CHAPTER-I

1. INTRODUCTION
1.1 BACKGROUND OF ASIAN THAI FOODS
As we move through the early 21st century the Socioeconomic setting has change
and is different from what is was 10 or 20 years ago. The constant threat of high inflation
and increased rate of government regulation. Some industries face intensive foreign
competition, and other industries have to content periodically with shortages peoples
value are changing. There is a growing demand for fetter quoting of life. Social and
economic changes post major challenge to industry business in general and marketing in
particular
Therefore business industries are concerned about the economic strata of nation,
and social and physical environment. To carry out these responsibilities and industrialist
or a marketing manager has to go though a marketing process. The major steps for the
industry are to analyze and long run opportunities in the market. As such after this
analysis and speculation of significant growth of instant noodles in Im market and as
well as an export product for a Indian some other countries. Asian Thai Food (P) Ltd.
came into existence in 2056 Shrawan. This is licensed under co. act as private limited
with ownership of to equity shareholder Mr. Shyam Sharda and Mr. Mahesh Jaju that it
stared with capital structure of eight crore as fixed assets and five crore as operating
assets and has been finance by Arab Bank
Asian Thai Food started its operation by occupying to big has of land at Duhabi
Sunsari. Its head office is situated near Panjabi Petrol Pump, Biratnager and marketing
department at Goshwara road, Biratnagar. The managing director of Asian Thai Food Pvt.
Limited is Mr. Shyam Sarda and marketing director is Mr. Mahesh Jaju.

The company produces variety of brands in both vegetarian and non-vegetarian

categories namely:i)

Rum Pum

(Vegetarian/ Non-vegetarian)

ii)

Phuchche

(Vegetarian/ Non-vegetarian)

iii)

Lot-Pot

(Vegetarian/ Non-vegetarian)

iv)

Pik-Vik

(Vegetarian/ Non-vegetarian)

v)

2 PM

(Vegetarian/ Non-vegetarian)

vi)

Joker

(Non-vegetarian)

vii)

Mr. Jhatpat Bhujiya

vii)

Loose Bhujiya

It is also planning to launch many new varieties of brands in both the categories, in
future.
Organizational Structure
Board of Director

Factory Manager

Quality
Control
Department

Production
Department

Accountant

Maintenance
Department

Marketing

Store

Area Sales
Manager

Distributors

Wholesalers

Retailers

1.2 Objectives of Asian Thai Foods

Every organization has it is own objectives and so does the Asian Thai Foods too.
An objective is the statement of what is to be achieved. Objective normally are started in
terms of a desired level. Of attainment some of the main objectives of Asian Thai Food
are :

To provide qualitative noodles to customer.

To avail the product at minimum possible price.

To create consumer satisfaction.

To increase market share.

To create brand image.

To channelize the product and corner of the country as well as in the

international market.

1.3 Mission of Asian Thai Foods

To achieve the organizational goal, any organization most have a mission to
fulfill. Mission is the sense of direction and guide line to the decision making. So the
missions of the Asian Thai Foods are :

To extend the market share.

To target the main market.

To use competitive promotion tool.

To optimize the use of resource.

To provide better consumer satisfaction.

1.4 Statement of problems ATF

In a competitive noodles market, Rumpum has been able to captivate quite a good
share amongst its rival products available in both the flavors vegetarian and nonvegetarian. Rumpum after its successful lunches in Nepal it has also launched in Bhutan
and some parts of India. Because of the strong monopoly enjoyed by the competitor in
the early times, the newly launched

Products like Rumpum has had various obstacle on its path. As with other
competitors, the simple success formula would be extensive advertisement. Certain
promotion techniques as free gift, gift coupon, special price offer etc. Could be
experiment more with time. Besides these, a major function of such firms is to understand
and analyze consumer reaction towards the products. The feed back should be carefully
studied and them acted upon thereafter.
1.5 Literature survey
This topic consists of importance of marketing. The subject report is about
production and selling.
The word marketing means the purchase and sale of good and service in the
market. Marketing is define from the view point of different parties involved in market.
To a sales man, it is selling to an advertiser it is necessary goods to a housewife it is a
distribution of product goods or service. So meaning of marketing is not limited to the
purchasing and selling of goods.
Marketing plays an important role in the survival, upliftment and efficiency of the
industry as a whole. In most firm today marketing consideration is the most critical factor
in planning and decision making in operation. It most be considered a principle of reason
for corporate existence. In common man approach, by marketing we mean the selling
buying of the goods and service. But in reality, marketing is not just selling and buying. It
has wider approach and covers large areas in the business world we can define marketing
as, performance of business activities that direct the flow of goods and service from
produces to consumer or that user. The systems idea of marketing as become more
meaning full in recent year with the acceptance of marketing concept. This concept is a
philosophy that stresses the need or Marketing orientation, which is compatible with
societys long run interests. A company managerial planning and operation should be
direct toward satisfying customer long run wants considering societal interest and
obtaining profitable sales volume after recognizing marketing as an all pervasive
ingredients system of business management, Asian Thai Food had also established a
separate department for the marketing n all the managerial activity in a firm is directed
toward making the marketing process more effective.

Marketing is the process planning and executing the conception, pricing,

promotion and distribution of ideas, goods and services to create exchanges that satisfy
individuals and organizational objectives.
Marketing is a social process by which individual and groups obtain what they
need and want through creating and exchange the product and values with other.
Marketing is a performance of business activities that direct the flow of goods and
service from producer to consumer or user.
Marketing comprises both buying and selling activities.
Marketing is the economic process by which goods and service exchanged and
there value determined in terms of money prices.
Marketing is process of discovering and transferring consumer wants into product
and service specification and then in turn helping marketing is possible for more and
more consumers to enjoy more these product and service.
Marketing is the business process by which transfer of ownership are effective.
The four major components better known as the 4p of the marketing are
namely:1. product
2. price
3. place
4. promotion
1) Product
Management needs to plan and develop right products to be market. The firms
should properly analyze the product life cycle on the basis of product life cycle, strategies
are needed for changing products, adding new product, branding, packing and others
various product attributes. Product includes:

Design

Quality

Variety

Features

Banding
5

Purchasing

Services

b) Price
The management needs to determine a right price for its products. A rights price is
the one that is affordable and acceptable to the target customers. Several strategies should
be adopted to match the price with the markets such as price discounts and allowance,
price discrimination, territorial price, promotional price and other related factors, Price
consists of:

List price

Discounts

Terms of sales

c) Place or Distribution
Once the goods are manufacture they should be placed to the right place i.e. the
place where the demand for them exists or where the customers feel convenience to buy
them. Because in a competitive consumers don't move to the production point for
purchase unless they are brand sicker. Consumers will shift to the competition's products
if the marketer fails to distribute goods to the convenient place where required. Therefore,
distribution is also as important as other components of the marketing management need
to distribute products to the right place by selecting and managing channels and by
developing an efficient distribution system. A right place is the one where maximum
demand for its products exists and maximum of its products are consumed.
Factory

Wholesaler

Retailer

Customer

4) Promotion
Promotion is the next important mix of marketing program. The product offer
benefits. Distribution give it place utility, price point out the product value and promotion
communicated these other factor to potential buyers. Promotion is the communication
mechanism of marketing in other words, promotion is any from of communication use to
inform, persuade or remind people about an organization individual goods, service,
image, idea etc.
After the goods have been produced, people must be communicated about the
product and persuade them for acceptance because people dont offered. Promotion an
attempt influences them positively.
Management need to inform and persuade customers through right promotional
medias regarding its product. The product promotional activities or the promotion mix
are advertising, personal selling, sales promotion, publicity, public relations and
packaging.
1.6 Production
Production is the most important factor to be taken into consideration by any
industry. Without proper management of the production it is all most certain that the
company will go into loss and shall slowly loose its existence.
Production management is one of the major function of business production
management has been commonly thoughts of as a mechanism for converting some sort of
raw material to some thing usually called a product. It can be define as a function which
puts together input of men. Capital, material, information and energy and transforming
them into products and service in the quantity, time and location that will best meet the
organization objectives.
The production process of noodles in Asian Thai foods takes in many factor from
machinery to labor etc. there are enumerated below:a) Machinery and its noodles making process
Manufacturing of noodles is done totally in an automatic plant. The main
machinery is brought from the Fuji Company in Japan. It is designed in a Thai
technology. The overall machinery consists of noodles manufacturing machine, packing

machine, liquid packing machine, bailer and generator. The temperature maintain by the
machine in from 45 degree Centigrade to 50 degree centigrade.
b) Preparation of noodles
The manufacturing process right from the input of the raw materials till the
outcome of finish products as output has a special importance to any industries. This is
the most crucial time for the industries because the right input and proper maintenance of
the quality input will leas to desire level of output or quality output which will ensure the
profitability and the survival of the industries in long run. As the finish products is very
important for proper fixation of marketing mix, industry has to take keen interest during
the process of manufacturing.
In the process of manufacturing noodles Asian Thai food has divide the
preparation of noodles in many steps and every step is keenly look after for ensuring
quality products for the consumers. the steps involved in preparations of noodles are:Step 1:

The first step in the preparing the noodles is marketing dough. For making
of dough, the wheat is put into the mixing machine and mixed with the
water and some other Ingredient. The machine automatically prepares the
dough.

Step 2:

After preparing the dough it is transfer to the sheet making machine.

Prepares the sheet here itself.

Step 3:

The prepared sheet is than cut into thread like structure and this process is
know as thread cutting.

Step 4:

In this step the thread is cooked by steaming and them cut into desired
size.

Step 5:

After putting into desired size it is soup according to the category,

vegetation and non- vegetarian and re- steamed.

Step 6:

After the completion of the entire above step the last step is to pack the
products. When the re- steaming is over, it is then cooked and send to
packing machine were the final packing in done.

c) Target of Organization Group

The main target groups of the organization are the school children, teenager group
and the travelers. Almost all the promotional activities are focus on them.
d) Future Plan of Company Production
The future plan of the organization are extension, taste development and entry
into snacks like bhujia etc.
1.7 Objectives of the study
The objectives of the study are as follows:

To know the methods of production of Asian Thai Foods.

To know the different departments in Asian Thai Foods and their

function.

To know about actual work environment.

To know the production are made, packaged and branded.

1.8 LIMITATION OF THE STUDY

2

The study has tried its best to collect the facts and data of the Asian Thai
Foods.However there are some limitations regarding the preparation of the
report, which is shows below.
1) Collection of some internal data like accounts, transaction etc, was not
available during our preparation.
2) Sampling is done only on the basis of quota and convenience.
3) Customers views are collected only on the basis of questionnaire and
some personal interviews.
4) Sufficient data was not available due to the rules and
regulation of the study to know the position of Asian Thai
Foods.

1.9 Scope of the study

The scope of the proposed study is limited to the Asian Thai Foods. The study is
directed towards observation of each and every department and is mainly concentrated
towards the marketing department as specialization area. The study also embraces the
general consumer in Biratnagar.
1.10 Rationale of the study
This project is an attempt and is done in accordance to the fulfillment of BBS
criteria. The study will help to know the operation and management of the industry with
realistic approach and will benefits us on our day-to-day life and future profession.

1.11 Methods of data collection

For any statistical investigation the collection of data is most important.
Collection of data means the methods that are used for getting the information form the
units under investigation. Collection facts an be utilized to examine the perspective to
find out the cause of change and to estimate their probable effects. In course of collecting,
the information the two sources of information are used.
I.

Primary Source

II.

Secondary Source
I.

Primary Source
. The necessary data are collected form the proprietor manager and staffs
etc. the methods applied for these purposes are:-

Observation

conversation

interview

II. Secondary sources

10

In this method there surveyor collects the information about the fieldwork report
topic through, published and unpublished bibliography newspaper, magazine annual
report and prospects of the company institution etc.
This study is primary data collection method based to some extent. The books of
account, sough entries, enquiry and frequent visit are the major aspect of data collection.
Through this report is prepared on the basis of above three methods the main
focus is given to the questionnaire study. The questionnaire has been developed under
three types from least structure to most structure. It comprises of:

Open questions

Multiple choice questions

CHAPTER II
2. PRESENTATION AND ANALYSIS OF DATA
2.1. Presentation and Analysis of Data
After collecting and organizing the data, the next step is to present them
systematically so that they can be presented in various forms such table form diagram
form or graphic form.
I. Ingredient and nutritional value
a) Rumpum (Vegetarians/ Non-Vegetarians)
The ingredient and nutritional value of Rumpum Chicken flavors a namely:Wheat flour, Iodized salt, Chilly, Vegetable oil, Onion, garlic, Soya sauce, spices,
chicken, eggs, seafood, monosodium glutamate, Edit gum, tomato ketchup, permitted
food additives.

11

Table 1
Nutritional Quantity of Ingredients
Nutritional Value per 75g.
S.N.
1.
2.
3.
4.
5.
6.
7.
8

Vegetarian
44.6g
14.6g
6.70g
0.70g
20.30g
5.0mg.
1.6mg.
33.86g

Total Carbohydrate
Fat
Protein
Dietary fiber
Calcium
Iron
Sodium
Energy

Non-vegetarian
48.75g
14.25g
7.5g
0.6g
14.2mg.
1.7mg.
1.15mg
355 Calorie

b) Phuchche (Vegetarian/ Non-Vegetarian)

The ingredient Phuchche non-vegetable flavor are namely wheat flour, iodized
salt, chilly, vegetable oil, onion, garlic, Soya sauce, species, chicken, eggs, sea food,
mono sodium glutamate, gum etc, edible gum and permitted food additive.
II. Sources of raw material
Raw material of noodles preparation is brought from many destinations. They are
listed below:
Table 2
Destination of Raw Material
Ingredients
Wheat
Salt
Chilly powder
Onion
Vegetable Oil
Dry Garlic
Chicken soup powder
Soya sauces
Dressed chicken
Egg
Sea Food
Mono Sodium Glutamate (MSG)
Wheat Gluten

Sources
Local
Local
Local
Local
Singapore
India
Thailand
India
Local
Local
India
Japan
Australia, France
Source: Production dept of Asian Thai Foods

12

III. Production Capacity hrs and it operates

The factory can produce packets per 8 hrs and it operates 24 hrs a day in three
shifts. A cartoon encloses 30 packets in.
IV. Store
There are several materials required in an industry. Right from the raw material to
the small items likes pens, nails. These all materials should be available in the stores. And
purchase of these items at right time should be done for the smooth flow of the industry.
So, store is an important factor of the Asian Thai Food.
For all the locally available raw materials 15 days to 1 month stock is kept for raw
materials brought from India 1 to 1 and 1/2 month stock is kept and for the overseas
countries at least 3 months stock is kept to prevent the shortage.
For the maintenance of raw materials the storekeeper keeps a 'Material Issue
Book' also keeps a daily product report and this helps the factory manager to purchase the
necessary materials. For the finished goods also a 'Good Issued Books' is maintained. It is
issued according to the order and daily report of issue is kept for future reference.
V. Quality Control Department
The most important and the essential department of each and every industry is
Quality Control Department. This department is responsible for controlling quality of the
product, produced by the industry and also the quality of the raw materials. If the quality
of the product is not maintained, then the company shall loose its customer and market
respectively. As today the consumer also become chooser, in a sense that they need a
value for their money. The product they are buying should be of superior quality.
VI. Labor and Labor Hour
The labor in Asian Thai Food has been divided into row parts.
Daily wages
Monthly salary basis
There are approximately 250-300 workers working as a daily wages and 60-100
workers are on monthly salary basis. The total number of labor working in the
organization is 500 and among them 200 are women. The factory operates for 24 hours in
3 shifts a day. The factory follows the government rules for standard working hour limit,

13

which is 8 hours for an individual. Women are allowed to work at daytime only on daily
wages basis as per the government rate. The workers in ATF are mostly the local people.
VII.

The result of survey on different types of (Sample, Size, Gender and Age Group)
The samples size selected of 400 people. The respondents consist of male as well

as female. The number of male and female respondent that were asked took part in the
survey has been listed in Table 3 and the division of respondent according to the age
group has been listed in Table-4.

14

Table 3
The Result of Survey on Different Types
Respondent (Gender)
Male
Female

No. of Respondents
220
180
Source: Based on Questionnaire
Table 4

No. of Respondents
Age Group
No. of Respondents

5-15
100

16-25
26-35
36-all
100
100
100
Source: Based on Questionnaire

It is to be noted that during the graphical presentation. The presentation is shown

on the basis of the age group (as shown in Table 3) rather than the gender (as shown
in Table 4)
Q.1.

Instant noodles have been able to make important place in day-to-day life.
How far do you agree?
This question was prepared to know whether the market for noodles exists or not.

Different age groups have been taken to now which age group has the cost effect on the
market. To the above question following response was made which are tabulated and
graphically presented according to following age group.
Table 5
Response of Asian Thai Foods Production
Age of

Total

No. of

No. of Strongly

No. of Strongly

Man
5-15
16-25
26/35
36-all

Agree
60/85
65/80
50/65
40/50

Disagree
10/15
15/20
10/35
25/50

Agree
25
15
15
10

Disagree
5
5
25
25

15

Figure 1
90
80
70
60
50

No. of Total
Agree
No. of
Disagree

40
30
20
10
0
SN.1

S.N.2

S.N.3

S.N.4

Source: Table No. 5

(5 15) ages group we found that around in total agree 85% of the respondents do
agree to the question. 25% in strongly agree and total disagree in 15% on strongly
disagree.

(S.N.2) 16-25 ages groups shown on the total agree in 80% and 20% in disagree
(15% is strongly agree and 5% is strongly disagree)

(S.N.3) 26-35 ages group show on the total agree is 50% and disagree 50% (10%
is strongly agree and 25% is strongly disagree)

Q.2.

How do you prefer instant noodles?

The reason for asking this question was to know in what way the noodles in taken
and how to promote it. To this question the following are the response presented
in tabulated and graphical form.

16

Table 6
Preferred of A. T. F. Noodles.
S.N.

Age of

Full

1.
2.
3.
4.

group
5-15
16-25
26-35
36-all

meal
20
10
10
5

Break
fast
15
20
15
10
Figure 2

Quick

Others

snack
60
60
70
80

4
10
5
5

More
than one
1
0
0

90
80
70
60

Full Meal

50

Breakfast

40

Quick Snack

30

Others

20
10
0
5-15

15-25

26-35

36-all

From (S.N.!) we found 60% prefer noodles as quick snacks and test 20%, 15%
and 14% prefer as full meal, breakfast, others more than others.

(S.N.-1-2) the 16 25 age group show on the figure in 60% is quick snack and
test 10%, 20% and 10% are prefer as full meal, no of respondents is 70% quick
snacks where 10% full meal, 15% is breakfast and 5% is than.

(S.N.-4) the 35 all ages groups show on 80% is quick snack and test of 5%, 10%
and 5% are full meal, breakfast and others.

Q. 3. What are the considering factor before purchasing the product?

17

While purchasing anything, sometimes the products are purchased considering the
decisions of many people like parents, friends, spouse or self. The questions help find out
the right customer in flounder and also the target group of promote its products. The
response to the questions was as follows:
Table 7
Category of purchasing of A. T. F. Production
S.N.

Age of

You

Spouse

Parents

Friends

Others

1.
2.
3.
4.

group
5-15
16-25
26-35
36-all

70
85
50
69

0
0
0
0

15
7
10
19

5
50
20
5

10
18
15
7

Figure - 3
90
80
70
You

60

Parents

50

Friends

40

Others

30

Spouse

20
10
0
S.N. 1

S. N. 2

S. N. 3

S. N 4

From Table No. 7, the ages group ( 5 15) we come to know 70% of respondent
purchase is affected by that's own decision whereas 15%, 5% and 10% by parents,
friends, others and move them other respectively.

The age's groups of (16 25) we find that 35% close on there own 7%, 50% and
8% depend open parents, friends and others respectively.

The ages group (26 35) are find that 50% purchase on their own 10%, 20% and
10% depend upon parents, friends and other respectively.

The ages group of (36 to all) we find that 60% choose on their own 19%, 5% and
7% depend upon parents, friends and others respectively.
18

Q. 4. Do you prefer Rumpum or production of A. T. Food?

This question is an important one in this research because it is directly concern to
the company we worked in the finding of the question are tabulated and graphically
presented below:
Table 8
Survey Result of A. T. f. Production
S. N.

Age of group

Liking

Disliking

Don't

Remarks

1.
2.
3.
4.

5 15
16 25
26 35
36 all

80
45
60
50

10
50
20
30

know
10
5
10
15

10
10(50/50)
5 (80/50)

Figure 4
90
80
70
60
Liking

50

Disliking

40

Don't Know

30
20
10
0
S. N. 1

S. N. 2

S. N. 3

S. N. 4

From table No-8 the group of (5-15) we some to know that in this group Rumpum
has gain significant popularity as 80% of the total respondents. Prefer or like
noodles they shown a positive attitude towards the noodles and which is good
news to the company and its future prospect.
The group of (16-25) ages it is shown the Rumpum is not preferred 5% at the
respondent dislike the noodles. It is a long number and it may be a threat to the

19

company but as 45% do like the noodles the company now has to look into
powerful sources to turn the dislike into liking and increase its market.
The group of (26-35) ages we come to know that in this group Rumpum has
significant popularity as 60% of the total respondents prefer or like noodles they
have shown a positive attitude towards the noodles and which good news is for
the company and its future prospect.
The group of (36-all) ages shown that is huge percentage of liking and disliking as
well as confusion between 50% likes the noodles which 30% dislike and 15% are
not seen and 5% is can not say about this product.
2.2 Study Result
With globalization being a strong influence in the recent time, marketing is no longer
and alienated term even in a small company like Nepal. The managers of the leading
firms are increasing giving more emphasis of the marketing as pacts. The marketing
manager of the products Rumpum is also very keen of the consumer's feedback. So a
question naira has been prepared to gain consumer reaction. A format of the questions,
which ware asked in the survey has been duty included in the appendix as a sample.

20

CHAPTER - III
3. SUMMARY, CONCLUSION AND RECOMMENDATION
3.1 Summary
This study includes the brief study if the product, process of production
technology and types of product, sales schemes, selling effort and objecting of Asian Thai
Food products PVT. LTD.
In the first chapter, a small introduction of the firm is given, this chapter includes
of brief historical background of firm and the literature survey is given to examine the
various products. The production process presents demand and supply of product in local
market to identify the loopholes and lacking area in sales management of the firm and
possible future product. The fieldwork producer in given where one can know methods of
data collections are done.
And in the second chapter, the presentation and analysis of the data and the study
result are presented in the presentation of data. The data of the firm is presented and in
the analysis of data, the study result the solution of the objectives is given.
And again in the third and last chapter, it includes summary, conclusion and
suggestion. A summary is a brief narration account of the entire report giving the chief
points only, which gives the reader overall picture of the study. A conclusion is a
deduction or ending based on the finding lastly. And the suggestions include advice, such
as a possibility or bringing ideas into the mind through association with the other ideas. It
includes all the subject matter in brief and advice of the researcher regarding the field
work report.
3.2 Conclusion
Time comes and time goes by. The taking of the clock never stops. Every thing
from living to non-living has to adjust with time. It is so because time stop for no on.
Asian Thai Food from the time of its establishment has been walking with the
changing time. It has its good as well as bad sides. But it has always emphasis on
minimizing the threats by over coming the weakness and maximizing the strength
through the opportunities.

21

As the instant noodle market is very competitive with many companies operating,
as special care should be made in selecting marketing and its customers. Globalization is
the most important process that every organization is moving toward or its survival in
long rum. It is an inevitable, continuous and irreversible process. It is just like time. There
can not be backtracking to it. Going against globalization is like trying to have your
clock, work in reverse order. Just like time, an only thing that a company can do is to
manage it in this respect: Asian Thai food is also focusing on it. The company just has
introduced its product in some state of India, which is a step to globalization.
Instant noodles market in Nepal in a high growth. The survey reveals that must of
the people consume it frequently. This is to be a positive result to the Asian Thai food. the
fruitfulness of the investment in the right is known from, this result.
Many people have like Rumpum but at the same time people dislike it too. Most
of the dislike Is concern with the taste. Many people feel it tastes like Wai-Wai or inferior
then it. So, they are not willing to change their brand. They like Rumpum but the are not
willing to change their brand because the competitor brand has been a household name.
To summarize we can say that Asian Thai food is in the progressive path. As it is
in its establishing period with the very recent history, the way it has captured the
competitor market and the awareness of its products name shows the bright future of the
company. There are many weaknesses but the company can effectively minimized it an
grab all the opportunities available for it in the environment or market.
3.3 Recommendation
The following recommendation is given on the basis of survey and observation
made during internship period they are follows:

As it is observed and even through the findings of survey we com to know that
instant noodles have large potential market in Nepal but the huge size of the
market is captured by its competitor its first step should emphasis on the
competitor potential and the taste to which mass people are attracted.

It should add more to the taste so that people who are not willing to change their
brands and taste are forced to change.

22

During the survey it is know that the product is familiar to many people through
advertisement but due to unwillingness in change of the brand have affected its
acceptance. So door to door and personal contact should be made directly with
people to make then change their brand.

From the survey is found that its main competition is Wai-Wai as people feel it
is not good as Wai-Wai so either it should build up its taste exactly as Wai-Wai
or bring some unique taste different then Wai-Wai.

Rum-pum has emphasized more in electric media but here are huge mass who
seek information from other media should be taken in consideration.

The packaging of a Rumpum in a comparison to the competitor has not been up

to the mark so improvement should be made in it.

As many people prefer it in raw form as a quick snack it is preferable to market

it as a quick snack then a cooked form.

23

BIBLIOGRAPHY
1.

B. Adhikari, Principle of Marketing", Koseli Prakashan, Kathamandu, 2045 B.S.

2.

American Marketing Association, Annual Report of 1965,

3.

Candiff, E.W. still R.R. and Govani, M.A., Fundamental of Modern Marketing,
Prentice Hall of India, New Dehli,1991.

4.

P. Kotler, Marketing Management Analysis Planning Implementation and

Control, Prentice Hall of India, New Dehli, 1999.

5.

Peters, Tom and H. R Waterman, In Search Of Excellence, N. Y. Harper and

Row, London, 1978.

6.

Pyle, Prof, marketing Management, Prentice Hall of India Pvt. Ltd., New
Dehli, 7996

7.

Ramaswamy, M. S., Marketing Salesman And Advertising, Stering Publishers,

New Dehli, 1991.

8.

Sterm, l. W., E. L. Ansary I. W and E. L Ansary, A Marketing Channels,

Prentice Hall of India New Dehli, 1989.

9.
10

F. Waster, Marketing Communication, Ronald Press, New Dehli, 1992

. Upadhyay, L.P.(1979), Advertising Industry In Nepal Today, Adage, Vol.3, No.6,

24

APPENDIX 2067
When I was visit to ATF Pvt. Ltd. For collection of required data I was asked
these types of question to personnel staff of this company but we presented some
questions here.
1. When was the A.T.F. factory established?
2. What is objective of this factory?
3. In what proportion the raw materials are used and form where?
4. How many types of (noodles) goods are producing?
5. How is difficult to take the license and have you reg. in VAT office?
6. What and how many types of workers are here?
7. When did it start its regular program?
8. How did you select the price in the market? What is response in market of this
price?
9. How many total sales and produce in the yearly?
10. What is the total profit or loss in the year?
11. Your customer is satisfy or not to your product?

25