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Factors Affecting the Selection of Cuisine: a Study on the Restaurant Sector of Bangladesh

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Factors Affecting the Selection of Cuisine: a Study on the Restaurant Sector of Bangladesh FACTORS AFFECTING THE SELECTION OF CUISINE: A STUDY ON THE RESTAURANT SECTOR OF BANGLADESH Thesis submitted in fulfillment of the requirements for the Degree of DOCTOR OF BUSINESS ADMINISTRATION by Javed Mahmud Registration No.: 03/2013-2014, Session: 2013-2014 Re-registration No.: 11/2018-2019 (czbt), Session: 2018-2019 Under the supervision of Professor Syed Ferhat Anwar, PhD Institute of Business Administration UNIVERSITY OF DHAKA DHAKA-1000 Institute of Business Administration UNIVERSITY OF DHAKA April, 2019 DECLARATION I hereby declare that the work which is being presented in the thesis entitled “Factors Affecting the Selection of Cuisine: A Study on the Restaurant Sector of Bangladesh” is an authentic record of my own work. I also declare that the matter contained in this thesis has not been submitted for the award of any other degree or diploma at any other university or institution. Javed Mahmud Registration No.: 03/2013-2014, Session: 2013-2014 Re-registration No.: 11/2018-2019 (czbt), Session: 2018-2019 Institute of Business Administration University Of Dhaka CERTIFICATE OF THE SUPERVISOR This is to certify that the thesis entitled “Factors Affecting the Selection of Cuisine: A Study on the Restaurant Sector of Bangladesh” submitted by Javed Mahmud to the University of Dhaka, is a record of original research work carried out by him under my supervision in the Institute of Business Administration, University of Dhaka. Javed Mahmud has worked sincerely for preparing his thesis and the thesis is, in my opinion, worthy of consideration for the award of degree of Doctor of Business Administration in Marketing in accordance with the rules and regulations of this University. I believe that this research work is a unique one and has not been submitted elsewhere for the award of any degree. Professor Syed Ferhat Anwar, PhD Director Institute of Business Administration University of Dhaka ii ACKNOWLEDGMENTS Since receiving my third master’s, my dream has been to obtain a doctoral degree. Submission of this thesis is a step towards realization of that ambition. However, doctoral research is not a solitary undertaking. It is not possible to maintain the focus and dedication required for its completion without the help and support of others. I am highly indebted to my supervisor Professor Syed Ferhat Anwar, PhD, Director, Institute of Business Administration who undertook to act as my supervisor despite his many other academic and professional commitments. His kind attention, critical reviews, wise advice and scholarly supervision has contributed most in enrichment and completion of this research study. I would like to express my profound gratitude and sincere appreciation to Professor Muhammad Ziaulhaq Mamun, PhD, Coordinator, DBA Program, IBA, University of Dhaka I deeply acknowledge his overwhelming generosity with his time, suggestions and insightful comments. His experience in this field has been my fortune. I am also indebted to Professor Dr. A. K. M. Saiful Majid, PhD, Former Director, IBA, University of Dhaka for his valuable suggestions and constructive comments to my endeavor. I am grateful to all of my respected teachers at the IBA, University of Dhaka for their useful advice and help during my research. I would like to express my sincere gratitude to the officials of the IBA and the University of Dhaka who supported my endeavor by providing the necessary facilities required for my research work. My sincere gratitude to my classmates at the DBA Program who have provided guidance encouragement and criticism at all stages of my research. iii While pursuing the research, I came in contact with many restaurateurs and experts in the field. They have abundantly contributed to my understanding and thoughts. In fact, this thesis would not have been completed without their support. I would also like to acknowledge the contribution of Mohammad Tamzid, who assisted me with the statistical part of the research and the MBA students who helped me in collection of data. It is impossible to express in words my indebtedness to my wife Rawnaq Ara Choudhury for persevering with me during the entire time it took to prepare this thesis work. My sons Anindo and Anonyo, may God bless you. Thank you all. iv CONTENTS Declaration i Certificate of the Supervisor ii Acknowledgements iii Table of Contents v List of Tables viii List of Figures x Acronyms of Abbreviation xi Abstract xiii CHAPTER ONE: INTRODUCTION 1 1.1 Context and Scene Setting 1 1.2 Problem Statement 2 1.3 Theories and Early Scholarships 4 1.4 Objectives 9 1.5 Hypotheses 9 1.6 Rationale 10 1.7 Scope of the Study 11 1.8 Limitations of the Research 13 CHAPTER TWO: METHODOLOGY 15 2.1 The Research Philosophy 15 2.2 Type of Research 17 2.2.1 The Inductive or Deductive Debate 17 2.2.2 Qualitative Vs. Quantitative Research 19 v 2.3 Data Collection 19 2.3.1 Focus Group Discussions 20 2.3.2 Face-to Face Interviews 22 2.3.3 Questionnaire Survey 22 2.3.3.1 Target Population and Sampling Technique 22 2.3.3.2 Sample Size 23 2.3.3.3 Questionnaire Development 24 2.3.3.4 Questionnaire Translation and Pre-testing 25 2.3.3.5 Field Work and Supervision 25 2.3.3.6 Statistical Techniques Employed 26 CHAPTER THREE: ABOUT CONSUMER BEHAVIOR 27 3.1 The Cultural Factors 28 3.1.1 Culture and Consumer Behavior 28 3.1.2 Social Class and Consumer Behavior 29 3.2 The Social Factors 29 3.2.1 Reference Groups and Consumer Behavior 30 3.2.2 Family and Consumer Behavior 30 3.3 The Personal Factors 31 3.3.1 Age and Consumer Behavior 31 3.3.2 Gender and Consumer Behavior 31 3.3.3 Income and Consumer Behavior 32 3.3.4 Occupation and Consumer Behavior 32 3.3.5 Place of Residence and Consumer Behavior 32 3.3.6 Education and Consumer Behavior 33 vi 3.4 The Psychological Factors 33 3.4.1 Perception and Consumer Behavior 33 3.4.2 Attitude and Consumer Behavior 34 3.4.3 Beliefs and Consumer Behavior 34 3.4.4 Motivation and Consumer Behavior 35 3.4.5 Personality and Consumer Behavior 35 3.5 The Marketing Mix 36 3.6 Consumer Behavior and the Purchase of Food 36 CHAPTER FOUR: EVOLUTION OF THE BANGLADESHI CUISINE 38 CHAPTER FIVE: POPULAR CUISINES FROM AROUND THE WORLD 46 5.1 Cucina Italiana (Italian Cuisine) 47 5.2 Indian Cuisine 48 5.3 Cocina Mexicana (Mexican Cuisine) 51 5.4 Washoku (Traditional Japanese Cuisine) 52 5.5 The Cuisine of Thailand 53 5.6 Chinese Cuisine 54 5.7 Cuisine of the United States of America 55 CHAPTER SIX: CONTRIBUTIONS OF BANGLADESHI RESTAURANTS AT 58 HOME AND ABROAD CHAPTER SEVEN: MARKETING PRACTICES EMPLOYED BY RESTAURANTS 70 IN BANGLADESH 7.1 The Targeted Customer 70 7.2 Positioning – Battle for the Mind of the Customer 71 7.3 Food and Related Services – the Restaurant Products 73 7.4 Pricing Restaurant Food 74 7.5 Distribution of Food by Restaurants 76 vii 7.6 Promotion of Restaurant Cuisine 78 7.7 The People Behind the Restaurant 79 7.8 Physical Evidence of Restaurants – the Visible Aspect 81 7.9 The Process of Creating and Delivering Food 82 CHAPTER EIGHT: DATA ANALYSIS 85 8.1 Qualitative Analysis 85 8.2 Quantitative Analysis 93 8.2.1 Validity and Reliability of the Results 95 8.2.2 Factor Analysis 98 8.2.3 Cuisine Preference of Different Demographic Groups 101 8.2.3.1 Cuisine Preference of the Different Genders 101 8.2.3.2 Cuisine Preference of the Different Age Groups 103 8.2.3.3 Cuisine Preference of Residents from Different Cities 104 8.2.3.4 Cuisine Preference of Different Income Groups 105 8.2.4 Verification of the Hypotheses 107 8.2.5 Ranking of the Cuisine Influencing Items 126 8.2.5.1 Ranking as per Gender 129 8.2.5.2 Ranking as per Age 130 8.2.5.3 Ranking as per Household Income 132 8.2.5.4 Ranking as per Domicile 133 8.2.5.5 Ranking as per Profession 133 8.2.5.6 Ranking as per Educational Qualification 135 CHAPTER NINE: MAJOR FINDINGS 138 9.1 How Consumers Behave 138 9.2 What We Eat 138 viii 9.3 What Others Eat 140 9.4 Strengths and Weaknesses of Bangladeshi Restaurants 141 9.5 Marketing Mix of Bangladeshi Restaurants 142 9.6 Eating Habits of Restaurant Goers 145 9.7 Scrutiny of the Cuisine Influencing Factors 146 CHAPTER TEN: CONCLUSIONS AND RECOMMENDATIONS 151 CHAPTER ELEVEN: DIRECTIONS FOR FUTURE RESEAERCH 154 BIBLIOGRAPHY 155 APPENDIX I: QUESTIONNAIRE 174 APPENDIX II: SOCIO-DEMOGRAPHIC PROFILE OF THE RESPONDENTS 179 APPENDIX III: KREJCIE AND MORGAN TABLE FOR SAMPLE SIZE 188 DETERMINATION APPENDIX IV: NON-PARAMETRIC TEST (FRIEDMAN TEST) RESULTS 189 ix LIST OF TABLES 1 List of cities incorporated and administered by the Ministry of Local Government 12 under the City Corporation Act, 2009 2 Specific Objectives and the Tools used to Fulfill Them 20 3 Details of Focus Group Discussions 21 4 Popular Cuisines of the World 46 5 Hotel and Restaurant Sector in the National Economy at Constant Prices, 59 2005-06 to 2012-13 6 Travel & Tourism Total Contribution to GDP for Selected Countries in 2015 67 7 A Frequency of Eating at Restaurants 94 B Occasions for Eating at Restaurants 94 C Popularity of Cuisines 94 8 Inter-item Correlations 97 9 KMO and Bartlett’s Test 98 10 Total Variance Explained 99 11 Principal Component Analysis 100 12 A Cuisine Preference of the Different Genders 102 B Cuisine Preference of the Different Age Groups 103 C Cuisine Preference of Residents from Different Cities 105 D Cuisine Preference of Different Income Groups 106 13 Favorite Cuisine 108 14 A Chi-square Test for Consumers’ Preference of Cuisine and Gender 108 B Chi-square Test for Consumers’ Preference of Cuisine and Age 109 C Chi-square Test for Consumers’ Preference of Cuisine and Profession 109 D Chi-square
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