A PROJECT REPORT

ON

A STUDY ON OVERVIEW OF PLESANT FOODS PRIVATE

LIMITED

BY

NANDHINI D

ROLL NO: 113218631027

MBA

Submitted to

DEPARTMENT OF MANAGEMENT SCIENCES

VELAMMAL ENGINEERING COLLEGE,

CHENNAI-600 066

In partial fulfilment for the award of the degree

MASTER OF BUSINESS ADMINISTRATION

ANNA UNIVERSITY CHENNAI 600 025

(2018- 2020)

BONAFIDE CERTIFICATE

 
Certified that the Internship Report is the  Bonafide  work of Ms.D. NANDHINI (Reg. No.
113218631027), who carried out the work under my supervision. Certified further that to the
best of my knowledge the work reported therein does not form part of any other report on the
basis of which a degree or award was conferred on an earlier occasion on this or any other
candidate. 
 
 
 
 
 
 
 
 
 
 
 
Signature of
Supervisor                                                                                             Signature
of HOD 
  

DECLARATION

 
I , D. NANDHINI , hereby declare that the summer internship report, submitted to the
VELAMMAL ENGINEERING COLLEGE in partial fulfilment of the requirements for the
award of the degree of Master of Business Administration is a record of original work
undergone by me during the period 1.6.2019 to 30.6.2019 under the supervision and
guidance of and it has not formed the basis for the award of any degree /fellowship or other
similar title to any candidate of any university. 
 
 
 
 
 
 
 
Place: Chennai – 66                                                                          signature of
the student 
Date : 
 

 
 
 
 ACKNOWLEDGEMENT
Presentation inspiration and motivation has always played a major key role in the success of
any venture. 
I would like to thank the management for providing me an opportunity to explore the real 
time business people over this intern period. 
My sincere gratitude to our principal Dr. N. Duraipandian who has provided his continuous
support, supervision, motivation and guidance throughout the tenure of my summer
internship in spite of his busy schedule. 
I express my sincere thanks to Dr. Selvaraj, Head Of the Department, Department of
Management Sciences. 
I feel to acknowledge my indebtedness and deep sense of gratitude to my intern guide  whose
valuable guidance and kind supervision given to me throughout the course which shaped the
present work as it shows. 
 I would like to thank Mr. B. VENUGOPAL , FACTORY MANAGER, PLEASANT
FOODS PVT LTD., for giving me this opportunity to do the summer internship in his
company 
 
Last but not the least, my parents are also an important inspiration for me. So with due
regards, I express my gratitude to them. 
 
 

 
                                                            (MISS D. NANDHINI) 
                                                                                                    REG NO: 113218631027 

                                                                                
 CONTENTS

CHAPTER TITLE PAGE

NO NO

I. INTRODUCTION
I.1 INDUSTRY PROFILE
I.2 COMPANY PROFILE
I.3 OBJECTIVES OF THE
STUDY
II. STRUCTURE OF THE ORGANISATION
II.1 ORGANIZATIONAL
STRUCTURE
II.2 NUMBER OF EMPLOYEES
II.3 DUTIES AND
RESPONSIBILITY OF
DEPARTMENT HEADS
III. FUNCTIONAL DEPARTMENTS OF
THE ORGANIZATION
III.1 OPERATIONAL
DEPARTMENT
III.2 FINANCE DEPARTMENT
III.3 HUMAN RESOURCE
DEPARTMENT
IV. CONCLUSION
V. BIBLIOGRAPHY
INTRODUCTION

1.1 INDUSTRYPROFILE
Pleasant Foods Private Limited is a Private incorporated on 19
April 1989. It is classified as Non-govt company and is registered at
Registrar of Companies, Chennai. Its authorized share capital is Rs.
2,500,000 and its paid up capital is Rs. 310,000. It is inolved in
Manufacture of other food products. Pleasant Foods Private Limited's
Annual General Meeting (AGM) was last held on 30 September 2018 and
as per records from Ministry of Corporate Affairs (MCA), its balance sheet
was last filed on 31 March 2018. Directors of Pleasant Foods Private
Limited are Palepu Srinivasa Gopal and Palepu Srinivasa Prasad.

Milestones of PleasantFoods

 Year 1989 started manufacturing Instant coffee premix, tea premix, and
Chocolate premix for vending machines.
 Year 1992 started manufacturing Nesfit (Enriched glucose product).
 Year 1995 started manufacturing Nestle Éclairs&Milkybar Éclairs.
 Year 2008 started making confectionery products for Lotte India
Corporation Ltd along with Nestle Products
 Year 2009 Pleasant Foods lab has been rated ‘EXCELLENT’ in chemical
P-test and continuously achieving every year
 Year 2010 Modernization & up gradation of the plant to meet the
growing demand from the buyer.
 Year 2011 certified for ISO – through SGS for Food safety Management
system (ISO 22000:2005), Environmental management system
(ISO:4001:2004),Occupational health & safety management system(ISO
18001:2007).
  Year 2011 Pleasant Foods lab has been rated ‘EXCELLENT’ in
Microbiology P-test and continuously achieving every year.
 Year 2011 Achieved highest tonnage of 750 tons per month and
continuously manufacturing. The quality by utilizing the best of plant
capacity.
 Year 2012 created infrastructure for producing 1000MT -per month.
 Year 2013 Modernization & up gradation of the Laboratory to meet the
GLP requirement.
 Year 2014Installed dedicated plant for Éclairs.
 Year 2015 installed Bosch FFS machine for Packing Polybags & Jars.
 Year 2016 installed Pillow pack chewits machines.
 Year 2016 installation in progress for Big soft Éclairs with super cooling
system to achieve 9°C to 10°C.

1.2 COMPANYPROFILE

PLEASANT FOODS(P) LTD: Established in 1989 ,with the vision of having

National / International level of facilities to manufacture confectionery product
Located north of Chennai 40km from Airport

The company certified for ISO 14001:2004, 18001:2007, 22000:2005, with a

capacity to manufacture 1000 tons / month. Can easily upgrade to 1500 tons /
month. Presently manufactures 550 tons / month to Lotte India Corporation
Limited. The company is professionally managed by a competent board of
Directors, headed by Managing Director Mr.P.S.Prasad who did Chemical
Engineering in USA. Run by professional team with vast experience in Quality
control, Engineering, Production and HR department.
It is having testing facilities(Physical, Chemical, and Microbiological)of
confectionery products with the strength of Food Technologist and
Microbiologist in line with customer’s stated and unstated requirements.
Pleasant Foods ensures relevant production facilities are established / modified
in line with PRP requirements and maintained as per FSMS ISO 22000:2005.

Our mission is to be a leading company providing superior quality products and

services at competitive prices. We want be a globally innovative and
competitive Confectionery Machine business providing 100% genuine services
to our customers. We are committed to total customer satisfaction by providing
quality products & services.

Our highly skilled, experienced and dedicated team of professionals helps us in

maximizing our productivity. Our team members are experienced in this
business with range of products such as Confectionery Machine They makes
their best efforts to provide quality adhering product range to the clients.
Located in Chennai, our team work in close coordination with each other and
contribute towards fulfilling the set objectives of the company. Rich domain
expertise and industry experience in this industry assist us meeting the various
requirements of our precious clients in the most efficient manner. In addition to
this, our team members easily adapt to the latest changes taking place in the
market in terms of techniques used in production.

Major State of the Art Equipment’s that is available.

1. Automatic batch weighing system

2. Cookers (Higher capacity).
 3. High speed imported Twist, Stick pack wrapping machines& Form Fill
Sealing machine.
4. Efficient Air condition system.

Statutory Profile
GST No. 33AAACP5521C1Z2

CIN No. U15499TN1989PTC017259

NATURE OF THE BUSINESS

We are a reliable organization engaged in this business with a qualitative range

of industrial products Confectionery. We are also one of the leading companies
of this highly commendable range of Confectionery. Our team of experts
maintains a vigil on the quality of the products. Every single piece of work is
ensured with proper quality assurance. Since our inception in 19/04/1989, we
are continually improving our quality to serve our clients better. Use of modern
technology, industry standards, timely and quality deliveries, experienced
workforce are our USPs.

Their Confectionery are widely appreciated in suppliers market and

offering Confectionery Machine which is in great demand to the clients.
OBJECTIVES OF THE ORGANIZATION

1. To reduce the customer complaints (Non Critical) to the

maximum of 2 per annum by Dec’2019, from 3 complaints. And to
maintain Zero on Criticalcomplaints. (Food Safety related)

2. To conduct minimum two internal audit on Food Safety per year, by

Dec 2019

3. 3. To replace bucket transferring of premix by installing automation

by Dec2019

4. To achieve excellence in project execution, quality, reliability, safety

and operational efficiency 

5. To consistently enhance our competitiveness and deliver profitable

goods. 

PRODUCT LINES, LIST OF PRODUCTS

PRODUCT LINES:

 Toffee cut & Wrapping machine

 Eclaire line
 Center filled toffee line
 Stick wrapping line
LIST OF PRODUCTS:

Products Being Manufactured For LOTTE

 Caramilk twist
 Caramilk Stick pack
 Coffybite twist
 Coffybite stick pack
 Coffybite Classic
 Mango Chewits
 Coconut Punch
 Coffybite Classic Chewits
 Coffybite Cappuccino Chewits
 Lotte Éclairs -2.6g
 Choco Orange
 Mango
 Strwberry

 LotteEclairs - 3.6 g
 Choco Orange
 Mango
 Strwberry
 LotteBadaEclairs – 7.5g
 Export Eclairs
 LotteSeasGreeHartGft300gX24Pch

Products being manufactured for GLOBAL

 Luv it ChocorichEclairs
 Luv it ChocorichEclairs coffeeflavour
Products being manufactured for PRIMIYO

 Eclairs-7.5g (With Centre Filling

COMPETITORS

 Ravindra foods
 Agro foods pvt ltd
 Ocean foods pvt ltd
 J.V candy company
 Zubi Candy Factory
 Raani Chocolatier

1.3 OBJECTIVE OF THE STUDY

 To study the impact of overall functioning of the company.
 To measure the trend of the company.
 To measure the profitability of the company.
 To analyze the strength and weakness of the company to give suggestion
for the improvement of the firm

STRUCTURE OF THE ORGANISATION

2.1 NUMBER OF EMPLOYEES

 Over all workers in a company 153

 Total numbers of workers in company 23
 Total number of staffs in company 22
 Total number of contractors in a company 108
2.2 ORGANIZATIONAL STRUCTURE

Managing Director
P.S.Prasad

Factory Manager
B.Venugopal

Head - Global Head - Lotte Head Head

QA QA Engg. Service Production
Divya Revathi N.Tamilarasu Dileep C.K

Supply Chain Accounts Asst. Q.A. Officers Maintenance Officers Production Officers
G.Priya Ramya V Bhoopathi
C.Bhuvana Sivya priya S.M T.Padmanabhan Prakash
Ramya K S.Harinarayanan Shantanu
K.Pratheeba P.Dhanalakshmi Vignesh R K.Gopalakrishnan
(Dispatch) Anandh S.Manikannan
Mohammed Malik

Maintenance Oper. Boiler Operators

WH Operator Lab Assistants Kannaiah Devaraj
V.Kothandan Vijaya Prabhu Babu
Devi Subhaiah
 DUTIES AND RESPONSIBILITY OF DEPARTMENT HEAD

S.No. Name Designation ROLE/RESPONSIBILITY

1 Mr. B. Venugopal (TL) Factory manager Team Leader/ Overall responsibility for Implementation o
FSMS in the Factory

2 Mrs.Revathi D QA Head -Lotte Team Leader/ Implementation of FSMS in the

Factory

3 Mrs.Divya T QA Head - Global Team Member/Implementation of FSMS in

Maintenance activities

4 Ms.Ramya V QA Officer Team Member/Implementation of FSMS in

Production activities

5 Ms.SivaPriya QA Officer Team Member/Implementation of FSMS in

Production activities

6 Mr. Tamilarasu Maintenance Head Team Member/Implementation of FSMS in

Quality activities

7 Mr. Dileep Production Head Team Member/Implementation of FSMS in

Quality activities

8 Mr. Boopathi Production Officer Team Member/Implementation of FSMS in Quality

activities

9 Ms. Bhuvana Ware house Incharge Team Member/Implement FSMS in

Stores activities

10 Ms. Pradeepa FG ware house Incharge Team Member/Implement FSMS in

Stores activities
INDIVIDUAL RESPONSIBILITIES

1. FACTORY MANAGER / FSMS TEAM LEADER (Mr. B.Venugopal)

1. Planning and organizing for arranging all the resources required for the
Food safety management system.
2. Interaction with Purchase, Production, Quality, on all matters related to
FSMS requirements
3. Providing human resources, providing necessary infrastructure, safety
conditions and good working condition. In his absence, the next level
executive takes care of all the activities.
4. To manage to food safety team and organize its work
5. To ensure relevant training and education of the food safety team
members.
6. To ensure that the food safety management system is established,
implemented, maintained and updated.
7. To report to the organization’s top management on the effectiveness and
suitability of the food safety management system

2. FSMS TEAM MEMBER Mrs.Revathi - QA Head (Lottee)

1. Reporting HACCP system performance and needs for improvement to

top management throughout the organization, Organizing HACCP
Internal audit.
2. Responsible to ensure GMP, SOPs and SSOPs are followed as specified,
the records and documents are maintained properly.
3. Responsible for maintain HACCP and as team leader co-coordinating all
activities related to HACCP.
 4. Supervising and maintaining HACCP system, Organizing management
review, And review should be organized. Document, Records and
Checklists should be maintained properly.
5. Responsible for the receipt of Customer Complaints, handling and
sending communications with the corrective actions implemented and
review for the effectiveness. . In his absence, the next level executive
takes care of all the activities.

3. FSMS TEAM MEMBER Mrs. DIVYA - QA Head (Global)

1. Key role in review & Maintaining documents/ records as per

Document control procedure.
2. Tracking of FSMS & ISO Objectives, Audits Status and follow-up
CAPA
3. Ensuring monitoring criteria results are with in the norms(As per
QMS)
4. Plan and conduct GMP audits and prepare CAPA and report of Gap.
5. Online- process inspection,
6. Plan and conduct Verification of CCP, OPRPs and PRPs
7. Initiate and coordinate traceability exercises and mock recalls
8. Ensuring implementation of Product change line clearance process.
9. Evaluating sensory panelists and conducting training for Sensory panel
members.
10.Conducting sensory evaluation for finished product & Rework.
11.Ensures quality inspections of Finished products –chemical analysis

4. FSMS TEAM MEMBER Mrs. SIVA PRIYA, QA OFFICER,

 1. Ensures quality inspections on all incoming raw materials according
specifications and Assessing the quality of raw materials & finished
products.
2. Maintaining control samples (KQT) for all production batches
3. Ensure timely calibration (external and in-house) of laboratory and
process equipment’s
4.
5. FOOD SAFETY TEAM MEMBER Ms. Ramya QA OFFICER,
1. Conducting Microbiological Analysis of Raw material & Finished
product,
2. Conducting hygiene monitoring for Plant & workers.
3. Ensures quality inspections of all incoming packing material
4. Conducting shelf life analysis and sensory for KQT/Control samples

6. FOOD SAFETY TEAM MEMBER Mr.DileepPRODUCTION HEAD

1. Responsible for planning and monitoring the entire production activity

from weighing of ingredients to dispatch of the product. Working in co-
ordination with ware house, and quality control for successful product
realization maintain HACCP.
2. Constant monitoring and evaluation of every step of production activities
for the purpose of identifying existing / potential hazards.
3. Monitoring of possible sources of cross contaminations/ non-practicing of
the hygienic practices by any member of the organization.
4. Arrangement of required resource to comply with PRP requirements.
5. Ensure effective maintenance of SOP , GMP , and ensure all hygiene
practices are in place
6. He is responsible maintain hygiene and 5 s in production floor. In his
absence, the next level executive takes care of all the activities.
 7. FOOD SAFETY TEAM MEMBER Mrs. Bhuvana& Mrs. Pratheepa
WARE HOUSE OFFICER

1. Maintaining the store of raw materials and packing material in line

with production and coordinating with production department.
2. Maintaining hygiene and 5s in the ware house as following HACCP
principles. In his absence, the next level executive takes care of all the
activities.

8. FOOD SAFETY TEAM MEMBER Mr. BOOPATHI ,

PRODUCTION OFFICER

1. Monitoring plant hygiene, Production planning (Daily, Monthly),

manpower Planning & handling, Food Processing Control
2. To maintain hygiene, GMP and CCP in the production floor.
3. Ensures that the pre-requisite programs are adhered to throughout the site

8. FOOD SAFETY TEAM MEMBER Mr. TAMILARASU,

MAINTENANCE HEAD
1. Monitoring and ensuring cleanliness of tube lights, air curtains and air
conditioner.
2. Ensures all machineries and electronics items status in related with food
safety

FUNCTIONAL DEPARTMENTS OF THE ORGANIZATION

 1. OPERATIONAL DEPARTMENT:

The operations department of a company is responsible for smooth and

profitable production.Main operation of the company is producing the
Sugar boiled Confectionery products. Confectionery is an art of making
confections by using sugar and a carbohydrate based binding medium.

Sugar confectionery

They are candies, chewing gums, and jellies. They flavor and color sugar as
their main ingredient. They are made at high temperatures around 150oC. The
spoilage is low and hence they have longer shelf life without refrigeration.

 Sugar adds sweetness to confectionery products. Other important

functions in sugar confectionery are to provide:

 Texture – the ability of sugar to control the crystallisation process

is very important to the texture and form of sugar confectionery
products such as caramel fillings, toffee and dragées. In hard toffee
the ability of melted sugar to create a glassy, firm structure is also
utilised. To prevent crystallisation in certain products, glucose
syrup is often used. 

 Keeping qualities – a high sugar content and a low water content

in most confectionery products ensure good keeping qualities. 

 Flavour – sugar adds sweetness and enhances other flavours and

aromas.

 Colour – decomposition products from heating the sugar influence

the colour. This is particularly important in giving caramels and
toffee their characteristic taste.
  Volume – in many confectionery products, sugar is the main
ingredient.

 The sugar composition in confectionery products varies. In general,

ordinary sugar (saccharose), inverted sugar and glucose syrup are
used. In hard toffee, the saccharose content is 60-70%, and the
glucose content 30-40%. In soft caramels and toffee the saccharose
content is approx. 25%, while the remaining sugar is mainly
glucose syrup. The sugar content in marshmallows is 70-80% and
20-30% glucose syrup.

Chocolate production process

Equipment used in Confectionery

These commodities often involve preparation, mixing, cooking, dispensing,
and packaging machines. They are used depending upon the requirement. In
smaller food preparation units, not all types of machines are required. They can
use cake/candy/jelly molds, icing bags, trays, frying, and baking instruments.

QUALITY CONTROL
About Our Quality Control Lab 

Well Established lab, and rated EXCELLENT in Chemistry & Microbiology

Proficiency Test .

Providing complete solutions for improving

 Process Quality
 Products Quality
 Quality of services

Process Quality

The end product is only as good as the process itself. PF lab does the calibration
of production equipments& quality control equipment of national / international
standards. This means that our equipment are precise and therefore reducing the
probability of end-product defects / rejects. 

Products Quality

Quality products are a function of better raw materials and Standard analytical
procedures. PF lab has facility for analysis of all Raw materials, Packing
material and Finished Products, also has facility for checking Drinking
water,ETP water, Cooling tower water and Boiler water. 

A updated Specifications / QMS of Raw material, Packing material and

Finished product is being followed.

Quality of services
Implementation & maintaining of ISO 22000:2005, ISO 14001:2004, ISO
18001:2007, HACCP and Training employees to maintain the systems. Our
quality assurance address almost every aspect of regulatory norms set by PFA,
Weights, and measures, additional buyer’s requirement, etc.

FOOD SAFETY POLICY

We, at Pleasant Foods Pvt Ltd, are committed ourselves to Manufacture and
Supply the Safe and Quality Confectionery Products to our customers at all
times, through the following initiatives and maintenance.

 Ensuring HACCP / OPRP Plan is implemented and followed.

 Training all employees on GMP and Food Safety. Maintaining the
production facility accordingly.
 Periodical review of HACCP study and review after any changes in
Process.
 Continuous interaction with suppliers and educating suppliers for
upgrading them to supply Safe & Quality products and materials.
 Meeting the customer requirements and relevant statutory and regulatory
requirements.

SIMPLIFIED PROCESS FLOW DIAGRAM:

2. HUMAN RESOURCE DEPARTMENT

 The human resources department handles many necessary functions

of your business.
 It is instrumental in providing labor law compliance, record
keeping, hiring and training, compensation, relational assistance and
help with handling specific performance issues.
 These functions are critical because without those functions being
completed, your company would not be able to meet the essential
needs of management and staff.

Functions of Human Resource Management Includes:

 Managerial Functions

 Operative Functions

Managerial Function Includes:

1. Planning

One of the primary function where number & type of employees needed to
accomplish organizational goals are determined. Research forms core HRM
planning which also helps management to collect, analyze and identify current
plus future needs within the organization.
2. Organizing

Organization of the task is another important step. Task is allocated to every

member as per their skills and activities are integrated towards a common goal.

3. Directing

This includes activating employees at different levels and making them

contribute maximum towards organizational goal. Tapping maximum
potentialities of an employee via constant motivation and command is a prime
focus.

4. Controlling

Post planning, organizing and directing, performance of an employee is checked,

verified and compared with goals. If actual performance is found deviated from
the plan, control measures are taken.

Operative Function Includes:

Recruitment

Recruitment is the process of finding and sourcing quality profiles for the
companies. It includes  researching profiles that exactly matches the position.
Recruiters find the profiles on job boards, social sites, references, resume
database and through head hunting techniques. Strong communication in
English or other languages including creative talking, convincing skills and
follow-up are required. 
Types of Recruitment  

Recruitment can be divided into 2 types: 

 1) Internal Recruitment  
 2) External Recruitment 
 
 Companies have 2 option recruiting candidates’ i.e. internal sources and
external sources.                              
 
Methods of Internal Recruitment 
1) Selecting top talents within an organization to higher level, 
2) Promotions, 
3) Internal Advertisement 
     4) Temporary employees to contractual period 
     5) Contract employees to temporary  
6) Temporary employees to permanent 
     7) Retired employees for freelancer position 

 Sources of External Recruitment 

 1) Job portals  
 2) Social media recruitment 
      3) Newspaper Ads and Magazines 
      4) Website  
 5) Campus recruitment 
 6) Direct Walk In 
 7) Recruitment agencies 
      8) Internal employee referrals. 
Selection process in pleasant foods
 
The selection procedure in Reliance is completed in following three steps- 
 Reviewing Candidate Applicctions 
 In-Person Interviewing 
 Final Candidate Selection

Reviewing Candidate Applications

Review resumes and match each candidate's background to the job

requirements. company sometimes receive hundreds of resumes for an ad.
However, human resources may only consider a half dozen. During bad
economic periods, a number of candidates may have an education and
experience that exceed the qualifications for the job.

Contrarily, it may be tougher to find qualified candidates during good economic

times. Nevertheless, human resources and the hiring manager must determine
how many candidates they can realistically bring in for an interview.

Initial Candidate Screening

To save time and money, interviewing may start with a screening interview,
especially if a job candidate lives out of town. Human resources will usually
conduct the screening interview over the telephone to help narrow the field of
candidates. A telephone interview also helps a company determine if the
candidate has the necessary qualifications to warrant flying him in for an
interview.

In-Person Interviewing

Those who make the cut after the screening interview are asked to come in for
face-to-face interviews. Company have different procedures for personal
interviews. Some companies prefer to have all-day interviewing sessions, where
job candidates meet with a different person each hour. During this time,
companies may have the candidates meet with human resources, the hiring
manager and other employees. Another option is having candidates meet with
key personnel one day, then inviting them back for second to meet with some
executives.

Final Candidate Selection

The hiring manager will usually ask for feedback from human resources and
other employees who interviewed the job candidates. She may also review her
notes and decide which candidate would fit best in the open position.
Qualifications are only one consideration when filling a job opening. The hiring
manager will usually select someone with whom she can work, whether it is the
candidate's personality or work ethic.

Basic Functions of the human resource:

Job Analysis & Design

Describing nature of the job like qualification, skill, work experience required
for specific job position is another important operative task. Whereas, job design
includes outlining tasks, duties and responsibilities into a single work unit to
achieve certain goal.

Performance Appraisal

Checking and analyzing employee performance is another important function

that human resource management has to perform.
 Training & Development

This function allows employees to acquire new skills and knowledge to perform
their job effectively. Training and development also prepares employees for
higher level responsibilities.

Salary Administration

Human Resource Department also determines pays for different job types and
incudes compensations, incentives, bonus, benefits etc. related with a job
function.
                                                    
Key functions of HR department:

 Ensures compliance with labour laws

 Recruiting and training
 Record keeping and tax compliance
 Payroll and benefits
 Employee and employer relations
 Employee performance improvement plans

2. FINANCIAL DEPARTMENT:

The ability for subordinate staff to vetosuggested management decisions or
to propose action based on their superior expertise in a particular area.

Many accounting professionals working for the finance department of

a business will be granted the functional authority to veto management
decisions and initiate action according to their best judgment
Cost control:

To an extent, the whole essence of accountancy is to control cost and report on

activities. There would not be an accounting department if it does not actively
get involved in cost saving activities. It is typical of accounting department to
be in log ahead with other department primarily because costs are being cut.

 Bookkeeping and Payables/Receivables

Bookkeeping is the most basic financial activity in a company. Before a

business owner ever considers hiring a CFO, they bring in a bookkeeper, who
tracks all of the transactions in the organization, covering both sales and
expenses. As the organization grows, they might hire more specialized payables
and receivables clerks, to take over functions such as corresponding with
vendors and suppliers, above and beyond recording transactions.

Tax and Compliance

Running a business involves paying tax, and paying tax means doing a lot of
calculations and filling out a lot of forms. Often using the financial statements
as a basis, along with various other configurations of the information produced
by Bookkeeping and Payables/Receivables, the Tax and Compliance function
will make sure all of the government forms and filings are sent complete and
on-time to the taxman. A strong Tax and Compliance function will go one step
beyond simple compliance, and will find ways to minimize tax, so as to
maximize the company’s net income.
Strategic Planning and Financial Planning & Analysis

This function, “FP&A” for short, is the true bridge between the Past and the
Future. FP&A regularly creates strategic and financial plans that forecast what
financial results (sales and expenses) will look like in future periods. Then, they
compare actual results—prepared with the assistance of the Financial Reporting
and Control function—to determine areas where the business can improve. With
this “variance analysis” complete, they can then prepare more accurate forecasts
for the future. A strong FP&A function will not only generate annual forecasts
but will be able to update them even over the course of a day or two, and to run
many scenarios that examine the effects of, say, losing a big customer or an
economic contraction.

Inventory management and control:

Inventory control and management is within the purview of the accounting

and finance department. No other department is better equipped to manage and
control the inventory of a small business.

Budgeting and budgetary control:

Budgeting and budgetary control is one of the tools in the arsenal of businesses
used to ensure that things are under control. By default, it is the function and
duty of accounting and finance department to handle budgeting and budgetary
control in a small and medium sized company.
Providing information for management: 

Managers rely mostly on AISfor decision making. This information comes in

various forms and formats.

 Working capital management:

Enterprises can improve its cash flowby simply managing its working capital

properly. This is another area where accountants and finance professionals
prove their worth to their employer.

Facilitating Training of accounting staff:

Accounting is a living discipline that requires her practitioners to keep abreast

with the ever changing accounting world. Periodic training, workshops or
seminars are organised by accounting and finance department to ensure that its
staff members are not rusty.

CONCLUSION

In review this internship has been an excellent and rewarding experience.

We have been able to meet and network with so many people that we are sure
that they will be able to help us with opportunities in the future. One main thing
that we have learnt through this internship is working skills as well as self-
motivation. It taught us many things like how should behave in company and
also how to communicate with the people in proper way.
BIBILOGRAPHY

Barnes, David. (2008). Operations management: an international perspective.

London: Thomson.
British food journal. (n.d.).
Clements, James P., & Gido, Jack. (2012). Effective project management (5th
ed., International ed). [Mason, Ohio]: South-Western/Cengage Learning.
Gibson, Philip. (2012). Cruise operations management: hospitality
perspectives. London: Routledge.
Harvard business review. (n.d.).
Heizer, Jay H., & Render, Barry. (2011). Operations management (10th ed.,
Global ed). Boston, [Mass.]: Pearson.
International journal of operations & production management. (n.d.).
Ismail, Ahmed. (2001). Front office operations and management. Albany, N.Y.:
Delmar.
Johnston, Robert, & Clark, Graham. (2008). Service operations management:
improving service delivery (3rd ed). Harlow: Financial Times Prentice Hall.
Johnston, Robert, Clark, Graham, & Shulver, Michael. (2012). Service
operations management: improving service delivery (4th ed). Harlow: Pearson.
Retrieved from http://eu01.alma.exlibrisgroup.com/view/action/uresolver.do?
operation=resolveService&package_service_id=4076017830002501&institutio
nId=2501&customerId=2500
Journal of operations management. (n.d.).
Kilby, Jim, Fox, Jim, & Lucas, Anthony F. (2006). Casino Operations
Management. Newark: John Wiley & Sons, Inc.
Krajewski, Lee J., Ritzman, Larry P., & Malhotra, Manoj K. (2010). Operations
management: processes and supply chains (9th ed). Upper Saddle River, N.J.:
Pearson Prentice Hall.
Maylor, Harvey. (2010). Project management (4th ed). Harlow: Financial
Times Prentice Hall. Retrieved from
http://eu01.alma.exlibrisgroup.com/view/action/uresolver.do?
operation=resolveService&package_service_id=4076334720002501&institutio
nId=2501&customerId=2500
McMahon-Beattie, Una, & Yeoman, Ian. (2004). Sport and leisure operations
management. London: Thomson. Retrieved from
http://eu01.alma.exlibrisgroup.com/view/action/uresolver.do?
operation=resolveService&package_service_id=4078071240002501&institutio
nId=2501&customerId=2500
Wild, Ray. (2002). Operations management: text and CD-ROM (6th ed).
London: Continuum.
Wright, J. Nevan, & Race, Peter. (2004). The management of service
operations (2nd ed). Australia: Thomson.

REFERENCE:
 www.encyclopedia.com/.../confectionery
 https://en.wikipedia.org/wiki/Confectionery
 https://chennai.infoisinfo.co.in/card/pleasant_foods_pvt_ltd/34246
83