internship
TRANSCRIPT
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OBJECTIVE
Overall study of the organization and studying different departments and
understanding different concepts related to the respective departments.
INTRODUCTION
The Monginis brand name originated over 100 years ago, when 2 Italian brothers set up a
catering firm in south Mumbai. Monginis catering services including cakes, pastries and savories
were in great demand.
To the last detail, complete with a wedding cake it was Monginis that breathed life and fun into
the European weddings that took place in Bombay. After it was bought over by the
Khorakiwala's in 1960's, the brand has remarkably grown to become the national leader in cakes.
In 1971, for the first time in India, a plan of having an exclusive franchise cake shop was
conceptualized. Mr. H.T. Khorakiwala, the founder president of national association of bakery
industry, who spear headed the operations, realized that to grow it was necessary to focus on
production standards and distribution. The retail management was best left to the shop owners,
who were in a better position to offer personalized service to the customers.
In 1991, Monginis came to Egypt with its history and deep knowledge of perfect baking. Today
36 outlets network across Goa, Monginis is still dishing out melt-in-the-mouth Celebration
Cakes, Cookies, Chocolates, Specialty breads, Snacks, Oriental Sweets, and Savories, as well as
gift a cake online concept, corporate surprises, party decoration ideas, and free home delivery in
the 21st century...We’ve come a long, sweet way!!!
BACKGROUND OF THE COMPANY/ COMPANY HISTORY .MONGINIS
– GOA UNIT OVERVIEW
New Millennium Bakers is a franchisee company of Monginis Foods Pvt. Ltd. Monginis has
expanded and established itself and has spread its unit worldwide. In the year 2000 Monginis
foods set up a factory in Goa in Verna Industrial Estate which is owned by Mr. Datta Naik since
they learned that people of Goa like foods like savories, cakes, bread etc. It’s an ongoing trend
that Goan people are keeping up to, where they have always liked sweet dishes and other such
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food items therefore Monginis thought that Goa would be a perfect location to set up its factory
wherein they would gain huge amount of profits. It has been 11 years from now that the
company introduced itself in Goa. The main strength of this company is that it has been HACCP
certified. They follow different policies like Glass policy, Jewellery and Cosmetics policy,
Health policy, Food and Safety policy, Visitors policy and Quality policy to keep up to their
standards. The main priority of the company is to see that safety is maintained in all areas right
from procurement of raw materials to delivery of finished products to customers. After setting up
the factory, Monginis gave rights to anyone who was interested in opening Monginis outlets and
sell their goods with the necessary requirements. This is also a major strength to the company
because no other food processing unit’s in Goa has as much number of outlets as Monginis has.
The company has a total number 11 department. There are more than 150 employees working in
this factory. The bankers of this company are ‘The Goan Urban Corporation Bank ltd – Margao,
HDFC bank – Margao, SBI – Verna. They also use services like corporate gifting and online
gifting through the internet where people all around India can send or gift Monginis products to
their loved ones in Goa. Monginis competes with every local outlet that manufactures products
like Monginis which are located near Monginis outlet. It does not have any major competitors
since no other brands in Goa are established well in Goa as Monginis is.
CORE VALUES
To help people help celebrate their happiness and make those moments memorable in
their lives.
Good intentions in dealing with one another amongst our stakeholders result in good
products and services.
VISION STATEMENT
To become the market leader in the cake industry and to increase the number of outlets all over
the world.
MISSION STATEMENT
To supply the best quality product at the right time with value for money and continue
maintaining leadership in the market.
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COMPANY PROFILE
Company name Monginis Foods Pvt. Ltd
New Millennium Bakers
Year of establishment 2000
Business type Manufacturing unit
Products Cakes, gateaux, savories etc.
Total no. of employees 170 and above
Company website www.monginis.net
OWNERSHIP AND CAPITAL
Ownership type Partnership
Representatives Mr. Datta Naik
Markets Entire Goa ( North & South Goa)
Total annual sales volume Rupees 10 cores for the year 2009
FACTORY INFO
Total number of outlets 36
Advertising slogan GO ahead celebrate!!!!
Factory location Verna industrial estate, plot no 107, 108
Phone no 2782185, 2782540
Bankers • The Goa urban corporation bank ltd – Margao
• HDFC bank – Margao
• SBI – Verna
Management certification HACCP
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EXECUTIVE SUMMARY
The organization we selected was Monginis (new millennium bakes) which is a Franchise of
Mumbai Monginis. The main aim of this project is to study over all functioning of all the
departments of an organization and gain practical knowledge about the firms activities right form
procurement of raw materials to supply of finished goods to the customers and also to understand
the functions of each department.
The main requirement is coordination among various departments. The report consists of an
introduction of the company, the core values, mission, vision, and acknowledgement,
background of the company, company profile, and organizations structure.
A detailed study of all departments is shown. The functions of the HOD of every department and
working of the departments have been explained.
Lastly there is a conclusion, recommendations and suggestions to the company.
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POLICIES OF FIRM
1. Quality policy
2. Food safety policy
3. Glass policy
4. Jewellery and cosmetic policy
5. Health policy
6. Visitor policy
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MARKETING DEPARTMENT
There are 8 zones and 36 outlets of monginis (cake shop and cake lets).the company owns
monginis at panjim and margoa. Cake shop is legal outlets, which are finalized by the Mumbai
monogynies and the marketing department. They sell only monginis products. Example
monginis cake shop at vasco near SMRC hospital. Cake lets are outlets which sell monginis
products with other products. They don’t sell products which would outrage monginis products
example monigis cake let at KTC bus stand panjim.
SENIOR SALES AND MARKETING
Mr. Ashish is the sales and marketing manager .he is responsible of making all the strategies for
the company. He does the budgeting for every year for marketing department. The points that he
has to consider while budgeting are promotional expenses, product introduction expenses. He is
also responsible for setting the targets for sales and also setting the targets for the sales and also
doses the pricing of the products.
NEW PRODUCT INTRODUCTION
When R&D comes up with a new product it is been presented to the marketing manager wills to
the introduce the new product he does the sampling among the employees .if the feedback from
the employees is positive these samples are sent to some of the outlets and it is tried by the
consumers. If the feedback is positive he works on the pricing of the product. He looks out for
the cost of production; add the other expenses like workers salaries and other expenses. After this
step he comes to a final cost of production prices and he decided the MRP depending upon the
type of production and the taste of the product.
After the pricing of the product is done it is sent to the outlets. Company provides a goods
sampling period of 10 days, where the company send samples to the outlets on daily bases.
During this period if the outlet returns the product they are not charged any price all their money
is refunded.
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DEPARTMENTS UNDER SALES AND MARKETING DEPARTMENT
SALES SUPERVISION DEPARTMENT
Employees from this department visit the outlets .the geographic coverage is divided into two
parts south goa and north goa. Every supervisor keeps visiting the outlets every three days.
The supervisors go the every outlet and monitor the maintenance. They see if orders are taken
properly and served properly on the counter. They monitor on the hygiene of the outlet. If the
outlets follow the rules of hygiene they take suggestions from the customers .supervisors also
monitor infrastructure of the outlets and see if the air conditioners are working properly, see if
the tables are properly cleaned and dustbins are clean. They also take customer grievances if the
customers have any issues about the product. If the complaint is very critical the supervisor
personally meets the customers and talks to them. The complaints of customers are taken down
by the outlet owner on a complaint book that is reviewed by the supervisor and he attends to the
respective customer.
CUSTOMER RELATIONSHIP OFFICER
Whenever a special order is been placed, the CRO officer takes down the details about the
customer like his birth date, his spouse, and children’s birth date, their wedding date etc .After
the order is supplied the officer personally calls up the customer and takes the feedback from
them. Especially greeting cards are sent to customer on their birthday or their children’s
birthdays.
DISPATCH DEPARTMENT
All the orders taken from the OPS department are given to the various departments. The
information about which outlet has ordered how the required number of products. All the
products goes to dispatch department and employees of dispatch department directs all the
products according to the outlet orders than the products are sent to the drivers and are loaded in
vehicles , than the products are sent to the respective outlets.
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ORDER PROCESSING SYSTEM (OPS)
In this department all the order are taken from the outlets. Order should be given latest by
9pm .orders are taken in two ways: tax and email
There is a proper format using which outlets have to order. After taking all the orders the OPS
department generates production summary. This summary is sent to the production department
which contains information of how much to be produced. The OPS department also generates
invoice that is preparing the bills for the outlets for order. If in case outlets return the order the
OPS In charge accounts of how much money is to be debited back to them. 20% penalty is
charged to the outlets on retaining of the orders. The OPS also generates dispatch summary in
which the slip contain the information about which outlet has ordered how many products and
which product. This report is sent to the dispatch department and further it is processed. If the
dispatch department does not send the amount which is ordered, the outlet acknowledges the
OPS department .if the product is not sent as per the requirement the cash is refunded to the
outlet.
List of records and reports marketing department
1) Marketing budget (yearly)
2) Product report (weekly and monthly)
3) Percentage of sales return (weekly and monthly)
4) Percentage of goods return note (weekly and monthly)
5) Complain register
6) Sales report
7) Sales record
OPS DEPARTMENT
1) Product summery chart (daily)
2) GroupWise item wise summery chart (daily)
3) GroupWise shop wise summery chart (daily)
4) Priority order list (shop wise) (daily)
5) Data check list(daily)
6) Debit note
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HUMAN RESOURCE
Functions:-
i. Selection
ii. Recruitment
iii. Induction training
iv. And other trainings. E.g. hygiene training, policy training, new machinery
training.
v. Salary
vi. Absenteeism control
vii. Shift placement
viii. Shift handling
ix. Grievance handling
Requirements for HR:
M.B.A. in H.R.
Law graduate.
Experience of two to three years.
2. Recruitment process of the company:
Advertisements in Navhind times
Tie up with an agency
Internal recruitment
Planning to do campus recruitment due to the large number of hotel management colleges
coming up in Goa.
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3. Salary
Pay scale depends upon on the experience and qualification of workers.
Evaluation of the workers is done on the basis of the feedback from the head of the
department.
Some laborers are taken on daily basis. Based on their qualification they are appointed
and accordingly given training.
Benefits to the employees:
Provident fund
o 12% is deducted from the employees
o 13.6% is deducted from the employer
E.S.I.(employee sate insurance)
o Medical treatment is given for free.
o 1.75% is deducted from the employee.
o 4.75% deducted from the employer
Labor welfare fund
o Rs.5/- from employees.
o Rs.15/- from employers.
Gratuity
o When an employee completes 5 years, he is liable for
gratuity. Is a sort of benefit or group insurance?
Bonus
o Every year a bonus is given to every employee.
o 8.33%-minimum
o 20%-maximum
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Leave entitlement
o Six months probation period.(can be extended on the
employees performance)
o Nine sick leaves
o Fifteen privilege leaves (maximum 45 days).
o Six casual leaves.
o E.S.I. facility provided for free. Under this leave they get
half payment during the leave. Medical certificate to be
provided during the end of the leave.
o Workers entry in the production department is kept a check
on with the help of a card. Yellow card for contract
workers. Blue card for permanent workers. It keeps a
record of the reporting time, rest or interval, overtime
hours.
Major challenges
o Grievance handling.
o Absenteeism handling.
o Controlling overtime.
PLANNING OF HUMAN RESOURCE REQUIRED IN DETAIL:
Planning of human resource required is done after reviewing the shift chart. This chart contains
information about all employees from their respective departments working in a particular shift.
If there is a vacancy in the chart they consider it. If an employee has to leave the job he has to
inform one month in advance of the employee leaving the job that vacancy I also considered. If
any new department is introduced jobs have to be created. Those vacancies are created. A new
department finished goods store was created in 2010 .new jobs were created for that department
in the company.
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RECRUITING
RECRUITING OF UTILITY WORKERS
These are the workers who make the product. Recruitment of these workers is outsourced. A
contractor supplies workers to the company.
RECRUITMENT OF SEMISKILLED UTILITY WORKERS
Recruitment of semiskilled workers i.e. cake makers is done by the head HR and production and
manager. Fresher’s from colleges are recruited for this post. Interviews for this post are done HR
and head of the department. After that the candidate has to go undergo another interview by the
OO. There is no test conducted for applicants. They place their resume and a personal interview
is taken. Based on their performance in the interview they are recruited by the company.
RECRUITMENT OF THE MIDDLE LEVEL MANAGEMENT
Recruitment of middle level management is done by chief operations officer and chief executive
officer and also the head HR manager. There are two rounds of interview.HR manager takes the
first interview studying the resume and finding out the attitude of the applicant to fit the job.
Next interview is the final round where technical acumen of the applicant is judged and is
selected if satisfactory. Advertisements are put in the advertisements for the vacancies of these
posts.
EMOLUMENT {SALARY STRUCTURE} FOR EMPLOYEES
Emolument structure for all the employees is designed by the CEO. A range is fixed for ever
selection if the applicant agrees to work with that salary he is selected. If not he is rejected. If the
applicant has a very good experience and demands more then the range, the CEO decides upon
stretching the range.
TRAINING
Six months of induction training is provided for all employees. The training for utility workers is
been divided in two parts each of three months. If the trainee performs very well in the first three
months he is directly sent to the production department. If there is scope for improvement than
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more three months of training is provided. If after six months trainee dose not perform well, this
job is terminated. This is an on job training where salary is given during the training period.
MOTIVATION OF EMPLOYEES
These are several motivation techniques used by monginis to motivation their employees each
will be explained in detail below
1) Picnic
Every year monginis organizes picnic for all the employees. Employees are taken for a
day picnic.
2) Laughter exercise
Laughter exercises are conducted every week in the morning for 5 minutes. Employees
are told jokes
3) Football mates
Every 6 months company organizes foot ball match for all the employees
4) Talks
Talks on how to maintain hygiene is given to ever one many other talks are also given to
motivate people. Ex. talks on different types of insurance policies etc
5) Incentives for shop owners in the form of prizes.
6) Direct communication from worker to top level management and vice versa.
7) Top level management has presentations from doctors and psychiatrist.
8) Accommodation is also provided to some workers. Because some of them from north of
India.
The top level management took a decision to follow the system of job rotation. This done
monthly or after every two months to get the workers accustomed to all the jobs. This helps
increase their knowledge and skill and if at all any worker is absent the other workers are
ready to take his job.
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Respect for religion
Freedom of speech.
It is centralized as well as a decentralized company.
Minimum wage rate.
No children employed under the child labor act.
A fine for absent seem and penalty for coming to work late.
Outside workers need to have a smart card or a police form.
JOB SATISFACTION
There are many factors that lead to job satisfaction of employees
Employee’s health and safety
Special care is taken for employee health and safety; special shoes are given to the
employees in the production area. Fire extinguishers are provided. If any employee meets
any accidents while working or falls sick he or she is taken to the hospital by company
vehicle and then is dropped to his house. Special talks are given to employees about how
to react in certain emergency situations.
Leaves
Most of the employees of monginis are from north of India they work in the company for
continues for one or two years and then they want to take leave for one month to go back
to their native. Company allows them to do so they give them leave for one month every
year (if requested).this majorly leads to job satisfaction of employees.
Increment
Increment in emolument is done every year for all the employees, this also leads to
motivation of all the employees
Traveling allowance
Traveling allowance is given to the employees who come from far places.
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Job rotation
Job rotation of employees is done. For example employees from cream mixing are
transferred to sponge making and vice verse, this leads to motivation and satisfaction. If
in emergency there is a shortage of employee in any department of production, another is
replaced with the help of job rotation.
Working environment
Music is played in the production department which delights employees and increase
involvement in work. Proper air conditioning facilities are provided in kitchen to reduce
the temperature so that it is convenient for the employees to work with high temperature
machines. Kitchen is been shifted a bit far from other departments so that heat is not
transferred to the other departments. Air conditioned rooms are provided to all the middle
level management. This makes the working environment worth working for the
employees.
Birthdays
Every employee’s birthday is celebrated in monginis by cutting cake and one kg cake is
given to the employee to take it home for his family. This also leads to job satisfaction.
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ACCOUNTS DEPARTMENT
Accounts are a record of everything in the company which is very important for the company. In
new millennium bakers the function of the accounts manager is maintaining the day to day
transactions of the company. For example, Purchases, bills receivable and bills payable. The
accounts manager maintains certain books of accounts they are cash book, bank book, purchase
book and general ledgers. The general ledger is divided into four parts debtor ledger, credit
ledger which is further divided into materials and expenses. They also prepare final accounts at
the end of the financial year they are profit and loss account, trading account and balance sheet in
a vertical format. Since new millennium bakers is a partnership firm and these are the following
partners…
i. Datta Damodar Naik
ii. Sushantha Datta Naik
iii. Chirag Datta Naik
iv. Saloni Chirag Naik
There are totally four partners and the profits and losses are shared among these partners. They
follow the double book keeping criteria for maintain the accounts. The accounts are maintained
with the software called order processing system. It is accounting software used by new
millennium bakers to maintain their accounts. This software is FoxPro based automatically
linked to the other software’s in the company.
Different books of accounts maintained by new millennium bakers
i. Cash book - This book includes the amounts received and paid by the company.
ii. Bank book - This book includes all the contra entries and receipts and payments done by
the company.
iii. Purchase book - This includes all the cash and credit purchase made by the company.
iv. Sales book - All sales made are entered here.
On the basis of software which is used by the company:
Product summary is generated and given to the production department. The production
department gives to the dispatch department. From the data given to them the dispatch
department generates the invoice which is further divided into debit and credit to the
concerned parties than the sales entry is made and entered in the sales register. At the last
audit is done.
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FINANCE DEPARTMENT
The name itself tells us how important it is for us. Finance is a backbone for any organization
without which any organization cannot reach its goals and cannot function. Proper allocation of
finance and money is very important for that reason capital budgeting should be done. This
budgeting helps the company to invest the money properly. To prepare a budget a company
requires some data and this is done by the accounts department. The statistics of accounts and the
record is given to the finance manager in new millennium bakers. On this basis the planning of
the budgeting is done. The finance manager decides from the statistics what should be done
included and what should not be included. A budget is prepared on the basis of that and this done
after the final accounts are ready and submitted to the finance manager by the accounts
department. On the basis of this a project is prepared. A budget includes all the things like for
e.g. replacement of new machinery or deduction of machinery which is not required.
Function:
To generate funds and maintain cash flows.
To look after all statutory requirement of the company.
To estimate the budget for the whole year, taking into account minutest expense of the
company.
To decide and make necessary changes in the price of the finished products.
Working of the finance department stepwise:
To make project report
It takeover the area of the land required, infrastructure of the building, the number
of machineries needed and other investments and assets. Also obtaining funds
from the sources such as owner’s capital, loans, unsecured loans, thus calculating
the working capital needed to start the company.
a) Product analysis
To study the product and find cost of each step of production of the
product, it includes raw material, fuel and power, packaging material etc.
b) Break even analysis
Breakeven point is the total amount obtained which is equal to the amount
which is spent on production. An income little higher will be regarded for
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the depreciation value of the machines. The consequent income is the
profit, hence it is essential to estimate the breakeven point.
Pricing of the product
Price of the finished product is obtained by the addition of raw
material expenses and other expenses. Also keeping in mind the
average raw material expenses cost should not exceed a certain
percent.
Controlling the overall cost
Circumstances such as inflation, strikes etc lead to increase in prices
and lower production this increases the cost of the raw material. The
cost is controlled with the help of MIS (management information
system)
Cash flow planning
To monitor the income and the expenditure of the company, basically
the inflows and outflows.
Let’s look into budgeting now:
Capital budgeting is an outlay of cash for a company that is expected to produce a cash inflow
over a period of time exceeding one year. Examples of investments are property, plant,
equipment, research and development plans, any other project that requires a capital expenditure
and generates a future cash flow. There are many examples related to this new company. There
are many development plans in the company. For e.g.in the production area of monginis there it
use to be very hot and the environment was really not worth working, the fans really did not
work there because it is a bakery, their raw materials are like Maida and Atta and they all require
a cool temperature and even the other products in order remain fresh to consume there should be
a cool and good environment. So they invested in air conditioners, exhaust fans for the
production and now the production area is worth working and the environment is very cool. Such
types of investments really help the company to develop internally and give a better product to
the consumers. When we look into finance, the capital budgeting has its own importance. The
finance manager here believes that capital budgeting has its own importance likewise he said:
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CAPITAL BUDGETING
i. Avoids forecast error:
The future success of a business largely depends on the investments decisions that
corporate manager make today investment decisions may result in a major departure from
what the company has been doing in the past. Through making capital investment firm
acquires the long lived fixed assets that generate the firms future cash flows and
determine its level of profitability .thus, the decision greatly influences a firms ability to
achieve its financial objectives for e.g. if the company invests too much it will cause
higher depreciation and expenses. On other hand if the firm doesn’t invest enough the
firm will face a problem inadequate capacity and thus loose its market share to its
competitor. But monginis in Goa does not face a major competition because people really
have liked its products. Even for any special occasions like birthdays, the first thing
which comes to any child’s mind is also that “I want cut the monginis cake. I want to
have that cake …Yummy”. There are competitors like golden crust, local bakers etc, this
is the reason why investment should be done properly otherwise competitors can go
ahead. Monginis in Goa is really working on this and giving variety to its customers in
their products by a balanced investment.
ii. Helps firm to plan its financing
The finance manager even said that proper capital budgeting analysis is critical to a
firm’s investment decisions can improve cash flows and lead to higher stock prices. Yet
poor decisions can lead to financial distress and even to bankruptcy. Although a tactical
investment decision generally involves a relatively generally involves a relatively small
amount of funds, strategic investment decisions may require large.
When the budget is ready it is compared to the actual figure of the company, the present
situation of the company. The variations are observed by the finance manager, corrective
actions are taken with the help of budget and report prepared by him. The preventive
measures are taken by the production manager. All the decisions of new millennium
bakers {monginis} related to finance and investment in the company is done by the
financial manager. For e.g. negotiation of price to any suppliers is decided and done by
him. Source of money is also identified by him. The new millennium baker’s cash
outflow is its own inflows which they earn and the money which comes in .this inflow of
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money acts as a cash outflow for the company. The day to day working capital planning
is also done by the production manager. New millennium bakers mainly have long term
investment and planning more than the short term investment.
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FINISHED GOODS STORE
All products produced from the production department is been received in the finish goods
storage .A summery for the order processing system department is received, which contains
information about what is the total quantity ordered for that particular day. A supervisor then fills
a chart called daily stock report. This chart has to be filled with the quantity that is ordered for
that particular day. Total count received products is done all the information of received products
is filled in the daily stock chart. Extra products if received are stored in the finished goods
storage department. If produced products are less than ordered quantity products another chart
called variation chart is filled. This chart is then forwarded to production supervisor. Supervisor
orders for more products as per quantity required and then these products are sent to foods good
storage department.
After receiving all the finish products, finish goods storage supervisor and helper
separates quantity required for that particular day and forwards it to dispatch where it is further
segregated and sent to outlets
All the products received from production to finish goods storage are stored in 3 different
rooms
1) Normal rooms
2) Butter cream room
3) Fresh cream room
All products are separated and kept as per their categories. Product name tags are pasted
on the wall under those name tags all the respective product packed in crates are piled up.
Normal room has normal temperature, butter cream room has 18*c temperature and fresh
cream room has +5 to -5 *c temperature.
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IMPORTANCE OF FINISHED GOODS STORAGE DEPARTMENT
MAINTAIN RECORDS
To maintain the records about how many products were ordered, how many products
are sent, how many products are extra, how many products are rejected?
TO CONTROL ISSUES
Production issue: - if products are slightly damaged products like patise and samosas production
doesn’t reject the product, they forward it to finish goods storage. Finish goods storage
department checks if products are damaged and if they are damaged, they reject it.
.
PREPARING NET PROFIT :- finish goods storage is important to find the net profit because
all the details of how much is produced and how much quantity is sent and how much quantity is
excess and how much is rejected can be obtained in finish goods storage department.
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MAINTENANCE DEPARTMENT
Maintenance in charge has two different type of job to do. Job is divided into two categories
1) Mechanical maintenance
2) Electrical maintenance
Explanation of both in detail
1) MECHANICAL MAINTENANCE
For machines a routine check is done of gear box, chains, barring and lubricants by
maintenance manager .chains have to be checked if it is properly lubricated. Barings also have to
be checked for lubrication and if the barring are broken. Amount of sufficient lubricant available
in stock also has to be occasionally checked.
Maintenance of machines
Deck Owen: - burners of Owen have to be checked. Servicing of burners is done every month.
Rotator Owen: - servicing has to be done every month. Baring have to be checked if broken
or is properly lubricated. Greasing of Barings is done.
Mixer: - belt has to be checked if not cut. Motor have to be checked if properly operating
Sheeting machine: - conveyer belt has to be checked it not cut. Barings of rollers have to be
checked if properly lubricated.
Humidifiers: - temperature controller has to be checked
Shifter: - vibrator has to be checked. Motors have to be checked if working properly.
Slicer:-blades have to be checked if are sharp as per the requirement. Occasional sharpening has
to be done.
Air conditioner: - external technicians comes to check and service the air conditioner
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2) ELECTRICAL MAINTENANCES
For electrical devices routine check of electrical panel, 3 phase motors and single
phase motors has to be done by maintenance manager.
Panels:-electrical panels have to be checked if wires are properly connected and intact. Tighten
is done of electrical fitting
Geezers:-coils of geezers have to be monthly checked.
Generator:-every 250 hours oiling has to be done and radiator water has to be changed.
WASTE PRODUCT TREATMENT MAINTENANCE
EFFLUENT TREATMENT PLANT
P F of the waste material is 7 in the initial state. Caustic soda is added to it. Proper mixing is
done .after mixing is done P F becomes 9 then aluminum sulphate is added to it and again
mixing is done. P F then comes down to 7.this material is then sent in a tank where with the help
of poly electrolyte, water and slug is separated. Water then is used in gardening and slug is
mixed with cow dung and is used as fertilizers.
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PURCHASE DEPARTMENT
The whole process of purchasing is divided into 4 parts
1) Selection
2) Quality check
3) Negotiation
4) Procurement
1) Selection:-
Purchase manager holds a list of suppliers which contains myriad number of suppliers,
supplying various products. Information about the capable suppliers is scrutinized by various
sources. Head office of monginis provides a list of suppliers, certain supplier’s related
information is goggled out, a present supplier is asked about other supplier. After accumulating
information from all the sources a list is prepared of capable suppliers.
Purchase manager calls all the suppliers and asks if they are interested in supplying raw
materials to monginis. Interested suppliers are told to send the sample which is further sent to the
quality check.
2) Quality check
All the raw materials are sent to quality check department. Raw materials also are
attached with a slip containing information about the products. Quality check of all the products
is done. A slip from quality check department is attached to product stating if product is accepted
or rejected. If product is accepted it is further sent to production department where a finish
product is produced out of tested raw materials. This finish product is then sent to quality
assurance department where quality check of finish product is done and if the product and raw
material are up to the standards of monginis a slip stating if product is accepted or rejected is sent
to the purchase manager if product is accepted purchase manager moves to the next step of
negotiation.
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3) Negotiation
All the accepted suppliers are then given a call and informed that their product is accepted as per
the quality standards of monginis. All the suppliers are then told to send the price that they coat
for their product .Purchase manager goes through all the information about the price and then
short list 4 to 5 suppliers. These suppliers are then told about the price that the monginis buy the
product at. Most of the cases purchase manager under prices the product based on the response
of the suppliers 2 to 3 best suppliers are chosen. Suppliers also have the bargaining power in
certain case. If price of the entire market fluctuates or there is inflation suppliers can demand for
increment in the product price if such demands occur purchase manager observes the
market ,negotiates with other supplier and if necessary increases the price.
4) Procurement
This list of final selected supplier is then sent to group finance manager. After carrying on
certain formalities company places the order to the suppliers. A minimum stock of 10 days is
kept for most of the products if suppliers are not able to supply the products on right time there is
no interruption in the production.2 or 3 suppliers are selected for each product. If one is not able
to supply the product other is given the order.
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STORES DEPARTMENT
Functions
1) To store the raw material in the suitable conditions, avoiding contamination or
destruction of the same during storage.
2) To stack the received goods at designated place in the stores are.
3) To requisite the raw material required to the purchasing department.
4) To issue the raw material only after the approval from the quality assurance lab.
Working of stores department
1) Initial stock balance in hand is checked.
2) Purchase requisition is given to the purchase department for placing the order.
3) Goods are received
4) Samples of the raw material, packaging material are given for lab testing.
5) Only after the approval, raw material is stored and is issued to the production
department. Rejected material is kept separately, either returned back or disposed.
6) Ingredients are issued to the production in batches as per the batch card.
Batch card
Each product has different batch cards. There are total 34 batch cards. The batch card
contains the name of the product, batch size, list and amount of ingredients, mixing
details, proofing details, baking details, cooling time and packaging details.
FIFO method (first in first out) is followed, that is goods that are brought in first are
sent out first.
Stores have four sections, which are divided into flour storage room, cool storage
room/area, and dry storage area and packaging material store.
a) Maida storage room
In this section powdered items such as refined flour, wheat flour, corn flour, soya flour,
icing sugar etc are stored. There are 2 sieving machines, one for refined and the other for
icing sugar. Metal detection unit is installed to each sifter, which cleans metallic foreign
particles before the flour is given for production.
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b) walk in cooler and deep freezer
Perishable raw material such as vegetables and fruits (tomato), milk and milk products,
and other material which need to store in cool temperature such as yeast, shortenings,
topping cream etc are stored in walk in coolers. Vegetables are sorted; stock leaves of
cauliflower, and then placed in crates and kept in the walk in coolers. The temperature
maintained is 4 to -10 8*C .other perishable materials such as prawns, frozen chicken
are stored in deep freezer and the temperature is -2*C and below.
Every two hours the temperature is monitored and recorded.
c) Dry storage area
Non perishable raw material such as spices, canned products, fruit products,
Nuts and seeds, flavors and class II preservatives are stored. They are stacked in
FIFO method. Perishable product such as eggs is stored in dry storage area.
d) Packaging material store
Packaging material like cardboards, boxes, strips, plastic bags, labels, decorative items
etc are stored here. These items are moved according to the FIFO method.
In monginis they also follow the A, B, C analysis. Here inventory is graded according to
the A; B and C analysis.raw materials inventory is graded as A, B, C in according to
their price and daily importance.
A inventory (stock is taken every day) – milk, cottage cheese, fresh cream etc
B inventory (stock is taken weekly) – masala, spices, oil, vinegar etc.
C inventory (stock is taken after every 1 month) – items like packaging material,
butter paper, color additives, gel, etc come in this category.
List of records
1) List of raw materials with specification
2) Purchase requisition
3) Lot register
4) Stock inspection record
5) Goods received note
6) Production requisition
7) Daily cleaning record of sieve
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PRODUCTION DEPARTMENT
Functions
1) To maintain the quality and Quantity of the products with regard to the standards.
2) To check whether the finished products are prepared according to the standards recipes
and standard process.
3) To train the new employees with skills required in the production area.
4) To maintain the record such as daily production stock variation records, work orders,
batch cards etc.
5) To develop new products
6) Follow up with the production process and find the faults, incase of complaints received
for a certain products by the customers.
Working of the production department stepwise:
1) Order placed by the customers is given to the production department by the OPS department.
2) Balance finished goods are checked and requisition of ingredients is done according to the
delivery time and if the order demands.
3) Ingredients are collected batch wise and the recipe is followed.
4) The finished product is stored in the FGS (finish good stock) and then dispatch.
5) Return goods are repaired or disposed.
Overview of the production department and their section:
a) Sponge and cream mixing room
In this department mixing and preparation of sponges, cream, biscuits are carried out.
Sponges: white sponges (with egg and eggless), chocolate sponge (with egg and eggless)
and Dutch sponge
Creams: fresh cream and butter cream.
The temperature maintained is about 21 *C.
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b) Puff room
In this department, bread and bread based products and puffs are prepared. Kneading and
molding of the bread dough is carried out. While sheeting, pressing, molding, stuffing
and cutting is done for the puff pastries.
c) Hot kitchen
Preparation of masala used for the savory products is done.
d) Proofing room
Bread dough is kept in the proofing room for dough rising. Temperature and humidity are
maintained which vary from product to product.
e) Baking section
Baking section is utilized for baking. It consists of four ovens of which two are rack oven
and the other two are deck oven.
Temperature and time are set according to the type of the finished good.
f) Packing section
Finished goods such as Madeira’s, biscuits, bread and bread based items are packaged
and labeled over here.
There are two slicing machine:
Bread slicing machine
Madeira slicing machine
Products are packed as per the standard weights.
g) Sponge storage room
Sponge is stored after baking and cooling. They are stored for about 1 or 2 days, which
are used for making gateaux and pastries.
h) Butter cream room (gateaux)
It is mending for the preparation of butter cream gateaux
i) Butter cream room (pastry)
Pastries of butter cream are prepared and packed over here.
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j) Fresh cream room (usual cakes and special orders)
Fresh cream pastries and gateaux and also special order cakes are prepared.there are two
sub sectios in this fresh cream section 1)usual cakes 2) special cakes. Temperature of the
room is maintained.
k) Pot wash section
Washing and sanitizing of utensils, mixing bowls etc is carried out after every batch.
After washing they are stacked on a rack.
Cleaning of the vegetables by means of washing and dipping them in sodium
hypochlorite solution is done prior to cooking.
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TIME TAKEN TO PRODUCE A PRODUCT
PRODUCT – 1 PREMIUM BREAD
Getting and putting ingredients in mixer = 10 min
Mixing of ingredient = 14 min
Removing the mixture in the vessel = 3 min
Making batches and putting in trays = 30 min
Proofing = 38 min
In Owen = 32 min
Removing it out of Owen and uncapping = 11 min
Cutting and packing = 30 min
Total time taken = 168 min
Total number of breads = 180
Time taken to make one bread = 0.933 min
PRODUCT – 2 DINA ROLL
Getting and putting ingredients in mixer = 10 min
Mixing of ingredients = 15 min
Cutting in large batches, pressing in small Pieces, making the shapes = 35 min
Idol time = 5 min
Proofing = 30 min
In Owen = 17 min
Oiling = 10 min
Total time taken = 122 min
Number of units made = 500
Time taken to make one product = 0.244 min
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PRODUCT 3 – SPONGE
Getting and putting ingredients in mixer = 10 min
Mixing = 15 min
Putting in the pans = 6 min
Getting and putting all pans in Owen = 15 min
In Owen = 27 min
Total time taken = 73 min
Total number of products = 127
Time taken for each product = 0.574 min
PRODUCT – 4 FRESH CREAM CHOCÓ DELIGHT
Making one sponge = 0.574 min
Cutting and creaming sponge = 30 sec
Swiss creaming = 23 sec
Garnishing = 47 sec
Total time taken = 2.15 min
Time taken to make one product = 2.15 min
PRODUCT – 5 PASTRIES
i) CHOCÓ CHIPS PASTRY
Time taken to make a sponge = 35 sec
Time taken to cut and cream sponge = 60 sec
Time taken to cut and garnish cake = 20 sec
Total time = 1 min 55 sec
Time taken with packing = 2 min
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ii) CHOCO TRUFFLE PASTRY
Time taken to make a sponge = 35 sec
Time taken to cut and cream sponge = 60 sec
Time taken to cut and garnish cake = 20 sec
Total time = 1 min 55 sec
Time taken with packing = 2 min
iii) VANILLA PASTRY
Time taken to make the sponge = 35 sec
Time taken to cut and cream sponge = 60 sec
Time taken to cut and garnish cake = 25 sec
Packing = 5 sec
Total time = 2 min 5 sec
iv) STRAWBERRY PASTRY
Time taken to make the sponge = 35 sec
Time taken to cut and cream sponge = 60 sec
Time taken to cut and garnish cake = 30 sec
Packing = 5 sec
Total time = 2 min 10 sec
PRODUCT – 6 FRUIT PUNCH MANGO
Total time taken = 2 hours 50 min
Total product made = 100
Time taken to produce 1 product = 1 min 42 sec
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PRODUCT – 7 PIZZA BASE
i) PAN PIZZA BASE
Getting and putting the ingredients in mixer = 3 min
Mixing ingredients = 6 min
Sheeting = 12 min
Cutting and oiling = 6 min
Idol time = 52 min
Proofing = 60 min
Baking = 7 min
Packing = 10 min
Total time taken = 156 min
Total number of products = 400
Time taken to produce one product = 0.39 min
ii) MINI PIZZA BASE
Getting and putting the ingredients in the mixer = 3 min
Mixing ingredients = 6 min
Sheeting = 12 min
Cutting and piling = 18 min
Idol time = 32 min
Proofing = 60 min
Baking = 7 min
Packing = 10 min
Total time taken = 148 min
Total number of products = 300
Timer taken to produce one product = 0.49 min
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iii) PUGET PIZZA BASE
Getting and putting ingredients in mixer = 3 min
Mixing ingredients = 6 min
Sheeting = 12 min
Cutting and oiling = 18 min
Proofing = 60 min
Baking = 7 min
Packing = 10 min
Total time taken = 116 min
Total number of products = 4
Time taken to produce one product = 29 min
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DISPATCH DEPARTMENT
There are total 36 outlets and the dispatch is responsible of sending the orders to the entire outlet
at the right time.
The dispatch in charge gets a summery chart from the order processing department.
This summery contains information about all the order given by the entire outlet and their
quantity. Dispatch in charge takes the total product produced from the finished good storage and
then segregates it as per the order of all the outlets. All the segregated finished products are kept
in the trays. Products like patis are kept in ventilated tray and cakes are kept in trays which have
cooling pad benith.This is to prevent melting the cake. All trays are piled up below the tags of all
the different 36 outlets.
The company has 11 vehicles 8 self owned and 3 on rental bases. Every vehicles
delivers to minimum to 3 outlets. All finished products put in tray which have special color
representing 7 days of a week. For example Thursday has the color yellow which makes it easy
for outlet to figure out this product has come to outlet on that particular day.
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QUALITY CONTROL DEPARTMENT
There are 4 different function of quality assurance department
1) Raw material quality assurance
2) Online quality assurance
3) Finish goods quality assurance
4) Packing material quality assurance
Each in detail explained below
1) Raw material quality assurance
Quality assurance officer gets the sample from the stores. These samples are randomly
selected. Quality control officer checks for various components of the raw material.
Moisture is one of the examples
Various raw materials under various categories
Grain product – Maida and Atta
Sweetener – icing sugar, sugar powder
Fats and oils – soya, palm, ghee
Cocoa products – all chocolates
Animal and dairy products – butter, chicken, eggs, mutton, prawns, milk and paneer
Fruit product – dates, fruits syrup, squash, canned pulp.
Vegetable product – fresh vegetables, mushrooms
Flavors – vanilla, chocolate
Color – as per the order
Spices – all spices
Chemicals – preservatives, food additives, improvers etc
2) Online quality assurance
Quality control officer visits the online production and verifies the unfinished goods.
Example
1) weight of the patis, pizza
2) Color of cream
3) density and taste of cream
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3) Finish goods quality assurance
Finish goods are randomly selected from the finish goods storage department and are
verified.
Various component which are checked in finished goods are
1) Taste
2) Color
3) Weight
4) Appearance
5) Micro biological
i) Bacteria
ii) yeast and mold
iii) Salmonella
4) Packing material quality assurance
Various packages and components checked
1) Cake boxes – different size, prints, logo, dimension and packing
2) Corrugated boxes – logo, print, dimension
3) Printed bags – sealing, color, print, logo
And other information
4) Carry bags – same as above
5) Cake boards – cake board, hard board and sticks (size, dimension and foil print).
6) kapli – dimension, weight
7) Strips – color , prints and dimension
8) Paper capsules – print , logo, dimension
9) Butter paper – dimension
10) Patis box – dimension, weight
11) Decorative items – print, logo
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SWOT ANALYSIS
Strengths
1) Monginis Foods Pvt. Ltd. has been there for a long time almost for 1 decade.
2) It has good coverage; it has around 500 retail stores all over India.
3) Has acquired a name in the world of bakery, food processing and packaged foods industry.
4) Prices of their products are quiet reasonable as compared to its competitors.
5) It has ISO 9001 -2000 as well as HACCP certification. It is the only company in Goa with
HACCP certification.
6) No other company in Goa has as many number of ‘Chain of shops’ as Monginis it is the only
chain in Goa which makes it the leading bakery industry in Goa. It has 36 retail outlets in
Goa.
Weakness
1) There have been cases of lack of consistency in quality because of Monginis being a franchise business.
2) Monginis is not promoting its products aggressively.
3) Being a franchise business it has limited control over the location of the store. Hence some of its stores are not strategically located.
Opportunities
1) There is an opportunity for Monginis to make its presence felt in the malls which now-a-days becoming a strategic location for such kind of products.
2) Getting more varieties in their product range by proper market research.
3) More services can be added to boost sales further and make the brand name stronger in the mind of the customers.
4) Promoting the online system properly by targeting corporate, NRIs, etc.
5) Getting in more customization options would be good for the customers.
6) To expand (expansion of current) increase sale by opening more retail outlets.
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Threats
1) Monginis has threat from its competitors such as pastry palace, temptations etc.
2) Cadburys and McDonalds are also a threat to it because they are also positioning their products on the lines of celebration.
3) The franchise system of business can lead to sometimes misuse of the brand name. It can also hamper the quality of the product and also the service offered by the employees at the store.
4) 5 star hotels can also be a major threat to this industry since savories, gateaux are prepared
and other special orders are also taken.
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RECOMMENDATIONS AND SUGGESTIONS:
Monginis in Goa should have a website on their own where in people can order online.
Franchisee in goa does not have this service so we recommend them to start this service.
Monginis at Bombay has home deliveries but the People will be able to directly order
cakes and send to their loved ones. The website will also help them to communicate to
the main headquarters of Monginis in Bombay.
Monginis should come up with low calorie products in different flavors. Especially for
the people of diabetes etc. These types of products will cater to the needs of health
conscious people.
The company should come up with new products which match with the tastes of the
Goan people e.g. Christmas products, ganesh chaturthi products etc because these are
products which are highly demanded by the people of goa.
If we look into being strategic, the outlets in goa they are not strategically placed because
of this there may be a problem of customer approaching the outlet or may be the location
is such where there are other competitors’ are also there, we suggest them this about the
location of the outlets.
When we look into promotion of the monginis products its really poor according to us
because advertisements are required, If there is any new product which has been made by
the company, the advertisements should be done on televisions because it is the best
medium of promotion
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CONCLUSION
With this summery internship program, we would like to conclude that it was
great learning experience for us. We were delighted to have good co operation
from the company guides and HOD’s. The interaction with the company
employees gave us a detail, practical information and knowledge about the
functioning of the company.
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ANNEXURE
1) ORGANIZATIONAL CHART
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2) PERFORMANCE APPRAISAL DESIGNED FOR THE COMPANY BY
US:-
MONGINISNew millennium bakers
Verna Industrial Estate Goa
Performance analysis review
Name Date SignatureEmployee name
Supervisor
1) 2)Department head
A) Performance review against objectives and time taken to complete the task
Agreed objectives Result achieved(TIME TAKEN)
Excellent
good average Poor
1)
2)
3)
4)
5)
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B) Appraisal for critical objectives
Attributes Excellent good average Poor
1) Innovation Ability to think new, way of doing things with introduction of new ideas or systems
2) initiative Ability to take initiative without even waiting to be told.
3) team relationship Ability to interact and work as a team
4) Resourcefulness Utilizing resources and time properly
5) Cleanliness Clean and tidy in his or her work
C) Behavioral appraisal
Attributes Excellent good Average Poor
1)leadership
2)respectful
3)cooperative
4)polite
5)attendance
6)output of work
7)neatness
D) specific development plans
Type of plans Excellent Good Average Poor
1)job rotation
2)special assignment
E) areas of strengths and improvements (by supervisor)
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____________________________________________________________________________________________________________________________________________________________
F) Comments by supervisor _________________________________________ Sign
GLOSSARY
CRO – Customer relationship officer
OPS – Order processing system
QA – Quality assurance
FGS – Finish goods storage
COO – Chief operating officer