Selected Papers of Catering Survey Report (2)

Sample of catering survey report 4 1 piece. abstract

As the vanguard of the catering industry in China today, fast food is increasingly favored by consumers and gradually becomes the main force in the catering market because of its adaptability to the mass consumption level. The steady development of China's social economy and the continuous improvement of people's living standards will make the development environment and conditions of fast food industry more mature, the market demand will be further enhanced, and the development prospect of fast food industry in China will be broader.

I am going to open a fast food restaurant in European and American universities and made a market survey. Through the feedback of the questionnaire, I got useful information to help us establish and operate fast food restaurants.

Second, the investigation background

The fast food industry in China started late. In April 1987, KFC fast food chain entered the Beijing market as an opportunity, which opened the rapid development of modern fast food in China. After years of development, the fast food industry in China has developed rapidly and its market share has been expanding. In the 1990s, when the gross national product increased by 78% year-on-year, the fast food industry in China grew at a rate of 20% every year, and the profit rate of the industry was between 15%-25%. Fast food industry has become an important force supporting the sustainable development of catering industry and a new economic growth point.

Since its birth, the overall development trend of fast food industry in China is good, which meets the requirements of social development. The fast food industry continues to develop and the market grows steadily. Since 20__, the golden age of China's fast food industry has arrived, and it will gradually spread to the whole country with Beijing and other big cities and developed areas as the center, and move towards a mature development stage. The fast food market in 20__ can be described as hot spots. The competition between Chinese and foreign fast food enterprises has escalated, and the fast food industry has developed well. Many enterprises

Began to enter the stage of expansion and speed-up. For catering enterprises, chain is the main means of expansion. In 20__ years, a new mode of chain development appeared, and the forms of joining became more diversified. In addition to joining and direct selling, hosting mode has become a new choice for many enterprises.

The steady development of China's social economy and the continuous improvement of people's living standards will make the development environment and conditions of fast food industry more mature, the market demand will be further enhanced, and the development prospect of fast food industry in China will be broader.

Third, the purpose of the investigation

In order to understand the customer's consumption scope and market situation, in order to locate the price, market and operation mode.

Fourth, the survey method

The method of combining quantitative analysis and qualitative analysis is adopted.

Verb (abbreviation of verb) investigation process

This questionnaire survey * * * received valid questionnaire records 10.

Data analysis of intransitive verbs

1. Will you eat because of the promotion of the new restaurant?

2. What factors affect your choice of fast food?

3. How often do you choose fast food?

4. When do you usually choose fast food?

5. How much does it cost each time?

6. What is your main reason for choosing fast food?

7. Where do you usually choose fast food?

8. What kind of food do you like personally?

Seven. The results of the investigation

From the data of questionnaire analysis, it can be seen that 50% people choose fast food at least once a week, and students aged 65,438+08-25 have the highest frequency of eating, of which breakfast and lunch account for 50% and 40% respectively. Our store decided to focus on breakfast and Chinese food on a full-day basis, and most people can't spend 10 yuan and 10-20 yuan every time. Breakfast price 6 yuan. 70% people choose fast food because of convenience, which is the characteristics and advantages of fast food in an increasingly fast social rhythm. 80% of teachers and students eat at school, which shows that we are correct in choosing the geographical location of the school. People who like Chinese fast food account for 50%, and those who like western fast food account for 40%. Our store has decided to choose a characteristic business model with Chinese fast food as the mainstay and western fast food as the supplement.

Teachers and students have no time to eat in class in the morning, so whether the food is convenient and fast becomes the primary consideration in choosing a restaurant. In addition, price, variety, hygiene and service quality are more important. Most people will eat because of promotional activities. From the above, we can basically determine that the market for our projects is broad and the prospects are good.

Nowadays, more and more people are more cautious about their diet and attach great importance to the quality of dishes. Therefore, we should attach great importance to improving the quality of our dishes, especially the hygiene of our dishes.

In order to increase our turnover, we will hold special events regularly. Give small gifts to customers after meals during festivals.

Sample article of catering survey report 5 1. abstract:

In order to thoroughly implement the theme of "consumption and responsibility", deepen the publicity and education of the concept of "civilized consumption and healthy eating", understand the current situation of citizens' catering consumption, further standardize the business behavior of catering service industry, advocate honest management, and continuously promote the "new consumption movement" of catering industry. Better create a standardized, healthy and harmonious consumption environment for consumers, and promote consumers to establish a rational, responsible and civilized new consumption trend. Nowadays, people's living standards are gradually improving, and there are many restaurants on the streets. People have more opportunities to eat in restaurants, and the requirements for food safety and eating environment are also undergoing earth-shaking changes. Based on this, our research group conducted a related investigation on food consumption in Shihezi City. This survey adopts the way of questionnaire survey, and conducts relevant surveys on the guests and bosses of various restaurants. Through their investigation, we have a profound understanding of the relevant situation of food consumption in Shihezi city.

2. Introduction: In order to understand the food consumption of Shihezi citizens, a group of five of us conducted a questionnaire survey and interview on some restaurants in Shihezi from July 25th to August 10. The questionnaire we made was distributed to consumers for investigation, mainly interviewing restaurant managers to investigate the relevant situation. In this survey, 378 questionnaires were collected from 400 questionnaires, and the recovery rates were 94% and 5% respectively. Each questionnaire collected was effective. Through these people's feedback and everyone's summary of these situations, we have a certain understanding of food consumption in Shihezi City and achieved the purpose of our investigation. The relevant information of this survey is summarized as follows:

Three. (1) Statistics of survey results

1. Statistics on the identity and age of the respondents.

2. The actual consumption statistics of the respondents in restaurants.

3. Customers' expectations of restaurants.

4. The situation of restaurant owners

5, back to the source of the guests

40% and 2% of the guests think that sufficient quantity is the necessary condition for them to become repeat customers, 45% and 6% of the guests think that affordable price is the first condition, and service quality, large number of people and safety and hygiene are also one of their considerations. Whether to queue up is also a consideration. 65% or 0% people often go to places where there is no queue.

(2) Analysis of survey results:

With the economic foundation, people gradually go to restaurants from time to time in their lives and work. Consumers eat out more frequently, and catering has become an indispensable part of their life and work, such as business entertainment, birthday parties, dating couples and so on. The development of catering has also promoted all aspects of progress. With the development of economy, people's spending on eating out every month is gradually increasing, which shows that people's consumption level is also gradually improving with the development of economy, and people are more eager to enjoy eating out.

In terms of consumption, it doesn't matter how much they spend each time, but in the process of consumption, they also put forward higher requirements for catering. Consumers no longer only pay attention to the weight of food, but gradually put forward higher requirements for the environmental style, food taste, environmental sanitation and other aspects of the dining hall. Decoration style, modern style, simple style, modern style and other styles, indicating that consumers now pursue taste and so on. However, it is worth noting that despite the development of society, people still care about the price when they consume. Price is an important factor for them to consider, and they hope to consume cheap and delicious food. All these reflect the great changes of consumers in Shihezi area and pay more attention to people's livelihood issues.

In the process of communicating with the restaurant manager, we also got a lot of valuable information. Most managers believe that the consumption concept of consumers has changed a lot: family, classmates and colleagues eat more and spend more than before; In the past, many consumers would order according to the price, but now they choose more according to the taste of food; The number of people asking for invoices has also increased, indicating that consumers' awareness of laws and regulations and protection has increased.

After consumption, many customers will choose whether to come again according to the actual situation of the restaurant. At present, when Shihezi people consume, weight is the main factor they consider going back, and the preferential price also gives them more temptation. There are many people in a restaurant, so whether they need to queue up is also a question they consider.

(3) Opinions and suggestions

This year, with the economic development of Shihezi area, all walks of life have injected fresh blood and promoted the development of all aspects. Among them, the catering industry in Shihezi area has also developed rapidly, and some problems have also appeared. We hereby put forward the following views and opinions:

1. According to the survey, there are many new situations in the development of catering industry in Shihezi area. For example, the rise in prices has dealt a great blow to the profits of the catering industry, and the profits of many restaurants have been low, which has hindered the development of the catering industry in Shihezi to some extent. Therefore, controlling prices is the primary task at present. Only when prices come down can the development of catering industry in Shihezi be promoted.

2. In terms of customers' dietary requirements, catering enterprises should consider different styles of decoration in the course of operation, which is beneficial to customers' different needs. At the same time, when operating, we should improve the service quality, food weight and hygiene quality, which will help attract repeat customers, enhance the brand image of our restaurant and attract more consumers.

3. The brand image of restaurants in Shihezi area is still relatively complete, and the brand image should be enhanced through more advertisements and leaflets. In order to promote the prosperity and development of catering industry in Shihezi area.

The dining hall is a place where middle school students have three meals a day, and it is a place that every student must go. According to the survey, 96% of the students' eating problems are solved in the school canteen. The canteen is closely related to the study, life and health of middle school students. The canteen is not only one of the school's hardware facilities, but also an important part of school management. In order to better understand the situation of school canteens and strengthen the management of school canteens, we conducted a survey of school canteens to fully understand the current situation of school canteens, which provided a basis for further strengthening and improving the supervision of canteens.

First, the design of research-based learning activities

1. research topic: investigation report of school canteen.

2. Research objectives: the food problem and the queuing problem in the canteen.

3. Activity preparation: paper, pen, questionnaire, camera, etc.

4. Research methods: questionnaire survey and field survey.

5. Activity flow: The following table.

time

2, 3 weeks

4, 5 weeks

6, 7 weeks

8, 9 weeks

Stage task

Complete the opening report

Design and distribute questionnaires

Field trip, interview

Screening, conclusion

Stage goal

Enter the study in a timely, concrete and detailed manner.

The dining situation of students in each class in the canteen was randomly investigated.

Learn more about the situation of teachers and students eating in the canteen.

Main research methods

Data query method

questionnaire method

Interview method

Data query method

Research background: There are more than 3,500 students in the school, and the number of people who eat in the canteen every day exceeds 1800. Therefore, the existence and development of student canteens are not only related to the life problems of students and teachers, but also to the physical health and learning conditions of students and teachers to a greater extent. However, according to the survey, there are many disharmonious factors between student groups and canteens. If these factors are allowed to spread and develop, it will inevitably affect the normal operation of the school. In order to understand the overall situation of the student canteen in our school, further improve the working level of the canteen, improve the quality of life of students and create a harmonious dining environment, we will make the following investigation on the canteen in our school.

Second, the investigation matters needing attention

This research activity visited the canteens of Quzhou Experimental School and Changyi Middle School in Changshan County.

Research time: 20__ year 65438+1October 20th to February 20th.

Research methods: questionnaire survey and field survey.

1, dishes:

① For the price of food, 40% students think it is affordable. 60% students think the price is too high, and 20% of them think the price of meat dishes is too high.

② The dishes in the canteen are single, and the collocation of meat dishes at the same price is unreasonable, and the dishes are often repeated that day.

③ The dishes are single in taste, sometimes biased and sometimes salty; Use less oil; No local characteristics; The food is not good-looking

2. Services:

In the investigation of all aspects of the service in the canteen, 60% of the students recognized and accepted the service work, and 40% of the students thought it was not satisfactory. The reasons for their dissatisfaction are: the service staff smile less and have a stiff expression; Language indifference, lack of enthusiasm; Poor patience; The measurement of vegetable beating is inaccurate and less; There are many mistakes in swiping cards, often swiping more; There are also problems such as frequent misplacing.

3. Health:

The survey on the overall hygiene satisfaction of the canteen shows that 50% of the students think that the hygiene condition of the canteen needs further improvement, 30% think it is general, 10% think it is satisfactory, and 10% think it is very poor. Among them, the problems are:

(1) The sanitary management of the canteen is not standardized, and the sense of responsibility is not strong, and the cleaning efforts are not enough. In particular, the damaged dining table and chairs after the sixth grade meal at noon were not cleaned up in time, resulting in no better seats for 8th grade meal.

(2) Individual staff did not wear work clothes and masks as required, and the work clothes were too dirty.

④ The canteen floor is slippery, especially in rainy days. In some places, there are water and rice stains, and the surrounding environment is poor in sanitation.

4. In terms of meal cards:

Among the students surveyed, the problems reflected can be summarized as follows: (1) The phenomenon of wrong card typing is high; It is unreasonable to charge 20 yuan for non-human factors.

5. Discipline:

Among the students surveyed, the problems reflected are summarized as follows: on the way to the canteen, some people went to the canteen to eat; There are people in the canteen who cut in line to cook, especially girls.

Third, the questionnaire survey.

Investigators: Ruan Ziyuan, Zhou Yicheng, Mao Ruohao, Zhu and Zheng Wuji.

Authors: Ruan Ziyuan and Zhou Yicheng,

Questionnaire survey location: school canteen

Investigation time: 65438+1October 20th to February 20th, 20 _ _.

Respondents: Grade 7-8 students in our school.

Fourth, reflection and suggestions.

In this survey, it shows that there are some big problems that can't be ignored in our canteen, which deserve our deep thinking. In view of the above situation, the following suggestions are put forward, hoping to help improve the canteen.

(1) Take the opportunity of "comprehensive improvement of urban and rural environment" to thoroughly improve the sanitation inside and outside the canteen and create a good dining environment.

(2) Establish a perfect incentive mechanism and increase the training of canteen staff. Reward employees with good performance, and punish employees with poor performance until they are fired.

(3) The canteen should purchase a set of tableware cleaning and disinfection tools to ensure tableware hygiene. And the specialist is responsible for the acceptance.

(4) according to the needs of students, adjust the corresponding food prices and types in a timely manner.

(5) For the convenience of students, the card degaussing caused by non-human factors should be replaced free of charge.

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