instant food product

1. CUSTOMERS SATISFACTION TOWARDS READY TO EAT
AND INSTANT FOOD AVAILABLE IN RETAIL MARKETING A
SPECIAL REFERENCE TO SELECTED AREAS AT
BANGALORE
FIROS FEBIN
14WJCMD014
DON BOSCO INSTITUTE OF BIO-
SCIENCES & MANAGEMENT STUDIES
THIRD SEMESTER

2. INTRODUCTION
• Food is an integral part of the human’s life
• The demand on food caused the growth of variety of the food products and
the growth of the number of companies professionally providing food
products for people.
• Basically, as the demand on food is always high the food industry has
become a “battle-field” for many companies causing a great competition.
• The Instant food products, which originated in Japan with Instant noodles .
It came to in India in 80's.
• Cause of growth- improvement of technology, lifestyle is changing and
time save.
• Instant food products manufactured by leading companies such as ITC,
Kohinoor, Haldiram’s, McCain, MTR, etc.

3. PLACE OF PROFILE
• BANGALORE (VIJAYANAGAR, GOVINDARAJA NAGAR,
KENGRI)
PRODUCT PROFILE
ITC: (AASHIRVAAD,SUNFEAST,KITCHENS OF INDIA)
MTR:
KNORR:
HALDIRAM:
LODESTAR:
ET-MI:
………………………..
Sambar rice
Rice idli mix
Dosa mix
Chana masala
Noodles
Dal makhani

4. REVIEW OF LITERATURE
 (P.Selvarajn, 2012).Ready-to-Eat food is food that is offered or exposed for sale
without additional effort of cooking or preparation, which is packaged on the area
where they are being sold and are ready for consumption. Canned foods,
convenience foods, fast foods, frozen foods, instant products, dried foods, preserved
foods, etc. all come under Ready-to-Eat foods.
 The ready-to-eat (RTE) market in India, currently calculated at Rs. 128 crore (2006)
is expected to increase to reach Rs. 2,900 crore by 2015, according to an analysis
conducted by Tata Strategic Management Group (TSMG).
 Jorin (1987) examined changes in spending power and buying habits of Swiss
consumers since the beginning of the 20th century and in the more recent past.
Current trends include greater emphasis on health and safety of foodstuffs and less
attention to price, increased demand for low calorie light products and increased
demand for organically grown foods. For young people, more concern with
enjoyment and less for health, with more meals eaten away from home, and
generally an increased demand for convenience foods. The prospects for high
quality branded products are seen to be good.

5. SCOPE OF THE STUDY
 Rapid changes in the life styles of men in these modern days, time is valuable to every
person. The role of instant foods is vital in every human in his day to day life
 The present study is confined to customers of instant food and ready to eat food in
Bangalore areas. Bangalore is one of the developed cosmopolitan city in India. Customers
in Bangalore are different background.
NEED FOR THE STUDY
 Change in lifestyle
 Dual income consumers (Income of consumers)
 Changes in taste and preference
OBJECTIVE OF THE STUDY
 To study about the awareness of instant food products.
 To analyze the consumer perception and satisfaction towards Instant Food Products.
 To find out the reasons for purchasing instant food products.

6. RESEARCH METHODOLOGY
 The study of objectives and testing of hypothesis is dependent primarily on the
reliable measurement of the variables and secondly on the methods and
procedures applied deriving conclusion.
RESEARCH DESIGN
 Descriptive research design is adopted
RESEARCH INSTRUMENT
 Questionnaire
SAMPLING METHOD
 simple random sampling, this under the probability sampling method
SAMPLE SIZE
 100 instant food consumers

7. DATA COLLECTION
 Primary & Secondary
 16 questions were framed to customers through structured questionnaire
 Collected from 100 respondents
QUESTIONNAIR
 dichotomous (YES/NO) questions.
 multiple choice questions.
 statement using Likert Scale method
HYPOTHESIS
 (H0): There is no relationship between quality and time for selection of
instant food.
 (H1): There is relationship between quality and time for selection of instant
food.
LIMITATION OF STUDY
 This study revolves around selected areas of Bangalore and it may not reflect
the entire population opinion.
 The study sample only 100 because of lack of resources and convenience.
 Respondents biased or dishonest answer.
 Difficult to communicate through local language.

8. FINDINGS
 Most of the customers are buying instant food products in their daily life
 Customers are purchasing mainly noodles and different food mixes like dosa
dough, idly etc. among instant foods.
 Majority of the consumers are going for ITC, MTR because of reasonable price
and also varieties of food mixes. Hence it is evident that consumers are
preferring brand
 Majority of consumers are satisfied with instant foods price rang. It is affordable
to them and average income person can buy
 Customers opinioned that instant food quality is satisfactory and not above
average
 Instant food products are save lot of time. This is one of the main reason behind
of purchasing
 Customers opinioned that daily consumption of instant food products will leads
to health problems.

9. CONCLUSION
 Instant food consumption is increased due to increase in urbanization, breaking
up of the traditional joint family system, time, and convenience, changing
lifestyles and increasing level of income.
 The ready availability, and saving of the time are the reasons for consuming
instant food products. The satisfaction level of consumers in instant food
product are average because people are health conscious.
 In this study it is revealed that consumers are brand loyal and they are
purchasing only a certain brands like MTR, ITC etc. as we already found. Their
perception about brand is trust and safe. So majority of them are satisfied with
their brands. It showing that there is relationship between quality and time for
selection of instant food products.

10. SUGGESTIONS
 To improve awareness about instant food products manufactures want to
develop new marketing strategy. Now the favorite brands are only MTR and
ITC, others are far from these brands.
 To get the availability for every needed customers for that improve the supply
chain.
 Respondents feel that perceived Health is below average so manufacturers
should focus more on the Health part of the product.
 The taste and quality should be maintained