Education

a study of the facilities given by the canteens and its efect on student satiscation

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I, hereby declare that this SPSS research Project entitled “A STUDY OF FACILITIES GIVEN BY CANTEEN IN COLLEGES-SPECIAL REFERENCE TO PRADHIKARAN” is my original work and the conclusions drawn therein are based on the material collected by me.
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  • 1. Page 1 A RESEARCH REPORT ON “A STUDY OF FACILITIES GIVEN BY CANTEEN IN COLLEGES-SPECIAL REFERENCE TO PRADHIKARAN” BY KADAM SADHANA SHAMRAO-69 GHOLAP RITESH MALHARI-79 MURLIDHAR KUMAR-89 MANALI KULKARNI-99 HULDAH JAMES-109 NIKHIL NAIKPAWAR-119 (BATCH 2014-2016) UNDER THE GUIDANCE OF PROF. AMITABH PATNAIK SUBMITTED TO DR. D. Y. PRATISHTAN’S PADMASHREE DR. D. Y. PATIL INSTITUTE OF MANAGEMENT STUDIES, AKURDI, PUNE- 411044.
  • 2. Page 2 Declaration We, hereby declare that this SPSS research Project entitled “A STUDY OF FACILITIES GIVEN BY CANTEEN IN COLLEGES-SPECIAL REFERENCE TO PRADHIKARAN” written and submitted by us to the Padmashree Dr. D. Y. Patil Institute of Management Studies, under the guidance of (Prof. Amitabh Patnaik) is our original work and the conclusions drawn therein are based on the material collected by us. Place: Pune Date: _____________
  • 3. Page 3 ACKNOWLEDGEMENT We express our deep sense of indebtedness and sincere gratitude to the Director, Dr. Rajesh Arora for having allowed us to undertake the project work. Our warmest thanks to the Prof. Amitabh Patnaik (Internal Guide) for valuable guidance and generous support he has given us all through the tenure of our project.
  • 4. Page 4 Index Sr. No. Topic Page No. 1 Introduction Of Project 5-7 2 Literature Review 8 3 Research Methodology 9-13 4 Analysis & Interpretation of the data 14-19 5 Findings 20 6 Conclusion 21 7 Bibliography 22 8 Annexure 23-24
  • 5. Page 5 Introduction of project Canteen is a very important facility for the students through which a better standard of food and refreshments can be obtained, when compare to the make shift hotels that spring up around colleges. Moreover, through these canteens wholesome food and refreshments can be provided to the students at reasonable prices so as to make available to them a balanced sand hygienic food. This is likely to improve their health and efficiency. Canteens also serve as places where students can meet informally and refresh themselves by a relaxing conversation. The canteens are also an instruments of social change, as the students belonging to different castes will have to sit at the same tables and take their food. Thus, a canteen can help in improving the morale of the students. Further, the availability of the food stuffs within the college area reduces the botheration and saves time of the students, otherwise they will have to go out of the college. In this context the Colleges in Nigdi Pradhikaran area are observed. “Besides good environment and ventilation, adequate dining accommodation is also an essential requirement for the students. It is necessary that such accommodation should be more ample for students.” .
  • 6. Page 6 Project Title: “A STUDY OF FACILITIES GIVEN BY CANTEEN IN COLLEGES-SPECIAL REFERENCE TO PRADHIKARAN.” Objectives of the Study  Research Objectives The research objectives were discovered through the conversation that canteens are most important part in college life. Finding thus, based on the additional conversation, the research questions were converted into the following primary objectives: When primary objectives were achieved, a clearer picture was established about the how canteen facilities effect on students.  Primary Objective 1. To study the student satisfaction level about the canteen facilities  Secondary Objectives 1. To understand the canteen facilities for the suggestion. 2. To examine the extent of students towards canteens in colleges. This allows the researcher to make recommendations that students and canteens find relevant, useful and possible to implement, or to be used as a base for further research. Why you have chosen this company & this project As in India peoples’ approach towards education is increasing day by day. Therefore it is mandatory for educational institutions to look forward about the canteen facilities provided by them and maintain a clean and hygiene ambience.
  • 7. Page 7 Location Nigdi Pradhikaran Area. Duration of project- The Duration of our project was 1 months. Total duration ( 30 days). How did We carry out this project. We had prepared a questionnaire for the Research that questionnaire helped us to understand the canteen facilities and satisfaction of students. The survey reflects the satisfaction of the students and facilities provided by canteens.
  • 8. Page 8 Literature Review (Bell and Swinburn 2004). College canteens are an important influence on Student’s diets as they can be the source of a substantial proportion of Student’s daily nutrition on school days. (Kanarek 1997) As a result, the food products sold in canteens can directly influence weight outcomes as well as have an impact on school performance through students’s energy levels and ability to concentrate. (Bell and Swinburn 2005) The provision of unhealthy foods in canteens leads stundent to believe that these products are appropriate for daily consumption. In this area there was no research conducted before. So we don’t have any secondary data to work on it. Significance of the Research Canteen is not just the place where we go to eat. Especially in colleges and institutes of education this place is an open arena for debate, argumentative sessions on different issues, passing of love-letters, cracking gossips, kidding and having loads of fun with tea, coffee and coke in between as gap fillers. It is the force of double 'f' that drives us to come to a canteen as often as we can. Food and friends- both initiate with 'f' and canteen is the union zone for the two. College canteens build up an ambience of rendezvous where we would love to spend all day with pals keeping away all hassles of mundane living. Canteen can be otherwise referred to be a cafeteria. Rush to it after the class gets over and it's not like taking a diet conscious meal. Rather we would love to take the bite of some handsome snacks. Tits and bits and something that our mamma will scold of are things we really love to have in the canteens. Chips and soft drinks we begin with and then it can be sizzlers, potato fingers, fish rolls, sometimes Chinese cuisine and chocolate drinks. Countless cups of tea and coffee and the counter boy get paid at the end of the day. Moreover the whole canteen session is fun because it's much related with sharing and caring. In most cases it has been seen that a collective fund is raised for tea and snacks where each one has a weekly or monthly contribution. Therefore canteen is something that brings we close. We can shed off your depressions and frustrations when we are around the college canteen because it's a land of charm, rejoice and always in motion. The drabbest may sound the brightest in the canteen premises.
  • 9. Page 9 Research Methodology RESEARCH PROCESS Research exercise may take many forms but systematic enquiry is features common to all such forms. Being a systematic enquiry, it requires careful planning of the orderly investigation process. STAGES IN THE RESEARCH PROCESS In planning and designing a specific research project, it is necessary to anticipate all the steps that must be undertaken if the project is to be successful in collecting valid and reliable information. The steps of research process are highlighted in the following flow diagram. Defining Problem Extensive Literature survey Planning Research Design Collect the data Analyze the data Formulation of conclusion Prepare and present the report Sample Design Sample Design
  • 10. Page 10 RESEARCH DESIGN IS CLASSIFIED AS FOLLOWS Research Type The type of research conducted for this SPSS Research project is Descriptive Research. Descriptive Research Design: It includes surveys and fact finding enquiries of different kinds. It is a fact- finding investigation with interpretation. It is the simplest type of research, and is more specific than an exploratory study, as it focuses on particular aspects of the problem being studied, so research design used for this project was descriptive research design. Descriptive research method was the best method applicable to the existing problem mentioned in this project report. RESEARCH DESIGN EXPLORATORY DESCRIPTIVE CASUAL / EXPERIMENTAL
  • 11. Page 11 1. Sample Design Sampling An integral component of a research design is sampling plan. Specifically, it addresses three questions: 1) Whom to survey (the sample unit)? 2) How many to survey (the sample size)? & 3) How to select them (the sampling procedure) Making the entire universe will be impossible on the account of limitation of time and money. Hence sampling becomes inevitable. A sample is only a portion of the universe of population. According to Yule, “The object of sampling to get maximum information about the parent population with minimum efforts. Properly done procedures are the representative data of the entire population”. Sampling Unit A decision has to be taken concerning a sample unit before selecting sample. Sample unit may be geographical one such as State, District and Village etc. The researcher will have to decide one or more unit that has to select for his study Sampling Methods Probability sampling is known as random sampling or chance sampling. Under this sampling design every item of the universe has equal chance or probability.  Sample random sampling  Systematic sampling  Stratified sampling  Cluster and Area sampling  Sequential sampling  Multi stage sampling Non Probability Sampling is also known as deliberate sampling, purposive and judgmental sampling. Non probability samplings are those that do not provide every item in the universe with a known chance of being include in the sample. Non probabilities are of following types:  Convenience sampling  Quota sampling  Judgemental sampling  Panel sampling
  • 12. Page 12 2. Collecting the data The data collection process follows the information of research design including the sample plan. Data, which can be secondary or primary, can be collect using variety of tools. These tools are classified into two broad categories, the observation method and the survey methods, all of which have inherent advantages and limitations. a) Primary Data In most research areas, field survey is commonly used to collect primary data from the respondents. Surveys can be 1) Personal Interview 2) Questionnaire It is common practice to use structured questionnaires prepared in advanced, to elicit the necessary from the respondents. Whether it is personal or mail survey, it is necessary to design suitable questionnaire, conduct a pilot survey and undertake a pre-testing of the questionnaire. In this project report, primary data is collected through questionnaire by personal interaction method b) Secondary Data Secondary data means data that are already available, it means which have already been collected and analysed by someone else. When research utilizes secondary data, research has to look into various sources from where researcher can obtain data; usually data published is available in a. Technical & trade journals; b. Books, magazines and newspapers; c. Reports and publications of various associations connected with Business and industry;
  • 13. Page 13 In this project report, the secondary data is collected external sources such as Books, Magazines. Research step Related to the project Define research & formulate problem Student satisfaction about the canteen facilities Research Design Descriptive Research Determining sample design Location – Nigdi Pradhikaran Sample unit – College Students Sample Size – 60 respondent Sampling Method – Simple Random Sampling Collect The Data Primary data- collection Primary data is collected through questionnaire by personal interaction method Secondary data Website & reference book, from various newspapers to analyze data. Analysis of collected data Through tabulation and chart by using SPSS to analyze data Generalization & interpretation Interpretation of data is done after question in this project Preparation of report Prepare the final report
  • 14. Page 14 Data Analysis & Interpretation Linear Regression Descriptive Statistics Mean Std. Deviation N Overall Satisfaction 2.3500 .91735 60 Variety,Quality,Quantity, Healthy,Taste 2.7833 .66617 60 Hygiene,Capacity,Amenit ies, Ambience 2.9333 .48246 60 Value for money, Affordablity,Credit Facility 2.3333 .89569 60 Hospitality,Delivary Time,Hygiene of Staff, Nature of staff 2.9667 .75838 60 Model Summary Model R R Square Adjusted R Square Std. Error of the Estimate 1 .785a .617 .589 .58813
  • 15. Page 15 ANOVAa Model Sum of Squares df Mean Square F Sig. 1 Regression 30.626 4 7.656 22.135 .000b Residual 19.024 55 .346 Total 49.650 59
  • 16. Page 16 Overall Satisfaction Food * Variety, Quality, Quantity, Healthy, Taste Variety, Quality, Quantity, Healthy, Taste Mean N Average Std. Error of Mean Variance Strongly Satisfied 1.0000 1 1.666667 . . Satisfied 2.3889 18 30 .21601 .840 Nor satisfied Nor Dissatisfied 2.1471 34 56.66667 .13439 .614 Dissatisfied 3.4286 7 11.66667 .29738 .619 Total 2.3500 60 100 .11843 .842 Interpretation In above pie chart, we can see 1.6% respondents are Strongly satisfied, 30% respondents are satisfied, 56.6% respondents are Nor satisfied nor dissatisfied, 11% respondents are Dissatisfied and 0% respondents are strongly dissatisfied 2% 30% 56% 12% 0% Responds Strongly Satisfied Satisfied Nor Satisfied Nor Dissatisfied Dissatisfied Strongly Disatisfied
  • 17. Page 17 Overall Satisfaction Place * Hygiene, Capacity, Amenities, Ambience Hygiene,Capacity,Ame nities,Ambience Mean N Average Std. Error of Mean Variance Strongly Satisfied 1.0000 1 1.66667 . . Satisfied 1.8333 6 10 .16667 .167 Nor Satisfied Nor Dissatisfied 2.2857 49 81.66667 .11294 .625 Dissatisfied 4.2500 4 6.66667 .25000 .250 Total 2.3500 60 0 .11843 .842 Interpretation In above pie chart, we can see 1.6% respondents are Strongly satisfied, 10% respondents are satisfied, 81.6% respondents are Nor satisfied nor dissatisfied, 6.6% respondents are Dissatisfied and 0% respondents are strongly dissatisfied 2% 10% 81% 7% 0% Responds Strongly Satisfied Satisfied Nor Satisfied Nor Dissatisfied Dissatisfied Strongly Disatisfied
  • 18. Page 18 Overall Satisfaction Price * Value for money, Affordability, Credit Facility Value for money, Affordablity, Credit Facility Mean N Average Std. Error of Mean Variance Strongly Satisfied 1.7000 10 16.66667 .21344 .456 Satisfied 1.9231 26 43.33333 .12308 .394 Nor Satisfied Nor Dissatisfied 2.8947 19 31.66667 .15092 .433 Dissatisfied 3.5000 4 6.666667 .28868 .333 Strongly dissatisfied 5.0000 1 1.666667 . . Total 2.3500 60 100 .11843 .842 Interpretation In above pie chart, we can see 16.6% respondents are Strongly satisfied, 43.3% respondents are satisfied, 31.6% respondents are Nor satisfied nor dissatisfied, 6.6% respondents are Dissatisfied and 1.6% respondents are strongly dissatisfied 16% 43% 32% 7% 2% Responds Strongly Satisfied Satisfied Nor Satisfied Nor Dissatisfied Dissatisfied Strongly Disatisfied
  • 19. Page 19 Overall Satisfaction Service * Hospitality, Delivery Time, Hygiene of Staff, Nature of Staff Hospitality, Delivery Time, Hygiene of Staff, Nature of staff Mean N Average Std. Error of Mean Variance Strongly Satisfied 2.0000 1 1.666667 . . Satisfied 1.6923 13 21.66667 .23709 .731 Nor Satisfied Nor Dissatisfied 2.4000 35 58.33333 .13720 .659 Dissatisfied 2.7778 9 15 .22222 .444 Strongly Dissatisfied 4.0000 2 3.333333 1.00000 2.000 Total 2.3500 60 100 .11843 .842 Interpretation In above pie chart, we can see 1.6% respondents are Strongly satisfied, 21.6% respondents are satisfied, 58.3% respondents are Nor satisfied nor dissatisfied, 15% respondents are Dissatisfied and 3.3% respondents are strongly dissatisfied 2% 22% 58% 15% 3% Responds Strongly Satisfied Satisfied Nor Satisfied Nor Dissatisfied Dissatisfied Strongly Disatisfied
  • 20. Page 20 FINDINGS 1. Students have very positive attitudes toward green Canteen Facilities. Lifestyles of Indian Students are changing and, given the increased interest in quality, service is likely to be well received by Students. 2. Students considered that all the canteens are not equally capable of contributing to the overall facilities because of their varied natures. 3. The importance of quality to students must never be forgotten while giving facilities to them. If students believe that a college canteen has reduced the quality of the products they receive, they will not accept the foods and facilities. 4. As research reveals, Students are present in the colleges and they would like to have a food in their premises as well. Researcher wants to identify them as the satisfied consume. As they are more in numbers prospects are quite positive for canteens in Nigdi Pradhikaran area.
  • 21. Page 21 Conclusion As the students attitude towards education has changing, colleges and their canteens must provide healthy and quality food to students. If the students are satisfied about quality, variety and environment of the canteens then they will not go anywhere out of the college premise to get their food. Ultimately Canteens requires that Students want a quality food, environment and are willing to "pay" for it, possibly through higher priced foods, until this occurs it will be difficult for canteens to get benefit.
  • 22. Page 22 BIBLIOGRAPHY Books 1. Deepak Chawala, Neena Sondhi. “Research Methodology-Concepts and Cases 1st edition VIKAS publishing house pvt.ltd. Websites 1. www.google.com 2. www.wikipedia.org Online Journels 1. Shodhganga 2. Jgateplus
  • 23. Page 23 ANNEXURE Questionnaire (Note: In following questions 1-Strongly Satisfied, 2-satisfied, 3-Nor satisfied nor dissatisfied, 4-Dissatisfied, 5-Strongly Dissatisfied) 1) How do you rate the food facilities in your canteen with reference to following criteria? 1 2 3 4 5 Variety Quality Quantity Healthy Taste 2) How do you like the canteen Premise with reference to following criteria? 1 2 3 4 5 Hygiene Capacity Amenities Ambience 3) What do you think about the Prices with reference to following criteria? 1 2 3 4 5 Value for Money Affordability Credit Facility
  • 24. Page 24 4) How do you find the service of staff with reference to following criteria? 1 2 3 4 5 Hospitality Delivery time Hygiene of staff Nature of staff 5) Name :_____________________________________________ 6) Education:______________ 7) Institute: i) DYPIMS ii) DYP iii) PCCOE 8) Age: 9) Sex: Male Female ---------------------------------------------------------------------------------------------------------------------
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