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A STUDY ON

CONSUMER BEHAVIOUR TOWARDS


MAGGI 2 MINUTE NOODLES
In Kurnool city
PROJECT REPORT SUBMITTED IN PARTIAL FULFILLMENT FOR
THE AWARD OF DEGREE OF

BACHELOR OF BUSNIESS ADMINISTRATION


BY
V.PRASHANT
(Reg.No:155011044)
Under the able guidance of
Mr.B.RAJASEKHAR M.COM,MBA.

Faculty Member

Department of Commerce & Management Studie

St.JOSEPHS DEGREE COLLEGE


AFFILIATED TO RAYALASEEMA UNIVERSITY, KURNOOL
2017-2018
St. Josephs Degree College
Sunkesula Road, Kurnool.

CERTIFICATE
This is to certify that the bonafide project work A STUDY ON
CONSUMER BEHAVIOUR TOWARDS MAGGI 2 MINUTE
NOODLES carried out by V.PRASHANT Register No:155011044
Year: 2017-2018 in partial fulfillment of the requirement for the
award of Degree Of Bachelor Of Business ADMINSTRATION
From RAYALASEEMA UNIVERSITY, Kurnool.

PRINCIPAL

Mr.B.RAJASEKHAR Mcom,MBA.

EXAMINER PROJECT GUIDE


DECLARATION CERTIFICATE

I hereby declare that the project report entitled A STUDY ON

CONSUMER BEHAVIOUR TOWARDS MAGGI 2MINUTE NOODLES


under the guidance of Mr.B.RAJASEKHAR, M.Com,Mba . lecturer

in Commerce & Management studies and this is submitted to St.Josephs


Degree College, Kurnool affiliated to RAYALASEEMA UNIVERSITY,
Kurnool and it is drafted by me and is original to my knowledge.

PLACE: KURNOOL

DATE: V.PRASHANT (B.B.A)


Project Report 2017-2018

ACKNOWLEDGEMENT
A large number of individuals contributed directly or indirectly on bringing
out this project. I am thankful to all of them for their help and encouragement.

I express my sincere gratitude to Miss.Y.SHOWRILLU REDDY garu,


Principal of St. Josephs Degree College, Kurnool for her excellent inspiration
provided.

I express my gratitude to my project guide

Mr.B.RAJASEKHAR ,Mcom,Mba ,lecturer in Department of commerce &


management studies for his valuable suggestions and opinions.

I also thank all the lectures of the management department for their
valuable suggestions and continuous support for completing this project.

V. PRASHANT (B.B.A)

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

PROJECT CERTIFICATE

Mr.V.PRASHANT, a final year B.B.A student of St. Josephs Degree


College, Kurnool, in partial fulfillment for the award of degree of
BACHELOR OF BUSINESS ADMINISTRATION done by him project
entitled

A STUDY ONCONSUMER BEHAVIOUR TOWARDS MAGGI


2 MINUTE NOODLES under my guidance.

All the details are collected and furnished by him are true and
original according to my knowledge.

PLACE : KURNOOL

Mr.B.RAJASEKHAR,Mcom,,Mba

DATE :

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

CONTENTS

CHAPTER : 1

INTRODUCTION
INDUSTRY PROFILE
COMPANY PROFILE
PRODUCT PROFILE

CHAPTER : 2
CONSUMER BEHAVIOUR

CHAPTER : 3

OBJECTIVES
RESEARCH METHODOLOGY
LIMITATIONS

CHAPTER : 4
DATA ANALYSIS & INTERPRETATION

CHAPTER : 5
FINDINGS&SUGGESTIONS

CHAPTER : 6
ANNEXURE :

QUESTIONNAIRE
BIBILIOGRAPHY

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CHAPTER 1
INTRODUCTION

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Project Report 2017-2018

INTRODUCTION TO NOODLES

Noodles are a staple food in many cultures made from unleavened dough which
is stretched, extruded, or rolled flat and cut into one of a variety of shapes.
While long, thin strips may be the most common, many varieties of noodles are
cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other
shapes. Noodles are usually cooked in boiling water, sometimes with cooking
oil or saltadded. They are often pan-fried or deep-fried. Noodles are often
served with an accompanying sauce or in a soup. Noodles can be refrigerated
for short-term storage, or dried and stored for future use.

In American English usage , the word noodles is an inclusive term that


denotes flour paste product in various shapes. In British English usage it
generally a food in the form of long , thin strips of flour paste products. The
material composition or geocultural origin must be specifid when discussing
noodles.the word derives from the German word nudel

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INDUSTRY PROFILE

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Project Report 2017-2018

NOODLES INDUSTRY PROFILE

Indian noodles market (instant noodles) is estimated at INR 1,300 to 1,600


crores (USD 300 USD 350 mn) in 2010. According to estimates, the market is
expected to reach INR 3,000 -3,500 crore by 2015 clocking a CAGR of 20%.
The market is dominated by instant noodles and nestles brand Maggi (which
was first noodle brand to be introduced in india in mid 1980s). Nestle has
virtually dominated the Indian noodle market till now but lately many large
FMGG players and retail chains have launched their product in this lucrative
space.

Urbanization , rising income levels , working couples, interstate migration and


changing lifestyle of young India are key drivers for the noodles market . The
product was positioned as meal which is filling and can be prepared in just a
few minutes , thus offering both convenience and time saving.

TRENDS IN INDIA NOODLE MARKET

1. Increasing competition : competition in instant noodle category has


intensified with players such as Glaxo Smith Kline(Horlicks foodles),
ITC (sunfeast Yippee noodles ) , capital foods and Hindustan Unilever
launching new product in the market . Private label brands such as Tasty
Treat by Future Group (Big Baazar retail chain ) have also been launched
an it is expected that many more private label brands may hit the market .

2. New product launches and extensive marketing : All players new or


old have been busy launching new products and marketing campaigns .

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

Maggi has Launched an extensive campaign with their new product


vegetable multigrain noodles. Tasty Treat increased its variants from two
to five . Similarly, foodles is stressing on the health aspect of its products.

3. Stress on health and wellness : As on all other food categories, players


are stressing on health and wellness aspects of their products . Maggi
launched Atta noodles and multigrain noodles to customers while Glaxos
Foodles also stresses on the multigrain aspect of their product.

4. Traditional flavours still dominate: Masala , chicken and tomato are


most popular flavours in the market

5. Addressing rural market : Noodles are primarily consumed in urban


India and to expand this market companies such as Nestle have
introduced small sized and low cost products to address the demand of
rural market . The success of this effort is still to be seen.

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Project Report 2017-2018

COMPANY PROFILE

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

HISTORY OF NESTLE

The history of Nestl began in Vevey, Switzerland, in1867 when founder Henri
Nestl created one of the first infant foods in response to the need for a healthy
and affordable product to serve as an alternative for mothers who could not
breastfeed their babies. He called his product Farine Lacte Henri Nestl.

Within a few years, the Farine Lacte product was marketed in Europe. Nestl
called his company Socit Farine Lacte Henri Nestl. In 1874, Nestl
developed its condensed milk product, to contend with the Anglo-Swiss
Condensed Milk Company,

a competitor that was producing cheese, instant formulas and had opened
Europes first sweetened condensed milk factory in Cham, Switzerland, to
market the first condensed milk, MILKMAID.

The two companies merged in 1905, the year after Nestl added chocolate to its
line of foods. The newly formed Nestl and Anglo- Swiss Milk Company had
factories in the United States, Britain, Spain and Germany. Soon the company
was manufacturing in Australia with warehouses in Singapore, Hong Kong and
Bombay. Most production however still took place in Europe.

The start of World War I made it difficult for Nestl to buy raw ingredients and
distribute products. Fresh milk was scarce in Europe, and factories had to sell

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

milk for the public need instead of using it as an ingredient in foods. Nestl
purchased several factories in the U.S. to keep up with the increasing demand
for condensed milk and dairy products via government contracts. The
companys production doubled by the end of the war.

When fresh milk became available again after the war, Nestl suffered and
slipped into debt. The price of ingredients had increased, the economy had
slowed and exchange rates deteriorated because of the war. An expert banker
helped Nestl find ways to reduce its debt. By the 1920s Nestl was creating
new chocolate and powdered beverage products. Adding to the product line
once again, Nestl developed Nescaf in the 1930s and Nestea followed.
Nescaf, a soluble powder, revolutionized coffee drinking and became an
instant hit. With the onset of the Second World War, profits plummeted.

Switzerland was neutral in the war and became increasingly isolated in Europe.
Because of distribution problems in Europe and Asia, Nestl opened factories in
developing countries in Latin America. Production increased dramatically after
America entered the war and Nescaf became a main beverage for the American
soldiers in Europe and Asia. Total sales increased by $125 million from 1938 to
1945.

After 1945, Nestl continued to prosper, merging with Alimentana S.A., a


company that manufactured soups and seasonings, in 1947. In the coming years,
Nestl acquired Cross & Blackwell, Findus frozen foods, and Libbys fruit
juices. Nescaf instant coffee sales quadrupled from 1960 to 1974, and the new
technology of freeze drying allowed the company to create a new kind of instant
coffee, which they named Tasters Choice.

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

Expanding its product line outside of the food market, Nestl became a major
stockholder in LOral cosmetics in 1974. Soon after, the company suffered
with increasing oil prices and the slowing growth in industrialized countries.
Foreign exchange rates decreased, in turn reducing the value of the sterling
pound, dollar and franc. Prices of coffee beans and cocoa rose radically,
presenting further problems for Nestl. The company decided to venture into the
pharmaceutical industry by acquiring Alcon Laboratories, Inc.

By the 1980s, in one of the largest takeovers at that time, Nestl bought
Carnation for $3 billion. International trade barriers diminished in the 1990s,
opening trade with Eastern parts of Europe and China. In the 1990s, Nestl
acquired San Pellegrino, and Spillers Petfoods of the UK. With the acquisition
of Ralston Purina in 2002, the Nestl owned pet care businesses joined to form
the industry leader Nestl Purina PetCare

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MAIN BRANDS

BEVERAGES :

Nescafe , Sunrise Premium , Sunrise Special , Sunrise Extra , Teamate ,


Milo.

MILK PRODUCTS :

Lactogen , Nestogen , Nan , Nestle Milk ,Dhai, Everyday Ghee, Butter.

WEANING CEREALS :

Cerelac, Nestum , Growing Up Milk.

CULINARY PRODUCTS :

Maggi soup, Maggi noodles, Maggi cubes, Maggi Pickles

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Project Report 2017-2018

CHOCOLATES :

Kitkat , Milky Bar, Munch , Bar One ,Classic , Chaco Stick , Milky Bar
Chaco.

CONFECTIONERY :

Polo , Eclairs , Milky bar Eclairs, Toffo , Fruitps , Splash , Twins ,


Chews, Soothers.

DESERT MIX :

MILk Maid, GulabJamun , KesarKulfi.

MINERAL WATER :

Pure life.

SPECIALLY IMPORTS :

Foxs , Sasso , After Eight , Nesquick , Pellignins, Perrier,

Nescafe Gold

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Project Report 2017-2018

PRODUCT PROFILE

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Project Report 2017-2018

MAGGI 2-Minute Noodles


Brand MAGGI has started
Simply Good initiative, in line
with Nestls global
commitment which is firmly
embedded in our Purpose and
Values which is to enhance
quality of life and contribute to a
healthier future.
In India the Simply Good
journey has started with
everyones
favourite MAGGI 2-Minute
Masala Noodlesfortified with
iron which will now provide
consumers 15% of their daily
Iron requirement.
Iron deficiency is one of the
leading micronutrient
deficiencies in our country.

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

MAGGI PRODUCT PROFILE

Type - Aktiengesellschaft; subsidiary of NESTLE

Industry : Food

Founded : 1890

Founder(s) : Julius Maggi

Headquarters : Cham, Switzerland

Key people : Alain Pedersen

Maggi noodles is a brand of instant noodles manufactured by Nestl. The brand


is popular in Australia, India, South Africa, Brazil, New
Zealand, Brunei, Malaysia, Singapore, Sri Lanka, Bangladesh,Pakistan, Fiji and
the Philippines. In several countries, it is also known as "maggi mee" (mee is
Indonesian/Malay/Hokkien for noodles).

Maggi noodles are part of the Maggi family, a Nestl brand of instant soups,
stocks, and noodles. In Malaysia, there are fried noodles made from maggi
noodles known as Maggi goreng. Maggi noodles recently introduced a new
variety of its noodles, to cater for the health conscious like 'No MSG', 'Less
Salt', and 'No Trans fat'. A wholewheat flour based noodle variation marketed
by the name "Vegetable Atta Noodles" has been introduced in India.

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Project Report 2017-2018

Following are Range of Maggi Products:-

Noodles :-

MAGGI noodles is one of the largest and most loved food brands
that defines Instant Noodles in India.

Continuing to spread joy as it has done for the last 25 years, your favourite
MAGGI Noodles is as tasty as ever and even provide essential nutrients for all
age group.with the goodness of protein and calcium ,MAGGI Noodles is
available in 4 delectable flavours MASALA , CHICKEN-TOMATO-and
CURRY.

Sauces:-

MAGGI Sauces have been in integral part of the India


consumers household for decades now.

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

To carter to the diverse Indian palate ,MAGGI has a host of variants like :

The quintessential Rich Tomato Ketchup and Rich Tomato sauces (no onion no
garlic) The unique Hot & SweetTomato Chilli sauces and oriental chilli garlic
sauces the Indian style tomato chatpat sauces maggi pichku-pichkoo is a small
pack which makes MAGGI tomato ketchup affordable to a host of new
consumers . and now , MAGGI makes the delight biggerby introducing a
badapichkoo, which is a large tomato ketchup pack which ensures that the fun
goes on and on.

The growing popularity of asian in the united states has given rise to an array of
convenient new food products that makes preparing authentic Asian cuisine
easier than ever before .

MAGGI is also an ingredient deeply rooted in traditional cooking


throughout latin American and the caribbean , due to its convenience and a wide
range of products , MAGGI has been passed down from generation to
generation as the secret to enlivening any dish with that special latino flavour .

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

When looking for helpful meal ideas to bring to your table , Maggi will help
you enhances any dish by adding a savory authentic taste.

MAGGI has a vast product range . Some of the products of maggi are
worldwide known like maggi noodles and maggi soup while there are also some
products of maggi like maggibhuna masala which are not much known as
compare to other products of maggi

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

CHAPTER 2
CONSUMER
BEHAVIOUR

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Project Report 2017-2018

CONSUMER BEHAVIOUR

Consumer orientation stems from the companys adoption and


implementation of the marketing concept a philosophy of every business unit
which has triple implications namely :

1) The victory of any business unit rests on consumers who are willing to
accept and play for the product or services.

2) The firm must be aware of what the market want well in advance of
production and

3) Consumer wants must be monitored continuously for assured success


over competitors .

The consumer are the arbiters of fortune in business in highly


competitive Economics system , the success , survival and growth of
firm warrants accurate knowledge about the consumer is the crucial
task of every marketing manager.
DEFINITION :

Professor walter C.G and professor paul G.W it is the process where
by individual decide whether , what , when , where , how and from whom
to purchase goods and services.

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

STEPS IN CONSUMER BUYING PROCESS

The following are the five steps generally followed by the consumer while
buying a product .

1) Need recognition :

Need recognition is the awareness of the want or a desire or a


consumption problem with out whose satisfaction the consumer feels
restless and tension charged .

2) Information search :

Consumer interested is indicated in the consumers willingness to speak


further information about the product or service . since there are varieties
of product and he seeks to have maximum satisfaction , he searches
relevant information .

3) Evaluation and intension :

The evaluation stage is the stage of mental trial of the produce or a


service.

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

4) Purchase Decision :

decision to purchase implies consumer commitment for a produce or a


service . practically , it is the last stage in the buying process because , it
completes the exchange process.

5) Post Purchasing Reaction :

The post purchase experience may be a set of positive or negative feeling.


Positive feeling or satisfaction will result is repeat sales or at least
recommending the product or services to others : on the other hand ,
dissatisfaction or negative feeling creating anxiety and doubts .

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

CHAPTER 3
OBJECTIVES

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Project Report 2017-2018

OBJECTIVES

1) To know consumers behaviour towards maggi 2 minute noodles


2) To find out level of satisfaction of the consumer towards maggi 2minute
noodles.
3) To know the consumers perception regarding the price of maggi noodles
4) To understand the stimulus magi noodles as a brand on consumer mind
set .
5) To understand the perception of the people about maggi.

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Project Report 2017-2018

RESERARCH
METHODOLOGY

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Project Report 2017-2018

RESEARCH METHODOLOGY

To collect the information , marketing research is taken into consideration


.marketing research has been define asThe Systematic gathering and services
from producer to the consumer.

DATA SOURCES :

There are two sources of collection data:

1) Primary sources
2) Secondary source
In the survey being conducted both primary and secondary sources of
data has been in collection of relevant information.

Primary and Secondary Sources :

Researchers need to consider the sources on which to base and confirm their
research and findings. They have a choice between primary data and secondary
sources and the use of both, which is termed triangulation, or dual methodology.

Primary data is the data collected by the researcher themselves, i.e.

1. interview
2. observation
3. action research
4. case studies
5. life histories
6. questionnaires
7. ethnographic research
8. longitudinal studies

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Secondary sources are data that already exists

1. Previous research
2. Official statistics
3. Mass media products
4. Diaries
5. Letters
6. Government reports
7. Web information
8. Historical data and information

APPROACH SURVEY :

Survey is best suited for the descriptive research . They are undertaken to
learn about peopless knowledge , beliefs , preferences and satisfaction.

INSTRUMENT :

Questionaire :

This consist of a set of questions presented to respondents for their


answers .Questionaires need to be carefully developed and tested before using it
for data collection.

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Project Report 2017-2018

FORM OF INSTRUMENT

Closed ended questions :

The form used here is closed ended question with all the possible answer
to make the respondents feel comfortable.

Open ended question are useful in knowing the ideas of the respondents
in their own words.
Types of questions asked:

A question offering two answer choices


Multiple choice : A question offering three or more choices.

Rating Scale :

A scale rates some attributes from excellent to poor

Sample : The sample size selected is 100

Sampling procedure :

The procedure is simple random sampling . Ever member of the population


has an equal chance of selection .

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Project Report 2017-2018

LIMITATIONS

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Project Report 2017-2018

LIMITATIONS

Through ever effort has been made the project study comprensive
there has been limitations.

1) The study restricts to Kurnool city only.


2) Sample size of 50 respondents has been taken which is too small to
generalize trend.
3) Research time was limited so in depth analysis could not be done
4) The method used in this project are random sampling method and
results obtained may not be fully accurate and reliable

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CHAPTER 4

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Project Report 2017-2018

DATA ANALYSIS
&
INTERPRETATION

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Project Report 2017-2018

TABLE SHOWING THE TYPE OF FOOD PREFERRED


BY CONSUMERS

Types No. Of respondents Percentage


Fast food 14 14%
Homemade food 76 76%
Packed food 4 4%
Ready made food 6 6%

Inference:-

From the above table , it is clear that

14% of consumers preferred fast food

76% of comsumers preferred homemade food

4% of consumers preferred packed food

6% of consumers preferred ready made food

Source : questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE TYPE OF FOOD


PREFERRED BY CONSUMERS

preference

4% 6% 13%

fast food
homemade food
packed food
76% ready made food

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE TYPE OF FAST FOOD


PREFERRED BY CONSUMERS

Types No . of respondents Percentage


In fast food center 30 30%

Homemade fast food 70 70%

Inference:-

From the above table it is clear that

30% of consumer preferred towards in fast food centers

70% of consumers preferred towards homemade fast food

Source : questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE TYPE OF FAST FOOD


PREFERRED BY CONSUMERS

peference

30%

fast food Center


Home made fast food

70%

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE DIFFERENT


BRANDS OF NOODLES PREFERRED BY
CONSUMERS

Brands No.of respondents percentage


Maggi 62 62%
Yippee 28 28%
Horlicks 4 4%
Top ramen 6 6%

Inference :

From the above table, it is clear that

62% of market occupied by Maggi

28% of market occupied by Yippee

But only 4% and 6% of market occupied horlicks and top ramen

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE DIFFERENT BRANDS OF


NOODLES PREFERRED BY CONSUMERS

BRAND

100%

80%
62%
60%

40% 28%

20% 6%
4%
0%
Maggi Yippee Horlicks Top ramen

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THAT VARIOUS RESPONDENTS


USING DEFFERENT VARIETIES OF MAGGI
NOODLES

Percentage
Varieties No .of respondents

Vegetable atta noodles 40 40%


2 minute noodles 44 44%
Hungroo noodles 2 0.5%
Chicken noodles 14 7.5%

Inference :

From the above table ,it is clear that

40% of respondents using vegetable atta noodles

44% of respondents using 2 minutes noodles

0.5 % and 7.5% of respondents are using chicken and hungroo noodle

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THAT VARIOUS RESPONDENTS


USING DEFFERENT VARIETIES OF MAGGI
NOODLES

varieties of maggi noodles


varieties of maggi noodles

100%
80%
60% 40% 44%
40%
20% 7.50%
0.50%
0%
vegetable 2 minute hungroo chicken
atta nooldes noodles noodles noodles

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE CONSUMERS PERCEPTION


TOWARDS MAGGI PRODUCTS

Good for health 10%


Ready to eat 32%
Junk food tasty 30%
Fun eating 28%

Inference:

From the above table ,it is clear that

10% of consumers perception about maggi products are Good for health

32% of consumers perception about maggi products are Ready to eat

30% of consumers perception about maggi products are Junk food tasty

28% of consumers perception about maggi products are Fun eating

Source: Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE CONSUMERS PERCEPTION


TOWARDS MAGGI PRODUCTS

perception

100%

80%

60%
32% 30% 28%
40%

20% 10%

0%
Good for ready to eat junk food fun eating
health

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THAT HOW FREQUENTLY CONSUMERS BUY


MAGGI 2 MINUTE NOODLES

Daily 5%
Rarely 34%
Once a week 39%

Once a month 22%

Inference:

From the above table,it is clear that

5% of consumers purchasing Maggi 2 minute noodes Daily,

34% of consumers purchasing Maggi 2 minute noodles Rarely,

39% of consumers purchasing Maggi 2 minute noodles Once a week,

22% of consumers purchasing Maggi 2 minute noodles Once a month.

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THAT HOW FREQUENTLY CONSUMERS BUY


MAGGI 2 MINUTE NOODLES :

100%

80%

60%

39%
40% 34%
22%
20% 5%

0%
Daily Rarely Once a week Once a month

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE CONSUMERS PERCEPTION TOWARDS


MAGGI NOODLES AS A HEALTHY PRODUCT

YES 52%

NO 48%

Inference :

From the above table it is clear that

52% of consumers opinion that Maggi noodles is healthy product

48% of consumers opinion that Maggi noodles is not healthy product

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE CONSUMERS PERCEPTION TOWARDS


MAGGI NOODLES AS A HEALTHY PRODUCT

Yes No

48% 52%

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE PERIOD OF


CONSUMPTION

Period Percentage

When you hungry 28%

Evening as snacks
58%

Break fast 14%

Dinner 0%

Inference :

From the above table ,it is clear that

28% of respondents takes as when they Hungry,

58% of respondents takes as evening as Snacks,

14% of respondents takes as Break fast ,

so there is no one takes as Dinner.

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE PERIOD OF


CONSUMPTION

100%

90%

80%

70%

60%
Respondents

50%

40%

30%

20%

10%

0%
When you Evening as
Break fast Dinner
hungry snacks
period of consumption 28% 58% 14% 0%

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE FACTORS INFLUENCING


CONSUMERS TO PURCHASE MAGGI NOODLES

Factors No. Of respondents percentage


Moderate price 6 6%
Availability 8 8%
Easy to cook 80 80%
Brand image 6 6%

Inference :
From the above table , it is clear that
6% of respondents influenced by Moderate price

8% of respondents influenced by Availability

80% of respondents influenced by Easy to cook

6% of respondents influenced by Brand image

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE FACTORS INFLUENCING


CONSUMERS TO PURCHASE MAGGI NOODLES

Factors
6% 6%
8%

80%

moderate availability easy to cook brand image

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE CONSUMERS VIEW


REGARDING PRICE

Price No .of respondents Percentage


Very high 6 6%
High 10 10%
Reasonable 74 74%
Low 10 10%

Inference :

From the above table it is clear that ,

6% of respondents feel Very high ,

10% of respondents feel High ,

74% of respondents feel Reasonable ,

10% of respondents feel Low.

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE CONSUMERS VIEW


REGARDING PRICE

Price Values

74%

6% 10%
10%

very high
high
reasonable
low

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE CONSUMERS LEVEL OF

SATISFACTION TOWARDS MAGGI 2 MINUTE


NOODLES

Level of satisfaction No .of respondents percentage

Excellent 14 14%

Good 46 46%

Satisfied 34 34%

Not satisfied 6 6%

Inference :

From the above table it is clear that ,

14% of respondents says that Excellent ,

46% is Good ,

34% is satisfied,

6% are not satisfied towards maggi 2 minute noodles

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE CONSUMERS LEVEL OF


SATISFACTION TOWARDS MAGGI 2 MINUTE
NOODLES

LEVEL OF SATISFACTION
excellent good satisfied not satisfied
6%
14%

34%

46%

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

TABLE SHOWING THE CONSUMERS USING OTHER


PRODUCTS OF NESTLE

Yes 80%

No 20%

Inference :

From the above table it is clear that ,

80% of respondents using other products of Nestle ,

20% of respondents are not using other products of Nestle.

Source : Questionnaire

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

GRAPH SHOWING THE CONSUMERS USING


OTHER PRODUCTS OF NESTLE

No
20%

Yes
80%

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

CHAPTER- 5

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

FINDINGS
AND
SUGGESTIONS

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

FINDINGS

From the study it is evident that majority of respondents prefer home


made fast food.

From the study it is evident that majority of respondents use brand of


maggi.

From the study it is evident that majority of respondents feel easy to


cook.

From the study it is evident that majority of respondents using other


products of Nestle.

People are very satisfied price of the maggi noodles

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

Suggestions

To increase the quality of masala and increase the size of the


product .

Give more adds (or) advertisements for the product

Decrease the price and increase the quality .

To bring more variable flavours .

Maggi has to increase the varieties of ingrediants to attract


various types of customers .

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

CHAPTER 6

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

QUESTIONNAIRE

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

Questionnaire

Hello , I am v.prashant currently studying final BBA in St. josephs degree college , doing project
onconsumer behaviour towards maggi 2minutes noodles . I request you to give your valuable
opinion on the product by filling the questionnaire.

NAME : AGE :

Gender : OCCUPATION :

1) Which type of food do you prefer to eat ?

a)Fast food b)Homemade food c)Packed food d)Ready made food

2) If you like to eat fast food which one do you prefer to eat?

a)In fast food center b)Home made fast food


3) If you like home made fast food which one do you prefer?

a)Noodles b) Masala oats c)Pasta d)Mcain


4) If you prefer noodles which brand do you like most?

a)Maggi noodles b)Yippee noodles c)Horlicks noodles d)Top rammen


5) If you like maggi noodles which type of it do you like ?

a)Vegetable atta noodles b)2 minutes noodles c)Hungroo noodles


d)Chicken noodles

6) What comes first in your mind when you hear the word Maggi ?

a)Noodles b) Fast food c)Snacks d)None of these

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

7) How do you perceive Maggi products?

a)Good for health b)Ready to eat c)Junk food Tasty d) Fun eating
8) How frequent l y do you bu y m aggi 2 m inut e noodl es?

a)Daily b)Rarely c)Once a week d)Once a month


9) Do you perceive Maggi noodles as a healthy product?

a)Yes b)No
10) When do you like to eat maggi 2 minutes noodles ?

a)When you hungry b)Evening times c)Breakfast d)Dinner


11) What factors influence you to purchase maggi noodles again & again?

a)Moderate price b)Availability c)Easy to cook d)Brand image


12) How do you feel about price of the product ?

a)Very high b) High c) Reasonable d) Low


13) Rate your satisfaction levels ?

a)Excellent b)good c)Satisfied d) Not satisfied


14) Are you using any product of NESTLE ?

a) Yes b) No
15) Give your valuable suggestions if any :

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

BIBLIOGRAPHY

Department of commerce and management S.J.D.C ,Kurnool


Project Report 2017-2018

BIBLIOGRAPHY

Marketing management - Philip kotler

Company website - www.nestle.com

Other websites - https://en.wikipedia.org/wiki/Maggi

Department of commerce and management S.J.D.C ,Kurnool