An evaluation of the feasibility of setting up a restaurant that provides different portion size for Welsh orientated meals
University of Wales Institute Cardiff
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The aim of this enterprise project was to critically evaluate the feasibility study of setting up a Welsh themed restaurant in Cardiff Bay. Aim and objectives have been conducted to complete the project. The author conducted extensive market research, which was to identify the current market, find an appropriate premise. The secondary research consist of competitor analysis and literature review which helps the author identifying the market gap and have a general overview of the proposed location for the business. Primary research was undertaken in the form of questionnaires and interview. The questionnaires were distributed amongst the Cardiff Bay area to assess the intended customer base and trends. Two head chef was interviewed to obtain ideas and opinion about the proposed business. A business plan has been conducted to support the business idea; it has included essential financial data of the business for three years. In addition to this, human resources and legal requirement has also been considered and analysed in the business plan. Also a SWOT analysis was conducted to assess the current state for the business.
BA (Hons) Hospitality Management