Study Of The Dynamic Changes On Consuption And Price Of Vegetable And Other Ingredients In Student Restaurant Of Inner Mongolia Agricultural University

In this thesis, eight student restaurants in Inner Mongolia agricultural university were investigated on the consumption and price of vegetable and other ingredients and the relationship with local climate, vegetable production and market supply of food ingredients. The results showed:1. The price of vegetable ingredients in different seasons is closely related to its high yield seasons. From the first semester of each academic year to winter vacation, that is, from September to December, the purchase price of vegetable showed small increase generally. This was due to gradually blooming of vegetable sales market with the change of local climate. The climate in Hohhot is temperate. Therefore, most vegetables in Hohhot was sowed in spring and harvested in summer or autumn. Compare to greenhouse vegetable, ingredients such as potatoes, carrots, cabbage, sweet potatoes etc. planted in open field kept low price in the market. Price of parsley, spinach, leeks and other green leaf vegetable rose significantly. This is primarily related to its small demand.2. The consumption and price of vegetable in different year is highly related to the vegetable yield. From 2011 to 2014, the vegetable price in 2012 was higher than that in 2013. Vegetable price in second half of 2011 and first half of 2014 was between the price in year 2011 and 2014. This was mainly due to big vegetable harvest in 2013, and because of the adverse weather conditions in 2012, vegetable yield in local place dropped significantly, which lead to increase of transport cost and vegetable shortage.3. Vegetable demand is related to its price in the market. It can be seen from the demand in the student restaurants, when the products price dropped, sales of some high price boutique vegetables increased. On the contrary, when the price of boutique vegetables remained high, some basic field vegetables, such as potato, cabbage, radish etc, maintained a leading position on sales in the market. It was related to that poor college students are in the majority of the college, high income families are in minority. It also reflects that overall income of Mongolia people is low, especially peasantry.4. Staple food and other subsidiary foodstuff, such as meat, eggs and varies spices remained stable price in the market. It fluctuated slightly with the change of seasons and years. Price of only few meat and eggs showed dynamic changes.In a word, the food prices in student restaurants in Inner Mongolia agricultural university showed seasonal fluctuations, long-term stability and supernormal fluctuation. Changes of food price are usually affected by circulation and production of food ingredients and other factors. The main factors of price change are vegetable supply in the market and the purchase ability of students. In this thesis, it provides strategies and recommendations on ingredients management of student restaurant based on these regular patterns and reasons.