A Report

OnIndustrial Visit

InPartial fulfillment of the

requirementsIn the subject of

Growth & Structure of IndustriesFor

BBA ProgrammeFYBBA

Submitted to: -Mr.Hitesh K. prajapati HNSB College of management studies,(North Gujarat University, Patan)Himmatnagar.

Prepared by: - Soni Dhaval .A.

Roll no. : - 198 Year: -2010-

2011 Exam no. :-

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PRAFANCE

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As apart of our syllabus we have to visit at least one industry at F.Y.B.B.A. level for the purchase of development knowledge about industries and

environments.

Hariom namkin pvt. Limited Sabar dairy

This was the most precious and unforgettable experience for me as I have got real exposal for the firs time in my life.

This report contains general information about personal department, production department, marketing department and finance department.

During the visit I tried to learn and observed the practical activity I have covered all my observation during the visit and some other information from various sources in this report.

I have done my best efforts to prepare the best informative report.

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ACKNOWLEDGEMENT

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I am grateful to principal sir, Mr.Samir Vora for his effort to get the permission from Sabar dairy for industrial visit.

I am thankful management of that unit. They have given us all necessary information to prepare this.

I would like to also thankful to my respected madam and visit in charge Mr Samir Vora He has given me valuable guidance and other required information for the preparation of this report.

I am obliged to my seniors and my family member for their continuous emotion and moral support in preparation of this report they have helped me as and when required it.

It would not have been possible for me to prepare this report without the help and co-operation of all those person who guide me continuously in the preparation of this report.

Finally I would like to thanks all the staff of Sabar dairy for extending their helping hands whenever we needed.

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GENERALINFORMATION

HISTORY AND DEVELOPMENT OF THE UNIT:

In1964 Sabar Dairy was established first of all Gujarat there are only municipal dairies in rare place it makes difficult for people to get milk and give milk so there milk get wasted and do not come to use for by product. There were only municipal dairies in some areas in Prantij, Idar, Himmatnagar, Bayad areas it is not development so there were so many milk corruption at that time so for this reason all the Kheda Patel’s combined. They decided to build dairy in each village for this they gave guidance and knowledge the people and also aware them about the corruption of for their effort rules becomes existence that registered after that there were 1000 registered mandalis and 1200-1300 sabhasad mandalis in Sabarkantha. The development dairy is also due to the help of government. And, in 1973 the Sabar dairy comes into existence in Himmatnagar.

REASON TO SELECT THE DAIRY IN HIMMATNAGAR:

In Himmatnagar area, bank facilities can be easily available, panchayat is also in Himmatnagar areas and the milk is also easily available from the nearest village so location selected in Himmatnagar.

NAME OF THE UNIT:

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“The Sabarkantha District Co-operative Milk Producers’ Union Ltd. ’’

ADDRESS OF THE UNIT:

Boria S.P.OHimmatnagar-383001Sabarkantha (Dist)Gujarat state.

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CLASSIFICATION BASED ON SIZE:

Large-scale unit

OBJECT OF UNIT:

1. To Provide maximum benefits to the farmers2. To catter the requirements of milk and its products at

reasonable rates.3. To achieve the social & economic development.

AIM OR VERSION:

To sell the product of their own brand name.

TOTAL NUMBER OF EMPLOYEES:

3150 employees

INVESTMENT:

Total investment is 70 crores in the unit.

AUDITORS:

1. Internal audit of Milk2. Special Auditor,

Milk Audit office,Himmatnagar.

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ORGANIZATION STRUCTURE:

Board Of Directors

Chairman

Vice – Chairman

Directors Managing Director

Depy. General Manager

Manager

Depy. Manager

Asst. Manager

Senior Superitendent

Superitendent

Junior Officer

Depy. Officer

Clerk

Workers

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NAME OF THE DIRECTORS IN THE BOARD:

Shri Jethabhai P.Patel - ChairmanShri Shymadbhai B.Patel - Wise ChairmanShri Mayur N. Vyas - Managing DirectorShri Khemabhai N. Patel. - DirectorShri. Govindbhai P. Patel. - DirectorShri. Mudjibhai N.Patel. - DirectorShri. Ramabhai J. Patel - DirectorShri. Mohanbhai V. Patel - DirectorShri. R.S. Sodhi - DirectorShri. Manaharbhai K.Patel. - DirectorShri. J. M. Soni - DirectorShri Aminchandbhai.H.Patel - (Jilla register Sabarkantha

mandali)

FUNCTIONS:

To collect milk from village separate them into various product and sent for market.

Sabar dairy obtain 7.5 lack liter milk per day depending up on season milk is stock department.

Milk is preserved through pasteurization. Milk is collected from about 1700 village. Every 10 days playing payment to Sabarkantha co-operative

bank L.T.D.

BANKERS:

State bank of India. Dena bank Sabar Dairy Ltd Bank of Baroda

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WORKING SHIFTS:

There are three shifts in the dairy. The first shift is 8am to 4pm, the second shift is from 4pm to 12pm and the third shift is from 12am to 8am. And the general shift is from 10am to 5am.

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PRODUCTION DEPARTMENT

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INTRODUCTION:

Packing material for packing of product like vapors tin, polytin of their brand name is has trained from other industry.

There are various subs-department in production department.

MAIN RAW MATRIALS:

Raw milk Salt Sugar Acid

TOTAL NUMBER OF PRODUCTS:

Milk Butter Butter Milk Milk powder Masti dahi Dahi Ghee Lassi Shrikhand

PRODUCTION SECTIONS:

Raw milk reception dock Processing section Butter section Ghee Dahi Paneer Quality control section

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DAHI DEPARTMENT:

In this department Dahi is prepared from milk this is then packed in a plastic cap with cover sticker ‘AMUL’ brand name the butter no is given to this vapor through butter machine. Dahi is packed in different weight 100Kg, 500Kg, etc. This weight adjusted in machine does the weightage process and filling process. There for rapour is sticked over it and then it is packed in refill box of quality like box 300200 etc. Then it is sent for sale.

Dahi produces per day is 15000 pouches.Labour in Dahi unit is 300.

MILK PROCESSING DEPARTMENT:

Milk is pastries here with pasteurization machine so that it do not get spoiled in its near by area there is milk weightage there a poured pasteurization machine and their can is washed with steam water for further as.

Milk pouches 150000 per day.

FLOW PROCESSING DEPARTMENT:

Pasteurized store milk

Cooling at 5’c to 8’c

Balance tank

Heating (35’c)

Filtration

Cooling

Cooking

Cold Storage

Dispatch

Milk pouches 120000 per day.

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POWDER DEPARTMENT:

In this department milk is converter in to powder this powder is sweet and also useful for children. There is a hot water pump in this department one side is stream of hot water and another side milk pressure content milk into powder. This powder is then packed in the packing unit of in different weights. There after it is sent for sale or stored a cold storage.

Powder 10 tones per day.

SHRIKHAND DEPARTMENT:

In this department manufacturing a Shrikhand and Shrikhand is prepared is three flavors .

Badam pista Elaichi Kesar

For Badam-Pista Shrikhand, Badam-Pista powder is mixed with such cream.

For Elaichi Shrikhand Elaichi powder, sugar and other flowers mixed along with the cream obtain for separating Dahi.

For Kesar Shrikhand in use for kesar powder is mixed with such cream. This mixture is filled in container 100gm, 500gm, and 1kg. Through automatic machine in a box and sent for sale batch number is also given on the bottom of the container by batch machine after packing either they are stored or sent outside for sale for all the product they have production unit and packing unit.

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BUTTER AND GHEE DEPARTMENT:

Milk collected is separated in this separation the fat is change a process to obtain butter through burning two type of butter. This butter is used as addable in this butterfat is less. In this butter yellow colour flowers is added. This butter can also directly obtained from milk through machinery process. This butter is then packed in packing unit.

They are packed in small box at Amul branch name with a vapor over it so that it does not get spoiled. This are automatically packed in a vapor. According to their, it packed in box and sent for sale or stored in a warehouse. This butter is in pasteurized from for butter is directly made through continuous butter making machine (CBM).

Ghee 16 tones per day. Butter 24 tones per day.

MILK CONDENSING DEPARTMENT:

Milk is conversed in this department to condense milk various machine such as petitioner vapor sector etc is used.

QUALITY CONTROL MEASURE:

Quality of the product is do to be measure in this case the sample of product is taken to laboratory and tasted product quality is an important aspect so quality of the product is do to be measured and controlled.

WARE HOUSING FACILITIES:

There are 80 to 100warehouses for the storage of product such as Shrikhand butter ghee etc. This remains to ware house until there are not sent for sale. There are also taken into a refrigeration van so that they do not get spoiled when it reaches to consumer.

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POLLUTION CONTROL MEASURES:

The duct no the flavors and machine in wash through water and this water is sent to the nearly agriculture areas and there after it required it is purified and sent to plants also there is also a FTP plant through which the gums of the product remained or wasted is collected and sold as by product. When there is a shortage of water then also water is sent to garden.

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PERSONNAL DEPARTMENT

INTRODUCTION:-

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Personnel department is play very important role in the organization. The personnel management is concerned with working condition and other benefits of workers.

Generally, personnel management concerned with the following major aspect.

Health and Safety measure Industrial relation between employee and employer Promotion, demotion and transfer Recruitment, selection and development Wage and wage incentive

Here in Sabar Dairy personnel department is working.

NUMBER OF EMPLOYEES:-

3150 Employees

Classification of employees:2000 employees on contract basic1150 employees on permanent basic

RECRUITMENT AND SELECTION PROCEDURE:

Qualification is needed for different field minimum qualification for rank level is graduate qualification is not need for contract workers knowledge a but field is necessary such as technical knowledge for technical department engineering knowledge for engineering department knowledge about cattle’s for veterinary department so according to skills knowledge and education requirement procedure takes place.

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TRAINING AND DEVELOPMENT POLICY:

The knowledge about work is given to employees training about various field like computer machine account etc is given to employees they are providing total qualification management to all the employees.

WAGES AND SALARY:

Wages to Labour of each department is Rs.80 per day salary to rank level employees is based on skill work experience and seniority.

PROMOTION POLICY:

Promotion is based on seniority and work experience.

FACILITIES GIVEN TO THE EMPLOYEES:

Canteen facilities at less rate Quarter facility Bonus in festival like Diwali Cloth for uniform of employees etc Time keeping system punch card system

WORKING HOURS:

8 hours of work in 3 different shifts for production department.

There are three shifts in the dairy. The first shift is 8am to 4pm, the second shift is from 4pm to 12pm and the third shift is from 12am to 8am. And the general shift is from 10am to 5am.

TIME KEEPING SYSTEM:

Sabar Dairy has accepted punch card system for time keeping of each employee.

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PERFORMANCE APPRAISAL :

In Sabar Dairy there is no formal system but it give promotion, feed back and increment in salary on the basis of seniority, merits and by their work performance.

PERSONNEL RECORDS:

Sabar Dairy maintained some personnel records registered which are as under:

Accident register Attendance register Salary register Casual leave register Leave register Provident register Salary register

TRADE UNION:

Trade union is an association either employees or independent workers. In Sabar Dairy, there is also one trade union working.

PROVISION FOR ACCIDENT:

For accident while on duty, Dairy has taken insurance for which remaining amount is deducted from per month’s salary as for premium.

RATE OF BONUS:

The rate of bonus is 8.33% of the salary.

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WELFARE FACILITIES:

Canteen facility Cold water facility Garden facility Library facility Lunch and Dinner at subsidiary rate Bus facility

BENEFITES GIVEN TO THE WORKERS:

1. Provident fund2. Medical facility3. pension facility4. Insurance5. Library6. Bonus7. Uniform8. Garden facility9. Shoes facility

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MARKETING DEPARTMENT

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INTRODUCTION:

Marketing of the products produced by Sabar dairy in brand name of ‘Amul’ is done by GCMMF (Gujarat Co-operative Milk Marketing federation) with deals with the domestic as well as foreign market. The product of the dairy is sale in an Sabarkantha and another cities like Idar, Vadali, Khedbrama, Himmatnagar, Modasa, Prantij, Bhiloda, Dhansura, Shamlaji, etc and it is decided by the dairy it self. The main head branch is located in Gujarat. The Sabar dairy’s products like Butter, Milk, Milk powder, Shrikhand, Lassi, Dahi, are very competitive and they required useful market segmentation. Following are the types of marketing segmentation.

Geographical Demo graphical Psychological Behavior

Mr. C. R. Patel is the manager and Mr. N. M. Patel is the assistant manager of marketing department in Sabar dairy. Marketing is a simple work concerned with the buying and selling but now this is very important function in the industry. Marketing means getting together the buyers and planning for implementation and control of programmed designed to create building and maintain beneficial exchange and relationship with the large market for the purpose of organizational objectives.

By marketing customer get the product and seller sale the product with wide distribution or with effective marketing system. Marketing means the planning and executive the conception, pricing, promotion distribution of gods and service that satisfy the objective.

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CHANNEL OF DISTRIBUTION:

“ A channel of distribution called as for product is taken by the little to the goods as they from the produce to ultimate customer industry uses”.

The product distribution is done by GCMMF the Sabar dairy’s product distribution done through agents covers distribution that gets the commission distribution done through agent. If covers distribution who get the commission distribution channel of Sabar dairy is as under:

Head office Anand

Federation of each state level

Whole sales dealership

Retailer ship

Customer

TARGET MARKET:

The target market of sabar dairy is sprayed over Sabarkantha district.

COMPETITORS:

The products of Sabar Dairy under the brand name of Amul. Amul has some competitors.

Nestle Britania Glaxo Cadbary Saras Dairy (Rajasthan)

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ADVERTISING:

Advertising is become important for any kind of industry unit. Advertising is a practical successful method of mass communication on present a significant trade in modern marketing management.

Advertising is the main important tool for product image and build up. We can show the advertisement of the product of ‘AMUL’ in television, on radio and in news- paper etc. for the sales promotion in the last year 2001-2002 the advertisement cost of federation is 30-35 crore rupees the marketing response. The federation handles the marketing responsibility of ‘Sabar dairy’.

SALES PROMOTION MEASURE:

The products of Sabar Dairy are marketed by GCMMF. The GCMMF plans to attract the buyers to the product of Amul and also for promoting sales, it gives advertisement.

PRICING POLICY:

Pricing policy at Sabar Dairy is decided by GCMMF. It includes these points for deciding price.

Total cost of production Total cost of raw material Total cost of transportation Tax duty, excise, sales tax Agmark, trade mark, registration fees Dairy margin

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PRODUCT AND IT’S PACKING:

Sabar Dairy products are packed in these quantity:

product pouch Tin 1 boxMilk 500 ml - 20 pou.

Amul Gheeand

Sagar Ghee

500 ml -1 ltr.2 ltr.5 ltr.15 ltr.

20 pou.12 tins6 tins4 tins1 tins

Amul Butter 100 gm.500 gm.

--

150 pou.30 pou.

Amul shrikhandElaichi

KesarBadam Pista

100 gm--

100 gm

-500 gm500 gm

-500 gm

24 pou.12 tins12 tins

150 pou.12 tins

Masti Dahi - 200 ml 50 tinsAmul Spray 500 gm

1 kg--

--

500 gm1 kg

24 pou.12 pou.24 tins12 tins

Amulya 200 gm500 gm500 gm

--

---

1 kg10 kg

60 pou.14 pou.300 pou.

12 tin1 tin

S.M.P. - 25 kg 1 bagW.M.P. - 25 kg

1 kg1 bag24 tins

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ORGANIZATION OF MARKETING DEPARTMENT:

Assistant Manager

Purchase Manager Sales Manager

Purchase Senior Superintendent Sales Senior Superintendent

Purchase Superintendent Sales Superintendent

Peon Peon

MARKETING RESEARCH:

Marketing research is concerned with to find the problems of marketing in other words find out the different situation of market of district and state.

In the Sabar dairy the separate department of department of marketing research is not there is co-operative research handled department which was handled by Gujarat milk marketing federation.

BANKER:

Sabarkantha District Co-Operative Bank ltd. Himmatnagar

Dena Bank Himmatnagar State Bank of India

AUDITOR:

Special Auditor(Milk)

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Milk Auditor OfficeHimatnagar

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FINANCE DEPARTMENT

INTRODUCTION:

Finance is the life blood of the company or industry. If there is not perfect management of finance the unit have to closed so finance management in the company is the wast and a vital part which can create a project profit or loss of the organization.

Sabar dairy has maintained separate well organized finance department having separate vice president.

ORGANIZATION STRUCTURE:

M.D

Senior Manager

Assistant Manager Assistant Manager (account)

Superintendent Superintendent

Supervisor Taxation Computer Clerk Cash

Ledger

AUTHORIZED SHARE CAPITAL:

25 Crore- 100Rs. Each share

SUBSCRIBED SHARE CAPITAL:

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101966600 Share capital

RESERVE FUNDS:

Rs.78080444

DEPRICIATION FUNDS: Rs.530616078

CURRENT LIABILITIES & PROVISION: Deposits 43155096Rs. Sundry liabilities 354066702Rs. Outstanding from mandali 376614438Rs. Creditors 125253089Rs.

Total 899089325Rs.

ASSEST AS UPON 31st MARCH, 2004:

Land 5954347Rs. Building 59101451Rs. Plant & machinery 90007132Rs.

Can: 5930724Rs. Deb stock & furniture 1478798Rs. Vehicles 1059179Rs. Equipments 6058820Rs. Road milk tankers 214283Rs. Library 36759Rs. Live stock 18000Rs.

Total 169859219Rs.

CURRENT ASSETS IN ADVANCE:

Deposit 5888019Rs. Advanced 12350401Rs.

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Sundry debtors 2829416Rs. Debtors (Mandali) 191073Rs. Receivable from traders 12034394Rs.

Total 33293303Rs.

SALES TURNOVER:

Rs.4994754053

EXPENSES:

Opening stock 116024831Rs. Purchase 4675750181Rs. Processing expenses 86977153Rs. Packaging expenses 335632897Rs. Salary 154377922Rs. Power & fuel expenses 205953750Rs. Repair expenses 24516267Rs.

Freight & octroi 13009584Rs. Marketing expenses 1721762Rs. Interest & bank commission 11695504Rs. Insurance premium expenses 3344401Rs. Rent & tax expenses 1214038Rs. Telegram, telephone & stationary 2690430Rs. Audit expenses 6665051Rs. General expenses 914900Rs. Depreciation 42967840Rs.

Total 5683458861Rs.

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CONCLUSION

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During my project training in a company named Sabarkantha District Co-Operative milk producer’s Union Ltd. at Himmatnagar. I feel that the Sabar Dairy has become of the dominating one of the dominating unit in the Indian Dairy industries.

The executive of the Sabar Dairy delivered an excellent lecture and provided all of the necessary information and details the workers are great movie. In this unit relationship between superiors and subordinates is good and also good co-ordination between departments. The employees of the unit are very much trained, experienced and qualified.

Sabar Diary provided very good facilities to their employees. I am grateful and an again very much thankful to the authorized and those persons who helped me directly and indirectly for making this report.

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