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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#
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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$trd oil.
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ohmbu re l$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#
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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% <eu 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$$ due to u$e of $ugr or bro!% $ugr or gur (l$o
clled $ 'ggery). *o% cui$i%e i$ i%flue%ced by the ortugue$e colo%itio%
of *o. $e of o"um# tri&hl i$ u%i9ue feture of *o% %d o%"%i
cui$i%e.
A egetri% thli. *u'rti food offer$ !ide r%ge of egetri% deliccie$
becu$e i%dui$m# &rcticed by m'ority of *u'rtD$ &o&ulce# e%courge$egetri% diet.
M
http://en.wikipedia.org/wiki/File:Indian_cuisine-Ragda_contained_in_panipuri.jpg
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.
8)= I/4$a/ ast oo4
he f$t food i%du$try i% I%di h$ eoled !ith the ch%gi%g life$tyle$ of
the you%g I%di% &o&ultio%. he $heer riety of g$tro%omic &refere%ce$
cro$$ 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$$ the cou%ter. I% it$ trditio%l er$io%# <e or b%%
lef !$ fir$t lid do!% o% the floor or tble. Seerl hel&er$ the% !ited o%
the di%er# doli%g out differe%t di$he$ %d refilli%g $ they got oer i% the
<e.
I% the f$t food er$io%# <e lredy rr%ged !ith riety of coo"edegetble$ %d currie$ lo%g !ith fi:ed 9u%tity of rice %d I%di%
fltbred$ i$ h%ded out cro$$ 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$. he
?
http://en.wikipedia.org/wiki/File:Vegetarian_Curry.jpeg
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higher &riced o%e$ 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$$ i% I%di he the follo!i%g feture$ i%
commo%F
• Eide o&e%i%g o% the rod $ide
• 4$y to mi%ti% %d durble dRcor
• A c$h cou%ter !here food cou&o%$ re $old• A food deliery cou%ter !hich i%ribly i$ gr%ite to&&ed
• Additio%l cou%ter$ for Ice
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- Aloo cht
- &ri cht
- Smo$
- bh'i
- etc.
8)5 I/4$a/ s""ts
I/4$a/ s""ts# "%o!% $ ithi re ty&e of co%fectio%ery. %y re mde
!ith $ugr# mil" %d co%de%$ed mil"# %d coo"ed by fryi%g. he b$e$ of the
$!eet$ %d other i%gredie%t$ ry by regio%. I% the 4$ter% &rt of I%di# for
e:m&le# mil" i$ $t&le# %d mo$t $!eet$ from thi$ regio% re b$ed o%
mil" &roduct$.
Var$"t$"s o I/4$a/ S""t
11
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Bar$
Brfi i$ $!eet mde of dried mil" !ith grou%d c$he!$ or &i$tchio$.
C!"/a M#r;$
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*ulb 'mu% i$ % I%di% de$$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
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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 $yru&. Seerl
1>
http://en.wikipedia.org/wiki/File:Motichoor_Ladoo.png
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ritio%$ 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
$olid feed to child) etc.
Ras0#&&a
1=
http://en.wikipedia.org/wiki/File:Rasagulla.jpghttp://en.wikipedia.org/wiki/File:Kheer.jpg
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+$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$$# i%
the e$ter% regio% of the cou%try# but !$ mde "%o!% to the out$ide !orld
by obi%
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S!r$;!a/4
Shri"h%d i$ cremy de$$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$$# $eerl chhe% b$ed co%fectio%$# $uch $
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1M
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CHAPTER < COMPANY PROFILE
ABOUT THE COMPANY
HALDIRAMS PAST
Ha&4$ra's beg% $ ti%y $ho& i% Bi"%er# the l%d $ fmed for it$
$orie$ $ for it$ lether-fced &i&e &lyer$ %d fierce !rrior$. By 1?M2#
ldirm$ hd $et u& $ho& i% ;elhi the c&itl hd begu% to $to& by
t"e %ote of the $orie$ $!eet$. It !$ !ord of mouth tht gre! the
bu$i%e$$ 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$$ the .S.A# .. %d the iddle 4$t. o%-+e$ide%t I%di%$
crry bc" &c"et$ of ldirm$ lo%g !ith the fre!ell$ %d o$tlgi it
i$ thi$ %me tht they coo" for $ they $c% $ho&$ for fmilir $ce%t$ %d
$ight$.
1?
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Kor oer $i:ty yer$ %o!# they he bee% u%ifyi%g the <e of I%di. It h$
%ot bee% the $im&le$t of t$"$Q I%di $&e"$ differe%t to%gue$ %d h$
differe%t t$te bud$ to mtch. o!eer# tody# ldirm$ i$ %me tht h$
become $y%o%ymou$ !ith $te %d 9ulity %ot o%ly !ithi% I%di but the!orld oer.
ldirm$ &roduct$ re e:&orted to $eerl cou%trie$ !orld!ide i%cludi%g
"i$t%#
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I% the %er future they ho&e to be i% &lce$ $uch $ Algeri# 8ord%# Jeme%#
i!%# 0U i% the i%ter%tio%l mr"et %d re
co%fide%t of mi%ti%i%g the &ce for the %e:t = yr$. hi$ h$ %ot o%ly bee%
becu$e of I%di% lii%g brod but l$o becu$e I%di% food i$ fi%di%g
!orld!ide udie%ce. o "ee& u& !ith i%ce$$%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$$ible for them to i%troduce %e! &roduct li%e$.
Ehe% they $trted e:&orti%g i% the yer 2001# their figure$ $tood t O 1.L
millio%. ody they e:&ort &roduct$ to the tu%e of O 6.00 millio%.
UALITY CHECKS
here i$ $tro%g em&h$i$ o% i%ter%tio%l $t%drd$ of m%ufcturi%g
9ulity co%trol. heir &roduct$ t$te li"e they he rried fre$h out of
*r%%yD$ "itche%Q they he the I%di% *r%%yD$ &roerbil feti$h for
hygie%e. heir etho$ my dte bc" to i%tge I%di# but their outloo" i$
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eery bit $ &rofe$$io%l $ tht of &rogre$$i%g moder% dy I%di%
com&%y.
hey he regulr lbortory chec" to e%$ure tht the 9ulity &rmeter$ of
K;A# SA Sfety Act# re met t eery leel-r! mteril to fi%i$hed &roduct$. hey l$o he d%ced i%-hou$e te$ti%g fcilitie$ for flt:io%#
&e$ticide$# %d $udde% colure$ other$ microbiologicl te$t$
OUTLETS , THEIR DELICIOUS FARES ONE COUNTRY ONE
TASTE
hey he 1? +e$tur%t$ tht re $ &o&ulr !ith +I$ $ they re !ith the
locl$. Situted i% &lce$ tht re $ee% $ ecc$ of $treet food they re
l!y$ &c"ed to the l$t i%chQ i%ter%tio%l food chi%$ $treet e%dor$ %ot
!ith$t%di%g. A&rt from their &c"ed item$ for e:&ort$# ldirm$ t the$e
outlet$ $ell ?6 rietie$ of di$he$ LL rietie$ of $!eet$.
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KASHALKAR MEMORIAL AWARD &re$e%ted by All I%di Kood
re$ere$ A$$ocitio% i% 1??6 t it$ *olde% 8ubilee
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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)
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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$.
2=
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COMPETITORS
ody 7ehr %d Krito 7y re the mi% com&etitor$ 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$$ but tht !ill
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be the right o%e becu$e if o%e goe$ out $tright %d fight !ith e&$i the% itC$
ery difficult to $urie# $$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$$. e i$ curre%tly
the ;irector of ldirm$ %ufcturi%g
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Accordi%g to %"'# hi$ $tre%gth lie$ i% u%der$t%di%g the &eo&le he i$
!or"i%g !ith %d i% u%der$t%di%g the %eed$ of the cu$tomer$ i% term$ of
t$te &refere%ce$. e $$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$.
2M
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HALDIRAMS OUTLETS 1DELHI NCR3
1. Ha&4$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$e1# *urgo%
(ry%)
2?
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ho%e o. ?21266L6>M
=) Ha&4$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
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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#
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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.
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!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=
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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
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• Ca'r$40" S%!oo&
igh School # 1
2. A+,7 BA*
Addre$$
M2#
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=. +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
?.
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;elhi-110021
ho%e o. 011-2>10021?
10.
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SWOT ANALYSIS OF BIKANERVALA
>0
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CHAPTER-2
CONCEPTUAL DISCUSSION
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A44S
• Aloo bhi'i
• li% bhu'i
• $l bhu'i
•
imbu m$l•
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• $l moo%g
•
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• hoy "e$r
• il" c"e
• Shhi choclte
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• 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 $g
• Amchi &o bh'i
• rtt% mi: eg
• hdi &%eer
• =
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• Bhi%di m$l
>6
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RESTAURANT
CHAAT
• +' "chori
• S&ecil dhi bhll
• &ri cht
• %i &uri• Bhel &uri
INDIAN SNACKS
• uri $b'i hl!
•
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• /eg. grilled $%d!ich
• /eg $%d!ich
•
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• %doori <ter
HOT BEVERA+ES
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•
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• e$r gu'i
• Shhi lddu
• S&ecil rchi
B4*A7I SE44S
• A%r bhog
•
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• +$ mdhuri
=2
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A44S
• Aloo bhu'i
• Aloo lch
• Bdm lch
• Bi"%eri bhu'i
• Boo%di
•
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BA4+J
• A'!i% coo"ie$
• 8eer coo"ie$
• remium coo"ie$
• A$$orted coo"ie$
• 'u &i$t coo"ie$
• ee% bdm
=>
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RESTAURANT
/A+I4J ,K ,+
I;IA
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• %eerNloo "ulch
• udi% &r%th
• &d
• %eer %%
• ,%io% "ulch
• ! &r%th
/A+I4J ,K
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• *rlic &i
• ,%io% c&$icum
tomto &i
• omto &i
• ,%io% c&$icum
mu$hroom &i
/A+I4J ,K B4/+A*4S
• e$r &i$t bdm mil"
• +o$e mil"
• e
• e$ri l$$i
•
Bdm th%di•
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COMPARISON BETWEEN HALDIRAMS ,
BIKANERVALA
A7;I+AS BIA4+/A7A
1. ldirm$ h$ totl of 1Moutlet$ i% ;elhi
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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$.
=?
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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#
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=) 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
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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
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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.
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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>
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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=
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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$.
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G =.W$t! !o' 4o ?o# $s$t r"sta#ra/t
□
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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
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GL. W!$%! o/" 4o ?o# pr""r or s/a%;s a/4 ast oo4
□ ldirm$ □ Bi"%erl
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?
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GM. W!os" pro4#%t G#a&$t? ?o# $/4 "tt"rH
□ ldirm$ □ Bi"%erl
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
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G?.W!os" pro4#%t ra/0" $s $4"r
□ ldirm$ □ Bi"%erl
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
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G10.W!os" pr$%" ra/0" $s 'or" aor4a&"H
□ ldirm$ □ Bi"%erl
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
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G11. W!os" &o%at$o/ a/4 aa$&a$&$t? s#$ts ?o# 'or" H
□ ldirm$ □ Bi"%erl
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
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G12. W!os" "'p&o?""s "!a$or s""'s "tt"r to ?o#
□ ldirm$ □ Bi"%erl
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>
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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=
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G1>.W!$%! r"sta#ra/t too; &"ss t$'" to s"r" ?o#r or4"r
□ ldirm$ □ Bi"%erl
FI+) 8>
I%ter&rettio%-
Accordi%g to the $urey co%ducted hlf of the &o&ultio% feel$ ldirm$
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
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G1=.W!os" pro'ot$o/a& strat"0$"s s""' "tt"r to ?o#
□ ldirm$ □ Bi"%erl
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 $ $ho!% i% fig.1=.
LL
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G16.W!$%! r"sta#ra/ts par;$/0 a%$&$t$"s ?o# $/4 'or"
□ ldirm$ □ Bi"%erl
FI+) 85
I%ter&rettio%-
Accordi%g to the $urey co%ducted hlf of the &o&ultio% feel$ ldirm$
&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
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G1L. W!os" "'p&o?""s "!a$or s""'s "tt"r to ?o#
□ ldirm$ □ Bi"%erl
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?
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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$o &eo&le
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li"e ldirm$ $ 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$$ %d hygie%e $ it i$ o%e of the mo$t im&ort%t re to be
mi%ti%ed by com&%y deli%g i% food item$.
13) 6>U &eo&le $y tht they li"e ldirm$ mbie%ce more $o it c% be
$id tht i% c$e of mbie%ce ldirm$ i$ &eo&leC$ &refere%ce $ &eo&leli"e ldirm$ i%terior$ %d dRcor more.
1>) I% c$e of loctio% %d ilbility 6LU &eo&le $y ldirm$ loctio%
%d ilbility $uit$ them more $ ldirm$ h$ more %umber of outlet$
i% ;elhi %d
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1=) Accordi%g to the &o&ultio% $ureyed m'ority of &eo&le i.e. M2U
&eo&le $y ldirm$ $core$ more i% derti$i%g %d &romotio% $ they
regulrly derti$e i% the %tio%l dilie$ %d mgi%e$ %d they l$o
lu%ch $&ecil me%u i% fe$tie $e$o%$# etc. So it c% be $id tht
ldirm$ i%cur huge mou%t$ o% &romotio%l ctiitie$.
16) Accordi%g to the $urey# ldirm$ &r"i%g fcilitie$ re t &r !ith
Bi"%er!l re$tur%t$.
1L) A$ &er the &o&ultio% $ureyed it i$ cler tht the o&erti%g hour$ of
ldirm$ %d $erice chrge$ re better th% tho$e of Bi"%er!lre$tur%t$ $ &o&ultio% i% for of ldirm$ i$ 20U i% e:ce$$ 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$$ $erice time
%d remi%i%g =0U $y Bi"%erl offer$ i$ better i% timely $erice $o it
$ho!$ both of them offer timely deliery.
20) Arou%d =LU of hdirm$ re$tur%t$ re ble to delier the lue !ht
they &romi$e !here$ Bi"%er!l $core$ 'u$t >3U.
M3
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M>
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CHAPTER
RECOMMENDATIONS
I% thi$ re$erch it h$ bee% fou%d tht $ com&red to Bi"%erl#
ldirm$ h$ $tro%g br%d imge i% fro%t of it$ cu$tomer$ %d &eo&le li"e
their food %d $!eet$ oer Bi"%erl but there i$ ery clo$e com&etitio%
bet!ee% the t!o ldirm$ i$ hed of Bi"%erl by 'u$t fe! &erce%t$
o%ly. So if Bi"%erl !or"$ to!rd$ im&roi%g it$ br%d imge %d
&roduct 9ulity it c% e$ily c&ture ldirm$ cu$tomer$.
Ha&4$ra's $hould t"e $te&$ to mi%ti% it$ &o$itio% i% the mr"et-
• ldirm$ $hould co%ti%ue to mi%ti% it$ 9ulity $t%drd$ $ &eo&le
li"e them for there high 9ulity &roduct$.
• ldirm$ $hould "ee& it$ &rice$ ccordi%g to their cu$tomer$
ffordbility
• It $hould i%troduce %e! &roduct$ from time to time $o tht it$ &roduct
r%ge get$ !ider th% it$ com&etitor$.• ldirm$ m%geme%t $hould "ee& $tro%g chec" o% it$ cle%li%e$$
$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$.
M=
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BIBLIO+RAPHY
BOOKS
•
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ANNEURE
UESTIONNAIRE
P"rso/a& D"ta$&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 $omethi%g %e!
□ %g out !ith frie%d$ □
8/17/2019 Comparative Analysis of Haldiram s and Bikanervala-1
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G =.W$t! !o' 4o ?o# $s$t r"sta#ra/t
□
8/17/2019 Comparative Analysis of Haldiram s and Bikanervala-1
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G13.I/ ?o#r op$/$o/ !$%! o/" $s 'or" %&"a/ a/4 !?0$"/$%H
□ ldirm$ □ Bi"%erl
G1>.W!os" a'$"/%" ?o# &$;" 'or" □ ldirm$ □ Bi"%erl
G1=.W!os" &o%at$o/ a/4 aa$&a$&$t? s#$ts ?o# 'or"
□ ldirm$ □ Bi"%erl
G16.W!os" pro'ot$o/a& strat"0$"s ?o# $/4 "tt"r
□ ldirm$ □ Bi"%erl
G1L.W!os" op"rat$/0 !o#rs a/4 s"r$%" %!ar0"s "r" %o/"/$"/t or
?o#
□ ldirm$ □ Bi"%erl
G1M. W!os" "'p&o?"" "!a$or s""'s "tt"r to ?o#
□ ldirm$ □ Bi"%erl
G1?. W!$%! r"sta#ra/t too; &"ss t$'" to s"r" ?o#r or4"r
□ ldirm$ □ Bi"%erl
G20. W!$%! r"sta#ra/t a'o/0 t!" to ?o# "&$"" to 4"&$"r t!" a"!at $t pro'$s"s
□ ldirm$ □ Bi"%erl
M?
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G21. W!$%! r"sta#ra/t pro$4"4 $t! ?o# "@tra G#a/t$t? o
s#pp&"'"/tar? $t"'s
□ ldirm$ □ Bi"%erl
?0
8/17/2019 Comparative Analysis of Haldiram s and Bikanervala-1
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
8/17/2019 Comparative Analysis of Haldiram s and Bikanervala-1
98/98
EVALUATION SHEET FOR SUMMER TRAININ+ PROJECT
REPORT
S;4CS A4 F ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ +,77 ,. F ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
4/A7A,+C K44;BA