PROJECT REPORT AT PARLE PRODUCT PVT.
LTD, BANGALORE A Project Report submitted in partial fulfillment of the requirements For the award of the degree of MASTER OF BUSINESS ADMINSTRATION (Industry Integrated) TO [pic] MADURAI KAMRAJ UNIVERSITY, MADURAI BY RAJNESH KUMAR Reg No. A8751221 Under the guidance of Prof. DR. Y. POORNIMA [pic] RAMAIAH INSTITUTE OF MANAGEMENT STUDIES NEW BEL ROAD, BANGALORE JUNE 2008 Certificate This is to certify that the project report at PARLE PRODUCT PVT. LTD. BANGALORE
Submitted in partial fulfillment of the requirement for the award of The degree of MASTER OF BUSINESS ADMINISTRATION (Industry Integrated) TO [pic] MADURAI KAMRAJ UNIVERSITY, MADURAI Is a record of bonafide Training carried out by RAJNESH KUMAR Under my supervision and guidance and that no part of this report has Been submitted for any other degree /diploma / Fellowship or similar titles or prizes.
FACULTY GUIDE Signature: Name: Qualification:Signature & seal of the learning center STUDENT’S DECLARATION
I hereby declare that the project report conducted at PARLE PRODUCT PVT. LTD. BANGALORE Under the guidance of Prof Dr. Y. Poornima Submitted in partial of the requirements for the Degree of MASTER OF BUSINESS ADMINISTRATION (Industry Integrated) TO [pic] MADURAI KAMRAJ UNIVERSITY, MADURAI Is my original and the same has not been submitted for the Award of any other Degree /diploma/fellowship or other similar titles Or prizes. Place: RAJNESH KUMAR Date: Reg. No: A8751221 ACKNOWLEDGEMENTS
I extend my special gratitude to our beloved Director Dr. pattabhiram and Dean Dr. RajaRam, project Guide Prof Dr. Y. Poornima and NIAM Training Officer Mrs. Leela. G for inspiring me to take up this project. I wish to acknowledge my sincere gratitude and indebtedness to my project guide prof Dr. Y. Poornima of Ramaiah institute of management studies, Bangalore for her valuable Guidance, and constructive suggestion in the preparation of project report. I extend my gratitude to PARLE PRODUCT PVT. LTD, BANGALORE and the Manager Mr.
Balchandran Rai and all my colleagues, friends for their encouragement, support, guidance and assistance for Undergoing industrial training and for preparing the project report. CONTENTS |CHAPTER NUMBER | CHAPTERS |PAGE NUMBER | | |INTRODUCTION | | | | | | |1. |General Introduction | | | |Industry profile | | |1. 2 |Origin and development of the Industry | | |A |Growth and present status of the industry. | |B |Future of the industry | | |C | | | | | | | | | PROFILE OF THE ORGANIZATION | | |2. | | | |2. 2 |Origin of the Organization | | | | | | |2. |Growth and development of the Organization | | |2. 4 | | | | |Present Status of the Organization | | |2. | | | |2. 6 |Functional department of the Organization | | | |Organization Structure and Organization chart | | |2. 7 |Product and service profile of the Organization. | | |Market Profile of the Organization | | CONTENTS |3. |DISCUSSION ON TRAINING | | |3. 1 | | | | |Student’s work profile (Role and responsibilities) | | |3. | | | | |Description of live experience | | | | | | |4. |STUDY OF SELECTED RESEARCH PROBLEM | | | | | | |4. |Statement of research problem | | |4. 2 |Statement of research objective | | |4. 3 |Research design and Methodology | | |4. 4 |Analysis of data | | |4. | | | | |Summary of findings | | |5. |SUMMARY OF CONCLUSION | | | | | | |5. 1 |Summary of learning experience | | | | | |5. 2 |Conclusion and Recommendation | | |6. |APPENDIX | | | |BIBLIOGRAPHY | |
CHAPTER 1 INRODUCTION 1. 1 GENERAL INTRODUCTION: Food processing dates back to the prehistoric edge when crude processing incorporate slaughtering fermenting, sun drying, preserving with salt, and various type of cooking (such as roasting, smoking, steaming, and oven baking). Salt preservation was especially common for foods that constituted warrior and sailor’s diets up until the introduction of canning methods.
Evidence for the existence of these methods exists in the writing of he ancients Greek, Egyptian, Roman civilization as well as archaeological evidence from Europe, North, South America and Asia. The tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Example of ready means also exists from pre industrial revolution times such as the Cornish pasty and haggis Modern food processing technology in the 19th and 20th century was largely developed to serve military needs.
In 1809 Nicolas apart invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of the training and then canning by peter Durand in 1810. Although initially expensive and some what hazardous due to the lead used in the cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862 was a significant advance in ensuring the micro-biological safety of food.
In the 20th century, World War II, the space race and the rising consumer society in developed countries (including the United State) contributed to the growth of the food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of the artificial sweeteners, coloring agents, and preservatives such as sodium Benzoate in the late 20th century products such dried instant soups, reconstituted fruits and juices, and self-cooking meals such as MRE food ration were developed.
In Western Europe and North America, the second half of the 20th century witnessed a rise in the pursuit of convenience; food processors especially marketed their products to middle-class working wives and mothers. Frozen foods (often credited to Clarence Birdseye) found their success in sales of juice concentrates and TV dinners. Processors utilized the Perceived value of time to the postwar population and same appeal contributes to the success of convenience foods today Food processing sector in India is world’s second largest producer next to China, and has the potential of being the biggest with the food and agricultural sector.
The total food production in India is likely to double in the next ten years. There is an opportunity for large investments in food and food processing technologies, skills and equipment, especially in areas of canning, Dairy and Food Processing, Specially processing, packaging, Frozen, food and Refrigeration and Thermo Processing. Fruits & vegetables, Fishers, Milk & Milk products, Meat & Poultry. Packages/convenience Foods Alcoholic Beverage & Soft drink and grains are important sub sector of food processing industry.
Health food and health food supplement are another rapidly rising segment of this sector, which is gaining vast popularity amongst health conscious. Source: KPMG The Food processing industry sector in India is one of the largest in terms of production consumption, export and growth prospects. The Government has accorded it a high priority with a number of fiscal relief’s and Incentives, to encourage commercialization and value addition to agriculture produce, for minimizing pre /post harvest wastage, generating employment and export growth.
India ‘s food processing sector covers a wide range of the products fruits and vegetables meats and poultry, milk and milk products, alcoholic beverages fisheries, plantation, grain processing and other customer products group like confectionary chocolates and coca products, Soya – based products, mineral water, high protein foods etc. 1. Trebling of the size of processed food sector in India. 2. An increasing in the level of processing of perishables from 6% to 20% 3. Increase in value – addition from 20% to 30% 4. Increase in India share in global food trade from 1. 5% to 3%. . 2 INDUSTRY PROFILE A. Origin and development of the industry Sweet or salty. Soft or crunchy. Simple or exotic. Everybody loves munching on biscuits, but do they know how biscuits began? The history of biscuits can be traced back to a recipe created by the Roman chef Apicius, in which “a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened it was cut up and then fried until crisp, then served with honey and pepper. ” The word ‘Biscuit’ is derived from the Latin words ‘Bis’ (meaning ‘twice’) and ‘Coctus’ (meaning cooked or baked).
The word ‘Biscotti’ is also the generic term for cookies in Italian. Back then, biscuits were unleavened, hard and thin wafers, which, because of their low water content, were ideal food to store. As people started to explore the globe, biscuits became the ideal travelling food since they stayed fresh for long periods. The seafaring age, thus, witnessed the boom of biscuits when these were sealed in airtight containers to last for months at a time. Hard track biscuits (earliest version of the biscotti and present-day crackers) were part of the staple diet of English and American sailors for many centuries.
In fact, the countries, which led this seafaring charge, such as those in Western Europe, are the ones where biscuits are most popular even today. Biscotti is said to have been a favorite of Christopher Columbus who discovered America! Making good biscuits are quite an art, and history bears testimony to that. During the 17th and 18th Centuries in Europe, baking was a carefully controlled profession, managed through a series of ‘guilds’ or professional associations. To become a baker, one had to complete years of apprenticeship – working through the ranks of apprentice, journeyman, and finally master baker.
Not only this, the amount and quality of biscuits baked were also carefully monitored. The English, Scotch and Dutch immigrants originally brought the first cookies to the United States and they were called teacakes. They were often flavored with nothing more than the finest butter, sometimes with the addition of a few drops of rose water. Cookies in America were also called by such names as “jumbles”, “plunkets and “cry babies”. As technology improved during the Industrial Revolution in the 19th century, the price of sugar and flour dropped.
Chemical leavening agents, such as baking soda, became available and a profusion of cookie recipes occurred. This led to the development of manufactured cookies. Interestingly, as time has passed and despite more varieties becoming available, the essential ingredients of biscuits haven’t changed – like ‘soft’ wheat flour (which contains less protein than the flour used to bake bread) sugar, and fats, such as butter and oil. Today, though they are known by different names the world over, people agree on one thing – nothing beats the biscuit!
Some interesting facts on the origin of other forms of biscuits: The recipe for oval shaped cookies (that are also known as boudoir biscuits, sponge biscuits, sponge fingers, Naples biscuits and Savoy biscuits) has changed little in 900 years and dates back to the house of Savoy in the 11th century France. Peter the Great of Russia seems to have enjoyed an oval-shaped cookie called “lady fingers” when visiting Louis XV of France. The macaroon – a small round cookie with crisp crust and a soft interior – seems to have originated in an Italian monastery in 1792 during the French Revolution.
SPRING-uhr-lee, have been traditional Christmas cookies in Austria and Bavaria for centuries. They are made from simple egg, flour and sugar dough and are usually rectangular in shape. These cookies are made with a leavening agent called ammonium carbonate and baking ammonia. The inspiration for fortune cookies dates back to the 12th and 13th Centuries, when Chinese soldiers slipped rice paper messages into moon cakes to help co-ordinate their defence against Mongolian invaders Industry. THE INDUSTRY
Biscuits derive its name from a French word meaning twice backed bread; Biscuits in general have a good shelf life, which is higher than all other snack items available in the market. India is the second largest producer of biscuits in the world after the U. S. A. but still the per capita consumption is only 2. 3 kg/year of developed countries. As per the latest survey done by N. C. A. E. R 49 biscuits are consumed in rural areas. The penetration of biscuits into households stands at an average of 83. 2% with the rural penetration at 77% and urban penetration at 88%.
Biscuits are reserved for the small-scale sector but there are strong possibilities of the industry being deserved in line with the government policy of liberalization. The net effect thus would be greater choice for the consumer as well as a check on the costs. The country production of the biscuits during 2004-05 was 18. 6 Lac tons of which 1/2 were manufactured by the organized sector. The industry turn over was 5322. 7 Crores of which organized sector contributed 2519. 3 crores. B. GROWTH AND PRESENT STATUS OF THE INDUSTRY
Biscuit industry in India in the organized sector produces around 60% of the total production, the balance 40% being contributed by the unorganized bakeries. The industry consists of two large scale manufacturers, around 50 medium scale brands and small scale units ranging up to 2500 units in the country, as at 2000-01. The unorganized sector is estimated to have approximately 30,000 small & tiny bakeries across the country. The annual turnover of the organized sector of the biscuit manufacturers (as at 2001-02) is Rs. 4,350 crores.
In terms of volume biscuit production by the organized segment in 2001-02 is estimated at 1. 30 million tonnes. The major Brands of biscuits are – Brittania, Parle Bakeman, Priya Gold, Elite, Cremica, Dukes, Anupam, Horlicks, Craze, Nezone, besides various regional/State brands. The annual production of biscuit in the organized sector continues to be predominantly in the small and medium sale sector before and after de-reservation. The annual production was around 7. 4 Lakh tonnes in 1997-98 In the next five years, biscuit production witnessed an annual growth of 10% to 12%, up to 1999-00.
The annual Growth showed a decline of 3. 5% in 2000-01, mainly due to 100% hike in Central Excise Duty (from 9% to 16%). Production in the year 2001-02 increased very marginally by 2. 75% where in 2002-03 the growth is around 3%. However the average utilization of installed capacity by biscuit manufacturers in the country has been a dismal 60% over the last decade up to 2001-02. Biscuit can he broadly categorized into the following segments: Glucose 44% Marie 13% Cream 10% Crackers 13% Milk 12% Others 8%. As regards the consumption pattern is concerned. urveys and estimates by industry from time to time indicate the average consumption scenario in the four Zones have been more or less close to each other, as below: Northern States: 28% Southern States: 24% Western States: 25% Eastern States: 23% Biscuit Production According to the production figures of members available upto the calendar year 2003, the total production was 625000 tonnes as against 475000 tonnes in the previous year. The production of biscuit for the last 11 years is as under:? 1993 – 167750 1994 – 180526 1995 – 202567 1996 – 222371 997 – 362000 1998 – 400000 1999 – 425000 2000 – 450000 2001 – 465000 2002 – 475000 2003 – 625000 Current status of the Indian snack & biscuits industry…? Biscuits contribute Rs 8,000 crore to the FMCG industry and provide a vast opportunity for growth, as the per capita consumption of biscuits is less than 2. 1 kg in our country, as compared to more than 10 kg in the US, UK and Europe and above 4. 25 kg in South East Asian countries. China has a per capita consumption of 1. 90 kg, while in the case of Japan it is estimated at 7. 5 kg.
Higher disposable incomes and the willingness of consumers to try new brands have attracted a number of players to the biscuits industry, both, at the national & local level and generated intense activity in the marketplace. The branded market grew around 15-16 per cent last year. Commodity inflation continues to have a significant impact on input cost and this inflationary pressure has put industry profits under pressure. The major Brands of biscuits are – Brittania, Parle Bakeman, Priya Gold, Cremica, Dukes, Anupam, Horlicks, Craze, Nezone, besides various regional/State brands.
Future of the industry The bakery industry consumes agricultural produce adding to the income of farmers. This is a direct contribution of the industry towards improving the agricultural sector and strengthening the rural economy. The industry also provides direct & indirect employment, locally as well as nationally. Despite this, the industry faces serious challenges. Rapid increase in the cost of major inputs such as wheat flour, sugar, oil, packaging material, fuel, power, transportation, etc, has made a dent in the viability of the industry.
Added to this is the heavy burden of taxation, which is making it difficult for the organised ? biscuits industry to operate at an optimum level. Biscuits attract VAT at 12. 5 per cent – like chocolates, confectionery and ice cream that cater to a much smaller and relatively more affluent consumer base. Other categories with lesser nutritional value like potato chips, jams, jellies, sweets, savouries, namkeens, etc, attract less or no VAT at all. Biscuits deserve parity with tea, coffee and other basic food products that are liable to VAT at 4 per cent instead of being subject to VAT at 12. per cent applicable to delicacies. This is restricting the growth of the industry, utilization of agricultural produce and therefore, larger revenues for the government. To create a level playing field for an industry that is serving a large base of the population both economically and from a nutrition & health angle, there is a need to reduce VAT on biscuits from 12. 5 to 4 per cent. CHAPTER-2 PROFILE OF THE ORGANIZATION 2. 1 ORIGIN OF THE ORGANIZATION A cream colored yellow stripped wrapper with a cute baby photo containing 10 – 12 biscuits with the company’s name printed in Red and you know these are
Parle G biscuits. Times changed, variety of biscuits did come and go but nothing has changed with these biscuits. Yes, the size of their packing has definitely changed but for the consumers good as these are money savers pack. The Parle name conjures up fond memories across the length and breadth of the country. After all, since 1929 the people of India have been growing up on Parle biscuits & sweets. Initially a small factory was set up in the suburbs of Mumbai city, to manufacture sweets and toffees. The year was 1929 and the market was dominated by famous international brands that were imported freely.
Despite the odds and unequal competition, this company called Parle Products, survived and succeeded, by adhering to high quality and improvising from time to time. A decade later, in 1939, Parle Products began manufacturing biscuits, in addition to sweets and toffees. Having already established a reputation for quality, the Parle brand name grew in strength with this diversification. Parle Glucose and Parle Monaco were the first brand of biscuits to be introduced, which later went to become leading names for great taste and quality.
For around 75 years, Parle have been manufacturing quality biscuits and confectionery Products. Over the years Parle has grown to become a multi million-dollar company with many of the products as market leaders in their category. The recent introduction of Hide & Seek chocolate chip biscuits is a product of innovation and caters to a new taste, being India’s first ever chocolate-chip biscuits. All Parle products are manufactured under most hygiene conditions. Great care is exercised in the selection and quality control of raw material and standards ensured at every stage of the manufacturing process.
Parle products have 4 manufacturing units for biscuits and confectionaries at Mumbai, Haryana, Rajasthan and Karnataka. It also has 14 manufacturing units for confectionaries, on contract. All these factories are located at strategic locations, so as to ensure a constant output & easy distribution. Today, Parle enjoy a 40% share of the total biscuits market and a 15% share of the total confectionaries market, in India. The marketing mix of Parle for this project has been studied from the point to point view of Parle biscuits; mainly Parle-G and Parle Hide & Seek. PARLE G – THE EVOLUTION
Has been a strong household name across India. The great taste, high nutrition, and the international quality, makes Parle-g a winner. No wonder, it’s the undisputed leader in the biscuit category for decades. It is consumed by people of all ages, from the rich to the poor, living in cities & in villages. While some have it for breakfast, for others it is a complete wholesome meal. For some it’s the best accompaniment for chai, while for some it’s a way of getting charged whenever they are low on energy. Because of this, Parle-G is the world’s largest selling brand of biscuits.
Launched in the year 1939, it was one of the first brands of Parle products. It was called Parle Glucose Biscuits mainly to cute that it was a glucose biscuit. It was manufactured at the Mumbai factory, Vile Parle and sold in units of half and quarter pound packs. The incredible demand led Parle to introduce the brand in special branded packs and in larger festive tin packs. By the year 1949, Parle Glucose biscuits were available not just in Mumbai but also across the state. It was also sold in parts of North India. The early 50s produced over 150 tones of biscuits produced in the Mumbai factory.
Looking at the success of Parle-G, a lot of other me-too brands were introduced in the market and these brands had names that were similar to Parle Glucose Biscuits so that if not by anything else, the consumer would err in picking the brand. This forced Parle to change the name from Parle Glucose Biscuits to Parle-G. Originally packed in the wax paper pack, today it is available in a contemporary, premium BOPP pack with attractive side fins. The new airtight pack helps to keep the biscuits fresh and tastier for a longer period. Parle-G was the only biscuit brand that was always in short supply.
It was heading towards becoming an all-time great brand of biscuit. Parle-G started being advertised in the 80’s. It was advertised mainly through press ads. The communication spoke about the basic benefits of energy and nutrition. In 1989, Parle-G its released its Dadaji commercial, which went on to become one of the most popular commercial for Parle-G. The commercial was run for a period of 6 years. Parle-G grew bigger by the minute. Be it the packs sold, the areas covered or the number of consumers. It became a part of the daily lives of many Indians. It wasn’t a biscuit any more.
It had become an icon. The next level of communication associated the brand with the positive values of life Like honesty sharing and caring. In the year 1997, Parle-G sponsored the tele-serial of the Indian superhero, Shaktimaan that went on to become a huge success. The personality of the superhero matched the overall superb benefits of the brand. Parle extended this association with Shaktimaan and gave away a lot of merchandise of Shaktimaan, which was supported by POS and press communication. The children just could not get enough of Parle-G and Shaktimaan.
In the year 2002, it was decided to bring the brand to the child who is a major consumer. A national level promo – ‘Parle-G Mera Sapna Sach Hoga’ was run for a period of 6 months. The promo was all about fulfilling the dreams of children. There were over 5 lakhs responses and of that, over 300 dreams were fulfilled. Dreams that were fulfilled ranged from trips to Disneyland at Paris & Singapore; free ride on a chartered plane; 20 scholarships worth Rs 50,000; a special coaching etc… The year 2002 will go down as a special year in Parle-G’s advertising history. A year that saw the birth of G-Man – a new ambassador for Parle-G.
Not just a hero but also a superhero that saves the entire world, especially children from all the evil forces. A campaign that is not just new to the audiences but one that involves a completely new way of execution that is loved by children all over the world-Animation. To make the brand much more interesting and exciting with children, it was decided to launch a premium version of Parle-G called Parle-G Magix in the year 2002. Parle–G Magix is available in two tastes. The year 2002 also witnessed the launch of Parle-G Milk Shakti, which was the nourishing combination of milk and honey, especially launched for the southern market. . 2) Growth and development of the organization Over the years, Parle has grown to become a multi-million US Dollar company. Today, Parle enjoys a 40% share of the total biscuit market and a 15% share of the total confectionary market, in India. The Parle Biscuit brands, such as, Parle-G, Monaco and Krackjack and confectionery brands, such as, Melody, Poppins, Mango bite and Kismi, enjoy a strong imagery and appeal amongst consumers. Then the Parle representatives includes the production officer and the operation’s head made students exposed to the production unit followed by the manufacturing unit and packaging.
The extensive distribution network, built over the years, is a major strength for Parle Products. Parle biscuits & sweets are available to consumers, even in the most remote places and in the smallest of villages with a population of just 500. The Parle marketing philosophy emphasizes catering to the masses. We constantly endeavor at designing products that provide nutrition & fun to the common man. Most Parle offerings are in the low & mid-range price segments. This is based on our cultivated understanding of the Indian consumer psyche.
The value-for-money positioning helps generate large sales volumes for the products. However, Parle Products also manufactures a variety of premium products for the up-market, urban consumers. And in this way, caters a range of products to a variety of consumers. In nutshell, the Parle name conjures up fond memories across the length and breadth of the country. 2. 3 Present status of the organization At present the organization consists of 520 people in Bangalore who includes on roll employees, contracts and project trainees. The illustration is given as below. S no |Employees in PARLE |Number | |1 |Employees on roll |332 | |2 |Employees on contracts |330 | |3 |Temporary |33 | |4 |Total |695 | The employees who are mentioned on roll enjoy the complete benefits in the compensation and all kinds of allowances, where as the employees on contract are given a fixed salary, at the last the project trainees are taken to co ordinate with the employees in some projects and they are given opportunity to learn. Talent matrix in the organization The talent matrix for the organization is given below Qualification |No of employees | |Graduate |240 | |Post Graduate |125 | |Engineer |12 | |Others |318 | |Grand total |695 | 2. 4 Functional Departments of the Organization Marketing Department Finance Department HR & Personnel Department Production Department Engineering Department Quality Department R & D Department Sales & Dispatch Department 2. 5) Organizational Structure and Organizational Chart [pic] 2. PRODUCTS AND SERVICE PROFILE OF THE ORGANIZATION COMPETITORS The PARLE product range is a genuine treat for every snack lover. The biscuit alone have such variety, catering to diverse paletters, there’s something for everyone. And the tantalizing array of sweetmeats is just the cherry on top. PARLE Biscuits Parle biscuits are linked with factors of power and wisdom providing nutrition and strength. Parle biscuits are indeed much more than a tea-time snack, they are considered by many to be an important part of their daily food. Parle can treat you with a basket of biscuits which are not only satisfying but are also of good and reliable quality.
Parle biscuit cater to all tastes from kids to senior citizens. They have found their way into the Indian hearts and home [pic][pic][pic] Parle-G [pic] for over 65 years, Parle G has been a part of the lives of every Indian. From the snow capped mountains in the north to the sultry towns in the south, from frenetic cities to laid back villages, Parle G has nourished, strengthened and delighted millions. Filled with the goodness of milk and wheat, Parle G is not just a treat for the taste buds, but a source of strength for both body and mind. Tear over a packet of Parle G to experience what has nourished Generations of Indians since last sixty five years, making it truly Hindustan Ki Taakat.
Various people have various reasons to consume it, some consume it for the value it offers while others consume it for sheer taste, For some it is a meal substitute for others it is a tasty healthy nourishing snack. Patronised by millions for all this qualities, it is much more than just a biscuit brand. Little wonder than why is it the Largest selling Biscuit brand in the World. Pack Sizes available: 19 G, 44 G, 44 G, 66 G, 93. 5 G, 231. 5 G, 346. 5 G, 400 G, 462 G, 576. 5 G, 935 G (Packed), 935 G (Loose) Krackjack crispy creams Krackjack Crispy Creams is a delicious combination of crispyness of Krackjack and sweetness of cream biscuit. The classic sweet and salty taste gets laced with a sweet & sour lime flavor in the cream sandwiched between Krackjack biscuits. A mouth watering delicious combination!
Packet Size 90G Krackjack Cookies (new) Krackjack – The original sweet and salty biscuit is one of the most loved biscuits in the country. It’s not just a biscuit, it’s the taste of relationships captured in a biscuit. A little sweet and a little salty crafted in such a delicate and delicious balance, you can never get enough of it. Have it anytime you like with anything you like. Packet Sizes available: 75 G, 120 G, 240 G Monaco Share the company of great taste anytime, anywhere with Monaco. A light crispy biscuit sprinkled with salt, Monaco adds a namkeen twist to life’s ordinary moments. Pack Sizes available: 75 G, 120 G, 240 G Milk Shakti
From boy-next-door to Super Boy, no that’s not the plot for the next Hollywood blockbuster it’s the effect of Milk Shakti. The Shakti of milk fortified with the goodness of honey, a zabardast combo that even ace batsman Dhoni swears by. So get that cape out and head straight to for a pack of Milk Shakti today. Packet Sizes available: 75 G, 150 G Kreams Orange Tickle your senses with Parle Orange Kream – The tangy orange cream between two scrumptious biscuits makes for a real treat. Age no bar! Packet Sizes available: 90 G, 180 G PARLE 20-20 Parle presents 20-20 Cashew and butter cookies where every cookie is baked to perfection to deliver the perfect taste and aroma.
A mouth-melting experience of premium cashews and rich butter in every bite you take, Parle’s new 20-20 cookies promises a combination of crunch and scrumptious delicacy. Packet Sizes available: 75 G, 110 G, 225 G Parle Marie Melody Your favourite Marie biscuit, Parle Marie is now even more exciting. It’s lighter. It’s crispier. And it’s tastier. Making it even more appealing than before. So the next time you’re hanging out with your buddies, just tear open a pack of Parle Marie. And immerse yourself in an engaging conversation and an even more engaging taste Packet Sizes available: 88 G, 176 G, 347 G, 400 G Hide and Seek Milano The ingredients that go into making this prized cookie are a well-guarded secret.
What is the effect it has on those who eat it? A cookie with a reputation for romance. Indulge in the sinful taste of Milano and everything that follows it. Packet Sizes available: 65G, 100 G, 135 G NImkin A crispy cracker that adds a namkeen zing to the usual biscuit. Goes well with a cup of tea, an evening snack or an occasional namkeen thought. Just bite in and let the rich golden texture melt in your mouth. Packet Sizes available: 75 G, 150 G Digestive Marie Digestive Marie will change your daily dipping and sipping routine; making it more enjoyable and much healthier. With five times more fibre than the regular Marie, you can actually see the differences in Digestive Marie.
With lower fat and calories than other digestive biscuits, Digestive Marie helps you stay Active-Lite all day. Yahi Marie, Sahi Marie! Packet Sizes available: 25 G, 50 G, 100 G, 200 G PARLE Confectioneries Right from candies to toffees, the sweet ‘n’ treat category of the Parle product range is a genuine treat for every snack lover. This category can satisfy one’s taste and at the same time create a desire for more. These confectioneries are a sheer delight to the taste buds and have a universal appeal. Parle Biscuits and confectioneries, continue to spread happiness & joy among people of all ages. Melody Caramel meets chocolate to yield an outcome nothing less than delectable.
Parle Melody comes with an irresistible layer of caramel on the outside and a delightful chocolate filling within. Pop it in your mouth and relish the unique experience. It won’t be too long before you find yourself asking the age old question ‘Melody itni chocolaty kyon hai? ‘ Orange Candy Small. Oval. Orangee. We’ve kept it simple with the Parle Orange candy. And for over 50 years this deceptively simple candy has kept the taste buds of the entire nation in a flurry. The first product to be launched from the House of Parle and clearly, one that’s been a hit ever since. Kaccha mango bite The glider got copied and became a jet plane. Western hits got copied and became Anu Malik songs. The typewriter got copied and became a keyboard.
Similarly, we have managed to copy the tangy flavour of raw mangoes in a candy which is a little sour, a little sweet and certainly a little mischievous. We call it Kaccha Mango Bite. It truly is a ‘kacche aam ka copy’ Kismi TOFFEE It’s everything that the Kismi Toffee Bar is, only smaller. Wrapped in the distinct flavour of elaichi (cardamom) this toffee is sure to send your sweet tooth on a joyride. Mango bite Need a quick escape from everything ordinary? Just pop a Mango Bite and dive into a tropical mango paradise. Sit back, roll it around and enjoy one wave after another of juicy mango treats that go on and on and on. Usage instruction: A juicy goli best enjoyed hmmmmmm Slowly. KISMI GOLD (NEW)
Romantically sweet indulgence is what comes to the mind while talking about the all time favourite Parle Kismi. After romancing with everyone’s senses for over two decades, Parle Kismi is now even better and even more romantic. With a perfect blend of Caramel & Elaichi, the new Parle Kismi Gold is bound to take romance to an entirely different level and make it more irresistible than ever before. Have one to experience romance at its best. XHALE (new) [pic] STRONG COOL XHALE MINTS Simply chillicious Sugar Free Tablets: Careful, this is no ordinary mint. It can do things that no other mint can. Like, change the weather and get the wind to bite at your heeks while people around you get the chills? Don’t believe us? Suggest you try one and find out for yourself. Pop one, take a deep breath and then exhale. You’ll see the world around you change to being “Simply Chillicious”. POPPINS Give the orange to a friend and the mango to a stranger. Or try the lemon for a neighbour and the strawberry for a teacher. Give the black currant to the school bus driver and the pineapple to anyone else you please. With so many flavours in each pack of Poppins, you will have only one PARLE Snacks Salty, crunchy, chatpata and crispy caters to the bunch of Parle snacks. You can now treat your loved ones with this yummy lot.?
Parle snacks are a complete delight to the taste buds and can create the desire for more and more. These snacks will not only satisfy your tummy but will also sustain a feel in your mouth to associate you with the bond of Parle. [pic][pic] BITES CHEESLLINGS Like cheese? Then you’ll just love the light crispy taste of Monaco Bites Cheeslings. Tiny crispy squares dipped in cheese that’ll instantly melt in your mouth. Makes for a perfect snack anytime, anywhere. Pack sizes available: Cheesling – Jar – 175 G, 350 G? Cheesling Tin – 3. 75 Kg MUST BITTES (new) Try as you might, you just can’t resist the temptation of Musst Bites. A snack pack with a dangerously addictive taste, Musst Bites is the latest addition from the House of Parle.
Available in a range of flavours like chatpata chaat, mast masala, tangy tomato and green spice, this snack is sure to keep you munching all day. Pack sizes available: 30 G, 60 G MUSST STIX Variants:- MASALA MUNCH JAPANESE ZATKA SAAMBAR SWEET CHILLY CHATPATA CHAT Pack sizes available: 35 G, 75 G SIXER Think Square is boring? Then what you need is a Sixer. This six-sided, salted delight cuts out the boring from a biscuit. A unique shape coupled with an equally unique crunchy, munchy, salty taste that leaves you asking for more! Pack sizes available: Sixer Jar – 200 G; Sixer Tin – 5 Kg Competitors of PARLE BRITANNIA ITC PRIYA GOLD AMUL 2. 7 Market profile of the organization
It’s a brand that has held its price line at Rs 4 for 25 years now — the price was last raised in 1994 by 25 paise. So, it’s not for nothing that Parle-G is the world’s largest-selling biscuit by volumes. Parle is, of course, not doing it for charity. Soaring input prices meant it opted for reducing the weight of the biscuit than increasing the price — first from 100 gm to 92. 5 gm in January 2008, and then to 88 gm in January this year — in line with other biscuit-makers and FMCG players. It has 1600 crore turnover. Parle-G enjoys close to 70 per cent market share in the glucose biscuit category and probably has the deepest reach. It reaches 2. million outlets, including villages with a population of 500 people, on a par with Unilever’s Lifebuoy, ITC’s cigarettes or mobile pre-paid cards. It reaches 2. 5 million outlets, including villages with a population of 500 people, on a par with Unilever’s Lifebuoy, ITC’s cigarettes or mobile pre-paid cards. It’s also one of the few FMCG brands in the country, whose customers straddle across income segments. The brand is estimated to be worth over Rs 2,000 crore (Rs 20 billion), and contributes more than 50 per cent of the company’s turnover (Parle Products is an unlisted company and its executives are not comfortable disclosing exact numbers).
Last fiscal, Parle had sales of Rs 3,500 crore (Rs 35 billion). Competition has, of course, been trying to wean away customers from Parle. Britannia relaunched its Glucose-D biscuit as Tiger in 1995 and boasts of 17-18 per cent share, while ITC’s Sun feast glucose has captured 8-9 per cent, according to industry sources. Even Levers had forayed into this segment in 2003 and launched a glucose biscuit branded as Modern, after it acquired the bakery business of Modern. There are strong regional brands, including Priya Gold (west), Cremica (north) and Anmol (east). [pic] CHAPTER-3 DISCUSSIONS ON TRAINING 3. 1 Student’s Work Profile (roles and responsibilities) 1.
Joining formalities for the new employees. 2. Updating the employee details in the Human Resource Information System (HRIS). 3. Filing of joining forms, medical reports, performance appraisal forms, non-disclosure agreements etc. 4. Labeling of file. 5. Tracking the attendance for the employees on contracts (creating an ex-cell sheet). 6. Coordinating the events in the company. 7. Coordinating the HR induction program, ISMS awareness program. (Collecting the feedback forms and the attendance from the employees). 8. Updating and verifying the employee photos, E-mail ids and other information. 9. Issuing of lunch coupons and tracking the list of employees for it. 10.
Participated in internal auditing. 11. Helping the employees in answering their queries to certain extent. 12. Issuing temporary access for the employees who fail to bring access cards. 13. Making attendance register for contract employees. 14. Relating to other departments for stationeries, training attendance etc. 15. Helping the hr team in their work. 3. 2 Description of Live Experiences I had a good experience in the company, the culture and communication in the organization was very fair. The supervisors in the company had a nice interaction with the employees and they give a feedback which can leads employees to improve and perform their fullest potentials.
I had coordinated various events in the company like induction program, ISMS awareness programs and many other events for special days. I had experienced the urge of management to keep the employees involved in the work and take the optimum usage of their potentials. The working environment is fair and the company provides adequate resources to keep the employee work to their fullest interests. And lastly I experienced the importance that the company takes for security and quality to employees and costumers respectively. CHAPTER 4 4. 1 STUDY OF SELECTED RESEACH PROBLEM EMPLOYEE ENGAGEMENT IN PARLE PRODUCTS PVT. LTD. A positive attitude held by the employee towards the organization and its values.
An engaged employee is aware of business context, and works with colleagues to improve performance within the job for the benefit of the organization. The organization must work to develop and nurture engagement, which requires a two-way relationship between employer and employee. Here are the key benefits of employee engagement: • ·Better performance. Engaged employees work smarter, not harder. They keep looking for ways to improve performance and they keep finding them. This means more sales, lower costs, better quality and innovative products. • Better communication. Engaged employees communicate – they share information with colleagues, they pass on ideas, suggestions and advice and they speak up for the organization.
This leads to better performance, greater innovation and happier customers. • Greater customer satisfaction. Engaged employees go out of their way to meet customers’ needs. Customers aren’t slow to notice and this leads to higher levels of repeat business, at a lower cost to the business than that of acquiring a new customer. • Better team-working. Employee engagement is about increasing the employee’s connection with the principles, strategies, processes, culture and purpose of the organization. It is a matter of commitment and encouragement. It is a matter of focusing on business results, and the employees having a clear sense of responsibility for delivering on the business agenda. • [pic] Greater commitment and team working. Engaged employees really care about the future of the organization they work for, they feel proud to work for the company and they get on better with their colleagues. • Lower employee turnover and greater ability to recruit great people. Engaged employees don’t leave, despite offers to work elsewhere and they actively seek out new people who they believe can help the company get even better. 4. 2 Statement of Research Objectives RESEARCH OBJECTIVES Employee engagement is a critical ingredient of individual and organizational success. Engagement is strongly influenced by leadership quality, as well as by job and organization features.
This research was designed to determine if the potential for Employees to be engaged in work can be predicted at the time of their initial application or work. These studies also provide additional evidence about the impact of employee engagement on important business outcomes. The Objectives are • To examine the effect of engagement such as job Effectiveness and retention. • To construct and evaluate a measure for predicting employee engagement. • To examine the effect of supervisor engagement on their subordinates. • To examine the job satisfaction of the employees working. 4. 3 Research design and methodology. • The data analysis and interpretation is based on the data collected from 30 respondents through the questionnaire.
So the tabulation is processed in combining and totaling of the collected data. • Primary data: – Through interview, discussion, talks, personal interaction etc. The data were collected by the survey method. Questionnaire was given to the respondents. • Secondary data: – Through various books written by various authors, company files manuals & other publications. • Sample Size 30 Limitations • Time was one of the main constrains. • Reaching out to the right person in the company was a little difficult task. • To maintain confidentiality. • The company did not disclose certain financial data since they were confidential which could have been useful for this project. 4. 4 Analysis of data: –
The satisfaction level is 53%, a point to work on. • As per the survey it is shown that, in the work place the coworkers give due respect to thoughts and feelings and demonstrate a positive attitude. The percentage of people agreed to this fact is 83%. • The training and development is an important thing for the employees to get motivated and engaged, as per the study 86% of people agree to the initial and ongoing training adopted in the organization. • Finally it comes to compensation and benefits now, any organization for that matter have a problem in satisfying the employees in this issue. In the survey major differentiation are held in this issue i. e. 6% of people doesn’t agree that compensation is proportional to performance and 27% of people doesn’t agree that compensation structure full fill the needs of the family, and when it comes performance as a yardstick for deciding the compensation 39% of people agreed to that. From the above findings we can conclude the following • Belief in the organization. • Desire to work to make things better. • Respectful of, and helpful to, colleagues. • Willingness to ‘go the extra mile’. • A perception that the organization enables the employee to perform well. • A willingness to behave altruistically and be a good team player. The above attributes demonstrate the high employee engagement. CHAPTER 5
SUMMARY AND CONCLUSIONS 5. 1 Summary of learning experience The following are some of the learning tasks that are experienced in the management training. 1. Learned how to interact with the employees when they come for queries. 2. Good grip on the ms excel, due to making reports for attendance and other works. 3. Known the job profiles of different departments in the corporate. 4. Experienced how to interact with the executives and managers in the hr department. 5. Experienced the problems of balancing of work life and study life. 6. Learned to coordinate in the events and made an active participation. 7. Learned to take up responsibilities. 5. Conclusions and Recommendations CONCLUSION Employee Engagement is the buzz word term for employee communication. It is a positive attitude held by the employees towards the organization and its values. It is rapidly gaining popularity, use and importance in the workplace and impacts Organizations in many ways. Employee engagement emphasizes the importance of employee communication on the success of a business. An organization should thus recognize employees, more than any other variable, as powerful contributors to a company’s competitive position. Therefore employee engagement should be a continuous process of learning, improvement, measurement and action.
We would hence conclude that raising and maintaining employee engagement lies in the hands of an organization and requires a perfect blend of time, effort, commitment and investment to craft a successful endeavor. Employee engagement is the sum total of the work place behavior demonstrated by the people. Such behavior is characterized by: · Belief in the organization · Drive to work to make things better · Understanding of business context · Respect and support for others · Desire to learn new skills. The level of employee engagement affects key results such as sales, customer satisfaction, and innovation and employee turnover. An engaged workforce is capable of delivering sustained differentiation and a significant competitive advantage. RECOMMENDATIONS Encouraging empowerment. Empowerment is the ability to make decisions within the work environment without having to get prior approval. Empowered employees feel ownership for their jobs and their roles in them. An improvement in this aspect is needed. • Some kind of transparency must be maintained in knowing the business status of the organization. Meetings must be conducted at the end of financial year to create awareness in the employees about the financial status of the organization. There must be a clear picture for the employees in knowing the procedures of formulating the compensation structure because major differentiation is seen in the satisfaction levels.
A fair pay must be incorporated when performance is taken as the major yardstick. • To take up feedback periodically from the employees regarding the motivation aspects and they must be given liberty to question for procedures on compensation if they are not satisfied. BIBLIOGRAPHY Reference Books: 1. Personnel Management by C. B. Mamoria, C. S. Mamoria & Gankar. 2. Personnel and Human Resource Management by P. Subba Rao. 3. Human Resource Management by. Dr. P G Aquinas 1. Web site. www. google. com www. parleproducts. com www. scribd. com • My name is RAJNESH KUMAR. I am pursuing my MBA in Ramaiah institute of management studies Bangalore, as a part of my curriculum I am doing my project in PARLE PRODUCTS PVT.
LTD These are some of the survey questionnaires on EMPLOYEE ENGAGEMENT; please take a few minutes to complete this study. QUESTIONNAIRE (APPENDIX) • Name(optional): _________________________ • • Age: _________________________ • • Sex: _________________________ • • Experience: _________________________ • 1. Overall, how satisfied are you with current job? (check one response) • Very Neither Very • Satisfied Satisfied Nor Dissatisfied Dissatisfied • 2.
The leaders of the company care about the employees well being? • Strongly Neither Strongly • Agree Agree Nor Disagree Disagree • 3. Do you have confidence in the leadership of this organization? • A) Yes B) No • 4. Do you have a good understanding how this organization is doing financially? • Strongly Neither Strongly Agree Agree Nor Disagree Disagree 5. In the company the Employees are treated fairly regardless of race, color, gender, religion etc. • A) Yes B) No • 6. When working, your company inspires and motivates you to perform to the best of your abilities – every day. • Strongly Neither Strongly • Agree Agree Nor Disagree Disagree • 7. I understand the importance of my role to the success of the company? • A) Yes B) No • • 8. When it comes to the company’s success, I walk that extra mile and exceed the expectations of my employers. Strongly Neither Strongly • Agree Agree Nor Disagree Disagree • 9. To perform to the optimum I’m provided with adequate resources like computer, phone, workstation, stationary etc. • A) Yes B) No • 10. I feel physically safe in my working environment • Strongly Neither Strongly • Agree Agree Nor Disagree Disagree • 11. The process and procedures adopted by my company to evaluate and
Cite this Parle Case Study
Parle Case Study. (2017, Feb 18). Retrieved from https://graduateway.com/parle-case-study/