This report describes the research project I conducted to determine if a survey would provide data that could be used to increase the average daily participation rate of the breakfast program. Results: The survey yielded valuable data about students’ breakfast consumption patterns, food preferences and the correlation between nutrition knowledge, behavior and motivation.
This survey is being conducted by students from MET Institute of Management to determine factors influencing the purchase and consumption of cakes. It asks respondents about their demographic information, cake preferences, purchasing behaviors and priorities. Questions include where respondents buy cakes from, what brands and flavors they prefer, how much they are willing to pay and how important attributes like taste, appearance and ingredients are when purchasing desserts.
This document summarizes a research report on assessing customer satisfaction with facilities and services provided by the canteen of the Faculty of Medical Sciences at the University of Sri Jayewardenepura. The study involved surveying 389 students, staff, and faculty using a questionnaire to understand satisfaction levels. Key findings included:
- 70% of customers were dissatisfied with services and facilities overall. Satisfaction levels varied for different aspects - most were satisfied with quantity and price but not quality, accommodation, cleanliness or customer service.
- Issues identified included contaminated food, expired food being served, and some customers reporting food poisoning after eating in the canteen.
- The report concludes most customers are satisfied with quantity and price
The document describes the research method, respondents, instrument, and data collection procedure used in a study. Specifically:
- A descriptive research method was used to analyze problems encountered by student teachers. Convenience sampling was used to select respondents.
- The respondents were student teachers conveniently available to answer a researcher-made survey questionnaire containing questions about demographics and problems in five areas.
- The questionnaire was validated by experts and pre-tested before distribution. Data was collected after securing permission, by distributing and collecting the completed questionnaires.
Delightful Bakery Café is a partnership established in Mahendranagar, Nepal to provide quality bakery products. The café offers cakes, cupcakes, breads, milk products, and ice cream. It was founded by 7 individuals who invested Rs. 12,00,000 initially. The café aims to be a top bakery specialist in the region and produce high quality products to make customers' special days even more special. Its mission is to enhance customers' businesses by offering great products and services. The café plans to become the neighborhood bakery and retain long-term partnerships through meeting changing demands.
Pizza Hut is an international pizza chain with over 6,000 locations in the United States and over 5,600 locations in 94 other countries. It entered India in 1996. Pizza Hut believes in providing excellent pizza and service to create happy customers who return frequently. Its value chain involves primary activities like procuring ingredients, producing pizzas and pastas, and delivering orders on time. Support activities include human resource management to train employees, technology development to improve products, and procurement to source high quality ingredients from local and international suppliers.
Hiba shaikh
6.1.2 Job Requirement For Cook:
- Must have experience in cooking homemade food.
- Must have basic hygiene knowledge.
- Must be able to work in a team.
- Must be able to follow instructions.
- Must be able to work efficiently within time limits.
6.1.3 Risk Plans:
- Insurance for delivery vehicles and staff.
- Strict quality control on ingredients and food preparation.
- Maintain hygiene standards.
- Train staff on food safety procedures.
- Establish SOPs for emergencies.
6.1.4 Delivery System:
- Online ordering system.
- Assign routes and schedules to
This document presents a business plan for a proposed fast food restaurant called "Hungry Bites" located in Bashundhara, Dhaka. It outlines the ownership structure and management team, introduces the concept and vision, and details the marketing strategy including target customers, pricing, placement, and promotional activities. The plan aims to establish Hungry Bites as a successful local fast food outlet providing a variety of international cuisines at an affordable price point with a friendly atmosphere.
This survey is being conducted by students from MET Institute of Management to determine factors influencing the purchase and consumption of cakes. It asks respondents about their demographic information, cake preferences, purchasing behaviors and priorities. Questions include where respondents buy cakes from, what brands and flavors they prefer, how much they are willing to pay and how important attributes like taste, appearance and ingredients are when purchasing desserts.
This document summarizes a research report on assessing customer satisfaction with facilities and services provided by the canteen of the Faculty of Medical Sciences at the University of Sri Jayewardenepura. The study involved surveying 389 students, staff, and faculty using a questionnaire to understand satisfaction levels. Key findings included:
- 70% of customers were dissatisfied with services and facilities overall. Satisfaction levels varied for different aspects - most were satisfied with quantity and price but not quality, accommodation, cleanliness or customer service.
- Issues identified included contaminated food, expired food being served, and some customers reporting food poisoning after eating in the canteen.
- The report concludes most customers are satisfied with quantity and price
The document describes the research method, respondents, instrument, and data collection procedure used in a study. Specifically:
- A descriptive research method was used to analyze problems encountered by student teachers. Convenience sampling was used to select respondents.
- The respondents were student teachers conveniently available to answer a researcher-made survey questionnaire containing questions about demographics and problems in five areas.
- The questionnaire was validated by experts and pre-tested before distribution. Data was collected after securing permission, by distributing and collecting the completed questionnaires.
Delightful Bakery Café is a partnership established in Mahendranagar, Nepal to provide quality bakery products. The café offers cakes, cupcakes, breads, milk products, and ice cream. It was founded by 7 individuals who invested Rs. 12,00,000 initially. The café aims to be a top bakery specialist in the region and produce high quality products to make customers' special days even more special. Its mission is to enhance customers' businesses by offering great products and services. The café plans to become the neighborhood bakery and retain long-term partnerships through meeting changing demands.
Pizza Hut is an international pizza chain with over 6,000 locations in the United States and over 5,600 locations in 94 other countries. It entered India in 1996. Pizza Hut believes in providing excellent pizza and service to create happy customers who return frequently. Its value chain involves primary activities like procuring ingredients, producing pizzas and pastas, and delivering orders on time. Support activities include human resource management to train employees, technology development to improve products, and procurement to source high quality ingredients from local and international suppliers.
Hiba shaikh
6.1.2 Job Requirement For Cook:
- Must have experience in cooking homemade food.
- Must have basic hygiene knowledge.
- Must be able to work in a team.
- Must be able to follow instructions.
- Must be able to work efficiently within time limits.
6.1.3 Risk Plans:
- Insurance for delivery vehicles and staff.
- Strict quality control on ingredients and food preparation.
- Maintain hygiene standards.
- Train staff on food safety procedures.
- Establish SOPs for emergencies.
6.1.4 Delivery System:
- Online ordering system.
- Assign routes and schedules to
This document presents a business plan for a proposed fast food restaurant called "Hungry Bites" located in Bashundhara, Dhaka. It outlines the ownership structure and management team, introduces the concept and vision, and details the marketing strategy including target customers, pricing, placement, and promotional activities. The plan aims to establish Hungry Bites as a successful local fast food outlet providing a variety of international cuisines at an affordable price point with a friendly atmosphere.
Craftworld is a new handicraft company that plans to source handicraft products from across Bangladesh and sell them through showrooms and online. The business will establish main showrooms in Dhaka, Sylhet, and Chittagong and smaller sub-showrooms in popular areas of Dhaka. Craftworld aims to offer competitive prices, a wide variety of high-quality handicrafts, and excellent customer service to attract middle and upper class customers. The business expects to grow by expanding its product lines and showroom locations over the long term.
The document provides a business plan for establishing a Biryani House restaurant in Johar Town, Lahore. It summarizes that six partners will equally invest to open the restaurant, which will be located near competitors and target upper-middle and middle-middle class customers. Projections show that over three years, sales are expected to grow 20% annually while costs grow at the inflation rate, and the business will become profitable after fixed costs are recovered in the first two years.
Sunshine Bakery is a new private bakery company being established in Gokwe, Zimbabwe by four partners. The business plan outlines the company's objectives to become a leading supplier of bread and bakery products to local retailers, schools, and businesses in the area. Startup costs are estimated at $7,000 with additional funding of $2,000. The bakery will offer breads, cakes, doughnuts, biscuits and sandwiches. Pricing strategies include low introductory prices to gain market share followed by cost-based and competitive pricing. Sales are forecast to increase by 30% in year two and 50% in year three as the bakery seeks to meet unfulfilled demand in the local
The document summarizes a research paper on customers' attitudes toward using mobile messaging to promote customer relationship management (CRM). The objectives of the research were to analyze respondents' attitudes toward promotional mobile messages and their opinions on using mobile messaging as a CRM tool. A survey of 100 respondents was conducted to collect data on their usage and preferences regarding mobile messaging from various sectors like banking, insurance, etc. The results showed that most respondents received promotional messages and had a positive attitude toward messages sent with prior permission. Banking, insurance, and financial services were the most preferred sectors to receive mobile messages from. The conclusion is that mobile messaging can enhance the customer experience and help build better CRM through brand promotion, attracting new customers, and
This document outlines a project to set up a fine dining restaurant by a parent group that already has interests in real estate and hotels. The project will be completed within 3 months by a dedicated team across marketing, facilities, operations, and food departments. Key milestones include finalizing the location, installing facilities, testing systems, and inaugurating the restaurant. A top-down approach is being used to estimate time and costs due to lack of information. The project team structure, responsibilities, and a work breakdown structure are defined to coordinate planning and tasks across departments for successful completion.
This document discusses primary and secondary data collection techniques. Primary data is originally collected for the specific research purpose, through surveys, interviews, or observations. It is more reliable but costly and time-consuming to collect. Secondary data is previously collected data that is reused for another purpose, sourced from publications, websites, or databases. It is cheaper and faster to obtain but less targeted to the research questions. Both data types have advantages and disadvantages for research.
Sumit Patel owns Summit grocery store which currently earns Rs. 2 lakh per month. The business plan aims to expand the store to over 25,000 square feet and increase annual sales to Rs. 50 lakh. Key strategies include focusing on customer satisfaction, maintaining clean facilities, friendly service, and building relationships. The plan outlines marketing, operations, financial, and organizational aspects such as targeting local families, home delivery, competitive pricing, and hiring qualified employees. An investment of Rs. 20 lakh from ICICI bank will help fund the expansion goals.
Pastry NAMED Inc. was established in 1966 by four friends as a small pastry shop and later reorganized as a corporation focused on making sweets. One of their new products is Mr. P, a candy discovered by a board director for his child who prefers candy to healthy foods. The company aims to provide healthy delicacies at reasonable prices and compete vigorously with other companies through equitable pricing. Their new product Mr. P Snow Ball candy has various features like the brand name and logo. The company uses a 25% markup pricing strategy and aims for market coverage through a distribution flow chart and tri-media advertising like TV, radio, and print ads.
The document summarizes information from various pie charts and bar charts related to a survey about music magazine preferences. Key findings include:
1) Most people get their music from online downloaders rather than stores like iTunes. The most popular age range for the survey was 11-18 years old.
2) The most popular existing magazines were Kerrang and NME. Most popular reader hobbies included going out with friends, using the internet, and shopping. The most popular music genre was R&B.
3) Readers preferred magazine covers that were busy with pictures, colors, fonts and bands over simpler designs. They also preferred to pay between $1-2 but some were willing to pay up to
This document outlines the business plan for an online tailor shop for women. It will take online orders and send trained female agents to customers' homes to take measurements and communicate about selected designs. Agents will return during delivery to receive full payment. The objectives are to bring tailoring services directly to customers' doors, avoiding traffic and hassle of regular shops. The target customers are Dhaka city women familiar with online services. Marketing strategies include promoting the benefits of convenient home services and new designs through social media, festivals, and posters. The financial plan projects costs and sales estimates to achieve profitability.
The document provides an executive summary for a proposed coffee shop called Coffee Spot Café to be opened in Connersville, Indiana. The café will offer a variety of coffee drinks, teas, baked goods and breakfast sandwiches. The goals are to become well-known locally and potentially expand to other locations or add catering. The SWOT analysis identifies strengths, weaknesses, opportunities and threats. Financial needs are estimated and the business will be run as a sole proprietorship. Market research identifies the target market and competition. A marketing strategy and break-even analysis are also included.
Data Analysis week 8 presentation - Survey and Quantitative Observation Techn...Ellie Hendrick
Our final power point presentation on survey and quantitative observation techniques. For week 8 Data Analysis Lecture. By Ellie, Lizzie, Ed, Stephen and Jessica
The document outlines 5 major business strategies for starting a new supermarket: establishing distribution systems, selecting an optimal location, targeting a specific customer demographic, pursuing business alliances, and implementing strong management principles. It explains that properly addressing these areas is crucial for the supermarket's success by attracting customers, building trust, and achieving profitability. Adopting these strategies could help the group's project by providing a framework for their own supermarket business plan.
Businesses cannot survive long time without innovation with single product. Student Biryani lose their focus on product development and R&D although they offers variety of dishes but customers think only biryani is good item in the menu most of customers comes to eat biryani. Student Biryani has strong chain of franchises, many of franchises not follow the SOPs and policy, sometime the size and weight of the meat and the quantity of rice are not proper, tables are not clean, washrooms are dirty, many franchises sealed due to unhygienic food supply. Food business success depends on taste, quality, reasonable price and good service.
Attentive and well-mannered staff play vital role in customer satisfaction. Training and development Increases productivity of workers.
COVID-19 has changed everything the way of business has been shift. Online and home delivery order increases. Student Biryani have centralized call center, cloud kitchen is a good opportunity in this pandemic situation.
The document is a survey about unemployment that contains 25 questions asking about a respondent's employment status and preferences. It ensures confidentiality of the data collected. The survey questions cover topics such as whether the respondent prefers to work or is unemployed by choice, their employment history, perceived discrimination, skills, willingness to relocate or accept different wage levels for work. It also asks about the respondent's demographics and job search activities.
This document presents a business plan for "Pitha Hut", a restaurant that will serve traditional Bangladeshi snacks called pithas. The business aims to replace fast food by offering healthier pitha options. It will target students, workers and middle-income customers. A SWOT analysis identifies strengths such as using local ingredients at low cost, while weaknesses include seasonal availability and needing suppliers across Bangladesh. Financial projections estimate startup expenses and pricing for various pitha and drink items. The plan aims to capture market share and promote eating habits with Bangladeshi culture and flavors.
East Side Café is a new coffee shop business being launched in Lahore, Pakistan. It will offer high-quality coffee, tea and snacks in an upscale environment. The owners have developed a business plan detailing the company mission, ownership, location, menu, equipment, target customer segments, competitors, and financial projections. The plan indicates that the café aims to attract local residents, tourists, students and businesses by providing superior products and ambiance compared to competitors.
To be hired to assist the supervisor.
Chefs: 2 experienced chefs to be hired to develop menu items and
oversee food preparation.
Wait Staff: Initially plan to hire 6 wait staff to handle lunch and
dinner shifts.
Host/Cashier: 1 host/cashier to greet customers and handle
payments.
Janitorial: Contract cleaning services.
Accountant: Part-time accountant for bookkeeping and financial
reporting.
Marketing Plan
Website Development
Social Media Marketing
Print Advertising
The document appears to be a survey for an MBA research thesis investigating customer attitudes towards luxury brands and mobile phones among Pakistani youth. It contains a table for respondents to provide their name, age, gender, mobile number, education and indicate their level of agreement on various statements related to social needs, materialism, consumer attitudes, experiential needs, fashion trends, need for uniqueness, and conformity in relation to luxury brands and mobile phones. Respondents are asked to rate their level of agreement on a 5-point scale from strongly agree to strongly disagree. All information provided will be kept confidential.
Royle Chocolate Potato Chips plans to open a small-scale potato chip production business in Jamnagar, Gujarat. The total cost of the project is 10,00,000 INR. They will produce and sell potato chips in various package sizes, priced between 10-640 INR. The production process involves washing, peeling, slicing, drying, frying, cooling, and packaging potatoes. Marketing efforts will focus on advertising in local shops, cinemas, malls, and supermarkets. With annual sales projected to reach 1920000 INR in the fourth year, the breakeven point is estimated to be achieved by the end of the fourth year of operations.
The document is a report about improving cafeteria food options at high schools. It identifies three student segments: open minded eaters who want variety and value, big eaters who prefer large portions, and nutritionists who favor organic and fresh local options. Student preferences for each segment are outlined, with open minded eaters liking buffet options and value, big eaters preferring large portions, and nutritionists favoring organic and avoiding fried foods. The report provides insights into how to better market cafeteria food to these different student groups.
This document summarizes a research proposal on cleanliness practices among food providers in the residential colleges of University Tun Hussein Onn Malaysia (UTHM). The proposal outlines the objectives, research questions, methodology, findings and recommendations of the study. The study found that cleanliness is an issue in the residential college cafeterias based on surveys of students and staff. It was found that the major causes of pests in cafeterias were low cleanliness levels and improper food waste disposal. The document recommends regular inspections, pest control, incentives for clean cafeterias, adequate facilities, and awareness campaigns to address cleanliness issues.
Craftworld is a new handicraft company that plans to source handicraft products from across Bangladesh and sell them through showrooms and online. The business will establish main showrooms in Dhaka, Sylhet, and Chittagong and smaller sub-showrooms in popular areas of Dhaka. Craftworld aims to offer competitive prices, a wide variety of high-quality handicrafts, and excellent customer service to attract middle and upper class customers. The business expects to grow by expanding its product lines and showroom locations over the long term.
The document provides a business plan for establishing a Biryani House restaurant in Johar Town, Lahore. It summarizes that six partners will equally invest to open the restaurant, which will be located near competitors and target upper-middle and middle-middle class customers. Projections show that over three years, sales are expected to grow 20% annually while costs grow at the inflation rate, and the business will become profitable after fixed costs are recovered in the first two years.
Sunshine Bakery is a new private bakery company being established in Gokwe, Zimbabwe by four partners. The business plan outlines the company's objectives to become a leading supplier of bread and bakery products to local retailers, schools, and businesses in the area. Startup costs are estimated at $7,000 with additional funding of $2,000. The bakery will offer breads, cakes, doughnuts, biscuits and sandwiches. Pricing strategies include low introductory prices to gain market share followed by cost-based and competitive pricing. Sales are forecast to increase by 30% in year two and 50% in year three as the bakery seeks to meet unfulfilled demand in the local
The document summarizes a research paper on customers' attitudes toward using mobile messaging to promote customer relationship management (CRM). The objectives of the research were to analyze respondents' attitudes toward promotional mobile messages and their opinions on using mobile messaging as a CRM tool. A survey of 100 respondents was conducted to collect data on their usage and preferences regarding mobile messaging from various sectors like banking, insurance, etc. The results showed that most respondents received promotional messages and had a positive attitude toward messages sent with prior permission. Banking, insurance, and financial services were the most preferred sectors to receive mobile messages from. The conclusion is that mobile messaging can enhance the customer experience and help build better CRM through brand promotion, attracting new customers, and
This document outlines a project to set up a fine dining restaurant by a parent group that already has interests in real estate and hotels. The project will be completed within 3 months by a dedicated team across marketing, facilities, operations, and food departments. Key milestones include finalizing the location, installing facilities, testing systems, and inaugurating the restaurant. A top-down approach is being used to estimate time and costs due to lack of information. The project team structure, responsibilities, and a work breakdown structure are defined to coordinate planning and tasks across departments for successful completion.
This document discusses primary and secondary data collection techniques. Primary data is originally collected for the specific research purpose, through surveys, interviews, or observations. It is more reliable but costly and time-consuming to collect. Secondary data is previously collected data that is reused for another purpose, sourced from publications, websites, or databases. It is cheaper and faster to obtain but less targeted to the research questions. Both data types have advantages and disadvantages for research.
Sumit Patel owns Summit grocery store which currently earns Rs. 2 lakh per month. The business plan aims to expand the store to over 25,000 square feet and increase annual sales to Rs. 50 lakh. Key strategies include focusing on customer satisfaction, maintaining clean facilities, friendly service, and building relationships. The plan outlines marketing, operations, financial, and organizational aspects such as targeting local families, home delivery, competitive pricing, and hiring qualified employees. An investment of Rs. 20 lakh from ICICI bank will help fund the expansion goals.
Pastry NAMED Inc. was established in 1966 by four friends as a small pastry shop and later reorganized as a corporation focused on making sweets. One of their new products is Mr. P, a candy discovered by a board director for his child who prefers candy to healthy foods. The company aims to provide healthy delicacies at reasonable prices and compete vigorously with other companies through equitable pricing. Their new product Mr. P Snow Ball candy has various features like the brand name and logo. The company uses a 25% markup pricing strategy and aims for market coverage through a distribution flow chart and tri-media advertising like TV, radio, and print ads.
The document summarizes information from various pie charts and bar charts related to a survey about music magazine preferences. Key findings include:
1) Most people get their music from online downloaders rather than stores like iTunes. The most popular age range for the survey was 11-18 years old.
2) The most popular existing magazines were Kerrang and NME. Most popular reader hobbies included going out with friends, using the internet, and shopping. The most popular music genre was R&B.
3) Readers preferred magazine covers that were busy with pictures, colors, fonts and bands over simpler designs. They also preferred to pay between $1-2 but some were willing to pay up to
This document outlines the business plan for an online tailor shop for women. It will take online orders and send trained female agents to customers' homes to take measurements and communicate about selected designs. Agents will return during delivery to receive full payment. The objectives are to bring tailoring services directly to customers' doors, avoiding traffic and hassle of regular shops. The target customers are Dhaka city women familiar with online services. Marketing strategies include promoting the benefits of convenient home services and new designs through social media, festivals, and posters. The financial plan projects costs and sales estimates to achieve profitability.
The document provides an executive summary for a proposed coffee shop called Coffee Spot Café to be opened in Connersville, Indiana. The café will offer a variety of coffee drinks, teas, baked goods and breakfast sandwiches. The goals are to become well-known locally and potentially expand to other locations or add catering. The SWOT analysis identifies strengths, weaknesses, opportunities and threats. Financial needs are estimated and the business will be run as a sole proprietorship. Market research identifies the target market and competition. A marketing strategy and break-even analysis are also included.
Data Analysis week 8 presentation - Survey and Quantitative Observation Techn...Ellie Hendrick
Our final power point presentation on survey and quantitative observation techniques. For week 8 Data Analysis Lecture. By Ellie, Lizzie, Ed, Stephen and Jessica
The document outlines 5 major business strategies for starting a new supermarket: establishing distribution systems, selecting an optimal location, targeting a specific customer demographic, pursuing business alliances, and implementing strong management principles. It explains that properly addressing these areas is crucial for the supermarket's success by attracting customers, building trust, and achieving profitability. Adopting these strategies could help the group's project by providing a framework for their own supermarket business plan.
Businesses cannot survive long time without innovation with single product. Student Biryani lose their focus on product development and R&D although they offers variety of dishes but customers think only biryani is good item in the menu most of customers comes to eat biryani. Student Biryani has strong chain of franchises, many of franchises not follow the SOPs and policy, sometime the size and weight of the meat and the quantity of rice are not proper, tables are not clean, washrooms are dirty, many franchises sealed due to unhygienic food supply. Food business success depends on taste, quality, reasonable price and good service.
Attentive and well-mannered staff play vital role in customer satisfaction. Training and development Increases productivity of workers.
COVID-19 has changed everything the way of business has been shift. Online and home delivery order increases. Student Biryani have centralized call center, cloud kitchen is a good opportunity in this pandemic situation.
The document is a survey about unemployment that contains 25 questions asking about a respondent's employment status and preferences. It ensures confidentiality of the data collected. The survey questions cover topics such as whether the respondent prefers to work or is unemployed by choice, their employment history, perceived discrimination, skills, willingness to relocate or accept different wage levels for work. It also asks about the respondent's demographics and job search activities.
This document presents a business plan for "Pitha Hut", a restaurant that will serve traditional Bangladeshi snacks called pithas. The business aims to replace fast food by offering healthier pitha options. It will target students, workers and middle-income customers. A SWOT analysis identifies strengths such as using local ingredients at low cost, while weaknesses include seasonal availability and needing suppliers across Bangladesh. Financial projections estimate startup expenses and pricing for various pitha and drink items. The plan aims to capture market share and promote eating habits with Bangladeshi culture and flavors.
East Side Café is a new coffee shop business being launched in Lahore, Pakistan. It will offer high-quality coffee, tea and snacks in an upscale environment. The owners have developed a business plan detailing the company mission, ownership, location, menu, equipment, target customer segments, competitors, and financial projections. The plan indicates that the café aims to attract local residents, tourists, students and businesses by providing superior products and ambiance compared to competitors.
To be hired to assist the supervisor.
Chefs: 2 experienced chefs to be hired to develop menu items and
oversee food preparation.
Wait Staff: Initially plan to hire 6 wait staff to handle lunch and
dinner shifts.
Host/Cashier: 1 host/cashier to greet customers and handle
payments.
Janitorial: Contract cleaning services.
Accountant: Part-time accountant for bookkeeping and financial
reporting.
Marketing Plan
Website Development
Social Media Marketing
Print Advertising
The document appears to be a survey for an MBA research thesis investigating customer attitudes towards luxury brands and mobile phones among Pakistani youth. It contains a table for respondents to provide their name, age, gender, mobile number, education and indicate their level of agreement on various statements related to social needs, materialism, consumer attitudes, experiential needs, fashion trends, need for uniqueness, and conformity in relation to luxury brands and mobile phones. Respondents are asked to rate their level of agreement on a 5-point scale from strongly agree to strongly disagree. All information provided will be kept confidential.
Royle Chocolate Potato Chips plans to open a small-scale potato chip production business in Jamnagar, Gujarat. The total cost of the project is 10,00,000 INR. They will produce and sell potato chips in various package sizes, priced between 10-640 INR. The production process involves washing, peeling, slicing, drying, frying, cooling, and packaging potatoes. Marketing efforts will focus on advertising in local shops, cinemas, malls, and supermarkets. With annual sales projected to reach 1920000 INR in the fourth year, the breakeven point is estimated to be achieved by the end of the fourth year of operations.
The document is a report about improving cafeteria food options at high schools. It identifies three student segments: open minded eaters who want variety and value, big eaters who prefer large portions, and nutritionists who favor organic and fresh local options. Student preferences for each segment are outlined, with open minded eaters liking buffet options and value, big eaters preferring large portions, and nutritionists favoring organic and avoiding fried foods. The report provides insights into how to better market cafeteria food to these different student groups.
This document summarizes a research proposal on cleanliness practices among food providers in the residential colleges of University Tun Hussein Onn Malaysia (UTHM). The proposal outlines the objectives, research questions, methodology, findings and recommendations of the study. The study found that cleanliness is an issue in the residential college cafeterias based on surveys of students and staff. It was found that the major causes of pests in cafeterias were low cleanliness levels and improper food waste disposal. The document recommends regular inspections, pest control, incentives for clean cafeterias, adequate facilities, and awareness campaigns to address cleanliness issues.
The document summarizes the initiation phase of a project to construct Café Pink in Islamabad, Pakistan. The project aims to provide a safe environment exclusively for women. The initiation phase involves developing a project charter that outlines the objective to construct the café within 6 months for Rs. 10 lac. Key stakeholders are identified, including the project supervisor, sponsors, customers, and a contractor. Roles and responsibilities are defined.
Cafeteria management system in sanothimi campus(cms) sureshNawaraj Ghimire
This document presents a proposal for a Cafeteria Management System (CMS) for Sanothimi campus. The system would allow for menu management, ordering interfaces, and bill printing. It aims to increase efficiency and save time and money compared to the current non-computerized system. The proposal outlines the objectives, limitations, waterfall development methodology, data models, and timeline. The system would be a desktop application to manage food ordering and billing without home delivery capabilities. It is intended to reduce paperwork and provide efficient services to students and staff.
Matrix e-Canteen Management is an automated process starting from placing an order to delivery including the payment. Simplify your canteen management tasks with our canteen management system software now!
The document is a Masters dissertation that proposes developing a "Smart Cafeteria" mobile application. It outlines analyzing requirements through stakeholder identification, focus groups, and questionnaires. Prototypes were designed for both desktop and mobile. A usability evaluation was conducted with 10 participants performing tasks and answering questions, with results showing the prototypes could solve problems and were adaptive and interactive. Future work is recommended to build full functionality prototypes and evaluate machine learning approaches and usability further.
The document outlines cafeteria procedures and rules for fifth grade students at Nicholas Elementary. It details expectations for lining up, getting food, eating, cleaning up, and dismissal. Specific rules include using good manners, keeping the area clean, getting all items in one trip through the line, and being silent. Following the rules will allow students to enjoy their meal quickly and get outside for recess more promptly.
The document consists of photos and captions describing students at Frisco High School enjoying their lunch period in various ways. Some students eat outside to reconnect with nature, while others socialize with friends in the cafeteria or outdoors. Students see lunch as a break from academics to relax, laugh, talk with friends, or be creative. One student works on a story during lunch, while others debate sports or build custom sandwiches. Overall, lunch provides an opportunity for students to unwind and recharge in their preferred ways before returning to class.
Cafeteria Info Management System is a database to maintain records of items in a cafeteria, including number of items, prices, quantities, and employee details. It helps manage records easily and reduces time spent. The system uses variables like meal type, name, quantity, cost, tax, and employee category and salary. It is created using the C language on Windows operating systems and can print menus, take orders, calculate totals and discounts, and view employee salaries stored in an external text file.
This document provides an introduction and background for a research report on canteen facilities in colleges in the Nigdi Pradhikaran area. It includes the title, objectives, and methodology of the study. The study aims to understand student satisfaction with canteen facilities through a survey. The research was conducted over 1 month using a questionnaire to collect primary data from 60 students on factors like variety, quality, hygiene, price, and service. Secondary data was also collected from literature and other sources.
The document provides a report on how to increase footfall in a college cafeteria. It conducted a survey of students to understand their expectations and perceptions of cafeteria service quality. The findings showed that food quality, price, service quality, variety, and physical outlook were key factors. Recommendations included providing timely service, improving hygiene, updating menus with new items, training staff, and creating signature dishes. The conclusion was that the cafeteria needs to improve across all dimensions to better meet student expectations and increase satisfaction.
This document describes a C++ program for canteen management. The program allows users to add, view, modify, and delete product information as well as place food orders. It uses object-oriented programming concepts like classes. Key features include an administrator menu to manage products, viewing product details and menus, generating bills, and writing data to files. The program was created by Omkar Majukar for his class 12 computer science project.
This document is a project report on consumer behavior towards consumption of fast food submitted to Matrix Business School by Gulab Ch. Sharma. It includes an executive summary that provides an overview of the research methodology used, which was a descriptive survey approach involving collection of primary data through questionnaires. The report outlines the objectives, scope, theoretical background and findings of the study. Key findings include that most respondents visit fast food joints in the evening with friends, spend around 15% of their monthly income on fast food, and prefer outlets like McDonald's due to convenience, pricing and taste of food.
This document summarizes the feasibility study for opening a bakery cafe called Confections by Design Bakery. It analyzes different service styles and determines that a fast casual style would be the best fit. It describes the types of food products that will be offered, how the business will make a profit through quality food and customer service. It also discusses the target location and markets, and analyzes the restaurant industry and lifecycle to support the feasibility of this concept.
This document provides an introduction to a study on success indicators among catering services in Cabanatuan City. It discusses that catering is a lucrative business but also demanding, requiring stamina and excellent interpersonal skills. The study aims to describe owners' profiles and success indicators in terms of market research, menu composition, and layout/design. It also seeks to identify outcomes related to income generation and competition. The methodology will involve surveying 10 local catering businesses using questionnaires. The results could help future entrepreneurs and hospitality students understand best practices for operating a successful catering service.
The document discusses branding for a coffee shop called Coffee Spot Cafe. It focuses on developing a logo and tagline that will represent the brand. The logo and tagline should convey the cafe's focus on high-quality coffee and a relaxed atmosphere.
This document describes a canteen management software system that allows organizations to manage employee canteens. The software provides features such as managing multiple point-of-sale terminals, authenticating users, generating guest coupons, setting menus and prices, producing receipts and reports, and integrating with other systems. It is available in different versions including as a web-hosted or on-premise application. The document promotes this software as a reliable solution for canteen management with quick operations and integration capabilities.
This feasibility report analyzes a proposed waste water system project. It recommends the project proceed based on identified needs in the community and project viability. Key points include: the existing system is deficient; a new system is needed to serve current and projected population; and the estimated capital costs and financing plan make the project economically feasible. The report provides background on the area's needs, outlines the proposed system components, and recommends next steps for further investigation and implementation.
Report Writing - Conclusions & Recommendations sectionsSherrie Lee
The document discusses conclusions and recommendations sections of reports. It explains that conclusions should logically summarize the findings and lead into recommendations. Recommendations must flow logically from conclusions, be relevant to the purpose, and feasible to implement. The document provides examples of writing conclusions and recommendations for a report on issues at a polytechnic canteen and reasons for a decline in usage. It emphasizes that recommendations should be brief, clear, and precise based on sufficient analysis.
Local Determinants of Malnutrition: An Expanded Positive Deviance Studyjehill3
Local Determinants of Malnutrition: An Expanded Positive Deviance Study
Julie Hettinger, Food for the Hungry
Nutrition Working Group Showcase
CORE Group Spring Meeting, April 29, 2010
Approaches To Nutritional Health Awareness And First Aid In Students With Spe...John Berberich
Video: https://youtu.be/xwVOthcoA-U
Approaches to Nutritional Health Awareness and First Aid in Students with Special Needs - Amy Wang, John Berberich, Moizz Akhtar, Aviv Crish, Rahil Desai, Trivianne Franklin, Forest Gries, Navedeep Kaur, Ryan Pavelka, Catherine Shanahan, Kate Whelihan, Joy Lewis DO
AT Still University
This document summarizes a study that evaluated the effects of a week-long cooking camp called "Fun with Food" on the self-efficacy of dietary behaviors and food preparation skills in children ages 8-13. A survey was administered to 20 children before and after the camp to measure their confidence in various food preparation tasks and dietary behaviors. The results showed increases in the percentage of children who reported being "very sure" they could perform tasks like eating vegetables, whole grains, and dairy after participating in the camp, though the changes were not statistically significant. The student researcher gained valuable experience in developing and conducting the research project as an undergraduate student.
This study evaluated the effectiveness of a short-term nutrition education program for pregnant adolescents. 13 pregnant or parenting teens ages 15-18 participated in a lecture and interactive food stations on healthy eating. Participants completed pre- and post-tests assessing nutrition knowledge. Scores increased significantly from pre- to post-test, indicating the program improved knowledge of healthy food options and nutrition myths. However, many participants still faced barriers to healthy eating like lack of money, time, and cooking skills. Future research should explore ways to overcome barriers and maintain knowledge gains long-term.
This document discusses the importance of adequate lunch time for students in schools. It summarizes findings from a study of lunch periods in Seattle schools. On average, official lunch times were 20.71 minutes but actual seated time for eating was only 12.69 minutes. Students wasted a high percentage of vegetables, fruit, and entrée foods due to the short lunch periods. Both kitchen managers and principals acknowledged that the 20-minute standard lunch period was not sufficient time for students to eat. The recommendations encourage schools to maximize lunch time through scheduling recess before lunch and ensuring students have enough time to travel from class to the cafeteria.
This document discusses the sale of fast food in California high schools and its potential contribution to rising obesity rates among teens. It finds that 90% of school districts reported selling fast food items à la carte, which are exempt from nutritional guidelines. Popular brands sold included Taco Bell, Subway, and Domino's. Schools rely on the revenue from these sales, and students prefer the taste of fast food. However, fast food consumption is linked to higher calorie and fat intake and may replace more nutritious options. The document recommends involving students in selecting healthier options and regulating all foods sold to meet dietary standards.
Reber_NUTRITION FOR LOW-INCOME CHILDRENDayna Reber
This document provides an introduction to a capstone report that examines the effectiveness of nutrition programs in low-income schools in Austin, Texas. It discusses the historical context of school nutrition programs and legislation in the US. It also outlines barriers to healthy lifestyles for low-income families, such as food insecurity, food deserts, and the affordability of fast food. The document reviews literature on nutrition policy, previous school-based interventions, and food assistance programs. It describes the study site and design, which involves collecting data from parents of children receiving free/reduced lunch on their perspectives of the school nutrition program. The introduction concludes by stating the report will provide recommendations to improve nutrition education and foster healthy habits for low-income
This study proposes implementing a nutrition education program in Poudre School District that incorporates gardening and cooking lessons. The study analyzes the program's feasibility based on student interest, teacher acceptance, health impact, and financial impact. Student interest was high based on participation in similar programs. However, teacher acceptance was mixed - while teachers supported nutrition education, they felt unable to implement interactive programs due to preparation time requirements. The health impact was inconclusive as long-term studies have not been done, but short-term studies found improved nutrition knowledge and healthier food choices. The financial feasibility would depend on fitting costs such as staff and supplies within the school district's budget.
The document provides guidance for PTAs to partner with schools to support healthy school meals. It outlines goals of empowering PTAs to start conversations about school meals, form school meals teams, assess current meals/policies, and create action plans. Key areas of focus for improving school meals identified are the cafeteria environment, meal quality, student/family perceptions, supporting nutrition staff, and advocating for strong wellness policies. The document provides tools and tips for PTAs to evaluate current meals and develop collaborative plans to enhance school nutrition.
This document summarizes research conducted on childhood obesity in Hong Kong. It finds that boys in Hong Kong tend to be more obese than girls, peaking at age 11 for boys and age 8 for girls. Fast food industries and varieties of unhealthy food options have led to unhealthy eating habits. Questionnaires with parents found that many are satisfied with school lunch plans but focused more on taste and price than nutrition. Pictures appealed most to boys' desires for free toys and snacks. Interviews found that parents, especially mothers, greatly influence children's diets by preparing meals and controlling snacks. Observations at McDonald's showed that most children are accompanied by parents and order kid's meals with toys. The snacks stall near schools attracted many students after school
Dal convegno "Alimentazione, stili di vita e salute dei bambini" - 4 maggio 2010, Roma. Childhood obesity in the United States: key administration initiatives - Suzanne Heinen
The team proposes several strategies to enhance the nutritional quality of foods in Dubai schools, including menu reformulation, nutrition education, partnerships with local suppliers, and staff training. Some specific ideas are collaborating with dietitians on balanced menus, increasing healthy options like fruits and vegetables while reducing processed foods, and sourcing fresh seasonal ingredients from local farms and chefs. The overall goal is to improve student health, learning, and lifelong eating habits through promoting nutritious school meals.
The document describes a program called TEXT4TOTS that aims to increase fruit and vegetable intake in children ages 2-5. The program's objectives are to increase fruit and vegetable intake in children by 50% and increase knowledge, behavioral skills, and self-efficacy among parents regarding feeding fruits and vegetables to children. The program involved sending text messages to 11 parents over 3 months with messages targeting knowledge, behavioral skills, and self-efficacy. Evaluation surveys found that over half of parents increased fruit and vegetable purchase/preparation and thought the messages were effective. The program aims to better tailor messages in the future.
The document describes a program called TEXT4TOTS that aims to increase fruit and vegetable intake in children ages 2-5. The program's objectives are to increase fruit and vegetable intake in children by 50% and increase knowledge, behavioral skills, and self-efficacy among parents regarding feeding fruits and vegetables to children. The program involved sending text messages to 11 parents over 3 months with messages targeting knowledge, behavioral skills, and self-efficacy. Evaluation surveys found that over half of parents increased fruit and vegetable purchase/preparation and thought the messages were effective. The program aims to better tailor messages in the future.
Promotion of Healthier Food Habits/ Choices within the family to combat Obesity Sorcia D'Arceuil
This study piloted a family-centered childhood obesity intervention for low-income families with preschool-aged children enrolled in Head Start, which utilized community-based participatory research to develop the intervention and have parents play an active role in planning, implementing, and evaluating the intervention over two years. The intervention included a health communication campaign, revising letters about children's health metrics, nutritional counseling sessions, and a parents program to promote healthy living. Analysis of outcomes found improvements in children's BMI z-scores, physical activity, diet, and screen time as well as positive changes in parenting practices and attitudes related to food, activity, and screen time.
School Lunch ProgramProblems affecting student eating habits..docxkenjordan97598
School Lunch Program
Problems affecting student eating habits.
Solution
s to problem affecting students healthy eating.
Toby Markham
Kaplan University
National school lunch program
This is a program that has been put in place to help enhance student healthy eating habit.
The program ensure the right proportions of nutrients are put in the meals.
This program has faced some challenges like students failing to pay for the program.
Students from rich families opt to take food at home and skip school food.
National lunch program is a program introduced in schools to help prepare healthy foods for the learners. This program has been faced with challenges like student not wanting to participate in the program. Mostly student from rich families do not want to participate while children from low income family want to participate. These student are stigmatized since other students are buying their own food (Gordon, 2003).
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Issues related to unhealthy eating
Issue of obesity has been on rise as a result of unhealthy eating habits in schools
Students from rich families tends to take junks or eat at home and skip school lunch.
Student from poor or low income families tend to pay for school foods unlike children from rich families.
National lunch program has faced stigmatization.
Unhealthy eating leads to obesity which ahs become a major issue today. Student have access to junk foods which are high in calories value and forego school lunch
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Obesity problem
Obesity condition has been at rise for the last many years.
Availability of junk foods which are high in calories value has lead to increased students cases of obesity.
Problem associated with children school diet is obesity caused by consumption of unhealthy processed food such as canning, freezing and milling.
These food are very high on calories.
Availability of junk foods in schools ahs been the major cause of unhealthy eating leading to obesity condition increase
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Other Problems
Students from rich family view healthy eating as denial of their favorite delicacies and are not willing to let go of these foods.
In many schools there is presence of venders machine and cafes which are always ready to provide junk foods.
Students who participate in healthy eating programs feel stigmatized since others are buying their own foods.
Attitude that healthy eating habit is seen as punishment by many student and are not ready to participate in the program. Sometime they eat at home and forego school meals.
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How to enhance healthy eating
Ensure that vending machines and café are eradicated from the school vicinity.
Directors should ensure that the cooks use right proportion in making foods.
Prices of foods in school should be reduced so that all students can afford the food.
Program management of national school lunch program should ensure continuous improvement of foods offered in school.
To solve the problem of unhealthy eating in schools cafes and vending machin.
This study evaluated a nutrition education program for 10 fourth-grade students that involved 6 cooking lessons on healthy eating. The goals were for students to learn cooking skills, be exposed to different foods, and eat more fruits and vegetables. A pre-and post-test assessed changes. After the program, 90% of students could use cooking skills and name a new food prepared, but only 61% could read a recipe and 12.5% ate more fruit or 37.5% ate more vegetables daily, not meeting all goals. While all objectives were not fully met, the study contributes to evidence that cooking education may positively impact children's healthy eating behaviors.
Farm to school programs have several objectives:
1. Establish healthy eating habits in students and educate them about food production and nutrition.
2. Support local small family farms and promote healthier food options in schools.
3. Integrate nutrition education into the curriculum and help students make connections between their food and community.
1. Elizabeth M. Madison
Competencies
DI 1.1 Select appropriate indicators and measure achievement of clinical, programmatic, quality,
productivity, economic or other outcomes
DI 1.5 Conduct research projects using appropriate research methods, ethical procedures and statistical
analysis
Project Description - Conduct a cafeteria based research project on an agreed upon thesis statement on
a topic of interest to you and the food service director in the areas of marketing, operations, nutrition
education and promotion or sustainability.
Research Question
Would a survey completed by students provide information that could be used to improve the Edison
School District Breakfast in the Classroom program in order to increase the daily participation rate?
Hypothesis
My hypothesis is that a survey would provide data that could be used to increase the average daily
participation rate of the breakfast program.
There is a substantial body of evidence-based research about successful breakfast program models.
Studies conducted by the National Dairy Council and the Child Nutrition Foundation, The Action for
Healthy Kids and The Food Research and Action Center (FRAC) indicate that a highly effective strategy
to improve breakfast program participation is to conduct student-focused surveys that can provide
feedback to enable school districts to customize their breakfast programs for maximum participation.
The Breakfast in the Classroom program at the Edison School District, implemented in October, 2011 in
three elementary and two middle schools was launched with limited promotion or marketing. A well-
designed implementation plan that integrated feedback from students, parents and teachers, and also
took into account food service operations, had not yet been developed. The breakfast program
structure employed a pre-order process, which resulted in a low average daily participation rate. To
address this problem, the district superintendent instituted a new policy that replaced the pre-ordering
process with an unsolicited breakfast meal distribution approach for all free and reduced meal eligible
students. Paid students, however, still had to pre-order breakfast. This approach, though more
successful, still did not yield the anticipated daily participation rate. In addition, a high number of
breakfast meals are returned daily, which increases food cost and waste. Lastly, the distinction between
free and reduced students became obvious in the classroom setting since only those students receive
the breakfast meal bags. This has a stigmatizing effect which negatively impacts the daily participation
rate and results in returned meal bags. These last two issues were particularly prevalent and systemic in
the middle school.
To identify the factors that influence students’ decisions to participate in the breakfast program and
receive input into menu development, a survey was proposed. The survey was designed to elicit
responses about students’ breakfast consumption habits, and food preferences and dislikes. The
information obtained from the survey responses could supply Chartwells and the school district with
information that could lead to the development of an effective marketing strategy and an appealing
breakfast menu, potentially resulting in increased daily participation.
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2. Elizabeth M. Madison
Target Population
Middle school students were the target population for this survey. This population was chosen due to
the exceptionally low daily participation rate, the high rate of returned breakfast meals and the negative
response created by the mandatory breakfast meal distribution policy for free and reduced meal eligible
students.
Sample Size
The average daily population for Thomas Jefferson Middle School is 750. Given a 95% confidence level
with a confidence interval of 4, the minimum sample size required to reliably represent the middle
school population was 334. This sample size ensured that a sufficient number of breakfast program
participating students completed the survey, as the majority of the students are not participating.
750 surveys were distributed, 571 were returned, and 217 were incomplete and thus could not be used.
354 were completed accurately and used for data collection, which exceeded the required minimal
sample size.
Intervention
A survey was used to conduct the breakfast feedback study.
Control
Due to the survey design, a control group was not necessary.
Timeframe
The survey was conducted on February 12, 2012. The completed surveys were returned on February 13,
2012.
Location
The survey was conducted at the Thomas Jefferson Middle School.
Methodology
The survey was designed with feedback from the school principal, two teachers, and food service
management during food service advisory committee meetings. The survey contained 16 questions: 1
open-ended, 5 with yes/no responses, 5 with multiple choice responses, 4 with single choice responses,
and 1 with a ranked response.
The anonymous survey was distributed to all present and available students in the 6th, 7th and 8th grades
by teachers during homeroom on February 12, 2012.
The returned surveys were reviewed for completeness. Surveys that were not complete were
disqualified from the data analysis. Each question was tallied separately using an an Excel workbook to
record results.
Results
The survey yielded valuable data about students’ breakfast consumption patterns, food preferences and
the correlation between nutrition knowledge, behavior and motivation. The following are key findings.
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3. Elizabeth M. Madison
Breakfast consumption patterns
The majority of students ate breakfast at least 5 days a week (81%). 11% ate breakfast only 3-4 times
per week. 8% never ate breakfast. The main reason for not eating breakfast was due to lack of hunger.
Only 30% of children who ate breakfast at home had milk and a juice or fruit as part of the meal.
216 (61%) of students did not eat breakfast in school. 138 (39%) ate breakfast in school at least once a
week.
Breakfast program participation
The students who never participate in the breakfast program cited the following reasons for not doing
so:
don’t like the menu - 82%
not enough time to eat breakfast - 62%
don’t like eating breakfast in the classroom - 15%
would rather eat breakfast in the cafeteria - 9%
Breakfast program issues for participating students
The students who did participate in the breakfast program at least one day a week cited the following
concerns:
don’t like the menu - 69%
o would like to have a hot breakfast
o want more variety for certain food items (see food preferences section below)
not enough time to eat breakfast - 69%
don’t like eating breakfast in the classroom - 8%
would rather eat breakfast in the cafeteria - 15%
Food preferences
The food preference results were combined for participating and non-participating students. The
responses provided insight into students’ palates.
65% of surveyed students requested a complete, hot breakfast. They suggested pancakes, waffles,
home fries and bacon.
In the pastry category, the number one requested item was Pop-Tarts (168 respondents) followed
closely by bagels (132). Other requested items were:
more cereal choices throughout the month, e.g. Frosted flakes, Trix, Cocoa Puffs
more muffin flavors, e.g. chocolate chip was requested most often
oatmeal with toppings
granola bars
For beverages, chocolate milk was requested (52 respondents). Tea and coffee was requested (46),
however, only by eighth graders.
Breakfast promotion campaign ideas
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4. Elizabeth M. Madison
Of the five ideas presented, the idea that was ranked highest was ‘special events and promotions about
breakfast’ (213 respondents). The second highest ranking idea was messages about the health benefits
of breakfasts (164).
Discussion
The survey provided valuable feedback which can be used to improve menu offerings and promotion
strategies. Though hot breakfast was requested frequently, the original breakfast program implemented
in the 2010-2011 school year did feature hot breakfast, however, participation was low, hence the
program structure modification to the Breakfast in the Classroom model. Studies have shown that a
cafeteria - based breakfast program is only effective if students have ample time to arrive to school and
eat breakfast before classes start. This may not be feasible given the tight school day schedule.
The studies mentioned earlier confirm the survey’s findings regarding menu offerings and promotion
strategies. Students desire a significant amount of variety in breakfast items and become quickly
disinterested in repetitive menus. Menu promotion is a critical element to increasing daily participation.
Some evidence - based strategies include advertising of breakfast menu using social media, e.g.
Facebook and Twitter; school websites, public announcements, promoting breakfast during lunch with
flyers; and sponsoring contests for breakfast meal consumption. Food samplings, especially for new
breakfast items, are an extremely effective strategy. These ideas can be implemented with minimal cost
and could potentially increase the breakfast program participation rate.
The data regarding the low number of students reporting consumption of a complete breakfast at home
– a meal that includes milk and a fruit or fruit juice – provides an excellent opportunity to promote the
breakfast program. A marketing strategy could be developed that would promote the nutritionally –
sound, complete breakfast that is provided at no or low cost.
Some limitations of the survey were the high number of incomplete surveys. More clearly defined
instructions for each question may have resulted in more accurately completed surveys, yielding a
higher sample size. The nutrition education/behavioral change questions did not yield significantly
useful information. The students may have been experiencing survey fatigue by the time they
completed the questions and did not answer accurately or honestly. Another study exclusively focused
on behavioral change and nutrition education could be developed if so desired.
The research hypothesis that proposed that a survey would provide data that could be used to increase
the average daily participation rate was proven. The responses provided yielded significantly reliable
information (confidence level = 95%) in which to modify the Breakfast in the Classroom Program to
increase participation. However, to truly test the effectiveness of the survey, the changes to the menu
and promotional strategy would have to be implemented and the participation rate tracked following
implementation. In addition, the survey would have to be completed again to assess any changes in
responses. The Robert J. Wood Foundation funded several studies that used this approach. The results
of the second survey confirmed that the data derived from the first survey did result in greater
participation. To implement this strategy, a commitment from the school district would be required, as
there are several program components, particularly the marketing strategy, which would require buy-in
from the school administration.
Conclusion
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5. Elizabeth M. Madison
This research can add to the existing body of evidence regarding effective strategies for breakfast
programs. It can also result in significant, quantitative and qualitative improvements in the Edison
School District breakfast program. If the program is successful, it can be replicated in other Chartwells’
accounts.
References
1. National Dairy Council and the Child Nutrition Foundation. Marketing Strategies to Increase
Breakfast Participation. 2009.
2. The Action for Healthy Kids. Helping Students Make Better Food Choices in School, A Report.
2006.
3. The Food Research and Action Center (FRAC). School Breakfast in America’s Big Cities. 2007.
4. Robert J. Wood Foundation. Breakfast First: Promotion & Outreach for Effective School
Breakfast Programs. 2011.
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