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HOW TO WRITE CONCLUSIONS

AND RECOMMENDATIONS
EWC661 (by Dr Elia Johar)
WRITING CONCLUSIONS
• Logical deductions based on findings and discussions
embedded in Findings section
• Ends with a statement which leads to Recommendations
section
• Respondents’ Profile/ Background is NOT included in
Conclusions section
• DONT’s: NO FIGURES/NUMBERS/ % in Conclusions section
• Conclusions: summary of findings plus logical conclusions
EXAMPLES OF FINDINGS
• 88% said the prices of food served at the foot court was reasonable (from YES
and NO type of question/item)
• 73% reported that there were varieties of food served (YES and No type)
• Regarding the food quality aspects that were lacking, 57% chose taste of
food and 51% chose freshness of ingredients. (Rating scale- You may choose
more than one)
• Discussion: Similar to other studies
EXAMPLE OF A CONCLUSION
• While it was generally agreed that that the price was reasonable and the food
variety was wide, more than half of those surveyed felt that the quality of food could
be improved on particularly in food taste and freshness of ingredients. These aspects
require a constant checking from relevant authorities.
(88% said the prices of food served at the foot court was reasonable.73% reported
that there were varieties of food served. Regarding the food quality aspects that were
lacking, 57% chose taste of food and 51% chose freshness of ingredients.)
OR,
The prices of food served at the food court were found to be reasonable and there
were wide varieties of food available. More than half reported that food taste and
freshness of ingredients could be improved so that the food quality could be
maintained. Thus, it can be concluded that the respondents patronized the food court
mainly due to its reasonable prices of food and the wide varieties of food served
despite the fact that the food quality was not strictly maintained in terms of food taste
and freshness of ingredients. Appropriate actions should be taken to improve the food
quality.
RECOMMENDATIONS
• It is recommended that food operators or vendors use fresh ingredients and
constantly maintain the good taste of their food.
• Among the recommendations concerning food quality are:
(a) UiTM food inspectors should conduct regular checks on all aspects of food
quality to ensure the food hygiene and students’ health.
(b) Food operators should follow the stipulated rules and regulations
concerning food preparation.

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