Dlscrib.com_summer-report-on-customer-awareness-and-perception-towards-multigrain-food-pvt-ltd-atul-bakery-surat (2).pdf

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INTERNATIONAL BAKERY INDUSTRY

This industry includes companies that primarily manufacture fresh and frozen bread and other bakery products. The industry acquires acquires raw materials such as flour, flour , starch, sugar, meat, dried fruit, emulsifiers, flavorings, preservatives, additives, gluten, vitamins and food acids and processes them into consumer food products like bread, doughnuts, cakes, pies and pastries. These are then sold to supermarkets, convenience stores, food service providers and other retailer s. The Global Bakery Goods Manufacturing industry has risen modestl y over the past five years, despite having faced numerous challenges. The demand for bakery  products has risen slowly in the mature markets of Western Europe and North America, causing manufacturers to seek opportunities in high-growth regions. Higher product prices, driven by increasing input costs, have somewhat curbed demand for industry goods, but growth in the per-unit price of products sold has driven revenue increases.

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INDIAN BAKERY INDUSTRY

The Indian bakery industry is dominated by the small-scale sector with an es timated 50,000 small and medium-size producers, along with 15 units in the organized sector. Apart from the nature of the industry, which gravitates to the markets and caters to the local tastes, the industry is widely dispersed also due to the reservation  policies (relating to the small scale industries) of the government. Biscuits and bread which are considered to be the major bakery product and they account for 82% of all bakery production. The unorganized sector accounts for about half of the total total biscuit production estimated at 1.5 million tons. It also accounts for 85% of the total bread production and around 90% of the other bakery  products estimated at 0.6 million tons. The last includes pastries, cakes, buns, rusks rusks and others. Bakery industry in India today has an important place in the industrial map of the country. Bakery products are an item of mass consumption in view of its low price

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and high nutrient value. With rapid growth and changing eating habits of people,  bakery product. The shining star of the sector remains the biscuits industry, which is expected to outperform the growth of the sector overall. Trends in the Industry i.

Retail Bakery

ii.

Improved Packaging

iii.

Health Foods

iv.

Taste & Appeal: No Compromise

v.

Technology trends.

Biscuit

Bread

Demand

Demand

2014-2015 = 27.58 thousand MT

2014-2015 = 26.90 thousand MT

2014-2015 = 6.2%

2014-2015 = 5.0% [Market review of BAKERY industry] (Table 4.1.1)

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Bakery Products

Bread

Pastries

Bagels

Pies

Muffins

Tarts

Pizza

Brownies

Buns

Cakes

[Bakery Products] (Table 4.1.2)

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Specialties

Some bakeries provide services for special occasions as weddings, weddings, birthday  parties,  parties, anniversaries, anniversaries, or even business events) or for people who have allergies or sensitivities to certain foods (such as nuts, nuts, peanuts,  peanuts, dairy or dairy or gluten). gluten). 

Commercialization

Grocery stores and stores and supermarkets, supermarkets, in many countries, sell prepackaged or pre-sliced or  pre-sliced  bread , cakes, and other pastries. They can also offer in-store baking and basic basi c cake decoration. Nonetheless, many people still prefer to get their baked goods from a small artisanal bakery, either out of tradition, the availability of a greater variety of  baked goods, or due to the higher quality products characteristic of the trade of  baking.

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4.2: GENERAL INFORMATION OF ATUL BAKERY

ATUL BAKERY started 26, January, 1991 in piplod, Surat. Atulbhai Vekari ya Owner of ATUL BAKERY. This is Multigrain Food Pvt. Ltd. Today’s sophisticated consumer expects to enjoy a high quality products, delivered in a friendly manner in convenient location. Equally is important the food experience to them. The accurately reflects our customer base, and ATUL BAKERY is uniquely positioned to meet the demand of this target market. 

ATUL BAKERY product 1. Cakes 2. Pastries 3. Cookies 4. Parwadi 5. Bread 6. Mawa cakes 7. Toast 8.  Nankhatai 9. Biscuit 10. Our Specialty 11. Chocolate 6

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Contact Information

MULTIGRAIN FOOD PVT.LTD.

 Regional office

Address: 131, Bhatpore, G.I.D.C., Opp. I.T.I. Ichhapore, Tal. Choyarsi, Dis.

Surat –  394515, Gujarat, India. Phone No.: 0261-2907070 Mobile No.: +91 –  9913870005 Email: [email protected] Web-site: www.atulbakery.com

 Corporate Office

Address: L-1 Suramya App. Dumas Road, Piplod, Surat  –  395007 Phone No.: 0261-2220666 Email: [email protected] Web-site: www.atulbakery.com

4.3: BOARD OF DIRECTORS

 Board of Directors 

Atulbhai Vekariya ( Chairman)

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Ashokbhai Vekariya (Financial General Manager and Director)

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Rameshbhai Vekariya ( Chief Executive Officer)

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4.4: COMPANY INFORMATION 

The Brand “ATUL”:

[THE MULTIGRAIN FOOD PRIVATE LIMITED (ATUL BAKERY)]

ATUL brand is ATUL’s quality . ATUL recipes have been tested and refined to

 produce on the very highest quality product. We use the finest ingredients to make them tastier and healthier. ATUL Brand is ATUL’s Location. Atul Bakeries are typically located in high profile, high traffic locations throughout city which are easily approachable to the customers.

ATUL Brand is ATUL’s People. ATUL staff goes through intense and comprehensive

training. They are knowledgeable in all areas of ATUL business. Most importantly they are trained to provide extremely high quality service that focuses on meeting the needs of ATUL’s customers. ATUL BAKERY is also expanding through Franchising. A wider menu is being developed for these locations to serve better than the best imagine you are walking around our shop peeking into the shop windows. The aroma wafting from a storefront

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stops you in your tracks. You follow your nose into the door and you see rows of golden, delicate sweets and crusty Biscuits. It all began with two friends in business, a sweet tooth and a dream. In 2007, ATUL BAKERY was founded with the goal of providing our customers with classic Indian  baked goods in a warm & friendly. Having 11 years’ experience of Restaurant Industry and a goal to serve the best, we started “ATUL BAKERY” on 26th January, 2007. Today we are respected as a leading brand in the bakery. However, the more things change, the more we stay the same! Each day, we bake everything from scratch using the finest ingredients, just as you would at home. From Cakes to Cookies, from Breads to Biscuits, our treats are meant to bring you back to a time when a bite of something sweet could make the world a little brighter. This is what sets us apart and keeps our loyal customers coming back, again and again.

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ATUL Concept: “We make the Best”

The aroma of ATUL fresh bakery products provides you with joy and you enjoy them truly. ATUL "Fresh to You" service demonstrates the care and quality that goes into all of ATUL fresh made taste temptations.

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ATUL Product: “The Perfect Mix”

All ATUL products are founded, developed and perfected by master bakers. ATUL exclusive product line features a contemporary range of edibles that appeal to contemporary taste. Stop by ATUL stores at Piplod, Magdalla & University Road and let our smiling staff help you choose from ATUL selection. Whatever the occasion, Atul Bakery is here to make your life a l ittle sweeter. 9

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Departments in ATUL BAKERY:

 Marketing Department  Production Department  HR Department  Assembling Department  Quality Department  Store & Purchase Department  Finance / marketing Department

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4.5: ORGANISATIONAL STRUCTURE Board of Directors

General Manager 

Assistance

Senior Executive Officer

Junior Executive Officer

Senior Assistance

Junior Assistance

Workers

Workers

Workers

[Organizational Structure in ATUL BAKERY] (Diagram 4.5)

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4.6: VISION, MISSION, CORPORATE GOALS AND OBJECTIVE 4.6.1: Vision

“To be a Leader in our chosen Markets by 2025 by building a strong bond with ATUL Customer, ATUL Stakeholders and ATUL Employees.” 4.6.2: Mission

ATUL’s mission is to support our Corporate Leadership, Department Heads and employees in the achieving their personal and strategic goals. 4.6.3: Corporate Goals and Objectives 

Corporate Goal  ATUL Business ethics are based on Integrity and Commitment towards

achieving organizational goals.  We are committed to benchmark our success with Customer satisfaction by

attaining, delivering and maintaining the highest standards of Quality & Cost effective Services and Products.  Ensuring fair Recruitment, enhanced Performance, Promotions, and improved

Quality of Life for employees and their family members.  ATUL focus is to facilitate free flow of communication with trust on People and

Policy and evolve a participative work environment.  We strive for Excellence with passion in all of ATUL businesses and with a

focused approach --- aptly captured in our company’s tag line “Prominence through Excellence”.  ATUL committed to preserve & protect ATUL ecological environment and

ATUL heritage. 

Objectives  Facilitate people to build a congenial working environment.  Promote a culture of Teamwork amongst employees.  Focus on defined Values and Principles.  Facilitate people towards a multi skilled and multi-tasking approach.  Fully satisfied customer on used company product.

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4.7: SWOT ANALYSIS Strength:

Weakness:

 New and different Varieties

Bakery products are perishable item

Location

Financing

Ambience of place Experienced staff

Opportunity:

Threats:

Expansion of the product Line

Local competition

Growing concern for Health

Economic downturn

Growing Market [SWOT Analysis of ATUL BAKERY] (Diagram 4.7)

We believe in TTE and these three words define our commitment to both our Internal And External customer.

T

Transparency

T

Trust

E

Entrepreneurship [TTE Network of ATUL BKERY] (Diagram 4.8)

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5.1: INTRODUCTION & OBJECTIVES OF HRM DEPARTMENT Human Resource Management is the Management function concerned with help of

motivating and maintaining people in organization. It focus on people in the organization. (Source: K.Ashwathappa, 5th addition, Page no..: 7) 5.1.1: Introduction of Human Resource Department

Human Resource Department is the most important function in the organization. HR Department activities include Recruitment, Selection, Training and Development, Wage and salary, Allowance etc. HR department follow the TQM (Total Quality Management) in ATUL BAKERY. HR department is responsible for analyze the data. HR department providing infrastructure development for employee. Maintaining liaison with different government authorities. Ensure proper supply of man power according to company policy. HR department providing work environment satisfaction. HR department providing industrial safety & legal requirement of organization. HR department recruit new employee by giving advertisement in newspaper according to requirement. Philosophy of HR department 

Welfare facility



Canteen facility

ATUL BAKERY has legal licensees & Acts 

Factory Act –  1948

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Industrial Act –  1947

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Standing order Act

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Payment of bonus Act –  1965

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Payment of wages Act –  1956

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Employee Gratuity Act –  1972

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Minimum wages Act –  1948

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5.1.2: Objectives of Human Resource Management 

To provide job contentment through empowerment, accountability and responsibility.

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To build and upgrade competencies through virtual learning, opportunities for growth and providing challenge in the job.

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To foster a climate of creativity, innovation and enthusiasm.

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To enhance the quality of life of employees and their famil y.

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Demonstrate a compelling modesty and act with quite & calm determination to create an atmosphere of self-motivation across all levels.

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Facilitate people to build congenial working environment.

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Promote a culture of Teamwork amongst employees.

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Strive for continuous improvement in upgrading the competencies of employees through focused initiatives.

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Focus on defined Values and Principles.

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Facilitate people towards a multi skilled and multi-tasking approach.

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5.2: STRUCTURE OF HUMAN RESOURCE DEPARTMENT ATUL BAKERY is not MNC Company so Human Resource Department is small and three or four members in HR department structure in the organization.

Human Resource Executive

Human Resource Manager (Dipti Patel)

Line Manager

Worker

Worker

Worker

[Structure of Human Resource Management of ATUL BAKERY] (Diagram 5.2)

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5.3: POLICIES OF HUMAN RESOURCE MANAGEMENT

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Recruitment and Selection policies  The policy defines the objectives to be met in the implementation of

Recruitment and selection which are aimed at attracting competent individuals to fill a position with the most suitable applicant.  Candidates are selected for appointment according to their ability,

Qualification and competencies required to fulfill the job requirement, without having regard to discrimination factors, such as race and gender.  Internal candidates are given prior consideration for job appointment and

only where it is considered that a suitable internal candidate is not available will an external candidates be appointed.  The company considers itself an equal opportunity employers and thus aims

to eliminate all forms of unfair discrimination in the recruitment and selection of staff.

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Training and Development policies  Ensure that employees and volunteers are supported and enabled to meet

the changing demands of the organization and its service users so that the organization achieves its strategic objectives.  Facilitate employee/volunteer development and personal development

through assisting them to broaden, deepen and thereby further enhance their existing skill base.  Provide a working environment where continuous learning and

development take place that help staff to gain more enjoyment from their roles, increase motivation and enhance staff retention. 

Promotion Policy.

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Leave Policy.

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Birthday wish Policy.

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Welfare Policy.

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5.4: HUMAN RESOURCE PLANNING

Human Resource Planning is the process of forecasting a firm’s future demand for,

and supply of, the right type of people in the right number.

Planning means to predetermine a course of action. Forecasting is the main activity

HRP.

Forecasting is the estimating and predicting future condition & event and the needs &

opportunities associated with them. (Source: K. Ashwathappa, 5 th addition, Page no..: 74)

Developing Process

Developing Policies

Budgeting

Forecasting

Activities of Human Resource Planning

Scheduling

Developing Objective

Developing Strategies

Tasking

[Activities of Human Resource Planning in ATUL BAKERY] (Diagram 5.4) 18

5.5: JOB DESCRIPTION AND SPECIFICATION FOR VARIOUS JOB POSITION 5.5.1: Job description

Job description means a statement of containing items. Such as, 1. Job title 2. Location 3. Job summary 4. Duties 5. Machine, tools and equipment 6. Materials and forms used 7. Supervision given or received 8. Work condition 9. Hazards (Source: K. Ashwathappa, 5th addition, Page no..: 106)

Job title

1

2

3

HR Manager

Marketing

Worker at

Manager

production department

HR & IR Department

Marketing

Plant

in Bakery

Department

Division

Job

Hiring and Selecting

More product sell in

Work continues,

summary

Qualified people or

market and

Lower Level worker,

Built up relation

motivating salesman

work to Enter raw

Worker And

Fully honestly work.

material to Finish

Location

Management. Duties

and

process

 product at plant.

Motivating, training

Advertising,

Properly work, timing

Maintaining people,

Promotion, Create

Perfection, no ideal

Create time

 New market

Machine time.

 punctuality

Development.

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Work

Seat Office and

Office work and

Plant Location, 8

condition

Timely Work

outside Selling.

hours Working time.

Machine,

Daily work book and

Daily work book and

Cake, Biscuit

tools

Attendance sheet.

Attendance sheet.

machine Pastry rolling.

And equipment Hazards

==============

===============

Proper

mask,

head

cap. [Job Description of various job position in ATUL BAKERY] (Table 5.5.1)

5.5.2: Job specification

Job specification means a statement of human qualification necessary to do the job.

Such as, 1. Education 2. Experience 3. Training 4. Judgment 5. Initiative 6. Physical effort 7. Physical skills 8. Responsibilities 9. Communication skills 10. Emotional characteristics 11. Unusual sensory demand such as sight, smell, hearing (Source: K. Ashwathappa, 5th addition, Page no..: 106)

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HR Manager

Marketing

Worker at

Manager

production department

Education

MBA (HR)

MBA (Marketing)

10th, 12th, B.com pass

Experience

10 years

10 years

2 years

Training

1 or 2 months

1 or 2 months

At least 6 months

Physical effort

 No

Little effort for

More like proper

company

service in machinery etc.

Maintaining

Manage two

customer

 product process at

And Franchisers.

the one time.

Daily

 New product change

Timely work and

supervision to

and Innovation of

 proper

Our employees

market.

Communication

Proper and

Highly sophisticated  Not much as

skills

Meaning full

and Proper and

Physical skills

Responsibilities

Letter typing fast

importance

Meaningful Unusual sensory

 No

No

Yes, sometime. At

demand such as

time of not proper

sight, smell,

Work machine.

hearing [Job Specification of various job position in ATUL BAKERY] (Table 5.5.2)

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5.6: RECRUITMENT, SELECTION AND INDUCTION

Introduction



The purpose of this policy is to direct and discipline recruitment and employment  practices to ensure that the objectives of the company and attained especially those objective which are related to structural and operational efficiency within the  business, the demographic composition of the workforce and to provide guidance on the recruitment of the staff so as to comply with the provision of the labor Relation Act 66 of 1995 and the requirement of the Employment Equity Act of 1998.

Recruitment  involves attracting and obtaining as many applications as possible

from eligible job-seekers. (Source: K. Ashwathappa, 5 th addition, Page no..: 144)

5.6.1: Recruitment

Recruitment Procedure



I. II.

Identification of the Vacancy Managers are responsible for establishing a business need for recruitment and create new position. A recruitment Requisition Form needs to be completed for Director’s approval before the recruitment process can be initiate by Human Resources. It is important to ensure that the budget exists for the appointment of a new employees.

III.

Ensure that you have done a correct analysis of the demographic data of your department and that you have clearly specified these requirement on the employees requisition form.

IV.

Completion of Employee Requisition

The information supplied on this form will be vital in drawing up the internal and if necessary, external advertisement. V.

Authorization of Recruitment Requisitions

The Line Manager together with Human Resource must identify a salary range and job grade for the position. The Line Manager must have the requisition

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approved by the Managing Director before returning the approved Employees Requisition to Human Resource. Advertising

VI.

Human Resource will draft an internal advertisement which will be circulated, ensuring that all vacancies are advertised internally and brought to the attention of all employees. External Advertisement will be drafted and advertised in the appropriate media and electronic job boards. VII.

CV Selection

All CVs will be collected and screened by Human Resource before being forwarded to the respective Line Manager for CV selection. It is importance to note that when conducting the CV selection process t hat we ensure consistency and that Human Resource can only set up interviews once a CV selection list is received from the Line Manager. VIII.

Interviews

It is recommend that in view of Equity and Fairness that interviews are conducted by a panel of two or three interviews. This could be the direct line manager to whom the person would be reporting to, a subject matter expert and HR representative. This ensure that the process is objecti ve and that the decision to appoint or not to appoint is supported by the panel.

5.6.2: Selection



Meaning Selection is the process of differentiating between applicant in order to identify and

hire those with a greater like hood of success in a job. (Source: K. Ashwathappa, 5 th addition, Page no..: 170)



Selection Procedure

I.

Once all the candidates have been interviewed, a final selection would need to  be made based on the candidates who meets the requirement of the job. Psychometric tests could be conducted on the top three candidates who are

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 potential appointees. In making final decision, one would need to consider the result of the Psychometrics tests in relation to the requirement of the job as well as candidates performance during the interview and outcomes of reference checks conducted. II.

 No indication be given to the employees at any stage as to whether we find them suitable to the position.

III.

Human Resources together with the line manager will conduct at least two reference checks. A reference check form must be obtained from Human Resource. Compulsory favorable credit and reference checks.

IV.

Offer of Employment

V.

An offer of employment must be discussed and in agreement of the offer, Human Resource will prepare an offer of employment which must be signed by the Managing Director.

VI.

Candidates has accepted the offer, the relevant documentation must be completed and signed.

5.6.3: Induction or Orientation:

Meaning



Induction means systematic and planning introduction of employees to their job

their co-workers and the organization. It is also called Induction. (Source: K. Ashwathappa, 5th addition, Page no..: 191)

I.

An orientation programmed for the new employee will be arranged by Human Resources. Orientations include the new employee’s name, department, official starting date and any office requirement that ma y be needed.

II. III.

Employment of Relatives. Compromising situation and where there may a concern about conflict of interest.

IV.

The purpose of this policy is to avoid problems of morale, discipline, security and other potential conflict of interest.

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5.7: TRAINING



Meanings Training refers to the process of imparting specific skills. Development refers to the learning opportunities designed to help employees

grow. Education is theoretical learning in classroom. Training and development needs= Standard Performance –  Actual Performance (Source: K.Ashwathappa, 5th addition, Page no..: 207)

I.

Purpose and Scope

The ATUL BAKERY is committed to ensuring that all staff and volunteers have access to learning, development and training opportunities which enable them to  be suitably knowledgeable and skilled to carry out their role within the organization. II.

Aims  Ensure that employees and volunteers are supported and enabled to meet the

changing demands of the organization and its services users so that the organization achieves its strategic objective.  Facilitate employee development and personal development through assisting

them to broaden, deepen and there by further enhance their existi ng skill base. III.

Equal Opportunity

Learning on the grounds of gender, age, marital status, disability, racial grounds, sexual orientation, religion or belief, responsibility for employment status. Part time and fixed term employees will have equal access to learning and development opportunities appropriate to their post, and volunteers will be given access to relevant training. IV.

Route of Learning and Development  On the job training include job shadowing, mentoring, in house s hill sharing,

staff away days etc.  Placements or visits to other organizations.  Job development opportunities such as public speaking in house presentat ion

at team meetings.

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 Attending internal or external training days or workshops.  Attending conferences, forums.  An external course of study.  Web-based E-Learning.  Self-direct study –   such as books, manuals, online information Multigrain is

committed the organization.   Networking with partner in same organization.

V.

Core Learning

There are specific areas of learning which are essential for all employees and cover a rolling programmed of needs which have been identified as part of a continuous  programmed of learning and development.  Induction  ICT (Information and Communication Technologies)  Recoding, Monitoring & Evaluating Learning

VI.

Key professional and skill-based Learning  Enable us to fulfill our strategies objectives.  Essential in order to generate and maintain income.  Ensure IT skill meet business need  Essential to ensure the quality of service provision.

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5.8: EVALUATION AND CONTROL (PERFORMANCE APPRAISAL)



Meanings Performance Management  means an ongoing communication process, which

involves the line manager and their employee in:  Developing realistic and appropriate performance standards.  Giving and receiving feedback about performance.  Participating in constructive performance appraisals. 

Appraisal

Annual Appraisals are an essential component of ATUL BAKERY employee’s  performance management framework and are supported by regular support and supervision sessions between line managers and their employees throughout the course of the year. 

Performance appraisal is an objective assessment of an individual’s perf ormance

against well-defined benchmarks. (Source: K. Ashwathappa, 5 th addition, Page no..: 239) 

Supervision & Appraisal Process  The ATUL BAKERY has a culture of effective informal mentoring on an

ongoing basis; this is based around continuous support. The formal aspects to this however are supervision sessions are held at a min of 6 week intervals  between all  Staff and their line managers on an individual basis.  Discussion with each employee on an annual basis.

Forms for the Supervision and Appraisal are available on the Intranet.

Approved date: ..................................................................

Director name: …………………………………………..

Signature: ...............................................................

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Performance appraisal are widely used in the society. The history of performance appraisal can be dated back to the 20 th century and then to the second world war when the merit rating was used for first time. An employer evaluating their employees is a very old concept. Performance appraisal are an indispensable part of performance measurement.



Performance Appraisal Methods 1. Critical incident method 2. Weighted checklist 3. Paired comparison analysis 4. Graphics rating scales 5. Essay Evaluation 6. BARS (Behaviorally anchored rating scales) 7. Performance ranking method 8. Management by Objectives (MBO) 9. 360 degree performance appraisal 10. Forced ranking (Forced Distribution) 11. Behavioral observation scale

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5.9: WAGES, SALARY AND COMPENSATION ADMINISTRATION



Meanings

Employee Benefits and Service means include any benefits that the employee recei ved

in addition to direct remuneration. Salary means payment on working time basis i.e. only cash payment monthly or

quarterly. Wages means extra benefits given employees by company. Sometimes monetary or

 Non-monetary benefits given employees. EX: Insurance Policy. Compensation means disability and worker’s compensation benefits are also offered

to employees. Employees contribute funds to assist workers who are ill or injured and cannot working owing to occupational injury or ailment. These benefit are regulated by the Workmen’s Compensation Act (Source: K. Ashwathappa, 5 th addition, Page no..: 329) SALARY

WAGES

COMPENSATION

Human

25,000 per

Bonus and Monetary

Sometimes health is not

Resource

month

festival benefits

good so medical expense

(12000rs. Last year)

 pay company.

Manager

Marketing

21000 per

Time to target

Sometimes health is not

Manager

month

achieved and also

good so medical expense

Monetary festival

 pay company.

 benefits. (12000rs. Last year)

Finance

30000 per

Some percentage (%)

Sometimes health is not

Manager

month

of salary on bonus

good so medical expense

type and monetary

 pay company.

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 benefits. (12000rs. Last year) 15% Bonus on salary in last year Production

25000 per

Bonus and Monetary

Sometimes health is not

Manager

month

festival benefits

good so medical expense

(12000rs. Last year)

 pay company.

15000 per

Bonus and Monetary

Sometimes health is not

month

festival benefits and

good so medical expense

Insurance Policy.

 pay company.

Supervisor(++)

Supervisor death so all education expenses give company on worker’s family.

Workers*

8000 per

Bonus and Monetary

Sometimes health is not

month

as well as Non-

good so medical expense

monetary benefits

 pay company and some

and festival benefits

extra money give

and Insurance Policy.

employee’s family and worker death so all education expenses give company on worker’s family.

Watchmen**

6500 per

Bonus and Monetary

Sometimes health is not

month

as well as Non-

good so medical expense

monetary benefits

 pay company and some

and festival benefits

extra money give

and Insurance Policy.

employee’s family and worker death so all

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education expenses give company on worker’s family. [Wages, Salary, Compensation in different various position in ATUL BAKERY] (Table 5.9.1)

 NOTE

(*) Worker’s salary different because work is different worker to worker. (**) Watchmen’s salary different because Day duty or Night Duty to different

salary payment. (++) Supervisor’s salary different because to three shift on production part and

supervisor to duty on different time so salary is different payment on work base.

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

Wages and Salary Structure:

[Wages and Salary Structure in ATUL BAKERY] (Diagram 5.9)

5.10: GRIEVANCE HANDLING 

Grievance Handling  means resolve conflict between Employee and employee, Employers and Employers, Employers and Employees in organization.



ATUL BAKERY   solve the conflict between employees or employers to best method used is called “COOLING TIME” .



“COOLING TIME  means any time conflict arise between employees or employers so, both employees to different work, department, table and location changes and one other is two days leave both employees and not cut the salary. So, fresh mind and happiness on employees recover the work after two days.”



After two days both employees to come director office and listen both employees matter and solve dispute.



Mostly solve problem Human Resource Manager a nd Director in ATUL BAKERY. 32

5.11: PROVIDENT FUND SCHEME 

Employees provident fund organization is a statutory body of the government of the India under the Ministry of labor and employment. It administrator a compulsory contribute Provident fund scheme, Pension scheme and Insurance scheme.



The EPFO’s apex decision making body is the central Boards of Trustees.



ATUL BAKERY  provide Employees Provident Fund on the basis of Government

Rules and Regulation. (Not Full information given by the company).

5.12: TIME OFFICE DESIGNATION

OFFICE TIME

Human Resource Manager

10:00am to 5:00pm (7 Hours)

Marketing Manager

10:00am to 5:00pm (7 Hours)

Finance Manager

10:00am to 5:00pm (7 Hours)

Production Manager

10:00am to 5:00pm (7 Hours)

Supervisors (3 shifts and 3 Supervisors)

9:00am to 5:00pm (8 Hours)

Workers (3 shifts)

9:00am to 5:00pm (8 Hours)

Watchmen’s (3 shifts and 9 watchmen)

9:00am to 5:00pm (8 Hours)

[Office Time in ATUL BAKERY] (Table 5.12)

33

5.13: ALLOWANCES TO EMPLOYEE 

Meaning

An allowance is an amount of money given or allocated usuall y at regular intervals for a specific purpose.  Allowance is one kind of the bonus.

 ATUL BAKERY provide allowances to employee is

1. Some extra money given with include salary at every six months.

(ATUL BAKERY Rs. 6000 allowance to all managers at six months). 2. Some Non-monetary allowance also given by the company like,  

Children’s school dress  Notebooks and pen or pencils.



Every years given gift or chocolates to workers.



Every festivals celebrate with company and given some monetary allowance to worker on special festival days.

(ATUL BAKERY given gifts and chocolates of worker or their children’s and Rs.2000 given at every employees work in the company).

34

5.14: WELFARE FACILITIES 

Meaning Welfare means faring or doing well. It is comprehensive term, and refers to the

 physical, mental, moral and emotional well-being of an individual. The term welfare is a relative concept, relative in time and space. It, therefore, varies from time to time, region to region and from country to country.



Types OF Welfare Services

1. Intramural Facilities

These Services are provided within establishment. These include latrines and urinal, washing and bathing facilities, canteens, uniforms, medical etc. These facilities which provide within a company. It relates all the thing regarding that the employee is physically as well as mentally, healthy or not, He/she is capable of doing the entire thing normally as like a normal man /women.  Objectives:  TO know the level of physical as well as mental strength of

employees.

2. Extramural Facilities

These services are provided outside the establishment. These consist of Transportation, security offices, recreation etc. These facilities which provides outside the company. It relates Employees safety refers to the protection of workers from dangers of industrial accident which is unplanned event in which can action and recreation of an object a substance a person or a radiation results in personal injury.  Objectives: - To protect the employees from danger.

35



Classification of labor welfare Intramural Facilities

Extramural Facilities

(Statutory)

(Non-Statutory)

Washing facilities

Educational facilities

Facilities for Storing & Drying

Medical facilities

Facilities for sitting

Transport facilities

First-aid appliances

Recreational facilities

Shelter, restroom & lunch room

Maternity benefits

Canteen

Housing facilities

Drinking water

Social insurance

Creches

Workers co-operative

Welfare Officer

Vocational training

Occupation Safety

Benevolent fund

Latrine & toilets

Leave travel facilities [Classification of Labor Welfare] (Table 5.14)



Welfare facilities according to the factories act 1948

1. Washing facilities (Section-42) 2. Facilities for storing and dry clothing ( Section-43) 3. Sitting facilities (Section-44) 4. First-aid-facilities (Section-45) 5. Canteens (Section-46) 6. Shelter, restroom and lunch room ( saection-47) 7. Crèches (Section-48) 8. Welfare officer (section-49)

36



Welfare facilities provided in ATUL BAKERY

1. Washing facilities

There is proper arrangement of washing facilities in every department of Multigrain with such facility like separate rooms, pegs, lockers and other arrangement. Each department has their separate washing facilities in Multigrain Food Pvt. ltd.

2. Drinking water

Drinking water is the one of the most needed facility for good health of the  person, in the Multigrain Food pvt Ltd water coolers are provided in every department at sufficient distance.



Facilities for storing and drying clothes

There is a good arrangement in the Multigrain Food pvt Ltd for the storing clothes in clean and hygienic condition in the department.

3. Facilities for sitting

According to factories act, for worker who are to work in a standing position, suitable arrangement for sitting shall be provided in the factories. In every department to take rest between working hours. Company provides chair to those worker who are working on continue machine. They provide this facility in every. Department with good furniture interior.

4. Facilities for first-aid box

According to factories act, First-aid box or cupboard equipped with the required. Ambulance facility is also available for employee’s family members mostly in case of pregnancy or any other emergency.

5. Canteen

According to the factories act, a factory that employing more than 250 workers, there shall be a canteen for the use of workers. The government may prescribed the rules in respect of this:

37

 Food stuff to be served in the canteen  Charge to be made  Constitution of the managing committee for the canteen  Representation of the worker in management of canteen

In Multigrain Food Pvt. Ltd., In the Multigrain Food Pvt. Ltd. they provide the canteen facilities. The canteen located in the plant and has one hall with capacity of 50 workers. The canteen is worked by the company. The prime function of the canteen is to extend catering service at various locations within the plant as decide by their management. In Multigrain Food Pvt. Ltd., the management is given free fuel to the canteen for cooking. The company provide coupon of canteen. The amount of one coupon is Rs. 15.00. In Multigrain Food Pvt. Ltd. the canteen facility is in hygienic condition.  Multigrain Food Pvt. Ltd. Menu Of Canteen  For vegetarian

Roti 4 to 6 (Depending Weight) Dal Veg –  2 (One dry and another with gravy) Rice Papad Pickle Green Salad Curd Sweet Dish

6. Shelter, restroom and lunch room

According to the factories Act, adequately and suitable shelters, restroom, and lunchrooms, with drinking water facility made in factory employing 150 workers or more. Rest room and lunch room shall be sufficiently lighted and ventilated. They provide this with lighted, ventilated and clean condition.

38



Time office management system

In Multigrain Food Pvt. Ltd. the minimum basic working week is 48 hours  per week, Monday to Saturday. This is generally based on the company’s official hours of operation, 09.00am start –  6.00pm finish. 

Breaks

Lunch Time 1:00pm TO 2:00pm Tea Time 4:00pm TO 4:15pm 

Industrial Relation Policy



Objectives of Industrial Relation 1. To promote and develop labor management relation. 2. To regulate the production by minimizing industrial conflicts 3. To provide opportunity to workers to involve in decision making process

with management. 4. To encourage and develop trade unions in order to improve the workers'

strength.



Three parties of Industrial Relation

Employer’s association

Employees

Employer

Industrial relation

Government

Trade union

Courts and Tribunals

[Parties of Industrial Policy] (Diagram 5.15)

39



Health and safety Multigrain Food Pvt Ltd  shall works towards providing a safe and healthy

working environment at its service shop, and to take adequate steps to prevent accidents & injury to health arising out of the course of working by minimizing, as far as is reasonably practicable, the causes of hazards inherent in the working environment.

40

6.1: INTRODUCTION & OBJECTIVE OF MARKETING DEPARTMENT



Definition

“Marketing is a Social management Process by which individuals & groups obtain what they need & want through creating, offering & exchanging products of value with others.”

Their Brand is their People.

Their staff goes through intense and comprehensive training. They are knowledgeable in all areas of their business. Most importantly they are trained to  provide extremely high quality service that focuses on meeting the needs of their customers.

Their Products - ‘The Perfect Mix’

All their products are founded, developed and perfected by master bakers. Their exclusive product line features a contemporary range of edibles that appeal to contemporary taste choices.



Objectives  The monitor the internal and external customers’ satis faction level.  Launching BAKERY and NON-BAKERY product time to time.  Innovative, quality products that are able to both expand existing markets and

create new ones for customers.  To provide fresh and quality product to customers on daily basis.

41

6.2: STRUCTURE OF MARKETING DEPARTMENT Top Management

Senior Executive Officer

Senior Executive Senior Executive

Junior Executive

Senior Assistance

Junior Assistance

Workmen

[Structure of Marketing Department of ATUL BAKERY] (Diagram 6.2)

42

6.3: PRODUCTS AND ITS SPECIAL FEATURES



Cake

What's a party without a cake? Cakes are the centerpiece of most any celebration. No matter what the occasion, Spatula Bakery has the perfect cake for you! Carefully baked and exquisitely decorated. Choose from more than 400 varieties of Cakes!



Pastries

It’s hard to resist the aroma when you walk into their bakery. Their display case is a feast for the eyes, overflowing with all kinds of pastries. Their exquisite specialty  pastries are unique. Try them all. 43



Cookies

Their cookies are always fresh, irresistibly soft and luscious! Carefully packaged to  preserve their oven-fresh flavor. It can be one of the loving gift to your loved one!

Flavors & Verities of Cookies  Sesame Duet  Ajwain Masti  Cumin Bite  Choco Duet  Almond Coconut Munch  Butter Katli  Hyderabadi Special  Butter Scotch  Fruit Punch  Kaju Special  Kaju Square  Chocolate Chips Cookies

44



Parwadi

Crispy, yummy and fresh Parwadi will melt in your mouth! Try it in your Breakfast with tea, coffee or milk and you will love it like anything.

Flavors & Verities of Parwadi  Special Khari  Methi Khari  Dil Khari  Cream Roll



Breads

All of the breads at Atul Bakery are inspired by traditional recipes. While they are always experimenting with ways to improve their baking, the basics never change. Hearty breads with full-bodied texture and taste are their USP!

Flavors & Verities of Breads  Sandwich Bread  Garlic Loaf  Pizza Bread  Garlic Bread

45



Toast

Their fresh and delicious Toast is the favorite Breakfast for many! Whether it’s tea, coffee or milk their tempting Toast goes best wit h any one!

Flavors & Verities of Toast  Jeera Toast  Frooti Toast  Milk Toast  Baby Toast



Nankhatai

Find one of the best and tastiest Nankhatai at Atul Bakery. A smoothing taste every time you eat.

Flavors & Verities of Nankhatai   Nankhatai  Pure Ghee Elaichi Nankhatai  Chocolate Cashew Nankhatai

46



Biscuits

A perfect biscuit should have a golden brown crusty top and bottom and when you split it in half it should be soft and flaky! Experience the taste of real Biscuit at Atul Bakery.

Flavors & Verities of Biscuits  Surti Sada Butter  Jeera Pipar  Chili Gajak



Specialties

Festivals are their tradition and so is Farali Food! They have been making Farali Specialties which you can trust and eat in your fast. Also their other special crispy food items will surely make your day.

Flavors & Verities  Makroom (Farali)  Tal Farali  Soup Sticks  Kaju Makroom

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

Puff

Butterly, flaky and rich without being heavy are t heir Quality Puff. Consider it in daily your Snacks!

Flavors & Verities of Puff  Paneer Puff  Veg Puff



Chocolate

A mouth-watering experience you simply can't resist.

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6.4: COMPETITORS ANALYSIS

ATUL Bakery can analysis the competitors’ products & its special features, raw material used, price of products, packaging of products, quality of products and so on. It will helps to develop and launch new products and verities of products, setting price of product, improvement of quality and improvement of effective distribution channel.

List of Competitors 

Monginis Bakery & Cake Shop



Shital Bakery



Bhagwati Bakey



Surat Bakery



Maruti Bakery



Mazda Bakery



Royal Bakery



Subodh Bakery



Breadliner Bakery & Cake Shop

6.5: COMPARISON OF 4 P’S OF ORGANIZATION WITH COMPETITORS ATUL BAKERY Products

Cakes

Cookies

Breads

Mawa Cakes

Pastries

Biscuits

Chocolate

Parwadi

Toast

Nankhatai

Puff

Our Speciality

[Products of ATUL BAKERY] (Table 6.5.1)

49

Compression of 4 P’s of ATUL Bakery with Monginis Bakery ATUL BAKERY Product



Cake



Cake



Pastry



Chocolates



Chocolates



Pastry



Cookies



Packaged Cake



Breads



Breads



Varity of Snakes



Price is reasonable to its



 Namkeen



Toast



Biscuits



Mawa Cake



Price

MONGINIS BAKERY

 Nankhatai



Puff



Other Specialties



Price of product is reasonable as compared to its competitors.



Set

pricing

to

achieve

a

competitors 

number of different objectives. 

To make a profit a business must

make

sure

that

Price of cakes is vary on their size and flavors.



On an average a half kg cake

its

would cost something around

 products are priced above their

200 and it goes up to a 1000

cost.

depending on the size and the flavor.

Place





Atul bakery is present in Surat

Monginis cake shop is present in

city & its nearby areas in south

12 major cities with 500 retail

Gujarat.

outlets or franchises all over

It has 35 retail outlets or

India.

franchises and Products will supplied on daily basis through 15 route vehicles.

50

Promotion

Used



media

such

as



Television,

local marketing, research, and

Hoardings, etc.

and

product



development. Regularly



Media

advertising, public relations,

design



Used

such

Print,

as Web,

Regularly comes out with offers on festive occasions.

comes

out

with



Special Cakes and Chocolates

offers on festive occasions.

for

Prime focus is on targeting

Standard).

children, youngsters and adults



all

those

SSC

(10 th

The successful boys can be

 by offering different products

gifted with a Blue Coloured

to different customers.

 basket and girls can be gifted



Offer

all

the

products

in

with pink coloured basket

various pack sizes (250 gms.

filled

1kg, 5 kg., etc.) and packing

chocolates

materials such as plastic pack

with Doll.

with and

assorted decorated

etc. are of best quality. [Compression of 4 P’s of ATUL Bakery and Monginis Bakery] (Table 6.5.2)

6.6: CUSTOMER SEGMENTATION 1. Demographic  Male & Female  All age Groups like children, youngsters, adults.

2. Geographic  Surat city and its nearby area like Bharuch, Ankleshwar, Navsari, Bardoli,

Valsad and Mandvi.

3. Behavioral  People who are quality conscious.

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6.7: DISTRIBUTION NETWORK

1. Zero level distribution channel

CUSTOMER

BAKERY (Manufacture)

[Distribution Channel of ATUL BAKERY] (Diagram 6.7.1)

ATUL BAKERY directly sell their products to their customers only in bulk quantity like cake (up to weight 5kg), nankhatai, biscuit etc. It has t heir own 2 outlay which are in direct contact with the customer.

2. One level distribution channel

BAKERY (Manufacture)

FRANCHISE

CUSTOMER 

[Distribution Channel of ATUL BAKERY] (Diagram 6.7.2)

ATUL BAKERY distributes various products like breads, cakes, pastry & other  products to its outlets or franchise in Surat, Bharuch, Ankleshwer, Navsari, Bardoli, Valsad and Mandvi. ATUL BAKERY is handling 35 outlets for selling their bakery and non-bakery products.

52

6.8: PRICING METHODS & STRATEGIES



Cost based pricing

ATUL Bakery set their price on the basis of total cost structure. In order to make a  profit a company make sure that its products are priced above their cost. The total cost of a product includes fixed cost, variable cost, overheads such as investment in equipment, people and technology, as well as direct costs, such as raw materials and ingredients.



Competition based pricing

ATUL Bakery considers prices of competitors’ products to set prices of their own  products. The company charge higher, lower or equal prices as compare to the  prices of its competitors for different products.



Company objectives

ATUL Bakery may set its pricing to achieve a number of differ ent objectives like,  Maximize profits  Achieve a target return on investment  Achieve a target sales figure  Match the competition.

6.9: PROMOTIONAL ACTIVITIES



ATUL BAKERY has used media such as print media, social media, public relations, local marketing and product development.



ATUL Bakery regularly comes out with offers on festive occasions.



ATUL Bakery offers Gift Coupons to their customers.



They facilitate online buying facility and free home delivery.



ATUL Bakery maintain relationship with customers and regularly collect feedback from customers.



They launch new products time to time to customers.

53

6.10: CONTROL AND REPORTING SYSTEM



ATUL Bakery has regularly collect sales report from its franchises.



They also collect information about customers’ expectations and demand.

54

7.1: INTRODUCTION & OBJECTIVE PRODUCTION DEPARTMENT 

Definition

Production is the process of converting the raw material or the other inputs into the  product for the further production or the finished goods or services so at the utility of inputs is created or enhanced and the needs of consumer are satisfied. The process of converting the raw materials such as raw materials will be wheat flour, sugar, eggs and ghee for which proper arrangements should be made. Other items like milk powder, yeast, salt, assorted fruits, baking powder, caramel color, vanilla, butter cream, etc. into finished good bakery products. 

Introduction

Bakery products have become very popular throughout the country. Breads and  biscuits are the most common products but other it ems like cakes, pastries, creamrolls, cookies etc. are also not lagging far behind. These items are consumed by  people of all age groups across the board. Nature of these products is such that the consumers prefer fresh items. Shelf life of cakes & pastries is limited and thus local manufacturers enjoy distinct advantage. In spite of continuous increase in the consumption of these items during last few years, the per capita consumption is still very low compared to the advanced countries. There is, thus, good scope for these items. A good pastry is light and airy, easily broken in the mouth (what is called 'short' eating), but firm enough to support the weight of the filling. The dough must be well mixed but care must be taken not to over mix the pastry. This results in long gluten strands and toughens the pastry. Thus, the manufacture of good pastry is something of a fine art. 

Objective

ATUL Bakery is a leading manufacturer of high quality bakery baked Products. Their products are of the highest quality. They have excellent Taste and eye appeal.



Use the finest ingredients in the products manufacture.



Products are produced under strict supervision. 54

7.2: ORGANIZATION STRUCTURE FOR PRODUCTION DEPARTMENT

Production Department

Chief Laboratory Chemist

Forman

Assistant Laboratory Chemist

Supervisor 

Laborer 

Helper 

Checking

Washing

[Organizational Structure of ATUL BAKERY] (Diagram 7.2)

55

7.3: GENERAL PLANT LAYOUT

Materials Handing Room

Mixer

Roller 

HM-868 Forming Machine

Fermentation Box

Oven

Decoration Table [General Plant Layout in ATUL BAKERY] (Diagram 7.3)

56

7.4: PRODUCTION/ MANUFACTURING PROCESS It is standardized and simple for all products. To make cakes, wheat flour and baking  powder along with cream, sugar and ghee is mixed thoroughly till it becomes fluffy. Then mixture of beaten eggs is added to it along with caramel color and chopped fruits  before the mixture are poured into cake pans and baked for around 30-40 minutes. Pastries are made in different shapes like squar e, rectangular etc. from thick cake sheets. Butter cream, jam etc. is placed between layers of cake. The layered cake is then chilled and cut with sharp knife in the required shape and size. Sides of the pieces are iced with  butter cream or fudge and topped with finely ground cake crumbs or pieces of fruits or chocolate strips and decorated with proper design, color and garnish. There are no standard flavors or varieties and preference of local population has to be kept in mind. There is a very good scope to introduce new varieties palatable to local tastes. 

Flavors & Varieties

They manufacture a large variety of Cakes, Pastries & other items as per customer's requirement. Also one can choose the flavor of their taste. 

Ingredients

They use best quality flour, sugar, additives, food colors, butter etc. their eatables are  purely vegetarian and made according to customer's requirement. They procure this raw material from the reputed suppliers and use them only after checking them for quality and hygiene. 

Packing

They offer all the products in various pack sizes (250 gms. 1 kg, 5 kg., etc.) and packing materials such as plastic pack etc. are of best quality. Their New Product Development team continually uses its expertise to innovate and develop products and services ideally suited for the Foodservice market.

57

7.5: ANALYSIS OF PLANT LOCATION & LAYOUT The leading factors affecting plant location are like Selection of Region, Question of Urban and Rural Area, Location of a Factory, Site Selection, Current Trends in Pant Location and the Design of Factory Plant Building. Following are some factors which affects the plant location and layout: 1. Availability of Raw Materials

Atul Bakery is located nearby the raw material suppliers. This means that the raw material should be available within the economical distance. Easy availability of supplies required for maintenance and operation of the plant should also be considered.

2. Proximity to Markets ATUL Bakery is located near to its target markets and customers. Therefore it is  benefit to reduce cost of distribution to the market. ATUL Bakery is located in Surat City and it is more beneficial to growth of the company.

3. Transport Facilities

Transportation facilities are becoming the governing factor in economic loca tion of the plant. Depending upon the volume of the raw materials and finished products, a suitable method of transportation like rail, road, water transportation (through river, canals or sea) and air transport is selected and accordingly plant location i s decided. ATUL Bakery is located in Surat City and transportation facilities are easily available at these location.

4. Availability of Labor

Potential supply of requisite type of labour governs plant location to major extent. Some industries need highly skilled labour while other need unskilled and intelligent labour. ATUL Bakery is located nearby industrial area in Surat City where skilled and unskilled labours are easily available.

58

7.6: MATERIAL RECEIPT PROCEDURE Material receipt procedure begins when the purchase order is pla ced. The suppliers send the material within a day or two. Thereafter the material is received and the production manager is informed. The material received is checked whether it is according to the  purchase order. Firstly, the quantity checking is done. Thereafter the quality control manager checks the quality of the material received and gives information. Sometime there can be material which cannot be taken for production because it’s poor quality. After the confirmation is received from quality control manager, entries for both accepted and rejected material is done in the register and thereafter all the material is send to the store. Accepted and rejected material is stored separately. As and when material is requiring for production it is issued and according the entry is done, rejected material is send back to the supplier and is replaced. Production manager takes the bill does the signature and after all the process gets completed payment is done. 

Purchase order procedure

Purchase function begins with the preparation of purchase order. Production manager  prepares this purchase order. This purchase order is to the authorized person for checking. After the authorized person sign the purchase order, order is placed though mail, telephone or by fax. After receiving purchase order from company supplier checks it with the availability of material and sends the material within a day or two and informs the company on sending the material. On receiving all the material from the supplier, all the material passes through the  process of quantity & quality. After all the material is accepted by the production manager then and then only the payment is done. Payment is done by cash, cheques or  by demand draft. Some suppliers demand the payment along with the purchase order. So, demand draft is send along with the purchase order to the s uppliers. 

Material issue procedure

The material issue procedure begins with requirement of production in change. Production in charge tells the production manager the authorized person and thereafter allows the issue of material. The entry for the material issued is made in the register and that much stock is deducted from the present stock of materials.

59

7.7: CLASSIFICATION OF INVENTORIES Inventory is defined as a stock or store of goods. These goods are maintained on hand at or near a business's location so that the firm may meet demand and fulfill its reason for existence. If the firm is a manufacturer, it must maintain some inventory of raw materials and work-in-process in order to keep the factory running. In addition, it must maintain some supply of finished goods in order to meet demand. Generally, inventory types can be grouped into four classifications: raw material, workin-process, finished goods, and MRO goods. 1. Raw materials

Raw materials are inventory items that are used in the manufacturer's conversion  process to produce components, subassemblies, or finished products. ATUL Bakery has regularly maintain raw materials such as flour, sugar, additives, food colors,  butter etc. for producing products.

2. Work-in-process

Work-in-process (WIP) is made up of all the materials, parts (components), assemblies, and subassemblies that are being processed or are waiting to be  processed within the system. This generally includes all material — from raw material that has been released for initial processing up to material that has been completely processed and is awaiting final inspection and acceptance before inclusion in finished goods. 3. Finished goods

A finished good is a completed part that is ready for a customer order. Therefore, finished goods inventory is the stock of completed products. These goods have been inspected and have passed final inspection requirements so that they can be transferred out of work-in-process and into finished goods inventory. From this  point, finished goods can be sold directly to their final user or sold to franchises.

4. Mro goods inventory

Maintenance, repair, and operating supplies, or MRO goods, are items that are used to support and maintain the production process and its infrastructure. These goods are usually consumed as a result of the production process but are not directly a part 60

of the finished product. Examples of MRO goods include oils, lubricants, coola nts, uniforms, gloves, packing material, tools, nuts, bolts, screws and key stock. Even office supplies such as staples, pens and pencils, copier paper, and toner are considered part of MRO goods inventory.

7.8: MAINTENANCE PLANNING SYSTEM First of the entire production plan is not prepared very formally but it is prepared on  basis of daily sales. Report to the supervisor of distributor. These include the total number of sold and unsold carats. The supervisor then calculates and total number of carats that are sold on particular day of all distributors. They are gives that calculation to the plant manager. Plant manager then look after it.

preventive

   e    c    n    a    n    e    t    n    i    a    m     d    e    n    n    a     l    p

maintenance predictive maintenance corrective maintenance

[Planning System of ATUL BAKERY] (Diagram 7.8)

 Planned maintenance system

Pre planning insures needed parts, materials and skills are available. Multiple trips to the tool rooms or stores room are eliminated. Crafts re coordinated, avoiding wasted manpower caused by people standing around waiting. Work planned during execution 61

suffers from false starts, missing parts or information and wasted manpower. Work that is not pre-planned can cost you as 25 times more t o accomplish. A good planned maintenance system is designed with an optimal mix of preventive and  predictive maintenance tasks. As much corrective maintenance as possible is planned to make best use of manpower and spares.

1. Preventive (time directed) maintenance

Preventive maintenance forms the backbone of a planned maintenance system. Preventive maintenance tasks are either fault inspection (finding) or preventive replacement. The routine of time directed tasks fosters discipline and focus in the maintenance org. a well-designed program has a standard daily and weekly routine that encourages systematic planning and performance of maintenance Task. 2. Predictive (condition directed) maintenance

A good planned maintenance system has a heavy emphasis on condition directed tasks, often called predictive maintenance. Periodic monitoring of equipment condition will optimize use of manpower, consumables and spears because work on the machine is only done when it’s needed. Both installed production instrumentation and special technologies are used to monitor and trend equipment condition. Some of the most technologies are vibration analysis, oil analysis, motor analysis and inf rared scanning. 3. Collective maintenance

Collective maintenance must be accomplished in the most cost effective manner  possible. Because equipment problems are detected sooner by preventive maintenance and predictive maintenance tasks, corrective action can be planned. Planned repairs result in much lower maintenance costs. Labor cost are lower because the crafts people starts the jobs with all the parts and tools they need. Overtime can be reduced or eliminated. Spare cost be lower because they don’t have to be ordered on a crises basis, with the resulting high fright fees and expediting costs.

62

7.10: TYPES & CLASSES OF MATERIAL HANDLING EQUIPMENT The company uses different types of material handling equipment like Conveyors, Trolley, Carats and Trucks. It can be further explained as below: 

Conveyor

The company has different types of conveyors to carr y the raw material to be processed into different machines. Right from starting of production process the products are moved to the next process through conveyor. Company has motor driven conveyor that has one metallic belt on the rolling wheels and those conveyors that works on gravity i.e. no electric motor is needed to run them. 

Trolleys

Trolleys are mainly used for transferring heavy carats with products from the store to the trucks. Also when the carats are unloaded from trucks and moved from one place to another trolley is used. For convenience trolle ys are manually run by workers to carry heavy loads. 

Carats

Carats are a very important material handling equipment as it is used to carry the  products in the lot of more. Carats are mainly used for safety purpose so as to prevent the breakage of products. So when the products are to be taken from one place to another it is kept in carats and then taken. It is also convenient to carry products in group. 

Trucks

Trucks can also be considered as the material handling equipment as it is used for transporting finished products. They carry carats from manufacturing place to the whole sellers and retailers and also to the port for the export through steamers in the foreign countries. 

Lifts

Lifts can also be considered as the material handling equipment as it is used for transporting products to one floor to second floor. To use of lift to easily transform of  product to converted in to finish good. To use of lifts for quantity of more than 80 kg. 63

7.11: QUALITY ASSURANCE & MANAGEMENT 

Quality Control

Quality control includes various method of controlling the quality of the product. One of the goals of quality control is to present the consumer with a product and for that clean and sanitized also plays an important role. 

Quality Assurance (QA)

Quality Assurance (QA) activities include a planned system of review procedures conducted by personnel not directly involved in the inventory development process. Reviews, preferably by independent third parties, should be performed upon a finalized inventory following the implementation of QC procedures. Quality Assurance (QA) can be defined as the set of planned and systematic activities focused on providing confidence that quality requirements will be fulfilled. It covers a wide range of matters that influence the quality of a product or service. 

Field laboratory

A laboratory is required to be provided and maintained at the plant site with the necessary equipment and supplies for conducting quality control testing. 

Test equipment calibration

The equipment furnished for testing is required to be properly calibrated and maintained within the calibration limits described in the applicable test method. 

Diary

The Producer is required to maintain a diary at the Certified Plant. The diary is an open format book with at least one page devoted to each day mixture is produced. The diary is kept on file for a minimum period of three years 

Material sampling

The Producer is required to designate the sampling and sample reduction  procedures, sampling location, and size of samples necessary for testing. Sampling is conducted on uniform increments on a random basis.

64



Materials testing

The Producer is required to designate the testing procedures to be used for control of the aggregates. Testing is required to be completed within two working days of the time the sample was taken. 

R&D Department

In the quality can be defined as accuracy, reliability, and timeliness of the reported test results as the overall program that ensures that the final results reported by the laboratory are as correct and accurate as possible. 

External quality assurance

Quality assurance can be undertaken by external a gencies for a number of purposes, including: • safeguarding of national academic standards for higher education; • Accreditation of programs and/or institutions; • User protection; • Public provision of independently-verified information (quantitative and qualitative) about programmer institutions; • Improvement and enhancement of quality. 

Finished product quality checking

Finished product includes product checking and packaged quality checking. Once the bottles are filled in the carats it becomes the finished product.

65

8.1: INTRODUCTION AND OBJECTIVE OF FINANCIAL DEPARTMENT



Introduction

Blood is important part of human beings. And money is blood for sound business. Money is the life-blood at modern business. Money is required to purchase expensive machinery, and day to day expenses on raw materials, labor, and operational and administrative needs at business, ex ecution at expansion. The part of an organization that manages its money. The business functions of a finance department typically include planning, organizing, auditing, accounting for and controlling its company’s finances.



Definition of finance

“Finance management is an area of financial decision making, harmonizing individual motives and enterprise goals”



Objective  To rising of adequate funds at the minimum cost and using them effecti vely.  To focus of financial problem of business organization.

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8.2: STRUCTURE OF FINANCE DEPARTMENT

Finance manager

Chartered account

Assistant manager

[Structure of finance department in ATUL BAKERY] (Diagram 8.2)

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8.3: ANALYSIS OF FINANCIAL STATEMENT WITH THE HELP OF RATIOS Trading for the period 01/04/2015 to 31/03/2016 Trading income Rs. 5820077.74 Opening stock 62190.36 Indirect income trading 88861180.00 Sales 5004059.00 Closing stock Total of trading income 99747507.10 Trading expense 5961547.42 Opening stock 66521963.57 Purchase 9225026.60 MFG. Expense Gross profit 18038969.51 Total of trading expense 99747507.10 [Trading Account of Bakery] (Table 8.3.1)

Profit and loss for the period 01/04/2015 to 31/03/2016 Income

Rs.

Gross profit

18038969.51

Indirect income

9159949

Total income

27198918

Expenses Salary account

5200000.00

Electricity account

915881.00

Donation A/C

65100.00

Indirect Expense

11019536

Total of expenses

17200517

Net Profit

9998401 [Profit & Loss Account of Bakery] (Table 8.3.2)

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Balance sheet as at 2015-2016 Equity & liabilities:

Rs.

owner capita net profit

14013387

Current liabilities Non-current assets: Interest-bearing loans and borrowings account payables Provisions Deferred tax liabilities Total capital and liabilities Assets: Non-current assets Property, plant and equipment

15408591

Investment property Other financial assets Current assets Cash Debtors bill receivable Stock total assets

11040950 4544520 2245552 1108915 48361915

23515550 5045552 2957456

2540237 2838550 3875480 7589090 48361915 [Balance sheet of the Company] (Table 8.3.3)

Ratio analysis ((I.M PANDEY) A. Current Ratio =Current assets/Currents liabilities

=16843357/15408591 =1.09:1 INTERPRETATION  Ideal current ratio is 2:1  But, here company current ratio is 1.09:1 that indicate current liabilities should

 be equal to current assets so that company borrowing money from bank, financial institutes etc.  Company’s does not ability to pay its day to day financial obligations.

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B. Gross profit =Gross profit/Sales *100

=18038969.51/88861180*100 =20.3% INTERPRETATION  Gross profit is trading margin ratio  Gross profit is very important to judge the manufacturing efficiency of the

 business.  It is a test profitability and efficiency of management.  Generally, higher ratio is better its.

C. Net profit =Net profit / Net sale *100

=9998401/88861180*100 =11.25% INTERPRETATION   Net profit ratio throws light on the overall performance of the business.  Higher ratio better its.  Higher ratio indicates more operational efficiency of the business.

D. Operating ratio =cost of goods sold + operating expense/sales*100 =70822218.49+6115881/88861180*100

=86% Interpretation  It is an expense ratio.  Hence, lower ratio is better for the company.  86% Operating expense of the company and remain is profitability of the

company.

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E. Operating profit ratio =1 –  operating ratio =1- 0.86

=0.14 INTERPRETATION  It is show the operational efficiency of the firm  14% profitability of the company.

F. Return on assets ratio =Net profit /total assets*100 =9998401/48361915*100

=20.46% INTERPRETATION  It measures the profitability of the business investment.  20.46% return on investment of the company.

G. Assets turnover ratio = net sales / total assets =88861180/49271508

=1.80

H. Stock turnover ratio =cost of goods sold/average stock =7082218.49/ 9661127

=7.33time INTERPRETATION  Ratio is helpful in determine policies related to inventory and management.  Stock ratio is more indicate that the stock gets converted into cash quickly

and is a good sign of the business.

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I. Stock velocity =12month/stock turnover ratio

=12month/1.3 =9.2 INTERPRETATION  Stock velocity is denoting in month or day it indicates the duration of

operating cycle. J. Debtors turnover ratio

=credit sales / debtors + bill receivable = 88861180 /2838550 +3875480 =13time INTERPRETATION  It is also called receivables ratio  It indicates numbers of times in a year that debtors pay off their dues.  It is desirable that the debtors should be converted into cash as quickly as

 possible and hence higher the ratio is better.

K. Liquid ratio

Quick Ratio also termed as Acid Test or Liquid Ratio. It is supplementary to the current ratio. The acid test ratio is a more severe and stringent test of a firm's ability to pay its short-term obligations 'as and when they become due. Quick Ratio establishes the relationship between the quick assets and current liabilities. =current assets-stock/current liabilities-bank overdraft =16843357-7589090/15408591 =0.60 INTERPRETATION  The ideal Quick Ratio of 1:1 is considered to be satisfactory.  Quick ratio is 0.60 it indication that the firm has not better position to

meet its current obligation in time.

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8.4 SOURCES AND APPLICATION OF FUND

A. Sources of fund 

Funds from business operations.



Sales of noncurrent assets Total (A)

B. Application of fund 

Purchase of non-current assets



Payment of income tax Total (B)

8.5: MANAGEMENT OF PAYABLE AND RECEIVABLE Payables & receivable is the medium of exchange which allows management to carry on the various activities of the business on day to day basis. When the customer  purchases any machine at that time the terms & conditions are decided and according to that the payment is decided. Customers pay money by cheques. Management of receivables and payables is not just about saving money. It’s about improving overall  business performance.

8.6: BUDGETING AND BUDGETARY CONTROL

Improves the allocation of scarce resources.  Budgetary control technique whereby actual or results are compared with budget. Compels to managements for think about the future for budgetary planning and set the targets and plans.

74

8.7 WORKING CAPITAL MANAGEMENT OF THE COMPANY One of the most important areas in the day to day management of the firm is the management of working capital. Working capital management is the functional ar ea of finance that covers all the current account of the firm. It is concerned with management of the level of individual current assets as well as the management of total working capital. Working capital refers to the fund invested in current assets, i.e. Investment in stocks, sundry debtors, cash and other current assets. Current assets are essential to use fixed asset profitability. For example, a machine cannot be used without raw material. The investment on the purchase of raw material is identified as working capital. Working capital management includes the management: i. ii. iii.

Working capital finance Management of inventory Management of cash

A. Working capital finance 

Sources of working capital  Short term loan  Trade credit

B. Management of inventory “Inventory control means the decision of the firm as to the extent to which inventories can be economically stored.”  To supply the product to its user as per their requirement at right time.  To minimum holding replacement and shortage cost of inventory at

minimum level.  To keep inactive, waste, scrape, and obsolete item s at the minimum level.  To maintain investment in inventory at the lowest le vel.

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C. Management of cash

Cash is the medium of exchange which allows management to carry on the various activities of the business on day to day basis.  Four facets of cash management

1. Cash planning 2. Managing the cash flow 3. Optimum cash level 4. Investing surplus cash

8.8: WORKING CAPITAL MANAGEMENT OF COMPANY Net Working Capital= Currents Assets –  Currents Liabilities PARTICULAR

AMOUNT

Currents assets(A)

16843357

Stock

7589090

Debtors

2838550

Bill receivable

3875480

Cash& bank

2540237

Currents liabilities (B)

15408591

Creditors

61,63,436.34

Loan

92,45,154.66

Working capital (A-B)

1434766

[WCM of the ATUL BAKERY] (Table 8.8)

8.9: IMPACT OF BUDGET ON COMPANY

 Freight surcharge on goods transported through railway could lead to some price

increase on bulk ingredients.  Exemption of service tax on freight charges for goods transport agencies for

Essential items such as flour, jiggery, sugar, salt, milk and edible oil could reduce the freight cost for large bakeries 76

INTRODUCTION OF TOPIC

To be successful, organizations must look into the needs and wants o f their customers. Customer awareness and perception is important because many researchers have shown that it has a positive effect on organization's profitabilit y. To maximize the profitability an organization required to increase awareness level and positive perception in the mind of customers.

This research will conducted to know the awareness level of customer about Atul  bakery and its products.

77

LITERATURE REVIEW



The research is based on the consumer awareness towards food adulteration. According to Dr. S. M. Yamuna, K. Meenachi, S. Tharangini,   we are able to create awareness among the consumers to select a quality products and also we have recommended to the manufacturers, retailers and wholesalers to take keen interest in the production and supply of hygienic and nutritious food for the wellbeing of society. For this research both primary data and secondary have been used. The sample of 200 respondents was chosen for the study. For purpose of the study, convenient random sampling technique has been adopted. This study is conducted in the Coimbatore city.



The study was conducted to know the respondents’ awareness and attitude towards the organic foods products. The study was conducted in Coimbatore city for a  period of six months. The research design adopted in the study was descriptive design, which is concerned with the descriptive of a group. The primary data has  been collected from the users of organic food products. The secondary data was collected from the articles, journals, newspapers and various websites. The sampling technique in this project is convenient sampling and a sample of 120 respondents was taken into account for finding their uses for the organic food  products. The major findings by S. V. Ramesh and M. Divya is, to purchase organic food products are health and environmental benefits, plus support for local or small farmers. In addition, an important factor that was revealed as a barrier to the development of organic foods is consumer information. Increased consumer awareness of organic labeling and their trust in organic labels as well as increasing the availability and range of organic food products, may be the most effective way of increasing their market share. The study found that the groups of buyers and non buyers the main barrier of organic foods market share is the information available and consumer awareness valuable information on consumers in Chiang Mai  province that can be used by policy makers in organic farming at the national and regional level.

78



This study is based on descriptive research undertaken to describe market characteristics with particular reference to consumer perception towards organic food products and factors which influence consumer choice. The objectives of the study on consumer perception towards organic food products in Bangalore. Convenience sampling method was used based on the researchers’ judgment to select samples from across the population (Bangalore). The 246 respondents were asked to fill up the questionnaire and to return it back immediately to the researcher. The findings related to this study on consumer perception towards organic food  products in Bangalore are that the organic food products consumers evaluate  product quality with the price they pay. The demographic variables namely gender has a positive impact on consumer perception towards organic food products while difference in educational qualifications do not have a significant impact. It was found that there is a significant impact of psychographic factors on overall satisfaction of consumers towards organic food products. The respondents are of the strong opinion that the organic food products as safe for consumption and also healthy to consume. Finally, the consumers generally prefer to consume grain based organic food products followed closely by organic grains and organic fruits. (DR. S. John Manohar, Prof. Susheela Devi B. Devaru, Prof. Arundathi.S.V).



Salleh, Ali, Harun, Jalil and Shaharudin (2010) in their study indicated that

health consciousness depict the strongest relationship with academician intention in  buying organic food products as compared to environmental concern factors. It seems that perception towards organic food and believe that organic food is environmental friendly are nor strong from each other. It can be argue that consumer who are increasingly concern and realized the essentials of environmental issues does not show in their decision when they considering in making a purchase. For this study, quantitative research design was chosen in order to validate the theoretical framework and the hypotheses of this study. Probability sampling designs being used because elements in the population have a known chance of  being chosen as subjects in the sample. Since the purpose of study is mainly for collecting information in a localized area, area sampling is used. With given  population size of 863, the response of 265 is justified to have a reliable and valid sample.

79



The study used to obtain information from consumers about their level of awareness towards genetically modified (GM) foods and their attitudes, perception and acceptance towards GM foods, as well to identify if there is any differences of  perception among gender, age, education level, and occupation on attitude,  perception and acceptance on GM foods by Erni Tanius and Sam Wai Seng. The result shows that the respondents have a low awareness level towards GM foods. Majority of the consumers’ attitude, perception and acceptance towards the GM foods were negative. The study also found out that there is a significance in mean difference between, age, gender and race their attitude and perception toward GM foods. The study recommends the consumers’ awareness towards GM foods should  be increased by the government through promotion, establish voluntary GM food labeling system, and increase the media coverage about GM. It is due to the future development of the agriculture. This study used data collected from a survey which was carried out in Klang Valley. A systematic random sampling method was used and the survey was carried out to 100 respondents by using a well-structured questionnaire.

80

RESEARCH METHODOLOGY

A STUDY ON CUSTOMER AWARENESS AND PERCEPTION TOWARDS ATUL BAKERY AND ITS PRODUCTS.

1. Problem Statement To know the customer awareness and perception towards ATUL BAKERY at Surat.

2. Objective 

Primary objective

 To determine the awareness level of customers towards ATUL Bakery at Surat.  To know the perception of customers towards ATUL Bakery at Surat.



Secondary objective

 To study factors affecting perception of customers.

3. Research Design Here researcher has used descriptive research design because of to describe the various factors influencing toward awareness level and perception.

4. Sampling Plan 

Sampling design

A researcher has used non-probability convenience sampling for select the respondents.



Sample size

The sample size has been 100 respondents.

5. Data collection plan 

Primary data

In this study primary data used and it was collected by structured Questionnaire. 81



Secondary data

The researcher was collected secondary data from Website, annual reports,  books, journals and articles, websites, newspapers, magazines, case studies.

6. Data Analysis Plan The researcher has used table and charts for data representation. Because it easily understandable for other.

8. Limitation of survey  All the information was collected from consumers of specific region finding is

limited.  Respondent personal bias may affect, which is controllable.

82

DATA ANALYSIS 1. Are you aware of ATUL Bakery?

Valid

Frequency

Percent

Yes

87

87.0

 No

13

13.0

100

100.0

Total

Awareness

13%

Yes No

87%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 100 respondents 87% of respondents are aware of ATUL Bakery and its products and 13% of respondents are not aware of ATUL Bakery and its products. So it seems that most of the customers are aware of ATUL Bakery and its products.

83

2. How did you know about ATUL Bakery and its products?

Frequency

Percent

25

28.7

Family, Friends, Relatives

40

46.0

Internet

18

20.7

Other

4

4.6

Total

87

100.0

Valid Advertisement

Sources Through Know About ATUL Bakery

4% 29%

21%

Advertisement Family, Friends, Relatives Internet Other

46%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 87 aware respondents 46% of respondents were know from friends, relatives and family, 28.7% respondents were know from advertisements, 20.7% respondents were know from internet and 4.6% respondents were know from other sources like franchise shop. So it seems that most of the customers were known from friends, relatives and family about ATUL Bakery and its products. 84

3. Did you purchase ATUL Bakery product?

Frequency Percent Valid

Yes

66

75.9

 No

21

24.1

Total

87

100.0

Purchase Product

24%

Yes No

76%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 87 aware respondents 75.9% respondents have purchased products of ATUL Bakery and 24.1% respondents have not purchased any products from ATUL Bakery. So it seems that majority of the customers have purchased products from ATUL Bakery.

85

4. How frequently do you purchase products of ATUL Bakery?

Valid

Frequency

Percent

Daily

5

7.6

Weekly

11

16.7

Fortnightly

9

13.6

Monthly

18

27.3

Quarterly

23

34.8

Total

66

100.0

How Frequently Purchased Product

7% 17%

35%

Daily Weekly fortnightly

14%

Monthly Quarterly

27%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 7.6% respondents have purchased products Daily, 16.7% respondents have purchased Weekly, 13.6% respondents have purchased Fortnightly, 27.3% respondents have  purchased Monthly and 34.8% respondents have purchased products Quarterly from ATUL Bakery. So it seems that majority of the customers have purchased products Quarterly from ATUL Bakery and very less customers have purchased products Daily from ATUL Bakery. 86

5. Which of the following products you purchased of ATUL BAKERY?(Multiple Choice)

Cake Cookies Chocolate Pastry  Namkeen Toast Bread  Nankhatai Puff

Yes 25 20 14 11 28 10 31 13 24

Percent 37.9 30.3 21.2 16.7 42.4 15.2 47 19.7 36.4

No 41 46 52 55 38 56 35 53 42

Percent 62.1 69.7 78.8 83.3 57.6 84.8 53 80.3 63.6

Prefered To Purchase Product 90 80

84.8

83.3

78.8

80.3

69.7 70

63.6

62.1

57.6

60

53 47

50 40

42.4 37.9

36.4 30.3

30

21.2

19.7

16.7

20

15.2

10 0 Cake

Cookies

Chocolate

Pastry

Namkeen No

Toast

Bread

Nankhatai

Puff  

Yes

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 37.9% respondents have purchased Cakes, 30.3% respondents have purchased Cookies, 21.2% respondents have purchased Chocolates, 16.7% respondents have Pa stry, 42.4% respondents have purchased Namkeen, 15.2% respondents have purchased Toast, 47% respondents have purchased Bread, 19.7% respondents have purchased Nankhatai, 36.4% respondents have purchased Puff. So, it seems that majority customers have purchased Namkeen, Cake and Puff from ATUL Bakery. 87

6. Which of the following factors you look while purchasing Bakery products?

Valid

Frequency

Percent

Quality

19

28.8

Taste

13

19.7

Offers & Gifts

6

9.1

Price

11

16.7

Brand Name

16

24.2

Service

1

1.5

Total

66

100.0

Factors Looks While Purchasing Products

7% 17%

35%

Daily Weekly fortnightly

14%

Monthly Quarterly

27%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 28.8% respondents looks quality of products, 19.7% respondents looks taste, 9.1% respondents looks offers and gifts, 16.7% respondents looks price of products, 24.2% respondents looks brand name, 1.5% respondents looks service while purchasing  products. So it seems that majority of the customer looks quality of products while purchasing  bakery and food products.

88

7. Which of the following factors made you to repetitive purchasing ATUL Bakery products?

Valid

Frequency

Percent

Quality

26

39.4

Taste

23

34.8

Offers & Gifts

4

6.1

Price

4

6.1

Brand Name

8

12.1

Service

1

1.5

Total

66

100.0

Factors Responsible For Repetitive Purchase

12%

2%

Quality Taste

6%

39%

6%

Offers & Gifts Price Brand Name Service

35%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 39.4% respondents said that quality of products, 34.8% respondents said taste, 6.1% respondents said offers and gifts, 6.1% respondents said price of products, 12.1% respondents said brand name, 1.5% respondents said service made repetitive  purchasing ATUL Bakery products. So it seems that majority of the customer looks quality of products made them repetitive  purchase of ATUL Bakery products. 89

8. What is your opinion about quality provided by ATUL Bakery?

Frequency Percent Valid Good

33

50.0

Average

31

47.0

Poor

2

3.0

Total

66

100.0

Opinion About Quality

3%

Good

50%

47%

Average Poor

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 50% respondents perceived that quality provided by ATUL Bakery is good, 47% respondents perceived that quality is average and 3% respondents perceived that quality is poor. So it seems that majority of the customer perceived that quality of products provided  by ATUL Bakery is good. 90

9. What is your opinion about price of ATUL Bakery products?

Frequency

Percent

13

19.7

Costly

24

36.4

Average

22

33.3

Cheap

7

10.6

Total

66

100.0

Valid Very Costly

Opinion About Price

11%

20% Very Costly Costly

33%

Average Cheap

36%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 19.7% respondents perceived that price of product is very costly, 36.4% respondents  perceived that price of product is costly, 33.3% respondents perceived that price of  product is average, 10.6% respondents perceived that price of product is cheap. So it seems that majority of the customer perceived that price of product is costly of ATUL Bakery. 91

10. What is your opinion about packaging of ATUL Bakery products?

Frequency Percent Valid Excellent

21

31.8

Good

24

36.4

Fair

21

31.8

Total

66

100.0

Opinion About Packaging

32%

32% Excellent Good Fair

36%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 31.8% respondents perceived that packaging of product is excellence, 36.4% respondents perceived that packaging of product is good, 31.4% respondents perceived that packaging of product is fair. So it seems that majority of the customer perceived that packaging of product is good of ATUL Bakery. 92

11. How would you rate ATUL Bakery products in comparison with other Brands?

Valid

Frequency

Percent

Very Good

16

24.2

Good

28

42.4

Average

16

24.2

Poor

6

9.1

Total

66

100.0

Comparison With Other Brands 45

42.4

40 35 30 25

24.2

24.2

20 15 9.1

10 5 0 Very Good

Good

Average

Poor

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 24.2% respondents perceived that product of ATUL Bakery is very good, 42.4% respondents perceived that product of ATUL Bakery is good, 24.2% respondents  perceived that product of ATUL Bakery is average, 9.1% respondents perceived that  product of ATUL Bakery is poor with compare to other brands So it seems that majority of the customer perceived that product of ATUL Bakery is good with compare to other brands. 93

12. Would you recommended other person to purchase the ATUL Bakery products?

Frequency Percent Valid Yes

58

87.9

 No

8

12.1

Total

66

100.0

Recommend To Other

12%

Yes No

88%

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 66 respondents 87.9% respondents like to recommend other person about ATUL Bakery products and 12.1% respondents not like to recommend other person about ATUL Bakery products. So it seems that majority of the customer like to recommend other person about ATUL Bakery products.

94

13. What are the reason that you are not purchasing from ATUL Bakery?

Valid

Frequency

Percent

Poor Quality

4

19.0

Taste

2

9.5

Poor Packaging

2

9.5

High Price

11

52.4

Poor Service

2

9.5

Total

21

100.0

Reason For Not Purchase 60 52.4 50

40

30

20

19

10

9.5

9.5

Taste

Poor Packaging

9.5

0 Poor Quality

High Price

Poor Service

INTERPRETATION:

From the above table and chart, it can be interpreted that, out of total 21 respondents who has not purchased ATUL Bakery products 19% respondents perceived that quality of product is poor, 9.5% respondents perceived that taste of product is poor, 9.5% respondents perceived that packaging of product is poor, 52.4% respondents perceived that price of product is high and 9.5% respondents perceived that service given by ATUL Bakery is poor. So it seems that majority of the customer perceived that price of product of ATUL Bakery is high and because of high price of products customers have not able to  purchase the product of ATUL Bakery.

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DEMOGRAPHIC PROFILE  GENDER

Valid

Frequency

Percent

Male

50

50.0

Female

50

50.0

Total

100

100.0

Gender

Male

50%

50%

Female

Interpretation

From the above table and chart, it can be interpreted that, out of total 100 respondents 50% respondents are male and 50% respondents are female.

96

 AGE

Valid

Frequency

Percent

=< 20 Year

14

14.0

21 Year - 30 Year

41

41.0

31 Year - 40 Year

36

36.0

40 Year <

9

9.0

100

100.0

Total

Age 45 41 40 36 35 30 25 20 15

14 9

10 5 0 =< 20 Year

21 Year - 30 Year

31 Year - 40 Year

40 Year <

Interpretation

From the above chart, it can be interpreted that, out of total 100 respondents, 14% respondents age are equal to or less than 20 year, 41% respondents age are between 21 year and 30 year, 36% respondents age are between 31 year and 40 year and 9% respondents age are more than 40 year.

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 Occupation:

Student

Business

Valid

Service

Other_____________

Frequency

Percent

Student

24

24.0

Business

20

20.0

Service

36

36.0

Other

20

20.0

Total

100

100.0

Occupation 40 36 35 30 25

24 20

20

20 15 10 5 0 Student

Business

Service

Other

Interpretation

From the above chart, it can be interpreted that, out of total 100 respondents 26% respondents are students, 20% respondents are do business, 36% respondents are do service and 20% respondents are other occupation.

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CROSS TABULATION

Gender * Aware of ATUL Bakery Cross Tabulation

Aware of ATUL Bakery Yes Gender

No

Total

Male

46

4

50

Female

41

9

50

87

13

100

Total

Chi-Square Tests

Asymp. Sig.

Exact Sig.

Exact Sig.

(2-sided)

(1-sided)

.234

.117

Value

df

(2-sided)

Pearson Chi-Square

2.210a

1

.137

Continuity Correction b

1.415

1

.234

Likelihood Ratio

2.261

1

.133

Fisher's Exact Test Linear-by-Linear Association  N of Valid Cases b 

2.188

1

.139

100

a. 0 cells (.0%) have expected count less than 5. The minimum expected count is 6.50.  b. Computed only for a 2x2 table

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Gender * Purchase ATUL Bakery Product Cross Tabulation

Purchase ATUL Bakery Product

Gender

Yes

No

Total

Male

32

14

46

Female

34

7

41

66

21

87

Total

Chi-Square Tests

Asymp. Sig. Exact Sig. Value

df

(2-sided)

Pearson Chi-Square

2.114a

1

.146

Continuity Correction b

1.447

1

.229

Likelihood Ratio

2.152

1

.142

Fisher's Exact Test Linear-by-Linear Association  N of Valid Cases b

2.089

1

Exact Sig.

(2-sided)

(1-sided)

.210

.114

.148

87

a. 0 cells (.0%) have expected count less than 5. The minimum expected count is 9.90.  b. Computed only for a 2x2 table

100

FINDINGS



According to my research found that majority respondents are aware of ATUL Bakery and its products. It is found that majority respondents are aware about ATUL Bakery through friends, Relatives and family.



It is found that out of 87 aware respondents 76% respondents purchased ATUL Bakery products because of Good Quality and Taste of products.



It is found that out of 87 aware respondents 24% respondents are not purchased ATUL Bakery products because of high Price of products.



It is found that majority of respondents purchased product quarterly From ATUL Bakery.



According to my research found that various factors affects while purchasing  bakery and food products. Majority of respondents are looks quality of product and  brand name while purchasing products.



It is found that majority of respondents preferred to purchase Namkeen, Cake and Puff from ATUL Bakery.



It is found that quality and taste of product made r espondents repetitive purchase of ATUL Bakery products. It means customers prefer to purchase high quality of Bakery and food products.



According to my research found that majority of the respondents perceived that quality of products provided by ATUL Bakery is good. It means that ATUL Bakery sold high quality products to their customers.



It is found that majority of the respondents perceived that price of product is costly and very few respondents perceived that price of product is Cheap.

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

It is found that majority of the respondents perceived t hat product of ATUL Bakery is good with compare to other brands.



It is found that majority of the respondents like to recommend other person about ATUL Bakery products.



According to my research found that some of the respondents perceived that price of product of ATUL Bakery is high and because of high price of products customers are not able to purchase the product of ATUL Bakery.

102

CONCLUSION Completing this study researcher found that, majorit y respondents are aware of ATUL Bakery and Its products. Majority of the respondents perceived that product of ATUL Bakery is good with compare to other brands and is highly recommended to others. Respondents preferred high quality while purchasing bakery and food products. Majority respondents are purchase products from ATUL Bakery because of good quality and taste provided by ATUL Bakery. Majority respondents purchase Namkeen and Cake from ATUL Bakery. Some of the respondents perceived that price of product of ATUL Bakery is high and  because of high price of products customers are not able to purchase the product of ATUL Bakery.

103

WEB-SITE

http://www.ibisworld.com/industry/global/global-bakery-goods-manufacturing.html https://en.wikipedia.org/wiki/Bakery http://www.niir.org/information/content.phtml?content=179 http://www.atulbakery.com/

104

QUESTIONNAIRE Dear sir / madam, I, Hiren P Gandhi, student of Shrimad Rajchandra Institute of Management and Computer Application (SRIMCA), UKA Tarsadia University in Bardoli, studying

in M.B.A., doing this summer research training on, “Customer Awareness and Perception towards Multigrain Food Pvt. Ltd. (ATUL Bakery), Surat. Surat.” ” Can you

spend five minutes to answer the following question? This study is for academic  purpose only no information shall be disclosed anywhere.

1. Are you aware of ATUL Bakery? Yes

No

(If, No. Go to demographic profile.) 2. If yes, how did you know about ATUL Bakery and its products? Advertisement

Family, Friends, Relatives

Internet

other, please specify_____________ specify_______________ __

3. Did you purchase ATUL Bakery product? Yes

No

(If, No. Go to question no. 13) 4. How frequently do you purchase products of ATUL Bakery? Daily

Weekly

Monthly

Quarterly

Fortnightly

5. Which of the following products you purchased of ATUL BAKERY?(Multiple Choice) Cake

Cookies

Chocolates

Pastry

Namkeen

Toast

Bread

Nankhatai

Puff

6. Which of the following factors you look while purchasing Bakery products? Quality

Taste

Offers & Gifts

Price

Brand Name

Service

105

7. Which of the following factors made you to repetitive purchasing ATUL Bakery  products? Quality

Taste

Offers & Gifts

Price

Brand Name

Service

8. What is your opinion about quality provided by ATUL Bakery? Good

Average

Poor

9. What is your opinion about price of ATUL Bakery products? Very Costly

Costly

Average

Poor

10. What is your opinion about packaging of ATUL Bakery products? Excellent

Good

Fair

Very Poor

11. How would you rate ATUL Bakery products in comparison with other Brands? Very Good

Good

Poor

Very Poor

Average

12. Would you recommended other person to purchase the ATUL Bakery products? Yes

No

13. What are the reason that you are not purchasing from ATUL Bakery? Poor Quality

Taste

High Price

Poor Service

Poor Packaging

DEMOGRAPHIC PROFILE

Gender:

Male

Female

Age: _____________

Occupation: Student

Business

Service

Other_____________

“THANK YOU”

106

CROSS TABULATION 1. Chi-Square Test Between Gender and Awareness of ATUL Bakery

Aware of ATUL Bakery * Gender Cross Tabulation

Gender Male

Female

Total

46

41

87

4

9

13

50

50

100

Aware of ATUL Bakery Yes  No Total

Chi-Square Tests

Asymp. Sig. Exact Sig. Exact Sig. Value

Df

(2-sided)

Pearson Chi-Square

2.210a

1

.137

Continuity Correction b

1.415

1

.234

Likelihood Ratio

2.261

1

.133

Fisher's Exact Test Linear-by-Linear Association  N of Valid Cases b 

2.188

1

(2-sided)

(1-sided)

.234

.117

.139

100

a. 0 cells (.0%) have expected count less than 5. The minimum expected count is 6.50.  b. Computed only for a 2x2 table

INTERPRETATION:

As Pearson Chi Square significant value is (0.137) is greater than alpha value 0.05 the decision is fail to reject (accept the null hypothesis). It means that Gender is not depend on Awareness of ATUL Bakery.

107

2. Chi-Square Test Between Age and Awareness

Aware of ATUL Bakery * Age Cross Tabulation

Age 21 Year - 31 Year =< 20 Year

30 Year

40 Year

40 Year <

Total

Aware of ATUL Yes

12

39

31

5

87

Bakery

2

2

5

4

13

14

41

36

9

100

 No

Total

Chi-Square Tests

Asymp. Sig. Value

Df

(2-sided)

10.305a

3

.016

Likelihood Ratio

8.434

3

.038

Linear-by-Linear Association

4.207

1

.040

Pearson Chi-Square

 N of Valid Cases

100

a. 3 cells (37.5%) have expected count less than 5. The minimum expected count is 1.17.

INTERPRETATION:

As the significant value (0.016) is greater than t he value of alpha (0.05) the decision is fail to reject null hypothesis. It means that Age is not depends on Awareness of ATUL Bakery.

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3. Chi-Square Test Between Gender and Purchase ATUL Bakery Product

Purchase ATUL Bakery Product * Gender Crosstabulation

Gender Male

Female

Total

Purchase ATUL Bakery

Yes

32

34

66

Product

 No

14

7

21

46

41

87

Total

Chi-Square Tests

Asymp. Sig. Exact Sig. Exact Sig. Value

df

(2-sided)

Pearson Chi-Square

2.114a

1

.146

Continuity Correction b

1.447

1

.229

Likelihood Ratio

2.152

1

.142

Fisher's Exact Test Linear-by-Linear Association

2.089

 N of Valid Cases b

1

(2-sided)

(1-sided)

.210

.114

.148

87

a. 0 cells (.0%) have expected count less than 5. The minimum expected count is 9.90.  b. Computed only for a 2x2 table

INTERPRETATION:

As Pearson Chi Square significant value is (0.146) is greater than alpha value 0.05 the decision is fail to reject (accept the null hypothesis). It means that Gender is not depend on Purchase of ATUL Bakery Product.

109