ready made food

A Project Report On

“CONSUMER SATISFACTION OF READY MADE FOOD PRODUCTS”

SUBMITTED TO,

Mrs.Shani

Management Faculty

SUBMITTED BY,

ASIM ALI.A

MBA 1ST YR

ALSALAMA COLLEGE OF MANAGEMENT STUDIES

PROJECT REPORT-MBA 1ST SEMESTER PAGE 1

TABLE OF CONTENT

SL.NO

TOPIC PAGE

NO:1 INTRODUCTION

2 OBJECTIVES

3 RESEARCH METHODOLOGY

4 LIMITATIONS

5 DATA ANALYSIS & INTERPRETATION

6 RECOMMENDATION,SUGGESTIONS & CONCLUSIONS

7 ANNEXURE


INTRODUCTION


About the Project

Readymade food products is perhaps the only word in the world, which finds most

favorable response from one and all especially the children. In these days of competition

many brands come & go but only those that are manufactured with quality consciousness are

the ultimate survivors.

An attempt has been made to study the Consumer Preferences towards readymade

food products, which has mixed strata of population. Such as Businessmen, Service Class,

Doctors and Educationists,Children. The choice for these products is increasing day by day to

advertisement war ventured by the manufacturers through different media aids such as TV

Magazines and Newspapers etc.

Through this study, an attempt has been made to know the market potential & scope

of the Flavors and Brands of various Fried Snacks which find liking by the various consumer

mainly the children & adults belonging to different age-groups.

Human tastes and preferences keep on changing with the passage of time. This fact of

consumer behavior is evident in every sphere of consumables and fast food sector is not an

exception. As the society has undergone many transitions the tastes and preferences of

consumers and their eating habits have also undergone a dramatic change. Gone are the days

when eating at home and cooking was considered to be passion. Today people are more

comfortable with eating out ready to eat products.


OBJECTIVES

OBJECTIVES and SCOPE OF THE STUDY


1. To know the reason for purchase of readymade food products.

2. To find out brand preference of the consumer.

3. To find the factors which affect the consumer preference at the time of purchasing these products.

Research about :

Flavor choice Advertisement effect and effective media of advertisement Price consideration After effect of product consumption Packaging effect Hunger

Status Taste Pleasure recognition Climate condition effect

1. Increasing number of working women which has caused office work taking one kitchen

work.

2. Nuclear families - Less number of family members, so eating out is not a problem.

3. High disposable income that has caused people to spend more and try out new things.

4. Last but not the least the increasing influence of western culture, which has resulted in

people going for a Mc Donald Burger instead of paranthas.


RESEARCH METHODOLOGY


INTRODUCTION

Research methodology is the investigation of specific problem in detail. At first problem is defined

carefully for conducting research. There should be a good research plan for conducting research. No

research can be done without data collection. After all this analysis is done for getting solution for the

problem.

Defining the problem

Defining the sampling plan

Collection of data

Analysis and interpretation

SAMPLING

A sample is a subject of the population. It comprises of a small portion of the population selected

for observation and analysis. Sampling is a process of using a small number of item or part of

large population to make conclusions about the whole population. If information is collected only

from a representative part of the universe, we say that the data are collected by sampling. The

study of sample reveals the characteristics of universe. Different types of sampling are random

sampling and non random sampling.

Random sampling

This type of sampling is based on chance selection procedure. The basis of random sampling is

that the procedure of randomization should not systematic and planned. It should be unplanned.

The different types of random sampling are simple random sampling, stratified sampling,

systematic sampling and cluster sampling.

SAMPLING SIZE:

The sample size selected for the study was 35.

DATA COLLECTION

The data collected by the researcher were purely based on the primary data and was less dependent on

secondary data. In this study both primary and secondary data are used for analysis.


LIMITATION

Adverse effect that these product has on one’s health

Not so economical

Sharing and caring between the family member at meal time is reduced

It is not good for health

It have a chance for food poison


DATA ANALYSIS AND

INTERPRETATION


TABLE-1-READY MADE FOOD PREFERED

OPINION NO:OF RESPONDENTSYES 31

NO 4TOTAL 35

YES NO0

5

10

15

20

25

30

35

YES


TABLE-2 PRODUCT PREFERED MOST

PRODUCT NO:OF RESPONDENTS

EVERY DAY 18

AMULYA 7

ANCHOR 3

NESTLE 7

TOTAL 35

EVERY DAY AMULYA ANCHOR NESTLE0

2

4

6

8

10

12

14

16

18

20

NO: OFRESPONDS

NO: OFRESPONDS


TABLE-3-REASON OF LIKE THIS PRODUCT MOST

OPINION NO OF RESPONDENTSEASY TO USE 17TASTY 3LACK OF TIME 8CHANGING LIFE STYLE 6

Esy to use Tasty Lack of time Changing life style0

2

4

6

8

10

12

14

16

18

Series 1


TABLE-4-WHY KNOW ABOUT THIS PRODUCTS

MEDIA NO OF RESPONDENTST.V 16

NEWS PAPER 6RADIO 5

INTERNET 7

T.V NEWS PAPER RADIO INTERNET0

2

4

6

8

10

12

14

16

NO OF RESPONSE

NO OF RESPONSE


TABLE-5-COMPLAINT BY USING THIS PRODUCT

OPINION NO OF RESPONDENTSYES 23NO 12

TOTAL 35

Sales

YESNO

TABLE-6-RATE OF EVERYDAY

FEATURES VERY HIGH HIGH AVARAGE LOW

PRICE 4 6 4 4


QUANTITY 3 5 6 4

QUALITY 5 5 6 2

PACKAGING 4 6 5 3

DURABILITY 7 5 4 2

AVAILABILITY 8 4 4 2

RELIABLE 5 4 6 3

PRICE

QUANTITY

QUALITY

PACKAGING

DURABILITY

AVAILABILIT

Y

RELIABLE

0

1

2

3

4

5

6

7

8

9

VERY HIGHHIGHAVARAGELOW

TABLE-6-RATE OF AMULYA


PRICE 2 1 2 2


QUANTITY 1 2 3 1

QUALITY 2 3 1 1

PACKAGING 1 2 3 1

DURABILITY 2 3 1 1


RELIABLE 2 2 1 2

PRICE

QUANTITY

QUALITY

PACKAGING

DURABILITY

AVAILABILIT

Y

RELIABLE

0

0.5

1

1.5

2

2.5

3

3.5


TABLE-6-RATE OF ANCHOR


PRICE .5 .5 1 1


QUANTITY .4 .6 1.5 .5

QUALITY .6 .4 1.25 .75

PACKAGING .75 .25 1 1

DURABILITY .6 .4 1.5 .5

AVAILABILITY .3 .7 .25 1.25

RELIABLE .5 .5 1.25 .75

PRICE

QUANTITY

QUALITY

PACKAGING

DURABILITY

AVAILABILIT

Y

RELIABLE

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6


TABLE-6-RATE OF NESTLE


PRICE 2 1 2 2


QUANTITY 1 2 3 1

QUALITY 2 3 1 1

PACKAGING 1 2 3 1

DURABILITY 2 3 1 1


RELIABLE 2 2 1 2

PRICE

QUANTITY

QUALITY

PACKAGING

DURABILITY

AVAILABILIT

Y

RELIABLE

0

0.5

1

1.5

2

2.5

3

3.5


TABLE -7-TIME OF BUY THIS PRODUCT

EVARYDAY 17ONCE IN A WEEK 8


ON A SPECIAL DAY

3

ONCE IN A MONTH

7

TOTAL 35

USES

EVARYDAYONCE IN A WEEKON A SPECIAL DAYONCE IN A MONTH

TABLE -8-NORMALY BUY THIS PRODUCT


SHOP NO OF RESPONDENTSLOCAL SHOP 15

SUPER MARKET 8HYPER MARKET 7

OTHER 5

Sales

LOCAL SHOPSUPER MARKETHYPER MARKETOTHER

TABLE-9-MORE TASTE FOOD ITEM

OPINION NO OF RESPONDENTSREDYMADE FOOD 12HOMEMADE FOOD 23


FOOD

REDYMADE FOODHOMEMADE FOOD

TABLE-10-AVAILABILITY OF THE PRODUCT

OPINION NO OF RESPONDENTSHIGHLY SATISFIED 31

SATISFIED 2DISSATISFIED 2

TOTAL 35

TABLE-11-DURABILITY OF THE PRODUCT



TABLE-12-COST OF THE PRODUCT


SATISFIED 15


DISSATISFIED 16TOTAL 35


TABLE-13-TASTE OF THE PRODUCT



TOTAL 35


RECOMMENDATION SUGGESTION AND

CONCLUSIONS


RECOMMENDATION:

According to the people the quality of the product is satisfying .

Most respondents were not satisfied with the quantity of the product.

It is found that most of the respondents are highly satisfied with the

durability and packaging of the product.

SUGGESTION:

Improvement in the quantity of the product. Availability of all the products to a greater extent . More types of flavours for all age groups.

CONCLUSION:

From the study it is clear that the consumption of readymade food product by

the consumer is fairly more.

This research highlights the interest and satisfaction levels of consumers. So the

producers of these product should satisfy them in order to be a major option in

case of readymade food products.


ready made food

Documents

mba 1st semester

readymade

random sampling

project report

tasty lack

secondary

conducting

special day