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NATWARLAL MANIKLALDALAL COLLEGE, GONDIA

PRESENTATION ON

A COMPARATIVE STUDY BETWEEN JAINBAKERY AND KANWARRAM BAKERY

Presented By Guided By

Ashish Hotchandani Prof. Sonam Ramchandani

Harsh Bhojwani

Prabhdeepsingh Bhatia


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Introduction Of Topic

Company Profile

Objective Of Study

Research Methodology

Data nalysis nd Interpretation

!inding

Conclusion

"imitations

Suggestions

#ibliography

nne$ure

Inde$


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To %no& the &hich ba%ery is better'

To %no& the various product provided by the both

ba%ery'

To %no& the most selling product of both ba%eries'

To %no& the customer satisfaction to&ards the

ba%ery'


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Late. Shri Premchand Jain

(Founder of Jain Bakery)

Estd.: 1940

Jain Bakery


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Sr. No. Items Worth Rs.

. !resh Cream Ca%e ()*+,

!. Cream Roll -*+,

". Pastry (.+,

#. Rus% .*+,

$. #read (*+,

%. /ashmiri Pav -.+,

&. /hari Puff ).+,

'. Coo%ies 0*+,

(. #irthday Item 1*+,

). Chocolates 2-,-(*3

. Dairy Items 2-*,-.*3

!. Regular Ca%e -(*+,

". 4am%een 2-*,5.3

#. Doughnut (*+,

List of items


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KANWAA! BAK"#

Late. Shri amchand a$hani

(Founder of Kan%arram Bakery)

Estd.: 1955


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Sr. *o Items Worth Rs.

. !resh Cream Ca%e ()*+,

!. P6!! -.+,

". Coo%ies 7*+,

#. Cold Drin%s 5.+,

$. Pi88a #ase (*+,

%. Chocolate #ro&nie (.+,

&. Cream Roll (*+,

'. Pastry (.+,

(. Dry !ruits 2).*,-***3 +,

). #read (*+,

. Important Chocolates 2-**,.**3 +,

!. Ice Creams 2(*,-7.3 +,

". Party Item 2.,-**3 +,

#. Perishable 9oods 2(*,-**3 +,

$. #iscuits 2-*,0.3 +,

Kan%arram BakeryList of items &


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A+e B-er/ $0!$ !$0"$ "$0A1o2e

J-3* B-er/ 1 ) )

K-*4-rr-m B-er/ . 1 -

A$e Grou'


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O5567-t3o* B6s3*ess St68e*t 9o6se43:e Other

J-3* B-er/ 1 1 - -

K-*4-rr-m

B-er/

) ( ( )

ccu'ation


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No. Yes No

B-er/ Pro865ts -7 -

o% !any of them Prefer Bakery Products *


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Pro865ts. C-es Bre-8 ;

R6s

S*-5s Other Items

No. o: Perso*s -: 0 1 -(

Which Product of Bakery is !ost+y Preferred *


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Why do Peo'+e $o for that Particu+ar Bakery *


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Which Factor Attract ,he Peo'+e !ost *


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No. o: Perso* Yes No

9/+3e*35 -. .

o% many of ,hem think the Bakery Products are

y$ienic*


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No. o: Perso* Yes No

Goo8 :or 9e-


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B-er/ J-3* B-er/ K-*4-rr-m B-er/

C-es -( 0

Which Bakerys -akes are Better*


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=-5tor T-ste >6-6-*t3t/

J-3* B-er/ -( 7 - (

K-*4-rr-m B-er/ 0 . ( -

What is the iffrence Bet%een the -AK"S of Both Bakeries*


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Any ffer r iscount Pro/ided 0y the Particu+ar Bakery*


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#oth of the o&ner &ere busy at the time of survey; Due to

that they doesnain #a%ery has to improve the Infrastructure=

#oth have to increase there variety of products=


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!rom Data nalysis and interpretation it is concluded that;

most of the customers prefer fresh cream ca%es=

!rom the Study it is also concluded that most of the people

prefer >ain #a%ery ca%es=

"ast but not the least; It?s concluded that the mar%et

position of >ain #a%ery is good than /an&arram #a%ery=


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JAIN BAKERY4o Proper Sitting rrangement=

The #a%ery must improve their Infrastructure=

Should increase the @ariety of Products

Improve Cleanliness=

KANWARRAM BAKERY

Should improve the behavior=

Should improve the @ariety of Ca%es

4othing to Say everything is 9ood according to the city=

The Staff doesn?t pay Proper attention to&ards the Costumers=


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