Marketing Activities of Asian Thai Food

CHAPTER-I

1. INTRODUCTION

1.1 BACKGROUND OF ASIAN THAI FOODS

As we move through the early 21^st century the Socioeconomic setting has change and is different from what is was 10 or 20 years ago. The constant threat of high inflation and increased rate of government regulation. Some industries face intensive foreign competition, and other industries have to content periodically with shortages peoples value are changing. There is a growing demand for fetter quoting of life. Social and economic changes post major challenge to industry business in general and marketing in particular

Therefore business industries are concerned about the economic strata of nation, and social and physical environment. To carry out these responsibilities and industrialist or a marketing manager has to go though a marketing process. The major steps for the industry are to analyze and long run opportunities in the market. As such after this analysis and speculation of significant growth of instant noodles in I’m market and as well as an export product for an Indian some other countries. Asian Thai Food (P) Ltd. came into existence in 2056 Shrawan. This is licensed under co. act as private limited with ownership of to equity shareholder Mr. Shyam Sharda and Mr. Mahesh Jaju that it stared with capital structure of eight crore as fixed assets and five crore as operating assets and has been finance by Arab Bank

Asian Thai Food started it’s operation by occupying to big has of land at Duhabi Sunsari. Its head office is situated near Panjabi Petrol Pump, Biratnager and marketing department at Goshwara road, Biratnagar. The managing director of Asian Thai Food Pvt. Limited is Mr. Shyam Sarda and marketing director is Mr. Mahesh Jaju.

The company produces variety of brands in both vegetarian and non-vegetarian categories namely:-

i)          Rum Pum                    (Vegetarian/ Non-vegetarian)

ii)         Phuchche                     (Vegetarian/ Non-vegetarian)

iii)        Lot-Pot                        (Vegetarian/ Non-vegetarian)

iv)        Pik-Vik                        (Vegetarian/ Non-vegetarian)

v)         2 PM                           (Vegetarian/ Non-vegetarian)

vi)        Joker                            (Non-vegetarian)

vii)       Mr. Jhatpat Bhujiya

vii)       Loose Bhujiya

It is also planning to launch many new varieties of brands in both the categories, in future.

Organizational Structure

1.1.1 Objectives of Asian Thai Foods

            Every organization has it is own objectives and so does the Asian Thai Foods too. An objective is the statement of what is to be achieved. Objective normally is started in terms of a desired level. Of attainment some of the main objectives of Asian Thai Food are:-

·         To provide qualitative noodles to customer.

·         To avail the product at minimum possible price.

·         To create consumer satisfaction.

·         To increase market share.

·         To create brand image.

·         To channelize the product and corner of the country as well as in the international market.

1.1.2 Mission of Asian Thai Foods

            To achieve the organizational goal, any organization most has a mission to fulfill. Mission is the sense of direction and guide line to the decision making. So the missions of the Asian Thai Foods are :-

·         To extend the market share.

·         To target the main market.

·         To use competitive promotion tool.

·         To optimize the use of resource.

·         To provide better consumer satisfaction.

1.2 Statement of problems ATF  Pvt. Ltd.

In a competitive noodles market, Rumpum has been able to captivate quite a good share amongst its rival products available in both the flavors vegetarian and non-vegetarian. Rumpum after its successful lunches in Nepal it has also launched in Bhutan and some parts of India. Because of the strong monopoly enjoyed by the competitor in the early times, the newly launched

Products like Rumpum have had various obstacles on its path. As with other competitors, the simple success formula would be extensive advertisement. Certain promotion techniques as free gift, gift coupon, special price offer etc. Could be experiment more with time. Besides these, a major function of such firms is to understand and analyze consumer reaction towards the products. The feed back should be carefully studied and they acted upon thereafter.

1.3 Literature survey

This topic consists of importance of marketing. The subject report is about production and selling.

The word marketing means the purchase and sale of good and service in the market. Marketing is defined from the view point of different parties involved in market. To a sales man, it is selling to an advertiser it is necessary goods to a housewife it is a distribution of product goods or service. So meaning of marketing is not limited to the purchasing and selling of goods.

Marketing plays an important role in the survival, upliftment and efficiency of the industry as a whole. In most firms today marketing consideration is the most critical factor in planning and decision making in operation. It most be considered a principle of reason for corporate existence. In common man approach, by marketing we mean the selling buying of the goods and service. But in reality, marketing is not just selling and buying. It has wider approach and covers large areas in the business world we can define marketing as, performance of business activities that direct the flow of goods and service from produces to consumer or that user. The systems idea of marketing as becomes more meaning full in recent year with the acceptance of marketing concept. This concept is a philosophy that stresses the need or Marketing orientation, which is compatible with society’s long run interests. A company managerial planning and operation should be direct toward satisfying customer long run wants considering societal interest and obtaining profitable sales volume after recognizing marketing as an all pervasive ingredients system of business management, Asian Thai Food had also established a separate department for the marketing n all the managerial activity in a firm is directed toward making the marketing process more effective.

Marketing is the process planning and executing the conception, pricing, promotion and distribution of ideas, goods and services to create exchanges that satisfy individuals and organizational objectives.

Marketing is a social process by which individual and groups obtain what they need and want through creating and exchange the product and values with other.

Marketing is a performance of business activities that direct the flow of goods and service from producer to consumer or user.

Marketing comprises both buying and selling activities.

Marketing is the economic process by which goods and service exchanged and there value determined in terms of money prices.

Marketing is process of discovering and transferring consumer wants into product and service specification and then in turn helping marketing is possible for more and more consumers to enjoy more these product and service.

Marketing is the business process by which transfer of ownership is effective.

The four major components better known as the 4p of the marketing are namely:-

1.      product

2.      price

3.      place

4.      promotion

a) Product

Management needs to plan and develop right products to be market. The firms should properly analyze the product life cycle on the basis of product life cycle, strategies are needed for changing products, adding new product, branding, packing and others various product attributes. Product includes:

·         Design

·         Quality

·         Variety

·         Features

·         Banding

·         Purchasing

·         Services

b) Price

The management needs to determine a right price for its products. A rights price is the one that is affordable and acceptable to the target customers. Several strategies should be adopted to match the price with the markets such as price discounts and allowance, price discrimination, territorial price, promotional price and other related factors, Price consists of:-

• List price
• Discounts
• Terms of sales

c) Place or Distribution

Once the goods are manufacture they should be placed to the right place i.e. the place where the demand for them exists or where the customers feel convenience to buy them. Because in a competitive consumers don't move to the production point for purchase unless they are brand sicker. Consumers will shift to the competition's products if the marketer fails to distribute goods to the convenient place where required. Therefore, distribution is also as important as other components of the marketing management need to distribute products to the right place by selecting and managing channels and by developing an efficient distribution system. A right place is the one where maximum demand for its products exists and maximum of its products are consumed.

 

4)  Promotion

Promotion is the next important mix of marketing program. The product offer benefits. Distribution gives it place utility, price point out the product value and promotion communicated these other factor to potential buyers. Promotion is the communication mechanism of marketing in other words, promotion is any from of communication use to inform, persuade or remind people about an organization individual goods, service, image, idea etc.

After the goods have been produced, people must be communicated about the product and persuade them for acceptance because people don’t offered. Promotion an attempt influences them positively.

Management need to inform and persuade customers through right promotional Medias regarding its product. The product promotional activities or the promotion mix are advertising, personal selling, sales promotion, publicity, public relations and packaging.

5) Production

Production is the most important factor to be taken into consideration by any industry. Without proper management of the production it is all most certain that the company will go into loss and shall slowly loose its existence.

Production management is one of the major function of business production management has been commonly thoughts of as a mechanism for converting some sort of raw material to some thing usually called a product. It can be define as a function which puts together input of men. Capital, material, information and energy and transforming them into products and service in the quantity, time and location that will best meet the organization objectives.

The production process of noodles in Asian Thai foods takes in many factor from machinery to labor etc. there are enumerated below:-

a) Machinery and its noodles making process

Manufacturing of noodles is done totally in an automatic plant. The main machinery is brought from the Fuji Company in Japan. It is designed in a Thai technology. The overall machinery consists of noodles manufacturing machine, packing machine, liquid packing machine, bailer and generator. The temperature maintain by the machine in from 45 degree Centigrade to 50 degree centigrade.

b) Preparation of noodles

The manufacturing process right from the input of the raw materials till the outcome of finish products as output has a special importance to any industries. This is the most crucial time for the industries because the right input and proper maintenance of the quality input will leas to desire level of output or quality output which will ensure the profitability and the survival of the industries in long run. As the finish products is very important for proper fixation of marketing mix, industry has to take keen interest during the process of manufacturing.

In the process of manufacturing noodles Asian Thai food has divide the preparation of noodles in many steps and every step is keenly look after for ensuring quality products for the consumers. The steps involved in preparations of noodles are:-

Step 1:      The first step in the preparing the noodles is marketing dough. For making of dough, the wheat is put into the mixing machine and mixed with the water and some other Ingredient. The machine automatically prepares the dough.

Step 2:      After preparing the dough it is transfer to the sheet making machine. Prepares the sheet here itself.

Step 3:      The prepared sheet is than cut into thread like structure and this process is know as thread cutting.

Step 4:      In this step the thread is cooked by steaming and them cut into desired size.

Step 5:      After putting into desired size it is soup according to the category, vegetation and non- vegetarian and re- steamed.

Step 6:      After the completion of the entire above step the last step is to pack the products. When the re- steaming is over, it is then cooked and send to packing machine were the final packing in done.

c) Target of Organization Group

The main target groups of the organization are the school children, teenager group and the travelers. Almost all the promotional activities are focus on them.

d) Future Plan of Company Production

The future plans of the organization are extension, taste development and entry into snacks like bhujia etc.

1.4 Objectives of the study

       The objectives of the study are as follows:-

·         To know the methods of production of Asian Thai Foods.

·         To know the different departments in Asian Thai Foods and their function.

·         To know about actual work environment.

·         To know the production are made, packaged and branded.

·         To know the position of Asian Thai Foods.

   

 1.5 Methods of data collection

For any statistical investigation the collection of data is most important. Collection of data means the methods that are used for getting the information form the units under investigation. Collection facts an be utilized to examine the perspective to find out the cause of change and to estimate their probable effects. In course of collecting, the information the two sources of information are used.

I.          Primary Source

II.        Secondary Source

  

I.                   Primary Source

. The necessary data are collected form the proprietor manager and staffs etc. the methods applied for these purposes are:-

·         Observation

·         conversation

·         interview

II. Secondary sources

           In this method there surveyor collects the information about the fieldwork report topic through, published and unpublished bibliography newspaper, magazine annual report and prospects of the company institution etc.

               This study is primary data collection method based to some extent. The books of account, sough entries, enquiry and frequent visit are the major aspect of data collection.

Through this report is prepared on the basis of above three methods the main focus is given to the questionnaire study. The questionnaire has been developed under three types from least structure to most structure. It comprises of:-

·         Open questions

·         Multiple choice questions

1.6 Rationale of the study

This project is an attempt and is done in accordance to the fulfillment of BBS criteria. The study will help to know the operation and management of the industry with realistic approach and will benefits us on our day-to-day life and future profession.

1.7             Procedures of  Field Work

Filed work procedure is the description of these stages which are the main tasks to be performed respectively by the re-searcher. Several steps are followed to do any activity, that’s why it is necessary and essential to analysis about newly product. After, if positive result comes then only we must establish a new product.

So, it is important to follow certain rules and regulations for preparing the field work report and for this study of concern books and achieving information are most necessary.

So, far preparing the field work report the materials, information and data are collected. Especially report has also been by ideas and suggestions from the respected lectures of the campus.

1.8 Scope of the study

The scope of the proposed study is limited to the Asian Thai Foods. The study is directed towards observation of each and every department and is mainly concentrated towards the marketing department as specialization area. The study also embraces the general consumer in Biratnagar.

CHAPTER – II

2. PRESENTATION AND ANALYSIS OF DATA

2.1. Presentation and Analysis of Data

            After collecting and organizing the data, the next step is to present them systematically so that they can be presented in various forms such table form diagram form or graphic form.

I. Ingredient and nutritional value

      a)   Rumpum (Vegetarians/ Non-Vegetarians)

The ingredient and nutritional value of Rumpum Chicken flavors a namely:- Wheat flour, Iodized salt, Chilly, Vegetable oil, Onion, garlic, Soya sauce, spices, chicken, eggs, seafood, monosodium glutamate, Edit gum, tomato ketchup, permitted food additives.

Table 1

Nutritional Quantity of Ingredients

Nutritional Value per 75g.

S.N.		Vegetarian	Non-vegetarian
1.	Total Carbohydrate	44.6g	48.75g
2.	Fat	14.6g	14.25g
3.	Protein	6.70g	7.5g
4.	Dietary fiber	0.70g	0.6g
5.	Calcium	20.30g	14.2mg.
6.	Iron	5.0mg.	1.7mg.
7.	Sodium	1.6mg.	1.15mg
8	Energy	33.86g	355 Calorie

      b)   Phuchche (Vegetarian/ Non-Vegetarian)

            The ingredient Phuchche non-vegetable flavor are namely wheat flour, iodized salt, chilly, vegetable oil, onion, garlic, Soya sauce, species, chicken, eggs, sea food, mono sodium glutamate, gum etc, edible gum and permitted food additive.

II. Sources of raw material

            Raw material of noodles preparation is brought from many destinations. They are listed below:

Table – 2

Destination of Raw Material

Ingredients	Sources
Wheat	Local
Salt	Local
Chilly powder	Local
Onion	Local
Vegetable Oil	Singapore
Dry Garlic	India
Chicken soup powder	Thailand
Soya sauces	India
Dressed chicken	Local
Egg	Local
Sea Food	India
Mono Sodium Glutamate (MSG)	Japan
Wheat Gluten	Australia, France

Source: Production dept of Asian Thai Foods

III. Production Capacity hrs and it operates

The factory can produce packets per 8 hrs and it operates 24 hrs a day in three shifts. A cartoon encloses 30 packets in.

IV. Store

There are several materials required in an industry. Right from the raw material to the small items likes pens, nails. These all materials should be available in the stores. And purchase of these items at right time should be done for the smooth flow of the industry. So, store is an important factor of the Asian Thai Food.

For all the locally available raw materials 15 days to 1 month stock is kept for raw materials brought from India 1 to 1 and 1/2 month stock is kept and for the overseas countries at least 3 months stock is kept to prevent the shortage.

            For the maintenance of raw materials the storekeeper keeps a 'Material Issue Book' also keeps a daily product report and this helps the factory manager to purchase the necessary materials. For the finished goods also a 'Good Issued Books' is maintained. It is issued according to the order and daily report of issue is kept for future reference.

V. Quality Control Department

The most important and the essential department of each and every industry is Quality Control Department. This department is responsible for controlling quality of the product, produced by the industry and also the quality of the raw materials. If the quality of the product is not maintained, then the company shall loose its customer and market respectively. As today the consumer also become chooser, in a sense that they need a value for their money. The product they are buying should be of superior quality.

VI. Labor and Labor Hour

The labor in Asian Thai Food has been divided into row parts.

Ø      Daily wages

Ø      Monthly salary basis

There are approximately 250-300 workers working as a daily wages and 60-100 workers are on monthly salary basis. The total number of labor working in the organization is 500 and among them 200 are women. The factory operates for 24 hours in 3 shifts a day. The factory follows the government rules for standard working hour limit, which is 8 hours for an individual. Women are allowed to work at daytime only on daily wages basis as per the government rate. The workers in ATF are mostly the local people.

VII.     The result of survey on different types of (Sample, Size, Gender and Age Group)

The samples size selected of 400 people. The respondents consist of male as well as female. The number of male and female respondent that were asked took part in the survey has been listed in Table 3 and the division of respondent according to the age group has been listed in Table-4.

Table – 3

The Result of Survey on Different Types

Respondent (Gender)	No. of Respondents
Male	220
Female	180

Source: Based on Questionnaire

Table – 4

No. of Respondents

Age Group	5-15	16-25	26-35	36-all
No. of Respondents	100	100	100	100

Source: Based on Questionnaire

      It is to be noted that during the graphical presentation. The presentation is shown on the basis of the age group (as shown in Table –3) rather than the gender (as shown in Table –4)

Q.1.     Instant noodles have been able to make important place in day-to-day life. How far do you agree?

            This question was prepared to know whether the market for noodles exists or not. Different age groups have been taken to now which age group has the cost effect on the market. To the above question following response was made which are tabulated and graphically presented according to following age group.

Table – 5

Response of Asian Thai Foods Production

Age of Man	Total Agree	No. of Disagree	No. of Strongly Agree	No. of Strongly Disagree
5-15	60/85	10/15	25	5
16-25	65/80	15/20	15	5
26/35	50/65	10/35	15	25
36-all	40/50	25/50	10	25

Figure 1

 

Source: Table No. 5

• (5 – 15) ages group we found that around in total agree 85% of the respondents do agree to the question. 25% in strongly agree and total disagree in 15% on strongly disagree.
• (S.N.2) 16-25 ages groups shown on the total agree in 80% and 20% in disagree (15% is strongly agree and 5% is strongly disagree)
• (S.N.3) 26-35 ages group show on the total agree is 50% and disagree 50% (10% is strongly agree and 25% is strongly disagree)

Q.2.     How do you prefer instant noodles?

            The reason for asking this question was to know in what way the noodles in taken and how to promote it. To this question the following are the response presented in tabulated and graphical form.

Table – 6

Preferred of A. T. F. Noodles.

S.N.	Age of group	Full meal	Break fast	Quick snack	Others	More than one
1.	5-15	20	15	60	4	1
2.	16-25	10	20	60	10	0
3.	26-35	10	15	70	5	0
4.	36-all	5	10	80	5

Figure 2

 

• From (S.N.!) we found 60% prefer noodles as quick snacks and test 20%, 15% and 14% prefer as full meal, breakfast, others more than others.
• (S.N.-1-2) the 16 – 25 age group show on the figure in 60% is quick snack and test 10%, 20% and 10% are prefer as full meal, no of respondents is 70% quick snacks where 10% full meal, 15% is breakfast and 5% is than.
• (S.N.-4) the 35 – all ages groups show on 80% is quick snack and test of 5%, 10% and 5% are full meal, breakfast and others.

  

Q. 3.    What are the considering factor before purchasing the product?

            While purchasing anything, sometimes the products are purchased considering the decisions of many people like parents, friends, spouse or self. The questions help find out the right customer in flounder and also the target group of promote its products. The response to the questions was as follows:

Table – 7

Category of purchasing of A. T. F. Production

S.N.	Age of group	You	Spouse	Parents	Friends	Others
1.	5-15	70	0	15	5	10
2.	16-25	85	0	7	50	18
3.	26-35	50	0	10	20	15
4.	36-all	69	0	19	5	7

Figure - 3

 

q       From Table No. – 7, the ages group ( 5 – 15) we come to know 70% of respondent purchase is affected by that's own decision whereas 15%, 5% and 10% by parents, friends, others and move them other respectively.

q       The age's groups of (16 – 25) we find that 35% close on there own 7%, 50% and 8% depend open parents, friends and others respectively.

q       The ages group (26 – 35) are find that 50% purchase on their own 10%, 20% and 10% depend upon parents, friends and other respectively.

q       The ages group of (36 to all) we find that 60% choose on their own 19%, 5% and 7% depend upon parents, friends and others respectively.

Q. 4. Do you prefer Rumpum or production of A. T. Food?

            This question is an important one in this research because it is directly concern to the company we worked in the finding of the question are tabulated and graphically presented below:

Table – 8

Survey Result of A. T. f. Production

S. N.	Age of group	Liking	Disliking	Don't know	Remarks
1.	5 – 15	80	10	10
2.	16 – 25	45	50	5	10
3.	26 – 35	60	20	10	10(50/50)
4.	36 – all	50	30	15	5 (80/50)

Figure – 4

Ø      From table No-8 the group of (5-15) we some to know that in this group Rumpum has gain significant popularity as 80% of the total respondents. Prefer or like noodles they shown a positive attitude towards the noodles and which is good news to the company and its future prospect.

Ø      The group of (16-25) ages it is shown the Rumpum is not preferred 5% at the respondent dislike the noodles. It is a long number and it may be a threat to the company but as 45% do like the noodles the company now has to look into powerful sources to turn the dislike into liking and increase its market.

Ø      The group of (26-35) ages we come to know that in this group Rumpum has significant popularity as 60% of the total respondents prefer or like noodles they have shown a positive attitude towards the noodles and which good news is for the company and its future prospect.

Ø      The group of (36-all) ages shown that is huge percentage of liking and disliking as well as confusion between 50% likes the noodles which 30% dislike and 15% are not seen and 5% is can not say about this product.

 2.2 Study Result

      With globalization being a strong influence in the recent time, marketing is no longer and alienated term even in a small company like Nepal. The managers of the leading firms are increasing giving more emphasis of the marketing as pacts. The marketing manager of the products Rumpum is also very keen of the consumer's feedback. So a question naira has been prepared to gain consumer reaction. A format of the questions, which ware asked in the survey has been duty included in the appendix as a sample.

Chapter - III

3. SUMMARY, CONCLUSION AND RECOMMENDATION

 3.1 Summary

This study includes the brief study if the product, process of production technology and types of product, sales schemes, selling effort and objecting of Asian Thai Food products PVT. LTD.

In the first chapter, a small introduction of the firm is given, this chapter includes of brief historical background of firm and the literature survey is given to examine the various products. The production process presents demand and supply of product in local market to identify the loopholes and lacking area in sales management of the firm and possible future product. The fieldwork producer in given where one can know methods of data collections are done.

And in the second chapter, the presentation and analysis of the data and the study result are presented in the presentation of data. The data of the firm is presented and in the analysis of data, the study result the solution of the objectives is given.

And again in the third and last chapter, it includes summary, conclusion and suggestion. A summary is a brief narration account of the entire report giving the chief points only, which gives the reader overall picture of the study. A conclusion is a deduction or ending based on the finding lastly. And the suggestions include advice, such as a possibility or bringing ideas into the mind through association with the other ideas. It includes all the subject matter in brief and advice of the researcher regarding the field work report.

3.2 Conclusion          

Time comes and time goes by. The taking of the clock never stops. Every thing from living to non-living has to adjust with time. It is so because time stop for no on.

Asian Thai Food from the time of its establishment has been walking with the changing time. It has its good as well as bad sides. But it has always emphasis on minimizing the threats by over coming the weakness and maximizing the strength through the opportunities.

As the instant noodle market is very competitive with many companies operating, as special care should be made in selecting marketing and its customers. Globalization is the most important process that every organization is moving toward or it’s survival in long rum. It is an inevitable, continuous and irreversible process. It is just like time. There can not be backtracking to it. Going against globalization is like trying to have your clock, work in reverse order. Just like time, an only thing that a company can do is to manage it in this respect: Asian Thai food is also focusing on it. The company just has introduced it’s product in some state of India, which is a step to globalization.

Instant noodles market in Nepal in a high growth. The survey reveals that must of the people consume it frequently. This is to be a positive result to the Asian Thai food. The fruitfulness of the investment in the right is known from, this result.

Many people have like Rumpum but at the same time people dislike it too. Most of the dislike is concern with the taste. Many people feel it tastes like Wai-Wai or inferior then it. So, they are not willing to change their brand. They like Rumpum but the are not willing to change their brand because the competitor brand has been a household name.

To summarize we can say that Asian Thai food is in the progressive path. As it is in its establishing period with the very recent history, the way it has captured the competitor market and the awareness of its products name shows the bright future of the company. There are many weaknesses but the company can effectively minimized it an grab all the opportunities available for it in the environment or market.

3.3 Recommendation    

            The following recommendation is given on the basis of survey and observation made during internship period they are follows:-

·          As it is observed and even through the findings of survey we com to know that instant noodles have large potential market in Nepal but the huge size of the market is captured by it’s competitor its first step should emphasis on the competitor potential and the taste to which mass people are attracted.

·         It should add more to the taste so that people who are not willing to change their brands and taste are forced to change.

·         During the survey it is know that the product is familiar to many people through advertisement but due to unwillingness in change of the brand have affected its acceptance. So door to door and personal contact should be made directly with people to make then change their brand.

·         From the survey is found that its main competition is Wai-Wai as people feel it is not good as Wai-Wai so either it should build up its taste exactly as Wai-Wai or bring some unique taste different then Wai-Wai.

·         Rum-pum has emphasized more in electric media but here are huge mass who seek information from other media should be taken in consideration.

·         The packaging of a Rumpum in a comparison to the competitor has not been up to the mark so improvement should be made in it.

·         As many people prefer it in raw form as a quick snack it is preferable to market it as a quick snack then a cooked form. 

                                                 

BIBLIOGRAPHY

                                                                                                                                                                                                                                                                                                                                                                                                 Adhikari, B. ”Principle of Marketing", Koseli Prakashan, Kathamandu, 2045 B.S.

 American Marketing Association,” Annual Report of 1965,”

Candiff, E.W. Still, R.R. and Govani, M.A.,” Fundamental of Modern Marketing”, Prentice Hall of India, New Dehli,1991.

Kotler, P.” Marketing Management Analysis Planning Implementation and Control,” Prentice Hall of India, New Dehli, 1999.

Peters, Tom and H. R Waterman,” In Search Of Excellence,” N. Y. Harper and Row, London, 1978.

Pyle, Prof, ’’Marketing Management”, Prentice Hall of India Pvt. Ltd., New Dehli, 7996

Ramaswamy, M. S.,” Marketing Salesmanship and Advertising”, Stering Publishers, New Dehli, 1991.

Sterm, l. W., E. L. Ansary  I. W and  E. L Ansary, ” Marketing Channels”, Prentice Hall of India New Dehli, 1989.

 Upadhyay, L.P.(1979), Advertising Industry In Nepal Today, Adage, Vol.3, No.6,

Waster, F. ”Marketing Communication”, Ronald  Press, New Dehli, 1992

         

When I was visit to ATF Pvt. Ltd. For collection of required data I was asked these types of question to personnel staff of this company but we presented some questions here.

      1.   When was the A.T.F. factory established?

             

      2.   What is objective of this factory?

    

      3.   In what proportion the raw materials are used and form where?

      4.   How many types of (noodles) goods are producing?

      5.  How is difficult to take the license and have you reg. in VAT office?

      6.   What and how many types of workers are here?

      7.   When did it start its regular program?

      8.   How did you select the price in the market? What is response in market of this price? 

      9.   How many total sales and produce in the yearly?

      10. What is the total profit or loss in the year?

      11. Your customer is satisfy or not to your product?