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SUBMITTED TO IES MCRC BANDRA, MUMBAI
UNDER THE GUIDANCE OF PROF.P.G.KANE (SENIOR PROFESSOR, OPERATIONS MANAGEMENT)
NIKHIL AMBEKAR MADHUMITA DASSANI AMRATA GUPTA SNEHAL KANASE PRIYANKA MANCHANDANI MANISHA MEHTA SUDEEP MENDJOGE HARISH MORDANI JAYKISHAN NAIR DISHA SALGIA PIYUSH SINGH PRATEEK VORA
PG-11-003 PG-11-007 PG-11-014 PG-11-018 PG-11-025 PG-11-027 PG-11-028 PG-11-030 PG-11-033 PG-11-044 PG-11-053 PG-11-060
which is located in AKLUJ. students realized how Operations play a significant part in the manufacturing and production sectors. SOLAPUR. .G.ACKNOWLEDGEMENT The first industrial visit of our PGDM 1st year was to the FRATELLI WINES. P. The visit was conducted on the 6th and 7th November.G. MAHARASHTRA. After witnessing the processes and coordination of the various processes. Kane without whom this industrial visit would not have been possible. We sincerely express our gratitude to Prof. The trip was a great eye opener to our group. Our lot of queries and doubts were cleared up after this interactive-learning session. 2011 as planned by our group under the guidance of honorable professor P. Kane who guided us before on the important aspects that we have to observe during the industrial visit.
MAHARASHTRA. ABHISHEK NAIK PRODUCT MANAGER .DETAILS OF VISIT Name of the Company Date of visit Address Product Manufactured Name Industry Authority : : : : : : FRATELLI WINES 06/11/2011 AKLUJ. SOLAPUR. WINES Mr.
TABLE OF CONTENTS EXECUTIVE SUMMARY CHAPTER-1 INTRODUCTION CHAPTER-2 TYPES OF PRODUCT CHAPTER-3 PLANT LAYOUT CHAPTER-4 DETAILS OF OPERATIONS CHAPTER-5 PROCESS FLOW DIAGRAM CHAPTER-6 OTHER ASPECTS CHAPTER-7 OBJECTIVES. METHODOLOGY & LIMITATIONS CHAPTER-8 ANALYSIS & FINDINGS CHAPTER-9 CONCLUSION .
PRODUCT MANAGER. ABHISHEK NAIK. its history. videos and charts. A short tour of the plant pinpointing the highlights of the production methods. photographs. The following things were observed when we visited FRATELLI VINEYARDS A welcome by Mr. an industrial visit should be planned. If interest has to be maintained.EXECUTIVE SUMMARY The industrial visit is a very important aspect in our management course. . Outdoor demonstrations like industrial visits create more interest as lengthy technical dissertations dull the mind and tire the body. Explanation about the essence of manufacturing process was worthwhile. A short introduction about the company. organization products.
The promoter brothers were very clear in their mind that a good wine is made in the vineyards. Piero Masi is justifiably renowned in Tuscany and more specifically the Chianti region. So refined is his art of winemaking that his wine brand ‘Fattoria dell’Agenda’ of 2004 and 2006 (100% Cabernet) . Kapil and Gaurav and the Mohite-Patil brothers. a master wine-maker from the Tuscany region of Italy.CHAPTER-1 INTRODUCTION Since times immemorial. wine has attracted several followers. The winery holds today 58 tanks of varying capacity to make the various wines from their own estate covering an expanse of about 240 acres across three different sites at Motewadi. the Sekhri brothers. Their passion. The brothers from the three families across India and Italy who have promoted Fratelli Wines were no different. The viticultural and wine-making expertise has been provided by Piero Masi. Garwad and Nimgaon. planted with 13 different grape varieties imported from France. in the Solapur district. love and labour saw the birth of Fratelli Wines Private Limited. not to source grapes from vineyards over which they had no supervision as far as the viticulture was concerned. nurtured in their hearts the desire to create a product made in India following Italian traditions which would meet international standards. they decided to plant their own vineyards. about 170 kms south of Pune. credited with production of some fabulous wines that are acclaimed by connoisseurs wherever wine is enjoyed. a modern winery located in Akluj. The vineyards. Thus. ‘Cepparello’. The Secci brothers. and most importantly. well known the world over for its Chianti wines. be it as wine makers or as consumers. Andrea and Alessio. He is also attributed with the creation of the famous ‘Chianti Classico Casa Sola’ and Supertuscan red wine. Thus the name Fratelli – meaning Brothers in Italian – was adopted by them to pursue their dream. have been nurtured and tended to for four long years before the grapes harvested were used to make their very first wines. Ranjitsinh and Arjunsinh.
were sold out even before bottling. All the tanks. the Brothers from Fratelli Wines are confident that the products of their love and labour will please the consumers of wine. in India and the world alike. of a total capacity of 600. in Italy and the bottling plant. In a true representation of the Indo-Italian collaboration. The winery itself has been designed and built by the award winning firm of Sunil Patil and associates. refrigeration and air-conditioning experts from India. where he owns a small stake in the business. with a capacity of 1600 bph from GAI. the company has partnered with various professionals from both India and Italy to create the winery and the vineyards. have been imported from Velo. Come and share their love and passion for this magical drink called Wine. so critical to maintain the temperatures of the wines during and after fermentation. The chilling plant. has been set up by Blue Star. .000 litres. Italy. Piero’s Italian heritage and a love of wine are reflected in his commitment towards Fratelli Wines. With an eye to detail at every level.
high acidity and touch of residual sugar are so perfectly balanced and elegant in structure. CHENIN BLANC Silky smooth and medium-bodied. SAUVIGNON BLANC Our Sauvignon Blanc is a testament to the art of winegrowing it's all in the grape. this wine is a delicate balance of soft. it will accompany a spicy meat preparation or vegetarian dishes very well. It holds a high level of intensity throughout.It is so emphatically varietal. and its low pH. 2.CHAPTER-2 TYPES OF PRODUCT 1. the fruit is reminiscent of peach and lime with mineral accents. 3. grapefruit and dry grassy/herbaceous flavours. Served cool at temperatures between 8° to 12°C. round tannins and acidity. Served cool at temperatures between 14° to 18°C. Not overtly complex. but carefully constructed and well balanced. The crisp acidity balances the slight residual sugar to create a dry impression. lime. A fruit forward blend of Cabernet Sauvignon. that you're left entirely satisfi-ed and wanting. CABERNET SAUVIGNON: The aromas of black cherries and plums on the nose also reflect the deep red hues of these fruits. yet subtle in its complex fusion of melon rind. . Serve chilled at 8° – 12°C. coupled with a silky texture.
CLASSIC RED This Shiraz based blend is deep ruby red in colour.4. sugar melon and a brush of lemon chiffon wrapped around citrus peel core. Served cool at temperatures between 14° to 18°C. . with fresh aromas of melon and guava with a hint of lemongrass. the mouth explodes with fresh clean acidity which cuts through the succulent mouthful of delicious flavour. Served cool at temperatures between 8° to 12°C. with subtle hints of typical earthiness and coffee on the nose. 6. 5. CHARDONNAY This. offers bright aromas of tart apple. our very first chardonnay. It is medium bodied on the palate with a soft supple mouthfeel. CLASSIC WHITE A beautifully vibrant Chenin Blanc based blend. The delicious palate is hung on a lovely frame of firm acidity to give it structure and vibrancy with a fine edge of minerality piping in throughout the finish. Served cool at temperatures between 8° to 12°C. with aromas of plum. blackberry and spice.
An ideal plant location may not be enough by itself to ensure the success of the enterprise but it surely ensures the smooth running of a factory and makes it efficient a bad location on the other hand is severe handicap and it is very and may finally bankrupt the organisation. SOLAPUR .CHAPTER-3 PLANT LAYOUT The subject plant layout refers to the arrangement of machinery. Fratelli Vineyards at Akluj. tool rooms. bottle filling unit. Solapur has a plant where the entire production of wines takes place. FRATELLI VINEYARDS PLANT AT AKLUJ. maintenance rooms and employee amenities – for the purpose of achieving the quickest and smoothest production at the least cost. equipment and other industrial facilities such as receiving and shipping departments. The need for selection of the location may arise when a business is started or for the purpose of expansion or for opening branches etc. inventory unit. The plant is divided into various sections such as production unit. storage unit and preservation unit.
PLANT LAYOUT .
METHOD STUDY: DESTEMER CRUSHER: This is the machine where all the grapes are crushed together.e. PLANT ENVIRONMENT: The environment around the production plant is clean. 2. Chilling Plant is used to maintain a temperature of around 18 to 20 degree celcius. Total 12 varieties of grapes. OPERATION CONTROL: Periodic Checking is done. . 4. 3.30 hrs for crushing. The capacity of the crusher is 10 tonnes.CHAPTER-4 DETAILS OF OPERATIONS 1. only when sweetness is 1820%). OPERATION PLANNING: Harvesting Period is from the month of JANUARY to FEBRUARY in which grapes are fully grown (i. Chilling plant is used to maintain consistent temperature. It takes around 1 to 1.
Later the juice is transferred to the fermenter. This is a continuous process. t . Capacity around 8 tonnes. PNEUMATIC PRESS: In this process the crushed grapes undergoes pneumatic pressing which separates 70% juice. TUBE IN TUBE: The juice obtained is then transferred to the tube in tube (also called heat exchanger) where the heat from the juice is removed by glycol present in the tube and the juice is maintained at a temperature of 10 degree celcius.
The capacity of the fermenter is 10. Again the racking process is carried out for 15 days. The CO2 thus formed as a result of fermentation process is removed. Again filteration is done by plate and frame filter for 5 days and the pure wine is ready. The juice is then transferred to the next fermenter for approx 15-20 days where yeast (30 gm/hl) is added. The filtered wine then undergoes cold stabilization process for settlement of tartaric acid and protein. The wine thus obtained undergoes filteration.000 litres. . Primary Wine is ready.e. The temperature is maintained at 10 degree celcius. FERMENTATION PROCESS: On the 1st Day. the heavier part of the juice settles down which is called as racking. whereas the lighter part of the juice is removed. This is a 15 days process. again the heavier part gets settled and the lighter part is removed). CLEANING OF WINE: The wine obtained after fermentation is again stored in the fermenter for 1 month where again the racking process is carried out (i. the juice in the fermenter remains the same as it is. On the 2nd Day. Then Bendonite is added to wine for protein settlement (stabilization process). The temperature here is maintained at -4 degree celcius.
. The bottle caps are bought from Mumbai and Delhi.000 bottles is ordered.000-40. Special wine tasters are appointed to maintain the quality of wine. INVENTORY CONTROL: The bottles used for filling wines are bought from China. QUALITY CONTROL: The pH of red wine is 3. an order of 20.8 and that for white is 4. Packaging of the wines are done by the local people leaving around the vineyards 6. At a time.5.
CHAPTER-5 PROCESS FLOW DIAGRAM .
BARREN LAND OPERATING STRATEGY. Wine should appear clear and brilliant versus cloudy and dull. TECHNOLOGY: DROP SYSTEM. but it prevents the heat of your hands from altering the temperature of the wine and your fingerprints from changing the wine's appearance. you'll need to pour wine (no more than 1/3 of a glass) into a clear wine glass and hold it by its stem in front of a white background (e. tablecloth or napkin).. VERTICAL SHOOT POSITION TRANSPOTATION: BY TRACTOR TO FACTORY(WINE BOTTLES ARE TRANSPORTED IN INSULATED AIR-CONDITION TRUCKS) TASTING OF WINE: Phase 1: Appearance The process of tasting wine begins by assessing its visual appearance. SOLAPUR.g. MAHARASHTRA CAPACITY: 6 LAKHS LITRE LAND. . DRY CLIMATE. its clarity and color. Slightly tipping the glass may give you a better view. CLIMATE & OTHER CONDITIONS: SANDY LOOM SOIL.CHAPTER-6 OTHER ASPECTS PRODUCT TYPE: WINE LOCATION: AKLUJ. more specifically. Accordingly. This may feel awkward.
This process allows you to visually observe the body of the wine and releases the wine's bouquet (phase 2). Red wines begin purplish in color. Also notice the taste characteristics of the wine as you swish it around in your mouth. . (2) alcohol. you are ready to taste the wine with your mouth. This is because your taste buds can only detect four distinct tastes (sweet. but rest assured that scents will become more identifable with time and practice. reflect and articulate your impressions of the wine. The smell of the wine is extremely important to its overall taste. and bitter). When the aftertaste is gone. Swirling is the final step in assessing the wine's appearance. sour.The color of wine varies greatly depending on its maturity. Think about the wine's body. place your nose into the glass and inhale deeply to draw its bouquet deep into the nose. it ruins most white wines. Colors of white wines range from green to yellow to brown. and more color usually indicates more flavor and age. What do they remind you of? It is likely that you will smell different scents than others around you. become lighter. whereas the nose can detect thousands of aromas that give us a vast number of flavors. (3) sweetness. 'Good legs' (a high number) may indicate a thicker body and a higher alcohol content and/or sweetness level. and (4) tannin. notice the legs (also known as tears) that form on the inside of the glass and stream down. Think about the scents you are inhaling and try to identify them. Phase 3: Taste Now that you have examined the wine using your eyes and nose. Notice the initial taste of the wine as you take it in. keeping in mind the four basic components of wine: (1) acidity. After you have swirled the wine. salty. Swallow the wine and notice its aftertaste. Take a decent sized sip of the wine and swish it around in your mouth for 15-30 seconds before swallowing. and then change to a brown color as they mature. Phase 2: Aroma Once you have successfully swirled the wine. Perhaps you will not be able to distinguish various scents initially. Whereas time improves many red wines.
For example. nor should food overpower wine. Many people fear that they will ruin a meal if they select the 'wrong' wine. This is often the sauce or the seasonings used in the dish rather than the meat. Accordingly. consider the most dominant food flavor. When selecting a food and wine pairing. Sugar. That said. One way of creating delicious food and wine matches is to mirror the characteristics of the food in the wine you choose. but this simply is not true. Dominant Food Flavor. a jammy. Wine by itself tastes differently than when it is paired with food. Mirroring. selecting a wine that contrasts the flavor of the food (versus mirroring it) can create an amazing taste sensation. berryflavored zinfandel works extraordinarily well with a rich meat and berry sauce because the flavor of the wine is mirrored in the sauce flavor. Acidity in food can make a wine without much . Contrasting. MATCH BETWEEN FOOD & WINE: The basic concept of pairing wine and food is to compliment and enhance the aroma and flavors of both the food and wine. pairing a low-alcohol. the most important thing to remember when pairing food and wine is to do what tastes good to you. you won't go wrong pairing Italian cuisine with Italian wine. more flavorful dishes. Consider Acid. and full-bodied wines with heartier. and Tannin. Balance. Wine should not overpower food. Simply consider the body and flavors of both the food and the wine when creating a match between the two. chicken with a lemon butter sauce will call for a different more delicate wine to play off the sauce than chicken cacciatore with all of the tomato and Italian spices. Alternatively. For example. This is because elements in wine interact with food to provide taste sensations (similar to spices). For example. In fact. Regional wine styles are developed to compliment the cuisine of that area. there are some general guidelines to keep in mind when selecting a wine to enhance one's meal. Think Regional. fruity wine like riesling with a spicy Jamaican Jerk Chicken dish will both frame and tame the spicy flavors of the dish. Pair light-bodied wines with lighter foods/lightly flavored dishes.
00am to 5.00pm. In FRATELLI. as alcohol intensifies spice. Alcohol content in wine can have a huge impact on how it tastes with food. Instead. This is especially true when you are eating spicy foods. This is due to product complexity and greater materials requirement involved in manufacturing process. avoid pairing high-alcohol wines with spicy dishes. Remember the Alcohol.acidity taste bland. . and tannic wines should be paired with dishes high in protein (because the protein coats the mouth and makes the tannins in the wine seem soft and smooth). the scheduling of manufacturing operations is different from that of services operations. sweet foods make wines seem drier than they actually are. However scheduling of operations is different for different types of operations. The FRATELLI managers put in a greater deal of efforts to schedule inventories for manufacturing operations and undertake coordination between vendors and workers. try sweeter wines as the sweetness cools down the heat of the spice. The general shift working hours are from 9. Below is a chart of suggested food and wine pairings: Working schedules: Scheduling plays a vital role in overall functioning of any organization. Accordingly.
Engineers looking after the process are well qualified. . and selecting qualified people for a job. Cost of recruitment: Good recruitment is an asset for any organization.Recruitment Recruitment refers to the process of attracting. And to do the same a high amount of cost is incurred. screening.and large-size organizations often retain professional recruiters or outsource some of the process to recruitment agencies. FRATELLI Managers usually employ people who are well adapted to field work. mid. For some components of the recruitment process.
During Visit o Initially briefing was given by the visit guide about the company. To find out the motivation level of the staff in the day to day operations of the company. o Queries were made during the visit which was satisfactorily replied by the guide. METHODOLOGY Prior to Visit o Information about the products manufactured. To find out the deviation between the actual activities followed and that which should be ideally followed.e people. After Visit o Discussion was carried out about the facts observed. To find out the views of the company towards three Ps i. o Visit was carried out to different departments of the company along with the guide. o The information of the FRATELLI group and the AKLUJ plant was obtained from the net.CHAPTER-7 OBJECTIVES The objective of the industrial visit was to study the functioning of the Company from the perspective of operations management. To find out the status of utilisation of resources. o The sections were divided among the group for carrying out detailed study and prepare draft questions to be asked. o The facts and data collected by all of them was summarised. o Detailed project report was prepared. o Analysis of the information was carried out. o Queries and initial questions were satisfied by the guide. . planet and profit. their catalogues were studied.
LIMITATIONS OF THE REPORT The detailed facts and figures were not disclosed by the company due to the policy restrictions for data security. hence the clarity of information in the report is compromised for certain sections. Due to short time span of visit all the details could not be collected. . hence supporting facts & figures are not available the information is based on the verbal communication with the visit guide.
The majority of the employees in the company are young and middle ageds who are performing excellently under the guidance of the experienced and competent heads. The sincerity and punctuality was observed among the employees of the company. the companys decision to set up the plant in Akluj seems to be valid. FRATELLI has greater concern for the people and the planet along with the profit. this is seen from the implementation of technology for conservation of natural resources. Considering the higher cost involved for manufacturing of wine. The employees are motivated and enthusiastic in their work. .CHAPTER – 8 ANALYSIS AND FINDINGS FRATELLI is a quality oriented organisation with a continuous endeavour for development of quality which will serve the customers better. The company has adopted various systems and persistently tries to add value. energy and efficient disposal of waste.
CHAPTER – 9 CONCLUSION FRATELLI VINEYARDS plant is a classic example of a company which earns profit as well as cares for the people and the planet. FRATELLI is a professionally managed Indian Multinational company committed to customer satisfaction. . It believes in quality and continuously strives to add value. FRATELLI form an innovative and enthusiastic team constantly creating value and make bench marks. It believes in providing better service to the customers at a competitive price.
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