maggi & pasta project11mba2121

PROJECT RESERCH REPORT

Customer Satisfaction Between

Maggi & Sun feast Pasta

Submitted in the partial fulfillment of requirement for the award of degree of

Master of Business Administration

Session (2011-2013)

Under Supervision of Submitted By

Mr. Anil Kharb JYOTI SAINI

Assistant Professor 11018532017

MBA

Royal Institute of Management & Technology

Chidana, Gohana (Sonipat)


Declaration

I Jyoti Saini of MBA department of Royal Institute of Management & Technology Chidana (Sonepat) here by submit this report in partial fulfillment of the requirements for the award of degree of MBA. I declare that the work presented in this report is my original and is not submitted anywhere else for the award of any other/degree/diploma by any other university. To my the best of knowledge and beliefs, this report contains no material previously published or written by any person, except where due reference is made.

Date: JYOTI SAINI

Mr. Anil Kharb

Assistant Professor

Department of Management Studies

R.I.M.T Chidana, Gohana

Countersigned

ACKNOWLEDGEMENT


We would like to thanks our Assistant Professor MR. ANIL KHARB who gave the opportunity to make this project through which we have gained value able information on the topic of customer satisfaction between MAGGI & Sun feast PASTA.

We would also like to thanks all my friends for helping & making the projects successful. These acknowledgements are one way where we can actually thanks the people who have been instrumental in the making of this project with their help of project was done with ease. We would like to thanks a lot people whose co-operation & support working on this project would not have been so pleasurable & interesting.

ABSTRACT


The Research project titled ‘Customer Satisfaction between Maggi & Sunfeast pasta’ in the supervisor of Mr. ANIL KHARB.

Maggi is a nestle brand of instant soups, stocks, bouillon cubes. Ketchups, sauces, seasonings & instant noodles. The original company came existence in 1872 in Switzerland. When Julius Maggi took over his father’s mill. It quickly became a pioneer of industrial food production, aiming at improving the nutritional intake of worker families. It was the first to bring protein- rich legume meal in 1886. In 1897, Lulius MAGGI FOUNDED THE COMPANY Maggi Gmb-H in the German town of singe where it is still established today.

The firm did not position it as a ‘ready-to-eat’ meal either, as the her kids rather than buy it for them, and if she can make it in 2 minutes with very little effort, then obviously it is a hit with her what’s more if kids also love the taste , the product is as good as solid. So, the ‘2- minute’ funda coupled with the ‘2- minute’ ‘yummy taste worked’.

ITC product Pasta Treat from Sunfeast was launched on 03/07/05, a convenient and healthy instant snack option. Sunfeast Pasta Treat, India's first instant Pasta with sauce maker inside, earmarks the division's foray into the ready to cook instant snacks category. Made from Durum Hi-Protein Wheat, Sunfeast Pasta Treat presents a ready-to-cook healthy snack option for the evolving tastes of the Indian consumers.

In this project, the main focus was to analyze Maggi & Pasta taking into consideration the 4 P’s of the marketing mix.

• To analyze various product attributes of Maggi & Pasta and its management in the current scenario.

• To study the entire distribution mix of the product line.

• To critically comment on the pricing strategy adopted by the company.

• Lets us we will also focus on the various promotional aspect of the brand in lieu of ketchup and also promotional mix of the product line.

It’s a methodology in which we know about the customer perceptions & what they are most prefer between Maggi and Sunfeast pasta . When I know then she would be fitted for the right kind of career.

TABLE OF CONTENTINDEX

Declaration Acknowledgement


AbstractCHAPTER-I Page No. Introduction .………………………………………….08-15

Intro about Maggi……………9-12 Intro about Sunfeast pasta….12-15

CHAPTER-II Literature review……………………………………….16-34

CHAPTETER-III Research Methodology.…………………………………35-40

Research problem Research design Area of study Sampling design Sampling area Sampling size Sampling techniques Method of data collection Limitations

CHAPTETER-IV Findings & Analysis of data.………………………………41-61

CHAPTER-V Conclusion Implication & Reccomdation………………..62-64 CHAPTER-VI References…………………………………………………………………65-66 Appendix…………………………………………………………………….67-70


CHAPTER-1 INTRODUCTION

INTRODUCTION OF MAGGI-NOODLES


(MANANGING DIRECTOR OF MAGGI)

Maggi is a nestle brand of instant soups, stocks, bouillion cubes. Ketchups, sauces, seasonings & instant noodles. The original company came existence in 1872 in Switzerland. When Julius Maggi took over his father’s mill. It quickly became a pioneer of industrial food production, amining at improving the nutritional intake of worker families.

It was the firstto bring protein- rich legume meal in 1886. In 1897, Lulius MAGGI FOUNDED THE COMPANY Maggi Gmb-H in the German town of singen where it is still established today.

Maggi comes in India-teething troubles Maggi noodles was launched in the India early 1980. Carlo M. Donatt, the present Chairman & Managing Director of Nestle India Ltd, brought the instant brand of India during the short stirit here in the early

eighties. At, that time, there was no direct competition. The first competition came from ready-to-eat snack like samosas, biscuits, or may be peanuts. The second competition came from the home made snacks like- paoras or sandwiches. So, there were no specific buy and make snacks. Moreover both competitors had certain drawbacks in comparison. Maggi was the positioned as the only hygienic home made snacks, Despite this, Nestle faced difficulties with their sales after the initial stage. Nestle had positioned Maggi as a convenience food product aimed at the this could not hold the product for very long .In the course of many market researcher & survey, the


firm found that the children were the biggest consumers of Maggi noodles. Maggi was positioned as ‘2-minute noodles’ with a punch line that said ‘Fast to cook! Good to eat!.

And this gave the implied understanding to the consumer that it was a ‘between meals’ snacks. The company could have easily positioned the product as a meal, either lunch or dinner. But it choose not to do so, because the Indian consumer midset did not accept anything other than rice or roti as a meal. Hence trying to substitute it with noodles would have been futile.

The firm did not position it as a ‘ready-to-eat’ meal either, as the her kids rather than buy it for them, and if she can make it in 2 minutes with very little effort, then obviously it is a hit with her what’s more if kids also love the taste , the product is as good as solid. So, the ‘2- minute’ funda coupled with the ‘2- minute’ ‘Yummy taste worked’.

BRAND STORY ABOUT MAGGI


Launched in 5 flavour initially – Masala. Chicken, Capsicum, Sweet & Sour & Lasagner. Maggi had to fight hard to be accepted by Indian consumers with their hard –to-change eating habits. The packaged food market was very small at this time. Nestle had promote Maggi as a brand. If therefore devised a 2- pronged strategy to attract mothers & on the ‘convenience’ plank & lure kids on the fun plank.

Gradually, The company also decided to focus on promotions to increase the brand awareness. In the initial years, Nestle, promotional activities in the focus on promotion turned out to be the single largest factor responsible for Maggi’s rapid acceptance. Nestle managers utilized promotion as measured to meet their sales target. Gradually, sales promotion became a crutch for Maggi noodles sales, in addition to promotional activities, Maggi associated itself with the main stream television programme, advertised heavily on kids programme & channels. After its advertisements with the tag lines ‘mummy bhookh lagi hai, bas 2- minute’, fast to cook good to eat Maggi’s popularity became highly attributed to its ‘ extremely high appeal to children’. As result , Maggi’s annual growth reportedly touch 15% during its initial years.

HISTORY OF NESTLE


Nestlé, which world knows as cautious and conservatory company is a Swissoriginated 140 years old Multinational. The man at the helm is Swiss national Carlo Donati, an all inspiration and image of the company. His philosophy is ‘bottom line dictating top line’ based on delegation and It resulted from a merger in 1905 between the Anglo-Swiss Milk Company for milk products established in 1866 by the Page Brothers in Cham, Switzerland and the Farine Lactée Henri Nestlé Company set up in 1867 by Henri Nestlé to provide an infant food product.

The first Nestlé factory to begin production in the United States was opened in Fulton, Oswego County, Nestlé India Ltd. (NIL), the Indian subsidiary of the global FMCG major, Nestlé SA, introduced the Maggi brand in India in 1982, with its launch of Maggi 2 Minute Noodles, an instant noodles product. Nestlé India’s business objective and that of its management and employees is to manufacture and market the Company’s products in such a way as to create value that can be sustained over the term for consumer’s shareholders, employees, business partners and the national economy.

The product mix of Nestle India consists of milk products and baby products (42.5%), beverages (29.3 %), processed foods (14.4 %), chocolate and confectionary (13.8 %). Nestle India plans to expand business into similar and diversified product categories.

The management wants to leverage all the hard work done to establish a particular brand by extending the brand in some other areas, where it sees an opportunity to make further money. In other words to derive the maximum benefit from having established the brand Nestle did exactly, what it wanted with one of their brands- Maggi.


INTRODUCTION ABOUT SUNFEAST PASTA

ITC product Pasta Treat from Sunfeast was launched on 03/07/05, a convenientand healthy instant snack option. Sunfeast Pasta Treat, India's first instant Pastawith sauce maker inside, earmarks the division's foray into the ready to cook instant snacks category. Made from Durum Hi-Protein Wheat, Sunfeast Pasta Treatpresents a ready-to-cook healthy snack option for the

evolving tastes of the Indian consumers.

Increase in the number of competition between noodles make the competition tougher and difficult, not only distributors but for the consumers also. It is very difficult for the buyers to choose the product which is the best to use or which product or not. So, here by with the help of marketing mix (Product, Price, Promotion, Place) for the buyer s to choose best items of noodles for the market.

HISTORY OF ITC LIMITED


ITC Foods is introducing the famous Italian dish pasta as a "healthy instant snack" option in India. Making a foray into the ready-to-cook snacks category, ITC's Sunfeast Pasta Treat is made from Durum hi-protein wheat and targeted at consumers of all ages with flair for experimenting with new tastes. "We are promoting pasta as a healthy snack offering to meet the changing tastes of Indian consumers, especially those who are open to new cuisines and are looking for options to suit their lifestyle. Unlike noodles and other kinds of snacks, Sunfeast Pasta does not contain madia (a by-product of wheat) and is not fried. In about 10 minutes, the pasta can be cooked in boiling water with a sauce maker that comes as part of the pack. With convenience foods gaining acceptance among the urban population, the company aims to leverage this opportunity to popularize its pasta as a tasty snack available in several flavors’.

"Our pre-market research has shown that the working class, especially women and mothers, are looking for innovative and newer evening snack options."Since the conventional cooking process of pasta is tedious and collection of various ingredients to go with it cumbersome, our instant product offers an easy solution to make pasta a regular nutritious diet,.”

ITC product PASTS from Sunfeast who will try to take over the Nestlai product Maggi. As per as the history which I have got about Pasta. Pasta is an Italian dish however there has always been confusion that whether Pasta origin is from China or is it of Italy itself. Chinese noodles are


said to be 1000 year old and is believed that pasta is result of migration of people from China to Italy where this dish was named as Pasta. The world.

"Pasta" probably takes its origin from the Greek word which means "flour mixed with liquid". Later on it became an italic dish, which the ancient Romans called "lagano”


CHAPTER-2 LITERATURE REVIEW

LITERATURE REVIEW


In the present day world, an organization can stand out from the rest with its focus on excellence and commitment towards clients.

INTRODUCTION ABOUT NOODLES

*A noodles is food made from unleavened dough that is cooked in a boiling liquid depending upon the type, may be dried or unrefrigerated before cooking.

*The word noodle derived from the German.

* Nudel (Noodles) and may be related to the Latin word Nodus (Knot) .

* In American English, noodle is a genericterm for unleavened dough made from many different type of ingredients. Noodles exist in an abundance of shapes.

Major players:-

Nestle Pvt. Ltd….( Brand Maggi) Nissin foods Ltd….( Brand top remen) Shri Bharat foods Ltd.


Magic foods India Pvt. Ltd.

INTRODUCTION ABOUT PASTA

*The words can also denote dishes in which Pasta products are the primary ingredient, served with sauce or seasonings.

*There are approximately 350 different Pasta.

* Examples include:-

(1) Spaghetti ( Solid, thin, cylinders)

(2) Maccheroni ( Tubes or hollow cylinders)

(3) Fusilli (Swirls and Lasagne Sheets)

(4) Gnoochi & Spatzle

* Pasta is categorized in two basic styles:

(1) Dried

(2) Fresh

* Dried Pasta made without eggs can be stored for up to two years under ideal conditions.

* Fresh Pasta will keep for a couple of days in the refrigerator.

* Pasta is generally boiled.


Major Players :-

Sunfeast Pasta treat Ltd. Savorit Ltd. Bambino Agro Industries Ltd. MTR Foods Ltd.

DIFFERENCE B/W NOODLES & PASTA


At first I tried to find out what is basic difference between noodles & pasta and I found only three difference.

1. Noodles is Chinese dish where as Pasta is Italian.

2. Noodle is nothing but Pasta and Pasta is nothing but Noodle.

3. Noodle is ready in 2- minutes for eating but Pasta take more time as comparison of noodles.

MAGGI AVAILABLE IN DIFFERENT FLAVOURS

1 Maggi 2 minute noodles

2 Maggi dal atta noodles


3 Maggi vegetable atta noodles

4 Maggi Cuppa noodles

5 Maggi rice noodles mania

VARIOUS FLAVOURS OF SUNFEAST PASTA


Sunfeast Pasta Treat is currently available in six exciting flavours:

*Masala *Cheese

*Chicken * Tomato Cheese

*Sour Cream Onion *Pizza

TASTE & PREFERENCE OF CONSUMERS ABOUT

MAGGI


Healthy is the flavor of the season. Food companies in India,are growing increasingly changing consumption taste & preference among the India junta. Maggi first introduced in the market Maggi Atta noodles- which is claimed was a healthy food as it was made of wheat flour followed by soups. Nestle India, in an effort of carry on with its trend to providing introduced a range of healthy soups. Maggi became successful because understood consumers. The brand never wanted to change Indian consumer’s habit. It did not ambition about changing Indian’s breakfast & dinner preferences.

Maggi was a closely watching consumer preferences. When consumers wanted healthy food, Maggi launched Atta noodles varients that was healthy. More important this move addreesed the concern of home makers. Maggi is one pakaged food brand that has only seen its popularity grow in the past many years & the secreat to the success is that instead trying to align it self with local taste & preferences with the “fast to cook & good to eat”.

The best thing is that , the last year they launched an innovative programme inviting its loyalists to share with it their Maggi stories & promised to broadcast then to the world at large. Along with television commercials , which aired individuals consumer stories of their lasting memories of Maggi, the brand displayed pictures of these loyal customers on the Maggi packs.

TASTE & PREFERENCE OF CONSUMERS ABOUT PASTA

Pasta products play an important role in human nutrition. They can easily prepare, handled, cooked and stored. The most important consumers attribute is the cooking quality of the paste, which includes cooking time, water absorption, texture, and taste of the cooked product.


Accordingly, there is an ever-increasing demand for this food product, and a consequent need for research to continuously improve quality. The quality of products produced by the pasta-making process can be determined using different methods according to their applicability in a variety of food-industry sectors. Evaluation of the sensory characteristics is a difficult task, and some of the characteristics are very difficult to estimate.

However, there are many research methods capable of presenting relevant data about the quality of foods. These include color, size, shape, taste, odor, and structure. Such qualities vary considerably among products, significantly affecting their status and success. If force is used on food material, it is in the form of compression, shear or cutting, or a combination of shear and compression. Texture is an important index of pasta quality. A consumer of pasta will normally want to feel the food; that is to find out whether the feel or touch is acceptable before considering the taste or aroma of the product. Determines the identity of the food product and is often cited as a reason for liking or not liking a food and is considered an indicator of food quality.

Pasta, a popular carbohydrate-based food, is recognized as low in sodium and fat, with no cholesterol, which produces a low glycemic response. Research has shown that sugars are progressively liberated from pasta during digestion, leading to a steady increase in postprandial blood glucose and insulin response. Pasta is regarded as a product with low glycemic index. Indeed, the glycemic index in different pasta goes from low (0 to 55) to medium (56 to 69) depending on whether glucose or bread is used as a reference. Therefore, low glycemic responses are considered favorable to health, and ways are being sought to reduce the glycemic impact of carbohydrate rich food.

Thus, foods with low glycemic response can be used in the treatment of obesity, type 2 diabetes mellitus, and in weight management. As consumers are unlikely to eat sufficient amounts of vegetables and other fiber-rich foods directly, the supplementation of pasta with unripe banana flour can play an important role in achieving these health benefits. Banana flour is a starchy food that contains a high proportion of undigestible compounds such as resistant starch (RS 17.5%), and nonstarch polysaccharides like dietary fiber (DF, 14.5%) (Ju´arez-Garc´ıa and others The objective of the present study was to produce pasta enriched with unripe banana flour and to evaluate its physical, and texture properties as well as consumer preferences.

MARKET STRATEGY BY NESTLE


Maggi noodles is a brand of instant noodles manufactured by Nestlé. Maggi has been the highest sold noodles in India. It is a product of Nestle Brand. It took several years and lots of money for nestle to establish its noodles brand in India Maggi was invented in Europe by a person named Jullius Maggi.In India it was launched in 1980s by Nestle group of companies. Maggie had merged with Nestle family in 1947.

Maggie has faced lot of hurdles in its journey in India…. The basic problem the brand faced was the Indian psyche. i.e Indians used to be conservative about the food habits so noodles faced a lot of problem in promoting sales.

Initially nestle tried to to position the Noodles in the platform of convenience targeting the working women. However, the sales of Maggi was not picking up despite of heavy Media Advertising. To overcome this NIL conducted a research,which revealed that it was children who liked the taste of Maggi noodles and who were the largest consumers of the product.so they came up with Maggi- 2 minute noodles with price of Rs. 2.10 with a close of 100% margin. NIL shifted its

focus from working women and targeted children and their mothers through its marketing. NIL's promotions positioned the noodles as a 'convenience product', for mothers and as a 'fun' product for children. The noodles' tagline, 'Fast to Cook Good to Eat'

Was also in keeping with this positioning. They promoted the product by :-

1.Distributing free samples.

2.Giving gifts on return of empty packets.


3.Dry sampling-distributing Maggi packets

4. Wet sampling - distributing cooked Maggi.

5. Availability in different packages 50gm,100gm,200gm,etc.. an

6.Effective Tagline Communication.

Through its ads, NIL positioned Maggi as a 'fun' food for kids which mothers could prepare easily. Taglines like 'Mummy, bhookh lagi hai' (Mom, I'm hungry), 'Bas 2-Minute,' and 'Fast to Cook Good to Eat' effectively communicated the product's benefits to target consumers.

Marketing Strategy BY Itc Ltd


ITC Limited - Foods Division, being at the forefront of product development and innovation introduced "Sunfeast Pasta Treat" after months of product research and development to ensure an innovative & exciting pasta experience.

Just as they did in case of Bingo where diversified Indian market had different requirement such as in Bengal, Gujarat and other regions which result in launching bingo in 10 different flavors, whereas if we see SunfeastPasta after success of previous flavours- Masala, Tomato & Cheese, Sour Cream Onion and Cheese economically priced at Rs. 12/- for the Masala Flavour and Rs.15/- for other flavours the instant Pasta range has been extended with two new exciting flavours – ‘Pizza’ and ‘Chicken’. The pasta segment is further expanded with the launch of 'Sunfeast Benne Vita' in 4 innovative variants.

Also Sunfeast Pasta Treat is packed in vibrant coloured packs, with distinctive graphics and descriptions conveying the health proposition of Durum Wheat and at the same time maintaining the consistent look of the umbrella brand Sunfeast. Sunfeast Pasta Treat is available in 83 gms packs including a 15 gm saucemaker - an innovative and exciting snacking proposition from ITC Foods Stable.

FIGHT BETWEEN MAGGI & PASTA

OBJECTIVES


In this project, the main focus was to analyze Maggi & Pasta taking into consideration the 4 P’s of the marketing mix.

• To analyze various product attributes of Maggi & Pasta and its management in the current scenario.

• To study the entire distribution mix of the product line.

• To critically comment on the pricing strategy adopted by the company.

• Lets us we will also focus on the various promotional aspect of the brand in lieu of ketchup and also promotional mix of the product line.

All these objective were to analyze the performance of a particular product line of a brand followed by the suggestions which as a group have given in order to improve their performance in the future and also learned various useful aspects which they have devised and implemented that has bettered their performance.

WHY CUSTOMER MORE SATISFIED TO MAGGI AS

COMPARISION TO SUNFEAST PASTA


Market share of Maggi & Sunfeast Pasta

Market Share

1st Qtr2nd Qtr

80% of Maggi

20% of pasta

Consumers prefer more maggi as compare to because Maggi easily make in only 2-

minutes but Pasta takes more time.

Every consumers know very well about about Maggi as comparison to Pasta.

When consumers wanted healthy food, Maggi launched Atta noodles varients that was

healthy. More important this move addreesed the concern of home makers. But mostly customers not prefer Pasta.


ITC product Pasta Treat from Sunfeast was launched on 03/07/05 but Maggi launched in

1980 in India, that’s there is a great difference both of them product.

Maggi was positioned as ‘2-minute noodles’ with a punch line that said ‘Fast to cook! Good to eat! But children not know about the Pasta punch line.

SWOT ANALYSIS OF MAGGI


SWOT Analysis ITC

SWOT ANALYSIS

Strength Weakness

SWOT ANALYSIS

STRENGTH

Market leader in their segment strong brand loyal consumer base wide range of distribution channel.

Product according to the need of Indian consumer innovative product.

Weakness

Product are dependent on each other not so much presence in rural market

Opportunity

Increasing number of working youth .

Product has been acceptable in youth category shift to rural market.

Changing preference of consumer toward Chinese food & fast food.

Threat

Price war with competitors.

Strong presence of a regional competitors consumers don’t perceive it as a ‘healthy product’.


ITC is one of India’s biggest and best-known private sector companies. In fact it is one of the World’s most high profile consumer operations. Its businesses and brands are focused almost entirely on the Indian markets, and despite being most well-known for its tobacco brands such as Gold Flake, the business is now diversifying into new FMCG (Fast Moving Consumer Goods) brands in a number of market sectors “including cigarettes, hotels, paper, agriculture, packaged foods and confectionary, branded apparel, personal care, greetings cards, Information Technology, safety matches, incense sticks and stationery. Examples of its successful new FMCG products include:

Strengths 1. ITC leveraged it traditional businesses to develop new brands for new segments. For

example, ITC used its experience of transporting and 2. Distributing tobacco products to remote and distant parts of India to the advantage of its

FMCG products. ITC master chefs from its hotel chain are often asked to develop new food concepts for its FMCG business.

3. ITC is a diversified company trading in a number of business sectors including cigarettes, hotels, paper, agriculture, packaged foods and confectionary, branded apparel, personal care, greetings cards, Information Technology, safety matches, incense sticks and stationery.

Weaknesses

1. The company’s original business was traded in tobacco. ITC stands for Imperial Tobacco Company of India Limited. It is interesting that a business that is now so involved in branding continues to use its original name, despite the negative connection of tobacco with poor health and premature death.

SWOT ANALYSIS

Opportunity

Threat


2. To fund its cash guzzling FMCG start-up, the company is still dependant upon its tobacco revenues. Cigarettes account for 47 per cent of the company’s turnover, and that in itself is responsible for 80% of its profits. So there is an argument that ITC’s move into FMCG (Fast Moving Consumer Goods) is being subsidized by its tobacco operations. Its Gold Flake tobacco brand is the largest FMCG brand in India’s and this single brand alone holds 70% of the tobacco market.

Opportunities

1. Core brands such as Aashirvaad, Mint-o, Bingo! And Sun Feast (and others) can be developed using strategies of market development, product development and marketing penetration.

ITC is moving into new and emerging sectors including Information Technology, supporting business solutions. e-choupal is a community of practice that links rural Indian farmers using the Internet. This is an original and well thought of initiative that could be used in other sectors in many other parts of the world. It is also an ambitious project that has a goal of reaching 10 million farmers in 100,000 villages.

Threats

The obvious threat is from competition, both domestic and international. The laws of economics dictate that if competitors see that there is a solid profit to be made in an emerging consumer society that ultimately new products and services will be made available. Western companies will see India as an exciting opportunity for themselves to find new market segments for their own offerings.


CHAPTER-3

Research

Methodology

RESEARCH METHODOLOGY

The success of any study calls for the development of most efficient plan for gathering the

desired information. Therefore a properly defined research methodology is a prerequisite for

carrying out the successful research which in turn demands clear objectives.

Research is a Process of Systematic Study or Search for any particular topic, subject or area of

investigation, backed by the collection, compilation and presentation of relevant details or data.


It is careful search or inquiry into any subject which is an endeavor to discover or find out

valuable facts which would be useful for the further application or utilization .

Importance of Research:

The use of research in consumer market may be explained on the basis of following services

rendered by it:

1. It ascertains the position of a company in specified Industry.

2. It indicates the present, future trend of Industry and point out how the company’s affairs are

being turned up.

3. It helps in development and introduction of new product/service.

Objective of Study:

To study the customer taste & preferences.

To know that whose provide better product of customer.

To analyze the customer satisfaction about customer.

To know the consumer perception about the Maggi & Sun faest pasta.

Scope:

The study is restricted to Panipat only. Efforts have been to have schools ,offices surveyed in

Panipat.

Steps in Research Methodology are as follows:-

Research Problem:

I was trying to study customer satisfaction between Maggi & Sunfeast

Pasta. Under this, I study the customer satisfaction about Maggi & Sunfeast Pasta.

Research Design:


A good research design is that design which is made keeping in view the

objective of research and availability of staff, time, & money. The research will be exploratory in

nature. A population of peoples who take Maggi & Sunfeast pasta. I will considered the

customer more satisfied between Maggi & Pasta for this study. I will try to explore about the

satisfaction level of customers. I will also explore the impact of Maggi & Sunfeast pasta on the

market share of the industry. So, I have also selected Exploratory Research studies which are as

follows:

Area of Study - The area of my research project was Panipat.

Sample Design:

A sample design is a definite plan for obtaining a sample for a given

population. It refers to the technique or the procedure and the researcher would adopt in selecting

items of sample. Sample design may as well lay down the number of items to be included in the

sample i.e. the size of the sample. Sample design is determined before data is collected.

Sampling Area - Panipat

Sampling Size - 100

Sampling Technique :

The sampling technique will be probabilistic sampling more

specifically the random convenient and judgmental sampling will be used.

Data Collection:

Data collection is most important part of research because the research is

based on it. There are several ways of collecting data which differs considerably in terms of cost,

time and other resources at the disposal of the researchers. The data collection method for this


research work is from primary source as well as secondary. The survey is carried out in Panipat

through a structured questionnaire.

Type of Data:

There are two types of Data:

1) Primary

2) Secondary

Primary Source: Source from where first hand information gathered directly are called

primary source and thus information collected is called Primary data. In case of above study the

primary source was schools.

Primary Data: The techniques available for collecting primary data are:

Observation method

Questionnaire method

Interview method

Secondary Source: The source of information already gathered for some other purpose

are available is called secondary data, with regard to my study secondary sources of my study

where records of the company, magazines and papers. The Secondary data was collected on the

basis of requirement, conveniences and reliability of the data.

Out of these, I have chosen questionnaire method to collect the data because of low cost, free

from the bias of other interviewer and respondent.

Collection of Data through Questionnaire:


This method of data collection is quite popular particularly in case of big enquires, private

individuals, research workers, private and public organizations and even is adopting it by

governments. In this method I want to the customers, personally and asked them to fill the

questionnaire.

(Questionnaire Method)

Objectives of Questionnaire

1. To understand the influence of particular product as a brand on consumers mind set.

2. Source of brand equity of like brand awareness, brand image, brand association, brand recall.

3. To understand brand imagery, brand quality, perceived by customers, brand credibility, superiority & feeling.

4. To understand brand performance.

5. To know the medium of media through which they become aware about products.

LIMITATIONS

Due to the shortage of the time only sample size of 100 had been taken, which is not

very large..

The information about the customers is difficult to collect as there is a problem of

language, most of the employees does not understand the English language used in

the questionnaire.

Small sample size under observation.


Lastly, the study conducted by me was on the basis of my knowledge and experience

as a student, which might not be sufficient for an elaborate study posing a limitation

for my study.

CHAPTER-4

Findings & Analysis of Data


Interview :

This study was conducted to know the customer satisfaction between Maggi & Sunfeast

Pasta.


MAGGI

Healthy is the flavor of the season. Food companies in India, are growing increasingly changing consumption taste & preference among the India junta. Maggi first introduced in the market Maggi Atta noodles- which is claimed was a healthy food as it was made of wheat flour followed by soups. Nestle India, in an effort of carry on with its trend to providing introduced a range of healthy soups. Maggi became successful because understood consumers. The brand


never wanted to change Indian consumer’s habit. It did not ambition about changing Indian’s breakfast & dinner preferences.

Maggi was a closely watching consumer preferences. When consumers wanted healthy food, Maggi launched Atta noodles varients that was healthy. More important this move addreesed the concern of home makers. Maggi is one pakaged food brand that has only seen its popularity grow in the past many years & the secreat to the success is that instead trying to align itself with local taste & preferences with the “fast to cook & good to eat”.


PASTA

Pasta products play an important role in human nutrition. They can easily prepare, handled, cooked and stored. The most important consumers attribute is the cooking quality of the paste, which includes cooking time, water absorption, texture, and taste of the cooked product.

Accordingly, there is an ever-increasing demand for this food product , and a consequent need for research to continuously improve quality. The quality of products produced by the pasta-making process can be determined using different methods according to their applicability in a variety of food-industry sectors. Evaluation of the sensory characteristics is a difficult task, and some of the characteristics are very difficult to estimate.

However, there are many research methods capable of presenting relevant data about the quality of foods. These include color, size, shape, taste, odor, and structure. Such qualities vary considerably among products, significantly affecting their status and success. If force is used on food material, it is in the form of compression, shear or cutting, or a combination of shear and compression. Texture is an important index of pasta quality. A consumer of pasta will normally want to feel the food; that is to find out whether the feel or touch is acceptable before considering the taste or aroma of the product. Determines the identity of the food product and is often cited as a reason for liking or not liking a food and is considered an indicator of food quality.


WHY CUSTOMER MORE SATISFIED TO MAGGI AS

COMPARISION TO SUNFEAST PASTA

Market share of Maggi & Sunfeast Pasta


Market Share

1st Qtr2nd Qtr

80% of Maggi

20% of Pasta

Consumers prefer more maggi as compare to because Maggi easily make in only 2-

minutes but Pasta takes more time.

Every consumers know very well about about Maggi as comparison to Pasta.

When consumers wanted healthy food, Maggi launched Atta noodles varients that was

healthy. More important this move addreesed the concern of home makers.but mostly customers not prefer Pasta.


ITC product Pasta Treat from Sunfeast was launched on 03/07/05 but Maggi launched in

1980 in India, that’s there is a great difference both of them product.

Maggi was positioned as ‘2-minute noodles’ with a punch line that said ‘Fast to cook! Good to eat! But children not know about the Pasta punch line.

FINDINGS

In every study one faces some difficulties; I also faced some

of the difficulties that are as follows:

Time duration of for the research work is somewhat shot span of time to conduct

effective study.

Biasness was there in the responses of the employees.

All the officers and workers were found very busy during working hours

Actual figures and information cannot be provided.

Time constraint.

Area of survey was limited.

The Customers were very busy so sometimes they don’t prefer to give their views.

The formulation of questions was a little bit time consuming as expected.

DATA ANALYSIS

Several Types of questions are put up by me for the analysis. The following is the analysis of the

Customer satisfaction between Maggi & Sunfeast Pasta.

Q1- Are you aware about of Maggi and Sunfeast pasta?


Ans -yes No

RESPONDENTS YES NO

100 100 0

RESPONDENTS

0

5

10

15

20

25

30

YES

NO

Q2- Are you aware that Maggi & Sunfeast pasta is available in the market?

Ans- yes No


RESPONDENTS YES NO

100 100 0

RESPONDENTS

0

5

10

15

20

25

30

YES

NO

Que3- If yes, than how long?

Ans- (a) Less than 6 months (b) 1 year

(c) 5 year (d) No idea

RESPONDENT 100


Less than 6 months 50

1 year 20

5 year 20

No idea 10

Less than 6 months 1 year 5 year No idea0

10

20

30

40

50

60

Series 3Series 2Series 1

Que4-Are you aware about the different flavoures of Maggi & Sunfeast pasta?

Ans- Yes No

RESPONDENTS YES NO

100 50 50


UNDERSTANDING

0

5

10

15

20

25

30

35

40

45

50

YES

NO

Q5- Which product do you prefer most?

Ans- Maggi Sunfeast pasta

RESPONDENTS Maggi Sunfeast pasta

100 80 20


Maggi Sunfeast pasta0

10

20

30

40

50

60

70

80

90

Column1Series 2Series 1

Q6-Why do you prefer it?

Ans- Flavour Price Taste Brand name

RESPONDENT 100

Flavour 50


Price 20

Taste 20

Brand name 10

Flavour Price Taste Above0

10

20

30

40

50

60


Q7 - Do you think Maggi & Sunfeast pasta is a healthy product?

Ans- Yes No

RESPONDENTS YES NO

100 80 20


UNDERSTANDING

0

10

20

30

40

50

60

70

80

YES

NO

Q8 - What comes in mind when you think about Maggi & Sunfeast pasta?

Ans- (a) Good Taste (b) Easy to cook

(c) Different flavor (d) Above

RESPONDENT 100


Good Taste 40

Easy to cook 20

Different flavor 10

Above 30

Good Taste Easy to cook Different flavour Above0

5

10

15

20

25

30

35

40

45

50


Q9-According to you which age group prefer Maggi & Sunfeast pasta?

Ans- (a) 13-26 (b) 27-40

(c) 40-50 (d) Above

RESPONDENT 100

13-26 50


27-40 20

40-50 20

Above 10

13-26 27-40 40-50 Above0

10

20

30

40

50

60


Q10- Are you happy with the flavorurs available in the market?

Ans- Yes No

RESPONDENTS YES NO

100 80 20


UNDERSTANDING

0

10

20

30

40

50

60

70

80

YES

NO

Que11-Are you satisfied with the quality of the product offered?

Ans- Yes No

RESPONDENTS YES NO

100 60 40


UNDERSTANDING

0

10

20

30

40

50

60

YES

NO

Que12-Are you satisfied with the pricing of the product?

Ans- Yes No

RESPONDENTS YES NO

100 70 30


UNDERSTANDING

0

10

20

30

40

50

60

70

YES

NO

Q13-What is the frequency of consumption?

Ans- (a) every day (b) More than once a week

(c) Once a month (d) No particular pattern

RESPONDENT 100


Every day 30

More than once a week 30

Once a month 20

No particular pattern 20

everyday more than once a week

once a month no particular pattern0

10

20

30

40

50

60


Que14-What is the ideal time to consume these products?

Ans- (a) After coming from office, school (b) An ideal break-fast pudding

(c)Generally in weekends (d) Whenever you feel hungry


RESPONDENT 100

After coming from school 30

An ideal b.fast pudding 30

Generally in weekends 20

Whenever you feel hungry 20

After school An ideal b.fast pudding

in weekends l hungry you fe0

10

20

30

40

50

60

70


Que15-What do you prefer to have while consume these products?

Ans- (a) Tomato sauce (b) Only Maggi

(c) Only pasta (d) Others

RESPONDENT 100


Tomato sauce 60

Only Maggi 20

Only pasta 10

Others 10

Tomato sauce Only maggi Only pasta Others0

10

20

30

40

50

60

70


Que16-How brand conscious are you?

Ans- (a) Extremely brand conscious (b) Not either of extremes

(c)Not at all

RESPONDENTS 100


Extremely brand conscious 60

Not either of extremes 20

Not at all 20

Extrem

ely bran

d conscio

us

Not either

of extre

mesNot at

all0

10

20

30

40

50

60

70

Series 4Series 3Series 2Series 1

Que17-Do you think attractive advertisement helped to increase their sales?

Ans- Yes No

RESPONDENTS YES NO

100 60 40


UNDERSTANDING

0

10

20

30

40

50

60

YES

NO

Que18-Is the packaging of the product attractive in a shelf situation?

Ans- Yes No

RESPONDENTS YES NO

100 70 30


UNDERSTANDING

0

10

20

30

40

50

60

70

YES

NO

Que19-Which product you like most & give rate according to following parameters for Maggi &Pasta?

Ans-

High Medium Low

Brand

Price

Taste


Package

RESPONDENT 100

Brand 30

Price 30

Taste 20

Package 20

Brand Price Taste Package0

5

10

15

20

25

30

35

40


Que20- Are you satisfied with Maggi & Pasta , if not , suggest way the company can improve the product?

Ans-………………………………………………………………………………………………………………………

……………………………………………………………………………………………………………………………..


CHAPTER-5Conclusions, Implications

& Reccomdation

CONCLUSION


Based on the analysis through questionnaire the following is the conclusion of the study.

The organization follows the rules & regulations in the Training.

However, there is some scope for improvement with regard to the followings:

The Research should not be lengthy.

To some extent a clear Picture of Participants efficiency can be

easily measured.

It should be impartial.

It should not be biased.

The management is satisfied by the Research policies.

Research is helpful in increasing the knowledge of students.

It helps the researcher to develop better understanding for their work.

With the help research project know about the customer satisfaction level.

About the customer satisfaction know about why they more choose the Maggi.

With the help know about the market strategy about both Maggi & Sunfeast pasta.

According to questionnaire customer more satisfied with the maggi as comparison to sun feast pasta.

The sample size is 100. According to questionnaire 17 out of 100 consumers only prefer the sun feast pasta. Peoples are more familiar with maggi.

RECCOMDATION

These Recommendations are as follows:


It should be ensure that the actual expenditure incurred under various heads of

expenditure is within budgetary amount.

The emphasis should be on practical approach with more focus on implementation.

Customers should be made to understand the need and to accept the changes.

More customers should be engaged to take care of research process.

Behavioral and Managerial programs should also be conducted for work besides only

giving them research programmers.

The customer should be motivated to take active part in the research sessions.

They should have friendly approach to the researcher.


CHAPTER-6

References & Appendix

References

Weblinks:

www.answers.com

www.Google.com

http://www.Google.com/

http://www.answers.com/


www.Wikipedia.com

www.mbaguys.com

Appendix

(QUESTIONAIRE)

CUSTOMER SATISFACTION ABOUT MAGGI & SUNFEAST PASTA

Name………………. Age…………………..

Sex- M…. / F…… Contact.no………….

Q1- Are you aware about of Maggi and Sunfeast pasta?

Ans -yes no

http://www.Wikipedia.com/


Q2- Are you aware that Maggi & Sunfeast pasta is available in the market?

Ans- yes no

Que3-If yes, than how long?

Ans-(a) Less than 6 months (b) 1 year

(c) 5 year (d) No idea

Que4-Are you aware about the different flavoures of Maggi & Sunfeast pasta?

Ans- yes no

Q5- Which product do you prefer most?

Ans- Maggi Sunfeast pasta

Q6-Why do you prefer it?

Ans- Flavour Price Taste Brand name

Q7 - Do you think Maggi & Sunfeast pasta is a healthy product?

Ans- yes no

Q8 - What comes in mind when you think about Maggi & Sunfeast pasta?

Ans- (a) Good Taste (b) Easy to cook

(C) Different flavor (d) Above


Q9-According to you which age group prefer Maggi & Sunfeast pasta?

Ans- (a) 4-12 (b)13-26

(C) 27-40 (d) Above

Q10- Are you happy with the flavorurs available in the market?

Ans- yes no

Que11-Are you satisfied with the quality of the product offered?

Ans- yes no

Que12-Are you satisfied with the pricing of the product?

Ans- yes no

Q13-What is the frequency of consumption?

Ans- (a) every day (b) More than once a week

(c) Once a month (d) No particular pattern

Que14-What is the ideal time to consume these products?

Ans- (a) After coming from office, school (b) An ideal break-fast pudding

(c)Generally in weekends (d) Whenever you feel hungry

Que15-What do you prefer to have while consume these products?

Ans- (a) Tomato sauce (b) Only Maggi

(c) Only pasta (d) Others

Que16-How brand conscious are you?


Ans- (a) Extremely brand conscious (b) Not either of extremes

(c)Not at all

Que17-Do you think attractive advertisement helped to increase their sales?

Ans- yes no

Que18-Is the packaging of the product attractive in a shelf situation?

Ans- yes no

Que19-Which product you like most & give rate according to following parameters for Maggi &Pasta?

Ans- High Medium Low

Brand

Price

Taste

Package

Que20- Are you satisfied with Maggi & Pasta , if not , suggest way the company can improve the product?

Ans-…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..

Date………………..

Place………………

maggi & pasta project11mba2121

Documents

project reserch reportpage

introduction of maggi

lulius maggi

product pasta

onthis project

sunfeast pasta treatpresents

help of project wasdone

thecompany maggi gmbh