PROJECT RESERCH REPORT

Customer Satisfaction Between

Maggi & Sun feast Pasta

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ABSTRACT
The Research project titled Customer Satisfaction between Maggi & Sunfeast pasta in the supervisor
of Mr. ANIL KHARB.
Maggi is a nestle brand of instant soups, stocks, bouillon cubes. Ketchups, sauces, seasonings & instant
noodles. The original company came existence in 1872 in Switzerland. When Julius Maggi took over
his fathers 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, Lulus 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 whats
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 Ps 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.
Its 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 Maggi9-12
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
References65-66
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Appendix.6770

INTRODUCTION OF MAGGI-NOODLES

MANANGING DIRECTOR OF MAGGI

Maggi is a nestle
bouillion cubes.
instant noodles.
existence in 1872
Maggi took over
became a pioneer
amining
at
of
worker

brand of instant soups, stocks,

Ketchups, sauces, seasonings &
The original company came
in Switzerland. When Julius
his fathers mill. It quickly
of industrial food production,
improving the nutritional intake
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.

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At, that time, there was no direct competition. The first competition came from ready-to-eat snack like
samosas, biscuits, or may be peanuts. The second competition came from the home made snacks likepaoras 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 whats
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.

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BRAND STORY ABOUT MAGGI

Launched in 5 flavour initially Masala. Chicken, Capsicum, Sweet & Sour &Lasagner. Maggi had to
fight hard to be accepted by Indian consumers with their hard to-change eating habits. The packaged
food market was very small at this time. Nestle had promote Maggi as a brand. If therefore devised a 2pronged 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 Maggis 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 Maggis popularity became highly attributed to
its extremely high appeal to children. As result , Maggis annual growth reportedly touch 15% during
its initial years.

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HISTORY OF NESTLE

Nestl, 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 FarineLacte Henri Nestl Company set up in 1867 by
Henri Nestl to provide an infant food product.
The first Nestl factory to begin production in the United States was opened in Fulton, Oswego County,
Nestl India Ltd. (NIL), the Indian subsidiary of the global FMCG major, Nestl SA, introduced the
Maggi brand in India in 1982, with its launch of Maggi 2 Minute Noodles, an instant noodles product.
Nestl Indias business objective and that of its management and employees is to manufacture and
market the Companys products in such a way as to create value that can be sustained over the term for
consumers 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.
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The management wants to leverage all the hard work done to establish a particular brand by extending
the brand in some other areas, where it sees an opportunity to make further money. In other words to
derive the maximum benefit from having established the brand Nestle did exactly, what it wanted with
one of their brands- Maggi.

INTRODUCTION ABOUT SUNFEAST PASTA

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

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

ITC Foods is introducing the famous Italian dish pasta as a "healthy instant snack" option in
India.Making a foray into the ready-to-cook snacks category, ITC's Sunfeast Pasta Treat is made from
Durum hi-protein wheat and targeted at consumers of all ages with flair for experimenting with new
tastes."We are promoting pasta as a healthy snack offering to meet the changing tastes of Indian
consumers, especially those who are open to new cuisines and are looking for options to suit their
lifestyle. Unlike noodles and other kinds of snacks, Sunfeast Pasta does not contain madia (a byproduct 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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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)
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(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.

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

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*Chicken

*Sour Cream Onion

TASTE & PREFERENCE OF CONSUMERS ABOUT

MAGGI
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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
consumers habit. It did not ambition about changing Indians 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 foodindustry 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%) (Juarez-Garca 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 Nestl. 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 :Page

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1.Distributing free samples.
2.Giving gifts on return of empty packets.
3.Dry sampling-distributing Maggi packets
4. Wet sampling - distributing cooked Maggi.
5. Availability in different packages 50gm,100gm,200gm,etc.. an
6.Effective Tagline Communication.
Through its ads, NIL positioned Maggi as a 'fun' food for kids which mothers could prepare easily.
Taglines like 'Mummy, bhookhlagihai' (Mom, I'm hungry), 'Bas 2-Minute,' and 'Fast to Cook Good to
Eat' effectively communicated the product's benefits to target consumers.

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Marketing Strategy BY Itc Ltd

ITC Limited - Foods Division, being at the forefront of product development and innovation introduced
"Sunfeast Pasta Treat" after months of product research and development to ensure an innovative &
exciting pasta experience.
Just as they did in case of Bingo where diversified Indian market had different requirement such as in
Bengal, Gujarat and other regions which result in launching bingo in 10 different flavors, whereas if we
see SunfeastPasta after success of previous flavours- Masala, Tomato & Cheese, Sour Cream Onion
and Cheese economically priced at Rs. 12/- for the Masala Flavour and Rs.15/- for other flavours the
instant Pasta range has been extended with two new exciting flavours Pizza and Chicken. The
pasta segment is further expanded with the launch of 'Sunfeast Benne Vita' in 4 innovative variants.
Also Sunfeast Pasta Treat is packed in vibrant coloured packs, with distinctive graphics and
descriptions conveying the health proposition of Durum Wheat and at the same time maintaining the
consistent look of the umbrella brand Sunfeast. Sunfeast Pasta Treat is available in 83 gms packs
including a 15 gmsaucemaker - an innovative and exciting snacking proposition from ITC Foods
Stable.

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FIGHT BETWEEN MAGGI &PASTA

OBJECTIVES

In this project, the main focus was to analyze Maggi & Pasta taking into consideration the 4 Ps 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.

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WHY CUSTOMER MORE SATISFIED TO MAGGI AS

COMPARISION TO SUNFEAST PASTA

Market share of Maggi &Sunfeast Pasta

Market Share

1st Qtr

2nd Qtr

80% of Maggi

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20% of pasta

Consumers prefer more maggi as compare to because Maggi easily make in only 2- minutes
but Pasta takes more time.

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

When consumers wanted healthy food, Maggi launched Atta noodles varients that was healthy.
More important this move addreesed the concern of home makers. But mostly customers not
prefer Pasta.

ITC product Pasta Treat from Sunfeast was launched on 03/07/05 but Maggi launched in 1980
in India, thats 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

Weakness

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.

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.

SWOT
ANALYSIS

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

Threat

Price war with

competitors.

Strong presence of a
regional competitors
consumers dont
perceive it as a
healthy product.

PROJECT RESERCH REPORT

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

Strengths
1. ITC leveraged it traditional businesses to develop new brands for new segments. For example,
ITC used its experience of transporting and
2. Distributing tobacco products to remote and distant parts of India to the advantage of its
FMCG products. ITC master chefs from its hotel chain are often asked to develop new food
concepts for its FMCG business.
3. ITC is a diversified company trading in a number of business sectors including cigarettes,
hotels, paper, agriculture, packaged foods and confectionary, branded apparel, personal care,
greetings cards, Information Technology, safety matches, incense sticks and stationery.

Weaknesses
1. The companys 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 companys turnover, and that in itself is
responsible for 80% of its profits. So there is an argument that ITCs move into FMCG (Fast
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Moving Consumer Goods) is being subsidized by its tobacco operations. Its Gold Flake tobacco
brand is the largest FMCG brand in Indias and this single brand alone holds 70% of the
tobacco market.

Opportunities
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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RESEARCH METHODOLOGY
The success of any study calls for the development of most efficient plan for gathering the desired
information. Therefore a properly defined research methodology is a prerequisite for carrying out the
successful research which in turn demands clear objectives.
Research is a Process of Systematic Study or Search for any particular topic, subject or area of
investigation, backed by the collection, compilation and presentation of relevant details or data.
It is careful search or inquiry into any subject which is an endeavor to discover or find out valuable facts
which would be useful for the further application or utilization .

Importance of Research:
The use of research in consumer market may be explained on the basis of following services rendered
by it:
1. It ascertains the position of a company in specified Industry.
2. It indicates the present, future trend of Industry and point out how the companys 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.
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To know that whose provide better product of customer.
To analyze the customer satisfaction about customer.
To know the consumer perception about the Maggi & Sun faest pasta.

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

Steps in Research Methodology are as follows: Research Problem:

I was trying to study customer satisfaction between Maggi &Sunfeast Pasta. Under this, I study the
customer satisfaction about Maggi &Sunfeast Pasta.

Research Design:
A good research design is that design which is made keeping in view the objective of research and
availability of staff, time, & money. The research will be exploratory in nature. A population of peoples
who take Maggi &Sunfeast pasta. I will considered the customer more satisfied between Maggi &
Pasta for this study. I will try to explore about the satisfaction level of customers. I will also explore the
impact of Maggi &Sunfeast pasta on the market share of the industry. So, I have also selected
Exploratory Research studies which are as follows:

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

Sample Design:
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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
Sampling Size

Panipat
100

Sampling Technique:
The sampling technique will be probabilistic sampling more specifically the random convenient and
judgmental sampling will be used.

Data Collection:
Data collection is most important part of research because the research is based on it. There are
several ways of collecting data which differs considerably in terms of cost, time and other resources at
the disposal of the researchers. The data collection method for this research work is from primary
source as well as secondary. The survey is carried out in Panipat through a structured questionnaire.

Type of Data:
There are two types of Data:
1) Primary
2) Secondary

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Primary Source:Source from where first hand information gathered directly are called primary
source and thus information collected is called Primary data. In case of above study the primary source
was schools.

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

Observation method

Questionnaire method

Interview method

Secondary Source:The

source of information already gathered for some other purpose are

available is called secondary data, with regard to my study secondary sources of my study where
records of the company, magazines and papers. The Secondary data was collected on the basis of
requirement, conveniences and reliability of the data.
Out of these, I have chosen questionnaire method to collect the data because of low cost, free from the
bias of other interviewer and respondent.

Collection of Data through Questionnaire:

This method of data collection is quite popular particularly in case of big enquires, private individuals,
research workers, private and public organizations and even is adopting it by governments. In this
method I want to the customers, personally and asked them to fill the questionnaire.

(Questionnaire Method)
Objectives of Questionnaire
1. To understand the influence of particular product as a brand on consumers mind set.
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2. Source of brand equity of like brand awareness, brand image, brand association, brand
recall.
3. To understand brand imagery, brand quality, perceived by customers, brand credibility,
superiority & feeling.
4. To understand brand performance.
5. To know the medium of media through which they become aware about products.

LIMITATIONS
Due to the shortage of the time only sample size of 100 had been taken, which is not very
large..
The information about the customers is difficult to collect as there is a problem of language,
most of the employees does not understand the English language used in the questionnaire.
Small sample size under observation.

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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.

Findings& Analysis of Data

Interview:
This study was conducted to know the customer satisfaction between Maggi &Sunfeast Pasta.
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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
consumers habit. It did not ambition about changing Indians 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.

TASTE & PREFERENCE OF CONSUMERS ABOUT

PASTA
Pasta products play an important role in human nutrition. They can easily prepare, handled, cooked
and stored. The most important consumers attribute is the cooking quality of the paste, which includes
cooking time, water absorption, texture, and taste of the cooked product.
Accordingly, there is an ever-increasing demand for this food product , and a consequent need for
research to continuously improve quality. The quality of products produced by the pasta-making
process can be determined using different methods according to their applicability in a variety of foodindustry sectors. Evaluation of the sensory characteristics is a difficult task, and some of the
characteristics are very difficult to estimate.
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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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Market Share

1st Qtr

2nd Qtr

80% of Maggi

20% of Pasta

Consumers prefer more maggi as compare to because Maggi easily make in only 2- minutes
but Pasta takes more time.

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

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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.

ITC product Pasta Treat from Sunfeast was launched on

03/07/05 but Maggi launched in 1980 in India, thats
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.

DATA ANALYSIS
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Several Types of questions are put up by me for the analysis. The following is the analysis of
theCustomer satisfaction between Maggi &Sunfeast Pasta.

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

Ans -yes

No

RESPONDENTS

YES

NO

100

100

30

25

20

YES

NO

15

10

0
RESPONDENTS

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

No

RESPONDENTS

YES

NO

100

100

30

25

20
YES

NO

15

10

0
RESPONDENTS

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Que3- If yes, than how long?
Ans-(a) Less than 6 months

(b) 1 year

(c) 5 year

(d) No idea

RESPONDENT

100

Less than 6 months

50

1 year

20

5 year

20

No idea

10

60

50

40
Series 3

30

Series 2
Series 1

20

10

0
Less than 6 months

1 year

5 year

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No idea

PROJECT RESERCH REPORT

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

No

RESPONDENTS

YES

NO

100

50

50

50
45
40
35
30

YES

NO

25
20
15
10
5
0
UNDERSTANDING

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Q5- Which product do you prefer most?

Ans- MaggiSunfeast pasta

RESPONDENTS
100

Maggi

Sunfeast pasta

80

20

90
80
70
60
50
Column1

40
30
20
10
0
Maggi

Sunfeast pasta

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Q6-Why do you prefer it?

Ans- Flavour

Price

Taste

RESPONDENT

Brand name

100

Flavour

50
Price

20

Taste

20

Brand name

10

60

50

40
Series 3

30

Series 2
Series 1

20

10

0
Flavour

Price

Taste

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Above

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

Ans- YesNo

RESPONDENTS

YES

NO

100

80

20

80

70

60

50
YES

NO

40

30

20

10

0
UNDERSTANDING

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Q8 - What comes in mind when you think about Maggi &Sunfeast pasta?
Ans- (a) Good Taste
(c) Different flavor

(b) Easy to cook

(d) Above

RESPONDENT

100

Good Taste

40

Easy to cook

20

Different flavor

10

Above

30

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50
45
40
35
30
Series 3

25

Series 2

20

Series 1

15
10
5
0
Good Taste

Easy to cook

Different flavour

Above

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

Ans- (a) 13-26
(c) 40-50

(b)27-40
(d) Above

RESPONDENT

100

13-26

50

27-40

20

40-50

20

Above

10

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60
50
40
Series 3

30

Series 2
Series 1

20
10
0
13-26

27-40

40-50

Above

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

No

RESPONDENTS

YES

NO

100

80

20

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80

70

60

50

YES

NO

40

30

20

10

0
UNDERSTANDING

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

Ans- Yes

No

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RESPONDENTS

YES

NO

100

60

40

60

50

40

YES

NO

30

20

10

0
UNDERSTANDING

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

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Ans- Yes

No

RESPONDENTS

YES

NO

100

70

30

70

60

50

40

YES

NO

30

20

10

0
UNDERSTANDING

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Q13-What is the frequency of consumption?
Ans- (a) every day

(b) More than once a week

(c) Once a month

(d) No particular pattern

RESPONDENT

100

Every day

30

More than once a week

30

Once a month

20

No particular pattern

20

60
50
40
30
Series 3
Series 2

20

Series 1

10

on
th
m
a
on
ce

ev
er
yd
ay

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

Ans- (a) After coming from office, school

(b) An ideal break-fast pudding

(c)Generally in weekends

(d) Whenever you feel hungry

RESPONDENT

100

After coming from school

30

An ideal b.fast pudding

30

Generally in weekends

20

Whenever you feel hungry

20

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70
60
50
40
30
Series 3

20

Series 2

10

Series 1

in

fe
yo
u
lh
un
gr
y

we
ek
e

nd
s

tp
ud
di
ng
id
ea
lb
.fa
s

An

Af
te
rs

ch
oo
l

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

Ans- (a) Tomato sauce
(c) Only pasta

(b) Only Maggi

(d) Others

RESPONDENT

100

Tomato sauce

60

Only Maggi

20

Only pasta

10

Others

10

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PROJECT RESERCH REPORT

70

60

50

40

Series 3
Series 2

30

Series 1

20

10

0
Tomato sauce

Only maggi

Only pasta

Others

Que16-How brand conscious are you?

Ans- (a) Extremely brand conscious

(b) Not either of extremes

(c)Not at all

RESPONDENTS

100

Extremely brand conscious

60

Not either of extremes

20

Not at all

20

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80
70
60
50
40
30

Series 4

20

Series 3
Series 2

10

Series 1
ot
at
al
l

es

ot
ei
th
er
of
ex
tre
m
N

Ex
tre
m

el
y

br
an
d

co
ns
ci
ou
s

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

Ans- Yes

No

RESPONDENTS
100

YES

NO

60

40

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60

50

40
YES

NO

30

20

10

0
UNDERSTANDING

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

Ans- Yes

No

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RESPONDENTS
100

YES

NO

70

30

70

60

50

40

YES

NO

30

20

10

0
UNDERSTANDING

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

High

Medium

Low

Brand
Price
Taste
Package

RESPONDENT

100

Brand

30

Price

30

Taste

20

Package

20

40
35
30
25
Series 3

20

Series 2
Series 1

15
10
5
0
Brand

Price

Taste

Package

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

..

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CONCLUSION

Based on the analysis through questionnaire the

following is the conclusion of the study. The
organization follows the rules & regulations in
the Training.
However, there is some scope for
improvement with regard to the followings:

The Research should not be lengthy.

To some extent a clear Picture of Participants efficiency can be easily measured.

It should be impartial.

It should not be biased.

The 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.

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RECCOMDATION
These Recommendations are as follows:

It should be ensure that the actual expenditure incurred under

various heads of expenditure is within budgetary amount.

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

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

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

Behavioral and Managerial programs should also be conducted for work besides only giving
them research programmers.

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

They should have friendly approach to the researcher.

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References

Weblinks:
www.answers.com
www.Google.com
www.Wikipedia.com
www.mbaguys.com

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Appendix
(QUESTIONAIRE)

CUSTOMER SATISFACTION ABOUT MAGGI &SUNFEAST PASTA

Name.

Age..

Sex- M. / F

Contact.no.

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

Ans -yes

no

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
(c) 5 year

(b) 1 year
(d) No idea

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

no

Q5- Which product do you prefer most?

Ans- MaggiSunfeast pasta

Q6-Why do you prefer it?

Ans- Flavour

Price

Taste

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

Ans- yes

no

Q8 - What comes in mind when you think about Maggi &Sunfeast pasta?
Ans- (a) Good Taste

(b) Easy to cook

(C) Different flavor

(d) Above

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

Ans- (a) 4-12

(b)13-26

(C) 27-40

(d) Above

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

no
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65

Brand name

PROJECT RESERCH REPORT

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

Ans- yes

no

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

Ans- yes

no

Q13-What is the frequency of consumption?

Ans- (a) every day

(b) More than once a week

(c) Once a month

(d) No particular pattern

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

Ans- (a) After coming from office, school

(b) An ideal break-fast pudding

(c)Generally in weekends

(d) Whenever you feel hungry

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

Ans- (a) Tomato sauce

(b) Only Maggi

(c) Only pasta

(d) Others

Que16-How brand conscious are you?

Ans- (a) Extremely brand conscious

(b) Not either of extremes

(c)Not at all

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

Ans- yes

no
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Que18-Is the packaging of the product attractive in a shelf situation?

Ans- yes

no

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

High

Medium

Low

Brand
Price
Taste
Package

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

..

Date..
Place

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68