A PROJECT REPORT ON

A STUDY ON GROWING FOOD BUSINESS

AT

UFO FRIES AND CORN, LATUR

A PROJECT REPORT SUBMITTED

TO

PUNE

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

FOR THE AWARD OF THE DEGREE IN

MASTER OF BUSINESS ADMINISTRATION

SUBMITTED

BY

NAMRATA RAJESH AGARWAL

PRN no : 170502013

2017-2019
 DECLARATION

I the undersigned solemnly declare that the report of the summer training work entitled

study on “Study on growing food business with special reference to UFO fries & Corn”, Latur,

is based on my work carried out during the course of my study under the supervision of

________________________________ , _____________________________________&

Mrs_______________________________, Faculty, Department of Management, Dr. D Y

Patil Vidyapeeth Institute of Distance Learning, Pune.

I assert that the statements made and conclusions drawn are an outcome of the project work. I

further declare that to the best of my knowledge and believe the project report does not contain

any part of any work which has been submitted for the award of any other degree/ diploma/

certificate in this university or any other university.

_______________________

(Signature of the student)

DATE:

PLACE:
 CERTIFICATION

This is to certify that the Project Report title “Study on growing food business with

special reference to UFO fries & Corn”, Latur, submitted in partial fulfilment for the award of

MBA Programme of Department of Business Management, Dr. D Y Patil Vidyapeeth

Institute for Distance Learning, Pune was carried out by Ms. Nidhi Kiran Shah under my

guidance. This has not been submitted to any other University or Institution for the award of

any degree/diploma/certificate.

Name and address of the Guide Signature of the Guide

 ACKNOWLEDGEMENT

I would like to extend my gratitude to my Project guide, Mr. Shaik Karim, Regional Manager

– Strategic Sales & Markering for his appreciable support and valuable time and guidance with

providence of resources in terms of knowledge, theoretical gains and practical experience.

A successful project can never be prepared by the singular effort of the person to whom project

is assigned, but it also demands the help and guardianship of some conversant persons who

undersigned actively or passively in the completion of a successful project. I would like to

extend my thankfulness to him for providing me with excellent instructors of Keerthi Industries

whose guidance and co-operation have been of immense help for the successful completion of

this project. I would also thanks to all staff members of Indiabulls for guidance and co-

operation.

I would also like to thank Mr/ Ms. XXXXXXX, and Mr/ Ms. XXXXX (Internal Guide) who

has been very cooperative and chose to remain anonymous, for giving me the opportunity to

gain from their experience in selection and recruitment processes. Without their contributions,

this project would have been rather incomplete.

 TABLE OF CONTENTS

Chapter No. Description Page No.

Introduction

Introduction

Need of study

Scope of study

Objectives of the study

Research Methodology
Chapter I

Data Collection

Limitations of the study

Chapter -II Review of literature

Chapter - III Company Profile

Chapter - IV Data Analysis and Interpretation

Chapter - V Findings, Suggestions and Conclusions

Bibliography

Annexure
 Chapter – I

Introduction

Introduction
Food Industry is the term given to food that can be prepared and served very quickly in this
project context. While any meal with low preparation time can be considered to be fast food,
typically the term refers to food sold in a restaurant or store with low quality preparation and
served to the customer in a packaged form for take-out/take-away.

Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food
restaurants (also known as quick service restaurants). Franchise operations which are part of
restaurant chains have standardized foodstuffs shipped to each restaurant from central
locations.

The capital requirements involved in opening up a fast food restaurant are relatively low.
Restaurants with much higher sit-in ratios, where customers tend to sit and have their orders
brought to them in a seemingly more upscale atmosphere may be known in some areas as fast
casual restaurants.

History

The concept of ready-cooked food for sale is closely connected with urban development. In
Ancient Rome cities had street stands that sold bread and wine. A fixture of East Asian cities
is the noodle shop. Flatbread and falafel are today ubiquitous in the Middle East. Popular Indian
fast food dishes include vada pav, panipuri and dahi vada. In the French-speaking nations of
West Africa, roadside stands in and around the larger cities continue to sell—as they have done
for generations—a range of ready-to-eat, char-grilled meat sticks known locally as brochettes.

The Start of Fast Food Culture

The concept of fast food pops up during 1920s.The 1950s first witnessed their rapid
proliferation. Several factors that contributed to this explosive growth in 50’s were:
(1) America’s love affair with the automobiles.
(2) The construction of a major new highway system.
(3) The development of sub-urban communities.
(4) The baby boom subsequent to world war second.
“Fast-food chains initially catered to automobile owners in suburbia.
On the go

Fast food outlets are take-away or take-out providers, often with a "drive-through" service
which allows customers to order and pick up food from their cars; but most also have a seating
area in which customers can eat the food on the premises. People eat there more than five times
a week and often, one or more of those five times is at a fast food restaurant.

Nearly from its inception, fast food has been designed to be eaten "on the go", often does not
require traditional cutlery, and is eaten as a finger food. Common menu items at fast food
outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, French fries,
chicken nuggets, tacos, pizza, hot dogs, and ice cream, although many fast food restaurants
offer "slower" foods like chili, mashed potatoes, and salads.

Variants

Although fast food often brings to mind traditional American fast food such as hamburgers and
fries, there are many other forms of fast food that enjoy widespread popularity in the West.

Chinese takeaways/takeout restaurants are particularly popular. They normally offer a wide
variety of Asian food which has normally been fried. Most options are some form of noodles,
rice, or meat.

Sushi has seen rapidly rising popularity in recent times. A form of fast food created in Japan.
sushi is normally cold sticky rice served with raw fish.Pizza is a common fast food category in
the United States, with chains such as Domino's Pizza, Sbarro and Pizza Hut. Menus are more
limited and standardized than in traditional pizzerias, and pizza delivery, often with a time
commitment, is offered.

Fish and chip shops are a form of fast food popular in the United Kingdom, Australia and New
Zealand. Fish is battered and then deep fried.The Dutch have their own types of fast food. A
Dutch fast food meal often consists of a portion of French fries.

Business

In the United States alone, consumers spent about US$210 billion on fast food in 2018 (which
increased from US$6 billion in 1970). The National Restaurant Association forecasted that fast
food restaurants in the U.S. would reach US$242 billion in sales in 2020, a 5% increase over
2018. In comparison, the full-service restaurant segment of the food industry is expected to
generate $173 billion in sales.

Jobs and labor issues

Today, more than 10 million workers are employed in the areas of food preparation and food
servicing including fast food in the world.

Employees are the backbone of the fast food industry. Proper training is crucial to the orderly
and quick service customers expect. Yet, employee turnover can be as high as 200% per year.
With such a turnover, owner-operators of franchise and non-franchise restaurants have the
daunting task of constantly training an entirely new workforce. Policies and procedures need
to be explained to each new employee.

Globalization

In 2006, the global fast food market grew by 4.8% and reached a value of 102.4 billion and a
volume of 80.3 billion transactions. In India alone the fast food industry is growing by 40% a
year. McDonald's is located in 120 countries and on 6 continents and operates over 31,000
restaurants worldwide.

KFC is located in 25 countries. Subway has 29,186 restaurants located in 86 countries, Pizza
Hut is located in 26 countries, Taco Bell has 278 restaurants located in 12 countries besides the
United States.

Health issue

Tran’s fats which are commonly found in fast food have been shown in many tests to have a
negative health effect on the body.

The fast food consumption has been shown to increase calorie intake, promote weight gain,
and elevate risk for diabetes. The Centers for Disease Control and Prevention ranked obesity
as the number one health threat for Americans in 2004. It is the second leading cause of
preventable death in the United States and results in 400,000 deaths each year.
Need of the Study:

Food is the basic need of living things where as for humans it is the most important component

in life. When it comes to food industry it is vast right from processed food to normal food. As

population is growing on the Industry is also growing and with policies of governments like

foreign direct investments etc., the industry is growing beyond horizons across the wide spread

of the globe. In India due to IT & other industry growth the income and the buying capacities

increased in normal tows to cities these are places the companies are looking at and growing

their business and there are lot of health-related issues etc., involved. Hence, I have taken this

as my topic for the project.

Scope of the study:

The scope in this study “Study on food business with reference to UFO fries & Corn” includes

the fast food & ready food segment across the globe and its statistics. The same segment in

India & Latur. This reports talks about the statistics, growth opportunities etc.,

Objectives of the Study:

1. To understand the food Industry at global level and in India.

2. To understand the various types of food Industries.

3. The trends in Food Industry in India.

4. To Analyze the growth prospects of food Industry in India.

5. The scope for UFO Fries and Corn in Indian competitive market.

6. To understand the customers views and reviews wrt UFO Fries & Corn.
RESEARCH METHODOLOGY
The methodology followed for conducting the study includes the specification of research
design, sample design, questionnaire design, data collection and statistical tools used for
analyzing the collected data.
Research Design: The research design used for this study is of the descriptive type.
Descriptive research studies are those studies which are concerned with describing the
characteristics of a particular individual or a group.
Sample Size: All the items consideration in any field of inquiry constitutes a universe of
population. In this research only a few items can be selected form the population for our study
purpose. The items selected constitute what is technically called a sample. Here out sample
size is 100 employees from the total population in the delivery peoples. The samples are
selected on the basis of convenient.
Data Collection: The primary data was collected by using questionnaires.
Questionnaire Schedule: Questions are framed in such a way that the answers reflect the ideas
and thoughts of the respondents with regard to level of satisfaction interms of service etc., in
UFO Fries & Corn, Latur.

Tools of Analysis:
Simple Percentage Analysis:
Here the simple percentage analysis is used for calculating the percentage of satisfaction level
in the total respondents.
Percentage analysis formula:
Percentage = number of respondent *100
Total number of population
Weighted average method = sub weight
Sample size
SOURCES OF DATA
Primary data, Secondary data
Primary data: Observation, Experimentation, Surveys
Secondary data: The information collected from the company magazines, various books and
also from internet &Collecting data from employees through questionnaire and through
management.
LIMITATIONS OF THE STUDY:

 The data has been collected through secondary source

 The time span i.e.(45 days) which it ahs became difficult to collect all the

information.

 Study has been restricted only to working capotal management.

 The analysis is made on the basis of data.

 The availability of accurate and complete the data is 5 years.

 Data may not be accurate and they may hide some data for their internal restrictions.

 The stydy only on working capital only.