secc group5 om presentation final
TRANSCRIPT
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Operations Management C5 Indian Institute of Management Kozhikode
Operations
Management
Group 5, Section C
Akash Deep 127Gowtham Srinivas 142
Kanika Jain 147
Kanika Singhania 148
Rudra Radhakrishnan 173
Sohini Bera 185
Tajeshwar Singh 188
Operational Analysis of
CAICO
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Operations Management C5 Indian Institute of Management Kozhikode
Introduction
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Operations Management C5 Indian Institute of Management Kozhikode
EXPORT ITEMS IN QUANTITY 2009-10
Fr. Shrimp
19%
Fr. Fish
39%
Others
12%
Live Items
1%
Chilled Items
4%
Dried Items
7%
Fr. Squid
9%Fr. Cuttle Fish
9%
Major Export Items include:
Frozen shrimpDifferent type ofFishesCuttle FishFrozen SquidLive items
MAJOR EXPORT MARKETS IN QUANTITY 2009-10
CHINA
21%
SOUTH
EAST ASIA
22%
OTHERS
13%
MIDDLE
EAST
5%
EUROPEAN
UNION
25%
USA
5%
JAPAN
9%
Major Export Markets (share in % in US $ ):
European Union (EU) (29.89% )China 17.80%Japan 13.06%USA 10.01%South East Asia 14.76%Middle East 5.49% Increased exports to Libya, Reunion Islands, Australia,Puertorico, Dominican Republic, Kenya, Tanzania,
Ukraine, Brazil etc.
Sea Food Exports from India
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Operations Management C5 Indian Institute of Management Kozhikode
Marine product export earning crossed 2billion US dollar in 2010
Export aggregated to 678436 tonnes Growth of 12.54% in quantity, 16.74% in
Rupee earning and 11.75% growth in US $
earning in 2010
0
200000
400000
600000
800000
1000000
1200000
Quntity Ton Value Rs.Lakh US $ '0000'
EXPORTS DURING 2009-10 COMPARED TO 2008-09
2009-10
2008-09
MAJOR PORTWISE EXPORTS ($ MLN.) 2009-10361.21
333.02 331.46
199.24188.10
145.22
85.43
211.36
277.80
0
50
100
150
200
250
300
350
400
PIPAVA
V
KOCHI
JNP
CHEN
NAI
VIZA
G
CALC
UTT
A
TUTICORIN
MANG
ALORE/ICD
OTHER
S
19 land/air ports handled marine cargo
Kochi ranks 2nd
in term of exports Export from Kochi port showed an
increase in quantity
Sea Food Exports from India
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Operations Management C5 Indian Institute of Management Kozhikode
CAICO
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Operations Management C5 Indian Institute of Management Kozhikode
CAICO- CAnning Industries COchin
Canning Industries Cochin Ltd floated atThrissur in March 1947 with authorised
capital of Rs. 5 Lakhs
In 1960, fishery opened in Trisshur, laterthird plant set up in Mangalore handling
both sea food and fruits
Popular brand in Kerala; includes Cannedfruits and vegetables, Canned and frozen Seafoods, Beverages, Jams, Pickles, Sauces etc.
Need more than one concept to
capture complexities in measuring
employment and unemployment
Population census not the mostappropriate source of data to
generate estimates of detailed
aspects
Requires a more intensive enquiry
at level of individual respondents
Approved Supplier to Indian army
Won many laurels for itself includingthe first Prize for Canned fruits at
National competition conducted by thefood department, Government of India
Won 1982 State Award for outstandingexport performance
Facts: Laurels:
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Operations Management C5 Indian Institute of Management Kozhikode
Organizational StructureBoard ofDirectorsBoard ofDirectors
GeneralManagerGeneral
Manager
Manager(caico
fruits)
Manager(caico
fruits)
Manager(caico
sea food)
Manager(caico
sea food)
Accounts Dept.Accounts Dept.
AccountantAccountant AccountantAccountant
Quality ControlDept.
Quality ControlDept.
Lab TechnicianLab Technician Lab TechnicianLab Technician
ProductionDept.
ProductionDept.
SupervisorSupervisor
Storeemployees
Storeemployees
PlantEmployees
PlantEmployees
Packingemployees
Packingemployees
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Operations Management C5 Indian Institute of Management Kozhikode
CAICO Cochin
It is the sea food canningplant located in Kochi
Strategically located near
the port
Primarily packages three
types of fishes:
Squid
Scuttle fish
Octopus
Gains orders through
contracts
Procures dead fishes from
suppliers across the country
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Operations Management C5 Indian Institute of Management Kozhikode
Operational Process
Preprocessing
lab
Cleansingtub
Tunnelfreezer
Glazingtub
Tunnelfreezer
Brush Weight Poly pack Hard pack Ante room
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Operations Management C5 Indian Institute of Management Kozhikode
Pre
processing
lab
Cleansing
tubTunnelfreezer
Glazingtub
Tunnelfreezer
Brush WeightPolypack
Hardpack
Anteroom
Sink lines for cleansing of the Squid and Scuttle fish designed in efficient way.
Each sink line has 6 basins which can be operated at the same time
Supplied by a common water pipe line
Put in water mixed with salt, chlorine and tepole for 8 hours to harden
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Operations Management C5 Indian Institute of Management Kozhikode
Preprocessing
lab
Cleansingtub
Tunnel
freezer
Glazingtub
Tunnelfreezer
Brush Weight Poly pack Hard pack Ante room
The tunnel freezer has two doors
The freezer has many tray stands which handle the trays containing the sea food
Typical time for a Tunnel freezer to freeze is 4 hours
IQF Order
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Operations Management C5 Indian Institute of Management Kozhikode
Preprocessing
lab
Cleansingtub
Tunnelfreezer Glazing tub
Tunnelfreezer
Brush Weight Poly pack Hard pack Ante room
The fishes are placed in a large container and mixed with glazing agents
Glazing agents are food additives providing shiny appearance or protective coating to foods
Small ice flakes are added to maintain low temperature
30 minutes process
After glazing, fishes are frozen
IQF order
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Operations Management C5 Indian Institute of Management Kozhikode
Preprocessing
lab
Cleansingtub
TunnelFreezer
Glazingtub
Tunnel
freezer
Brush Weight Poly pack Hard pack Ante room
The Sea food after glazing has to be frozen for another 30 minutes
After 30 minutes, the contents from the tunnel freezer are removed for furtherpacking
IQF order
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Operations Management C5 Indian Institute of Management Kozhikode
Block Order
Preprocessing
lab
Cleansingtub Weigh asper slot
Contactfreezer
Brush Weight Poly pack Hard pack Ante room
The cleaned sea food from the cleansing tub is arranged in the trays Each tray is further divided into 4 partitions using small steel plates The fish is placed in such a manner that each part contains 2 kg of fish Hence, a tray normally consists of 8 kg of fish Water is poured to the brim of the tray
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Operations Management C5 Indian Institute of Management Kozhikode
Block Order
Preprocessing
lab
Cleansingtub
Weigh asper slot Contactfreezer
Brush Weight Poly pack Hard pack Ante room
The factory has 2 contactfreezers
One contract freezer has acapacity of holding 35 trays
and the other, 55 trays.
The trays are kept in theopenings as shown Normal operational time is
1 hour 45 minutes
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Operations Management C5 Indian Institute of Management Kozhikode
Packaging
Brush Weight Poly pack Hard pack Anteroom
It is done using brushes to remove small ice flakes on top of the frozen fishes The ice flakes are removed by rapid brushing activity It is necessary to provide the shining look to the fishes once they are packed
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Operations Management C5 Indian Institute of Management Kozhikode
Packaging
Brush Weight Poly pack Hard pack Anteroom
Manually placed in a tray(approx. 4-5 no's) Done using an electronic weighing machine handled by a single worker Weight of approx. 10 kg is to be maintained Time consuming process as it is a weight checking process
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Operations Management C5 Indian Institute of Management Kozhikode
Packaging
Brush Weight Poly pack Hard pack Anteroom
The weighed fish are transferred into a case with a polythene cover There are two stations i.e. total 4 workers for this section After transferring into the cases, the cases are hard packed by the worker using tape
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Operations Management C5 Indian Institute of Management Kozhikode
Packaging
Brush Weight Poly pack Hard pack Ante room
Ante room is the place tokeep the immediate
inventory.
Just in front of the coldstorage room
The packaged cases arekept in the ante room and
then transferred into the
cold storage room
The storage room ismaintained at a
temperature of -4O C
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Operations Management C5 Indian Institute of Management Kozhikode
Other components of
Operations
Strategy
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Operations Management C5 Indian Institute of Management Kozhikode
Water Purifier:
RO system put up to purifywater used in processing
Purified water is stored inan underground tankbefore transferring to the
plant to
Only pure water is used inall operations to maintainhygiene and quality
Water Purifier:
RO system put up to purifywater used in processing
Purified water is stored inan underground tankbefore transferring to the
plant to
Only pure water is used inall operations to maintainhygiene and quality
Cooling towers:
Cooling towers to coolthe refrigerant used in thecompressor of the freezer
Works on the principle ofheat exchange betweenwater and refrigerant
Cooling towers:
Cooling towers to coolthe refrigerant used in thecompressor of the freezer
Works on the principle ofheat exchange betweenwater and refrigerant
Machine Room:
Machine room where allthe heavy machinery usedin the plant like machinesfor freezers, cold storage,cooling towers is installed
Forms the control centerof all the machines
Machine Room:
Machine room where allthe heavy machinery usedin the plant like machinesfor freezers, cold storage,cooling towers is installed
Forms the control centerof all the machines
Auxiliary components
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Operations Management C5 Indian Institute of Management Kozhikode
Employee care
Special emphasis is given on hygiene ofworkers
Separate changing room for workers
Each worker is expected to wear Caicosuniform which has been disinfected and
sterilized
The workers are asked to dip their feet inantiseptic germ killing solutions beforestepping into the cleaning rooms
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Operations Management C5 Indian Institute of Management Kozhikode
Quality Control
Internal checks: Samples tested in lab to check for possibleimpurities like heavy metals and microbes
Grading is done based on size and quality Different grades like U1(best),1/2,2/4 etc used Temperature testing of storage rooms and freezers done every hour
Quality certificate license is stamped on each carton
External checks: By govt. agencies like MPEDA(Marine Products
Export Development Authority) and EIC(Export Inspection Council )
MPEDA: Specify standards for marine trade and has facilities to testseafood samples for heavy metals, pesticides and antibiotic residues
using advanced technology.
EIC: Conducts inspection every 6 months to ensure in-process qualityprocedures are followed at each stage. Gives certificate of export
worthiness
Exports toEuropean Union therefore very high quality is maintained
Quality checks at different stages ofprocessing
Both internal and external quality checks
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Operations Management C5 Indian Institute of Management Kozhikode
Waging System
Minimum wages set by Kerala Govt. is approximately Rs.160
Workers
LocalMale (4)
LocalFemale
(4)
Non LocalFemale
(16)
Non LocalMale (20)
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Operations Management C5 Indian Institute of Management Kozhikode
Analysis
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Operations Management C5 Indian Institute of Management Kozhikode
Analysis
High volume Low variety
Volume varietyanalysis
Always meet demandCapacity strategy