LIVE PROJECT REPORT ON ANBU FOODS PRIVATE LIMITED

MADURAI

Submitted in partial fulfillment of the requirement for the award of the degree of Master of
Business Administration of Madurai Kamaraj University

By

R.LOGESHWARI(Reg. No: 2018MBA28)

Under the guidance of

Dr .L. MEENA

DEPARTMENT OF MANAGEMENT STUDIES

FATIMA COLLEGE (AUTONOMOUS)
MADURAI - 625 018
APRIL 2019
 BONAFIDE CERTIFICATE

This is to certify that the “Live Project Report on Anbu Foods private limited ,Madurai “is a
bonafide record of work done by R.Logeshwari (Reg No.2018MBA28), submitted in partial
fulfillment of the requirement for the award of the degree of Master of Business Administration
of Madurai Kamaraj University.

Faculty Guide Head of the Department

Dr.L.MEENA Dr.P.SHYAMALA

Director (Professional course)

Mr. RAJU
COMPANY CERTIFICATE
 DECLARATION

I hereby declare that the live project done under the ANBU FOODS
PRIVATE LIMITED, MADURAI” submitted for the award of the degree of Master of Business
Administration is our original work and that no part of this report has been submitted fully or
partly for any other recognition earlier.

(R.LOGESHWARI)

Signature of the student

 ACKNOWLEDGEMENT

First and foremost, I would like to thank God almighty whose blessings made us to complete the
training successfully.

It is a great pleasure to acknowledge my sincere thanks to Dr. Sr. G. Celine Sahaya Mary,
Principal, Fatima College, Madurai.

I also thanks Dr.S.RAJU, Director (Professional course)

I also thank Dr.P.SHYAMALA, M.B.A, Ph.D., PGDCA, SET, NET, Head of the Department of
Management Studies for their assistance and guidance.

I also wish to thank my project guide Dr. L. MEENA, M.B.A., M.Phil., Ph.D., NET, SET., for
her valuable support throughout the period.

We express our special thanks to Mr.K.Sampath, Manager, Anbu Foods Private limited for
giving me permission to carry out this live project at their esteemed organization.

I wish to express my gratitude to all the staff members in the Department of Management Studies
for their encouragement for completing this training.

Finally, I thank my teachers, respondents, friends and parents who helped us in completing my
live project successfully.
 CONTENT

S.NO PARTICULARS PAGE NO

1. INTRODUCTION

2. INDUSTRY PROFILE

3. COMPANY PROFILE

PRODUCTION DEPARTMENT

4. PRODUCTION SYSTEM

5. LAYOUT

6. LOCATION

7. INVENTORY MANAGEMENT

8. TQM CONCEPT-5S

HUMAN RESOURCE DEPARTMENT

9. RECRUITMENT AND SELECTION PROCESS

10. PERFORMANCE APPRAISAL -METHODS & PROCESS

11. TRAINING AND DEVELOPMENT-METHODS & PROCESS

12. WAGE&SALARY ADMINISTRATION,INCENTIVES AND

FRINGE BENEFITS

MARKETING DEPARTMENT

13. PRODUCT MIX

14. MARKRTING MIX

15. RESEARCH AND DEVELOPMENT-NEW ORODUCTS

16. DISTRIBUTION CHANNELS

17. PROMOTIONAL TOOLS

FINANCIAL DEPARTMENT

19. SOURCE OF FINANCE

20. ORGANIZATIONAL OF FINANCE DEPARTMENT

21. WORKING CAPITAL MANAGEMENT

22. FUND FLOW AND CASH FLOW STATEMENT

PREPARATION

MANAGEMENT INFORMATION SYSTEM

23. VARIOUS INFORMATION SYSTEM IN THE

ORGANISATION

24. APPLICATION OF MIS

SUGGESTION

CONCLUSION

BIBLIOGRAPHY
CHAPTER - 1
 INDUSTRY PROFILE

India’s modern dairy sector has expanded rapidly. India is recognized as a biggest and fastest
growing market in the world for milk and milk products. India's dairy Market is multi-layered.
It's shaped like a pyramid with the base made up of a vast market for sweets. The bulk of the
demand for sweet is among the rural areas whose requirement is large.

India’s dairy sector is expected to triple its production in the next 10 years in
view of expanding potential for export to Europe and the West; so all the countries are looking at
Indian dairy industry markets for exports. As per GATT agreement the export subsidy is
reduced. Because of this India is expecting major changes in dairy industry of North America,
Europe and Australia. It may also get some advantage in this situation. After reduction in
subsidies given by other countries India would be able to compete with their products efficiently
on price in international markets. At present India has a negligible export to international
markets.

Both public and private sector have contributed to the dairy industry growth in India.
Government dairy distributes 90% of its milk in sachets or in containers while remaining 10% is
marketed as butter, ghee and sweets etc. On contrary, private sector only markets 20% of milk
and remaining 80% of milk is made into preparations suitable for exports. Though India is No. 1
in milk production, it is unfortunate that we are importing milk products from other countries.
Since we do not have good technology for production of skim milk powder we are forced to
import them from Europe and New Zealand.
 COMPANY PROFILE

Anbu Foods private limited was corporate on 30/01/2013 for the production of palkova
later they also started to produce sweet candy and jelly on 15/08/2014.

The founder and chairman of the company is Mr. K. Sampath. The annual
turnover cross about 80 lakhs and above. There about 50 more labor working among them about
10% of labor skilled workers and 25% are semi-skilled labor about 5% of people carry the
responsibility of their shoulders of administrative work about 35% of people working lower
level. They charged Rs. 40 for skilled workers and Rs. 35 for semi-skilled workers and Rs.25 for
lower level people.

They purchased machine above Rs. 5 lakhs which included of fitting charge. In the
beginning they were started on industry and they are developing there more additional sister
concerns (start with single control). Initially the company bought the entire machine from India.

Workers receive free medical care, subsidized lunch and tea in a new canteen,
annual excursions and functions and a safe and pleasant working environment. Good wages
mean that workers can afford good homes, education for their children and are able to save
money for the future.

VISION:

To be the market leader in the manufacture of tasty palkova by adopting innovative

flavors for sustainable development.

MISSION:
 Attain leadership in sweet producers.

 Promote the products of our company in the business world.

 Minimize environment impact and become an environment friendly organization.

 ORGANISTAIONAL STRUCTURE:

Managing Director

Purchase Production Finance Sales Personal

Manger Manager Manager Manager Manager

Accountant Sales
Representatives

WORKERS

Skilled Labor Semiskilled Machine Securing

Unskilled
Labor Labor Operators
DEPARTMENT OF THE COMPANY:

There are Major departments and they are spitted into two ways,

They are,

 Service sector
 Non-service sector

Service sector:

Service sector also known as territory sector includes all branches of human activity which core
is o provides services, thus providing a work, knowledge, financial resources, infrastructure,
goods or their combinations departments like,

 Human resources department

 Purchase department
 Finance department
 New product development(NPD)
 Materials department

Non-service sector:

Non-service sector would include assembly line workers or former. The non service
sector involves departments like,

 Production departments
 Lab department
 Testing department

PURCHASE DEPARTMENT:

The purchase department plays a very vital role in an organization. Because

purchasing has its effect on very vital factor concerning the manufacture, quality, cost, efficiency
and prompt delivery of goods to customers. Purchase department function is to procure
materials, supplies, services, and machine and tools at the most favorable terms consistent with
maintaining the desired standard of quality. Purchasing is the most important function of
materials; a substantial part of the company’s finance is committed which affects cash flow
position of the company. The head of the department is usually as the purchase manager.

The main objective of this department is to purchase material requires for production.
The purchase are made when their intent are forwards from the stores material are bought
according to the required of the consumption.

The main raw material is milk, kova and sugar.

Purchase department normally involves in the process. Enquiry regarding materials

a) To get quotation from their parties

b) Decision making
c) Finalization
d) Order placing and verifying the material with the order.

Functions:

The function of quality control department is to control. The quality output of every
department. The control department takes samples output from all the department and tests them
finds out the quall suppose the actual quality is not on par with the fixed standards. The
department takes corrective step to get the desired quality.

RAW MATERIALS:

The process is designed for producing tasty sweet. The company produces the
proposition of various grades of palkova and a perfect jelly sweet.

Raw material for palkova,

 Milk
 Kova
 Sugar
Raw material for jelly,

 Sugar
 Fruit pulp
 Glucose
 Color essence

RAW MATERIAL PLANNING:

The company’s Marketing Department gives the yearly sales budget in beginning of
every year indicating the tentative production programmers for every month for the coming
financial year. This sales budget is prepared based on carrier’s year’s sales and market
condition. Once the sales budget is received from the marketing department the budget is
scrutinized by the production. People and they give the furnish for each and every produced
sweets. Once the furnish is finalized, raw material department works our total grade wise raw
material required based on the furnish and the sales budget given by the production and
marketing department respectively. This grade wise raw material requirement will indicate
monthly raw material required.

As stated above monthly raw material requirement is planned on yearly based on this
raw material requirement is planned on yearly based on this raw material requirement planning
month wise procurement is done.

QUALITY CONTROL:

All the products are thoroughly tested with the simulating operating conditions
before delivery for production. Tested by the latest equipment and recorded with all the relative
data, the products are proved that all the construction and mechanism can by well operated.

All the documents of products such as the raw materials for Milk kova making products
together with the spares as whole complete package, which makes sure all reference dates are
collected and delivered to our customers as production guidance.
 Quality Control is process by which entities review the quality of all factors involved in
production. This approach places an emphasis on three aspects:

 Elements such as controls, job management, defined and well

managed processes, performance, and integrity criteria, and identification of records.
 Competence, such as knowledge, skills, experience, and qualifications.
 Soft elements, such as personnel integrity, confidence, organizational culture, motivation,
team spirit, and quality relationships.

Total Quality Control:

Total Quality Control is the most important inspection control of all in cases
where, despite statistical quality control techniques or quality improvements implemented, sales
decrease. If the original specification does not reflect the correct quality requirements, quality
cannot be inspected or manufactured into the product. For instance, the parameters for a pressure
vessel should include not only the material and dimensions, but also operating, environmental,
safety, reliability and maintainability requirements.

In process quality control:

The quality control systems adopted in procurement, production, marketing

and delivery form the backbone of Anbu Foods Components success story today. For required
quality standards in manufacturing and producing, raw material, cleaning, milling, finishing and
delivery.

Casting quality:

Dimensional inspection is carried out as per inspection plan using sophisticated testing
equipment.
CHAPTER - 2
 PRODUCTION DEPARTMENT

Production is the process of converting raw materials into finished goods. The
production process begins with the product design and material specification form which the
product is made. These materials are modified through manufacturing processes to become the
required part.

PRODUCTION SYSTEM:

If know the working concern clearly, then first know the manufacturing process of the concern.
So collect what material should be used in production department, requirements of raw material,
machines used products i.e., oil screws, etc., and another materials and another type of
ingredients are used.

PRODUCTION MACHINES:

BOILING MACHINES:-
HEATING PROCESS:

Kova and milk are taken in to the boiler machine. Then with a fine
temperature heating process is started. Most importantly timing should be maintained for proper
output. While heating the products essential flavor outcomes with fine taste.

GRINDING MACHINE:-
GRINDING PROCESS:

After heating take out the mixed kova and milk. Put it in the grinding machine with
sugar. Sugar level should be increased after the fusion of kova with milk well. While grinding
the kova outcomes with smelly and milk gives a softness with rich taste.

SLICING MACHINE:-
SLICING PROCESS:

After grinding the next process is slicing which is a smart work using a slicing
machine. This gives the final shape for the palkova. The shape can be in either circle or square.
But we prefer circle shape.

PACKING MACHINE:
PACKING PROCESS:

This is the presentation section which portrays attractive packing that are done for
our company product. We use only machines to pack our product which gives a good hygienic
result. Our packing section is most efficient and the process goes rapidly. We have perfect
packaging which never leads to damages.

JELLY PRODUCTION:

Jellies are prepared from fruit juice only, with no fruit pulp present in the product.
Preserves are similar to jams, but generally contain large chunks or whole pieces of fruit.

SWEETNESS:-

Sugar helps gel formation, serves as a preservative, contributes to the

flavor of the jam/jelly, and has a firming effect on fruit. Beet sugar and cane sugar can be used
with equal success. Corn syrup and honey can be used to replace part of the sugar in recipes, but
too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing
sugar with honey and corn syrup. Do not try to reduce the amount of sugar in traditional recipes.
Too little sugar prevents gelling and may allow yeasts and molds to grow. Low- and no-sugar
pectin can be used if you want to cut back on sugar; follow recipes specific for low-sugar pectin.
These specially formulated pectin’s give options for sugar content or sugar substitutes, which
allow you to store these products at room temperature. Special note, Sucralose cannot be
substituted for the required sugar in recipes calling for “regular” liquid or powdered pectin’s.
Additionally, Sucralose cannot be used in long-boil or no-pectin-added jams/jellies that are
canned and stored at room temperature.

Thickened fruit spreads with just fruit and Sucralose can be made, however,
but may not have enough water control for proper room-temperature preservation. It is
recommended that products made with Sucralose be frozen or refrigerated for storage.

JELLY TEXTURE AND FLAVOR:-

The determination of the visco-elasticity allows us to make a rheological

statement on the gel structure. Gels are mainly elastic because of their relatively rigid gel
formation. Easily shifting bonds within the gel structure will always result in a certain amount of
viscous shares. The proportion of the rigid bonds to shifting bonds within the gel formation
determines the gel structure. The higher the elastic shares in the gel, the more fragile and brittle
the gel structure. With increasing viscous shares in the gel, then gel structure becomes smoother.
If fruit pulp is used in jelly products, less elastic gel structures develop due to the presence of
fruit fibers. Consistency and structure together make up the so-called texture. Texture is the
overall impression of the sensory feeling and describes especially the mouth feel of a product
e.g. the softness when biting, the way it disintegrates, its delicateness and the way it sticks to the
tongue while chewing.

An important aspect of the sensory properties of gels is the way in which

flavor is released while eating. The texture of the sample has a great influence on the release of
these substances. Smooth gels, like the ones made with Classic Apple Pectin’s and high methyl
ester, amidated citrus pectin’s seem to be more aromatic because of their higher viscous shares
than gels with lower viscous shares, since the flavor remains in the mouth for a longer period due
to the better flow behavior.

Cooking process:-

Batch production:

For the batch production of jelly products the pectin is mixed with ten times
the amount of powdered recipe components. Usually a part of the sugar required in the
formulation is used for this purpose. If buffered pectin’s are used, it will not be necessary to add
retarding agents. With non-buffered pectin’s the buffer component should be added to the pectin-
sugarmix.It is important that the pectin is distributed homogeneously in the sugar in order to
prevent lumping when it is added to the product mix.

When sugar syrups or fruit juice concentrates are used, the pectin may also
be suspended in ten times the amount of sugar syrup or fruit juice while being slowly stirred. In
this case, however, it must be ensured that the soluble solids content in these solutions is not less
than 60%, as otherwise the pectin might form lumps in the syrup and thus be prevented from
dissolving completely. The further processing of both pre-mixture is based on the same principle.

The recipe ingredients water, fruit juice or fruit pulp are poured into the vat and
the pre-mixture is then added while the mixture is being stirred. A separation should be
prevented when using a pectin-sugar mixture.
 The mixture is heated to boiling point and kept boiling until the pectin is
completely dissolved. Then the remaining sugar is added. The preparation is boiled until the
desired soluble solids content, which is usually 77-80%, is reached.

The mixture is cooled to approx. 95°C, and the colorants, flavors’ and acid are added. Then
the preparation is deposited quickly. Following the addition of acid, after a certain time
dissociation equilibrium is established between the added buffer salts and the edible acid.

This causes a slow decrease of the pH-value. Depending on the retarding

agents used, the pH-value required for the pectin gelatin will be reached after different times.
Once the edible acid is added, the gelling process starts irreversibly. The mixture should now be
quickly deposited into the desired mould to give sufficient time for proper setting. If the
depositing temperature drops too low or if the delay between the addition of acid and depositing
the product is too long, regulation may occur, considerably affecting the quality of the final
product.

Continuous production:

For the continuous production of gum and jelly products it is advisable to

work with a pectin solution, not with a powder mixture, since this prevents separation and
ensures a constant concentration of pectin in the final product.

As in batch production it is advisable to add the buffer substances for extending the setting time
to the pectin solution. Depending on the Classic Pectin type used and the available dissolving
equipment, solutions with up to 10% pectin may be produced.

In continuous production with a pressure dissolver the pectin solution is

mixed with sugar, glucose syrup, water and fruit juice or fruit pulp and is then, without
evaporation, heated and dissolved under a counter pressure of up to 2bar – depending on the
product – while being passed continuously through the pipe coils. Down line from the mixer is a
vacuum station, where the mixture is vented. The lowering of the boiling point causes a post-
evaporation effect, which cools the mass down to the depositing temperature and even generates
a small increase of the soluble solids content by 2-3%, something to be kept in mind when
designing the formulation. From the vacuum station, the mass is transported without further
cooling via a buffer tank to the depositing machine.

The addition of acid, colorants and flavors follows in the depositing machine,
preferably continuously by means of static mixers. Then the product is transported to the dosage
pump.

Depositing process:

Moulding starch as well as metal or rubber moulds may be used for this
purpose. The moulding in starch takes place in a so called mogul plant. In a mogul plant starch
trays are filled with starch powder and the desired jelly shape is pressed into the powder with a
stamp. This procedure provides a maximum of flexibility. Important in this depositing procedure
is the optimal conditioning and the age of the starch used. A good compactness of the starch, for
example, guarantees an accurate and clearly outlined imprint of the stamp. The hot preparation
is deposited into the moulds.

When depositing in mogul plants, post-drying is performed with the conditioned starch
and the drying chambers. This can reduce the soluble solids during depositing and enhance the
cast ability. After the gestation process the jelly products are again separated from the starch.

To prevent a sticky surface on the jelly products, these are coated or dusted with sugar or
covered with chocolate or oil.

LAYOUT:

QUALITY SUPPLY SEMI KITCHEN

CONTROL

PACKING FINISHED GOODS SWEETS

DEPARTMENT STORES PRODUCTION
LOCATION:

A location is very important for manufacturing a product.

Anbu Foods Private Limited,

West Ponnagaram 8th street

Madurai-625016

INVENTORY MANAGEMENT:

In Anbu Foods Private limited they adapt inventories to keep the goods (for both raw materials
and finished goods) in a proper manner.

TOTAL QUALITY MANAGEMENT (TQM)

5S concept:

 Sort
 Set locations
 Shine and sweep
 Standardizing
 Sustain

Sort:

Sorting includes sorting unnecessary items and eliminating excess waste, which includes
useless or redundant items.
Set Locations:

It is establishing locations for everything in the plant. In this concept, the processor will arrange
tools, equipment, ingredients and other materials with clear and defined markings so they will be
easy to find. In company follow the signage, racking, shadow boxes or painting marks on the
floor.

Shine and Sweep:

It is more than just cleaning, it includes keeping the facility clean, maintaining equipment
properly and established schedules.

Standardizing:

It is simple, there are cleaning and maintenance schedules, standards that the persons
responsible for managing the different areas.

Sustain:

Is to make the work environment safer and more efficient. When everything has a place and is
returned to that place. It is where top management needs to be involved.
 HUMAN RESOURCE MANAGEMENT

Human resource department concerned to the employees in an original. The

full function provided by the HR Department.

RECRUITMENT AND SELECTIONS PROCESS:

 Vacancy position created by the Department Head. It has to be forwarded to the

operational bead by the HR Department for approval.

 After getting approval HR Department makes all the logistics arrangement to collect the

related applications through.

a) Advertisement
b) Personal Reference
c) Placement Consultants
d) Walk in Interview
e) Direct Resumes.

PERFORMANCE APPRAISAL:
. At ANBU FOODS PRIVATE LIMITED, we fundamentally believe in
fostering and promoting a performance base culture. To this end, we have a Performance
Appraisal System that tracks each “staff level and above” employee's performance on a quarterly
and yearly basis. The performance appraisal system allows the company to focus on achieving
targets and company objectives through individual performance. It creates a forum for dialogue
between managers and their direct reports to recognize foster and applaud performance and
additionally provide an employee with constructive feedback on the areas that they need to
strengthen. In a concern top management people evaluate the performance in well manner its
helps to promote and demote the employees.
Performance and meeting targets is not just about getting the job done, but also
about how to get the job done. To this end, ANBU FOODS focuses on a set of qualities within
the company which have been defined and reflected in the Performance Appraisal System as:
 Excellence
  Leadership
 Goal Obsession
 Integrity

Appraisal:

 Targets are fixed in the Starting of the Financial years for result
 Targets are reviewed once in six months
 Evaluation is also done for behavior part.

TRAINING AND DEVELOPMENT:

Training is the act of increasing the knowledge and skill of an employee for doing a
particular job or to perform the task effectively and efficiently. Training improves changes and
moulds the employee’s knowledge and skill behavior and aptitude and attitude towards the
requirements of the job and the organization.
For Executives:
 Training needs identification
 Pre training discussions
 Training feedback forms
 Post training discussion
 Training evaluations
For Operators:
 Skill level identification
 Skill mapping
 Training &Multi skilling
 Job Rotation
Other practices:
 Position description for all levels
 Car allowance, Furniture allowance, Magazine allowance etc. for Senior managers
 Intranet- to become paperless office.
METHODS OF TRAINING:
Training is 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. It helps in bringing about positive change in the knowledge skills & attitudes of
employees.

 On the Job training

 Off the job training

On the Job training

A worker gets trained by watching a more experienced worker while performing the job.
It is common for unskilled and semi-skilled jobs.

Types of On the Job Training:-

 Coaching
 Job Rotation
 Off the job training

Off the Job Training

Types of Off the job training:-

 Lectures/Conferences
 Films
 Simulation Exercise

WAGES AND SALARY ADMINISTARTION:-

SALARY PAYMENT:

 The salary has to be disbursed for all the employees on 5 of the next month.
 The provisions of the factories (1948) will be followed in all respects.
 The employees will be provided with a Salary slip for their reference.

BONUS:

Once in a year on the basic their salary.

LEAVE PROCEDURE:

To inform all employees of the company, regarding. The current rules on the types of
leave and their eligibility. Administration and Accounting of leave. Guidelines for applicants,
Granting Authorities and admin authorities. The Leave rules are subject to change from time to
time, In accordance with the Company’s business objectives.

Leave Types:

 Annual Leave
 Sick leave
 Compensatory Off
 Emergency leave
 National & Festival Holidays

Annual Leave:

1. for personal exigencies

2. If worked 240 days. 24 days leave

3. During annual leave holidays and week off days will not be counted.

4. Accumulated annual leave will be encased at end of financial year

Sick Leave:

1. To provide rest

2. 12 days leave (except “the employee state insurance act”)

3. Certificate from registered medical practitioner

4. Minimum period 1 day and maximum 60 days

5. Availed by application from employee and approval from HOD

6. If uninformed .absent

7. If physically able pass the message to HR dept through Email/telegram/fax/telephone on same

day.

Compensatory Leave:

1. To provide leave for extra work (OT, holidays)

2. 5 extra hrs. 1/2 day compensatory off

3. 8 hours. 1 day off

4. Accumulation if any is given at the end of financial year

5. HRD dept is responsible.

Emergency Leave:

1. To neutralize the loss due to unfortunate situation after using his eligible

Leave

2. If accumulated leave less than 5 days then 5 days can be given

Can apply through online

3. If employee is able can inform through fax/email/phone to HR dept if not

Pass through someone else

4. If fail to inform than considered as absent.

National & Festival Holidays:

1. All employees are eligible

WORKING DAYS

 The factory has functioning for 6 days in a week

 Weekly one day holiday for workers / Technical staff
 All Sundays are weekly Holiday for office staff.
 The working time will be 9:00am to 5:00pm

DISIPLINARY ACTION FOR MISCONDUCT:-

DISCIPLINARY ACTIONS:

Takes Disciplinary actions against employees under the following circumstances.

 Leave without proper information

 Unseemly behavior
 Deviation from the terms and conditions of the standing orders

DISCIPLINARY ACTION INCLUDES:

 Self explanatory Statement

 Warning
 Penalty
 Show-cause notice
 Suspension
 Dismissal.

EMPLOYEES WELFARE:

 Housing for Bachelor staff and Managerial Staff

 Transportation for Managerial Staff
 Medical facilities to be given for accident cases only (Inside the premises)
 Education of children to be given for drivers
 Group Insurance to be covered for all employees
 Bank Loan facilitation to be arranged for workers
 Company products like sugar and milk to be purchased on discount
 Sweets and favorites to be given on Deepavali and Ayudha Pooja festivals.

HEALTH AND SAFFTY:-

 Social security
 Welfare schemes
 HR records
 MARKETING DEPARTMENT

PRODUCT MIX:

Product mix is a Group of products under a single brand sold by the same company. Anbu foods
produce a variety of product like Palkova, Sweet Candy, and Jelly.

MARKETING MIX:

They fix affordable price for the product and promote their product in the right place. In Madurai
branch only doing production
4Ps MARKETING MIX :

 Product
 Price
 Place
 Promotion

PRODUCT:

 In common word ‘PRODUCT’ is used to refer only to the physical or tangible attributes
of a product.
 In marketing, product is a mixture of tangible and intangible attributes, which are capable
of being exchanged for a value, with ability to satisfy customer needs.

The list of few products that Anbu Foods has to offer

 Milk Kova
 Jelly
 Sweet Candy

Company invests a lot of money in research and development and tries to bring up new product
for different customers segments. There are a lot of competitors that offer similar offering to
customer’s bus it’s the vast variety of products that company has to offer that allows it to have a
sustainable competitive advantage over its competitors.
PRICE:

Company uses a combination of competitive and low cost pricing for its marketing mix.
Company was started with a vision to provide the best quality products at economical prices.

The company follows low price strategy where they offer these products at a lower cost than
their competitors.

Pricing of different products is set keeping in mind different factors that are involved in its
production like Raw materials cost, Labor cost, Transportation cost etc.

PLACE:

Place plays an important role in the Marketing mix. The company works on the model of
economies of scale where the products is produced in masses and then broken down into a single
unit for each customer.

The placement strategy of Milk Kova is to sell the Jelly, milk kova at every corner shop
superstores. It is the mission statements of Company to provide Milk kova, Jelly to all type and
class of customers.

PROMOTION:

The purpose of promotion is to communicate directly with potential and actual consumers.

Promotion is an important element of marketing mix because if it is not well planned then
company is unable to increase in sales. The company Gives discounts on different occasions.

To inspire the child to purchase the Milk kova, Jelly and sweet candy the company
made such types of ads. To inspire the all types of customers who want to eat sweet.
Research and Development:

Anbu foods discovering a new product and testing the products.

Research and development into two sections:

 Development
 Technical

Development:

To develop the quality of the products and rectify the problem during processing. The
company develop the products is

 Sweet Candy
 Jelly.

Technical:

In the technical department, there are three divisions

 Incoming raw materials testing

 In process testing
 Finished products testing

STRUCTURE OF RESEARCH AND DEVELOPMENT:

MANAGER

RESEARCH TEAM

OFFICER
INCOMING RAW MATERIAL TESTING:
The raw materials testing are tested in the laboratory.
They tested all ingredients like kova, sugar, milk and other materials.

DISTRIBUTION CHANNELS:

Distribution refers to the steps taken to move and store goods from the supplier stage to a
customer stage in supply chain. Distribution itself is the most significant part and driver of the
overall profitability of the company because it influences the cost of supply chain and also the
customer experience. It also creates time and place utility. They transfer or depot all stock from
their factories to distribution and then from distribution, their goods transfer to wholesalers and
then to retailers and then directly delivers to customers.

PROMOTIONAL TOOLS:

Promotional mix consists of all the promotional tools a company might use so to communicate
their target market about their offering. They include electronic media, print media, social media,
direct marketing, personal selling, public relations etc.

They had promoted their product through printed ads as well as through social media as well.
The reason being the product is meant for the whole of the family and it was targeted for the
mass market, so it was promoted using various channels so that the message reaches in wider
terms.
SWOT ANALYSIS

STRENGTH:

 The is located near the vaigai river

 The company has 4 shift specialties
 The management is well organized

WEAKNESS:

 The workers are less in company

 This company area is very less in power supply

OPPORTUNITIES:

 It has good opportunities for educated and uneducated persons

 There is an opportunities to get loan from government

THREATS:

 Many competition in that area for this factory

 Chance for fire incidents
 FINANCE DEPARTMENT

Finance and accounts department is the heart of the company. This department has
overall responsibility for financial management. All purchase and sales activities are concerned
with the accounts department. Finance and accounts department deal with recording, calcifying,
summarizing, preparing and interpreting financial information. Computers are made vast use off
here. There are keeping contacts with more than four banks. The accounts department is
computerized. All the books of accounts are maintained in computers.

Finance in the modern money oriented economy finance is one of the basic
foundations for all activities of business. Finance is the life blood of any business and
proper management and administration of finance becomes necessary for every industry,
irrespective of the nature of the business and the type of the industry, management of
finance in an organization particularly in a business firm is confronted with issues and
decisions, which have implication. It is a detailed inquiry into financial data to evaluate
concern’s performance future risks and potential it attempts to determine the meaning of
business information as depicted by financial statements. So that the forecast may be made of
the prospects for future earnings ability to pay interest and department maturities and
profitability of a sound dividend policy.

OBJECTIVE:

Maintenance of accounts related functions according to statutory regulations and advice on

reduction of expenses.

SOURCE OF FUNDS:

 State Bank of India

 Karur Vysya Bank
Transactional Excellence:

 On time completion of all transactions (include payment and receipt

of cheques, fixed deposit ).

 Timely verification of interest calculations made by the bank.

Statutory Compliance:

 Timely submission of return to the registrar of companies and income tax

department.

 On-time payments of sales tax, income tax, exercise duty, service tax, profitable fund,
Employee state insurance to the concerned authorities.

Timeliness:

 On-time payments to suppliers and banks.

 Ensure timely assistance in preparation of tax, audit, income tax and sales tax, hearing
reports.

Involvement in process improvement:

 Organizational initiatives.

 Work-unit initiative taken to improve performance.

The Books Maintained are as follows:

 Register of investments.

 Register of contracts.

Functions of Finance Department:

It takes care of the day-to-day accounts.

 Preparing monthly, quarterly, half-yearly annual performance details.

 Review of monthly sales, purchase and overhead expenses.

 The accounts department control the cash balances.

 Accounting of suppliers, purchase, bills and sales invoice.

  Payment of purchase, bills and other expenses.

 Arranging of insurance for all the assets.

 Collection of sales tax and payment for the department.

Records Maintained:

 Bill record book.

 Purchase book.

 Sales book.

 Bills inward book and bills payment book.

 Pass book and general book.

Responsibility of accounts department:

 It is responsibility for preparation of cash flows and monitoring the inflow and outflow of
cash.

 It also prepares financial budgets in line with the annual business plan.

 It is also adopting interest management plan to reduce interest cost by proper source of
finance.

 Facilities and compliance of procedures prescribed by lenders.

Finance department plays a major role the profitability, budget control, cash flow

Management other activities like

 Management accounting.
 Budget planning and analysis.
 Discovering source of funds.
 To maintain good relationship between bankers and creditors.
 Monitoring and controlling cash flows.
 To handle banking transactions.
  To do internal and external audit.
 To control expenses and to maintain records.
 To collect payment from customers.
 To regularly check overheads. \

Cash Flow Statements follow three activities:

Cash Flow from operating activities

 Depreciation
 Interest
 Accounts payable

Cash Flow from investing activities

 Fixed assets
 Loan and advances
 Investments

Cash Flow from financing activities

 Long term borrowing

 Fixed depreciation
 Interest paid
 Discount paid

There are a wide variety of financial statements generate with the most common ones being a
balance sheet and an income statement. This each takes a different view on what is essentially
the same information.

The income statement (also called a profit and loss statement) simply shows income and
expenses for a given time period. It gives a picture of making money or losing money over that
time interval.
 The Balance Sheet looks at the bigger picture of business comparing all assets to all
liabilities. It tells if closed the business and sold everything today, how much money would have
owed. The reason this is called a Balance Sheet is that Assets need to balance (equal) the
Liabilities. The amount would have if everything were liquidated today is called Net Worth and
is listed under Liabilities. If have more Liabilities than Assets, the Net Worth is negative.

Here are some other financial statements that are useful to have:

Operating Budget:

A budget projects sales and expenses for each month of a year to estimate

the flow of cash. This helps you predict times that you may have cash shortfalls

and prepare for them. It also allows you to compare over the year how you are

performing in relation to your projections.

Cash Flow Statement:

This may be one of the most critical and least understood documents you

can prepare. Some of the information that can be gained from this statement is:

 Are the operating activities generating cash? It is not critical if they are not, but it is a
good sign if they are.
 Which working capital components have large uses of cash? What might be happening to
cause this? This helps you understand how the cash got used.
 How much cash is provided for or used in investing activities? Compare this year's
capital expenditures to last year's capital expenditures. Were there any significant
increases or decreases? A reduction in capital expenditures may indicate a cash flow
problem.
 What cash is provided by or used in financing activities? It will indicate if you are using
more debt or have paid down your credit line in the past year. It will also tell you if there
 were other unusual financing activities which were not highlighted elsewhere in the
analysis.

Ratios and Quality Indicators:

Financial ratios look at relationships between various numbers generated

by financial statements. The ratios allow to analyze how different aspects of

business are functioning. If there are problems, they help locate what is causing

the problems. The ratios give a deeper look into specific parts of business so that

one can see what is working and what is not.

Sources and Applications of Funds Statement:

A statement indicating all cash flows for a given period of time. It shows

the origin of all cash inflows; for example, it may differentiate revenue from sales

and revenue from investments. The statement does the same for all cash outflows.

A sources and applications of funds statement show how well or how poorly a

company uses its resources. It is more commonly called a cash flows statement.

Customer information:

 Internal customers
 All departments in Anbu Foods
 External customers.
 Auditors
 Stock holders
 Public
 MANGEMENT INFORMATION SYSTEM

APPLICATION OF MIS:

MANUFACTURING MIS:

Manufacturing is one of the areas where information systems have made a major impact. A
typical manufacturing MIS is used to monitor the flow of materials and products throughout the
organization. In a manufacturing process, raw materials or parts are transformed to finished
products, and a manufacturing MIS is used at every stage.

FINANCIAL MIS:

A Financial MIS provides financial information for managers to make daily decisions on
operations within the organization. These includes system to analyses revenues, cost and
profits, auditing system for both internal and external purposes and system to manage funds.
A financial MIS can also be used to prepare reports for third parties, such as external auditors or
share holders.

MARKETING MIS:

A Marketing MIS supports activities throughout the many activities of marketing departments.
Some of the typical subsystem of a marketing management MIS are marketing research,
product development and delivery, promotion and advertising, product pricing and sales
analysis. One of the most common uses of a marketing MIS is to produce sales report. These are
typically produced on a regular schedule, such as by week, month and quarter.
HR MIS:

Human Resource Management system is a form of HR software that combines a number of

system and process to ensure the easy human resource management.

Human Resources MIS can play an important role in an organization. It

includes HR database, HR intelligence, HRM operations and Employee self service. Human
resource management information system from viewpoint of individual institution.
CHAPTER – 3
 OBSERVATIONS

 The products manufactured in the organization are not in manual process.

 The organization has imported new machinery in order to manufacture products in an
automatic process.
 Machinery capacities are also high to produced goods a required time.
 I observed that packaging and labeling section in the organization provide facilities like
Air conditions mode of packaging.
 SUGGESTIONS

SUGGESTION:

 The company needs to give advertisement in the near area

 The company can put solar panel to give right power supply
 CONCLUSION

The ANBU FOODS PRIVATE LIMITED is found to be a successful & efficient

premise. In this industry it has satisfy some of the basic needs and demands of its employees.
Satisfied and motivated employees are the source of achieving the organizational goals,
objectives and they are the asset for this manufacturing firm.

It satisfaction all the employees in the management. Profit is found to be increasing

from the year of the commencements.

All the individual departments are perfect and perform their best to take the
management towards the peak of success.
 BIBLIOGRAPHY

Aswathappa.k, Human Resource Management: Text and cases--6th edition. New Delhi: Tata
Mc-Graw Hill Pvt Ltd., 2010.

B.S.Goel, Production and Operation Management: A pragati edition.

Gupta, Shashi k., Financial Management: Theory and Practices--4th edition. Kolkata: Kalyani
Publishers, 2009.

Philip Kotler, Marketing Management: Text and cases--14th edition. Published by Pearson
Education in south asia.

Jawadekar W.S., Management Information System--New Delhi. Tata McGraw Hill 1998.