Study on Determining Demand and Consumer Preferences for Menu in Uzbek Restaurant
In:
Submitted By bekzodbek88 Words 4952 Pages 20
GLOBAL MASTER BUSINESS ADMISTRATION
Research Methodology
Study on determining demand and consumer preferences for menu in Uzbek restaurant
BEKZOD LOKAEV
FARUDDIN ESHMIRZAEV
CONTENTS
I. Introduction 1.1. Research question 1.2. Research objective II. Survey on determining demand and consumer preferences for menu in Uzbek restaurant 2.1. Determining demand 2.2. Defining consumers’ preferences for menu 2.2.1. Salads 2.2.2. Apitizers 2.2.3. Soups 2.2.4. Main courses 2.3. Questionnaire III. Empirical Findings 3.1. Demographic information of the respondents 3.2. Results of questions about determining demand 4.3. Most preferred salads. 4.4. Most preferred apitizers 4.5 Most preferred soups 4.6 Most preferred main courses IV. Conclusion VII. List of References
Introduction
Consumer demand for traditional uzbek meals will increased substantially in recent years in Daegu.
1. Research Question
This study is intended to describe and analyze how the certain factors influence on Consumer Demant in uzbek national foods Choice by consumers and explore the consumer motives for choosing the brands. The research question is
How much demand is there for uzbek foods?
What foods and drinks do consumers prefer to be offered in the menu?
2. Research objective:
- determening demand in Daegu
- identifying consumer preferences about the menu
Research method:
• Online survey (docs.google.com),
• To reach questionnaire to respondents: social networks (facebook, kakao talk, viber etc...)
II. Survey on determining demand and consumer preferences for menu in Uzbek restaurant.
2.1. Determining demand
We tried to determine customers behavior by asking the following two question.
1. How often do you go to restaurant in a week?
2. What days of the week do you go?
Also we did extra question to find causes if customers do not go restaurants why?
2.2. Defining consumers’ preferences for menu
2.2.1 Salads
We offered these salads for respondents
Sabzavot Va Nukhotli Gazak - Chickpea Salad
Ingredients:
3 turnips, 1 white onion, 2 carrots, 200g (7 oz) chickpeas, 50g or 1/4 cup of sour cream, salt and dill to taste.
Preparing process: Clean and boil turnips and carrots. Cube turnips and carrots (about size of cheackpeas), dice onions, and chop the fresh dill. Soak the chickpeas overnight, boil until tender, and drain off water. You may use canned chichpeas instead. Combine vegetables in a large bowl, add sour cream, salt, dill and mix well.
Preparing process: Rinse brinza well in cold water. Grate and combine with minced garlic and dill. Add sour cream and butter and make an even mixture. Cut around the pepper steams and remove seeds and white flesh from the inside. Wash peppers and then blanch them by scalding in boiling water. Cool and fill with brinza mixture. Slice peppers crosswise in rings to serve.
Anor Va Piyozli Gazak - Pomegranate And Onions Salad
1 pomegranate, 2 onions, salt to taste.
Preparing process: Place thinly sliced onions in a bowl and wash it 2-3 times in hot water and add salt. Mix in the half of the seeds from the pomegranate with sliced onions. Crush and strain the other half of the seeds to make juice and add to onion mixture. Serve the salad decorated with onion cups filled with pomegranate seeds.
Pomidor Va Piyozli Gazak - Tomato And Onion Salad
Ingredients: 500 g (18 oz) fresh tomatoes, 3 onions, 1 fresh chili pepper, salt.
Cut tomatoes into thin round slices. Cut onions and pepper into very thin semi-circular slices. Combine all ingredients in a bowl, add salt, mix lightly. Arrange a hillock in salad bowl and top each serving with spring of greens.
Chakka - Curds With Greens
Ingredients: 500 g (18 oz) suzma, 1/2 bundle (2 oz) green onions, 1/2 bunch (1/2 oz) fresh coriander and dill, salt to taste.
Preparing process: Grate suzma well, put in a bowl, mix with chopped greens, green onions, salt and pepper.
Tovuk Goshtly Va Sabzavotly Gazak - Chicken Salad
Ingredients: 500 g (18 oz) chicken, 150 g (5 oz) cucumbers, 150 g (5 oz) tomatoes, 1 bundle (4 oz) green onions, 1 head garlic, dill, 150 g (5 oz) or 5/8 cup mayonnaise.
Boil chicken and remove skin and bones from the meat. Cut chicken and peeled into thin strips. Cut tomatoes into very thin round slices, chop green onions and dill, and mince garlic. Set aside some cucumbers and tomatoes for garnish. Combine above ingredients in a large bowl, mix well, and season to taste. Arrange a hillock of salad in a serving bowl, top with mayonnaise, tomato and cucumber slices, and greens.
Turp Va Pishloqli Gazak - Green Radish And Cheese Salad
Ingredients: 2 green radishes, 200 g (7 oz) cheese, salt to taste.
Peel green radishes, cut into thin strips and slice cheese in the same manner. mix them well with radish and salt.
Navruz Salad
Ingredients:200 g (7 oz) red radishes or cucumbers, 1 egg, 1 bundle (4 oz) green onions, half bundle (1 oz) dill, 1 bundle (2 1/2 oz) fresh coriander, 2 leaves (1/3 oz) lettuce, 225 g (8 oz) cheese, 200 g (7 oz) or 4/5 cup sour cream.
Dice radish and boiled egg. Chop green onions, dill and fresh coriander, shred lettuce into very thin strips. Place ingredients in a bowl and combine with half a sour cream and spices. To serve, cover each portion with remaining sour cream and top with grated cheese.
Tashkent Salad
Ingredients: 200 g (7 oz) mutton or beef, 200 g (7 oz) green radishes, 80 g (3 oz) onions, 6 g (1 teaspoon) vegetable oil, 140 g or 5/8 cup mayonnaise, 2 eggs, 1/2 bunch (1/2 oz) each: dill, parsley, fresh coriander, and 1/2 bundle (2 oz) green onions.
Boil meet and cut into thin strips. Peel green radishes, cut into thin strips, soak in cold water for 10-15 minutes, and drain. Fry thinly sliced onions in oil. Combine meet, radish, fried onions, mayonnaise, salt and pepper and mix. To serve, make a hillock in salad bowl, garnish with quartered boiled eggs, strips of boiled meat, and chopped green onions and greens. Top each serving with a coating of the remaining mayonnaise.
Karam Gazak - Cabbage Salad
Ingredients: 860 g (2 lb) cabbage, 100 g (3 1/2 oz) green onions, 100 g (3 1/2 oz) carros, 50 g (3 1/2 tablespoons) vegetable oil, salt to taste.
In a large bowl, rub finely shredded cabbage with salt and work in well, forcing liquid from the shreds. Add chopped green onions and carrots cut into very thin strips. Mix in vegetable oil just before serving.
Apitizer
Yakhna Gosht - Boiled Meat
Ingredients: 500g mutton or beef, 500g (18 oz) turnips or carrots, 1 chili pepper, 15 black peppercorns, a few springs dill, 2 bay leaves, salt to taste.
Cut meat into 150-200g (6-7 oz) pieces and put in a large pot of boiling water. Add turnips, salt, peppercorns, bay leaves, dill, chili pepper and cook at a low boil for 1 to 1 1/2 hours. Remove meat and vegetables, cut into slices and serve.
Khassip - Homemade Sausage
Ingredients: 200g (18 oz) mutton, sheep's intestines, 200g (7 oz) lungs, 1 spleen, 1 kidney, 100g (3 1/2 oz) mutton fat, 5 onions, 200g or 1 cup rice, 1/2 cup water, salt, black pepper, cumin.
For the stuffing, finely dice mutton, fat, spleen, kidney and onions or put through a meat-grinder. Soak rice in 1/2 cup water. Add salt and pepper, combine with meat mixture and mix well. Clean intestines in cold water, rub in salt, and rinse. Repeat the process 2-3 times. Tie one end of intestines with a thread and hold open end with funnel inserted. Fill entire length of intestines with stuffing, and tie end, leaving a little space for expansion of the filling while cooking. Put in cold water and boil for 30 minutes. Cut into slices and serve either hot or cold.
Piyozli Kazy - Horse Sausage With Onions
Ingredients: 1 kazy, 100g (3 1/2 oz) onions, black pepper to taste
Place kazy in a pot with cold water, and bring to boil. Lower the heat and prick the casing of the kazy in several places with a pin or fork, cook for 2- 2 1/2 hours, drain, and cool. Slice onions in thin rings and mix black pepper. Serve kazy cold, cut into slices with the casing, and garnish with onions.
Kovurilgan Balik - Fried Fish
Ingredients: 1kg or 2 1/4 lb fish, 200g or 1 1/2 cups flour, 1kg 1 quart cottonseed oil(or any vegetable oil).
Scale, if necessary, clean and prepare fish for cooking. Season to taste with salt and allow fish to reach room temperature. Roll in flour and fry in hot oil until golden brown. Drain fried fish in a wire basket or on plate covered with absorbent paper. Serve very hot as main course or cool for use as an appetizer.
Yakhna Til - Boiled Tongue
Ingredients: 1kg or 2 1/4 lb. beef tongue, 2 carrots, 2 onions, 1 head garlic, 1 bay leave, dill and salt to taste.
Scrub tongue well, put in a pot of cold water (1-1 1/2 or 1 1/2 quarts), and simmer gently. To improve taste and aroma, peel and add carrots, onions, garlic, and seasonings. When done, remove from broth and place tongue in cold to skin it more easily. Cut cleaned tongue diagonally into very thin slices. Serve Before completely cool and garnish with greens. Can be served with cucumbers, tomatoes, lettuce, and other fresh and pickled vegetables.
Buglama Kovoq - Steamed Pumpkin
Ingredients: 500g (18 oz) pumpkin, 20g or 1 1/2 tablespoon butter, 20g or 4 tablespoons sugar.
Peel and clean seeds from pumpkin. Chop into small pieces and place on a layer of a steamer. Sprinkle each piece with melted butter and sugar. Steam for 30 minutes. Steamed pumpkin may be served hot or cold.
2.2.3 Soups
Kaynatma Shurva - Meat Broth With Vegetables
Ingredients: 500 g (18 oz) mutton or beef, 500 g potatoes, 400 g (14 oz) carrots, 6 onions, 5 tomatoes, 1 chili pepper, 1 teaspoon ground black pepper, bay leaf, 1/2 bunch (1/2 oz) fresh coriander, salt to taste.
Put cleaned and cut meat in pot with water. Bring to a boil and remove foam or scum from broth. Add whole peeled onions and carrots, quartered tomatoes, and spices. Cook on low heat for 20 minutes. Then add whole peeled potatoes and cook until potatoes are tender. In the final 3-4 minutes of cooking, add fresh coriander. Serve in kosas with freshly ground black pepper.
Karam Shurva - Cabbage Soup
Ingredients: 250 g (9 oz) mutton or beef, 40 g or 3 tablespoons vegetable oil, 200 g (7 oz) cabbage, 50 g (2 oz) onions, 50 g carrots, 300 g (6 oz) tomatoes, 200 g potatoes.
Cut meat into 20-30 g (1oz) pieces and fry it in pan in vegetable oil until browned. Add sliced onions, large ezual sized pieces of carrots, and continue to saute. Then add shredded cabbage and quartered tomatoes. Pour in water and bring to a boil. Add quartered potatoes and cook on medium heat until done. In the final 5-10 minuts of preparation, remember to add salt and spices to taste. Serve soup garnished with fresh chopped greens.
Qovurma Shurva - Mutton Soup
Ingredients: 500 g (18 oz) mutton, 100 g or 3/5 cup vegetable oil, 500 g potatoes, 4 tomatoes, 4 onions, 1 chili papper, 1 bunch (1 oz) each deal and coriander, 2 tablespoons tomato paste, 1 apple, bay leaf, salt and spices to taste.
Cut meat into small pieces and sear in oil until brown. Add sliced onions and tomatoes, and saute another 7-10 minutes. Then put in potatoes and stir well. Pour in 2.5-3 liters or quarts of water, add salt and bring to a boil. Then add whole chili pepper, choped dill, and fresh coriander. Finally add an apple to bring the soup to full flavor. Simmer dish for about an hour. Serve in kosas topped with choped greens.
Mastava- Meat Soup With Rice
Ingredients: 500 g mutton or beef, 100 g or 7 tablespoons vegetable oil, 2 carrots, 2 onions, 4 tomatoes, 3 potatoes, 300 g (11 oz) or cup rice, salt and cumin to taste.
Cut meat in small pieces. In a large skillet, sear in vegetable oil until reddish-brown crust appears. Add sliced onions diced carrots, and potatoes. Saute until vegetables are tender, then add quartered tomatoes. Transfer meat and vegetables to soup kettle with water, bring to a boil. Add rice, diced potatoes, and cook about 20 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yoghurt or sour cream, garnish with chopped greens.
Moshurda - Mung Bean And Rice Soup
Ingredients: 300 g mutton or beef, 100 g or 7 tablespoons vegetable oil, 1 1/2 cup rice, 1 cup mung beans, 2 onions, 1 carrot, 2-3 tomatoes, 1/2 bunch (1/2 oz) fresh coroander, green onion, cumin, salt and spices to taste.
In a cauldron, put meat cut into small pieces and sear in hot vegetable oil. Add chopped onions and tomatoes, cubed carrots. Saute a few minutes, add water and spices. Before the water boils, add cleaned and washed mung beans. When mung beans are soft, add rice and cook another 20-25 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yoghurt or sour cream , garnish with chopped greens and freshly ground black pepper.
Main courses
Kovurma Palov - Ferghana Pilaff
Ingredient: 1 kg (2 1/4 lb) rice, 500g mutton or beef, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt, cumin, and cayenne pepper to taste.
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces and saute with onions. After a few minutes put in carrot strips and cook until golden. Add water, salt, spices and stew for 20-25 minutes. Add rice and more water, just 1-1.5 cm above surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes.
Behili Palov - Pilaff with Qunices
Ingredient: 1kg (2 1/4 lb) rice, 300 g mutton or beef, 2-3 quinces, 1 kg (36 oz) carrots, 4 onions, 350g vegetable oil, salt to taste.
Prepare in the same manner as Ferhana Pilaff. Before adding rice, add slices of quince. When pilaff is finished, mix rice and serve in a mound on a large platter topped with quince pieces.
Sarimsokli Palov - Pilaff with Garlic
Ingredient: 1 kg (2 1/4 lb) rice, 300g mutton or beef, garlics, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spice to taste.
Wash rice and soak in warm saltwater for 1 1/2-2 hours. Cut meat in small pieces and sear in hot oil. Add sliced onions, after a few minutes put in carrot strip and salt. Add 1:1 water, spices and unpeeled garlic cloves. Stew on low heat for 20-25 minutes. Add rice and cook uncovered until water evaporates. When ready, remove garlic, mix rice and serve in a mound on a large platter. Peel garlic and arrange on top.
Mayizli Palov - Bukhoro Pilaff with Raisins
Ingredient: 1 kg (2 1/4 lb) rice, 150g (5-6 oz) raisins, 800g (28 oz) carrots, 3-4 onions, 350g vegetable oil, salt and spices to taste.
In a cauldron, sear sliced onions in very hot oil until reddish-brown. Then add carrot strips and cook until golden. Stir in water, salt and water, then add to cauldron. Add rice and more water, just 1-1.5 cm above the surface of rice. Cook uncovered until water evaporates. Cover and cook on low heat 20-25 minutes or until done.
Sofakli Palov - Samarkand Pilaff
Ingredient: 1 kg (2 1/4 lb) rice, 400g (14 oz) mutton or beef, 800g (28 oz) carrots, 400g (14 oz) onions, 300g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and place in cauldron with salty water and bring to a boil. When completely cooked, drain the rice. Separately boil whole peeled carrots with the meat. Cut meat in pieces and the carrots in thin strips. Mix together, add a bit of salt, ground red or black pepper. Sear slice onions in very hot oil. When reddish-brown, remove and combine with meat and carrots. Put a servings of rice in kosas, coat with hot fat and top with mix of meat, carrots and onions.
Kovurma Palov - Kashkadarin Pilaf
Ingredient: Ingredient: 1 kg (2 1/4 lb) rice, 1 kg mutton or beef, 800 g (28 oz) carrots, 300 g (11 oz) onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Cut meat in pieces, marinate, and mix with sliced onions, salt, black pepper, and cumin. Heat oil until white smoke appears. Add meat and sliced onions and sear in oil. Then add carrot strips and water and stew until carrots become tender. Add rice and more water. When rice kernels swell, cover and cook on low heat another 15-20 minutes. Serve on large platter or on individual plates.
Kovatok Palov - Pilaff with Stuffed Grape Leaves
Ingredient: 1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 800 g carrots, 3 onions, 350 g or 1 cup vegetable oil, 85-90 grape leaves, salt and spices to taste.
Divide meat into two parts - the base and the filling. Put the other half of the meat through a meat-grinder and combine well with sliced onions and spices. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Boil the dolmas in a separate pot. Prepare pilaff as per Kovurma Palov recipe above. Add dolmas to the pilaff after pouring water on sauteed meat and carrots. When ready, mix rice and serve in a mound on a large platter topped with dolmas.
Nuhatli Palov - Pilaff with Chickpeas
Ingredient: 1 kg (2 1/4 lb) rice, 500 g (18 oz) mutton or beef, 120 g (4-5 oz) chickpeas, 800 g carrots, 3 onions, 300 g or 1 1/4 cup vegetable oil, salt and spices to taste.
Wash rice and soak in salty water 1 1/2-2 hours. Soak chickpeas 5-6 hours or use canned chickpeas. Sear meat and sliced onions in oil until reddish-brown. Add carrot strips and mix thoroughly. Add 1:1 water, chickpeas, salt, and spices and stew for 20-25 minutes. Add rice and cook on low heat 30 minutes.
Tovukli Palov - Pilaff with Chicken
Ingredient: 1 kg (2 1/4 lb) rice, 1 whole chicken, 800 g carrots, 4 onions, 300 g or 1/4 cup vegetable oil, salt and spices to taste.
Wash a prepared chicken and chop into portions. Add sliced onions to cauldron and sear in hot oil. Then add chicken pieces and gry well. Follow remaining Kovurma Palov recipe from above.
Shavlya - Rice Porridge with Meat
Ingredient: 600g (21 oz) rice, 400g (14 oz) mutton or beef, 400g carrots, 2 tomatoes, 3 onions, 350g or 1 2/5 cups vegetable oil, pinch of black pepper, salt to taste.
Cut meat into small cubes, sear in hot oil. Combine with sliced onions, strips of carrots, and tomatoes. Saute well, then add water, bring to a boil, and season. Put in pre-soaked riceand cook strings often. Whenthe water evaporates cover and cook until done. To serve, sprinkle with choped green onions.
Moshkichiri - Mung Bean Porridge
Ingredient: 300 g or 3 cups mung beans, 500 g or 2 1/2 cups rice, 200 g mutton or beef, 300 g or 1 1/4 cup vegetable oil, 3 onions, 1 bundle (4 oz) green onions, salt to taste.
Cut meat into pieces, place in a soup kettle and sear in hot oil. Add sliced onions and continuing frying until onions are half-cooked. Add water or stock and mung beans and simmer until they open. Then add rice, salt and cook until rice is done, stirring often. Serve in bowls and garnish with fried onions.
Halim - Wheat Porridge
Ingredient: 1 kg (2 1/4 lb) wheat grain, 600 g (21 oz) mutton or beef, 400 g 1 3/4 cups vegetable oil, salt, cinnamon.
Crush wheat with mortar and pestle, rinse in water to separate husks. Sift and soak in hot water 5-6 hours. Cut meat into 50-60 g (2 oz) pieces and sear in hot oil. Add soaked wheat and water. Cook, constantly stirring, on low heat 1 1/2 hours. Add salt. Before serving season with ground black pepper and cinnamon.
Ajabsanda - Vegetable Stew
Ingredient: 500 g (18 oz) boneless mutton or beef, 150 g (5-6 oz) animal fat, 500 g (18 oz) each potatoes, carrots, tomatoes, 100 g (3-4 oz) garlic, 2 bell peppers, 1 bunch or 30 g (1 oz) fresh coriander, salt and spices to taste.
On the bottom of a small pot, arrange peeled and cubed potatoes. Then layer with thin strips of carrots, followed by quartered tomatoes, sliced onions, choped garlic, and finally small pieces of meat and fat. Remember to season each layer with a little salt, ground black pepper and cumin. Now place the small pot with ingredients in a larger pot. Pour water in larger pot so that it comes up a little over half way up the sides of the smaller pot. Cover larger pot and steam about 2 hours. Check occasionally to ensure that the water does not completely boil off.
Kovurma - Stewed Meat
Ingredient: 400 g (14 oz) mutton or beef, 1 kg potatoes, 3 onions, 3 carrots, 4 tomatoes, 2 tablespoons tomato paste, 150 g or 5/8 cup vegetable oil, 1/2 bunch or 15 g (1/2 oz) fresh dill, 1/2 bundle (2 oz) green onions, salt and spices to taste.
Cut meat into small pieces, sear in hot oil. Add sliced onions and saute until golden-brown. Then add tomatoes and mix well. Remove frem heat and add cubed or sliced potatoes and carrots. Cook another 10-12 minutes, mix in salt, spices, cover with water and bring to a boil. Stew until potatoes are done. Garnish with chopped green onions or fresh coriander
Kovatok Dulma - Stuffed Grape Leaves (Dolmas)
Ingredient: 50 grape leaves, 500g (18 oz) mutton or beef, 500g onions, 50g (2 oz) butter, salt, pepper, and spices to taste.
Put the meat through a meat-grinder and combine well with sliced onices, salt, red and black pepper. RInse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Place dolmas, weighted, in tight rows in a large pot, add water, butter, and spices. Cook on low heat 25 minutes. Serve 8-10 dolmas on a plate and puor broth over the top.
Karam Dulma - Stuffed Cabbage
Ingredient: 1 kg (2 1/4 lb) mutton or beef, 200g (7 oz) rice, 1 head of cabbage, 1 egg, 4 onions, 3 tomatoes, pinch of black pepper and red chili pepper, salt to taste.
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg. salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chili for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
Bulgori Dulma - Stuffed Bell Peppers
Ingredient: 1 kg 12 sweet bell peppers, 500g (18 oz) mutton or beef, 100g rice or 1/2 cup rice, 1 egg, 4 onions, 3 tomatoes, salt, black pepper and bay leaf
Put meat through a meat-grinder and combine with pre-soaked rice, beaten egg, finely chopped onions, salt and black pepper. To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture. In a large pot, boil meat bones to make broth, place stuffed bell peppers on top and cook over low heat about 30 minutes. Serve 4-6 peppers on each plate and top with strained broth.
Kabob - Shish Kebab
Ingredient: 1 kg (2 1/4 lb) boneless mutton or beef, 3 onions, 1 teaspoon salt, wine vinegar, red or black pepper, and coriander to taste.
Cut meat into pieces and salt. Mix with remaining ingredients in an enamel or china bowl and marinate several hours. Remove meat only, thread on skewers (the final piece should be fat) and grill over hot coals. Serve with sliced onions.
Kiyma Kabob - Minced Kebab
Ingredient: 1 kg boneless mutton, 3 onions, 1 egg, 3-4 tablespoons flour, pinch cayenne pepper, salt to taste.
Mince fatty mutton in meat-grinder two times. Mix well with onions, cayenne pepper, and salt. Shape mixture into small links, thread on skewers and dust with flour. Grill over hot coals. Serve with sliced onions and tomato salad.
Jigar Kabob - Liver Kebab
Ingredient: 500 g sheep or beef liver, 300 g mutton fat, 300 g (11 oz) onions, 200 g or 1 1/2 cups flour, pepper and salt to taste.
Clean the liver, cut mutton fut into 10-15 g pieces. Salt and dredge in flour. Thread liver on skewers, alternating with pieces of fat, and grill over hot coals. Place liver on a serving dish, top with finely sliced onions, salt and freshly ground pepper.
Tovuk Kabob - Chicken Kebab
Ingredient: 1 chicken, 3 onions, wine vinegar, salt, coriander seeds, and cumin to taste.
Cut the cleaned and boned chicken into 20-25 g pieces. Combine well with chopped onions, vinegar, salt and spices. Cover and set aside in a cool place for 8-10 hours. Thread 4-5 pieces of chicken on skewers and grill over hot coals. Serve sprinkled with sliced onions.
Dimlama Kabob
Ingredient: 500 g (18 oz) mutton, 300 g (11 oz) onions, 80 g or 1/3 cup water, fresh coriander, dill, cayenne pepper, and salt to taste.
Cut mutton into 20-25 g pieces, add salt and pepper. Place in individual serving size earthware pots, alternating layers of meat with chopped onions and greens. Add a bit of water to each pot and cook in oven until ready. Serve with greens.
5. Questionary
Our designed questionnaire is very close to the background of our study, which we want to know through this study about consumer behavior, consumer decision 17 questions, 51 respondents ,
Survey population: uzbek people in Daegu
Target population:- uzbek people in Dalseogu
III. Empirical Findings 3.1. Demographic information of the respondents 1.Gender [pic] 2.Age
[pic]
3.Occupation
[pic]
3.2. Results of questions about determining demand
| How often do you go to restaurant in a week? |
|I prefer eating at home |32 |62% |
|Once or two times |15 |29% |
|Three or four times | 4 |8% |
|More than five times |1 |2% |
|4. How often do you go to restaurant in a week? |
|I prefer eating at home |32 |62% |
|Once or two times |15 |29% |
|Three or four times | 4 |8% |
|More than five times |1 |2% |
|4. How often do you go to restaurant in a week? |
|I prefer eating at home |32 |62% |
|Once or two times |15 |29% |
|Three or four times | 4 |8% |
|More than five times |1 |2% |
According to the survey result, there is enough demand for uzbek foods in Daegu. However If anyone wants to open uzbek restaurant here, that person can attract more customers by offering appropriate foods and drinks which meet customers' needs. In other words, there are some problems related to price, taste and distance in restaurants which are causing negatively customers visits. If they are solved efficiently, the number of customers can be increased.
References
“Business research methodology” Zikmand (The course textbook)
