Title: Supermarket vs.
Local Market Analysis of Food Groups: A Study on Price, Quality, and Availability
for 2nd-Year Hospitality Students
Abstract: This study aims to compare food groups, including protein, grains, vegetables, fruits, and milk
products, between commercial supermarkets and local markets. The research focuses on price
differences, quality variations, and availability to provide insights beneficial for 2nd-year hospitality
students in food cost management, purchasing decisions and menu planning.
I. INTRODUCTION
Background of the Study: (Provides context for the research, explaining why the topic is important
and relevant. An explanation of supermarkets vs. local markets and their role in the hospitality industry.)
Importance of Understanding Supermarket vs. Local Market Differences: (Highlights why the study
matters, particularly in the field of hospitality. Why comparing price, quality, and availability matters for
food procurement.)
Objectives of the Study: (Clearly states what the research aims to achieve. Clear list of research
goals, such as comparing costs, evaluating freshness, and making recommendations for hospitality
associates.)
II. LITERATURE OVERVIEW
Overview of the assigned food group items: (What are the main types of assigned food group items
commonly used in the hospitality industry? How does the quality of assigned food group items vary
between supermarkets and local markets? What role do assigned food group items play in menu
planning for hospitality operations?)
Quality and Freshness Considerations in Food Purchasing: (How do quality and freshness impact
purchasing decisions in hospitality businesses?)
III. METHODOLOGY AND RESULTS & DISCUSSION
Research Design (Comparative Analysis): (What makes a comparative analysis suitable for this
research?)
Data Collection:
1. Price Survey from Supermarkets and Local Markets (A price survey will be conducted by visiting
selected supermarkets and local markets to record the cost of food items. How do the prices of the
assigned food group items differ between supermarkets and local markets?)
2. Quality Assessment (Physical Inspection) (An assessment was conducted through physical inspection
evaluating freshness, texture, packaging. What are the differences in quality and freshness?)
3. Availability Check (Inventory Comparison) (How does availability vary between these two market
types?)
IV. CONCLUSION AND RECOMMENDATION
Summary of Key Findings: (What were the most significant differences observed between
supermarkets and local markets in terms of pricing, quality, and availability?)
Practical Recommendations for Hospitality Operations (Which assigned food group items are best
sourced from supermarkets, which assigned food group items are more beneficial to purchase from local
markets and why?)
V. REFERENCE
Photographic Evidence of Quality Differences and Storage Conditions of the Items
