in 2003 to US$ 33.4 billion in 2015. If you are thinking‚ how the FMCG Sector can grow in such a volatile economy‚ think about this. "Right from the moment you wake up to the time you go to bed‚ you use some or the other FMCG product. Toothpaste‚ Mouthwash‚ Soap‚ Shampoo‚ Deodorant‚ Mosquito Repellent etc." The list is endless. With growing populations in India as well as around the globe‚ do you really think the demand for FMCG products will come down?? Exports India is one of the world‘s largest
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Market Chain Enhancement Project (MarChE) Under Contract 521-C-00-08-00009-00 Customer Service Training Manual Assurance of Quality Administration in the Hospitality Industry Produced by USAID’s Market Chain Enhancement Project by the International Executive Service Corps‚ July 2009 1 Table of Contents DEFINITIONS.............................................................................................................................................. 3 DEFINITION OF QUALITY SERVICE
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Saurashtra University Re – Accredited Grade ‘B’ by NAAC (CGPA 2.93) Vaishnani Haresh B.‚ 2011‚ Effects of Sales Promotions on Consumer Preferences and Brand Equity Perception: with specific reference to FMCG Products‚ thesis PhD‚ Saurashtra University http://etheses.saurashtrauniversity.edu/id/eprint/63 Copyright and moral rights for this thesis are retained by the author A copy can be downloaded for personal non-commercial research or study‚ without prior permission or charge. This
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Study on herbs and spices Compiled By: KARAN LUTHRA Roll No: 1654 21st Course
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Chapter 1. Marketing strategy and marketing planning Simply put‚ customers are no longer a given — the fact that company produces commodity doesn’t mean anyone will buy it. In order to continue to thrive‚ companies must acquire and keep customers. Because it is the only business function that deals directly with customers‚ marketing and sales has become an area of increasing focus for companies of all sizes. Every company conducts strategic planning through the course of its activity. The marketing
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"NATURAL PRESERVATIVES" Anthony C. Dweck Research Director‚ Peter Black Medicare Ltd.‚ White Horse Business Park‚ Aintree Avenue‚ Trowbridge‚ Wiltshire‚ UK. BA14 0XB SUMMARY This paper looks at the theoretical development of a natural preservative system using the author’s data base on medicinal plants as a source of references. The legal aspects of this concept are considered. The traditional methods of preservation‚ many taken from the food industry are summarised. The use of alcohol‚ glycerine
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Far Eastern University- Manila TRIBOU: Massage House (by: Basilan‚ Carmela; Acuna‚ Daniana‚ Quinones‚ Almira‚ Suazo‚ Tricia; Ang‚ Jewel) Executive Summary A. Type of Business Tribou Massage House belongs to Health and Wellness Industry which is one of the fastest growing industries in the country. Tribou Massage house is a General Partnership Business organization that offers the clients a natural and Filipino traditional way of healing and relaxation‚ with the use of organic and herbal
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Consumer Preference of ‘Henkel Product’ CONTENTS UNIT I INTRODUCTION UNIT II COMPANY PROFILE UNIT III RESEARCH METHODOLOGY UNIT IV ANALYSIS AND INTERPRETATION OF THE DATA UNIT V CONCLUSIONS AND SUGGESTIONS QUESTIONNAIRE BIBLIOGRAPHY FAQ’s INTRODUCTION PURPOSE OF THE STUDY All of us consumers. We consume things of daily use; we also consume and buy these products according to our needs‚ preferences and buying power. These
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Indian Institute of Hotel Management & Culinary Arts (Affiliated to Osmania University) Creating Culinary Competence FRONT OFFICE - I BHMCT I YEAR BCT CA I YEAR S. No CONTENT PAGE NO. 1. 2 3 4 5 Unit – I 1.1 Introduction‚ History & Evaluation 1.2 Classifications of Hotels 1.3 Duties & Responsibilities & Job Description-Principles Staff
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Food Laboratory Conduct and Responsibilities Personal conduct: 1. Do not read magazines and the newspaper during the lab period. 2. Do not use the work units‚ supply table or other food contact surfaces as seats. 3. Each student is responsible for keeping work surfaces clean and sanitized. 4. Students must remain with their assigned lab group for the entire lab period so that they can participate in all steps of recipe preparation‚ evaluation and clean-up. 5. This lab
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