A Project Report on Parle

8/12/2019 A Project Report on Parle

1/66

1

A Human Resource

Project report onLAO 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


2/66

2

Certificate

This is to certify that Mr. chirag j sonaiyaof L.J. Institute of Business

Administration has submitted his financial project titled, PARLE G INDUSTRY

for the year 20112012 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 : 18/01/2012


3/66

3

Acknowledgement

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.


4/66

4

P r e f a c e

Experience 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.


5/66

5

Table of content

Sr. No. Particulars Pg No.1. Certificate 2

2. Acknowledgment 3

3. preface 4

4. introduction 7

5. history 8-9

6. objective 10

7. Production department

8. Parle products 13-14

9. ingredients 15

10. Product mix 16-17

11. Manufacturing process 18-2112. Proess layout 22-25

13. Machines used in manufacturing 26-33

14. H.R DEPARTMENT

15. Company profile 35

16. Various units of company 36

17. Vision 37

18. Mission 38

19. Business strategy 39

20. Organization structure 40

21. Recruitment & selection 41-44

22. Training & development 45-47

23. Award 48

24. Corporate social responsibility 49

25. Quality of parle 50-51

26. Shifts 52

27. MARKETING DEPARTMENT

28. Marketing strategy 54-55

29. Import & export 56-57

30. Material department 58-59

31. Future plan 60

32. Swot analysis 61-6333. Advertisement 64

34. Conclusion 65

35 bibliography 66


6/66

6


7/66

7

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 apack come down from 16 to 15 even as each biscuit became lighter, butthey seemed to understand the cost pressures on the firm. The gamble paidoff: 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 sellingbiscuit, Parle-G, and a host of other very popular brands, the Parle namesymbolizes quality, nutrition and great taste. With a reach spanning eventhe remotest villages of India , the company has definitely come a very longway since its inception.

Many of the Parle products - biscuits or confectioneries, are marketleaders 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 ofthe 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 treatfor the taste buds, but a source of strength for both body and mind. Tearover a packet of Parle G to experience what has nourished Generations ofIndians since last sixty five years, making it truly Hindustan Ki Taakat.


8/66

8

GLORIOUS HISTORY OF PARLE-G

Parle-G has been a strong household name across India. The greattaste, high nutrition, and the international quality, makes Parle-Ga winner.No wonder, it's the undisputed leader in the biscuit category for decades.Parle-Gis consumed by people of all ages, from the rich to the poor, livingin cities & in villages. While some have it for breakfast, for others it is acomplete 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 onenergy. 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 ParleProducts. It was called Parle Glucose Biscuitsmainly to cue that it was aglucose biscuit. It was manufactured at the Mumbai factory, Vile Parleandsold in units of half and quarter pound packs.

Parle-Gwas the only biscuit brand that was always in short supply. Itwas heading towards becoming an all-time great brand of biscuit. Parle-Gstarted being advertised in the 80's. It was advertised mainly through press

ads. The communication spoke about the basic benefits of energyandnutrition. In 1989, Parle-Greleased its Dadaji commercial, which went onto become one of the most popular commercials for Parle-G. Thecommercial was run for a period of 6years.

In the year 1997, Parle-Gsponsored the tele-serial of the Indiansuperhero, Shaktimaan that went on to become a huge success. Thepersonality of the superhero matched the overall superb benefits of thebrand. Parleextended this association with Shaktimaanand gave away a

lot of merchandise of Shaktimaan, which was supported by POS and presscommunication. The children just could not get enough of Parle-GandShaktimaan.


9/66

9

To make the brand much more interesting and exciting with children,it was decided to launch a premium version of Parle-Gcalled Parle-G Magixin the year 2002. Parle-G Magixis available in two exciting tastes - Cocoh

and Cashew. The year 2002also witnessed the launch of Parle-G MilkShakti, which has the nourishing combination of milk and honey, especiallylaunched for the southern market.

Parle-Gcontinues to climb the stairs of success. Take a look at theglobal market where it is being exported. First came the Middle EastthenUSAfollowed by Africaand then Australia. An Indian brand, that's exportedto almost all parts of the world. After all that's what you would expect fromthe Parle-G World's Largest Selling Biscuit.


10/66

10

objective

The main object ive i s increas ing i t s revenue marg in f rom

10% to 15- 20% and maintaining it in the Parle-G brand for the parlecompany.


11/66

11


12/66

12


13/66

13

PARLE PRODUCTS

MONACO BITES KISMI BAR

FUN 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
http://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.htmlhttp://www.parleproducts.com/parle-g.html


14/66

14

Parle Products

Biscuit Goodies:

Parle-G Hide & SeekKackjack Hide & Seek Milano

Magix Digestive Marie

Monaco Parle Marie

Kreams Milk Shakti

Parle 20-20 cookies GoldenarcsNimkin Kreams Gold

Chox Monaco JeeraSweats :

Melody Kismi Gold

Mango Bite Orange CandyKaccha Mango Xhale

Poppins 2 in 1 clairKismi Toffee Golgappa

Kisme Toffee Bar Melody SofteeMazelo Pale LitesSnacks :

Musst Bites JeffsCheeslings Musst stix & Musst Chips

Sixer Sixer Zeera


15/66

15

INGREDIENTS

There are mainly 6 ingredients in ParleG 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 bestquality of biscuits. All the ingredients are tested in laboratory so that no lowquality of raw material is used in manufacturing process. The raw materialis tested for their acidic value, moisture it contains, and quality of milkpowder


16/66

16

Product 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.


17/66

17

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 delectableexperience 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 withthe goodness of honey.Should be unforgettable, once you bite into one of these

power-packed biscuits.


18/66

18

MANUFACTURING PROCESS FLOW CHART

RAW MATERIALTESTING

MIXING

MOULDING

BAKING

COOLING

PACKING


19/66

19

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. Inthis section they are manufacturing only those goods, which is sale within theboundary of country.

Second section is Export goods where only exported biscuits are made. Theprocess and the quality of products are same as Domestic product. Size andpacking process is different from domestic biscuits. Exporter biscuits are smalleras compare to domestic biscuits.

Third section is of yummy tasty cream biscuits. They are also manufacturingcream 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.


20/66

20

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.


21/66

21

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. Thesemixers 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 arecategorized 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.


22/66

22

PROCESS LAYOUT

STEPHAN MIXER

MOULDING OVEN

COOLING

CONVEYOR

STALKING TABLE

CURVE

PLATE

CURVE

PLATE

MULTIPACK

MACHINE

SEALING

MACHINEBOX

TAPPING

DIVERSION

BELT

CONVEYOR

BELT

DISPATCH

SECTION


23/66

23

PROCESS LAYOUT OF PARLE PRODUCTS LTD.

First of all the parle products buys RAW MATERIALfrom 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.


24/66

24

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 FLOWOUTin the factory.

The conveyor continues to move to COUNTING UNITwhere 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

thebiscuits are packed in very orderly manner.

From cooling conveyor sum biscuits are diverted through AUTO FEEDING

MACHINEto another stalking machine where packing is done.

From stalking table the biscuits are moved on conveyor to MULTI PACK

WRAPPING MACHINEwere 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 BAGand after

packing it into poly bag it is sent to SEALING MACHINEwhere it is sealed,

Then it is sent to CORRUGATE BOX SECTIONin which 6 poly bags areplaced 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.


25/66

25

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 andafter testing it is sent for production.

WASTAGES

There 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.


26/66

26

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 processstarts.

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 doughsunder a vacuum, if it is desired to have a super fine pore structure like American

or English white pan bread.


27/66

27

STEPHAN MIXER

COOLING CONVEYOR


28/66

28

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, whichdoes not require more travel after oil spraying.


29/66

29

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.


30/66

30

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. Therecirculation 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.


31/66

31

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 oneend 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


32/66

32

MULTIPACK WRAPPING MACHINE:-

This machine helps in wrapping the biscuits on the particular wrapper fixedon 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 (100120, 120150, 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.


33/66

33

SEALING MACHINE:-

The sealing machine has heater rod for sealing the poly bag in which 24packet 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 ispassed 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.


34/66

34


35/66


36/66

36

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 motherunits 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. DIXIT


37/66

37

VISION

The main vision of Parle-G to Concentrate on consumer tastes andpreferences, 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.


38/66

38

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 biscuitbrand. Little wonder than why is it the Largest selling Biscuit brand in the World.


39/66

39

BUSINESS STRATEGY

An in-depth understanding of the Indian consumer psyche has helpedParle 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.


40/66

40

ORGANISATION STRUCTURE OF PARLE

CHAIRPERSON

EXECUTIVE DIRECTOR

PRODUCTION MANAGER PRODUCTION MANAGER

BISCUITS CONFECTIONERY

CHIEF ENGINEERENGINEER OFFICER

HRD

MANAGER

PERSONEL

ADMINISTRATOR

EMPLOYEE

BISCUITS CONFECTIONERY PRINTING

SUPERVISOR

CHARGE HEAD

EMPLOYEE


41/66

41

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.


42/66

42

Recruitment Process

Recruitment process for blue collar is called traditional method. These arestages 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 isrecruitment of labour.


43/66

43

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 givenimportance.

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.


44/66

44

For white collar job the co. adopts the following stages for selecting

prospective candidates:-

Preliminary Interview

Application Blank

Psychological Test

Personal Interview

Reference Checking

Medical Examination

Final Selection

Reception of Application


45/66

45

TRAINING & DEVELOPMENT


46/66

46

Training & Development

This activity is both focussed upon, and evaluated against, the job that an

individual currentlyholds education .This activity focusses upon the jobs that an individualmay 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 acquiresjob-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 being trained.However, the

potential gains from employee training are significant. The main benefits oftraining areimproved productivity and motivation of staff and also better quality

products being madesome of the specific reasons as to why a business should

train its employees are:


47/66

47

Types of training

On-the-job training

On the job training occurs when workers pick up skills whilst working alongside 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 shadowor observe fellow employees to begin with and are often

given instruction manuals or interactive training programmes to work through.

Off-the-job training

This occurs when workers aretaken away from their place of workto 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 from the 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 a stage play. In this method

of training, the trainees are required to enact defined roles on the basis of oral or

written description of a particular situation.


48/66

48

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.

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.


49/66

49

CORPORATE SOCIAL RESPONSIBILITY (CSR)

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

Parle Centre of Excellence as an institution is dedicated to enrich the livesof people through conducting various cultural programs across all region tofacilitate the all round development of the children. Every year, Parleorganises 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 cultureand traditions of ages. Our involvement in cultural activities has seen theinception of Golu Galata in Tamil Nadu, held during Navratri. Its gives aplatform to all the members of a household to showcase their creativityand being judged by immanent personalities. Thousands of familiesparticipate and celebrate the occasion on a grand scale.


50/66

50

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, oncontract.


51/66

51

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.


52/66

52

Shifts

There are 2 shifts in industry, and 300 employees and 2 plants i.e factory

and contractor.

Each shift is divided into 150 employees i.e

Shift 1 - 150 employees.

Shift 2 - 150 employees.


53/66

53


54/66

54

MARKETING STRATEGY

Parle G largest selling biscuit brand in world:-

If you thought that a typical family run Indian company cannot top theworldwide charts, think again. The homegrown biscuit brand, Parle G, has provedthe 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 sellingglucose biscuit brand in the whole world in terms of volumes. This came as asurprise to us when we were made to understand that we have topped theworldwide charts of the global biscuits industry. This was recently revealed by theUS based Bakery Manufacturers' Association."

The other global biscuit brands include Oreo from Nabisco and McVitiesfrom UK-based United Biscuits among others. According to ORG-MARG reports,Parle G commands a good 65 per cent market share in the domestic biscuitmarket. The glucose biscuits category in India is estimated at Rs 15 billion. TheParle 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' basketincludes Monaco, Krack Jack, Marie, Hide n Seek, Cheeslings, Jeffs, Sixer and FunCentre. Said Chauhan: "The core brands of the company in the biscuit categorywill include only Parle G, Monaco and Krack Jack. The other brands will not beaggressively 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 in1929.


55/66

55

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

The company commands a 40 per cent marketshare in the Rs 35 billionbiscuit market in India. In the confectionery segment, the company enjoys a mere15 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, FruitDrops, Pick n Pack and Tangy. Chauhan has picked up three core brands from thiscategory 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.


56/66

56

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 Asiaand 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.


57/66

57

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".


58/66

58

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 & reduceprofits.

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.


59/66

59

Waste Management:-

The company recycles the scrap materials arising out of manufacturing

process. The biscuit, which is being wrongly cutted out in manufacturing processor 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, & ironwhich can satisfy the requirements of 3 days. Bunty Foods Pvt. Ltd; has 5 godowns

in which 2 godowns are for keeping ParleG 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 biscuitswithin 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.


60/66

60

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 Chauhanformed this company in 1928. He was

the son of Mohanlal Dayalalji Chauhanwho 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 VileParle. After 10 years i.e. in1939they 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.


61/66

61

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 thatthe 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


62/66

62

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 andrequire 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


63/66

63

THREATS

De-reservation of the biscuit industry may attract foreign players who

initially will try to attack the premium segment, which is already establishedfor 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

Competition

Competitors

1. Britannia Tiger

2. Horlicks Biscuits

3. Local glucose biscuits


64/66

64

ADVERTISMENT

PARLEG SPONSORED TELE-SERIES SHAKTIMAN IN 1997


65/66

65

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.


66/66

Bibliography

Web Bibliography:-

1. [email protected]

2. http://www.parleproducts.com/parlestory.html

3. http://www.parleproducts.com/contactus.html
mailto:[email protected]:[email protected]://www.parleproducts.com/parlestory.htmlhttp://www.parleproducts.com/parlestory.htmlhttp://www.parleproducts.com/contactus.htmlhttp://www.parleproducts.com/contactus.htmlhttp://www.parleproducts.com/contactus.htmlhttp://www.parleproducts.com/parlestory.htmlmailto:[email protected]

Date post:	03-Jun-2018
Category:	Documents
Upload:	chiragsonaiya
View:	4,661 times
Download:	544 times

A Project Report on Parle

Documents