an organization study at foodale india private limite232 (1)

An Organization Study At Foodale India Private Limited

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INTRODUCTION:

The Internship program as part of the curriculum of Bangalore University for MFA

students plays a vital role to bridge the gap between the theories studied and the real business

world. It helps the students to get the real exposure in understanding the functioning of an

organization.

The internship study helps to enrich the practical knowledge of the students on activities

of the organization, its functional departments, organizational structure, strengths, weakness,

opportunities, threats and the business performance in terms of growth and market share.

This exercise would enable the future managers to face the challenges laying a head

with the permission and consent from the company management and our department co-

ordination. Also the study helps to examine the organizational dynamics. It also enables to learn

about the job functions and activities of the employees. It helps to learn about the organizational

culture, dynamics, and environment and to make an objective assessment of everyone and

everything.

I got an opportunity to undertake an organization study in one of the beverage

manufacturing,it offers Manufacturing of Beers, Mineral and Aerated Waters, and Other Non-

alcoholic Drinks; Fruit Drinks and Fruit Juices; Syrups And Other Preparations For Making

Beverages, and staples company The Foodale India Private Limited,Bangalore.The Foodale

India Pvt. Ltd, which owns the Big Pictures supermarket brand, is looking to sell a wider range

of products under its own label by introducing new items such asBeers, Mineral And Aerated

Waters, And Other Non-alcoholic Drinks; Fruit Drinks And Fruit Juices; Syrups, as well as offer

pricier variants of current products to boost margins.

These drinks are generally chosen for refreshment purpose, to quench people thirsts

Non alcoholic drinks include carbonated drinks, dairy and yogurt based beverages, juices, energy

drinks, tea, coffee, and enhanced water With the increased market focus on health and wellness it

is likely that the non alcoholic beverage market will be a source of growth and development in

the coming years Growing markets in both coffee and tea beverages and currently leading the

non alcoholic market

http://www.livemint.com/Search/Link/Keyword/Nilgiri%20Dairy%20Farm%20Pvt.%20Ltd



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A soft drink is a drink that does not contain alcohol. Soft drinks are obtained and commonly

consumed while cold. The most common soft drinks are colas, flavored water, sparking water,

iced tea, sweet tea, lemonade, squash and fruit punch.

Non alcoholic beverages refer to non intoxication drinks or soft drink which doesn‘t have a bit of

liquor by volume or yeast is not introduced to convert into sugar into alcohol formentation.

They are considered as drinks which can be have according to the choice and standard they are

found in the bottle or corned or open liquids to consume in any stages of the meal

The bottle or cans are hygienically packed and sold in the market in the state manner

Eg: aerated waters, mineral waters, juices, squashes, syrups etc…

OBJECTIVES OF THE STUDY:

1. To understanding of an Organization and its structure.

2. The training aims to understand the working of various functional departments like

Production, Marketing, Finance and Human Resource of The Foodale India Pvt. Ltd.

3. To get on hand exposure on the practical working of The Foodale India Pvt. Ltd.

4. SWOT ANALYSIS to identify the major strengths & weaknesses of The Foodale India

Pvt. Ltd for improvement.

INTRODUCTION TO FOOD AND BEVERAGE INDUSTRY:

According to Statistics Canada, the food and beverage sector comprises ―establishments

primarily engaged in preparing meals, snacks and beverages, to customer order, for immediate

consumption on and off the premises‖ (Government of Canada, 2012). This sector is commonly

known to tourism professionals by its initials as F&B.

The food and beverage sector grew out of simple origins: as people travelled from their homes,

going about their business, they often had a need or desire to eat or drink. Others were

encouraged to meet this demand by supplying food and drink. As the interests of the public

became more diverse, so too did the offerings of the food and beverage sector.






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In 2014, Canadian food and beverage businesses accounted for 1.1 million employees and more

than 88,000 locations across the country with an estimated $71 billion in sales, representing

around 4% of the country‘s overall economic activity. Many students are familiar with the sector

through their workplace, because Canada‘s restaurants provide one in every five youth jobs in

the country — with 22% of Canadians starting their career in a restaurant or foodservice

business. Furthermore, going out to a restaurant is the number one preferred activity for spending

time with family and friends


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INTRODUCTION TO FOODALE INDIA PRIVATE LIMITED:

Foodale India Private Limited is a Private incorporated on 06 November 2013. It is classified as

Non-govtCompany and is registered at Registrar of Companies, Chennai. Its authorized share

capital is Rs. 80,000,000 and its paid up capital is Rs. 72,418,080.It is inolved in Production,

processing and preservation of meat, fish, fruit vegetables, oils and fats.

Foodale India Private Limited's Annual General Meeting (AGM) was last held on 25 September

2015 and as per records from Ministry of Corporate Affairs (MCA), its balance sheet was last

filed on 31 March 2015.

Directors of Foodale India Private Limited are Achuthannair Sarathkumar and Prem Kumar

Menon.

Foodale India Private Limited's Corporate Identification Number is (CIN)

U15122TN2013PTC093579 and its registration number is 93579.Its Email address is

[email protected] and its registered address is 4th Floor, AKDR Towers, Door No. 3 /

381, Rajiv Gandhi Salai (OMR), Mettukuppam, ChennaiChennai TN 600097.

CONTACT DETAILS

Registered Company Address

4th Floor, AKDR Towers,

Door No. 3 / 381, Rajiv Gandhi Salai (OMR),

Mettukuppam, Chennai Chennai TN 600097 IN

[email protected]


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INDUSTRY PROFILE

Big pitcher:

Foodale India Private Limited presented by Big picture

Manufacturing of Beers, Mineral and Aerated Waters, and Other Non-alcoholic Drinks; Fruit

Drinks and Fruit Juices; Syrups And Other Preparations For Making Beverages,

Light Beverages

Mineral

Aerated

Waters

Beers

Other

Nonalcoholic

This Brand Name BIG PITCHER is applied by Foodale India Private Limited who has a

business location at KARNATAKA as per this application.

This Trademark was applied on date 10 February 2014

This Application has been filed by their agent NEXTLEGAL SERVICES

Trademark: BIG PITCHER

Status: Objected

Application

No:

2675198

Filing Date: 10-02-2014

http://trademarking.in/details/Foodale-India-Private-Limited-trademarks.html

http://trademarking.in/details/Big-Pitcher-2675198.html

http://trademarking.in/details/Mineral-trademark-brand-names.html

http://trademarking.in/details/Aerated-trademark-brand-names.html

http://trademarking.in/details/Waters-trademark-brand-names.html

http://trademarking.in/details/Beers-trademark-brand-names.html

http://trademarking.in/details/Other-trademark-brand-names.html

http://trademarking.in/details/Nonalcoholic-trademark-brand-names.html


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Trademark: BIG PITCHER

User Detail: Proposed to be used

Goods and

Services:

Manufacturing Of Beers, Mineral And Aerated Waters, And Other Non-

alcoholic Drinks; Fruit Drinks And Fruit Juices; Syrups And Other

Preparations For Making Beverages,

Business

Name:

Foodale India Private Limited

Business

Type:

Private Limited Company

Business

Sector:

Manufaturing

Products of big picture by food ale India:

Minerals

Soft drinks

Food items

Aerated water

Beers

Non alcoholic

Fruit juices

http://trademarking.in/details/Beers-trademark-brand-names.html


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Minerals:

CHLORINE DOSING SYSTEM: (CL2 )

Raw water may contain living micro-organisms and organics which are objectionable to R.O.

Membrane as it may cause fouling to deteriorate the performance. Even water may contains

ferrous which can be oxidized to ferric oxide which is settle down in storage tank. We have

offered a Hypo chlorite dosing system for this purpose. About 3-4 ppm of sodium hypo chlorite

solution is dosed in raw water storage tank. This reacts with water to form a hypo chlorite acids

which acts as disinfecting agent.

For this purpose one no. of HDPE hypo chlorite solution preparation tank along with One nos. of

dosing pumps are provided. Required suction / discharge pipe work inpvc construction is

provided with isolation valves. Dosage rate is adjusted as per the actual requirement, which may

very on case to case basis


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RAW WATER STORAGE TANK: (RWST)

One No. of Raw water is required in for storage of chlorinated water having appropriate

capacity. The tank is fitted with PVC pipe work & isolation valves and suitable type of level

indicator.

RAW WATER SUPPLY PUMP: (RWP)

A Horizontal Centrifugal type of pump in Stainless Steel construction has been provided for

supplying Raw Water to Pressure Sand Filter Unit. Necessary Suction / discharge pipe work in

s.s construction with isolation valves are also provided up to PSF Unit.

PRESSURE SAND FILTER: (PSF)

Raw Water is first filtered by filtration unit in series prior feeding R.O. Plant. pressure Sand

Filter Unit is provided for removal of suspended matters & turbidity from raw water. PSF Unit is

a SS vertical Pressure Vessel. Internally, it is fitted with bottom collecting system. A uniform

grades silica quartz sand is charged on the supporting media of pebbles and gravels. This unit is

fitted with SS frontal pipe work and Multiport Valve externally. During service cycle water is

passed in down ward direction through sand bed, thus entrapping suspended matter & turbid

particles. Over a period of time, sand bed gets chocked due to suspended matters resulting higher

pressure drop and lesser floe. At this stage filter bed need to be backwashed.

When pressure drop across the sand bed increases beyond the specified limit (0.5 kg/cm^2) or

quality of filtered water determinates, which ever is earlier. Regeneration involves backwash &

rinsing of Sand Bed as below. For backwashing service water is passed in reverse direction of

service cycle to loosen the filtering media bed. Due to this, entrapped suspended matters get free

and comes out along with effluent water. Backwashing is continued for about 10- 15 minutes or

till the effluent coming out is clear.

For Rinsing of Sand Bed : Service water is passed in down ward direction to settle down the sand

bed. The effluent water is drained for about 5 minutes time to ensure all unclear water is drained

down.


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ACTIVATED CARBON FILTER: (ACF)

Natural water may contain Colour, Odour, Chlorine& Organics in different proportion, which is

undesirable for potable application, and hence, it is necessary to remove the same from water. If

raw water is chlorinated for die-infection, it is necessary to remove the free Chlorine feeding to

R.O System. Chlorine being a strong oxidizing agent, it damages R.O.Membranes. Activated

Carbon can remove Chlorine, Odour, &Colour while passing the water through carbon bed along

with Odour&colour. This Carbon granules having larger surface area and specific property to

absorb organics. ACF Unit is a FRP vertical pressure vessel. Internally it is fitted with strainer on

bottom collecting system. The unit is fitted with SS frontal pipe work & MPV externally. A

granular activated carbon is charged on the supporting media of Coarse & Fine Silex. During

service cycle water is passed in down ward direction through Carbon Bed, which removes

Chlorine &Odour from water.

When pressure drop across the Carbon Bed increased beyond the specified limit of (0.8 kg/cm^2)

or quality of filter water deteriorates, whichever is earlier the unit is isolated for regeneration.

The regeneration involves, backwashing & rinsing of Carbon Bed. Over a period of time, life of

carbon gets exhausted which can be checked during laboratory testing. Particularly iodine value

is most important for this application. Generally carbon is replaced once in a year.

SMBS DOSING SYSTEM: (SMBS)

The Chlorinated water may oxidize the membrane and to avoid the same precautionary we have

provided SodiumMetaBiSulphite dosing system Dosage rate is 4-5 mg/liter. A HDPE chemical

preparation tank with an electronics diaphragm type dosing pump is provided for this.

ANTI SCALENT DOSING : (ANTI SCALENT)

The hardness salts of calcium & magnesium are likely to be precipitated if concentration exceeds

its solubility limit & it may faults the membranes resulting into scaling which ultimately leads to

poor treated water quality from R.O.System. To prevent this a anti Scalentdosing (scale

inhibitor) dosing system is provided. Normally a scale inhabitator like Perma care 191 or

equivalent chemical is dosed in feed water. Dosage rate is 4-5 mg/liter. A HDPE chemical

preparation tank with an electronics diaphragm type dosing pump is provided for this.


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MICRON CARTRIDGE FILTER : (MCF)

This kind of Micron Cartridge Filter having Series of filtration with the 20 Micron , 10 Micron ,

5 Micron , 1 Micron , 0.45 Micron & 0.2 Micron Nominal & Absolute Micron Cartridge. This is

a Consumable Cartridge and should replace it after Days of operation. This for Extra Safety of

your Product water as it comes through the followed filtration and there are some chances to

slippages for any particles which can be stop through the Cartridge also 1 , 0.45 , 0.2 micron

cartridge filter will also take care of Bacteriological growth up to 0.2 micron.

HIGH PRESSURE PUMP : (HPP)

For Reverse Osmosis Process to take place feed pressure of water need to be raised. For this

purpose a Vertical Multistage Centrifugal High Pressure Pump in S.S construction is provided

R.O. System requires operating pressure of about 14-16 kg/cm^2 . High-pressure pump is fitted

with S.S. discharge pipe work with necessary control valves. Necessary instruments like a High

Pressure Switch, Pressure Gauge and recirculation valves are provided for safer operation of

system.

REVERSE OSMOSIS SYSTEM : (ROM)

Reverse Osmosis System rejects 97 – 99% of total dissolved solids by the principle of `Osmosis‘.

This system consists of a R.O. Module assembly mounted on M.S.Skid. High pressure rating

FRP Pressure Vessel is fitted on the skid which houses spirally wound membrane elements in

series.

In RO System feed soften water is divided into two streams vizProduct & Reject water. Product

water is treated water having lesser TDS. Reject water is highly concentrated water, which is not

to be used for any purpose but drained. Feed water at elevated pressure is first fed to first

Pressure Vessel; treated water is collected in center core tube. Treated water from each

membrane is collected jointly in a common product water storage tank and reject is drained.

For safe operation of system following instruments are provide on Panel.

Feed & Reject Pressure Gauge to indicate respective pressure of R.O.System.

Feed & Reject Flow Indicator to indicate respective flow of R.O.System.


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T.D.S Meter to measure TDS of Raw & Treated water.

High Pressure Switch for tripping high pressure pump in case of excessive feed pressure of

R.O.System.

Time Totaliser for counting working hours of H.P Pump/ R.O.System.

PRODUCT WATER STORAGE TANK : (PWST)

One No. of Treated water from R.O. System is stored in a our supplied a S.S. constructed

storage tank of appropriate capacity. The tank is fitted with S.S. pipe work & isolation valves

and suitable type of level indicator. One no. of transfer pump is provided in S.S. material of

construction to feed the water in MCF.

MICRON CARTRIDGE FILTER – II & III : (MCF)

During storage, atmospheric or any other contamination may take place in treated water. Hence,

after passing water from R.O. System, water is once again passed through a micron cartridge

filter. This is a S.S.316 Vessel fitted internally with P.P spun micron cartridge elements having

absolute ratings of 1.0 micron & 0.2 microns which removes all bacterial impurities present in

the water and make the water free of particulates.

ULTRA VIOLET STERILIZER : (UVS)

Through R.O. treated water is free from all the micro-biological impurities like Bacteria, Virus,

etc. it may redevelop again in water during prolonged storage. For dis-infection of water is

essential for Reverse Osmosis Application before Filling & Sealing in bottle. Hence, a online

Ultra Violet Steriliser is provided for disinfection of R.O. treated water before filling in pre-

cleaned PET Bottles. The water to be disinfected, is passed through U.V.System , which consists

of U.V.Tubes which radiates high intensity Ultra Violet Rays, which in turn kills the micro

organisms. This systems consists of a S.S finished surface housing with Ultraviolet Lamps fitted

in it. The water to be treated is surroundings this tubes during treatment. An electrical systems is

provided for production of high voltage required for U.V.Rays generation.

OZONE GENERATOR: (OZONE)

Though R.O. System rejects all the micro – organisms like bacterial & virus and even after


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passing through U.V. System it may redevelop in packed bottles over a period of time. Hence, it

is necessary to disinfect R.O.Product water prior to bottling filling. This is very much essential to

ensure good Mineral Water Quality as per the standards. This Ozone Generator will give your

water Oxygen Rich water and remove the Bacteriological growth and also provide you the Shelf

Life of your Packed Bottle water unless it open for some period of time. Also this Ozonation of

water can add some taste in to your treated water.

OZONE RE-CIRCULATING TANK : (ORT)

For required ppm Ozone gas mix up in finish product water. In ozone re-circulating tank water

re-circulating by required flow rate pump . Ventury of ozone install out let of Pump it suction

ozone and mix-up help with static mixer. This tank is provided with one no. of re-circulating

pump and one no. of product water transfer pump to the filling section.


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Aerated water:

The Manufacturing Process of Aerated water:

Most soft drinks are made at local bottling and canning companies. Brand name franchise




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companies grant licenses to bottlers to mix the soft drinks in strict accordance to their secret

formulas and their required manufacturing procedures.

Clarifying the water

1 The quality of water is crucial to the success of a soft drink. Impurities, such as suspended

particles, organic matter, and bacteria, may degrade taste and color. They are generally removed

through the traditional process of a series of coagulation, filtration, and chlorination. Coagulation

involves mixing a gelatinous precipitate, or floc (ferric sulphate or aluminum sulphate), into the

water. The floc absorbs suspended particles, making them larger and more easily trapped by

filters. During the clarification process, alkalinity must be adjusted with an addition of lime to

reach the desired pH level.

Filtering, sterilizing, and dechlorinating the water

2 The clarified water is poured through a sand filter to remove fine particles of floc. The water

passes through a layer of sand and courser beds of gravel to capture the particles.

3 Sterilization is necessary to destroy bacteria and organic compounds that might spoil the

water's taste or color. The water is pumped into a storage tank and is dosed with a small amount

of free chlorine. The chlorinated water remains in the storage Soft Drink tank for about two

hours until the reaction is complete.

4 Next, an activated carbon filter dechlorinates the water and removes residual organic matter,

much like the sand filter. A vacuum pump de-aerates the water before it passes into a dosing

station.

Mixing the ingredients:

5 The dissolved sugar and flavor concentrates are pumped into the dosing station in a

predetermined sequence according to their compatibility. The ingredients are conveyed into

batch tanks where they are carefully mixed; too much agitation can cause unwanted aeration.

The syrup may be sterilized while in the tanks, using ultraviolet radiation or flash pasteurization,

which involves quickly heating and cooling the mixture. Fruit based syrups generally must be

pasteurized.


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6 The water and syrup are carefully combined by sophisticated machines, called proportioners,

which regulate the flow rates and ratios of the liquids. The vessels are pressurized with carbon

dioxide to prevent aeration of the mixture.

Carbonating the beverage

7 Carbonation is generally added to the finished product, though it may be mixed into the water

at an earlier stage. The temperature of the liquid must be carefully controlled since carbon

dioxide solubility increases as the liquid temperature decreases. Many carbonators are equipped

with their own cooling systems. The amount of carbon dioxide pressure used depends on the type

of soft drink. For instance, fruit drinks require far less carbonation than mixer drinks, such as

tonics, which are meant to be diluted with other liquids. The beverage is slightly over-pressured

with carbon dioxide to facilitate the movement into storage tanks and ultimately to the filler

machine.

Filling and packaging:

8 The finished product is transferred into bottles or cans at extremely high flow rates. The

containers are immediately sealed with pressure-resistant closures, either tinplate or steel crowns

with corrugated edges, twist offs, or pull tabs.

9 Because soft drinks are generally cooled during the manufacturing process, they must be

brought to room temperature before labeling to prevent condensation from ruining the labels.

This is usually achieved by spraying the containers with warm water and drying them. Labels are

then affixed to bottles to provide information about the brand, ingredients, shelf life, and safe use

of the product. Most labels are made of paper though some are made of a plastic film. Cans are

generally pre-printed with product information before the filling stage.

10 Finally, containers are packed into cartons or trays which are then shipped in larger pallets or

crates to distributors.

Quality Control:

Soft drink manufacturers adhere to strict water quality standards for allowable dissolved solids,

alkalinity, chlorides, sulfates, iron, and aluminum. Not only is it in the interest of public health,

but clean water also facilitates the production process and maintains consistency in flavor, color,


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and body. Microbiological and other testing occur regularly. The National Soft Drink

Association and other agencies set standards for regulating the quality of sugar and other

ingredients. If soft drinks are produced with low-quality sugar, particles in the beverage will

spoil it, creating floc. To prevent such spoilage, sugar must be carefully handled in dry, sanitized

environments.

It is crucial for soft drink manufacturers to inspect raw materials before they are mixed with

other ingredients, because preservatives may not kill all bacteria. All tanks, pumps, and

containers are thoroughly sterilized and continuously monitored. Cans, made of aluminum alloy

or tin-coated low-carbon steel, are lacquered internally to seal the metal and prevent corrosion

from contact with the beverage. Soft drink manufacturers also recommend specific storage

conditions to retailers to insure that the beverages do not spoil. The shelf life of soft drinks is

generally at least one year.

Recycling

The $27 billion dollar soft drink industry generated about 110 billion containers each year in the

early 1990s. About half of soft drink containers were aluminum cans and the other half, about 35

billion, were PET plastic bottles. Nearly 60% of all soft drink containers were recycled, the

highest rate for any packaging in the United States. Environmental concerns continued to lead to

improvements and innovations in packaging technology, including the development of refillable

and reusable containers.


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Soft drinks:


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How to make soft drinks:

There are two ways that we will look at - making at home for home consumption or micro-

bottling, and the second is the more industrial scale, but still small-scale bottling. Both methods

are a much more manual process than the large bottlers would use, but the bar for entry is much

lower. Larger scale bottling starts at around £150,000 - £200,000 and that is still very small in

the bottling world. The like of the 'big boys' pump out in excess of 500,000 to a million bottles a

day and the equipment costs many £millions. Let's start small.

I will assume that you understand that everything that you use must be sanitary and hygienic and

how to achieve this.

The basic stages:

The flavour base (or syrup)

Mixing/Carbonating

Bottling

Preserving

Labels, Box & Ship

The flavour base or syrup.

This can be as simple as lemon juice and sugar (for lemonade) or as complicated as 30+

ingredients in some cola recipes.

On a home basis if there is a flavour that you like, but need to extract from something solid (like

ginger, chillis, vegetables, herbs etc) then there are a couple of methodsJuice it.

For something like ginger the you can grate it then put it in a muslin cloth (cheesecloth) and

squeeze the cloth 'til all the fluid comes out. Ginger will be approximately 50% by mass as

ginger juice. Other vegetables can be macerated in a juicer (don't do this with citrus fruit - it's

unpleasant to say the least), likewise some herbs.

Extract it in to another medium. Commonly this could be a sugar solution or water. Industrially

ethanol is used. Elderflowers, for example, can be left 'stewing' in a sugar solution until all of

the flavour is absorbed by the sugars and the flowers have no scent left. We've found that sugar

solution works well to extract most flavours.


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Alternatively use water, and then concentrate the flavour by boiling off excess water. This is not

suitable for volatile flavours that are destroyed by using too much heat. You can extract in to

ethanol at home (alcohol is a brilliant solvent) by chopping up your 'extractee' and putting it in a

bottle of vodka. This does work but you have to be very careful about dilution of the extract for

obvious reasons.

You may find that roasting certain vegetables or fruit give a very different, heightened, flavour.

Mixing and/or carbonating:

Once you have a flavour base then the next trick is to make it taste good as a drink. Too strong

isn't good. A wishy washy drink likewise.

There are a couple of things that you'll want to bear in mind:

Acidity: A raw lemon may well make you pull a face like a bulldog sucking a nettle but it's

refreshing. This is due to the acidity, and is a key component. If you don't want to add citrus

fruit or another strong flavoured acidic base (like Bramley apples), then you may need to think

about adding citric acid or malic acid (based on the acids found in citrus fruit and apples

receptively). To heat preserve you'll need to have a moderately acidic product anyway (a PH

value lower than 4.6), so get used to it. Remember acidity doesn't mean sour - Coke is VERY

acidic, but no-one calls it sour!Sugar.

Sugar not only is attractive to our tongues but can also be cloying if used too much. It is great to

balance out acidity and there are various types. You could use a dark sugar to give a deeper

taste, or even a treacle or molasses syrup. One important thing to note is that sugar changes the

texture of the product. As it makes it ever so slightly thicker (even a small change in sugar has a

large effect here), then it lingers on the tongue longer. The longer it takes to flow over the

tongue then the longer the flavours are in contact with your taste buds and therefore the stronger

the flavour. If you have a 'watery' tasting drink then try adding a little sugar. Gum Arabic also

has the same effect as a thickener if you're happy with using additives.

Carbonating. If you're carbonating at home then you'll need to use either a soda-syphon, a soda-

stream or buy something similar to a post-mix carbonator. Carbonating a drink at less that 4

degrees C will result in a flatter drink as the Co2 will escape. Remember you must only use


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stainless steel pumps if you're thinking of getting a carbonating machine to carbonate anything

other than water or you will strip the copper from the brass fittings and give people copper

poisoning. Carbonated water is acidic in itself (strictly this is now called carbolic acid), and

carbonating will therefore result in a slightly more acidic product.

In larger scale environments you find the water is carbonated separately then mixed with the

syrup base before it's bottled under pressure.

Bottling:

If you're buying glass bottles then you will likely find that at the bottom of the bottle are two

obvious measurements embossed in the glass. One is the volume (275ml, 330ml etc), and the

other is a measurement in mm (millimetres). This second measurement tells you how far from

the top of the bottle the correct volume is achieved. E.g. 330ml, 53mm. This tells me that the

bottle is filled with precisely 330ml of liquid when the level is 53mm from the top of the bottle.

The simplest method of filling at home is to use a simple funnel. The next stage up would be to

purchase a gravity filler to fill still products, these run from a couple of hundred pounds for a

basic 2-bottle stainless steel filler to many thousands of pounds. If filling a carbonated product

the you should use a counter pressure filler to stop 'fobbing', or foaming. More information is

available on the useful information page.

Preserving:

You can preserve by adding something like a sulphate based preservative (as wine producers do),

something like potassium or sodium metabisulphite would do a similar job, or our preferred

method which is quick, simple and easily accessible is eat treatment. In essence you can

preserve an acidic product by placing the (glass) bottle (cap on) in to a saucepan of water. You'll

need an electronic thermometer or temperature probe. £10 from Sainsburys will sort out a

simple one for you. Put the bottles in the water and when the water is at 72 degrees C start

timing. 20 minutes later you can remove your pasteurised bottles. Try to keep the water from

going above 72 or so, and don't let it get below 70. You'll need to put a grill or wire tray on the

bottom of the saucepan to stop the bottles being in direct contact with the saucepan as there is a

propensity for exploding bottles if they are left on the the bottom of the pan. The water must


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cover the liquid in the bottles, but it's not necessary to cover the whole bottle.

Non alcoholic products:


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NON ALCOHOLIC BEVERAGES:

There is a wide variety of soft drinks, which are revolutionizing the world of beverages.

With the change in lifestyle, in modern society, more and more people are turning to fruit juices,

mineral water, and vitamin and mineral carbonated drinks, mixed drinks and energy drinks.

The producers of soft drinks and mineral water and juices are tasked to respond to the rapidly

changing and often short-term consumption habits of consumers in conjunction with a rapid and

continuous flow of new products for various target groups involved.

This demands from the companies involved not only a knowledge of upcoming trends, but also a

huge degree of flexibility in coping with ever shorter product cycles. In the production process,

are required high technology, automation, rapid change in the products and formats to be treated

for the production, filling and packaging. With our knowledge and experience to the complete

production lines in the beverage industry can accompany you in the strategic planning of product

within the parameters of flexibility, cost and efficiency.

Non alcoholic beverages refer to non intoxication drinks or soft drink which doesn‘t have a bit of

liquor by volume or yeast is not introduced to convert into sugar into alcohol formentation.

They are considered as drinks which can be have according to the choice and standard they are

found in the bottle or corned or open liquids to consume in any stages of the meal

The bottle or cans are hygienically packed and sold in the market in the state manner

Eg: aerated waters, mineral waters, juices, squashes, syrups etc…


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Beer:

Beer is one of the world's oldest prepared beverages, possibly dating back to the early

Neolithic or 9500 BC, when cereal was firstfarmed, and is recorded in the written history

of ancient Iraq and ancient Egypt. Archaeologists speculate that beer was instrumental in the

formation of civilizations. Approximately 5000 years ago, workers in the city of Uruk (modern

day Iraq) were paid by their employers in beer. During the building of the Great Pyramids in

Giza, Egypt, each worker got a daily ration of four to five liters of beer, which served as both

nutrition and refreshment that was crucial to the pyramids' construction.

The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site

of Godin Tepe in the Zagros Mountains of western Iran. Some of the earliest Sumerian writings

contain references to beer; examples include a prayer to the goddess Ninkasi, known as "The

Hymn to Ninkasi", which served as both a prayer as well as a method of remembering the recipe

for beer in a culture with few literate people and the ancient advice (Fill your belly. Day and

night make merry) to Gilgamesh, recorded in the Epic of Gilgamesh, by the ale-wife Siduri may,

at least in part, have referred to the consumption of beer. The Ebla tablets, discovered in 1974

in Ebla, Syria, show that beer was produced in the city in 2500 BC. A fermented beverage using

rice and fruit was made in China around 7000 BC. Unlike sake, mould was not used to

saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation

by mastication or malting.

https://en.wikipedia.org/wiki/Pre-Pottery_Neolithic_A

https://en.wikipedia.org/wiki/Pre-Pottery_Neolithic_A

https://en.wikipedia.org/wiki/History_of_agriculture

https://en.wikipedia.org/wiki/Mesopotamia

https://en.wikipedia.org/wiki/Ancient_Egypt

https://en.wikipedia.org/wiki/Uruk

https://en.wikipedia.org/wiki/Giza_pyramid_complex

https://en.wikipedia.org/wiki/Giza_pyramid_complex

https://en.wikipedia.org/wiki/Barley

https://en.wikipedia.org/wiki/Godin_Tepe

https://en.wikipedia.org/wiki/Zagros_Mountains

https://en.wikipedia.org/wiki/Ninkasi

https://en.wikipedia.org/wiki/Gilgamesh

https://en.wikipedia.org/wiki/Epic_of_Gilgamesh

https://en.wikipedia.org/wiki/Siduri

https://en.wikipedia.org/wiki/Ebla_tablets

https://en.wikipedia.org/wiki/Ebla

https://en.wikipedia.org/wiki/Syria

https://en.wikipedia.org/wiki/Sake

https://en.wikipedia.org/wiki/Mastication

https://en.wikipedia.org/wiki/Malting


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Food items:


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Menu card of big picture: beer


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INTRODUCTION FOR SAFETY:

DEFINITION

SAFETY in simple terms means that freedom from occurrence or risk of injury or loss.

INDUSTRIAL SAFETY refers to the protection of workers from the danger of industrial accidents.

Personal safety need vary from individual to individual and from situation to situation depends not only

on legislation but also on the management acceptance.

It will be the case was happen the senior or the supervisor of that particular section will going to

take care of that particular injured person. If the happened accident is a major one then the company will

carried that injured person to the hospital which is adapted to itself for the later part of treatment

IMPORTANCE OF SAFETY

1. The main and foremost importance for safety is that is to reduce the accident rate, cope with

healthy organizational environment.

2. To secure the employer-employee interests regarding the productivity.

3. To reduce the indirect expenditure.

4. To increase the qualitative and quantitative production capacity.

5. It may also help to increase the ability to get others to do the work.

6. Readiness for new ideas and approaches and promotes employees participation

7. Develop safe working condition.

NEED FOR SAFETY:

1 Reduction in the extent of trauma: Trauma usually relates to common type of injuries like

fractures, cuts, abrasions, punctures, and burns.

2 Cost saving: From the point of view to the nation or a individual employer significant savings both

in human sufferings and in profits are possible through effective safety efforts of course the safety

measures incurred some indirect expenses but it may also reduces the extent of failure and damages.

3 Which incurred huge amount, which leads to both financial agonies to the company as well as loss of

public relations, providing the safety measures, helps the company to enrich its healthy environment


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4 Increased productivity: Safety promotes productivity. Employees in the safety plant can devote

more time to improving the quality and quantity of their output and spend less time worrying about

their safety and their well-being.

5 Intangible results:Several intangible gains can have an effect on profits or the ability of a firm to

continue. Their improvements can be noted throughimprovements in cost of production, quality and

quantity of the output and the volume ofsales.

a. Morale:An employee is a worker in the factory and the breadwinner of the family. The happiness

of his family depends upon the health and wellbeing of the worker.

b. Public relations: The general good will resulting from the public‘s impressions that a firm makes

a significant contribution to the social good is a valuable asset to any firm.

5. Legal: These are laws covering occupational health and safety and penalties. The responsibility

extended to the safety and health of the surrounding community.

SAFETY IS ONE OF THE TOOL TO INCREASE EFFICIENCY

Relatively early in the safety movement (1926), the American engineering council, through its

committee on safety and production, carried out an extensive study to try to determine the relationship

between the safety and efficiency.

The general tenor of the council‗s conclusions was that the highest efficiency found in the

conjunction with the hestinjury record. The correlation flow frequency and high productivity necessarily

proved that the one caused the other. Nevertheless, the results of the study demonstrated at least that

safety effectiveness is not inconsistent with; production effectiveness.

Safety management seeks to develop and maintain such control over the activities of a concern

that they will seldom get sufficiently out of control for injuries that occurs. However, the safety an

efficiency relationship may depend more on the quality of the general managerial climate than on the

effectiveness of the safety effort.


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SAFETY PROCESS

INTRODUCTION OF SAFETY PROGRAM:

In industry the safety programs are common. One should be aware, nevertheless, that industry is

not the only area where safety programming is found or is needed. Safety began as a result of

occupational injuries occurring at the time. It continues to be prominently associated with the hazard

control problems found in industry.

Basic safety programming are organizing for achievement , detail given about the operating plan,

inspecting operations using guards and protective devices as accost resort and providing education and

training to employees. Safety is acknowledged management responsibility. Admittedly everyone has

responsibility for their own safety, as well as that of other whom their actions may affect.

THEORETICAL BACKGROUND OF THE STUDY:

HRD is important to be able to offer employees safety measures that they find attractive and in

which they can feel comfortable.

Personal safety need vary from individual to individual and from situation to situation depends not

only on legislation but also on the management acceptance.

The production organization must therefore offer the safety programmes. Factors that should be

considered in order to motivate the workers by creating

Safety environment.

Development of

Safety policy Organization for

safety

Analysis of causes

for accidents.

Evaluation of the

effectiveness.

Implementation

e program.


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OBJECTIVES OF SAFETY PROGRAM:

Understand the level of safety prevailing in the company.

The study is to understandthe overall Safety Programs and Practices.

To administer the safety suggestions.

To co-ordinate the safety effort of the company in every possible way.

To know the employee perception regarding the safety programs and Practices.

SCOPE OF SAFETY PROGRAM:

This project study covers the theoretical & practical factors of Safety Programmers &practices of

Foodale India Pvt. Ltd in Bangalore. The study helps express their problems clearly management can

have idea about the employee‘s opinion and it helps management to analyze the employee safety

requirements

EXPECTED CONTRIBUTION FROM SAFETY PROGRAM:

The study helps the organization in the following;

Determine whether the employees are satisfied with the safety programs & practices

know the areas where strict safety measures are to be taken

The study helps the organization in upgrading the safety measures

Develop an effective safety program.

LIMITATIONS OF SAFETY PROGRAM:

This study was conducted only for the employees of Foodale India Private Limited.

The sample was restricted to only 50 employees of the organization.

The data collected from the respondents is assumed to be true.


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COMPANY PROFILE

Introduction to Foodale India private limited: (Big picture)

Foodale India Private Limited is a Private incorporated on 06 November 2013. It is classified as

Non-govt Company and is registered at Registrar of Companies, Chennai. Its authorized share

capital is Rs. 80,000,000 and its paid up capital is Rs. 72,418,080.It is inolved in Production,

processing and preservation of meat, fish, fruit vegetables, oils and fats.

Foodale India Private Limited's Annual General Meeting (AGM) was last held on 25 September

2015 and as per records from Ministry of Corporate Affairs (MCA), its balance sheet was last

filed on 31 March 2015.

Directors of Foodale India Private Limited are Achuthannair Sarath kumar and Prem Kumar

Menon.

Foodale India Private Limited's Corporate Identification Number is (CIN)

U15122TN2013PTC093579 and its registration number is 93579.Its Email address is

[email protected] and its registered address is 4th Floor, AKDR Towers, Door No. 3 /

381, Rajiv Gandhi Salai (OMR), Mettukuppam, ChennaiChennai TN 600097.

Foodale India private limited presented by big picture with help of two directors

AchuthannairSarathkumar, Prem Kumar Menon

It is a brand for manufacturing of Beers, Mineral and Aerated Waters, and Other Non-alcoholic Drinks;

Fruit Drinks and Fruit Juices; Syrups And Other Preparations For Making Beverages,


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Organizational structure:


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Company Details:

CIN U15122TN2013PTC093579

Company Name FOODALE INDIA PRIVATE LIMITED

Company Status Active

RoC RoC-Chennai

Registration Number 93579

Company Category Company limited by Shares

Company Sub

Category

Non-govt company

Class of Company Private

Date of Incorporation 06 November 2013

Age of Company 2 years, 8 month, 29 days

Activity Production, processing and preservation of meat, fish, fruit

vegetables, oils and fats.

Mission statement:

―Our mission is to be the world‘s premier consumer product company focused on convenient

foods and beverage, we seek to produce financial rewards to investors as we provide

opportunities for growth and enrichment to our employees, our business partners and the

communities in which we operate and everything we do, strive for honesty, fairness and

integrity‖.

https://www.zaubacorp.com/company/Foodale-India-Private-Limited/U15122TN2013PTC093579


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Vision:

Providing a wide range of food and beverages

Findings ways to minimize impact on environment

Investing in the local communities

HUMAN RESOURCE MANAGEMENT (HR Department)

Clerk 1 Clerk 2 Clerk 3

Administrative Officer

Superintendent

Clerical Staff

H R Manager


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FUNCTIONS OF HR DEPARTMENT:

1. Recruitment

2. Selection

3. Training and development of employees

4. Performance appraisal

5. Motivating the employees

6. Maximizing the performance of employees

7. Promotion

8. Maintenance of records

9. Employee relationship

10. Benefits and Service

HR / MAN POWER PRACTICES OF Foodale India:

Basic Pay

Bonus

Conveyance allowance

Death relief fund

Medical insurance

HUMAN RESOURCE DEPARTMENT:

Human resource management critical component of employee well-being in any

business, no matter how small and units in organization typically undertake a number of

activities are very limited. But this department carries out its functions effectively and maintains

good employee and employer relations.

PROMOTIONS:

Food ale India Private limited Promotion for the employees is given based on experience

and seniority basis. For promotion, the individual employee should have a working experience of


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about 5-10 years for a particular department that is minimum 5 years.

OWNERSHIP PATTERN:

PVT LTD is the ownership of the company.

COMPETITORS:

The competitors of Food ale India are as follows:-

Archer daniels midland company

Tyson

Mondelez international company

Conagra foods Inc

Hormel foods corporation

Maruha Nichiro corporation

Coco-cola enterprises

Mccain foods limited

MARKETING DEPARTMENT:

CEO

GENERAL MANAGER

VICE PRESIDENT

PRESIDENT

ASSISTANT MANAGER

Food and beverage dispatchers

MARKETING OFFICERS









LABOURS


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Foodale which is been well – established marketing department, under the control of the

marketing manager. The concept of is very important in marketing. He is responsible for the

marketing and sales of food and beverage products. He is responsible for selling to the target

markets, framing the plans and policies to achieve the marketing goals and he is also responsible

in order to forecast the demands for their products in the market.

Presently foodaleis been loaded with the responsibility of marketing food and beverage products.

In foodale India, more priority is been given in order to meet the big picture beverages demand

and only the excess beverage procured is been converted into alcohol and non alcohol products.

FUNCTIONS OF MARKETING DEPARTMENT:

1) They must make sure that the customer‘s orders filled correctly and on time

2) Consumer Satisfaction Index is improved

3) Consumer compliant will be solved quickly within 48 hours

4) Customers have received proper instruction, training and receipt of order from customers.

5)They issue work orders for manufacturing department

6) Dispatch of the Products to the consumers

7) Approving and implementation of quality system

MARKETING STRATEGY OF FOODALE

1. What Is Your Company's Brand Awareness Level?

2. Do Consumers Prefer Your Products...or theirs?

3. Do Consumers Recognize Your Products

4. What Are Your Products' Perceived Value

5. Where are you in the Product Life Cycle?

6. Have You Maximized Your Best Distribution Channels

7. What Is Your Strategy to Grow Market Share

8. Do You Have Brand Awareness &Brand Preference with the trade?


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9. What Have You Committed to Long-Term Brand Building

STRATEGY:

Foodale India mainly focuses on the quality and brand image strategy of its business. The

Company has been targeted much on customer satisfaction on the basis of quality; hence at any

cost the customers will be loyal towards the company.

SYSTEM:

The term systems in the 7s framework refers to all the rules, regulation, procedures and

process both formal and informal, that complement the organization structure to work

successfully.

System and process of controlling is the measurement and correction of performance in

order to make sure that enterprise objective and the plans devised to attach them are being

accomplished.

Big picture is an organization, which is systematic in doing its day-to-day work and any work for

that matter is done in a very systematic and sophisticated manner. The various systems that exist

at Big picture are as follows:

MIS System

Billing System

Quality control system

Purchase System

Procurement system

Recruitment System

MC KINSEY’S 7S FRAME WORK: THE 7S MODEL

The 7-S Framework was developed by the consultants at the Mckinsey Company, a very well

known management consistency firm in U.S.A, towards the end of 1970‘s to diagnose the cause

of organizational problems and to formulate programs for improvement developed the 7-s


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framework. The model starts on the premise that an organization is not just Structure, but

consists of seven elements.

McKinsey consultants have divided 7-s as hardware and software of the

The Hardware S‘s:

Strategy

Structure

Systems

Strategy refers to a set of decisions and actions aimed at gaining a Sustainable competitive

advantage. Organs must have a consistent set of narrow intentions to move them towards

producer intention and also organ‘s most critical responsibility is to establish the parameter that

shape the values; motives and actions of others through out the Organization.

The Software S’s:

Skill

Staff

Style

Shared Values/Super Ordinate Goals


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The strategy of foodale is:

1. To satisfy its customers by providing better products and giving service to its

customers.

2. To foster target-oriented co-operation between all employees by satisfying their

social, economical, psychological needs through suitable welfare programmes and

benefits in order to increase the productivity, quality, efficiency and also to increase

moral of the employees.

3. To adopt advance technologies to compete its competitors and to produce the

products of expected range.

4. To promote their employees and enable them to participate in their success.

5. To act as problem-solvers and benefit-providers for customers and markets.

6. To be faster and better than the competition.

7. To secure a competitive lead with a wealth of ideas and creativity

8. To ensure perfect mastery of day-to-day business.

9. To maintain long-term relationships with suppliers based on partnership.

10. To practice absolute professionalism in production, sale and delivery.

11. To uphold our responsibility to the environment and nature.

THE SOFT S’s:

SKILL:

Skill is one of the most crucial attributes of an organization. Organizations have strengths in

number of areas but their key strength dominant skills are few. These are developed over a

period of time and are as result of the interaction of number trips performing certain

tasks.Foodale India is the company well known for its quality products and services.

Skill of the staff in Foodale India is mainly classified as technical and Non-Technical. The

training is given by considering this. The each classification of skill is further divided into

skilled, semi-skilled and unskilled staff for the purpose of training objective.

The classification of skills helps to plan the training requirements of the organization and what

type of training to be given.


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STAFF:

As we know Staffing is the process of acquiring human resource for the organization and

assuring that they have the potential to contribute to the achievements of the organization‘s

goals.

Employee classification:

Non technical/Officers

Senior engineer/officer

General manger

Sub-ordinates, supervisors

Unskilled workers

Semi-skilled workers

Quality checker

Temporary and causal workers

Duties and Responsibilities

Enrich the knowledge about the job

Contribute for the well-being and growth of the company

Follow the rules and regulation of the company

Maintaining the work hours and at work place

SHARED VALUES:

Shared values refer to company held beliefs, mindsets, and assumptions that shape the

organization and its corporate culture. They may be explicit or implicit and are key

ingredients to the culture of the business and what ultimately binds all those in the

organization together. It is important that values of organization are shared that

everyone knows what to expect and what is expected from them.

Core Values:

Customers-first shall be assure of every action

Integrity – conducting business fairly with honesty and transparency

Understanding – trust in their working relationship, mutual respect, caring, compassion

and humanity for all colleagues and customers around the world.

Excellence – constantly strive to achieve the higher possible standard in day-to-day work


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and the quality of food and beverage they provide.

Unity – cohesively work with their colleagues across the group and with their customer

and partners around the world, building strong relationships based on tolerance,

understanding and mutual co-operation.

Responsibility – continue to be responsible, sensitive to the countries, communities and

environments in which they work always ensuring that what comes from the people goes

back to the people many times over.

Code of conduct – ―code of conduct‖ is a comprehensive document that details the

highest standards, ethical an otherwise, which employees have to adhere to in their

professional function.

Respect for the individual, integrity, speed, simplicity, seamlessness and self-assuredness

and hundred percent commitments.

STYLE:

STYLE is one of the 7 levels which the top management can use to bring about

organizational change. Organizations differ from each other in their style of working. The

style of an organization according to the management framework becomes evident through

the patterns of action taken by the members of the top management team over a period.

Leadership stylel:

Forecasting of sustaining organizational values.

Empowering with responsibility and accountability at all levels.

Visionary.

Courage, credibility – compassion and visibility.

Communication, information sharing and consultation.


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SWOT Analysis:

SWOT Analysis refers to the analysis of Strengths, Weaknesses, Opportunities, and Threats‖,

which is been faced by an Organization.

A SWOT analysis is a subjective assessment in which the data is been organized by the SWOT

format in which it is been shown in a logical order which helps in order to understand, present,

discussion & decision-making.


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Strengths:

Fast services

Variety of choices

The products made directly in front of customers

Consistently quality of food s

Affordable price

Strategic places (outlet)

Non alcoholic

Weakness:

It may be difficult for an organization to acknowledge its weaknesses it is best to handle the

better reality without procrastination. A weakness is a ―limitation or deficiency in one or more

resource or competencies relative to the competitors that impedes a firm‘s effective

performance‖.

Low consumers loyalty

Customer services not consistent (each outlet)

Lack of offers/promotions

No description on menu

Not a healthy food

Opportunities:

Opportunities are the major factor is to determine how organization can continue to grow within

the market place. Opportunities are everywhere, such as the changes in technology, government

policy, social pattern, & so on. An opportunity is a major situation in a firm‘s environment. Key

trends are one source of opportunities. Identification of a previously overlooked market segment,

changes in competitive circumstances, technological changes, & improved buyer or supplier

relationship could opportunities for the firm.

New direction of fast food industries

New snack for special occasion

Growing market of snack food

Opportunity for this brand to communicate with customers through social network

Replace alcoholic drinks


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Threats:

Threats are external conditions that are harmful to the objective. They are external factors that

are out of our control. It is vital to be prepared & face threats even during turbulent times. A

threat is a major unfavorable situation in a firm‘s environment. Threats are key impediments to

the firm‘s current or desired position

Economic crises make people go to cheaper price

New in Malaysia and they are not used to it

Customers will decrease because it is not a healthy food

The market currently dominated by other companies


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Findings:

It is observed that the organization hierarchy is professional.

Foodale India private limited has good rewards and recognition.

The employees of the particular department are well-versed with their activities and

responsibilities

Suggestions and ideas which is been given by the employees is taken to be consideration

From in-depth observation it can be said that in the organization every one work in a

team spirit and are self-motivated

Communication between the departments within the organization have strongly built the

good relationship and understanding between the employees, this has reduced their

interpersonal conflicts

Programmes for the employee and its providing welfare safety to employees

Time is the most dominant factor

Company provides quality of food and beverage to their customers

They use the latest machinery, so more quality can be achieved

The employees feel that the management recognizes their performance

It maintains good working condition and well equipped machinery for production

It provides more preference to cleanness of plant


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Suggestions:

Health and wellness: simple, natural, real ingredients, free from

Convenience, snacking and consumption opportunities

Make sure that items taken out storage but not used are put back in secured storage area

Study and resolve production bottlenecks

Make sure that labour savings convenience foods and equipments items reduce labour

cost

Monitor and control employee eating or drinking practices

Ensure quality of the production

Ensuring food hygiene and sanitation

Keep up to date with food safety requirements


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Conclusions:

It is usually defined by the output of products but it doesn‘t include the manufacturing of

food and drink and its relating

The basic function: serve food and drink to people and to satisfy their various types of

needs

The main aim to achieve customer satisfaction. The needs that customer might be seeking

to satisfy are

Physiological: the need of special food items

Social: the need for good value for the price paid

Psychological: the need for enhancement of self-esteem

Convenience: the desire for someone else to do the work

The food and beverage manager is responsible for the implement and setting of the food

and beverage policies


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BIBLIOGRAPHY:

Books referred

AUTHOR TITLE YEAR EDITION PUBLICATION Garry Dessler Human

Resource

Management

2005 10th Edition Pearson

Education

Angeld S.Denisi

Recky W.Griffin

Managing

Human

Resources

2008 2nd Edition Biztantra

Robert Z.Mathis

John H. Jakson Human

Resource

Acquisition And

Development

2003 10th Edition Melissa Acuna

Websites

www.Foodale India private limited.com

www.Bigpicture.com

http://www.foodale/

http://www.big/