Ibad Synopsis

A study on consumer preference for ready to eat meal products in
their day-to-day lifestyle: A special study for the consumer of Delhi

NCR
Research Synopsis
Submitted by
Ibad
03611002220
Under the Guidance of

MR.Gaurav Dhaka
Guide Signature
Bachelor’s in Hotel Management & Catering Technology

Banarsidas Chandiwala Institute of Hotel Management, New
Delhi
A study on consumer preference for ready to eat meal products in their day-
to-day lifestyle: A special study for the consumer of Delhi NCR
INTRODUCTION
The study on consumer preference for ready-to-eat meal products in day-to-day lifestyle aims to investigate
the behaviors and preferences of consumers towards ready-to-eat foods. Understanding consumer behavior in
this context is crucial for marketers to tailor their products effectively. Previous research has identified key
factors influencing consumer choices, such as health-orientation, taste-orientation, convenience-orientation,
and tradition-orientation (Hyun-Joo Bae,2010)
Ready-to-eat food is food that is offered or exposed for sale without additional cooking or preparation, which
is packaged on the premises where they are being sold and are ready for consumption. Canned foods,
convenience foods, fast foods, frozen foods, instant products, dried foods, preserved foods, etc. all come
under Ready-to-Eat foods (Selvarajn, 2012)
Research on the behavioral patterns of customers for ready-to-eat food items highlights the need to focus on
customer satisfaction and understanding consumer needs to excel in the competitive market (Gaurav
Sharma,2012)
Ready-to-eat (RTE) foods are increasingly popular with the consumer predominantly due to their
convenience of consumption and ease of preparation and storage and consumer appeal factors such as
convenience, value, attractive appearance and texture (Harper, 1981)
The marketing of RTE foods should not only consider the attitudinal and product factors of the product itself.
Other factors like packaging play a very important role in determining the quality and sales of the product
itself (Margretts, 1998)
Ready-to-eat/use products are a rapidly growing sector in the market because of increased consumer demand
for fresh, healthy, convenient and additive-free prepared products. However, especially freshly prepared food
items are highly perishable and prone to major spoilage mechanisms of enzymatic discoloration, moisture
loss and microbial growth. Good manufacturing practices along with appropriate packaging materials are
required to control these spoilage mechanisms(Zehra AYHAN,2011)
SIGNIFICANCE OF THE STUDY

The significance of the study on consumer preference for ready-to-eat meal products in the day-to-day
lifestyle of Delhi NCR residents lies in its ability to understand and respond to consumer behavior
effectively. By delving into factors influencing choices, such as taste, convenience, and packaging,
businesses can tailor their products to meet the unique preferences of this consumer base. Moreover, amidst a
projected market growth, insights from this study can help capitalize on emerging trends and adapt marketing
strategies accordingly. By optimizing product design and marketing approaches based on consumer
perception, businesses can enhance satisfaction, loyalty, and overall market competitiveness. This study not
only addresses immediate market demands but also equips businesses with the flexibility to adapt to evolving
consumer trends, ensuring sustained relevance and success in the dynamic food industry landscape. (Pankaj
Madaan,2013)( Mrs. J. Saujanya,2020)
LITERATURE REVIEW AND PROBLEM ANALYSIS
This study attempted to explore consumer’s awareness and perception towards quality certified products.
Primary data was collected from 120 respondents through pretested interview schedule. In this study
consumer awareness, preference of certified products and their perception on pricing were analysed with
reference to three products: Ghee, vegetable oils and spices. Results concluded that 85% people were aware
about Agmark certification and most of the high-income group people were about Agmark products and they
are also satisfied with the products especially ghee.( Lavanya M.S. et al. (2012))
Published a paper titled “Consumer perception towards ready to eat food products in Varanasi district”. The
main aim of the study is to identify consumers taste and preference for selecting the RTE foods in their habit
of the households with or without children, single earners and bachelors. He stated that changing lifestyle
that is stressful and the busy lives or schedule due to long lasting hours of work of them working contributing
factor to the growth of the ready to eat meals sector hence it seems like a hectic. (Gupta, 2016)
“A consumer buying behaviour towards ready to eat food industry”. The main aim to conduct the research
was to study about consumer purchase behaviour towards ready to eat food industry in northern India. They
study that due to the lifestyle pressure now a days, consumers don’t have the time to cook the food due to
their busy schedule regarding their jobs, that’s why they prefer to go restaurants or cafe or ready to eat foods
for hungriness. Also, it was stated that individuals are single who are not married bachelor’s preferred to
consume ready to eat food products mostly therefore, it was mostly preferable.( Solanki & Jain, 2017)
OBJECTIVES
To understand the consumer behavior towards RTE products
To understand the role of RTE products while travelling
To explore the consumption patterns and frequency of ready-to-eat meals among residents of Delhi NCR.
Research design
Quantitative study
a. Methodology for data collection
i. Methodology for Secondary Data Collection -Research papers already
available on RTE products

ii. Blogs on ready to eat products
iii. Newsletter in the RTE sector
iv. Methodology for Primary Data Collection
1. Survey type: Sample Survey, convenience sampling, non

probability
2. Sample Population: General people
3. Sample Area: Delhi NCR
4. Sample Size: 80
5. Sample Instrument: Self-administered questionnaire
b. Methodology for data analysis

Using Charts in Microsoft Word
Using Microsoft Excel
c. Methodology for data presentation
Data will be presented in different graphs and charts which will be formed using different tools mentioned
above
LIMITATION
Limitation would be the survey area of Delhi NCRP
1. PROPOSED CHAPTERS & TIMELINE

Chapter No Chapter Name Estimated Time
Taken
Chapter1 Introduction- Introduction to Fmcg products 2Weeks
Introduction of Ready to eat products
Role of packaging
Importance of freshness and flavours
Chapter2 Literature Review 4Weeks

Packaging Materials and Technologies
Role of packaging in retaining freshness and
flavours
Chapter3 Research Design 4Weeks

Survey development
Sampling strategy
Data Collection
Chapter4 Data Analysis 2Weeks

Chapter5 Conclusion, Recommendations& 2Weeks
Limitations
References
REFERENCE
Introduction
 Bae, H. C., Chae, M., & Ryu, K. (2010). Consumer behaviors towards ready-to-eat foods based on
food-related lifestyles in Korea. Nutrition Research and Practice, 4(4), 332.
https://doi.org/10.4162/nrp.2010.4.4.332
 Sharma, G. (2012). A study of behavioral pattern of the customers for ready to eat food items. Social
Science Research Network. https://doi.org/10.2139/ssrn.2141192
 Harper, J.M. (1981). Extrusion of Foods, vol. 1. Florida: CRC Press,Inc..

 Selvarajn P, R. M. (2012). Consumer attitudes towards Ready-To-Eat Packed food items. The Seventh
international research conference on management and finance
 Kenton, W. (2024, February 28). Fast-Moving Consumer Goods (FMCG) Industry: Definition, types,
and Profitability. Investopedia. https://www.investopedia.com/terms/f/fastmoving-consumer-goods-
fmcg.asp
 Ayhan, Z. (2011, August 1). Effect of packaging on the quality and shelf-life of Minimally
Processed/Ready to eat foods. https://dergipark.org.tr/en/pub/akademik-gida/issue/55827/764749

Significance of study
 Saujanya, J., & Nikitha, Y. (2022). CONSUMER PERCEPTION TOWARDS READY-TO-EAT
FOOD PRODUCTS. In JETIR, Journal of Emerging Technologies and Innovative Research (Vol. 9,
Issue 6) [Journal-article]. https://www.jetir.org/papers/JETIR2206A42.pdf
 Pankaj Madaan. (2013). Final report. Scribd. https://www.scribd.com/document/292598638/Final-
Report
Literature review
 Goindi, G., Sinha, B., & Bhatt, V. (2021). A Study on Consumer Perception towards Ready-To-Eat
Food with Special Reference to Pune. ResearchGate.
https://www.researchgate.net/publication/349239080_A_Study_on_Consumer_Perception_towards_
Ready-To-Eat_Food_with_Special_Reference_to_Pune
 https://www.ijrpr.com/ http://wwjmrd.com/upload/ready-to-eat-food-perception-food-preferences-
and-food-choice-atheoretical-discussion.pdf
 http://wwjmrd.com/upload/ready-to-eat-food-perception-food-preferences-and-food-choice-
atheoretical-discussion.pdf
 Bhanga, S. (2009), “New era of Indian ready to eat food (Retort food – Having shelf life up to 18
months)”,www.ebookpp.com/re/retort-pdf.html, January 2009
 Patel, D., & Rathod, R. (2017). Ready to eat Food Perception, Food Preferences and Food Choice: A
Theoretical Discussion. In World Wide Journal, World Wide Journal of Multidisciplinary Research
and Development (Vol. 3, Issue 8, pp. 198–205) [Journal-article]. https://wwjmrd.com/upload/ready-
to-eat-food-perception-food-preferences-and-food-choice-a-theoretical-discussion.pdf
 Ramo, A. (2016, July 15). Formulating freshness in foods. 2016-07-13 | Prepared Foods.
https://www.preparedfoods.com/articles/118428-formulating-freshness-in-foods
 Doingsoon. (2023, July 21). The changing landscape of consumer behavior in the FMCG industry.
https://www.linkedin.com/pulse/changing-landscape-consumer-behavior-fmcg-industry-doingsoon
Project Report BHCT452
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supervise Mr/Ms (Name of the Student) having
Enrollment No. on his/her project report titled
I, hereby confirmed that the chosen topic is already discussed with me and I shall
supervise the project report of above mentioned candidate.
Regards,
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Signature of Guide/Supervisor
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A study on consumer preference for ready to eat meal products in

their day-to-day lifestyle: A special study for the consumer of Delhi

Under the Guidance of

Bachelor’s in Hotel Management & Catering Technology

SIGNIFICANCE OF THE STUDY

i. Methodology for Secondary Data Collection -Research papers already

available on RTE products

iii. Newsletter in the RTE sector

iv. Methodology for Primary Data Collection

1. Survey type: Sample Survey, convenience sampling, non

3. Sample Area: Delhi NCR

5. Sample Instrument: Self-administered questionnaire

b. Methodology for data analysis

1. PROPOSED CHAPTERS & TIMELINE

Chapter2 Literature Review 4Weeks

Chapter3 Research Design 4Weeks

Chapter4 Data Analysis 2Weeks

food-related lifestyles in Korea. Nutrition Research and Practice, 4(4), 332.

Science Research Network. https://doi.org/10.2139/ssrn.2141192

 Harper, J.M. (1981). Extrusion of Foods, vol. 1. Florida: CRC Press,Inc..

and Profitability. Investopedia. https://www.investopedia.com/terms/f/fastmoving-consumer-goods-

Processed/Ready to eat foods. https://dergipark.org.tr/en/pub/akademik-gida/issue/55827/764749

Issue 6) [Journal-article]. https://www.jetir.org/papers/JETIR2206A42.pdf

 Pankaj Madaan. (2013). Final report. Scribd. https://www.scribd.com/document/292598638/Final-

Food with Special Reference to Pune. ResearchGate.

and Development (Vol. 3, Issue 8, pp. 198–205) [Journal-article]. https://wwjmrd.com/upload/ready-

I, (Name of Project Guide/Supervisor), agree to

supervise Mr/Ms (Name of the Student) having

Enrollment No. on his/her project report titled

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