1. 1
USE OF CONVENIENCE FOOD IN HOTEL
INDUSTRY
Presentation By :-
Rajas Sanjeev Surve
Group 2 3rd Year
Council No. :- 1741107194 RAJAS SURVE IHM GOA
174110794
2. 2
AIM OBJECTIVES METHODOLOGY
To study the factors affecting the
consumer buying behavior and
use of the convenience food in
hotel industry
o To study the market penetration of
convenience food.
oTo find the consumer perception of
convenience foods.
o To identify the buying pattern of convenience
food for the hotel industry.
o To understand the factors influencing the
hotel industry to use convenience food.
o Primary data was collected manually. A
survey questionnaire was made and
printouts of the questionnaire were
distributed and the result was compiled.
o Secondary data consist of information that
already exists and that were being collected
in the past for some purpose
o Secondary data used in this study were
collected from an external source like blogs,
Wikipedia, etc. some website which was
really helpful are www.wikipedia.org,
www.sciencedirect.com,
www.techsciresearch.com.
AIM OBJECTIVES AND METHODOLOGY
3. 3
THREE BASIC TYPES
CANNED FOODS
They are easy to store in a dry
cupboard and they have along-
shelf life-they can either be
served cold are: - sardines, fruit,
ham, and examples of those
needed to be reheated are:
vegetables, stew meat, etc.
FROZEN FOODS
They are probably nearest in
quality to fresh foods and we
have a wide variety of foods in its
category which are - meat,
poultry, fish, vegetables, etc.
DEHYDRATED FOODS
These are lightweight and easy
to carry whole meals available
are: and dry fish, dry meat,
spaghetti, etc. Some dehydrated
foods can be reconstituted
instantly. Examples are
powdered coffee and milk.
RAJAS SURVE IHM GOA
174110794
4. 44
DATA ANALYSIS
Convenience foods is a growing industry which has even more chance of expansion. Hotels continuously use convenience food . Almost 60% of
hotel use convenience food everyday and only 14% of hotels don't use convenience food at all. Furthermore we observed that as much as 91%
of chefs believes that convenience food saves time but 9% of them donโt believe that it saves time and effort in cooking. Nowadays people are
health conscious they believe to consume healthy food so 60% of hoteliers believe that there is harm in consuming the convenience food, but
40% hoteliers are sure that there is a harm in use of convenience foods. Hotels always look after profit in business 37% hoteliers think
convenience foods are value for money 26% of them think itโs not, 37% are still confused whether itโs value for money or not. Every hotel
prefers to serve fresh foods to the guest, thatโs why 71% of hoteliers prefer to serve freshly cooked foods as compared to convenience foods in
terms of taste, 20% hoteliers think itโs tasty as freshly cooked foods, 9% are still confused. Easy availability of resources are always preferable
80% hotelierโs believe that convenience foods are easily available and easy to use, 11% hotelierโs opinion is itโs not easily available and 9% are
not sure about the easy availability of convenience foods. 49% hotelierโs use convenience food in restaurants as they believe it saves time and
money makes more profit to the organization. There three main types of convenience foods Frozen, Canned and Dehydrated. 40% of the
hoteliers use frozen foods followed by the use of 14% dehydrated foods and 31% of the canned foods. Whereas 15% of the restaurants do not
use convenience food at all.
RAJAS SURVE IHM GOA
174110794
5. 55
LIMITATIONS
๏ This study deals with the use of convenience food in the hotel industry. The
study also aims at understanding the factors influencing the buying
decision of convenience foods.
o The significance of using convenience food in restaurants. The factors
under consideration are taste, quality, quantity, health problems, shelf life,
cooking time, etc.
o There is not much awareness about convenience food in small scale
restaurants and hotels as compared to large scale hotels and restaurants
due to the mindset of the restaurant owners.
o For a generic study like this where the hotels are meant to use
convenience food on a large scale so as to save time and money.
RAJAS SURVE IHM GOA
174110794
6. 66
RECCOMMENDATIONS
๏ As per my study, the following recommendations could be utilized by the hotels for
the use of convenience foods:
o As seen from the survey the major aspect of using convenience foods is that it saves
time and effort in cooking and it is also affordable to use convenience foods on a
daily basis.
o Secondly, some restaurants who donโt use convenience foods think that it is not
good for health. Hence the convenience food producers have to touch upon this
point.
o Many restaurant owners think that freshly cooked foods taste better than the
convenience foods This is a big hurdle for the convenience food industry and the
efforts should be taken to improve the quality of the food.
o The pricing strategy should be designed in such a way so as the restaurants could
make more use of convenience food as it is affordable and they could gain more
profit.
RAJAS SURVE IHM GOA
174110794
7. 77
SUMMARY
VALUE FOR MONEY: From these research findings, we can understand that the consumers are highly price sensitive.
VALUE PROPORTION: Respondents believe that it saves a lot of time and money with sufficient quantity to act as a full
meal.
QUANTITY AND TASTE: Quantity of convenience food should be sufficient and the food should tickle the taste buds of
the customers.
EASY AVAILABILITY: Convenience foods are used in restaurants on a daily basis for the smooth functioning of a
restaurant as it saves time and efforts of cooking.
