PREFACE

I am pleased to present the project report on "Preparing Advertisement Copy on The Assigned Product before my respected readers. It is a humble attempt from my part to judge consumer behavior for the effectiveness of existing and self designed adcopy of Spices. This study deals with a number of topics, which will help the reader understand and learn how consumers make consumption decisions regarding Spices. Language of the report is simple and lucid. Attempts have been made to arrange the subject matter in a systematic and well-knit style. Efforts have also been made to deal with all topics precisely and gently. I express thanks to all those prolific teachers and experts of management whose theories and ideas have been incorporated in this project report. Despite of this it is very difficult to be perfect to the core and mistakes do creep in for which I extend my apology and carve the hospitality of the readers to point them out. Their criticism and suggestions for the improvement in future are welcomed.

ASHIMA SULTAN

ACKNOWLEDGEMENT

Preparing a project of this nature is an arduous task and I was fortunate enough to get support from a large number of persons. Iwish to express my deep sense of gratitude to all those who generously helped in successful completion of this report by sharing their invaluable time and knowledge. It is my proud and previledge to express my deep regards to Respected Mr. Anand Tiwari, Head, Faculty Of B.B.A. Department, Govt. Autonomous Girls P.G. College of Excellence Sagar for allowing me to undertake this project. I feel extremely exhilarated to have completed this project under the able and inspiring guidance of Mr. Shailendra Patel He rendered me all possible help and guidence while reviewing the manuscript in finalising the report. I also extend my deep regards to my teachers, family members, friends and all those whose encouragement has infused courage in me to complete the work successfully.

ASHIMA SULTAN B.B.A. III Sem. IInd Year

CERTIFICATE
Date: The project report titled Preparing Advertisement Copy On The Assigned Product has been prepared by

Miss. Ashima Sultan, IInd Batch, under the guidance and supervision of Mr. Shailendra Patel , for the partial fulfillment of the degree of B.B.A.(Hon).

Signature of Signature of Supervisor: examiner

the

Signature Head of the Department:

of the

DECLARATION BY THE CANDIDATE

Date: I declare that the project report titled Preparing Advertisement Copy On The Assigned Product is my own work conducted under the supervision of Mr. Shailendra Patel, Department Of Business, Management, Faculty Of B.B.A. Department, Govt. Autonomous Girls P.G. College of Excellence. To the best of my knowledge the report does not contain any

work, which has been submitted for the award of any degree, anywhere.

MISS. Ashima Sultan rd

Semester IIth Batch

TABLE OF CONTENTS
Preface Acknowledgement Certificate Declaration by the Candidate
1. Introduction 2. Line of Objectives 3. Research methodology 4. Data analysis and interpretation 5. Self designed advertisement Product profile Script for advertisement Advertisement of existing brand 6. Findings 7. Conclusion 8. Suggestions 9. Limitations

 Bibliography Appendix

Format of Questionnaire

INTRODUCTION TO THE TOPIC

Ever since its launch in India in 1983, this brand has become synonymous with noodles. The brightred and yellow colours of the packet with the brilliant blue 2-minute Noodles printed on it hasfound a place on every kitchen Over the years, Maggi has grown as a brand and positioned itself as a Fast to cook! Good to Eat! food product.The history of this brand traces back to the 19th century when industrial revolution in Switzerlandcreated factory jobs for women, who were therefore left with very little time to prepare meals. Due tothis growing problem Swiss Public Welfare Society asked a miller named Julius Maggi to create avegetable food product that would be quick to prepare and easy to digest. Julius, the son of an Italianimmigrant came up with a formula to bring added taste to meals in 1863. Soon after he wascommissioned by the Swiss Public Welfare Society, he came up with two instant pea soups & a beansoup- the first launch of Maggi brand of instant foods in 188283.Towards the end of the century,Maggi company was producing not just powdered soups, but bouillon cubes, sauces and other flavourings. However in India (the largest consumer of Maggi noodles in the world!) it was launchedin 1980 by Nestle group of companies. Maggie had merged with Nestle family in 1947.When launched it had to face a stiff competition from the ready to eat snack segments like biscuits,wafers etc. Also it had other competitor the so called home made snacks which are till todayconsidered healthy and hygienic. Hence to capture the market it was positioned as a hygienic homemade snack, a smart move. But

still this didnt work, as it was targeted towards the wrong targetgroup, the working women. After conducting an extensive research, the firm found that the childrenwere the biggest consumers of Maggi noodles. Quickly a strategy was developed to capture the kidssegment with various tools of sales promotion like pencils, fun books, Maggi clubs which workedwonders for it. No doubt the ads of Maggi have shown a hungry kid saying Mummybhookhlagihai to which his mom replies Bas do minute! and soon he is happily eating Maggienoodles.Further the MAGGI 2-MINUT Noodles has been renovated to provide 20% of the RDA of Calcium and Protein for the core target group building on the nutrition proposition Taste bhi health bhi. The company could have easily positioned the product as a meal, but did not, as a study hadshown that Indian mentality did not accept anything other thanas meal. They made it aeasy to cook snack that could be prepared in just two minutes. The formula clicked well and Maggi became a brand name.

INSTANT NOODLES

Instant noodles are dried or precooked noodles and are often sold with packets of flavoring including seasoning oil. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5 minutes [citation needed], while precooked noodles can be reheated or eaten straight from the packet. Instant noodles were developed by Momofuku And of Nissin Foods, Japan. History

A package of Nissin Chikin Ramen, the first instant noodles. Instant noodles were first marketed by Momofuku Ando, who was born in southwestern Taiwan when the island was under Japanese colonial rule, [1] in Japan on August 25, 1958, under the brand name Chikin Ramen. In 1971, Nissin introduced the Cup Noodles, instant noodles in a waterproofpolystyrene cup, to which boiling water could be added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish. According to a Japanese poll in the year 2000, "the Japanese believe their best invention of the 20th century was instant noodles." [2] As of 2010, approximately 95 billion servings of instant noodles are eaten worldwide every year. China

consumes 42 billion packages of instant noodles per year 44% of world consumption Indonesia, 14 billion; Japan, 5.3 billion, Viet Nam 4.8 billion, USA 4 billion. Per capita, South Koreans consume the greatest amount of instant noodles, 69 per capita per year.[3] Instant noodles are not only popular with college students, they can also be an economic indicator. In 2005, the Mama Noodles Index was launched to reflect the sales of Mama Noodles, the biggest instant noodle manufacturer in Thailand. [4] The index was steady following recovery from the 1997 Asian Financial Crisis, but sales increased about 15% on a year-to-year basis in the first seven months of 2005, which was regarded as a sign of an inferior good, one whose consumption increases as incomes fall. The theory was that the increase in sales of instant noodles, which are usually cheap, occurred because people could not afford more expensive foods. Health concerns Instant noodles are often criticized as unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber,vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat.[citation needed] Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S.Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day; in extreme cases, some brands may contain over 3,000 mg of sodium per package. Instant noodles and the flavoring soup base may also contain high amounts of monosodium glutamate (MSG). The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. It was reasoned that harmful substances could seep into the soup as hot water was added to cup style instant noodles. After a series of studies were conducted, various organizations requested changes in the packaging to address these concerns.[5][6] Another concern regarding the consumption of fried foods, including instant noodles, is the possible presence of oxidation products resulting from poor maintenance of the oil. If the cooking oil is not maintained at the proper temperature or changed as often as necessary, these oxidation products, which are suspected to pose various health risks, can be present in the foods. Proper production standards minimize the risk.[7][8][9]

Instant noodles worldwide Instant noodles have become a popular food in many parts of the world, undergoing changes in flavor to fit local tastes. Argentina In Argentina instant noodles are gaining popularity and can be found in most major cities in supermarkets. The brand is usually Sapporo Ichiban. The Maruchan brand can also be found at Disco and Coto supermarkets. Due to the recent Chinese immigration wave, specialized Chinese supermarkets offer a wide variety of instant noodle brands. Australia The most popular brand of instant noodles in Australia was Maggi noodles for some time and, because of a strong advertising campaign, continue to be highly popular despite being amongst the highest-priced packet noodles. [citation needed] Many other brands have entered the market; almost every popular brand of Korean, Japanese and Indonesian noodles is available in Australian supermarkets and convenience stores, because of the cultural mesh of Asian cuisine in Australian life. Among cup noodles, the most popular brand is Fantastic Noodles. Among packet noodles, there are four popular choices, Indomie Mi Goreng (fried Indonesian noodles served without broth), Ibumie Har Mee (Malaysian traditional Penang Prawn Noodles) Nissin's Demae Ramen, and Nong Shim's Shin Ramyun served with broth. Belgium Instant noodles are not widely popular in Belgium and are expensive. The most common brand is the Westernized "Aiki Noodles", but sales are low. Authentic Japanese and Thai instant noodles can be found only in Asian specialty stores, and in very limited quantity in some supermarkets. Brazil

Brazilian instant noodles of Maggi brand, being cooked.

For a long time, the main manufacturer of instant noodles was Nissin Myojo, to the extent that, in Brazil, the most common name for them is "Myojo", although the manufacturers call them "lmen" or "l'amen". Many other companies, such as Maggi and Nestl, also offer this product. There are many variants, such as "Lmen Cremoso", which has a creamy sauce, and "Lmen Hot", which includes pepper, as well as yakisoba and spaghetti. Unlike its original concept, most Brazilians don't prepare and consume instant noodles as a soup. Instead, they prefer to drain most of the cooking water and eat it like pasta. Canada The major brands available in Canada are Sapporo Ichiban, Knorr, Mr. Noodles, and Nissin Foods. In some areas, the noodles are referred to simply by these brand names. These main-brand packages generally only contain one flavoring pouch. Other brands may include a small package of sesame oil. Korean brands such as Nong Shim are readily available in most large grocery stores, and in some major cities, brands imported from Europe are available. Asian markets found in larger cities typically carry dozens of different brands and varieties. Due to the large South Asian population in some major cities, Maggi is also a popular brand. The term kimchi, in reference to imported Korean ramen, is also popular, particularly in the West Coast cities of Vancouver and Victoria.

HISTORY Noodle

The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles may be dried or refrigerated before cooking. The word derives from [1] the German Nudel (noodles). In 2002, archaeologists have found an earthenware bowl containing world's oldest known noodles, 4000 years old, at the Lajia archaeological site of the Qijia culture along the Yellow River inChina.[2][3][4] The noodles were well-preserved.[2] [3] After research with parts of the noodle remains in 2004,[3] scientists have determined that the noodles have been made from foxtail millet andbroomcorn millet.[2][3][4] The findings were published in October 2005 by Houyuan Lu et al. in the journal Nature.[5] The earliest written record of noodles is from a book dated to the Eastern Han Dynasty period (25220).[2] Noodles, often made from wheat dough, became a prominent staple food by the Han Dynasty (206 BCE - 220 CE).
[6]

Types of noodles by primary ingredient

Idiyappam, Indian rice noodles. Wheat Bakmi: Southeast Asian Chinese yellow wheat noodles with meat, usually chicken

Chka

men

( ): Japanese for

"Chinese

noodles",

used

for ramen, chanpon andyakisoba

Kesme: flat, yellow or reddish brown Central Asian wheat noodles Kalguksu (): knife-cut Korean noodles Lamian (): hand-pulled Chinese noodles Mee pok (): flat, yellow Chinese noodles, popular in Southeast Asia Smen ( ): thin variety of Japanese wheat noodles, often coated

with vegetable oil Reshte: Central Asian, flat noodle, very pale in colour (almost white) used in Persian andAghani cuisine.

Sptzle: a Swabian type of noodle made ofwheat and eggs Thukpa (Tibetan: ; Wylie: thug pa): flat Tibetan noodles Udon (): thicker variety of Japanese wheat noodles

Rice

Flat or thick rice noodles, also known as h fn or ho fun ( ), kway Rice vermicelli: thin rice noodles, also known as mfn ( ) or bee Idiyappam is an Indian rice noodle.

teow or sen yai ()

hoon or sen mee ()

Buckwheat

Makguksu (): local specialty ofGangwon Province in South Korea Memil naengmyeon ( ): Koreannoodles made of buckwheat.

Slightly more chewy than soba.

Soba (): Japanese buckwheat noodles

Pizzoccheri: Italian buckwheat tagliatelle from Valtellina, usually served with a melted cheese sauce Others

Acorn noodles, also known as dotori guksu ( ) in Korean, are

made of acornmeal, wheat flour, wheat germ and salt. Olchaeng-chi guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. They are Korean noodles mostly eaten in Gangwon-do[disambiguation needed].

Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.

Chilk naengmyeon ( Shirataki noodles

): Korean noodles

made

of

starch

from kudzu root, known askuzuko in Japanese. Chewy and semi-transparent.

Types of noodle dishes

A simple noodle soup consisting of Soy sauce andSesame oil. Basic noodles: These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce) or the noodles are added to other foods (see fried noodles) or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors.

Frozen noodles: noodles are sometimes served in a salad. An example is the Thai glass noodle salad.

Fried noodles: dishes made of noodles stir fried with various meats, seafood, vegetables, and dairy products. Typical examples include chow mein, lo mein, mee goreng, hokkien mee, some varieties ofpancit, yakisoba and pad thai.

Noodle soup: noodles served in broth. Examples are ph, beef noodle soup, ramen, laksa, saimin andbatchoy, and chicken noodle soup.

Noodle casseroles: lasagna, kugel, tuna and pastitsio

casserole, baked

ziti, timballo,

Cup noodles Instant noodles

NESTLY MAGGI
Maggi

Type

Aktiengesellschaft; of Nestl Food 1890 Julius Maggi

subsidiary

Industry Founded Founder(s)

Headquarters Cham, Switzerland Key people Website Alain Pedersen maggi.ch

A bottle of Polish Maggi sauce. Maggi (pronounced [mai]) is a Nestl brand of instant soups, stocks, bouillon cubes, ketchups,sauces, seasonings and instant noodles. The original company came into existence in 1872 inSwitzerland, when Julius Maggi took over his father's mill. It quickly became a pioneer of industrial food production, aiming at improving the nutritional intake of worker families. It was the first to bring proteinrich legume meal to the market, which was followed by ready-made soup based on legume meal in 1886. In 1897, Julius Maggi founded the company Maggi GmbH in the German town of Singen where it is still established today. In parts of Europe, Mexico, Malaysia, and Brunei, In German-speaking countries as well as theNetherlands, Czech Republic, Slovenia, Slovakia, Poland and France, "Maggi" is still synonymous with the brand's "Maggi-Wrze" (Maggi seasoning sauce), a dark, hydrolysed vegetable protein based sauce which is very similar to East Asian soy sauce without actually containing soy.[1] It was introduced in 1886, as a cheap substitute for meat extract. It has since become a well-known part of everyday culinary culture in Switzerland, Austria and especially inGermany. It is also well known in Poland. The bouillon cube or "Maggi cube" was introduced in 1908, which was another meat substitution product. Because chicken and beef broths are so common in the cuisines of many different countries, the company's products have a large worldwide market. In 1947, following several changes in ownership and corporate structure, Maggi's holding company merged with the Nestl company to form Nestl-Alimentana S.A., currently known in its francophonehomebase as Nestl S.A.. Today, Maggi is particularly well known in the Baltic states for its dry soups, Bangladesh, India, Australia,New

Zealand, Brazil, Philippines, Malaysia, Pakistan, Nigeria, Indonesia and Singapor e for its instant Maggi noodles (Maggi Mee).

SUNFEAST NOODLES

Different types of pasta on display in a shop window. Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough made in Italy mostly of durum wheat (more rarely buckwheat flour), water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the different types of sauce. Pasta also includes varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Pasta is eaten in Italy only as first course or nowadays as "piatto unico". There are hundreds of different shapes of pasta with at least locally recognised names.[1]Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), andlasagne (sheets). Gnocchi and sptzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. [2][3] Pasta is generally cooked by boiling.

Etymology First attested in English in 1874, the word pasta comes from Italian pasta, in turn from Latin pasta "dough, pastry cake", itself the latinisationof the Greek (pasta) "barley porridge", in turn from (pastos), "sprinkled with salt, salted".[4][5] Ingredients

A small pasta machine designed to mangle lasagne and cut tagliatelle. Under Italian law, dry pasta (pasta asciutta) can only be made from durum wheat flour or durum wheatsemolina.[6] Durum flour and durum semolina have a yellow tinge in colour. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente the same way. There are many types of wheat flour with varying gluten and protein content depending on variety of grain used. Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by Italian law.[6] Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all'uovo 'egg pasta') and in Italy must be made with durum wheat semolina but a maximum of 3% of the cheaper wheat flour is tolerated.[7] Whole wheat pasta, which generally contains more fibre and more nutrients than refined pasta, has become increasingly popular.[8] Whole wheat pasta designed to appeal to people familiar with refined grain pastas may have a mixture of whole grain and refined grain ingredients.[9]

History

Boy with Spaghetti by Julius Moser, c. 1808.

Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwm al-sihha by Ibn Butlan.[10] In the 1st century BCE writings of Horace, lagana were fine sheets of dough which were fried[11] and were an everyday food.[12] Writing in the 2nd century Athenaeus of Naucratisprovides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil.[12] An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.[12] However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product. Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.[13] The Jerusalem Talmud records thatitrium, a kind of boiled dough,[13] was common in Israel from the 3rd to 5th centuries AD,[14] A dictionary

compiled by the 9th century Arab physician and lexicographer Isho bar Ali[15] definesitriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: "West of Termini there is a delightful settlement called Trabia.[16] Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent."[17] Itriyya gives rise to trie in Italian, signifying long strips such as tagliatelle and trenette. One form of itriyya with a long history is laganum(plural lagana), which in Latin refers to a thin sheet of dough, [12] and gives rise to Italian lasagna. According to historians like Charles Perry, the Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. Durum wheat pasta was introduced by Libyian Arabs during their conquest of Sicily in the late 7th century[18] In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs, durum wheat semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical die process allowed for large scale production of dry pasta, did it become affordable and popular among the common people.[citation needed]

Lasagna There is a legend of Marco Polo importing pasta from China[19] which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States.[20] Marco Polo describes a food similar to "lagana" in his Travels, but he uses a term with which he was already familiar. Some historians believe that in 1295 Marco Polo brought rice

flour pasta, the type used to make Chinese dumplings. Now known as dumpling style or soft pasta, which manifested into ravioli, gnocchi and other similar preparations. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.[18]

OBJECTIVES OF THE STUDY

To analyze the noodles Market of Bhopal. To analyze the factors influencing the customers to choose a particular brand of noodles.

To know the customers view towards Noodles of different brands.

RESEARCH METHODOLOGY
ADVERTISEMENT CONCEPT

Advertising is multidimensional. It is a form of mass communication, a powerful marketing tool, a component of economic system, a means of financing the mass media, a social institution, an art form, an instrument of business management, a field of employment and a profession. Advertisement has both forward & backward linkages in the process of satisfaction across the entire spectrum of needs. The explicit function of advertisement is to make the potential audience aware of the existence of the product, service or idea which would help them fulfill their felt needs and spell out the differential benefits in a competitive situation. Advertising is not a panacea that can restore a poor product or rejuvenate a declining market. It only helps in selling through the art and business of persuasive communication.

WHY ADVERTISEMENT IS NEEDED?

Advertising is a communication channel which enables consumers in making choice from the best available alternative in the market, thus satisfying the basic aim of advertisement. Advertisement is mass audience communication programme. Advertisement makes it possible for the manufacture to introduce new ideas & new products. Advertisement makes product adoption process smooth. Advertisement expands markets, builds up volume, gives a market share and profitability and reduces prices.

IMPORTANCE OF ADVERTISEMENT PLANNING

Some basic elements of advertisement planning are: Advertisement Budget Media Planning Creative Strategy Advertisement Effective

ADVERTISEMENT EVALUATION Pre-testing & Post-testing method

The testing can be related to the ad copy in terms of its message, idea, theme, slogan & contents or also can be related to products in which impact of message on product awareness or buying intention is measures. Measures can be broadly classified into two categories: Laboratory measures Real- world measures

The following are the laboratory measures of pre-testing which are ads related:
1. 2. 3. 4. 5. 6. 7. Consumer jury Portfolio tests Readability tests Physiological measures Eye-camera Tachistocope GSR/PDR

The following are the laboratory measures of pre-testing which are products related :
1. Theatre tests 2. Trailer tests 3. Laboratory stores

The following are the real-world measures of pre-testing which are ads related :

1. Dummy advertising vehicles 2. Inquiry tests 3. On the air tests

The following are the real-world measures of post-testing which are ads related :
1. 2. 3. 4. Recognition tests Recall tests Association measures Combination measures

The following are the real-world measures of pre-testing as well as post-testing which are products related :
1. Pre-post tests 2. Sales tests 3. Mini-market tests

ADVERTISEMENT STRATEGY
Strategy is a link between advertisement objectives & advertisement plan. Strategy also makes it easier to implement the plans & goals. There are seven possible strategies from which ideas have been taken. These are pioneering a product, Emphasize a benefit, Put across the USP of a brand, Build a brand image, Offer a range of products, Future users of the products, Discover new uses for an existing product. In my advertisement I have tried to use the strategies of emphasizing a benefit i.e. giving the product at lower price than others with additional new flavors. Also the following market considerations are taken into account as they affect the strategy formulation:

Positioning of the product: The Zest Spices are positioned at middle-income group of customers and even the rural customers. Promotion mix: As a marketer we are interested in the right mix or combination of Advertising, Publicity, Personal selling (especially in villages) & Sales promotion. Advertisement media: The most preferred advertisement media for Zest Spices is Television; also the print media (newspapers & magazines) is used in some areas. Advertisement budget: The total amount to be spent on the advertisement of Zest Spices will be decided on the basis of Advertisement Objective & Task Method. This is so chosen because the competition is so much that you cannot think of profit first and then generate revenue for advertisement, but if the product is communicated very well than it automatically sell and generate revenue too. Vital decision about the size of space (for print media) or length of time (for broadcast media) for the ads have yet to be made, which will be based on the rational price, proper space, and which gives advantage of time utility.

Objectives of research
1. To gain insight into the customer preferences regarding spices. 2. To search the motives that stimulates consumers to purchase spices. 3. To find out the awareness level of customers regarding advertisement. 4. To compare two different brand advertisements of the similar media. 5. To find which is the most popular brand advertisement. 6. To know about effective advertising persuades the customers most. 7. To design advertisement copy for spices. 8. To pre-test and post-test the effectiveness of existing and designed advertisement copy. media that

RESEARCH METHODOLOGY
WHAT IS RESEARCH METHODOLOGY?
It is the science that tells the method of doing research .It

mainly consists of following steps; Developing research design Determining the data collection method Developing sampling plan Conducting field work

Research in common parlance refers to a search for knowledge. One can also define research as a scientific and systematic search for pertinent information on a specific topic. The word research has been derived from French word Researcher means to search.

DEFINITION OF RESEARCH METHODOLOGY:

Research may be defined as "a careful investigation or enquiry specially through search for new facts in any branch of knowledge "in a technical sense research comprise defining &redefining problems, formulating hypothesis or suggested solutions; collecting ,organizing &evaluating data; making deductions & reaching conclusion & at last carefully testing the conclusion to determine weather they fit the formulating hypothesis.

RESEARCH DESIGN:
Research Design is the conceptual structure within which research is conducted. It constitutes the blueprint for collection, measurement and analysis of data. The design used for carrying out this research is Descriptive.

RESEARCH DESIGN USED IN THE SURVEY:

Considering the objectives of the study and also the importance of the decision it was decided to undertake an

exploratory survey.

DATA COLLECTION:

Types of data:
1. Primary data- primary data are those which are fresh and collected for the first time and thus happen to be original characters.

2. Secondary data - It is the data that is already been collected

by someone else. In this survey I used both primary and secondary data. All information collected through questionnaire.

DATA SOURCE:
The sources of collection of secondary data are: Questionnaire Books Websites Magazine Brochure

SAMPLING PLAN:
It is very difficult to collect information from every member of a population .As time and costs are the major limitation that the researcher faces.

A sample of 30 was taken the sample individuals were selected on the basis of sampling technique. The individuals were the random manner to form sample and collected from them for the research study.

size of 30 convenient selected in data were

ANALYSIS AND INTERPRETATION:

Data collection through questionnaire and personnel interview resulted in availability of the desired information but these were useless until there were analyzed. Various steps required for this purpose were editing, coding and tabulating. Tabulating refers to bringing together similar data and compiling them in an accurate and meaningful manner. The data collected by questionnaire was analyzed, interpreted with the help of table, bar chart and pie chart.

DATA ANALYSIS & INTERPRETATION

Q.1 Do you remember any advertisment of Models ? Answer Yes 30% No. Percentage 29% 1%

29%

25% 20% 15% 10% 5% 0% Yes No. 1%

Q.2 Which advertisment do you think is the most interesting Answer Maggi 2 Minutues Noodels Maggi Menia 16% 15% Maggu Curry Top Ramen 14% Percentage 15% 5% 5% 10%

12% 10% 8% 6% 4% 2% 0% Maggi 2 Minutues Noodels Maggi Menia Maggu Curry 5% 5%

10%

Top Ramen

Q.3 According to you which is most convincing advertisment Answer Maggi 2 Minutues Noodels Maggi Menia Maggu Curry Top Ramen
16% 14% 12% 10% 8% 6% 4% 2% 0% Maggi 2 Minutues Noodels Maggi Menia Maggu Curry Top Ramen

Percentage 10% 8% 2% 15%

Q.4 Which is most effective media to present the advertsiment? Answer T.V. Newspaper Magazine Internet Hoarding Percentage 10% 2% 3% 5% 10%

10% 9% 8% 7% 6% 5% 4% 3% 2% 1% 0%

10%

10%

5% 3% 2%

T.V.

Magazine

Hoarding

Q.5 Which part of advertisment is most convincing Answer Headline Theme Music Script Percentage 5% 5% 10% 10%

10% 9% 8% 7% 6% 5% 4% 3% 2% 1% 0% Headline Theme Music Script

OBSERVATIONS & FINDINGS

The various facts & figures, which has been found out while doing the research, are as follows: The most interesting advertisement is of Everest, having maximum % of share as comparison to other. Also Everest is the most convinent advertisement among all. While making the purchase decision the customers mainly focuses on the brand image, which brings quality & taste to customers. Near about 40% to 50% people are interested in the theme of the advertisement and rest remaining are interested in headline, script etc. In case of self designed advertisement more than 75% of people liked it and ranked it either very good or good. Mainly most of the people felt that Zest spices are very tasty and are also very cheap, easily affordable.

CONCLUSIONS
Though it is not easy to cover all the aspects in the conclusion part of the report because of its vastness, but then necessary things are covered under this particular head.

In case of noodles Advertisement yammi noodles are in the first place of preference and also the quality advertisement this segment. Whereas MDH stands behind to second position, with its up coming flavours and taste. Other players of noodles are in the run but are too far to compete with nestle & Sun feast. Also many new comers are entering in the market to give tuff fight to the existing players in this segment.

SUGGESTIONS

Companies must advertise their products heavily. Customers must be made aware about the taste of noodles. After sales services provided must be improved. More advertisement must be made to improve brand image. Attractive offers must be made by the company. Spares parts should be provided at low cost.

BIBLIOGRAPHY

Marketing Management- Philip Kotler, Northwestern University, 11th edition.

Foundation of Advertising theory & practice S.A. Chunawalla & K.C. Sethia. Marketing Research principle, applications & case, D.D Sharma, Sultan Chand & Sons publication. Magazines & Newspapers http://www.google.com

QUESTIONNAIRE
Name of Purchaser Respondent Name Age : : _____________________________ _____________________________

_____________________________

Q.1 Q.2 Q.3 Q.4 Q.5 Q.6 Q.7 Q.8 Q.0 Q.10

do you remember ay advertisement of Models ? (a) Yes (b) No Which advertisement do you think is the most interesting (a) Maggi 2 Minutes Noodles (b_ Maggi Curry (c) Maggi Menia (d) Top Ramen `According to you which is most convincing advertisement (a) Maggi 2 Minutes Noodles (b_ Maggi Curry (c) Maggi Menia (d) Top Ramen Whic is most effective Media to present the advertisement? (a) T.V. (b) Newspapers (c) Magazine (d) Internet (e) Hoarding which part of advertisement is most convincing (a) Headline (b) theme (c) Music (d) Script do you want to change the taste of Yummi Noodles (a) Yes (b) No Did you like the advertisement designed by Yummi Noodles. (a) Yes (b) No. which part of advertisement of Yummi Noodle is appealing ? (a) Punchline (b) Theme (c) Illustration (d) Slogan Have you ever have any prlblem with Yummi Noodles ? (a) Yes (b) No Any Suggestion : _____________________________________________ ____________________________________________________________ Thank you very much for your kind cooperation. Place : Date Signature of Respondent

INTRODUTION TO THE PRODUCT

In the initial stage of manufacturing, milled malted barley and wheat flour are mashed together in hot water where the starch is converted into sugars. To this sugar solution dairy powders are added. The water content is then evaporated off to form a syrup which is dried in vacuum band driers to form a cake. This cake is milled into the finished powder. This is then fortified withvitamins and minerals Claims are often made by malted milk drinks such as Horlicks that they assist sleep, but these claims have been difficult to verify. GlaxoSmithKline tells inquiring

customers, with a surprising degree of honesty: "While ... research indicates that Horlicks drinks can help you to sleep better, the exact way in which Horlicks works is not clear."[1] Malted drinks may help to stave off hunger overnight, which can lead to sounder sleep.[2] The product's name has entered the vernacular in two ways. Firstly as an interjection, usually taken to be a substitute for the profanity "bollocks". Secondly it suggests a minor disaster or shambles, as in 'to make a complete Horlicks of something' (see citation below). The former use was exploited by the company in a 1990s advertising campaign, in which a harassed housewife exclaims "Horlicks" in a context where a stronger term could have been expected, thus widening the term's exposure and usage for a while. The term was used in July 2003 by British Foreign Secretary Jack Straw ("a complete Horlicks"[3]) to describe irregularities in the preparation and provenance of a dossier regarding weapons of mass destruction in Iraq.

Script
Scene 1 Scene2 Scene3 Scene 4 Waiter Two friends goes in a restaurant for a lunch. Boy colls the waiter Waiter yes Sir boy Noodles, Waiter Sir which noodles Boy, Yummi Noodles OK sir Girl why yummi noodles Dont Wait !!! Attack on it

So Yummi

Yummi Noddles

Yummii Noodles

Dont Wait !!! Attack on it

ANNEXURE