a study on health and welfare measures (2)

8/3/2019 A Study on Health and Welfare Measures (2)

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A STUDY ON HEALTHAND WELFARE

MEASURES IN KR GROUPS

PVT.LTD.COIMBATORE



CHAPTER I

INTRODUCTION

INDUSTRY PROFILE

The Hospitality Industry is one of the largest and mostimportant sectors in the economy in terms of output, Itincludes several sub-sectors: hotels, restaurants, fast food andcoffee shop.

The Hospitality industry in India makes an enormous andmulti-directional contribution to the domestic economy of thecountry. The sector accounts for a significant portion of thetotal industrial output of the country and plays a vital role in

the countrys economy with regard to employment .



ABOUT THE COMPANY

The company was established in 1969 . Theplace is the quaint Coimbatore suburb of Ganapathy . Asmall newly opened bakery was becoming a sensation withthe local people . it satisfied a unique satisfy appetites withfresh , quality food in a casual,friendly setting .

Thats how the company started as a uniqueiocal bakery . people loved the concept and so they evolvedas a bakery café for the people in their own neighbourhood. by 2007, K R Bakes had more than 70 outlets in 23 majortowns . today , it continue to grow in order to provide moreneibourhood locations convenient to the people. They are

more than just a place to get delicious food but it becamethe place for happy guests and passionate employees. Avery special place to go .



The companies mission is to provide the premierbakery café experience is being realized every day .Already the results are showing. Now KR Bakes is the

largest chain in india . and their appetite for successhas seen us diversify.

The foundation of strength and inspiration behindK R Bakes to new horizon are of course the founder of the group Mr . A. BALAN. His authentic knowledge and

hands on practice in the baking industry acceleratesthe growth of KR groups and now he heads the largestbakery café chain in india.



DEPARTMENTS

PURCHASE DEPARTMENT Mainly raw materials like maida(flour), sugar,

margarine, iceing sugar etc are purchased.

The main raw materials are flour and sugar. The rawmaterials are purchased after getting various samples from

different merchants, they supply it along with fullspecification such as varieties, rates, staple length etc.,regarding raw materials, the purchase manager will call forallocation from various suppliers. Before purchasing theraw materials, the purchase manager will check the stocklevel requirements. Then he will take the decision how

much to order. After receiving the information finally thecompany selects the suppliers by seeing the rate, deliveryperiod, discounts and quality of material. After selectingthe suppliers, the company places orders with them.



PRODUCTION DEPARTMENT

Cabinets & Ovens :Cabinets, racks and ovens are a necessity for the bakingindustry. Baking ovens come in both gas and electric, asprices range depending on the features you are lookingfor. Cabinet types are heating, hol keeping items warmand are available in multiple sizes. The holding noninsulated and have a capacity of either 18 or 35 pans.Insulated holding cabinets are for items that do notneed cabinets are used to store items that can be kept

ar room temperature. A proofing cabinet is used forholding bake cabinets give you the ability the humidityand warmth within the cabinet



Mixers & Slicers:

Bakery mixers are made from heavy duty stainless steel and have a20 to 225-qt capacity. There are general purposes. Generalpurpose mixers can be used for any food items, while a dough mixeris specifically for dough; the smaller 20 qt capacity mixers the 225qt capacity mixecrust bread in approximately 8 seconds .

Sheeters & Presses :Sheeters and pressed are specifically for rolling dough and arestand alone machines. These machines may be absized or doublepass. Also, they are available heated and nonheated. A sheeter isused to make large sheets of do capacity will roll the doughthorough a second time. A press simply flattens the dough. Heated

versus nonheated s of goods you will be making. For example, aheated sheeter or press is needed when pizza dough.



Mixers Single Planetary Mixer :

The single Planetary Mixer includes a bowl with a thathas a planetary motion such that it Covers all parts thevessel.

The Planetary Mixer is used for mixing of dry /

materials. The mixer is ideal for processing light toheavy viscous products. Rotation of beater around andits own axis. Axis of bowl closer to the walls ensureshomogenous product mix. Top mounted beaterensures cleaning ease. The mixer is offered with single

beater design. Based on the requirement a scraperwould be provided for scrapping the walls of the bowl.Beater Shapes are available to suit product and processapplications.



Types of Beaters :

Sweet Dough

Reinforced Cage

Marshmallow

Batter

Type Cream Whip

Drop Centre

Sponge Hook

Scraper



Equipment used :

1. Dough Sheeter :Dough sheeter are a vital piece of equipment to high production

bakeries. Essentially dough sheeters are mecha costs because they

eliminate the need to employ bakery assistants which rollout and

dough at a far slower rate that 250 uniform pieces of dough per

hour. The speed of floor models is a little trickier to calculate asthey typically allow dependent on the desired shape and thickness

of the dough.

2. Mixers :

Mixers are an essential tool in all bakeries. Bakery mixers are used

to mix cake batter, make whipped cream, dough mixers planetary

and spiral. A planetary mixer has universal attachments which can

be used to create the above other hand, can only be used to knead

and mix dough that will be used in bread, bagels and pizza crusts.



3. Ovens :

There are four different types of ovens used in bakeries. Theseovens are the revolving oven, convection oven, de typically used inbaking small breads such as bagels and croissants because thebaking surfaces are constantly. Convection ovens are essentially thesame as the convection ovens used at home the only differencebeing that scale.

Deck ovens contain several flat surfaces that are typic Rack ovensare extremely efficient as they allow racks loader ready to backgoods to simply be wheeled it amount of time to eliminating thetask of unloading and loading racks of goods from the oven.

4. Cake Depositors :

Cake depositors deposit cake batter into pans and molds. Though

cake batter can be poured by hand, cake deposit increaseproductivity and the end result. Manufactures have madesignificant technological advances to cake dep bread batter into loaf pans, deposit pie filling into crusts and even ice and decorate theentire circumferences of a case.



5. Proof Boxes :

When baking at home, dough can take up to two hours or more to

proof. However bakeries need a quicker turanaro they need. Proof

boxes are high humidity/ high temperature boxes that allow for

dough to proof in as little as fifteen increased moisture of the

dough, which in turn produces a moist and flaky bread or crust.



SALES DEPARTMENT

The sales manager heads the sales department. He does the

processing from local and other states market. The Sales managerwill study the market trend and finally submit the market report tothe managing director according to the market demand andcustomer taste.

Direct sales

By preparing direct invoice the products are sold to the customersdirectly.

Depot sales

In depot sales, agents are appointed at different places like Tirupur,

Erode, Salem, chennimalai, karur and madurai.As per therequirements of the agents, the product is sent to the depot sales.Agents sell the products in their own name.



ACCOUNTS DEPARTMENT

The main work of this department is to record the financialtransactions. The day-to-day transactions are recorded in the

proper book and are kept for reference. The transactions are first

recorded in the journal as and when they take place. Subsequently

these transactions are recorded in the bank book, purchase journal,

Sales journal, Debtors ledger, Creditors ledger, etc



PERSONNEL DEPARTMENT

Recruitment

For Production department the age limit for recruitment is 18 to 24. In case of others, age limit may vary according to the designation, educational qualificationof the workers. In this institution the educational qualification of the workersshould be above 10th standard.

Selection

Selection tests may provide information about their aptitude, interest, speed, eye

test, etc., selection tests are normally followed in the personal interview of thecandidates. The personal manager conducts it.

Training

The company for improving performance of the individual workers in particular jobconducts various training programmes.

Placement

After completing all the formalities the candidates are appointed for aprobationary period. The probationary period may range from 3 months to 1 year.

During this period the candidates are keenly observed. If they complete the trainingperiod successfully, they become permanent employees.



WELFARE MEASURES

Welfare facilities to the employees are provided by theorganization. It has facilitated the employees with a colony of

its own, with laid out roads, parks, avenues and blocks of

residential areas. Quarters for the staff, managers and officers

are situated near the factory site.

The company is running a reputed school for the children of

the employees, up to plus two level. Health care of the

employees, high safety practices, recreation and cultural

activities, training for workers and union leaders, familyplanning etc., are some of the welfare measures taken by the

company.



PROFITABILITY

The primary objective of a business under taking is to earn profit. Profit

earning is considered essential for the survival of the business. A businessneeds profit not only for its existence, but also for expansion anddiversification. Profitability ratios measures the results of businessoperations or overall performance and effectiveness of the firm. They aredesigned to highlight the end result of the business activities which in theimperfect world of ours, is the sole criterion for the overall efficiency of abusiness unit.

COMPUTER DEPARTMENTComputer Systems were introduced in KR Groups Pvt Ltd., in theyear1997-1998. Most of the important activities of the concern arecomputerized up to date. There are three systems available in theorganization. Purchase department will enter and record transactions tothe department terminals. Daily, weekly and monthly statements for allunits are prepared by the use of computers. Consumption of time is

recorded and work done will be very accurate with the help of computers.By using the computers we can take any type of reports at any time in anyformat.



PROJECT PROFILE

IntroductionLabour welfare is an important facet of industrial relations, the extra dimension,

giving satisfaction to the worker in a way which even a good wage cannot. Withthe growth of industrialization and mechanization, it has acquired addedimportance. The worker cannot cope with the pace of modern life with minimumsustenance amenities. He needs an added stimulus to keep body and soultogether. Employers have also realized the importance of their role in providingthese extra amenities. And yet, they are not always able to fulfill workers demandshowever reasonable they might be. They are primarily concerned with the viabilityof the enterprise. Labour welfare, though it has been proved to contribute to the

efficiency in production, is expensive. Each employer depending on his prioritiesgives varying degrees of importance to labour welfare. It is because thegovernment is not sure that all employers are progressive minded and will providebasic welfare measures that it introduces statutory legislation from time to time tobring about some measure of uniformity in the basic amenities available toindustrial workers.

Today, Labour welfare has been generally accepted by employers. The State only

intervenes to widen the area of applicability. It is now accepted that it is a socialright. The Committee on LabourWelfare (CLW), formed in 1969 to review thelabour welfare scheme, described it as social security measures that contribute toimprove the conditions under which workers are employed in India.



The author Vaid considers it as an expression of the assumption byindustry of its responsibility for its employees. Though industrial workersare generally better paid, their conditions of work, and often poorer livingconditions necessitate more than minimum amenities, and hence moststatutory legislation applies to them.

In a resolution in 1947, the ILO defined labour welfare as such services,facilities and amenities as adequate canteens, rest and recreation facilitiesarrangements for travel to and from work, and for the accommodation of

workers employed at a distance from their houses, and such otherservices, amenities and facilities as contribute to improve the conditionsunder which workers are employed.

Industrial progress largely depends on committee labour force. Theimportance of labour welfare measures was accepted as early as 1931,when the Royal commission on Labour stated: The benefits, which gounder this nomenclature, are of great importance to the worker and which

he is unable to secure by himself. The schemes of labour welfare may beregarded as a wise investment which should and usually does bring aprofitable return in the form of greater efficiency



Concept of Labour Welfare

Welfare connotes a condition of well being, happiness, satisfactionconservation and development of human resources. The concept of welfare is necessarily elastic in character which vary in interpretationsfrom country to country and time to time, depending on different socialsystems,

Degree of industrialization and general level of social and economicdevelopments. The need and importance of labour welfare is beingincreasingly appreciated throughout the civilized world. In its inert sense it

is more or less synonymous with labour condition as a whole, includinglabour legislations and social insurance. Another focus of interpretationcenters round the voluntary or statutory nature of welfare for the workingclass.

According to the committee on LabourWelfare, welfare services shouldmean:

Such services, facilities, and amenities as adequate canteens, rest andrecreation facilities, sanitary and medical facilities, arrangements for travelto and from place of work, and for the accommodation of workersemployed at a distance from their homes; and such other services,amenities and facilities, including social security measures, as contributeto the conditions under which workers are employed.



WELFARE OF THE WORKERS

Washing facilities

Storing and Drying facilities

Sitting facilities

First Aid facilities

Canteens facilities

Welfare officers

Leave facilities

Recreational facilities

Medical facilities

Housing facilities

Social Insurance measures

Educational facilities



Shelter facilities

Parking facilities

Trade union involvement

Grievance handling

Safety measures Transport facilities

Employees counseling

Vocational training



HEALTH OF THE WORKERS

Cleanliness Disposal of wastes

Ventilation and temperature

Removal of Dust

Artificial humidification

Work space area Lighting

Drinking water

Toilet facilities

Spittoons



CHAPTER II

NEED FOR THE STUDY

The need for the study arises from the very nature of the industrialsystem, which is characterized by two basic factors; one, theconditions under which work is carried on are not congenial forhealth; and second, when a labourer joins an industry, he has towork in an entirely strange atmosphere, which create problems of

adjustment.

The working environment in a factory adversely affects the workershealth because of the excessive heat or cold, noise, odors, fumes,dust and lack of sanitation and pure air etc., lead to occupationalhazards. These must be held in check by providing ameliorativeservices, protective devices and compensatory benefits followingaccident or injury or disablement.



When a worker, who is in fact a ruralite, comes to work in a factory, he has

to work and live in unhealthy, congested factories and slum areas, with

no outdoor recreation facilities. To escape from the trying conditions of his tedious and tiresome job, he absents himself, becomes irregular

and often undisciplined. Hence the need for providing welfare service

arises.

In the conditions of work and life of the employees, whatever leads to

increasing adaptation of the worker to this job, and whatever makes

him fully contented, lessens his desire or need to leave the factory for

a time and lighten for him the burden of this social invasion of the

factory.



OBJECTIVES

The Objectives of the study are

To study the exisisting health and welfare

measures provided by the K R GROUPS PVTLIMITED.

To analyze the workers satisfaction towards

health and welfare measures provided by the

K R GROUPS PVT LIMITED.



LIMITATIONS

jThe study is applicable to K R GROUPS PVT

LIMITED only. Therefore cannot begeneralized for the whole hospitality industry.

jThe sample size was limited to 100.

jThere may be personal bias of therespondents, which affect the results of the

study.



RESEARCH METHODOLOGY

3.1 INTRODUCTIONBusiness research is of recent origin and is largely supported by businessorganizations that hope to achieve competitive advantages. Researchmethodology lays down the various steps that are generally adopted by aresearcher in studying the problem.

Research methodology is a way to systematically solve the researchproblems. It may be understood as a science of studying how research isdone scientifically. It includes the overall research design, the samplingprocedure, data collection method and analysis procedure.

3.2 RESEARCH DESIGN

A research design is the arrangement of conditions for collection andanalysis of data in a manner that aims to combine relevance to theresearch purpose with economy in procedure. The research design is theconceptual structure within which research is conducted. It constitutes theblueprint for the collection, measurement and analysis of data.



Descriptive research

Descriptive research studies are those studies which are concerned with

describing the characteristics of a particular individual, or of a group.Sampling Design/Techniques

Sampling is the process of selecting a sufficient number of elements fromthe population, so that a study of the sample and an understanding of itsproperties or characteristics would make it possible for us to generalizesuch properties or characteristics to the population elements.

Sampling design is to clearly define set of objects, technically called theuniverse to be studied. The sampling design used in this study isprobability sampling. Sampling technique used is Stratified Randomsampling.

Sample size

The concern, which is considered for this study, is K R GROUPS PRIVATELIMITED, around 200 workers are working in this concern. This sampletaken for the study is 100.



3.3 DATA COLLECTION METHODS

While deciding about the method of data collection for thestudy the researcher should keep in mind the two types of

data collection.

Primary Data

The primary datas are those, which are collected afreshand for the first time and thus happen to be original incharacter.

With help of the structured questionnaire, personallyadministered interview technique has been used for thecollection of Primary data from the respondents.

.



Q UESTIONNAIRE

I . PERSONAL DETAILS

1.Name(Optional) :2.Age : a) <20 b) 21-25 c) 26-30 d) 31-35 e) >35

3. Occupation :

4. Gender : a)Male b) Female

5. Qualification : a)Upto10 b)+2 c)Diploma d)UG e)PG

6.Marital status : A)Single B)Married

7. Income Level(Rs) : A)2000-5000 B) 5001-10000 C) 10001-15000 D) >15000

8.Coming From : A) 0-5Km B) 6-10Km C) 10-15Km D) >15Km

9. Experience : A) <5yrs B) 6-10yrs C) 11-15yrs D) 16-20yrs E) 21-25yrs

Please specify the appropriate answers for the Health andWelfare measures, by making a tick ( )

in the appropriate options:

A)HS Highly Satisfied B)S Satisfied C)N Neutral D)D-Dissatisfied

E) HD Highly Dissatisfied



II. HEALTH RELATED MEASURES :

1.Satisfactory level in cleanliness?

a) HS b) S c) N d) D e) HD

2.Satisfactory level in the disposal of Waste in the company?a) HS b) S c) N d) D e) HD

3.Satisfactory level of ventilation in the working area?


4.Satisfactory level in artificial humidification?


5.Satisfactory level in work space area?


6.Satisfactory level in lighting facility?


7.Satisfactory level in toilet facility?


8.Satisfactory level in the periodical checkup?


9.Satisfactory level in the preventive measures?




III. WELFARE RELATED MEASURERS:

1.Satisfactory level in first aid facility?


2.Satisfactory level in washing, storing, drying facility?


3.Satisfactory level in rest room facility?


4.Satisfactory level in supply of refreshments?


5.Satisfactory level in sick,casual,earned leave facility?


6.Satisfactory level in housing, loan facility?


7.Satisfactory level in social insurance facility?

a) HS b) S c) N d) D e) HD8.Satisfactory level in childrens education facility?


9.Satisfactory level in companies allowances?




10.Satisfactory level in employee counseling?


11.Satisfactory level in job security?

a) HS b) S c) N d) D e) HD12.Satisfactory level in vocational training?


13.Satisfactory level in parking facility?


14.If you suggest any other welfare measures, enumerate please :

THANK YOU



ANALYSIS METHODS

SIMPLE PERCENTAGE ANALYSISThe collected data is analyzed by using simple

percentage method. Under this method,

percentage is used to compare the data

collected (or) to interpret them.

a study on health and welfare measures (2)

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