USE OF CONVENIENCE FOOD IN HOTEL

INDUSTRY
Project Report submitted to the National Council of Hotel Management and
Catering Technology
In partial fulfillment of the requirement for the award of Bachelor’s Degree in
Hospitality and Hotel Administration
By:-
RAJAS SANJEEV SURVE
NCHM ROLL NO.: 1741107194

RESEARCH GUIDE
MR. PANKAJ KUMAR SINGH

INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY

AND APPLIED NUTRITION,
ALTO PORVORIM, BARDEZ, GOA.
403521.
MARCH 2020
 CERTIFICATE

This is to certify that Mr. RAJAS SANJEEV SURVE is a student of B.Sc. in

H & H.A – Third Year has completed and submitted the following Research
Project
“USE OF CONVENIENCE FOOD IN HOTEL INDUSTRY” for the
Research presentation held in April 2020 at this Institute for the partial
fulfillment of the course B.Sc. in H & H.A for the academic year 2019-20.

PRINCIPAL RESEARCH RESEARCH

CO-ORDINATOR GUIDE
Mrs. DONA Mr. KAMLESH Mr. PANKAJ KUMAR
D’SOUZA DANGE SINGH
 DECLARATION

I declare that the project title “USE OF CONVENIENCE FOOD IN HOTEL

INDUSTRY” submitted by me for the degree of Bachelor of Science in
Hospitality and Hotel Administration program is the record of work carried out
by me under the guidance of Mr. PANKAJ KUMAR SINGH.

RAJAS SANJEEV SURVE

PLACE: IHM GOA

DATE:
 ACKNOWLEDGMENT

“I have taken efforts in this project. However, it would not have been possible
without the kind support of Mr. PANKAJ KUMAR SINGH.”
I am highly indebted for his guidance and constant supervision as well as for
providing necessary information regarding the project & also for his support in
completing the project.

I would like to express my gratitude towards my parents for their kind co-
operation and encouragement which help me in completion of this project.

I would like to thank the Principal Mrs. Donna D’Souza, my research

coordinator Mr. Kamlesh Dange, for extending valuable guidance and
encouragement from time to time, without which it would not have been
possible to undertake and complete the research project

RAJAS SANJEEV SURVE

 TABLE OF CONTENTS

CHAPTER NO. TOPIC PAGE NO.

1 INTRODUCTION 1-5

2 REVIEW OF 6-23
LITERATURE

3 READY TO COOK FOODS 24-34

AND
READY TO EAT FOODS

4 AIMS OBJECTIVES AND 35-36

HYPOTHESIS

5 METHODOLOGY 37-41

6 RESULTS AND 42-48

DISCUSSIONS

7 SUMMARY AND 49-50

CONCLUSIONS

8 LIMITATIONS AND 51-54

RECOMMENDATIONS
 ABSTRACT

USE OF CONVENIENCE FOOD IN HOTEL INDUSTRY

The article deals with the use of convenience food in the hotel industry. There is
an opportunity for large investments in food and food processing technology,
skills and equipment’s, especially in areas of Canning, Dairy and Food
Processing, Specialty Processing, Packaging, Frozen Food/Refrigeration, and
Thermo Processing, Fruits & Vegetables, Fisheries, Milk & Milk Products,
Meat & Poultry, Packaged /Convenience Foods, etc.

This shows that there is a large scope for growth of the Convenience Food
Industry and studying the factors influencing the hotel industry and industry
should consider all these factors to get a share of the growing Convenience
Food Industry.

The project report gives a detailed analysis of the use of convenience food in the
hotel industry. The factors influencing the use of convenience foods are time
and effort used to prepare the convenience food. It is a fact that convenient
foods are designed to be cheap, tasty and non-perishable but the ingredients
added into these packaged foods contain added sugars and fats. Convenience
foods may offer fantastic such as less time spent in the kitchen or planning
meals, less preparation time, fewer leftovers and easy cleaning up.
 CHAPTER 1
INTRODUCTION
INTRODUCTION
 It would be wiser to begin this study with the mentioning of advancement in
technology which has changed virtually the way people think, eat and select the
choice of their meal. Due to the changes in the nature of life and the
increasingly complex nature of people’s business and means of survival. It
became imperative that foods that are consumed by people have changed from
traditionally prepared foods to convenience foods.
The word convenience foods can be defined as any group of foods that requires
little or no preparation and they can be served either hot or cold. Convenience
foods may also include foods that have been processed from their raw state so
that it becomes almost edible any may not require any additional cooking.
These convenience foods have found their way into homes, offices, schools and
even the hospitality industry. For the purpose of our study, the study shall be
limited to the uses and effects of convenience foods in the hospitality industry.
 Due to the problem of meeting with the demand of coping with the complex
situation of people’s job, an average consumer wants an array of food products
that creates less work and allows them to spend more time seeking enjoyments,
whether it is a special moment with their kids or with their job.

Nowadays, it is usual to shop occasionally and to maintain stores of dried,

canned and frozen foods that can be used to prepare a meal quickly. Readymade
dishes containing a variety of ingredients can now be purchased, saving time
and effort. Some dishes which would require skill in preparation are very
successful in the convenience form.
Convenience food, or tertiary processed food, is food that is
commercially prepared (often through processing) to optimize ease
of consumption. Such food is usually ready to eat without further preparation. It
may also be easily portable, have a long shelf life, or offer a combination of
such convenient traits. Although restaurant meals meet this definition, the term
is seldom applied to them. Convenience foods include ready-to-eat dry
products, frozen foods such as TV dinners, shelf-stable foods, prepared mixes
such as cake mix, and snack foods.
Bread, cheese, salted food and other prepared foods have been sold for
thousands of years. Other kinds were developed with improvements in food
technology. Types of convenience foods can vary by country and geographic
region. Some convenience foods have received criticism due to concerns about
nutritional content and how their packaging may increase solid waste in
landfills. Various methods are used to reduce the unhealthy aspects of
commercially produced food and fight childhood obesity.
Convenience food is commercially prepared for ease of consumption. Products
designated as convenience food are often sold as hot, ready-to-eat dishes; as
room-temperature, shelf-stable products; or as refrigerated or frozen
food products that require minimal preparation (typically just heating).
Convenience foods have also been described as foods that have been created to
"make them more appealing to the consumer." Convenience foods
and restaurants are similar in that they save time. They differ in that restaurant
food is ready to eat, whilst convenience food usually requires rudimentary
preparation. Both typically cost more money and less time compared to home
cooking from scratch.
HISTORY
Throughout history, people have bought food
from bakeries, creameries, butcher shops, and other commercial processors to
save time and effort. The Aztec people of Central Mexico utilized several
convenience foods that required only adding water for preparation, which were
used by travelers. Cornmeal that was ground and dried, referred to as pinolli,
was used by travelers as a convenience food in this manner.
Canned food was developed in the 19th century, primarily for military use, and
became more popular during World War I. The expansion of canning depended
significantly upon the development of canneries for producing large quantities
of cans very cheaply. Before the 1850s, making a can for food required a
skilled tinsmith; afterward, an unskilled laborer, operating a can -making
machine, could produce 15 times as many cans each day.
One of the earliest industrial-scale processed foods was meatpacking. After the
invention of a system of refrigerator cars in 1878, animals could be raised,
slaughtered, and butchered hundreds (later thousands) of miles or kilometers
away from the consumer.

Experience in World War

II contributed to the development of frozen foods and the frozen food
industry.` Modern convenience food saw its beginnings in the United States
during the period that began after World War II. Many of these products had
their origins in military-developed foods designed for storage longevity and
ease of preparation in the battlefield. Following the war, several commercial
food companies had leftover manufacturing facilities, and some of these
companies created new freeze-dried and canned foods for home use. Like many
product introductions, not all were successful—convenience food staples such
as fish sticks and canned peaches were counterbalanced by failures such as ham
sticks and cheeseburgers-in-a-can. 
However, this new focus on convenience foods and the use of technology in the
kitchen alleviated labor that was traditionally carried out by women, and
therefore meals that could be prepared quickly enabled women to exercise more
control over their time.
As of the 2010s due to increased preference for fresh, "natural", whole,
and organic food and health concerns the acceptability of processed food to
consumers in the United States was dropping and the reputation of major
packaged food brands had been damaged. Firms responded by offering
"healthier" formulations and acquisition of brands with better reputations.
CHAPTER 2
REVIEW OF
LITERATURE
THEORETICAL REVIEW
INTRODUCTION
Sales of ready to eat food market stood at $261 million in 2017 and projected to
grow at a CAGR of over 16% during 2018-23 to reach $647 million by 2023.
(https://www.techsciresearch.com/report/india-ready-to-eat-food-
market/3882.html)
The convenience food extends across a wide number of retail formats, but
supermarkets command majority share. Supermarket garner 60% of prepared
food purchase visit, trailed by Walmart (15%) and convenience store (12%).
The market for store-made meals and prepared foods which include rotisserie or
fried chicken, hot pizza, hot food bar with Asian style, entrees, sushi bars, deli
sandwiches, soup, and salad bar– is doing well in this period of economic
doldrums. That party because meals cost, beat fast food and family restaurant
option, making them accessible to a wide range of household incomes.
Although classic comfort dishes often hold sway in prepared food programs,
supermarkets are increasingly providing and marketing fresh food items
consistent with ongoing health trends, and supermarkets receive generally
positive marks from consumers regarding prepared food healthfulness. Most
convenience foodservice platforms, on the other hand, still operate under the
assumption that the people buying them do not want to put health concerns.
According to packaged facts, this ignores the fact that millions of consumers do
not want to eat healthier fare and many might appreciate a tasty but healthy
option just at the point when impulse and efficiency direct them to a
convenience store.

MARKET
There is a huge untapped market opportunity arising due to the rapid
demographic shift in income, urbanization, and proportion of urban working
women. The industry needs to concentrate on broadening the market and
increasing penetration among the consumers. The analysis also pointed out that
industry players will have to be strengthened.
CHALLENGES
Most urban families are strapped for a time. So, we would conclude that the
RTE foods would be a necessity, however, this is not the case. The 130 ₹ Cr.
Markets have almost stayed stagnant over the past 3 years. That’s because
people still believe in cooking and serving healthy food. Additionally, the RTE
foods have to complete the restaurants, cooks and consumer's penchant for
cooking. Over and above, the pricing is higher range which has made it an
occasional purchase item rather than regular buying.

REASONS TO PURCHASE
 Develop business strategies by understanding the quantity trends
within the ready meals market in India.
 Design effective marketing and sales strategies by identifying key
market categories and segments.
 Identify key players within the market to plan lucrative partnerships
and agreements.

MARKET RESEARCH REPORT

The project report gives a detailed analysis of the food processing industry. The
factors influencing the growth pattern is attributed to the rapid expansion of the
retail distribution system replacing mall stores and w0et market with modern
supermarkets, superstores, and convenience stores. Domestic processed food
consumption will continue to grow as the population is increasing, and income
increases and lifestyle change, a higher proportion of processed food and
beverage are included in the diet.
The consumer food industry mainly consists of ready to eat or ready to cook
products such as noodles, cocoa-based products, bakery products, biscuits, soft
drinks, and snacked foods. and lifestyle change, a higher proportion of
processed food and beverage are included in the diet. The consumer food
industry mainly consists of ready to eat or ready to cook products such as
noodles, cocoa-based products, bakery products, biscuits, soft drinks, and
snacked foods.

(www.usda.gov/media/blog/2018/07/24/what-drives-consumers-purchase-
convenience-foods)
TRENDS OF CONVENIENCE FOOD IN HOTEL INDUSTRY
The convenience food is useful in the day to day activities in the kitchen as well
as the Food and Beverage service department. It makes their work easier and
also reduces the time of preparation. The convenience foods are classified into
two types Ready To Eat Foods and Ready To Cook Foods.
With the food industry growing at a rapid pace and the real estate getting dearer,
kitchens are getting smaller. Even skilled and affordable labor is difficult to
find. Thus, more focus is on the final dish. Attrition of skilled labor also affects
the consistency in the output of the final product thus dependence on
convenience food is also the reason for its penetration into hotel kitchens.
“Convenience food requires minimal preparation and hence this trend is fast
picking up in the hotel industry,” says Nader Shaikh, Executive Chef, Le
Meridien Pune. Expressing a view similar to this trend, Bernard D’Souza,
Executive Assistant Manager, Food and Beverage, The Club Mumbai says,
“Constraints of time and consistency is what has driven convenience food to the
front of the food chain production. We want to eat the same food if not different
foods in a shorter spell of time of preparation effort and of course need value for
money.”
A major reason for convenience foods gaining popularity is the emergence of a
new breed of chefs who have understood that in order to satiate the hunger and
requirements of customers who are forever on the move and need a quick snack,
one needs to develop certain food products which are made in a standard
manner and do not suffer from deviations. The best examples of such food
products are French fries, barbecue sauce, tomato ketchup, and various other
proprietary sauces and condiments, which are available in bottles and sachets.
Guests over the world have accepted these tastes.
CONVENIENCE FOODS CAN BE CLASSIFIED INTO
THREE BASIC TYPES:

1.Canned foods: They are easy to store in a dry cupboard and they have along-
shelf life-they can either be served cold are: - sardines, fruit, ham, and examples
of those needed to be reheated are: vegetables, stew meat, etc.

2. Dehydrated foods: These are lightweight and easy to carry whole meals
available are: and dry fish, dry meat, spaghetti, etc. Some dehydrated foods can
be reconstituted instantly. Examples are powdered coffee and milk.

3.  Frozen foods: They are probably nearest in quality to fresh foods and we
have a wide variety of foods in its category which are - meat, poultry,
fish, vegetables, etc. 

ADVANTAGES

Using convenience food has many advantages to the chefs, as they get a wide
range to choose from a cost-effective product. A great help in saving energy, for
example, a lot of basic stocks and sauces are available in dehydrated forms
which prevent chefs from using age-old methods which are time-consuming and
consume a lot of energy in terms of electricity and CNG. “It helps in providing
guests with their requirements, especially for certain products which may not be
available uniformly throughout the globe due to demographic limitations. Also,
they can be kept longer than fresh foods,” adds Upadhyay. There are a lot of
advantages of convenience food, apart from saving the time spent in preparation
it also helps storage space cut down. These products are often sold in portion-
controlled, single-serve packaging designed for portability and 'on-the-go'
eating. “They are easily available throughout the year and also simple to
prepare,”.
“The savings can be direct in terms of material costs or indirect, like reducing
cooking time, reducing storage space, wastage elimination or reduction and
ensuring good availability of end dish throughout the year. Since many of these
products are versatile, they enable the chef to experiment with the menu and
offer a wide range to consumers without significantly complicating life in the
kitchen.”
Speaking more about the advantages of convenience food Upadhyay says,
“Convenience food which is almost ready to use is effective in saving
manpower cost. On the other hand, apart from the mechanical support, the
availability of these products also lures a lot of chefs to increase the usage.”
Convenience food includes prepared foodstuffs that can be sold or served as
hot, ready-to-eat dishes, shelf-stable products or as refrigerated or frozen
products that require to be just heated and consumed.
MAJOR PLAYERS IN GLOBAL CONVENIENCE FOOD
INDUSTRY

1.Amul

Gujarat co-operative milk marketing federation (GCMMF) is India’s largest

food product marketing organization. Apart from been known for its dairy
products, Amul has ventured into the convenience food industry and includes
processed cheese, pure ghee, shrikhand, mithai, Gulab jamun among its
offering.
 2. Haldiram’s

The traditional Indian sweet maker from a small setup has transformed into a
full-fledged processing food industry and taking its wares beyond the domestic
frontiers to the western world. Offer packaged bhel puri chats such as shev puri,
chana masala, samosa, pakoras, aloo Tikki, pav bhaji, golgappa, and dhokla.
3. Rhodes Food Group (RFG)
Based in Groot drake stein in the western cape, South Africa. RFG has a well-
capitalized production base comprising 15 manufacturing facilities across South
Africa and a fruit processing facility in Eswatini (formerly Swaziland). All
operations are well located close to sources of raw materials and end markets.
The product range includes canned fruit, jam, vegetable, and meat products,
fruit juices, fruit purees, and concentrates, dry-packed foods, fresh and frozen
ready meals, pies, pastries, bakery, and dairy products.

4. MTR
MTR Foods is a food product company based in Bangalore, India. The company
manufactures a range of packaged foods including breakfast mixes, ready to eat
meals, spices, snacks, and beverages. MTR Foods Pvt. Ltd. It is a subsidiary of
Norwegian conglomerate Orkla. MTR acronym of Mavalli Tiffin Rooms in
1984, MTR expanded out of Karnataka to the southern states of Tamil Nadu and
Andhra Pradesh. In 2007, Orkla Group, a Norwegian Conglomerate, acquired
the package foods business of MTR Foods. The company is approximately
₹700 Cr. Company which is growing at a CAGR of 18%. The company has
been listed as a Fortune Next 500 (India’s Top Midsize) company for 2016.

5. ITC
ITC’s major food brand includes Kitchens of India: Ashirwad, natural, Sunfeast,
Candyman, Bingo! And Yippee! ITC is India’s largest seller of branded foods
with over ₹4,600 Cr. In 2012-13. It is present across 6 categories in the food
business including, snack foods, ready to eat meals, fruit juices, dairy products,
and confectionery.
 THE BASICS
Convenience food is less bulky than fresh products from which they are made,
they are easier to cook, receive, issue and chef or cook to order close to the
exact amount of food the customer needs. Some of these convenient foods can
be processed by cooking, balancing or per boiling and then preserved by the
following method: canning, dehydration, frozen, use of chemicals and
preservatives.
The basic categories of convenient food are vegetables, fruit, beverage, seafood,
meat, poultry, soups, specialty enters, cheese, yam flour, cassava flour, bean
flour, etc. some of this convenience foods retain their nutritive values which
help in the maintenance and repair of the body.

The introduction of convenient food tremendously improves the hygienic

preparation of food in the catering and hotel industry. In order to use convenient
food to the best merit, the manufacture instruction is clearly seen written on the
tin, bottle and the packing container of the following:

 Bottle food: Jams, jelled, etc

 Canned foods: cooked meat, fish, Moin, Jolof rice, etc
 Processed food: instant coffee, tea, etc
 Frozen food: meat vegetable, fish, etc
 Dehydration food: root vegetable, fish, flour, meat egg, milk, etc
 SIGNIFICANCE OF CONVENIENCE FOOD IN THE HOTEL
Convenience food is of high benefit and cannot be overemphasized.
Convenience food has been useful and has helped the hotel industry to grow.
The importance of convenience food in the hotel industry is as follow:

1. SAFETY: Convenience food is kept in good condition can stay for a

longer time before deterioration sets in which is called “shelf life”, during this
“shelf life”, the food is free from any dangerous micro-organism which can be
harmful to man if consumed. Hence, convenient foods are very good and this is
achieved by the use of chemicals to kill the microorganism and preservation to
preserve them from contamination during their “shelf life”.

2. REDUCTION IN WASTAGE: Convenience food has a major

role in the reduction of food wastage, scientists to reduce prevent food wastage
during harvesting. When fresh foods are in surplus there is more wastage. This
is so because the use of convenience food has been increased sort of storage and
preservation mechanism which eventually reduces wastage e.g. yam flour,
cassava product (Gari and Tapioca), beans flour meat and Dry vegetable and
fish, etc. The convenience food has been used satisfactorily to feed the
consumers. Once the user follows the manufacturer's direction for storage and
uses.

3. SAVES TIME: Convenience food reduces the cooking time and

helps the chef to present the dish in less time and so as to ease the workflow
during the peak hours.

4. It has been known that catering and hotel industries are growing faster in
the use of convenience food in their day to day activities because they realize
the advantages of convenience foods. As a result of this, the use of convenience
 food begins to gain more ground, more so when it found to save a lot of time
and energy during production.

5. The catering and hotel industry are also encouraged to know the based on
purchasing food, the type that is available and their immeasurable benefits.

6. It has been noted that convenience food is usually packed in fine elegant
container, hence making them attractive to consumers furthermore, when
opened, the content that might have been colored or flavored have attractive
power which indirectly stimulates the appetite for such food, hence it allows for
more food consumption. In addition, some food which have found to be high
nutritive value with dull, odors that turns people off can be processed or
conditional such that they become more appealing desirable and invariable
attract the masses who consume it.

7. The nutritive value of convenience food is usually close to that of fresh

foods as there is no cause of fear of not consuming the correct nutritive value
that can be derived from fresh foods.
FOOD PACKAGING
Food packaging serves many purposes, from protecting the food to creating
portion sizes to offer information on the product.
However, what is not well known about food packaging is the different types of
packaging available. There are nine types and are described below.

Aseptic Processing
This is for foods that are sterile and are to be maintained sterile. These items
include liquid eggs, milk, and milk product drinks, along with other foods that
are processed and need to be preserved for longer periods of time. Aseptic
packages are made of a mixture of paper, polyethylene, and aluminum and
contain a tight inside layer of polyethylene. Sterile pharmaceuticals are mostly
packaged in plastic or glass, such as syringes and vials.

Trays
This is mostly self-explanatory. Trays are what meats, plant seeds, and drinks
can be carried in. They are mostly flat with raised edges to keep the product in
place and are made of various materials such as paperboard.

Bags
Like trays, bags are a common form of food packaging. Most commonly known
are bagged snacks (chips, pretzels) and fruit (apples, potatoes). “Bagging”
separates the food from the environment, namely the air.
Boxes
Boxes are used for the easiest form of transportation of a food product. The
most common materials found in boxes are metal, corrugated fibreboard, and
wood. Frozen pizzas, cereals, and snack crackers are examples of foods
packaged in boxes.

Cans
Cans are also an excellent way of preserving and transporting foods. Most cans
are made of steel or other thin metal when found in stores, as well as glass jars
when foods are canned in the home.

Cartons
Boxes and cartons are oftentimes interchangeable. Like boxes, cartons are also
made out of corrugated fibreboard and are used for transporting food. Within
the food packaging type of cartons, there are four sub-categories. The most
well-known is the egg carton which is molded to the shape of the egg to add
protection while the food product is mobile. Aseptic cartons also lie in this
category. Examples of this are milk, juice, and soup cartons. Another sub-
category of cartons is the folding cartons, which begin as flat pieces of
corrugated fibreboard and then assembled by the food manufacturer. Lastly,
there are gable tops. These cartons usually hold milk or juice and require the
gables at the top to be pinched then pulled in order to be opened

Flexible packaging
Similar to bags, flexible packaging protects the food protect from the
environment and create an adequate means of transporting foods. Bagged salad
is a common food found in flexible packaging.
Pallets
Pallets are used for mass transportation of a product. Boxes of the product are
placed and stacked on the pallet, then wrapped to secure and decrease food
movement.

Wrappers
Used for individual items, wrappers provide protection between the food and
the environment or the food and a person’s hands. Candy bars are most
commonly thought of.
CHAPTER 3
READY TO
COOK
AND
READY TO
EAT FOODS
 READY TO COOK FOODS:

In contemporary times, ready to cook foods can be defined as foods that provide
convenience to consumers and assists in reducing “the time of preparation/
cooking and drudgery”, whereby no more than five minutes of time is required
from the time of preparation to the food being consumed. Some instant foods
include food products that involve the dissolving of a powder in hot water, or
the dilution of a concentrated stock solution, such as occurs with condensed
soup. The category of “ultra-instant food” comprises instant foods that require
less than one minute of time to prepare, such as instant tea. Some instant foods
are prepared using freeze-drying.
The Indian middle class, in particular, is witnessing a paradigm shift in their
lifestyle and living standards. Presently, nuclear families and bachelors residing
in metropolitans for academic and employment purposes are among the major
consumers of Ready To Cook (RTC) products. Due to cultural diversities,
companies are increasingly focusing on launching regional RTC products.
Another factor driving the penetration of RTC food products is their easy
availability across major retail chains, hypermarkets, and supermarkets in the
country. The RTC food market has been segmented into breakfast mixes, meal
mixes, snack mixes, and curry mixes. Currently, Northern states of India
accounts for the largest revenue share I the country’s RTC market. Major reason
for North India’s dominance includes higher employment opportunities and
rising disposable income levels of people residing in this region.
 TOP READY TO COOK FOOD MANUFACTURES

CHING’S SECRET: Ching’s Secret is an Indian brand of Indian Chinese

Cuisine aka Desi Chinese cuisine with products which include instant noodles,
instant soups, Desi Chinese masala, sauces and schezwan chutney. Ching’s
Secret is owned by Capital Foods Pvt. Ltd.

SUHANA MASALA: Suhana products are exported to 21 countries across 5

continents. In 2007-08, the company launched ready-to-cook spices, for which
it was a pioneer in India.

MTR FOODS: MTR Foods is a food products company based in Bengaluru,

India. The company manufactures a range of package foods including breakfast
mixes, ready to eat meals, masalas and spices, snacks and beverages. MTR
Foods Pvt. Ltd. It is a subsidiary of Norwegian conglomerate Orkla. MTR
acronym of Mavalli Tiffin Rooms.
KNORR: Knorr is a German food and beverage brand. It has been owned by
the British-Dutch company Unilever since 2000, when Unilever acquired Best
foods, excluding Japan, where it is made under license by Ajinomoto. It
produces dehydrated soup and meal mixes, bouillon cubes, and condiments.

McCain: McCain Foods Ltd. Is of the world’s largest producer of French fries
and potato specialties. Located in Florence Ville, New Brunswick, Canada,
McCain has grown to become a global leader in the frozen food industry.

VENKY’S: Venky’s India Ltd. a part of the VH group is an integrated poultry

group in Asia. The company has diversified its activities in the poultry sector
that includes the production of SPF eggs chicken and eggs processing broiler
and layer breeding animal health products Poultry feed & equipment soya bean
extract and many more.
NISSIN FOODS: Nissin food products Co. Ltd. It is a Japanese food company
that specializes in the production and sale of convenience food and instant
noodles. It was established in 1948 and Ten years later, the company introduced
the first ramen noodle product.

Nestlé: Nestlé is a Swiss multinational food and drink processing

conglomerate corporation headquartered in Vevey, Vaud, Switzerland. It is the
largest food company in the world, measured by revenues and other metrics,
since 2014. Nestlé's products include baby food, medical food, bottled water,
breakfast cereals, coffee and tea, confectionery, dairy products, ice cream,
frozen food, pet foods, and snacks. 

Gadre Marine Pvt. Ltd.: Gadre marine is the 3rd largest

Surimi manufacturer in the world. The company was started in 1978 they set up
their first factory in Ratnagiri. Their products are Crab Sticks, Masala Prawns,
Masala Mackerel, Mexican fish Salami, Fish Popups, etc.

READY TO COOK PRODUCTS

 Instant Noodles
 Instant Pasta
 Breakfast Mixes
 Gravies
 French Fries
 Ready to Cook Spices
 Sweet Mixes
 Chicken Meat Balls
 Chicken Lollypop
 Chicken Salami Slices
 Ramen Noodles
 Instant Soups
 Cook up Soups
 Potato Wedges
 Burger Patties
 Instant Masala Mixes
 Fish Popups
 Masala Prawns
 READY TO EAT FOODS:

Ready-to-eat food are foods you don't need to cook food that has already been
cooked. You store these on your pantry shelf, or in the refrigerator or freezer
until you are ready to use them. Although ready-to-eat food is convenient, some
require special handling to ensure food safety. These foods are intended by the
producer or the manufacturer for direct human consumption without the need
for cooking or other processing effective to eliminate or reduce to an acceptable
level micro-organism of concern.

TYPES OF READY-TO-EAT FOOD

Much of what you have in your kitchen qualifies as a ready-to-eat food. Deli
meat, salad, sandwiches, cheese, dry cereal, nuts, and fruits and vegetables are a
few of the many food items that you do not need to cook before use. These are
particularly convenient when you need a quick snack and you don't want to
spend time in the kitchen.
TOP READY TO EAT FOOD MANUFACTURERS IN INDIA
BRITANNIA INDUSTRIES LIMITED: Britannia, founded in 1892, is the
largest producer and seller of biscuit products in India. Britannia is known as
the king of biscuits. Britannia company delivers a wide range of food products
like Good Day Biscuits, Britannia Cracker, Britannia Nutri Choice, Britannia
Little Hearts, Britannia bread, and Britannia fruit-cakes, which are fresh and full
of nutrients.

PARLE PRODUCTS: Parle is one of the largest Indian food companies. It has

won the hearts of consumers of almost every home, across the length and
breadth of India. Parle Monaco Cheeselings are the favorite snacks of people
who like to dig in the jar of cheese! They are the perfect savories that are
crunchy to bite and cheesy in the mouth. A snack that is suitable for all times
and all ages.

KISSAN: Since 1935, Kissan has been present in India. Kissan has become the
first-ever fruit and vegetable brand in India. This company introduced new
formats of food such as canned fruits and vegetables, baked beans, etc.
Innovation is the main approach in the case of kissan.
KELLOGG’S: From cereals to snacks, Kellogg’s is one of India’s oldest
instant food brands that began with the humble Cornflakes in 1994, a meal that
most of us have had once in our lifetime for sure. Today, Kellogg’s sells a
variety of healthy and tasty breakfast cereal varieties in a number of exciting
flavors, oats, muesli, instant snacks and is doing a great job at it too!

HERITAGE FOODS: The Heritage Group was founded in 1992 by Mr. Nara
Chandra Babu Naidu. It is one of the fastest-growing private sector enterprises
in India, with five business divisions, namely, Dairy, Retail, Agri, Bakery and
Renewable Energy, under its flagship Company Heritage Foods Ltd.

MONGINIs: Monginis is
an Indian pastry and bakery chain based in Mumbai. Monginis sells ready-made
as well as order-made cakes for catering or carry-out. Individual cake slices are
also kept in Monginis stores for dine-in customers. The chain sells both Indian
and Western Savouries, including samosas, puffs, cutlets, and doughnuts. Apart
from these, snack foods and breads are also sold at Monginis Shops. Monginis
has a product line for diabetes and offers themed products during festivals.
CADBURY: Cadbury, formerly Cadbury’s and Cadbury Schweppes, is a
British Multinational Confectionary company wholly owned by Mondelez
International. It is the second-largest confectionery brand in the world
after Mars. Major chocolate brands produced by Cadbury include the bars Dairy
Milk, Bournville, Boost, Crunchie.

MARS WIGLEY: Mars Wrigley Confectionery is the world’s leading

manufacturer of chocolate, chewing gum, mints, and fruity confections.
Headquartered in Chicago, Mars Wrigley Confectionery distributes its world-
famous brands including M&M’s, Snickers, Twix, Skittles, and Orbit in more
than 180 countries around the world.
 READY TO EAT PRODUCTS

 Biscuits
 Cakes
 Cookies
 Chips
 Chocolate Bars
 Ice Creams
 Munchies
 Pastry’s
 Sweets
 Namkeen
 Jam
 Bread Spreads
 Protein Bars
 Lavash
 Bread Products: Focaccia, Buns, etc.
 Nachos
 Crackers
 Nutritive Biscuits.
 CHAPTER 4
AIMS, OBJECTIVES
& HYPOTHESIS
AIMS:

To study the factors affecting the consumer buying behavior of the convenience
food industry.

OBJECTIVE OF THE STUDY:

 To study the market penetration of convenience food.

 To find the consumer perception of convenience foods.
 To identify the buying pattern of convenience food for the hotel industry.
 To understand the factors influencing the hotel industry to use
convenience food.

HYPOTHESIS:

The convenience food industry is a vast industry. It is not popular in all parts of
the world.

In this research, I will be studying the current status of the convenience food
industry, its use in the hotel industry and its potential. The co-relation in
convenience food and people.
 CHAPTER 5
METHODOLOGY
RESEARCH DESIGN

A research design is the arrangement of conditions for collection and analysis of

data in a manner the aims to combine relevance to search purpose with
economy procedure. Research design is the conceptual structure within which
research is conducted. The research design adopted here is descriptive. I have
made use of secondary data collection and also arranging them in perfect order.
The research problem was defined by understanding the collected data. To
fulfill the objective of the study a narrow approach to secondary data collection
was used and primary data collection was done by using a survey questionnaire.

STEPS IN RESEARCH:

 Collection of data pertaining to convenience food and identifying the

research problem.
 Collection of data from secondary data related to the research problem.
 Primary data collection using a questionnaire

DATA COLLECTION METHODOLOGY

The sources of data used in this project report are both primary and secondary
data.

PRIMARY DATA

Primary data was collected manually. A survey questionnaire was made and
printouts of the questionnaire were distributed and the result was compiled.

SECONDARY DATA

Secondary data consist of information that already exists and that were being
collected in the past for some purpose. Secondary data used in this study were
collected from an external source like blogs, Wikipedia, etc. some website
which was really helpful are www.wikipedia.org, www.sciencedirect.com,
www.techsciresearch.com.
ANNEXURE
Research Topic: Use of Convenience Food in Hotel Industry
NAME: ________________
CONTACT NO._____________________
Please Answer the following Questions.
Q.1 Is Convenience food used on a daily basis in the restaurant?
a) All days
b) Working days
c) Weekends
d) Never
ANS: _______________

Q.2 Does convenience food saves time and effort in cooking?

a) Yes
b) No
c) Maybe
ANS: _______________

Q.3 Are Convenience foods used on large scale in the cooking?

a) Yes
b) No
c) Maybe
ANS: _______________

Q.4 Do you see any sort of health problem due to consumption of

convenience food?
a) Yes
b) No
ANS: _______________

Q.5 Do you think ready to cook meals are value for money?
a) Yes
b) No
c) Maybe
ANS: _______________
Q.6 Do you think that convenience food is as tasty and fresh as cooked
food?
a) Yes
b) No
c) Maybe
ANS: _______________

Q.7 Is convenience food easily available to the restaurant?

a) Yes
b) No
c) Maybe
ANS: _______________

Q.8 Do you prefer the use of convenience food in your restaurant?

a) Yes
b) No
ANS: _______________

Q.9. What type of convenience food is used in your restaurant?

a) Frozen
b) Dehydrated
c) Canned
d) No convenience food is used.
ANS: _______________

Q.10 Are convenience food affordable to use it on a daily basis in the

restaurant?
a) Yes
b) No
c) Maybe
ANS: _______________
CHAPTER 6
RESULTS AND
DISCUSSIONS
 14%
9%
ALL DAYS
14%
WORKING
YES
GRAPHICAL
NODAYS
60% WEEKENDSNEVER
11%
NEVER
91%

REPRESENTATION OF QUESTIONNAIRE

Q.1 Is Convenience food used on a daily basis in the restaurant/hotels?

 The pie chart depicts the use of convenience food in the hotel
industry. It was 60% on All days followed by 12% of respondents on
working days, 14% on weekends and 14% never use the convenience
food.

Q.2 Does convenience food save time and effort in cooking?

  The above chart reflects that 91% of the respondents who used
convenience foods believe that the use of convenience food saves time
and effort in cooking and 9% of the respondents don’t believe that it
saves time and effort in cooking.
Q.3 Are Convenience foods used on large scale in the cooking?

26%

49% YES NO

MAYBE
26%

 The pie chart shows that 26% of the hoteliers think that
convenience foods are used on a large scale 26% think it’s not and rest
48% of respondents are not sure about it.

Q.4 Do you see any sort of health problem due to consumption of

convenience food?

40%

60% YES NO
  60% of hoteliers are sure that the consumption of convenience
food may affect their health and rest 40% are sure that there is no harm in
the consumption of convenience food.

Q.5 Do you think ready to cook meals are value for money?

37% 37% YES

NO

MAYBE
26%

 37% of hoteliers feel that convenience foods are value for money
while 26% of them feel they are not value for money. 37% of hoteliers
are still confused about whether the convenience foods are value for
money or not.

Q.6 Do you think that convenience food is as tasty as freshly cooked

food?

9%
20%

YES NO

MAYBE
71%
 With the highest percentage of 71%, people are in favor of freshly
cooked foods as compared to convenience foods in terms of taste. There
are almost 20% of people who think it as tasty as freshly cooked foods
and 9% are still confused.
Q.7 Is convenience food easily available to the restaurant?

9%
11%
YES NO

MAYBE
80%

 80% of hoteliers say that convenience foods are available easily,

while 11% say convenience food is not easily available and 9% are still
not sure about it.

Q.8 Do you prefer the use of convenience food in your restaurant?

49% YES
51%
NO
 49% of the hoteliers prefer or use the convenience foods in their
restaurants and 51% do not prefer the use of convenience food in the
restaurant as they believe to serve freshly cooked food.
Q.9. What type of convenience food is used in your restaurant?

15%
FROZEN
40%
DEHYDRATED
31% CANNED
NO CONVENIENCE FOOD USED
15%

 40% of the hoteliers use frozen foods followed by the use of 14%
dehydrated foods and 31% of the canned foods. Whereas 15% of the
restaurants do not use convenience food at all.

Q.10 Are convenience food affordable to use on a daily basis in the

Restaurant?

29%
43% YES NO

MAYBE

29%
 43% of the hoteliers think that convenience foods are affordable to
use on a daily basis as it saves money as well as time. While 28% feel
that the convenience foods are not affordable to use on a daily basis and
rest 29% are still not sure if it is affordable or not.
 SUGGESTIONS BY RESPONDENTS:

 Convenience foods are not healthy as compared to fresh foods.

 Most of the convenience foods create gastric problems and stomach
infections.
 Nutritional values should be increased.
 The amount of preservatives used should be reduced.
 Quality products should be used to prepare the convenience foods and it
should be easily available to the consumers.
 Improve the taste of food, it should taste like a fresh food on completion
of the final product.
 The convenience foods should have a longer shelf life.
 Quantity and Quality should match the price as it should be affordable to
use on a large scale.
 McCain products are excellent they should add more variety to their
products.
 Nestle Maggi products are good in taste but they are not healthy.
 Bread spreads are not good in taste they contain more preservatives.
 Health measures are to be taken the products are not nutritious but they
should not harm the health of consumers.
 CHAPTER 7
SUMMARY AND
CONCLUSION
As seen from the results and finding section, I could identify the following
factors influencing the Use of Convenience Food in the Hotel Industry.

 PRICE
From these research findings, we can understand that the consumers
highly price sensitive. For any new product, they judge the product based
on their price and more or less the repeat purchases are impacted by the
price factor.

 VALUE PROPORTION
Convenience foods should be perceived as a value propositioned by the
customers. Value proposition means it should be able to save a lot of time
and money with sufficient quantity to act as a full meal.

 VALUE FOR MONEY

Consumers should perceive convenience food packs as value for money.
That is they should feel that the money they spend on it is well spent and
give maximum satisfaction. This is where repeat buying can be induced.

 QUANTITY AND TASTE

Humans are voracious eaters. Hence the quantity of convenience food
packs should be sufficient and this is where buying decisions will come
into play, if the quantity is insufficient then they definitely won’t consider
buying it again. The food should also tickle the taste buds of customers.

 EASY AVAILABILITY
Convenience foods are used in restaurants on a daily basis for the smooth
functioning of a restaurant. Convenience food has to be made available in
such a way that it should be easily accessible by the consumers during
regular shopping as well as during emergencies.

CHAPTER 8
LIMITATIONS AND
RECOMMENDATIONS
 LIMITATIONS OF THE STUDY

This study deals with the use of convenience food in the hotel industry. The
study also aims at understanding the factors influencing the buying decision of
convenience foods. The significance of using convenience food in restaurants.
The factors under consideration are taste, quality, quantity, health problems,
shelf life, cooking time, etc.

 There is not much awareness about convenience food in small scale

restaurants and hotels as compared to large scale hotels and restaurants
due to the mindset of the restaurant owners.

 For a generic study like this where the hotels are meant to use
convenience food on a large scale so as to save time and money.

 Lack of sources while conducting the research. Responses during the

survey were not up to the mark.
 RECOMMENDATIONS

As per my study, the following recommendations could be utilized by the hotels

for the use of convenience foods:

 As seen from the survey the major aspect of using convenience foods is
that it saves time and effort in cooking and it is also affordable to use
convenience foods on a daily basis. Secondly, some restaurants who don’t
use convenience foods think that it is not good for health. Hence the
convenience food producers have to touch upon this point. The
advertising, communications, and promotions should be revolved around
this point.

 Many restaurant owners think that freshly cooked foods taste better than
the convenience foods as they feel only freshly cooked foods can give the
taste and quality. This is a big hurdle for the convenience food industry
and the efforts should be taken to improve the quality of the food by
using better manufacturing and packing methods.

 The pricing strategy should be designed in such a way so as the

restaurants could make more use of convenience food as it is affordable
and they could gain more profit. If the price difference between the
convenience food and freshly cooked foods is high then the restaurants
will prefer to go for the former.


 BIBLIOGRAPHY

 Reference Books

Kothari, Vishwa Prakashan, 1990.

 Web Resources

www.wikipedia.org/convenience-food-history.in

www.sciencedirect.com

www.techsciresearch.com

www.coupanraja.in/healthy-ready-to-eat-foods-brands-in-India/.in