A Report On An Organisational Study at Parisons Roller Flour Mills Private Limited, Calicut

A REPORT ON AN
ORGANISATIONAL STUDY AT
PARISONS ROLLER
FLOUR MILLS PRIVATE LIMITED,
CALICUT
SUBMITTED TO KANNUR UNIVERSITY
in partial fulfillment of the requirement for the award of the degree of
MASTER OF BUSINESS ADMINISTRATION
SUBMITTED BY
Mr. SALVIN JOSE

Reg.No. B8GMBA3018
Under the guidance of
Mrs. REESHMA V V
ASSISTANT
PROFFESOR
VIMAL JYOTHI
INSTITUTE OF MANAGEMENT &
RESEARCH CHEMPERI, KANNUR–670632
2018-2020
DECLARATION
I, Mr. Salvin Jose, third semester MBA student of Vimal Jyothi Institute of
Management & Research (VJIM) Chemperi, Kannur hereby declare that the report
titled “A REPORT ON AN ORGANIZATIONAL STUDY AT PARISONS
ROLLER FLOUR MILLS (P) LTD , CALICUT” has been prepared by me under
the guidance and supervision of Mrs. REESHMA, ASSISTANT PROFESSOR, Vimal
Jyothi Institute of Management & Research and submitted to Kannur University, in
partial fulfillment of the requirement for the award of the degree of Master of
Business Administration.
I further declare that this report has not been previously submitted to any institute or
University for the award of any Degree/Diploma/Fellowship or other similar title.
Place: Chemperi Mr. SALVIN JOSE
Date: REGNO.B8GMBA3018
ACKNOWLEDGEMENT
First of all I thank God almighty for giving me all the grace and assistance
throughout my work.
I wish to take this opportunity to express my sincere gratitude to each and every
one who helped me in completion of my Organization Study.
I am very glad to express my gratitude towards Dr. Thomas Michael the principal,
Vimal Jyothi Institute of Management & Research and also my college guide Mrs.
Reeshma, Assistant Professor, Vimal Jyothi Institute of Management & Research
who supported me to select this company and also for their support and guidance
for the study.
I would like to extend my gratitude to Mr. Habeebu Rahman.T.P, HR manager,
and also company guide Mr. Prabin P.P, Assistant HR, Parisons Roller Flour
Mills (P) Ltd for giving me support in my organizational study completion.
I also convey my deep gratitude to all my friends for their co-operation.
SALVIN JOSE
TABLE OF CONTENTS
PAGE
CHAPTER NO. TITLE
NO.
INTRODUCTION 1-4
1.1 Introduction to the study 1
1.2 Significance of the study 2
1
1.3 Objectives of the study 2
1.4Methodology of the study 3
1.5Chapter Scheme 4
1.6Limitations of the study 4
PROFILE OF THE INDUSTRY 5-11
2.1 Industry at a Glance 5
2 2.2 Global Scenario 6
2.3National Scenario 7
2.4 State Scenario 10
PROFILE OF THE ORGANISATION 12-42

3.1 Company Profile 12
3.2 Product Profile 15
3 3.3 Organisational Structure 17
3.4 Departmentalisation 19
DATA ANALYSIS AND 43-44

4
INTERPRETATION
FINDINGS, RECOMMENDATIONS AND 45-47
CONCLUSION
5.1 Findings 45
5 5.2 Recommendations 46
5.3 Conclusion 47
ANNEXURES
Interview Schedule Bibliography
LIST OF FIGURES
FIGURE NO. TITLE PAGE NO.

3.1 Organizational structure 18
3.2 Structure of human resource department 23
3.3 Structure of marketing department 25

3.4 Structure of finance department 30
3.5 Structure of purchase department 35
3.6 Structure of legal department 38
3.7 Structure of production department 40
3.8 Production Process 41-42

EXECUTIVE SUMMARY
The MBA course offered by the Kannur University, Kerala, has its own unique
syllabus which requires the students to undertake an organization study in any of the
reputed company for a period of 30 days in the third semester. This is for the purpose
of getting a practical knowledge apart from academics. So the students will be in a
position to understand the various departments and also the various functions
performed by the companies.
Parisons groups in Calicut, Kerala is one of the largest manufacturers and marketers
of wheat flour in south India. They are expertise in product development,
manufacturing and distribution. This organization study intended to enable the MBA
professionals to have real industry experience. We can now compare theory with
practical. We also get a chance to interact with the industry professionals. We
understood the production process. We came to know more about the departments and
its relationship.
Training and learning in classroom will make students more knowledgeable in
theories. But when they come out, they will be more skilled in practical learning also.
So the real life experience is needed for the management students.

CHAPTER-1
INTRODUCTION
CHAPTER 1
INTRODUCTION
1.1 INTRODUCTION TO THE STUDY
The organizational study was conducted for understanding the various
departments of the company, their functions, and their competitors. Parisons
groups in Calicut; Kerala is one of the largest manufacturers and marketers of
wheat products in South India. They are expertise in product development,
manufacturing and distribution. They also diversified their activities to rubber, tea
plantations and infrastructure leasing. Parisons group have 6000 acres of land and
3000 peoples are working there. Its origin is in 1950. The founder of parisons
groups is JanabA. V. Kunhipari.. It is classified as Indian non- Government
Company and registered at registrar of companies. Its authorized share capital is
10 crores and paid up capital is 7crores. Parisons group was first formed in 1982
as a small trading outlet in big bazaar in north Malabar.
The first manufacturing unit is Parisons Roller Flour Mills (P) Ltd. It was set up
in the year 1992 in West hill, Calicut. The capacity of processing of wheat flour
milling is 800MT/day and 450MT/day for oil refining and extraction. Its turnover
is 300 crores. The group head of parisons is Mr.N.K.Muhammed Ali. He is a
resourceful leader and a visionary thinker. The brothers Mr.N.K.Khalid,
Mr.N.K.Haris also supported him.

Parisons Roller Flour Mills Private Limited
1.2 SIGNIFICANCE OF THE STUDY
Organizational study is conducted to get experience about the practical
application of the management theory. So it helps students to combine theory
with practical. The scope of the study has been spread to overall department, their
activities & function. And it covers how the organization is working, study of the
department in the organization and analyzes the management problem in the
organization. Based on the data collected attempt to make a SWOT analysis and
recommend a solution for recovering the management problem in that
organization. It mainly aims of understanding the Parisons Roller Flour Mills (P)
Ltd which is situated in Calicut.
1.3 OBJECTIVES OF THE STUDY
 To conduct a general study about the organization structure and its various
departments.
 To understand the various functions performed by the departments
 To understand the strength and weakness of the organization.
 To understand the growth of food industry.
 To study the marketing activities of the firm
1.4 METHODOLOGY OF THE STUDY
The methods used for collecting data are mostly by interaction with the
executives in the organization. The data collected can be into primary and
secondary data.
1.4.1 Primary Data
The various ways of collection are:
Vimal Jyothi Institute Of Management & Research Chemperi,Kannur Page | 2

 By interacting with the Executives both formally and informally
 By looking at the various ways the organization is actually functioning.
Thatis closely observing the various ways the work is being done.
1.4.2 Secondary Data
The various ways are:
 By referring to the company brochure ,journals available within the firm
 By login in into the company‟s webpage
1.4.3 Period of the Study
The organizational study is done for a period of 30 days, from 24-05-2019 to 22-06-
2019.
1.5 CHAPTERSCHEME
CHAPTER 1: INTRODUCTION
It includes an introduction to the company. It includes the significance,
objective, methodology, period and limitations of the study.
CHAPTER 2: PROFILE OF THE INDUSTRY
It includes the profile of the food industry. It‟s major challenges,
functional level objectives, world scenario, Indian scenario, State scenario; major
players in the market are discussed in this chapter.
CHAPTER 3: PROFILE OF THE ORGANIZATION
It includes more information about the company, its products,
organizational structure; information‟s related to various departments.

CHAPTER 4: DATA ANALYSIS AND INTERPRETATION
It includes the strengths, weaknesses, opportunities and threats of the
company.
CHAPTER 5: FINDINGS, RECOMMENDATIONS AND CONCLUSION
It includes the findings about the company, suggestions to be noted and
also the conclusion of the report.
1.6 LIMITATIONS OF THESTUDY
 Because of the time constraint a detailed and elaborated study could not be
conducted.
 Being business people they were busy with their own work so a deep study
was not done.
 Due to confidentiality, some details were not disclosed.

CHAPTER 2
PROFILE OF THE INDUSTRY

CHAPTER 2
PROFILE OF THEINDUSTRY
2.1 INDUSTRY AT A GLANCE
India has abundant availability of wide variety of crops, fruits, vegetables, spices,
pulse, flower, and livestock and sea foods. Diverse climate conditions and
available long coastline have contributed to Indians position as available leading
food producer. The Indian food processing industry is one of the largest industries
in India. It is ranked 5th in terms of production, Consumption, export and import
prospectus. Since India is one of the major producers worldwide with new
reforms ruling the roost it encourage commercialization. The country food
processing market is opening up to available world range of investors comprising
agriculture, horticulture, plantation, animal husbandry and fisheries. India‟s food
processing sectors covers fruits and vegetables, meat and poultry, milk and milk
products, alchaholic, beverages, fisheries, plantation, grin processing, and other
consumption product group. Indian food industry can be further subdivided into
various foods processing sector such as meat processing, poultry and egg
processing, fruit and vegetable processing consumer food industries. Foreign
investment since 1991, when economic liberalization started stood of 88000
cores. Production that has growing demand, especially in the Middle East
countries includes pickles, chutneys, fruits pulps canned. Fruits and vegetables,
concentrated pulps and juices and dehydrated vegetable, and frozen fruits and
vegetables.
Indian food industries turnover was rs.14000 cores annually as the beginning of
the year 2000.The industry required about rs.29000 cores in investment over the
infrastructure to expand production facilities and standards. In fact in the last
decades, India moved from an area of scarcity to food production, consequently
analyst area of the opinion that the food processing industry in India is on an
assured track of growth and profitability over the next five years. it has large
marine products and processing potentials with varied fish resources along the
8041km long coastline, 2800km, of rivers and million hectares of reservoirs. India
is the largest milk producing country in the world and about 15% of the total milk
is proceed through the organized sector. India ranks fifth in the world annual egg
production of 1016 million tons. Food grain could emerge as a major export
earner of India in the coming year India food grain production is around 225-230
million tons. They include rice jawar Basra, maize wheat grams and pulse. Spire
of the food industry includes so many sectors such as beverages, tea etc.
2.2 GLOBAL SCENARIO
In the last few decades the international trade in food products has grown
by leap and bounds. An estimated 750000 tons of food valued millions of US
dollars are now imported globally every year. Since the population increasing day
and food is the basic need the demand for food products are increasing
considerably around the globe. The food industry is complex, global collective of
diverse businesses that together supply much of the food energy consumed by the
world population. Only subsistence farmers, those who survive on what they
grow, can be considered outside of the scope of the modern food industry. The
US food system is a complex network of farmers and the industries that link to
them. Those links include makers of farm equipment and chemicals as well as

firms that provide services to agri businesses, such as providers of transportation
and financial services.
2.3 NATIONAL SCENARIO
Food industry is one of the fast growing industries in India. India„s Food and
Agricultural business stands prominent as the largest and diversified, offering
immense, potential for growth and expansion. The Indian food industry is
growing faster than IT and Parma. India is the second largest producer of food
next to china and has the potential in India is likely to double in the next 10 years
with the country„s domestic food market estimated to reach US $258billion by
2015.However to ensure full-fledged presence, companies still have to overcome
huge obstacle. One import is unviable in the large run. Indian food products are
one of the cheapest in the world and competing with these based on based on
strategy of imports in unviable proposition. The Indian food market has
experienced a good growth over the year. The economic liberation and high
growth rate of economy has put a positive impact on the food and agricultural
market in the country. This has led to lesser import and high rate of exports in
terms of quality and quantity. After independence, the government put emphasis
on making the country self-Sufficient through increased food and farm
production. Emphasis was given on the development of agriculture through better
farming techniques, increased irrigation facilities, more use of fertilizers and
soon. This really put a positive impact on the food processing industry which
resulted in better yield. In 1960„s, the government initiated the green revolution
to increase the food grain production. Emphasis was given on forestation,
irrigational projects ,use of better quality seeds, improvised farming techniques

and so on.
The market liberalization policies in the 1990s led to favorable growth of
the economy of India which also improved the food industry in the country, since
then, the food industry has really developed to a great extent. More segments are
coming up and also plenty of foreign companies are entering the Indian food
market. There constraints on having a manufacturing presence as well. With
control still on raw materials such a wheat and sugar and high import tariff
regime, it would not easy for manufacturing companies to control costs. Both
factors appear to give entrenched players and advantage. The demand explosion
in India is predicted on the assumption that the customer mind set has to change.
This will happen only when the price is right. In last few years, customers would
wide have a favored value for money option resulting in a noticeable decline in
the premium by brands. The Indian customer has always been price-conscious.
Against this backdrop, pricing is key issue to be resolved by these companies.
This means companies have to invest substantially to absorb the initially. And the
extent of these investments by both established and new entrants is likely to shape
the future for the Indian food products business. Rapid transformation in the
lifestyle of Indians, particularly those living in urban Indians, has resulted in
dramatic increases in the demand for processed food. The main reason why
processed food is luring the urban Indians is the convenience that it offers to
cooking, as they don„t need to spend hours in kitchen to get that appetizing food.
Growth in working women„s population and prevalence of nuclear families with
double income are other trend seasing this change in life style of Indians.
The food processing industry provides vital linkages and synergies between
industry and agriculture. The Food Processing Industry sector in India is one of

the largest in terms of production, consumption, export and growth prospects. The
government has accorded it a high priority, with a number of fiscal reliefs and
incentives, to encourage commercialization and value addition to agricultural
produce, for minimizing repost harvest wastage, generating employment and
export growth. The most promising sub-sectors includes soft drink bottling,
Confectionery manufacture, Fishing, aquaculture, Grain-milling and grain-based
products, Meat and poultry processing, Alcoholic beverages, Milk processing,
Tomato paste, Fast-food, Ready-to-eat breakfast cereals, Food additives, flavors
etc. Major challenges for the Indian food industry-
 Price-elasticity for processed food products
 Need for distribution network
 Backward-forward integration from-to customers
 Development of marketing channels.
 Development of linkage industry. Government and institutions
 Taxation in line with other nation
 Streaming of food laws
Charges in consumption pattern or increase income are always accompanied
by a change in food market. For instance the proportionate expenditure on staples
has(cereal, pulses, and grams) declined from 45% to 44% in rural India while the
figures settledat32%ofthetotalexpenditureonfoodinurbanIndia-Indiaisone of the
world countries having less than 1.5%of international food trade –while India has
an abundant supply of food, the food processing industry is still recent only 2% of
fruit spices and vegetables and 15%of milk products are processed. in order to
boost the food sector the government is working on organic and the concept of
mega food parks. Twenty such mega park will come across the country in various

cities attract FDI in the food Processing Sector. The government approved 105
proposals to set up food processing industry in India.
The ministry has released total assistance of RS 10.5 -22 cores to implement the
food park scheme. India is the land of spices producing all verities worth over RS
3500 cores amounting to 25%-30% of world production, which is produce for
value addition and export. No Indian meal is considered complete without tangy
and detectable flavor of Indian spices, locally known as “MASALA”, Indian
spices are famous in the world of their gastronomic value and also known to
possess high medical value.
2.4 STATE SCENARIO
Kerala has always been Leader State „in food processing sector. It has
been a major exporter of spices, cashews and marine products since
independence, accounting for a considerable portion of the country„s exports. The
prominence of food sector in Kerala is highlighted by the fact that the state has
highest per capita expenditure on food in the country. The Industries Department
of the State Government has drawn up a blueprint of the business incubator
system that it intends to put in place as a mean to promote small and medium
industries in the state. The proposed system is so designed as to provide a
network of supporting services to the entrepreneurs to convert new and innovative
technologies into products and market them. The sectors that have been identified
for introduction of business incubators include low-end information technology,
biotechnology, electronics and food processing. The food processing industry has
been recognized as a potential area for development of enterprises in the state.
Kerala is the largest producer of rubber, cocoa, pepper and areca nut. It is also a

leading producer of coconut and cashew. The state has a high proportion of small
scale industries engaged in processing its agricultural product. Kerala Industrial
Infrastructure Development Corporation (KINFRA) setup a world class food park
at Kakkancherry, Malappuramin 2002.Four units with a total investment of US
$2.5million have started functioning at the park.

CHAPTER-3
PROFILE OF THE ORGANIZATION

CHAPTER-3
PROFILE OF THE ORGANIZATION
3.1 COMPANYPROFILE
The Parisons Group based in Calicut, Kerala are one of the largest manufacturers and
marketers of two basic food commodities, wheat flour and edible oils in South India.
Parisons formidable presence and expertise can be seen at every stage of the agri-
business cycle, from product development, manufacturing to distribution. After
establishing a clear leadership in the food commodities market, the group has
diversified its activities into rubber, tea plantations and infrastructure leasing. The
group manages more than 6000 acres of plantation land and provides livelihood to
around 3000 people.
The origin of the group dates to 1950‟s. Late Janab A.V. Kunhipari laid the
foundation of the business. Under the inspiring and visionary leadership of its founder
and the commitment of the younger generation, the business flourished and grew at a
phenomenal pace, becoming a well-respected business group.
The group was established in 1982 as a small trading outlet in Big Bazaar in North
Malabar. The Group‟s first manufacturing unit, Parisons Khemka Roller Flour Mills
(P) Ltd was setup in the year 1992 in West Hill, Calicut. The success of this venture
led the Group to expand considerably by acquiring several flour mills as well as by
taking over sick and ailing units and making them viable in the shortest possible time.
The group now has a total processing capacity of 800 MT/day for wheat flour milling
and 450 MT/day for edible oil refining and extraction. The turnover of the group
today is Rs. 1400 crores.
Presently, the company is headed by Mr. N.K. Mohammed Ali, a dynamic and

resourceful leader and a visionary thinker. He is supported by his equally
accomplished and enterprising brothers, Mr. N.K. Ashraf, Mr. N.K. Khalid, and Mr.
N.K. Haris. It is the energetic and highly effective leadership of this top management
team that has made Parisons what it is today – a major presence in the agri-business
industry.
3.1.1Vision
Enrich the lives of our customers by providing quality food.
3.1.2 Mission
To make food products which are top class in hygiene, quality and
nutrition.
3.1.3 Core values
 Innovation
 Collaboration
 Customer Focus
 Responsibility
 Trust
3.1.4 Capacity of Plant
 250mt/day
3.1.5 Basic Facts about the Company
Name: Parisons Roller Flour Mills (P) Ltd.
Address: Parisons Roller Flour Mills, WestHill, Chungam Kozhikode
Head Office: 6/1183 Kunhipari Buildings, Cherooty Road, Calicut
Promoters: N.K.Muhammed Ali, N.K.Ashraf, N.K.Khalid, N.K.Haris

Raw Material: wheat.
Main Products: Atta, Maida, Sooji, Cake Pre Mix.
Type of Layout: Manufacturing
Main Market: Kannur, Calicut, & Malabar area.
Manpower: 150
3.1.6 Parisons Groups of Companies
3.1.6.1 Flour Mills
 Parisons Roller Flour Mills Private Limited.
 Yenkey Roller Flour Mills.
 Khemka Flour Mills Private Limited.
 Kodandaram Roller Flour Mills Private Limited.
 Trivandrum Flour Mills Private Limited.
 Parisons Milling Company Private Limited.
3.1.6.2 Edible Oil and Specialty Fats
 Parisons Foods Private Limited.
 Parisons Agrotech Private Limited.
3.1.6.3 Trading
 N.K.Muhammed Ali and Brothers.
 Parisons Exports Inc.
3.1.6.4 Plantations
 Boyace Rubber Estates Private Limited.
 Parisons Estates And Industries Private Limited.
3.1.6.5 Infrastructure Leasing
 Parisons Infrastructure Private Limited.

 Parisons Tea House
 Parisons Square.
3.1.7 Functional Level Objectives
 Sales: overall sales to be increased every year.
 Purchase: stoppage of production due to non-availability of raw materials
is not more than 10 days as year.
 Stores: 90% on the delivery to be achieved
3.1.8 Production
 rejection of final stage to be less than3%
 processing loss to be reduced by .5% by every year
 loss time due to break down of equipment‟s hould not be more than 12
days/year
3.1.9 Quality
 customer‟s complaints related to quality must be minimum
 No conformities on GMP requirement shall be more than one month
 Top management: all the staff should be given proper training on their
service
3.2 PRODUCT PROFILE
3.2.1 Atta
Atta is a whole meal wheat flour, originating from the Indian subcontinent, used to
make flatbreads such as chapatti, roti, naan, paratha and puri. It is the most
widespread flour in the Indian subcontinent.
Hard wheat‟s used to make atta, have a high gluten content, which provides elasticity,

so doughs made out of atta flour are strong and can be rolled out into thin sheets.
Atta was traditionally ground in the home on a stone chakki mill. Because this stone
milling technique is still used (now typically at industrial scale), atta has more
damaged starch than roller milled wheat flours, making the dough sticky. This is
useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and
also makes chapatis softer as the dough absorbs more water.
Atta.
3.2.2 Maida
Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled
without any bran, refined, and bleached, it closely resembles cake flour. Maida is used
extensively for making fast foods, baked goods such as pastries, bread, several
varieties of sweets, and traditional flat breads. Owing to this wide variety of uses, it is

sometimes labeled and marketed as "all-purpose flour", though it is different from all-
purpose flour.
Maida is made from the endosperm and it is developed from the starchy white part of
the grain. The bran is separated from the germ and endosperm which is then refined
by passing through a sieve of 80 meshes per inch (31 mesh per centimeter). Although
naturally yellowish due to pigments present in wheat, maida is typically bleached,
either naturally due to atmospheric oxygen, or with any of a number of flour
bleaching agents.
While it is milled from winter, and wheat that has a high gluten content, heat
generated during the milling process results in denaturing of the protein, limiting its
use in the preparation of leavened breads.
Maida is used extensively in Central Asian cuisine and cuisine from the Indian
subcontinent. Flatbreads such as naan and tandoori roti are made using
maida. Bhatoora is fluffy, deep-fried, leavened bread made with maida and yogurt.
The famous Kerala parotta is also made using maida.
3.2.2.1 Types of Maida
 Bread maida
 Gold maida
 Regular maida
 Porotta maida
 Cake maida

Maida
3.2.3. Rava/ Sooji
Sooji Semolina is the coarse, purified wheat middlings of durum wheat mainly used in
making upma, pasta, and couscous. The word semolina can also refer to sweet dessert
made from semolina and milk. The term semolina is also used to designate coarse
middlings from other varieties of wheat, and from other grains, such
as rice and maize.
Modern milling of wheat into flour is a process that employs grooved steel rollers.
The rollers are adjusted so that the space between them is slightly narrower than the
width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off
the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the
process. Through sifting, these endosperm particles, the semolina, are separated from
the bran. The semolina is then ground into flour. This greatly simplifies the process of
separating the endosperm from the bran and germ, as well as making it possible to
separate the endosperm into different grades because the inner part of the endosperm
tends to break down into smaller pieces than the outer part. Different grades of flour
can thus be produced.

Semolina made from durum wheat is pale yellow in color. Semolina is often used as
the base for dried products such as couscous, which is made by mixing roughly 2
parts semolina with 1 part durum flour (finely ground semolina).
Broadly speaking, meal produced from grains other than wheat may also be referred
to as semolina, e.g. rice semolina, or corn semolina (more commonly known
as grits in the U.S.).
When semolina comes from softer types of wheat‟s, it is white in color. In this case,
the correct name is flour, not semolina. In the United States, coarser meal coming
from softer types of wheat‟s is known also as farina. It is lower grading (lower
protein) and does not hold shape as well as durum.
Sooji/Rava
3.2.4 Cake Pre Mix
More than any other dessert, a cake signifies celebration and the important moments
in life. That‟s why Parisons Group has developed a range of specialty cake mixes with
their new brand Named Prime . Our cakes not only taste delicious, they give your

bakery a platform for growth and long-term success. And with the quality and
consistency you‟ve come to trust from Parisons Group, you can rest assured that your
cakes will bring consumers back time after time. Our commitment to innovation
ensures your baker will have access to the latest recipes, techniques and trends to
place your cakes front and center with your customers today and into the future.
3.2.4.1 Features
 Unique formula creates an extremely light and fluffy cake
 Cost effective.
 Good volume
 Moist, soft and fine texture.
 Real taste.
 Long lasting freshness / moisture retention.
 Good syrup absorption.
 Good strength / holds well after adding sugar syrup.
3.2.4.2 Available In Six Variants
 Chocolate
 Vanilla
 Red Velvet
 Eggless chocolate
 Eggless Vanilla

 Eggless Red Velvet
Cake Pre Mix
3.2.5 Wheat Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of
the combined aleuronic and pericarp. Along with germ, it is an integral part of whole
grains, and is often produced as a by product of milling in the production of refined
grains. Bran is present in cereal grain, including rice, corn
(maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a
coarser scaly material surrounding the grain but not forming part of the grain itself.
Bran is particularly rich in dietary fiber and essential fatty acids and contains
significant quantities of starch, protein, vitamins, and dietary minerals. It is also a
source of phytic acid, an antinutrient that prevents nutrient absorption.
The high oil content of bran makes it subject to rancidification, one of the reasons that
it is often separated from the grain before storage or further processing. Bran is often
heat-treated to increase its longevity.

Bran is often used to enrich breads (notably muffins) and breakfast cereals, especially
for the benefit of those wishing to increase their intake of dietary fiber. Bran may also
be used for pickling (nukazuke) as in the tsukemono of Japan. Rice bran in particular
finds many uses in Japan, where it is known as nuka. Besides using it for pickling,
Japanese people add it to the water when boiling bamboo shoots, and use it for dish
washing. In Kitakyushu City, it is called jinda and used for stewing fish, such
as sardine.
Wheat bran is useful as feed for poultry and other livestock, as part of a balanced
ration with other inputs. Wheatings, a milling by product comprising mostly bran with
some pieces of endosperm also left over, are included in this category.
Bran was found to be the most successful slug deterrent by BBC‟s TV
programmes Gardeners' World. It is a common substrate and food source used for
feeder insects, such as mealworms and wax worms. Wheat bran has also been used for
tanning leather since at least the 16th century.
Wheat Bran

3.2.6 WHEAT FLAKES
Wheat flakes are a popular breakfast cereal product similar to corn flakes. The cereal
consists of small toasted flakes of wheat or oat bran together with binders and
seasoning. They may be nutritionally fortified. They are usually served cold with
milk. Wheat flakes are, or have been, produced by Kellogg's, by Post Cereals, and by various
other manufacturers under many generic brands. They have been available since at least 1922.
Research suggests that eating commercially-produced wheat flakes containing
sugared raisins elevates dental acids to plaque-forming levels; whereas home-made
raisin bran, created by adding un-sugared raisins to bran flakes, does not produce this
effect.
Wheat flakes are high in dietary fibre. The consumption of dietary fibre can reduce
the rate of increase in blood sugar and insulin levels after eating, thereby reducing the
risk of contracting type 2 diabetes or a heart attack. It can also promote a
healthy micro biome.
Wheat Flakes

3.3 ORGANIZATIONAL STRUCTURE
An organization chart is a diagrammatical form which shows important
aspects of an organization including the major functions and their respective
relationships. In other words, it is a graphical portrayal of positions in the
enterprise and of the formal lines of communication among them. It provides eye-
view of the relationships between different departments or divisions of an
enterprise as well as the relations between the executives and subordinates at
various levels. Thus, it is obvious that an organization chart has the following
characteristics;
 It is a diagrammatical presentation.
 It shows principal lines of authority in an organization.
 It shows the interplay of various functions and relationships.
An organization chart is mealy a type of record showing the formal
organizational relationship which management intends should prevail. It is
therefore, primarily a technique of presentation. It presents diagrammatically the
lines of authority and responsibility among different individuals and positions. It
may be either personal or functional. Personal organization chart depicts the
relationship between positions held by different persons. Organization chart helps
in the following ways; It shows the employees how their positions fit into the total
organization and how they relate to others. It shows the lines of authority and
responsibility among employees. Board of directors heads the company and
managing director manages the day to day affairs. They take all the decisions in
consultation with the general. Managers and other managerial staffs lead the
entire company towards attaining the goal and objective of the company.

MANAGING DIRECTOR
DIRECTOR DIRECTOR DIRECTOR
GENERAL MANAGER
PRODUCTI PURCHASE MARKET HR LEGAL

FINANCE ON ING MANAGER MANA
MANAGER
MANAGER MANAGER MANAGE GER
R
1. MARKETING
1. ASSISTANT 1. ASSISTAN MANAGER EXICUTIVES
ACCOUNTSOFF 2. STOREKEEPERS 2. SALES
ICER
EXECUTIVES
2. ACCOUNTS
STAFF
1. MILLE
1. ASSISTANT HR
Figure
2. SHIFT ENGINEER 3.1: Orga 2. PRO
3. SUPERVISOR
3. ELECTRICAL
nal DEPARTMENT
Structure 4. STAFFS
4. PACKING DERARTMENT
1. LEGAL ADVISOR
2. CLERK
Figure 3.1: Organizational Structure

3.4 FUNCTIONAL DEPARTMENTS
The departmentation helps in specialization of work in each field. It helps in
better planning and better concentration in the particular work handled by a particular
department. Various departments are;
3.4.1 Human Resource Department
The Human Resource department deals with the planning, organizing,
directing and controlling of the human element in an organization and in their
training, development and maintenance. With the increase in the size of business,
manpower has become the most vital factor in business. Personnel management is
a specialized branch of management that deals with people. Human beings are the
principal asset of a business or industry. People are the main subject matter of
personnel management and it is its business to educate employees, line and staff
and supervisors to place a high value of the dignity and work of the individual
human being. Human Resource Management is that part of total management of an
organization which specifically deals with human resources in respect of their
procurement, their development in terms of skill, knowledge and attitude, their
motivation towards the attainment of organizational objectives by creating and
maintaining an organizational climate conclusive to such development. The group
has well experienced and quality workers in each unit. In the production process
all units are similar so they need the same amount of man power. All employees
are well qualified and show their ability with their respective fields. The
employees are recruited via contractors, personal contract or by advertisement in
newspapers. Even though they have a definite training schedule, there is no need
to give special training as the elements of training prescribed will

be incorporated by the employees on his own has he becomes familiar with his
work.
Each division forwards their manpower requirements to HR division. A
requisition can be routed by a line manager through the divisional head to GM,
HR. The HR divisions studies and analyses manpower requirements and puts its
comments on each position.
After compilation of all there requirements with HR comments these are
forwarded to the manpower committee. The manpower committee which
comprises of members of top management, HR and General Manager meets every
alternate month to discuss and assess the requirement put forwards to all
divisions. Based on that committee„s recommendations the HR division processes
these positions. The requirement and selection process for Kerala positions are
completed within one month, whereas for outside Kerala it takes at least two
month.
The H.R department takes care their employees by providing provident
fund, ESI, and looking after medical needs of their employees and families..
3.4.1.1 Recruitment and Selection
The key recruitment policy of the Group aims at Quality and Affordability.
In Parisons Group the sources of recruitment includes both internal and external.
Whenever any vacancy occurs somebody from within the organization is
upgraded, lie outside the organization, which includes new entrants to the labor
force, retired experienced person„s etc. References, advertisements in newspapers
and even internet form the sources of recruitment. Workers are recruited on
contract basis from the state of Bihar. For the selection process a panel of

interviews candidate. Face to face interview is being adopted by the company.
The apt candidate is then selected for the job.
3.4.1.2 Placement
The process of placement includes posting the recruited on the correct job
followed by Induction and training.
3.4.1.3 Induction
A brief introduction forms the start of the career of the selected candidate by
which the induction programme starts. It is the duty of the Human Resource
department to get the staff introduced to the organization whereas the candidate is
familiarized with by the supervisor in the case of workers. It includes the
following steps as per the requirements called by the designation.
 Induction manual which includes the company profile, industry profile,
company policy etc.
 Standing orders which includes the company rules and regulations.
 Human resource officer will hand over the recruited to the concerned
Department.
 Work by training i.e. on the job training is provided.
 Head of the Department renders Job description.
3.4.1.4 Training
On-the-job training is given to the new entrance. An overall training is
given to workers so that they can fill in the post of absentee and get a clear picture
of the job. The supervisor imparts the knowledge to the worker. This makes the
worker more versatile.
3.4.1.5 Remuneration
The Wage and Salary administration of The Parisons Group includes the

following, In The Parisons Group the managers analyze and interpret the needs of
the employees so that reward can be individually designed to satisfy their needs.
Here the workers are paid wages and the staff officers, managers etc are paid
salary. The wage system which Parisons Group follows is Piece Rate System.
Under this system workers are paid for example according to the sack loaded. He
is paid at the settled rate as soon as the time contracted for is spent. The basic
purpose of salary administration is to establish and maintain an equitable wage
and salary structure.
3.4.1.6 Salary Structure
Apart from the basic salary paid, employees are provided with professional
tax , Provident Fund (PF) which can be withdrawn at the time of requirement,
ESI, Medical claim and Accident insurance other deduction, other earnings and
loans.
3.4.1.7 Retirement
Any workman who is declared mentally unfit or found to be on continued
ill-health or reached the age of 58 (fifty eight years) shall be retired from the
service.AccordingtotheProvidentFundAct.Butthecompanyemploystilltheindividua
lis unfit to perform the task assigned or is unwilling to work. Statutory benefits
including ESI, PF, Gratuity etc. are provided to all the employees. In addition the
Group provides the workers free food and accommodation in the premises along
with bearing for medical treatment.

3.4.1.8 Welfare Activity
 E.S.I. Scheme.
 Regular worker labour welfare fund.
 Motor vehicle welfare fund..
 Free canteen facility
 Accident insurance (oriental com
 Medical Re-imbursement for those not covered under E.S.I
 Accommodation free of cost for need
 Festival bonus
 Salary advance
 Professional tax
 Paid time off
 Cash gift for marriage
 Interest free loan
 Group insurance
 Medical claims
 Other financial reward

HR MANAGER
ASSISTANT HR MANAGER
HR ASSISTANT
Figure 3.2: Structure of Human Resource Department
3.4.2 MARKETING DEPARTMENT
Marketing is a societal process by which individuals and groups obtain
what they need and want through creating, offering and freely exchanging
products and services of value with others. Marketing is an organizational
function and a set of processes for creating, communicating and delivering value
to customers and for managing customer relationship in ways that benefit the
organization and its stakeholders. In a competitive economy, it is the consumer
who decides the success or failure of business by either buying or buying the
product. Today it has become necessary to study substantially the different
aspects relating to marketing process with regard to fulfilling the expectations and
needs of the consumer. In the simplest sense, marketing may be explained as a
business function with the creation and satisfaction of customer to achieve the

aims of the business. It is the process of determining consumer demand for the
product or service, motivating its sales and distributing it to the ultimate customer
at a profit.
In the modem business, marketing is more important than production, and that is
why the first efforts are made to understand market needs. That is the desires,
needs and demands of consumers and then goods and services are produced
according to those needs.

3.4.2.1 Product
Product Anything that can be offered to a market to satisfy a need or want,
including physical goods, services, experiences, events, persons, places,
properties. The parisons Group has a unique product range which cannot be
duplicated. The parisons Group produces consumable goods like Atta, Maida,
Sooji, Bran, Edible Oils, Vanaspathi & Specialty Fats, Tea, Rubber and
infrastructure. Group„s products have high standards in their quality and
performance.
The product is positioned based on quality and the Middle class segment is the
target of the parisons Group. Following are elements of product
 Branding
 Packaging &Labelling
 Product positioning
 Trademark
Brand name is the part of a brand that can be spoken including letters words
and numbers. Brand mark is a part of the brand which appears in the form of a
symbol or design. Branding means giving a name to the product by which it will
become familiar to the public.
Packaging is one of the elements of marketing mix. The significance of
packing as increased these days because of severe competition in the market and
rise in the standard of living of the people. The products are packed by air tight
and attractive wrapper Position stands with the selection of a segment in which to
complete .If a product is up to the consumers‟ expectations, it will enjoy a strong
position in the market. Trademark is the legal term when a brand name or a brand

mark is registered and legalized, it becomes a trademark. The trademark of
parisons Group of Companies is under parisons.
3.4.2.2 Price
Price is the value of a product or service in terms of money. It is the only
income generating aspect of marketing. It should be noted that all the cost incused
and return on investment expected should cover the price. Pricing should aim at
maximum sales growth, revenue and profit should result in the survival of the
company.
The pricing strategy adopted is based on competitors and prevailing
market conditions. All the products of parisons Group are reasonably priced.
Pricing could hold some objectives like profit maximization, product status,
survive to the competition etc. To stabilize the product price to the market at
large. Pricing should be affordable to the customers.
3.4.2.3 Place
Distribution channel is just like a pipeline through which water flows from
a source to final destination. Marketing channels make possible the flow of goods
from a producer through intermediaries to a buyer.
The parisons Group practices Area wise Distribution. They have sales men in
the market that carries the product to the needed. Supply-co and Triveni Super
market. The product has been developed produced, and price is determined. The
next step is distribution- to bring it to the market and delivered to the customer.
The parisons Group has the following main channels for marketing its products.
 Zero Level Channel
 One Level Channel
 Two Level Channel

 Three Level Channel
Zero level includes the manufacturer-customer channel where direct sale takes
place between them. Here the company sends catalogues, price list, data regarding
major certification etc. to the potential customers. It may be done through mail
order selling.
In one level channel, sales takes place through shops. It is a manufacturer,
agent or wholesaler and customer channel. The agent will make payment to the
company after sales.
In the second level channel includes manufacturer, sales representatives,
retailer and customer channel.
Three level channel consist of Here the product reaches the customer from the
manufacturer through the wholesaler, retailer and agent or sales representative
channel.
3.4.2.4 Promotion
The term sales promotion cannot be taken to mean what it commonly does.
Sales promotion is a part of promotional mix. Basically promotion is an exercise
in information and influence. Thus promotion means the overall coordination of
advertising, selling, publicity and public relations. Promotion is a helpful function
designed to make all the other marketing activities more efficient.
Radio, television and newspaper advertisements are the main forms of
promotion undertaken by the Group. The media of advertisements are chosen on
the base of reach to the customers. And they have the All India Radio casing a lot
for them. Advertising agencies are selected for drafting of the advertisements and
offers are made to one to two parties and the best is selected. R. K. Swamy
advertising (P) Ltd a major agency carrying out advertisements for parison Group.

Their reputation and years of experience decides the rest.
3.4.3 Finance Department
Finance department carries out the function of procurement of funds and
its effective utilization in business. The three major functions under this head are
the financial decision as to how much fund is required and how should it be
raised, investment decision. Investment is to be made in the assets of the concern
and the dividend decision dealing with the proportion of dividend and retention.
The responsibility for maintaining the accounts and exercising financial control is
vested with the Finance Manager. The finance department has direct interaction
with all other departments since all the payments and collections are made
through here. This Department follows a written form of communication. All
Department payments and receipts are finally reported to the Finance Department
Finance is an important aspect of business, one of the factors of
production. Today economy revolves around money. Finance is concerned not
only with effective and efficient utilization of funds. It is vital for the existence of
any firm. It is also considered as the life blood of an organization. Financial
management is very effective in an organization for the smooth working. For this
a special officer is appointed as the finance manager. He is concerned with
procurement of funds and effective utilization of collected funds. The important
functions of the finance manager is the collection of the money from customers,
payment to the creditors, daily banking of collection and keeping of all records,
filling of returns payment to advertiser, forecasting of future finance and their
availability and so many activities related with the finance.
Parisons Group of companies is comprised of 12 companies. The parisons
Group has raised funds by means of both owned and borrowed funds. The total

capital of the company‟s amount to Rs. 4.6 crore and the total partners„ capital for
the partnership firms amount to Rs. 1.3 crore and current account has negative
drawings of 1.4 crore. The total Reserves and Surplus of the Group amounts to
Rs. 3.2 crore and the Group has raised borrowed funds by means of secured loans
of Rs. 5.8 crore and unsecured loans of Rs. 3.6 crore. Thus the entire capital of the
organization is build.
ADMINISTRATIVE AND
FINANCE DEPARTMENT
DEPUTY GENERAL MANAGER
FINANCE MANAGER
ASSISTANT FINANCE
MANAGER
Figure 3.4: Structure of Finance Department
3.4.3.1 Objectives of Finance Department
The Finance Department of the organization is functioning to fulfill the
following tasks efficiently and effectively
 Preparation of accounts and finance.
 Day to day maintenance of accounts.
 Preparation of Financial Statements including both projected and

provisional
 Financial Calculation of monthly profits.
 Preparation of project reports and taxation.
 Working capital management
 Relationship with bank.
 Preparation of stock report.
 Submission of periodical document to Bank.
 Open the letter of credit with the Bank.
3.4.3.2 Sources of Fund
The main sources of funds are Internal Sources and External Sources. The
main internal sources of fund of Parisons Group are income generated from sales.
Fund is raised by means of Share Capital for the company form of business and
through partners „capital and current account for partnership firms. Reserves are
the sources of fund other than income from sales. The main external source of
funds term loan form bank and financial institutions like Federal Bank. South
Indian Bank etc. By means of secured and unsecured loans.
3.4.3.3 Bankers
The supporting banks of parisons are-
 Federal bank
 South Indian Bank
3.4.3.4 Documents Maintained
The major accounts prepared by the company are; financial statements
including

 Profit and loss account
 Balance sheet
 Cash flow statements
3.4.3.5AccountingSystem
Proper and systematic record keeping is the essence of an efficient accounting
system. In the multi account environment of Parisons Group, clear demarcation of
jobs is imperative for proper record keeping. Following are the software used for
accounting.
 CAMS
 MILLSOFT
 BMS (COMPUTERISED BANK MANAGEMENTSYSTEM)
The basic financial software used by Parisons Group is Cams, which is
developed by their software division Soft Guide Technologies Pvt Ltd to match
with their requirements. It is user friendly software with icons of all types of
entries and reports. All the 16 entities of the group are using the same software.
Separate accounts are maintained in Cams for consignment sales of each concern,
director‟s personal accounts and corporate office accounts.
The software Mill soft is used for inventory accounting and using in our
factories. The raw material purchase, issue of production and sales entries with
quantitative details are entered in Mill soft. Financial aspects of inventory entries
are automatically updating on conversion to Cams. On converting of Financial
and Inventory accounts to Head office through telephonic modem all the
inventory and financial accounts will be updated at Head Office.
BMS is self-made software developed for accounting of banking transactions

only. This program is used for accounting of bank entries of all banks of all
entities except Soft Guide Technologies (P) Ltd. Reconciliation and other report
facilities are available in BMS. Banking transactions entered in BMS are
automatically converted to respective firms „accounts in Cams except for few
where bank entries are to be separately entered in Cams. The accounts executive
has to convert the transitions entered in factories in their accounts daily without
fail. The Group concerns balances have to be reconciled periodically and multiple
accounts with same name shall be strictly prohibited. The correctness of
converted data in Cam has to be verified by comparing total figures of Sales,
Purchase etc. in Cams with Mill Soft.
3.4.4. Purchase Department
Purchase of goods is a never ending process as long as a factory is in
operation. The purchase department coordinates with the other departments in the
firm and does the purchase of any commodity procured by them the following
process is followed by the purchase manager while making a purchase:
3.4.4.1. Purchase Process
Whenever there is a requirement for raw materials, the purchase department is
informed by the production department through an indent for raw material.
Purchase is made from approved suppliers only. A purchase order is issued to the
supplier detailing the product specification, date of delivery, price and verification
requirements, acceptance criteria, statutory and regulatory requirements, trace
ability requirements etc. The purchase orders are reviewed by purchase
department for adequacy and correctness as the requirements before
communication to the suppliers.

 Preparation of Indent.
 Receipt of offers and quotations.
 Evaluating the offer technically.
 Commercial tabulation of offer.
 Getting technical confirmation from indenters.
 Technical and commercial negotiation.
 Placing the order.
 Order confirmation from suppliers.
 Dispatch of material by suppliers.
 Receipt of material by stores.
 Issue of goods receipt note.
 Confirmation by factory or intender.
PURCHASE MANAGER
PURCHASES

STORE KEEPER STORE KEEPER
Figure 3.5: Structure of Purchase Department

3.4.4.2. Procedure for Raw Material Receiving
Raw material received by the company by supplier„s name, item,
description, vehicle number, and load number, quantity as per supplier
declaration. The incoming raw materials are inspected by the security in charge of
load will not be accepted and the Suppliers are duly informed. The material
should inspected by the quality control officers of the time of the acceptance and
ensure the right item should be received from the supplier. The verification should
be recorded in the relevant register. The verification is satisfactory the load should
be kept the Warehouse. The inventory, ware housekeeper should be entered the
amount of raw materials received in the respective stores ledger.
3.4.4.3 Records Maintained In The Purchase Department
 Purchase requisition
 Purchase Order
 Supplier assessment sheet and rates.
3.4.4.4 Records Required For Transportation
 Sale bill or invoice
 Delivery note.
3.4.5 Legal Department
The legal department of business handles legal issues which may come up
in the course of business, ranging drafting waiver forms for employees to
handling lawsuits from angry customers. Many large organizations have a legal
department; smaller organizations many choose to keep a lawyer or a staff of
lawyers on retainer ensuring that they have rapid access to legal knowledge when
they need it. Customers often find themselves interacting with the legal
department, especially when they file complaints or indicate that they believe a

business is not being operated within the law. Member of the legal department are
typically trained and qualified lawyers, along with a support staff of legal
assistants and other law professionals. Legal department is responsible for
providing legal services and advice to the parisons group, its divisions and
employees. The department office faces a great number of different legal matters.
These matters include: business development, contract management, real estate
transactions, customer claims against the company for product damages and
defects, litigation, employment law, sales and leases matters, Debt collection, case
prosecution, and much more. All these activities create the work flow of Legal
department. They deal with issues regarding:
 Tax maters
 Custom issues
 Labor issues
 Acquisition documentation
 Environmental issues
 Revenue from buildings owned
 Depts. To the company
3.4.5.1 Functions of Legal Department
 Providing legal advice and guidance
 Prosecution of cases in courts and litigation management
 Documentation preparation and drafting
 Appear for hearings and other proceedings before law in case of PF
enquiries and larger issues which call for the same.
 Comply with the provisions according to the Shops and Commercial
 Establishments every year.

 Preparation of the Statement off acts of the cases to be filed in court.
 Authorizetheregistrationsandlicensesforcommencementofnewbusinesses.
 Preparation of bank guarantees and drafting of debtors „notice.

LEGAL ADVISOR
CLERCKS

Figure 3.6: Structure of Legal Department
3.4.6 Production Department
Production function of a business is concerned with the creation of a
product or a service. It is the process which converts the raw materials into
finished products, required to satisfy customer needs and desires. Production
function operates primarily to satisfy customer demands relating to quality,
quantity, price and most importantly the timing of delivery of the product as
scheduled in the orders. It must Permits production activities to operate in an
economical and efficient manner because cost of production is a vital factor in
facing the market competition and is ensuring normal profit or return on
investment. This department is individually controlled by each plant separately
.this is because each factory has got its own production requirements with its own
production process and capacity. Also the plants are located throughout Kerala
making centralized productions very difficult Parisons has an effective day out of
machinery. The machines work around the clock 24 hours a day the plant at

Kozhikode was set up in 1992.in 2000 its capacity has increase from 80 tons to
220 tons per day, making it one of the biggest plants in Kerala the plant is built in
a four story building. It is in such a way that expansion of Capacity can be done
easily it is placed in an area of three acres in west hill, chungam touch in the
national highway making transportation easier.
GENERAL MANAGER
PRODUCTION MILLER (FOR

MANAGER MILL)
ASSISTANT
SHIFT ENGINERS
MILLER
ELECTRICAL
PACKAGING
DEPARTMENT
DEPARTMENT
BOILER
DEPARTMENT
PRODUCTION
DEPARTMENT
Figure 3.7: Structure of Production Department.

3.4.6.1. Production Process
BLEACHING
DEODORIZATION
DEGUMMING
NEUTRALIZATION
WASHING
Figure 3.8: Production Process

PROCESSING FLOW CHART
WHEAT RECEIVING
POINT
SILOS ASPERATION
VIBRO
INTAKE HOPPER SEPARATOR
BINS AUTO SCALE
FLOW BLANCER VIBRO

SEPARATOR
DRY DE STONER
SCOURER
TEMPERING BINS
DAMPNING
DRY DE STONER SCOURER
PROCESSING BIN MAGNET
PLANT SHIFTER ROLL BODIES
PUREFIER PACKING STAND
ATTA MAIDA SOOJI BRAN

CHAPTER-4
DATA ANALYSIS AND INTERPRETATION

CHAPTER-4
DATA ANALYSIS AND INTERPRETATION
4.1SWOTANALYSIS
SWOT Analysis is a strategic planning method used to evaluate the Strengths.
Weaknesses, Opportunities, and threats involved in a project or in a business.
These details are taken from company records.
4.1.1 Strengths
 Advanced technology is used for production.
 Efficient use of infrastructures.
 Maintain a good customer relationship.
 The parisons company has better brand image.
4.1.2 Weaknesses
 The absenteeism affects the productivity..
 Hard work procedures.
4.1.3 Opportunities
 Globalization and liberalization open new opportunities to the firm.
 There is a chance to increase production and marketing.
 High cost technologies are evolving in the company.
 Shortage of manpower with technical/key skills.
 The retirement of experienced workers.

4.1.4 Threats
 The changes in the government policies.
 The competitors pricing strategy are another threat.
 The market strategy used by other company of similar natures.
 Increase on export duty.
 Shortage of bihari employees with technical skills.
 Unavailability of consistent quality of raw material.

CHAPTER 5
FINDINGS, RECOMMENDATIONS AND
CONCLUSION
CHAPTER 5
FINDINGS, RECOMMENDATIONS AND
CONCLUSION
5.1 FINDINGS
 The price are affordable
 There are safety measures for the employees, but they are not using that
well.
 The company gives more importance to cleanliness.
 Maintains a good relation between management and employees.
 The company has provided safety masks for the workers.
 Treat employees as the back bone of company.
 Flexible work time is given to employees.

5.2 RECOMMENDATIONS
 More of television advertisement cans be adopted.
 Providing proper safety equipment to protect from hazards.
 Better co-ordination between all departments should be maintained for the
smooth running of the company.
 Necessary precautions must be taken in advance to avoid trade union problem
in the future.
 It is necessary to provide full contribution from the functional departments for
achieving the targets.

5.3 CONCLUSION
Parisons Roller Flour Mills (P) Ltd is the one among best manufacturer in
Kerala of wheat flour. In the field of wheat products, Parisons Roller Flour Mills
(P) Ltd is the largest manufacturer in Kerala.
The study reveals that the company is making a huge profit for long period
of time. Besides they maintain good brand image also. The workers are satisfied
with their economic condition. Also company adopts advance strategy to capture
market by introducing innovative products as possible. In short this study reveals
that the departmental function and overall performance of the company are highly
satisfactory.
The experience I had in Parisons was great. This was the first time in my
life I been to factory and studying about it. The people there were good, very
helpful and supportive. Finally I would like to thank the Parisons team for giving
me an opportunity and guiding me to complete my organizational study
successfully.

ANNEXURE
INTERVIEW SCHEDULE
HR DEPARTMENT
NAME:
DESIGNATION:
 How many employees are working here?
 How much is your employee strength? Casual and staff?
 Do you have any shift in work time?
 What all measures do you take to attract and retain employees?
 What type of incentive scheme is used here?
 What are the modes of recruitment?
 To what extent labor turnover occurs in your firm? And what measures do you
take to control it?
 Can you speak about the employees training?
 Attitude of your employees to new concepts
MARKETING DEPARTMENT
NAME:
DESIGNATION:
 Who is your target customer?
 What are the marketing strategies that you adopt for attracting the customers
 What all are your promotional strategies?
 Where do you think your products have the maximum customers? Rural or
urban area?
 Which media is used for doing advertisement?
 What is your pricing strategy?

 How much amount you will spend for the promotion?
 In what basis do you segment your market?
FINANCE DEPARTMENT
NAME:
DESIGNATION:
 How much is your sales turnover per year?
 From what sources do you raise your capital?
 Which software is used for the financial analysis?
 Number of shareholders in Parisons ltd?
 What are the financial strategies adopted by the company?
 How finance department allocate finance to various departments?
 Can you explain the duties and responsibilities of a finance manager in the
company?
 Can you explain the strategies your company adopted for increasing the
returns?
 What is the structure of the finance department?
PURCHASE DEPARTMENT
NAME:
DESIGNATION:
 Can you explain about the raw material management?
 Who is your major supplier?
 How you are managing storage of raw materials?
 Which means of transportation is used here?
 Which technique is used for inventory control?

PRODUCTION DEPARTMENT
NAME:
DESIGNATION:
 What all are your main products and their target market?
 Can you speak about the production capacity and actual production?
 What are the standards adopted in this company?
 Can you explain the production process?
 How the production made effective?
 What type of pant layout is arranged in your factory? Weather it is functional
or line layout or any other?

COMMUNICATION MATERIALS OF THE COMPANY
COMPANY WEBSITE: www.parisons.com/
PARISONS GROUP: https://www.youtube.com/watch?v=QbyJwdo1zjM
ADITI PRODUCTS: https://www.youtube.com/watch?v=13JhjIDj1Ko

A Report On An Organisational Study at Parisons Roller Flour Mills Private Limited, Calicut

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A Report On An Organisational Study at Parisons Roller Flour Mills Private Limited, Calicut

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A REPORT ON AN

SUBMITTED TO KANNUR UNIVERSITY

in partial fulfillment of the requirement for the award of the degree of

MASTER OF BUSINESS ADMINISTRATION

Mr. SALVIN JOSE

Under the guidance of

titled “A REPORT ON AN ORGANIZATIONAL STUDY AT PARISONS

the guidance and supervision of Mrs. REESHMA, ASSISTANT PROFESSOR, Vimal

Jyothi Institute of Management & Research and submitted to Kannur University, in

University for the award of any Degree/Diploma/Fellowship or other similar title.

Place: Chemperi Mr. SALVIN JOSE

one who helped me in completion of my Organization Study.

Reeshma, Assistant Professor, Vimal Jyothi Institute of Management & Research

for the study.

I would like to extend my gratitude to Mr. Habeebu Rahman.T.P, HR manager,

Mills (P) Ltd for giving me support in my organizational study completion.

I also convey my deep gratitude to all my friends for their co-operation.

2.4 State Scenario 10

PROFILE OF THE ORGANISATION 12-42

DATA ANALYSIS AND 43-44

FIGURE NO. TITLE PAGE NO.

3.3 Structure of marketing department 25

3.5 Structure of purchase department 35

3.6 Structure of legal department 38

3.7 Structure of production department 40

3.8 Production Process 41-42

of getting a practical knowledge apart from academics. So the students will be in a

performed by the companies.

of wheat flour in south India. They are expertise in product development,

practical. We also get a chance to interact with the industry professionals. We

Training and learning in classroom will make students more knowledgeable in

So the real life experience is needed for the management students.

1.1 INTRODUCTION TO THE STUDY

The organizational study was conducted for understanding the various

departments of the company, their functions, and their competitors. Parisons

groups in Calicut; Kerala is one of the largest manufacturers and marketers of

wheat products in South India. They are expertise in product development,

groups is JanabA. V. Kunhipari.. It is classified as Indian non- Government

Company and registered at registrar of companies. Its authorized share capital is

as a small trading outlet in big bazaar in north Malabar.

is 300 crores. The group head of parisons is Mr.N.K.Muhammed Ali. He is a

resourceful leader and a visionary thinker. The brothers Mr.N.K.Khalid,

Mr.N.K.Haris also supported him.

1.2 SIGNIFICANCE OF THE STUDY

Organizational study is conducted to get experience about the practical

application of the management theory. So it helps students to combine theory

department in the organization and analyzes the management problem in the

recommend a solution for recovering the management problem in that

Ltd which is situated in Calicut.

1.3 OBJECTIVES OF THE STUDY

 To understand the various functions performed by the departments

 To understand the strength and weakness of the organization.

 To understand the growth of food industry.

 To study the marketing activities of the firm

1.4 METHODOLOGY OF THE STUDY

1.4.1 Primary Data

The various ways of collection are:

Vimal Jyothi Institute Of Management & Research Chemperi,Kannur Page | 2

 By interacting with the Executives both formally and informally

 By looking at the various ways the organization is actually functioning.

1.4.2 Secondary Data

The various ways are: