Business plan for western and vietnamese food restaurant

TR NG IH CM TP HCM UNIVERSITE LIBRE DE BRUXELLES HO CHI MINH CITY OPEN UNIVERSITY SOLVAY BRUSSELLES SCHOOL MBAVB2 NGUYEN VAN UT BUSINESS PLAN FOR WESTERN AND VIETNAMESE FOOD RESTAURANT MASTER PROJECT MASTER IN BUSINESS ADMINISTRATION (PART-TIME) Tutor’s name: Dr Nguyen Van Ngai Ho Chi Minh City (2010) i MBA final project UNDERTAKINGS I undertake that all data, information collected and analyzed to this project are true Meantime, the business plan for “Western and Vietnamese Food Restaurant” is my own plan and is studied through academic knowledge, Professors, Friends and experiences I affirm that this is a new project, which is not ever handover to anyone else or any other research Ho Chi Minh City, November 15 th, 2010 Nguyen Van Ut MBAVB2 Nguyen Van Ut ii MBA final project ACKNOWLEDGEMENT I not know how to appreciate all the Professors who have assisted me, contributed their knowledge, shared their experiences and supported me to fulfill this MBA course Therefore, I would like to take this opportunity to express my sincere gratitude and heartfelt thanks to all of them Especially, I would like to express my appreciation to Dr Nguyen Van Ngai who is with all his heart to support me doing this final project Despite being very busy, he always tries to arrange time for instructing my project I have a greatest respect for his done I deeply express my heartfelt gratitude to my parents for rearing, educating and setting up my good life at the beginning day of being born Thanks for my wife who has arranged her schedule flexibly for my attending this part-time MBA course to take care of our first baby I honestly send my best regards to my classmates for sharing their knowledge, experiences during this course I wish all the best to them and their family There is nothing more than my deep gratitude to all the Management Boards and the staffs of The Université Libre de Bruxelles, The Solvay Business School, and The Open University in Ho Chi Minh City for helping, supporting and for the favorable conditions that help me doing my study MBAVB2 Nguyen Van Ut iii MBA final project EXECUTIVE SUMMARY Foods and beverages are energies for human life It provides fuel to heat and keep warm our body Besides that, substances in foods and beverages like protein, carbohydrate, vitamin, etc will help us grow and healthy Without foods and beverages human cannot live When living in poverty, low-income people will not consider much about other joyful aspects of life providing that they can have food enough for their daily life Since their life has been changed, their monthly income has been increased they start thinking about an enjoyable life, demands that they have ever had like enjoying delicious foods and being served like a King, etc The socio-economic growth rate of HCMC is considered as a center of the whole country that creates more jobs for the citizen and contributes to decrease unemployment rate of HCMC and the whole country With that improvement, the citizen income and their life are stable more and more Once they frequently have to eat outside for less time to prepare cooking at home, they demand a higher level in both the quality of meals and services in return with money they had paid Through the survey about consumer’s psychology indicates that consumer’s demands about meal are now different They are willing to pay amount of money to have a delicious meal and good services instead of using this amount for several times of full meals Moreover, the findings obtained from questionnaires shows that the eaters take hygiene secure in eating-places into consideration The idea to create an eating-place where can provide service to meet this expect beside good foods is viable For that reason, I emerged a plan to launch a restaurant The outstanding figure of this restaurant is a new style of service that applies service style of Western food to Vietnamese food The purpose is to point into eaters’ psychology about eating Vietnamese foods together in public area served by other way to prevent spread disease through eating line A combination between this ideal and survey take shape a restaurant, which specializes in Western and Vietnamese MBAVB2 Nguyen Van Ut iv MBA final project cuisine will bring additional services for consumers performed by well-training staff who are recruited and sorted out carefully from hospitality schools and from other sources in this service business In fact, there are two products in service business operated in parallel They are tangible and intangible products It is not difficult to build the tangible products but it is not easy to make the intangible ones Tangible products are the main blood vessel to keep business alive but intangible ones are considered as the heart of business Therefore, the staff will be screened carefully and well-trained regularly before, while and after each of working day in order to make this restaurant’s vessel is always operation The service manner of staff and the way of food serving will be the second priority of business strategy of this restaurant just after the food taste To the Western cuisine, the main menus of this restaurant are beef and seafood dishes because these foods are not only the main nutrition but also their common dishes To the Vietnamese foods, beside traditional foods, the menu will focus on greens The most favorite foods of consumer have changed they not want to have a meal with too much animal protein instead of high vegetable vitamin Because of that, the mainly cooking methods that are in the menus are steam, boil, and grill Here is also the food cuisine to make foods decrease its high fat content With an assumption about high risks which can happen when analyses financial health through estimating all costs of good sold and expenses, the obtained results shows that the WVFR is feasibility project With the starting capital of 4,356,581,000 VND will bring up NPV = 14,082,515,000 VND, IRR = 249.03% and PP is year and months to the investors whereas using this amount to put into bank with compound rate 11 % in five year, they only get about 7,341,092,000 VND MBAVB2 Nguyen Van Ut v MBA final project COMMENTS OF TUTOR ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… ……………………………………………………………………………………………………………………………………………… Ho Chi Minh City, December, 2010 Tutor Dr Nguyen Van Ngai MBAVB2 Nguyen Van Ut vi MBA final project TABLE OF CONTENTS Page Undertaking i Acknowledgements ii Executive summary iii Comments of Tutor v Table of contents vi Acronyms ix List of figures and tables x List of charts xi Chapter 01 INTRODUCTION 1.1 Rational of the project 1.2 The project objective 1.3 Research methodology and data collection 1.4 Scope and limitation 1.5 The content of The project Chapter 02 THEORETICAL FRAMEWORKS 2.1 Brief on styles of service 2.1.1 English service 2.1.2 French service 2.1.3 American service 2.1.4 Vietnamese service 2.1.5 Silver service 2.2 Entrepreneur and entrepreneurial process 2.3 Opportunity assessment 2.4 Business plan 2.4.1 Resource determination 2.4.2 Marketing research 10 2.4.3 Financial appraisal 10 MBAVB2 Nguyen Van Ut vii MBA final project 2.4.3.1 Net Present Value 10 2.4.3.2 Internal Rate of Return 11 2.4.3.3 Payback Period 11 Chapter 03 FOOD MARKET OF HO CHI MINH CITY 3.1 Brief on cooking arts in food market 12 3.2 Market potential on food realm of Ho Chi Minh City 13 3.2.1 Finding household expenditures in daily life activities 13 3.2.2 Finding population of Ho Chi Minh City 15 3.3 Business activities of existing restaurant in Ho Chi Minh City 16 3.3.1 Information obtained from general statistic reports 16 3.3.2 Information obtained from the survey 17 3.4 New style of service for the WVFR in Ho Chi Minh City 22 Chapter 04 BUSINESS PLAN 4.1 Restaurant model 24 4.1.1 Restaurant location and capacity 24 4.1.2 Specific characteristics of the differentiations 24 4.2 Financial analysis 25 4.2.1 Involved factors 25 4.2.1.1 Renting cost and related expenses 25 4.2.1.2 Material cost 26 4.2.1.3 Restaurant facilities 26 4.2.1.3.1 Crockery ware 26 4.2.1.3.2 Cloth ware and miscellaneous items 27 4.2.1.3.3 Cutlery ware 27 4.2.1.3.4 Electrical equipments and incidental expenses 28 4.2.1.4 Bar tools and glassware .29 4.2.1.5 Kitchen ware .30 4.2.1.6 Payroll and other expenses 30 MBAVB2 Nguyen Van Ut viii MBA final project 4.2.2 Starting capital .32 4.2.2.1 Capital expenditure .32 4.2.2.2 Revenue expenditure 33 4.2.3 Revenue and expenses 34 4.2.4 Criteria analysis 35 4.2.4.1 NPV .36 4.2.4.2 IRR and PP 36 4.2.5 Measure safety of the project .37 4.2.5.1 Selling price is at 100.000 Dong 37 4.2.5.2 Food cost increases 20% .37 4.3 Action plan 38 4.3.1 Source of capital 38 4.3.2 Legal procedure 38 4.3.3 Premises renovation and decoration plan 38 4.3.4 Labor plan 38 4.3.4.1 Organization chart .38 4.3.4.2 Employee schedule .39 4.3.4.3 Source and form of recruitment 42 4.3.4.4 Training schedule 42 4.3.5 Material source 42 4.3.6 Sales and Marketing plan 43 Chapter 05 CONCLUSION AND RECOMMENDATION 5.1 Conclusion 44 5.2 Recommendation 45 Bibliography .46 Appendix – Questionnaire 47 Appendix – Survey results 50 Appendix 3A – Calculation result 56 Appendix 3B – Calculation result 57 Appendix 3C – Calculation result 59 MBAVB2 Nguyen Van Ut ix MBA final project ACRONYMS OU-ULB HCMC WVFR etc Prof NPV IRR PP NCF F&B VAT USD VND Aver Rev Rest Mgr S&M Pax Rx Kd Con Maj Gra BS 1-2 Pal SG Car Sha Osc Hya Dux Leg MBAVB2 : Open University – Universiteù Libre de Bruxelles : Ho Chi Minh City : Western and Vietnamese Food Restaurant : et cetera : Professor : Net Present Value : Internal Rate of Return : Payback Period : Net Cash Flow : Food and Beverage : Value Added Tax : United State Dollar : Vietnam Dong : Average : Revenue : Restaurant manager : Sales and Marketing : Person : Rex Hotel : Kimdo Hotel : Continental Hotel : Majestic Hotel : Grand Hotel : Bong Sen Hotel and : Palace Hotel : Saigon Hotel : Caravelle Hotel : Sheraton Hotel : Osca Hotel : Park Hyatt Hotel : Duxton Saigon Hotel : Legend Hotel Nguyen Van Ut Page 41 of 60 MBA Final Project For activity characteristic of this restaurant, there are 02 cooks of Western food and 02 cooks of Vietnamese food are recruited Each shift is secured with 01 western food cook and 01 Vietnamese food cook Table 22: Roster for kitchen No Position Mon Tue Wed Thu Fri Sat Sun 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 Chef cook Cook Cook Cook Cook Cook helper Cook helper Cook helper Cook helper Cook helper Cook helper Cleaner Cleaner Cleaner Cleaner BD OFF AB CD CD OFF AB AB OFF CD CD OFF AB CD BD OFF AB AB CD CD AB OFF AB CD OFF CD AB OFF CD BD BD AB OFF CD CD AB AB OFF CD CD OFF AB CD OFF BD BD AB AB CD OFF AB AB AB CD CD CD AB AB CD CD BD AB AB CD CD AB AB AB CD CD CD AB AB CD CD BD AB AB CD CD AB AB AB CD CD CD AB AB CD CD BD AB AB OFF CD AB AB AB CD CD CD AB BD CD OFF Note A: 6h - 10h B: 10h-14h C: 14h- 18h D: 18h – 22h Source: Author’ self-arrange Table 23: Roster for administrative staff No 56 57 58 59 60 61 62 63 64 65 66 67 Position Chief accountant General account Cashier Cashier Cashier Sale person Valet parking Valet parking Valet parking Valet parking Valet parking Engineer Mon Tue Wed Thu Fri Sat Sun Note H H OFF CD AB H OFF BD BD AC AB BD H H AB OFF CD H AB OFF BD CD AB BD H H AB CD OFF H AB BD OFF CD AB OFF H H AB CD BD H AB BD BD OFF AC BD H H AB CD BD H AB BD BD CD OFF BD H H AB CD BD H AB BD BD CD AD BD OFF OFF AB CD BD OFF AB BD BD CD AD BD A: 6h - 10h B: 10h-14h C: 14h- 18h D: 18h-22h H: 8h - 17h Source: Author’ self-arrange MBAVB2 Nguyen Van UT Page 42 of 60 MBA Final Project 4.3.4.3 Source and form of recruitment Staff will be recruited from hospitality schools in HCMC Due to these schools can provide work force to have knowledge and skills in Western food service Here is clue to transform the formality of Vietnamese food service to Western style Although hiring price for these employees can make salary expense increase, company-training expenses is low Staff recruitment is following the list of each section The numbers of candidate who are recruited can be more than in order to screen carefully who is unqualified as expectation plan Recruitment notice will be published on newspapers and at the schools of hospitality, right after the renting agreement is signed Candidate application will be received and interviewer will invite candidates for direct interview after their files is already checked 4.3.4.4 Training schedule To the position of restaurant manager and supervisor, they must have good knowledge, professional skills and two years experience in running this kind of restaurant They will be also the trainers who train staff throughout the business operation time The time for briefing staff is 15 minutes before each shift is daily duty of managers In case of recruited candidates for these positions who have many years experience and good skills in this field but they may not had any official training course from school, they will be sent to hospitality school to anticipate refreshing course 4.3.5 Material source To secure consumers and long-term objective of business, all the food and beverage materials must be supplied from companies already have the certificate of food hygiene To the commodities that not need to have this certificate such as raw vegetables or some kinds of seafoods, it will be kept in the condition of permission of food hygiene department in HCMC In order to keep food cost as low as possible, MBAVB2 Nguyen Van UT Page 43 of 60 MBA Final Project the commodities that can be stocked in the long time and with large quantity will be taken from the “Binh Dien market” Because this is the biggest agriculture and marine wholesale market of HCMC so its selling price are cheaper than the other market, especially to the raw and fresh materials Besides that, the commodities like office stationery, cleaning tools, miscellaneous items will be supplied from the “Metro Cash & Carry Vietnam” because these commodities will be bought monthly and the policy of this supermarket will discount price for orders with a big quantity For consumer’s safety purpose, eggs and meats made from fowls will be bought at the “Saigon Co-op.Mart” The food hygiene department in HCMC controls these materials very strictly 4.3.6 Sales and Marketing schedule Banner will be at the premises right after the renting agreement is signed In the mean time, Brochures are sent to office workers, travel agencies and passer-by one month before launching restaurant Meantime, recruited staff will be assigned a duty to market to each of household by flyers Discount program or offer “Golden cycle” member card (limited number) for consumers support the WVFR during the first 10 days of opening Besides that, a free dessert policy would be given in a certain period to attract consumers to enjoy Advertisement in the press “Tuoi tre and Thanh nien” will be posted one week in advance of opening day Meanwhile, a list of individuals invited will be prepared and invitation card will be sent directly to each of them They are special guests who are related to business activities of the restaurant They are VIP The hosting schedule will be took place two days before the opening day This is for two purposes that are a training exercise to staff and an introducing the WVFR to community MBAVB2 Nguyen Van UT Page 44 of 60 MBA Final Project CHAPTER 05 CONCLUSION AND RECOMMENDATION 5.1 Conclusion Eating and drinking are indispensable elements to human life We can not live without foods and beverages That is the reason why the people reserve an amount of money up to over 40% for eating and drinking in the total of monthly household expenditure Race against time for business opportunities for a stable life causes people to spend more time outdoor than indoor Less time to cook at home as well as meeting partners regular to exchange work is chances to develop food service Once they spend money on buying service, they require its quality corresponding to what they paid Moreover, a full stomach is now not a first choice of consumers They start seeking eating-place where it can allow them to be satisfied with what they had paid The simultaneous combinations between methods of cooking and service style are considered as the first important criteria for differentiations, which determine success of the restaurant Western dishes are served as daily meal of foreign tourist and the niche market of the citizen who prefer Western cuisine In the meantime, Vietnamese dishes that are selected properly, processed by cook experts through cooking method to acquire that distinctive taste that no other restaurant can compare, and deliciously combined with Western service style bring features for the restaurant In the context of stable economy, selling price is the result of intersection between supply and demand For that reason, the results of market research beside the financial analysis and the realistic demands of consumer are firmly basis for the business plan of this restaurant Regular training staffs about professional skills in food processing, service style and the manner are strong key attributes that differentiate this restaurant from many others in the market MBAVB2 Nguyen Van UT Page 45 of 60 MBA Final Project The results of financial analysis show that all the criteria are feasible Besides that, if using the amount of 4,356,581,000 Dong puts into a bank, with compound interest at 11% per year, investors only have 7,341,092,000 instead of 17,715,251,000 Dong Dong in return after five years for investment in this restaurant This amount is greater than 2.4 times compare with non-investment 5.2 Recommendation In order to secure stable business of this restaurant, two main factors need to be maintained The first one is material facilities In this business fields, the experts usually call “tangible products” Tangible products are easy to have providing that our source of capital is strong enough to invest and reinvest The second one is human factor They create intangible products In service business, especially to the products of the restaurant, from procedure to process, decorate food to the way of bringing food and service style to consumer associated with the staff manner will create added value of product Intangible products are not easy to build It depends on training ability of managers to their staff and characteristic of each individual Therefore, the staff recruitment needs screening and training carefully from key positions such as chef cook, cook, and manager to common positions like busboy and cleaner to keep restaurant products and services meet consumer’ demands Vietnamese food served by Western style is a new idea in food business Therefore, what kind of foods will be chosen to serve which needs to be elaborated and advised from experts in this business field Besides that, facilities such as plat, bowl, eating tools, etc when purchasing should consider profoundly in able to be both elegant and easy to serve consumer while they are enjoying their food MBAVB2 Nguyen Van UT Page 46 of 60 MBA Final Project BIBLIOGRAPHY Bygrave W.D (2007), The Entrepreneurial Process, Paperback, US Financial management for Hospitality Industry, The Singapore International Hotel and Tourism College Foreign visitors to HCMC, The Saigon Times, Retrieved on Dec 17, 2009 from: http://www.baomoi.com/Home/DuLich/www.thesaigontimes.vn/Khach-quoc-te-denTPHCM-giam-200000-luot-nam-2009/3633355.epi Jeffry A Timmons (2004), Opportunity Recognition, Jottrand C (2008), Corporate Finance, Solvay-HOU Lectures Jones T (2003), Culinary Calculations: Simplified math for culinary professionals, New Jersey, Ca Nguyen Tan Binh (2008), Project Appraisal, Ebook Online, Retrieved on Oct 27, 2009 from: http://www.ebook.edu.vn/?page=1.8&view=8242 Nguyen Xuan Thuy (2000), Project Management, OU Lectures Study on inflation in Vietnam, BBC Vietnam, Retrieved on Feb 22, 2010 from: http://www.bbc.co.uk/vietnamese/business/2010/02/100222_vietinflation_ledangdoanh.shtml Study on Socio-Economic Condition of Ho Chi Minh City, Retrieved on Jan 10, 2010 from: http://www.pso.hochiminhcity.gov.vn/ Study on Types of Service, Retrieved on Dec 15, 2009 from: http://www.hbirbals.com/servicetypes.htm Vietnam-Belgium Tourism Certification Associations (2005), Restaurant skills textbook: practical approach, (2 nd ed.) Youth Publisher, VN Witmeur O (2009), New Venture, Solvay-HOU Lectures MBAVB2 Nguyen Van UT Page 47 of 60 MBA Final Project QUESTIONNAIRES Dear Friends, I am MBA student of Vietnam- Belgium program I am studying about investing and operating restaurant in Ho Chi Minh I would like to thank you very much for spending your time to answer just some questions in my questionnaires That will be helpful for me to develop this project in reality After finishing, please kindly send me back by my personal email at: utnguyen142@gmail.com Thanks so much Note: (This note is helping you easier in awareness of type of Restaurants) - Name of Family Restaurant : Number Ly Thuong Kiet, Number Tran Phu, etc - Name of Standard restaurant: Underground, Santa Lucia, Amago, etc - Luxury dinning room : Restaurants in luxurious hotels A/ THE CONCEPT OF THESE QUESTIONNAIRES Which type of restaurants have you preferred eating frequently? (Please select one only, in case you select A, please keep moving to PART B) A/ Family Restaurant B/ Standard restaurant C/ Luxury restaurant How much you often pay a meal per person when you come to your preferred Restaurant? 100.000 MBAVB2 150.000 200.000 250.000 300.000 >300.000 Nguyen Van UT Page 48 of 60 MBA Final Project How is your feeling when doing payment for your meal? Level of priority of your decision making to choose a place for meals? (Highest 1, lowest 6) DESCRIPTION a Decoration of dishes b Taste Worst Average Fairly good Good very cheap cheap Reasonable expensi ve Very good Level of Priority Food Drink Food Drink c Attitude of staffs Dining room Toilet d Hygiene e Decoration of restaurant f Price for F only too expensiv e Where does your prefer restaurant locate? (Select one location where you come often) Dist Dist Dist Dist Dist Dist Dist Dist Dist Dist 10 Dist 11 Dist.12 Dist Tan Binh Dist Binh Thanh Other Dist (If it is one of these dist 2,4,5,6,7,8,9,10,11,12, Tan Binh, Binh Thanh, others, please move to the question 06.) What you think about the restaurant that is selected? (only 01 selected anwser for each part) DESCRIPTION Not good Good Very good a Convenient location b Suitable for guest party c Suitable for family dinning d Reasonable price and cool service MBAVB2 Nguyen Van UT Page 49 of 60 MBA Final Project How much are you willing to pay per person for outside meal where you would receive good service as your expectation? 100.000 120.000 150.000 200.000 250.000 >300.000 Which food cuisine you like most? (You can select all) a Chinese cuisine b Vietnamese cuisine c European cuisine d Japanese cuisine What you think if Western food service is applied for Vietnamese food to avoid bacteria spread through ingestion while eating in the same plate? a Don’t know b Try d No need to that B/ PERSONAL INFORMATION 1/ Sex Male Female 2/ Where you live? Dist Dist Dist Dist Dist Dist Dist Dist Dist Dist 10 Dist 11 Dist.12 Dist Tan Binh Dist Binh Thanh Other Dist 3/ What is your current work? a Staff b Junior staff c Senior staffs d Others 4/ Your education level a High school b College c University d Post University 5/ How much money you earn per month? Less than million dong From – to 10 million dong Up to 15 million dong Upper 15 million dong YOU HAVE FINISHED ALL THE QUESTIONNAIRES THANK YOU VERY MUCH! MBAVB2 Nguyen Van UT Page 50 of 60 MBA Final Project THE SURVEY RESULTS A/ THE CONCEPT OF THESE QUESTIONNAIRES Which type of restaurants have you preferred eating frequently? (Please select one only, in case you select A, please keep moving to PART B) A Family Restaurant B Standard restaurant C Luxury restaurant Select A 150 Select B 120 Select C 11 How much you often pay a meal per person when you come to your preferred Restaurant? 100.000 vnd 19 150.000 nvd 29 200.000 vnd 35 250.000 vnd 300.000 vnd Upper 300.000 vnd 40 How is your feeling when doing payment for your meal? Level of priority of your decision making to choose a place for meals? (Highest 1, lowest 6) a Decoration of dishes a.1/ Food Worst .10 Average 25 Fairly good .70 Good .20 Very good a.2/ Drink Worst .16 Average 49 Fairly good .28 Good .29 Very good MBAVB2 Nguyen Van UT Page 51 of 60 MBA Final Project b Taste a.1/ Food Worst Average .9 Fairly good .56 Good .42 Very good 20 a.2/ Drink Worst Average 35 Fairly good .40 Good .46 Very good 10 c Attitude of staffs Worst Average 24 Fairly good .58 Good .24 Very good 20 d Hygiene d.1/ Dining room Worst Average 25 Fairly good .55 Good .35 Very good 16 d.2/ Rest room Worst .28 Average 39 Fairly good .34 Good .20 Very good 10 MBAVB2 Nguyen Van UT Page 52 of 60 MBA Final Project e Decoration of restaurant Worst Average 34 Fairly good .63 Good .20 Very good 14 f Price Very cheap Cheap Reasonable 82 Expensive 34 Too expensive 10 Level of priority (Highest 1, lowest 6) a Decoration of dishes 47 28 42 b Taste 78 24 15 10 c Attitude of staffs 14 33 60 14 MBAVB2 Nguyen Van UT Page 53 of 60 MBA Final Project d Hygiene 10 53 44 15 e Decoration of restaurant 10 42 37 42 f Price 19 19 37 42 Where does your prefer restaurant locate? (Select one location where you come often) (If it is one of these dist 2,4,5,6,7,8,9,10,11,12, Tan Binh, Binh Thanh, others, please move to the question 06.) 4.a Dist 1, 119 4.b Other dist .12 What you think about the restaurant that is selected? (only 01 selected answer for each part) 5.a Convenient location Not good Good .108 Very good 11 MBAVB2 Nguyen Van UT Page 54 of 60 MBA Final Project 5.b Suitable for guest party Not good 29 Good .72 Very good 18 5.c Suitable for family dinning Not good 18 Good .82 Very good 19 5.d Reasonable price and cool service Not good 14 Good .103 Very good How much are you willing to pay per person for outside meal where you would receive good service as your expectation? 100.000 vnd 10 120.000 vnd 27 150.000 nvd 16 200.000 vnd 31 250.000 vnd 26 Upper 300.000 vnd 21 Which food cuisine you like most? (You can select all) Vietnamese cuisine 56 Chinese cuisine .32 Western cuisine .27 Japanese cuisine .16 What you think if Western food service is applied for Vietnamese food to avoid bacteria spread through ingestion while eating in the same plate? Don’t know 36 Will try 25 No need to that 70 MBAVB2 Nguyen Van UT Page 55 of 60 MBA Final Project B/ PERSONAL INFOMATION Sex Male 120 Female 161 Where are you living? Dist 1, 76 Other dist 205 What is your current work? Staff 92 Junior .156 Senior 22 Others .11 Education level High school .21 College .11 University 114 Post university 135 How much money you earn per month? Less than million dong 22 From to 10 million dong 43 Up to 15 million dong .86 Upper 15 million dong 130 MBAVB2 Nguyen Van UT ... undertake that all data, information collected and analyzed to this project are true Meantime, the business plan for Western and Vietnamese Food Restaurant is my own plan and is studied through... Fifteenth restaurants are in Western foods only, ten restaurants are in Vietnamese foods and the rest provide special foods of other countries as Korean foods, Mexico foods, etc These restaurants... for driving this restaurant success in food market 1.2 The project objectives The objective is to find out the food market, to collect and analyze related information, and to build business plan