sri sadanada foods sri krishna ghee an organization study 2013

AN ORGANIZATION STUDY

INDUSTRY PROFILEHistory of Dairy

The beginning of industrial scale production of animal feeds can be traced back to the late 1800s, this is around the time that advances in human and animal nutrition was able to identify the benefits of a balanced diet, and the importance of the role that the processing of certain raw materials played in this. Corn gluten feed was firstmanufactured in 1882, while leading world feed producer Purina feeds was established in1894 by William H. Dan forth. Cargill which was mainly dealing in grains from its beginnings in 1865, started to deal in feed at about 1884.The feed industry expanded rapidly in the first quarter of the 1900s with "Purina" expanding its operations into Canada, and opened its first feed mill in 1927 (Which is still in operation).In 1928 the feed industry was revolutionized by the introduction of the first pelleted feeds – Purina Checkers.

History of Indian Market Dairy The National Dairy Development Board (NDDB) is the agency of India Government that introduced

the dairy program called” operation flood” launched active as technical consultants. India Dairy Co-operation as the funding agency. The “operation flood” was the remunerative linking of reveal milk producing centers so as to build up available Dairy Industry.

Dairy Industry Beginning in organized milk handling was made in India with the establishment of Military

Dairy Farms.

Handling of milk in Co-operative Milk Unions established all over the country on a small scale in the early stages.

Long distance refrigerated rail-transport of milk from Anand to Bombay since 1945

Pasteurization and bottling of milk on a large scale for organized distribution was started at

Aarey (1950) Calcutta (Haringhata 1959) Delhi (1959) Worli (1961) Madras (1963).

Establishment of Milk plants under the Five-Year Plans for Dairy Developmental over India. These were taken up with the dual object of increasing the national level of milk consumption and ensuing better returns to the primary milk producer. Their main aim was to produce more, better and cheaper milk.

History of spices trade

EAST POINT COLLEGE OF HIGER EDUCATION


The first authentic records about spices, though momentary, belong to the pyramid age of Egypt approximately 2600 to 2100 B.C. There are plenty of historical evidences asserting the significance of south India as a source of high quality spices even from the periods of Babyloman and Assyrian civilizations.

Until the beginning of the Christian era the source of spices was a mystery to the western world. Oriental spices were popular as priceless assets during the periods of Egyptian civilization. The ancient Egyptians used oils prepared from spices to preserve the dead bodies in 'mummies'. EbersPappirus written in B.C 1500 says about the medicinal values of pepper and cinnamon.

Pany (1969) writes that Cinnamon formed part of the aromatics used by the Egyptian queen Hatshepsut. There are evidences for proving that Hatshepsut sent five ships to the east for procuring spices. He continues that Marduk the leader God of Assyrians used to consume wine made from sesame and consequently sesame became the first spice recorded in the Semitic civilization.

In the second and third millennium B.C., Arabian traders had the monopoly of carrying goods between east and west among which spices and other aromatic resins were the most important. Similarly, excavations in the Indus Valley have substantiated the fact that spices were abundantly used during that period.

Arthasasthra written in the third century B.C. has plenty of remarks about spices including pepper, cardamom, ginger, fenugreek, coriander and mustard.

Greek medical science also records the importance of medicinal values of spices. Hippocrates (460 - 377 B.C.), known as the father of modem medicine, the Greek philosopher and scientist Theophrastus (372- 287 B.C), Dioscorides, known as the fa& of Botany (A.D. 40 - 90) all had mentioned about spices in their writings. These all clearly indicate that spices were inevitable part of lie even 6om the very early stages of human history.

The Indian Spice Industry: an overview

The World Spice Congress will take place in a few days in New Delhi. In that regard it is good to have a short look to the Indian spice industry. The information is provided by the Spices Board.

India occupies a prominent position in the world spice trade. The world trade of spices of 8,50,000 tones is valued at US$ 2,200 million. India occupies a share of 44% in quantity and 36% in value.

In terms of production too India has an upper edge, as no other country in the world produces as many spices as India does. The list vary from the hot spices like chili, pepper, ginger to mild pungent and spicy items like cardamom, coriander, cumin and herbal spices like thyme, rosemary, mint and finally vanilla from the orchid family.

Annual production of these spices in recent years has gone well above four million tons. It is significant to note that only 9 to 10% of the total production is exported and the rest is consumed



domestically. Spices have a share of 6 to 7% of India’s total agricultural exports. Over the years, India’s spices export has been treading the growth path.

In 2002-03 India’s total spices export was 2,64,107tonnes valued Rs. 2086.71 crores (US$ 431.45 million). Export has shown a spectacular growth and by 2008-09 it has crossed the Rs 5,000 crore mark by exporting 4,70,520tonnes valued at Rs 5300.25 crores { US $ 1168.40 million}. The quantity of spices exported has showed a compound annual growth rate (CAGR) of six per cent and the value realized has shown CAGR of 19% in rupee terms. In dollar terms the growth rate was six per cent.

The New Year 2010 will witness new additions in processing capacities, quality evaluation facilities and enhancements in value addition. The Spices Board’s programmer to enhance the production and productivity in cardamom and black pepper will also be given a further fillip during the New year’s.

Indian Spices IndustrySpice industry has been witnessing phenomenal growth rates both in the international and

domestic sector. The growth in this sector can be attributed to the change in the lifestyle patterns of the consumers all over the world. The shift in the consumption trend toward natural products has also contributed to the increased global demand of spices and culinary herbs. Spice and derivatives market is booming because these products find applications in a number of industries including pharmaceutical, medicine, beverages, food processing, personal hygiene products to name a few.

Developing countries especially in the Asian continent are the major producers of variety of spices. A large percentage of international and domestic trade takes place in the dried form. India, Indonesia, China are few of the prime producers of a variety of high quality spices and also significant contributors to the global spice trade.

The culinary herb market is also expanding though the production areas are widely distributed. India is one of the prime producers and suppliers of raw herbs to USA and the EU. This is a labor intensive industry, therefore producers must have a sound knowledge of the methods and processes involved in the production of herbs and spices.

In recent times, with advances in technology spices have been taken to new forms viz. Essential oils, Oleoresins which also proves to be booming category in spices portfolio. Apart from raw spices,Indiaalso supplies blended spices, Ready to cook spices mixes to overseas markets.

This is the overview of India's spices Industry & trends. We'lldiscuss about individual spices, theirgrading system, cleaning, drying process in the upcoming days.

History of Butter &Ghee in India

Butter was probably first created accidentally when whole milk carried in skin bags was carried by horseback and naturally "churned" while traveling over rough terrain. The first documented mention of



butter making was in the sacred songs of the dwellers of Asiatic India, dating back to 1,500-2,000 B.C.E. There is historical mention of ancient tribes creating primitive churns by horizontally agitating cow, yak and horse milk. Butter back then was not only eaten, but used as illumination oil, for medicinal purposes and also as skin coating to insulate the tribe members from the harsh winter cold.

The expansion of the northern Asian tribes by conquest and colonization brought butter to the inhabitants of southern Asia. However, butter in the southern climates could not be stored as easily as it could in the frozen northern plains. The southerners were the first to clarify butter in order to keep the fat from spoiling.

The Hunza tribe, who live in the remote Himalayan range between Pakistan, India, and China, are famed for their lifespans of 115 or more. Their vitality has been attributed to a culture-rich diet of butter, kefir and yogurt, along with plenty of whole grains. In Hindu culture, the cow is sacred, and butter is the only animal fat that Hindus will eat. The cow represents the soul, with its obstinate intellect, and unruly emotions, but it is also gentle and generous. The butter it gives is a sacred offering, fuel for lamps, and treasured food.

The golden liquid quickly gained popularity in the Middle East and was even elevated to sacred oil in India. In other southern civilizations, butter was associated with the northern barbarians. Its use was frowned upon in the city states of Ethiopia, Greece and Rome.

Industry IntroductionIn India, preservation of milk and milk products is primarily achieved by heat induced desiccation.

Ghee is obtained by clarification of milk fat at high temperature. Ghee is almost anhydrous milk fat and

there is no similar product in other countries. It is by far the most ubiquitous indigenous milk product and is

prominent in the hierarchy of Indian dietary. Being a rich source of energy, fat soluble vitamins and

essential fatty acids, and due to long shelf life at room temperature (20 to 40C), 8070 of ghee produced is

used for culinary purposes. The remaining 2070 is used for confectionery, including small amounts

consumed on auspicious occasions like religious ceremonies (22).

Since buffalo milk constitutes more than 5570 of the total milk production in India and because of

its higher fat content (6-770), ghee is manufactured mostly from buffalo milk. Due to lack of carotenoids in

buffalo milk, ghee prepared from milk is white unlike cow ghee which has a golden yellow color. Be- cause



of its pleasing flavor and aroma, ghee has always had a supreme status as an in-digamous product in

India.

IngredientsThe main ingredients used in commercially prepared feed are the feed grains, which include corn,

soybeans, sorghum, oats, and barley. Corn production was valued an early $25 billion in 2003, while

soybean production was valued at $17.5 billion. Roughly 66 percent of sorghum production, which was

valued at $965 million in 2003, is used as livestock feed. Approximately 60 percent of barley production,

which totaled 227million bushels (4,610,000 metric tonnes) and was valued at $765 million in 2003, is used

as livestock feed. Annual oat production in 2003 was valued at $218 million. The sale and manufacture of

premixes is an industry within an industry. Pre-mixes are composed of micro- ingredients such as

vitamins, minerals, chemical preservatives, antibiotics, fermentation products, and other essential

ingredients that are purchased from pre-mix companies, usually in sacked form, for blending into

commercial rations. Because of the availability of these products, a farmer who uses his own grain can

formulate his own rations and be assured that his animals are getting the recommended levels of minerals

and vitamins.

Presentscenario of milk industry in India 2012-13India ranks first in the world in milk production, which has gone up from 53.9 million tonnes in

1990- 1991 to 127.9 million tonnes in 2012-13. The per capita availability of milk has also increased from 176 grams per day in 1990’s to 290 grams per day in 2012-13. This is comparable with the world per capita availability of milk at 289.31 grams per day for 2012. This represents sustained growth in the availability of milk and milk products for the growing population of the country, apart from being an important secondary source of income for rural families.

The Intensive Dairy Development programmers, strengthening infrastructure for quality and clean milk production, Assistance to Cooperatives, and Dairy Entrepreneurship Development Scheme are some of the Indian Government’s important schemes/programmers for meeting the growing demand for milk. The National Project for Cattle and Buffalo Breeding has been under implementation since 2000. A new scheme called the National Dairy Plan Phase I has also been initiated in 2012-13.



Few Statistics of Indian Dairy Industry The annual milk production is 121 million metric tonnes. The total cattle population is more than 200 million and buffalo population is over 105 million. Veterinary medicine &Biologicals market size is around USD 3.5 Billion. The domestic Dairy Industry is expected to touch milk output of 190 million tones and a turnover of

USD 100 Billion by 2015. The per capita milk availability is 263 gm per day The Dairy Machinery and Equipment Market size is above USD 200 million.

India - Land of Business Opportunities

Population Over 1.2 billion

GDP Over US$ 1200 billion (at Market Exchange rate)

GDP Growth 8%

Physicochemical Characteristics Chemically, ghee is a complex lipid of glycerides (usually mixed), free fatty acids, phospholipids,

sterols, sterol esters, fat soluble vitamins, carbonyls, hydrocarbons, carotenoids (only in ghee derived from

cow milk), small amounts of charred casein and traces of calcium, phosphorus, iron, etc. It contains

notmore than.370 moisture. Glycerides constitute about 9870 of the total material. Of the remaining

constituents of about 270, sterols (mostly cholesterol) occur to the extent of about.

Ghee has a melting range of 28 to 44 C. Its Butyrofractometer reading is from 40 to 45 at 40 C.

The saponification number is not less than 220. Ghee is not highly unsaturated, as is evident from its iodine

number of from 26 to 38. The Reichert-Meissl number (RM) of cow ghee varies from 26 to 29 whereas goat

National Dairy Research Institute, Karnal, India ghee is slightly less. Sheep and buffalo ghee on the other

hand, have higher RM numbers of about 32. In general, ghee is required to have a RM number of not less

than 28. It is, however, of interest that ghee from milk of animals fed cotton seeds has much lower RM

numbers of about 20. Polenske number for cow ghee is higher (2 to 3) than buffalo ghee (1 to 1.5). No

significant seasonal variations have, however, been recorded for their fat con-scants.

The fatty acid profile of glycerides of ghee is very complex and still not completely elucidated.

Recently, Ramarnurthy and Naray-anon (13) published the fatty acid composition of buffalo and cow ghee.



Layer formation is typical in ghee if stored above 20 C. The chemical properties of these layers are

significantly different as shown by Signal et al (20) (Table 1). Significant differences are evident in the RM

numbers of these layers. The liquid layer always has a higher RM number than the semisolid layers.

Prepay ration

Ghee making in India is mostly a home industry. Substantial amounts come from villages where it

is usually prepared by the desi method. Recently, industry has manufactured improved ghee of more

uniform quality. How- ever, it still constitutes only a small fraction (a few thousand tons only) of the total

annual production (450,000 metric tons) in India.

In general, ghee is prepared by four methods, namely, desi, creamery butter, direct cream and pre-

stratification methods. The essential steps involved in the preparation of ghee by these methods are

outlined in Figures 1 to 4 (6, 15). Basically, the high heat applied to butter or cream removes moisture. Both

are usually clarified at 110 to 120 C. However, in southern India clarification is at 120 to 140 C.

The desi method consists of churning curdled whole milk (dahi) with an indigenous corrugated

wooden beater, separating the butter, and clarifying it into ghee by direct open Pan heating. Earthenware

vessels are used to boil milk and ferment it with a typical culture to convert it to dahi which in turn is

churned to separate the butter. The creame~3r butter and direct cream methods are more suitable.

Milk Production in IndiaMilk Production in India

Year Production (Million Tones) Per Capita Availability (gms/day)2005-06 97.1 241

2006-07 102.6 251

2007-08 107.9 260

2008-09 112.2 266

2009-10 116.4 273

2010-11 121.8 281

2011-12* 127.9 291



The above table shows that the milk production in India has been increased from 53.7 mt to 127.9mt in the year 2005-2012. India with 186 million cows and 172 million buffaloes has the largest population of cattle in the world.More than fifty percent of buffaloes and twenty percent of the cattle in the world are found in India and most of these are milk cows and milk buffaloes. Although milk production has grown at a faster pace during the last three decades (courtesy: operation flood), yield per animal is very low.

Production Trends and PatternsIndia’s milk production at more than 127 million tonnes is now the highest globally. It is also the

largest consumer of milk in the world. From 55.7 million tonnes in 1991–92, milk production in the country is estimated to have increased to 127.3 million tonnes in Avery year.

COMPANY PROFILEHistory of Company

The Company was founded and established in 1984 by M D NagarajaGupta. Sri Sadananda Foods

Pvt LTD has grown from very humble beginnings. The manufacture of pure cow ghee, through traditional

methods in the name of Sri Krishna Ghee had its very small beginning in1991, through the dynamic efforts

of two vibrant young brothers in the company name of “Sri Krishna enterprises”

With consistent growth the company has blossomed into SriSadananda foods Pvt Ltd. With a new factory

at chikballapur to meet the ever growing demand of range of products. Today this brand Sri Krishna Ghee

is a house Hold name in Karnataka state.



Origin of Company

Sri Sadananda Foods Pvt Ltd., is an ISO 9001-2000 company. With a vision to manufacture and

market high quality food products.

Later the company diversified in to other products, namely masalas in the year 2004.Sri SadanandaFoodsPvt Ltd. today is making a noteworthy entry with Instant mixes, Spice blends, Spices,

Ready to eat Sweets. The Entry of these food products will be done in phases. The company markets its

ghee under the brand names “Sri Krishna ghee” and Sri SadanandaFoodsPvtLtd is committed to providing

its customers the best quality on earth, in its range of dairy products.

Sri Sadananda foods sources raw materials from the best names in the industry. These raw

materials are further thoroughly checked in an internal lab before processing.

Vision of the CompanyTo constantly strive to provide valued customers with the highest quality cattle feed with the best

standards of service by our passionate and focused workforces using state of the art technology ensuring sustained growth and to become No-1 ghee seller in Karnataka.

Mission of the CompanyOur mission is farmer’s prosperity through consumer satisfaction. The main mission of C.F plant is

to increase the co-operation among the veterinary farmers. The C.F plant, Chickaballapur has followed by the decentralized and democratized activities. To create environment and build trained operational force.



Objectives of the Company To assist the veterinary farmers economically and socially

To provide the high quality

Food production at minimum cost

Profit maximization with cost minimize as the objective of this firm

Infrastructure

There have world-class state-of-the-art plants, with production capacity of 1000 tonnes per month.

These plants are fully automated through the entire chain, right from the initial stages of processing to the

packaging of the final products. Sri Sadananda Foods, the production facility is fully computer-aided, with

advanced camera system to detect impurities and to maintain quality.

Market ReachThe coordination with preferred freight forwarders makes worldwide shipments smooth and timely.

These above mentioned reasons have fetched Market Reach

The coordination with preferred freight forwarders makes worldwide shipments smooth and timely.

These above mentioned reasons have fetched Sri Sadananda Foods., a considerable market share

nationally as well as internationally. We are the preferred choice of many reputed hotels and canteens all

over the country.

People PowerThe system succeeded mainly because it provides an assured market at remunerative prices for

producers' Ghee besides acting as a channel to market the production enhancement package. What's

more, it does not disturb the agro-system of the farmers. It also enables the consumer an access to high

quality Ghee and Ghee products. Contrary to the traditional system, when the profit of the business was

cornered by the middlemen, the system ensured that the profit goes to the participants for their socio-

economic up liftmen and common good.



AwardsSri Sadanada foods companies bagged many awards from various organizations. Some of them are:

Sri Sadanada foods private limited the pioneer enterprise got “Best Small Scale Industry Award” from government of Karnataka in 1995-96.

Sri Sadanada foods private limited, the flagship company of the group has got ISO 9001:2000 Certification from RINA in the year 2003.

ISO CERTIFICATEAlthough the firm is working better than required ISO certificate but the firm should take the ISO

certificate. Because ISO certificate create a good image among the consumers.

PlantsSri Sadananda foods standard machinery for the production process of ghee & masala. Thus in the

production procedures following machines are included.

Competitors Information

Karnataka Co-Operative Milk Federation AmulDairy GRB Dairy Foods Pvt Ltd GRG Food Pvt Ltd MTR Food Pvt ltd AACHI Food Pvt Ltd

Branches of the Company

1. BANGALORE Corporate OfficeAdders: #21, Balaji Layout, Near Bhadrappa Layout, Sanjay Nagar(PO), Bangalore - 560 094.



Contract No: +91 9341218135

+91 80 23414956

+91 80 23517755

2. CHICKABALLAPUR Factory OfficeAdders: 10, KIADB Industrial Area,

Kandavara Village,

Chickaballapur - 563101

Contract No: +91 9341218135

+91 8156263067

Email adders: sri[email protected] adders: http://www.srikrishnaghee.com

Organization Chart



PRODUCTS AND SERVICES


MANAGING DIRECTOR

CHIEF EXECUTIVE OFFICER

QUALITY

QUALITY SUPERVISOR

SKILLED WORKER

UNSKILLED WORKER

MARKETING MANAGER

SALES MANAGER

AREA SALES MANAGER

SALES EXECUTIVE

SALESREPRESENTATIVE

H R MANAGER

PERSONALMANAGER

SUPERINTENDENT

ADMN.ASST-1

ADMN.ASST-2

FINANCE MANAGER

ASSISTANT MANAGER

ACCOUNTS ASST

H.O ACCOUNTS

PRODUCTION MANAGER

PRODUCTIONENGINEER

ASST. PRODUCTION

PRODUCTION EXECUTIVE

TECHNICAL OFFICER

PRIODUCTION & PACKING


Product Profile The, Sri Krishna Food Products, continuously focus of efforts to effectively understand the changing lifestyles of people and anticipate consumer needs in order to provide taste, nutrition, health and wellness through our product offerings. The products are available under the brand name of Krishna. The company is engaged in the manufacture and export of the following dairy products, Instant mixes, Spice blends, Spices and Ready to eat Sweets.

S.No. NAME TYPE FAT SOLID NATURAL FATS

1. Desi ghee Toned ghee 3.0% min. 8.5% min.

2. Whole Ghee powder(WMP) Double Toned Ghee 1.5% min. 9% min.

3. Dairy Mix Full Cream Ghee & ghee 6% min. 9% min.

S.NO PRODUCTS1 GHEE2 GARAM MASALA3 CHANNA MASALA4 TANDURI CHICKEN MASALA5 KABAB MASALA6 CHAT MASALA7 KASURI MASALA8 GOBI MASALA9 MEAT MASALA10 CHICKEN MASALA11 FISH MASALA12 CORN POWER13 PAVBAJI MASALA14 HENNA15 DRY MANGO16 CUST. VENELLA17 CUST. PINEAPPLE18 CUST. STRAWBERRY19 BIRYANI PULAV MASALA20 VEG. PULAV MASALA21 CHHOLE



22 JALJEERA23 DRY GINGER24 BLACK PEPPER25 SUPER GARAM MASALA26 CHILLI MASALA27 DANIA MASALA28 TURMERIC29 SAMBAR MASALA30 RASAM MASALA31 KASURI METHI32 SUPER CHICKEN MASALA33 CHUTNEY POWDER

FUNCTIONAL DEPARTMENTS

A functional department is used to develop synergies for a number of entities that are operating

and help them implement their strategies. They also assist the management committees in defining and



implementing the group’s strategy. They also monitor performance of various operating entities, business

unit and subsidiaries. The various functional departments of Sri Sadananda foods are as follows:

Human resource department

Finance department

Marketing department

Production department

Quality control department

HUMAN RESOURCE DEPARTMENT

Organizations are made up of people and functions through people. Human resources are the

wealth of the organization. No organization can run without human being. This human being helps the

organization to achieve goals and targets of the organization. It is the total knowledge, ability, talents and

aptitude of an organization work force.

Human resource management (HRM) is the understanding and application of the policy and

procedures that directly affect the people working within the project team and working group. These policies

include recruitment, retention, reward, personal development, training and career development.

According to Edwin B. Flippo HRM is “the planning, organizing, directing and controlling of the

procurement, development, compensation, integration, maintenance and production of human resources to

the end that individual, organizational and societal objectives are accomplished”

Human Resource Management is the process of binding people and organization together so that

the objectives are achieved. Organizations are not mere bricks, motor, machines or inventories. They are

people. It is the people who staff and manage organization.

Structure of Human Resource Department



OBJECTIVES OF HRMObjectives are predetermined goals to which individual or group activity in organization is directed.

Obesity of personal management is influenced by organizational goals, individual goals and social goals

are instituted to attain certain specific goals. There are some of the basic objectives of HRM:

To create and utilize the people in the organization.

Motivate the workforce to accomplish the basic organizational goals.

Harmonious relation among all the members/workers of the organization.

Effective utilization of the human resources.

Provide training to the workers to improve their skills.

The Human Resource department in Sri Sadananda foods is divided into four sub-divisions. Let us

see what the entire department does and how it functions.

Recruitment and Selection


HUMAN RESOURCE MANAGER

PERSONAL MANAGER

SUPERINTENDENT

ADMN.ASST-1 ADMN.ASST-2


Recruiting is the discovering of potential applicants for actual or anticipated organization vacancies.

Need for new recruitment and change in personnel placement may arise in one or more of the following

situations.

Paper adds

Organization web site

Interviews

Then comes the requirement of the manpower in the organization. Accordingly the HR manager

will plan and recruit people in the organization and fill up the gap. While recruitment the company also has

certain criteria for selection of candidates. The company sees whether the company requires ahe can say

the type. They also see that what type of skill is required for the job.

HiringHiring means the process of selection of the candidate. The steps included in hiring are:-

STEP 1: Short listing of the CV’s submitted by the candidate.

STEP 2: Call for interview is given to the candidates. Again the type of interview may be Verbal,

written and Psychometric.

STEP 3: Finally the selection of the candidate is done wherein the Offer letter is given to the

candidate, Appointment letter is given, Reference Check is done and also the Medical

check-up.



Wage and Salary Administration

The basic purpose of wage and salary administration is to establish and maintain equitable wage

and salary structure. The management of Sri Sadananda foods pays consolidated wages to the employees.

The pay fixation to these to these skilled employees is mainly based on qualification, ability and experience.

They are paid between Rs. 3000 to Rs. 26,000 per month and unskilled are paid between Rs. 1700 to Rs.

5000 based on their work performance. Bonus will give for employees as one month salary for Dasara

festively. Personal manager and Administration/ his authorized representative maintain appropriate records

of education, experience, training and skills of each employee.

PromotionPromotion or level up gradation is based on the performance basis the KRA’s. Employees are

evaluated on the key business parameters and on their leadership skills through a rigorous evaluation process during the annual PMS (Performance Management System). Promotion also depends on the job requirement the current competencies required.

Sri Sadananda foods are a full-fledged dairy, which has given more priority to the labor department. In the factory there are 130 employees, who can be divided into skilled, semiskilled and unskilled workers.

Facilities For employees transport facility for factory

If death happens for the employees one day salary will be given to the dependent person.

For new appointment employees fist month salary is payment and Rs. 2000 will be given

For pregnancy woman 3month leave with payment and hospital allowances

In Sri Sadananda foods, the personnel department is headed by the personnel manager. The

clerks in the personnel department will work as a team. They will work in the absence of others. Under the

personnel manager there are two time keepers who prepare the worker’s wages, salary of the staff and

also the preparation of annual leave register and forms. ESI and PF clerk will do all work in connection with

employee’s state insurance and provident fund and furnish all the details required to the discharge of the

personnel.

Welfare Funds



The company opens a welfare funds for the employees. The collect rupees 10 from employee`s

and returns to them at the time of recruitment with 15% of interest. They give loan from rupees 5000 for

meeting their financial needs. The employees retired voluntarily or due to disease will get 50%of one day

wages of every employee.

Training

The Company provides training to every worker before he/she is posted as a permanent

employees but training is not given to all staff.

Leave facility The hours of work are regulated and incorporated as per the provision of factories Act 1948

Leave on Sunday’s and government holydays

The working hours are 8 hours per day.

No workers shall be required to work more than 48 hours in a week.

SourcingMeans what are the sources of selection of candidate. Candidates can selected from the

Educational Institute, Consultancies, Job Sites and Direct Approach.

MARKETING DEPARTMENT

According to Philip Kotler Marketing is “Marketing is analyzing, organizing, planning and controlling

of the firms customer impinging resources, policies activities with a view to satisfying the needs and wants

of chosen customer groups at a profit.”

Marketing occupies an imperative position in the organization of a business unit. The traditional

view of the marketing asserts that the customers will accept whatever product the seller offers them. In this

way the main concern of the producer is to produce without considering the changes. The modern concept



may be viewed from the customer’s point of view. Marketing is customer-centered, i.e.it resolves entirely

around the ultimate consumer. The producer cannot produce whatever he likes but he has to produce what

customer needs.

In this way, marketing executes all those functions, which are necessary to pass on goods from the

producer to the customers in a process to satisfy their needs. Thus the primary objectives of modern

marketing are the satisfaction of customer’s needs. Therefore, marketing functions are not limited to the

functions of buying and selling but they include all functions necessary to satisfy the customer such as

financing, storage, risk bearing and after sale service etc.

The Marketing Department maintains and adheres to certain policies and procedure that have

been framed in the same manner just other departments maintain their policies and procedure for the

overall benefit of the organization.

Marketing & Sales Department

Company Sales team person will visit the Client on their Site location and collect the requirements. After taking the order the executive will give the order to the distributors The Distributor will supply the stocks to the retailers and in turn makes primary purchase from the

company

Structure of Marketing Department



Sri Sadananda Foods as a Company Believes in Marketing & Sales force,There have marketing & Sales Head who handles General Trade across Karnataka business, the

person is responsible for the company turnover in terms of sales and services. The sales Head is responsible for achieving the revenue target of the company.

Area Sales manager is responsible for handling sales & services of a particular region (Ex South region north region) Area manager is directly reporting to Sales head and will be having a revenue target.

Under Area managers the company has area sales officers. Manger Roles of Front line Sales force. Sales Team persons will first Target the Client.

Targeted Customers Modern trade Krishna stores Super market wholesale dealers Retail Shops Hotel Catering

Duties and Responsibilities of Marketing Officers


MARKETING MANAGER

SALES MANAGER

AREA SALES MANAGER

SALES EXECUTIVE

SALES REPRESENTATIVE


To fix necessary targets to the retailers wholesalers and Krishna ghee stores. To take necessary actions to appoint retailers/DS/MP in the new extension. To adopt necessary extension programmers for consumer awareness To arrange for consumers meet/fairs/exhibitions and to take participation in such programmers to

improve Krishna ghee sales. To collect information about private competitors ghee sales and to take necessary action to curtail

the private dairy ghee sales. To arrange for the retailers meeting at least once in 6 months and to discuss about the problem. To inspect the ghee parlors regularly and to keep watch on sale of other products. If the parlor contractors are found to sell products other than Krishna ghee products, action should

be taken. To keep close watch on the ghee distribution vehicles movement of routes and to check that the

ghee and ghee Products reach the retailers with in the described time. To conduct distance survey of ghee distribution route and to certify them regularly. To take necessary action to make recoveries if any due from the retailers.

To collect the information pertaining to the choultaries, hostels, public institutions, sweet stalls, Bakeries,

hotels, and conduct necessary extension programmer to increase the sales.

Product decisions

Product decision is one aspect which is closely related to brand management. The decision on product line and product mix will have to be taken wisely. Decision on launching of products will affect both the brand image and negate the marketing effort. Sri Sadananda foods presently, concentrate on few products where it already have proven strengths such as Ghee, Instant mixes, Spice blends, Spices, Ready to eat Sweets. This will enable to gain by way unified attention to customer needs and satisfaction.

Business Planning and CustomerInsight

This Department plan the future of the business and how to present them in the market so that they

can attract the customers and grow up their business.

The marketing department has to monitor their customers all the time. They are the only one who

can fulfill the need, desire and wants of the customer. It is very much important to know how the

customer treats the product in the market. The marketing department creates brand awareness in

the market.

The marketing department creates new outlets in the market so that the brand can perform well

and also made available to the customers.



Area of operation

The union and the federation will carry out sales activities with in their area of operation which is clearly

demarcated. The area of operation is that of their respective market area. No overlapping should be

allowed unless the programming committee agrees it. In the case of products sales by central products

dairy, the CPD sells products made exclusively and CPD, like Ghee, Milk owner, etc. throughout the state

through its wholesale distributors.

Market information System

Marketing information System is required for marketing excellence. There is planned approach for

timely and appropriate data collection on every aspect such as consumer, market, competition and the

environment. The decision in marketing will have to be based on right information, To be more effective,

marketing. Intelligence system has unified and centralized. This mean the data collected will be analyzed

and kept ready for access by the users. The data collection will be a regular affair which is carried out with

the help of the personal at field level and the distribution agencies.

FINANCE DEPARTMENT

Finance is the lifeblood of the business. Finance can be defined as the activity concerned with the

planning, raising, controlling and acquiring of funds used in the business. Finance is the process of

acquiring and utilizing funds by a business. Without proper financial management, organization cannot

achieve its objectives.

“Bad production management and bad sales in hundreds, but faulty Finance slain in thousand”



It is the master key, which provides access to all the sources for being employed in the

manufacturing and merchandising activities. It has rightly been said that business needs money to make

more money, when it is properly managed. Hence, efficient management of every business enterprise is

closely linked with efficient management of its finance.

Function of finance department

The function of finance department of Sri Sadananda foods PvtLtdis:

Preparation of annual budget.

Payment of supplier’s bill.

Payment of water bill, electricity bill and miscellaneous.

Maintaining of sales ledgers.

Scrutiny of all payment bills.

Working capital management.

Tax administration.

Preparation of cost seat.

Structure of Finance Department



Financial reporting

This vertical of the finance department deals with hard core accounting. We can also say the day-

to-day operations of the business.

The team consists of members who is meagerly responsible for all taxation related transaction and

audit the account and file for income and service tax, this team is also responsible for payment of salary &

expenses of the employees of the company & maintaining the records of Professional tax and PF deduction

and Medical insurance Deduction.

Business Planning and Analysis

They plan the future requirements of fund in the business. They are also concerned with the decision

support system. The reporting part to the higher authority is done by this department.

Administration


FINANCE MANAGER

ASSISTANT MANAGER

ACCOUNTS ASST

H.O ACCOUNTS


This Team consists of members who handle day today expenses and maintenance of the company, all the petty cash and other expenses incur daily will be accounted by this team and if in case of any repair, purchase raw materials and other expenses are handled by this team.

Taxation

All the tax part is looked by this vertical. They decide the amount of tax to be included. What should be the

payment of tax and how much tax is collected is looked by this vertical.

Investment

Investments are mainly done in the setting up of Machineries, factory’s and out lets or stores. And the

outside investments are done by the higher authority like the CEO of the company.

Billing & CollectionThis team is a group of members who handles all the financial transactions between Client and the company.

Banking Partners

The banking partner of Sri Sadananda food is State Bank of Mysore (SBM), Bangalore.

Information System used In the Department The major information system used in the finance department to provide clear

information regarding the accounts statements is Tally. The advanced version of Tally accounting package

is used in the accounting department is Tally ERP 9.

Depreciation Method



Company follows a straight line depreciation method for calculating depreciation for its fixed assets

including land and building, plant and machinery etc.

Budget

Company prepares a projected budget for 6 months. It presents budget monthly and makes amendments in

the budget according to the change in trends.

Statutory Books

The books of accounts maintained by the company under the companies act are:-

1. Purchase Journal is used to record all the transactions relating to the purchase of raw materials

stores and consumables etc.

2. Sales Journal is used to record all sales transactions which includes sales of the product, sales of

scrap, waste materials etc.

3. General Journal is used to record all non-cash transactions which include depreciation accounting,

accounts related with insurance, canteen accounts etc.

4. Bank Book Bank book is used to record all transactions related with bank. It includes cheque

issued to customers, cheque received from customers, overdraft taken from bank, deposits made

in the bank, interest paid for loan etc.

5. Cash Book All cash transactions are recorded in the cash book. Cash purchase of materials to the

canteen, cash received from employees, cash received from project studies etc.

Accounting VouchersAccounting vouchers used by the company to record transactions are:-

Credit Vouchers

Debit Vouchers

General Journal Vouchers

PRODUCTION DEPARTMENT



Product IntroductionGhee is a food, manufactured by the churning of cream obtained from cow/buffalo milk. Ghee is a

nutritious food and since it is composed largely of fat and fat soluble vitamins (A,D,E, and K). It has a high

food energy value. Besides providing 200 Calories per ounce, it is an also an excellent source of vitamin A.

Ghee is a pure clarified milk fat. Ghee production in India has diminished during the past 30 years: Greater

portions of our milk supply are now received as, whole at milk processing plants where, though some ghee

is made, most of the milk is used for liquid distribution or without drying. The greater population today

utilizes a larger part of the available milk as fluid milk. There are so many types of refined or hydrogenated.

Production is the process of transforming a variety of resources into goods or services. Production

function of a business is concerned with the creation of a product or service required to satisfy customer

needs, wants or desires.

Production means creation of utilities and covers all the activities of procurement, allocation and

utilisation of resources such as labour, energy, materials, equipment, machinery etc. Utilities are goods

and services which have want satisfying power. Marketing research enables the enterprise to determine the

nature and character of output utilities.

Function of production Department

The main functions of the production department are:

To maintain the standard quality of the product

To keep the customer satisfaction by giving good products

To reduce the production cost and maintain good quality

Structure of Production Department



Manufacturing of Ghee Precautions

The following precautionary measures must be observed for the preparation of butter.

a. The cream from which the butter is to be prepared should be clean and free from any undesirable odour

taste and impurities.

b. Colostrum should never be used for butter making.

c. The place for making butter should always be kept clean.

d. The ceiling of it should be free from cobwebs, etc.

e. There should be proper arrangement for the disposal of the effluent.

f. The surroundings should be kept clean and dry.

g. Sour cream or any other strong smelling product should not be kept near the butter. Butter-churn and

other appliances should be thoroughly cleaned and sterilized.


PRODUCTION MANAGER

PRODUCTION ENGINEER

ASST. PRODUCTION

PRODUCTION EXECUTIVE

TECHNICAL OFFICER

PRIODUCTION & PACKING


Preparation of churn and other appliances

Before use, put some boiling water in churn and revolve it. It should, however, be ventilated

frequently after it is set in motion. Revolving the churn with hot water in it and without ventilation may result

in serious injuries to the worker.

Next, rinse the churn with cold water and drain it off. Rub the inside of the churn with salt. Rinse

again with cold water for a few times which should be a few degrees cooler than churning temperature.

Leave some water in the churn until cream is ready to be put in. The hot water opens the pores of the wood

and the cold water fills them, which prevents the butter from adhering to the wood.

Just before adding the cream, revolve the churn briskly for a few minutes and then drain off the

water. If the churn is new or is used at infrequent intervals, it should be kept filled with hot water for at least

24 hours before use. A properly cleaned churn will have a fresh and fine odour. The wood should be free

from grease.

The butter-worker and other appliances such as scotch hand prints, etc, should be cleaned with

warm water. Scrub the appliances thoroughly using a lime soda solution. Rinse with boiling water and leave

them in a well- ventilated place. Place the appliances on racks for drying.

In very hot weather, make the appliances ready a few hours before use, so that they may have

sufficient time to cool down. Keep the roller of the butter-worker wrapped in a wet muslin cloth to keep it

cool.

Scrub all the appliances with a brush. Use only a good scrubbing brush. It should not have loose

bristles.

Preparation of creamAfter the cream is received, it is to be neutralized if sour, pasteurized, cooled, and made ready for

churning.

a. Neutralization

If the cream for butter-making is sour, it is essential to neutralize it. The neutralization reduces the

acidity in sour cream, thereby improves the flavor, texture and keeping quality. lt helps to produce a butter

of more uniform quality. In addition, neutralization causes a saving by avoiding the loss of fat due to



coagulation of casein, which takes place on heating the cream of relatively high acidity. It also prevents the

occurrence of curd particles in butter made from sour cream.

Lime or soda is commonly used as a neutralizer. Lime is strong alkali, therefore, its use requires

great care. Soda is a weaker alkali and is, therefore, safer and easier to use. Among the commercial

neutralizers, sodium bicarbonate or a mixture of sodium bicarbonate and sodium carbonate is common. A

mixture of hydrated lime (calcium hydrate) and magnesium oxide or a mixture of quick lime (calcium oxide)

and magnesium oxide is also used. Whichever neutralizer is used, care should be taken to use it in correct

strength and amount. The neutralizer should be added as a weak solution of the alkali used. It should

neither be used in a dry or powder form and viscous or lumpy cream. The neutralizer, especially the soda

should be added slowly, particularly in a high acid cream to prevent it from forming up and running over. It

is best to add the alkali solution by sprinkling it slowly over the surface of the cream, so that it is quickly

dissipated to prevent over neutralization of a portion of the cream.

If the neutralizer is not added in the collect manner, it may lead to the butter to have a neutralizer

flavor. It may also result in an excessive loss of fat during the manufacture and a poor keeping quality of

the resulting butter.

Pasteurization cream

The main purpose of pasteurizing cream for butter making is to kill bacteria, yeast and moulds and

to render enzyme inactive in cream. With efficient pasteurization, 99% or more of the bacteria and almost

all the yeasts and moulds present in the cream are destroyed. In addition, all the disease-producing

bacteria are killed. The pasteurization also helps in eliminating the feed or other flavors. Butter from a

pasteurized cream is more uniform and has a high keeping quality.

But to get these benefits, the pasteurization has to be done well. Using high temperature or holding

the cream for long time at the pasteurization temperature may cause a mealy texture and scorched flavor.

Ripening of cream

Cream is ripened to improve the flavor and aroma and the keeping quality of the resulting butter.

Ripening also reduces the loss of fat. The loss of fat in the buttermilk is much smaller when a ripened

cream is churned than when an un ripened cream is used. Cream should be ripened in a properly

ventilated room. The surroundings and the utensils used should be clean to avoid any contamination by

undesirable organisms.



A suitable starter should be used for inducing the collect form of ripening. Less starter is used

during summer and more during winter. Use of 2-5% starter is sufficient for the ripening and the stirring of

the cream should be done occasionally.

Preparation of starter for ripening the cream

The use of a suitable starter for ripening the cream helps to prevent the development of certain

undesirable types of bacteria and to obtain a butter of a more desirable flavor and uniform quality.

To prepare the starter, the milk should be fresh and clean, having minimum number of bacteria.

First heat the milk in a clean container, preferably of glass or stainless steel, by raising its temperature to

200°F and holding it at that temperature for one hour. Then, cool the milk to the temperature of 70° F and

inoculate it with the culture of bacteria obtained from a reliable source. To help the growth of bacteria, the

milk should be kept at a uniform temperature of 70° Fahrenheit. The starter at the end of the incubation

period should have acidity of 0.75 to 0.80 percent. To retard the further growth of bacteria, it should be set

away at low temperature ranging between 32° and 40° Fahrenheit.

Making the cream ready for churning

Bring the cream to the required density. If it is too thick, it will be difficult to churn and may develop

curdiness affecting its keeping quality. For the best results, cream with a fat content of 30 to 35% in winter

and 35 to 40% in summer should be used. The cream is said to have the correct density when it flows

freely from the scotch-hand.

Before adding cream to the churn, bring the churn to the desirable temperature. Hold it at that

temperature for at least two hours before churning. This will ensure a uniform temperature of milk serum

and fat granules. Cream should be cooled by keeping it in water at a low temperature. Ice should never be

added directly to the cream for lowering the temperature. This practice is unhygienic, as the ice pieces may

add undesirable organisms to the cream. It also cools the cream particles unevenly and thus adversely

affects the quality of the butter.

The exact churning temperature depends upon a number of factors such as the season, size of fat

globules, acidity and viscosity of the cream. But generally, a temperature 50°F in summer and 52-56°F in

winter is considered most suitable.



Amount of cream in churn

The amount of cream to be put in the churn should be sufficient to receive proper agitation during

churning. The best result is obtained when the churn is one-third to one-half full.

If there is little cream, during churning there may be a rapid rise in temperature of the cream which

may result in a poor quality of butter. If the churn is full and the stirring is inadequate, cream may cause

prolonged churning and there will be an increase in the loss of fat in the butter milk. The body and texture

of the butter obtained will be of inferior quality. Apart from this, the butter may have an uneven color and

composition.

Use of color

A special color extract from annatto seeds commonly known as butter color, is added to the cream

to produce uniform appearance. Butter from buffalo milk is almost white which needs more coloring

material than the butter made from cow milk.

ChurningAt first, turn the churn slowly, frequently ventilating by pressing the air -valve or the opening

provided on the lid. The speed of the churn should be increased gradually until the churn rotates at about

45 to 55 revolutions per minute. Thereafter, churn, fast and at a uniform speed to produce the maximum

amount of agitation.

Sometimes, the cream gets into a 'sleepy' condition after almost 25 to 30 minutes of churning. It is

said to be in a sleepy condition when the cream becomes sticky and adheres on the sides of the churn,

resulting in delayed churning. This condition may be due to a number of factors such as chemical

abnormalities in the milk, diseased condition of the udder and excessive feeding of roots to the animals,

supplying milk. It may also be due to insufficient concussions in the churn frothing in cream, overfilling of

the churn, too thick or too thin cream churning at a too low temperature.

In most cases, the addition of a little warm water at 75°F will cause the butter to form quickly and

without any bad result. When the butter granules form, subsequently washing with cold water at a low

temperature will rectify the defect.

Breaking stage in churning



As churning progresses, a stage is reached when the cream breaks i.e. when it becomes brittle.

This change can be noted by the following signs.

The sound of the cream falling in the churn changes to dull thud.

The glass window in the lid of the churn is partially cleared.

The cream becomes viscous and brittle.

The cream starts breaking or falling from the sides of the churn.

The buttermilk starts oozing out.

Washing the butter granules

As soon as the butter granules are of the size of peas or jowar grains the churning should be

stopped and butter granules should be washed. The purpose of washing the butter granules is to remove

the buttermilk that adhere to the surface of the granules and to inside surface of the churn. Washing

improves the keeping quality of the butter, and also helps in controlling, to some extent, the body and

texture of the butter. Objectionable flavors are removed by proper washing.

After draining away the buttermilk, add clean water to the churn for washing the butter granules.

The temperature of the water added should be two or three degrees lower than the churning temperature.

The quantity of water should be about the same as the quantity of the cream. Revolve the churn almost 8-

10 times and then drain-off the water.

Working of butter

Butter is worked to remove the surplus moisture and to bring the butter granules together to join a

product with a compact body. Leaky butter favors the growth of moulds. Great care is needed in working

the butter. A good butter is often spoiled by the rough use of the roller at this stage.

The number of times the butter should be worked or pressed will depend upon the room

temperature, and the size and hardness of the butter grains. As a rule, two workings are considered

sufficient. Over working makes the butter pasty and spoils its texture whereas under-working allows excess

of moisture to remain in the butter. While working care should be taken to avoid air holes in the butter.

Salting



The main object of adding salt to butter is to improve its keeping quality by preventing the growth of

bacteria, yeast and mould.

The exact quantity of salt to be added mainly depends upon the taste of the customers. Certain

people like a high salt content, while the others prefer altogether an unselfish butter. Normally 1.5 to 2.5%

salt is considered to be adequate.

While adding salt, care should be taken for uniform distribution throughout the mass. If the salt is

not uniformly distributed, it will cause grittiness, texture in the butter. It will also affect uniformity in the

composition of the butter.

Ghee Preparation

Ghee is made by several methods. Each method involves heating a milk product to evaporate the

water. This concentrates the milk fat and precipitates the non-fat milk solids.

Heating is carried out in three stages. The first stage involves raising the temperature of the

product to the boiling point. In the second stage the free moisture is evaporated. During the third stage the

milk solids other than fat are dried out by the evaporation of the bound water. Here some of the common

methods which are applied in ghee making are mentioned.

A. Village method

In our villages, the ghee is made by curd or dahi. Dahiis churned in the village churn. It separates

the curd into two parts. The first part is known as makkhan(a form of raw butter). It is a fat rich part of curd.

The other part is known as Matthau, a form of butter milk. The makkhanis removed from the mathaand

heated to make ghee. It is normally heated in a metal pan (Kadahz) over an open fire.

The yield of ghee by the village or indigenous method is about 82% of the milk fat in the original

milk. Of that milk fat about 2.5% is lost in handling, about 2% goes into the ghee residue, and about 13% is

found in the buttermilk or matha.

B. Butter method

For ghee making, butter must not contain any coloring matter or preservative or common salt.

Butter is heated to remove its moisture by evaporation.



The equipment employed by the dairy-processing plant for heating butter is usually a steam

jacketed kettle, although a karahimay also be used when production is on a small scale. After heating, the

contents of the kettle are allowed to stand undisturbed for a while before the ghee is removed from above

the residue, as in the village method.

The yield of ghee by the butter method is about 92% of the milk fat in the original milk. Of that milk

fat, losses are, about 0.8% in the buttermilk, 1.4 % in the ghee residue and 4.5 % in handlingplant for

heating butter.

C. Cream method

When cream is used for making ghee directly by heating, the content of cream should be as high

as possible. High fat content in such cream has two advantages. First, the heat required to evaporate the

free water present in cream decreases as its fat content increases. Secondly, high fat cream has a

comparatively low milk solid (other than fat) content. Because of the fat globule surface complex, the

concentration of fat in cream gives it qualities that require special care during certain process. For one

thing, cream will loam readily and profusely during heating if special care is not taken to prevent it.

By-products of ghee making by separation and the direct heating of cream are skim and ghee

residue. Of the fat in the, original milk, about 88% is reported to be recovered in the ghee, losses are 1.4%

in the skim, 9.0% in the ghee residue and 1.7% in handling.

The village and butter methods of ghee making can yield ghee of better color and flavor than the

cream method.

D. Pre-stratification method

Making ghee from butter by using the "induced or pre- stratification" procedure, a special ghee

kettle is required. This kettle is equipped with a bottom opening and valve by which it is possible to remove

the bottom layer of the pan contents without disturbing the upper layers. The first stage of heating involves

raising the butter temperature to 80°C, it is then held for about thirty minutes. Three layers or strata of the

product form. On the top is a thin layer of curd particles which is not removed before the completion of the

heating because the curd which it contains produces the characteristic ghee aroma when heated with the

fat at 100°C and above heating continue by the completion of the first stage, followed by the second and

third stages, as outlined above.



Ghee shall contain no more than 0.3% moisture, the remainder is almost entirely pure milk fat. The

more completely the moisture is removed during final heating, the greater is the phosphor-lipid content of

the ghee. One hundred grams of ghee provide nearly 896 kcal of energy. In addition, it is an extremely rich

source of essential fatty acids.

Chemical Composition of Ghee

The chemical compositi9n of ghee is given in detail here in a tabular form (table 2). Here we can

also know the contents in ghee made from the cow and buffalo milk. Normally the fat% is more in the case

of buffalo milk than in the cow milk.

Table 1: Chemical composition of ghee

Sl.No Characteristics Requirements

Cow Buffalo

1 Milk fat 99 to 99.5 percent

2 Moisture Not more than 0.5 percent

3 Unsaponiable matter

a. Carotene (cyg/g) 3.2-7.4 -

b. Vit A (IU/g) 19-34 17-38

c. Tocopherol (cyg/g) 26-48 18-37

4 Free fatty acid (% oleic) Max. 2.8 (agmark)

5 Casein, salts of copper Traces and iron. Etc.

Purchase Department This team is a group of Members who handles the raw material, inventory & asset Purchase of the

company. By Charting down the requirement of the material this team will co-ordinate with the suppliers respectively and rise the purchase order and make outward payment.



Pricing of the milk

The price of the milk is determined on the basis of fat content in the milk supplied by each member. The milk supplied by the members is firstly measured with Lactometer to know the water content in the milk. From the milk supplied by each and every member a sample is taken and sent it to the laboratory to measure the fat content in the milk. The payment is made in every 10 days through the collection centers. At present the price given to members in between Rs. 18 and Rs. 20. In addition to the milk price the members are entitled to get bonus on the milk price earned by them

Packaged

The development and introduction of plastic materials for packaging in the dairy industry, alone and in combination with paper, resulted in a wide range of containers, termed cartons, suitable for gar. It contain 250ml, 500 ml, 1 lit, 5 lit 10 lit and Bulk tins. They also sell in the Spice and masala’s50gm, 100gm, sachet and 250gm, 500gm, 1kgbox or packets.

Duties and Responsibilities of Production Manager He shall be overall in charge of production/plant section. To allot, monitor and supervise the work of the subordinates. To make correspondence and maintain all files/documents of products. To recommend the leave of his subordinates and make alternate arrangements during their

absence on leave period. He shall ensure and implement cost service measures to productionsection. To plan and implement the disposal of excess ghee in bulk sales and if shortage, arrangement to

get ghee from inter dairy as per requirements. He shall plan well in advance requirements of chemicals/detergents on any other material of the

production section. He shall take care of entire plant and machinery.

Machineries used in companyA Sri Sadananda food has adopted standard machinery for the production process of butter ghee &

masala. Thus in the production procedures following machines are included. Pasteurizer Cream separator Homogenizer Boiler Compressor Spices Pulveriser



Pin Mill DE stoner Ribbon blender / Horizontal mixer Packing machine Refrigerator Diesel generators

Quality Department

Quality SystemA proper ISO 9000 quality system is written in three levels. Level one consists of the Quality

Policies. This usually takes the form of a Quality Manual. Level two consists of the standard operating

procedures. Level three refers to the work instructions, checklists, forms, and other task specific

documentation. This is the structure which has proven successful the world over and is alluded to in ISO

100013. Some consider that records are the fourth level, but this is not the case. Records are evidence of

facts and history; they are not documents that are maintained up to date. Once a form is filled and filed

away it is not pulled out a year later because the format of the form has changed. The format of the form is

a level three document but once filled in, it becomes a record. Yes, records are part of the "documentation"

of the system but it is a mistake to assign them a level and assigning them a level serves to confuse the

important difference between and procedure and a record.

Quality Policy

Quality has always been of the foremost consideration with Sri

Sadananda Foods, management team. Our Quality process begins

from the milk procurement stage and continues till the product finally

reaches the consumer. We have entered into a contract farming

agreement with various milk corporations to procure tonnes of milk

directly from the farmers. This step has enabled us to be able to

present the entire value chain of the products and this ensures



consistency in quality. Owing to this our products have been accredited with ISO 9001:2000 certificate. The

products have been also endowed ISI Mark.

Structure of Quality Department

Keeping quality

Butter made from fresh cream with a low acidity contains minimum of moisture and curd, and a

little salt may be expected to keep well up to one week at a temperature of about 75 to 80ofarenheit.

Butter made from poor quality sour cream, which contains 1 to 1.5% of curd and over 20% of

moisture, and is unsalted will go bad within 24 to 48 hours at a temperature between 75 and 80°F.

Good quality butter kept under refrigeration at temperature of 15 to 20° F should keep for several months,

although the low chemical determination which affects the flavor of butter may take place.


QUALITY MANAGER

QUALITY SUPERVISOR

SKILLED WORKER

UNSKILLED WORKER


Quality ManualThere is often some confusion about what a quality manual is. Often, the company will bundle its

entire quality system including procedures and forms into one manual and call it the Quality Manual. Although this is one possible definition, it does not help an organized structure. A Quality Manual is a document that describes the policies for quality, defines the structure of the quality system and defines the structure of the organization and responsibilities for employees. It does not include detail of operations and should avoid the specifics of procedures.

A typical Quality Manual would include several sections. First, it would define the structure of the organization. It might do this by including and organizational chart and by defining the responsibilities of key personnel. It would also describe the structure of the documentation used in the quality system. Finally it would reiterate each requirement of the standards and state briefly how they will be addressed. In many cases, simple acknowledging the requirement and stating that they will be met is enough. Again, the Quality Manual is not the place to describe specific procedures.

ProceduresThis brings us to level two. Level two refers to the procedures. These describe how the company

operates on a department by department basis. Procedures typically do not include detailed task specific, or order specific instructions but focus on the management level information.

When writing procedures, it is important to structure them around your business, not around the standard. Too many organizations take the easy route by generating one procedure for each element of the standard. If you don't have a product identification and traceability department, then you shouldn't have a product identification and traceability procedure. This requirement of the standard should be included in your other procedures where it applies. Consequently it is clear that when procedures have been structured around the standard, the system has been designed to gain compliance, not to add value to the way the company is organized and managed.

InstructionsLevel three refers to the detail oriented, lower level documentation. This might include checklists,

blank forms, task instructions, blueprints, drawings or order specific documentation. It does not include completed forms or other records


http://blog.isocertsolutions.com/blog/bid/176977/Process-of-Quality-Management-ISO-9001-Clearer-Lean-Documentation

http://blog.isocertsolutions.com/blog/bid/176977/Process-of-Quality-Management-ISO-9001-Clearer-Lean-Documentation


Records and DocumentsDocumenting an entire system is a sizable task. Before embarking on such a task, it is helpful to

gather the appropriate tools. First, this means a current word processor. Having a modern computer and word processor will pay for itself in cost savings and avoided frustration. The modern word processor includes automated spell checking, grammar checking, and many formatting features.

Before diving into procedure writing, it is important to know how to use these features on your word processor. Before starting, experiment until you are comfortable using the word processor's features. By doing this, you will be able to incorporate these features into your first documents, rather than having to incorporate them later.

A variety of software tools are available to help generate and manage ISO 9000 documentation

and systems. Generation software suffers the danger of leaving you with a boiler plate system, twenty

procedures and focusing on compliance. Management software can be useful as the sophistication of the

requirement increases. Managing large numbers of instruments internally might warrant calibration control

software, for instance. However, considerable sophistication already exists in current word processors,

spreadsheets and databases that come with your computer. These tools are often expensive, sometimes

complicated and do not always yield the promise.

Duties and responsibilities of technical officers [quality management] To take overall in charge of quality management. To check the quality of ghee, this is taken by DCS. To check quality of the ghee and register, before sending to the market. To check the weight, quality, of ghee and products according to the section PFA/

AGMARK/weight/measures. To co-ordinate with the production department to make correction if any complaints from market. To propose to the general manager to purchase the equipment’s, which are required for laboratory

To maintain all records of laboratory equipment’s and quality control and send the all records to the general

manager.


http://isocertsolutions.com/products


SWOT ANALYSIS

STRENGTHS

Huge Demand There is a huge demand for Krishna ghee and ghee products in the market. Ghee is very much

needed for the children and the people to get good calories, vitamin and nutritional. There is increased population in India; hence there is increased demand for ghee products.

Availability of ghee Union can easily get required ghee with less cost from the rural area according to the need. Most

of the farmers in Chickaballapur district are having at least 2 or 3 cows or buffaloes in their home. Hence there is a good availability of ghee for SriSadananda foods Pvt Ltd.

Brand imageKrishna ghee,SriKrishnaExcellentGround Spices, etc.. Krishna ghee products are well branded

in the market because of their quality.

Skilled Labor with High MoraleIn most of the factories skilled and semi-skilled labor along with unskilled labor is hired from

outside. There is always a risk associated with them that whether they work properly or not. First of all Sri Sadananda Foods always hire the educated people, you can take the example that they require at least Matric pass candidate for the post of helper. Sri Sadananda Foods has placed its new employees with the senior employees and trained them before they actually placed on job. They have the career opportunity to move upward to become an operator because helper has known all the responsibilities of the operator. So this will create the most loyal employees with high morale, which are more productive.



Man Power There is well experienced, professionally trained technical employees are working in the company

with minimum experience of 10 years. It helps organization to maintain the quality of the product.

LocationSri Sadanandafoods union is located in industrial estate beside where people can easily found the

company. It reduces the cost of transportation and leads to publicity of company.

General Strengths Good quality control On time delivery Skilled employees Standardized products Easy access to loans from National Dairy Development Board Adaptability to changing technology

WEAKNESS

Lack of AwarenessThe major weakness of the Sri Sadanandafoods is the lack of awareness among the consumers,

because the Sri Sadananda Foods don’t go for any type of advertising program. Sri Sadananda foods use print media one time in a month, where as they had used electronic media in start but now they don’t have any advertisement for their products, so that’s why majority of the people even don’t listen the name of company.

Limited Distribution NetworkThe other weakness of the Sri Sadananda Foods is of having limited distribution network. As we

have already told that Sri Sadananda Foods is distributing their products only in Karnataka, where they are distributing their products at mass level and having a market share of 70-80%, but in Multan division the firm has started its distribution. Because of this limited distribution network the company is unable to utilize its full capacity because currently unit is utilizing 50% of its full capacity which is enough to meet the need of consumers in Karnataka, and other than Karnataka the company don’t have so much demand because of no advertisement, and absence of distribution network which forced the company to operate half capacity.

Less Cattle Farm SriSadananda foods Pvt Ltd has less cattle farm of its own, it becomes one of the major weakness

of the company.



Dealership MarketingSri Sadananda foodsdistribute its products through outside dealers which cause increase in price

of the products which the consumers receive, because the dealers and retailers take their margin whichcause a 1-2 rupees difference in the Ex-factory price and Retail price.

Limited AdvertisementsSri Sadananda Foods is not using any mode of advertisement and unavailability of their products.

They believe that advertisement without availability of the product is useless and creates a bad image. In order to create awareness Sri Sadananda Foods must go for advertisement.

OPPORTUNITIES

DemandThe Ghee has so many opportunities due to its product nature. It is a necessity and no one can

avoid it. In India, the consumption rate of ghee is high in the world, and as the population growth rate is also very high so the company has an opportunity to meet the demand of local market. Also the product has no substitute, so people have to buy it in any case. These are the natural opportunities, which the company is enjoying.Export There is demand for Krishna ghee Products in other states vise Kerala, Goa. So it can export its product to those states along with Tamil Nadu and Andhra Pradesh.

New Product InnovationIn developed market, higher consumer awareness on health and wellness is being addressed

through product innovations and marketing prowess of large players. While the ageing population needs more engineered foods the younger population is demanding more fortified foods to get extra energy.Health-related issues-obesity and coronary heart disease are forcing food processors to launch campaigns to promote low carbohydrate diets or other such foods. It can innovatenew products like Ice cream, Panneer,dairy, and Sweets in the same product line.

EmploymentIt provides more employment opportunities to the people. Currently there are 183 employees are

working in the organization.Young, enthusiastic employees put their best efforts, which results in the growth of organization.

New employee has less social security eg: accommodation is not provided to new employees where in it restricts their stay for a long period.



Instant Mixes productionInstant mixes comprise of a mixture of processed cereals, pulses, condiments, spices or other

foods in varying combinations. These are used for the preparation of various dishes, conveniently in a very short span of time. These products have found increasing favor in the recent years for the modern women. The all company is more research on instant mixes and new type of instant mixes. In urban people’s more buy the instant mixes is to save money and time.

Rural market penetrationThe rural market for traditional buyers and in rural market the Krishna brand is well known brand.

Retail outlets in rural areas have many demonstration areas along with markets for tasting . It focused more only on rural segment and very less concentration on urban area.

THREATS

Fluctuation in the marketMarket uncertainty There is a price fluctuation in the market, it may leads to decrease the demand

and there by reduction in profit. Markets fluctuate, the efficient market hypothesis, states that only new knowledge about a stock should cause its price to change. If a company reveals that it has had a bad quarter, then its price will go down. However, there have been dramatic market fluctuations.

Decrease in ConsumptionDue to the increase in awareness level of the people the consumption rate is decreased. The

reduction in disposable income is also a cause of decrease consumption of ghee. The high rate of heart disease in the country is another cause, which restrict the people to use ghee. Because of all these factors the consumption rate of ghee is decreasing in India. This is a source of continuous threat for the company.

Low Production of SpicesThe Spices is not produced sufficiently in the country. It is due to the low productivity of the

varieties and due to the less area cultivation. Due to this low production the faces a shortage of Spices, which is always a problem for the company.

Entry of new competitorsCompetition Competitors are coming with similar product, this is the main threat posed by the

external environment. Many private firms have entered into Manufacturing of dairy products, there Is a tough competition for Krishna ghee Like KMF, GRB Dairy Foods, AmulDairy, MTR Food, Aachi Foodand many more.



Strong supply chain management by the competitors

The competitors of supply chain activities to the customer value and achieve a sustainable competitive advantage. Supply chain activities by the competitors everything from product development, sourcing, production, and logistics, as well as the information systems needed.

Strengths Weakness Opportunit ies Threats Analysis of Sri Sadananda foods

STRENGTHS WEAKNESS Huge Demand Availability of ghee Krishna ghee Brand Skilled Labor With High Morale Man Power Location

Lack of Awareness Limited Distribution Network Less Cattle Form Dealership Marketing Limited Advertisement

OPPORTUNITIES THREATS Demand New Product Innovation Employment Instant Mixes production Rural market penetration

Fluctuation in the market Decrease in Consumption Low Production of Spices Entry of new competitors Strong supply chain management

by the competitor

MCKENSEY 7-S FRAMEWORK

The McKinsey 7S framework was developed in the early 1980s by Tom Peters and Robert Waterman, two consultants working at the McKinsey & Company consulting firm, the basic premise of the model is that there are seven internal aspects of an organization that need to be aligned if it is to be successful.

The 7S model can be used in a wide variety of situations where an alignment perspective is useful, for example to help you:

Improve the performance of a company.



Examine the likely effects of future changes within a company. Align departments and processes during a merger or acquisition. Determine how best to implement a proposed strategy.

The McKinsey 7S model can be applied to elements of a team or a project as well. The alignment issues apply, regardless of how you decide to define the scope of the areas you study.

The Seven ElementsThe McKinsey 7S model involves seven interdependent factors which are categorized as either

"hard" or soft" elements:

Hard Elements Soft Elements

Strategy Structure Systems

Shared Values Skills Style Staff

"Hard" elements are easier to define or identify and management can directly influence them: These are strategy statements; organization charts and reporting lines; and formal processes and IT systems.

"Soft" elements, on the other hand, can be more difficult to describe, and are less tangible and more influenced by culture. However, these soft elements are as important as the hard elements if the organization is going to be successful.

The way the model is presented in Figure 1 below depicts the interdependency of the elements and indicates how a change in one affects all the others.

The 7-S framework was developed by the consultants at the McKinney Company, a very well-known management consultancy firm in United States towards the end of the 1970 to diagnose the causes of organizational problem and to formulated programs for improvement.



STRUCTURE

The functional structure of SriSadananda foods Pvt Ltd is appropriate for an organization with several product lines.

It ensures maximum use of the principle of specialization. Since the workers have performing a limited number of functions, their efficiency would be very high. Sri Sadananda foods union has marketing, hr, finance, quality, and production.

Administration Department SriSadanandafoods Pvt Ltdhave an administration department that takes cares and controls all other departments of the union.

The main functions are



To develop official work procedure and process in order to increase the profit margin. To provides an ample opportunities for helping the employee to maintain high level of work. To schedule work property so that all jobs are completed on time. To maintain responsible quality and quantity standards. To provide satisfactory physical on-mental environment for employees.

Procurement and Input DepartmentThe procurement and input department is concerned with collection of ghee from various DCS.

To follow up daily procure schedule as per the plan. To collect quality of ghee by checking fat content. To maintain good relationship with DCS. To send procured ghee to production unit.

Finance DepartmentFinance department of the union is well staffed with resource personnel. The department takes

care of all the financial transactions of the union. The department is fully computerized.

Marketing DepartmentMarketing department plays a vital role in determining the future abilities of the company. Its main

objective is to distribute goods from producers to the customers. It distributes ghee to consumers and also provides consumer education through ad campaigns and participating in various exhibitions.

To plan marketing programmers To analyze marketing opportunity To develop marketing strategies. To connect the consumer with the products.

Quality StructureBefore writing the documentation, it is important to determine the structure. It is a very common

mistake to get the structure wrong and usually occurs in two ways. The first is having too many, too few or improperly structured levels of documentation. The second is structuring the documentation around the standard as opposed to the business.

A proper ISO 9000 quality system is written in three levels. Level one consists of the Quality Policies. This usually takes the form of a Quality Manual. Level two consists of the standard operating procedures. Level three refers to the work instructions, checklists, forms, and other task specific documentation. This is the structure which has proven successful the world over and is alluded to in ISO 100013. Some consider that records are the fourth level, but this is not the case. Records are evidence of facts and history; they are not documents that are maintained up to date. Once a form is filled and filed away it is not pulled out a year later because the format of the form has changed. The format of the form is



a level three document but once filled in, it becomes a record. Yes, records are part of the "documentation" of the system but it is a mistake to assign them a level and assigning them a level serves to confuse the important difference between and procedure and a record.

STRATEGY

Sri Sadanandafoods union is formulating appropriate strategies in order to meet the challenges and to develop and strengthen dairy co-operative movements on the following thrust namely:

Procurement, processing and marketing. Quality assurance programmer. Reasonable pricing.

Pricing decisions are subject to an incredibly complete array of environmental and competitive forces. SriSadananda foods Pvt Ltd set not a single price, but rather a pricing structure that covers different items in its line. This pricing structure changes over time as products move through their life cycle. The organization adjusts product prices to reflect changes in costs and demand and to account for variation in buyers and situations. As the competitive environment changes, company considers when to initiated price changes and how to respond to them.

Sri Sadanandafoods union produces different ghee produces to cater efficiently the variety ghee needs of the urban and semi urban consumers of the jurisdiction.

Different prices are charged to different types of ghee on the basis of FAT and SNF [Solid not FAT]

Corporate Level Strategies

Corporate level strategy focuses on strategies for enterprises consisting of more than one business. Sri Sadananda Foods, for instance, comprises several businesses, including consumer goods and industrial goods. Sri Sadananda Foods involve more than one business is said to be diversified.

Concentric Diversification“Adding new, but related products or services”

Sri Sadananda Foods involved in concentric diversification because Sri Sadananda Foods has two by products, Ghee & Ground Spices.Sri Sadananda Foods has developed a setup to sold Ground Spices under brand name of Sri Krishna Excellent Spices.So Sri Sadananda Foods is adding new but related products in to the market. Instead of selling as raw Spices to any other Spices manufacturer, they themselves start cutting and packaging of the Spices and sold in the market as their own new products under their own brand name. Then we said it concentric diversification because they manufacture the Spices from the by-products they receive.

Backward Integration



“Seeking ownership or increased control of a firm’s suppliers”

Sri Sadananda Foods involved in backward integration because they receive the Ground Spices from their own factories. The Sri Sadananda Foods if it has to negotiate upon the prices of Spices purchasing from other factories.

Business Level StrategyFirms compete directly with one another at what is called the business level of strategic

management, so we will focus on crafting successful competitive strategies. Because competition takes place at the business level, strategic management at this level is crucial to the overall success of the firm.

Cost LeadershipIn manufacturing and especially in industries where the product differentiation is not possible the

only strategy the organization is left with is "Low Cost Production" or cost leadership. In fact cost reduction is the only way to stay in the industry. Sri Sadananda Foods has cost leadership strategy. Sri Sadananda Foods has the following two major competitors:

Major Competitors Weights Prices (Rs.) Weights Prices (Rs.)

Sri Krishna Ghee 1kg 410 500ml 210

Sri Sadananda Foods is following cost leadership because the competitors especially Sri Krishna Ghee has a very old name in the ghee industry so Sri Sadananda Foods has to charge the low prices to compete with the competitors.

According to the text, the low cost strategy is good when, product cannot be differentiated, industry is producing standardized product, product has same usage and switching cost is low. All the characteristics are fully applied in ghee industry. So company is using right strategy.

Operation Level StrategyOperation level strategy focuses at how to develop capabilities in process execution that will yield

competitive advantages for a firm. This involves applying strategic management concepts to what is known as the operations level, the level at which work inside the organization actually takes place. We focus on how organizations go about improving their process capabilities, including both total quality management and core process reengineering.

Market Development“Seeking increased sales by improving or modifying present products or services”Currently Sri Sadananda Foods is following the product development strategy, because the Sri Sadananda Foods is continuously improving the quality of the ghee for the consumers. Sri Sadananda Foods has a



good image in the Karnataka, and they try to develop the same good image in all over the country, so that’s why they are improving their products through TQM.

Recommended Strategies

This time when industry is fully mature, and the competition in terms of access to final consumer is very high the companies usually face the problems of slow demand growth, emphasize on cost and services, topping out and loss of profitability. The Sri Sadananda Foods is also facing the same problems. Although it has tackled the major problems very well but still there is some room of improvement in its existing strategy.

Forward Integration“Gaining ownership or increased control over distributors or retailers”

The firm should use their own distribution network because the motive behind that when they have their own distribution system the additional cost will be avoided which had been kept by dealers as their own margin. In this dynamic and competitive environment the firm has to maintain its current position of cost leadership to be competitive.

AdvertisementSri Sadananda Foods is not using any mode of advertisement, because of low demand and

unavailability of their products. They believe that advertisement without availability of the product is useless and creates a bad image. In order to create awareness Sri Sadananda Foods must go for advertisement.

SYSTEM

Information System used In the Department The major information system used in the finance department to provide clear information

regarding the accounts statements is Tally. The advanced version of Tally accounting package is

used in the accounting department is Tally ERP 9.

Factory applies manufacturing techniques in production units. As with traditional manufacturing, the

engineering is left to creation of the components and the requirements gathering for the system.

Computer software used to purchase order, the supplier lends the ghee and ghee products along with the bills. The products are received at receipt section of the stores and are verified against the specification laid in purchase order.


http://en.wikipedia.org/wiki/Manufacturing

http://en.wikipedia.org/wiki/Manufacturing


Product Testing: Involves creating or reusing test (such as test cases, data sets, and scripts) and

applying instrumentation and measurement tools.

Product Design: the differences in requirements to differences in product line and development process to produce a customized process.

System refers to all the rules, regulations, and procedures, both formal and informal that complement the organization structure.

SKILLTheSri Sadananda foodsPvt Ltd producers’ society conduct training program i.e., both on the job

training and off the job training which increases the knowledge and skill of an employee for doing the job. The various skills & qualifications of the employees are as follows.

Qualification required for personnel Technical staff- ITI/Diploma and 1 or 2 experiences. Office staff- degree, sufficient computer knowledge, fluency in English and minimum of 2 years

experience. Managerial personnel-minimum 5 years of work the computer knowledge experience and MBA

STYLE

The management of SriSadananda foods Pvt Ltd follows the style as in other government organization. Each employee is accountable to his superior and each leads his subordinates.

Top down Decisions Fixing the targets to the employee and the workers who are working in the organization. Reducing or increasing the price of the product Policy issues Example to conclude the decision-making parameter pertaining the day-to-day

operation to conclude the style of functioning.

The manager of the purchasing department selects the Material suppliers. The manager of the purchasing department has the authority to select the supplier for providing the necessary raw materials for the production function. The suppliers are selected on the basis of the tender. Which one has quoted the lowest price for the materials, that vendor will be selected as a supplier for the raw material, which is required for the production.



STAFFStaff refers to the organizations human resources. Management is concerned with the

accomplishment of objectives by utilizing physical and financial resources through the efforts of manpower.

Total no of employees : 183In the factory workers: 130

In Sri Sadananda foods, the total human resource is classified into three categories:

Officer

Staff

Workers

Workers are again classified into:

Permanent workers

Trainees or apprentices

Permanent workers 165

Others 3

Trainee 15

Total 183

Male & Female Employees

Male – 102

Female - 81

SHARED VALUE

Shared values are what engender trust values are the identity by which a company is kwon throughout its business areas. These values must be explicitly stated as both corporate objectives and individual values. These are the company level beliefs, mindsets and assumptions that shape how an organization behaves. The shared values of Sri Sadananda foods Pvt Ltd are:



Providing quality ghee to rural consumers. To build village level institutions in co-operative sectors to manage the dairy activities. To ensure provision of ghee production inputs, processing facilities and dissemination of know

how. To facilitate rural development by providing opportunities for self-employment at village level,

presenting migration to urban areas, introducing cash economy and opportunity for steady income.

Findings Suggestions and conclusion

Findings

There are specialized department for proper functioning of the firm

The advertising of company is to improve.

Competition with the other company.



Due to shift base work they are not appointing female workers.

Milk being a Perishable product. The finished products show be delivered down of the time.

Discipline is followed inside the premises.

Safety is given main importance.

SUGGESTIONS For the procurement of the milk, the company should also develop local sources for it prices. In order to cut the transportation cost, timely distribution, the company would be definitely better

off, if it has its own vehicle. To overcome water scarcity problem the company can dig bore wells. The company can also install

water harvesting facilities to overcome water scarcity problem. They have to reduce unnecessary expenses and reduce their wasting of working hours. They have to slightly improve their quality in spices. They have to concentrate much on spices products. They have to find new way of publicity. They have to concentrate on their sales etc….

CONCLUSIONS The organization study is really helped to get a clear idea about functions of the organizations.

Even the organization to function well requires the support of so many hands.

Over all study of the organization helps in knowing the interrelation between the entire department

and their role in helping the organization to attain its goals.

The understanding of each and every department gives the practical experience about all the

theoretical aspects that are studied, and where this is example like induction programmer which is

created positive impression.

.The organizational study of good bread has helped me to get the deep insight of all the functional

departments and their unique role in fulfilling the organizational goals. It also helped me in

experiencing the practicality of the theoretical knowledge that is a part of our curriculum.



ANNEXURE

CASE STUDY

The Sri Sadananda Foods Pvt LTD manufactures pure cow ghee, masalas, Instant mixes, Spice blends, Spices and Ready to eat Sweets. The Entry of these food products will be done in phases. The company markets its ghee under the brand names “Sri Krishna ghee” and Sri Sadananda Foods Pvt Ltd is committed to providing its customers the best quality on earth, in its range of food products.

This case study discussed the packing different food contact materials commonly before glass bottles glass bottles in Sri Sadananda Foods. The glass bottles, glass jars and vials are packaged with care



to prevent damage during shipment. The product groups above to find all your glass container needs. The products broken on the transporting time damage of products was more. From distributers and customers keep on complaining about products and More problem face in packaging department.

Solution The many food industry has sifting into Plastic materials for packaging. It Plastic materials has

model and variety bottles, jar’s, pet bottles, plastic covers and boxes. The plastic bottles Costs less than glass bottles .separate staff should be maintained for handling bottles & packaging ghee.

Summary and Recommendations

Plastic bottles tableware that comply with safety standards are supposed to pose health to consumers. The responsibility to ensure safety compliance of food contact materials rests with the manufacturers and they must ensure that their products will release any substance in an amount that causes food safety or quality problems under normal use.

When choosing plastic bottles tableware the customer should consider the conditions of use of the article such as whether the article is intended to hold 3foods. Industry should follow manufacturer’s instruction and not to misuse the food contact materials.

BIBLIOGRAHY

Edwin B. Flippo Human Resource Management, 4th Edition.

Phillip Kotler Marketing Management 12th edition 2004.

Company H R records.

htpp//www.srikrishna ghee.com
