Feasibility of Establishing a Caf in the College of Technology - Statistics Project Example

BUS205 11th April Survey Report on the Feasibility of Establishing a Café in the College of Technology Introduction This is the report of the survey carried out on February 2013 on the feasibility of establishing a café at the college of technology. The researchers were students at the school of business, and it was administered among students and staff from the college of technology, most of who have to visit the college of business’ café for meals and refreshments. It was carried out in February. A total of 225 respondents participated in the survey. The first question dwelt on the status of the respondent- whether student or staff. As shown in the table below, and the subsequent bar chart, 65.8% of the respondents were students while 34.2% were staff members. Out of the 148 students participating in the survey, 23% were junior students, 10.15% first years, 18.25% second years, 44.6% in their final year of study and 4% were graduate students. From these results it is observed that students formed the bulk of the respondents, with final year students dominating the list. Category % Tally Students 65.80% 148 Staff 34.20% 77 Class % Rep. Tally Junior 23% 34 Freshman 10.15% 15 Sophomore 18.25% 27 Senior 44.60% 66 Graduate Stud 4% 6 Diagram 1: category of respondent Diagram 2: year of study Usage of the Café at the College of Business Next the researchers asked the respondents whether they used the café at the college of business at all. 30.2% of the respondents replied in the affirmative while the larger proportion of the respondents (69.8%) said they did not take any meals at the school of business café. The data is summarized in diagram 3 below. There was not an encouraging observation, based on the proportion/ percentage, but considering the number of customers served from this group, the figure is relatively high. Diagram 3: % of respondents who take meals at the café The researchers engaged the respondents in citing the average number of times they visited the café per week. It was found out that the majority (79.4%) of respondents paid the premises a single at most 2 visits per week while a smaller proportion (16.2%) did 3 or 4 visits per week. Only 4.4% visited the premises at least 5 times in any one week. No. of visits % tally 1-2 times 79.40% 54 3-4 times 16.20% 11 5 or more 4.40% 3 Diagram 4: no. of times a respondent is likely to visit the café Diagram 5: the meals respondents are likely to take at the café The researchers further inquired into the order of preference of the meals availed at the café. The majority of respondents showed greater enthusiasm for coffee and specialty drinks, while pizza ranked second. Bottled drinks, sandwiches, salad, cookies, fruit cups, muffins and chips followed each other in that order in terms of preference, while yoghurt and pudding were least popular. It is observed that only 30.2% of respondents went to the café, which would translate to (30.2% ×1500) = 453 customers per week. This is a significant figure to expect to serve each week, considering that some of the customers make more than 5 visits in one week. It will be wise to set up the alternative premises. (79.4% × 453) = 360 customers visit the premises at most two times in a week, while (16.2% × 453) = 73 customers visit the premises at most four times in one week. (4.4% × 453) = 20 customers from this group are the most frequent visitors, making at least 5 visits to the café every single week. Interest in Using a Café at the School of Technology Diagram 6: willingness of respondents to take meals at a café at the college of technology The respondents were asked whether they would choose to visit a café if set up at the college of technology. Over 80% responded in the affirmative. From the above diagram it is obvious that many more students would be willing to take their meals at a café in the college of technology, if the idea is actualized. This is an encouragement to the administration since the response was overwhelmingly positive. Diagram 7: Possible number of visits per week The respondents were asked to indicate their preferred or likely time of visiting the café. The majority of potential customers showed willingness to come in for the 12 pm to 2 pm session. The period between 10 am and 12 pm was the second most popular, followed by 8am to 10 am, 2 pm to 4 pm, and the hours after 4 pm attracted the least number of respondents. This will mean that more meals must be availed between 12 pm and 2 pm. The management will therefore have to study whether there is any relationship between the time of the day and the type of meal taken, so they can acquire enough of the type as time shifts through the day. Diagram 8: hours of the day preferred The products each respondent wished to see displayed at the café were listed as per their availability at the SOB café. An extension was given to suggest any other products they thought would endear them more to the café. The responses suggested they preferred them in this order: sandwiches, coffee, bottled drinks, pizza, muffins, chips, fruit cups, salad, yoghurt/ pudding and finally cookies diagram 9 below). The respondents suggested other meals not listed in the questionnaire, but this attracted little attention. Diagram 9: Suggested meals and level of preference for each as a percentage Finally the respondents were asked about their preferred means of payment. 72% said they would prefer to pay via credit cards, 23% via cash, while 5% were open to the two means of payment. This in effect reiterated the need to install a credit transfer system right from the beginning, lack of which many potential buyers would turn away. Diagram 10: Customers’ preferred payment method Conclusion From the findings, it is necessary that the administration considers setting up a café at the college of technology as soon as possible, since there seems to be some level of resentment among both staff and students in this college to go for meals at the college of business café. This is justified by the large number of respondents who said they would not prefer to take meals at the school of business café but an astoundingly large number was willing to do the same at the school of technology café. The most preferred products that the management could consider stocking are coffee and specialty drinks, sandwiches, bottled drinks, pizza and muffins. However, all other products listed in the survey look viable for sale, though with varying success. Cookies and yoghurt were the most unpopular of the products, and they need to be stocked in lesser amounts. While considering a convenient payment system, it is obvious that the administration will have to give utmost focus to credit card payment installation, and prepare on a smaller scale to handle cash payments. Summary: Findings and Recommendations It was found that many more staff and students from the college of technology would go for service at the college’s café if the facility was established. From the analysis, it is seen that establishing an alternative café for students in the college of technology, within their own college, would be a beneficial investment since many more staff members and students would be brought on board. The administration should consider stocking the cafes (both the existing and the one to be set) well to handle high traffic sessions, especially between 12 pm and 2 pm. While setting up the café, emphasis should be paid to stocking the café with coffee and specialty drinks, sandwiches, bottled drinks, pizza and muffins. Works cited Holmes, N. (2012). SPSS No.2: Data Exploration and Hypothesis Testing. Nick’s Teaching. Website. Web, 11th February 2013. Read More