comparative analysis of haldiram s and bikanervala-1

8/17/2019 Comparative Analysis of Haldiram s and Bikanervala-1

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PROJECT

ON

COMPARATIVE STUDY OF CUSTOMER SATISFACTION IN FAST FOOD INDUSTRY:-

A CASE STUDY OF HALDIRAMS VS BIKANERWALA RESTAURANTS

[Submitted for degree of B.B.A. (2013-16)]

As a part o t!" C#rr$%#' o

BACHELOR OF BUSINESS ADMINISTRATION (B)B)A)*

Fro'

RAJ SCHOOL OFMANA+EMENT , SCIENCE

MAHATMA +ANDHI KASHI VIDHYAPITH UNIVERSITY VARANASI

SUBMITTED BY SUBMITTED TO

T#s!ar +#pta M$ss) Poo.a s$/0!1Ro&& /o) 23 1Pro."%t +#$4"3

BBA 5t! S"'"st"r

i


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DECLARATION BY THE CANDIDATE

I hereby declre tht the !or"# !hich i$ bei%g &re$e%t i% thi$ &ro'ect# e%titled 6STUDY OF

CUSTOMER SATISFACTION IN FAST FOOD INDUSTRY:-A CASE STUDY OF HALDIRAMS VSBIKANERWALA RESTAURANTS7 i$ % uthe%tic record of my o!% !or" crried out by me u%der

the $u&eri$io% %d guid%ce of M$ss) Poo.a s$/0! (ro'ect *uide) +' School ,f %geme%t

$cie%ce $i$! bbt&ur /r%$i. hi$ &ro'ect !$ u%dert"e% $ &rtil fulfillme%t of the m'or

&ro'ect re&ort i% third $eme$ter of bchelor of Bu$i%e$$ Admi%i$trtio% (B.B.A.) degree $ &er the

curriculum of htm *%dhi $hi /idy&ith %ier$ity (.*../.).

I he %ot $ubmitted the mtter embodied here i% thi$ &ro'ect for the !rd of %y other degree

or di&lom.

A4 5 SA+ *A+,77 ,. 3B.B.A. 6th S44S4+

+A8 SS# /A+AASI

ii


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+OVERNMENT OF NCT OF DELHI

BHAI PARMANAND INSTITUTE OF BUSINESS STUDIES

SHAKARPUR DELHI-8899

CERTIFICATE BY PROJECT +UIDE

hi$ i$ to certify tht the &ro'ect re&ort titled 6STUDY OF CUSTOMER SATISFACTION IN FAST

FOOD INDUSTRY:-A CASE STUDY OF HALDIRAMS VS BIKANERWALA RESTAURANTS7

$ubmitted i% &rtil fulfillme%t of the degree of Mast"rs o B#s$/"ss A4'$/$strat$o/ 1MBA3 t

B!a$ Par'a/a/4 I/st$t#t" o B#s$/"ss St#4$"s S!a;arp#r D"&!$ i$ &ro'ect crried out byAr%!$t .a$/ E)No - 9928>3 u%der my $u&eri$io% %d guid%ce. i$ erform%ce !$

$ti$fctory duri%g hi$ re$erch &roce$$ for the boe $id m'or &ro'ect.

Dr) +)K)Vars!/"?

1PROJECT +UIDE3

BPIBS D"&!$

iii


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+OVERNMENT OF NCT OF DELHI

BHAI PARMANAND INSTITUTE OF BUSINESS STUDIES

SHAKARPUR DELHI-8899<

ACKNOWLED+EMENT

he &ro'ect e%titled 6STUDY OF CUSTOMER SATISFACTION IN FAST FOOD INDUSTRY:-A

CASE STUDY OF HALDIRAMS VS BIKANERWALA RESTAURANTS7 !$ chlle%gi%g

$$ig%me%t for me %d re9uired % im&roed e%iro%me%t# e:te%$ie e%deor %d ll %ece$$ry

guid%ce %d $u&&ort. I t"e thi$ o&&ortu%ity to e:&re$$ my grtitude to ;r. *../r$h%ey# &ro'ect

guide for hi$ ble guid%ce# coo&ertio% %d out of the bo: thi%"i%g !ithout !hich thi$ &ro'ect

!ould %ot he bee% &o$$ible t ll.

A4 5 A+03?1>.B.A. 3+; S44S4+

BIBS# ;47I

i


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E@"%#t$" s#''ar?

Mar;"t$/0

r"eti%g i$ @the ctiity# $et of i%$titutio%$# %d &roce$$e$ for creti%g# commu%icti%g#delieri%g# %d e:ch%gi%g offeri%g$ tht he lue for cu$tomer$# clie%t$# &rt%er$# %d $ocietyt lrge. r"eti%g i$ the $cie%ce of choo$i%g trget mr"et$ through mr"et %ly$i$ %dmr"et $egme%ttio%# $ !ell $ u%der$t%di%g co%$umer behior %d &roidi%g $u&erior cu$tomer lue.

Ma/a0"'"/t

he org%itio% %d coordi%tio% of the ctiitie$ of bu$i%e$$ i% order to chiee defi%ed

ob'ectie$. %geme%t co%$i$t$ of the i%terloc"i%g fu%ctio%$ of creti%g cor&orte &olicy %dorg%ii%g# &l%%i%g# co%trolli%g# %d directi%g % org%itio%C$ re$ource$ i% order to chieethe ob'ectie$ of tht &olicy.

Mar;"t$/0 too&s

he tech%i9ue$ %d mteril$ u$ed by tho$e !ho re i%oled i% the &romotio% of good$ %d$erice$ re "%o!% $ A+4I* ,,7S. o$t bu$i%e$$ tht %eed to $ell their good$ or $erice$ to the &ublic !ill m"e e:te%$ie u$e of riou$ mr"eti%g tool$# $uch $ mr"etre$erch %d derti$i%g to hel& further their $ucce$$.

Co/s#'"r B"!a$or


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Gulity &roduct re%dered to cu$tomer.o tti% cu$tomer $ti$fctio%o reduce the &rice of br%d $o $le$ c% be boo$t u&.o derti$e their &roduct !hich i$ $ocilly cce&tedHo derti$e their &roduct through &romi%e%t celebrity.

,% b$i$ of !e" br%d# !e he gie% recomme%dtio% i% !hich !e me%tio%ed ho! to$tre%gthe% the !e" br%d. hi$ i$ the &reci$e $tudy of &ro'ect.

i


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CHAPTER 8 INTRODUCTION

C!apt"r

No)

T$t&" Pa0"

No)

;eclrtio% i

.2 +e$erch ;e$ig%

>.3 ;t Source$ >.> Gue$tio%%ire ;e$ig%

>.= Sm&le de$ig%

>.6 7imittio%$ of the +e$erch

==

==

=6

=6=6

=L

=L

6. ;AA AA7JSIS I4++4AI, =M

L. KI;I*S L=

M. +4


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8)8 INDIAN FOOD INDUSTRY

I%di i$ the !orldD$ $eco%d lrge$t &roducer of food %e:t to


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he mo$t &romi$i%g $ub-$ector$ i%clude$ -Soft-dri%" bottli%g#


10/98

8)2 E&"'"/ts

A ty&icl $$ortme%t of $&ice$ %d herb$ u$ed i% I%di% cui$i%e

he $t&le$ of I%di% cui$i%e re rice# tt (!hole !het flour)# %d riety

of &ul$e$# the mo$t im&ort%t of !hich re m$oor (mo$t ofte% red le%til)#

ch%% (be%gl grm)# toor (&igeo% &e or yello! grm)# urd (blc" grm)

%d mu%g (gree% grm). ul$e$ my be u$ed !hole# dehu$"ed# for e:m&le

dhuli moo%g or dhuli urd# or $&lit. ul$e$ re u$ed e:te%$iely i% the form

of dl ($&lit). Some of the &ul$e$ li"e ch%% %d @u%g@ re l$o &roce$$ed

i%to flour (be$%).

o$t I%di% currie$ re coo"ed i% egetble oil. I% orth %d Ee$t I%di#

&e%ut oil h$ trditio%lly bee% mo$t &o&ulr for coo"i%g# !hile i% 4$ter%

I%di# mu$trd oil i$ more commo%ly u$ed.


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grm m$l# !hich i$ u$ully &o!der of fie or more dried $&ice$#

commo%ly i%cludi%g crdmom# ci%%mo%# %d cloe. 4ch regio%# %d

$ometime$ ech i%diidul chef# h$ di$ti%ctie ble%d of grm m$l.

*od m$l i$ &o&ulr $!eet $&ice mi: i% hr$htr. Some lee$ recommo%ly u$ed li"e te'&t# cori%der lef# fe%ugree" lef %d mi%t lef. he

commo% u$e of curry lee$# curry root$ i$ ty&icl of ll South I%di%

cui$i%e. I% $!eet di$he$# crdmom# $ffro%# %utmeg# %d ro$e &etl e$$e%ce$

re $e$o%ed.

8)> +"o0rap!$%a& ar$"t$"s

Nort!"r/

orth I%di% food i$ di$ti%gui$hed by the &ro&ortio%lly high u$e of diry

&roduct$Q mil"# u$i%g the @t!@ (griddle) for b"i%g flt bred$ li"e roti %d

&rth# %d "ulch. ,ther bred$ li"e &uri %d bhtoor# !hich re dee&

fried i% oil# re l$o commo%. he [$mo$] i$ &o&ulr orth I%di% $%c"#

%d %o! commo%ly fou%d i% other &rt$ of I%di#


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rditio%l food of A$$m# Be%gl %d ,ri$$ delictely $&iced. *e%erl

i%gredie%t$ u$ed i% A$$me$e# Be%gli# %d ,riy currie$ re mu$trd $eed$#

cumi% $eed$# %igell# gree% chillie$# cumi% &$te %d the $&ice mi: &%ch

&horo% or &%ch &hut%. u$trd &$te# curd# %ut$# &o&&y $eed &$te %dc$he! &$te re &referbly coo"ed i% mu$trd oil.


13/98

ohmbu re l$o &o&ulr %d re ty&iclly egetble $te!$ coo"ed !ith

$&ice$# tmri%d %d other i%gredie%t$. he do$# &oori# idli# d# bo%d %d

b''i re ty&icl South I%di% forite$. he$e re ge%erlly co%$umed $

&rt of bre"f$t. ,ther &o&ulr di$he$ i%clude e$ribth# &mN&&ittu#Bi$ibele Bth# +ice Bth# omto Bth# o%gl# oori Sgu# ulo#

uliyogri %d he%gi Sdhm. +eflect$ the dier$ity of $outh I%di%

cui$i%e. South I%di% food obti%$ it$ di$ti%ct flor$ by the u$e of tmri%d#

coco%ut# le%til$# %d riety of egetble$. du&i food i$ &o&ulr cui$i%e

of South I%di.

I% $outh I%di# the u$ul lu%ch $erice i$ $ follo!$F $ou& $ % &&etierQ

little rice !ith &li% dhl curry %d gheeQ rice mi:ed !ith le% but $&icy

gry for egetri% mel$ or chic"e%Nmutto%N$efood gry) or %y riety

riceQ rice mi:ed !ith r$mQ rice !ith curd (yoghurt)Q fi%lly# fruit %d betel

lee$N%ut$ (beed). &&dm$ %d &ic"le$ re $ered throughout.

A%dhr#


14/98

W"st"r/

+gd i% &%i &uri# &o&ulr $%c" from umbi.

Ee$ter% I%di% cui$i%e h$ three m'or regio%$F *u'rti# hr$htri% %d

*o%. hr$htri% cui$i%e h$ mi%ly t!o $ectio%$ defi%ed by the

geogr&hicl $ectio%$. he co$tl regio%$# geogr&hiclly $imilr to *o

de&e%d more o% rice# coco%ut# %d fi$h. he hilly regio%$ of the Ee$ter%*ht$ %d ;ecc% &lteu regio%$ u$e grou%d%ut i% &lce of coco%ut %d

de&e%d more o% 'o!r ($orghum) %d b'r (millet) $ $t&le$..

hr$htri% f$t food i%clude$ o%e of the mo$t &o&ulr di$he$ clled

Bh'i. Kor bre"f$t hr$htri%$ et riou$ &re&rtio%$ of rice fl"e$

clled ohe. It i$ becomi%g &o&ulr i% I%di% re$tur%t$ ll rou%d the

!orld. *u'rti food i$ &redomi%%tly egetri%. %y *u'rti di$he$

he hi%t of $!eet%e$$ due to u$e of $ugr or bro!% $ugr or gur (l$o

clled $ 'ggery). *o% cui$i%e i$ i%flue%ced by the ortugue$e colo%itio%

of *o. $e of o"um# tri&hl i$ u%i9ue feture of *o% %d o%"%i

cui$i%e.

A egetri% thli. *u'rti food offer$ !ide r%ge of egetri% deliccie$

becu$e i%dui$m# &rcticed by m'ority of *u'rtD$ &o&ulce# e%courge$egetri% diet.

M

http://en.wikipedia.org/wiki/File:Indian_cuisine-Ragda_contained_in_panipuri.jpg


15/98

.

8)= I/4$a/ ast oo4

he f$t food i%du$try i% I%di h$ eoled !ith the ch%gi%g life$tyle$ of

the you%g I%di% &o&ultio%. he $heer riety of g$tro%omic &refere%ce$

cro$$ the regio%$# hereditry or c9uired# h$ brought bout differe%t

module$ cro$$ the cou%try. It my t"e $ome time for the locl e%ter&ri$e to

mture to the leel of i%ter%tio%l &lyer$ i% the field.

%y of the trditio%l di$he$ he bee% d&ted to $uit the emergi%g f$t

food outlet$. he b$ic re9uireme%t$ "e&t i% mi%d by the I%di% f$t food

outlet$ i$ to decre$e the &roce$$i%g %d $eri%g time %d $ere the

cu$tomer$ f$ter. A %umber of i%dige%ou$ method$ he bee% deelo&ed by

the I%di%$ i% thi$ regrd to chiee thi$. Kor e:m&le# the ty&icl mel

!hich clled for bei%g $ered by % eer lert tte%d%t i$ %o! offered $

i%i-el cro$$ the cou%ter. I% it$ trditio%l er$io%# &lte or b%%

lef !$ fir$t lid do!% o% the floor or tble. Seerl hel&er$ the% !ited o%

the di%er# doli%g out differe%t di$he$ %d refilli%g $ they got oer i% the

&lte.

I% the f$t food er$io%# &lte lredy rr%ged !ith riety of coo"edegetble$ %d currie$ lo%g !ith fi:ed 9u%tity of rice %d I%di%

fltbred$ i$ h%ded out cro$$ the cou%ter gi%$t &re&id cou&o%. he

currie$ %d bred$ ry de&e%di%g o% the regio% %d locl &refere%ce$. he

?

http://en.wikipedia.org/wiki/File:Vegetarian_Curry.jpeg


16/98

higher &riced o%e$ my dd $!eet to the combi%tio%. +efill$ re ge%erlly

%ot offered.

he dier$ity of I%di% cui$i%e &o$e$ logi$ticl &roblem$ !he% it come$ to

h%dli%g. e%ce it i$ commo% to $ere differe%t cui$i%e$ t differe%t cou%ter$

!ithi% the $me &remi$e$. re$e%ce of lrge egetri% &o&ultio%# !ho

e$che! %o%-egetri% food# h$ gie% ri$e to outlet$ !hich e:clu$iely

$ere egetri% f$t food. Al$o# differe%t riety of food my be $ered

de&e%di%g o% the time$ of the dy. Beerge$ $uch coffee# te# $oft dri%"$

%d fruit 'uice$ my l$o be $ered i% $uch outlet$. Some outlet$ my

dditio%lly he $&ecilly de$ig%ed cou%ter$ for ice-crem# cht$ etc.

o&ulr formt$ of f$t food bu$i%e$$ i% I%di he the follo!i%g feture$ i%

commo%F

• Eide o&e%i%g o% the rod $ide

• 4$y to mi%ti% %d durble dRcor

• A c$h cou%ter !here food cou&o%$ re $old• A food deliery cou%ter !hich i%ribly i$ gr%ite to&&ed

• Additio%l cou%ter$ for Ice


17/98

- Aloo cht

- &ri cht

- Smo$

- bh'i

- etc.

8)5 I/4$a/ s""ts

I/4$a/ s""ts# "%o!% $ ithi re ty&e of co%fectio%ery. %y re mde

!ith $ugr# mil" %d co%de%$ed mil"# %d coo"ed by fryi%g. he b$e$ of the

$!eet$ %d other i%gredie%t$ ry by regio%. I% the 4$ter% &rt of I%di# for

e:m&le# mil" i$ $t&le# %d mo$t $!eet$ from thi$ regio% re b$ed o%

mil" &roduct$.

Var$"t$"s o I/4$a/ S""t

11


18/98

Bar$

Brfi i$ $!eet mde of dried mil" !ith grou%d c$he!$ or &i$tchio$.

C!"/a M#r;$


19/98

*ulb 'mu% i$ % I%di% de$$ert mde out of fried mil" bll$ $o"ed i%

$!eet $yru&.

Ja&"$ or I'art$

8lebi or Imrti# &o&ulr $!eet ll oer I%di.

8lebi i$ mde by dee&-fryi%g flour i% circulr (coil-li"e) te:ture %d the%di&&i%g i% $ugr $yru&. Imrti i$ ri%t of 8lebi# !ith differe%t flour

mi:ture %d h$ more

coild te:ture. y&iclly 8lebi i$ bro!% or yello!# !hile Imrti i$ reddi$h i%

color. ,fte% t"e% !ith mil"# te or ee% yogurt (or 7$$i)

K!a.a

h' i$ $!eet food of ,ri$$ %d Bihr $tte$ i% I%di. +efi%ed !het

flour# $ugr %d oil$ re the chief i%gredie%t$ of "h'.

K#&$

ulfi$ re I%di% ice-crem# !here the $!eete%ed mil"Ncrem i$ froe% i%

$mll metl c%$ to be $ered froe%. $ully it h$ mil"y &&er%ce# but

dditio%l color$ my be &&lied for di$&ly. A $ummer-time forite i% mo$t

13

http://en.wikipedia.org/wiki/File:JalebiIndia.jpg


20/98

of I%di# e$&ecilly i% the %orther% I%di. It come$ i% riety of flor$ $uch

$ m%go "e$r or crdmom. It i$ ty&iclly $old by $treet-$ide h!"er$ !ho

crry rou%d the$e froe% c%$ of "ulfi i% big erthe% &ot. he $treet-$ide

h!"er$# clled "ulfi!ll (o%e !ho $ell$ "ulfi) re much !ited by$chool "id$ !ho $or "ulfiC$ duri%g $chool lu%ch-time$.

La44#

otichoor 7doo i$ &o&ulr ri%t.

7ddu ($ometime$ tr%$literted $ lddoo) i$ mde of flour %d other

i%gredie%t$ formed i%to bll$ tht re di&&ed i% $ugr $yru&. he &o&ulrity

of 7ddu i$ due to it$ e$e of &re&rtio%.

/ritio%$ i% the &re&rtio% of 7ddu re$ult i% $&ectrum of t$te$. 7ddu

i$ ofte% mde to celebrte fe$til$ or hou$ehold ee%t$ $uch $!eddi%g$.Jou c% get 7ddooC$ !hich re fmou$ i% Bihr clled $ %er

7ddoo i% %er S!eet$ 5 %er %d t%.

Ma&poa

l&o i$ o%e of the mo$t %cie%t home mde $!eet$ of I%di. It i$ form of

&%c"e (mde of !ht or rice flour) dee& fried %d $ugr $yru&. Seerl

1>

http://en.wikipedia.org/wiki/File:Motichoor_Ladoo.png


21/98

ritio%$ e:i$t i% differe%t &rt$ of I%di# e$&ecilly &o&ulr i% Be%gl %d

,ri$$.

Para& K$ M$t!a$

r!l i ithi i$ dry $!eet mde of &r!l. he outer coeri%g i$ mde

of &r!l# %d the filli%g i$ mde of mil" &roduct$. It i$ rther &o&ulr i%

Bihr# but l$o fou%d i% ttr rde$h %d Ee$t Be%gl.

Pa?as or K!""r

y$ (or heer $ it i$ clled i% i%di)

A $!eet rice &uddi%g# &y$ h$ bee% culturl di$h throughout the hi$toryof I%di# bei%g u$ully fou%d t ceremo%ie$# fe$t$ %d celebrtio%$. I% m%y

&rt$ of I%di# %cie%t trditio%$ mi%ti% tht !eddi%g i$ %ot fully ble$$ed

if &y$ (or &y$m $ "%o!% i% South I%di) i$ %ot $ered t the fe$t

duri%g trditio%l ceremo%ie$ li"e mrrige# child birth# %%&r$% (fir$t

$olid feed to child) etc.

Ras0#&&a

1=

http://en.wikipedia.org/wiki/File:Rasagulla.jpghttp://en.wikipedia.org/wiki/File:Kheer.jpg


22/98

+$gull# &o&ulr $!eet di$h mde from cottge chee$e.

+$gull i$ &o&ulr reli$hed $!eetmet$ i% I%di# origi%ted i% ,ri$$# i%

the e$ter% regio% of the cou%try# but !$ mde "%o!% to the out$ide !orld

by obi%


23/98

S!r$;!a/4

Shri"h%d i$ cremy de$$ert mde out of $tri%ed yogurt# from !hich ll

!ter i$ dri%ed off# lei%g the thic" yogurt crem by it$elf. Addi%g dry

fruit$ li"e m%goe$ e%h%ce$ the Shri"h%dC$ t$te. It i$ Ee$ter% I%di

trditio%l di$h# %d it h$ %cie%t root$ i% the I%di% cui$i%e.

Ot!"r I/4$a/ S""ts

Soh% &&di

,ther trditio%l I%di% $!eet$ %d de$$ert$ fmou$ throughout the hi$tory

of I%di% food i%cludeF

• y$ore " ( de$$ert mde out of ghee# $ugr %d chic" &e flour)#

l! (er$i% de$$ert or l i% moder% 4%gli$h $&elli%gQ mde out

of flour# butter %d $ugr

• l! i$ &o&ulr I%di% de$$ert tht he $&red i% eery cor%er of

the Eorld)

• 8%giri

I% ,ri$$# $eerl chhe% b$ed co%fectio%$# $uch $


24/98

1M


25/98

CHAPTER < COMPANY PROFILE

ABOUT THE COMPANY

HALDIRAMS PAST

Ha&4$ra's beg% $ ti%y $ho& i% Bi"%er# the l%d $ fmed for it$

$orie$ $ for it$ lether-fced &i&e &lyer$ %d fierce !rrior$. By 1?M2#

ldirm$ hd $et u& $ho& i% ;elhi the c&itl hd begu% to $to& by

t"e %ote of the $orie$ $!eet$. It !$ !ord of mouth tht gre! the

bu$i%e$$ m%ifold oer the %e:t decde till ldirm$ cme to $t%d for

good com&%y tht !$ $y%o%ymou$ !ith t$te# hygie%e %d i%%otio%.

.S.A !$ the fir$t mr"et they $trted e:&orti%g to# th%"$ to the lrge

I%di% &o&ultio% there. ldirm$ beg% !ith bout 1= roduct$# ll

$orie$# becu$e they re forite !ith I%di%$.

Eht beg% $ $mll-to!% e%ter&ri$e i% I%di i$ tody globl

&he%ome%o%. ldirm$ i$ !y of life for I%di%$ %o mtter !hich cou%try

they lie i% %d the cou%trie$ they lie i% re l$o f$t deelo&i%g &e%ch%tfor the$e &roduct$.

HALDIRAMS PRESENT

ody# ldirm$ i$ > millio% dollr br%d tht i$ fmilir $ight o%

$hele$ cro$$ the .S.A# .. %d the iddle 4$t. o%-+e$ide%t I%di%$

crry bc" &c"et$ of ldirm$ lo%g !ith the fre!ell$ %d o$tlgi it

i$ thi$ %me tht they coo" for $ they $c% $ho&$ for fmilir $ce%t$ %d

$ight$.

1?


26/98

Kor oer $i:ty yer$ %o!# they he bee% u%ifyi%g the &lte of I%di. It h$

%ot bee% the $im&le$t of t$"$Q I%di $&e"$ differe%t to%gue$ %d h$

differe%t t$te bud$ to mtch. o!eer# tody# ldirm$ i$ %me tht h$

become $y%o%ymou$ !ith $te %d 9ulity %ot o%ly !ithi% I%di but the!orld oer.

ldirm$ &roduct$ re e:&orted to $eerl cou%trie$ !orld!ide i%cludi%g

"i$t%#


27/98

I% the %er future they ho&e to be i% &lce$ $uch $ Algeri# 8ord%# Jeme%#

i!%# 0U i% the i%ter%tio%l mr"et %d re

co%fide%t of mi%ti%i%g the &ce for the %e:t = yr$. hi$ h$ %ot o%ly bee%

becu$e of I%di% lii%g brod but l$o becu$e I%di% food i$ fi%di%g

!orld!ide udie%ce. o "ee& u& !ith i%ce$$%t dem%d they he i%cre$ed

their &roductio% c&citie$ co%$iderbly. re$e%tly they he four &l%t$ i%

%d rou%d ;elhi tht &roduce =0 to%e$ of %m"ee%$#20 to%e$ of chi&$

other fu% food = to%e$ of ti%%ed $!eet$ $o% &&di# o% dily b$i$.

!o more &roductio% u%it$ re comi%g u& !hich !ill %ot o%ly i%cre$ec&city but l$o m"e it &o$$ible for them to i%troduce %e! &roduct li%e$.

Ehe% they $trted e:&orti%g i% the yer 2001# their figure$ $tood t O 1.L

millio%. ody they e:&ort &roduct$ to the tu%e of O 6.00 millio%.

UALITY CHECKS

here i$ $tro%g em&h$i$ o% i%ter%tio%l $t%drd$ of m%ufcturi%g

9ulity co%trol. heir &roduct$ t$te li"e they he rried fre$h out of

*r%%yD$ "itche%Q they he the I%di% *r%%yD$ &roerbil feti$h for

hygie%e. heir etho$ my dte bc" to i%tge I%di# but their outloo" i$

21


28/98

eery bit $ &rofe$$io%l $ tht of &rogre$$i%g moder% dy I%di%

com&%y.

hey he regulr lbortory chec" to e%$ure tht the 9ulity &rmeter$ of

K;A# SA Sfety Act# re met t eery leel-r! mteril to fi%i$hed &roduct$. hey l$o he d%ced i%-hou$e te$ti%g fcilitie$ for flt:io%#

&e$ticide$# %d $udde% colure$ other$ microbiologicl te$t$

OUTLETS , THEIR DELICIOUS FARES ONE COUNTRY ONE

TASTE

hey he 1? +e$tur%t$ tht re $ &o&ulr !ith +I$ $ they re !ith the

locl$. Situted i% &lce$ tht re $ee% $ ecc$ of $treet food they re

l!y$ &c"ed to the l$t i%chQ i%ter%tio%l food chi%$ $treet e%dor$ %ot

!ith$t%di%g. A&rt from their &c"ed item$ for e:&ort$# ldirm$ t the$e

outlet$ $ell ?6 rietie$ of di$he$ LL rietie$ of $!eet$.


29/98

KASHALKAR MEMORIAL AWARD &re$e%ted by All I%di Kood

re$ere$ A$$ocitio% i% 1??6 t it$ *olde% 8ubilee


30/98

mi%te%%ce $y$tem# 9ulity $y$tem$# fi%%cil %d &roductio% $y$tem$ etc.

hi$ focu$ o% $y$tem i$ becu$e of their &erceied !e"%e$$ i% thi$ re.

hey he $ome i%ter%l !e"%e$$e$ tht they !%t to oercome. hey

could do it i% *urgo% $ it !$ gree% field &ro'ect. A little bit of e:&erime%ttio% i$ i%oled to get the be$t re$ult$. If tho$e thi%g$ re

$ucce$$ful here the% they c% du&licte the $me i% other u%it$ becu$e tho$e

u%it$ $ !ell. hey re %ot bri%gi%g %y &rofe$$io%l i%&ut yet to try %d hel&

!ith thi$ $y$tem cretio% &rt becu$e their 'ob i$ more lbor i%te%$ie %d

they "%o! their &eo&le better th% %y e:ter%l ge%cy. Al$o they he to do

it i% their o!% !y. hey c%%ot hire %y food tech%ologi$t becu$e tht !y

they !ill be di$clo$i%g their reci&e$.

At &re$e%t i% *urgo% they re loo"i%g more i%toF

(1)


31/98

com&%ie$ to $e%d their &roduct$ from Americ to I%di. hey &c"ge it#

freee it %d $e%d it cro$$ due to froe% tech%ology %d froe% $u&&ly

chi%.

ldirm$ c% be &o$itio%ed $ % I%di% f$t food re$tur%t. ItC$ %ot !e$ter% f$t food re$tur%t %d doe$ %ot com&ete !ith i ut or

;omi%o$ or ee% c;o%ldC$.

here i$ big mr"et# !orld oer i% term$ of ldirm$ &roduct$ to become

&ote%til globl br%d %me.

4erydy they get e-mil$ from bu$i%e$$e$ i% m%y cou%trie$ !hich re

i%tere$ted i% o&e%i%g u& f$t food re$tur%t %d $"i%g for obti%i%g

fr%chi$ee$.

T!" R"a4? to "at %o/%"pt- M$/#t" K!a/a

ldirm$ h$ lu%ched r%ge of &c"ed redy to et di$he$. he$e di$he$

he lo%g $helf life. It i$ %e! co%ce&t for ldirm$. hey he lu%ched

thi$ &roduct "ee&i%g i% mi%d the ch%gi%g life$tyle$ of I%di% &eo&le. A$

tody mo$tly both hu$b%d %d !ife re !or"i%g $o thi$ i$ the be$t thi%g for

them. ldirm$ focu$e$ more o% cu$tomer$ %eed %d dem%d !hich hel&$

them i% i%%oti%g %e! &roduct$.

2=


32/98

COMPETITORS

ody 7ehr %d Krito 7y re the mi% com&etitor$ of ldirm$ i% the

%m"ee% %d $%c"$ $egme%t. hey both re the dii$io%$ of e&$ico %d

&rt from tht there i$ %o m'or com&etitor $ $uch becu$e the $hre of br%ded %m"ee% i% I%di i$ %ot ery big $ com&ri$o% of totl $le$ of

%m"ee% i% the cou%try. It i$ 20U or 30U t m:imum of totl %m"ee%

$le$ ll oer I%di. If o%e goe$ to %y city or illge i% I%di o%e !ill fi%d

doe%$ of locl m%ufcturer$ !ho $ell lo$e %m"ee%.

So# itC$ ery difficult to com&ete !ith them i% term$ of &rici%g. Gulity !i$e#

they c%%ot com&ete !ith ldirm$ but from the co$t &er$&ectie it i$difficult for ldirm$ to com&ete !ith them !ith their !hole $u&&ly chi%

co$t# di$tributio% co$t# retiler mrgi%$ etc. it i$ ery difficult to com&ete

!ith them. I% $mller citie$ %d illge$ the cu$tomer$ !%t good 9ulity but

they c%%ot fford it. hey !%t $omethi%g of che&er &rice. ,ut there#

ldirm$ he limited mr"et $hre. Accordi%g to r.%"'# %m"ee% i$

more th% ?0U of their totl tur%oer %d the f$t food $egme%t i$ o%ly

bout 10U.

I% %m"ee% $egme%t# ldirm$ re $till the leder. e&$i i$ %ot %er them i%

the cou%try# but $ %d !he% they dier$ify from %m"ee% to other "i%d of

$%c"$ li"e &otto chi&$ or e:truded $%c"$# e&$i h$ more "%o! ho! %d

"%o!ledge bout it becu$e they he bee% i%to tht bu$i%e$$ for lo%g

&eriod. So# i% tht re it !ill be ery difficult for ldirm$ to com&ete

!ith them i% term$ of tech%ology %d i% term$ of mr"eti%g.

ldirm$ $trtegy i$ %ot to e%gge i% direct fight !ith e&$i but build o%e

of their o!% mr"et$ %d thtC$ the o%ly !y they c% &o$$ibly c&ture

%iche $egme%t of the broder mr"et. It !ill be $lo! &roce$$ but tht !ill

26


33/98

be the right o%e becu$e if o%e goe$ out $tright %d fight !ith e&$i the% itC$

ery difficult to $urie# $$ert$ r.%"'.

I% term$ of re$tur%t %d $!eet$ they he m%y com&etitor$ %d m'or

com&etitor of ldirm$ i$ Bi"%erl. Bi"%erl offer$ lmo$t $meriety of di$he$ etc. %d the differe%ce bet!ee% the &rice$ of the$e t!o i$

ery le$$ %d t mo$t of the &lce$ !here ldirm$ i$ hi%g % outlet

Bi"%erl h$ l$o e$tbli$hed it$ outlet$ there.

D$r"%tor o Ha&4$ra's Mr)Pa/;a. A00ara&

%"' Agr!l i$ the fourth ge%ertio% of the ldirm$ fmily bu$i%e$$.

i$ gret gr%dfther fou%ded i% 1?>0$.%"' did hi$ $chooli%g &rtly from ;elhi %d u$$orie %d com&leted hi$

u%dergrdute $tudie$ i% commerce di$ci&li%e from %$r' college# ;elhi.

e the% !e%t o% to get hi$ BA# t Bu$i%e$$ School# 7u$%%e#

S!iterl%d.

After comi%g bc" to I%di# he 'oi%ed hi$ fmily bu$i%e$$. e i$ curre%tly

the ;irector of ldirm$ %ufcturi%g


34/98

Accordi%g to %"'# hi$ $tre%gth lie$ i% u%der$t%di%g the &eo&le he i$

!or"i%g !ith %d i% u%der$t%di%g the %eed$ of the cu$tomer$ i% term$ of

t$te &refere%ce$. e $$e$$e$ the $tre%gth$ %d !e"%e$$e$ of hi$ com&%y

o% co%ti%uou$ b$i$ %d h$ cler i$io% for ldirm$. e $y$# here i$%o chef o% !hom I c% de&e%d o% !ho !ill co%trol the 9ulity of our

&roduct$ %d $i%ce# itC$ m%ul !or"# there re ch%ce$ of getti%g the

9ulity u&$ide do!%. So# you he to he the "%o!ledge other!i$e they c%

fool you.

Before im&leme%ti%g %ythi%g %"' fir$t di$cu$$e$ it !ith hi$ fther $ hi$

fther h$ !elth of e:&erie%ce %d &rcticl "%o!ledge. e h$ bee% i%

thi$ bu$i%e$$ for more th% >0 yer$.

2M


35/98

HALDIRAMS OUTLETS 1DELHI NCR3

1. Ha&4$ra's K!"r;$ Da#&a +#r0ao/

,&ertio% our$ ? m to 10 &m.Addre$$ /illge-her"i ;ul#

;elhi-8i&ur high!y#

-M# *urgo% (ry%)

ho%e o. 012>->LL1>00

2. Ha&4$ra's Sa!ara Ma&& +#r0ao/,&ertio% our$ ?.30 m to 10 &m

Addre$$ *rou%d Kloor# Shr ll#

.*. +od# *urgo% (ry%)

ho%e o. ?21266L6>>

3. Ha&4$ra's M+F Ma&& +#r0ao/

,&ertio% our$ 11-30 m to 10-30 &m

Addre$$ 3rd Kloor# *K ll# .*. +od#

*urgo% (ry%)

ho%e o. ?21266L6>?

>. Ha&4$ra's DT M"0a Ma&& +#r0ao/

,&ertio% our$ 11.30 m to 10.30 &m.

Addre$$ Sho& o. 11# *rou%d Kloor# ; eg

ll# ;7K# h$e1# *urgo%

(ry%)

2?


36/98

ho%e o. ?21266L6>M

=) Ha&4$ra's A'$"/%" Ma&& +#r0ao/,&ertio% our$ 11.30 Am to 11 m

Addre$$ 3rd Kloor# Ambie%ce ll#

;elhi 5 8i&ur igh!y# %e:t

to oll l# *urgo% (ry%)

ho%e o. ?6=0ML111=

6. Ha&4$ra's Mot$ Na0ar D"&!$

,&ertio% our$ ?.30 m to 11 &m

Addre$$ 1?A# Shi'i rg 'fgrgh +od#

oti gr# e! ;elhi

ho%e o. 011 - >L6M=21L

L. Ha&4$ra's C!a/4/$ C!o; D"&!$

,&ertio% our$ M.30 m to 10.30 &m

Addre$$ 1>=> N2 L6M=100

M. Ha&4$ra's La.pat Na0ar N" D"&!$

,&ertio% our$ ?.00 m to 10.30 &m

Addre$$ >=# +i%g +od# 7'&t gr-I/#

e! ;elhi-11002>ho%e o. 011- >=20>300

?. Ha&4$ra's Mat!#ra Roa4 N" D"&!$

,&ertio%$ our$ ?.00 m to 10.30 &m

30


37/98

Addre$$ B-1N-M# .>

ho%e o. 011- >=20>200

10. Ha&4$ra's Sp$%" Ma&& No$4a

,&ertio%$ our$ 10.00 m to 10.30 &m

Addre$$ 10M-10?# *rou%d Kloor# S&ice Eorld#

31


38/98


39/98


40/98

THEIR CONCEPTS

BIKANERVALA

he trdio%l I%di% $!eet $ho& cum re$tur%t i$ % e:&erie%ce i% it$elf.

ere o%e c% fi%d the &le$ure %d !rmth of trditio%l I%di% $!eet$#

%%"ee%$# cht$ %d $%c"$ %d 100U &ure egetri% multi cui$i%e

re$tur%t !hich i$ $ered %d deliered !ith &$$io% %d celebrtio%.

Bi"%erl co%ce&t$ l!y$ h$ bee% to i%%ote %d yet mi%ti%ed the

origi%l flor of trditio%l I%di% food !ith &rimry focu$ o% 9ulity#

hygie%e ffordbility.


41/98

!orld. Bi"%oC$ co%ce&t of co%$t%t i%%otio% through the of moder%

tech%ology for &c"i%g reti%$ it$ origi%l flor for m:imum time &eriod

!ith thi$ $t riety of fi%e$ &c"ged &roduct$ o%e c% l!y$ redy to

celebrte $!eet mome%t# %y time# %y !here bi"%o &roduct$ reilble i% Bi"%erl %d Bi"%o cht cfe $ho! room$ %d i% ledi%g

$u&er mr"et$ %d retil $tore$ i% I%di %d brod.

BIKANO CHAT CAFE

Bi"%o cht cfR i$ %e! ge co%ce&t of Bi"%erl imed t e$tbli$hi%g

$tro%g %et!or" i% the cor&orte %d the retil $egme%t. It i$ chi% of f$t

food re$tur%tC$ %d tuc" $ho& $eri%g trditio%l I%di% cht# combo mel$#

burger# &i %d $%c"$ i% moder% hygie%ic e%iro%me%t. heir mi%

focu$ h$ bee% to &roide e:9ui$itely &c"ged trditio%l food t ffordble

to !hereer their cu$tomer$ grou&$ re locted# be it cor&orte hou$e$# mll$

or ee% e:hibitio%$ $tll$. heir i%%otie me%u %d $tte-of-the-rt

m%ufcturi%g %d deliery $y$tem$ e%$ure$ origi%l flor from b$e-

"itche%-to-cu$tomer.

+&oa&$at$o/

Bi"%erl e:&ort$ it$ &roduct$ to m%y cou%trie$ out$ide i%di %d it l$o

h$ m%y $ho!room$ i% other cou%trie$ li"e- A4# e&l# e! Tel%d#

etc. %d it i$ l$o hi%g &l%$ to e:&%d i% other cou%trie$ i% the %er future.

Bi"%erlC$ im i$ to $&red the I%di% trditio%l $!eet$ %d m"ee%$#

$%c"$# food etc. to ll &rt$ of the !orld.

3=


42/98

COMPETITORS

I% the mr"et of $%c"$# %m"ee%$# etc. Bi"%erl h$ m%y com&etitor$

li"e- e&$i# Krito 7y# ldirm$ etc. Becu$e of $o m%y mr"et &lyer$

offeri%g $me "i%d of &roduct Bi"%erl decide$ it$ $trtegie$ erycrefully. Bi"%erlC$ mi% com&etitor i$ ldirm$ !hich h$ re$tur%t$

%d $!eet $ho&$ li"e Bi"%erl %d offer$ lmo$t $me ty&e of &roduct.

he &rice$ of &roduct$ of Bi"%erl re ge%erlly i%flue%ced by

ldirm$.

DIRECTOR OF BIKANERVALA MANISHA++ARWAL

HIS 44+I4


43/98

• Ca'r$40" S%!oo&

igh School # 1

2. A+,7 BA*

Addre$$

M2#


44/98

=. +44 /IA+

Addre$$ 30# Adity rcde#reet ihr#

e! ;elhi-1100?2 ho%e %o. 011-2202>>20

6. 8ABI BA*

Addre$$ 2M# .E.A#u%'bi bgh

e! ;elhi-110026

ho%e %o. 011-2=22M?M1

L. IA+A

Addre$$ Sho& %o.1 I..7 to!er

et'i $ubh$h &lce

itm&ur#

e! ;elhi-11003>

ho%e %o. 0112L3=3>26

M. A+AIA

Addre$$ B-22=#&h$e1#i%du$tril re#

ri%#

e! ;elhi-11002M

ho%e %o. 011->1>11031L

?.


45/98

;elhi-110021

ho%e o. 011-2>10021?

10.


46/98

SWOT ANALYSIS OF BIKANERVALA

>0


47/98

CHAPTER-2

CONCEPTUAL DISCUSSION


48/98

A44S

• Aloo bhi'i

• li% bhu'i

• $l bhu'i

•

imbu m$l•


49/98

• $l moo%g

•


50/98

• hoy "e$r

• il" c"e

• Shhi choclte


51/98

• hu$ $yru&

• ,r%ge cru$h

• 7emo% cru$h

• i%e&&le cru$h

• %go &%%

I4 AA

• Aloo muter

•

ur%i dilli "e chhole• ldirm$ dl m"h%i

• u%'bi "hdi &"od

• 7'!b mutter &%eer

• !bi &l" &%eer

• ughli &%eer m"h%i

• +'m r$eel

• Jello! dl td"

• e$ri moo%g dl hl!

• yderbd biry%i

• u%'bi $r$o% d $g

• Amchi &o bh'i

• rtt% mi: eg

• hdi &%eer

• =


52/98

• Bhi%di m$l

>6


53/98

RESTAURANT

CHAAT

• +' "chori

• S&ecil dhi bhll

• &ri cht

• %i &uri• Bhel &uri

INDIAN SNACKS

• uri $b'i hl!

•


54/98

• /eg. grilled $%d!ich

• /eg $%d!ich

•


55/98

• %doori &ltter

HOT BEVERA+ES


56/98

•


57/98

• e$r gu'i

• Shhi lddu

• S&ecil rchi

B4*A7I SE44S

• A%r bhog

•


58/98

• +$ mdhuri

=2


59/98

A44S

• Aloo bhu'i

• Aloo lch

• Bdm lch

• Bi"%eri bhu'i

• Boo%di

•


60/98

BA4+J

• A'!i% coo"ie$

• 8eer coo"ie$

• remium coo"ie$

• A$$orted coo"ie$

• 'u &i$t coo"ie$

• ee% bdm

=>


61/98

RESTAURANT

/A+I4J ,K ,+

I;IA


62/98

• %eerNloo "ulch

• udi% &r%th

• &d

• %eer %%

• ,%io% "ulch

• ! &r%th

/A+I4J ,K


63/98

• *rlic &i

• ,%io% c&$icum

tomto &i

• omto &i

• ,%io% c&$icum

mu$hroom &i

/A+I4J ,K B4/+A*4S

• e$r &i$t bdm mil"

• +o$e mil"

• e

• e$ri l$$i

•

Bdm th%di•


64/98

COMPARISON BETWEEN HALDIRAMS ,

BIKANERVALA

A7;I+AS BIA4+/A7A

1. ldirm$ h$ totl of 1Moutlet$ i% ;elhi


65/98

Bi"%erl.

6. ldirm$ do the &romotio%

%d derti$i%g of it$ &roduct$o% regulr b$i$.

=. rice$ of &roduct$ of Bi"%erl recom&rtiely le$$er.

6. Bi"%erl doe$ %ot $&e%dtoo much o% &romotio%lctiitie$.

=?


66/98

CHAPTER >

RESEARCH METHODOLO+Y

RESEARCH METHODOLO+Y

ethodology i$ the &th!y or % &&roch to get the %eeded i%formtio%

by locti%g the dt from differe%t $ource$ !hich re &rimry $eco%dry.

r"eti%g re$erch i$ the $y$temtic collectio%# %ly$i$# i%ter&rettio% %d

re&orti%g of dt %d fi%di%g$ rele%t to the com&%y.

>)8 RESEARCH OBJECTIVES

he mi% ob'ectie$ of thi$ &ro'ect re F-

8) To ;/o %#sto'"r p"r%"pt$o/ o s"r$%" G#a&$t? ar$a&"s

(roider courte$y# imely $erice#


67/98

=) To 4ra %o/%s$o/s a/4 r"s#&ts)

>)< R"s"ar%! D"s$0/

he ty&e of re$erch i$ "@p&orator? %#' 4"s%r$pt$" r"s"ar%! 4"s$0/.I% thi$ re$erch riou$ $eco%dry $ource$ of dt re $tudied# i%diidul

$urey$ re bei%g co%ducted %d the% the collected dt i$ %lyed. he

i%diidul$ !ho !ere bei%g $ureyed !ere the &eo&le !ho hd &rcticl

e:&erie%ce of the re to be re$erched. he re$erch l$o focu$e$ o% certi%

de$cri&tie thi%g$ li"e- ge# $e: com&o$itio%# etc.

>)2 Data So#r%"s

Kor thi$ re$erch $tudy# &rimry dt $ !ell $ $eco%dry dt !$

collected.

Pr$'ar? Data i$ the fir$t h%d dt collected by $omeo%e $&ecificlly for

the &ur&o$e of fcilitti%g the $tudy) I% thi$ re$erch dt h$ bee% collected

from the cu$tomer$ through 9ue$tio%%ire.

S"%o/4ar? 4ata h$ collected from com&%y literture %d !eb$ite$.

>)> #"st$o//a$r" D"s$0/For'#&at$o/

A 9ue$tio%%ire i$ $et of 9ue$tio%$ &re$e%ted to re$&o%de%t for their

%$!er$.

T?p" o G#"st$o/s $/%"4-

he 9ue$tio%%ire i%clude$ %&os" "/4"4 G#"st$o/s of riou$ ty&e$ i% !hich

the re$&o%de%t h$ to choo$e from the gie% o&tio%$. he$e o&tio%$ re gie%

o% the b$e$ of the re$ o% !hich the re$erch i$ bei%g co%ducted $o tht the

61


68/98

cu$tomerC$ &refere%ce could be e$ily fou%d out. I% order to fi%d out !hich

of the t!o com&%ie$ cu$tomer &refer they re gie% both the com&%ie$ $

o&tio% i% the 9ue$tio%$ $o $ to "%o! !hich com&%y &eo&le go for.

Gue$tio%%ire l$o co%ti%$ $ome multi&le choice 9ue$tio%$ to fi%d out !htge grou& &eo&le et out more# o% !ht occ$io%$# !ith !hom# etc.

>)= SAMPLE DESI+N

Sa'p&" E&"'"/t Sa'p&" U/$t he trget &o&ultio% of thi$ $urey !$

the cu$tomer$ i$iti%g the outlet of ldirm$

E@t"/t ;elhi


69/98

CHAPTER =

DATA ANALYSIS , INTERPRETATION

G1. Ehich ge grou& do you belo%g toH

□ 10 - 20 □ 20 - 30 □ 30 - >0 □ >0 - =0 =0 - 60

FI+) 8

I%ter&rettio%-

Accordi%g to the $urey co%ducted it h$ bee% fou%d tht the ge grou& of

20 5 30 i$it$ the outlet the mo$t i.e. =1U of the totl $m&le !hich i$ more

the% hlf of the $m&le thu$ it $ho!$ tht the youth &refer to et out the

mo$t. A$ the ge gro!$ &eo&leC$ &refere%ce to et out decre$e$ %d t the

old ge it dimi%i$he$ $ bei%g $ho!% i% fig.1.

63


70/98

G 2.Ho ot"/ 4o ?o# $s$t r"sta#ra/t

□ ;ily □ ,%ce or more i% !ee"

X ,%ce or more i% mo%th X ,cc$io%lly

FI+) <

I%ter&rettio%-

Accordi%g to the $urey co%ducted# rou%d hlf of the &eo&le et out t le$t

o%ce or more i% !ee"# $ome of the &eo&le et out o%ce or more i% mo%th#

$ome of the &eo&le et out occ$io%lly %d the remi%i%g &eo&le et outdily $ $ho!% i% fig.2. So it tell$ tht &eo&le &refer ch%ge from home

coo"ed food o% regulr b$e$.

6>


71/98

G 3.W!at $s ?o#r r"sta#ra/t $s$t #40"t #s#a&&?

□ Belo! +$.100 □ +$.100- 300 □ +$.300- =00

□ +$.=00 boe

FI+) 2

I%ter&rettio%-Accordi%g to the $urey co%ducted m'ority of &eo&le i.e. %erly hlf of the

&eo&le $&e%d bet!ee% +$.300 5 =00 o% &er &er$o% &er i$it !he% they et

out# re$t &eo&le $&e%d bet!ee% +$.100 5 300# ery fe! &eo&le $&e%d belo!

+$.100 or +$.=00 boe !hich me%$ tht &eo&le i% todyC$ time re

redy to $&e%d more for good food. It i$ $ho!% i% fig.3.

6=


72/98

G >.W!at ar" t!" o%%as$o/s !"/ ?o# &$;" to !a" ?o#r '"a&s $/

r"sta#ra/ts

□Birthdy %d other celebrtio%$ □ry $omethi%g %e!

□ %g out !ith frie%d$ □

I%ter&rettio%-

Accordi%g to the $urey co%ducted# 1N>th of &eo&le et out o% birthdy$ %d

other celebrtio%$# fe! &eo&le et out 'u$t to try $omethi%g %e!# %erly 1N> th

&eo&le et out !he% they h%g out !ith frie%d$ %d the remi%i%g &eo&le $y

they et out i% combi%tio%$ of the$e occ$io%$ $ $ho!% i% fig.>. So it$ho!$ tht mo$tly &eo&le et out o% celebrtio%$ or !he% they re out !ith

there frie%d$.

66


73/98

G =.W$t! !o' 4o ?o# $s$t r"sta#ra/t

□


74/98

fmily# 'u$t ery fe! &eo&le et out lo%e %d re$t of the &eo&le et out i%

combi%tio%$ of the$e li"e- $ometime$ !ith frie%d$# $ometime$ !ith fmily#

etc thi$ i$ $ho!% i% fig.= !hich me%$ mo$t of the &eo&le do%Ct &refer to et

out lo%e or !ith their collegue$ rther they &refer eti%g out !ith theirfrie%d$ %d fmilie$.

G6.W!$%! o/" 4o ?o# pr""r or s""ts

□ ldirm$ □ Bi"%erl

FI+) 5

I%ter&rettio%-Accordi%g to the $urey co%ducted m'ority of the &o&ultio% &refer$

ldirm$ for $!eet$ %d the remi%i%g &refer Bi"%erl $ $ho!% i% fig.6

!hich me%$ ldirm$ i$ &eo&le$ &refere%ce for $!eet$.

6M


75/98

GL. W!$%! o/" 4o ?o# pr""r or s/a%;s a/4 ast oo4


FI+)

I%ter&rettio%-

Accordi%g to the $urey more the% hlf of the &o&ultio% &refer$ ldirm$

for I%di% $%c"$ %d f$t food %d the remi%i%g &refer Bi"%erl for

I%di% $%c"$ %d f$t food it i$ $ho!% i% fig.L !hich me%$ ldirm$

$core$ oer Bi"%erl.

6?


76/98

GM. W!os" pro4#%t G#a&$t? ?o# $/4 "tt"rH


FI+)

I%ter&rettio%-

Accordi%g to the $urey co%ducted m:imum &eo&le feel tht ldirm$

&roduct 9ulity i$ better. Amo%g$t the &o&ultio% $ureyed m'ority of the

&eo&le feel ldirm$ &roduct 9ulity i$ better %d ery fe! &eo&le feel

Bi"%erl offer$ better &roduct 9ulity. It c% be $ee% i% fig.M

L0


77/98

G?.W!os" pro4#%t ra/0" $s $4"r


FI+)

I%ter&rettio%-

Accordi%g to the $urey co%ducted hlf of the &o&ultio% feel$ ldirm$

&roduct r%ge i$ !ider %d re$t hlf feel Bi"%erlC$ &roduct r%ge i$

!ider $ $ho!% i% fig.? !hich me%$ both of them re e9ul i% term$ of the

&roduct r%ge$ offered by ech of them.

L1


78/98

G10.W!os" pr$%" ra/0" $s 'or" aor4a&"H


FI+) 89

I%ter&rettio%-

Accordi%g to $urey co%ducted more the% hlf of the &eo&le i.e. ==U &eo&le

feel Bi"%erlC$ &rice$ re more ffordble It i$ $ho!% i% fig.10 !hich

me%$ tht &eo&le fi%d ldirm$ &roduct$ more e:&e%$ie %d feel itC$ out

of their ffordbility.

L2


79/98

G11. W!os" &o%at$o/ a/4 aa$&a$&$t? s#$ts ?o# 'or" H


FI+) 88

I%ter&rettio%-

Accordi%g to the $urey co%ducted m:imum &eo&le feel tht ldirm$

re$tur%t$ di$tributio% ch%%el$ re &ro&erly ch%%elied oer there$tur%t$ of Bi"%er!l re$tur%t$. It c% be $ee% i% fig.11

L3


80/98

G12. W!os" "'p&o?""s "!a$or s""'s "tt"r to ?o#


FI+) 8<

I%ter&rettio%-

Accordi%g to the $urey more the% hlf of the &o&ultio% &refer$ ldirm$

for it$ em&loyee$ courte$y %d the remi%i%g &refer Bi"%erl for

em&loyee behior it i$ $ho!% i% fig.12 !hich me%$ ldirm$ $core$ oer

Bi"%erl.

L>


81/98

G13.W!os" tast" ?o# &$;" 'or"H □ ldirm$ □ Bi"%erl

FI+) 82

I%ter&rettio%-

Accordi%g to $urey co%ducted more the% hlf of the &eo&le i.e. ==U &eo&le

feel Bi"%erlC$ &roduct$ t$te$ better. It i$ $ho!% i% fig.13 !hich me%$

tht &eo&le fi%d ldirm$ &roduct$ more t$ty %d reli$h it$ &roduct$.

L=


82/98

G1>.W!$%! r"sta#ra/t too; &"ss t$'" to s"r" ?o#r or4"r


FI+) 8>

I%ter&rettio%-


too" le$$ time to $ere %d re$t hlf feel Bi"%erlC$ i$ better i% timely

$erice $ $ho!% i% fig.1> !hich me%$ both of them re e9ul i% term$ of

the timely $erice$ offered by ech of them.

L6


83/98

G1=.W!os" pro'ot$o/a& strat"0$"s s""' "tt"r to ?o#


FI+) 8=

I%ter&rettio%-

Accordi%g to the $urey co%ducted m'ority of the &o&ultio% beliee$

ldirm$ for $core$ more i% derti$i%g %d the remi%i%g &refer

Bi"%erl $ $ho!% i% fig.1=.

LL


84/98

G16.W!$%! r"sta#ra/ts par;$/0 a%$&$t$"s ?o# $/4 'or"


FI+) 85

I%ter&rettio%-


&r"i%g fcilitie$ re better %d re$t hlf feel Bi"%erlC$ i$ better i%

&r"i%g fcilitie$ $ $ho!% i% fig.16 !hich me%$ both of them re e9ul i%

term$ of the &r"i%g fcilitie$ offered by ech of them.

LM


85/98

G1L. W!os" "'p&o?""s "!a$or s""'s "tt"r to ?o#


FI+) 8

I%ter&rettio%-

Accordi%g to the $urey more the% hlf of the &o&ultio% beliee$ ldirm$

delier$ !ht it &romi$e$ %d the remi%i%g &refer Bi"%erl for it$

commitme%t to %d &romi$e fulfileme%t$. It i$ $ho!% i% fig.1L !hich me%$

ldirm$ $core$ oer Bi"%erl i% "ee&i%g it$ &romi$e$ to their

cu$tomer$ t the lue !hich they &romi$e.

L?


86/98


87/98

3) 'ority of &eo&le $id they $&e%d bet!ee% +$.300 5 =00 o% &er &er$o%

&er i$it !he% they et out i.e. >MU of &eo&le. hi$ $ho!$ tht $ the

i%come leel$ of &eo&le re i%cre$i%g %d there &urch$i%g &o!er i$ l$o

i%cre$i%g $o &eo&le re redy to $&e%d more if they re getti%g goodfood.

>) o$t of the &eo&le $y tht they et out o% birthdy$ %d other

celebrtio%$# ery fe! &eo&le $y they et out 'u$t to try $omethi%g %e!

$ they get bored by the home coo"ed food# fe! &eo&le $y tht they et

out !he% they h%g out !ith frie%d$ %d m:imum &eo&le et out o%

combi%tio%$ of the$e i.e. they et out o% birthdy$ %d other celebrtio%$%d they l$o et o% !he% they feel li"e tryi%g $omethi%g %e!# etc. So it

h$ bee% fou%d tht ge%erlly &eo&le et out o% occ$io%$ o%ly.

=) o$t of the &eo&le i.e. 3MU of &eo&le &refer to et out o%ly !ith their

fmilie$# 33U of &eo&le &refer to et out o%ly !ith their frie%d$ !hich

$ho!$ &eo&le &refer the com&%y of frie%d$ %d fmily the mo$t !he% it

come$ to eti%g out.

6) ore the% hlf of the &eo&le &refer ldirm$ for $!eet$ i.e. =?U .hu$

ldirm$ i$ the choice of &eo&le for $!eet$ !hich $ho!$ ldirm$ i$

more fmou$ for it$ trditio%l $!eet$.

L) Kor I%di% $%c"$ %d food =LU of &eo&le $y they &refer ldirm$ So

!e c% $y tht ldirm$ i$ &referred oer Bi"%erl $ ldirm$ i$

hi%g $tro%g br%d imge i% the mr"et.

M) =MU of the &eo&le $ureyed $y they feel ldirm$ &roduct 9ulity i$

better the% tht of Bi"%erl. So i% term$ of &roduct 9ulity l$o &eo&le

M1


88/98

li"e ldirm$ $ ldirm$ co%duct 9ulity chec"$ from time to time

%d focu$ more o% $eri%g the &roduct fre$h.

?) I% term$ of the &roduct r%ge there i$ tie bet!ee% ldirm$ %d

Bi"%erl $ =0U of &eo&le $y ldirm$ offer !ider &roduct r%ge

%d remi%i%g =0U $y Bi"%erl offer$ !ider &roduct r%ge $o it

$ho!$ both of them offer lmo$t $me riety of &roduct$ %d he%ce they

$hould i%troduce %e! %d differe%t &roduct$.

10) eo&le feel tht ldirm$ &rice$ re higher the% tht of Bi"%erl

$ ==U &eo&le $y tht Bi"%erlC$ &rice r%ge i$ more ffordble $o

ldirm$ $hould lo!er it$ &rice$ i% ccord%ce !ith Bi"%erl or el$e

it my loo$e it$ cu$tomer$

11) ore the% hlf of the &eo&le li"e$ the t$te of ldirm$ &roduct$

more $ com&red to Bi"%erl becu$e of the good 9ulity

i%gredie%t$ u$ed by ldirm$ $o ldirm$ $hould mi%ti% the t$te of

it$ &roduct$ i% order to mi%ti% it$ led.

12) :imum &eo&le feel tht Bi"%erlC$ outlet$ re more cle% %d

hygie%ic i.e. 62U &eo&le $o ldirm$ !ill he to t"e $te&$ to im&roe

it$ cle%li%e$$ %d hygie%e $ it i$ o%e of the mo$t im&ort%t re to be

mi%ti%ed by com&%y deli%g i% food item$.

13) 6>U &eo&le $y tht they li"e ldirm$ mbie%ce more $o it c% be

$id tht i% c$e of mbie%ce ldirm$ i$ &eo&leC$ &refere%ce $ &eo&leli"e ldirm$ i%terior$ %d dRcor more.

1>) I% c$e of loctio% %d ilbility 6LU &eo&le $y ldirm$ loctio%

%d ilbility $uit$ them more $ ldirm$ h$ more %umber of outlet$

i% ;elhi %d


89/98

1=) Accordi%g to the &o&ultio% $ureyed m'ority of &eo&le i.e. M2U

&eo&le $y ldirm$ $core$ more i% derti$i%g %d &romotio% $ they

regulrly derti$e i% the %tio%l dilie$ %d mgi%e$ %d they l$o

lu%ch $&ecil me%u i% fe$tie $e$o%$# etc. So it c% be $id tht

ldirm$ i%cur huge mou%t$ o% &romotio%l ctiitie$.

16) Accordi%g to the $urey# ldirm$ &r"i%g fcilitie$ re t &r !ith

Bi"%er!l re$tur%t$.

1L) A$ &er the &o&ultio% $ureyed it i$ cler tht the o&erti%g hour$ of

ldirm$ %d $erice chrge$ re better th% tho$e of Bi"%er!lre$tur%t$ $ &o&ultio% i% for of ldirm$ i$ 20U i% e:ce$$ to tht

of Bi"%er!l.

1M) I% c$e of em&loyee$ behior =LU &eo&le $y ldirm$ em&loyee$

re more courteou$ !here$ Bi"%er!l $core$ >3U o%ly.

1?) I% term$ of the $erice deliery time there i$ tie bet!ee% ldirm$

%d Bi"%erl $ =0U of &eo&le $y ldirm$ t"e$ le$$ $erice time

%d remi%i%g =0U $y Bi"%erl offer$ i$ better i% timely $erice $o it

$ho!$ both of them offer timely deliery.

20) Arou%d =LU of hdirm$ re$tur%t$ re ble to delier the lue !ht

they &romi$e !here$ Bi"%er!l $core$ 'u$t >3U.

M3


90/98

M>


91/98

CHAPTER

RECOMMENDATIONS

I% thi$ re$erch it h$ bee% fou%d tht $ com&red to Bi"%erl#

ldirm$ h$ $tro%g br%d imge i% fro%t of it$ cu$tomer$ %d &eo&le li"e

their food %d $!eet$ oer Bi"%erl but there i$ ery clo$e com&etitio%

bet!ee% the t!o ldirm$ i$ hed of Bi"%erl by 'u$t fe! &erce%t$

o%ly. So if Bi"%erl !or"$ to!rd$ im&roi%g it$ br%d imge %d

&roduct 9ulity it c% e$ily c&ture ldirm$ cu$tomer$.

Ha&4$ra's $hould t"e $te&$ to mi%ti% it$ &o$itio% i% the mr"et-

• ldirm$ $hould co%ti%ue to mi%ti% it$ 9ulity $t%drd$ $ &eo&le

li"e them for there high 9ulity &roduct$.

• ldirm$ $hould "ee& it$ &rice$ ccordi%g to their cu$tomer$

ffordbility

• It $hould i%troduce %e! &roduct$ from time to time $o tht it$ &roduct

r%ge get$ !ider th% it$ com&etitor$.• ldirm$ m%geme%t $hould "ee& $tro%g chec" o% it$ cle%li%e$$

$tff %d $hould $ee tht the hygie%e i$ mi%ti%ed t the outlet$.

• ldirm$ $hould focu$ more o% derti$i%g %d &romotio% $o tht the

trget mr"et get$ to "%o! bout it$ lte$t offeri%g$# $e$o%l

&roduct$# fe$tie offer$# etc.

• ldirm$ $hould l$o o&e% more outlet$ i% ;elhi %er mi% mr"et$$o tht &eo&le could rech there outlet$ e$ily %d there cu$tomer$ !ill

i%cre$e %d they c% l$o $trt free home deliery $erice$ i% re$

%erby there outlet$.

M=


92/98

BIBLIO+RAPHY

BOOKS

•


93/98

ANNEURE

UESTIONNAIRE

P"rso/a& D"ta$&s :

+"/4"r: M F

Mar$ta& Stat#s: Marr$"4 U/'arr$"4

Pro"ss$o/: )

C!$&4r"/:-

Not": - le$e tic" mr" (Y) i% the bo:

G1.W!$%! a0" 0ro#p 4o ?o# "&o/0 to

□ 10 - 20 □ 20- 30 □ 30 - >0 □ >0 - =0

□ =0 - 60

G 2.Ho ot"/ 4o ?o# $s$t r"ta#ra/t

□ ;ily □ ,%ce or more i% !ee" □ ,%ce or more i% mo%th □ ,cc$io%lly

G 3.W!at $s ?o#r r"sta#ra/t $s$t #40"t #s#a&&?

□ Belo! +$.100 □ +$.100- 300 □ +$.300-=00

□ +$.=00-1000 □ +$.1000 boe

G >.Na'" so'" sp"%$a& o%%as$o/ !"/ ?o# &$;" to !a" ?o#r '"a&s $/

r"sta#ra/t

□Birthdy %d other celebrtio%$ □ry $omethi%g %e!

□ %g out !ith frie%d$ □


94/98

G =.W$t! !o' 4o ?o# $s$t r"sta#ra/t

□


95/98

G13.I/ ?o#r op$/$o/ !$%! o/" $s 'or" %&"a/ a/4 !?0$"/$%H


G1>.W!os" a'$"/%" ?o# &$;" 'or" □ ldirm$ □ Bi"%erl

G1=.W!os" &o%at$o/ a/4 aa$&a$&$t? s#$ts ?o# 'or"


G16.W!os" pro'ot$o/a& strat"0$"s ?o# $/4 "tt"r


G1L.W!os" op"rat$/0 !o#rs a/4 s"r$%" %!ar0"s "r" %o/"/$"/t or

?o#


G1M. W!os" "'p&o?"" "!a$or s""'s "tt"r to ?o#


G1?. W!$%! r"sta#ra/t too; &"ss t$'" to s"r" ?o#r or4"r


G20. W!$%! r"sta#ra/t a'o/0 t!" to ?o# "&$"" to 4"&$"r t!" a"!at $t pro'$s"s


M?


96/98

G21. W!$%! r"sta#ra/t pro$4"4 $t! ?o# "@tra G#a/t$t? o

s#pp&"'"/tar? $t"'s


?0


97/98

ATTENDANCE FOR SUMMER TRAININ+ PROJECT REPORT

NAME OF THE STUDENT :

CLASS :

ROLL NO) :

NAME OF THE SUPERVISOR :

S)NO) DATE TIME PRO+RESS OF

REPORT1REMARK3

SI+NATURE

OF

STUDENT

SI+NTURE

OF

SUPERVISOR

(Dr) +)K) Vars!/"?*

Pro."%t +#$4"

?1


98/98

EVALUATION SHEET FOR SUMMER TRAININ+ PROJECT

REPORT

S;4CS A4 F ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ +,77 ,. F ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ

4/A7A,+C K44;BA

comparative analysis of haldiram s and bikanervala-1

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