Report on a Survey of a “makan Lah” Food Court

TITLE PAGE

REPORT ON A SURVEY OF A “MAKAN LAH” FOOD COURT

GROUP MEMBERS:                                                ID:

                        1. Abdulaziz Algailani                                110048057

                        2. Ahmed Aldawla                                        110049817

                        3. AlAAKBARI jasim                                       110042832

                        4. Nasif Azwad                                        110049891

                        5. Ahmad Dalhatu                                        110046321

MODULE NAME: BBB3313

SUBMISSION DATE: Week 12

III. ACKNOWLEDGEMENT

We would like to express our gratefulness to Allah SWT for helping us on going through difficulties and for guiding us to think, learn, explore, and to improve in our lives and during our studies.

Firstly, we would like to express our sincere gratitude and appreciation to the lecturer of research method, Miss Najwa, for her guidance, support and encouragement. Without her support and patience, we would not be able to complete this research.

Secondly, we would also like to express our deepest gratitude and appreciation to our family for being supportive during these studies and all steps in life.

        Finally, thanks and appreciation go to all group members, contributing in this study and our friends from the faculty of Business Management at Limkokwing University and all the individuals who have always been there for us when needed. Their assistance and suggestions helped a lot in progress of this project.

IV. TABLE OF CONTENTS

I. Cover Page                                                                        1

II. Title Page                                                                                2

III. Acknowledgement                                                                3

IV. Table of Contents                                                                4  

V. Summary / Abstract                                                                5

Body of report:        

1. Introduction                                                                6
2. Types of research (qualitative & quantitative)                        7
3. Sampling methods                                                        8
4. Aim of the Survey                                                        9
5. Importance of Customers Satisfaction                                9
6. Methodology                                                                10
7. Findings                                                                        11-16

5.1 What is your gender?                                                11

5.2 What is your age?                                                        11

5.3 How often do you visit it?                                        11

5.4 How would you describe the variety of food?                        12

5.5 Can I find fresh and healthy snacks?                                12

5.6 How much do you spend for each visit?                        12

5.7 What do you think about the price?                                13

5.8 Do you look for quality more than price?                        13

5.9 I think the food is tasty and clean?                                13

5.10 Can you evaluate the cleanliness?                                14

5.11 How do you rate the waiting time?                                14

5.12 Are you satisfied with the facilities?                                14

5.13 Are the service and employers are kind?                        15

5.14 Time schedule?                                                        15

5.15 Idea of the smoking at the food court?                        16

5.16 Idea about global food chains?                                        16                

1. Conclusion                                                                17
2. Recommendations                                                        18

VI. References List                                                                        20