Sip Summer Internship Programme Bmu 2022 Jatin 220 - Copy 33333

Title Page
Summer Training Report

On
“Shiv Mall A Complete Mobile And electronics Showroom”

Submitted by,
SACHIN SHUKLA (335)
KAPIL YADAV (339)
PIYUSH NAVALE (368)
RAM RATHI (394)
AMIT RAJPUT (397)
Under the Guidance Of

ANKITA AGARWAL MA’AM
In Partial Fulfillment of the Requirement of the Subject
In third year (SEM V) BBA
Submitted To,
BHAGWAN MAHAVIR COLLEGE

OF COMMERCE AND MANAGEMENT STUDIES
VESU , SURAT .(2022-23)
1
DECLARATION
We hereby declare that this Summer Training Report at Shiv Mall A Complete Mobile
And Electronics Showroom Surat , has been done under the guidance of Professor
[guide’s name], at ANKITA MA’AM , is a presentation of our original work carried out
during current semester and the same is not submitted anywhere for obtaining any other
degree purpose earlier. Wherever contributions of others are involved, every effort is
made to indicate this clearly. We have Referenced all the materials and sources used in
this project.
Date: [Student signature]

Place: [SACHIN SHUKLA]
[KAPIL YADAV]
[PIYUSH NAVALE]
[RAM RATHI]
[AMIT RAJPUT]
2
ACKNOWLEDGEMENT
I feel great pleasure to present this training report on “Shiv Mall A Complete Mobile
And Electronics Showroom”,Surat.
Being a student of B.B.A it is my pleasure to have an opportunity to present this industrial
Summer Internship Report at “BHAGWAN MAHAVIR COLLEGE OF COMMERCE
AND MANAGEMENT STUDIES”.
My sincere thanks to my project guide ANKITA MA’AM for her guidance and
technique about report writing that have been a key factor in the successful completion of
this project.
Last but not the least I acknowledge the support and encouragement of my parents,
teacher and friends,
Place: yours faithfully
Date: _______________
3
Table of Contents
Contents
1. General Information.....................................................................................................2
3 FINANCE DEPARTMENT:.....................................................................................19
4. MARKERTIMG DEPARTMENT:...................................................................................39
5.7 Surat Districts co-operative milk producers limited SURAT Liabilites on

31-03-2015.....................................................................................................................51
5.8 Surat districts co-operative milk producers limitedSurat Net profit on......55
31-03-2015)....................................................................................................................55
5.9 Ratio Analysis....................................................................................................56
CurrentLiabilities...........................................................................................................56
5.10 SURATDISTRICTCOOPERATIVEMILKPRODUCERS’UNIONLtd.
SURAT-8...................................................................................................................58
6 SURATDISTRICTCOOPERATIVEMILKPRODUCERS’UNIONLtd............64
VILLAGE BASED MILK PROCUREMENT SYSTEM (VBPS)-NDP-1 PROJECT.. .1
VILLAGE BASED MILK PROCUREMENT SYSTEM (VBPS)-NDP-1 PROJECT.. .5
Automatic Milk Collection Stations:...............................................................................7
Standard Cover...........................................................................................................15
Salient Features..........................................................................................................15
Principal Exclusions...................................................................................................15
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Shiv Mall A Complete Mobile and Electronics Showroom
1. General Information
1.1 Name and location of the company:
Shiv Mall is an electronics retail store chain based out of Surat. It is headquarted in Surat, Gujrat.
Shiv Mall was started as a small Mobile showroom at Surat by Raju Singh Dahiya in 2006. It
currently operates 41 stores across the states of Gujrat and Rajsthan. And has more than 4500
Products to choose and is located in prime location all over Gujrat 19 in Surat, 3 in Vadodara, 3 in
Ahamdabad, 4 in Rajkot, 2 in Jesalmer, 1 store in Jodhpur. TWO more stores are going to be open in
Jaypur by 2023.
1.2 Year of establishment

SHIV Mall was founded on 2006 as a small Mobile showroom by Mr. Raju Singh Dahiya in Surat.
As Shiv Mobile Store. In 2008 it changed its Name and Corporate structure to present it. Shiv Mall
has long since evolved into one of Surat’s leading chain of electronic superstores,
1.3 Year of establishment

The tribal's kept their cows to produce bullocks rather than milk, which was insufficient
even to nurse the calves. Most of the tribal's were unaware of the usual milch breeds, what to
say of Scientific Animal Husbandry. Hygienic and pure milk was almost unknown in the
market. In fact unbridled adulteration of milk was practiced by these traders to meet the
growing demand of milk in the city. To salvage the poor producers from the clutches of these
Private Traders, Organisation and integration of procurement, processing and marketing of
milk and milk products by the producers themselves on a sound co. operative line was
essential; this would also ensure elimination of middlemen, equitable distribution of benefits
to Rural Milk Producers and indirectly to urban milk consumers as well.
The Surat District Co. operative Milk Producers' Union Ltd., SUMUL is trade name and literally
meaning sound price,came into existence on August 22, 1951.
1.4 Brief history
Sumul dairy, in the city of Surat in south Gujarat, represents a fascinating example of a shift in the
nature and composition of a milk cooperative. Started as an organisation of milk traders, Sumul
initially became a cooperative of people with a sizeable landholding and ended up as an institution
which was heavily based among the Adivasis or the tribals of the district. The Adivasis have either
poor quality land or no land at all. In 1983–84 the organizers of Sumul proudly reported that 73.6 per
cent of its total milk collection of 44,020,620 litres, came from the district’s tribal village.l That was
indeed a remarkable achievement by any standard. Sumul, it was evident, had succeeded in inducting
the Adivasis within the framework of a common economic organisation and thereby had furnished
them with new economic and political opportunities in the district.
The private trade was monopolizing the Milk market and exploiting both the Milk Producers and
Consumers alike. The milk procurement price which used to be fixed by the traders (traditional
Bhatias) was very low and was fluctuating from time to time at their sole discretion. These has
capitalized on the absence of any infrastructure and processing facilities and has managed to keep
producers from deriving equitable benefits from the marketable surplus generated. As such their
income from milk was very low and they had no incentive for modern dairy farming. The farmers
resented the system, but were helpless in the face of these traditional constraints and to their own lack
of resource.
1.5 Name of the founders and promoters
Rupesh Goswami - Owner Surat District Cooperative Milk Producers' Union Ltd., Sumul Dairy
Board of directors:
Mr.Raju Singh Dahiya
Raju Singh Dahiya is the Chairman and Managing Director of the Company. He is promoter Director
Company. He is having vast experience of 20 years of the retail and wholesale business of consumable
electronic goods including mobile, mobile accessories, etc and as well as has knowledge regarding
every Ifs and buts relating to the Company. He plays a vital role in motivating employees of the
Company to come forward with new and creative ideas of their own. He is looking after finance,
Franchise Outlet, and General administration functions of the Company. He also, plays a vital role in
educating his team about the strategic business policies and makes sure that the Company runs towards
sheer success. In addition, he also looks after all the statutory and timely legal compliances applicable
to the Company.
Mr. Nemichand Prajapati

Nemichand Prajapati is the Whole Time Director of the Company. He is promoter Director of the
Company. He is having vast experience of 4 years in the field of finance and sales. He looks after the
sales, purchase, finance and account departments of the Company. He is proficient in business
development and regularly explores the niche market for expansion and widening the business area
Mr. Meghraj Prajapati

Meghraj Prajapati is the Non- Executive Director of the Company. He is also forming part of the
promoter and promoter group.He has vast experience of 10 years in the retail business.
Mr. Rushabh Joshi

Rushabh Joshi is an independent director of our company. He is engaged in the business of textile for
the last 7 years and is having dynamic management skills. He is good at finding practical solutions to
various management problems and is an arch troubleshooter with innovative ideas.
Mr. Ravi Singh Chauhan

Arpit Jain is an independent director of our company. He is a recognised and renowned event planner in
Surat City. With his in-depth knowledge of human behavior and marketing skills, he has reached at
heights of his profession in a short span of 12 years.
Mr. Bharat Singh Sodha

Ravi Singh Chauhan is an independent director of our company. He is a Science graduate. He is in
the field of design for the last 12 years in the leading industry of Surat. He has an acumen for designing
products and display of products be it textiles, Jewellery or mobile phones.
1.6 Vision statement

We dream to have our branch in every corner of India with assured quality, best price and best after sales
support and user friendly experience.
1.7Mission statement and value shared

We are socially reponsible Organization with commitment to Milk Producer's by providing good
returns and services, to consumer's safety and delight through implementation of Food Safety and
Quality management System. We believe in growth and continual improvement through team work,
trust and excellence, without compromising Food Safety, Quality, Honesty, Honesty and Integrity.
 EXCELLENCE
 COOPERATION
 HONESTY
 DEDICATION
 OWNERSHIP
 TRANSPARENCY
 TEAM WORK
 TRUST AND COURAGE
 SELF LEADERSHIP
Organizational structure/hierarchy:
CHAIRMAN
BOARD OF DIRECTORS-1
GENERAL MANAGER-4
ASSITANT GENERAL MANAGER-2
SENIOR/JUNIOR EXECUTIVE OFFICER-80
SENIOR/JUNIOR ASSITANT-238
SKILLED/UNSKILLED WORKER- 464

1.8 Controlling system

According to Horngren et al. (2005), management control system is an integrated technique for
collecting and using information to motivate employee behavior and to evaluate performance.
[9] Management control systems use many techniques such as
 Activity-based costing
 Balanced scorecard
 Benchmarking and Benchtrending
 Budgeting
 Capital budgeting
 JIT
 Kaizen (Continuous Improvement)
 Program management techniques
 Target costing
 Total quality management (TQM)
 Incentive system
A management control system (MCS) is a system which gathers and uses information to evaluate
the performance of different organizational resources like human, physical, financial and also the
organization as a whole in light of the organizational strategies pursued.
1.9 Any other specific details
 The growing Indian Middle Class—estimated around at 300 millions and growing at around at—5%
annual with there increasing disposal incomes drives the growth of the daily equipment industry in
India .
 Along with wheat and rice, milk and milk-based products are the most popular staples of the Indian
diet.
 Milk-based sweets play an important cuisine, festivals and traditions in all homes and throughout the
year.
 India leads the world in milk production with the current annual output of 91 million tons. This
production constitutes 13% of the world’s total output over 55% of Asia’s total milk yield.
 India’s milk production is estimated to be growing at 4-5% per annum against the world’s average of
1% . The projected milk output in india by 2013 is 115 million tons.
1. Production Department :
2.1Raw materials used :
Cattle Feed & Fodder Seeds DistributionSupplementary Cattle Feed (Sumineral forte plus, Ferticare
gold, Sumul Milk Shakti powder, Sumul calcium pellets, Sumul Dewormer Dan)
Mineral Mixture is a mixture of various major mineral & trace elements viz. calcium, phosphorous,
iron, zinc, magnesium etc. remarkable difference in mineral contents of soil in hilly terrain, tribal belt
and coastal area is noted. Mineral content in soil has its effect on fodder and lastly on health of
animals. In order to maintain good health of animals, the supplementation of mineral mixture in the
feed is necessary. To avoid mineral deficiency in animal body, keeping this in mind, mineral mixture
powder plant at cattle feed plant Bajipura have been made operational. So that, we have able to
manufacture and supply of good quality chelated mineral mixture to milk producers'through co-
operatives societies.
Mineral Mixture is a mixture of various major mineral & trace elements viz. calcium, phosphorous,
iron, zinc, magnesium etc. remarkable difference in mineral contents of soil in hilly terrain, tribal belt
and coastal area is noted. Mineral content in soil has its effect on fodder and lastly on health of
animals. In order to maintain good health of animals, the supplementation of mineral mixture in the
feed is necessary. To avoid mineral deficiency in animal body, keeping this in mind, mineral mixture
powder plant at cattle feed plant Bajipura have been made operational. So that, we have able to
manufacture and supply of good quality chelated mineral mixture to milk producers'through co-
operatives societies.
To eliminate fertility problems in animals due to mineral deficiency, “Sumul Ferticare gold Plus”
powder enriched with bypass fat & chelated minerals is being produced by sumul dairy & being
arranged to sell at society level. Sumul Sumineral forte Plus, Sumul Ferticare Gold, Sumul Milk
Shakti powder are being sold from the Bajipura as per following.
2.1.1 Machine Used :

2.1 Process
How is milk made?
How milk is made depends on a number of different technologies - all designed to make the process
more efficient.
Cows are milked using vacuum cups which are attached to the cow's teats. The milk is sent through
stainless steel pipes to large refrigerated vats, then stored at 5°C or less. Within 48 hours, milk is
taken in tankers to a milk factory where it's pasteurised and homogenised.
Pasteurisation
This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy
any harmful bacteria and micro-organisms. This also extends the shelf life.
Homogenisation
Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the
cream separating and rising to the top, allowing a more consistent texture and taste. Some
manufacturers produce unhomogenised milk for people who prefer the cream to separate and rise to
the top of the bottle.
Today's farm technology, cattle management and factory methods allow for greater consistency of
milk, and milk composition can be adjusted for year-round consistency. Milk composition is
standardised so elements like fat content are made consistent no matter the season or breed of cow the
milk comes from.
The composition of milk is governed by the Food Standards Australia New Zealand Food Standards
Code. These standards are consistent with international standards – milk consumed in nearly all
developed countries will have very similar standards. The Code allows manufacturers to add or
withdraw milk components to standardise the composition of milk sourced from dairy farms, as
required, to produce nutritionally consistent and safe products. Under the Code, the standard for
packaged full-fat milk requires that it contain at least 3.2% of fat and 3.0% of protein
Centrifugal separation
This removes some or all of the cream to make reduced-fat, low-fat or skim milk. Skim milk solids
can be added back to improve the test and texture, and increase nutrients like protein and calcium.
Ultrafiltration
This moves milk across a membrane under moderate pressure, which holds back protein, fat
globules, and a large amount of calcium complexes.
Water and lactose (the sugar in milk) pass through, leaving behind a very protein and calcium-rich
product. The fat content can be adjusted to suit consumer preference.
Reverse osmosis
This is very similar to ultrafiltration, but the membrane holds back most of the milk solids and only
lets water pass through. Lactose remains in the product. There is no impact on flavour.
Ultra osmosis
This is a combination of ultrafiltration and reverse osmosis, but it holds back milk solids and allows
both water and salt to pass through.
Spray drying
This removes water from milk in order to make powdered milk products. Milk’s nutritional value
remains the same.
In order to standardise milk year-round, some manufacturers use a process called ultrafiltration where
a membrane filter separates certain elements from milk (just like in the descriptions above). Milk is
passed through a very fine filter, and the lactose (milk sugar), vitamins and minerals that filter
through are referred to as
permeate
Permeate is a technical term which applies to all membrane filtration processes used across food
production and other industries. For example, when producing apple juice the fruit is put through a
similar filtration process where permeate is the clear juice we end up buying and consuming.
In milk processing, the word "permeate" does not refer to anything added which was not already part
of milk.
That filter helps milk producers make milk with consistent properties, which helps it conform to the
Food Standards Australia New Zealand Food Standards Code.
The milk making process.

2.2 Description Of layout (Product, Process, FP, Hybrid)
2.4.1 Hybrid layout
There are many ways a business can arrange its manufacturing facilities. These
include process layouts, product layouts, and fixed-position layouts. We're going to look at how these
layouts can be combined in different ways to increase productivity. These are referred to as a hybrid
layout, which is a layout that is a combination of the three main manufacturing layouts. We will look
at three different hybrid layouts: cellular, flexible manufacturing, and mixed-model assembly.
2.4.2 Fixed-Position Layout

In a fixed-position layout, the project remains in one place, and workers and equipment come to that
one work area. Examples of this type of project are a ship, a highway, a bridge, a house, and an
operating table in a hospital operating room.
2.4.3 Product layout

The product layout can be defined as an arrangement or a mechanism of various machines run to
produce the final product in a prescribed order.
In general, we can find these product layouts in the manufacturing units. Usually, the product layouts
are either linear or u-shaped in design. In the product layouts, the linear arrangements are again
divided into two types. One is paced lines and the other one is non-paced lines.
2.4.4 Process layout

In manufacturing engineering, process layout is a design for the floor plan of a plant which aims to
improve efficiency by arranging equipment according to its function.[1] The production line should
ideally be designed to eliminate waste in material flows, inventory handling and management.[2] In
process layout, the work stations and machinery are not arranged according to a particular production
sequence. Instead, there is an assembly of similar operations or similar machinery in each department
(for example, a drill department, a paint department, etc.
It is also known as function layout. In this layout machining operation are performed in group
together and not arranged according to any sequence.
2.3Material Handling Equipment Used
The modern dairy plant today is faced with continually rising labour cost, higher prices of milk,
equipment and suppliers. As a result the progressive plant operator and equipment manufacturers
have given considerable thought to the development and application of automatic equipment and
controls to reduce man hours per unit of product, decrease product and container losses, and to
increase overall plant efficiency. As operating costs increase more product per man-hours at a lower
cost per unit must be realized to maintain a profitable operating balance. Progressive dairymen today
are recognizing the need for the development and use of modern material handling methods and
equipment for the materials handling phase of any dairy plant operation.
In setting up operations and designing material handling systems, it is essential that an analysis be
made of the entire plant product flow. This analysis show the raw product in, the major product
movement, the specialized or branch movements, the processes, the storages for the various products,
and the out movements. It is particularly important to note the areas where high density traffic is
found. It is also important to note the sequence of movements and provide for them so that the whole
operation will move forward smoothly. The designer should take advantage of the many new material
handling methods and equipment, utilizing each one where it is crates, cans, etc. can be moved by
means of chain conveyors or they may be moved by trucks or pallets. Surprisingly enough, there may
be places where some handling can best be made by means of manual labour.
Material handling systems for food products should be carefully selected so that it will not be affected
by temperature change or severe vibrations. The material handling system should be simple in design,
having ease of lubrication, corrosion resistant and low maintenance. The use of automatic stopping
and starting controls, speed regulators, switches, and over-load safety devices are all important. Fig.
23.1 shows concept of material handling system in the dairy plant.
2.4Master Schedule
Master production schedule (MPS) is a plan for individual commodities to be produced in each time
period such as production, staffing, inventory, etc.[1] It is usually linked to manufacturing where the
plan indicates when and how much of each product will be demanded.[2] This plan quantifies
significant processes, parts, and other resources in order to optimize production, to identify
bottlenecks, and to anticipate needs and completed goods. Since a MPS drives much factory activity,
its accuracy and viability dramatically affect profitability. Typical MPSs are created by software with
user tweaking.
Due to software limitations, but especially the intense work required by the "master production
schedulers", schedules do not include every aspect of production, but only key elements that have
proven their control effectivity, such as forecast demand, production costs, inventory costs, lead time,
working hours, capacity, inventory levels, available storage, and parts supply. The choice of what to
model varies among companies and factories. The MPS is a statement of what the company expects
to produce and purchase (i.e. quantity to be produced, staffing levels, dates, available to promise,
projected balance).
The MPS translates the customer demand (sales orders, PIR’s), into a build plan using planned orders
in a true component scheduling environment. Using MPS helps avoid shortages, costly expediting,
last minute scheduling, and inefficient allocation of resources. Working with MPS allows businesses
to consolidate planned parts, produce master schedules and forecasts for any level of the Bill of
Material (BOM) for any type of part.
2.5List of dependent demand inventory (BOM file)
The demand for inventory of an item is dependant upon another item, such demands are categorized
as dependant demand.
Raw materials and component inventories are dependant upon the demand for Finished Goods and
hence can be called as Dependant demand inventories.
Take the example of a Car. The car as finished goods is an held produced and held in inventory as
independent demand item, while the raw materials and components used in the manufacture of the
Finished Goods - Car derives its demand from the demand for the Car and hence is characterized as
dependant demand inventory.
This differentiation is necessary because the inventory management systems and process are different
for both categories.
While Finished Goods inventories which is characterized by Independent demand, are managed with
sales order process and supply chain management processes and are based on sales forecasts, the
dependant demand for raw materials and components to manufacture the finished goods is managed
through MRP -Material Resources Planning or ERP - Enterprise Resource Planning using models
such as Just In Time, Kanban and other concepts. MRP as well as ERP planning depends upon the
sales forecast released for finished goods as the starting point for further action.
Managing Raw Material Inventories is far more complicated than managing Finished Goods
Inventory. This involves analyzing and co-coordinating delivery capacity, lead times and delivery
schedules of all raw material suppliers, coupled with the logistical processes and transit timelines
involved in transportation and warehousing of raw materials before they are ready to be supplied to
the production shop floor. Raw material management also involves periodic review of the inventory
holding, inventory counting and audits, followed by detailed analysis of the reports leading to
financial and management decisions.
Inventory planners who are responsible for planning, managing and controlling Raw Material
inventories have to answer two fundamental questions, which can also be termed as two basic
inventory decisions.
Inventory planners need to decide how much of Quantity of each Item is to be ordered from Raw
Material Suppliers or from other Production Departments within the Organization.When should the
orders be placed ?
Answering the above two questions will call for a lot of back end work and analysis involving
inventory classifications and EOQ determination coupled with Cost analysis. These decisions are
always taken in coordination with procurement, logistics and finance departments.
2.6CRP Plan
Capacity Requirements Planning, or CRP for short, is a process businesses use to determine their
future needs for resources. In other words, it helps business owners figure out how much space,
equipment, and human resources they will need to reach their goals.
Without proper CRP planning, your business may struggle to keep up with demand or face
unexpected expenses down the road.
2.7Quality Control Techniques
Quality and testing:

Good-quality raw milk has to be free of debris and sediment; free of off-flavours and abnormal colour
and odour; low in bacterial count; free of chemicals (e.g., antibiotics, detergents); and of normal
composition and acidity. The quality of raw milk is the primary factor determining the quality of milk
products. Good-quality milk products can be produced only from good-quality raw milk.
The hygienic quality of milk is of crucial importance in producing milk and milk products that are
safe and suitable for their intended uses. To achieve this quality, good hygiene practices should be
applied throughout the dairy chain. Among the causes of small-scale dairy producers’ difficulties in
producing hygienic products are informal and unregulated marketing, handling and processing of
dairy products; lack of financial incentives for quality improvement; and insufficient knowledge and
skills in hygienic practices.
Milk testing and quality control should be carried out at all stages of the dairy chain. Milk can be
tested for:
Quantity – measured in volume or weight;organoleptic characteristics – appearance, taste and
smell;compositional characteristics – especially fat, solid and protein contents;physical and chemical
characteristics;hygienic characteristics – hygienic conditions, cleanliness and quality;adulteration –
with water, preservatives, added solids, etc;drug residues.
Examples of simple milk testing methods suitable for small-scale dairy producers and processors in
developing countries include taste, smell, and visual observation (organoleptic tests); density meter or
lactometer tests to measure the specific density of milk; clot-on-boiling testing to determine whether
the milk is sour or abnormal; acidity testing to measure the lactic acid in milk; and the Gerber test to
measure the amount of fat in the milk.
3 FINANCE DEPARTMENT:
“To monitor & measure internal customer satisfaction. To Finance management means the use of
such managerial function as planning and control to undertake finance function.” Earnest Walker
Sumul is the co-operative so it has not special financial department. Sumul require a lot of funds for
meaning its working capital needs and other obligations. It manages its working capital needs through
internal funding only. There is regular, assured and smooth in flow of cash from milk sales from the
agents to dairy‟s Cash Collection Centers on day-to-day basis. The dairy runs there centers for all 365
days without fail. Intact there is a separate cash recovery department in the organization to look
exclusively this aspect. However, for the expansion work and setting up new projects, it takes loans
from NDDB
3.1 Objectives
The main objective of finance department is Sumul are as under.
1. To monitor & measure debtors.
2. To prepare profit & loss account .
3. To maintain working capital at minimum level compared to last year.
4. To prepare a balance sheet of 7th may each year.
5. Increase short-term investment by 10%.
3.2 Sources of Finance
In the Sumul dairy requirement of finance is major into two major areas.
a) In working Capital.
b) Investment on expansion.
These requirements fulfill by taking loan and issuing share.
(1) For working Capital
To meet the needs of arising working capital Sumul makes transactions from the following banks.
• The Surat District Co-operative Bank Ltd, Surat.
• Sarvoday Sahakari Bank Ltd, Surat .
• State Bank of India, Surat.
• Surat Mahila Nagrik Sahakari Bank, Surat
• Indian Bank, Surat.
• Dena Bank, Surat.
• Co-operation Bank, Surat
(2) For Investment on Expansion:

• National Dairy Board.
• Share capital.
• Debenture.
3.3 Activities of Finance Department
1. Planning & budgeting of financial resources.
2. When financial resources is not that time taken loans, issuing shares.
3. Issuing financial resources to different department. Working capital managing
4. Balance sheet & Annual general prepared Accounting management.
5. Cash management
Data Required for Annual Plan:

1. Product mix plane.
2. Marketing channels.
3. Manpower requirement .
4. Estimated investment.
5. Institutional demand.
6. Segment wise demand estimation.
7. 5 Years procurement analysis.
3.4 Relationship of Finance Department With other departments:
A) Marketing The job of marketing department is to boost up the sales and increase the profit of the
company. Therefore it is essential for the marketing department to co-operate with the Finance
department, because to continue with any department one surely needs finance. The main function of
marketing department is to explore and research the market so that company can develop itself.
Finance is also required to train the marketing staff to perform its functions properly. Development
and malignance of new or existing products or services requires finance. Finance assists marketing in
promoting the product moreover it also helps in fixing competitive price of a product. In today‟s
highly competitive market it becomes unavoidable to ignore finance, through finance proves to be a
base for marketing they are interrelated with each other by „pricing‟ (one of the 4 p‟s of marketing)
In this company finance assists marketing activities by providing incentive schemes, free gifts,
literatures, etc. for promotional activities. It is useful in exploring and making a place in the
competitive market. The companies‟ distributors have to bare the major marketing expenses as they
are given the responsibility of Promoting SUMUL products.
B) Production:
Production and finance department are interrelated with each other. Finance is required for the
production activities of the firm. It is required for controlling the cost so that finance is used
economically and judiciously. Main functions of the finance department are to minimize cost of
production. Finance is treated as important for any business as blood for the human body. Finance is
required for both short term, in the form of working capital to meet the day-to-day requirements of
the Production Department) as well as long Production and finance department are to make decisions
whether to buy or make a product. To increase product lines also finance is required. The company
requires finance for setting up of plant, buying machineries and equipment, capital expenditures, etc.
obviously the company will also made finance for day-to-day expenses like operating expenses, and
variable expenses etc.
C)Personnel:
Personnel department is always heavily dependent on finance department. Finance
department requires personnel along with computerized systems (if any) to run the department
harmoniously. Even though there may be computerized system but employees are required to manage
these systems. In Sumul, very little amount of finance functions are undertaken do the requirement of
personnel departments limited to an extent but finance is required to pay the personnel of the
company. Hence, we can say that personal and finance department are interrelated with each other.
6.5 Cost System Cost is one of the main factors affecting finance department. There are lots of
control techniques through which companies can control their cost. Costing is the factor that affects
the pricing as well as profits of the company. If the costs are controlled then the company can fix
competitive price and achieve targeted returns. If the company is able to get the cost at minim um
level then can get an additional benefit over their competitors. To control Cost Company might have
to:
1. Replacement of worm out machines and equipments with new ones.
2. Make or buy decision
3. Extension of existing production plant.
4. By having latest technology machines and equipment.
5. By producing large quantities of products.
6. Controlling the inventory levels.
7. To do investments where maximum returns cane be achieve.
Cost Structure of Product:
Production cost
+ Transport expenditure
+ Profit Margin
+ Commission
--------------------------
Cost
3.5 Payment Process:
1. Collection of sales bills & sales data
2. Data verification with sales information
3. Feed concern data in computer
4. Feed duration data in computer
5. To pass duration entry to the computer.
To the Milk Producers

Finance department will make payment on the base of certified & approved bills.
1) Receipt of milk collection data.
2) Verify the data with concern department & payment for each dairy co-operative society.
3) Feed all the data in computer with oracle support.
4) Reduction of DCSP (dairy co-operative society purchase) & other miscellaneous .
5) Account of net amount payable to society is prepared.
6) The payment will send by MT (Money Transfer) by district co-operative bank.
To The Transporters :
All the come to the finance department for final payment. Every bill is certified by the concern
department authority. They have to give justification for any expenses.& then finance department will
make payment to the transportation for any expenses.& then finance department will make payment
to the transporters on the bases of certified & approved bills.
Study of Final Accounts:
From the study of the profit & loss account of the year 31-03-04, it can be measure that the net profit
of the firm (income-expenses) is 69, 88,826. Also from the study of the final accounts it can be easily
seen that the firm is getting more & more profit. Because this tears that the profit of the firm is 48
crores more than the profit of last year.
Treasury Operation:
The treasury operation of the company is panned in such a way so that it maintains purchase cost,
production cost, inventory management and budgeting based on the market forecast. Treasury
operation is maintained to facilitate demand and supply condition, timely payments for purchases,
meeting contingency expenses. Proper dispatching of the good on delivery dates and minimizing
opportunity cost. Some unseen contingency may arise such as strike; flood fire etc. for this purpose
also there way should be made.
3.6 Surat Districts co- operative milk producers limited SURAT Profit & Loss
Account on 31-03-2015
Expenses Rs. Income Rs.
OpeningStock 1,38,46,322,527 Sales 21,25,87,68,519
Purchase 18,61,54,27,295 Otherincome 14,99,98,282
TransportationExpenses 42,33,66,326 Closingstock 1,95,67,10,185
Research&ExpansionExpenses 28,00,10,348
ProcessingExpenses 31,90,59,856
PackingExpenses 57,20,51,174
Electricity-WaterExpenses 28,80,02,465
SalaryExpenses 43,52,66,911
ProvidentfundE.S.IOtherfacilities 11,90,43,287
RepairingExpenses 12,71,25,625
DistributionExpenses 37,24,26,151
Stationary-TrunkCallExpenses 67,13,992
InsuranceExpenses 4,07,23,893
AuditFees 2,06,67,659
OtherExpenses 1,19,56,216
Discount&InterestExpense 12,52,60,668
DepreciationExpenses 16,85,54,973
TaxofAudit 1,00,00,000
NetProfit 3,88,27,883
23,36,45,76,986 23,36,45,76,986
3.7 Surat Districts co-operative milk producers limited SURAT Liabilites on 31-03-
2015
Liabilities&Debtors Rs. Assets&Creditors Rs.
Shareofowner Assets(Depreciation
afterOriginalPrice)
1000000OrdinaryShare 10,00,00,000 Scheduleno.1 1,06,38,10,239

Rs.100/- 10,00,00,000
Receivedshare Investment
6,32,199ordinaryshareper 6,32,19,900 Share(OriginalPrice) 9,34,555,112

Rs.100
Reserved funds &other FixInvestment 3,058

funds
Scheduleno.2related 40,26,34,360 Stock
Loan MilkStock
7,47,77,630
Kettleloanetc. 56,51,89,322 ProductsStock

1,60,44,62,807
Shorttermloan 1,60,46,72,315 AnimalFood

27,74,69,747
Deposit 3,98,45,44,994 1,95,67,10,184
1,95,67,10,184
Creditors 2,56,30,58,320 GeneralStores
4,16,77,542
Saving VeterinaryMedicine
30,83,64,318 Stock 1,36,40,608

FixLiabilities 5,53,18,150 5,53,18,150

5,20,076
Deposit AdvanceOther
24,82,53,934 Creditors
OtherLiabilities BusinessCreditors
6,90,98,173 1,31,24,23,833
IncomeTax AdvanceIncomeTax
1,80,50,000 4,32,96,384
Outstanding AdvanceTax2014-15
50,42,39,764 27,14,493
MerchantAccount DepositReceivable
17,14,56,415 2,93,34,299
MiscellaneousCreditor 1,38,77,69,009 1,38,77,69,009

10,15,03,994
3,98,45,44,994 RemainBalance
NationalBank
1,06,05,94,652
Co-operativeBank
52,91,48,927
Cash 31,36,443
CallDeposit
50,91,43,000
2,10,20,23,022 2,10,20,23,022
Profit&LossAccount 3,88,27,883
6,65,90,88,774 6,65,90,88,774
3.8 Surat districts co-operative milk producers limitedSurat Net profit on

31-03-2015)
No. Particular % Rs. Particular Rs.
1 Reservefund 25 97,06,970.86 NetProfit 3,88,27,883.44
2 Co-operativeEducationfund 2.5 3,00,000.00
3 DoubtfulReservefund 15 58,24,182.52
4 ShareDividend 15 94,70,710.00
2,53,01,863.38
Profit
5 DividendEquityfund 20 27,05,204.01
6 TempleFund 10 13,52,602.01
7 Educationfund 5 6,76,301.00
8 Progress fund 20 27,05,204.01
9 GeneralReservefund 45 60,86,709.03
1,35,26,020.06
Total 3,88,27,883.44 3,88,27,883.44

5.4Ratio Analysis
CurrentLiabilities
1) CurrentRatio= CurrentAssets
= 2,59,16,18,16
2,77,73,00,891
=1.07:1
2) DebtEquityRatio=LongtermLiabilities
Shareholder‟sfund
= 1,00,72,22,703
56, 80, 22,783
=1.77:1
Total Assets
3) ProprietaryRatio=Shareholder‟sFund
56,80,22,783
93, 00, 95,451
=0.61:1
3.9SURATDISTRICTCOOPERATIVEMILKPRODUCERS’UNIONLtd. SURAT-8
31-3-2013 Deposite& debt Rs

.
Authorizedsharefund:
100000000OrdinaryshareEac 100000000
100000000 hrs. 100 /-
Sharecapital(issued&fullyp
aidup)
634148Ordinaryshareeachrs. 63414800
63373800 100/-
Reservfund & Otherfund
320969873 AccordingtotheappendixNo. 369393668

2
Loans
426800660 Cattleloan 439195870
1445525330 Shorttermloan 568023775
Currentliabilities&provisio
ns
1233732577 Creditoroperative1624248774
Saving society298382061
285078587
Fixed diposite463598
461680
Diposite211321974
201330701
Other debt104751274
80530435
ProvisionforIncome74650000
67650000
Pay else309544226
342734968
130907172 Merchant Account300799050
Miscellaneous
108574299 Creditors91639188 3015800145
2451000419
NetProfit 35214315
32347865
4740017947 4491042573
3.10 Date31-03-2014BalanceSheet
31-03-2013 Property&Owes Rs.
Property:Original–
Depreciation
883710737 As perScheduleNo.-1 930095451
Investment
8646112 Share(VisualPrice) 8646112
3058 TermInvestment 3058
Stock:
63443590 Milk Stock71539901
1569811609 ProductGoodsStock104068668
0
257727625 RoeMaterialAnimalfeed272405
945 1384632526
1890982824
31282877 General Stores45270318
11887911 VeterinaryMedicineStock1280 58077773

7455
43171788
Advance&OthersOwes:
920660529 OfTreadReceivables
1060949331
87902488 IncomeTaxAdvanceTax965896
88
8687200 AdvanceTax2013-14
3206696
28990159 DepositeReceivable
29270338 1190116053
1046240376
Cash:
218965796 Nationalizedbank
139184119
223252815 Cooperativebank
301903815
30531524 Cash1813666
316698917 Call Deposite398755000
841656600
789449052
4740017947 4491042573
4 MARKETING DEPARTMENT:
3.1 List of products & services:
Recipe:
Milk to boiling temperature and limejuice, citric acid, or sour whey. Paneer contain 70% moisture. The
whole milk paneer should contain 50%, milk fat on dry matter basic. In skimmed milk paneer the fat on
dry matter basic should not exceed 13%.
Name of Raw Material or Ingredient:
1. PasteurizedStandardized Milk
2. Citric Acid
3. Common Salt
4. Moralized Polyester Bag
5. Pasteurized Chilled Water
FLAVORED Milk
Milk standardized to a certain fat percentage to which some flavor such as chocolate and fruit syrup is
added.
1. Homogenized Pasteurize Toned Milk

2. Sugar
3. Flavor
4. Color
5. Glass Bottle
6. Crown Cork
BUTTER MILK
By product obtained after the removal of butter or cream from crud by churning or otherwise also known
as ‘Chhas’.
1. Pasteurize Skim Milk

2. Skim Milk Powder
3. Batch Starter
4. Water
SHRIKHAND
A milk based sweets male from concentrated curd with a sweet and sour taste. It is a semi-soft whole
milk product prepared from curd and resembles sweetened quark. Curd is drained of its whey by
hanging it in a cloth from 4 to 6 hours to producing a solid mass called chakka or maska. The resultant
maska is mixed with the required sugar, condiments and flavor.
1. Pasteurize Whole Milk

2. Pasteurize Skim Milk
3. Sugar
4. Saffron (kesar)
5. Nuts (Kaju, Badam, Pista etc)
6. Poly-Propylene Cups
7. Sealing Foil
3.2Marketing Plan:
 ABOUT MARKETING:
Human needs, human necessities have no end. The aim of business activity is to acquire wealth, then
to convey it into desired forms and to make the final product available for exchange for the satisfaction
of human needs. These all activities fall under industry commerce and trade. These three branches have
one common function i.e. exchange function. This important and powerful function is known
marketing.
‘Marketing is a Social management Process by which individuals & groups obtain what they need &
want through creating, offering & exchanging products of value with others.’
 HISTORY OF THE MILK MARKETING SYSYTEM OF DAIRY:-
PRESENT SCENARIO
• More than 70% of our populations stay in “Rural Areas” and their Major source of
income is from agriculture- while for some it is source of livelihood.
• On the other hand around 34% of our population is below poverty line.
• Demographic changes-- Age Groups and Urbanization
• Literacy Levels Changing -- Now more population has become literate
• Environmental Changes -- Transport communications, Access to TV, Computer
knowledge
 MILK MARKETING SYSTEM OF SUMUL:
Sumul’s milk marketing in Surat city is monitored by eliminating costly sales-booths and though regular
and assured distribution of milk, twice a day supply of milk to 1662 concessionaires (Agent) and 198
institutional buyers, through 85 contractors’ route vehicles. There is guaranteed cash inflow of the sales
proceeds on day-to-day basis and safe return of crates etc. to the Dairy. The standardized / pasteurizes
milk is dispatched to the city twice a day to the network of concessionaires (Selling it on behalf of Sumul
on a commission basis).
The contractors are responsible for any shortage, breakage OR pilferage of milk and material occurring
during transportation. While the Agents hold the responsibility of any such incidence occurring at their
level. There is regular, assured and smooth in-flow of cash from milk sales from the Agents to the
Dairy’s Cash Collection Centers on day-to-day basis without involving a bank for collection of sales-
proceeds and maintaining individual accounts. The Agents sale milk delivered to these Agents during
the day and they develop the sale-proceeds daily at the nearest Cash Collection Centers of the Dairy.
The Dairy runs these Centers for all 365days in a year for regular day-to-day receipt of cash amount. For
any default on the part of the Agent, such as non-payment or short-payment of cash, the Dairy takes
corrective action almost instantaneously.
1) At the Dairy Plant milk received from Chilling Centers is Pasteurized Standardized and is packed in
polythene pouches of different volume. At present Sumul is marketing various types of milk as shown in
following table.
No. Name of Product. Pouches.

1. Pasteurized Standardized Milk 500 Ml & 5.0 Ltrs
2. Sumulya High Fat Milk. 500 Ml & 5.0 Ltrs
3. Delite Homogenized Toned Milk 200 Ml & 500 Ml.
4. Skim Milk 5.0 Lars.
5. Butter Milk 500 .
 MARKETING OBJECTIES:
1)Increase the yearly sale of Sumul products by 15 present in comparison to last year’s same month.
2) The monitor the internal and external customers’ satisfaction level.
3) To monitor the product and the storage condition including GMP and distributors parlor retailers levels
Strengthening the marketing team,
4) To develop a core competency in marketing,
5) To develop a huge sales network,
6) Computerized sales organization,
7) Efficient distribution network,
8) Skilled and devoted employee,
9) To create a Brand name.
4.1Major competitors:
1. Unity dairy, Uttarsanda
2. Jeevan Shakti , Dhuliya
3. Vishalnagar , Dhuliya
4. Gopi Milk Products, Puna
5. Gautam Milk Products, Kopargoan
6. Gayatri Milk Dairy
7. New Suraj Dairy, Vijaypur
8. Sarita Milk Products, Kadi
9. Britannia (Ghee)
10. Nesite(Milk powder,Ghee)

11. Sardar Dairy, Mehsana
12. Vimal Dairy, Mehsana
13. Royal Dairy, Gandhinagar
14. Suffal(Paneer)
15. Satyam Dairy, Gandhinagar
16. Sumathur Dairy
17. Mahakali Dairy, sid
4.2Specific Distribution Channel:
DISTRIBUTION CHANNEL OF LIQUID MILK
DAIRY AGENT CUSTOMER
So, it is called one level (1 level) Distribution channel.
DISTRIBUTION CHANNEL OF DAIRY PRODUCTS
DAIRY DISTRIBUTOR RETAILER CUSTOM

ER
So, it is called two level (2 level) Distribution channel.
4.3Market Segmentation:
The segmentation of Sumul is the mass population and in general, you will find people of all different
age groups and demography enjoying Sumul products. This is because Sumul is not only present in Ice
cream, but also in Milk, Butter, Cheese and other such products.
As it has a very deep product portfolio, it does not differentiate in its customers but uses a mass
marketing principle. And till date, this principle has worked very well for the marketing strategy of
Sumul. Similarly, the target audience are the regular middle class people.
4.4Positioning Strategies:
Product positioning is a part of marketing whereby a brand creates an image regarding it in the minds of the
target audience. Through their market research and survey the brand decides upon its target market based
upon their needs and response towards the product.
4.5Promotion tools used:
When marketing a dairy product, the most important aspect of your strategy is determining your
competition and audience. By establishing these parameters, you can help to flush out what aspect of
your dairy business to highlight and where will be the most effective place for you to advertise to
capture your target audience. Understanding the dairy business and products thoroughly will help you
to discern your advertising assets and weaknesses.
Sumul always tried to provide their products at the best price. Its presence in every nook and corner has
made it approachable in each house. They have not invested too much on Television advertisements.
Rather they now prefer to use social media for their promotion and increase their presence.
 The Sumul Girl (The Sumul Advertising Campaign) is the advertising….
 Mascot used by the company to promote the brand....
 Innovation ...
 Strong Brand....
 Efficient Supply chain....
 Diverse Portfolio Of Products...
4.6 Pricing method followed:
Pricing Strategy for Raw Milk:

There are various methods of paying for milk procured from producers viz.,
On the basis of volume or weight
On the basis of fat content
On the basis of fat as well as solids-not-fat (SNF) (Two-axes pricing system).
The most popular and prevalent method is two axis system in which both fat and SNF are considered for
providing payment where in the price of SNF is kept 2/3 of the price of fat. The pricing methods for
payment to milk are summarized below:
Pricing Methods of Milk

Sr. Method Characteristics Advantages Disadvantages
No.
1 Based on By using the weighing Simple to calculate milk No incentive to
volume machine or spring price improve
or weight balance. No expensive testing quality of milk
equipment is required
2 Based on By finding out the fat Fairly simple to Necessary to
fat percentage of milk by calculate milk price purchase fat
amount conducting test. Using No benefit to milk testing

directly fat percentage producers adding water machines.
or kg fat to milk
3 Based on By using the formula* Provides an incentive to Necessary to
fat as increase fat and SNF purchase fat
well as testing
solids- machine and
not-fat density meter.
content
Pricing Strategy for Milk Products:

Milk is a complete food. It is an essential food item for all the households. Apart from liquid milk, large
numbers of traditional and western dairy products are sold in the market. There are no specified rules for
setting the price for consumers just like two axis pricing method for milk producers. The price of milk
and milk products is generally determined based upon market conditions (type of competition). In India,
'Amul' is the market leader in dairy industry. It is a cooperative organization. Generally, it is seen that
Amul decides the price for a milk product, particularly liquid milk, and others immediately follow. For
setting the liquid milk price the usual factors considered are.
i. Price to be paid to milk producers.
ii. Other expenses viz. processing, transportation, storage etc.
For other milk products forces of demand and supply as well as organizations strategy is important. For
example, when Amul introduced their ice cream in the market, they sold it at fairly low price so as to
penetrate the market.
4.7Sales Force Management:
Recruitment forms the first stage in the process which continues with selection
and placement of the Sales force in the company The selection process starts with the intent for
recruitment by the sales department head. These intents specify the reasons why recruitment is to be
made. These intents are conveyed to the personnel department. The personnel department has to check
the financial implication of the recruitment to find out whether the additional expenses would be within
the budgetary provision if other allowances were determined.
It is a positive action as it involves inviting people to apply. Recruitment has been regarded as the most
important function because it helps in bringing the right people to the company.
There are two types of Recruitment sources followed by SUMUL:
i. Internal Sources.
ii. External Sources.
Internal Source:
Internal sources include personnel already on payroll of the organization filling a vacancy. It can be done
by means of promotions which increases the general level of moral of existing employees and make them
to provide more reliable information about the capable candidates.
Following are included in this source:
i. Present Permanent Employees.
ii. Employee Referrals.
iii. Former
Employees.
External Source:
These source lie outside the organization in Amul they consider following sources for recruitment.
i. Advertisement.
ii. Campus Interview
iii. Employment Exchange.
iv. Unsolicited Application. Advertisement:
For the recruitment, AMUL consider this particular source. They give
Advertisement in local newspaper and other newspaper for the post in the sales department with
complete job description.
Campus Interview:
This is second option that AMUL consider. Recruiters are sent to educational institution where they find
suitable candidate. AMUL go through this option. They have various famous institutions like IIM, IRMA
etc. But this type of recruitment Is done for the upper level positions i.e. Assistant managers, managers
etc.
Employee Exchange:
An employment exchange is an office set up for bringing together as
quickly as possible candidates searching for employment and employees looking for prospective
employees.
Employee Referrals:
AMUL also considers this option for recruitment. Friends and relatives of
present employees are also a good source from which employee may be drawn.
Unsolicited Application:
Some candidates send in their application without any invitation from the
organization. A recruiter can use these unsolicited applications for appointment and when vacancies
arise. AMUL considers this option also for recruitment of the sales force in the firm.
Requirement of Recruitment:
There are so many reasons for recruitment process. Some of them in AMUL are:
 New Expansion.
 New Planning.
 Retirement.
Selection:
Selection either internal or external is a deliberate effort of the organization to select a fixed number of
personnel from a large number of applicants. The primary aim of employee selection is to choose those
persons who are most likely to perform their jobs with maximum effectiveness and to remain with the
company. Thus, in selection, an attempt is made to find a suitable candidate for the job. In doing so
naturally many applicants are rejected. This makes selection a negative function.
Following are the steps followed are as under:
 Application.
 Initial interview of the candidate.
 Employment tests.
 Interviews.
 Checking references.
 Physical or medical examination.
 Final interview and induction.
.During this, various steps like Biographic Datachecking, Education, Experience, Personal Detail,
Aptitude Test, Interest Test, Intelligence Test, Performance Test, Personality Test are considered.
Different types of interviews are conducted like:
Preliminary interview.
Extensive interview.
Discussion interview.
Structured interview.
Non –structured interview.
Group interview.
Final interview.
The Selection Process in SUMUL is as Under:

 Vacancy In Any Department:
When there is any vacancy in any any department of the organisation, they give advertisement
in the newspapers.
 Approval From M.D:
When there is any vacancy in any department, first step is to take approval from M.D to give
advertisement in newspaper. After getting approval the process goes further.
 Advertisement:
After getting approval from M.D.,Advertisement is given in local newspaper for the related post in the
sales department.
 Collection of Application:
All the direct applications are collected.
 Securitization of applications:
After collection, applications are scrutinized in detail and incompatible application are rejected. others
are kept for further process. During this process, suitable applications are considered on basis of criteria
decided by AMUL.
 Interview:
Interview is being carried out by a panel of 3 to 4 members consisting of head of Sales Department,
MD.and Manager of Administration. This panel will be rating on different aspects such as personality,
knowledge of that particular field, general knowledge, written test etc. They will be having a rating sheet
consists of all such headings mentions and each panel member giving marks and then after ranking will
be done.
 Medical checkup:
Selected person sent for medical check. It held on interview day in AMUL when candidate found
medically fit then selection is done.
 Selection:
At the end they give the appointment letter to the person and he/she is informed about his/her joining in
the organization.
 Induction:
Induction is introducing an employee to the job and to the organization. The primary purpose of
induction is to give information about organization about organization so that he/she works comfortably.
Generally induction conveys three types of information:
1) General information about the daily work routine.
2) A review of the organization history, objectives, operation, products, visiting different department.
3) Detail information of the Organization policies, work rules and benefits given to employee.
At SUMUL there is total 20 days induction program, where they include:
1) Internal Induction:
The period of this is 5 to 6 days. During this, new recruit gets familiar with the Sales department of
organization.
2) External Induction:
During external induction program of 6 to 7 days employee is taken at all the
plants, the chilling center. As AMUL is a co –operative sector an employee should get the feel of village
and for that he/she should visit at least 2 or 3 villages. Finally in 10 days of induction employee get
familiar with various departments also that is just to get acquaintance of department like milk
procurement department, purchase department, account department etc.
4.8CRM Practices:
83% of online shoppers need help from customer support representatives before they can complete a
purchase. Given the importance of providing effective customer service, it’s no wonder that so many
businesses are choosing to invest in customer relationship management (CRM).
CRM is a class of software tools that allow organizations such as yours to keep track of the personal
information, purchase history, progress, preferences, and all other other information associated with each
and every one of your prospects, and to make that information available and accessible from a single
central location. However, the technology that makes up CRM will only take you so far.
If you want your CRM solution to be really effective, you need to focus on important CRM best
practices. In this guide, we outline seven tips to help you get the most out of your CRM.
4.9Research procedure:
Market decision making is both problemsin challenge because it depend on consumer behavior to meet
with this problems and challenge the marketing manager has to collect dependable marketing base of
decision marking, this job of collecting recording and analysis data for marketing decision is known as
“Marketing Research”.
According to CRISP “ marketing research” is the systematic objective and exhaustive search study
of the facts relevant to any marketing problem.
The scope of this research is related up to market consumer and sales as well as distribution. While a
marketing research on national level are performed by GCMMF. For this GCMMF has appointed various
management and marketing expected who study the market, fashion union’s research expenditure is paid
by GCMMF.
During marketing research due to important is been given to the customer expected price. Competitor’s
strength and govt’s force the product image, sales growth, target sales quota etc. by sumul dairy an
GCMMF. Sumul dairy has also quality control department.
Marketing research systems:

The general topic of marketing research has been the prime ' subject of the textbook and only a little
more needs to be added here. Marketing research is a proactive search for information. That is, the
enterprise which commissions these studies does so to solve a perceived marketing problem. In many
cases, data is collected in a purposeful way to address a well-defined problem (or a problem which can
be defined and solved within the course of the study). The other form of marketing research centres not
around a specific marketing problem but is an attempt to continuously monitor the marketing
environment. These monitoring or tracking exercises are continuous marketing research studies, often
involving panels of farmers, consumers or distributors from which the same data is collected at regular
intervals. Whilst the ad hoc study and continuous marketing research differs in the orientation, yet they
are both proactive.
4.10 Export procedure:

Export is one of the major components of international trade. Exports facilitate international trade and
stimulate domestic economic activity by creating employment, production, and revenues. Businesses
export goods and services where they have a competitive advantage.
In general, an export procedure flows as stated below:
Step1: Receipt of an Order The exporter of goods is required to register with various authorities such
as the income tax department and Reserve Bank of India (RBI). In addition to this, the exporter has to
appoint agents who can collect orders from foreign customers (importer). The Indian exporter receives
orders either directly from the importer or through indent houses.
Step2: Obtaining License and Quota After getting the order from the importer, the Indian exporter is
required to secure an export license from the Government of India, for which the exporter has to apply to
the Export Trade Control Authority and get a valid license. You can get a license from here too. The
quota is referred to as the permitted total quantity of goods that can be exported.
Step3: Letter of Credit The exporter of the goods generally ask the importer for the letter of credit,
or sometimes the importer himself sends the letter of credit along with the order.
Step4. Fixing the Exchange Rate Foreign exchange rate signifies the rate at which the home currency can
be exchanged with the foreign currency i.e. the rate of the Indian rupee against the American Dollar. The
foreign exchange rate fluctuates from time to time. Thus, the importer and exporter fix the exchange rate
mutually.
Step5. Foreign Exchange Formalities An Indian exporter has to comply with certain foreign exchange
formalities under exchange control regulations. As per the Foreign Exchange Regulation Act of India
(FERA), every exporter of the goods is required to furnish a declaration in the form prescribed in a
manner. The declaration states:-
I. The foreign exchange earned by the exporter on exports is required to be disposed of in the manner
specified by RBI and within the specified period.
II. Shipping documents and negotiations are required to be done through authorised dealers in foreign
exchange.
III. The payment against the goods exported will be collected through only approved methods.
Step6. Preparation for Executing the Order The exporter should make required arrangements for
executing the order:
I. Marking and packing of the goods to be exported as per the importer’s specifications.
II. Getting the inspection certificate from the Export Inspection Agency by arranging the pre-shipment
inspection.
III. Obtaining insurance policy from the Export Credit Guarantee Corporation (ECGC) to get protection
against the credit risks.
IV. Obtaining a marine insurance policy as required.
V. Appointing a forwarding agent (also known as custom house agent) for handling the customs and
other related matters.
Step7. Formalities by a Forwarding Agent The formalities to be performed by the agent include: –
I. For exporting the goods, the forwarding agent first obtains a permit from the customs department.
II. He must disclose all the required details of the goods to be exported such as nature, quantity, and
weight to the shipping company.
III. The forwarding agent has to prepare a shipping bill/order.
IV. The forwarding agent is required to make two copies of the port challans and pays the dues.
V. The Step 8. Bill of Lading master of the ship is responsible for the loading of the goods on the ship.
The loading is to be done on the basis of the shipping order in the presence of customs officers.
VI. Once the goods are loaded on the ship, the master of the ship issues a receipt for the same.
The Indian exporter of the goods approaches the shipping company and presents the receipt copy issued
by the master of the ship and in return gets the Bill of Lading. Bill of lading is an official receipt which
provides the full description of the goods loaded on the ship and the name of the port of destination.
Step9. Shipment Advise to the Importer : The Indian exporter sends shipment advice to the importer of
the goods so that the importer gets informed about the dispatch of the goods. The exporter sends a copy
of the packing list, a non-negotiable copy of the Bill of Lading, and commercial invoice along with the
advice note.
Step10. Presentation of Documents to the Bank: The Indian exporter confirms that he possesses all
necessary shipping documents namely; Marine Insurance Policy The Consular Invoice Certificate of
Origin The Commercial Invoice The Bill of Lading Then the exporter draws a Bill of Exchange on the
basis of the commercial invoice. The Bill of Exchange along with these documents is called
Documentary Bill of Exchange. The exporter then hands over the same to his bank.
Step11. The Realisation of Export Proceeds In order to realise the proceeds of the export, the exporter of
the goods has to undergo specific banking formalities. On submission of the bill of exchange, these
formalities are initiated. Generally, the exporter receives payment in foreign exchange.
4.11 Any other Specific Details:

• Changes have been done in packing and slogans of few products.
• A mobile van with facility to test milk, show films to customer & address public regarding the hygienic
aspects of Sumul milk.
• Cash center has been opened in different areas & through bank so that the agent can deposit their cash
daily.
• Door to door advertising is done for new product.
• Facility of taking loan from bank for vehicle and refrigerator are given to agents.
• A mobile van with facility to test milk show films to customers and address public regarding the hygienic
aspects of Sumul milk.
• It is well understood concept that "A product cannot get successful until consumers get involved as
partners to it' Shri. P. R. Patel, MD, Sumul organizing "Partners of Change Programme" Housewives are
involved to provide feedback on the different product & its quality and are made aware with production
activity on regular basis:
1. Sumul Dairy Parlor" & "Snowcap Pizza" appreciated by customers for its uniqueness.
2. Paneer Show" organized for Sumul Products Promotion at Varachha, Surat.
3. Transport Services for Milk Distribution & Sales Activity of Sumul always active in all times &
situations.
• “Rasoi Show” organized by Sumul at Hotel Holiday Inn, Surat.
• “Sumul Dairy Cooking Competition” organized by Sumul at Hotel Holiday Inn, Surat.
• "Mrs. Mira Ramnivas Addnl. Police Commissioner of Surat giving prize to winner baby under "Sumul
Healthy Baby Competition - 2001-02".
• Sumul Painting Competition is also organized by Sumul & Saint Xavier’s School every year.
• Every year the painting competition is held by Sumul dairy in the month of February for the students of
age group of 5-16 year & students from almost all the schools of Surat is invited to participate in it.
Moreover the Paintingcompetition is also held for handicapped students, which is very noble task carried
out by SUMUL Dairy.
• School students visiting Sumul as a part of their education to know about production activity.
• Prize Distribution Ceremony of "Sumul Healthy Baby Competition" and "Sumul Painting Competition"
5. Hrm/personnel Department:
5.1 Recruitment Procedure:

Sumul as such does not have a well-defined recruitment policy. Recruitment is basically done by HRD
department in consultation with the concerned department for which new employee is required. It is not a
regular event as recruitment is done only when there is any vacancy or some requirement comes up in the
organization. All the new employees must meet the minimum experience and qualification criteria as set
by personnel department.
Recruitment Process:
 HR Department receives requisitions.
 Locating and developing the sources of required number and type of employees.
 Identifying the prospective employee.
 Communicating the information.
Generally, two types of SOURCES are used in the Organization:
1. Internal sources
It is generally done through promotion and training programs.
2. External sources
Direct Personal Interview:
By giving advertisements in the newspapers.
Employment exchange:
These agencies are providing a wide range of services, counseling assistance in getting jobs, information
about the labour market and labour wage rates.
Campus interview.
Advertisements
5.2 Selection Process:

The Selection Process is concerned with determining whether an applicant meets with all the
qualification need to perform a particular job. It means right person a right place. It is very important
because of a wrong person is selected it will cost to the company. Need of selection would be arise when
vacancies are made in organization. Procedure for selection differs from organization to organization and
from job to job.
For Executives:
Written Test
- Aptitude test
- Subject test
Group Discussion
Interview
Final selection
For Non-Executives:
Written Test
Final interview
Final selection
5.3 Number of Employees:
Nature of
Manufacturer
Business
Additional
Trader
Business
Company CEO P. Pandey
Total Number of
501 to 1000 People
Employees
Year of 1950
Establishment
Legal Status of
Trust / Association of Person / Body of Individual
Firm
Annual Turnover Upto Rs. 50 Lakh
5.4 Attendance maintenance:

Attendance Management Module helps you create and manage all the office “gate” entries, be it shift-
wise or day wise define attendance policies and get real time updates about the check-ins and check-
outs. The HR activities can be smoothen and will be helpful to track down everyday attendance data
before payroll can be processed properly. The attendance can be tracked date wise and timely check-ins
and check-outs maintains a visibility of employee availability. The easy logins will not only eradicate the
manual error of filling in the data, but will also reduce the extra time being spent in doing on and
rectifying the same.
The Attendance Management Module comes with sectional view providing variations of timeline and
tabular. The made to order view i.e. the list view is in tabular form and shift based timeline screens, the
tabular view enables the user to view all the updates about time logins and logout in a tabular form and
the timeline is more flexible in showing the details for the employee who works in shifts, the updates will
in time slots for them.
5.5 Training given:

“To bridge the gap between job requirements and present competence of an employee”
Need for Training:
1. Job Requirements.
2. Technological Changes.
3. Organizational Viability.
4. Internal Mobility
5. Organizational Viability.
6. Internal Mobility
Training is given in 3 Categories-

1. Management Training.
2. Office Training.
3. Senior Executive Training.
The management training is given for 6 months. Officers and senior Executives attend the management
development programmed organized by the institute. Training is not uncommon in Sumul. It has an
elaborate training program to make employees acquire new skills and knowledge. Both internal and
external training is carried out as and when required. Following are the data of internal and external
training programmed conducted by Sumul in the last five years.
Number of Training Programs :

Programs 2001-02 2000-01 1999-00 1998-99 1997-98
No. of in-house Programs 144 53 20 - -
No. of Participants 1762 628 415 - -

No. of External Programs 9 9 14 16 22
No. of Participants 55 31 43 55 57
Total Programs 153 62 34 16 22
Total Participants 1817 859 458 55 57
In addition to this, Sumul also has the policy to sponsor employees for higher education to various
institutes. The following table shows the number of employees sponsored by Sumul.
5.6 Promotion-transfer rules:

Promotion Policy:
The Management Trainees are given 6 month training and later on if they perform well are promoted as
provisionary and after one year they are confirmed. Moreover promotion is given on the basis of
education obtain by different personnel.
Transfer policy:
There is not any policy for transfer, but managing director of the organization generally takes the transfer
decisions.
5.7 Specific HR Appraisal:

Human Resource ( HR ):
Centralized Address Directory
– Central source for address requirement in any system

– Grouping of addresses
– Data retrieval using multi-dimensional search criteria
Time Attendance System
– Tracking employee attendance data using biometric device (finger based)

– Same data used in payroll for salary processing
Income Tax System
– User defined formulas

– Provisional/Estimated Income Tax statement
– Form 16, Form 24 & SARAL
The HR department keeps the information of each and every employee from top to bottom level workers.
This information is updated from time to time. This Personnel information includes name, address,
gender, birth date, designation, name of the department where the employee or worker is working, job
responsibilities, shift no., job code no. etc ..With the photograph of the worker/employee.
5.8 Performance Appraisal:

“Performance appraisal is the systematic, periodic and an impartial rating of an employee’s excellence in
matters pertaining to his present job and his potential for a better job”.
After recruitment organization gives specific project to the employee to train him. After completion of
this project, it is checked by the authorized person of the department if the employee do not perform well
then they are terminated from the organization. Performance Appraisal System is still in rudimentary
stage in Sumul. Through Performance the top management does appraisal or reporting head, it is short on
comprehensiveness and touches only few aspects. However the silver lining is that in order to make
system transparent and open, evaluation is cross-checked with the employee by HRD people and in case
of some differences try to solve out the problem.
6 SURATDISTRICTCOOPERATIVEMILKPRODUCERS’UNIONLtd.
31-03-2013 Costs Rs.

1501712864 OpeningStock 1890982824
13411409876 Buying 15159655096
297040524 TransportCostOperative 318420677
356423968 ResearchandDevelopment 203990426
233190885 ProcessingCost 233706847
448840057 PackingCost 530124168
254180793 Light-Water-FuelCost 263777898
340484359 Salary-PostageCost 409322558
87304347 Pro.FundE.S.IOthers
Facilities 124823980
148517240 RepairMaintenance 117638860
271024098 DistributionCost 356177030
5937964 StationaryPostage 5918861

Trunkcoal
2179998 TheSubscriptionCostof
Insurance-Claims 22207018
VehicletaxMunni.Taxetc. 5305744
4158768
14399353 ConstantandIncorporated 13900500
intotheAudit
9582405 OtherCost 19821953
141635136 InterestandDiscount 164729594
176143112 depreciation 195398404
7000000 AaypatTaxProvision 7000000
22347865 Profit 35214315
17769613612 20078116743
Surat District Co-Operative Milk Producers’ Union LTD (SUMUL)
7 Purchase department
7.1Purchase procedure:
During the financial year, the animal husbandry business at village level was remain
operational continuously during corona infection, resulting in, the priority increased of
this type of business at village level and by the union, various direct and indirect
programs were conducted towards productivity enhancement of the animals resulting in,
the total 62,14,38,613.10 kilo milk was procured during the financial year which is
15.23% more observed, Union was given aid of Rs.154.12 crores to qualified societies
under various schemes during financial year (Rs. 66.19 crores more paid to those
societies having BCU for BCU fat difference)
During the year, union has paid Rs. 772.67 per kg fat to milk producers, which is 2.17%
paid in comparison of last year and, the union achieved net profit of Rs. 9.47.10.238.
which is 4.66% more in comparison of last year.
We are pleased to inform the all dairy farmers that unfavorable situation arisen during the
Covid pandemic in that in condition during the year, union could able to paid more Rs.
16.43 and Rs. 31.00 per kg fat of average fat rate of buffalo and cow milk, respectively.
And union could able to paid to BCUs fat difference at the rate of Rs. 24.93 per kg fat
which is Rs. 4.33 per kg fat more than last year.
NO. DETAILS 2019-2020 2020-2021
1 Cow milk, kilogram 324448110-00 395859978.10
2 Buffalo milk, kilogram 214856222-00 225578635.00
3 Total milk, kilogram 539304332-00 621438613.10
4 Total fat, kilogram 28057668-47 31666180.99
5 Total SNF, kilogram 46932986-24 53961039.99
VILLAGE BASED MILK PROCUREMENT SYSTEM (VBPS)-NDP-1 PROJECT
The VBPS project governed by NDDB under National Dairy Plan-1, the approval was
received on account of village milk societies for the year 2018-19, 2019-20 to install 149
Bulk Milk Coolers (BMCs) so that milk can be cooled at society level, improve milk
quality, reduce bacterial load in milk, decrease milk quantity from spoiling and farmers
do animal rearing scientifically. Under this project, Sumul Dairy received 50% of
D. R. Patel & R. B. Patel Commerce College and Bhaniben C. Patel BBA College 1
investment did in BMCs installation as assistance (subsidy) in terms of total Rs 737.90

lakhs.
In the year 2019-20, under VBMPS-NDP-1 project, the BMCs at societies
installed and approval received under NPDD :
No. of BMCs under VBMPS-NDP-1 No. of BMCs under NPDD

BMC Capacity
Project Project
1000 lit. 11 0
2000 lit. 74 10
3000 lit. 31 05
5000 lit. 28 10
10000 lit. 05 02
Total 149 27
6.1 Time of Purchase
Time of Purchase
10%
5:30 – 7:30 AM
37%
7:30 – 8:30 AM
21%
4 PM – 7 PM
After 7 PM
32%
Information related to time of purchase is basically for the company use, to make their
product available at all the preferred time by the households. This information showed
that collectively almost 32% of the households prefer to purchase milk in the second half
of the day, 36.5% are early risers, who makes the purchase between 5:30 to 7:30 AM and
32.2% of households makes the purchase between 7:30 to 8:30 AM.
7.2Ordering Costs and carrying costs

Milk Procurement
During the financial year, the animal husbandry business at village level was remain
operational continuously during corona infection, resulting in, the priority increased of
this type of business at village level and by the union, various direct and indirect
programs were conducted towards productivity enhancement of the animals resulting in,
the total 62,14,38,613.10 kilo milk was procured during the financial year which is
15.23% more observed, Union was given aid of Rs.154.12 crores to qualified societies
under various schemes during financial year (Rs. 66.19 crores more paid to those
societies having BCU for BCU fat difference)
During the year, union has paid Rs. 772.67 per kg fat to milk producers, which is 2.17%
paid in comparison of last year and, the union achieved net profit of Rs. 9.47.10.238.
which is 4.66% more in comparison of last year.
We are pleased to inform the all dairy farmers that unfavorable situation arisen during the
Covid pandemic iyear, union could able to paid more Rs. 16.43 and Rs. 31.00 per kg fat
of average fat rate of buffalo and cow milk, respectively. And union could able to paid to
BCUs fat difference at the rate of Rs. 24.93 per kg fat which is Rs. 4.33 per kg fat more
than last year.
Details 2019-2020
Cow Milk, Kilogram 32,44,48,110-00
Buffalo Milk, Kilogram 21,48,56,222-00
Total Milk, Kilogram 53,93,04,332-00
Total Fat, Kilogram 2,80,57,668-47
Total SNF, Kilogram 4,69,32,986-24
BMC Capacity No. of BMCs under VBMPS- No. of BMCs under NPDD proj
NDP-1 Project
1,000 lit 11 0
2,000 lit 74 10
3,000 lit 31 05
5,000 lit 28 10
10,000 lit 05 02
Total 14 27
BMC Capacity No. of BMCs under VBMPS- No. of BMCs under NPDD proj
NDP-1 Project
1,000 lit 11 0
2,000 lit 74 10
3,000 lit 31 05
5,000 lit 28 10
10,000 lit 05 02
Total 149 27
VILLAGE BASED MILK PROCUREMENT SYSTEM (VBPS)-NDP-1 PROJECT

The VBPS project governed by NDDB under National Dairy Plan-1, the approval was
received on account of village milk societies for the year 2018-19, 2019-20 to install 149
Bulk Milk Coolers (BMCs) so that milk can be cooled at society level, improve milk
quality, reduce bacterial load in milk, decrease milk quantity from spoiling and farmers
do animal rearing scientifically. Under this project, Sumul Dairy received 50% of
investment did in BMCs installation as assistance (subsidy) in terms of total Rs 737.90

lakhs.
In the year 2019-20, under VBMPS-NDP-1 project, the BMCs at societies installed and
approval received under NPDD :
7.3General details about purchase department:

Automatic Milk Collection Stations:
With the aim of procuring fresh and clean milk at the society level along with enhancing
self-assurance while getting slip showing Milk Fat, SNF, quantity and price of milk
supplied by member during milk collection, Automatic Milk Collection Stations are
installed at milk societies. A software package for entire accounting procedure of the
society having modern facility has been incorporated therein. An arrangement has been
made that society member pouring milk will get his details on computer at the end of
month. During the year 881 milk analyzers on 634 societies were installed to get analyze
milk fat and SNF.
To get the details of receiving of the societies having BCU, 1052 societies have been
made online by which all the details of receiving could be received over here & Milk
collection data are being stored over here. So, whenever problem arises in this regard,
details could be received from here.
At society level milk procurement is being done by“Automatic Milk collection station”.
AMUL AMCS software application is being planned for the implementation of uniform
milk procurement fashion at all the societies. If phone number has been registered by
AMULAMCS software in the computer, he will be get provided details of the milk
procurement daily. In addition by AMUL AMCS application installed in android phone
of member by which member will get the details of his milk procurement on his mobile
whenever he wants.
Details
Automatic Milk Collection Stations
Weighing Scales and milko Testers
Weighing Scales
STATEMENT OF MILK PURCHASED FROM SOCIETIES FROM F.Y. 2012-13 TO F.Y. 2015-2016
Financial Year
2012-2013
2013-2014
2014-2015
2015-2016
7.4Raw Materials Ordered
Milk Rate During 2012 to 2016
7.5 List of Supplier

01 Sumul Staff Campus Sumul Dairy Road
02 Opp-Surat Pepoles Bank, Katargam
03 Sumul Utility Building, Sumul Campus, Sumul Dairy Road
04 Udhana Rd No-1, Near Surya hotel, Nr.Udhana Station
05 L P Savani School Complex, Near Honey Park, New Adajan Road,
06 Near Raichand Deepchand School, Gopipura, Surat
07 Arihant Complex, Opp. Harinagar-2, Udhana
08 Dhanvantari Complex, Near Ayurvedic College, Sumul Dairy Road
09 Surat Milk Supply, Opp Alankar Talkies, Surat Bus Depot
10 Agrasen Complex, Near Maharaja Agrasen Bhavan, Citylight
11 Shop No-30-31, Mansarovar Complex, Amroli
12 Shop No-12, Ekta Shopping Centre, Opp Maragha Kendra, Kapodara
13 Kalidas Nagar, Trikam Nagar
14 Juni Shakati Vijay Soc, Bh-Priya Hotel, Varachha
15 Ruwala's Tekro, Near Jivraj Chah, Bhagal
16 C-5, Maruti Chambers, Opp. Gaushala A.K.Road
17 Sardar Mkt, Surat
18 Sumul Main Gate, Sumul Dairy Road, Surat
19 Shri Datt Apt, Nr Rupali Naher, Bhatar
20 Kohinoor Plaza, Nr. Hodi Bunglow , Variyavi Bazar
21 B-10, Khodiyar Nagar Rd, Varachha, Surat
7.6Re-Ordering Time :
The basic formula for the reorder point is to multiply the average daily usage rate for an
inventory item by the lead time in days to replenish it. For example, ABC International
uses an average of 25 units of its green widget every day, and the number of days it takes
for the supplier to replenish inventory is four days. Therefore, ABC should set the
reorder point for the green widget at 100 units. When the inventory balance declines to
100 units, ABC places an order, and the new units should arrive four days later, just as
the last of the on-hand widgets are being used up.
However, this formula for the reorder point is only based on average usage; in reality,
demand may spike above or decline below the average level, so there may still be some
inventory on hand when the replenishment order arrives, or there may have been a
stockout condition for several days that has interfered with production or sales. To guard
against the latter condition, a company may alter the reorder formula to add a safety
stock , so that the formula becomes:
(Average daily usage rate x Lead time) + Safety stock = Reorder point
This formula alteration means that replenishment stock will be ordered sooner, which
greatly reduces the risk that there will be a stockout condition. However, it also means
that a company will have a larger investment in its on-hand inventory, so there is a trade-
off between always having available inventory and funding a larger inventory asset.
Please note that the reorder point only indicates when to place a replenishment order; it
does not calculate the amount of items that should be ordered (which is addressed by the
economic order quantity formula). Better yet, consider using a just-in-time or material
requirements planning system, which only order new inventory when there is a specific,
identified reason for doing so.
The reorder point should be disabled as soon as a business cancels production of the
final product of which the inventory item is a part. Otherwise, the business might reorder
parts when the intent of the inventory manager is to flush the part from stock.
8 Safety department:
8.1 No of fire extinguishers:
By the Surat District Cooperative Milk Producers' Union Ltd, Sumul Dairy Surat, the
activities of milk procurement and milk distribution are increasing continuously; to
accelerate milk processing and to introduce new products in the market and to increase
handling capacity of the plant, milk/butter milk/products, by the use of machineries with
well advanced technology, the expansion work in phase manners done in different
departments Details are in short as follows
 To utilize whey, which is produces as byproduct during Paneer and Sweet production, the
union for Sumul Dairy Surat has placed order for fully automatic “whey” utilization
project The quality of butter milk (Chhaas) will be improved due to protein content in
whey and by the utilization of whey approximately 15000 litres per day; this project will
be viable in six months
 Gujarat government made fire NOC compulsory to avail factory license Union for Sumul
Dairy Surat, has placed order for necessary fire fighting Fire Hydrant System to install
and make functional to get fire NOC The system will cover whole dairy plant and
administration building The fire hydrant points will be given in the different buildings of
plant and automatic sprinkler system will be installed in packing material storage By the
installation of this system, there will be ease to maintain required safety
 The machine for special variety of candy has been installed and made functional at Navi
Pardi of Sumul Dairy The special variety of Tilli Kulfi (Rabdi/Punjabi) in "AMUL” brand
is being produced and supplying in market Now, we could be able to supply in various
varieties as per federation's demand
Trademark SUMUL
Application No 3058704
Filing Dte 18-09-2015
User Detail Proposed to be used
Certificate Number 1705792
Valid Until 18-09-2025
Paints, Varnishes, Lacquers, Preservatives Against

Rust And Against Deterioration Of Wood,
Goods and Service Colorants, Mordants, Raw Natural Resins, Metals In
Foil And Powder Form For Painters, Decorators,
Printers And Artists
Surat District Co - Operative Milk Producers Union

Business Name
Ltd
Business Type Society
Business Sector Manufacturing
8.2 Safety Equipment provided to workers :
The lists of tasks to complete on a dairy is never-ending, but worker safety should reign
as the highest priority for mangers
“Your people are your most viable asset,” said Chris St Pierre, Safety & Compliance
Facilitator, St Pierre Emergency Preparedness, LLC, Two Rivers, Wis “Implementing and
maintaining a safety plan at your dairy keeps everybody safer”
St Pierre shared a comprehensive list of safety equipment and strategies for dairies at the
2022 Annual Conference of the Professional Dairy Producers of Wisconsin, including:

 Safety Data Sheets – These “SDS” sheets are
required for every chemical on the farm Compile
them together in a bright yellow binder, then label and
store it in a location of which every employee is
aware Train all workers on SDS’s and have a hazard
communication program in place
 Lockout/Tagout/Verification (LOTOV) - Implement and

provide routine training regarding LOTOV This type of
training should be provided for employees at the time of hire
and annually thereafter to maintain competence and to keep
apprised of any changes or updates
 First aid (FA) kits – Multiple FA kits can be located in clean

locations throughout the farm Contents should include a variety
of FA items such as bandages of assorted sizes, wraps,
tourniquets, protective gloves, and ice packs to name a few
 Trauma kit – Tools to control heavy bleeding may be included with the FA kits Consider
placing in a bright-colored case or protective bag The kits can include several tourniquets,
heavy compression bandages, chest seals, protective gloves, and clean towels
 Fire extinguishers – Different fire extinguishers are compatible

with specific types of fires Class A extinguishers put out fires
fueled by ordinary combustibles like paper or wood Class B units
are intended for flammable liquids Class C extinguishers are for
electrical fires (be certain to disconnect electrical power) Have the
right type of extinguisher in the right place based on the associated
hazard Example: generally, you would have a Type ABC
extinguisher in the milking parlor although, determining the exact
type of fire extinguisher for your application should be done by performing a site-specific
hazard assessment
 Fire department (FD) relations – Work cooperatively with your local fire department
and emergency medical services provider so they are familiar with your property
Consider hosting a fire- department-coordinated training at your dairy Your local FD may
perform training simulations and proactively learn about your business, workers, animals,
and equipment The department also may provide you with valuable information to
enhance your dairy farm safety
 Vehicle ID sheets – Every vehicle owned by your business should contain an
informational sheet listing 911; other emergency contacts, Poison Control; the owner’s
name and address; and the farm’s main phone number This vital information is often
difficult for people to recall or locate in the event of an emergency
 Automated external defibrillator (AED) – AED’s have
become more cost effective over the past few years, and a
farm can acquire one of these simple-to-use, lifesaving tools
Many AED grants and grant funding is available to assist
with the purchase of an AED St Pierre suggested storing it in
the vicinity of your emergency trauma kits and per the
manufacturer’s recommendations
 Personal protective equipment (PPE) – Safety

goggles, respiratory protection, hearing protection, hi-
visibility vests and clothing, gloves, and suitable
protective footwear are all important for individual
worker safety Some of these items can be built into an
employee rewards incentive program, such as providing
dairy-insignia apparel in hi-vis colors Be sure to
remove strings on hoodies – and encourage workers to do the same on their other clothing
– as these strings and other loose clothing can be hazards when working around power
take-off units and other heavy equipment
8.3Workmen’s Compensation policy :
Standard Cover
The policy provides cover for any insured employee who may sustain personal injury by
accident or disease arising out of and in the course of his employment The company will
indemnify the insured against all sums for which the insured is held liable to pay to his
employees under Workmen's Compensation Act, 1923, the Fatal Accidents Act 1855 and
at Common Law And also, the costs and expenses incurred with the consent of the
company in defending any claim for such compensation

Salient Features
Workmen's Compensation Insurance provides for two forms of Insurance
 Table A: Indemnity against legal liability for accidents to employees under the
Workmen's Compensation Act, 1923, the Fatal Accidents Act 1855 and at Common Law
 Table B: Indemnity against legal liability under the Fatal Accidents Act 1885 and at
Common law
 All the employees in the enterprise, as per the provisions of WC Act are to be insured
 In case of public bodies where employees can be covered section wise or unit wise, or in
the case of a risk where the employees are covered under ESI act 1948, Table B cover can
be issued for employees not falling under the definition of Employee as per WC Act 1923
as amended
 The policy is adjusted on the basis of the actual wages at the end of the policy period

Principal Exclusions
 Any injury by accident or disease directly attributable to war invasion and like perils
 Liability towards the contractor's employees
 Any liability attached due to an agreement, which would not have attached in the absence
of that agreement
 Any sum which the insured would have been entitled to recover from any party but for an
agreement between the insured and party.
8.4List of life insurance policies:
1. Life Insurance Policies :

Beneficiaries should be between 18 and 60 years of age The cover of one lakh rupees
will be for one year This policy will take effect 45 days after the beneficiary joins
( Except if it is an accidental death ) The policy will not cover suicide
8.5List of General Insurance Policies :
Marine Insurance is a type of insurance policy that provides coverage against any damage
/ loss caused to cargo vessels , ships , terminals , etc in which the goods are transported
from one point of origin to another Marine insurance coverage includes loss or damage
caused to the shipment / cargo / ship while is grounded , and also from untoward perils
like- sinking , collision , burning , weather conditions , navigation errors , theft , jettison ,
improper stowage by the carrier , hook damage , strikes , war , and natural perils
 Types of Marine Insurance Policies :
There are different types of marine insurance plans that are designed to cater to the
different needs of the customers Mentioned below are some of the common types of
plans However , it can vary from one insurance provider to another
 Fire Insurance Policies :

insurance companies provide 15 different fire insurance policies to cover the losses
caused by fire for businesses There are different forms of policies for different types of
policiesFor meeting various needs of the businesses and individuals, there are various
types of fire policies that are issued
8.6Health and Safety Policy :

Health and safety should be a priority for everyone For many industries including dairy,
it isn’t optional it’s legal A safety system shouldn’t just keep you and your workers safe
The right safety management system will assist with the efficiency and productivity of
your workers on farm Your safety software should provide the right information,
making it easily accessible, when its needed
A well-designed safety system should help you avoid safety incidents by identifying
risks from hazards before they become a problem You should feel confident that your
safety system is helping you to reduce the risk of penalties or worse, prosecution
We’ve put together a range of practical resources, guides and templates specifically for
dairy safety
8.7Any other Safety mechanisms :
• Safety instructions to workforce

• Inspection of equipment’s before use Use of right tools for the job
• Proper housekeeping
• No work to be carried out without valid work permit
• Ensuring electrical safety measures Display of warning sign & barricading of the site
• Proper maintenance of Fire protection systems

• Adequate illumination in case working during night hours
• Ensuring use of required PPE’s (Safety helmet, safety shoes, safety goggles, nose mask,
• Adequate emergency safety measures Mock drill, Fire drill must be conducted for
awareness among employees
• Provision & maintained all emergency safety equipment’s like BA set, Safety showers,
portable gas detectors, safety touch, hand siren etc in good condition
• Compliance to all legal requirements related to EHSF
• Regular inspection and audit of different sections
• Implementation of 6S practices
Employees are valuable assets for an organization and Safety is paramount importance. It
is the moral responsibility of employer to ensure adequate safety provisions in work
place. Hazard identification and control measures according to identified hazard is a vital
tool for eliminating incidents in dairy industries
8 Other Departments that can be studied :

8.1 Packing Department :
The functions of a package are ―to preserve the quality and freshness of food, to add
appeal to the food to attract consumers, and to facilitate its storage and distribution.‖ The
basic functions required of a package can be grouped under five major categories.
The food processor has a variety of packaging materials to choose from for food
packaging, specifically, paper, glass, metal, and plastics.
The choice of the proper packaging material will be made by the food processor based on
the requirements:
1. Composition of the food (solid or liquid)
2. Physical, chemical, and microbiological and deteriorative reactions that might occur
3. Storage conditions and time of storage
4. Socioeconomic situation of the anticipated customer or market
5. Desired package attractiveness
6. Cost of the packaging material
7. Packaging technology selected
8. Specific functional properties of the packaging material
 TYPES OF PACKAGING MATERIALS :

A variety of packaging materials, each with specific functional properties, is
commercially available for packaging fruit products. These include wood, cloth, paper,
glass, metal, and plastic .
 Bags, boxes cartons

 Glass , Bottles, jars
 Metal 5 19 Cans, aluminum foil
 Plastics ,Overwraps, bags, cups, bottles
 Wood -- -- Crates, pallets
 Cloth -- -- Sacks
 Laminates -- -- Multilayered plastics, cartons.
8.2Store & Warehousing :

There are two-store department in SUMUL
1. Store department for raw material.

2. Store department for finished goods.
->For raw material:
Whenever the production department needs something from the stores stock it
sends a person, who shows the quality demand and it is to be signed by the authorized
person of that department. The store in-change will provide the demanded stock and make
an entry in the bin card which shows the quality received and stored.
->For Finished material:
When the production process is completed, the finished goods are sent to the stores
department, with the permission of production manager. The store in-charge checks the
production and then gives an entry in his register about the quality received and stored.
8.3Dispatch Department :
The
management of dispatching milk from production (processing in case of milk) to

dispatching milk & milk products to the distributors is done in the following three main
stages, which are as follows.
1. Production to finished product system,

2. Marketing to finished product system,
3. Final product system to final dispatch.
1. PRODUCTION TO FINISHED PRODUCT SYSTEM
Steps:-
->Goods are produced in production department as per the demand estimated by the
marketing department. (Demands are estimated yearly, monthly and weekly.
->Final products are sent to laboratory for testing.
If sample product is not satisfactory it is sent again back to the production.
->After testing the final product are packed in the cartoons.
->These cartoons are sent to the finished product system

->FPS checks the receipt of the goods sent by the production and collects the goods.
->Finally the No. of cartoons is counted and this information is entered into the oracle
system.
2. MARKETING TO FINISHED PRODUCT SYSTEM
Steps:-
->Marketing department takes the order from distributor on phone
->Marketing department can access the quantity of the goods which are available with
the finished product system.
->According to the order marketing department prepare the party wise bill.
->These bills are sent to finished product system.
->FPS sees the bill and loads the truck accordingly.
->After goods are dispatched the closing stock is counted and the information is entered into
the register by the FPS
3. FINAL PRODUCT SYSTEM TO FINAL DISPATCH
Steps:-
->FPS loads the truck according to the demand.
->Driver of the respective vehicle signs the bill of the goods that is loaded in his truckat the
gate of the dairy.
->Again all the cartoons are counted by the employee of dairy at the gate.
Gate keeper takes the gate pass which is attached with the bill after checking the goods.
->And finally the truck are dispatched
->& trucks go to the distributor.
In short the product distribution System is managed in this flow-

PRODUCTION
||
FINISHED PRODUCT SYSTEM
||
ENTRY IN ORACLE SYSTEM

(AFTER CHECKING STOCK)
||
ALL THE STOCKS CAN BE ACCESSED BY ALL THE DEPARTMENTS
||
BILLS ARE GIVEN IN THE FPS
||
ACCORDINGLY THE GOODS ARE LOADED IN THE TRUCK
||
TRUCKS ARE THAN DESPATCHED
||
FINALLY SENT TO DISTRIBUTION
8.4 Engineering Department :

The co-ordination between production and engineering department is very
important. Especially when any problem arises in any machine of production department,
the authorized person of that department informs the engineering department on phone
and the concerned engineer is sent for repairing the machine.
Pipes, fittings, valves and other milk handling equipment in a Dairy plant play an
important role in the maintenance of the quality of the product as well as cost of the plant
installation. Some features like the pressure drop, cost optimizations etc are common to
the general principles of hydraulics. But there are also some important aspects of the
design which are specific to food and dairy industry, because of the hygiene
considerations. The special features of that are applicable to the dairy industry are listed
below:
 Equipment is easily accessible & readily cleanable either in an assembled position or
when disassembled. Removable parts are readily demountable.
 All product contact surfaces are self-draining.
 When assembled, no pipe or fitting threads are exposed to the product. (Eg. Milk storage
tank legs, pasteurizer frame etc. Further, the easily cleanable threads like SMS type are
preferred over Acme threads.
 All permanent joints are welded and grounded to smooth finish.

 Interior surfaces are smooth and even, especially at joints, thus eliminating crevices and
projections.
 Gaskets are eliminated wherever possible. If used, they should be smooth, non-toxic and
product resistant. They should not contribute to off flavors in the product.
 Possibility of processing under vacuum, which make the equipment susceptible for
external contamination. 5 Dairy Engineering .
 Effective velocity of flow and optimum agitation to prevent surface film formation.
 Pre-heating the product with external devices. o Providing large vapour space where
water to be removed.
 Rapid removal of water vapour. o Avoiding air leaks.
8.4Q&A Department :
“WE AT SUMUL DAIRY, ARE DEVOTED, DEDICATED AND MOTIVATED

WORKFORCE TRAINED
TO ENSURE CONSISTENT SUPPLY OF GOOD QUALITY AND SAFE MILK AND
MILK PRODUCTS TO ACHIEVE HIGHEST LEVEL OF CUSTOMER
SATISFACTION.
WE WILL ACHIEVE THIS BY MONITORING AND UPGRADATION OF
PROCEDURES AND PROCESS APPLYING SCIENTIFIC INNOVATIONS AND
STATE OF THE ART TECHNOLOGY AND REMAIN ECOFRIENDLY.”
 Objectives of the Quality Policy:-

->To procure clean and good quality milk and to ensure timely and consistent supply to
union.
->To ensure maximum production of milk by utilizing the state of art services like artificial
insemination from trained and qualified personnel of the union.
->To ensure economical and social development of producers by maximizing the return.
->To maximize the number of woman producer member by remaining united with the sprit
of cooperation.
 TOTAL QUALITY MANAGEMENT:
Union has adopted International Standards for Quality Management. QAS Australia
has certified our quality management systems by issuing ISO 9002, ISO-14001 and
H.A.C.C.P. Certificates. By adopting quality management system, Sumul Dairy’s Union
has standardized all process and procedure system for production of milk and milk
products. As usual, it is easy to design system but difficult to implement it. But with
active Participation and dedication of our workers and staff & with better leadership &
guidance of Board of Directors, Officers, Continuous training programs under TPM and
GMP, we have successfully Implemented ISO Standards. At every six months interval,
Total Quality Management System has to be audited and if found proper as per standard
Quality Management norms then certifications are renewed. Sumul has received
continuous renewals.
INTERNATIONAL I.S.O - 14001 CERTIFICATION FOR ENVIRONMENT

CONTROL.
Accreditation of ISO 14001 certificate is a testimony of our commitment towards our

customers for 100% quality safe milk and milk products. By complying with Terms and
Conditions of ISO 9002, ISO 14001, HACCP, Quality Management and Environment
Control, Union has undertaken various measures for fully automation in their various
production lines; installation of Automatic Machinery in various production lines is in
progress.
QUALITY & ORGANISATIONAL FOCUS
Sumul is doing value addition at each stage in terms of

Improving raw milk quality, controlling microbiological growth & Improving Product
shelf life by-
 Coordination between CD Development Dept, Chilling Centers, Marketing, Production &

QC
 Undertaking activities like - Clarification, Pasteurization, Standardization, Bacteriological
Testing etc Process Reengineering undertaken
 for optimizing process & storage temperature
 Reduction in Material Handling during manufacturing process & usage of SS Pipelines &
Equipment. Technological upgrading of equipment's by incorporating state of art
technology & Automation in certain areas
 CIP through Centralized CIP unit supported by Manual Scrubbing of Pipelines & Tanks
etc.
 Improving MBRT at all levels
By the adherence to Standards
 PFA, W&M & NDDB
 ISO 9002 / HACCP & 14001
By Improving Good Manufacturing Practices Implemented
TQM, KAZIEN, SQC & TPM concept at all stages.
 Increased Overall Equipment Efficiency (OEE)
 Reduction in Machine Down Time
 Increase in Preventive Maintenance
 Reduction in Leakage, Quality Rejection & Reprocessing
 Availability of Maintenance Personnel at Floor
 Multi skill development
 Reduction in Utility Consumption
By implementing computerization at each level, Centralized Oracle based Data

Management System for all activities for sharing information & analyzing it
whenever required.
Employees Development
 Training on Personality Development

 Training on Self Management Leadership (SML)
 Training on Quality Concepts
 Total Quality Management (TQM), Quality Circle, Small Group Activities, Kaizen,
Statistical Quality Control (SQC)
 Total Productive Maintenance (TPM)
 ISO 9000 / HACCP & ISO 140

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Title Page

Summer Training Report

“Shiv Mall A Complete Mobile And electronics Showroom”

Under the Guidance Of

BHAGWAN MAHAVIR COLLEGE

Date: [Student signature]

5.7 Surat Districts co-operative milk producers limited SURAT Liabilites on

5.9 Ratio Analysis....................................................................................................56

VILLAGE BASED MILK PROCUREMENT SYSTEM (VBPS)-NDP-1 PROJECT.. .1

VILLAGE BASED MILK PROCUREMENT SYSTEM (VBPS)-NDP-1 PROJECT.. .5

Automatic Milk Collection Stations:...............................................................................7

[Type here] [Type here] [Type here]

1.2 Year of establishment

1.3 Year of establishment

Mr. Nemichand Prajapati

Mr. Meghraj Prajapati

Mr. Rushabh Joshi

Mr. Ravi Singh Chauhan

Mr. Bharat Singh Sodha

1.6 Vision statement

1.7Mission statement and value shared

ASSITANT GENERAL MANAGER-2

SENIOR/JUNIOR EXECUTIVE OFFICER-80

SKILLED/UNSKILLED WORKER- 464

1.8 Controlling system

1.9 Any other specific details

2.1.1 Machine Used :

The milk making process.

2.4.2 Fixed-Position Layout

2.4.3 Product layout

2.4.4 Process layout

2.7Quality Control Techniques

Quality and testing:

(2) For Investment on Expansion:

Data Required for Annual Plan:

To the Milk Producers

Expenses Rs. Income Rs.

OpeningStock 1,38,46,322,527 Sales 21,25,87,68,519

Purchase 18,61,54,27,295 Otherincome 14,99,98,282

TransportationExpenses 42,33,66,326 Closingstock 1,95,67,10,185

Liabilities&Debtors Rs. Assets&Creditors Rs.

1000000OrdinaryShare 10,00,00,000 Scheduleno.1 1,06,38,10,239

6,32,199ordinaryshareper 6,32,19,900 Share(OriginalPrice) 9,34,555,112

Reserved funds &other FixInvestment 3,058

Scheduleno.2related 40,26,34,360 Stock

Kettleloanetc. 56,51,89,322 ProductsStock

Shorttermloan 1,60,46,72,315 AnimalFood

Deposit 3,98,45,44,994 1,95,67,10,184

30,83,64,318 Stock 1,36,40,608

FixLiabilities 5,53,18,150 5,53,18,150

MiscellaneousCreditor 1,38,77,69,009 1,38,77,69,009

3.8 Surat districts co-operative milk producers limitedSurat Net profit on

No. Particular % Rs. Particular Rs.

1 Reservefund 25 97,06,970.86 NetProfit 3,88,27,883.44

2 Co-operativeEducationfund 2.5 3,00,000.00

8 Progress fund 20 27,05,204.01

Total 3,88,27,883.44 3,88,27,883.44

56, 80, 22,783

93, 00, 95,451

31-3-2013 Deposite& debt Rs

100000000 hrs. 100 /-

Reservfund & Otherfund