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NAME: MULIK SAKHIYA CLASS: F.Y.B.B.A.(GEN) ROLL NO: 103 EXAM NO:
COLLEGE: L.J .INSTITUTE OF MANAGEMANT (GUJRATUNIVERSITY)
COMPANY:
MADHUR DAIRY GANDHINAGAR DISTICT CO-OPERATIVE MILK PRODUCERS’ UNION LTD
PREFACE
It is with great pleasure I understand, the report of industrial visit which is
out come of complete information which I have gained during session of our visit
programme of F.Y.B.B.A.
The objective for B.B.A. visit is to credit , the awareness about industrial
environment among the student or various field off corporate management is in short
practice visit is a step to fill up. The gape between the theoretical studies of
management and it’s practice application . The syllabus of first year B.B.A. intends to
acquire on analytical study of the industrial environment and special filed of night.
In the project report I have try to study and measure their aspects and have
given necessity suggestion for implementing best action plan to increase . The
awareness about the product in customer. This report give me practical capabilities of
working life with every day managerial responsibilities and challenges meeting
deadlines and satisfaction of customer.
ACKNOWLEDGEMENT
I take this opportunity to express my profound gratitude and deep regards to my guide (ditty)
for his exemplary guidance, monitoring and constant encouragement throughout the course of
this thesis. The blessing, help and guidance given by him time to time shall carry me a long
way in the journey of life on which I am about to embark.
I am obliged to staff members of madhur dairy, for the valuable information provided by them
in their respective fields. I am grateful for their cooperation during the period of my
assignment.
Lastly, I thank almighty, my parents, brother, sisters and friends for their constant
encouragement without which this assignment would not be possible.
Your Name
Maulik sakhiya
Signature
( )
INDEX
SR.NO. PARTICULAR PAGE NO.
1 GENERAL INFORMATION
2 PRODUCTION DEPARTMENT
3 HR DEPARTMENT
4 MARKETING DEPARTMENT
5 FINANCE DEPARTMENT
6 CONCLUSION
Chapter 1:
CompanyProfile
1.1 History of Dairy industry
The highest milk producer in the entire globe – India boasts of that status. India is otherwise known as the ‘Oyster’ of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products' market.The Gandhinagar District Co-operative Milk Producers’ Union Ltd. was registered on February 06, 1971 under the Gujarat State Co-operative Act, 1961 by few prominent co-operators of Gandhinagar district with limited members and limited societies. This Union has a daily procurement of around 3,000 LPD. In 1992-93, the Union first began a movement of arranging village level meeting to convince primary milk producer at their door step and it was a great moment. In 1996 existing plant was expanded capacity of 60000 LPD. The capacity was further expanded up to 2 lacs LPD in 2002-03..During the year 2010-11, the Union had collected a total of 493 lac liters of milk from 41,350 members of 114 village Co-operative milk producing societies. Daily average of milk collection is 1.35 lac liters and average daily collection per society is 1,175 liters. This includes 62 percent buffalo’s milk and 38 percent cow’s milk.
At present December 2011 milk produceing 1,45,000 LPD and selling 1,19,000 LPD.
Potential for investment in the dairy industry
Some areas of Indian dairy industry can be toned up by the evocation of differentiated
technologies and equipment from overseas. These include:
Raw milk handling: The raw milk handling needs to be elevated in terms of
physicochemical and microbiological properties of the milk in a combined
manner. The use of clarification and bactofugation in raw milk processing can
aid better the quality of the milk products.
Milk processing: Better operational ratios are required to amend the yields
and abridge wastage, lessen fat/protein losses during processing, control
production costs, save energy and broaden shelf life. The adoption of GMP
(Good Manufacturing Practices) and HACCP (Hazard Analysis Critical
Control Points) would help produce milk products adapting to the international
standards.
Packaging: Another area that can be improved is the range of packing
machines for the manufacture of butter, cheese and alike. Better packaging can
assist in retaining the nutritive value of products packed and thus broaden the
shelf life. A cold chain distribution system is required for proper storage and
transfer of dairy products.
Value-added products: There's vast scope for value-added products like
desserts, puddings, custards, sauces, mousse, stirred yoghurt, nectars and
sherbets to capture the dairy market in India.
The Indian dairy industry has aimed at better management of the national resources to
enhance milk production and upgrade milk processing involving new innovative
technologies. Multinational dairy giants can also make their foray in the Indian dairy
market in this challenging scenario and create a win-win situation for both .
Overview of the Indian Dairy Sector
The country is the large milk producer all over the world, around 100 million
MT
Value of output amounted to Rs. 1179 billion in 2004-05 which is
approximately combined output of paddy and wheat
1/5 of world bovine population
Immensely low productivity, around 1000 kg/year
Large number of unproductive animals, low genetic potency
Poor nutrition and lack of services are the main factors for the low
productivity
These are different regions developed, average, below average in the dairy
industry.
1.2 HISTORY OF MADHUR DAIRY
Mother Dairy, Gandhinagar (MDG) is a unit of Gujarat Cooperative Milk
Marketing Federation (GCMMF) Ltd., which markets its products under AMUL &
SAGAR brand. The plant was set-up at Gandhinagar with a strategic intent of catering
to requirement of fresh and wholesome milk of consumers of Ahmedabad and nearby
cities and to handle every drop of surplus milk from member dairies of Gujarat and
hence play a role of Mother. The most modern, PLC based automated dairy
processing plant with in-built capability to produce milk products matching to the
best quality standards was set-up in the year 1994 with a capacity to handle 10 lac
litre of milk per day. MDG was commissioned in September 1994 by L&T with
assistance of APV-Denmark, Westphalia Germany, Niro-Sweden and Nu-con –New
Zealand. The dairy initially had Liquid Milk, Pouch Filling, Butter Oil plant & Milk
Powder Plant. .
To keep pace with changing time Ice Cream plant, UHT plant, Pouch filling
Expansion Project and Mozzarella Cheese plant were installed subsequently.
Recently, the milk processing capacity has been increased from 10 LLPD to 18
LLPD. It is estimated that in the year 2010, MDG would receive 35 LLPD of milk. To
meet this requirement, we are expanding our milk handling capacity by installing 100
MTPD milk powder plant as a 1st phase of expansion for which work has already
been started and would be completed in the period of next 04 months. The plant
would be of state of the art in terms of civil structural engineering and most modern
process technology and automation. In the 2nd phase, we will have another 20 LLPD
milk processing line and butter processing and packing facilities. In the 3rd phase of
expansion, there would be another 100 MTPD milk powder plant. The vast and
varied product portfolio includes Market Milk, Ghee, Milk powders, Ice Cream, UHT
milk and milk products and Cheese. The other product portfolios apart from milk
and milk products are Soup, Kadhi and Pizza.
The plant is professionally managed and has adopted world-class quality management
systems and quality initiatives like ISO 9001-2000, HACCP 9001-2000, ISO 14001,
Total Productivity Maintenance, Six Sigma, Total Energy Management, Energy
Management System etc. Mother Dairy being a unit of GCMMF Ltd., all the financial
figures are merged with the balance sheet of the latter. The sales turnover of
GCMMF Ltd. for 2004-2005 was Rs. 2922.53 crores.
Objectives and Business Philosophy of Madhur Dairy
The main stakeholder of Mother Dairy was the farmer member for whose
welfare it existed. Unlike other organizations, their objective is not to
maximize the profit. They are more interested in giving the best price for
the farmers fort heir milk than in making a large profit. Thus they look at
the price given totheir suppliers as not a cost but as an objective. Mother
Dairy had, as its main objective, “carrying out activities for the economic
development of agriculturists by efficiently organizing marketing of milk
and dairy produce, agricultural produce in raw and/or processed form and
other allied produce”.
1.4 AWARDS & PRIZES
3 rd Best Employer of India – WORLD HRD CONGRESS
SAP Ace Award 2010 – Best Run Award in Consumer Products
BUSINESS LEADERSHIP ( FRUIT & VEGETABLES)
Best Maintained Plant Award
Safety innovation award
Rajiv Gandhi Quality Award
1.5 OBJECTIVES
To provide maximum services to customers
To monitor the process to ensure the environ safety.
To provide necessary resources required for management system to prove excellence
1.6 Information of Madhur Dairy
Particulars Information
Registration 6-2-1971
Location Plot no. 35, Near Indira Bridge,
Ahmedabad – Gandhinagar High-way,
Village Bhat District: Gandhinagar
Form of organization Co-operative Sector
Type of unit Milk Processing unit
1.10 ORGANISATION CHART OF MADHUR DAIRY
CHAIRMAN
B.O.D
GENERAL MANAGER
PRODUCTION
PRODUCTION
SUPERVISO
WORKE
HELPER
WORKE
A.G. R.M
MARKETINGDEPARTMEN
ASSIST. MARKETIN
G
MKG. MANAGER
SALES
CLEARK
FINANCEDEPARTMEN
FINANCEMANAGE
ASSIST.FINANCEMANAGER
ACCONTAN CLEARK
H.RDEPARTMEN
ASSIST.MANAGER
CLEARK
Chapter 2
Production
department
2.1 WHAT IS PRODUCTION?
Production management is the process which combines and
transforms various resources used in production subsystem of the organization into
value added product/ services in a controlled manner as per the policy of the
organization.
Production function therefore is that part of an organization which ix
concerned with the transformation of a range of input the require outputs having the
requisite quality level.
MEANING : The meaning of the term “Production “and “Production
management “should be noted carefully.
It explains the following important, aspects of production management.
A) It is a decision making managerial function.
B) Decisions are made, regarding the production processes required for converting
the raw materials into finished products.
The production or out-put should be according to specification in the quantities
specified as per the schedule and minimum
2.2 PRODUCTION DEPARTMENT CHART
CHAIRMAN CHAIRMAN
B.O.D B.O.D
MANAGING DIRECTOR MANAGING DIRECTOR
PRODUCTION MANAGER PRODUCTION MANAGER
ASSISTANT MANAGER ASSISTANT MANAGER
T.O T.O
SUPERVISOR SUPERVISOR
WORKERS WORKERS
RAWMATERIAL INCHARGE RAWMATERIAL INCHARGE
WORKERS WORKERS
LAB DEPARTMENT LAB DEPARTMENT
CHEMIST
C
C
CHEMIST
C
C
SAMPILER SAMPILER
GRADER GRADER
HELPERS/ ATTENDENT HELPERS/ ATTENDENT
2.3 PRODUCTION PROCESS
RAW MATERIAL
After collecting of milk laboratories check the fats and SNF of milk. So their some
raw material requirements are Milk, Salt, Acids, and some other chemicals.
PASTEURIZATION
After collecting, checking and conducting the laboratory test the Pasteurizing process
is conducted. The milk is passed through these Pasteurizing Machines with help of
Water Pumps. Here the milk is heated at 80 to 82 degree Celsius for 15 seconds after
that it is cooled at 4 degree Celsius. By this method they destroy the bacteria present
in the raw milk. After this process some milk goes to the separate machines and
remaining to the packing machine.
This method was invented by a scientist called JAMES PASTUE that’s why this
process is known as Pasteurization.
SEPARATION
Separation machine separates two kinds of the products: skimmed milk and cream.
This milk is taken to the tanks. The milk in every tank has different proportion of
SNF.
Whenever the milk is needed from tank it is tested in the laboratory and the deficit
proportion fat is added by mixing Cream.
PACKING PROCESS
Now in this necessary fats and SNF are added and packed in pouches of 500ml. The
packed pouches are kept in the basket. The milk goes to the packing machines
through pipes. At sporadic interval sample of pouches are weighed on the electronic
weighing machine.
STORAGE
After packing various pouches the dairy has to store the fresh and packed milk. The
milk pouches are then taken to the cold storage under the temperature of 8 to 10
degree Celsius. It is maintained with the help of fans having silicon chips. The
pouches are stored here for the whole night and in morning they are distribute
2.4 MANUFACTURING PROCESS
2.5 PRODUCTS OF MADHUR DAIRY
1) MADHUR Milk:-
Full Cream
Standard
Tond
Cow Milk
Flavored Milk
Reception of Raw Material (Milk)
Reception of Raw Material (Milk) ClarificationClarification HomogenizationHomogenization
PasteurizationPasteurizationChillingChillingProceed milkProceed milk
Proceed milkProceed milk
Dispatch in insulated Road
Tankers
Dispatch in insulated Road
Tankers
2) MADHUR Sweets:-
Penda
Chocolate Barfi
Rajvadi Penda
Rajvadi Halvo
Mohanthad
Magas
Kajukatri
Kaju Barfi
3) MADHUR Ghee:
Buffalo Ghee
Cow Ghee
Madhur Chhash
4) MADHUR Ice cream:
Vanilla
Kaju Drax
Butter Scotch
Kesar Pista
Strawberry
Cone
Candy
2.7COLD STORAGE
In this plant the excess milk is packed. The milk cannot be distributed in to the whole
sellers at a time because it takes time reach out and beside the time at which milk is to
be made available to the customers is also to be considered. Therefore during the gap
the milk is stored in a cold storage of the unit. The temperature in the cold storage
range from 5 degree to 10 degree Celsius and in the night the milk is dispatched in the
trucks.
2.8 QUALITY POLICY OF MADHUR DAIRY
Madhur Dairy is committed to...
Improve life style of member milk producers
Achieve highest customer satisfaction by consistent supply of good quality,
safe milk and milk products.
MADHR Dairy Achieves this by…
Strengthening Co-Operative structure
Up gradation of processes and application of innovative techniques
Providing milk products and services par-excellence for total customer
satisfaction.
Implementation of innovative welfare schemes and services for socioeconomic
development of milk products.
Application of eco-friendly processes and operations.
Development of motivated, dedicated and devoted work force.
Chapter 3
HUMAN
RESOURCE
department
3.1 INTRODUCTION
Human resource management (HRM, or simply HR) is the management of an organization's workforce, or human resources. It is responsible for the attraction, selection, training, assessment, and rewarding of employees, while also overseeing organizationalleadership and culture, and ensuring compliance with employment and labor laws. In circumstances where employees desire and are legally authorized to hold a collective bargaining agreement, HR will typically also serve as the company's primary liaison with the employees' representatives (usually a labor union).
HR is a product of the human relations movement of the early 20th century, when researchers began documenting ways of creating business value through the strategic management of the workforce. The function was initially dominated by transactional work such aspayroll and benefits administration, but due to globalization, company consolidation, technological advancement, and further research, HR now focuses on strategic initiatives like mergers and acquisitions, talent management, succession planning, industrial and labor relations, and diversity and inclusion.
In startup companies, HR's duties may be performed by a handful of trained professionals or even by non-HR personnel. In larger companies, an entire functional group is typically dedicated to the discipline, with staff specializing in various HR tasks and functional leadership engaging in strategic decision making across the business. To train practitioners for the profession, institutions of higher education, professional associations, and companies themselves have created programs of study dedicated explicitly to the duties of the function. Academic and practitioner organizations likewise seek to engage and further the field of HR, as evidenced by several field-specific publications.
.
3.3 RECRUITMENT & SELECTION
RECRUITMENT:
HRP helps determine the number and the type of people an organization
needs. Job analysis and job design specify the task and duties of jobs and the
qualifications expected from prospective jobholders. The next logical step is to hire
the number of people of the right type to fill the job. Hiring involves two broad
groups of activities.
1) Recruitment and
2) Selection
Though, theoretically, recruitment process is set to end with the receipt of a
application, in practice the activity extends to the screening of application so as to
eliminate those who are not qualified for the job.
SOURCES OF RECRUTMENT
MADHUR DAIRY use to both the sources of recruitment:
1. Internal Source of Recruitment
2. External Source of Recruitment
INTERNAL SOURCES
1. Present Permanent Employees
2. Retired Employees
3. Present Temporary Employees
4. Dependent of deceased, disable employees
Promotion to the higher positions has several advantages they are
It is good public relation
It builds moral
It encourages competent individual who are ambitious
It improves the probability of good selection, information on the
individual performance is readily available
It is cheaper then going outside to recruit
Those chosen internally are familiar with the organization
When carefully planned promotion from within can also act as a
training device for developing middle and top level managers.
EXTERANAL SOURCES
Professional or trade Associations
Advertisements
Employment Exchange
Campus Recruitment
Walk-ins, Write-ins and Talk-ins
Contractors
Displaced Persons
Radio and Televisions
Acquisitions and Mergers
Competitors
International Recruiting
SELECTION
Next to recruitment theological step in the HR process is selection of qualified
and competent people.
“Selection is the process of choosing the individuals who possess the
necessary skill, abilities and personality to successfully fill specific jobs
in the organization.”
Although, some selection methods can be used within an organization for
promotion or transfer, this chapter focuses on selection applicants from out side the
organization.
Recruitment and selection are the crucial steps in the HR process and are often
used interchangeably. There is, however, a fine distinction between the two steps.
While recruitment refers to the process of identifying and encouraging prospective
employees to apply for jobs, selection is concerned with picking the right candidates
from a pool of applicants. Recruitment is said to be positive in its approach as it seeks
to attract as many candidates as possible. Selection, on the other hand, is negative in
its application inasmuch as it seeks to eliminate as many unqualified applicants as
possible in order to identify the right candidates
SELECTION PROCEFUR OF MADHUR DAIRY
1. Determining the vacancies in the Dairy
2. Giving Advertisement
3. Interview
4. Selection
5. Appoint
3.4 TRAINING & DEVELOPMENT
Successful candidate placed on the jobs need training to perform their duties
effectively. Workers must be trained to operate machines, reduce scrap and avoid
accidents. It is not only the workers who need training but also supervisors, managers
and executives need to be developed in order to enable them to grow and acquire
maturity of though and action. Training and Development constitute an ongoing
process in any organization.
In simple terms, Training and Development refer to the impairing of specific
skills, abilities and knowledge to an employee. A formal definition of Training and
Development is any attempt to improve current or future employee performance by
increasing an employee’s ability to perform through learning, usually by changing the
employee’s attitude or increasing his or her skills and knowledge. The deficiency,
computed as follows:
Training and Development need = Standard Performance – Actual Performance
TRAINING GIVEN TO THE EMPLOYEES OF MADHUR DAIRY
Required Training
Refreshment Training
Special Training
3.5 PERFORMANCE APPRAISAL
An organization’s goals can be achieved only when people put in their best
efforts. How to ascertain whether an employee has shown his or her best performance
on a give job? The answer is Performance Appraisal. Employee assessment is one of
the fundamental jobs of HRM, but not an easy one?
In simple terms, performance Appraisal may be understood as the assessment of an
individual’s performance in a systematic way, the performance being measured
against such factors as job knowledge, quality, co-operation, judgment, versatility,
health and the like. Assessment should not be confined to past performance along.
Potentials of the employee for future performance must also be assessed.
A formal definition of Performance Appraisal is the systematic evaluation of the
individual with respect to his or her performance on the job and his or potential for
development.
A more comprehensive definition is:
Performance Appraisal is a formal, structured system of measuring and evaluating an
employee’s job, relating behavior and outcomes to discover hoe and why the
employee is presently performing on the job and how the employee can perform more
effectively in the future. So that the employee, organization, and society all benefit.
The definition includes employees’ behavior as part of the assessment.
Behavior can be active or passive – do something or do nothing. Either way, behavior
affects job results. The other terms used for performance Appraisal are: Performance
Rating, Employee Assessment, Employee Evaluation and Merit Rating. In a formal
sense, Employee Assessment is an old as the concept of management and in an
informal sense, it is probably as old as mankind.
3.6 TRANSFER
MADHUR DAIRY does not make the transfer of employees, because it has
not available other unit of the production. however transfer is being done in enter
department as per the requirement.
3.7 EMPLOYEE SERVICES
The success of the organization depends on its employees. Hence it is
necessary for a firm to satisfy its employees. To satisfy employees different kind of
benefits or incentives are provided to the employees.
FACILITIES PROVIDED TO THE EMPLOYEES OF THE MADHUR
DAIRY
Education Allowance
City Compensation Allowance
Transportation Allowance
Canteen Facility
Uniform Facility
Leave
Accident Benefit Scheme
Bonus
Rest Intervals
3.8 PERSONNEL RECORD
In personnel record, complete up to date information is maintained about the
employees. So that these records might be referred for the purpose of transfer and
promotion. Such records include information relating to personnel qualification,
special interest, aptitude, results of tests and interview, leaves, promotions, rewards
and punishment.
For recording different information following types of registers are used.
1. Attendance Register
2. Salary Register
3. Provident Fund Register
4. Bonus Register
5. Casual Leave Register
6. Leave Balance Register
7. Accident Register
8. Gratuity Register
Chapter 4:
MARKETING
department
4.1 INTRODUCTION
Marketing is the process of communicating the value of a product or service to customers. Marketing might sometimes be interpreted as the art of selling products, but sales is only one part of marketing. As the term "Marketing" may replace "Advertising" it is the overall strategy and function of promoting a product or service to the customer.[1]
From a societal point of view, marketing is the link between a society’s material requirements and its economic patterns of response. Marketing satisfies these needs and wants through exchange processes and building long term relationships. The process of communicating the value of a product or service through positioning to customers. Marketing can be looked at as an organizational function and a set of processes for creating, delivering and communicating value to customers, and managing customer relationships in ways that benefit the organization and its shareholders. Marketing is the science of choosing target markets through market analysis and market segmentation, as well as understanding consumer buying behavior and providing superior customer value.
There are five competing concepts under which organizations can choose to operate their business; the production concept, the product concept, the selling concept, the marketing concept, and the holistic marketing concept. The four components of holistic marketing are relationship marketing, internal marketing, integrated marketing, and socially responsive marketing. The set of engagements necessary for successful marketing management includes, capturing marketing insights, connecting with customers, building strong brands, shaping the market offerings, delivering and communicating value, creating long-term growth, and developing marketing strategies and plans.[
4.2 MARKETING DEPARTMENT CHART
CHAIRMANCHAIRMAN
GENERAL MANAGERGENERAL MANAGER
B.O.DB.O.D
MARKETING DEPARTMENT
MARKETING DEPARTMENT
ASSISTANT MARKETINGMANAGER
ASSISTANT MARKETINGMANAGER
MARKETINGMANAGER
MARKETINGMANAGER
SALES MANAGERSALES MANAGER
4.3 PRODUCT
Product: Product means the goals and services combination the company
offers to the target markets.
Variey:
Different Varieties in Sweets:
Penda
Barfi
Kajukatri
Koprapak
Mohanthal
Magas
Choclate Barfi
Shikhand etc.
Different varieties in milk are:
Standard
Toned
Ful Cream
Cow Milk
Flavoured
Different varieties in Ice-cream:
Cone
Candy
Cup
Edible oil :
Refined Vegetable oil
Health
Fit and Fine
Ground nut Oil
Mustard oil
4.6 CHANNELS OF DISTRIBUTION
Most producers do not sell their goods directly to the final users; between
them stands a set of intermediaries performing a variety of functions. These
intermediaries constitute a marketing channel which is also known as trade channel or
distribution channel.
Marketing channels are sets of interdependent organizations involved in
the process of making a product or service available for use or consumption,
marketing channel decisions are among the most critical decisions facing
management, the channels chosen intimately affect all the other marketing decisions.
Intermediaries smooth the few of goods and services, this procedure are
necessary in order to bridge the discrepancy between the assortment of goods and
services generated by the producer and the assortment demanded by the consumer.
The discrepancy results from the fact that manufacturer manufactures typically
produce a large quantity of a limited variety of goods, whereas consumers usually
desire only a limited quantity of a wide variety of goods
Five dominant channels are found in the marketing of consumer goods.
<1> Manufacturer- retailer
<2> Manufacturer- retailer- Consumer
<3> Manufacturer-wholesaler-retailer-consumer
<4> Manufacturer-sole selling agent-wholesaler-retailer-consumer
Madhur dairy’s distribution channel is manufacture-whole-retailer.
4.7 ADVERTISING
Advertising can be traced back to the very beginning of recorded history. Any paid
form of non-personal, presentation and promotion of ideas, goods or a service by an
identified sponsor is known as advertising. Advertising is very important tool to
combat competition.
The advertising by MADHUR Dairy is being done by following ways.
Wall Painting
Hoardings
Calendar
Posters
Vehicle Painting
Vehicle Sticker
On milk collection sticker
Cinema Slide
Signboard
Plastic Banner
Chapter 5
FINANCE
depatment
5.1 INTRODUCTION
Finance is the study of how people allocate their assets over time under conditions of
certainty and uncertainty. A key point in finance, which affects decisions, is the time
value of money, which states that a unit of currency today is worth more than the
same unit of currency tomorrow. Finance aims to price assets based on their risk level,
and expected rate of return. Finance can be broken into three different sub
categories: public finance, corporate financeand personal finance.
5.2 ORGANISATION CHART
FINANCE DEPARTMENT
FINANCIAL MANAGER
ACCOUNTING MANAGER
CLERK
CONCLUSION
CONCLUSION
In have conducted the project work on madhur dairy. i am very thank full to
madhur dairy for giving me permission and guiding me through visit.
In my visit I have found that madhur dairy is very promising brand and it has fight
future prospers in business. The main reason behind their sucsses is it consumer iffect
in words innovation is fixed its level best to satisfy need or consure and i have my
best wishes to the company as bright and prosperous future.
At last but not least conclude by saying that madhur dairy is the market leader in
milk.
BIBLIOGRAPHY
BOOKS:-
● Principle of marketing Management (Philip Kotler )
● Human resource Management (K.Ashwathapa)
● Finance Management (Prasan Chandra)
Web address :
www.madhurdairy.com
www.googal.com