GE Golden Bakery

1 Fill in appropriate weights in percentage % after discussions with your board
of directors on each of the market related factors. Make sure that the weights sum to 100
2 A market research was conducted that reveled certain perceptions consumers had for your
biscuits. They also gave certain more importance to certain attributes over the others.
The research report can be seen here.
3 Fill in appropriate weights in percentage % after discussions with your board
of directors on each of the Business strength factors. Make sure that the weights sum to 100
4 You can see the GE Matrix on the GE Matrix Sheet.
ts sum to 100
ers had for your
he others.
eights sum to 100
Market Attractiveness Factor
Urban
Glucose
2.00
2.00
3.00
8.00
7.00
Urban
Salt
7.00
6.00
6.00
6.00
7.00
Urban
Cream
8.00
4.00
8.00
6.00
9.00
SemiUrban
Glucose
2.00
4.00
4.00
6.00
6.00
SemiUrban
Salt
5.00
7.00
6.00
5.00
6.00
Urban
Glucose
0
0
0
0
0
0
Urban
Salt
0
0
0
0
0
0
Urban
Cream
0
0
0
0
0
0
SemiUrban
Glucose
0
0
0
0
0
0
SemiUrban
Salt
0
0
0
0
0
0
Weight
Historical profit margin (1=low, 10=high)
Competitive Intensity (1=high, 10= low)
Market Growth Rate (1=low, 10=high)
Market Size (1=small, 10=large)
Account Development Potential (1=low, 10=high)
0.00
note: no players exist in rural cream segment. The values shown are the researcher's assumptions
Historical profit margin

Competitive Intensity
Market Growth Rate
Market Size
Account Development Potential
Total Market attractiveness score
SemiUrban
Cream
6.00
4.00
5.00
4.00
8.00
Rural
Glucose
1.00
3.00
7.00
6.00
6.00
Rural
Salt
3.00
7.00
5.00
4.00
3.00
Rural
Cream
5.00
10.00
5.00
1.00
1.00
SemiUrban
Cream
0
0
0
0
0
0
Rural
Glucose
0
0
0
0
0
0
Rural
Salt
0
0
0
0
0
0
Rural
Cream
0
0
0
0
0
0
The scores given on this sheet are a result of a market research survey done by taking around 100 responses in each segmen
Golden Bakery
Consumer perceptions
Taste (1= not so good, 10= Excellent)
Perceived Quality (1=poor, 10=Excellent)
Perceptions about packaging (1= poor, 10= Excellent)
Perceived Price (1=High, 10=Low)
Brand strength
Weight
Urban
Semi UrbanRural
12.00
15
25
25.00
20
20
20.00
15
8
8.00
15
30
35.00
35
17
100.00
100.00
100.00
Urban
Glucose
0.00
0.00
0.00
0.00
0.00
Golden Bakery
Taste (1= not so good, 10= Excellent)
Perceived Quality (1=poor, 10=Excellent)
Perceptions about packaging (1= poor, 10= Excellent)
Perceived Price (1=High, 10=Low)
Brand strength
Total Consumer perception score
Urban
Glucose
0.00
0.00
0.00
0.00
0.00
0.00
Urban
Salt
0.00
0.00
0.00
0.00
0.00
0.00
Urban
Cream
1.08
2.25
1.60
0.24
3.15
8.32
SemiUrban
Glucose
0.00
0.00
0.00
0.00
0.00
0.00
und 100 responses in each segment.
Urban
Salt
0.00
0.00
0.00
0.00
0.00
Urban
Cream
9.00
9.00
8.00
3.00
9.00
SemiUrban
Glucose
0.00
0.00
0.00
0.00
0.00
SemiUrban
Salt
0.00
0.00
0.00
0.00
0.00
SemiUrban
Cream
9.00
9.00
8.00
3.00
9.00
SemiUrban
Salt
0.00
0.00
0.00
0.00
0.00
0.00
SemiUrban
Cream
1.35
1.80
1.20
0.45
3.15
7.95
Rural
Glucose
0.00
0.00
0.00
0.00
0.00
0.00
Rural
Salt
0.00
0.00
0.00
0.00
0.00
0.00
Rural
Cream
0.00
0.00
0.00
0.00
0.00
0.00
Rural
Glucose
0.00
0.00
0.00
0.00
0.00
Rural
Salt
0.00
0.00
0.00
0.00
0.00
Rural
Cream
0.00
0.00
0.00
0.00
0.00
Golden Bakery
Business Strength
Weight
Market Share (1=low, 10=high)
Share Growth (1=low, 10=high)
Product Quality (1=low, 10=high)
Distribution Network (1=low, 10= high)
Promotional effectiveness (1=low, 10= high)
Plant efficiency (1=low, 10=high)
Managerial competence (1=low, 10=high)
Urban
Glucose
0.00
0.00
0.00
0.00
0.00
0
0
0.00
Urban
Salt
0.00
0.00
0.00
0.00
0.00
0
0
0.00
Urban
Cream
2.00
6.00
7.00
3.00
5.00
6
7
8.32
SemiUrban
Glucose
0.00
0.00
0.00
0.00
0.00
0
0
0.00
SemiUrban
Salt
0.00
0.00
0.00
0.00
0.00
0
0
0.00
Urban
Salt
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Urban
Cream
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
SemiUrban
Glucose
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
SemiUrban
Salt
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
SemiUrban
Cream
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Golden Bakery
Urban
Business Strength
Glucose
Market Share (1=low, 10=high)
0.00
Share Growth (1=low, 10=high)
0.00
Product Quality (1=low, 10=high)
0.00
Distribution Network (1=low, 10= high)
0.00
Promotional effectiveness (1=low, 10= high) 0.00
Plant efficiency (1=low, 10=high)
0.00
Managerial competence (1=low, 10=high) 0.00
0.00
Business Strength Score
0.00
SemiUrban
Cream
2.00
6.00
7.00
3.00
5.00
6
7
7.95
Rural
Glucose
0.00
0.00
0.00
0.00
0.00
0
0
0.00
Rural
Salt
0.00
0.00
0.00
0.00
0.00
0
0
0.00
Rural
Glucose
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Rural
Salt
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Rural
Cream
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Rural
Cream
0.00
0.00
0.00
0.00
0.00
0
0
0.00
Total Market attractiveness score

Business Strength Score
Share of Business
Sales 2003-4
Urban
Urban
Glucose Urban Salt
Cream
0
0
0
0.00
0.00
0.00
0
0 59.42029
0
0
41
SemiUrban
SemiGlucose Urban Salt
0
0
0.00
0.00
0
0
0
0
SemiUrban
Cream
0
0.00
40.57971
28
Rural
Glucose Rural Salt
0
0
0.00
0.00
0
0
0
0
Rural
Cream
0
0.00
0
0
69
1.00
0.80
0.60
Urban Glucose
Urban Salt
Urban Cream
Semi-Urban Glucose
0.40
Semi-Urban Salt
Semi-Urban Cream
Rural Glucose
Rural Salt
Rural Cream
0.20
0.00
-0.2
-0.20
Semi-Urban
Urban Cream
Cream
0.2
0.4
0.6
0.8

GE Golden Bakery

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GE Golden Bakery

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1 Fill in appropriate weights in percentage % after discussions with your board

eights sum to 100

Market Attractiveness Factor

Historical profit margin

und 100 responses in each segment.

Total Market attractiveness score

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