CHAPTER 5
SUMMARY,
CONCLUSION AND
RECOMMENDATIO
N
Conclusion
Conclusion
Conclusions are logical deductions
based on the data in the Findings
section
Usually includes a comprehensive
summary of the findings
Ends with a statement which will
lead to the Recommendations
section
Conclusion
Respondents’ Profile is not
included in the Conclusions
Do not include percentage
figures in the Conclusions
Conclusions = summary of
findings + logical conclusions
CONCLUSIONS
The decline in the use of the canteen was due to
the
following reasons:
3. CONCLUSIONS
3.1 Price and Quality of Food
While it was generally agreed that the price was
reasonable
and the variety wide, more than half of those
surveyed felt
that the quality of food could be improved
upon,
particularly in the areas of the taste of the food,
size of
food portions and freshness of ingredients.
3.2 Competition
Many canteen users, especially staff, were
attracted by a new food court at the new
neighborhood shopping center opposite the
Polytechnic. Canteen takings were also affected
by the six newly installed non-carbonated
health drinks vending machines located in the
canteen. Many staff also found sandwiches from
the sandwich bar located outside Lecture
Theatre 4 of DP tasty and healthy. Compounding
the problem could be that the canteen did not
seem to serve enough types of healthy food.
3.3 Canteen Operating Hours
Respondents, majority of whom were
staff, were dissatisfied with the
canteen operating hours. They
wished the canteen to be opened as
early as 8 am to cater to those who
wanted to have breakfast or avoid
the lunch crowd.
3.4 Ambience of the Canteen
The ambience of the canteen was not
conducive for having meals due
to the lack of air-conditioning and high
noise levels. The music played by the
newly installed juke box worsens the
situation as the selection of music
turns away the adults. Hence, to
improve the canteen,
recommendations must address the
problems identified in the above areas.
Recommendations
Recommendations should be:
Logical – should flow logically
from the
conclusions
Relevant – must meet the purpose
and the scope as stated in the
Introduction section
Feasible – must be practical and
workable
How to write
recommendations
• Brief – write concisely; any reason
for
recommendation should only be given
if necessary
• Clear – do not be ambiguous as to
how the suggestion should be
implemented
• Precise – vague recommendations
usually result from insufficient
research / analysis
4.1 Price and Quality of Food
To address the problems of size of food portions
and freshness of ingredients, the Operations
Department should encourage the canteen
vendors to provide larger portions of food to
customers. The canteen operators should also be
told to use only fresh ingredients in their food.
This could help to improve the taste of the food.
Canteen operators should also look into
improving the quality of their food by making
weekly or fortnightly changes to the menus.
4.2 Competition
Canteen vendors can also try
to add more healthy food
and beverage to their menu
like vegetable salads,
sandwiches or health drinks.
This can help to draw the
crowd away from the new
vending machines,
sandwich bar and new food
4.3 Canteen Operating Hours
The canteen should begin
operations at 8 am to cater to
staff taking breakfast or early
lunch. This new measure could be
put on trial for one to two months
before getting feedback from
both staff and canteen vendors on
whether the early starting time
needs to be adjusted.
4.4 Ambience of the Canteen
To improve the ventilation system in the canteen,
fans should be installed. In the long run, plans to
fully air-condition the food court can be
considered. Students’ timetables should be
reviewed to allow for staggered lunch hours
between 11 am and 2pm so as to minimize the
crunch during peak hours. This could also help to
reduce the noise level during peak hours.
The type of music installed in the juke box machine
could be
reviewed to ensure that it does not play jarring
music that may turn staff off.
PERFORMANCE TASK
