Organisation Study Sush (P) PDF

A report on organisation study undertaken at SRI SADANANDA FOODS PVT LTD
“A Report on Organisation Study”

Undertaken at
“SRI SADANANDA FOODS PVT LTD”
Bangalore
Report submitted in partial fulfilment of the requirement for

MASTER OF COMMERCE
(Finance & Accounting)
Of
BANGALORE CENTRAL UNIVERSITY
By
Sai Sushmitha V
Reg. No. FA180038
Under the guidance of

Ms. Uma
Asst. Professor
Presidency College
Reaccredited 'A+' by NAAC
NIRF Top 100 Ranked College
Kempapura, Hebbal, Bengaluru –
560024
www.presidencycollege.ac.in
Affiliated to Bangalore University

2019
Presidency college Hebbal, Bangalore 1

CONTENTS
Chapter Topics Page no.
1 Introduction 8-10
 Scope
Objectives
 Reasons for setting of the

company
 Methodology
 Limitations
2 Industrial profile 12-20
3 Company Profile 22-32
 History
 Products and services
 Vision
 Mission
 Objectives
 Competitors
 Infrastructure
 Organisational structure
4 Functional Departments 33-56
 Organisational structure
 Human Resource
Department
 Production Department

 Marketing Department
 Financial Department
 Accounting Department
5 SWOT Analysis 57-72
 Strength
 Weakness
 Opportunity
 Challenges
6 Finding, Suggestions and 73-74
conclusion
Bibliography 75

CHAPTER-1
INTRODUCTION

1.1. INTRODUCTION
An organisation is a social arrangement which purses collective goals which

controls its own performance, and which has a boundary separating it from
its environment. Organisation is the association formed by a group of people
who see that there are benefits available from working together towards some
common goal.
Organisation studies are the study of individual and group dynamics in an

organisational setting, as well as the nature of organisation themselves.
Whenever people interact in organisation, many factors come in to play.
Organisational studies attempt to understand and model these factors.
Organisational study is essential to any MFA post graduate as it helps them
to connect theory with practice.
Organisation study refers to the study of organisation as a whole and getting

adequate knowledge with various department in the organisation. The study
was carried out at Sri Sadananda Foods Pvt Ltd, Bangalore. This study is
based on the different aspects and dimensions of different department of the
above mentioned company.
1.2 SCOPE OF THE STUDY
The organisation study at Sri Sadananda Foods Pvt Ltd (Krishna Ghee) to the
period of one month. The study was conducted understand the structure,
function and process of various departments and their interdependence.

1.3 OBJECTIVE OF THE STUDY
The organisation study was carried out in Ghee Company, situated at

Bangalore is to achieve the following specific objectives and they are as
follows:
 To familiarize with the different department in the organisation and its

function and activities including documentation.
 To understand how information is used in organisation for decision
making at various levels including data flow diagram.
 To understand the extent of technology adoption including ICT, in the
organisation for various functions/activities
 To understand the growth and diversification strategies, portfolio
structure of the organisation.
 To understand the steps taken to increase the productivity in the
organisation
1.4 REASON FOR SELECTING THE COMPANY
The main reason behind selecting Sri Sadananda foods, is that this company
provides pure ghee to the end-users with best price and quality and has
maintained stability in sales since its establishment i.e. from 1990.
1.5 METHODOLOGY
The success of a research depends largely on the methodology used. The

appropriate methodology will improve the validity of the findings. The
following methodologies were adopted for the study.

Identification of the company
Krishna ghee industry, Bangalore was selected for the organisation study,
considering various factors including reputation of the firm ease of getting
permission, industry, and location.
Identification of the objectives
The specific objectives of the organisation study was identified and listed out
in order of priority. This helped in conducting the organisation study in a
systematic and effective manner.
Data collection
Both primary sources and secondary sources were used in this particular
research.
Primary Data
Primary data were collected through observation, personal interview

discussion with managers and employees of the various department of the
organisation.
Secondary Data
Primary data were collected through literature review which includes

company’s internal records, publications, annual reports, journal, statutory
report, website (official and others) etc.
Analysis and interpretation
The data collected must be properly analysed to evaluate and enhance the data
quality. The analysis is done to identify the actual meaning of the data which
helps in proper interpretation. Data analysis involves working to uncover
pattern and trends in data and data interpretation involves explaining those
pattern and trends.

Documentation
After the analysis and interpretation of collected the data, information is

documented in the form of organisation study report, which gives an elaborate
report on the organisation study.
1.6 LIMITATION OF THE STUDY
There were some limitation in conducting the organisation study at company
 There were difficulties in obtaining data from executives and

managers due to their busy work schedule.
 In depth study of the company could not be carried out due to
shortage of time.
 The reliability of data used for study in largely depends upon the
company’s reports and the information given by executives.

CHAPTER-2
INDUSTRIAL PROFILE

INTRODUCTION TO MANUFACTURING INDUSTRIES
Manufacturing industries in India are a major contributor in India’s economy.

India is one of the leading industrialized nations in the world. It is due to the
development of Indian industries that India has become a developing nation
from an under-developed nation. The manufacturing sector is considered the
backbone of any economy. Industries can be classified in two main types on
the basis of their structure. They are
(a) Manufacturing industry which includes heavy and light industries, and
(b) Small-scale and cottage industries.
Manufacturing industries are those which are concerned with processing

finished product from raw materials.
The manufacturing industries contribute immediately to the economy of India
Industrial development leads to an increase in employment opportunities as a

result, the per capita income of the people increases. Moreover, excessive
dependence on agricultural sector is reduced by the employment
opportunities in the secondary and tertiary sectors of the economy.
The agro-based industries place a huge demand on agricultural raw materials

thus, advancement in agro-based industries also promotes agricultural
development in India.
The demand for skilled labour in the tertiary sector is banking, education,
Transport and communication is closely related to economic development
due to industrialization. Regional development is encouraged by the poverty
and unemployment. Industrial development provides employment
opportunities. Industrial town and cities become trade centres.

The industrial products are items of foreign trade. This generates a higher
income from exporting our industrial products and earning foreign exchange.
The product used in the defence sector of a country is manufactured in the
country itself. In India, a large part of industrial development is supported by
the demands from the defence sector.
MANUFACTURING INDUSTRY IN INDIA
The manufacturing industry in India has all the qualities which enhance
economic development, increase the productivity of the manufacturing
industry and face competition from the global markets. The manufacturing
industry in India is believed to have the potential of improving the economic
condition of India.
INDIAN MANUFACTURING INDUSTRY:
A study conducted on the manufacturing industry has concluded that India

has a working population of 75%. Out of this, only 600 million have acquired
education till middle school. Due to this reason, the manufacturing industry
in India, which is labour intensive, can provide the requisite number of
employment units in the country. Studies have indicated that the productivity
of the manufacturing industry in India is approximately 1/5th of the
productivity in the manufacturing industry of United States of America. It is
about 1/2 as compared to the productivity levels in South Korea
Manufacturing industry in India and exports:
Export of manufacturing goods in India accounted for 75% in comparison to

exports of manufacturing goods all over the world. Owing to the performance
manifested by the export sector in India, the scenario indicates that there is
less competition in the manufacturing segment. Absence of competition is
also established by the fact that in spite of reducing tariff in the early and 90s,

India continued to be one of the protected economies of the world.

Contribution of India’s exports towards international market grew groom
0.5% to 0.7% during 1990 to 2000. During the same period Malaysia, china,
Thailand and South Korea, registered almost double increase in exports.
Historical development of materials and manufacturing process
History of manufacturing process and usage of material and composites

started dates back to the period 5000-4000 B.C. recorded history of
manufacturing by our ancients is older than actual history, the earliest forms
of which were invited by the Sumerians around 3500 B.C. Primitive cave
drawing, makings on clay tablets and stone, required some type of a brush
and some kind of paint, as in the prehistoric cave painting in Lascaux, France,
estimated to be 15000 B.C period. The manufacturing of things for specific
uses began with the production of various household artefacts, which were
usually made of stone, wood or metal. The materials were 1st used in making
utensils and ornaments like gold, silver, copper, lead, tin, iron, bronze and
brass. The process ways 1st employed involved largely casting and
hammering, because they were comparatively straight forward to perform.
Over the centuries, these simple processes gradually began to be developed
into better and a lot of complex operations, at higher rates of production and
increase in levels of product quality.
INDUSTRY PROFILE
History of dairy
The beginning of industrial scale production of animal feeds can be traced

back in the late 1800s, this is around the time that advances in human and
nutrition was able to identify the benefits of a balanced diet, and the
importance of the role that the processing of certain raw material played in

this. Corn gluten feed was first manufactured in 1884 by William H. Don
forth. Cargill which was mainly dealing in grains from its beginnings in 1865,
started to deal in feed at about 1884. The feed industry expanded rapidly first
quarter of the 1900s with “Purina expanding” its operation into Canada, and
opened its first feed mill in 1927(which is still in operation). In 1928 the feed
industry was revolutionized by the first pellet-Purina Checkers.
History of Indian Market Dairy
The National Dairy Development Board (NDDB) is the agency of Indian

government that introduced the dairy program called ‘operation food’’
launched active as consultants. Indian dairy co-operation as the funding
agency. The ‘’operation flood’ ’was the remuneration linking of reveal milk
reducing centres so as to build up available dairy industry.
Dairy industry
 Beginning in organized milk handling was made in India with the

establishment of military Dairy Farms.
 Handling of milk in co-operative milk unions established all over the
country on a small scale in the early stages.
 Long distance refrigerated rail-transport of milk from an and to
Bombay since 1945.
 Pasteurization and bottling of milk a large scale for organized
distribution was started at
 Aarey (1950)
 Calcutta (Haringhatad 1959)
 Delhi (1959)
 Forli (1961)
 Madras (1963)

Establishment of milk plants under the five-year Plans for Dairy

Development over India. These were taken up with dual object of increasing
the national level of milk consumption and ensuring better returns to the
primary milk producer. Their main aim was to produces more, better and
cheaper milk.
HISTORY OF SPICES TRADE
Until the beginning of the Christian era the source of spices was a mystery to
the western world. Oriental spices were popular as priceless assets during the
periods of Egyptian civilization. The ancient Egyptians used oils prepared
from spices to preserve the dead bodies in ‘mummies’ EbersPappirus written
in B.C 1500 says about the medical values of pepper and cinnamon. Pony
(1969) writes that cinnamon formed part of the aromatics used by the
Egyptian queen Hatshepsut. There are evidence for proving that Hatshepsut
sent five ships to the east for procuring spiced. He continues that Marduk the
leader God of Assyrians used to consume wine made from sesame and
consequently sesame became the first spice recorded in the Semitic
civilization.
In the second and third millennium B.C., Arabian traders had the monopoly
of carrying goods between east and west among which spices and other
aromatic resins were the most important similarity, excavations in the Indus
valley have substantiated the fact that spices were abundantly used during that
period.
Greek medical science also records the importance of medicinal values of

spices. Hippocrates (460-377 B.C),known as the father of modern medicine,
the Greek philosopher and scientist Theophrastus (372-287 B.C), Discords,
known as the far &of Botany (A.D. 40-90) all had mentioned about spices in

their writings. These all clearly indicate that spices were inevitable part of lie
even 60m the very early stages of human history.
The Indian spice industry: an overview
 The world spice congress will take place in a few days in New Delhi.
In that regard it is good to have a short look to the Indian spice industry.
The information is provided by the spices Board.
 India occupies a prominent position in the world spice trade. The world
of spices of 850000 tones is valued at US$ 2,200 million. India
occupies a share of 44% in quantity and 36% in value.
 In terms of production to India has an upper edge, as no other country
in the world produces as many spices and India does. The list vary from
the hot spices like chill, pepper, ginger to mild pungent and spicy items
like cardamom, coriander, cumin and herbal spices like thyme,
rosemary, mint and finally, vanilla from the orchid family.
 Annual production of these spices in recent years has gone well above
four million tons. It significant to note only 9 to 10% of the total
production is exported and the rest is consumed domestically.-
9876have a share of 6 to 7% of India’s total agricultural exports. Over
the years India’s spices export has been treading the growth path.
 In 2002-2003 Indian’s total spices export was 2, 64,107 tonnes valued
Rs.2086.71 cores (US$431.45 million). Export has shown a spectacular
growth and by 2008-09 it has crossed the Rest 5,000 corers mark by
exporting 4, 70,520 tonnes valued at Rest 5300.25 corers (US $
1168.40 million). The quantity of spices exported has showed a
compound annual growth rate (CAGR) of six percent and value
realized has shown CAGR of 19% in rupee terms. In dollar terms the
growth rate was six per cent.

 The New Year 2017 will witness new addition in processing capacities,
quality evaluation facilities and enhancement in value addition. The
spices
Board’s programmer to enhance the production and productivity in
cardamom and black pepper will also be given a further fillip during
the New Year.
Indian Spices Industry
Spice industry has been witnessing phenomenon growth rates both in the
international and domestic sector. The growth in this sector can be attributed
to the change in the lifestyle patterns of the consumers all over the world. The
shift in the consumption trend toward natural products has also contributed to
the increased global demand spices and culinary herbs. Spices and derivatives
market is booming because these products find applications in a number of
industries including pharmaceutical, medicine, beverages, food processing,
personal hygiene products to name a few.
Developing countries especially in the Asian contingent are the major

producers of variety of spices. A large percentage of international and
domestic trade takes place in the dried from. India, Indonesia, China are few
of the prime products of a variety of high quality spices and also significant
contributor to the global spice trade.
The culinary herb market is also expanding though the production areas are
widely distributed. India is one of the prime producers and suppliers of raw
herbs to USA and the EU. This is a labour intensive industry therefore
producers must have a sound knowledge of the method and processes
involved in the production of herbs and spices.
In recent times, with advances in technology spices have been taken to new
forms viz. Essential oils, oleoresins also proves to be booming category in

spices portfolio. A part from raw spices, India also supplies blended spices,
ready to cook mixes to overseas markets.
This is the overview of India’s spices industry & trends. We’ll discuss about
individual spices their grading system, cleaning drying process in the
upcoming days.
History of Butter & Ghee in India
Butter was probably first created accidentally when whole mile carried in skin
bags was carried by horseback and naturally “churned” while travelling over
rough terrain. The first documented mention of butter making was in the
sacred songs of the dwellers of Asiatic India, dating back to 1,500-2,000
B.C.E. There is historical mention of ancient tribes creating primitive churns
by horizontally agitating cow, yak and house milk. Butter back then was not
only eaten, but used as illumination oil, for medicinal purpose and also as skin
coating to insulate the tribe members from the harsh winter cold.
The expansion of the no those Asian tribes by conquest and colonization

brought butter to the inhabitants of southern Asia. However, butter in the
southern climates could not be stored as easily as it could in the frozen plains.
The southern were the first to clarity butter in order to keep the fat from
spoilage.
The Huns tribe, who live in the remote Himalayan range between Pakistan,
India, and China are farmed for their life span of 115 or more. Their vitality
has been attributed to a culture –rich diet of butter defer and yogurt, along
with plenty of whole grains. In Hindu Culture, the cow is sacred, and butter
is the only animal fat that Hindus will eat.
The golden liquid gained popularity in the Middle East and was even elevated
to sacred oil in India. In other southern civilization, butter was associated with

then or them barbarians. Its use was frowned upon in the city states of
Ethiopia, Greece and Rome.
Industry Introduction
In India, preservation of milk and milk products is primarily achieved by heat

induced desiccation. Ghee is obtained by clarification of milk fat at high
temperature. Ghee is almost anhydrous milk fat and there is no similar
product in other countries. It is by far the most ubiquitous indigenous milk
product and is prominent in the hierarchy of India dietary. Being a rich source
of energy, fat soluble vitamins and essential fatty acids and due to long shelf
life at room temperature (20 to 40), 80700 of ghee produced is used for
culinary purposes. The remaining 2070 is used for confectionery, including
small amounts consumed on auspicious occasions like religious ceremonies.
Since buffalo milk constitutes more than 5570 of the total milk production in
India and because of its higher fat content (6-770), ghee is manufactured
mostly from buffalo milk. Due to lack of arytenoids in buffalo milk, ghee
prepared from milk is white unlike cow ghee which has a golden yellow
colour. Because of its pleasing flavour and aroma, ghee has always had a
supreme status as in digamous product in India.
PHYSICO CHEMICAL CHARACTERISTICS
Chemically, ghee is a complex lipid of glycerines (usually mixed), free fatly

acids, phospholipids, sterols, sterol esters, fat soluble vitamins, carbonyls,
hydrocarbons, arytenoids (only in ghee derived from cow milk), small
amount of charred casein and traces of calcium, phosphors, iron etc. It
contains not more then. 370 moisture. Glycerines constitute about 9870 of the
total material. Of the remaining constituents of about 270, sterols (mostly
cholesterol) Soccer to the extent of about.

Ghee has a melting range of 28 to 44C. Its Butyrofractometer reading it’s

from 40 to 45 at 40 C. The Specification number is not less than 220. Ghee is
not highly unsaturated, as is evident from iodine number of from 26 to 38.
The Reichert-Meissen number (RM) of cow ghee varies from 26 to 29
whereas goat national dairy research institute, Kamal, India ghee s slightly
less. Sheep and buffalo ghee on the other hand, have higher RM number of
about 32. In general, ghee is of animals fed cotton seeds has much lower RM
number of about 20. Polanski number for cow ghee is higher (2to3) than
buffalo ghee (1 to1.5) no significant seasonal variations have, however, been
recorded for their fat con-scants.
The fatty acid profile of glycerines of ghee is very complex and still not
completely elucidated. Recently, Ramamurthy and Nary-anon (13) published
the fatty acid composition of buffalo and cow ghee.
Ghee making in India is mostly a home industry. Substantial amount come

from village where it is usually prepared by the desk method. Recently
industry has manufactured improved ghee of more uniform quality how-ever,
it still constitutes only a small fraction (a few thousand tons only) of the total
annual production (450.000 metric tons) in India.
The desi method consists of chumming curdled whole milk (Dahi) with an
indigenous corrugated wooden beater, separating the butter and deifying it
into ghee by direct open pan heating. Earthenware vessels are used to boil
milk and ferment it with a typical culture to convert it to dahi which in turn is
chummed to separate the butter. The cream -3r butter and direct cream
method are more suitable.

Milk production in India
Year Production(million Percapita

Tonnes) Availability
(gums/day)
2008-09 112.2 266
2009-10 116.4 273
2010-11 121.8 281
2011-12 127.8 290
2012-13 132.4 299
2013-14 137.7 307
2014-15 146.3 322
2015-16 155.5 337
2016-17 165.4 355
2017-18 180 380
The above table shows that the production in India has been increased from
to 165.4mt in the year 2016-17. India with 202 million cows and 191 million
buffaloes has the largest population of cattle in the world more than fifty
percent of the cattle in the world are found in India and most of these milk
cows and milk buffaloes. All though milk production has grown at a faster
pace during the last three decades (courtesy; operation food), yield per animal
is very low
Production trends and patterns
Indian’s milk production at more than 165.4 million tonnes is now highest
globally; it is also the largest consumer of milk in the world. From 55.7

million tonnes in 1991-92, production in the country is estimated to have

increased to 165.4 million tonnes in a every year.

CHAPTER-3
COMPANY PROFILE

History of company
The company was established in the year 1984 by M. Nagaraju Guptha. Sri
Sadananda Foods Pvt Ltd has grown from very humble beginning. The
manufacturer of pure cow ghee, through traditional methods in the name of
Sri Krishna ghee had a very small beginning in 1991, thought the dynamic
efforts of two vibrant young brothers in the company name of “Sri Krishna
enterprises.” With consistent growth the company has blossomed into Sri
Sadananda Food’s Pvt Ltd. With a new factory at chikkabalapur to meet the
ever growing demand of range of products today this brand Sri Krishna ghee
is a house hold name in Karnataka state.
With consistent development, the corporate has blossomed into Sri

Sadananda Foods non-public restricted.
The new manufacturing plant at chikkabalapur, to return across invariably

developing demand of merchandise varies.
The results are Sri Krishna clarified butter and glorious spices that meet with
the terribly high customary expected valuable shoppers.
In 2004 the corporate heterogeneous into glorious masalas. In gift days

creating a remarkable entry with another spices and sweets.
ORIGIN OF COMPANY
Sri Sadananda foods Pvt Ltd, is in ISO 9001-2000 company. With a vision to
manufacture and market high quality food products.
Later the company diversified in to other products, namely masala’s in the

year 2004. Sri Sadananda Foods Pvt Ltd. Today it is making a noteworthy
entry with instant mixes, spices bends, spices, ready to eat sweets. The entry
of these food products will be done in phases. The company markets its ghee
under the brand names “Sri Krishna ghee” and Sri Sadananda foods Pvt Ltd
is committed to providing its customers the best quality on earth, in its range
of dairy products. Sri Sadananda foods sources raw materials from the best
names in the industry. There raw materials are further thoroughly checked in
an internal lab before processing.
ABOUT SRI SADANANDA FOODS PVT LTD
Company name Sri Sadananda foods Pvt Ltd

Business type Manufacture & Marketing
Factory Location Bangalore
Office Address #34/2, Kalpanachawala road, New
Bhoopasandra extn, Sanjaynagar.
Bangalore-560096
Manufacturing Address 10,KIADB industrial Area,
Village of kandavara
Chikkaballapur-563101
Company status Privately owned
Established 1984
Product or service Manufacturing of ghee & masala
Company Director MR.M.S.NAGARAJU GUPTHA & M.S
ASHWATHA NARANA GUPTHA
Trade and market Nationally &Internationally
Capacity per annum 12000 tonnes per annum
Total annual sale volume Below us $ Million-sales
Total employees 185
Telephone no 9341218135,9900018874
E-Mail I’d srikrishnaghee@yahoo.com
Country India

HISTORY OF MILK FORM
The commencement of the business scale method of animal feed may be

ascertain before to the first 1800s, this is often all sides the time that progress
in individual and animal nutrition was capability to finding the benefits of a
stable diet and therefore significance of the progressing of definite raw
materials vie during this. In 1882 gluten feed was first factory –made.
Whereas in 1894 major world feed manufacturing Purina feed was based by
William H.Dan fourth. In 1865 commencement of Cargill that was chiefly
dealing in food grains. The feed business extended quickly within the fear
quarter of decennary with “Purina” extended its functioning in to North
American nation and began in first feed mill in 1927. The feed business was
revolutionized by the presentation of the first palliated feed Purina checkers
in 1928. The government of Bharat introduced to National farm Development
Board is that the agency of the milk farm arranges is thought as operation
flood. It’s established active as technical consultants. The ‘operation flood’
was the salaried connecting of discover milk producing centres, thus on
develop up accessible milk farm business.
INTRODUCTION OF BUSINESS:
In India, preservation of milk and milk merchandise is majorly accomplished

by heat induced dehydration. Clarified butter is obtained by clearing of milk
fat at warmth. Clarified butter is regarding Alma hydrous milk fat and there’s
no correspondent product in different nations It out and away the foremost
omnipresent endemic milk product and is outstanding within the hierarchy of
Indian dietary. Existence an expensive supply of energy, fat soluble vitamins
and necessary fatty acids and attributable to long ridge life at temperature (20
to 40C), 8070 of clarified butter manufacture is employed for preparation

intention. The remaining 2070 is employed for confectionery, as well as little

amounts consumed on auspicious occasions like spiritual ceremonies.
Since buffalo milk found quite 5570 of the full milk production in Bharat and
since of its higher fat capability (6-770), clarified butter is made principally
from buffalo milk. Attributable to lack of carotenoids in buffalo milk,
clarified butter braced from milk is white. Not like cow clarified butter that
includes a golden yellow colour. As a result of its engaging flavour and smell,
clarified butter has invariably had a supreme standing as associate degree
indigenous project in Bharat.
Present situation of milk business in India 2016-17
India ranks 1st within the world in milk production that has gone up from fifty
three. 9 million tonnes in 2013-14 to 1164 million tons in 2016-17. The per
capita handiness of milk has additionally redoubled from 307 grams per day
in 2013’s to 351 grams per day for 2016. This is often comparable the planet
per capita handiness of milk at 351 grams per day for 2016.This represents
sustained growth within the handiness of milk and milk merchandise for the
growing population of the country, excluding a vital. Secondary supply of
financial gain for rural families. Ghee production in Bharat is generally a
home business important amounts return from villages wherever it’s typically
prepared by the desk methodology. Recently business has made improved
clarified butter of a lot of uniform quality. How –ever, it still comprise solely
a little fraction (a few thousand tons only) of the full annual production
(450,000metric tons) in Bharat.
The desi methodology consists of churning grumps entire milk (desi) with
associate degree autochthonous furrowed wood beater, divide the butter, and
clearing into clarified butter by direct open pan heating. Ceramic ware vessels
are accustomed boil milk and bitter it with a typical civilization to convert it

to desi that successively is churned to separate the butter. The creame~3r

butter and direct cream ways are a lot of appropriate.
Statistics of Indian Dairy Industry

1. The yearly drain generation is 121 million metric tons.
2. The complete dairy cattle populace is more than 200 million and bison
populace is more than 105 million.
3. Veterinary pharmaceutical & Biological market size is around USD 3.5
Billion
4. The local Dairy industry is relied upon to touch milk yield of 190
million tones and a turnover of USD 100 Billion by 2015.
5. The per capita milk accessibility is 263 gm. For every day
6. The Dairy Machinery and Equipment Market size is above USD 200
million
India- land of business opportunities
Population 1.345 billion
GDP Over US$ 1990 billion (at market exchange Rate)
GDP Growth 7.1% (2017-2018)
Ingredients
The primary fixings utilized as a part of financially arranged food are the food
grains, which incorporate corn, soybeans, sorghum, oats, and grain. Corn
generation was esteemed an early $25 billion in 2003, while soybean creation
was esteemed at $17.5 billion.
Around 66% of sorghum creation, which was esteemed at $965 million in

2003, is utilized as domesticated animal’s food. Roughly 60% of grain
creation, which totalled 227million bushels (4, 61,000 metric tons) and was

esteemed at $765 million in 2003, is utilized as domesticated animal’s food.

Yearly oat creation in 2003 was esteemed at $218 million. The deal and
fabricate of premixes in an industry inside of an industry. Pre-blends are made
out of smaller scale fixings. For example. Vitamins, minerals, synthetic
additives, anti-microbial, maturation items, and other crucial fixings that are
bought from pre-blend organizations, typically in sacked structure, for mixing
into business apportions. In light of the accessibility of these items a rancher
who utilizes his own grain can figure his own particular apportions and be
guaranteed that his creatures are getting the prescribed levels of minerals and
vitamins.
Ghee making in India is for the most part a home industry. Significant sums
originate from towns where it is generally arranged by the desi strategy. As
of late, industry has made enhanced ghee of more uniform quality. However,
regardless it constitutes just a little part (a couple of thousand tons just) of the
aggregate yearly creation (4, 50,000 metric tons) in India.
By and large, ghee is readied by four strategies, to be specific, desi, and

creamery margarine, direct cream and pre-stratification techniques. The vital
steps included in the readiness of ghee by these strategies are illustrated in
Figures 1to 4 (6, 15) essentially, the high warmth connected to spread or
cream evacuates dampness. Both are normally cleared up at 110 to 120 C. In
any case, in southern India illumination is at 120 to 140 C.
The desi strategy comprises of agitating soured entire milk (dahi) with an
indigenous folded wooden mixer, isolating the margarine and elucidating it
into ghee by direct open pan warming. Stoneware vessels are utilized to
bubble drain and age it with an average society to change over it to dahi which
thusly is stirred to isolate the spread. The cream 3r margarine and direct
cream techniques are more suitable.

Vision
To perpetually try to produce valued customers with the very best quality
supervisor Taurus feed with the most effective standards of service by our
wide and cantered workforce’s mistreatment state of the art technology
guaranteeing sustained growth and to become a No-1 clarified better vender
within the Karnataka.
 Providing safety needs to the works

 Maintaining good quality of products
 Analysing and Satisfying the needs and wants of the consumer
 Competitive advantage
Mission
Our mission is farmer’s prosperity through client satisfaction. The most

mission of C.F plant is to extend the co-operation among the veterinary
farmers. The C.F plant, chikkabalapur has followed by the localized and
democratized activities. To form setting and build trained operational force.
 To have a strong team and robust, ecologically-sustainable process for

procurement, product development, and manufacturing
 To have reliable partnering arrangements with growers, the farming
community , and trusted suppliers for quality inputs
 To inspire moment of optimism and happiness
 To create value and make a difference
 Focus on market
 Better productivity
 To refresh the world.

Objectives of the company
 To assist the veterinary farmers economically and socially.

 To provide the high quality
 Food production at minimum cost
 Profit maximisation with cost minimize as the objective of this firm
Quality policy
Owing to this our products have been accredited with ISO 9001:2000
certificate. The products have been also endowed ISI Mark. Quality has
always been of the foremost consideration with Sri Sadananda Food’s
management team. Our quality process begins from the milk procurement
stage and continues till the product finally reaches the consumer. We have
entered into a contract farming agreement with various milk corporations to
procure tonnes of milk directly from the farmers. This step has enabled us to
be able to present the entire value chain of the products and this ensures
consistency in quality
ISO CERTIFICATE:
Although the firm is functioning higher than ISO certificate however the firm
ought to take the ISO certificate As a result of ISO certificate produce an
honest image among the shoppers.
Plants
Sri Sadananda foods standard machinery for the production process of ghee
& masala. Thus in the production procedures following machines are includ

PRODUCT AND SERVICES:
The Sri Krishna food merchandise, unendingly specialize in efforts to

effectively perceive the ever- changing mode of individuals and anticipate
client demands so as to produce style, sustenance, health and welfare through
our product offerings. The merchandise is available below the name Sri
Krishna, the corporate is engaged with in the manufacture and export of the
subsequent farm merchandise, instant mixes, spice blends, spices and
prepared for the eat sweets.
PRODUCT AND SERVICES:
Product profile
The, Sri Krishna Food Products, continuously focus of efforts to effectively

understand the changing lifestyles of people and anticipate consumer needs
in order to provide taste, nutrition, health and wellness through product
offerings. The products are available under the brand name of Sri Krishna.
The company is engaged in the manufacture and marketing & export of the
following dairy products, Instant mixes, Spice blends, Spices and Ready to
eat sweets.

SL.NO NAME TYPE FAT SOLID

NATURAL
FATS
1 Desi Ghee Toned ghee 3.0% min 8.5% min
2 Whole ghee Double Toned ghee 1.5% min 9% min
powder
3 Dairy mix Full Cream ghee 6% min 9% min
&ghee

Product Line
1 Ghee 11 Corn powder 2 Dry ginger

1
2 Chana masala 12 Henna 2 Super garam masala
2
3 Tandoori chicken 13 Dry mango 2 Chilly masala
masala 3
4 Kebab masala 14 Cust. Vanilla 2 Dania masala
4
5 Chat masala 15 Cust. Pineapple 2 Turmeric
5
6 Kasuri masala 16 Cust. Strawberry 2 Sambar masala
6
7 Gobi masala 17 Biryani pulav 2 Rasam masala
masala 7
8 Meat masala 18 Veg. pulav masala 2 Kasuri methi
8
9 Chicken masala 19 Chole 2 Super chicken
9 masala
10 Fish masala 20 Jaljeera 3 Chutney powder
0
AREAS OF OPERATION:
The union and therefore the federation can do sales activities with their space
of operation that is clearly demarcated. The space the world the real of
operation is that of their various because the market area. No overlapping
ought to be allowed unless the programming committee agrees. It in the case

of product sales by central merchandise, dairy, the CPD sells merchandise

created completely and CPD like Ghee, milk owner, etc. Throughout the state
through its wholesale distributions.
INFRASTRUCTURE FACILITIES
There have world-class state-of-the-art plants, with production capacity of

1000 tonnes per month. There plants are fully automated through the entire
chain, right from the initial stages of processing to the final products. Sri
Sadananda foods the production facility computer-aided, with advanced
camera system to detect impurities and to maintain quality.
 Market reach
The co-ordination with most admired freight forwarders makes
worldwide shipments whisper and timely. These higher than
mentioned reasons have fetched Sri Sadananda Foods., a substantial
market share nationwide yet as internationally. We have tendency to
be the well-liked selection of the many supposed hotels and canteens
everywhere the country.
 People power
The system succeeded chiefly as a result of it provides associate

degree assured market at remunerative costs for producers clarified butter
besides acting as a channel to plug the assembly sweetening package.
What a lot is of: it doesn’t disturb the agro-system of the farmers. It
additionally allows the patron associate degree access to prime quality
clarified butter and clarified butter merchandise. Contrary to the standard
system. Once the profit of the business was at bay by the middlemen. The
system ensured that the profit goes to the participants for his or her socio-
economic up liftmen and customary smart.

COMPETITORS INFORMATION
 Karnataka co-operative Milk Federation

Karnataka cooperative movement Milk Producers federation Limited
(KMF) is the apex Body for the dairy co-operative movement in
Karnataka. It is the second largest dairy co-operative amongst the dairy
cooperatives in the country. In south India it stands first in terms of
procurement as well as sales. One of the core functions of the
Federation is marketing of Milk and Milk Products. The Brand
“Nandhini” is the household name for pune and Fresh milk and milk
products KMF has 14 Milk union covering all the State which procure
milk from Primary Dairy cooperative societies (DCS) and distribute
milk to the consumers in various Towns/Cities/Rural markets in
Karnataka.
 Amul Dairy
Amul is an Indian dairy cooperative, based at Anand in the state of
Gujarat, India. Formed in 1950. It is a brand managed by a cooperative
body, the Gujarat co-operative Milk Marketing Federation Ltd.
(GCMMF).
 MTR Food Pvt Ltd

The Manila Metro Rail Transit System, also known as the MRT Line
3, MRT-3, or Metro star Express, is a rapid transit system of Metro
Manila, Philippines, and is composed of a single line that runs along
the north and south lanes of Epifanio de los Santos Avenue (EDSA).

 GRB Dairy Foods Pvt Ltd

GRB was started as a SME with primary focus on Ghee; it has now
progressed to a fully grown multi-product company with the dedicated
vision and foresight of its founders. GRB has become synonymous
with ‘Purity’ in the Indian market and over the years, GRB has built a
reputation & legacy for authentic traditional taste. Staying in-line with
the vision of providing the best Indian cuisine, GRB has ventured into
a wide range of instant, ready-to-cook and ready-to-eat food mixes in
vibrant and youthful packaging: a pure blend of the age-old culinary
values with futuristic trends. With a wide network, backed by a team
of dedicated and skilled professionals, GRB is all set to become a
global leader in their product range.

Organisational structure of Sri Sadananda food Pvt Ltd.
Managing Director
Chief executive officer
Marketing Finance Production

Quality H R Manager
Manager Manager
manager
Quality Assistant Personal Production

Sales manager
supervisor Manager manager Engineer
Assistant
Skilled Area Sales Account Superintendent Production
worker Manager Assistant
Admin Admin Production

Unskilled Sales Executive H.O Accounts
Acc
worker Assist- Assist- Executive
1 2
Sales Represents Technical

officer
Production
&Packing

FUNCTIONAL DEPATMENTS
A functional department is used to develop synergies for a number of entities

that are operating and help them implement their strategies. They also assist
the management committees in defining and implementing the group’s
strategy. They also monitor performance of various operating entities,
business unit and subsidiaries. The various functional departments of Sri
Sadananda foods are as follows:
 Human resource department

 Finance department
 Marketing department
 Production department
 Quality control department
HUMAN RESOURCE DEPARTMENT
Organisation are made up of people and functions through people. Human

resources are the wealth of the organisation. No organisation can run without
human being. This human being helps the organisation to achieve goals and
targets of the organisation. It is total knowledge, ability, talents and aptitude
of an organisation work force. (This Department is Headed by: Srinivas A)
Human resource management (HRM) is the understanding and application of

the policy and procedures that directly affect the people working within the
project team and working group. These policies include recruitment,
retention, reward, personal development, training and career development.
According to Edwin B. Flippo HRM is “the planning, organising, directing

and controlling of the procurement, development, compensation, integration,
maintenance and production of human resources to the end that individual,
organizational and societal objectives are accomplished”

Human Resource Management is the process of binding people and

organization together so that the objective are achieved. Organisation are not
mere bricks, motor, machines or inventories. They are people. It is the people
who staff and manage organisation.
Structure of Human Resource Department
HUMAN RESOURCS MANAGER
PERSONAL MANAGER
SUPERINTENDENT
ADMN.ASST-1 ADMN.ASST-1

OBJECTIVES OF HRM
Objectives are pre-determined goals to which individual or group

activity in organisation is directed. Obesity of personal management is
influenced by organisational goals, individual goals and social goals are
instituted to attain certain specific goals. There are some of the basic
objectives of HRM.
 To create and utilize the people in the organisation.

 Motivate the workforce to accomplish the basic organisational goals.
 Harmonious relation among all the members/workers of the
organisation.
 Effective utilization of the human resources.
 Provide training to the workers to improve their skills.
The Human resource department in Sri Sadananda foods is divided into four
sub-divisions. Let us see what the entire department does and how it
functions.
Recruitment and Selection
Recruiting is the discovering of potential applicants for actual or

anticipated organization vacancies. Need of new recruitment and change in
personnel placement may arise in one or more of the following situations.
 Paper adds
 Organization web site
 Interviews
Then comes the requirement of the manpower in the organization.

Accordingly the HR manager will plan and recruit people in the organisation
and fill up the gap. While recruitment the company also has certain criteria

for selection of candidates. The company sees whether the company requires
the said type. They also see that what type of skill is required for the job.
Designation Qualification Experience

(in year)
M.D. B.sc (Agri) Msc (dairying) 20
Managers:
Finance B.Com., M.Com 21
MIS M.Sc., Diploma in computer science 16
Marketing BBM, M.Com., PGDM in marketing 11
Officers B.Com, BBM, BA 8-13
Technical workers ITI 4-7
Laboratory M.Sc., in Bio science 3-4
Workers Pre university, B.A, Secondary 3-2
Other workers school
Hiring
Hiring means the process of selection of the candidate. The steps included in
hiring are:
STEP 1: Short listing of the CV’s submitted by the candidate
STEP 2: Call for interview is given to the candidates. Again the type of
interview may be Verbal, Written and Psychometric.
STEP 3: Finally the selection of the candidate is done wherein the officer
letter is given to the candidate, Appointment letter is given, Reference check
is done and also the Medical check-up.

Wage and Salary Administration
The basic purpose of wage and salary administration is to establish and

maintain equitable wage and salary structure. The management of Sri
Sadananda foods pays consolidated wages to employees. The pay fixation to
these skilled employees is mainly based on qualification, ability and
experience. They are paid between Rs. 3000 to Rs. 26000 per month and
unskilled are paid between Rs. 1700 to Rs. 5000 based on their work
performance Bonus will give for employees as one month salary for Dasara
festively. Personal manager and Administration/ his authorized representative
maintain appropriate records of education, experience, training and skills of
each employee.
Promotion
Promotion or level up graduation is based on the performance basis the

KRA’s Employees are evaluated on the key business parameters and on their
leadership skills through a rigorous evaluation process during the annual PMS
(Performance Management System). Promotion also depends on the job
requirement the current competencies required.
Sri Sadananda foods are a full-fledged dairy, which has given are more
priority to the labour department. In the factory there are 130 employees, who
can be divided into skilled, semiskilled and unskilled workers.
Facilities
 For employee’s transport facility for factory

 If death happens for the employees one month salary will be given to
the dependent person.
 For new appointment employees first month salary is payment and Rs.
12000 will be given

 For pregnancy woman 3month leave with payment and hospital

allowances
In Sri Sadananda foods, the personnel department is headed by the

personnel manager. The clerks in the personnel department will work as a
team. They will in the absence of others. Under the personnel manager there
are two time keepers who prepare the worker’s wages, salary, of the staff and
also the preparation of annual leave register and forms. ESI and PF clerk will
do all work in connection with employee’s state insurance and provident fund
and furnish all the details required to the discharge of the personnel.
Training
The company provides training to each and every employee before he/she
is posted as a permanent employee
Leave facility
The hours of work are regulated and incorporated as per the provision of
factories Act 1948
 Leave on Sunday’s and government holidays

 The working hours are 8 hours per day.
 No workers shall be required to work more than 48 hours in a week
Sourcing
Candidates will be selected from the Educational Institute, Consultancies, Job

Sites and Direct Approach

MARKETING DEPARTMENT
According to Philip Kotler Marketing is “Marketing is analysing,

organising, planning and controlling the firm’s customer impinging
resources, policies activities with a view to satisfying the needs and wants
chosen customer groups at a profit.”
Marketing occupies an imperative position in the organization of business

unit. The traditional view of the marketing asserts that the customers will
accept whatever product the seller offers them. In this way the main concern
of the producer is to produce without considering the changes. The modern
concept may be viewed from the customer’s point of view. Marketing is
customer –centred, i.e. it resolves entirely around the ultimate consumer. The
producer cannot produce whatever he likes but he has to produce what
customer needs.
In this way, marketing executes all those functions, which are necessary to
pass on goods from the producer to the customers in a process to satisfy their
needs. Thus the primary objectives of modern marketing are the satisfaction
of customer’s needs. Therefore, marketing function are not limited to the
functions of buying and selling but they include all functions necessary to
satisfy the customer such as financing, storage, risk bearing and after sale
service etc.
The marketing department maintain and adheres to certain policies and

procedure that have been framed in the same manner just other departments
maintain their policies and procedure for the overall benefit of the
organization. (This Department is Headed by Jagdish Kumar)

Marketing & Sales Department:
Company Sales team person will visit the client on their site location and
collect the requirement
After taking the order the executive will give the order to the distributors
The Distributor will supply the stocks to the retailers and in turn makes
primary purchase from the company
Structure of marketing Department

MARKETING MANAGER
SALES MANAGER
AREA SALES MANAGER
SALES EXECUTIVE
SALES REPRESENTATIVE
Sri Sadananda Foods as a Company Believes in Marketing & Sales force,
There have marketing & sales head who handles General Trade across
Karnataka business, the person is responsible for the company turnover in
terms of sales and services. The sales head is responsible for achieving the
revenue target of the company.
Area Sales manager is responsible for handling sales & services of a

particular region (Ex South region north region) Area manager is directly
reporting to sales head and will be having a revenue target.

 Under Area managers the company has area sales officers

 Manager roles of Front line Sales force.
 Sales Team persons will first Target the client
Targeted Customers
1. Modern trade
2. Krishna stores
3. Super market
4. Wholesale dealers
5. Retail shops
6. Hotel
7. Catering
Duties and Responsibilities of Marketing officers
 To fix necessary targets to the retailers wholesalers and Krishna

ghee stores
 To take necessary actions to appoint retailers/DS/MP in the new
extension
 To adopt necessary extension programmers for consumer
awareness
 To arrange for consumers meet/fairs/exhibitions and to take
participants in such programmers to improve Krishna ghee sales
 To collect information about private competitors ghee sales and
to take necessary action to curtail the private dairy ghee sales
 To arrange for the retailers meeting at least once in 6 months and
to discuss about the problem.

 To inspect the ghee parlour regularly and to keep watch on sale

of other product
 If the parlour contractors are found to sell products other than
Krishna ghee products, action should be taken.
 To keep close watch on the ghee distribution vehicle movement
of routes and to check that the ghee and ghee
 Product reach the retailers with in the described time.
 To conduct distance survey of ghee distribution route and to
certify them regularly
 To take necessary action to make recoveries if any due from the
retailers
 To collect the information pertaining to the choultaries, hostels,
public institutions, sweet stalls, bakeries, hotels and conduct
necessary extension programmer to increase the sales
Product decisions
Product decision is one aspect which is closely related to brand

management. The decision on product and product mix will have to be taken
wisely. Decision on launching of products will affect both the brand image
and negate the marketing effort. Sri Sadananda foods presently, concentrate
on few products where it already have proven strength such as Ghee, Instant
mixes, Spice blends Spices, Ready to eat sweets . This will enable to gain by
way unified attention to customer needs and satisfaction.
Business Planning and Customer insight
 This Department plan the future of the business and how to

present them in the market so that they can attract the customers
and grow up their business

 The marketing department has to monitor their customers all the

time. They are the only one who can fulfil the need, desire and
wants of the customer. It is very much important to know how
the customer treats the product in the market. The marketing
department creates brand awareness in the market
 The marketing department creates new outlets in the market so
that the brand can perform well and also made available to the
customers.
Area of operation
The union and the federation will carry out sales activities with in their area
of operation which is clearly demarcated. The area of operation is that of their
respective market area. No overlapping should be allowed unless the
programming committee agrees it. In the case of products sales by central
products dairy. CPD sells products made exclusively and CPD .like ghee,
Milk seller, etc., throughout the state through its wholesale distributors.
Market information system
Marketing information system is required for marketing excellence. There

is planned approach for timely and appropriate data collection on every such
as consumer, market, competition and the environment. The decision in
marketing will have to be based on right information. To be more effective,
marketing, intelligence system has unified and centralized. This mean the
data collected will be analysed and kept ready for access by the users. The
data collection will be a regular affair which is carried out with the help of
the personal at field level and the distribution agencies.

FINANCE DEPARTMENT
Finance is the lifeblood of the business. Finance can be defined as the activity
concerned with the planning, raising, controlling and acquiring of funds used
in the business. Finance is the process of acquiring and utilizing funds by a
business. Without proper financial management, organization cannot achieve
its objectives.
“Best production management and best sales in hundred but faulty Finance
slain in thousand”
It is the master key, which provides access to all the sources for being
employed in the manufacturing and merchandising activities. It has rightly
been said that business needs money to make more money, when it is properly
it is properly managed. Hence, efficient management of every business
enterprise is closely linked with efficient management of its finance.
(This Department is Headed by Meenakshi)
Function of finance department
The function of finance department of Sri Sadananda foods Pvt Ltd.
 Preparation of annual budget

 Payment of supplier’s bill
 Payment of water bill, electricity bill and, miscellaneous
 Maintaining of sales ledgers
 Scrutiny of all payment bills
 Working capital management
 Tax administration
 Preparation of cost seat

Structure of finance Department
Finance Manager
Assistant Manager
Account Assistant
H.O Accounts
Financial reporting
The vertical of the finance department deals with hard core accounting. We
can also say the day to day operation of the business.
The team consists of members who is merely responsible for all taxation
related transaction and audit the account and file for income and service tax,
this team is also responsible for payment of salary & expenses of the
employees of the company & maintaining the records of professional tax and
PF deduction and Medical insurance Deduction.
Business Planning Analysis
They plan the future requirement of fund in the business. They are also
concerned with the decision support system. The reporting part to the higher
authority is done by this department

Administration
This Team consist of members who handle day today expenses and
maintaince of the company, all the petty cash and other expenses incur daily
will be accounted by this team and if in case of any repair, purchase raw
material and other expenses are handled by this team
Taxation
All the tax part is looked by this vertical. They decide the amount of tax to be
included. What should be the payment of tax and how much tax is collected
is looked by this vertical.
Investment
Investment are mainly done in the setting up of machineries, factories and

outlets or stores. And the outside investments are done by the higher authority
like CEO of the company.
Billing & collection
This team is a group of members who handles all the financial transactions
between the client and the company.
Banking Partners
The banking partner of Sri Sadananda food is Bank of India (BOI).
Information System used in the Department
The major information system used in the finance department to provide

certain information regarding the accounts statement is Tally. The advanced
version of Tally accounting package is used in the accounting department is
Tally ERP 9.

Depreciation Method.
Company follows a straight line depreciation method for calculating

depreciation for its fixed assets including land and building, plant and
machinery
Budget
Company prepares a projected budget for 6 months. It presents budget

monthly and makes amendments in the budget according to the change in
trends.
Statutory Books
The books of accounts maintained by the company under the companies act
are:
1. Purchase Journal is used to record all the transactions relating to the

purchase of raw materials stores and consumable etc.
2. Sales Journal is used to record all sales transaction which includes sales
of the product, sales of scrap, waste materials etc.
3. General Journal is used to record all non-cash transactions which

include depreciation accounting, accounts related with insurance,
canteen accounts etc.
4. Bank Book Bank book is used to record all transactions related with
bank. It includes cheque issued to customers, cheque issued to
customers, cheque received from customers, overdraft taken from
bank, deposit made in the bank, interest paid for loan etc.

5. Cash Book All transaction are recorded in the cash book. Cash
purchase of material to the canteen, cash received from employees,
cash received from project studies etc.
Accounting Vouchers
 Credit Vouchers
 Debit vouchers
 General Journal Vouchers

PRODUCTION DEPARTMENT
Introduction
Ghee is a food manufactured by the churning of cream obtained from

cow/buffalo milk. Ghee is a nutritious food and is composed largely of fat
and soluble vitamins (A, D, E&K). It has a high food energy value. Besides
providing 200 calories per ounce, it is an excellent of vitamin A. ghee is a
pure clarified milk fat. Ghee production in India has diminished during the
past 30 years. Greater portion of our milk supply are now received has, whole
at milk processing plants where, though some ghee is made, most of the milk
is used for liquid distribution or without drying. The greater population today
utilizes a larger part of the available milk as fluid milk.
These are so many types of refined or hydrogenated.
Production is a process of transforming a variety of resources into goods or

services. Production function of a business concerned with the creation of a
product or service required to satisfy customer needs, wants or desires.
Production means creation of utilities and covers all the activities of

procurement, allocation and utilization of resources such as labour, energy,
materials, equipment, machinery etc. utilities are goods and services which
have want satisfy power. Marketing research enables the enterprise to
determine the nature and character of output utilities.
(This Department is Headed by Ashwath Narayana)
Functions of production department
The main function of the production department are:
1. To maintain the standard quality of the product.

2. To reduce the production cost and maintain the good quality.

Structure of production department
PRODUCTION MANAGER
PRODUCTION ENGINEER
ASST. PRODUCTION
PRODUCTION EXECUTIVE
TECHNICAL OFFICER
PRODECTION & PACKING
Manufacturing of ghee
Precautions
The following precautionary measures must be observed for the preparation

of butter.
a) The cream from which the butter is to prepare should be free from any
undesirable colour taste and impurities.
b) Colostrum’s should never be used for butter making.
c) The place for making butter should always be kept clean.
d) The ceiling of it should be free from cobwebs, etc.
e) There should be proper arrangement for the disposal of the effluent.

f) The surrounding should be kept clean and dry.
g) Sour cream or any other strong smelling product should not be kept near
the butter. Butter chum and other appliances should be thoroughly cleaned
and sterilized.
Ghee preparation
Ghee is made by several methods. Each method involves heating a milk

product to evaporate the water. This concentrates the milk fat and precipitates
the non-fat milk solids.
Heating is carried out in three stages. The first stage involves raising the
temperature of the milk to the boiling point. In the second the free moisture
is evaporated. During the third stage the milk solids other than fat are dried
out by the evaporation of the bound water. Ere some of the common method
which are applied in ghee making are mentioned.
A. village method
In our village, the ghee is made by curd. Curd churned in the village churn. It
separates the curd into parts. The first is known as Markham (a form of raw
butter). It is fat rich part of curd. The other part is known as Mattau, a form
of butter milk. The makkhanis removed from the mattau and heated to make
the ghee. It is normally heated in a metal pan (kadahz) over an open fire.
The yield of ghee by the village or indigenous method is about 82% of the
milk fat in the original milk. Of that fat about 2.5% is lost in handling, about
2% goes into the ghee residue, and about 13% is found in the buttermilk or
Martha.
B. Butter method
For ghee making butter must not contain matter or preservative or common
salt. Butter is heated to remove its moisture by evaporation.
The equipment employment by the dairy-processing plant for heating is

usually a steam jacketed kettle, although a karahimay also be used when
production in on small scale. After heating. The contents of the kettle are
allowed to stand undisturbed for a while before the ghee is removed from
above the residue and 4.25% in handling plant for heating butter.
C. Cream method
When cream is used for making ghee directing, the content of cream should
be as high as possible. Igh fat content in such cream has two advantages. First,
the heat required to evaporate the free water present in cream decreases as its
fat content increases. Secondly, high fat cream has a comparatively low milk
solid (other than fat) content. Because of the fat globule surface complex, the
concentration of fat in cream gives it qualities that require special care during
certain process. For one thing, cream will loam readily and profusely during
heating if special care is not taken to prevent it.
By-products of ghee making by separation and the direct heating of cream are
skim and ghee residue. Of the fat in the, original milk, 88% is reported
to be recovered in the ghee, losses are 1.4% in the skim, 9.0% in the
ghee residue and 1.7% in handling.
The village and better methods of ghee making can yield ghee of better colour
and flavour than the cream method
D. Pre-stratification method
Making ghee from butter by using the “induced or pre-stratification”

procedure, a special ghee kettle is required. This kettle is equipped with
a bottom opening and value by which it is possible to remove the
bottom layer of the contents without disturbing the upper layers. The
first stage of heating involves raising the butter temperature to 80 C, it
is then held for about thirty minutes. Three layers of strata of the
product form. On the top is a thin layer of curd practices which is not
removed before the completion of the heating because the curd which
it contains produces the characteristic. Ghee aroma when healed with
the fat at 100 C and above heating continue by the completion of the
first stage, followed by the second and third stages, as outlined above.
Chemical composition of Ghee
The chemical composition of ghee is given in detail here in a tabular

form. Here we can also know the contents in ghee made from the cow
and buffalo milk. Normally the fat% is more in the case of buffalo milk
than in than cow milk.
Chemical composition of ghee
SL.NO Characteristics Requirement

Cow Buffalo
1 Milk fat 99 to 99.5
percent
2 Moisture Not more than
0.5 percent
3 Unsaponiable matter
a. Carotene (cygig) 3.2-7.4 -
b. vit (IU/g) 19-34 17-38
c. Toolpherol (cyg/g) 26-48 18-37
4 Free fatty acid Mex. 2.8(Ag-
(%oleic) mark)
5 Casein, salts of Traces and iron.
copper Et
Purchase Department
This team is a group of members who handles the raw material, inventory &
asset purchase of the company. By charting down the requirement of the
material this team will coordinate with the suppliers respectively and rise the
purchase order and make out ward payment.
Pricing of the milk
The price of the milk is determined on the basis of fat content in the milk
supplied by each member. The milk supplied by the member is firstly
measured with lactometer to know the water content in the milk. From the
milk supplied by each and every member a sample is taken and sent it to the
laboratory to measure the fat content in the milk. The payment is made in
every 10 days through the collection canters.
Packaged
The development and introduction of plastic materials for packaging in the

dairy industry. Alone and in combination with paper, resulted in a wide range
of containers, termed cartons, suitable for gar. It contains 250ml 500ml, 1 lit,
5 lit 10 lit bulk tins. They also sell in the spice and masala’s 50gm, 100gm,
sachet and 250gm, 500gm, 1kg box or packets.
Duties and responsibilities of production Manager
 He shall be overall in charge of production /plant section

 To allot, monitor and supervise the work of the subordinates.
 To make correspondence and maintain in all files/documents of
products.
 To recommend the leave of his subordinates and make alternate
arrangement during their absence on leave period.
 He shall ensure and implement cost service measure to production
section.

 To plan and implement the disposal of excess ghee in bulk sales and if
shortage, arrangement to get ghee from inter dairy as per requirements.
 He shall plan well in advance requirements of chemicals/detergents on
any other material of the production section
 He shall take care of entire plant and machinery.
Machineries used in company
A Sri Sadananda food has adopted standard machinery for the production
process of butter ghee & masala. Thus in the production procedures following
machines are included.
 Pasteurizer
 Cream separator
 Homogenizer
 Boiler
 Compressor
 Spices Pulveriser
 Pin Mill
 DE stoner
 Ribbon blender/ Horizontal mixer
 Packing machine
 Refrigerator
 Diesel generators

QUALITY DEPARTMENT
Quality system
A proper ISO 9000 quality system is written in three levels one consist of
the quality policies. This usually takes the form of a Quality Manual. Level
two consist s of the standard operating procedures. Level three refers to the
work instructions, checklist, forms and other task specific documentation.
This is the structure which has proven successful the world over and is alluded
to in ISO 100013. Some consider that records are the fourth level, but this is
not the case. Record are evidence of facts and history: they are not documents
that are not documents that are maintained up to date. Once a form is filled
and filed away it is not pulled out a year later because the format of the form
has changed. The format of the form is a level three document but once filled
in, it becomes a record. Yes, records are part of the “documentation” of the
system but it is a mistake to assign them a level and assigning them a level
serves to confuse the important difference between and procedure and a
record.
(This Department is Headed by Ramya)
Quality Policy
Quality has always been of the foremost consideration with Sri Sadananda
Foods, management team. Our quality process begins from the milk
procurement stage and continues till the product finally reaches the consumer.
We have entered into a contract farming agreement with the farmers. This
step has enabled us to be able to present the entire value chain of the products
and this ensures consistency in quality. Owing to this our products have been
accredited with ISO 9001-2000 certificate. The products have been also
endowed ISI Mark

Structure of Quality Department
QUALITY MANAGER
QUALITY SUPERVISOR
SKILLED WORKER
Keeping quality UNSKILLED WORKER
Butter made from fresh cream with a low acidity contains minimum of
moisture and curd, and a little salt may be expected to keep will up to one
week of about 75 to80 Fahrenheit.
Butter made from poor quality sour cream, which contains 1 to1.5% of curd
and over 20% of moisture and is unsalted will go bad within 24 to 48 hours
at a temperature between75 and 80 F.
Good quality butter kept under refrigeration at temperature of 15 to 20 F

should keep for several months although the low chemical determination
which affects the flavour of butter may take place.
Quality Manual
There is often some confusion about what a quality manual is often, the
company will bundle its entire quality system including procedure and forms
into one manual and call it the Quality manual although this is one possible
definition, it does not help an organized structure. A Quality Manual is a
document that describes the policies for quality, defines the structure of the
quality system and defines the structure of the organization and responsibly
for employees. It does not include detail of operation and should avoid the
specific of procedures.

A typical quality Manual would include several sections. First it would

define the structure of the organization. It might do this by including and
organizational chart and by defining the responsibilities of key personnel. It
would also describes the structure of the documentation used in the quality
system. Finally it would reiterate each requirement of the standard and state
briefly how they will be addressed. In many cases, simple acknowledging the
requirement and stating that they will be met is enough. Again, the Quality
Manual is not the place to describe specific procedures.
Procedures
This brings us to level two. Level two refers to the procedures. These
describe how the company operates on a department by department basis.
Procedures typically do not include detailed task specific, or order specific
instructions but focus on the management level information.
When writing procedure it is important to structure them around your

business, not around the standard. Too many organizations take the easy route
by generating one procedure for each element of the standard. If you don’t
have a product identification and traceability department, then you shouldn’t
have a product identification and traceability procedure. This requirement of
the standard should be included in your other procedures where it applies.
Consequently it is clear that when procedure have been structured around the
standard, the system has been designed to gain compliance, not to add value
to the way the company is organized and managed.
Instructions
Level three refers to the detail oriented, lower level documentation. This
might include checklist blank forms, task instructions, blueprints, drawings
or order specific documentation. It does not include completed forms or other
records

Records and Documents
Documenting an entire system is a sizable task. Before embarking on such a

task, it is helpful to gather the appropriate tools. First, this means a current
word processor. Having a modern computer and word processor will pay for
itself in cost savings and avoided frustration. The modern word processor
includes automated spell checking, grammar checking and many formatting
features.
Before diving into procedure writing it is important to know how to use these
features on your word processor. Before starting, experiment until you are
comfortable using the word processor features. By doing this, you will be able
to incorporate these features into your first documents, rather than having to
incorporate them later.
A variety of software tools are available to help generate and manage ISO
9000 documentation and systems. Generation software suffers the danger of
leaving you with a boiler plate system, twenty procedures and focusing on
compliance, management software can be useful as the sophistication of the
requirement increases. Managing large numbers of instrument internally
might warrant calibration control software, for instance however considerable
sophistication already exists in current word processors, spreadsheets and
databases that come with your computer. These tools are often expensive,
sometimes complicated and do not always yield the promise.
Duties and responsibilities of technical officers (quality

management)
 To take overall in charge of quality management
 To check the quality of ghee, this is taken by DCS
 To check quality of the ghee and register, before sending to the market
 To check the weight, quality of ghee and products according to the

section PFA/AGMARK/Weight/measure
 To coordinate with the production department to make correction if any

complaints from market.
 To propose to the general manager to purchase the equipment’s which

are required for laboratory
To maintain all records of laboratory equipment’s and quality control and

send the all records to the general manager.

SWOT/C ANALYSIS
Strengths weakness Opportunities Threats Analysis Of Sri Sadananda

Foods Pvt Ltd.
STRENGTHS WEAKNESS
 High demand for Sri Krishna
ghee. Because of continues  Increasing cost of production.
hike in the edible price and  Huge initial investment which
presence of improved quality comes around 4-5 crore.
ghee and demand for Sri
Krishna ghee keeps on rising.

 Huge production capacity.

 Brand Image.
 Well trained employees.
 Quality in Products.
 Sri Krishna ghee quality
improvement with latest
technology.
OPPORTUNITIES CHALLENGES
 Emergence of new customer  Fluctuations in the market i.e,
segments in the market. inflation and deflation.
 Decrease in consumption.
 Changes in customers buying  Entry of new competitors with
habits and potentials. better business models.
 Larger growing markets.  Cost up of production and
products.
STRENGTHS
 Huge demand
There is huge demand for Krishna ghee and ghee related products in
the market. Ghee is very much needed for the children and the people
to get food proteins, vitamins and nutritional benefits. There is
increased population in India; hence there is increased demand for ghee
products.
 Huge production capacity.
Union can easily get required ghee with less cost from the rural area
according to the need. Most of the farmers in chikkabalapur district are

having at least 2 or 3 cows or buffaloes in their home. Hence there is a

good availability of ghee for Sri Sadananda foods Pvt Ltd.
 Brand image :
Sri Krishna ghee, Sri Krishna excellent Ground Spices, etc. Krishna
ghee products are well branded in the market because of their quality
and consistency in the production.
 Well trained employees :
In most of the factories skilled and semi-skilled labour along with

unskilled labour is hired from outside. There is always a risk associated
with them whether they work properly or not. First of all Sri Sadananda
foods always hire the educated people, you can take example that they
require at least metric pass candidate for the post of helper. Sri
Sadananda Foods has placed its new employees with the
knowledgeable employees are trained and placed them before they
actually placed on job. They have the career opportunity to move
upward to become an operator because helper has known all the
responsibilities of the operator. So this will create the most loyal
employees with high morale, which are more productive.
GENERAL STREGHTS:
 Good quality control

 On time delivery
 Skilled employees
 Standardized products
 Adaptability of changing technology

WEAKNESS
 Less cattle form

Sri Sadananda foods Pvt Ltd has less cattle farm of its own, it becomes
one of the major weakness of the company.
 Dealership marketing
Sri Sadananda foods distribute its products through outside dealers
which cause increase in price of the products which the consumers
receive, because the dealers and retailers take their margin which
causes 1-2 rupees difference in the Ex-factory price and Retail price.
 Limited advertisement
Sri Sadananda Foods is not using any mode of advertisement and
unavailability of their products. They believe that advertisement
without availability of the product useless and creates a bad image. In
order to create awareness Sri Sadananda Foods must go for
advertisement.
OPPORTUNITIES:
 Demand
This product has so many opportunities due to its product nature. It is
a necessity and no one can avoid it. In India, the consumption rate of
ghee is high in the world, and as the population growth rate is also very
high so the company has an opportunity to meet the demand of local
market. These are the natural opportunities, which the company is
enjoying. There is demand for Krishna ghee Products in other states
like Kerala, Goa etc. So it can export its product to those states along
with Tamil Nadu also.

 New product innovation

In developed market, higher consumer awareness on health and
wellness is being addressed through product innovation and marketing
process of large players. While the ageing population needs more
engineered foods the younger population is demanding more fortified
foods to get extra energy. Health-related issues-obesity and coronary
heart disease are forcing food processors to launch campaigns to
promote low carbohydrate diets or other such foods. It can innovative
products like ice cream, paneer, dairy, Sweets in the same product line.
 Employment
It provides more employment opportunities to the people. Currently
183 employees are working in the organization. Young, wholehearted
employees put their best efforts, which results in the growth of
organization.
Now employees has less social security for e.g.: accommodation is not
provided to new employees where in it restricts their stay for a long
period.
 Instant mixes products

Instant mixes comprise of a mixture of processed cereals, pulses,
condiments, spices or other foods in varying combinations. These are
used for the preparation of various dishes, conveniently n a very short
span of time. These products have found increasing favour in the recent
years for the modern women. The company is concentrating more
research on instant mixes and new type of instant mixes. In urban
people’s more but the instant mixes is to save money and time.

 Ruler market penetration

The rural market for traditional buyers and in this market the Krishna
brand is well known brand. Retail outlets in rural areas have many
demonstration areas along with markets for tasting. It focused more on
rural segment and has shown less concentration on urban area.
CHALLENGES:
 Fluctuation in the market

Due to market uncertainty there is a price fluctuation in the market, it
may lead to decrease in the demand and there by reduction in profit.
Markets fluctuate, the efficient market hypothesis, states that only new
knowledge about a stock should cause its price to change. If a company
reveals that it has had a bad quarter, then its price will go down.
However there have been dramatic market fluctuations.
 Decrease in the consumption
Due to the increase in awareness level of the people the consumption
rate is decreased. The reduction in disposal income is also a cause of
decrease consumption of ghee. The high rate of heart disease in the
country is another cause, which restrict the people to use ghee. Because
of all these factors the consumption rate of ghee is decreasing in India.
This is a source of continuous threat for the company.
 Low production of spices
The spices is not produced sufficiently in the country. It is due to the
low productivity of the varieties and due to the less area cultivation.
Due to this low production the company faces a shortage of Spices,
which is always a problem for the company.
 Entry of competitors
Competitors are coming with similar products, this is the main threat
posed by the external environment. Many private firms have entered

into manufacturing of dairy products, there is a tough competition for

Krishna ghee like KMF, GRB Dairy Foods, Amul Dairy, MTR Food,
Aachi Food and many more.
 Strong supply chain management from competitors
The competitors of supply chain activities to the customer value and
achieve a sustainable competitive advantage. Supply chain activities by
the competitors everything from product development, sourcing,
production, and logistics, as well as the information systems needed

MCKINSEY 7-S FRAMEWORK
The McKinsey 7s framework was developed in the early 1980s by Tom Peters
and Robert Waterman, two consultants working at the McKinsey& Company
consulting firm, the basic premise of the model is that there are seven aspects
of an organization that need to be aligned if it is to be successful.
The 7S model can be used in a wide variety of situations where an

alignment perspective is useful, for example to help you:
 Improve the performance of a company

 Examine the likely effects of future changes within a company
 Align departments and processes during a merger or acquisition
 Determine how best to implement a proposed strategy
The McKinsey 7S model can be applied to elements of a team or a project as

well. The alignment issue apply, regardless of how you decide to define the
scope of the areas you study.
The seven Elements
The McKinsey model involves seven interdependent factors which are

categorized as either “hard” or soft” elements
Hard Elements Soft Elements

 Strategy  Shared Values
 Structure  Skills
 Systems  Style
 Staff
“Hard” elements are easier to define or identify and management can

directly influence them: these are strategy statements organization charts and

reporting lines; and formal processes and IT systems. More influenced by

culture. However, these soft elements are as important as the hard elements if
the organization is going to be successful.
The way the model is presented in Figure 1 below depicts the

interdependency of the elements and indicates how a change in one affects all
the others.
The 7-S framework was developed by the consultants at the McKinney

Company, a very well-known management consultancy firm in United States
towards the end of the 1970 to diagnose the causes of organizational problem
and to formulated programs for improvements.


STRUCTURE
The functional structure of Sri Sadananda foods Pvt. Ltd is appropriate for
an organization with several product lines.
It ensures maximum use of the principle of specialization. Since the workers

have performing a limited number of functions their efficiency would be very
high. Sri Sadananda foods union has marketing, HR, finance, quality and
production.
Administration Department Sri Sadananda Pvt ltd had an administration

department that takes cares and controls all other department of the union.
The main functions are
 To develop official work procedure and process in order to increase

the profit margin.
 To provides an ample opportunities for helping the employee to
maintain high level of work
 To schedule work property so that all jobs are completed on time.
 To maintain responsible quality and quantity standards.
 To provide satisfactory physical on-mental environment for
employees.
Procurement and Input Department
The procurement and input department is concerned with collection of

ghee from various DCS.
 To follow up daily procure schedule as per the plan

 To collect quality of ghee by checking fat content.
 To maintain good relationship with DCS.
 To send procured ghee to production unit.

Finance Department
Finance department of the union is well staffed resource personnel. The

care of all the financial transactions of the union. The department is fully
computerized.
Marketing department
Marketing department plays a vital role in determining the future abilities

of the company. Its main objective is to distribute goods from producers to
the customers. It distributes ghee to consumers and also provides consumer
education through and campaigns and participating in various exhibitions.
 To plan marketing programmers

 To analyse marketing opportunity
 To develop marketing strategies
 To connect the consumer with the products.
Quality Structure
Before writing the documentation. It is important to determine the

structure. It is a very common mistake to get the structure wrong and usually
occurs in two ways. The first is having too many, too few or improperly
structured levels of documentation. The second is structuring the
documentation around the standard as opposed to the business.
A proper ISO 9000 quality system is written in three levels. Level one
consists of the quality policies. This usually takes the form of a quality
manual. Level two consists of the standard operating procedures. Level three
refers to the work instructions. Checklists, forms and other task specific
documentation. This is the structure which has proven successful the world
over and is alluded to in ISO 100013. Some consider that records are the
fourth level, but this is not the case. Records are evidence of facts and history;

they are not documents that are mentioned up to date. Once a form filled and
filed away it is not pulled out a year later because the format at the form has
changed. The format of the form is a level three document but once filled in,
it becomes a record. Yes record are part of the “documentation” of the system
but it is a mistake to assign them a level and assigning them a level serves to
confuse the important difference between and procedure and a record.
STRATEGY
Sri Sadananda foods union is formulating appropriate strategies in order to

meet the challenges and to develop and strengthen day co-operate movements
on the following thrust namely,
 Procurement, processing and marketing

 Quality assurance programmer.
 Reasonable pricing.
Pricing decisions are subject to an incredibly complete array of

environmental and competitive forces. Sri Sadananda foods Pvt Ltd set not a
single price, but rather a pricing structure that covers different items in its
line. The pricing structure changes over time as products move through their
life cycle. The organization adjusts product prices to reflect changes in costs
and demand and to account for variation in buyers and situations. As the
competitive environment changes, company considers when to initiated price
changes and how to respond to them.
Sri Sadananda foods union produces different ghee produces to cater

effectively the variety ghee needs of the urban and semi urban consumers of
the jurisdiction.
Different prices are changed to different types of ghee on the basis of

FAT and SNF (Solid not FAT)

Corporate Level Strategies
Corporate level strategy focuses on strategies for enterprises consisting of

more than one business. Sri Sadananda Foods, for instance comprises several
businesses, including consumer goods and industrial goods. Sri Sadananda
Foods invoice more than one business is said to be diversified.
Concentric Diversification
“Adding new, but related products or services”
Sri Sadananda Foods involved in concentric diversification because Sri

Sadananda Foods has two by products. Ghee & Ground Spices. Sri Sadananda
Foods has developed a setup to sold Ground Spices under brand name of Sri
Krishna Excellent Spices. So Sri Sadananda Foods is adding new but related
products in to the market. Instead of selling as raw Spices to any other Spices
manufacturer, they themselves start cutting and packaging of the Spices and
sold in the market as their own new products under their own brand name.
Then we said it concentric diversification because they manufacture the
Spices from the by-products they receive.
Backward integration
‘Seeing ownership or increased control of a firm’s suppliers”
Sri Sadananda Foods involved in backward integration because they

receive the Ground Spices from their own factories. The Sri Sadananda Foods
if it has to negotiate upon the prices of Spices purchasing from other factories.
Business Level Strategy
Firms compete directly with one another at what is called the business level
of strategic management, so we will focus on crafting successful competitive
strategies. Because competition takes place at the business level, strategic
management at this level is crucial to the overall success of the firm.
Cost Leadership
In manufacturing and especially in industries where the product

differentiation is not possible the only strategy the organization is left with is
“Low Cost Production” or cost leadership. In fact cost reduction is the only
way to stay in the industry. Sri Sadananda Foods has cost leadership strategy.
Sri Sadananda Foods has the following two major competitors:
Major Weights Price (Rs) Weights Price

Competitors (Rs)
Pure cow ghee 900 gm. 1200 Rs 445 gm. 445 Rs
Nandhini Ghee. 1 lt. 420 Rs 500 ml 210 Rs
Cow Bilona ghee 1 lt. 700 Rs 500 ml 360 Rs

Buffalo ghee 1 lt. 650 Rs 500 ml 330 Rs
Desi ghee 1 kg 470 Rs 500 gms. 240 Rs
Patanjali cow 1 kg 520 Rs 500 gms. 260 Rs
ghee
Sri Sadananda Foods is following cost leadership because the competitors

especially Sri Krishna Ghee has a very old name in the ghee industry so Sri
Sadananda Foods has to change the low prices to compete with the
competitors.
According to the text, the low cost strategy is good when, product cannot
be differentiated, industry is producing standardized product, product has
same usage and switching cost is low. All the characteristics are fully applied
in ghee industry. So company is using right strategy.
Operation Level Strategy

Operation level strategy focuses at how to develop capabilities in process

execution that will yield competitive advantages for a firm. This involves
applying strategic management concepts to what is known as the operations
level, at which work inside the organization actually takes place, we focus on
how organization go about improving their process capabilities, including
both total quality management and core process reengineering
Market Development
“Seeing increased sales by improving or modifying present products or

services”
Currently Sri Sadananda Foods is following the product development

strategy, because the Sri Sadananda food is continuously improving the
quality of the ghee for the consumers. Sri Sadananda Foods has a good image
in the Karnataka, and they try to develop the same good image in all over the
country. So that’s why they are improving their products through TQM.
Recommended Strategies
This time when industry is fully mature, and the competition in terms of
access to final consumer is very high the companies usually face the problem
of slow demand growth, emphasize on cost and services, topping out and loss
of profitability. The Sri Sadananda foods is also facing the same problems.
Although it has tackled the major problems very well but still there is some
room of improvement in its existing strategy. Forward Integration
“Gaining ownership or increased control over distributors or retailers”
The firm should use their own distribution network because the motive
behind that when they have their own distribution system the additional cost
will be avoided which had been kept by dealers as their own margin. In this

dynamic and competitive environment, the firm has to maintain its current
position of cost leadership to be competitive.
Advertisement;
Sri Sadananda Foods is using all mode of advertisement, because, and high
demand and availability of their products. They believe that advertisement
with availability of the product is useful and creates a good image. In order
to create awareness Sri Sadananda Foods must create advertisement to make
their market grow in other countries also.
SYSTEM
Information System used in the Department
 The major information system used in the finance department to

provide clear information regarding the accounts statement is Tally.
The advanced version of Tally accounting package is used the
accounting department is tally ERP 9.
 Factory applies manufacturing techniques in production units. As with
traditional manufacturing. The engineering is left to creation of the
components and the requirement gathering for the system.
 Computer software used to purchase order, the supplier lends the ghee
and ghee products along with the bills. The products are received at
receipt section of the stores and are verified against the specification
laid in purchase order.
 Product Testing: involve creating or reusing test (such as test cases,
data sets, and scripts) and applying instrumentation and measurement
tools.
 Product Design: the differences in requirement to difference in product
line and development process to produce a customized process.

SKILL
The Sri Sadananda Foods Pvt Ltd producer’s society conduct training
program. i.e., both on the job training and off the job training which increases
the knowledge and skill of an employee for doing job. The various skills &
qualifications of the employees are as follows;
Qualification required for personnel
 Technical staff- ITI/Diploma and 1 or 2 experience

 Office staff-degree, sufficient computer knowledge, fluency in English
and minimum of 2 years’ experience
 Managerial personnel-minimum 5 years of work the computer
knowledge experience and MBA.
STYLE
The management of Sri Sadananda foods Pvt Ltd follows the style as in
other government organization. Each employee is accountable to his superior
and each leads his subordinates.
Top down Decisions
 Fixing the targets to the employees and the workers who are working
in the organization.
 Reducing or increasing the price of the product
 Policy issues Example to conclude the decision-making parameter
pertaining the day-to-day operation to conclude the style of
functioning.
The manager of the purchasing departmental selects the Material

Suppliers. The manager of the purchasing department has the authority to
select for providing the necessary raw materials for the production
function. The suppliers are selected on the basis of the lender. Which one
has quoted the lower price for the materials .That vendor will be selected
as a supplier for the raw materials which is required for the production.
STAFF
Staff refers to the organizations human resources. Management is

concerned with the accomplishment of objectivity by utilizing physical
and financial resources through the efforts of manpower.
Total no of employees: 183
In the factory workers: 130
In Sri Sadananda foods, the total human resource is classified into three
categories:
 Officer
 Staff
 Workers
Workers again classified into:
 Permanent workers
 Trainees or apprentices
Permanent workers 165
Others 03
Trainee 15
Total 183

Male & Female Employees
 Male 102
 Female 81
SHARED VALUE
Shared values are what engender trust values are they identify by which
a company is kwon throughout its business areas. These values must be
explicitly stated as both corporate objectives and individual values. These are
the company level beliefs, mind-sets and assumptions that shape how an
organization behaves. The shared values of Sri Sadananda foods Pvt Ltd are:
 Providing quality ghee to consumers

 To build village level institutions in co-operate sectors to manage the
dairy activities.
 To ensure provision of ghee production inputs, processing facilities and
dissemination of know how.
 To facilitate rural development by providing opportunities for self-
employment at village level, presenting migration to urban areas,
introducing cash economy and opportunity for steady income.

FINDINGS, SUGGESTIONS AND CONCLUSION
Findings
 In areas of Tamil Nadu like Tirchandur, Tirvannamalai, Kumbakonam,

and many more places there are mother diary and their local products
supplying for ghee. In these areas consumers are unaware of Sri
Krishna ghee brand existence.
 Major benefits of card systems in relation of consumers followed by
more margins on sales through card system.
 Monthly all agents are aware of the card systems but consumer
awareness is very low.
Suggestions
 They have to slightly improve their quality in spices.

 They have to find new way of publicity for the spices manufactured in
their company so that the consumers will come to know about the
spices manufactured.
 The company does not advertise its products more, when compared to
that of similar products of different companies.
 SSFPL facing high competition from various leading ghee and spices
companies. Therefore it is essential for SSFPL should improve its sales
promotion policies like others, in order to capture the market share and
competition.
 Responsibility and authority should be delegated to different level of
management.

CONCLUSION
 The organization study is really helped to get a clear idea about

functions of the organization even the organization to function well
requires the support of so many hands.
 Overall study of the organisation helps in knowing the interrelation
between the entire department and their role in helping the organization
to attain its goals.
 The understanding of each and every department gives the practical
experience about all the theoretical aspects that are studied, and where
this is example like induction programmer which is created positive
impression.
 The organisation study of good bread has helped me to get the deep
insight of all the functional departments and their unique role in
fulfilling the organizational goals. It also helped me in experience the
practically of the theoretical knowledge that is a part of our curriculum.
BIBLOGRAPHY
 Edwin B. Flippo Human Resource Management 4th edition

 Philip Kotler Marketing Management 12th edition 2004
 Company H R records
Websites:
 www.economywatch.com
 www.moeaibd.gov.tw
 www.yourarticlelibrary.com
 Company profile viewed on 2019 the website is http// www.srikrishna
ghee.com

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A report on organisation study undertaken at SRI SADANANDA FOODS PVT LTD

“A Report on Organisation Study”

Report submitted in partial fulfilment of the requirement for

Under the guidance of

Affiliated to Bangalore University

Presidency college Hebbal, Bangalore 1

Chapter Topics Page no.

 Reasons for setting of the

Presidency college Hebbal, Bangalore 2

Presidency college Hebbal, Bangalore 3

Presidency college Hebbal, Bangalore 4

An organisation is a social arrangement which purses collective goals which

Organisation studies are the study of individual and group dynamics in an

Organisation study refers to the study of organisation as a whole and getting

1.2 SCOPE OF THE STUDY

Presidency college Hebbal, Bangalore 5

1.3 OBJECTIVE OF THE STUDY

The organisation study was carried out in Ghee Company, situated at

 To familiarize with the different department in the organisation and its

1.4 REASON FOR SELECTING THE COMPANY

The success of a research depends largely on the methodology used. The

Presidency college Hebbal, Bangalore 6

Identification of the company

Identification of the objectives

Primary data were collected through observation, personal interview

Primary data were collected through literature review which includes

Analysis and interpretation

Presidency college Hebbal, Bangalore 7

After the analysis and interpretation of collected the data, information is

1.6 LIMITATION OF THE STUDY

There were some limitation in conducting the organisation study at company

 There were difficulties in obtaining data from executives and

Presidency college Hebbal, Bangalore 8

Presidency college Hebbal, Bangalore 9

INTRODUCTION TO MANUFACTURING INDUSTRIES

Manufacturing industries in India are a major contributor in India’s economy.

(b) Small-scale and cottage industries.

Manufacturing industries are those which are concerned with processing

The manufacturing industries contribute immediately to the economy of India

Industrial development leads to an increase in employment opportunities as a

The agro-based industries place a huge demand on agricultural raw materials

Presidency college Hebbal, Bangalore 10

MANUFACTURING INDUSTRY IN INDIA

INDIAN MANUFACTURING INDUSTRY:

A study conducted on the manufacturing industry has concluded that India

Manufacturing industry in India and exports:

Export of manufacturing goods in India accounted for 75% in comparison to

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India continued to be one of the protected economies of the world.

Historical development of materials and manufacturing process

History of manufacturing process and usage of material and composites

The beginning of industrial scale production of animal feeds can be traced

Presidency college Hebbal, Bangalore 12

History of Indian Market Dairy

The National Dairy Development Board (NDDB) is the agency of Indian

 Beginning in organized milk handling was made in India with the

Presidency college Hebbal, Bangalore 13

Establishment of milk plants under the five-year Plans for Dairy

HISTORY OF SPICES TRADE

Greek medical science also records the importance of medicinal values of

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The Indian spice industry: an overview

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