The aim of this report is locate and identify a gap in the market for another restaurant/ takeaway in High Wycombe town centre. The methods of research which have been used are: - Primary research consisted of; Observation and mapping of competitors Focus groups SNAP Questionnaires And secondary research consisted; PEST affects in the restaurant market Report and research on market trends Competitors data - who are the main competitors and their marker share Local & national demographic & demographic changes and their possible effects on the market locally. By analysing all the research methods and the results shown, it further emphasised that the business would be a profitable venture if done within the High Wycombe region.
The aims and objective of this report is to evaluate the local market for ethnic restaurants and takeaways within High Wycombe and to establish whether there is a gap in the market for a specific ethnic restaurant/takeaway. According to Helena Spicer in a Mintel report (UK ethnic food market, 2002), The UK ethnic food market benefits from strong demand as six in ten adults enjoy eating foreign food and 44% of users are continually looking for new and interesting ethnic foods. In addition, the Matrixmam (2012) viewed that the Caribbean food outlets in the UK comprise just over 1% of the UK population...from accessing 99% of its potential client base. Through further primary and secondary research both locally and nationally it was identified that there is a gap for a Caribbean restaurant in the High Wycombe area.
Methodology
In line with the objectives written above referring to the idea of a Caribbean restaurant/takeaway in the Wycombe region (town centre), primary research was conducted to gather both quantitative and qualitative data. The business idea in mind is to create an authentic Caribbean restaurant which has the advantage of having a separate entrance for takeaway customers, located at the side of the building. The restaurant would offer popular authentic Caribbean food with two dining options; formal, business/private dinning upstairs and buffet style dinning downstairs. 21205036, 21209771, 21001312, 21221954 SNAP Report Page 5
Observational market & competitive research: The group visited the High Wycombe town centre and made a mapping of all restaurants and takeaways within the town centre. Observations were made on the various ethnic food restaurants and takeaways, their appearance and ambiance, menus choice, price range, star rating (2-5 star), and location. This information was then plotted onto a local map of the area and the remaining data was then analysed and places onto two perceptual map with two attributes (appendix 5 & 6). This activity helped identify any possible gaps in market for a Caribbean restaurant and broaden knowledge on best location, price, restaurant rating and appearance to pitch for. Focus Groups Two focus groups were lead in different categories; one consisted of university students of all ages (18-50), the other of employed adults from various cultural and careers backgrounds. Each group was asked similar questions and scenario, in the efforts to make the sessions more interactive. The group was shown pictures from restaurants with different design style both internally and externally on a large screen and asked questions in relation to them. Questionnaires Another form of quantitative research was used in the form of a questionnaire. A twenty two point questionnaire (Appendix 7), based on gender, employment status, age, restaurant dinning habits, price, food preference and various questions requesting the publics opinion on a Caribbean restaurant. Each team member was given a specific quota of people in which to contact. Questionnaires were then 21205036, 21209771, 21001312, 21221954 SNAP Report Page 6
completed using exit survey format (face to face), telephone, email and online methods, which was then entered into the SNAP software to be analysed and reports produced. Based on the aimed target market, it was decided that the following quota was necessary: A total of 100 questionnaires was conducted from which 50 male/50 female; 70 employed, business owners, or self-employed / 30 students or unemployed. Criticism of primary research- questionnaire: Due to the exact pre-set quota figures not being achieved the overall questionnaire results were affected and therefore clearly highlighting the sensitively of such methods. (Quote need to support) Online questionnaire posed a challenge in that there was limited control over the speed in which respondents completed and posted back the questionnaires. (Quote need to support). In addiction further critic to the focus group method, by Neil Bradley (2010) states that the relationship with the interviewer can affect response. He calls this Acquiescence response bias.
Briefly discuss secondary research in the methodology, and some book references. Criticise the findings you found. Use academic source books etc.: example Market research methodology 21205036, 21209771, 21001312, 21221954 SNAP Report Page 7
Findings
Competitive research
Its said that keeping tabs on your competition is a great strategy for growing your business (Darren Dahl, 2011), taking that into account the location of the restaurant would be vital as we could then decide where we would place our business in terms of quality, variety and pricing. We found that we could challenge major restaurant chains such as Nandos and Pizza hut if we are able to offer a service similar, if not better than theirs (appendix 5 & 6). Focus groups
As a result of the focus groups conducted, it was obvious that our target market was very diverse. Findings showed that people wanted: Verity the majority preferred having a selection to choose from, however they all felt that they often stick to their favourite food/meals and dont often try new meals and prefer food made available fast. Socialise a place where they feel comfortable socialising with friends and family. Costs and Frequent eating they all agreed that they buy takeaways or eat out at least 4/5 times a week, average Spend - 15 20, (Appendix 18). Questionnaires
By conducting a questionnaire it was again another way to gain first hand (primary) research from the general public. Once all 100 questionnaires were collected an evaluated via SNAP, were able to draw up some our final conclusions (appendix 7). 21205036, 21209771, 21001312, 21221954 SNAP Report Page 8
Comparing some of the elements asked in the questionnaire also helped to draw a conclusion to our findings. For example comparing: Age and status, If they think that it is needed (yes or no) compared to why Concluding, the questionnaire findings helped to illustrate what people would be expecting if a Caribbean restaurant/takeaway was to opened. (Appendix 8) Demographics
The demographic of High Wycombes ethnic group is an element which needed to be taken into consideration when looking at the location of the restaurant and who would be target market (customers). This is where secondary research was most applicable to, as various forms of research was conducted to give a vast data base of information to support and verify thoughts and ideas about the business. Through the usage of 2001 and 2011 census, were able to grasp a good idea of the ethnic population within High Wycombe, 2001 162,105 and 2011 171,700 (appendix 1, 2 &4). Having seen this, able to specified out findings to the different ethnic backgrounds within Wycombe, for instance the white, mixed origin, the Black/Black British, Asian/Asian British or Chinese or other ethnic groups (appendix 1). Results predicted that the majority of the customers would be from the Caribbean and black population within Wycombe. Key statistics showed that within the Wycombe District that 1% of its populations are mixed ethnicity white and black Caribbean, 2% black and Black British Caribbean and a Caribbean oriented total of 3% (appendix 3). However wanting customer base to be diverse , researched other ethnic groups, as well as other key factors such as; Common statuses seen within 21205036, 21209771, 21001312, 21221954 SNAP Report Page 9
this district (whether there are more married, single, divorced people within the area (family orientated areas and so on) and most importantly Wycombes economic activity (appendix 2 ). Conducting a PEST analysis was another vital element which was a useful tool in understanding the market growth or decline, position, potential and direction for a business (Businessballs, 2013). It helped to take into consideration things such as health and safety regulations, Labour marker laws, economic growth and cost of capital and so on (details in appendix 10). Aside from this, also looked at numerous market research reports from Mintel, businesses sites and newspapers to gain an opinionated view of the ethnic restaurant/takeaway market (appendix 9). Once comparing all of which was said in these reports and linking it back to our business idea and the area of Wycombe able to find that there was a gap in the market for a Caribbean restaurant/takeaway as there is only one other competitor doing something similar in Wycombe. It is said that tapping into the demand for factors such as convenience, fresh food, specialist products and variety of regional dishes is now gaining traction (Helena Spicer, 2012). Through this it was apparent that the diverse community within Wycombe could be used to advantage. Those who have tasted Caribbean cuisine before may find our two in one restaurant and takeaway exciting it could also open the doors to draw in customers from other ethnic backgrounds if simples of the food are offered. 21205036, 21209771, 21001312, 21221954 SNAP Report Page 10
Target Market
Through the various forms of research undertaken, (both Secondary and Primary), it was realised that the judgment of who would be the prime target market and the range of customers. By widening the range of customers it would enabled more a diverse customer base, for example the questionnaire categories were created to be able to give a more specific analytical decision. The average age group aimed at is from between 18- 55years of age, with a 60% average female customers and 40% (appendix 7). Marketing Mix
After analysing all the primary and secondary researches these are the final findings for 7Ps of the proposed Humming Bird restaurant. The product mix of the business consists of the variety of authentic Caribbean food and beverages. Product
The most important element of the product mix is all the products and services which would offer the original Caribbean cultured experience. The Brand name, Humming Bird, would reflect the brand concept which is Offering authentic Caribbean cuisine from across the Caribbean islands as Hummingbird is an elegant, stylish yet modern venue tastefully decorated to embody sights, sounds, and taste. The brand logo of Humming Bird would enhance the brand name promptly (appendix 11). Price
Pricing strategy of Humming Bird is simple and strategic. According to the questionnaire it can be conclude most of the people would like to spend more than 15 per meal in a restaurant (appendix 12) and also specifically 15 per meal including drinks in a Caribbean restaurant (appendix 13). By analysing and concluding all the primary and secondary researches, have decided to modify pricing strategy as follow. (Moyse, 2013) Selling Price= Total cost of product * 3.5 Furthermore Humming Bird proposes to offer a loyalty card as one of the main promotion strategy to families who eat at our restaurant on a regular basis. Each time a family visits our restaurant; their loyalty card will be stamped with a signature. If a family visits us 6 times, they will be given a %10 discount on their next visit. Place
According to the analysis of survey feedback the best place for the proposed restaurant would be in the heart of the town with the other main restaurants (Appendix 14). Following is the layout of which would like to design Humming Bird restaurant. On the right has the main restaurant where customers are seated and their orders are taken (Appendix 15). On the left has the take away shop where busy customers are able to purchase food on the go. Stools are allocated alongside the store if some customers prefer to eat in silence away from the noisy restaurant. Promotion
Promotion is a key element in provide identical service in a service process and it make considerable differentiate in the mind of the customers. To develop the brand as a new product to the market, will provide the samples to Bucks New University 21205036, 21209771, 21001312, 21221954 SNAP Report Page 12
and local businesses around the area. Furthermore online advertising and facility of online ordering are some of the main promotion methods would propose. And also Humming Bird as an authentic Caribbean experience will promote among the local Caribbean societies, clubs and communities. Nevertheless offering loyalty card for the families who are regular basis customers also one of the effective promotion method would use. People
People are a defining factor in a service process, since a service is inseparable from the person providing it. According to the feedback of the survey 36.6% clients would more interest about factors of the staff such as serve by a staff who origin from Caribbean and dressed with reflection of Caribbean culture(Appendix 16) Process
This section Shows trends that customers demand i.e. for fresh and real food. The showing off food through transparent methods such as salad bar formats and open kitchens helps to demonstrate healthy options along with the concept of freshly made. Furthermore clients would more interesting about two separate sections for restaurant and the takeaway section as out 100 people 55 are would like to appreciate it. Physical Evidence
To offer a tangible and unique experience to the guests Humming Bird would entirely comprise with Caribbean cultural elements. The feedback of the survey gives ideas to how would it prepared for a unique experience to the clients of the Humming Bird (Appendix 17) 21205036, 21209771, 21001312, 21221954 SNAP Report Page 13
Appendixes
Appendix 1) Local Authorities in South East ranked by population size in 2011 Census
Appendix 2) - 2001 Census from Wycombe District Council comprehensive survey of the UK population, key statistics: Part 1)
Appendix 3) Caribbean & Black population statistics in High Wycombe District & Buckinghamshire Buckinghamshire Wycombe Mixed ethnicity White and Black Caribbean: 4,573 (0.9%) 2,259 (1%) Black and Black British Caribbean: 5,175 (1%) 3,382 (2%) Total Caribbean Oriented: 9,748 (1.9%) 5,641 (3%) Summary: 9,748 (1.9%) of residents in Buckinghamshire identify themselves as being of mixed white/black Caribbean or black/black British Caribbean ethnicity. 5,641 (3%) of residents in Wycombe District identify themselves as being of mixed white/black Caribbean or black/black British Caribbean ethnicity. This is 57.8% of 21205036, 21209771, 21001312, 21221954 SNAP Report Page 17
the total Buckinghamshire mixed white/black Caribbean or black/black British Caribbean population. Of these residents 2,544 resident in Buckinghamshire were born in the Caribbean and 1,622 of these residents live in Wycombe district Data from the 2011 Census taken from ONS web http://www.buckscc.gov.uk/bcc/knowing-bucks/research/census.page Appendix 4) the Ethnic breakdown for the year of 2009; written by Simon Rogers from the Guardian: Part 1)
Appendix 5) first competitive research mapping; From our competitive research data, we are able to see the trends of the ambiance and pricing from some of our competitors. As shown, there is no recorded restaurant found in High Wycombe which focuses on high pricing and low ambiance. It simply wouldnt make sense for a business to have high pricing and deliver low ambiance in their restaurant. We as a business would like to place ourselves comfortably in the top left quadrant of the ambiance/pricing grid. We aim to deliver high ambiance which intern will mirror our prices.
Appendix 6) second competitive research mapping: 21205036, 21209771, 21001312, 21221954 SNAP Report Page 19
Our data shows that the takeaway restaurants in the High Wycombe area all try to offer similar services. The top left quadrant offers high pricing with good quality. The Hummingbird restaurant will also be placed in the top left quadrant. We will be different due to our menu and our and back-to-back service we provide. Appendix 7) here is a copy of the questionnaire and the results of the 100 questionnaires done e-mail, exit survey, telephone and online methods. SNAP software was used to collect all the data and formulate graphs of the results. http://intweb.bucks.ac.uk/~21221954/websurvey/feedback.htm
Appendix 9) here are some of the key elements of article reports used to help us in our concluding findings: Part i) Helena Spicer, Senior Foodservice Analyst stated that: Mainstream ethnic operators need to keep up with what the rest of the eating out market place, and smaller, emerging players in the ethnic restaurant sector, are doing in order to remain relevant to consumers. Otherwise the market is in danger of losing even more trade to in-home alternatives and/or non-specialist operators such as pubs as they fail to demonstrate added value or be proactive in giving consumers a reason to visit. Taken from: http://oxygen.mintel.com/display/590116/# Also that Operators looking to leverage consumers significant interest in niche cuisine types such as Malaysian, South American, Caribbean, Indonesian and North African should ensure that they are offering clear advice and assistance to consumers as to what the cuisine type is, how they should order it and when they should visit: a quarter of ethnic restaurant/takeaway diners state that they would try new/different ethnic 21205036, 21209771, 21001312, 21221954 SNAP Report Page 28
venues if they knew more about the cuisine. Taken from: http://academic.mintel.com/display/637993/?highlight=true# Figure 1: UK ethnic restaurant/takeaway market size and forecast, fan chart, 2006-16 Source: Mintel
The above chart is based on the UK ethnic restaurant/takeaway market size and the forecast fan chart, dated between 2006 -16. It is said that almost a third of customers have been reducing their expenditure on ethnic restaurants/takeaways which Helena has said to be reflected in the overall experience of the eating market. Frequency of visiting ethnic restaurants/takeaways, February 2012. Base: 2,000 internet users aged 16+ 21205036, 21209771, 21001312, 21221954 SNAP Report Page 29
Source: GMI/Mintel
Source: Mintel
Part ii) Fast Casual stated that: - According to Mintels Global New Products Database (GNPD), lesser-known ethnic fare has experienced a robust product growth in the consumer marketplace. - And that In 2010 alone, Mintels GNPD tracked a 150 percent increase from 2009 in new food items that contained Caribbean in the product description. 21205036, 21209771, 21001312, 21221954 SNAP Report Page 30
Part iii) Also written by Fast Casual and sponsored by Truitt Brothers, Inc: - Restaurant operators in the quick-service and fast casual segments are not exempt from the effects of the sustainable food movement. As awareness of the importance of making responsible food choices expands, consumers are growing increasingly interested in what experts call the social life of products. Part iiii) Alex Beckett, Senior food analyst stated that: - British food has long been spurned by the world as being bland and stodgy but the taste buds of the nation are becoming more adventurous, with over two fifths of ethnic food users continually on the lookout for new and interesting cuisines."
App end ix 10) her e are some of the PEST factors we considered:
A, Beckette. (2012). Ethnic Food UK. Mintel. [Online]. September 2012. Available from: http://academic.mintel.com/display/590337/?highlight=true# [Accessed 9 March 2013] 21205036, 21209771, 21001312, 21221954 SNAP Report Page 36
A, Beckette. (2012). Ethnic Food UK, Market size and Forecast. Mintel.[Online]. September 2012. Available from: http://academic.mintel.com/display/635862/?highlight=ture#hit1 [Accessed 9 March 2013] A, Chapman. (2010). Pest market analysis: PEST analysis method and examples, with free PEST template. Businessballs [Online]. Available from: http://www.businessballs.com/pestanalysisfreetemplate.htm [Accessed 9 March 2013] D, Dahl. (2011). 10 Tips on How to Research Your Competition. Inc. [Online]. 11 May 2011. Available from: http://www.inc.com/guides/201105/10-tips-on-how-to- research-your-competition.html [Accessed 1 April 2013] Fast Casual. (2011). Caribbean, Japanese flavours increase on restaurant menus. Fast Casual. [Online]. 16 February 2011. Available from: http://www.fastcasual.com/article/179444/Caribbean-Japanese-flavors-increase-on- restaurant-menus [Accessed 9 March 2013] Fast Causal. (2013). Responsible Restaurants: How Operators Can Leverage True Sustainability to Their Advantage. Fast Casual. [Online]. Available from: http://www.fastcasual.com/whitepapers/1402/Responsible-Restaurants-How- Operators-Can-Leverage-True-Sustainability-to-Their-Advantage [Accessed 9 April 2013] Gaebler Ventures, Resources for Entrepreneurs. (2012). Become an Entrepreneur, Starting a Jamaican Restaurant. Gaebler Ventures, Resources for Entrepreneurs. 21205036, 21209771, 21001312, 21221954 SNAP Report Page 37
[Online]. Available from: http://www.gaebler.com/Starting-a-Jamaican- Restaurant.htm [Accessed 9 March 2013] H, Spicer. (2012). Ethnic Restaurants UK. Mintel. [Online]. April 2012. Available from: http://oxygen.mintel.com/display/590116/# [Accessed 9 March 2013] H, Spicer. (2012). UK Ethnic Food Market. Mintel. [Online]. September 2012. Available from: http://store.mintel.com/ethnic-foods-uk-september- 2012?gclid=COmB1KvmpLcCFdDJtAod2DQABQ [Accessed 20 May 2013] H, Spicer. (2013). Ethnic Restaurants and Takeaways UK. Mintel. [Online]. March 2013. Available from: http://academic.mintel.com/display/637993/?highlight=true# [Accessed 10 March 2013] H, Spicer. (2013). Ethnic Restaurants and Takeaways UK. Mintel. [Online]. March 2013. Available from: http://academic.mintel.com/display/659403/?highlight=true#hit1 [Accessed 10 March 2013] Matixman. (2012). Caribbean Food Outlet New Working Ways. Matrix Marketing & Management. [Online]. 30 December 2012. Available from: http://matrix- mam.com/caribbean-food-outlets/ [Accessed 20 May 2013] K, Moyse. (2013). How to make a takeaway profitable and successful. Cheap Takeaway Menus. [Online]. Available from: http://www.cheaptakeawaymenus.com/news/how-to-make-a-takeaway-profitable- and-successful/ [Accessed 20 May 2013] Office for National Statistics. (2012). Census 2011 result shows increase in population of the South East. Office for National Statistics. Office for National Statistics. [Online]. 16 July 2012. Available from: 21205036, 21209771, 21001312, 21221954 SNAP Report Page 38
http://www.ons.gov.uk/ons/rel/mro/news-release/census-2011-result-shows- increase-in-population-of-the-south-east/censussoutheastnr0712.html [Accessed 8 March 2013] ONS. (2011). Caribbean & Black population statistics in High Wycombe District & Buckinghamshire. ONS. [Online]. 16 July 2012. Available from: http://www.buckscc.gov.uk/bcc/knowing-bucks/research/census.page [Accessed 08 March 2013] S. Rogers. (2011). The ethnic population of England and Wales broken down by local authority. Guardian. [Online]. 18 May 2011. Available from: www.guardian.cohttps://docs.google.com/spreadsheet/ccc?key=0AonYZs4MzlZbdFJ 6OVF1U3JZTXEyYnFjb0k1clJvOFE&hl=en#gid=0.uk/news/datablog/2011/may/18/et hnic-population-england-wales#data [Accessed 8 March 2013]. Simon Farr. (2012). Census 2011: Population in south Bucks up almost six percent. Bucks Free Press. [Online], 16 July 2012. Available from: http://www.bucksfreepress.co.uk/news/localnews/highwycombe/9819506.Census_20 11__Population_in_south_Bucks_up_almost_six_percent/ [Accessed on 12 April 2013] Wycombe District Council. (2001). Statistics and census information. Wycombe District Council. 27 March 2011. [Online]. Available from: http://www.wycombe.gov.uk/council-services/council-and-democracy/statistics-and- census.aspx [Accessed 08 March 2013]
Date of meeting Who was present? What was discussed? Time Things to be done for next meeting
26-02-13 Everyone except Oshane - New members of the group welcomed and exchange of contact details -Focus on practice questionnaire; wrote a rough copy and had it tested for errors in questioning by fellow class mates. -Decision of what is still yet to be done. - Report found on Mintel briefly looked at, along with census of High Wycombe population From 1pm till 4pm -Everyone told to find out more information on the topic. And it would be reviewed In the next meeting
05-03-13 Everyone was present except Oshane -practice on writing the questionnaire; adjustment made to one of the questions asked -check list of hat is still to be done -extra research found by others spoke about -date set of when focus group will be: students Tuesday 12th 11:00m. 1pm till 4pm -is to download the software we are to use for the focus groups. Will be tested I next meeting -Cynthia is to bring in the competitive research information found so that mapping is to be done -All secondary research to be brought in so it can be assessed and the presentation Group Log 21205036, 21209771, 21001312, 21221954 SNAP Report Page 40
Mature adults: Friday 8 th
1:30pm -Checklist of what is still to be done; ticked of most things but focus group, questionnaire, mapping of competitive research and target market/brand concept still to do. slides can begin to take form - questionnaire to be done in the library and completed by during next meeting -conclusion of next meeting target market and brand concept completed and wrote up; in a slide of paper form 06-03-13
Everyone but Oshane Going through more information found. Formulation on the presentation began. Questionnaire questions were gone over and then typed up using the required system software. Mapping of competitive research was done. Focus group decided on time and date; first one on Tuesday 12pm. 11 am 5:30pm Market value needs to be found Mapping research needs to be written up in neat Pest research needs to be concluded and written up Mintel research needs to be written up in power point and conclusion of findings. Any modifications to the questionnaire questions for the focus group need to written up in the questionnaire 12-03-13 Everyone Went through all of the things discussed to be done in the last meeting. And went through the 1 pm 3pm 21205036, 21209771, 21001312, 21221954 SNAP Report Page 41
things we have done already
18-03-13 Everyone 1pm 3pm
19-03-13 Everyone but Oshane The presentation was done today. Last review done of our presentation notes and review of information. Got great feedback from the lectures and points on which we should improve on 11pm 4pm For everyone to review the results of what we scored in the presentation and the aspects we should work on. It will be discussed in more details during the next meeting.
02-04-13 Cynthia and Sujani Review of last meeting. And what needs to be done 1pm 1.30pm (n/a)
09-04-13 Cynthia and Sujani Discussion on questionnaire. Review on comments made with Neil on the elements we need to add more research to. And what left needed to be done. Contact to be made with the others who could not be present on what is left to be done. 1pm 3pm Anyone who has found any extra secondary research on our prospective target market. Everyone look at the assignment brief and come back with the parts they want to focus on.
16-04-13 Everyone except Marie Overall discussion and 1pm 2pm If anyone can find any extra 21205036, 21209771, 21001312, 21221954 SNAP Report Page 42
and Oshane what is to be done. resources for the assignment- summary it so it is easy for people to understand it.
19-04-13 Everyone except Oshane Overall discussion and what is to be done. Looked at extra secondary resources. 1pm 2pm If anyone can find any extra resources for the assignment- summary it so it is easy for people to understand it.
01-05-13 Everyone except Oshane Overall discussion and what is to be done. Looked at extra secondary resources. 1pm 2pm If anyone can find any extra resources for the assignment- summary it so it is easy for people to understand it.
10-05-13 Everyone except Oshane Overall discussion and what is to be done. Looked at extra secondary resources. 1pm 2pm Review of final questionnaire, do the needed modifications to it.
14-05-13 Everyone expect Oshane Discussion of what is left to do. And division of work everyone is meant to start working on. To be reviewed on next meeting on Friday 11am 5pm Everyone should bring part a bit of their part so that it can be reviewed to see if they are on the right path or if they need extra help. Formulation of essay needed to be start taking form by next meeting. Email has been sent out to everyone on what was discussed in second meeting with Neil and 21205036, 21209771, 21001312, 21221954 SNAP Report Page 43
what each person is doing. Attachment of the focus group video should be prepared to be sent along with the essay on Monday.
16-05-13 Everyone except Oshane Introduction has been completed, all 100 questionnaires have been filled out and the graphs and data has been added to the right part of the assignment essay. Everyone who needed extra help with their part asked, parts were read and advice was given on right points and points which may not be needed. 11am- 4pm Everyones part needs to be completed by Monday (last meeting) as e will all be sitting down and putting the assignment together. And reviewing reference list, appendices and executive summary and conclusion to be done. Hand in on this day.
20-05-13 Everyone but Oshane
Formation of the final 2000 word assignment due the following day. 11am 7pm N/A 21205036, 21209771, 21001312, 21221954 SNAP Report Page 44