Master's thesis tourism and Local Food and Beverages

3.3.3 Data analysis procedure 
Data analysis was performed using SPSS. Both descriptive and inferential statistics were used 
in this study. Data analysis began with profiling the respondents
‟
demographic characteristics 
which included age, gender, marital states and education by using descriptive statistics. 
Inferential statistics included T-test and Freedman that were used for data analysis. Moreover 
Chi-square and Npar test were employed. 
3.4 Research Limitations: 
In the process of study, the researchers faced some limitations, among them are: 
o 
Lack of the same researches, thesis or valid related articles in Iran. 
o 
Lack of access to reliable sites. 
o 
Lack of accessibility to digital libraries 
o 
Time limitations. 
o 
Unsatisfactory cooperation from the restaurant manager's side. 
o 
For distance between Tehran and Mazandaran province as the research 
field for the study. 
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Chapter 5. Conclusion and Recommendations 
Chapter4. Data Analysis 
Introduction: 
As discussed in the previous chapter, at first, the researchers obtained 12 valid questions 
(attached in the appendix A) that were filled in by 380 domestic tourists in local restaurants 
of the North of Iran. In this chapter, demographic factors are described by descriptive 
statistics and the rest are approached through inferential statistics. The whole operation will 
be executed via SPSS software. Data analysis was performed using SPSS 17.0 software. 
4.1) 
Table of descriptive statistic related to question No. 1 
Statistics 
Question 1 
N 
Valid 
Missing 
Mode 
373 
7 
2 
Question No.1 
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Chapter 5. Conclusion and Recommendations 
Frequency 
Percent 
Valid Percent 
Cumulative 
Percent 
Valid 
Reasonable price 
Familiarity with the 
local culture 
Delicacy of local food 
Healthy food 
Total 
System 
Total 
74 
19.5 
19.8 
19.8 
117 
30.8 
31.4 
51.2 
102 
26.8 
27.3 
78.6 
80 
21.1 
21.4 
100.0 
373 
98.2 
100.0 
Missing 
7 
1.8 
380 
100.0 
4-1. histogram of descriptive data related to question No. 1 
Graph of descriptive data related to question No. 1 showed that "familiarity with the local 
culture" is the strongest factor and reasonable price is the least important factor in attracting 
tourists to the local food. 
30 percent the individual had chosen the familiarity with the local culture. The fact that, the 
familiarity with the local culture has obtained the mode of 2 shows that this item is the most 
important factors in choosing the local food. 
This finding is related to the third research question (cultural factor) in the present study. 
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Chapter 5. Conclusion and Recommendations