Maggi & pasta project11mba2121

PROJECT RESERCH REPORT
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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 KharbJYOTI SAINI
Assistant Professor11018532017
MBA
Royal Institute of Management & Technology
Chidana, Gohana (Sonipat)

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Declaration
IJyotiSaini 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

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ACKNOWLEDGEMENT
We would like to thanks our AssistantProfessor 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.

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ABSTRACT
The Research project titled „Customer Satisfactionbetween 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 tobring 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 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.
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.

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TABLE OF CONTENT
INDEX
 Declaration
 Acknowledgement
 Abstract
CHAPTER-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

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CHAPTER-1
INTRODUCTION

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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 firsttobring 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

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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

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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 bhookhlagihai, 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

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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 FarineLactée 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.

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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

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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,.”

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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 yearold 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”

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CHAPTER-2
LITERATURE REVIEW

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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.

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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.

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Major Players :-
Sunfeast Pastatreat Ltd.
Savorit Ltd.
Bambino Agro Industries Ltd.
MTR Foods Ltd.

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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

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1 Maggi 2 minute noodles
2 Maggi dal atta noodles
3 Maggi vegetable atta noodles
4 Maggi Cuppa noodles
5 Maggi rice noodles mania

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VARIOUS FLAVOURS OF SUNFEAST PASTA
Sunfeast Pasta Treat is currently available in six exciting flavours:
*Masala *Cheese
*Chicken * Tomato Cheese
*Sour Cream Onion *Pizza

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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 noodlesvarients 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 ABOUTPASTA

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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
carbohydraterich 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

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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
JulliusMaggi.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.

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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, bhookhlagihai' (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

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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 gmsaucemaker - an innovative and exciting snacking proposition from ITC
Foods Stable.
FIGHT BETWEEN MAGGI &PASTA
OBJECTIVES

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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 itsmanagement 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

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COMPARISION TO SUNFEAST PASTA
Market share of Maggi &Sunfeast Pasta
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.
Market Share
1st Qtr
2nd Qtr

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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.

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SWOT ANALYSIS OF MAGGI
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‟.

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SWOT Analysis ITC
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
SWOT
ANALYSIS
Strength Weakness
Opportunity Threat

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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.
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.

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CHAPTER-3
Research
Methodology
RESEARCH METHODOLOGY

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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:-

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 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.

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 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.

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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.

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 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

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38
Findings&
Analysis of
Data
Interview:
 This study was conducted to know the customer satisfaction between Maggi &Sunfeast
Pasta.

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39
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-

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40
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

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41
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 noodlesvarients that was
healthy. More important this move addreesed the concern of home makers.butmostly
customers not prefer Pasta.
Market Share
1st Qtr
2nd Qtr

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42
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
theCustomer satisfaction between Maggi &Sunfeast Pasta.

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43
Q1- Are you aware about of Maggi and Sunfeast pasta?
Ans -yes No
RESPONDENTS YES NO
100 100 0
Q2- Are you aware that Maggi &Sunfeast pasta is available in the market?
Ans- yes No
0
5
10
15
20
25
30
RESPONDENTS
YES
NO

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44
RESPONDENTS YES NO
100 100 0
Que3- If yes, than how long?
Ans-(a) Less than 6 months (b) 1 year
(c) 5 year (d) No idea
0
5
10
15
20
25
30
RESPONDENTS
YES
NO

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45
RESPONDENT 100
Less than 6 months 50
1 year 20
5 year 20
No idea 10
Que4-Are you aware about the different flavoures of Maggi &Sunfeast pasta?
Ans- Yes No
0
10
20
30
40
50
60
Less than 6 months 1 year 5 year No idea
Series 3
Series 2
Series 1

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46
RESPONDENTS YES NO
100 50 50
Q5- Which product do you prefer most?
Ans- MaggiSunfeast pasta
0
10
20
30
40
50
UNDERSTANDING
YES
NO

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47
RESPONDENTS Maggi Sunfeast pasta
100 80 20
Q6-Why do you prefer it?
Ans- Flavour Price Taste Brand name
0
10
20
30
40
50
60
70
80
90
Maggi Sunfeast pasta
Column1
Series 2
Series 1

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48
RESPONDENT 100
Flavour 50
Price 20
Taste 20
Brand name 10
Q7 - Do you think Maggi &Sunfeast pasta is a healthy product?
Ans- YesNo
0
10
20
30
40
50
60
Flavour Price Taste Above
Series 3
Series 2
Series 1

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49
RESPONDENTS YES NO
100 80 20
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
0
10
20
30
40
50
60
70
80
UNDERSTANDING
YES
NO

Page
50
RESPONDENT 100
Good Taste 40
Easy to cook 20
Different flavor 10
Above 30
Q9-According to you which age group prefer Maggi &Sunfeast pasta?
Ans- (a) 13-26 (b)27-40
(c) 40-50 (d) Above
0
5
10
15
20
25
30
35
40
45
50
Good Taste Easy to cook Different flavour Above
Series 3
Series 2
Series 1

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51
RESPONDENT 100
13-26 50
27-40 20
40-50 20
Above 10
Q10- Are you happy with the flavorurs available in the market?
Ans- Yes No
0
10
20
30
40
50
60
13-26 27-40 40-50 Above
Series 3
Series 2
Series 1

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52
RESPONDENTS YES NO
100 80 20
Que11-Are you satisfied with the quality of the product offered?
Ans- Yes No
0
10
20
30
40
50
60
70
80
UNDERSTANDING
YES
NO

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53
RESPONDENTS YES NO
100 60 40
Que12-Are you satisfied with the pricing of the product?
Ans- Yes No
0
10
20
30
40
50
60
UNDERSTANDING
YES
NO

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54
RESPONDENTS YES NO
100 70 30
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
0
10
20
30
40
50
60
70
UNDERSTANDING
YES
NO

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55
RESPONDENT 100
Every day 30
More than once a week 30
Once a month 20
No particular pattern 20
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
0
10
20
30
40
50
60
everyday more than once a
week
once a month no particular
pattern
Series 3
Series 2
Series 1

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56
RESPONDENT 100
After coming from school 30
An ideal b.fast pudding 30
Generally in weekends 20
Whenever you feel hungry 20
Que15-What do you prefer to have while consume these products?
Ans- (a) Tomato sauce (b) Only Maggi
(c) Only pasta (d) Others
0
10
20
30
40
50
60
70
After school An ideal b.fast
pudding
in weekends l hungry you fe
Series 3
Series 2
Series 1

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57
RESPONDENT 100
Tomato sauce 60
Only Maggi 20
Only pasta 10
Others 10
Que16-How brand conscious are you?
Ans- (a) Extremely brand conscious (b) Not either of extremes
(c)Not at all
0
10
20
30
40
50
60
70
Tomato sauce Only maggi Only pasta Others
Series 3
Series 2
Series 1

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58
RESPONDENTS 100
Extremely brand conscious 60
Not either of extremes 20
Not at all 20
Que17-Do you think attractive advertisement helped to increase their sales?
Ans- Yes No
0
10
20
30
40
50
60
70
Extremely brand
conscious
Not either of
extremes
Not at all
Series 4
Series 3
Series 2
Series 1

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59
RESPONDENTS YES NO
100 60 40
Que18-Is the packaging of the product attractive in a shelf situation?
Ans- Yes No
0
10
20
30
40
50
60
UNDERSTANDING
YES
NO

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60
RESPONDENTS YES NO
100 70 30
Que19-Which product you like most & give rate according to following
parameters for Maggi &Pasta?
Ans-
High Medium Low
0
10
20
30
40
50
60
70
UNDERSTANDING
YES
NO

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61
Brand
Price
Taste
Package
RESPONDENT 100
Brand 30
Price 30
Taste 20
Package 20
Que20- Are you satisfied with Maggi &Pasta , if not , suggest way the company can
improve the product?
Ans-………………………………………………………………………………………………………………………
……………………………………………………………………………………………………………………………..
0
5
10
15
20
25
30
35
40
Brand Price Taste Package
Series 3
Series 2
Series 1

Page
62

Page
63
CHAPTER-5
Conclusions, Implications
&Reccomdation
CONCLUSION

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64
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 managementis 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:

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65
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.

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CHAPTER-6
References& Appendix
References
Weblinks:
www.answers.com

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67
www.Google.com
www.Wikipedia.com
www.mbaguys.com
Appendix
(QUESTIONAIRE)
CUSTOMER SATISFACTION ABOUT MAGGI &SUNFEAST PASTA
Name………………. Age…………………..
Sex- M…. / F…… Contact.no………….

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68
Q1- Are you aware about of Maggi and Sunfeast pasta?
Ans -yes no
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- MaggiSunfeast 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?

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69
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

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70
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………………..

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71
Place………………

Maggi & pasta project11mba2121

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