Chapter -I

INTRODUCTION:

TRAINING

Training is a process of learning a sequence of programmed behavior. It is the application

of knowledge and gives people an awareness of rules and procedures to guide their behavior.
Training is, therefore, a process whereby an individual acquires job related skills and knowledge.
Training has specific goals of improving one's capability, capacity, productivity and
performance. This will improve their performance and make them work more efficiently and
effectively. Training is the act of increasing the knowledge and skill of an employee for doing a
particular job.‖ — Edwin B. Flippo.

PURPOSE OF TRAINING:

(i) To Increase Productivity of Employees:

Training helps in developing the capacities and capabilities of the employees both new
and old, by upgrading their skills and knowledge so that the organization could gainfully avail
their services for higher grade professional, technical, sales or production positions from within
the organization.

(ii) To Make the Management Effective:

One of the primary objectives of training and development process is to give rise to a new
and improved management which is capable of handling the planning and control without any
serious problem. Knowledge and experience gathered through training enables them to handle
the tough situations and confusing realities, thus opening the way for bigger and better
opportunities for business. It can also be used for strengthening values, building teams,
improving inter- group’s relations and quality of work life.

(iii) To Improve Job Related Skills:

Some employees are not able to perform their jobs well. They possess inadequate skills
and knowledge of their assignments. They need a training course for the purpose of removing
their deficiencies and fitting them to their jobs.
(iv) Updating Trainee Skills:

In the changing environment, technological changes are taking care at a faster rate
organization must keep a track of the speed and direction of changes. So, it is important to equip
the employees to meet the changing requirements of the job and the organization
TYPES OF TRAINING

1. On the Job Training:

On the Job Training is training the employees at the place of work, while he or she is
doing the actual job. Usually a professional trainer (or sometimes an experienced employee)
serves as the course instructor using hands-on training often supported by formal classroom
training. Some on the job training methods are Coaching, Job Rotation, Job Instructional
Technique, Apprenticeship, Understudy, etc.,

2. Off the Job Training:

Off the Job Training is training the employees at a site away from the actual work
environment. It often utilizes lectures, case studies, role playing, simulation, etc. High
productivity, economy, more trainees, less time of training are advantages of off the job training.
Some off the job training methods are Classroom, Lectures, Audio-Visual, simulation, Case
Studies, Role Playing, etc,

IMPORTANCE OF TRAINING:

A. Increase in productivity:

Training brings about increase in quantity and quality of goods produced resulting in high
productivity.

B. Future manpower needs:

Through proper training employees become eligible for promotion handling more
responsibility. An expanding and growing organization wishes to train the existing employees so
as to place them in higher positions in future.

C. Better industrial relations:

 Training provides a platform for maintaining smooth industrial relations. Employees
develop a feeling that organization is taking care and interest in them through training
programmers.

D. Reduced accidents at workplace:

Untrained people are bound to commit errors while handling machinery and equipment
resulting in incidents at workplace. Training eliminates (reduces) the possibility of incident due
to mishandling of equipment, machinery, and other resources of the organization.

BENEFITS OF TRAINING:

 Improvement in method of work

 Reduction in learning time.
 Reduction in supervising burden.
 Reduction in machine breakage and maintenance costs.
 Reduction in accident rate.
 Improvement in quality of product
 Improvement in production rate.
 Improvement in efficiency and production.
 Personal growth
 High Morale

OBJECTIVES:
 To study the functional areas production department, HR department, Finance department
and Marketing department in Patwari baker’s private limited of Parle Industries,
Austinpatti, Madurai.
 To study the structure and key activities of each in Patwari baker’s private limited of
Parle Industries, Austinpatti, Madurai.
 To identify the strength, weakness, opportunity and threats of Patwari baker’s private
limited of Parle Industries, Austinpatti, Madurai.
 To suggest the Patwari baker’s private limited of Parle Industries, Austinpatti, Madurai
based on the key leanings and findings to improve in the future.

SCOPE OF THE STUDY:

  To study the objectives functions and management practice.
 To experience corporate culture.
 To gain knowledge in the field of all departments.

PERIOD OF STUDY:
The summer internship training enhances an experience to learn about the key
functional activates in an organization.

The training period is 45days. For my internship training, I have selected Patwari
baker’s private limited of Parle Industries, Austinpatti, Madurai and undergone the training from
20:06:2022 to 03:08:2022.
Chapter -II
INTRODUCTION OF PATWARI BAKER’S PVT LTD OF PARLE:
Patwari baker’s private limited is a private company, who was incorporated 19
years, 10 months, 7 days ago on dated 11-sep-2002. Patwari baker’s private limited is classified
as Non-govt Company and is registered at Registrar of Companies located in ROC- Vijayawada.
As regarding the financial status on the time of registration of patwari baker’s private limited
company its authorized share capital is Rs.10000000 and its paid up capital is Rs.10000000.

As per registration of company, it involves under in business activity class/subclass

code 15412, Main activity of the said company patwari bakers private limited is manufacture of
biscuits, cakes and pastries, it comes under division manufacture of food products and beverages
and this come under section manufacturing. Patwari bakers private limited’s Annual general
meeting(AGM) was last held on 30 November 2021 and as per records from Ministry of
Corporate Affairs(MCA), its balance sheet was last filed on 31 March 2021.

Parle Products Company was founded in1929 in India by the Chauhan family of vile
parle, Bombay. Parle began manufacturing biscuits in 1939. In 1947, when India became
independent, the company launched an ad campaign showcasing its Glucose biscuits as an Indian
alternative to the British biscuits. The “G” in the name Parle-G originally stood for “Glucose”,
though a later brand slogan also stated “G for Genius. In 2013, Parle-G became India’s first
FMCG brand to Cross the Rs.5, 000 crore mark in retail sales. It's a brand that has held its price
line at Rs 4 for 25 years now – the price was last raised in 1994 by 25 paisa. So, it's not for
nothing that Parle-G is the world's largest-selling biscuit by volumes Regular customers would
have noticed the number of biscuits in a pack come down from 16 to 15 even as each biscuit
became lighter, but they seemed to understand the cost pressures on the firm. The gamble paid
off: Parle was able to sustain its volumes. Parle Products has been India's largest manufacturer of
biscuits and confectionery, for almost 80 years.

Makers of the world's largest selling biscuit, Parle-G, and a host of other very
popular brands, the Parle name symbolizes quality, nutrition and great taste. With a reach
spanning even the remotest villages of India, the company has definitely come a very long way
since its inception. Many of the Parle products - biscuits or confectioneries, are market leaders in
their category and have won acclaim at the Monde Selection, since 1971. With a 40% share of
the total biscuit market and a 15% share of the total confectionary market in India, Parle has
grown to become a multimillion dollar company. Filled with the goodness of biscuit and wheat,
Parle G is not just a treat for the taste buds, but a source of strength for both body and mind. Tear
over a packet of Parle G to experience what has nourished Generations of Indians since last sixty
five years, making it truly Hindustan Ki Taakat

INDUSTRY PROFILE OF FMCG:

Fast Moving Consumer Goods (FMCG). Sector is India’s fourth largest sector
with household and personal care accounting for 50% of FMCG sales in India. Growing
awareness, easier access and changing lifestyles have been the key growth drivers for the sector.
The urban segment (accounts for a revenue share of around 55%) is the largest contributor to the
overall revenue generated by the FMCG sector in India. However, in the last few years, the
FMCG market has grown at a faster pace in rural India compared to urban India. Semi-urban and
rural segments are growing at a rapid pace and FMCG products account for 50% of the total
rural spending.

The FMCG market in India is expected to increase at a CAGR of 14.9% to reach

US$ 220 billion by 2025, from US$ 110 billion in 2020. The Indian FMCG industry grew by
16% in CY21 a 9-Year high, despite nationwide lockdowns, supported by consumption led
growth and value expansion from higher product prices, particularly for staples. The rural market
registered an increase of 14.6% in the same quarter and metro markets recorded positive growth
after two quarters. Final consumption expenditure increased at a CAGR of 5.2% during 2015-20.
According to Fitch Solutions, real household spending is projected to increase 9.1% YoY in
2021, after contracting >9.3% in 2020 due to economic impact of the pandemic. The FMCG
sector’s revenue growth will double from 5-6% in FY21 to 10-12% in FY22, according to
CRISIL ratings. Prices, along with volume growth and resurgence in demand for discretionary
items, are driving growth. The FMCG sector grew by 36.9% in the April-June quarter of 2021
despite lockdowns in various parts of the country. Number of households shopping on modern-
trade channel grew 29.15% YoY in the September quarter and shopping volume on the channel
went up by 19.2% YoY.

Company profile:

Parle Biscuit Factory-Patwari Bakers Private Limited:

Parle biscuit factory-patwari baker’s private limited is incorporated on 11
september 2002. It is classified as Non-govt Company and is registered at registrar of companies,
Vijayawada. Its authorized share capital is Rs.10,000,000 and its paid up capital is
Rs.10,000,000. It is involved in Manufacture of other food products. Patwari bakers private
limited’s Annual General Meeting (AGM) was last held on 30 November 2021 and as per
records from Ministry of Corporate Affairs (MCA), its balance sheet was last filed on 31 March
2021.

Parle Biscuit Factory-Pateari Bakers Private Limited is located in Austinpatti,

Madurai. Based on 11 online reviews, this food manufacturer has a very good rating of 3.9 stars.
There are at least 2 food manufacturers in Austinpatti, out of which this food manufacturer has
an overall rank of 2.

Patwari Bakers Private Limited’s Corporate Identification Number is (CIN)

U15412AP2002PTC039595 and its registration number is 39595. Its Email address is
patwaribaker@gmail.com and its registered address is PLOT No. B-2, SIDCO Industrial Estate,
Kappalur, Tamil Nadu 625 008.

Parle :

Type Private
Industry Food Processing
Founded 1929;93 Years ago
Founders Chauhan Family
Headquarters Vile Parle (East),Mumbai, Maharashtra,
India
Area Served Worldwide
Products Parle-G,20-20Cookies,HappyHappy, Hide&
Seek, Krackjack, Magix Crème, Milano,
 Monaco, ect,
Revenue Rs.13,682 crore (US$1.8 billion)
Owner Vijay Chauhan
Sharad Chauhan
Raj Chauhan
Number of employees 50,500
Website Parleproducts.com

IMPORTANT PEOPLE OF THE COMPANY:-

CHAIRPERSON : Mr. VIJAY CHAUVAN

DIRECTOR : Mr. ANUP CHAUVAN

EXECUTIVE DIRECTOR : Mr. AJAY CHAUVAN

COMMERCIAL MANAGER : Mr. AMOL

FACTORY MANAGER : Mr. NIVATIA

PRODUCTION MANAGER : Mr. RAJESH RAUL

STORE MANAGER : Mr. DIXIT

HISTORY OF PARLE COMPANY:
Parle Products Company was founded in 1929 in India by the Chauhan family of
Vile Parle, Bombay. Parle began manufacturing biscuits in 1939. In 1947, when India became
independent, the company launched an ad campaingn showcasing its Glucose biscuits as an
Indian alternative to the British biscuits. The Parle brand became well known in India following
the success of products such as the Parle-G biscuits and cold beverages like Gold Spot, Thums
Up and Frooti. The original Parle Company was split into three separate companies, owned by
the different factions of the original Chauhan family, with a majority of it owned by Parle Agro
products.

Parle Products (1950), led by Vijay, Sharad and Raj Chauhan (owner of the
brands such as Parle-G, 20-20, Magix, Biscuitshakti, Melody, Mango Bite, Poppins,
Londonderry, Kismi Toffee Bar, Monaco and Krack Jack). Parle Agro (1960s), led by Prakash
Chauhan and his daughters Schaur Alisha and Nadia (Owner of the brands such as Frooti and
Appy). Parle Bisleri (1970s), led by Ramesh Chauhan, his wife Zainab Chauhan and their
daughter Jayanti Chauhan. All three companies continue to use the family trademark name
“Parle”. The original Parle group was amicably segregated into three non-competing businesses.
But a dispute over the use of “Parle” brand arose when Parle Agro diversified into the
confectionery business, thus becoming a competitor to Parle products. In February 2008, Parle
Products sued Parle Agro for using the brand Parle for comperting confectionery Products. Later,
Parle Agro launched its confectionery products under a new design which did not include the
Parle brand name.
 In 2009, the Bombay High court ruled that Parle Agro can sell its confectionery
brands under the brand name “Parle” or “Parle Confi” on condition that it clearly specifies that
its products belong to a separate company which has no relationship with Parle Products.

ORGANIZATIONAL STRUCTURE OF PARLE:

OBJECTIVE OF PARLE COMPANY:
The main objective is increasing it s revenue margin from 10% to 15-20% and
maintaining it in the Parle-G brand for the Parle Company. As part of its growth strategy, the
company is expanding its product portfolio, aiming to be a total food company, by filling up gaps
in its offering. A Parle product is now tapping both-retail as well as institutional markets as
hotels, which buys in bulks through its innovative offerings as zeerajeffs biscuit.

VISION OF PARLE COMPANY:

To be the leaders in their business domain.

MISSION OF PARLE COMPANY:

Maintaining high quality, introducing new and innovative products, reaching

every part of India, remaining customer-centric, constantly upgrading our knowledge and skills.

POLICY OF PARLE COMPANY:

The purpose of the policy is to facilitate organised and approved

contributions/donations at all levels. The goal of this policy is to encourage
contributions/donations in keeping with PPPL strategic priorities. Policy PPPL believes that it is
incumbent on PPPL to give back to the communities in which it operates.

PARLE PRODUCTS PROFILE:

 Parle-G Happy Happy

20-20Butter 20-20Cashew

Monaco Biscuitshakti

Hide&seek Rol-a-Cola

Monaco sixer Rusk

Melody Mango bite

Krack Jack Kismi

Kaccha Mango bite Poppins

PARLE PRODUCTS
Biscuit Goodies:
Parle-G Hide & Seek
Kackjack Hide & Seek Milano
Magix Digestive Marie
Monaco Parle Marie
Kreams Biscuit Shakti
Parle 20-20 cookies Goldenarcs
Nimkin Kreams Gold
Chox Monaco Jeera
Sweats:
Melody Kismi Gold
Mango Bite Orange Candy
Kaccha Mango Xhale
Poppins 2 in 1 Éclair
Kismi Toffee Golgappa
Kisme Toffee Bar Melody Softee
Mazelo Pale Lites
Snacks :
Musst Bites Jeffs
Cheeslings Musst stix & Musst Chips
Sixer Sixer Zeera
 PARLE-G BISCUIT:

Parle-G is a small, rectangular flat-baked sweet biscuit, manufactured and

marketed by Parle foods. It is filled with the goodness of biscuit and wheat, and the G apparently
stands for Glucose and Genius since it is a source of strength for body and mind. It is made up of
wheat flour, sugar, partially hydrogenated edible vegetable oils, invert syrup, leavening agents,
salt, biscuit solids, emulsifiers, dough conditioners, added flavors, Glucose and Levulose. The
flavours are delicately balanced such that the biscuit is well-liked by adults and kids. In India,
Parle-G is a popular accompaniment for tea and coffee, and often people on the go rely on this
combo for energy when their meal gets delayed!

Parle-G biscuits provide instant energy. As in the case of all biscuits, they should
not be consumed in excess as they contain sugar and fats. The biscuits are crushed either by hand
or by placing them in a cloth and pounding with a hammer for a few seconds.
 INGREDIENTS:

There are mainly 6 ingredients in Parle – G glucose biscuits.

1) Wheat Flour.
2) Sugar.
3) Vegetables Oil.
4) Biscuit Powder.
5) Salt.
6) Flavor.

These materials make the glucose Biscuits tasty & eatable. And following material
makes it healthy & increases the quality of a product.

1) Partially Hydrogenated Edible.

2) Invert Syrup.
3) Iron.
4) Calcium.
5) Dough Conditioners.
6) Baking Soda.

The raw material is mixed in certain proportion, to get the best quality of biscuits. All
the ingredients are tested in laboratory so that no low quality of raw material is used in
manufacturing process. The raw material is tested for their acidic value, moisture it contains, and
quality of biscuit powder.

MANUFACTURING PROCESS FLOW CHART:

 RAW MATERIAL TESTING

MIXING

MOULDING

BAKING

COOLING

PACKING

TESTING OF RAW MATERIAL:

 Before the starting to the actual process of making biscuits all raw material are checked
in laboratory if the quality of raw material is not good then they return those raw material store.

RAW MATERIAL SAMPLE TESTING LAB

MIXING OF INGREDIENTS:

After the checking of raw material raw material are go for mixture. In
Mixing department 3 big mixers are working known as Steven Mixers. These Mixers mix the all
raw material in their appropriate ratio. Each mixer has capacity
of 500 kg mixing at a time.

MOULDING SECTION:

In moulding section the ready mixture go from one big machine. This
Machine cut this mixture in a perfect size & shape of glucose biscuits. And stamp
on that biscuits as Parle-G.
BAKING SECTION:

In baking section biscuits are go from one big oven. These ovens are
Categorized in eight parts. Parle agro has the biggest oven in Asia.

COOLING:

After the process of baking the biscuits are very hot it should be cool before
Packing. For cooling, biscuit rolled through conveyer belt.

PACKING:

Ready biscuits are sent for packing in packing section.

PRODUCT MIX
PARLE-G:
There are always some kids who seem smarter than the rest. Ever wonder how they
got to be that way? If you had to think real hard for the answer, then probably you've never eaten
Parle-G. Parle-G is the new generation's official power supply. Providing kids with the vital
vitamins and minerals necessary for all
Round mental and physical development.

SAMPLE BISCUIT OF PARLE-G

KRACKJACK:

A little sweet - A little salty… That's what makes Krackjack very, very delicious!
This delightful biscuit is acclaimed in India and across the world for its controversial sweet and
salty taste. Krackjack has won 11 Gold, 3 Silver and 1 Bronze award at the 'Monde Selection'.
You can enjoy Krackjack any time plain or with a host of beverages like tea, coffee or biscuit
shakes.

MARIE CHOICE:
 More and more people are now discovering the pleasures of a cup of hot steaming
tea. Or so it seems. In reality they are actually using (misusing) tea as a ready excuse to indulge
in another packet of Parle Marie Choice. Whatever the reason, Parle Marie Choice has fast
become a preferred teatime accompaniment. Find out for yourself over a cup of tea.

HIDE & SEEK:

Let your taste buds indulge in the sinful pleasure of a delightful game. Seek out the
chocolate chips that aren't really hidden. And relish a delectable experience called Hide-&-seek.

SAMPLE PACKAGE OF HIDE & SEEK BISCUI

PARLE-G BISCUIT SHAKTI:

 What have you heard about Parle-G Biscuit Shakti? Think hard. Ok, now eat a
biscuit. Got it? Yes, you're absolutely right. It aids mental stimulation. And energizes the body
too. Now try and memorise this - it is the only biscuit with the goodness of honey. Should be
unforgettable, once you bite into one of these power-packed biscuits.

SAMPLE PACKAGE OF MILK SHAKIT BISCUIT.

PROCESS LAYOUT
PROCESS LAYOUT OF PARLE PRODUCTS:
First of all the parle products buys RAW MATERIAL from the various suppliers and
stored into the store room. This raw material is then sent to laboratory for testing and after testing
only it is used for manufacturing. The raw material consist of Wheat flour, Sugar, Partially
hydrogenated edible vegetable oils, Invert syrup, Leavening agents (503 Baking powder) Biscuit,
solids Salt Emulsifiers (E 322 or E 471 or E 481) and Dough conditioners (E 223). Such a
mixture of raw material is taken and mixed into STEPHAN MIXTURE, which is high power
mixture machine. Specially made for mixture of dough, from which the mixture is passed to
molder called ROTARY MOULDER. Through that moulder approximately 10,000 come out in a
minute. Moulder had 260 cups fitted in it which gives shape to the biscuits and an impression
embossed on it of parle-g. From rotary moulder the dough is passed through a 260 feet long
OVEN which is approximately 340* c. In oven there are three stages to be followed.

 Removal of moisture.
 Building the structure of biscuits.
 Colourings of biscuits take place.

From oven the hot biscuits are placed on the COOLING CONVYOR, which is 260 feet
long and the biscuits continues to run on it for 5 to 7 minutes so that the Biscuits become cool
and all the moisture that biscuits contain gets evaporated. And because of the above reason the
factory has FLOWOUT in the factory.

The conveyor continues to move to COUNTING UNIT where biscuits are counted and
seen that it is going on properly or not.

The conveyor continues till the biscuits reach the STALKING TABLE at which the
biscuits are packed in very orderly manner.

From cooling conveyor sum biscuits are diverted through AUTO FEEDING MACHINE
to another stalking machine where packing is done.
From stalking table the biscuits are moved on conveyor to MULTI PACK WRAPPING
MACHINE were 16 biscuits are packed into a regular Parle-g wrapper so that the weight of 16
biscuits comes up to 100 grams.

Then 24 packets of Parle-g biscuits are packed into a POLY BAG and after packing it
into poly bag it is sent to SEALING MACHINE where it is sealed, Then it is sent to
CORRUGATE BOX SECTION in which 6 poly bags are placed and then the boxes are kept on
conveyor and sent to DISPATCH SECTION from where the biscuits are sent to various places in
India and all over the world
INVENTORY:
 The inventory of the company that is the raw material is of a week. They store
such inventory in storeroom and then are sent for testing in laboratory and after testing it is sent
for production.

WASTAGES:

There are two type of wastage in factory. First is the waste materials fallen on
ground. Such waste material is of 1%, which is marginal and acceptable, which goes into total
waste. Second types of waste are the biscuit collected in tray of the multi-pack wrapping
machine, since these biscuit are broken they are not packed and sold to the customer but
collected in other tray and sold as broken pieces and sold for less price for cattle feeding.

LOOSE BISCUIT:
On the stalking table one to two rows of baked biscuits are kept aside for selling it
as loose biscuits. They are normally assumed to be damaged biscuits but they are not damaged or
broken but company keep such loose packets of biscuits to sell it to the local people for marginal
rate of Rs. 33 / kg.

FOLLOWING ARE THE MACHINERY USED IN MANUFACTURING:

STEPHEN MIXER:
The Stephan TK Mixer is an ideal component to fully automatically feed the down-
stream make-up equipment for biscuits, bread, rolls, buns, cake, sweet goods, cookies and
crackers.

HERE'S HOW THE STEPHAN MIXER WORKS:

The operation can be divided into four phases: loading, mixing, kneading and
discharging. After loading the mixer with all ingredients, the mixing process starts.

The unique shape of the mixing/kneading tool, combined with the mixing baffle,
produces a very homogeneous mix. The combination of the mixing tool allows for the optimum
hydration of the flour. Due to this intensive hydration, a higher yield is possible in the range of
1.5-3% depending on the type of dough. This complete development leads to a delicate crumb
and an extremely machine able dough. Using a special attachment, the Stephan Mixer can knead
the dough’s under a vacuum, if it is desired to have a super fine pore structure like American or
English white pan bread.
COOLING CONVEYOR:
The biscuit coming from stripping conveyor is directed on to the cooling
conveyor to transfer the heat in the biscuit to atmospheric air as it is passing on it. The total
travel of the cooling conveyor is 1.5 times the oven length. As per need specifications it need the
travel of 150 ft. for effecting cooling. Cooling conveyor is made in a modular construction of 2.5
Meters. Long and connected together to form the required length. The supporting side channels
are fabricated from 3mm thick M.S. sheet. Idle rollers are spaced at 750mm apart on conveying
direction and 1700mm on the return direction. All the idle rollers are of 48mm dia, mounted on
6004 ZZ deep groove ball bearings with grinding finish and hard chrome plated for hygienic
conditions.

Cooling conveyor of Parle biscuit

During the production practically about the droppings of oil from the cloth
Due to rubbing of cloth against tie angles when producing high fat biscuits. To minimize this is
replaced the all the angles also with idle rollers. This might costs little extra, but you can
maintain hygienic conditions at working area.

Drive drums are two no’s. Of 220mm dia and projections are made on the
Surface of drums to minimize slip or covered with friction grip rubber tape. Manual tensioning
and tracking are provided. You can rely only on feeder table to stack the oil sprayed biscuits,
which does not require more travel after oil spraying.
BISCUIT BAKING OVEN:

CONSTRUCTION:

The oven body consists of steel steam tight tunnel with equally divided zones of the
radiators. Stainless steel expansion joints are provided between these zones in order to eliminate
the expansion of the oven section. The inspection doors are provided for inspection of the baking
goods during the process. And it is 260 feet long.

FIRING CHAMBERS:

The complete chamber are insulated with minerwoll filled from outside to conserve
heat and increase efficiency. The fully automatic imported burner shall be fitted to the chamber
and automatic temperature controller on the control panel shall control the temperature.

INSULATION:

The complete oven will be covered with 10" thick mineral wool insulation from top,
bottom and the sides. The bottom portion of the oven at the sides will be covered with CRC
sheets for the conveyor protection and to avoid heat loss.
BAKING SYSTEM:
The baking in the heating chamber takes place by radiators located under and above the
wire mesh band, which distribute heat for uniform baking. The recirculation heating gases of
these radiators can be controlled for each zone separately. The closed recirculation system is
having slight vacuum so that combustion gases cannot enter into the baking chamber.

FANS:

All the circulating fans are fabricated from M.S. & S.S. and will be well balanced to
avoid vibration and will give noise free operation in high speeds

ROTARY CUTTER:
The single head rotary cutter prints fine design on a continuously fed dough sheet and
also cuts out the individual dough piece. The unit powered by 1.5KW helical geared motor and
speed controlled by AC frequency controller. Drive is given to cutting roller only to
accommodate different sizes of dies in this machine. Rubber lined anvil roller is adjustable in
height so that pressure can be controlled at both sides in parallel or independently. The anvil roll
is being driven by friction of the cutting web, which is independently powered by its own
separate drive. For safety reasons the cutting roll is provided with guard, removal of which stops
the motor.

COUNTING UNIT:
The counting unit counts and see that the biscuit making process is going fine or not, i.e.
as per the program set in the machine, program is set as per the grams required. Generally the
counting unit takes 16 biscuits so that it leads to 100 grams.

SUGAR GRINDER:
 Turbulence System and Steam Extraction:

APPLICATION:

The machine is used to granule (crystal) sugar to make it in powder form for using in
biscuit recipe.

DESIGN:
Hammer Mill type, body of the machine is fitted on a sheet metal
box/container/receiver with one air exhaust balloon. The driving motor is fitted on the top of the
box. In case of auto feeding a bucket elevator is fitted at one end of the box.

Output: 10 Kg/min. (icing sugar)

Feeding: Automatic

Power load: 5 HP for grinder, 1 HP for auto feeder with built-in control panel
HUMAN RESOURCE DEPARTMENT
HUMAN RESOURCE MANAGEMNET:

MEANING:

Human resource management is the management of an Organization‘s

workforce, or human resources. It is responsible for the attraction, selection, training,
assessment, and rewarding of employees, while also overseeing organizational leadership and
culture and ensuring compliance with employment.

DEFINITION:

According to the National Institute of Personnel Management of India, ―Human

resource management is that part of management concerned with people at work and with their
relationships within the organization‖. The operations of the personnel department are dependent
on the board strategy, policies and structure of the organization.

HR MANAGER:

The Human resources department is headed by the HR manager. He controls and

Monitors the process involving the human resources related activities throughout the
organization. HR manager also support other colleagues within the business to resolve
challenging issues related to the employment and dismissal staff.

ROLES OF HR MANAGEMENT:

The following roles are the major roles of a HR manager.

 Job design and analysis
 Employee hiring and selection
 Employee training & development
 Compensation and benefits
 Employee performance management
 Managerial relations
 Labour relations
 Employee engagement and communication
FUNCTIONS OF HR MANAGEMENT:

RECRUITMENT AND SELECTION:

The company puts up an advertisement to inform the public that it has a vacancy; the
details of the qualification of the candidates are briefly given in the advertisement. The date and
time and place of the interview are mentioned in the advertisement. And then they select the
qualified person as an employee for their company through the personal interview.

ORIENTATION:
Many organizations do not provide a thorough orientation to the new employees. This is
the fundamental step to help a new employee to adjust himself with the employer and with his
new job. The company provides orientation to the new employees.

MANAGING EMPLOYEES RELATIONS:

Employees are the pillars of any organization. Employee relationship is a very broad
concept and it is one of the crucial functions of human resource management. It also helps to
faster good employee relations. They have the ability to influence behaviors and work outputs.
The company maintains a formal employee relationship.

TRAINING AND DEVELOPMENT:

Training and development are the indispensable functions of human resource
management. It is the attempt to improve the current or future performance of an employee by
increasing the ability of an employee through educating and increasing one‘s skills or knowledge
in the particular subject.

FUNCTIONS OF HR DEPARTMENT:
Recruitment of the new staff Training and development of the workers To fix the day to
day activities of dairy To sanction medical leave, earned leave, privilege leave To look over the
welfare services Allocating salary, increments for daily routine workers To prepare agenda for
the meeting To take some disciplinary actions in the organization To maintain employee register

RECRUITMENT:
There are four types of recruitment. There are as follows
 Office recruitment
 Direct recruitment
 Compassionate recruitment
 Employment exchange

DIRECTOR:
 ppraisal of the Managers, Staff, Production staff, & Teammates
 Performance and assigning the work in order.
 Provide adequate resources and personnel for maintaining food safety system.
 Interacting with the HO PPPL about customers feedbacks and ensure that the complaints
& there corrective as well as preventive actions are being taken care of.
 Preside over review meeting on food sarfety matters.
 Lead MRM and take necessary actions.

Director reports the problems related to FSMS to parle representatives and FSTL refer backup
pian (PBP/HRD/FRM/01) for absence cover

FOOD SAFETY TEAM LEADER:

 Review and finalization of the flow charts, their hazard analysis and determination of
OPRP/CCP
 Review and finalization of the food safety management system documents and all
amendments
 To manage a food safty team and organize its work
 To ensure relevant trining and competencies of the food safety team members
 Ensuring the conduction of food safety system venification and validation of critical
limits and pre-requisite program.
 Ensuring that the food safety system is established, implemented, maintained and
operated as per the requirement of patwari bakers pvt, Ltd and ISO 22000:2018.
 To report to the management on the effectiveness and suitability of the food safety
management system.

FSTL reports the problems related to FSMS to Director

PARLE MANAGER:
  Overall control on operations for quality production of products.
 Autharized for all commercial activities with respect to Parle HO requirements.
 Changes for improving quality and counter raw material defects.
 Communicate with Parle HO and Unit for daily interaction of management aspects
 Daily reporting to Parle HO
 Release the Finished Product for Dispatch

Parle Manager Reports the problems related to FSMS to Parle Management.

PRODUCTION MANAGER:

 Production Planning
 Variance Control
 Reduction of wastage
 Improve efficiency Ensure Smooth Production
 Development of Subordinates
 Reduction in market complaint.
 Improving & Maintaining high standard of Quality and Productivity.
 In process traceability of product as per traceability procedures.
 Fulfillment of dispatch schedule
 Participation in trouble shooting activities of shop floor
 Training and suitable corrective and preventive actions are being is taken
 Ensure that suitable corrective and preventive actions are being is taken.
 Signing all reports regarding production.
 To Verify the CCP & OPRPs establish.

Production Manager Reports the problems related to FSMS to Director/FSTL

MIXING AND PACKING SUPERVISOR:

 Supervise all production activity.

 Ensure the FIFO system of the material is followed.
 Final visual check of product.
 Follow SOP, SSOP, GMP related with production
 Insure all machines cleaning before starting production.
 Check status of raw material, counter weight
 Check status of water RBD, syrup
 Training of new worker related to work
  Status of 5s activity
 Ensure packing conditions are maintained in hall
 Maintain proper records of packaging.
 Taking Physical stock of finished product.
 Check quality of packaging material at the time of issue.
 Carry out package leakage test & maintaining their records.
 Check pkd, batch no, packet quality, sealing quality.
 Time to time remove unwanted maternal form plants
 Maintain 5s activity.
 Reporting to in charge of plant work.
 Documentation to be filled timely and monitoring/verification.

Packing Supervisor reports the problems related to FSMS to Shift in-charge.

MAIN OPERATORS & OPERATORS:

 Autonomous maintenance of machine under operation.

 Maintaining Records of M/C History card, Break down Registers
 Responsible for smooth working of M/C’s
 Performing packet Leakage test when M/C gets stars and at the time of wrapper roll
changes.

Operator’s reports the problems related to FSMS to Mixing/Packing Supervisor

HOUSE KEEPING IN-CHARGE AND SUPERVISORS:

 Verify effectiveness of Cleaning in all Areas as per cleaning schedule.

 Responsible to maintain hygiene & sanitation in Company.
 Making coordination with coordinator & PM about cleaning activities.
 Maintain Cleanliness in the plant as per cleaning schedule.
 Responsible to daily Waste disposal from all areas.
 To Maintain Stock of hand sanitizers & Soap Solutions.
 To allocate works to housekeeping workers.

Housekeeping Supervisor reports the problems related to FSMS to housekeeping in

MAINTENANCE IN CHARGE:

 Ensure the proper operation of the machinery system.

 Carrying out the preventive maintenance of machinery.
 To train the operator to run the machine as per standard norms.
 Carried out all types of maintenance activates.

Maintenance in-charge reports the problems related to FSMS to production manager.

GENERAL MANAGER:

 Fulfill Statuary requirements of the company.

 Administration work.
 Arrange External Training.
 Update & Maintain License of the as per Law requirement, Rules & acts.
 Arrange Medical checkups & Vaccination as Schedule.

General Manager Reports the problems related to FSMS to Director/FSTL.

ADMINISTRATION STAFF:

 Daily Operating Parle system.

 Communication with Parle HO regarding Emails, Purchase Order.
 Variance Calculation.
 Accounting of Parle & Company finance matters.
 Stock Information is given to Mumbai HO Logistics Department.

Administration staff reports the problems related to FSMS to General Manager.

SHIFT IN-CHARGE:

 Work distribution among the Supervisors.

 Daily process setting.
 Supervisors all production & Packing activity.
 Check Production status and production PRORATA.
 Check raw material output and input.

Shift In-charge reports the problems related to FSMS to Production Manage

WORKER (TEAMMATES):

 Follow effectively company’s work instruction and SSOP during working.

 Assist supervisor in discharging his/her duties.
 Follow and maintain GMP & GHP.
 To follow & maintain food safety norms of company.

Worker reports the problems related to FSMS to Supervisor/Operator.

SECURITY:

 Fill-up all required documents regarding visitor entry by visitor.

 Properly check of personal hygiene of visitor.
 Ask the questions regarding health from health questionnaire.
 Tell Dos and don’ts to visitor.
 Check the incoming material.
 Check the gate pass for outgoing material.
 Incoming and outgoing vehicles check.
 All staff attendance.

Security reports the problems related to FSMS to Supervisor.

CANTEEN:

Meals, Tiffin and tea are supplied to the employees at the reasonable rate
By the union canteen.

DRINKING WATER:

In the every working process places the wholesome drinking water facility is
available to the workers sufficient at the suitable places

REFRESHMENTS:

The employees are provided with tea and snacks at the break time to refresh them.
REST ROOMS:

The company provides sufficient places for rest.

TRAINING & DEVELOPMENT:

This activity is both focused upon, and evaluated against, the job that an individual
currently holds education .This activity focuses upon the jobs that an individual may potentially
hold in the future, and is evaluated against those jobs.

Training and personal development is an important method for a business to improve

the performance of employees. Training is a process whereby an individual acquires job-related
skills and knowledge.

It is a cost to firms to pay for the training and also to suffer the loss of working hours
whilst an employee is being trained. However, the potential gains from employee training are
significant. The main benefits of training are improved productivity and motivation of staff and
also better quality products being made some of the specific reasons as to why a business should
train its employees are:
 METHODS OF TRAINING

VESTIBULE TRAINING:

Employees learn their jobs on the equipment they will be using, but the training is
conducted away from the actual work floor. While expensive, Vestibule training allows
employees to get a full feel for doing task without real world pressures. Additionally, it
minimizes the problem of transferring learning to the job.

ROLE PLAY:

It’s just like acting out a given role as in a stage play. In this method of training, the
trainees are required to enact defined roles on the basis of oral or written description of a
particular situation.

SHIFTS:

There are 2 shifts in industry, and 300 employees and 2 plants i.e. factory and contractor.

Each shift is divided into 150 employee’s i.e.

Shift 1 - 150 employees.

Shift 2 - 150 employees.
FINANCE DEPARTMENT
FINANCE MANAGEMENT:

Finance is the art and science of managing money. It is called as life blood of business
organization. Financial management is that management activity which is concerned with
planning and controlling of the firms. It concerned with acquiring, financing and managing
assets to accomplish the overall goal of business enterprise.

COMPONENTS OF FINANCIAL MANAGEMENT:

 Planning and analysis

 Assets and liabilities management
 Reporting
 Transaction processing
 Control

NATURE OF FINANCE MANAGEMENT:

 It is an indispensable organ of business management.

 It is a centralized function.
 Helpful in decisions of top management.
 It applicable to all types of concerns.
 It needs financial planning, control and follow-up.
SCOPE OF FINANCIAL MANAGEMENT:
 Managing funds and treasury operations.
 Estimating the total requirements of funds for a given period.
 Raising funds through various sources both national and international keeping in mind
the cost effectiveness.
 Investing the funds in both long term as well as short term.
 Finding day to day working capital requires.
 Managing funds and treasury operations.

Functions of financial department:

 Book keeping
 Management of company‘s cash flow
 Budgets and forecasting
 Management of taxes
 Management of company‘s Investments

FUNCTIONS OF FINANCE SECTION:

 To ascertain the financial position of the company.

 To prepare the annual income and expenditure, profit and loss account, balance sheet to
be submitted to the administration section.
 To distribute the biscuit payment list to all the sections.
 To maintain the biscuit and its product‘s sales income account.
 The books maintained in this department are cash book, ledger and balance sheet.
PAST YEAR PARLE BALANCE SHEET OF 31ST MARCH, 2020:
PAST 2YEARS PROFIT AND LOSS STATEMENT OF PARLE:
MARKETING DEPARTMENT
MARKETING MANAGEMENT:

DEFINITION OF MARKETING:

Dr. Phillip Kotler defines marketing is the science and art of exploring creativity and
delivering value to satisfy the needs and wants of the target market at a profit.

PROCESS OF MARKETING:
 Understand the Market place, customer needs and wants.
 Design a customer driven marketing strategy.
 Construct on integrated marketing programme.
 Build profitable relationships and create delight.
 Capture value from customers to create profit and customer equity.

IMPORTANCE OF MARKETING:

TO THE SOCIETY;

 Improve the standard of living

 Increasing the employment opportunities
 Maintain the economic stability between the demand and supply
 Satisfaction of human wants
 Helps to creates the awareness for non-business items like child labour

TO THE MARKETER;

 Gain income
 Connecting the link to the consumers
 Marketing information
 Sources of new ideas
 Decision making
 MARKETING STRATEGY

PARLE-G LARGEST SELLING BISCUIT BRAND IN WORLD:

If you thought that a typical family run Indian company cannot top the worldwide
charts, think again. The homegrown biscuit brand, Parle G, has proved the belief wrong by
becoming the largest selling biscuit brand in the world.

Ajay Chauhan, executive director of Parle Products, told Business Standard: "The more
than 50-year-old brand, Parle G, has been rated as the largest selling glucose biscuit brand in the
whole world in terms of volumes. This came as a surprise to us when we were made to
understand that we have topped the worldwide charts of the global biscuits industry. This was
recently revealed by the US based Bakery Manufacturers' Association."

The other global biscuit brands include Oreo from Nabisco and McVities from UK-
based United Biscuits among others. According to ORG-MARG reports, Parle G commands a
good 65 per cent market share in the domestic biscuit market. The glucose biscuits category in
India is estimated at Rs 15 billion. The Parle G brand faces competition from Britannia's Tiger
brand of biscuits.

The company's flagship brand, Parle G, contributes more than 50 per cent to the
company's total turnover. The other biscuits in the Parle Products' basket includes Monaco,
Krack Jack, and Marie, Hide n Seek, Cheeslings, Jeffs, Sixer and Fun Centre. Said Chauhan:
"The core brands of the company in the biscuit category will include only Parle G, Monaco and
Krack Jack. The other brands will not be aggressively supported by us in the market."

"This is because these three brands contribute substantially to our topline," Chauhan
added.

The confectionery business, which is the other division of Parle Products, currently
contributes only 15 per cent to the company's total turnover. Interestingly, the company started
operations with the confectionery business in 1929.
Chauhan elucidated: "The confectionery business has now taken a backseat and has
become a smaller part of our business because in India biscuits have a larger market."
The company commands a 40 per cent marketshare in the Rs 35 billion biscuit markets
in India. In the confectionery segment, the company enjoys a mere 15 per cent market share.

The company's confectionery portfolio comprises brands like Melody 2 in 1,

MangoBite, Poppins, Rol-a-cola, Kismi, Rosemint, Peppermint, Orange candy, Fruit Drops, Pick
n Pack and Tangy. Chauhan has picked up three core brands from this category as well, they
being Melody 2 in 1, Poppins and MangoBite
HUM SAATH SAATH HAI (MANAGEMENT OF COMPANY):

Management of company is Centralized i.e. they have only one purchase department for
different products.

IMPORT-EXPORT:

The immense popularity of Parle products in India was always a challenge to our
production capacity. Now, using more modern techniques for capacity expansion, we have begun
spreading our wings and are going global.

Parle biscuits and confectionaries are fast gaining acceptance in international markets,
such as, Middle East, Africa, South East Asia and the more sophisticated economies like U.S.A.,
UK, Canada, Australia and New Zealand now relish Parle products.

As part of the efforts towards a larger share of the global market, Parle has initiated the
process of getting ISO 9000 certification.
 Today, the Parle brands have found their way into the hearts and homes of people all over
India & abroad.

The Parle Biscuit brands, such as, Parle-G, Monaco, Krackjack, Marie Choice, Hide &
Seek and confectionery brands, such as, Melody, Poppins, Rolacola, Mangobite enjoy a strong
imagery and appeal amongst consumers across the world.

Which has resulted into Parle-G being the “world’s largest selling biscuit".

MARKETING INDENT SECTION:

Indent section is a place of consolidation. All payment related activities are taken place
at this section. This section manages the bills of selling and orders for the next day requirement.
Maintaining an account that deals with the indent quantity and sales quantity of biscuit including
special order biscuit. Supplying the biscuit according to their biscuit supply routes. The daily
production can determine by this section only. The indent section analyses the entire marketing
channel requirement and finding the whole requirement of biscuit for the next day supply.
Totally there are 51 vans supplying the biscuit around the Madurai city. Among them 7 vans is
supplying biscuit to the rural areas where payment is made on the spot for the next day‘s
requirement. The rural market supply is done by the contract vehicles. These vehicles are
appointed by the tender who are announced every 2 years once. The indent section establishes
the biscuit supply routes to rural areas. The following are the biscuit supply routes in rural areas.
Melur, Theni, Periyakulam, Alanganallur, Thirumangalam, Sakkimangalam, Theni Town.

PRODUCT:

Product is one of the most important components of the Supply Chain Optimization at
Madurai Parle biscuit Marketing mix. The distinctive characteristics of the product by Supply
Chain Optimization at Madurai Parle biscuit are:
QUALITY & CONTROL DEPARTMENT
 QUALITY OF PARLE

MEANING:

Quality control (QC) is a process through which a business seeks to ensure that product
quality is maintained or improved. Quality control requires the company to create an
environment in which both management and employees strive for perfection. This is done by
training personnel, creating benchmarks for product quality, and testing products to check for
statistically significant variations.

A significant aspect of quality control is the establishment of well-defined controls.

These controls help standardize both production and reactions to quality issues. Limiting room
for error by specifying which production activities are to be completed by which personnel
reduces the chance that employees will be involved in tasks for which they do not have adequate
training.

PARLE QUALITY:
Hygiene is the precursor to every process at Parle. From husking the wheat and melting
the sugar to delivering the final products to the supermarkets and store shelves nationwide, care
is taken at every step to ensure the best product of long-lasting freshness. Every batch of biscuits
and confectioneries are thoroughly checked by expert staff, using the most modern equipment
hence ensuring the same perfect quality across the nation and abroad.

Concentrating on consumer tastes and preferences, the Parle brand has grown from
strength to strength ever since its inception. The factories at Bahadurgarh in Haryana and
Neemrana in Rajasthan are the largest biscuit and confectionery plants in the country. The
factory in Mumbai was the first to be set up, followed soon by the one in Bangalore, Karnataka.
Parle Products also has 14 manufacturing units for biscuits and 5 manufacturing units for
confectioneries, on contract.
QUALITY COMMITMENT:

Parle Products has one factory at Mumbai that manufactures biscuits & confectioneries
while another factory at Bahadurgarh, in Haryana manufactures biscuits. Apart from this, Parle
has manufacturing facilities at Neemrana, in Rajasthan and at Bangalore in Karnataka. The
factories at Bahadurgarh and Neemrana are the largest such manufacturing facilities in India.
Parle Products also has 14 manufacturing units for biscuits & 5 manufacturing units for
confectioneries, on contract.

All these factories are located at strategic locations, so as to ensure a

Constant output & easy distribution. Each factory has state-of-the-art machinery with automatic
printing & packaging facilities.
Chapter -III
 SWOT ANALYSIS

STRENGTH:

 We provide our valuable product in very reliable cost compare to competitor in industry
which does not reflect the quality of product
 Advertisement of our company which impact a growth of the company is growth which is
feasible and more design of pack carries a not been changed for long time
 Celebrity brand ambassadors
 Most trusted brand having high brand loyalty And this a strongest advantages because
our presence in rural market is unbeatable
 Top of the mind biscuit brand we were strong in its adoption and penetration in the mass
market

WEAKNESSES:

 The Company takes a lot of time in handling the UCA (Supply Chain
Company) claims of the authorized wholesalers; this! Ads to demonization.

 Warehousing norms are not followed, which accounts for high breakage

 The semi-sweet category accounts for the maximum turnover in the mass
Market- the Tiger Anytime being a member of this category is perceived as a tow quality
product; this may liquidate Parle G’s brand equity in the mass market

OPPORTUNITIES:

 Mass market is growing with established preference for biscuits

 Growing middle class in India can provide more opportunities for Parle G 's
Pillar brands
 Credit given to dealers will help Parle G in expanding the width of reach, by
which the company will have a volume advantage
 Taste plays an important role in mass market which can take care of price
Sensitivity to some extent
 There is low differentiation in the mass market brands
 There is a fairly good market for a high count salty cracker variety and a
cream cracker variety in the mass marke
THREATS:

 De-reservation of the biscuit industry may attract foreign players who

initially will try to attack the premium segment, which is already established
for Parle G
 A characteristic feature of premium market consumer is that this segment
is not brand loyal; therefore there is a chance of the consumers to shift to other brands in the
near/distant future
 Too much concentration in the mass market may affect the companies
market in this established segment

COMPETITION:

COMPETITORS:

1. Britannia Tiger
2. Horlicks Biscuits
3. Local glucose biscuits
FINDINGS & SUGGESTIONS IN PARLE:

FINDINGS:

Madurai Patwari baker’s private limited of Parle industry do various effective

measures for organization with the Concern of the employee welfare. The observed things are:

1. The employee and employer relationships are good.

2. There is fair wages for every year and each one.
3. They having the safety measures such as fire extinguisher, gloves, mask and more.
4. They give incentives and bonus for good performing person.
5. They run the trust to treat mentally challenged people.
6. The employee get rewards for their better performance such as prepaid salary before
12days, increment in wages and more.
7. There they conduct counseling for employees by the HR Manager.
8. There will be employee and employer meeting once in 3 months.

SUGGESTIONS:

There are some needs for organization welfare is:

1. They can use information system in human resource management, which will be
beneficiary for organization.
2. They can provide ventilated room for relaxation of employee in their break time is
useful.
3. Make presence of canteen that ensures the health of the employees is needed.
 ADVERTISMENT

PARLE – G SPONSORED TELE-SERIES SHAKTIMAN IN 1997

CONCLUSION:

The study conducted at Patwari baker’s private limited of Parle, Austinpatti,

Madurai helps to understand the functions areas, department and their key activates. The study
gave an idea about the performance of management functions and practices like planning,
organizing, staffing, controlling, coordinating, etc... This led to the success of a Patwari baker’s
private limited of Parle. The study also helped to understand the key business processes which
are carried out in a Patwari baker’s private limited of Parle at various levels. Finally, this study
helped to improve the practical knowledge about the management activities in the Patwari
baker’s private limited of Parle.
BIBLIOGRAPHY
BIBILIOGRAPHY:

WEB BIBLIOGRAPHY:

1. info@parleproducts.com
2. http://www.parleproducts.com/parlestory.html
3. http://www.parleproducts.com/contactus.html

4. www.parle.com

5. www.patwaribakersprivatelimited.com