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A STUDY ON BUSINESS PRACTICES IN

EATWITHUS TECHNOLOGIES PVT LTD,

COIMBATORE

A SUMMER PROJECT REPORT

Submitted by

D.HARIHARAN

Register Number: 1391012

In partial fulfilment for the award of the degree of

MASTER OF BUSINESS ADMINISTRATION

in

DEPARTMENT OF MANAGEMENT STUDIES

SRI RAMAKRISHNA ENGINEERING COLLEGE

Coimbatore-641 022

AUGUST 2014

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SRI RAMAKRISHNA ENGINEERING COLLEGE

COIMBATORE-641 022

Department of Management Studies

A SUMMER PROJECT REPORT

AUGUST 2014

This is to certify that the project report entitled

A STUDY ON BUSINESS PRACTICES IN

EATWITHUS TECHNOLOGIES PVT LTD,

COIMBATORE

is the bonafide record of project work done by

D.HARIHARAN

Register Number: 1391012

of Department of Management Studies during the year 2013-2015

__________________ __________________________

Project Guide Director Management Studies

Submitted for the project Viva-Voce examination held on ______________

_______________ ________________

Internal Examiner External Examine

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DECLARATION

I Affirm that the Project titled A STUDY ON THE BUSINESS PRACTICES IN

EATWITHUS TECHNOLOGIESbeing submitted in partial fulfilment for the award of

MBA is the original work carried out by me. It has not formed the part of any other project

work submitted for award of any degree or diploma, either in this or any other university.

HARIHARAN.D

1391012

I certify that the declaration made above by the candidate is true.

Dr. R.MARY METILDA

Department Of Management Studies

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ACKNOWLEDGEMENT

I am very thankful to the Management, Dr.A.EbenezerJeyakumar, Director

(Academics) and Dr.N.R.Alamelu, Principal of Sri Ramakrishna Engineering College for

providing facilities to complete the project work.

I express my immense gratitude to Dr.K.Chitra, Director, Department of

Management studies and faculty guide, for her constant support to undergo study in an

extensive manner and her continuous encouragement and valuable guidance to complete this

project successfully.

I would also like to express my gratitude to Prof.Dr.R.Mary Metilda, faculty guide

MBA department for guiding me throughout the project.

My heartfelt thanks to My Parents and My Friends who supported and encouraged

me and made my endeavours possible.

I also thank all who have helped me directly and indirectly in completing this project

work.

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CONTENT

Chapter No. Title Page No.

1

1.1INTRODUCTION 1

1.1.1 Type of Organization 1

1.1.2 Members of Management 1

1.1.3 Products and Services of the Organization 2

1.1.4 History of the Organisation 3

1.1.5 Vision and Mission 3

1.2 Organization Chart 4

1.3 Other Details 4

2 MICRO AND MACRO ANALYSIS

2.1 Industry Position in Indian Scenario 5

2.2 Micro Analysis: 6

2.3 Swot Analysis 6

3FUNCTIONAL AREAS

3.1 FINANCE DEPARTMENT8

3.1.1 Books of Accounts Maintained 8

3.1.2 Bankers of the Company 9

HUMAN RESOURCE DEPARTMENT

3.2.1 Vision and Mission of the HR Department 10

3.2.2 Objectives of the HR Department 10

3.2.3 Policies of the HR Department 11

3.2.3.1 Principles of HR Policy 11

3.2.4 Functions of Human Resource Department 12

3.2.4.1 Recruitment 12

3.2.4.2 Selection 12

3.2.4.3 Employee Engagement 12

3.2.4.4 Factors Determining Employee Engagement 12

3.2.4.5 Special Software Used

3.2.4.5.1 Orange HRM

13

13

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3.2.4.5.2 Employee Self Service Module (ESS)

3.2.4.5.3 Leave Module

14

14

3.2.5 Other Functions 15

3.2.6 MIS3.3 MARKETING

15

3.3.1 Product Profile/Pricing Methods/Distribution

Channel/Promotion Mix 18

3.3.2 Competitive Position of the Product 19

3.3.3 Competitors List 20

3.3.4 Segmenting Targeting 21

3.3.4.1 Segmenting 21

3.3.4.2 Targeting 21

3.3.5 CRM Practices 21

3.3.6 Distribution Channels 22

3.3.7 Pricing Strategies 23

3.3.8 Selling Process 23

3.3.9 Online/Interactive Marketing

3.3.9.1 Age of the Respondents

24

25

3.3.9.2 Reach of Post 27

FIELD STUDY

4.1 Objectives 28

4.2 Methodology 28

4.3 Analysis and Interpretation 28

4.3.1 Type of Food Served by the Restaurant 28

4.3.2 Restaurant Features 28

4.3.3 Type of Payment 29

4.3.4 Reservation Needed on Restaurant 30

4.4 Findings 31

4.5 Suggestions 32

5 LEARNINGS 33

APPENDIX 34

REFERENCES 36

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LIST OF TABLES

Table. No Title Page. No

1.1.1 Management Eatwithus 2

3.3.1 Competitors List 20

3.3.2 Gender of the Respondents 24

3.3.3 Age of the Respondents (Male) 25

3.3.4 Age of the Respondents (Female) 26

3.3.5 Reach of Posts 27

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LIST OF FIGURES

Fig No. Title Page No.

1.1 Organization chart 4

3.1.1 Finance department8

3.1.2 ICICI Bank 9

3.1.3 CANARA Bank 9

3.2.1 Human resource department 10

3.2.2 Orange HRM 15

3.2.3 Orange HRM Web Page 15

3.2.4 Admin module 16

3.2.5 Punch In 17

3.3.1 Eatwithus Page 18

3.3.2 Managewithus Page 19

3.3.3 Product Line 19

3.3.4 Distribution Method 22

3.3.5 Distribution Process 22

3.3.6 Price on Managewithus 23

3.3.7 Selling Process 23

3.3.8 Gender of the Respondents 24

3.3.9 Age of the Respondents (male) 25

3.3.10 Age of the Respondents (female) 26

3.3.11 Reach Posts 27

4.1.1 Type of Food Served by the Restaurant 28

4.1.2 Restaurant Features 29

4.1.3 Type of Payment 30

4.1.4 Reservation Needed on Restaurant 31

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EXECUTIVE SUMMARY

The increasing use of internet by younger generation in India provides an

emerging prospect for online retail. If online retailers know the factors affecting Indian

consumers buying behaviour ,and the association between those factors and type of online

buyers ,then they can develop their marketing strategies to convert potential customers into

active ones .It is also discovered that overall website quality, commitment factors, customers

services and security are the four key factors which influence consumers perception of online

shopping .As Eatwithus.in web portal is started promotion through direct selling

Eatwithus Started in 2012, the Company with a vision of inventing and

redefining online food ordering has diversified itself towards catering to the needs of bakes,

restaurant and delivery business management. A core management team comprising of highly

experienced professionals forms the backbone. The collective knowledge and experience

gained has helped us implement the Indutry's best practices.Eatwithus.in Technologies

Private Limited has diversified into three key business areas Food Ecommerce, Restaurant

and Delivery Management software.

LEARNINGS

I have learnt to close a sale, as a part of my internship. I have closed a sales

with 20 restaurants in Coimbatore. I have learnt to communicate rightly with right customer,

negotiate with the customer and to convince the customer. I got exposed to the corporate

culture. I learnt to prioritize appointments based on the importance of meeting, choose the

right customer to close the sales deal. The internship was a platform to implement my

theoretical knowledge acquired while at I and II Semesters.

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A STUDY ON BUSINESS PRACTICES AT EATWITHUS TECHNOLOGIES PVT LTD

CHAPTER I

ORGANIZATIONAL PROFILE

1.1 INTRODUCTION

Started in 2013, the Company with a vision of inventing and redefining online food

ordering has diversified itself towards catering to the needs of bakes, restaurant and delivery business

management. A core management team comprising of highly experienced professionals forms the

backbone. The collective knowledge and experience gained has helped us implement the Industry's

best practices.Eatwithus.in Technologies Private Limited has diversified into three key business

areasFood Ecommerce, Restaurant and Delivery Management software.

More than a just a restaurant directory its a more convenient way to find a restaurant and

order a delivery. Customers can browse menus of every cuisine, read reviews, and order online from

a rapidly growing selection of the best local delivery services. This innovative, unique, and easy touse online food ordering system allows restaurant operators to seamlessly add e-commerce to their

businesses, so that customers can order online for pickup and delivery, driving sales beyond the four

walls of their stores. Our cutting-edge technology ensures there are no more misplaced food orders,

no more delays, and definitely no cancellations or loss.

1.1.1 TYPE OF ORGANIZATION

Eatwithus.in is one of the startup company growing with online food delivery chains. It is

found that online food delivery system is growing drastically. Social media is a platform that is easily

accessible to anyone with internet access. Increased communication for organizations fosters brand

awareness and often, improved customer service. Additionally, social media serves as a relatively

inexpensive platform for organizations to implement marketing campaigns.

1.1.2 MEMBERS OF MANAGEMENT

Mr.JaiKeerthi is the founder of eatwithus.in, an online food delivery store. The Management is

vested with a group of young professionals and experienced team. The

following is the hierarchy for Eatwithus in Bangalore

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Table 1.1.1 ManagementEatwithus, Bangalore

NAME POSITION HOLDING

Mr.Jai Keerthi Founder

Mr.Vidhyacharan Ponnuswamy Co-Founder

Mr.Vinoth Balaji Finance and Operation

Mr.Jebin Geosil Application Developer

Mr.Rakesh Haridas Application Developer

Mr.Gopu Application Developer

Mr.Gowri Application Developer

1.1.3 PRODUCTS AND SERVICES OF THE ORGANIZATION

1. Eatwithus.in

2. Restaurant management

3. Delivery management

IRIS provides a variety of digital services to film, animation and interactive industries

1 Developing Concepts for 3D CGI Features

2 Production of 3D CGI Features

3 Developing Concepts for Live Action Feature film

4 Developing Game Concepts

5 Developing Concepts for Mobile Content

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1.1.4 HISTORY OF THE ORGANISATION

The Company with a vision of inventing and redefining online food ordering has diversified

itself towards catering to the needs of bakes, restaurant and delivery business management. A core

management team comprising of highly experienced professionals forms the backbone. The

collective knowledge and experience gained has helped us implement the Industry's best practices.

Eatwithus.in Technologies Private Limited has diversified into three key business areas

Food Ecommerce, Restaurant and Delivery Management software. More than a just a restaurant

directory its a more convenient way to find a restaurant and order a delivery. Customers can browse

menus of every cuisine, read reviews, and order online from a rapidly growing selection of the best

local delivery services. This innovative, unique, and easy to use online food ordering system allows

restaurant operators to seamlessly add e-commerce to their businesses, so that customers can order

online for pickup and delivery, driving sales beyond the four walls of their stores. Our cutting-edge

technology ensures there are no more misplaced food orders, no more delays, and definitely.

Eatwithus.in comes packed with many features to help Bakes, restaurants and catering companies

increase their sales, efficiency, and accuracy when taking orders. Open payment system, customer

data capture, interactive menus, and intuitive reporting are just a few of the features of our online

ordering system for restaurants. With an email and texting program and advanced coupon toolset,

Eatwithus.in will also help your business market automatically.

1.1.5 VISION AND MISSION

Vision

To provide better tools for effective management of restaurant chains to run a

successful shop.

Mission

Make Commerce Better

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1.2 ORGANIZATION CHART

1.3 OTHER DETAILS

Eatwithus.in is planning to set up warehousing, Real time order tracking, Real time

analytics. Managewithus has planned to introduce new Recipes, Social integration; Real time order

tracking is the plan for managewithus. For delivery purpose it has planned to build Deliverwithus

website

.

Founder & Co-Founder

Eatwithus

Technologies

SALES &MARKETING

GROUP

MAREKTING

BUSINESSANALYST

TEAMWEB-

DESIGNERTEAMSEO

ANALYSTTEAM

MARKETRESEARCHANALYST

TEAM

PR TEAM

BUSINESSDEVELEOPM

ENT

PRE-SALESCONSULTAN

T TEAMSALES

CONSULTANT TEAM

TECHNICALSUPPORTGROUP

TECHNICALSUPPORT

SERVERSPECIALIST

TEAMDART

SPECIALISTTEAM

RESEARCHANALYSIS

SECURITYANALYST

TEAMSOLUTIONANALYST

TEAM

CUSTOMERFOCUSGROUP

ACCOUNTMANAGEME

NT

ACCOUNTTEAM

PRACTICEMANAGEME

NT

IMPLEMENTATION TEAM

TECHINCALSALES TEAM

DOCUMENTMANAGEME

NT

TECHNICALWRITERTEAMFAQ

SPECIALISTTEAM

PRODUCT

DEVELOPMENT GROUP

PRODUCT

PLANNING &STRATEGIST

RELEASETEAM

PRODUCTENGINEERIN

G

COREENGINEERIN

GDART

DEVELOPMENT

SERVERDEVELOPME

NT

ADMINISTRATION GROUP

ACCOUNTS

HR

ADMIN

LEGAL

BUSINESSOPERATIONS

GROUPPROCESS

MANAGEMENTIT

INFRASTRUCTURE

MANAGEMENT

ADVISORYGROUP

MANAGEMENTADVISORY

GROUP

TECHNICALADVISORY

GROUP

INVESTORYGROUP

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CHAPTER II

MACRO MICRO ANALYSIS

2.1 INDUSTRY POSITION IN INDIAN SCENARIO

This chapter on India micro-macro analysis gives an insight about the industry in the

Global scenario as well as the Indian scenario.

JUSTEAT

Just eat gives over a 2000 restaurants to order food online from or book a table in. Over 52

cuisines are waiting to cuddle the taste buds, and more than 2 lakh dishes that vow to ensnare the

senses. So far, justeat have managed to wage a war against hunger effectively inBangalore,Delhi

and Mumbai.The company has now have eyes set on conquering all the hungry souls of Bhopal,

Kolkata,Chandigarh,Goa,Indore,Hyderabad,Jaipur.

TASTYKANA

TastyKhana.com is one of the first online food ordering portals in India to bring food from

the favourite restaurant to the doorstep. From a humble beginning in 2007 Pune, today, they have

grown into a multi-city online food delivery network.Currently their online food delivery services

are available Pune, Mumbai, Bangalore, Gurgaon, Delhi, Noida, Faridabad, and Ghaziabad and

conform to high standards of service and guarantee towards food delivery.

FOOD PANDA

Food Panda is a small team of problem solvers, designers, thinkers and tinkers, working

around the clock to make Foodpanda the most powerful online tool for food delivery in the universe.

It believes that ordering food should be easy, fast and definitely fun. The company wanted something

simpler, so it has made it.

KFC

KFC is also into online delivery of foods in various places. It has over 223 restaurants across

35 cities where their wings are still spreading.

http://justeat.in/bangalorehttp://justeat.in/delhihttp://justeat.in/mumbaihttp://justeat.in/home/2http://justeat.in/home/3http://justeat.in/home/4http://justeat.in/home/6http://justeat.in/home/7http://justeat.in/home/8http://justeat.in/home/9http://justeat.in/home/9http://justeat.in/home/8http://justeat.in/home/7http://justeat.in/home/6http://justeat.in/home/4http://justeat.in/home/3http://justeat.in/home/2http://justeat.in/mumbaihttp://justeat.in/delhihttp://justeat.in/bangalore

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MCDONALDS

The McDonald's Corporation is the world's largest chain of hamburger fast food restaurants,

serving around 68 million customers daily in 119 countries. McDelivery is the delivery chain of

McDonalds which serves all varieties 24/7 at the doorsteps.

DOMINOS PIZZA

Dominos pizza one of the Indias fast growing fast food service restaurant for casual and fine

online orders guarantee home delivery in 30 mins.

2.2 MICRO ANALYSIS:

HUNGRY CHENNAI

HungryChennai.com is an online food ordering portal in Chennai. With a network of home

delivery restaurants in Chennai, Hungry Chennai helps to get food what people want. With the

genuine payment method they process the order and help people get their delivery without any extra

charge. If people place an order by giving name, address, and phone number. Once an order is placed

online, they follow up on the order and delivery process until it reaches the concerned.

YO POTATO

Yo potato is a Chennai based online food ordering portal. It offers online food delivery

services of various restaurants and pizza. It is a one stop place for ordering food from any restaurant.

2.3 SWOT ANALYSIS

STRENGTH

It is an End to End Management system.

Unique features of complimentary products like managewithus and deliverwithus.

WEAKNESS

Financial status

Lack of suitable software

Lack of technical employees

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OPPORTUNITY

Industry which is in the booming stage is the greatest opportunity.

THREAT

Competitors are the threat for the company.

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CHAPTER III

FUNCTIONAL AREAS

3.1FINANCE DEPARTMENT

Fig No 3.1.1 Finance Department

3.1.1 BOOKS OF ACCOUNTS MAINTAINED

Eatwithus keeps the following accounting books for A/c maintenance:

Cash Book

Bank Book

General Journal Voucher

Purchase Journal

Debit Note (Day Book)

Credit Note (Day Book)

General Ledger

Mr.Jai Keerthi

Founder

Mr.JebinGeosil

Mr.VinothBalaji

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3.1.2 BANKERS OF THE COMPANY

Fig No 3.1.2 ICICI BANK

Fig No 3.1.3 Canara Bank

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Provide facilities for all round of growth of individual by training in and outside the organization,reorientation, lateral mobility and self development through self-motivation.

3.2.3 POLICIES OF THE HR DEPARTMENT

Human Resource Policies refers to principles and rules of conduct which formulate, redefine, break

into details and decide a number of actions that govern the relationship with employees in the attainment

of the organization objectives.

HR Policies cover the following:

1. Policy of hiring people with due respect to factors like reservations, sex, marital status, andthe like.

2. Policy on terms and conditions of employment-compensation policy and methods, hours ofwork, overtime, promotion, transfer, lay-off and the like.

3. Policy regarding training and development-need for, methods of, and frequency of trainingand development.

3.2.3.1 PRINCIPLES OF HR POLICY

1. Principle of individual development to offer full and equal opportunities to every employee torealize his/her full potential.

2. Principle of scientific selection to select the right person for the right job.

3. Principle of free flow of communication to keep all channels of communication open and encourageupward, downward, horizontal, formal and informal communication.

4. Principle of participation to associate employee representatives at every level of decision-making.

5. Principle of fair remuneration to pay fair and equitable wages and salaries commiserating with jobs.

6.Principle of incentive to recognize and reward good performance.

7. Principle of dignity of labour to treat every job and every job holder with dignity and respect.

8. Principle of labour management co-operation to promote cordial industrial relations.

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3.2.4 FUNCTIONS OF HUMAN RESOURCE DEPARTMENT

3.2.4.1 RECRUITMENT:

Working Labour :

Minimum Qualification MCA,IT

Well-experienced in WEB DEVELOPMENT

Both genders

Highly qualified candidates with any graduation holding knowledge about the business.

Experienced Candidates.

planned programs by HR Department so as to lessen the associated misgivings and anxiety.

3.2.4.2SELECTION

Resume Screening

Personal Interviews

Online interview

3.2.4.3 EMPLOYEE ENGAGEMENT

It is the level of commitment and involvement an employee has towards their

organization and its values.

And the extent that an employee believes in the mission, purpose and values of an

organization demonstrates the commitment through their actions as an employee and their attitude

towards the employer and customers.

Employee engagement is high when the statements and conversations held reflect anatural enthusiasm for the company, its employees and the products or services provided.

3.2.4.4 FACTORS DETERMINING EMPLOYEE ENGAGEMENT

Career development

Opportunities for personal development

Effective management of talent

Leadership

Clarity of company values

respectful treatment of employees

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Performance appraisal

Pay and Benefits

Health and Safety

Job Satisfaction:

Family Friendliness

Co-operation

Communication

Empowerment

Other Compensation:

transport allowance given

Accommodation

Contribution of HRM

1. Helping the organization to search its goal.

2. Employing the skills and the activities of the workforce efficiently.

3. Providing the organization with well trained and well-motivated employee.

4. Increasing to the fullest the employees job satisfaction.

5. Developing and maintaining quality of work life

6. Communication

7. Helping to other department and function

3.2.4.5 SPECIAL SOFTWARE USED

3.2.4.5.1 Orange HRM

Orange HRM is the most popular open source human resource management (HRM)

software in the world.

Offering choice, flexibility and affordability, Orange HRM gives you three premier products:

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OrangeHRM Open Source:Free, feature-rich, intuitive software offering a robust HRenvironment.

OrangeHRM Professional: Small- to medium-sized businesses use this comprehensiveHR platform

to rapidly build and provide responsive HR services.

OrangeHRM Enterprise: Designed to supply seamless governance to multinational companies,

Orange HRM Enterprise saves you time and money wherever in the world your employees are

located.

When you need to rapidly on-board a full-service HR environment, Orange HRM meets your business and

budget requirements. We help you optimize your HR environment with options that include:

Cloud or On-Premise hosting

Module-based architecturepurchase the features you want Pay-per-employee pricing structure

Customization

Implementation training and delivery

Support services

3.2.4.5.2 EMPLOYEE SELF SERVICE MODULE (ESS)

Employee self service is a powerful tool providing employees of the company with

the ability to view relevant information such as personal information, updating personal information with

web - enabled PC without having to hassle the HR staff. The functionality of this module spans through the

entire system, making information available anywhere, anytime. Of course all information is subject to

company defined security policy, where everyone can only view the information he/she is authorized to.

Time and cost saving effects from thissolution are tremendous.

3.2.4.5.3 LEAVE MODULE

A comprehensive leave management module with extensive possibilities of defining

leave types and more. It caters for all application and approval processes and is able to display information

on leave entitlement, balance, history etc. Thanks to the web-enabled and self-service concepts, it

significantly streamlines all leave related procedures, eliminates paperwork and saves costs.

http://www.orangehrm.com/OpenSourcehttp://www.orangehrm.com/Professionalhttp://www.orangehrm.com/Enterprisehttp://www.orangehrm.com/Enterprisehttp://www.orangehrm.com/Professionalhttp://www.orangehrm.com/OpenSource

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3.2.5 OTHER FUNCTIONS:

Counseling, coaching and mentoring

Welfare activities

Health and safety measures

Retention techniquesemployee satisfaction survey Exit interview

3.2.6 MIS

Fig No 3.2.2 Orange HRM

Login to Orange HRM by using the login name and password previously selected in theinstallation.

Fig No 3.2.3 Orange HRM

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Fig No 3.2.4 Admin Module

Enter, modify and submit personal

timesheets

Enter punch in/out time

Enter the time events for the activities of

the projects he/she is working on

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Fig No 3.2.5 Punch In

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3.3 MARKETING

3.3.1 Product profile/Pricing methods/Distribution Channel/Promotion Mix

Eatwiths.in is a restaurant search, online ordering and branding portal designed and developed byEatwithus Technologies Pvt. Ltd. incorporated and heading its operations in Bangalore India under the

companies act 1956.

Eatwithus is web portal, this offer services to the foodies in terms of restaurant and bakeries search engine,

table booking, place online order, branding of restaurants through online.

Fig No 3.3.1 Eatwithus Page

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Fig No 3.3.2 Managewithus page

3.3.2 Competitive Position of the Product

Fig No3.3.3 Product Line

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3.3.3 COMPETITORS LIST

Table No 3.3.1 Competitors list

Restaurant

Name

Picture

ORDER

FOOD

JUSTEAT

FOOD

PANDA

KFC

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3.3.4 SEGMENTING TARGETING

3.3.4.1 Segmenting

Geographic:

Market through states , locations, towns & cities, Coimbatore

Market based on the test of different geographic location

Demographic :

The age group, gender, life cycle and income majority of customer18 to 39

Psychological

Customers between the age of 16 to 39 are found to be more health conscious.

Behavioural Hectic and busy lifestyle, catering of fresh, healthy and fast food is required in

everyday life

3.3.4.2 Targeting

Targeting IT professional and corporates people

People who like to eat in their home the outside food

3.3.5 CRM PRACTICES

Managewithus

Eatwithus

Just register your restaurant/bakery/catering or any food bank, host your delicious menu

spread and gear up to serve your online guests in minutes.

Guests & order management, social reputation analytics, staff and inventory trackers,

marketing & branding

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3.3.6 DISTRIBUTION CHANNELS

Fig No 3.3.4 Distribution Method

Fig No 3.3.5 Distribution Process

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3.3.7 PRICING STRATEGIES

Fig No.3.3.6 Price Points on Managewithus

3.3.8 SELLING PROCESS - (Sales negotiations/ Receivables/ Delivery Performance)

Fig No3.3.7 Selling Process

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3.3.9 ONLINE/INTERACTIVE MARKETING

This section deals with a description regarding the number of likes in eatwithus

page of the respondents in terms of Gender, Age group, Country and city/Town are presented

below.

Table No 3.3.2 Gender of the Respondents

Gender No of Likes Percentage

Male 375 75

Female 125 25

Total 500 100

Majority (75%) of the likes are from male and 25% of the likes are from female.

Fig No3.3.8 Gender of the Respondents

75

25

0

10

20

30

40

50

60

70

80

Male Female

Percentage

Gender

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3.3.9.1 AGE OF THE RESPONDENTS

Table 3.3.3 Age of the Respondents (Male)

Age No of Likes Percentage

15-20 27 3.7

20-25 280 55.3

25-30 68 13.3

Majority (55.3%)of likes are from the age group of 20-25.(13.3%)of likes are from the age

group 25-30years,and (3.7%)of likes are from the age group 15-20years.

Fig No3.3.9 Age of the respondents (Male)

0

10

20

30

40

50

60

70

15-20 20-25 25-30

Percentag

e

Age

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Table No3.3.4 Age of the Respondents (Female)

Age No of Likes Percentage

15-20 58 46.4

20-25 67 53.6

Majority (53.6%)of likes are from the age group of 20-25.(46.4%)of likes are from the age

group 15-20years.

Fig No 3.3.10 Age of the respondents (Female)

42

44

46

48

50

52

54

15-20 20-25

46.4

53.6

Percentage

Age

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3.3.9.2 REACH OF POST

Table No 3.3.5 Reach of Posts

DATE RECIPE NAME REACH

30/05/2014 Health food 13

03/06/2014 Watermelon 21

07/06/2014 Veg&Non veg 53

12/06/2014 Black forest 5

22/06/2014 Flower cake 15

Majority of the reach for veg&non-veg is 53, watermelon is 21. The total reach for flower

cake 15 and health food 13.

Fig No 3.3.11 Reach Posts

13

21

53

5

15

0

10

20

30

40

50

60

Health Food Watermelon veg& non veg Black forest Flower cake

Reach posts

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CHAPTER IV

FIELD STUDY

The field study undertaken for the company was a market research to find the market potential

of eatwith us.

4.1 OBJECTIVE

To find the market potential for eatwithus from the restaurants & cake shops at Coimbatore.

4.2 METHODOLOGY

Primary data was collected from a sample of 40 different restaurants and cake shops as

respondents. The data was collected in the form of Direct Interview method with the help of a structured

questionnaire using a convenience sampling method. Simple percentage analysis was used to analyses the

data.

4.3 ANALYSIS & INTEPRETATION

The data collected was analyzed and interpreted which is recorded in the following section.

4.3.1 TYPE OF FOOD SERVED BY THE RESTAURANT

Fig No 4.1.1 Type of Food Served By The Restaurant

It is noted from the above table that 25% of the restaurant are serving. Non veg and 15% are veg

food.

25

15

0

5

10

15

20

25

30

Non veg veg

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4.3.2 RESTAURANT FEATURES

Fig No 4.1.2 Restaurant Features

It is noted from the above table that 36 of the restaurant are Dine in and 24 of the

restaurant give delivery at the customers place . 9 of the restaurant are offering catering services and

40 of the restaurant are offering takeaway.

36

24

9

40

0

5

10

15

20

25

30

35

40

45

Dine in Delivery catering take away

Restaurants Features

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4.3.3 TYPE OF PAYMENT

Fig No 4.1.3 Type of Payment

It is noted from the above table that 40 of the restaurant follow cash as payment type and 12

follow meals coupon and 33 restaurant follow credit/ debit cards.

40

12

33

0

5

10

15

20

25

30

35

40

45

cash meals coupon credit/debitcards

Payment Type

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4.3.4 RESERVATION NEEDED ON RESTAURANT

Fig No 4.1.4 Reservation Needed on Restaurant

It is noted from the above table that 38 of the restaurants surveyed said that the reservations

were not required and 8 restaurants recommended and 26 restaurant said that reservations are

required.

4.4 FINDINGS

Majority of (25) of Restaurants serving Non-Vegetarian Food.

All the restaurant provides Take away services and (36) restaurants provides dine in services

followed by Delivery and Catering.

Most of the Restaurants provide dine in (40) restaurant

Majority of the restaurants reservation needed on restaurant (26) required and

(8)recommended (38)not required

26

8

38

0

5

10

15

20

25

30

35

40

Required Recommended Not Required

Reservation

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4.5 SUGGESTIONS

Eatwithus.in is gaining popularity in India and the reach of it is more in our country. It can

globalize the business by concentrating more on the countries like UK and USA.

From the study, it can be seen that the reach of health tips are high and hence focus on this

area would enhance the impact of facebook thereby promoting eatwithus.in to the social

media users.

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CHAPTER V

LEARNINGS

5.1 LEARNINGS FROM FUNCTIONAL AREAS

5.1.1 MARKETING DEPARTMENT

I learn about the functions of marketing promotion through online segmenting, targeting and

positioning . And I also learnt about new age marketing which means marketing through internet and

social media. I have learnt about the pricing strategies followed by eatwithus technologies.

5.1.2 HUMAN RESOURCE DEPARTMENT

I came to understand about the functions of human resource department. I have learnt about the

Human Resource Information System Orange HRM through which the leave management, time and

attendance management is managed. I have learnt about the work culture and flexi timing in the

organization.

5.2 PERSONAL LEARNINGS

I have learnt to close a sale, as a part of my internship. I have closed a sales with 20 restaurants in

Coimbatore. I have learnt to communicate rightly with right customer, negotiate with the customer and

to convince the customer. I got exposed to the corporate culture. I learnt to prioritize appointments based

on the importance of meeting, choose the right customer to close the sales deal. The internship was a

platform to implement my theoretical knowledge acquired while at I and II Semesters.

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APPENDIX

Restaurant Information

Name: Date:

Address:

City : Area:

Latitude: Longitude:

Contact Person: Contact No:

Email: Website:

Services By the Restaurants

Store Type Restaurant Star Hotels Bakery Catering

Resorts Pub

Food Type Vegetarian Non-Vegetarian

Facilities Dine In Delivery Catering Take Away

Features Sheesha Bar Air Condition Wi-FiLive Music Pure Veg Halal Play Area

Smoking Area Drive in Outdoor Seating

Payment Type Cash Meals Coupon Debit/Credit Cards

Reservation Required Recommended Not Required

Cuisines:

Cost for two:

Operational Time Delivery Time(only if delivery available)Day Time Day Time

Monday MondayTuesday TuesdayWednesday WednesdayThursday ThursdayFriday FridaySaturday SaturdaySunday Sunday

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5.3 REFERENCE

www.eatwithus.in

www.managewithus.in

www.zomato.in

www.deliverwithus.in

www.tastykhana.com

www.indianexpress.com

www.justeat.in

http://www.eatwithus.in/http://www.eatwithus.in/http://www.managewithus.in/http://www.managewithus.in/http://www.zomato.in/http://www.zomato.in/http://www.deliverwithus.in/http://www.deliverwithus.in/http://www.tastykhana.com/http://www.tastykhana.com/http://www.indianexpress.com/http://www.indianexpress.com/http://www.justeat.in/http://www.justeat.in/http://www.justeat.in/http://www.indianexpress.com/http://www.tastykhana.com/http://www.deliverwithus.in/http://www.zomato.in/http://www.managewithus.in/http://www.eatwithus.in/