MNM3702
Portfolio
Oct/ Nov 2020
MARKETING RESEARCH Proposal
To determine
Customers’ perception about healthy food options at
Fast food restaurants
by
Name Student number
Contact details
Page 1
,HONESTY DECLARTION
I, _________________declare and commit that:
This assessment is my own work
I did not receive help from any other person/student of entity
All the sources I have used or quoted from have been indicated and
acknowledged by means of a complete reference list.
Signature:
Student no:
Date: 17-11-2020
RESEARCH TOPIC
Student Number Topic (Primary Objective) Sample Size
last digit
________-9 To determine customers’ perception about 350
healthy food options at fast food
Respondents
restaurants
Page 2
,Table of Contents
HONESTY DECLARTION ......................................................................................................... 2
RESEARCH TOPIC .................................................................................................................. 2
Introduction ......................................................................................................................... 4
1. Title: customers’ perception about healthy food options at fast food restaurants .. 5
2. Purpose ......................................................................................................................... 5
2.1. Problem Statement ................................................................................................ 5
2.2. Primary Objective ................................................................................................... 5
2.3. Secondary Objectives ............................................................................................. 5
3. Type of Study................................................................................................................. 6
3.1. Research Design ..................................................................................................... 6
3.2. Secondary Data ...................................................................................................... 7
3.3. Primary Data .......................................................................................................... 7
4. Sample Design ............................................................................................................... 8
4.1. Population .............................................................................................................. 8
4.2. Sample Frame......................................................................................................... 8
4.3. Sample Method ...................................................................................................... 8
4.4. Sample size ............................................................................................................. 9
5. Data Collection Method ................................................................................................ 9
5.1. The Survey Method (Web Based) ........................................................................... 9
5.2. Scales.................................................................................................................... 10
5.3. Validation ............................................................................................................. 10
6. Personnel Requirements ............................................................................................. 10
7. Cost and Time Schedule .............................................................................................. 11
8. Analysis Plan ............................................................................................................... 12
Conclusion .......................................................................................................................... 13
List of References ............................................................................................................... 14
Page 3
, Introduction
Fast-food consumption has been a staple for many people however, due to rising health
concerns, there has been an increasing interest in the consumption of healthier food both in
South Africa and elsewhere. Many consumers are demanding better quality foods that offer
nutritional benefits, this global trend has led to fast-food outlets adding healthier food options
to their menus (Cant, et al, 2014). This research proposal focuses on the primary objective to
determine customers’ perception about healthy food options at fast food restaurants which will
be conducted over a period of three months with a budget of R100 000. The purpose of this
study is to formulate the problem statement, primary and secondary objectives. The type of
study focuses on the research design, secondary data and primary data which will be
discussed. The sample design will also be discussed focusing on the population, sample
frame, sample method and sample size. Furthermore emphasis will be drawn to the Data
collection methods, Scale and Validation as well as the personnel requirements, Cost and
time Schedule and lastly the Analysis plan. Throughout this discussion there will be practical
application guided by the relevant theory.
Page 4
Portfolio
Oct/ Nov 2020
MARKETING RESEARCH Proposal
To determine
Customers’ perception about healthy food options at
Fast food restaurants
by
Name Student number
Contact details
Page 1
,HONESTY DECLARTION
I, _________________declare and commit that:
This assessment is my own work
I did not receive help from any other person/student of entity
All the sources I have used or quoted from have been indicated and
acknowledged by means of a complete reference list.
Signature:
Student no:
Date: 17-11-2020
RESEARCH TOPIC
Student Number Topic (Primary Objective) Sample Size
last digit
________-9 To determine customers’ perception about 350
healthy food options at fast food
Respondents
restaurants
Page 2
,Table of Contents
HONESTY DECLARTION ......................................................................................................... 2
RESEARCH TOPIC .................................................................................................................. 2
Introduction ......................................................................................................................... 4
1. Title: customers’ perception about healthy food options at fast food restaurants .. 5
2. Purpose ......................................................................................................................... 5
2.1. Problem Statement ................................................................................................ 5
2.2. Primary Objective ................................................................................................... 5
2.3. Secondary Objectives ............................................................................................. 5
3. Type of Study................................................................................................................. 6
3.1. Research Design ..................................................................................................... 6
3.2. Secondary Data ...................................................................................................... 7
3.3. Primary Data .......................................................................................................... 7
4. Sample Design ............................................................................................................... 8
4.1. Population .............................................................................................................. 8
4.2. Sample Frame......................................................................................................... 8
4.3. Sample Method ...................................................................................................... 8
4.4. Sample size ............................................................................................................. 9
5. Data Collection Method ................................................................................................ 9
5.1. The Survey Method (Web Based) ........................................................................... 9
5.2. Scales.................................................................................................................... 10
5.3. Validation ............................................................................................................. 10
6. Personnel Requirements ............................................................................................. 10
7. Cost and Time Schedule .............................................................................................. 11
8. Analysis Plan ............................................................................................................... 12
Conclusion .......................................................................................................................... 13
List of References ............................................................................................................... 14
Page 3
, Introduction
Fast-food consumption has been a staple for many people however, due to rising health
concerns, there has been an increasing interest in the consumption of healthier food both in
South Africa and elsewhere. Many consumers are demanding better quality foods that offer
nutritional benefits, this global trend has led to fast-food outlets adding healthier food options
to their menus (Cant, et al, 2014). This research proposal focuses on the primary objective to
determine customers’ perception about healthy food options at fast food restaurants which will
be conducted over a period of three months with a budget of R100 000. The purpose of this
study is to formulate the problem statement, primary and secondary objectives. The type of
study focuses on the research design, secondary data and primary data which will be
discussed. The sample design will also be discussed focusing on the population, sample
frame, sample method and sample size. Furthermore emphasis will be drawn to the Data
collection methods, Scale and Validation as well as the personnel requirements, Cost and
time Schedule and lastly the Analysis plan. Throughout this discussion there will be practical
application guided by the relevant theory.
Page 4
