CONTENTS

▪ CHAPTER 1:
➢ INTRODUCTION
➢ LITERATURE REVIEW
➢ OBJECTIVES
➢ RESEARCH METHODOLOGY

▪ CHAPTER 2:
➢ CONSUMER BEHAVIOUR

▪ CHAPTER 3:
➢ COMPANY PROFILE
➢ PRODUCT PROFILE

▪ CHAPTER 4:
➢ DATA ANALYSIS AND INTERPRETATION

▪ CHAPTER 5:
➢ FINDINGS AND SUGGESTIONS

▪ CHAPTER 6:
➢ BIBLIOGRAPHY
➢ QUESTIONNAIRE
 CHAPTER-1
INTRODUCTION
INTRODUCTION TO NOODLES

NOODLES are a staple foodin many cultures made from unleavened dough which is
stretched, extruded, or rolled flat and cut into one of a variety of shapes.While long,
thin strips may be the most common, many varieties of noodles arecut into waves,
helices, tubes, strings, or shells, or folded over, or cut into othershapes. Noodles are
usually cooked in boiling water, sometimes with cookingoilor salt added. They are often
pan-fried or deep-fried. Noodles are with an accompanying sauce or in a soup. Noodles
can be refrigerated for short-term storage, or dried and stored for future use.
In American English usage , the word “noodles” is an inclusive term that
Denotes flour paste product in various shapes. In British English usage itgenerally a food
in the form of long , thin strips of flour paste products. Thematerial composition or
geocultural origin must be specifid when discussing
Noodles.the word derives from the German word “nudel”