PREFACE

I am pleased to present the project report on "Preparing Advertisement Copy on The Assigned Product” before my respected readers. It is a humble attempt from my part to judge consumer behavior for the effectiveness of existing and self designed ad-copy of Spices.This study deals with a number of topics, which will help the reader understand and learn how consumers make consumption decisions regarding Spices.Language of the report is simple and lucid. Attempts have been made to arrange the subject matter in a systematic and well-knit style. Efforts have also been made to deal with all topics precisely and gently.I express thanks to all those prolific teachers and experts of management whose theories and ideas have been incorporated in this project report.Despite of this it is very difficult to be perfect to the core and mistakes do creep in for which I extend my apology and carve the hospitality of the readers to point them out. Their criticism and suggestions for the improvement in future are welcomed.

ASHIMA SULTAN

ACKNOWLEDGEMENTPreparing a project of this nature is an arduous task and I was

fortunate enough to get support from a large number of persons.

Iwish to express my deep sense of gratitude to all those who

generously helped in successful completion of this report by sharing

their invaluable time and knowledge.

It is my proud and previledge to express my deep regards to

Respected Mr. Anand Tiwari, Head, Faculty Of B.B.A. Department,

Govt. Autonomous Girls P.G. College of Excellence Sagar for

allowing me to undertake this project.

I feel extremely exhilarated to have completed this project under the

able and inspiring guidance of Mr. Shailendra Patel He rendered me

all possible help and guidence while reviewing the manuscript in

finalising the report.

I also extend my deep regards to my teachers, family members,

friends and all those whose encouragement has infused courage in

me to complete the work successfully.

ASHIMA SULTANB.B.A. III Sem. IInd Year

CERTIFICATE

Date:

The project report titled “Preparing Advertisement

Copy On The Assigned Product” has been prepared

by Miss. Ashima Sultan, IInd Batch, under the

guidance and supervision of Mr. Shailendra Patel , for

the partial fulfillment of the degree of B.B.A.(Hon).

Signature of the Signature of Signature of Supervisor: Head of the the examiner Department:

DECLARATION BY THE CANDIDATE

Date:

I declare that the project report titled “Preparing

Advertisement Copy On The Assigned Product” is my

own work conducted under the supervision of Mr.

Shailendra Patel, Department Of Business,

Management, Faculty Of B.B.A. Department, Govt.

Autonomous Girls P.G. College of Excellence. To the

best of my knowledge the report does not contain

any work, which has been submitted for the award of

any degree, anywhere.

. MISS. Ashima Sultan

3rd Semester IIth Batch

TABLE OF CONTENTS

Preface Acknowledgement Certificate Declaration by the Candidate

1. Introduction2. Line of Objectives

3. Research methodology4. Data analysis and interpretation5. Self designed advertisement

Product profile Script for advertisement Advertisement of existing brand

6. Findings7. Conclusion8. Suggestions9. Limitations

Bibliography Appendix

Format of Questionnaire

INTRODUCTION TO THE TOPIC

Ever since its launch in India in 1983, this brand has become synonymous

with noodles. The brightred and yellow colours of the packet with the brilliant blue ³

2-minute Noodles´

 printed on it hasfound a place on every kitchen

Over the years, Maggi has grown as a brand and positioned itself as a³

Fast to cook! Good to Eat! ³

food product.The history of this brand traces back to the 19th century when

industrial revolution in Switzerlandcreated factory jobs for women, who were therefore

left with very little time to prepare meals. Due tothis growing problem Swiss

Public Welfare Society asked a miller named Julius Maggi to create

avegetable food product that would be quick to prepare and easy to digest.

Julius, the son of an Italianimmigrant came up with a formula to bring added taste

to meals in 1863. Soon after he wascommissioned by the Swiss Public Welfare

Society, he came up with two instant pea soups & a beansoup- the first launch of

Maggi brand of instant foods in 1882-83.Towards the end of the century,Maggi

company was producing not just powdered soups, but bouillon cubes,

sauces and other flavourings. However in India (the largest consumer of Maggi

noodles in the world!) it was launchedin 1980 by Nestle group of companies.

Maggie had merged with Nestle family in 1947.When launched it had to

face a stiff competition from the ready to eat snack segments like

biscuits,wafers etc. Also it had other competitor the so called home made snacks

which are till todayconsidered healthy and hygienic. Hence to capture the market it

was positioned as a hygienic homemade snack, a smart move. But still this didnt

work, as it was targeted towards the wrong targetgroup, the working women. After

conducting an extensive research, the firm found that the childrenwere the biggest

consumers of Maggi noodles. Quickly a strategy was developed to capture

the kidssegment with various tools of sales promotion like pencils, fun books, Maggi

clubs which workedwonders for it. No doubt the ads of Maggi have shown a hungry

kid saying

³Mummybhookhlagihai to which his mom replies ³Bas do minute!  

and soon he is happily eating Maggienoodles.Further the MAGGI 2-MINUT

Noodles has been renovated to provide 20% of the RDA of Calcium and

Protein for the core target group building on the nutrition proposition ³Taste

bhi health bhi´. The company could have easily positioned the product as a

meal, but did not, as a study hadshown that Indian mentality did not accept

anything other thanas meal. They made it aeasy to cook snack that could

be prepared in just two minutes. The formula clicked well and

Maggi became a brand name.

INSTANT NOODLES

Instant noodles are dried or precooked noodles and are often sold with packets

of flavoring including seasoning oil. Dried noodles are usually eaten after being

cooked or soaked in boiling water for 2 to 5 minutes [citation needed], while precooked

noodles can be reheated or eaten straight from the packet. Instant noodles were

developed by Momofuku Andō of Nissin Foods, Japan.

History

A package of Nissin Chikin Ramen, the first instant noodles.

Instant noodles were first marketed by Momofuku Ando, who was born in

southwestern Taiwan when the island was under Japanese colonial rule,[1] in Japan on August 25, 1958, under the brand name Chikin Ramen. In 1971,

Nissin introduced the Cup Noodles, instant noodles in a

waterproofpolystyrene cup, to which boiling water could be added to cook the

noodles. A further innovation added dried vegetables to the cup, creating a

complete instant soup dish.

According to a Japanese poll in the year 2000, "the Japanese believe their best

invention of the 20th century was instant noodles." [2] As of 2010, approximately

95 billion servings of instant noodles are eaten worldwide every year. China

consumes 42 billion packages of instant noodles per year – 44% of world

consumption – Indonesia, 14 billion; Japan, 5.3 billion, Viet Nam 4.8 billion, USA

4 billion. Per capita, South Koreans consume the greatest amount of instant

noodles, 69 per capita per year.[3]

Instant noodles are not only popular with college students, they can also be

an economic indicator. In 2005, the Mama Noodles Index was launched to reflect

the sales of Mama Noodles, the biggest instant noodle manufacturer in Thailand.[4] The index was steady following recovery from the 1997 Asian Financial Crisis,

but sales increased about 15% on a year-to-year basis in the first seven months

of 2005, which was regarded as a sign of an inferior good, one whose

consumption increases as incomes fall. The theory was that the increase in sales

of instant noodles, which are usually cheap, occurred because people could not

afford more expensive foods.

Health concerns

Instant noodles are often criticized as unhealthy or junk food. A single serving of

instant noodles is high in carbohydrates but low in fiber,vitamins and minerals.

Noodles are typically fried as part of the manufacturing process, resulting in high

levels of saturated fat and/or trans fat.[citation needed] Additionally, if served in an

instant broth, instant noodles typically contain high amounts of sodium. The

current U.S.Recommended Dietary Allowance of sodium for adults and children

over 4 years old is 2,400 mg/day; in extreme cases, some brands may contain

over 3,000 mg of sodium per package. Instant noodles and the flavoring soup

base may also contain high amounts of monosodium glutamate (MSG).

The most recent controversy concerns dioxin and other hormone-like substances

that could theoretically be extracted from the packaging and glues used to pack

the instant noodles. It was reasoned that harmful substances could seep into the

soup as hot water was added to cup style instant noodles. After a series of

studies were conducted, various organizations requested changes in the

packaging to address these concerns.[5][6]

Another concern regarding the consumption of fried foods, including instant

noodles, is the possible presence of oxidation products resulting from poor

maintenance of the oil. If the cooking oil is not maintained at the proper

temperature or changed as often as necessary, these oxidation products, which

are suspected to pose various health risks, can be present in the foods. Proper

production standards minimize the risk.[7][8][9]

Instant noodles worldwide

Instant noodles have become a popular food in many parts of the world,

undergoing changes in flavor to fit local tastes.

Argentina

In Argentina instant noodles are gaining popularity and can be found in most

major cities in supermarkets. The brand is usually Sapporo Ichiban.

The Maruchan brand can also be found at Disco and Coto supermarkets. Due to

the recent Chinese immigration wave, specialized Chinese supermarkets offer a

wide variety of instant noodle brands.

Australia

The most popular brand of instant noodles in Australia was Maggi noodles for

some time and, because of a strong advertising campaign, continue to be highly

popular despite being amongst the highest-priced packet noodles.[citation

needed] Many other brands have entered the market; almost every popular brand of

Korean, Japanese and Indonesian noodles is available in Australian

supermarkets and convenience stores, because of the cultural mesh of Asian

cuisine in Australian life. Among cup noodles, the most popular brand is

Fantastic Noodles. Among packet noodles, there are four popular

choices, Indomie Mi Goreng (fried Indonesian noodles served without broth),

Ibumie Har Mee (Malaysian traditional Penang Prawn Noodles) Nissin's Demae

Ramen, and Nong Shim's Shin Ramyun served with broth.

Belgium

Instant noodles are not widely popular in Belgium and are expensive. The most

common brand is the Westernized "Aiki Noodles", but sales are low. Authentic

Japanese and Thai instant noodles can be found only in Asian specialty stores,

and in very limited quantity in some supermarkets.

Brazil

Brazilian instant noodles of Maggi brand, being cooked.

For a long time, the main manufacturer of instant noodles was Nissin Myojo, to

the extent that, in Brazil, the most common name for them is "Myojo", although

the manufacturers call them "lámen" or "l'amen". Many other companies, such

as Maggi and Nestlé, also offer this product. There are many variants, such as

"Lámen Cremoso", which has a creamy sauce, and "Lámen Hot", which includes

pepper, as well as yakisoba and spaghetti. Unlike its original concept, most

Brazilians don't prepare and consume instant noodles as a soup. Instead, they

prefer to drain most of the cooking water and eat it like pasta.

Canada

The major brands available in Canada are Sapporo Ichiban, Knorr, Mr. Noodles,

and Nissin Foods. In some areas, the noodles are referred to simply by these

brand names. These main-brand packages generally only contain one flavoring

pouch. Other brands may include a small package of sesame oil. Korean brands

such as Nong Shim are readily available in most large grocery stores, and in

some major cities, brands imported from Europe are available. Asian markets

found in larger cities typically carry dozens of different brands and varieties. Due

to the large South Asian population in some major cities, Maggi is also a popular

brand. The term kimchi, in reference to imported Korean ramen, is also popular,

particularly in the West Coast cities of Vancouver and Victoria.

HISTORYNoodle

The noodle is a type of food, made from any of a variety of doughs, formed into

long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other

various shapes, sometimes folded. They are usually cooked in a mixture of

boiling water and/or oil. Depending upon the type, noodles may be dried

or refrigerated before cooking. The word derives from

the German Nudel (noodles).[1]

In 2002, archaeologists have found an earthenware bowl containing world's

oldest known noodles, 4000 years old, at the Lajia archaeological site of the Qijia

culture along the Yellow River inChina.[2][3][4] The noodles were well-preserved.[2]

[3] After research with parts of the noodle remains in 2004, [3] scientists have

determined that the noodles have been made from foxtail millet andbroomcorn

millet.[2][3][4] The findings were published in October 2005 by Houyuan Lu et al. in

the journal Nature.[5] The earliest written record of noodles is from a book dated

to the Eastern Han Dynasty period (25–220).[2] Noodles, often made from wheat

dough, became a prominent staple food by the Han Dynasty (206 BCE - 220

CE).[6]

Types of noodles by primary ingredient

Idiyappam, Indian rice noodles.

Wheat

Bakmi: Southeast Asian Chinese yellow wheat noodles with meat, usually

chicken

Chūka men ( 中 華 麺 ): Japanese for "Chinese noodles", used

for ramen, chanpon andyakisoba

Kesme: flat, yellow or reddish brown Central Asian wheat noodles

Kalguksu (칼국수): knife-cut Korean noodles

Lamian (拉麵): hand-pulled Chinese noodles

Mee pok (麪薄): flat, yellow Chinese noodles, popular in Southeast Asia

Sōmen (そうめん): thin variety of Japanese wheat noodles, often coated

with vegetable oil

Reshte: Central Asian, flat noodle, very pale in colour (almost white) used

in Persian andAghani cuisine.

Spätzle: a Swabian type of noodle made ofwheat and eggs

Thukpa (Tibetan: ཐག་པ་; Wylie: thug pa): flat Tibetan noodles

Udon (うどん): thicker variety of Japanese wheat noodles

Rice

Flat or thick rice noodles, also known as hé fěn or ho fun (河粉 ), kway

teow or sen yai (เส�นใหญ�) Rice vermicelli: thin rice noodles, also known as mǐfěn ( 米 粉 ) or bee

hoon or sen mee (เส�นหม�) Idiyappam is an Indian rice noodle.

Buckwheat

Makguksu (막국수): local specialty ofGangwon Province in South Korea

Memil naengmyeon ( 메 밀 냉 면 ): Koreannoodles made of buckwheat.

Slightly more chewy than soba.

Soba (蕎麦): Japanese buckwheat noodles

Pizzoccheri: Italian buckwheat tagliatelle from Valtellina, usually served

with a melted cheese sauce

Others

Acorn noodles, also known as dotori guksu (도토리국수 ) in Korean, are

made of acornmeal, wheat flour, wheat germ and salt.

Olchaeng-chi guksu, meaning tadpole noodles, are made of corn soup put

through a noodle maker right into cold water. It was named for its features.

They are Korean noodles mostly eaten in Gangwon-do[disambiguation needed].

Cellophane noodles are made from mung bean. These can also be made

from potato starch, canna starch or various starches of the same genre.

Chilk naengmyeon ( 칡 냉 면 ): Korean noodles made of starch

from kudzu root, known askuzuko in Japanese. Chewy and semi-transparent.

Shirataki noodles

Types of noodle dishes

A simple noodle soup consisting of Soy sauce andSesame oil.

Basic noodles: These are cooked in water or broth, then drained. Other

foods can be added (for example a pasta sauce) or the noodles are added to

other foods (see fried noodles) or the noodles can be served plain with a

dipping sauce or oil to be added at the table. In general, noodles are soft and

absorb flavors.

Frozen noodles: noodles are sometimes served in a salad. An example is

the Thai glass noodle salad.

Fried noodles: dishes made of noodles stir fried with various meats,

seafood, vegetables, and dairy products. Typical examples include chow

mein, lo mein, mee goreng, hokkien mee, some varieties

ofpancit, yakisoba and pad thai.

Noodle soup: noodles served in broth. Examples are phở, beef noodle

soup, ramen, laksa, saimin andbatchoy, and chicken noodle soup.

Noodle casseroles: lasagna, kugel, tuna casserole, baked ziti, timballo,

and pastitsio

Cup noodles

Instant noodles

NESTLY Maggi

Maggi

Type Aktiengesellschaft; subsidiary

of Nestlé

Industry Food

Founded 1890

Founder(s) Julius Maggi

Headquarters Cham, Switzerland

Key people Alain Pedersen

Website maggi.ch

A bottle of Polish Maggi sauce.

Maggi (pronounced [maɡi]) is a Nestlé brand of instant soups, stocks, bouillon

cubes, ketchups,sauces, seasonings and instant noodles. The original company

came into existence in 1872 inSwitzerland, when Julius Maggi took over his

father's mill. It quickly became a pioneer of industrial food production, aiming at

improving the nutritional intake of worker families. It was the first to bring protein-

rich legume meal to the market, which was followed by ready-made soup based

on legume meal in 1886. In 1897, Julius Maggi founded the company Maggi

GmbH in the German town of Singen where it is still established today.

In parts of Europe, Mexico, Malaysia, and Brunei, In German-speaking countries

as well as theNetherlands, Czech

Republic, Slovenia, Slovakia, Poland and France, "Maggi" is still synonymous

with the brand's "Maggi-Würze" (Maggi seasoning sauce), a dark, hydrolysed

vegetable protein based sauce which is very similar to East Asian soy

sauce without actually containing soy.[1] It was introduced in 1886, as a cheap

substitute for meat extract. It has since become a well-known part of everyday

culinary culture in Switzerland, Austria and especially inGermany. It is also well

known in Poland.

The bouillon cube or "Maggi cube" was introduced in 1908, which was another

meat substitution product. Because chicken and beef broths are so common in

the cuisines of many different countries, the company's products have a large

worldwide market.

In 1947, following several changes in ownership and corporate structure, Maggi's

holding company merged with the Nestlé company to form Nestlé-Alimentana

S.A., currently known in its francophonehomebase as Nestlé S.A..

Today, Maggi is particularly well known in the Baltic states for its dry

soups, Bangladesh, India, Australia,New

Zealand, Brazil, Philippines, Malaysia, Pakistan, Nigeria, Indonesia and Singapor

e for its instant Maggi noodles (Maggi Mee).

SUNFEAST NOODLES

Different types of pasta on display in a shop window.

Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It

takes the form of unleavened dough made in Italy mostly of durum wheat (more

rarely buckwheat flour), water and sometimes eggs. Pasta comes in a variety of

different shapes that serve for both decoration and to act as a carrier for the

different types of sauce. Pasta also includes varieties, such

as ravioli and tortellini, that are filled with other ingredients, such as ground meat

or cheese. Pasta is eaten in Italy only as first course or nowadays as "piatto

unico".

There are hundreds of different shapes of pasta with at least locally recognised

names.[1]Examples include spaghetti (thin strings), maccheroni (tubes or

cylinders), fusilli (swirls), andlasagne (sheets). Gnocchi and spätzle are

sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made

without eggs can be stored for up to two years under ideal conditions, while fresh

pasta will keep for a few days under refrigeration.[2][3] Pasta is generally cooked

by boiling.

Etymology

First attested in English in 1874, the word pasta comes from Italian pasta, in turn

from Latin pasta "dough, pastry cake", itself the latinisationof the Greek παστά

(pasta) "barley porridge", in turn from παστός (pastos), "sprinkled with salt,

salted".[4][5]

Ingredients

A small pasta machine designed to mangle lasagne and cut tagliatelle.

Under Italian law, dry pasta (pasta asciutta) can only be made from durum wheat

flour or durum wheatsemolina.[6] Durum flour and durum semolina have a yellow

tinge in colour. Italian pasta is traditionally cooked al dente (Italian: "firm to the

bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other

types of flour (such as wheat flour), but this yields a softer product that cannot be

cooked al dente the same way. There are many types of wheat flour with varying

gluten and protein content depending on variety of grain used.

Particular varieties of pasta may also use other grains and milling methods to

make the flour, as specified by Italian law.[6] Some pasta varieties, such

as pizzoccheri, are made from buckwheat flour.

Fresh pasta may include eggs (pasta all'uovo 'egg pasta') and in Italy must be

made with durum wheat semolina but a maximum of 3% of the cheaper wheat

flour is tolerated.[7]

Whole wheat pasta, which generally contains more fibre and more nutrients than

refined pasta, has become increasingly popular.[8] Whole wheat pasta designed

to appeal to people familiar with refined grain pastas may have a mixture of

whole grain and refined grain ingredients.[9]

History

Boy with Spaghetti by Julius Moser, c. 1808.

Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a

Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan.[10]

In the 1st century BCE writings of Horace, lagana were fine sheets of dough

which were fried[11] and were an everyday food.[12] Writing in the 2nd

century Athenaeus of Naucratisprovides a recipe for lagana which he attributes

to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and

the juice of crushed lettuce, then flavored with spices and deep-fried in oil. [12] An

early 5th century cookbook describes a dish called lagana that consisted of

layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.[12] However, the method of cooking these sheets of dough does not correspond

to our modern definition of either a fresh or dry pasta product.

Historians have noted several lexical milestones relevant to pasta, none of which

changes these basic characteristics. For example, the works of the 2nd century

AD Greek physician Galen mention itrion, homogeneous compounds made up of

flour and water.[13] The Jerusalem Talmud records thatitrium, a kind of boiled

dough,[13] was common in Israel from the 3rd to 5th centuries AD,[14] A dictionary

compiled by the 9th century Arab physician and lexicographer Isho bar

Ali[15] definesitriyya, the Arabic cognate, as string-like shapes made of semolina

and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled

for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and

exported from Norman Sicily:

"West of Termini there is a delightful settlement called Trabia. [16] Its ever-flowing

streams propel a number of mills. Here there are huge buildings in the

countryside where they make vast quantities of itriyya which is exported

everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads

are sent."[17]

Itriyya gives rise to trie in Italian, signifying long strips such

as tagliatelle and trenette. One form of itriyya with a long history

is laganum(plural lagana), which in Latin refers to a thin sheet of dough,[12] and

gives rise to Italian lasagna.

According to historians like Charles Perry, the Arabs adapted noodles for long

journeys in the 5th century, the first written record of dry pasta. Durum

wheat pasta was introduced by Libyian Arabs during their conquest of Sicily in

the late 7th century[18]

In North Africa, a food similar to pasta, known as couscous, has been eaten for

centuries. However, it lacks the distinguishing malleable nature of pasta,

couscous being more akin to droplets of dough. At first, dry pasta was a luxury

item in Italy because of high labor costs, durum wheat semolina had to be

kneaded for a long time. Only after the industrial revolution in Naples, when a

mechanical die process allowed for large scale production of dry pasta, did it

become affordable and popular among the common people.[citation needed]

Lasagna

There is a legend of Marco Polo importing pasta from China[19] which originated

with the Macaroni Journal, published by an association of food industries with the

goal of promoting the use of pasta in the United States.[20] Marco Polo describes

a food similar to "lagana" in his Travels, but he uses a term with which he was

already familiar. Some historians believe that in 1295 Marco Polo brought rice

flour pasta, the type used to make Chinese dumplings. Now known as dumpling

style or soft pasta, which manifested into ravioli, gnocchi and other similar

preparations.

The first concrete information concerning pasta products in Italy dates from the

13th or 14th century.[18]

OBJECTIVES OF THE STUDY

To analyze the noodles Market of Bhopal.

To analyze the factors influencing the customers to choose a particular

brand of noodles.

To know the customers view towards Noodles of different brands.

RESEARCH METHODOLOGY

ADVERTISEMENT CONCEPT

Advertising is multidimensional. It is a form of mass communication, a powerful marketing tool, a component of economic system, a means of financing the mass media, a social institution, an art form, an instrument of business management, a field of employment and a profession. Advertisement has both forward & backward linkages in the process of satisfaction across the entire spectrum of needs. The explicit function of advertisement is to make the potential audience aware of the existence of the product, service or idea which would help them fulfill their felt needs and spell out the differential benefits in a competitive situation. Advertising is not a panacea that can restore a poor product or rejuvenate a declining market. It only helps in selling through the art and business of persuasive communication.

WHY ADVERTISEMENT IS NEEDED?

Advertising is a communication channel which enables consumers in making choice from the best available alternative in the market, thus satisfying the basic aim of advertisement.

Advertisement is mass audience communication programme.

Advertisement makes it possible for the manufacture to introduce new ideas & new products.

Advertisement makes product adoption process smooth.

Advertisement expands markets, builds up volume, gives a market share and profitability and reduces prices.

IMPORTANCE OF ADVERTISEMENT PLANNING

Some basic elements of advertisement planning are: Advertisement Budget Media Planning Creative Strategy Advertisement Effective

ADVERTISEMENT EVALUATION

Pre-testing & Post-testing method

The testing can be related to the ad copy in terms of its message, idea, theme, slogan & contents or also can be related to products in which impact of message on product awareness or buying intention is measures.Measures can be broadly classified into two categories:

Laboratory measures Real- world measures

The following are the laboratory measures of pre-testing which are ads related:

1. Consumer jury2. Portfolio tests3. Readability tests4. Physiological measures5. Eye-camera6. Tachistocope7. GSR/PDR

The following are the laboratory measures of pre-testing which are products related :

1. Theatre tests2. Trailer tests3. Laboratory stores

The following are the real-world measures of pre-testing which are ads related :

1. Dummy advertising vehicles2. Inquiry tests3. On the air tests

The following are the real-world measures of post-testing which are ads related :

1. Recognition tests2. Recall tests3. Association measures4. Combination measures

The following are the real-world measures of pre-testing as well as post-testing which are products related :

1. Pre-post tests2. Sales tests3. Mini-market tests

ADVERTISEMENT STRATEGY

Strategy is a link between advertisement objectives & advertisement plan. Strategy also makes it easier to implement the plans & goals. There are seven possible strategies from which ideas have been taken. These are pioneering a product, Emphasize a benefit, Put across the USP of a brand, Build a brand image, Offer a range of products, Future users of the products, Discover new uses for an existing product.In my advertisement I have tried to use the strategies of emphasizing a benefit i.e. giving the product at lower price than others with additional new flavors.

Also the following market considerations are taken into account as they affect the strategy formulation:

Positioning of the product: The Zest Spices are positioned at middle-income group of customers and even the rural customers.

Promotion mix: As a marketer we are interested in the right mix or combination of Advertising, Publicity, Personal selling (especially in villages) & Sales promotion.

Advertisement media: The most preferred advertisement media for Zest Spices is Television; also the print media (newspapers & magazines) is used in some areas.

Advertisement budget: The total amount to be spent on the advertisement of Zest Spices will be decided on the basis of Advertisement Objective & Task Method. This is so chosen because the competition is so much that you cannot think of profit first and then generate revenue for advertisement, but if the product is communicated very well than it automatically sell and generate revenue too.Vital decision about the size of space (for print media) or length of time (for broadcast media) for the ads have yet to be made, which will be based on the rational price, proper space, and which gives advantage of time utility.

Objectives of research

1. To gain insight into the customer preferences regarding spices.

2. To search the motives that stimulates consumers to purchase spices.

3. To find out the awareness level of customers regarding advertisement.

4. To compare two different brand advertisements of the similar media.

5. To find which is the most popular brand advertisement.

6. To know about effective advertising media that persuades the customers most.

7. To design advertisement copy for spices.

8. To pre-test and post-test the effectiveness of existing and designed advertisement copy.

RESEARCH METHODOLOGY

WHAT IS RESEARCH METHODOLOGY?

It is the science that tells the method of doing research .It mainly consists of following steps;

Developing research design Determining the data collection method Developing sampling plan Conducting field work

Research in common parlance refers to a search for knowledge. One can also define research as a scientific and systematic search for pertinent information on a specific topic.The word research has been derived from French word Researcher means to search.

DEFINITION OF RESEARCH METHODOLOGY:

Research may be defined as "a careful investigation or enquiry specially through search for new facts in any branch of knowledge "in a technical sense research comprise defining &redefining problems, formulating hypothesis or suggested solutions; collecting ,organizing &evaluating data; making deductions & reaching conclusion & at last carefully testing the conclusion to determine weather they fit the formulating hypothesis.

RESEARCH DESIGN:

Research Design is the conceptual structure within which research is conducted. It constitutes the blueprint for collection, measurement and analysis of data. The design used for carrying out this research is Descriptive.

RESEARCH DESIGN USED IN THE SURVEY:

Considering the objectives of the study and also the importance of the decision it was decided to undertake an exploratory survey.

DATA COLLECTION:

Types of data:

1. Primary data- primary data are those which are fresh and collected for the first time and thus happen to be original characters.

2. Secondary data - It is the data that is already been collected by someone else.

In this survey I used both primary and secondary data. All information collected through questionnaire.

DATA SOURCE:

The sources of collection of secondary data are:

Questionnaire Books Websites Magazine Brochure

SAMPLING PLAN:

It is very difficult to collect information from every member of a population .As time and costs are the major limitation that the researcher faces.

A sample of 30 was taken the sample size of 30 individuals were selected on the basis of convenient sampling technique. The individuals were selected in the random manner to form sample and data were collected from them for the research study.

ANALYSIS AND INTERPRETATION:

Data collection through questionnaire and personnel interview resulted in availability of the desired information but these were useless until there were analyzed. Various steps required for this purpose were editing, coding and tabulating. Tabulating refers to bringing together similar data and compiling them in an accurate and meaningful manner. The data collected by questionnaire was analyzed, interpreted with the help of table, bar chart and pie chart.

DATA ANALYSIS & INTERPRETATION

Q.1 Do you remember any advertisment of Models ?

Answer Percentage

Yes 29%

No. 1%

Q.2 Which advertisment do you think is the most interesting

Answer Percentage

Maggi 2 Minutues Noodels 15%

Maggi Menia 5%

Maggu Curry 5%

Top Ramen 10%

Q.3 According to you which is most convincing advertisment

Answer Percentage

Maggi 2 Minutues Noodels 10%

Maggi Menia 8%

Maggu Curry 2%

Top Ramen 15%

Q.4 Which is most effective media to present the advertsiment?

Answer Percentage

T.V. 10%

Newspaper 2%

Magazine 3%

Internet 5%

Hoarding 10%

Q.5 Which part of advertisment is most convincing

Answer Percentage

Headline 5%

Theme 5%

Music 10%

Script 10%

OBSERVATIONS & FINDINGSThe various facts & figures, which has been found out while

doing the research, are as follows:

The most interesting advertisement is of Everest,

having maximum % of share as comparison to other.

Also Everest is the most convinent advertisement

among all.

While making the purchase decision the customers

mainly focuses on the brand image, which brings

quality & taste to customers.

Near about 40% to 50% people are interested in the

theme of the advertisement and rest remaining are

interested in headline, script etc.

In case of self designed advertisement more than 75%

of people liked it and ranked it either very good or

good.

Mainly most of the people felt that Zest spices are very

tasty and are also very cheap, easily affordable.

CONCLUSIONS

Though it is not easy to cover all the aspects in the

conclusion part of the report because of its vastness, but

then necessary things are covered under this particular

head. In case of noodles Advertisement yammi noodles are

in the first place of preference and also the quality

advertisement this segment. Whereas MDH stands behind to

second position, with its up coming flavours and taste. Other

players of noodles are in the run but are too far to compete

with nestle & Sun feast. Also many new comers are entering

in the market to give tuff fight to the existing players in this

segment.

SUGGESTIONS

Companies must advertise their products heavily.

Customers must be made aware about the taste of

noodles.

After sales services provided must be improved.

More advertisement must be made to improve brand

image.

Attractive offers must be made by the company.

Spares parts should be provided at low cost.

BIBLIOGRAPHY Marketing Management- Philip Kotler, Northwestern

University, 11th edition.

Foundation of Advertising theory & practice – S.A. Chunawalla & K.C. Sethia.

Marketing Research principle, applications & case, D.D Sharma, Sultan Chand & Sons publication.

Magazines & Newspapers

http://www.google.com

QUESTIONNAIRE

Name of Purchaser : _____________________________Respondent’ Name : _____________________________Age : _____________________________

Q.1 do you remember ay advertisement of Models ?

(a) Yes (b) No

Q.2 Which advertisement do you think is the most interesting

(a) Maggi 2 Minutes Noodles (b_ Maggi Curry

(c) Maggi Menia (d) Top Ramen

Q.3 `According to you which is most convincing advertisement

(a) Maggi 2 Minutes Noodles (b_ Maggi Curry

(c) Maggi Menia (d) Top Ramen

Q.4 Whic is most effective Media to present the advertisement?

(a) T.V. (b) Newspapers

(c) Magazine (d) Internet (e) Hoarding

Q.5 which part of advertisement is most convincing

(a) Headline (b) theme (c) Music (d) Script

Q.6 do you want to change the taste of Yummi Noodles

(a) Yes (b) No

Q.7 Did you like the advertisement designed by Yummi Noodles.

(a) Yes (b) No.

Q.8 which part of advertisement of Yummi Noodle is appealing ?

(a) Punchline (b) Theme

(c) Illustration (d) Slogan

Q.0 Have you ever have any prlblem with Yummi Noodles ?

(a) Yes (b) No

Q.10 Any Suggestion : _____________________________________________

____________________________________________________________

Thank you very much for your kind cooperation.

Place :Date Signature of Respondent

INTRODUTION TO THE PRODUCT

In the initial stage of manufacturing, milled malted barley and wheat flour are

mashed together in hot water where the starch is converted into sugars. To this sugar

solution dairy powders are added. The water content is then evaporated off to form a

syrup which is dried in vacuum band driers to form a cake. This cake is milled into the

finished powder. This is then fortified withvitamins and minerals

Claims are often made by malted milk drinks such as Horlicks that they assist

sleep, but these claims have been difficult to verify. GlaxoSmithKline tells inquiring

customers, with a surprising degree of honesty: "While ... research indicates that

Horlicks drinks can help you to sleep better, the exact way in which Horlicks works is not

clear."[1]

Malted drinks may help to stave off hunger overnight, which can lead to sounder sleep.[2]

The product's name has entered the vernacular in two ways. Firstly as an

interjection, usually taken to be a substitute for the profanity "bollocks". Secondly it

suggests a minor disaster or shambles, as in 'to make a complete Horlicks of something'

(see citation below). The former use was exploited by the company in a 1990s

advertising campaign, in which a harassed housewife exclaims "Horlicks" in a context

where a stronger term could have been expected, thus widening the term's exposure

and usage for a while.

The term was used in July 2003 by British Foreign Secretary Jack Straw ("a

complete Horlicks"[3]) to describe irregularities in the preparation and provenance of

a dossier regarding weapons of mass destruction in Iraq.

ScriptScene 1 - Two friends goes in a restaurant for a lunch.Scene2 - Boy colls the waiter

Waiter – yes SirScene3 - boy Noodles, Waiter Sir which noodlesScene 4 - Boy, Yummi Noodles Waiter - OK sir

Girl why yummi noodles

Don’t Wait !!! Attack on it

So Yummi

Yummi Noddles

Yummii Noodles

Don’t Wait !!! Attack on it

ANNEXURE