1

Introduction of Italian food

Introduction of Italian food
Italian cuisine has developed through centuries of social and political changes, with roots as far
back as the 4th century BCE. Italian cuisine has its origins in Etruscan, ancient Greek,
and ancient Roman cuisines. Significant changes occurred with the discovery of the New
World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the
cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its
regional diversity, abundance of difference in taste, and is known to be one of the most popular
in the world, with influences abroad.
Italian cuisine is characterized by its simplicity, with many dishes having only four to eight
ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate
preparation. Ingredients and dishes vary by region. Many dishes that were once regional,
however, have proliferated with variations throughout the country. In 2013 Italian cuisine was
ranked by CNN as the best cuisine in the world.
Cheese and wine are a major part of the cuisine, with many variations and Denomination di
origin controlled (regulated appellation) laws. Coffee, specifically espresso, has become
important in Italian cuisine


2

Italian Food
Macaroni-
Macaroni is a variety of dry pasta made with durum wheat. Macaroni noodles usually do not
contain eggs and are normally cut in short, hollow shapes; however, the term refers not to the
shape of the pasta, but to the kind of dough from which the noodle is made
.
It may be straight or
curved in which case it is frequently called elbow macaroni. Elbow macaroni is more common in
the US and Canada, while British macaroni tends to be straight. Although home machines exist
that can make macaroni shapes, macaroni is usually made commercially by large-scale extrusion.
The curved shape is caused by different speeds on each side of the pasta tube as it comes out of
the machine. The name derives from Italian maccheroni a generic term for hollow or tubular
pasta. A different name, chifferi or lumaconi, refers to the elbow-shape pasta of this article.
According to a widespread misconception, macaroni was taken to Italy by Marco Polo, returning
to Venice from China in 1292. This hypothesis has long been disproved, since it seems that
macaroni was already used in Italy at least a century before, like pasta in general; Moroccan
geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in
particular in Trabia.
In North America, macaroni is most associated with the "elbow" shape commonly found in
American-style macaroni and cheese. "Elbow macaroni" is also used in a milk pudding, similar
torice pudding, called macaroni pudding.
In areas with large Chinese populations open to Western cultural influence, such as Hong
Kong,Macao, Malaysia and Singapore, the local Chinese have adopted macaroni as an ingredient
3

for Chinese-style Western cuisine. In Hong Kong's cha chaanteng and Southeast Asia's kopi
tiam "coffee shop", macaroni is cooked in water and then washed of starch, and served in clear
broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent
of noodle soup dishes. This is often a course for breakfast or light lunch fare






4

Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154
in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made
from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or
various shapes, then cooked and served in any number of dishes. It can be made with flour from
other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two
broad categories, dried and fresh Chicken eggs frequently dominate as the source of the liquid
component in fresh pasta.
Most dried pasta is commercially produced via an extrusion process. Fresh pasta was
traditionally produced by hand, sometimes with the aid of simple machines, but today many
varieties of fresh pasta are also commercially produced by large scale machines, and the products
are widely available in supermarkets.
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms
known variably by over 1300 names having been documented In Italy the names of specific
pasta shapes or types often vary with locale. For example the form cavatelliis known by 28
different names depending on region and town. Common forms of pasta include long shapes,
short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty
or decorative shapes.
As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three
kinds of prepared dishes. As pasta asciutta cooked pasta is plated and served with a
complementary sauce or condiment. A second classification of pasta dishes is pasta in brood in
5


which the pasta is part of a soup-type dish. A third category is pasta al for no in which the pasta
incorporated into a dish that is subsequently baked.
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item.
Some pasta dishes are served as a first course in Italy because the portion sizes are small and
simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It
can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste,
color and texture. When choosing which type of pasta and sauce to serve together, there is a
general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of
pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have
the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio of
sauce to pasta varies according to taste and texture, however traditionally the sauce should not be
excessive as the pasta itself must still be tasted. The extra sauce left on the plate after all of the
pasta is eaten is often mopped up with a piece of bread






6




Pizza
Pizza Italian pronunciation is an oven-baked flat bread typically topped with a tomato
sauce, cheese and various toppings. The modern pizza was invented in Naples, Italy, and the dish
has since become popular in many parts of the world. An establishment that makes and sells
pizzas is called a "pizzeria". Many varieties of pizza exist worldwide, along with several dish
variants based upon pizza. Pizza is cooked in various types of ovens, and a diverse variety of
7

ingredients and toppings are utilized. In 2009, upon Italy's request, Neapolitan pizza was
safeguarded in the European Union as a Traditional Specialty Guaranteed dish
Pizza is an emerging fast food in Indian urban areas. American pizza chains Domino's
Pizza and Pizza Hut opened their first outlets in India in 1996. Domestic pizza brands
include Smokin' Joes and Pizza Corner. Branded pizza is available in most cities in India.
Pizzas served in India by foreign pizza brands feature greater "recipe localization" from pizza
makers than many other markets such as Latin America and Europe, but similar to other Asian
pizza markets. Indian pizzas are generally spicier and more veggie-oriented than those in other
countries. For instance, oregano spice packs are included with a typical pizza order in India
instead of Parmesan cheese Pizza outlets serve pizzas with several Indian-style toppings like
Tandoori Chicken and Paneer. Along with Indian variations, more conventional pizzas are also
eaten. Pizzas available in India range from localized basic variants available in neighborhood
bakeries, to gourmet pizzas with exotic and imported ingredients available at specialty
restaurants.




8




9

Noodle
The noodle is a type of staple food made from some type of unleavened dough which is rolled
flat and cut into one of a variety of shapes. While long, thin strips may be the most common,
many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or
cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking
oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an
accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried
and stored for future use.
In American English usage, the word "noodle" is an inclusive term that denotes flour paste
products in various shapes.In British English usage it generally denotes a food in the form of
long, thin strips of flour paste products.The material composition or geocultural origin must be
specified when discussing noodles. The word derives from the German word Noodle







10








11


Soup
Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by
combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the
flavors are extracted, forming a broth.
Traditionally, soups are classified into two main groups: clear soups and thick soups. The
established French classifications of clear soups are bouillon and consomm. Thick soups are
classified depending upon the type of thickening agent used: pures are vegetable soups
thickened with starch; bisques are made from pured shellfish or vegetables thickened
with cream; cream soups may be thickened with bchamel sauce; and velouts are thickened
with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths
include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.
Soups are similar to stews, and in some cases there may not be a clear distinction between the
two; however, soups generally have more liquid than stews





12





Soup
13


Some Packaged Italian food available in Ghazipur City
Knorr
KNORR SOUPY NOODLES MAST MASALA
This magical mix contains the all time favorite masala noodles with the goodness of vegetables
in a hearty soup. Spicy and slurps, this noodle soup is a meal in itself!




14


CHINESE NOODLES/ HAKKA NOODLES RECIPE
Bearing very little similarity to the cuisine of the Hakka province in China, this wonderful Indian
concoction is found in every Indian Chinese restaurant be it a five star hotel or a roadside
eatery. Full of vegetables and flavor, Hakka noodles are everybodys favorite!









15



KNORRCHINESE VEGETABLE MANCHOW SOUP
Lavish amounts of soya sauce, garlic, chilies and coriander make this clear soup decidedly
delectable. Made in restaurants and road side food carts this soup is now easier than ever to make
at home.


MAGGI
PAZZTA
16

Maggi brings to you NUTRI-LICIOUS PAZZTA - an offering to delight your every sense and
make you fall in Love! It comes in 4 saucy, lip-smacking flavors and shapes - Masala Penne,
Cheese Macaroni, Tomato Twist and Mushroom Penne. This NUTRI-LICIOUS product is made
from 100% SUJI and is also a source of protein &fibre. Whats more, this quick cook pasta can
be conveniently prepared in just 5 minutes!


MAGGI Noodles
17

The pioneer and creator of 'Taste Bhi Health Bhi' has introduced another great tasting and
healthy variant in its popular range of MAGGI Noodles
MAGGI Vegetable Multigrain Noodles is made with Ragi, Corn, Jowar and Wheat. It offers the
consumer multi-'gun' (benefits) as it is a source of Protein, Calcium and Fiber, and has added
vegetables. MAGGI Vegetable Multigrain Noodles is available with a delicious "Spice Remix"
tastemaker. The inspiration for the product comes from the growing consumer preference for a
healthier lifestyle, and the deep understanding that MAGGI has developed about Indian food
habits and culture- the insight that a multiplicity of grains are used in everyday foods across the
country.



18



Maggi Soups
The new range of Maggi Healthy Soups is distinctly delightful. These soups are made using
Nestls new and patented granulation based technology that allows them to retain the freshness
of key ingredients, giving you that extra zing of taste. They contain fresh vegetable purees and
deliver the taste and aroma of home-made soups. In fact, Nestl India is amongst the first in the
Nestl world to adopt this unique technology
Maggi Healthy Soups are low fat, low cholesterol , have no added MSG, and have no added
preservatives and synthetic colours, living up to the Maggi promise of Taste Bhi, Health Bhi!.
These tasty & healthy soups are available in six delicious popular varieties:
Rich Tomato
Creamy Spinach
Mixed Vegetable
Cream of Mushroom
Hot & Sour Vegetable
Sweet
Corn Vegetable




19





20

Dominos Pizza
Jubilant FoodWorks Limited (the Company) is a Jubilant Bhartia Group Company, The
Company was incorporated in 1995 and initiated operations in 1996, The Company got listed on
the Indian bourses in February 2010, Mr.Shyam S, Bhartia, Mr, Hari S, Bhartia and Jubilant
Enpro Private Ltd, are the Promoters of the Company. The Company & its subsidiary operates
Domino's Pizza brand with the exclusive rights for India, Nepal, Bangladesh and Sri Lanka, The
Company is India's largest and fastest growing food service company, with a network of 500+
Domino's Pizza restaurants
Restaurants (as of 31st March, 2012)The Company is the market leader in the organized pizza
market with a 54% market share Euro monitor Report 2010) and 70% share in the pizza home
delivery segment in India, The Company has strengthened its portfolio by entering into an
agreement with Dunkin' Donuts Franchising LLC, for developing the Dunkin' Donuts brand and
operating restaurants in India,
Over the period since 1996, Dominos Pizza India has remained focused on delivering great
tasting Pizzas and sides, superior quality, exceptional guest care and value for money offerings.
We have endeavored to establish a reputation for being a home delivery specialist capable of
delivering pizzas within 30 minutes or else FREE to a community of loyal consumers from all
our restaurants around the country.
Dominos vision is focused on Exceptional people on a mission to be the best pizza delivery
company in the world!" We are committed to bringing fun, happiness and convenience to lives
of our consumers by delivering delicious pizzas to their doorstep and our efforts are aimed at
fulfilling this commitment towards a large and ever-growing guest base.
21

Dominos constantly strives to develop products that suit the tastes of our consumers and hence
delighting them. Dominos believes strongly in the strategy of Think global and act local. Thus,
time and again we have been innovating with delicious new products such as crusts, toppings and
flavors suitable to the taste buds of Indian Consumers. Further providing value for money and
affordable products to our consumers has been an important part of our efforts. Our initiatives
such as Fun Meal and Pizza Mania have been extremely popular with consumers looking for an
affordable and value for money meal option.
Dominos believes that when a box of pizza is opened, family and friends come together to share
the pizza. Hence, our brand positioning:YehHaiRishtonKa Time
Thats why, all our efforts, whether it is a new innovative and delicious product, offering
consumers value for money deals, great service, countrywide presence or the promise to deliver
in 30 minutes or free are all directed towards making relationships stronger, warmer and more
fun by giving consumers an opportunity to get together, catch up, reunite and spend more time
together.






22








23

Pizza Hut
Pizza Hut is split into several different restaurant formats; the original family-style dine-in
locations; store front delivery and carry-out locations; and hybrid locations that offer carry-out,
delivery, and dine-in options. Many full-size Pizza Hut locations offer lunch buffet, with "all-
you-can-eat" pizza, salad, bread sticks, and a special pasta. Additionally, Pizza Hut also has a
number of other business concepts that are different from the store type; Pizza Hut "Bistro"
locations are "Red Roofs" which offer an expanded menu and slightly more upscale options.
"Pizza Hut Express" and "The Hut" locations are fast food restaurants. They offer a limited menu
with many products not found at traditional Pizza Huts. These type of stores are often paired in
a collocated location with a sibling brand such as Wing Street, KFC or Taco Bell, and are also
found on college campuses, food courts, theme parks, and in stores such as Target.
Vintage "Red Roof" locations, designed by architect Richard D. Burke, can be found throughout
the United States and Canada and quite a few exist in the UK and Australia, and Mxico. Phillip
Langdon in his book Orange Roofs, Golden Arches wrote that the Pizza Hut "Red Roof"
architecture "is something of a strange object considered outside the realm of significant
architecture, yet swiftly reflecting shifts in popular taste and unquestionably making an impact
on daily life. These buildings rarely show up in architectural journals, yet they have become
some of the most numerous and conspicuous in the United States today.
Curbed.com reports, "Despite Pizza Hut's decision to discontinue the form when they made the
shift toward delivery, there were still 6,304 'traditional units' standing as of 2004, each with the
shingled roofs and trapezoidal windows signifying equal parts suburban comfort and strip-mall
anomie." This building style was common in the late 1960s and early 1970s. The name "Red
24

Roof" is somewhat anachronistic now, since many locations have brown roofs. Dozens of "Red
Roofs" have closed or been relocated/rebuilt.
Many "Red Roof" branches have beer if not a full bar, music from a jukebox, and sometimes an
arcade. In the mid 1980s, the company moved into other successful formats including
delivery/carryout and the fast food "Express" model.
The oldest continuously operating Pizza Hut in the world is in Manhattan, Kansas, in a shopping
and tavern district known as Aggieville near Kansas State University. The first Pizza Hut
restaurant east of the Mississippi was opened in Athens, Ohio in 1966 by Lawrence Barbaric and
Gary Meyers.










25






OBJECTIVE
SCOPE
&
IMPORTANCE










26

Objectives of the study
The following are the objectives of the report:
To know about Italian foods.
To know the various suppliers of Italian food available in Ghazipur city.
To know the perception regarding Italian foods.
To identify the factors affecting the choice of consumers for Italian foods.
To study the consumption pattern towards Italian foods.
To identify the impact of hygiene and nutritional value of Italian foods on consumer
purchase decision.










27

Scope of the study
The scope of this project is the study consumer preference for italian food. It covers a wide range
analysis of the suppliers of Italian food what kind of italian food quality has been provided by
the company and other players, what are the qualities of products, what are the satisfaction level
of the customer by the of the suppliers of Italian food, working and promotional process of the
suppliers for Italian food.
This study also shed light on the relationship of with customers. The study also covers the
behavioral pattern of suppliers of Italian food with the customer at the time of complains for any
product and how they provide service to them and satisfaction according to choice of food oil in
Ghazipur.
The response of the centre towards the customer also covered in this study. After analysis the
researcher comes to know that the customer response centre gives good response to each and
every complaint and do its best of satisfy the customers by its service and products provided by
the italian food co. After analysis the researcher comes to know that the recent preference of
italian food and satisfaction about the italian food.




28

Importance of the study
The importance of a project report is following.

The study will help to know that what additional features & what facilities should be
increase.
Customer is satisfied with the italian food and provided by reausturent and company or
he is dissatisfied.
It helps in identify reason behind dissatisfactions.
The importance of study is that it is helpful to make future policy of the company and
other players.
It is important to create a new plan for products & services in future with unique quality
& facilities that will be preferred by the customers.
To know the factor behind purchase of italian food.





29






Chapter-2

Research Methodology







30

Research Methodology
`Research`

Research is a purposeful investigation. It is a scientific & systematic search for knowledge &
intimation on a specific topic research is use full & research objective can be achieved if it is done in
propose process

Methodology

The world methodology spell the meaning it self if the method used by the researches in
obtaining information . the data ( information can be collected from primary sources & secondary
sources.) By primary data we mean data collected by researches himself for the first time to collaborate
the data which has previously not been used is known as primary data By secondary data we mean the
data collected from various published matters, a Magazine newspapers status of previous research report
etc. In other words we can say that the data which as already been used your different purpose by
different people is know as secondary Primary data can be collected through questionnaire and personal
interview as for as concern my research is limited to dealers personality Secondary data are collected
from the various books journals new spapereditional expert suggestions web sites & internet & etc.
Research is a common language refers to a search of knowledge. Research is scientific & systematic
search for pertinent information on a specific topic, infect research is an art of scientific investigation.
Research Methodology is a scientific way to solve research problem. It may be understood as a science of
studying how research is dont scientifically.

31

In it we study various steps that are generally adopted by researchers in studying their research
problem. It is necessary for researchers to know not only know research method techniques
The scope of Research Methodology is wider than that of research methods.
The research problem consists of series of closely related activities. At times, the first step determines the
native of the last step to be undertaken. Why a research has been defined, what data has been collected
and what a particular methods have been adopted and a host of similar other questions are usually
answered when we talk of research methodology concerning a research problem or study. The project is a
study where focus is on the following points:
RESEARCH DESIGN-A research design is defined, as the specification of methods and
procedures for acquiring the Information needed. It is a plant or organizing framework for doing the study
and collecting the data.
Designing a research plan requires decisions all the data sources, research approaches, Research
instruments, sampling plan and contact methods.
Research design is mainly of following types: -
1. Exploratory research.
2. Descriptive studies
3. Experimental
EXPLORATORY RESEARCH
The major purposes of exploratory studies are the identification of problems, the more precise
Formulation of problems and the formulations of new alternative courses of action. The design of
exploratory studies is characterized by a great amount of flexibility and ad-hoc veracity.
32

DESCRIPTIVE STUDIES
Descriptive research in contrast to exploratory research is marked by the prior
formulation of specific research Questions. The investigator already knows a substantial
amount about the research problem. Perhaps as a Result of an exploratory study, before the
project is initiated. Descriptive research is also characterized by a Preplanned and structured
design.
EXPERIMENTAL DESIGN:- A casual design investigates the cause and effect relationships
between two or more variables. The hypothesis is tested and the experiment is done. There are
following types of casual designs:
I. After only design
II. Before after design
III. Before after with control group design
IV. Four groups, six studies design
V. After only with control group design.
VI. Consumer panel design
VII. Exposit facto design
The survey study is descriptive study





33

B) DATA COLLECTION METHOD



PRIMARY SECONDARY


Direct personal Interview
Indirect personal Interview

Information from correspondents Govt. publication
Mailed questionnaire Report Committees & Commissions
Question filled by enumerators. Private Publication
Research institute





PublishedSources Unpublished
Sources
34

PRIMARY DATA
These data are collected first time as original data. The data is recorded as observed or encountered.
Essentially they are raw materials. They may be combined, totaled but they have not extensively been
statistically processed. For example, data obtained by the peoples.
SECONDARY DATA
Following are the main sources of secondary data :
Official Publications.
Publications Relating to Trade:
Journal/ Newspapers etc.:
Data Collected by Industry Associations:
Unpublished Data: Data may be obtained from several companies, organizations, working in the
same areas like magazines.

Period of Study: This study has been carried out for a maximum period of 4 weeks.
Area of study: The study is exclusively done in the area of marketing. It is a process requiring
care, sophistication, experience, business judgment, and imagination for which there can be no
mechanical substitutes.
Sampling Design: The convenience sampling is done because any probability sampling
procedure would require detailed information about the universe, which is not easily available
further, it being an exploratory research.
35

Sample Procedure: In this study judgmental sampling procedure is used. Judgmental sampling
is preferred because of some limitation and the complexity of the random sampling. Area
sampling is used in combination with convenience sampling so as to collect the data from
different regions of the city and to increase reliability.
Sampling Size: The sampling size of the study is 100 users.
Method of the Sampling
Probability Sampling
It is also known as random sampling. Here, every item of the universe has an equal chance or
probability of being chosen for sample.
Probability sampling may be taken inform of:
Simple Random Sampling A simple random sample gives each member of the population
an equal chance of being chosen. It is not a haphazard sample as some people think! One way
of achieving a simple random sample is to number each element in the sampling frame and then
use random numbers to select the required sample. Random numbers can be obtained using your
calculator, a spreadsheet, printed tables of random numbers, or by the more traditional methods
of drawing slips of paper from a hat, tossing coins or rolling dice.
Systematic Random Sampling
This is random sampling with a system! From the sampling frame, a starting point is chosen at
random, and thereafter at regular intervals.

36

Stratified Random Sampling
With stratified random sampling, the population is first divided into a number of parts or 'strata'
according to some characteristic, chosen to be related to the major variables being studied. For
this survey, the variable of interest is the citizen's attitude to the redevelopment scheme, and the
stratification factor will be the
values of the respondents' homes. This factor was chosen because it seems reasonable to suppose
that it will be related to people's attitudes.
Cluster and area Sampling
Cluster sampling is a sampling technique used when "natural" groupings are evident in a
statistical population. It is often used in marketing research. In this technique, the total
population is divided into these groups (or clusters) and a sample of the groups is selected. Then
the required information is collected from the elements within each selected group. This may be
done for every element in these groups or a sub sample of elements may be selected within each
of these groups.
Non Probability Sampling
It is also known as deliberate or purposive or judge mental sampling. In this type of sampling,
every item in the universe does not have an equal, chance of being included in a sample.



37

It is of following type:
Convenience Sampling

A convenience sample chooses the individuals that are easiest to reach or sampling that is done
easy. Convenience sampling does not represent the entire population so it is considered bias.
Quota Sampling
In quota sampling the selection of the sample is made by the interviewer, who has been given
quotas to fill from specified sub-groups of the population.
Judgment Sampling
The sampling technique used here in probability > Random Sampling.
The total sample size is 100 profiles.
I have selected Probability sampling method for this survey study.
Data
Collection: - Data is collected from various customers through personal interaction. Specific
questionnaire is prepared for collecting data. Data is collected with more interaction and formal
discussion with different respondents and we collect data about investment pattern of people by
face to face contact with the persons from whom theinformation is to be obtained (known as
informants). The interviewer asks them questions pertaining to the survey and collects the
desired information.

38





Chapter 3

Data analysis
&
Interpretation







39

Q:-1 Do you aware about Italian food?


Particular No of Respondents
Yes 60
No 40





0%
10%
20%
30%
40%
50%
60%
Yes No
60%
40%
40

Analysis
After the survey the researcher found that 60% respondent aware about the Italian food and 40%
not aware about the Italian food.
Interpretation
The above analysis shows that most of the respondents aware about the Italian food.











41

Q:-2 Do you consume Italian food?

Particular No of Respondents
Yes 40
No 20






0%
5%
10%
15%
20%
25%
30%
35%
40%
Yes No
40%
20%
42

Analysis
After the survey the researcher found that 40% respondents consume the Italian food and 20%
not consume the Italian food.
Interpretation
The above analysis shows that most of the respondents aware about the Italian food.








43

Q:3 Which type of Italian food you consume?

Particular No of Respondents
Vegetarian 7
Non Vegetarian 15
Both 18




0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
45.00%
Vegetarian NonVegetarian Both
17.50%
37.50%
45%
44

Analysis
After the survey the researcher found that 17.5% respondents consume vegetarian Italian food
and 37.5% not consume non-vegetarian Italian food and 45% respondents consume both Italian
foods.
Interpretation
The above analysis shows that most of the respondents consume vegetarian Italian food.






45

Q:-4 which type of food generally you preferred?
Particular No of Respondents
Indian 60
Italian 30
Others 10




0%
10%
20%
30%
40%
50%
60%
Indian Italian Others
60%
30%
10%
46

Analysis
After the survey the researcher found that 60% respondents generally consume Indian food and
30% generally consume Italian food and 10% respondents generally consume others foods.
Interpretation
The above analysis shows that most of the respondents generally consume Indian food.







47

Q:-5 From which source you get Italian food?

Particular No of Respondents
Home made 15
Restaurant 18
Both 7




0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
45.00%
Homemade Resturant Both
37.50%
45%
17.50%
48

Analysis
After the survey the researcher found that 37.5% respondents get Home made Italian food and
45% get restaurant made Italian food and 17.5% respondents get both made Italian foods.
Interpretation
The above analysis shows that most of the respondents get Home made Italian food.









49

Q:-6 From which source you get information about Italian food?

Particular No of Respondents
T.V 20
News Paper 25
Friends 10
Others 5



0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
T.V News Paper Friends Others
33%
42%
17%
8%
50

Analysis
After the survey the researcher found that 33% respondents get informationabout Italian from
T.V and 42% get information from about Italian food from News paper and 17% respondents get
information from about Italian food from Friends and 8% respondents get information from
about Italian food from others.
Interpretation
The above analysis shows that most of the respondents get information from about Italian food
from News paper.







51

Q:-7 What type of Italian food generally you prefer?

Particular No of Respondents
Pasta 15
Pizza 8
Nuddels 10
Sandwiches 5
Other

2




0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
37.50%
20%
25%
12.50%
5%
52

Analysis
After the survey the researcher found that 37.5% respondents generally prefer Pasta in Italian
Segment and 20% respondents generally prefer Pizza in Italian Segment and 25% respondents
generally prefer Nuddeles in Italian Segment and 12.5% respondents generally prefer
Sandwiches in Italian Segment and 5% respondents generally prefer others in Italian Segment.
Interpretation
The above analysis shows that most of the respondents generally prefer Pizza in Italian Segment








53

Q:-8Why do you eat Italian food for convenience or taste?
Particular No of Respondents
Convenience 18
Taste 22






0%
10%
20%
30%
40%
50%
60%
Convenience Taste
45%
55%
54

Analysis
After the survey the researcher found that 45% respondents eat Italian food for Convenience and
55%respondents eat Italian food for Taste.
Interpretation
The above analysis shows that most of the respondents eat Italian food for Convenience.







55

Q:-9 Consumption rate regarding Italian food?

Particular No of Respondents
Daily 5
Weekly 18
Monthly

7
Occasionally

10




0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
45.00%
Daily Weekly Monthly Occasionally
12.50%
45%
17.50%
25%
56

Analysis
After the survey the researcher found that Consumption rate regarding Italian foodof respondents
are12.5% Daily,Consumption rate regarding Italian foodof respondents are 45%
Weekly,Consumption rate regarding Italian food of respondents are17.5% Monthly
andConsumption rate regarding Italian food of respondents are 25% Occasionally .
Interpretation
The above analysis shows those Consumption rates regarding Italian food of most respondents
are weekly.





57

Q:10 Factors which affect your preference regarding Italian food?

Particular No of Respondents
Taste

15
Convenience

8
Services

10
Health

5
Other

2



0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
37.50%
20%
25%
12.50%
5%
58

Analysis
After the survey the researcher found that 37.5% respondents says taste factor affect the
preference for Italian Food, 20% respondents says Conveniencefactor affect the preference for
Italian Food,25% respondents says Servicefactor affect the preference for Italian Food,12.5%
respondents says Healthfactor affect the preference for Italian Food and 5% respondents says
Othersfactor affect the preference for Italian Food
Interpretation
The above analysis shows that most of the respondents say Conveniencefactor affect the
preference for Italian Food.







59

Q:-11 Purpose of your consumption regarding Italian food as?


Particular No of Respondents
Refreshment

18
Meal ( Lunch/Dinner)

22




0%
10%
20%
30%
40%
50%
60%
Refreshment Meal ( Lunch/Dinner)
45%
55%
60

Analysis
After the survey the researcher found that 45% respondents consume Italian food for
Refreshment and 55% respondents consume Italian food for Meal (Lunch/Dinner).
Interpretation
The above analysis shows that most of the respondents consume Italian food for Meal
(Lunch/Dinner).







61




Chapter -5
Findings






62

Findings
After the survey the researcher found that 60% respondent aware about the Italian food
and 40% not aware about the Italian food.
After the survey the researcher found that 40% respondents consume the Italian food and
20% not consume the Italian food.
After the survey the researcher found that 17.5% respondents consume vegetarian Italian
food and 37.5% not consume non-vegetarian Italian food and 45% respondents consume
both Italian.
After the survey the researcher found that 60% respondents generally consume Indian
food and 30% generally consume Italian food and 10% respondents generally consume
others foods.
After the survey the researcher found that 37.5% respondents get Home made Italian food
and 45% get restaurant made Italian food and 17.5% respondents get both made Italian
foods.
After the survey the researcher found that 33% respondents get information about Italian
from T.V and 42% get information from about Italian food from Newspaper and 17%
respondents get information from about Italian food from Friends and 8% respondents get
information from
After the survey the researcher found that 37.5% respondents generally prefer Pasta in
Italian Segment and 20% respondents generally prefer Pizza in Italian Segment and 25%
respondents generally prefer Nuddeles in Italian Segment and 12.5% respondents
63

generally prefer Sandwiches in Italian Segment and 5% respondents generally prefer
others in Italian Segment
After the survey the researcher found that 45% respondents eat Italian food for
Convenience and 55% respondents eat Italian food for Taste.
After the survey the researcher found that 45% respondents consume Italian food for
Refreshment and 55% respondents consume Italian food for Meal (Lunch/Dinner).
preference for Italian Food, 20% respondents says Conveniencefactor affect the
preference for Italian Food, 25% respondents says Servicefactor affect the preference for
Italian Food, 12.5% respondents says Healthfactor affect the preference for Italian Food
and 5% respondents says Othersfactor affect the preference for Italian Food.
After the survey the researcher found that Consumption rate regarding Italian food of
respondents are12.5% Daily, Consumption rate regarding Italian food of respondents are
45% Weekly, Consumption rate regarding Italian food of respondents are17.5% Monthly
and Consumption rate regarding Italian food of respondents are 25% Occasionally .




64




Chapter -5
CONCLUSIONS
&
LIMITATIONS







65

CONCLUSIONS

After the analysis surveyor come to know that most of the respondents aware about the
Italian food. And most of the respondents aware about the Italian food. The above analysis
shows that most of the respondents consume vegetarian Italian food. Respondents generally
consume Indian food. Here maximum people get Home made Italian food. The respondents
get information from about Italian food from News paper. Here generally prefer Pizza in
Italian Segment and eat Italian food for Convenience. Weekly consumption rate is very much
in Ghazipur city. most of the respondents say Convenience factor affect the preference for
Italian Food and most of the respondents consume Italian food for Meal (Lunch/Dinner).








66

Limitations of the Research
1. This report covers Italian food in Ghazipur, which is very difficult to get.
2. In a rapidly changing industry, analysis on one day or in one segment can change very
quickly. The environmental changes are vital to be considered in order to assimilate the
findings.
3. Sometime the gap of communication was come in between the interaction.
4. The time available to conduct the study is little; it being a wide topic has a limited time.
5. Limited resources are available to collect the information about the Italian food in
Ghazipur.









67

BIBLIOGRAPHY
BOOKS
Kothari C.R. Research Methodology


INTERNET
http://googole.com.aspx
http://www.italianl.co.in/_hi/_in/index.aspx?
http://www. Indian hoteles.com/
DAILYS & JOURNALS
Khana Khajana
Grih Shobha
Food magzines



68




QUESTIONNAIRE





69


QUESTIONNAIRE
DEAR RESPONDENT,
Myself ArchanaBharti Pursuing B.B.A at T.E.R.I. P.G. GHAZIPUR. I seek your
responses and kind co-operation for the purpose of my survey project report.
THANK YOU
ARCHANA BHARTIB.B.A.4
TH
SEM
T.E.R.I. P. G. COLLEGE GHAZIPUR
Name:Occupation:...
Age: Gender:....
Address:
Education: Income:..

Q-1- Do you aware about Italian food?
A- Yes B- No
Q-2- Do you consume Italian food?
A- Yes B- No
Q-3- Which type of Italian food you consume?
A- Vegetarian B- Non vag C- Both
Q-4- Which type of food generally you preferred?
A-Indian B- Italian C- Other
Q-5- From which source you get Italian food?
A- Homemade B- Restaurant C- Both
Q-6- From which source you get information about Italian food?
A- T.V. B- News Paper C- Friends
D- Other

70

Q-7- What type of Italian food generally you prefer?
A- Italian
B- Pizza
C- Kebab
D- Sandwiches
E- Other
Q-8-Why do you eat Italian food for convenience or taste?
A. Convenience
B. Taste
Q-9- Consumption rate regarding Italian food?
A. Daily
B. Weekly
C. Monthly
D. Occasionally
Q-10- Factors which affect your preference regarding Italian food?
A. Taste
B. Convenience
C. Services
D. Health
E. Other
Q-11-Purpose of your consumption regarding Italian food as?
A. Refreshment
B. Meal ( Lunch/Dinner)
Q-12-Give some suggestion if any
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