

3. Major Players of The
restaurants
q Atithi restaurant,
q Planet restaurant,
q Madhuli restaurant , and
q Mirchi restaurant

4. 1. Compare rate four restaurants
Ø 50 consumers were asked to rate four Ahmedabad theme
restaurants. Atithi restaurant, Planet restaurant, Madhuli
restaurants, and Mirchi restaurant. The two­part questionnaire
first asked about respondents' perceptions of theme
restaurants , other general.
Ø Atithi Restaurant received the best ratings for meeting
consumers' expectations and had the highest means for
service quality.
Ø Mirchi Restaurant had the lowest aggregate scores for service
quality.
Ø Atithi Restaurant also had the highest mean scores for food
quality and taste.

5. Cont..
Ø Mirchi Restaurant had the second highest
mean for taste of food, but the lowest
means for the other measures of food
quality.
Ø Planet Restaurant had the highest
percentage of negative views for "taste of
the food.
Ø "Mirchi Restaurant had the highest
means for "atmosphere," except for

6. objectives:
 1. Identify the customers' perception toward
the selected restaurants.
› 1.1 Determine perception upon demographic
segmentation such as gender, education and
income toward dinning consumers.
 2. Identify the influence factors for
consumers to dine in the selected
restaurants
› 2.1. Determine the influence factors for
consumers choosing the selected restaurants

7. Limitations of Study
 1. The survey was limited to customers who
came in the specific restaurants during a
specific time period. Therefore, the result of
this study can only be generalized to
customers who have experiences in those
restaurants during the time of research.
 2.There was not all type of Gujarati cuisines
in Ahmedabad.
 3. The survey was conducted in only
selected restaurants in Ahmedabad.

8. Research Methodology:
 Research Design – The Descriptive
research design is adopted to study the
consumer Behaviour.
 Sources of data collection – primary data
 Questionnaire for achieving the research
objectives.

9.  Sample size – 50 Respondents
 Sample technique – Simple random
sampling Method is adopted in order to
achieve the Research objectives.
 Research instrument ­ Questionnaire
 Contact method – Personal interview

10. questioner
 This purpose of the study is to identify the
perceptions of consumers on theme based
restaurants in Ahmedabad. Your
participation in this survey is voluntary.

11. 1)Your gender is …
Gender Number Percent
Male 28 56
Female 22 44
Total 50 100

12. What is your reason to dine out
at this restaurant today?

13. 2).What types of Gujarat restaurants
region food have you tried?
Gender Percent
Gujarati 18 36
Kathiyawadi 17 34
Punjabi 5 10
Chinese 3 6
Rajasthani 2 4
South Indian 5 10
Total 50 100

15. 3). Have you visited this restaurant’
service and atmosphere?
Chart Title
12
10
8
Axis Title 6
4
2
0

16. How would you rate
restaurants’ food product ?
Chart Title
12
10
8
Axis Title 6
4
2
0

17.
THANK
YOU…