A Human Resource

Project report on

LAO MORE BISCUITS PVT.LTD.Project Guide

Prof. Saurin Shah

Submitted by :- Chirag J Sonaiya

Roll No. :- 138

Class : SY BBA

Div : B

Submitted to :

L . J . Institute of business administration

Vastrapur , Ahmedabad 380015

Certificate

This is to certify that Mr. chirag j sonaiya of L.J. Institute of Business Administration has submitted his financial project titled, PARLE G INDUSTRY for the year 2011 2012 in a partial fulfillment of Gujarat University for the award of the degree of Bachelor of Business Administration.

For L. J. INSTITUTE OF BUSINESS ADMINISTRATION

DIRECTOR PROJECT GUIDE EXTERNAL EVALUATOR

Place : Ahmedabad

Date : 18/01/2012Acknowledgement

It gives me immense pleasure to show my gratitude towards all the people who have extended their assistance and provided information, guidance and constant support during the tenure of the project.

Specially, I would like to thanks to the director of my college who gave me a valuable opportunity of involving myself in a real life project assignment. I have no words to express gratitude to PROF.SAURIN SHAH & my all faculty members who continuously guided me till the last word of the project report.

These experiences have helped me in gaining a lot of practical knowledge, which I could never gain only through books.

Last but not the least, I really thank all those who knowingly or unknowingly, directly or indirectly helped me in the fulfillment of the project.

PrefaceExperience is the best teacher, this proverb plays or guiding role in the curriculum of the B.B.A, a programmed of the gujarat university.As a student of S.Y.B.B.A., I study the finance function in this report as practical study. So, in this report the analysis of financial statements has been done at Titan Industries.

Financing is the process of organizing the flow of funds so that a business can (worry) out its objective is the most efficient manners. So I have tried my level best to present this project.

Sr. No.ParticularsPg No.

1.Certificate2

2.Acknowledgment3

3.preface4

4.introduction7

5.history8-9

6.objective10

7.Production department

8.Parle products13-14

9.ingredients15

10.Product mix16-17

11.Manufacturing process18-21

12.Proess layout22-25

13.Machines used in manufacturing26-33

14.H.R DEPARTMENT

15.Company profile35

16.Various units of company36

17.Vision37

18.Mission38

19.Business strategy39

20.Organization structure40

21.Recruitment & selection41-44

22.Training & development45-47

23.Award48

24.Corporate social responsibility49

25.Quality of parle50-51

26.Shifts52

27.MARKETING DEPARTMENT

28.Marketing strategy54-55

29.Import & export56-57

30.Material department58-59

31.Future plan60

32.Swot analysis61-63

33.Advertisement64

34.Conclusion65

35bibliography66

Table of content

INTRODUCTION OF THE COMPANY

It's a brand that has held its price line at Rs 4 for 25 years now -- the price was last raised in 1994 by 25 paise. So, it's not for nothing that Parle-G is the world's largest-selling biscuit by volumes

Regular customers would have noticed the number of biscuits in a pack come down from 16 to 15 even as each biscuit became lighter, but they seemed to understand the cost pressures on the firm. The gamble paid off: Parle was able to sustain its volumes.

Parle Products has been India's largest manufacturer of biscuits and confectionery, for almost 80 years. Makers of the world's largest selling biscuit, Parle-G, and a host of other very popular brands, the Parle name symbolizes quality, nutrition and great taste. With a reach spanning even the remotest villages of India , the company has definitely come a very long way since its inception.

Many of the Parle products - biscuits or confectioneries, are market leaders in their category and have won acclaim at the Monde Selection, since 1971. With a 40% share of the total biscuit market and a 15% share of the total confectionary market in India , Parle has grown to become a multi-million dollar company. While to consumers it's a beacon of faith and trust, competitors look upon Parle as an example of marketing brilliance.

Filled with the goodness of milk and wheat, Parle G is not just a treat for the taste buds, but a source of strength for both body and mind. Tear over a packet of Parle G to experience what has nourished Generations of Indians since last sixty five years, making it truly Hindustan Ki Taakat.GLORIOUS HISTORY OF PARLE-G

Parle-G has been a strong household name across India. The great taste, high nutrition, and the international quality, makes Parle-G a winner. No wonder, it's the undisputed leader in the biscuit category for decades. Parle-G is consumed by people of all ages, from the rich to the poor, living in cities & in villages. While some have it for breakfast, for others it is a complete wholesome meal. For some it's the best accompaniment for chai, while for some it's a way of getting charged whenever they are low on energy. Because of this, Parle-G is the world's largest selling brand of biscuits.

Launched in the year 1939, it was one of the first brands of Parle Products. It was called Parle Glucose Biscuits mainly to cue that it was a glucose biscuit. It was manufactured at the Mumbai factory, Vile Parle and sold in units of half and quarter pound packs.Parle-G was the only biscuit brand that was always in short supply. It was heading towards becoming an all-time great brand of biscuit. Parle-G started being advertised in the 80's. It was advertised mainly through press ads. The communication spoke about the basic benefits of energy and nutrition. In 1989, Parle-G released its Dadaji commercial, which went on to become one of the most popular commercials for Parle-G. The commercial was run for a period of 6 years.In the year 1997, Parle-G sponsored the tele-serial of the Indian superhero, Shaktimaan that went on to become a huge success. The personality of the superhero matched the overall superb benefits of the brand. Parle extended this association with Shaktimaan and gave away a lot of merchandise of Shaktimaan, which was supported by POS and press communication. The children just could not get enough of Parle-G and Shaktimaan.

To make the brand much more interesting and exciting with children, it was decided to launch a premium version of Parle-G called Parle-G Magix in the year 2002. Parle-G Magix is available in two exciting tastes - Cocoh and Cashew. The year 2002 also witnessed the launch of Parle-G Milk Shakti, which has the nourishing combination of milk and honey, especially launched for the southern market.

Parle-G continues to climb the stairs of success. Take a look at the global market where it is being exported. First came the Middle East then USA followed by Africa and then Australia. An Indian brand, that's exported to almost all parts of the world. After all that's what you would expect from the Parle-G World's Largest Selling Biscuit.

objective

The main objective is increasing its revenue margin from 10% to 15-20% and maintaining it in the Parle-G brand for the parle company.

PARLE PRODUCTS

MONACO BITES KISMI BARFUN CENTRE MANGO BITE

HIDE & SEEK MELODY

JEFFS MAGIX

KRACK JACK ORANGE CANDY

MARIE CHOICE POPPINS

MONACO ROL-A-COLA

Parle-G TOFFES

SIXER MILK SHAKTI

Parle Products

Biscuit Goodies:

Parle-GHide & Seek

KackjackHide & Seek Milano

MagixDigestive Marie

MonacoParle Marie

KreamsMilk Shakti

Parle 20-20 cookiesGoldenarcs

NimkinKreams Gold

ChoxMonaco Jeera

Sweats :

MelodyKismi Gold

Mango BiteOrange Candy

Kaccha MangoXhale

Poppins2 in 1 clair

Kismi ToffeeGolgappa

Kisme Toffee BarMelody Softee

MazeloPale Lites

Snacks :

Musst BitesJeffs

CheeslingsMusst stix & Musst Chips

SixerSixer Zeera

INGREDIENTS

There are mainly 6 ingredients in Parle G glucose biscuits.

1) Wheat Flour.

2) Sugar.

3) Vegetables Oil.

4) Milk Powder.

5) Salt.

6) Flavor.

These materials make the glucose Biscuits tasty & eatable. And following material makes it healthy & increases the quality of a product.

1) Partially Hydrogenated Edible.

2) Invert Syrup.

3) Iron.

4) Calcium.

5) Dough Conditioners.

6) Baking Soda.

The raw material is mixed in certain proportion, to get the best quality of biscuits. All the ingredients are tested in laboratory so that no low quality of raw material is used in manufacturing process. The raw material is tested for their acidic value, moisture it contains, and quality of milk powderProduct mix

Parle-G

There are always some kids who seem smarter than the rest. Ever wonder how they got to be that way? If you had to think real hard for the answer, then probably you've never eaten Parle-G. Parle-G is the new generation's official power supply. Providing kids with the vital vitamins and minerals necessary for all round mental and physical development.

Krackjack

A little sweet - A little salty That's what makes Krackjack very, very delicious! This delightful biscuit is acclaimed in India and across the world for its controversial sweet and salty taste. Krackjack has won 11 Gold, 3 Silver and 1 Bronze award at the 'Monde Selection'. You can enjoy Krackjack any time plain or with a host of beverages like tea, coffee or milkshakes.

Marie Choice

More and more people are now discovering the pleasures of a cup of hot steaming tea. Or so it seems. In reality they are actually using (misusing) tea as a ready excuse to indulge in another packet of Parle Marie Choice. Whatever the reason, Parle Marie Choice has fast become a preferred teatime accompaniment. Find out for yourself over a cup of tea. After all , chai toh hai bahana. Hide & Seek

Let your taste buds indulge in the sinful pleasure of a delightful game. Seek out the chocolate chips that aren't really hidden. And relish a delectable experience called Hide-&-seek - tasty itna, ki dil aajayee.Parle-G Milk Shakti

What have you heard about Parle-G Milk Shakti? Think hard. Ok, now eat a biscuit. Got it? Yes, you're absolutely right. It aids mental stimulation. And energises the body too. Now try and memorise this - it is the only milk biscuit with the goodness of honey.Should be unforgettable, once you bite into one of these power-packed biscuits.MANUFACTURING PROCESS FLOW CHART

A Secret Recipe (Actual Process):-

The production process of company is running continuously for 24 hours. The factory is divided into 3 sections. First section is domestic product section. In this section they are manufacturing only those goods, which is sale within the boundary of country.

Second section is Export goods where only exported biscuits are made. The process and the quality of products are same as Domestic product. Size and packing process is different from domestic biscuits. Exporter biscuits are smaller as compare to domestic biscuits.Third section is of yummy tasty cream biscuits. They are also manufacturing cream biscuits. This section is fully air-conditioned. They process of manu.

Actual process of production is divided into 5 steps. Following are the steps of production process.

Checking Of Raw Material:-

Before the starting to the actual process of making biscuits all raw material are checked in laboratory if the quality of raw material is not good then they return those raw material.

Mixing Of Ingredients: -After the checking of raw material raw material are go for mixture. In mixing department 3 big mixers are working known as Steven Mixers. These mixers mix the all raw material in their appropriate ratio. Each mixer has capacity of 500 kg mixing at a time. Moulding Section: -In moulding section the ready mixture go from one big machine. This machine cut this mixture in a perfect size & shape of glucose biscuits. And stamp on that biscuits as Parle-G. Baking Section: -In baking section biscuits are go from one big oven. These ovens are categorized in eight parts. Parle agro has the biggest oven in Asia.

Cooling: -After the process of baking the biscuits are very hot it should be cool before packing. For cooling, biscuit rolled through conveyer belt.

Packing: -

Ready biscuits are sent for packing in packing section.

PROCESS LAYOUT

PROCESS LAYOUT OF PARLE PRODUCTS LTD.

First of all the parle products buys RAW MATERIAL from the various suppliers and stored into the store room. This raw material is then sent to laboratory for testing and after testing only it is used for manufacturing. The raw material consist of Wheat flour, Sugar, Partially hydrogenated edible vegetable oils, Invert syrup, Leavening agents (503 Baking powder) Milk, solids Salt Emulsifiers (E 322 or E 471 or E 481) and Dough conditioners (E 223).

Such a mixture of raw material is taken and mixed into STEPHAN MIXTURE, which is high power mixture machine. Specially made for mixture of dough, from which the mixture is passed to molder called ROTARY MOULDER. Through that moulder approximately 10,000 come out in a minute. Moulder had 260 cups fitted in it which gives shape to the biscuits and an impression embossed on it of parle-g.

From rotary moulder the dough is passed through a 260 feet long OVEN which is approximately 340* c. In oven there are three stages to be followed

Removal of moisture.

Building the structure of biscuits.

Colourings of biscuits take place.

From oven the hot biscuits are placed on the COOLING CONVYOR, which is 260 feet long and the biscuits continues to run on it for 5 to 7 minutes so that the biscuits become cool and all the moisture that biscuits contain gets evaporated. And because of the above reason the factory has FLOWOUT in the factory.The conveyor continues to move to COUNTING UNIT where biscuits are counted and seen that it is going on properly or not.

The conveyor continues till the biscuits reach the STALKING TABLE at which the biscuits are packed in very orderly manner.

From cooling conveyor sum biscuits are diverted through AUTO FEEDING MACHINE to another stalking machine where packing is done.

From stalking table the biscuits are moved on conveyor to MULTI PACK WRAPPING MACHINE were 16 biscuits are packed into a regular parle g wrapper so that the weight of 16 biscuits comes up to 100 grams.

Then 24 packets of parle g biscuits are packed into a POLY BAG and after packing it into poly bag it is sent to SEALING MACHINE where it is sealed,

Then it is sent to CORRUGATE BOX SECTION in which 6 poly bags are placed andthen the boxes are kept on conveyor and sent to DISPATCH SECTION from were the biscuits are sent to various places in India and all over the world.INVENTORY

The inventory of the company that is the raw material is of a week. They store such inventory in storeroom and then are sent for testing in laboratory and after testing it is sent for production.

WASTAGESThere are two type of wastage in factory. First is the waste materials fallen on ground. Such waste material is of 1%, which is marginal and acceptable, which goes into total waste. Second types of waste are the biscuit collected in tray of the multi-pack wrapping machine, since these biscuit are broken they are not packed and sold to the customer but collected in other tray and sold as broken pieces and sold for less price for cattle feeding.

LOOSE BISCUIT

On the stalking table one to two rows of baked biscuits are kept aside for selling it as loose biscuits. They are normally assumed to be damaged biscuits but they are not damaged or broken but company keep such loose packets of biscuits to sell it to the local people for marginal rate of Rs. 33 / kg.FOLLOWING ARE THE MACHINERY USED IN MANUFACTURING

STEPHEN MIXER:-

The Stephan TK Mixer is an ideal component to fully automatically feed the down-stream make-up equipment for biscuits, bread, rolls, buns, cake, sweet goods, cookies and crackers.Here's how the Stephan Mixer works:-

The operation can be divided into four phases: loading, mixing, kneading and discharging. After loading the mixer with all ingredients, the mixing process starts.

The unique shape of the mixing/kneading tool, combined with the mixing baffle, produces a very homogeneous mix. The combination of the mixing tool allows for the optimum hydration of the flour. Due to this intensive hydration, a higher yield is possible in the range of 1.5-3% depending on the type of dough. This complete development leads to a delicate crumb and an extremely machine able dough. Using a special attachment, the Stephan Mixer can knead the doughs under a vacuum, if it is desired to have a super fine pore structure like American or English white pan bread.

STEPHAN MIXER

COOLING CONVEYOR COOLING CONVEYOR:-

The biscuit coming from stripping conveyor is directed on to the cooling conveyor to transfer the heat in the biscuit to atmospheric air as it is passing on it. The total travel of the cooling conveyor is 1.5 times the oven length. As per need specifications it need the travel of 150 ft. for effecting cooling. Cooling conveyor is made in a modular construction of 2.5 Meters. Long and connected together to form the required length. The supporting side channels are fabricated from 3mm thick M.S. sheet.

Idle rollers are spaced at 750mm apart on conveying direction and 1700mm on the return direction. All the idle rollers are of 48mm dia, mounted on 6004 ZZ deep groove ball bearings with grinding finish and hard chrome plated for hygienic conditions.

During the production practically about the droppings of oil from the cloth due to rubbing of cloth against tie angles when producing high fat biscuits. To minimize this is replaced the all tie angles also with idle rollers. This might costs little extra, but you can maintain hygienic conditions at working area.

Drive drums are two nos. of 220mm dia and projections are made on the surface of drums to minimize slip or covered with friction grip rubber tape. Manual tensioning and tracking are provided.

You can rely only on feeder table to stack the oil sprayed biscuits, which does not require more travel after oil spraying.BISCUIT BAKING OVEN:-

Construction:

The oven body consists of steel steam tight tunnel with equally divided zones of the radiators. Stainless steel expansion joints are provided between these zones in order to eliminate the expansion of the oven section. The inspection doors are provided for inspection of the baking goods during the process. And it is 260 feet long.

Firing Chambers:

The complete chamber are insulated with minerwoll filled from outside to conserve heat and increase efficiency. The fully automatic imported burner shall be fitted to the chamber and automatic temperature controller on the control panel shall control the temperature.

Insulation:

The complete oven will be covered with 10" thick mineral wool insulation from top, bottom and the sides. The bottom portion of the oven at the sides will be covered with CRC sheets for the conveyor protection and to avoid heat loss.

Baking System:

The baking in the heating chamber takes place by radiators located under and above the wire mesh band, which distribute heat for uniform baking. The recirculation heating gases of these radiators can be controlled for each zone separately. The closed recirculation system is having slight vacuum so that combustion gases cannot enter into the baking chamber.

Fans:-

All the circulating fans are fabricated from M.S. & S.S. and will be well balanced to avoid vibration and will give noise free operation in high speeds

ROTARY CUTTER:-

The single head rotary cutter prints fine design on a continuously fed dough sheet and also cuts out the individual dough piece.

The unit powered by 1.5KW helical geared motor and speed controlled by AC frequency controller. Drive is given to cutting roller only to accommodate different sizes of dies in this machine.

Rubber lined anvil roller is adjustable in height so that pressure can be controlled at both sides in parallel or independently. The anvil roll is being driven by friction of the cutting web, which is independently powered by its own separate drive. For safety reasons the cutting roll is provided with guard, removal of which stops the motor.COUNTING UNIT:-

The counting unit counts and see that the biscuit making process is going fine or not, i.e. as per the program set in the machine, program is set as per the grams required. Generally the counting unit takes 16 biscuits so that it leads to 100 grams.SUGAR GRINDER:-

Turbulence System and Steam Extraction:

APPLICATION: The machine is used to granule (crystal) sugar to make it in powder form for using in biscuit recipe.

DESIGN: Hammer Mill type, body of the machine is fitted on a sheet metal box/container/receiver with one air exhaust balloon. The driving motor is fitted on the top of the box. In case of auto feeding a bucket elevator is fitted at one end of the box.

OUTPUT: 10 Kg/min. (icing sugar)

FEEDING: Automatic

POWER LOAD: 5 HP for grinder, 1 HP for auto feeder with built-in control panel

MULTIPACK WRAPPING MACHINE:-

This machine helps in wrapping the biscuits on the particular wrapper fixed on the roller of the machine. The wrapper is feed into the machine and four-heater roller, which is fitted on the machine, does the sealing of the wrapper. This heater roller heat up the plastic and seals the packet. And at the same time the jaw cutter cut the packet on the cutting edge marked i.e. as per the grams of the packet, which is feed, in the automatic machine (100 120, 120 150, 150 -170, 170 - 190). The packets coming out from the wrapping machine in a minute is programmed in computer and can be changed as per the need.

POLY BAGS:-

Poly bags contain 24 packets of parle g biscuits in one poly bag. There are 4 workers employed on this section who take care of the work by putting 24 packets of biscuits in the bag and forwarding it to sealing machine section.

SEALING MACHINE:-

The sealing machine has heater rod for sealing the poly bag in which 24 packet of biscuit are placed, and it have a conveyer belt on other side so that when the poly bag passes through the heater and get sealed then it is passed to the tapping machine.

TAPPING MACHINE :-

Six such poly bags are placed in one such corrugated box and the box is passed through the tapping machine where are tapped and then sent through a long diversion conveyer belt. This belt helps to transfer the box to the dispatch section directly. 36 boxes are arranged on pallet in the dispatch section, from where they are transferred to the various dealers all over the India and worldwide.MACHINERY USED IN MAINTENANCE OF MAJOR MACHINERY Laphe

Drilling machine

Shaper

Miller

Pantograph and many more.

Company profile

Name of the company

: Parle Products Pvt ltd.

Established in the year

: 1929

Chairman

: Sharad Chauhan

Directors

: i) Anup Chauhan

ii) Amol Chauhan

Address of head office

: V.S. Khandekar marg,

VILE PARLE(East),

Mumbai-400057.VARIOUS UNIT OF COMPANY

There are five mother units and thirty-one contact manufacturing units in India. The main difference between mother units and contact units is that mother units produce more than one product that is PARLE G, MONACO, KRACK JACK, SIXER, and HIDE AND SEEK etc. while contact unit manufacture only Parle-G.

Mother units are as follows:- Mumbai (Maharashtra)

Bahadurgarh (Haryana)

Neemrana (Rajasthan)

Bangalore and Kolkata

IMPORTANT PEOPLE OF THE COMPANY:-CHAIRPERSON

: MR. VIJAY CHAUVAN

DIRECTOR

: MR. ANUP CHAUVAN

EXECUTIVE DIRECTOR

: MR. AJAY CHAUVAN

COMMERCIAL MANAGER

: MR. AMOL

FACTORY MANAGER

: MR. NIVATIA

PRODUCTION MANAGER

: MR. RAJESH RAUL

STORE MANAGER

: MR. DIXITVISION

The main vision of Parle-G to Concentrate on consumer tastes and preferences, the Parle brand has grown from strength to strength ever since its inception. For fulfilling its vision they do every batch of biscuits and confectioneries are thoroughly checked by expert staff, using the most modern equipment hence ensuring the same perfect quality across the nation and abroad.MISSION

Hindustan Ki Taakat.For over 65 years, Parle G has been a part of the lives of every Indian. From the snow capped mountains in the north to the sultry towns in the south, from frenetic cities to laid back villages, Parle G has nourished, strengthened and delighted millions. Various people have various reasons to consume it, some consume it for the value it offers while others consume it for sheer taste, For some it is a meal substitute for others it is a tasty healthy nourishing snack. Patronised by millions for all this qualities, it is much more than just a biscuit brand. Little wonder than why is it the Largest selling Biscuit brand in the World.

BUSINESS STRATEGY

An in-depth understanding of the Indian consumer psyche has helped Parle evolve a marketing philosophy that reflects the needs of the Indian masses. With products designed keeping both health and taste in mind, Parle appeals to both health conscious mothers and fun loving kids. The great tradition of taste and nutrition is consistent in every pack on the store shelves, even today. The value-for-money positioning allows people from all classes and age groups to enjoy Parle products to the fullest.

ORGANISATION STRUCTURE OF PARLE

Recruitment & Selection

Recruitment

Once a determination of human resource requirement has been made the recruitment & selection process can begin. Recruitment is the process to dissolve the sources of manpower to meet the requirement of staff in schedule & to employ effective measures for attracting that manpower in adequate number.

Recruitment means to seeking or obtaining recruits to replacing or to fill up deficiencies. It refers to the entire process & setup activities involved in bringing together prospective employees.

Recruitment Process

Recruitment process for blue collar is called traditional method. These are stages of recruitment process for blue collar workers. They are as follows:-

Within organizations that is permanent workers

Badly or temporary workers

Trainees

Apprentices

Casual applicants

Employees recommendation of trade unions

Labour contracts

If any worker remains absent or leave the job & it become possible to transfer any other worker in the vacancy.

If the worker dies as per vacancy available to his son is given to Sons of the souls is recruitment of labour.

Selection

Selection is the process to choose or picking up the suitable candidate by rejecting or excluding unsuitable.

Selection is also negative process. In selection some employees are selected for a particular job but many employees are rejected.

For the workers it is made by supervision & labour welfare officers. At the time of selection physical fitness, past experience, honesty etc. is given importance.

For technical staff & administrative persons HCCBPL arranges a written test & it is followed by a personal interview. The performance of the candidate in both written test & oral test is given base for selection.

The selected employees are taken on the period of six months or twelve months. All the employees if found suitable during the period are chosen during the final selection & gets permanent job.

For white collar job the co. adopts the following stages for selecting prospective candidates:-

SHAPE \* MERGEFORMAT

TRAINING & DEVELOPMENT

Training & DevelopmentThis activity is both focussed upon, and evaluated against, the job that an individual currentlyholds education .This activity focusses upon the jobs that an individual may potentially hold in the future, and isevaluated against those jobs.Training and personal development is an important method for a business to improve the performanceof employees.Training is a process whereby an individual acquires job-related skills and knowledge. It is a cost tofirms to pay for the training and also to suffer the loss of working hours whilst an employee is beingtrained.However, the potential gains from employee training are significant. The main benefits of training areimproved productivity and motivation of staff and also better quality products being made some of the specific reasons as to why a business should train its employees are:Types of trainingOn-the-job training

On the job training occurs when workers pick up skills whilst working along side experienced workers at their place of work. For example this could be the actual assembly line or offices where the employee works.New workers may simply shadow or observe fellow employees to begin with and are often given instruction manuals or interactivetraining programmes to work through.Off-the-job trainingThis occurs when workers are taken away from their place of work to be trained. This may take placeat training agency or local college, although many larger firms also have their own training centres.Training can take the form of lectures or self-study and can be used to develop more general skills and knowledge that can be used in a variety of situations, e.g. management skills programme.Methods of training

Vestibule Training: -

Employees learn their jobs on the equipment they will be using, but the training is conducted away fromthe actual work floor. While expensive, Vestibule training allows employees to get a full feel for doing task without real world pressures. Additionally, it minimizes the problem of transferring learning to the job.

Role Play: -

Its just like acting out a given role as in astage play. In this method oftraining, the trainees are required to enact defined roles on the basis of oral or written description of a particular situation.

Almost all of our products are market leaders and as recognition of their quality, have won us 111 gold, 26 silver and 4 bronze Monde Selection medals since 1971.

AWARDS

Parle products have been shining with the golds and silvers consistently at the Monde Selection ever since they were first entered in 1971. Monde Selection is an international institute for assessing the quality of foods and is currently the oldest and most representative organization in the field of selecting quality foods worldwide.CORPORATE SOCIAL RESPONSIBILITY (CSR)

As a part of Corporate Social Responsibility Policy Parle is keenly involved in the overall development of younger generation with focused endeavor to built New Face of India and spread happiness & joy all over.

Parle Centre of Excellence as an institution is dedicated to enrich the lives of people through conducting various cultural programs across all region to facilitate the all round development of the children. Every year, Parle organises Saraswati Vandana in the state of West Bengal during the festival of Saraswati Puja, inviting schools from all across the state to participate. The event is one of much fanfare and celebration, keeping alive the culture and traditions of ages. Our involvement in cultural activities has seen the inception of Golu Galata in Tamil Nadu, held during Navratri. Its gives a platform to all the members of a household to showcase their creativity and being judged by immanent personalities. Thousands of families participate and celebrate the occasion on a grand scale.QUALITY OF PARLE

Parle Quality:-

Hygiene is the precursor to every process at Parle. From husking the wheat and melting the sugar to delivering the final products to the supermarkets and store shelves nationwide, care is taken at every step to ensure the best product of long-lasting freshness. Every batch of biscuits and confectioneries are thoroughly checked by expert staff, using the most modern equipment hence ensuring the same perfect quality across the nation and abroad.Concentrating on consumer tastes and preferences, the Parle brand has grown from strength to strength ever since its inception. The factories at Bahadurgarh in Haryana and Neemrana in Rajasthan are the largest biscuit and confectionery plants in the country. The factory in Mumbai was the first to be set up, followed soon by the one in Bangalore, Karnataka. Parle Products also has 14 manufacturing units for biscuits and 5 manufacturing units for confectioneries, on contract.

Quality Commitment:-

Parle Products has one factory at Mumbai that manufactures biscuits & confectioneries while another factory at Bahadurgarh, in Haryana manufactures biscuits. Apart from this, Parle has manufacturing facilities at Neemrana, in Rajasthan and at Bangalore in Karnataka. The factories at Bahadurgarh and Neemrana are the largest such manufacturing facilities in India. Parle Products also has 14 manufacturing units for biscuits & 5 manufacturing units for confectioneries, on contract.

All these factories are located at strategic locations, so as to ensure a constant output & easy distribution. Each factory has state-of-the-art machinery with automatic printing & packaging facilities.

ShiftsThere are 2 shifts in industry, and 300 employees and 2 plants i.e factory and contractor.Each shift is divided into 150 employees i.eShift 1 - 150 employees.

Shift 2 - 150 employees.

MARKETING STRATEGY

Parle G largest selling biscuit brand in world:-

If you thought that a typical family run Indian company cannot top the worldwide charts, think again. The homegrown biscuit brand, Parle G, has proved the belief wrong by becoming the largest selling biscuit brand in the world.

Ajay Chauhan, executive director of Parle Products, told Business Standard: "The more than 50-year-old brand, Parle G, has been rated as the largest selling glucose biscuit brand in the whole world in terms of volumes. This came as a surprise to us when we were made to understand that we have topped the worldwide charts of the global biscuits industry. This was recently revealed by the US based Bakery Manufacturers' Association."

The other global biscuit brands include Oreo from Nabisco and McVities from UK-based United Biscuits among others. According to ORG-MARG reports, Parle G commands a good 65 per cent market share in the domestic biscuit market. The glucose biscuits category in India is estimated at Rs 15 billion. The Parle G brand faces competition from Britannia's Tiger brand of biscuits.

The company's flagship brand, Parle G, contributes more than 50 per cent to the company's total turnover. The other biscuits in the Parle Products' basket includes Monaco, Krack Jack, Marie, Hide n Seek, Cheeslings, Jeffs, Sixer and Fun Centre. Said Chauhan: "The core brands of the company in the biscuit category will include only Parle G, Monaco and Krack Jack. The other brands will not be aggressively supported by us in the market."

"This is because these three brands contribute substantially to our topline," Chauhan added.

The confectionery business, which is the other division of Parle Products, currently contributes only 15 per cent to the company's total turnover. Interestingly, the company started operations with the confectionery business in 1929.

Chauhan elucidated: "The confectionery business has now taken a backseat and has become a smaller part of our business because in India biscuits have a larger market."

The company commands a 40 per cent marketshare in the Rs 35 billion biscuit market in India. In the confectionery segment, the company enjoys a mere 15 per cent marketshare.

The company's confectionery portfolio comprises brands like Melody 2 in 1, MangoBite, Poppins, Rol-a-cola, Kismi, Rosemint, Peppermint, Orange candy, Fruit Drops, Pick n Pack and Tangy. Chauhan has picked up three core brands from this category as well, they being Melody 2 in 1, Poppins and MangoBite.

Hum Saath Saath Hai (Management of company): -

Management of company is Centralized i.e. they have only one purchase department for different products.

Import-Export:-

The immense popularity of Parle products in India was always a challenge to our production capacity. Now, using more modern techniques for capacity expansion, we have begun spreading our wings and are going global.

Parle biscuits and confectionaries are fast gaining acceptance in international markets, such as, Middle East, Africa, South East Asia and the more sophisticated economies like U.S.A., UK, Canada, Australia and New Zealand now relish Parle products.

As part of the efforts towards a larger share of the global market, Parle has initiated the process of getting ISO 9000 certification.

Today, the Parle brands have found their way into the hearts and homes of people all over India & abroad.

The Parle Biscuit brands, such as, Parle-G, Monaco, Krackjack, Marie Choice, Hide & Seek and confectionery brands, such as, Melody, Poppins, Rolacola, Mangobite enjoy a strong imagery and appeal amongst consumers across the world.

Which has resulted into Parle-G being the worlds largest selling biscuit".MATERIALS DEPARTMENT

Safe Custody (Stores Management): -

Storage is an unavoidable activity. It increases the value of material by simply carrying it. No transformation on any time is to be done. Stores as a vital role to play in a Parle company. Material constitute major fraction of cost like 60% to 80% of the total cost. The cost of capital block in inventories is substantial. This working capital has to be properly managed otherwise company will face heavy losses. Efficiency of storage of materials leads to better profitability. Material pilferage, spoilage, theft and careless handling may lead to heavy losses & reduce profits.

Store management has supposed to caring right kind of material in right quantity. Neither in excess nor in short Material has to be provided quickly to right person and at right place whenever required.

Waste Management:-

The company recycles the scrap materials arising out of manufacturing process. The biscuit, which is being wrongly cutted out in manufacturing process or the biscuit, which is broken from any side, or the biscuit, which is burned out from manufacturing process, the company reuses these scrap material.

Inventory:-

The company has maintained adequate stoke of raw materials like wheat flow, sugar, vanaspati, milk powder, refined salt, baking soda, calcium, & iron which can satisfy the requirements of 3 days. Bunty Foods Pvt. Ltd; has 5 godowns in which 2 godowns are for keeping Parle G products & 3 godowns are for keeping export items & 1 more godown which is under construction. These additional godowns will contain the re-export products. The company uses LIFO method for calculating the inventory levels in the company.

Make or buy or import:-

Bunty Foods Pvt. Ltd believes in manufacturing of biscuits within the company in order to ensure good quality, quantity & standard, which are being set by Parle Company. In fact, Bunty Foods Pvt. Ltd is the manufacturing unit of Parle Company. The purpose behind manufacturing of total product in the company is to maintain the goodwill of the company.

FUTURE PROSPECTS

Aaj Tak (Past, Present & Future Of Company): -

This is the first purely Indian company, which produces Biscuits, Toffees, and candies etc. Naruttam Shah Chauhan formed this company in 1928. He was the son of Mohanlal Dayalalji Chauhan who started the idea of manufacturing process of parle-g biscuits when the ship sales to Germany. They have achieved many numbers of awards & medals in National & International Marketing.

In 1929 first Parle industry was setup at Vile Parle. After 10 years i.e. in 1939 they started the production of parle glucose biscuits. In 1949 they had started the production of Monaco. After that they had started the production of Krack Jack. Then they started production of different biscuits like Magix, Hide & Sick, Cream biscuits in different flavors etc.

Now they have expanded their business perfectly. They have many numbers of branches in India like Maharashtra, Bahadurgad, Delhi, Rajasthan, Bihar, Utter Pradesh, Gujarat, Karnataka, Andhra Pradesh, and Tamilnadu. Now a days they are producing more than 32 products. Their manpower is upto 10,000 members.

Currently the future plans are to tap international market more efficiently.SWOT Analysis

Strength 1. Low cost

2.Good advertising and visibility

3.Celebrity brand ambassadors

4.Most trusted brand having high brand loyalty

5.Top of the mind biscuit brand

WEAKNESSES

The Company takes a lot of time in handling the UCA (Supply Chain Company) claims of the authorized wholesalers; this !eads to demotivation

Warehousing norms are not followed, which accounts for high breakage

The semi-sweet category accounts for the maximum turnover in the mass market- the Tiger Anytime being a member of this category is perceived as a tow quality product; this may liquidate Parle G 's brand equity in the mass market

Parle G has positioned it's Tiger range on health and taste, but my findings show that health consciousness in the mass market is low, which means that the brand is under-positioned, since the market doesn't consider "health1 as an important benefit in biscuits

Parle G 's strength is in mid, premium mid super-premium category; this market is approaching a saturation point

Parle G 's mass market is not segmented properly; Parle G cannot afford to go all out in the mass market, the best strategy would be to concentrate on these segments of the mass market, which will account for volume sales and require minimum investment

Performance-based incentive to motivate the sates staff is not existing in the Company

Yearly incentives don't motivate the dealers of mass market brands

OPPORTUNITIES

Mass market is growing with established preference for biscuits

Growing middle class in India can provide more opportunities for Parle G 's pillar brands

Credit given to dealers will help Parle G in expanding the width of reach, by which the company will have a volume advantage

Taste plays an important role in mass market which can take care of price sensitivity to some extent

There is low differentiation in the mass market brands

There is a fairly good market for a high count salty cracker variety and a cream cracker variety in the mass market

THREATS

De-reservation of the biscuit industry may attract foreign players who initially will try to attack the premium segment, which is already established for Parle G

A characteristic feature of premium market consumer is that this segment is not brand loyal; therefore there is a chance of the consumers to shift to other brands in the near/distant future

Too much concentration in the mass market may affect the companies market in this established segment

Mass-market venture may account for this cannibalization

A large number of competitors each having respective bold in different markets of the company's pillar brands will account for high contribution/orrir

CompetitionCompetitors1. Britannia Tiger

2. Horlicks Biscuits

3. Local glucose biscuits

ADVERTISMENT

PARLE G SPONSORED TELE-SERIES SHAKTIMAN IN 1997

conclusion

It was a great experience to visit such a reputed company PARLE G. This help to know about various products they produce and their qualities. It was also a great experience to prepare this report because this helped me to study more deeply about the company.

Bibliography

Web Bibliography:-

1. info@parleproducts.com2. http://www.parleproducts.com/parlestory.html3. http://www.parleproducts.com/contactus.htmlRAW MATERIAL TESTING

MIXING

MOULDING

BAKING

COOLING

PACKING

STEPHAN MIXER

MOULDING

OVEN

CURVE

PLATE

COOLING CONVEYOR

CURVE

PLATE

MULTIPACK MACHINE

STALKING TABLE

SEALING

MACHINE

BOX TAPPING

DIVERSION

BELT

CONVEYOR BELT

DISPATCH SECTION

CHAIRPERSON

EXECUTIVE DIRECTOR

E EXECUTIVE DIRECTOR

EXECUTIVE DIRECTOR

CUTIVE DIRECTOR

PRINTING

CONFECTIONERY

BISCUITS

PRODUCTION MANAGER

PRODUCTION MANAGER

CONFECTIONERY

BISCUITS

ENGINEER OFFICER

CHIEF ENGINEER

HRD

MANAGER

PERSONEL

SUPERVISOR

ADMINISTRATOR

CHARGE HEAD

EMPLOYEE

EMPLOYEE

Preliminary Interview

Application Blank

Psychological Test

Personal Interview

Reference Checking

Medical Examination

Final Selection

Reception of Application

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