Professional Documents
Culture Documents
IN PARTIALFULFILLMENT REQUIREMENT OF
MASTERS IN BUSINESS ADMINISTRATION
(MBA)
SUBMITTED BY:
OMAIS SHAIKH
Year 2015
DECLARATION
I, Omais Shaikh student of Allana Institute Of Management Sciences, declare that the
research work presented in this project report entitled Advertising and New
Product Designing of the Product at Protein Food Industries Pune
City under the guidance of Prof. Asad Zafir and submitted to the same as original for the
award of degree of Master in Business Administration.
I also declare that this project work or part thereof has not been submitted by other university
by me for a degree of any university.
Place: Pune
Date:
ACKNOWLEDGEMENT
It is a great pleasure to me in acknowledging my deep sense of gratitude to all those who
have helped me in completing this project successfully.
I would like to thank Dr. (Prof) R. Ganesan for allotting me this project. I would like to thank
Dr. (Prof) Roshan Kazi Head of Department for his guidance. I would like to acknowledge
my gratitude towards my projects guide Prof. Asad Zafir whose valuable guidance and
encouragement at every phase of the project has helped to prepare this project successfully.
I greatly appreciate the staff of the surveyed business unit, who responded promptly and
enthusiastically to my requests for frank comments despite their congested schedules. I am
indebted to all of them, who did their best to bring improvements through their suggestions.
Special thanks to Mr. Honi for providing me an opportunity to work with Protein Food
Industries, and providing me necessary information about their company, their operations and
providing guidance in developing my project.
Finally, I would like to express my sincere thanks to all my faculty members, office staff, and
library staff of AIMS, Pune and friends who helped me in some or other way in making this
project.
Index
Chapte
r No
Content
Page
no
1-8
II
Company Profile
9-13
III
Review of Literature
14-28
IV
Research Methodology
29-33
34-55
VI
56-58
VII
Recommendations
59
VIII
Conclusion
60
Bibliography
Annexure
Questionnaires
61-65