CAPITAL UNIVERSITY OF SCIENCE AND TECHNOLOGY

NATIONAL FOODS LIMITED

Project Report
Group Members

Arooj Altaf BSE171057

Feroz Shehzad BSE171018
Abdullah BSE171010
Jawad Amir BSE173023
Bilal Sabeel BSE173115
Naseer Iqbal BSE173124
Malik Sikandar BSE183887
Hafiz Naqash BSE181057
Malik Zeeshan Asghar BSE173108

Submitted To:

Miss Sadaf Adalat

 Contents
1. Introduction...........................................................................................................2
2. Mission Statement and Vision Statement.............................................................2
Mission…………………………………………………………………………………………………………………2
Vision……………………………………………………………………………………………………………………2
3. Business Model Analysis........................................................................................3
4. SWOT analysis........................................................................................................3
5. Strengths................................................................................................................4
Weaknesses………………………………………………………………………………………………………….4
Threats………………………………………………………………………………………………………………….4
Opportunities………………………………………………………………………………………………………. 5
6. PESTLE Analysis......................................................................................................7
Political Factors…………………………………………………………………………………………………….8
Economic Factors………………………………………………………………………………………………….9
Social Factors………………………………………………………………………………………………………10
Technological Factor……………………………………………………………………………………………10
Environmental Factor………………………………………………………………………………………….10
Legal Factor…………………………………………………………………………………………………………10
7. E-commerce and Advertisement Strategy..........................................................10
8. Consumer Acquisition and Retention Strategies………………………………………………11
9. Future Challenges and Recommendations………………………………………………………12
Future Challenges……………………………………….………………………………………………………13
Recommendations………………………………………………………………………………………….….13
10. Conclusion.........................................................................................................13
11. References…………………………………………………………………………………………………….14