Presented To

:
General Manager Marketing

Presented By:
Sohail Sharif S/O Muhammad Sharif
Hussain Khan Wal Chak No. 8 Tehsil Chunian District Kasur Cell # 0333-4589280 E-Mail: sohailsharif313@yahoo.com MBA-Marketing Registration No. 00—POA---1116 Roll No. T 519772

Allama Iqbal Open University---Islamabad

“IN THE NAME OF ALLAH, THE MOST BENEFICIENT AND MERCIFUL”

Acknowledgement
First of all praise to the Almighty Allah, most beneficent, ever merciful and kind on the day of judgment. Countless salutations are upon Holy Prophet Hazrat Muhammad (PBUH) who is the torch of guidance and knowledge for humanity. I am thankful to my respectful tutors as with out their help and guidance this report could not be completed. I am grateful to Mr. Liaqat Ali Chohan (General Manager Marketing) who provided me an environment saturated with knowledge, his personal experiences and management skills. With humble profound and deep sense of devotions I wish to record my sincere appreciation to Mr. Iqbal Jutt (Brand Manager) & Mrs. Shamaila Athar (Brand Manager) for their valuable suggestions and guidance. I have learned a lot from marketing and sales co-coordinators working in competitive market with devotion. I am grateful to Manager Administration & Employees Relations –Mr. Alam Zaman who provided me a chance to learn practical knowledge in processing of milk & milk products at plant of Haleeb Foods Limited. No word can be the reward of nice attitude of Mr. Anees Qureshi—GM Quality Assurance, Madam Qudsia Bano—Manger QA & Mr. Ramzan Bhatti—GM Operations who showed keen interest in the completion of my work during internship tenure. I would not be able to complete my degree and report without the prayers of my parents and patience of my beloved wife.

Sohail Sharif

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Therefore. Skimz. Afghanistan and the Central Asian states. All processes. 3. it has achieved market leadership in several food categories with a very strong portfolio. Adequacy of nutritional contents. Pakistan . Yogurt. from preparation to quality assurance to packaging. Haleeb Foods Limited continues to be at the forefront of product and packaging innovation. Haleeb take great pride in the fact that Haleeb Foods is the only food company in Pakistan that has the following international certifications of quality and prestige: 1. Haleeb Foods has also introduced a number of unique products previously unknown to the Pakistani market. 4. By the grace of God. delicious traditional lassi prepared with pure thick milk and yogurt. 2.INTRODUCTION Building an excellent reputation over the years. Microbiological contamination 3. artificial flavors and preservatives. Custard. consisting of leading national and international brands – Haleeb. and Haleeb Good Day. and marked with quality seal of recognition. free of added sugar. Tropico and Good Day Juices etc. Candia. Tetra Clasic Aseptic (TCA) and Tetra Fino Aseptic (TFA). Haleeb Foods is also serving several export markets including South Korea. These internationally recognized tests are used to check for: 1. Its head office is 135 Ferozepur Road. Tea Max. Kheer. Tetra Brick Aseptic (TBA). Dairy Queen. Bangladesh. Bhai Pheru. Tea Max. Haleeb Foods’ products are made with great care. Lahore. Adulteration 2. Drinking Water. Haleeb packed in distinctive food grade plastic bottle. Haleeb Foods has the distinction of being the first company in Pakistan to use Tetra Pak’s novel packaging formats. are undertaken employing state-of-the-art technology and equipment. Branded Butter. Haleeb is the only dairy company in Pakistan that undertakes 21 rigorous quality control tests on every portion of the milk collected by milk collection department. HACCP (in process controls for safer products) ISO 9002 – 2000 (better quality for greater customer satisfaction) ISO 14001 (environment-friendly operations Halaal Certification LOCATION The main plant has been installed 62-KM Multan Road. Apart from its extensive nationwide distribution networks. 100% pure and natural fruit juice. like Haleeb Labban. Reshmi Pack.

VISION OF HALEEB FOODS LIMITED Most innovative and fastest growing food company offering products enjoyed in “every home every day” .

.MISSION STATEMENT OF HALEEB FOODS LIMITED Build branded food business to improve quality of life by offering tasty. affordable and highly nutritional products to our consumers while maximizing shareholder’s value.

Mtr .000 Sqr.COMPANY’S PROFILE • • • • • • • • • • • • • • • • • • Plant Distance from Lahore Company Established Plant Installation Plant Trials Commercial Production Affiliation with CCF –Holland Powder plant Installation Break even Point achieved TQM System established ISO – 9002 Certification ISO-9001:2000 Certification HACCP ISO-14001(Certification recommendation) Bottling Plant Installation Total Land Plant Covered Area Colony Covered Area Admin Block Covered Area 62 KM 1984 1985 May. 1986 May 21. 19. 600 Sqr.600 Sqr.Mtr.000 Sqr. 1986 1989 – 91 1992 1994 1994 1997 March 2003 June 2003 August 2004 1998 -99 81.Mtr. 12.Mtr.

BUSSINESS VOLUME Gross Sales Revenue Year 2002 2003 2004 2005 2006 2007 2008 Sales in Million Rupees 3664 4724 6038 7209 9201 9569 9212 .

SHAREHOLDER’S EQUITY Year 2002 2003 2004 2005 2006 2007 Equity in Million Rupees 461 571 756 1060 1308 1438 .

PROFIT BEFORE TAX Year 2002 2003 2004 2005 2006 2007 2008 Profit in Million Rupees 255 309 381 486 516 308 788 Gross Profit .

its aim and vision. B. Finished products are evaluated through perfect on-line monitoring. This lab analyzes incoming milk quantitatively and qualitatively: i. A. its objectives. First of all I was introduced with the company profile. its products. I can divide my visit into two main categories. Sensory Evaluation pH Clots & Boiling Adulteration Testing Fat Content Solids contents Milk is accepted/rejected on the basis of these tests. iii. IN-PROCESS TESTING LAB This Lab. v. RECEPTION LAB Milk reaching the company is first of all analyzed for all defined tests at this point. vi. iv. I started my formal visit of industry in guidance of Deputy Production Manager and Manager Quality Assurance. . Milk is pasteurized here at 80--85 oC for 16 seconds and then is delivered to different processing plants as per allocation. Batch recipes are also monitored and any abnormality is highlighted timely to avoid production losses. Batch standardization. is responsible to conduct all tests of bulk products and if results are within defined norms then allows for further processing. Visit of Laboratories 2. C. It mainly includes the analysis of all incoming packaging/consumable materials and microbiological testing of all products before dispatch to trade. They told that they building branded food business to improve quality of life by offering tasty.Study of Organization I started my study from Haleeb Foods Plant. ii. monitoring of process parameters and analysis of running production of all products are conducted in this Lab. affordable and highly nutritional products to our consumers while maximizing stake holders' value. QUALITY CONTROL LAB This lab is meant for the quality assurance of the products. Visit of Plants VISIT OF LABORATORIES There were four laboratories of the industry. If it is approved then it is sucked into milk storage tanks directly from the vehicles. 1.

Objective of this lab is to fulfill the criteria of HACCP (Hazard Analysis Critical Control Points) D.Microbiological tests are mainly for controlling spoilage and poisoning caused by the microorganisms which then lead to the prolonged shelf life. i. iii. ii. Desserts products & drinking water etc. Microbiological Analysis of Environment i. iii. . Total no. ii. This goal is achieved in this lab by performing different tests as follows. Swab test from processing area Swab test from the personnel carrying out processing Swab from the different parts of processing machinery Microbiological Analysis of Raw Material & Finished Product This analysis is mainly conducted for. of bacteria present in the sample. It is the responsibility of this lab to maintain the sterile environment at the processing plants. In these days this lab is working on the Cheese production. RESEARCH & DEVELOPMENT LAB Heavily equipped this lab is for launching new product by the company and improving the previous ones.(on TPC Agar) Coliform Count (on VRB Agar) Yeast & Mold Count (On PDA) Other pathogenic microorganisms are also being identified in case of hazard or on demand.

Zubair Ahmad (Head of Milk Collection & Agri Services) Khurram Qaweel Malik (Manager Engineering & Technical) .PROFILE OF EMPLOYEES Sheikh Shahid Mohsin (General Manager Finance) Asif Habib Tippu (General Manager Human Resources) Liaqat Ali Chohan (General Manager Marketing) Awais Akram Butt (General Manager Sales) Muhammad Ramzan Bhatti (General Manager Operations) Muhammad Imran Amjad (General Manager Supply Chain & Warehouse) Anees Qureshi (General Manager Quality Assurance & Research and Development) Abdul Raqeeb Khan (General Manager Operations---RYK-Plant) Dr.

XI. II. XII. XII. X. IV. NON-DAIRY PRODUCTS Following detail about non-dairy products: I. Haleeb/Dairy Queen/ Candia Bottle Extra Energy Milk Extra Lite Milk UHT Cream Yogurt Labban (sweet) Labban (saltish) Zabardast Milk Tea Max Liquid Milk ISMP (instant skims milk powder) IVFMP (instant vegetable fat filled milk powder) IFCMP/ Nrish (instant full cream milk powder) Tea Mix powder Candy up strawberry milk Candy up chocolate milk Candy up banana milk Candy up Mango Milk Raita Asli Desi Ghee & Butter X. XVIII. XIII. V. XI. XIX. Good Day Apple Good Day Orange Good Day mix Good Day Mango Good Day Pineapple Good Day Red Grape Tropico Mango Nectar Tropico Apple Nectar Tropico Kinnoo Nectar Tropico Red Blood Nectar Tropico Apple Juice Drink Tropico Mix Fruit Juice Drink Tropico Mango Juice Drink VII. . VIII. IV. VI. IX. III. IX. VIII. VI. XV. XIV. VII. XVI. II. XVII.PRODUCT LINES Haleeb foods includes dairy and non dairy products as follow: DAIRY PRODUCTS Following detail about dairy products: I. III. V. XIII.

6 months shelf life. I. and standardized pure UHT milk of the highest standard ( min. D. 200g and 900g packing. C.A. Packed in 6-layered Tetra Pack Brick Aseptic packaging. Haleeb Asli Desi Ghee is free from all artificial ingredients. HALEEB TEA MAX Haleeb Tea Max is the ideal choice for all tea and coffee lovers.9% solid non fats).40%. J. Haleeb Butter is the best natural source of Vitamins A & D for everyone. with a freshness seal that keeps the product attributes fresh throughout its life. Double Sterilized milk.90% solid non fats). This ensures not only the highest quality but also the best possible taste.0 % fat with 3 months shelf life. flavor and nutrition preserved. G. its pure and natural taste. EXTRA LITE It is a low fat milk for fat conscious persons. yet. CANDIA Candia is Europe's Number One selling milk. B. EXTRA ENERGY The milk having high fat up to 5. It is also available in the unique and delicious cardamom flavor. Homogenized. Haleeb Foods Limited and Candia of France have joined hands to bring to you highest quality milk. homogenized. also great for eating with bread etc. Offered in 450g.5% butter fats and 8. E. F. HALEEB PLAIN YOGURT Haleeb Plain Yogurt meets the highest quality standards and gives consumers unmatched quality. HALEEB BUTTER Haleeb Butter lasting commitment of satisfying its consumers with wholesome and healthy food . HALEEB MILK Haleeb milk is pasteurized. Standardized. introduced for the first time in Pakistan having 3 months shelf life. delicious desserts and creamiest coffee with its unique taste. It has 1. an ideal choice for cream loving persons. Packed in easy open. It has all the goodness of pure milk. 3. UHT CREAM The premium cream processed hygienically from pure fresh milk.It is naturally low in cholesterol. it is high in proteins and calcium.Packed in 6-layered Tetra Pak Fino Packaging.50% butter fat and 8. H. It promises the richest assortment of tempting toppings. DAIRY QUEEN Dairy Queen is standardized and homogenized pure UHT Milk (min. Haleeb Cream is luxuriously rich in its thickness and nutritional value. Its shelf life is also 3 months. Tea Max is special milk that provides a rich taste in your beverage. 6-layered Tetra Pak Brick Aseptic packaging having 3 months shelf life. Candia is Pasteurised. 3. It is Haleeb Foods premier brand and the choice of quality-conscious consumers who only want the best. Packed in 6-layered Tetra Pack Brick Aseptic packaging. HALEEB ASLI DESI GHEE Haleeb Asli Desi Ghee is obtained from pure milk through the traditional procedure of heating butter slowly. freshness and taste with every spoonful.0% and total solids 12. .

An exciting treat. For consumption absolutely anywhere and anytime. without any added sugar. Part of Funday?s charm is the unique and fun names of the juices. Haleeb Labban aims to give consumers the same satisfying traditional taste of thick lassi. red grape. convenience and accessibility. pineapple. Packed in 6-layered Tetra Pack Brick Aseptic packaging. along with the taste. packed with health and great taste. It is available in salty and sweetened variants.  Instant Full Cream milk powder (IFCMP)  Full Cream Milk Powder  Skimmed Milk Powder  Instant Skimmed Milk Powder (ISMP)  Vegetable Fat Filled Milk Powder (IVFMP)  Cream  Ghee . C. hygiene. and mixed fruit) give you the absolute experience in taste and revitalizing energy. BULK PRODUCTS CDL also produces bulk dairy products. enriched with calcium. Good Day’s six premium juices (apple. orange. and D. N. Packed in 6-layered Tetra Pack Brick M. Funday juices will surely be an instant success with kids. mango. L. Aamonka (mango) and Arrochee (peach and lychee). PURE JUICES WITH THE ESSENCE OF FRUITS Haleeb Good Day offers consumers a range of 100% pure juices with the essence of four fruits in each glass. and vitamins A. HALEEB LABBAN Labban is an age-old traditional beverage in the South Asian continent. Haleeb Labban is the only ?Ready to Drink? packaged lassi available in Pakistan. flavors or preservatives.K. Packed in 6-layered Tetra Pack Brick Aseptic packaging. with sensory straw. HALEEB FUNDAY Haleeb Funday is a delicious juice drink for kids.

11. 9. 2. Fat % LR SNF% Viscosity Moisture % Wettability Bulk Density Bag Weight . 4. 6. which are applied on the Haleeb Products as follow: o For Batch standardization o On Finish products I. which performs on Finish Products: 1.Quality control on Haleeb products: There are two types of tests. Fat % LR SNF% Viscosity Test for Finish Products There are following tests. 2. 5. 7. 6. Batch Standardization test There are following tests. 3. 3. 10. 8. 7. 1. II. 5. which performs for Batch standardization test: pH 20°C Acidity % APT B. 4. pH 20°C Acidity APT B.

limiting the shelf-life of milk products. Coliforms are associated with fecal and environmental . under conditions that do not reduce its quality or consequently. which selects for coliform bacteria. SPC values should be less than 10. some strains produce enzymes that survive the pasteurization treatment. resulting in reduced product yields as well as product off-flavors. and defects often become more pronounced.e. bitterness. Following is a summary of raw milk quality parameters. which is most often the result of a bacterial infection (contagious or environmental). bacteria produce enzymes that degrade milk proteins. Quality defects are generally the result of enzymes associated with infection and somatic cells that breakdown proteins. Therefore it imperative that raw milk be produced and handled. (simulates batch pasteurization) followed by an SPC. There is no legal limit. malty). especially long-life milk products. While the legal limit for bulk herd milk is 750.000 or less is considered to be of desirable quality. Mastitis. the quality of the product. Bacterial Contamination: Milk as it is secreted from the udder of a healthy cow is very low in bacterial numbers.000/ml. milk fats and other components resulting in reduced cheese yields and flavor defects (i. Extremely high counts in raw milk (i. This procedure counts bacteria that survive pasteurization (thermoduric bacteria).000/ml. There are many factors that can influence the quality of raw milk. followed by the SPC procedure. poor cooling and in some cases. Heat stabile enzymes have the capability of further degrading the processed product.8°C (55°F) for 18 hrs. including the required SPC.e. milk with counts of 10. PIC values should be less than 3-4x the SPC. as a result of mastitis.000/ml. rancidity) in cheese. testing procedures and limits and how they may influence the quality of dairy products: Heard Health & Somatic Cells: As a rule. The legal maximum SPC for pasteurized milk is 20.e.e. an infection of the udder. causes an increased in milk somatic cell levels (i.000/ml. The organisms associated with high PI counts can continue to grow during raw storage (i. it cannot be improved during processing. Laboratory Pasteurization Count (LPC) is performed by heating the milk sample to 62.8°C (145°F) for 30 min. whereas a few may grow under refrigeration. fats and other components. unhealthy dairy cows have the potential to give milk that is lower in quality and wholesomeness. pasteurized milk and other dairy products.000 generally indicate some level of mastitis in the herd and also the potential for quality defects in raw milk and in processed dairy products. at the plant) and often are associated with production of heat stabile enzymes that cause defects in shelf-stabile milks. Preliminary Incubation Count (PIC) is performed by holding a milk sample at 12. inadequate cleaning of milk equipment. Mastitis in dairy cows. The legal maximum for producer milk is 100. Generally. counts exceeding 200. Minimizing the level of thermoduric bacteria will also reduce the risk of bacteria that are capable of causing milk spoilage in long life pasteurized milks in the absence of post-pasteurization contamination. is one of the most common heard health concerns. blood cells that fight infections). Once raw milk is defective. as well as auxiliary tests (for more information see . Good production and herd management practices help ensure low bacteria counts and reduce the risk of the presence of pathogens in the raw milk.Importance of Raw Milk Quality on Processed Dairy Products Good quality raw milk is required to make good quality dairy products. Coliform Bacteria Count is performed by plating a sample on the media Violet Red Bile Agar. or less than 25-50. Following is a list of methods commonly used to evaluate raw milk bacteriological quality. from farm to plant. This incubation temperature selects for bacterial contaminants in a sample that can grow at cool temperatures. Like somatic cells. due to off-odors and flavors (i.Sources of Bacteria in Raw Milk): Standard Plate Count (SPC) determines the total number of bacteria in a sample that can grow and form countable colonies on Standard Methods Agar when incubated aerobically at 32°C (90°F) for 48 hours.e.000/ml. Though pasteurization most often kills a majority of bacteria in milk. many of which are tested for. While the legal limit for total bacteria in farm raw milk is 100. Other microbial defects can carry over into products. due to poor cooling) can cause defects in raw milk that result in its rejection. sour. Certain types of bacteria may survive pasteurization.000/ml. LPC values should be less than 250/ml. Bacteria can increase in raw milk due to poor milking methods.

the loss of significant amounts of product and milk. However. Malty/Acid/Sour: Due to the growth bacteria that produce acid. (OVER) Antibiotics and Drug Residues: Antibiotics and other drugs are often used to treat cows with mastitis or other infections. unless coliform cause the SPC to exceed 100.e. poor aeration) absorbed by the cow or the milk during storage. The freezing point of milk is generally below minus 0.542 degrees Hortvett. Individual farm samples are also tested routinely or if a tank truck tests positive. High sediment levels in milk are associated with filth and the potential for bacterial contaminants that will influence quality. Some animals will produce “cowy” milk that is related to poor health (i. all tank trucks of raw milk are screened for the presence beta-lactam drugs at dairy plants. Sediment: Sediment in milk is generally due to poor pre-milking hygiene procedures that allow soil and other materials to enter the milking stream. Most flavor/odor defects will be carried over into the finished product.contamination. Added water in fluid milk will also dilute the sweetness. blue cheese). Rancid: Sour-like defect that occurs in milk due to excessive agitation and other factors related to increasing the susceptibility of the milk fat to the hydrolytic enzyme lipase. Coliform are associated with filth contamination and a higher potential for pathogens.e. antibiotics can result in the inhibition of cultures used to develop acid. For more information see the handout Flavor & Odor Defects in Milk. Most often due to the nature of the feed and/or feeding immediately before milking. There are no legal limits for raw milk. Bacterial – growth of spoilage microorganisms. Oxidized: Cardboardy or “old-oil” odor and flavor resulting from the oxidation of milk fats in the presence of metals (i. Sediment in milk is measured by filtering the milk through a fine filter and visually examining it. The most commonly used drugs are the betalactam antibiotics (penicillin family). When water is added to milk the freezing point increases approximately 0.000/ml. Defects in milk can be classified as Absorbed – cows breathing in odors in the air can transmit these to the milk through their blood stream or absorbed by the milk itself. which is less than that of pure water.e.e. Occasionally cows are missed and antibiotic contaminated milk enters the tank. although some of the volatile defects can be partially removed. feed and health of the cow as well as milk handling.a scale used almost exclusively for milk freezing point. Feedy: Associated with strong feed odors that are absorbed by the cow or into the milk during storage.005°H for every 1% of water. potentially resulting in a “flat” taste. copper contamination). When a cow is treated. . some of which can produce a malty defect. and consequently. ketosis).e. (°H. babyvomit. In cheese and cultured products plants. Lipase breaks down butter fat to free fatty acids that can result in rancid off-flavors (i. therefore the potential for drug contaminants in processed products is minimal. Antibiotics in milk are a concern due to the risk of allergic reactions and the development of antibiotic resistance pathogens. Water & Freezing Point of Milk: Added water can occur in milk due to both unintentional (i. Some are minor and unavoidable while others are due to poor practices and are reason for rejection. Most often associated with poor cooling of the milk (i. Proper environmental conditions for cow cleanliness are important to reduce soil on animals so that pre-milking hygiene procedures can be effective.530 or higher as cause for investigation. Counts in raw milk should be less than 50/ml. soy beans) and or low levels of vitamin E may also increase the susceptibility to oxidation. its milk is generally withheld from the bulk tank until treatment stops and milk is free of drug residues. soapy. The most common off flavors and their causes are: Barny/Cowy: Associated with strong barn odors (i. Added water can be detected in milk by measuring its freezing point. though relatively constant. broken compressor). poor system drainage) and intentional addition.e. a derivative of degrees Celsius). NY State uses a cut-off of –0. Feeding excess high fat feeds (i.e. Added water reduces the value of the milk by diluting the protein and other milk components that will influence product yields. or Chemical – related enzymes. Farm Related Off Flavors: Many off-flavors and odors can be present in raw milk due to practices on the farm.

& T e c h P M r o d u c t io n a n a g e r M a n a g e r Q A & M R C o n t r o lle r M R e c e p t io n ilk Q M a n a g e r u a lit y S y s t e m s Q M a n a g e r u a lit y C o n t r o l M S e n i o r a n a g e r R & D D e p u t y R & M D a n a g e r G M M a r k e ti n g G r o u p B r a n d M a n a g e r G M S u p p l y C h a i n A r e a M M P a n a g e r s D M a n a g e r L o g i s i t i c s C P o n t r o l l e r u r c h a s e s P r o d u c t i o n P l a n n i n M a n a g e r .O r g a n i z a t i o n C h a r t f o r H a l e e b F o o d s L i m i t e d M a n a g i n g D i r e c to r G M H R A d m in & R e la t io n s E m p lo y e e M a n a g e r M a n a g e r H R G M S a l e s R e g io n a l S a le s M a n a g e r E M x p o r t a n a g e r F o o d S e r v ic e s M a n a g e r S M a n a g e r a le s S e r v ic e s G M F i n a n c e F C in a n c ia l o n t r o lle r M a n a g e r T a x a t io n M A c c o u n t s a n a g e r ( P la n t ) M A c c o u n t s a n a g e r ( H O ) G M I n te r n a l A u d i ts M a n a g e r I n t e r n a l A u d it s D e p u t y M a n a g e r T r a in in g s G M O p e r a ti o n s E M a n a g e r n g .

Managers. Two to three task teams are supervised by a foreman. General Managers report to MD and are responsible for respective divisions. This structure also reduces promotion opportunities as a result of fewer levels of administrations.ORGANIZATIONAL STRUCTURE The organizational hierarchy of Haleeb Foods Limited represents both flat and tall spans of administration. Tall structure provides closer supervision and tighter “boss oriented” controls. deputy managers and assistant managers report to GMs. . In case of lower levels of the hierarchy (the workers and their supervisors) the span is wide but as the level of administration goes up the span structure becomes tall and narrow. Three to five foremen report to section Incharge. A span having a less number of sub-ordinates represents a narrow and tall structure and a span having many sub-ordinates is a wide and flat administrative structure. The top position is held by the managing director who is answerable to the chairman of the board of directors.

com FACTORY 62-KM.com REGIONAL SALES OFFICE-RAWALPINDI Flat # 14/15 Aftab Plaza.com . Multan Road Lahore Phones Fax 042-7511636 0494 510874-5 0494 510877 0494 510844 REGIONAL SALES OFFICE-LAHORE 135-Ferozepur Road Lahore –Pakistan Phone 042-111 135 135 Fax 042-7590376 E-Mail info@haleebfoods.MAIN OFFICES REGISTERED HEAD OFFICE 135-Ferozepur Road Lahore –Pakistan Phone Fax E-Mail 042-111 135 135 042-7590376 info@haleebfoods. Rawalpindi. Pakistan Phone 051-4426502 Fax 051-4426503 E-Mail info@haleebfoods. Saidpur Road.

Near Air Port Road. Pakistan Phone 021-4539080 Fax 021-4536740 E-Mail karachi@haleebfoods. Karachi. Pakistan Phone 061-221266 Fax 061-530927 E-Mail multan@haleebfoods.REGIONAL SALES OFFICE-MULTAN 20-A Gulgasht Colony Multan.com REGIONAL SALES OFFICE-SUKKUR A-39 Sindhi Society. 2nd Floor Plot # 16-17. Block # 7&8 KCHS Shahrah-e-Faisal. Pakistan Phone 071-31061 Fax 071-30679 E-Mail sukkur@haleebfoods.com REGIONAL SALES OFFICE-KARACHI Wind Song Palace. SUKKAR.com . Sit # 203.

MARKETING OPERATIONS Structure of Marketing Department • Head of Marketing • Group Brand Managers---2 • Marketing Services Executive---1 • Manager Marketing Research Media and PR---1 • Brand Manager---1 • Assistant Brand Manager---3 Structure of Sales Department • General Manager Sales • National Sales Manager---1 • Regional sales Managers---5 • Deputy Manger Corporate---1 • Senior Executive Corporate • Assistant Managers Sales • Sales Executives and Sales Officers .

HALEEB FOODS LIMITED also has considerable business in abroad like Canada. Skardu. Iran. Gilgit. China. UAE. Islamabad. Punjab. Rawalpindi. Multan.FUNCTIONS OF MARKETING DEPARTMENT PRODUCT The company claims that it provides the thickest milk and premium quality of products to the consumer. 1. Market share of Haleeb is near to Nestle’ but more than other competitors. Afghanistan and UK. MARKET SHARE Mainly the target market of Haleeb is northern areas of Pakistan. Peshawar. People prefer Haleeb because of its product differentiations and positioning. . Quetta. 2. Karachi. NWFP as compared to Sindh and Baluchistan. USA. Faisalabad and all other small and large towns. MAJOR CITIES Major cities where products of Haleeb Foods are available are Lahore.

PLACING .

4. They must develop their own milk collection centers with PLE (Plate Heat Exchanger) and cold chain should be maintained during transfer of milk to processing plant. . Keep check on the antibiotic containing milk (resulted from diseased buffaloes) 5. 3. It was nice to check my theoretical knowledge in light of the practical exposure.SUGGESTIONS FOR INDUSTRY 1. 7. Develop new technologies to reduce consumer cost of product. 6. CONCLUSION The visit was very informative for me in general sense and also specifically relating to the industrial & food Biochemistry. Now I can prepare my selves according to the demand of industry in better sense. I have got exposure to industrial setup. 2. Hire the highly skilled personnel to improve the quality control. Proper CIP should be maintained before and after of each batch completion. reject adulterated milk. Proper training of workers should be an essential part of industry’s policy. To avoid chemical spoilage. which is far different from the theoretical approach.