of 28
8/9/2019 Bread 35
1/72
PREFACE
It can be said with some confidence that "the market place isn't what it used to
be." It is changing radically as a result of major societal forces such as
technological advances, globalisation and deregulation. These major forces
have created new behaviors and challenges.
Customers increasingly epect higher !uality and service and some
customiation. They perceive fewer real product differences and show less
brand loyalty. They can obtain etensive product information from the Internet
and other sources permitting them to stop more intelligently. They are showing
greater price sensitivity in their search for value.
1
8/9/2019 Bread 35
2/72
8/9/2019 Bread 35
3/72
INTRODUCTION
COMPANY BACKGROUND
*rom a nascent beginning in $++ -.. *oods /vt. -td. has under the knowledge
of 0h. 1arvind 2umar and 0h. %evdas 3amboodri has grown up into a perfect
bread company.
The company is manufacturing /remium bread under the brand name of
"/4*4CT" celebrated in %elhi figured in all the /remium stores talked about in
the elo!uent term in virtually most of the ) stars joints . Introduced 5 made by
two of %elhi's most distinguished men 60h. 1arvind 2umar 5 0h. %evdas
3amboodri7 who have a wealth of over (8 years of eperience with them.
-..*oods /vt. -td.has garnered ()9 of the market share of /remium :read in
%elhi. ;e are currently covering 3ational Capital egion including ur 5% deptt.
under the sustained efforts of 0h. %evdas 3amboodri, 6Technical %irector7 are
now increasingly focussing on new items.
:y virtue of the pioneering efforts of 0h. %evdas 3amboodri who is regarded as
the undisputed authority and a name to reckon with in the bread circle this
3
8/9/2019 Bread 35
4/72
segment of breads are targeted for those who aren't shy about paying an etra
rupee for a /remium stuff. 3o wonder each bread is specially marked by a
":40T :4*>4 C>%4" of individuality which again is a novel innovation of the
craftly genius of 0h. 1arvind 2umar and 0h. %evdas 3amboodri. ;ith a installed
capacity of $.)-ac loaves per day and plans for increasing the capacity by an
additional $ -ac loaves per day spread over & plants -.. *oods /vt. -td. is all
set to usher in a new slice of health.
;ith a profile of ever?growing customers 6/@ office, Indian =irlines, >:4>I ,
T=A
8/9/2019 Bread 35
5/72
QUALITY ASSURANCE
-.. *oods promises to deliver state of the art bread attaining high !uality
standards.
=t -.. *oods, we are committed towards providing hygenic and good !uality
bread.
;e have ample space to facilitate our baking and packing process to provide
good !uality products.
>ur production process is semiautomatic and untouched by hands to keep
the final product hygenic and nutritious.
;e provide complete and ample transportation facilities for our products to
remain in good shape and !uality.
;e have employed highly skilled and !ualified manpower to make sure that
each and every unit that goes out of the production is best in !uality.
;e have employed highly eperienced and skilled manufacturing staff to co?
ordinate between the production and customer re!uirements that prevail in the
market.
;e also have an office in %elhi to control the sales in %elhi market and to
keep in touch with the various trends that crop up in the market.
;e are supplying to all major *ive 0tar 1otels in %elhi and =gra which is
enough evidence of our strict !uality standards.
;e are also supplying to =ll IIT hostels and many 4ducational Institutions.
5
8/9/2019 Bread 35
6/72
-.. *oods will always work towards achieving total customer satisfaction by
providing in time delivery and consistent products.
-.. *oods is the first bread company in India who have provided ":40T
:4*>4 %=T4" on its products.
-.. *oods will always make an effort towards building mutually beneficial
relationships with its vendors and employees for the wholesome betterment of
society.
6
8/9/2019 Bread 35
7/72
PRODUCTS
It is made from patent !uality wheat flour. Ithas been the most favourite bread ofpeople. ;e at L.R. Foods make sure thatour bread is packed with nature's goodnessand freshness as well.
Packi! a"ai#a$#%& '((!)*((!
It is packed with fresh fruit etracts whichis fully capable of tantalising your tastebuds at anytime of the day. The variety offlavours has always been appreciated bythe consumers.
Packi! a"ai#a$#%& +((!
It is filled with energy which comes from theingredients that goes into the making of thisproduct. It is very delicious and easy todigest whether a year child or a )) yearold person.It is made from whole mealC,akki A--a. It is highly recommendable for diabetes patients..
Packi! a"ai#a$#%& *((!
7
8/9/2019 Bread 35
8/72
It is so soft that it melts as soon as it
comes in contact with the tongue. It has allthe goodness of milk and wheat to make itall the more tasty and delicious. It is mustconstituent in any breakfast.
Packi! a"ai#a$#%& *((!
8/9/2019 Bread 35
9/72
CORPORATE PURPOSE
Their purpose is to meet the everyday needs of people everywhere to?anticipate
the aspirations of our consumers and customers and to respond creatively and
competitively with branded products and services, which raise the !uality of life.
Their deep roots in local cultures and markets around the world are our
unparalled inheritance and the foundation for our future growth. ;e will bring
our wealth of knowledge and international epertise to the service of local
consumers? a truly multi?local multinational.
Their long?term success re!uires a total commitment to eceptional standards of
performance and productivity, to working together effectively and to a
willingness to embrace new ideas and learn continuously.
They believe that to succeed re!uires the highest standards of corporate
behaviour towards the employees, consumers and the societies and world in
which we live.
9
8/9/2019 Bread 35
10/72
MANUFACTURING PROCESS OF BRED
10
R%c%i"i! o /a0 1a-%/ia#
P,2sica# is3%c-io $2 %4%c5-i"% 675a#i-2co-/o#8
Sa13#% is -ak% $2 75a#i-2 co-/o#
%4%c5-i"%s o/ aa#2sis
D513i!
S%i"i! is do% -o /%1o"% %4-/a%o5s1a--%/
9%i!,i! o %ac, ad %"%/2 i!/%di%- as 3%/ -,%o/1a-io o "a/i%-2
Mi4i!
D%#a2%d sa#- 1%-,od:. Fi/s- 1i4i!+. A## -,% #o5/ is 1i4%d 0i-,
9a-%/; Y%a-; ac%-ic acid;Po-assi51 B/o1a-%
8/9/2019 Bread 35
11/72
11
Di"idi! -,% do5!, acco/di! -o d%si/%d 0%i!,-
Ro5di!
I-%/1%dia-% 3/ooi!
Mo5#di!S,%%-i!C5/#i!P/%ss5/% $oa/d s%--i!
Pai! !/%asi! 0i-, oi#
Fia# P/ooi!
Baki!
Coo#i!
S#ici!
Packi!
Dis3a-c,i!
8/9/2019 Bread 35
12/72
BREAD MANUFACTURING PROCESS
MI?ING
The primary objective of miing is to uniformly distribute the bread ingredients
including water and to convert them into the dough mass of re!uired consistency.
In the presence of water, the flour protien from the gluten, which finally gives the
honeycomb, structured to the bread. =ll the ingredients are weight accurately as
per the standard recipes and they are mied together using one of the following
four standards methods adopted for the dough miing.
STRAIG>T DOUG> MET>OD
In this process, all the ingredients are added together and the miing is done in
one operation. In slow speed mier, it is better to mi all the dry ingredients in
the first instance for about five minutes and then incorporate the wet ingredients,
after which the miing is continued for about twenty minutes or till the dough is
mi to the optimum consistency. The same procedure could be adopted for
high?speed mier but here the miing time may be two minutes at slow speedand ?$8 minutes on high speed depending on the strength of flour.
12
8/9/2019 Bread 35
13/72
DELAYED SALT MET>OD
In this process all other ingredients ecept salt, calcium propionate and OD
In this process the ingredients are mied in two different stages, the first stage for
making a sponge and the second stage to develop into dough. Taking D8?89 of
total !uantity of flour to which water and other ingredients are added and mied
into slack dough, which is fermented for &? hours, generally makes the sponge.
=fter ade!uate fermentation the sponge input back in the mier and the
remaining !uantity of flour and water is added to it and mied into smooth
dough. This dough is again given a flour time of $)?8 minutes before scaling for
proper relaation of dough. In this process the !uantity of yeast re!uired is much
less compared to other process. The !uality of bread produced by thei process
is incomparable to other process in terms of softness, flavor and silkness of the
crumb. The desired temperature of mied dough is between %4
8/9/2019 Bread 35
14/72
NO TIME DOUG> MET>OD
Ender this method all the dough ingredients are mied together at one stage.
0ince no time is given for bulk fermentation of no time dough, the !uantity of
yeast used for this method is more compared to other methods. =fter miing, the
dough is straight away taken for dividing after giving a flour time of $)?&8
minutes. The main advantage of this method is that it is less time consuming
and can be followed under emergencies when bread are re!uired urgently and
the intire production has to be completed in a limited span of time.
BULK FERMENTATION
=fter miing, the dough is kept in for fermentation which is necessary factor to
modify or ripen the dough gluten so that it will be in the best condition to retain
the gas. Correct fermentation is the bases of good bread production.
The temperature and humidity of fermentation room should be well maintained.
The most ideal temperature is &?( degree *ahrenheit and humidity 8?)9.
The skinning on the top of dough should be avoided the dough is allowed tostand in accordance with the fermentation time.
The dough when mied is the sticky, but as ripening proceeds, it becomes less
sticky and more elastic.
DIVIDING 6SCALING8
The scaling operation of the dough is carried out by an automatic divider the
dough divider scales the dough on the volumetric priciple. The well?fermentedand properly mied dough in the bowl is emptied into the hopper of the divider
with the help of bowl hoist. The dough flows in the pocket6s7, the sie of which
can be adjusted depending upon the weight of dough pieces re!uired. The
dough is cut off by the moving cutter and ejected on to among belt for transfer to
the rounder.
14
8/9/2019 Bread 35
15/72
The standard scaling weights are ((8gms. =nd 8 gms. =nd 88 gms. 0ie
loaves.
ROUNDING
=n inverted cone like machine does this operation. The divided divided dough
fall in the bottom of this machine and travel upward through a spiral attachment
which gives round shape to the dough pieces. *or smooth running of the
rounder it essential that the dough pieces are of right consistency. 0lack and
overfermented dough will pose sticking problems. 1owever, to avoid the
fre!uent sticking of dough, a blast of air maybe provide in the rounder which will
form temporary skin around the dough piece to prevent sticking.
INTER PROOVING
This operation is also known as over head proofing. The rounded dough pieces
are passed on to this machine after giving them light dusting of flour top prevent
sticking. Inter proofer consists of multi pocketed trays, travelling on endless
chain in a semi closed chamber.
The purpose of the intermediate proof is to allow the dough pieces to recover from the severe machining abuse received during scaling and rounding operation
and to allow some skinning on tough piece which will further help in moulding. It
helps to resume fermentation for ?$8 minutes making the dough pieces soft and
pliable for easy molding into the desire length and shape for panning.
@>E-%I3< =3% /=33I3<
The purpose of final molding is to convert the rounded dough piece into suitable
shape for the final loaves, to epel the gas form during the intermediate proofing
and to regulate the gas fells within the dough for producing good !uality loaves.
The function of this molder involves the sheeting curling and sealing if the dough
pieces. The molder is e!uipped with & to sets of rolls, which gradually flatten
the dough piece. This sheet is rolled up with the help of a whir e mesh chain and
15
8/9/2019 Bread 35
16/72
then passes through a pressure broad which can be set up at the re!uired
height, so that the dough piece is properly sealed and molded. The dough piece
of cylindrical piece comes out of the pressure board, passes through a felt
cushion for oiling and falls into the baking tins.
Incorrect molding whether it is performed too harshly or too loosely can effect
both teture and volume.
FINAL PROOVING
The molded dough pieces fall into the pre grease baking molds automatically one
by one. The baking moulds of desired sie that i.e, &88,(88 or 88
8/9/2019 Bread 35
17/72
BAKING
;hen all of se!uence of operations have been carried out under controlled
conditions of temperature, time and humidity, the proved dough pieces in the
moulds are ready for the final and most important phase baking.
The molds with proved dough pieces are loaded in the oven trays manually. This
operation is carried out very gently in order to avoid sinking of the dough. The
=ustralian oven has )8 trays and has automatic lidding device.
To produce closed top bread. 1owever, delidding mechanism could also produce
open top bread. In case of Canadian oven there are only $ trays but the
capacity is similar to that =ustralian one. 1owever, there is no automatic lidding
arrangement and to produce closed top bread, molds are lidded manually. The
oven is also provided with time and temperature control which can be increased
or decreased but the optimum temperature for (88 gms loaves is (8 degree
*ahrenheit and baking time &+ minutes, however, this vary depending upon the
loading of the oven, type and sie of bread.
DEPANNING OF BREAD
The bread loaves are either depanned manually by knocking the moulds against
a rubber buffer or automatically through a vacuum where compressed air is used
to loosen up the breads from the moulds and the suction cups of the machine
lift the breads and gently place it on the conveyor. The empty moulds pass
underneath on the another conveyor where they are cooled before going back to
the molding and panning unit in a continuous production or they are picked up for
stacking.
COOLING OF BREAD
=fter depanning, the hot loaves are systematically arranged on to the cooling
racks. This operation is done manually. The cooling is done either under
17
8/9/2019 Bread 35
18/72
ordinary atmospheric condition by blasting air or in a cooling tunnel under a blast
of air to facilitate !uicker cooling. The standard cooling time is around $$B& hrs to
$B( hrs by forced air cooling in tunnel however this may vary depending upon
the atmospheric temperature.
The inside loaf temperature should be +) degree *=431I4T or e!ual to the
room temperature before slicing. >nce a loaf is sliced and wrapped, the amount
of moisture loss by the loaf becomes less. Therefore, the loaves should not be
allowed to undergo cooling any longer than necessary otherwise the bread gets
dehydrated and hard to anybody's liking. It also looses moisture resulting into
under weight loaves.
SLICING AND 9RAPPING
=fter cooling, the loaves are sliced and wrapped in bleached and printed waed
sulphite paper and finally packed in breadbaskets for dispath. =ny substandard
loaves produced are rejected at the time of slicing operation. *or proper
wrapping machine should be efficient besides ade!uate pressure from the side
belts. 0imilarly slicing blades should always be sharp other wise blunt edge
would result in tearing of the crumb structure .
The following points should also be kept in mind for effective slicing and
wrapping of loaves#
$. the wrapping machine should run at an average speed of $88 loaves per
hour, giving an allowance for real change, blade change and other
stoppages. The rated speed of the machine is & strokes per minute.
&. 3ormal bottom over lapping of wrapper is one inch and should not be
eceeded.
. The sealing should be perfect at both ends and bottom, for neat and tidy
wrapping.
18
8/9/2019 Bread 35
19/72
(. =ny substandard loaf should not be packed.
9EIG>T OF FINIS>ED PRODUCT
=verage weight of the breads produced should be e!ual to or in ecess of the
!uantity declared on the package but in no case should be on the negative side.
;ith the promulgation of packaged commodities 6regulation7 order, $+) which
has been effective from &nd Aanuary $+D, the statistical average of &8 loaves
taken from the production line must not give any negative average weight as
compared to the declared weight on the package and that $89 samples so
checked should bot eceed the maimum permissible errors of D 9 if the sample
weight is less than )88 gms and (9 for the sample weighing more than )88gms.
RESEARC> AND DEVELOPMENT DEPARTMENT 6R@D8
The main purpose of research and development department of any company is
to improve the !uality of its product at minimum cost. To achieve this objective
5% department makes research and develops new products to satisfy
consumer's needs and wants. =nd to do this research the laboratory of
Countyryside Is well e!uipped with various e!uipment and machinery.
19
8/9/2019 Bread 35
20/72
ORGANISATIONAL >IERARC>Y
043I>
8/9/2019 Bread 35
21/72
DISTRIBUTION C>ANNEL
@arketing?channel decisions are among the most critical decisions facing
management. The channels chosen intimately affect all the other marketing
decisions. The company's pricing depends on whether it uses mass
merchandisers or high !uality bouti!ues. The firm's sales force and advertising
decisions depend on how much training and motivation dealers need. In
addition, the company's channel decisions involve relatively long?term
commitment to other firms.
= distribution system... is a key eternal resource. 3ormally it takes tears to build,
and it is not easily changed. It ranks in importance with key internal resources
such as manufacturing, research, engineering, and field sales personnel and
facilities. It represents a significant corporate commitment to a set of policies
and practices that constitute the basic fabric on which is woven an etensive
set of long term relationships.
Intermediaries smooth the flow of goods and services ..... This procedure is
necessary in order to bridge the discrepancy between the assortment of goods
and services generated by the producer and the assortment demanded by the
consumer. The discrepancy results from the facts the manufactures typically
produce a large !uantity of a variety of goods.
C,a%# 5c-ios ad #o0s
= marketing channel performs the work of moving goods from producers to
consumers. It overcome the time, place, and possession of goods and services
from those that need or want them. @embers of the marketing channel performs
the following functions#
21
8/9/2019 Bread 35
22/72
They gather information about potential and current customers,
competitors. =nd other factors and forces in the marketing environment.
They gather information about potential and current customers, competitors
and other actors and forces in the marketing environment.
They develop and disseminate persuasive communications to stimulate
purchasing.
They reach agreement on price and other terms so that transfer of
ownership or possession can be effected.
They place orders with manufacturers.
They ac!uire the funds to finance inventories at different levels in
marketing channel.
They assume risk connected with carrying out channel works.
They provide for the successive storage and movement of physical
products.
They provide for buyers payments of their bills through banks and other
financial institutions.
They oversee actual transfer of ownership from one organiation or person
to other.
22
8/9/2019 Bread 35
23/72
SALIENT FEATURES OF DEL>I BREAD MARKET
$. @arket sie +.8 lakh 0.-. per day, out of which .88 lakh is under /remium
category, where major players are 1arvest f the total sale 89 sale is in 88 gramB 88 gram while 8) is in (88
gramB 88 gram sie.
. Ender /remium category, there eists strong consumer brand loyality.
1owever under economy segment, there is no brand loyality from
consumers as well as wholesalers. ;holesalers change their brands very
often depending upon price offered by the manufacturers.
. /remium brand are mostly priced at s. $D.88G per 88 gram where total
trade margins are around $)9.
23
8/9/2019 Bread 35
24/72
8/9/2019 Bread 35
25/72
RESEARCHMETHODOLOGY
25
8/9/2019 Bread 35
26/72
RESEARC> MET>ODOLOGY
The market research for "Mos- E%c-i"% C,a%# o Dis-/i$5-io o/ D%#,i
Ma/k%-". @arket research was conducted in %elhi and 3C.
0pecial efforts were made to seek out different areas to gain a better
perspective of the distributors and retailers.
RESEARC> DESIGN
There eists two types of research. These types can broadly be classified as
follows#
$. 4ploratory, and
&. Conclusive
4ploratory research seeks to discover new relationship and establish
hypothesis.
;hile conclusive research is designed to help choose among various possible
courses of action that is to make decisions.
4ach of these two general types of research can be subdivided as follows#
E43#o/a-o/2 R%s%a/c, Coc#5si"% R%s%a/c,
0earch of secondary data
0urvey of knowledgeable persons
%escriptive research
Case studies
26
8/9/2019 Bread 35
27/72
=nalysis of selected cases 0tatistical study
4perimentation
@arketing research project are designed as either eploratory studies or
conclusive studies depending on the objectives. 4ploratory studies are used
when little is known about a given area. Their objective is to design relationship
between two or more factors in a way that will permit statement of specific
hypothesis.
These can be tested by conclusive research to select the best alternatives, the
research process tends to be circular over a period of time.
$. In this consumers were personally interviewed and in this particular study
eploratory research has been used because each and every consumer ma
have different attitude towards the same product. 0o it was easy to
stimulate respondents to reveal more of the entire situation rather than
from the stud of one or several selected aspects alone.
&. It grave a description of a real event or situation and more accurate datawas obtained, probably as a result of a longer, more intimate association of
the researcher and the respondents.
SOURCE OF INFORMATION
The information and data to be collected can be of two types? /rimary and
0econdary.
The primary information is a first hand information and is called specifically for
the study being conducted. 0o the researcher himself collects information with
relevance to the problem.
27
8/9/2019 Bread 35
28/72
The secondary information is the second hand information for the researcher.
The particular information has been collected by some other researcher for the
problem to be solved.
This particular project was mainly accomplished with the help of primary data,
as it was really helpful to give the realistic picture of the original market scenario
and the views and the opinions of the consumers regarding the product. In this
particular survey, the information sources was the retailers and distributors of
the bread.
28
8/9/2019 Bread 35
29/72
DATA COLLECTION MET>OD
There are two methods for collection of data#
$. Huestionnaire method
&. >bservation method
In the !uestionnaire method a set of !uestions is administered to the
respondents in person, by telephone or by mail.
The !uestionnaire can be structured or unstructured or can be a combination of
these with disguised or non?disguised !uestions.
=nother method is the observational method. It is a process of recogniing
and noting people, objects and occurrences rather than asking for information.
MAIN INSTRUMENT FOR CONDUCTING T>E STUDY
In this particular study, the main instrument was the !uestionnaire method of
data collection as it was a faster method and gave real picture of the
knowledge and opinions of the retailers and distributors. 0tructured and non?
disguised !uestionnaires were used. 0ince the research was eploratory and
time was a limiting factor, the !uestionnaire method for data collection was
best suited.
SAMPLING PLAN
%uring the market survey, those persons were contacted who are the direct
distributors of the company and the dealers appointed by the distributors. ;e
have tried to cover each area of %elhi as per our re!uirements.
29
8/9/2019 Bread 35
30/72
SAMPLING SIE
= sample sie of D8 retailers and $) distributors were chosen. -uckily most of
the respondents were available at the time of visit and they cooperated very
well in giving the re!uired information.
SAMPLING MET>OD
Two general cases of method eist for selecting samples ? /robability samples
and 3on?/robability methods.
/robability sampling methods are those in which every item in the universe has
a known chance or probability of being chosen for the sample. This implies
that the selection of sample is independent of the person making the study i.e.
the sampling operation is objective so that the items will be chosen strictly at
random.
3on?probability sampling methods are those that do not provide every item in
the universe with the known chance of being included in the sample. The
selection process is partially subjective.
In this particular study, sample random probability sampling has been used.
30
8/9/2019 Bread 35
31/72
SUMMARY
The project that was undertaken was MARKET RESEARC> SURVEY ON
ECONOMY OF DISTRIBUTION OF KEY BRANDS OF BREAD.
The aim of the survey was to analye the special efforts were made to seek out
different areas to gain a better perspective of the "mindset" of the different
types of consumers.
To accomplish the above?mentioned task, a !uestionnaire was set up. 0imple
random probability sampling was carried out in %elhi.
@ajor analysis and conclusions has been done in the project. = special
anneure has been attached with this project report, which depicts the
!uestionnaire.
8/9/2019 Bread 35
32/72
LIMITATIONS
= person tends to lie if he is being noticed and since the !uestionnaire was
targeted on mature persons the veracity of the answer cannot be granted.
0ince it was a comparison study a visit had to be made to rival dealers
also and !uestioned, in business everybody tries to hide facts therefore
the answers could have got somewhat distorted.
The sample sie was not big enough to draw conclusive evidence.
Time was the limited factor.
32
8/9/2019 Bread 35
33/72
ANALYSIS AND INTERPRETATION
33
8/9/2019 Bread 35
34/72
DISTRIBUTION NETWORK OF VARIOUS KEY PLAYERS OFBREADIN NEW DELHI
COMPANY
DEALER RETAILER
CONSUMER
34
8/9/2019 Bread 35
35/72
The foundation of company was laid in $++& and from the year $++ it starts its
production. The headoffice of the company is situated in Tonk road, Aaipur
6ajasthan7. The plant is situated in :hiwari 6ajasthan7.
The %elhi 1eadoffice is situated in -ado 0arai.
In %elhi there are four company depots that covers each one vi. 3orth, south,
east, west are#
$7 N%$ Sa/ai 60outh %elhi7
&7 Pa#a1 6;est %elhi7
7 As,ok Vi,a/ 63orth %elhi7
(7 As,ok Na!a/ 64ast %elhi7
=rea covered by each depot is as follows#
:8 N%$ Sa/ai
=s already mentioned the depot covered 0outh %elhi.
It covers almost )888 outlets daily.
The depot covers following area of %elhi#
@alviya 3agar
-ajpat 3agar
asant 2unj
asant ihar
1au 2has
35
8/9/2019 Bread 35
36/72
8/9/2019 Bread 35
37/72
ohini
/itam /ura
0halimar :agh
=shok ihar
@odel Town
Timarpur
*8 As,ok Na!a/
The depot is situated in 4ast %elhi near 3and 3agari.
The depot covers following area of %elhi#
2rishan 3agar
%ilshad
8/9/2019 Bread 35
38/72
COMPANY
DISTRIBUTOR
DEALER
38
8/9/2019 Bread 35
39/72
RETAILER
CONSUMER
39
8/9/2019 Bread 35
40/72
There are plants of :ritannia vi, at 3athupura? 2ondali, & at :hallabhagarh
and & at
8/9/2019 Bread 35
41/72
>khla
@adangir
Aaitpur
3umbers of routes operated by this agency are 8+ and it covers almost $D8
outlets per day.
E4c,a!% A!%ci%s
The =gency is situated at 4change 0tore $, =lipur oad
The agency covers following area of 3orth and 4ast %elhi
Aahagir puri
=shok ihar
2ishan ganj
Chandani Chowk
0eelam pur
Awala 3agar
4change I, II, III, I,
I 0hahdra, Chander 3agar
II Trilokpuri,
8/9/2019 Bread 35
42/72
Moo E-%/3/is%s
The agency is situated at =taur ahman -ane, Civil -ine, %elhi.
The agency covers following area of Central %elhi.
/ahar T4- T=A /=-=C4 also gets bread from this agency.
42
8/9/2019 Bread 35
43/72
COMPANY
DISTRIBUTOR
43
8/9/2019 Bread 35
44/72
RETAILER
CONSUMER
44
8/9/2019 Bread 35
45/72
ANALYSIS OF DISTRIBUTOR SURVEY
DAILY INCOME AND E?PENDITURE OF DISTRIBUTORS
:. BITOO
04CT> $) >1I3I
BRAND NAME AVERAGE DAILYSALE 6CRATES8
MARGIN PERCRATE
INCOME 6Rs.8
:IT=33I= $& (.&8 )
1=40T -% $) D.(8 +D
INCENTIVE
>a/"%s- Go#d & &8 Crates G $ Crate
B/i-aia & &.)8 s. /er &8 0- 688gm7
TOTAL INCOME6A8
E?PENDITURE6B8
PROFIT6AB8
>a/"%s- Go#d
B/i-aia
Ma/!i )
Ic%-i"% $&
+D V%,ic#%5s%d
N51$%/ o
"%,ic#%s
E43%di-5/%3%/ "%,ic#%
To-a#
DDD anK 8& ) $8
To-a# + :( =+
K0elf driven 5 no helper
3umber of routes operated # 8
3umber of shops covered # $D8
A/%a Co"%/%d&
45
8/9/2019 Bread 35
46/72
ohini 0ector +, $$, $), $D, $.
+. BAG9AN DAS C>ABRA
C)( AA C>->3L, 1=0T0=- >=%, ETT=@ 3=a/"%s- Go#d & &8 Crates G $ Crate
B/i-aia & &.)8 s. /er &8 0- 688gm7
TOTAL INCOME6A8
E?PENDITURE6B8
PROFIT6AB8
>a/"%s- Go#d@argin ($D
Incentive )B/i-aia@argin $(Incentive )
( V%,ic#%5s%d
N51$%/ o
"%,ic#%s
E43%di-5/%3%/ "%,ic#%
To-a#
$& =utoK 8& &88 (88
To-a# = *(( ==
K0elf driven 5 no helper
3umber of routes operated # 8
3umber of shops covered # $88
A/%a Co"%/%d&
Ettam 3agar
46
8/9/2019 Bread 35
47/72
ikas /uri
2iran
8/9/2019 Bread 35
48/72
8/9/2019 Bread 35
49/72
ikaspuri
0hiv 3agar
@ayur ihar 0ec?
=. PRAMOD KAPOOR UNITED AGENCIES ANDRE9J GANJ MARKET
BRAND NAME AVERAGE DAILYSALE 6C/a-%s8
MARGIN PERCRATE
INCOME6Rs.8
:IT=33I= 88 (.&8 &+(8INCENTIVES
:ritannia # &.)8 s. per &8 0- 688 gm7
TOTAL INCOME6A8
E?PENDITURE6B8
PROFIT6AB8
:ritannia@argin &+(8Incentives88
D(8V%,ic#%5s%d
N51$%/o"%,ic#%s
E43%di-5/%3%/ "%,ic#%
To-a#
=uto 8 88 +88
D8 8$ D88 D88
(8 8& )88 $888
D(8 &)88
To-a#::*(
3umber of routes operated # 8+3umber of shops covered # $D88
=rea Covered#
@=-IL= 3=3@43T=0=3T 2E3A=@=2I013=/E=@21=3/E
49
8/9/2019 Bread 35
50/72
>21I-=@=%=3KANTA TRADERS
BI>ARI COLONY EAST DEL>I
BRAND NAME AVERAGE DAILYSALE 6C/a-%s8
MARGIN PERCRATE
INCOME6Rs.8
1=40T -% D8 D.(8 (INCENTIVES
1arvest gold # &8 crates G $ crate
TOTAL INCOME6A8
E?PENDITURE6B8
PROFIT
6AB8
1arvest
8/9/2019 Bread 35
51/72
. MOON ENTERPRISES ATAUR RA>MAN LANE
CIVIL LINE DEL>I
BRAND NAME AVERAGE DAILYSALE 6C/a-%s8
MARGIN PERCRATE
INCOME6Rs.8
:IT=33I= (+8 (.&8 &8)
INCENTIVES
:ritannia # &.)8 s. per &8 0- 688 gm7
TOTAL INCOME
6A8
E?PENDITURE
6B8PROFIT
6AB8
:ritannia &8) V%,ic#%5s%d
N51$%/o"%,ic#%s
E43%di-5/%3%/ "%,ic#%
To-a#
(8 8$ $888 $888
To-a# +(=' :(((:(='
3umber of routes operated # $D3umber of shops covered # 8&
=rea Covered#
/=1= - :=
8/9/2019 Bread 35
52/72
'. AJAY SURI STORE
++)
8/9/2019 Bread 35
53/72
. E?C>ANGE STORE :< ALIPUR ROAD
BRAND NAME AVERAGE DAILYSALE 6C/a-%s8
MARGIN PERCRATE
INCOME6Rs.8
:IT=33I= $D)8 (.&8 D+8
TOTAL INCOME6A8
E?PENDITURE6B8
PROFIT
6AB8
:ritannia D+8 V%,ic#%
5s%d
N51$%/
o"%,ic#%s
E43%di-5/%
3%/ "%,ic#%
To-a#
$&$8 8$ $888 $888
(8 8 )88 $)88
8+ 8& D88 $&88
an 8$ &)8 &)8
To-a#
8/9/2019 Bread 35
54/72
:(. MUKES> AGENCY 9 ::) NARAINA
RING ROAD
BRAND NAME AVERAGE DAILYSALE 6C/a-%s8
MARGIN PERCRATE
INCOME6Rs.8
1=40T -% () D.(+ 8(8
TOTAL INCOME6A8
E?PENDITURE6B8
PROFIT
6AB8
1arvest
8/9/2019 Bread 35
55/72
ANALYSIS OF RETAILERS SURVEY
55
8/9/2019 Bread 35
56/72
PREFERENCE OF RETAILERS
COMPANY
=EG
DISTRIBUTOR
**G
COMPANY DISTRIBUTOR
from the above chart we conclude that )D9 retailers preferred getting bread
directly from the company and ((9 retailers preferred getting bread from the
distributors.
56
8/9/2019 Bread 35
57/72
REASONS FOR C>OOSING COMPANY
FRES> STOCK
SC>EME
FRES> STOCK
::
BETTER SUPPLY
EME BETTERSUPPLY
++
BETTER SUPPLYFRES> STOCK SC>EMESC>EME BETTER SUPPLYFRES> STOCK
*rom the above chart we conclude that (9 retailers choose supply directly
from company because of fresh stock and scheme. 9 retailers choose choose
supply directly from company because scheme and better supply. &&9 preferred
because of better supply and $$9 preferred because of fresh stock.
57
8/9/2019 Bread 35
58/72
REASONS FOR C>OOSING DISTRIBUTOR
Eas2 /%3#ac%1%-
co"%i%c%
='Co"%i%c%
:*
Eas2 /%3#ac%1%-
Co"%i%c%
:*
Eas2 /%3#ac%1%-@ o 3/%ss5/% o
sa#%s
:*
Eas2 /%3#ac%1%- co"%i%c%Co"%i%c%Eas2 /%3#ac%1%- Co"%i%c%Eas2 /%3#ac%1%- @ o 3/%ss5/% o sa#%s
*rom the above chart we conclude that )9 retailers preferred getting bread
from distributors because of convenience. $(9 retailers preferred because of
easy replacement. =nother $(N retailers preferred because there is no pressure
of sales on them by the distributor where as in case of company they feel
pressure of sales. $(9 retailers preferred getting bread from distributors because
of convenience and no pressure of sales.
58
8/9/2019 Bread 35
59/72
CONCLUSION
59
8/9/2019 Bread 35
60/72
$. =s noticed at various places in %elhi, the distributorship was given to two
distributors for the same area. It was not only practiced by the @*I-, but also
by its competitors.
&. The distributors tend to have distributorships of more than one company, and
at some places they preferred to keep -ocal :rands along with the companyOs
product. This was practiced, so as to earn additional profits which were
negligible in case of companyOs product due to stiff competition and lower
margin.
. The trend of distribution of bread of various companies are as follows#
Posi-io i -,%1a/k%-
Co13ai%s Di/%c- d%#i"%/2 -o-,% /%-ai#%/ 68
D%#i"%/2 -o -,%/%-ai#%/s -,/o5!,d%a#%/s 68
I 1arvest gold 8 8II /erfect D8 (8III :ritannia &8 8
1arvest gold is at $st position because it has 89 direct distribution and only
89 is through dealers. :ritannia is enjoying &nd position because it has D89
direct distribution and only (89 is through dealers and /erfect is at rd position
because it has only &89 is through direct distribution and 89 is through
dealers.
(. ;e saw that the marketing department of perfect foods along with the
distributor sells bread to small shopkeepers located in the interior areas by
spending precious additional resources without getting effective returns on
their sale.
). The retailers preferred getting bread directly from the company itself rather
than directly from the dealers.
60
8/9/2019 Bread 35
61/72
RECOMMENDATIONS
61
8/9/2019 Bread 35
62/72
$. Company should concentrate more on direct distribution as it can be
observed that 1arvest
8/9/2019 Bread 35
63/72
ANNE?URE
63
8/9/2019 Bread 35
64/72
Q5%s-ioai/% 6R%-ai#%/s8
$. 6a7 1ow do you get breadP
Co13a2 6A8 Dis-/i$5-o/ 6B8 A2 o-,%/ 6C8:ritannia/erfect1arvest
8/9/2019 Bread 35
65/72
6b7 %o you remember his nameP
If yes, please specifyP
5. A$ %&'$ *+, - ', ,$$* $&, ,' $&, +'-
*(( !1 '(( !1
:ritannia/erfect1arvest
8/9/2019 Bread 35
66/72
QUESTIONNAIRE 6DISTRIBUTOR8
$. 1ow many shops do you cover dailyP
&. 3umber of routes operated by youP
. Coverage per route
S.No. Na1% o/o5-%
Dis-ac%co"%/%d6K1s8
Ti1%-ak%6>/s.8
No. oMa3o0%/ d%3#o2%d
V%,ic#%5s%d
Dai#2 sa#%63/%1i518
$.
&.
.
(.
(. =t what time do you get breadP
). ;hat is your average daily saleP
D. ;hat are the incentives provided by the companyP
=7 @argin per loafQ
:7 Target incentive per crateBloafQ
C7 =ny other financial support sQ.. per crateBloaf
. ;hat are your average commission per crateP
66
8/9/2019 Bread 35
67/72
. ;hat are your daily ependiture on the vehicleP
V%,ic#% N51$%/ o "%,ic#%6s8 E43%di-5/% 3%/ da23%/ "%,ic#%
Tempo
=uto
iksha
:icycle
=ny other 6 7
T>T>=-
=ny Comment #
3ame #
=ddress #
67
8/9/2019 Bread 35
68/72
Comparativ St!"# o$ E%o&om# o$ Di'tri(!tio&
o$ K# (ra&"' o$ Bra"
IN
PERFECT )L*R* FOODS+
68
8/9/2019 Bread 35
69/72
ACKNO9LEDGEMENT
I %43/%ss 12 sic%/% !/a-i-5d% -o 12 !5id%
o/ ,is a$#% !5idac%; co-i5o5s s533o/- ad
coo3%/a-io -,/o5!,o5- 12 3/o%c-; 0i-,o5- 0,ic, -,%
3/%s%- 0o/k 0o5#d o- ,a"% $%% 3ossi$#%.
I 0o5#d a#so #ik% -o -,aks
69
8/9/2019 Bread 35
70/72
CONTENTS
PAGE NO.
/4*=C4
=C23>;-4%%ECTI>3
• :=C2E3% >* C>@/=3L
• =I4TI40 >* :4=%
• I3 @=3E*=CTEI3< >* :4=%
• @=3E*=CTEI3< />C400 >* :4=%
• I3T>%ECTI>3 >* %I0TI:ETI>3 C1=334-
404=C1 @4T1>%>->* >:A4CTI40
• 404=C1 %40I--4CTI>3 @4T1>%
• 0=@/-I3< @4T1>%
• 0E@@=L
• -I@IT=TI>3
=3=-L0I0 =3% I3T4/4T=TI>3
%I0TI:ETI>3 C1=334-
1=40T -%
:IT=33I=
perfect
findings
C>3C-E0I>3
4C>@@43%=TI>30
=334ME4
70
8/9/2019 Bread 35
71/72
71
8/9/2019 Bread 35
72/72
