High Quality
Open the downloaded document, and select print from the file menu (PDF reader required).
1
T
ABLE
O
F
C
ONTENTS
1.EXECUTIVE SUMMARY ................................................................................................. 3
2. INTRODUCTION ............................................................................................................. 6
INDUSTRY OVERVIEW .......................................................................................................... 19COMPANY OVERVIEW .......................................................................................................... 31
3. PROJECT PROFILE ..................................................................................................... 354.OBJECTIVE ..................................................................................................................... 555. METHODOLOGY .......................................................................................................... 576. OBSERVATION ............................................................................................................ 627. ANALYSIS....................................................................................................................... 68
8. FINDINGS ....................................................................................................................... 93
9. RECOMMENDATIONS AND CONCLUSIONS ....................................................... 97
10. ANNEXURE ............................................................................................................... 101
2
LIST OF TABLES AND FIGURES
Table 1: Nutritional value of Nutella ..........................................................................................45Table 2: THE COMPARISION BETWEEN NUTELLA AND SOME OF ITS MAJOR COMPETITORS INTERMS OF THE NUTRIENTS PRESENT (per 100g) ........................................................................51Table 3: The percentage of bread consumed in the four regions of India ..................................52Table 4: Comparison between traditional food and bread .........................................................66Table 5: The supplements provided to bridge the corresponding gaps. .....................................67Figure 1: Organisational Structure -
25Figure 2: Organizational Structure- type 2 .................................................................................26Figure 3: Leo Group ...................................................................................................................31Figure 4: Marketing Research Design ........................................................................................59
3
EXECUTIVESUMMARY
Add a Comment
Kate Simonleft a comment
mpunditz replied: