Beruflich Dokumente
Kultur Dokumente
A SUMMER REPORT
Submitted by
MUNEER.PP
(Reg. No. AC08MBF056)
CERTIFICATE
PLACE: HOSUR
DATE:
Mr.S.M.SIVASHANKER Dr.V.NAVNEETHAKUMAR
(faculty guide) (Director)
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
DECLARATION
I MUNEER PP here by declare that this internship
training carried out by me, at RIME RICH FOODS PVT LIMITED during the
period of study in Adhiyamaan College of Engineering Hosur under the
guidance of Mr.S.M.SIVASHANKER the faculty member of DEPARTMENT OF
MANAGEMENT STUDIES for the partial fulfillment of requirement of the
MASTER OF BUSINESS ADMININSTRATION program of ADHIYAMAAN COLLEGE
OF ENGNEERING, HOSUR.
I also certify that this project has not been submitted at any time
to any other university or institute for the award of Degree or Diploma
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
ACKNOWLEDGEMENT
We thank almighty GOD for the blessing that have been showered
upon us to complete the project successfully.
I would like to express my sincere gratitude and heartfelt thanks to
our PRINCIPAL Dr.G.RANGANATH whose as given me chance to do my post
graduation in this College and also to our DIRECTOR Dr.NAVANEETHKUMAR
For His valuable Guidance .
We hereby express my deepest gratitude to Mr.FINESON.K.J Managing
Director Rime Rich Foods (p) Ltd and to all the employees for their
immense support and patience they offered at all the time, thus helping me
to complete the project in the stipulated time period.
We used this opportunity to express my sincere and solemn thanks to
our internal guide Mr.S.M.SIVASHANKER Department of MANAGEMENT
Studies For the valuable guidance, constant encouragement and creative
suggestions offered during the course of the project and also while
preparing the project.
Indeed no words can express my deep sense of gratitude to my parents
And friends for extending motivation and financial assistance in the
completion of my In plant training.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
2. Industry profile 8
3. Company profile 10
4 FUNCTIONAL AREAS
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
5. SWOT Analysis 33
6. Findings 37
7. Suggestions 39
8. Conclusion 40
9. Bibliography 41
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
The scope of the study neither deep nor wide. Only serious attempt
has been made to understand this industry and the unit. The industry whole
has been studied further the studies concentrated on major areas like
production, marketing, human resources of the pappai. In the areas of
marketing the emphasis is given to a brief study of marketing strategies of
the concern.
Vast semi –urban market
Increasing trend of ice-cream in India
Good Market
Competition
PRIMARY DATA
SECONDARY DATA
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
9
Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Wide availability of ice cream in the late 19th century led to new
creations. In 1874, the American soda fountain shop and the profession of
the "soda jerk" emerged with the invention of the ice cream soda. In
response to religious criticism for eating "sinfully" rich ice cream sodas on
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Sundays, ice cream merchants left out the carbonated water and invented
the ice cream "Sunday" in the late 1890's. The name was eventually changed
to "sundae" to remove any connection with the Sabbath.
The first official account of ice cream in the New World comes
from a letter written in 1744 by a guest of Maryland Governor
William Bladen.
The first ice cream parlor in America opened in New York City in
1776.
Kulfi
Kulfi is a popular South Asian, ice cream made with boiled milk typically
from water buffalo. It comes in many flavors, including pistachio, malai,
mango, cardamom (elaichi), and saffron (kesar). Kulfi differs from western
ice cream in that it is richer in taste and creamier in texture. As well, where
western ice creams are whipped with air or overrun, kulfi contains no air; it
is solid dense frozen milk.
It is made by boiling milk until it is reduced to half. Then sugar is added and
the mixture is boiled for another ten minutes. Then flavorings, dried fruits,
cardamom, etc. are added. The mixture is then put in moulds and frozen.
One can eat kulfi plain as is or it can be garnished with ground cardamom,
saffron, or pistachio nuts. As well, Kulfi is also served with Falooda
vermicelli noodles.
But since the kulfi could not become world famous, with the concept of
kulfi, ice-cream was started in 1981 in India. Then onwards it has been one
big journey……. on the road.
Now, Rime Rich Foods (p) Ltd – The Healthy Ice Cream brings to you the new
generation of Ice Creams….
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
INDUSTRY PROFILE
The ice cream market growth picked up after de-reservation of
the sector in 1997. The total size of Indian ice-cream industry is 800+ cores.
In the organized sector the major players are Hindustan Lever represented
mainly by Kwality Walls brand. Amul with an estimated market share of 38%
is biggest player in market also he is rapidly gaining market share and lastly
Vadilal is the player in the national market with 8-9% of the market share.
Almost 40% of the ice creams sold in the country are consumed in the
western region with Mumbai being the main market, followed by 30% in the
north and 20% in the south.
Growth :-
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
This time companies are coming with concept of Probiotic health and
wellness ice creams and sugar free variants. They are coming with
natural flavors like natural vanilla.
Amul, the market leader in the ice cream space, has already
launched Probiotic health and wellness ice creams and is also offering
sugar free variants.
Mother Dairy, a subsidiary of the National Dairy Development Board,
has decided to expand its naturally flavored offerings along with its
new packaging.
Some company is looking at adding more natural flavors to its
portfolio. The company is also betting big on fruit juice bars to cater
to the growing number of conscious consumers.
Hindustan Unilever introduced Moo ice cream under the health and
wellness umbrella. Moo, a combination of chocolate and vanilla, is
targeted at children and mothers because of its health credentials
each stick has calcium equivalent to one glass of milk.
In the field of marketing and setting up new shops the multinational
companies are targeting big malls and multiplex. They are setting
shops in malls and multiplex in good positions to attract customers.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
COMPANY PROFILE
university.
Rime Rich Foods (p) Ltd will have plant with foreign machineries
scheduled to be commissioned in Jan 2002 by AIFA LAVAL, an Italian company
owned by world famous TETRA PACK of SWEDEN
Rime Rich Foods (p) Ltd will have highly sophisticated laboratory
to check the quality of product at every stage of production and this to add
to the Total Quality Management (TQM) policy of the company
MANAGEMENT
The mega venture is brought to you by Mr. John Johnson, an
NRI(Non Resident Indian) associated with a major air lines industry in UAE
for the last 22years with a sound financial and business acumen backed by
proven track record in food, marketing, and customer service and
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
It was introduced in Kerala just seven years before. But the growth of
the pappai was exclamatory. New pappai was one of the most famous ice
cream in Kerala. Turn over 40 crores. Today pappai is symbol of many things
at high quality product sold at reasonable price
PRODUCT DEFINITION
Ice cream may be defined “as a frozen dairy product made by
suitable blending and processing of cream and together with sugar and
flavor, with or without stabilize or color and with incorporation of air during
the freezing process”.
Rime Rich Foods (p) Ltd is a multi million rupees business venture in
ice cream industry eyeing the south India market with soon to be launched
delicious product PAPPAI ice creams
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
RAW MATERIAL
Butter
Sugar
Stabilizer
Vegetable fat
LOCATION ADVANTAGES
33kv substation.
Industrial park.
Industrial atmosphere.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Different departments:-
1. production and maintenance
2. marketing
3. human resource management
4. dispatching
5. front office
MISSION STATEMENT
Pappai Ice Cream’s mission is presented below:
We pledge that we will serve fresh foods in a
prompt and friendly manner.
We pledge that we will serve only quality foods
that meet the nutritional standards of the International
Premium Ice Cream Institute.
We pledge that we will be good community
citizens, respectful of the environment, and friendly
neighbors to the surrounding businesses.
We pledge that we will always present a positive
public image and make our establishment one that you
can visit with safety and peace of mind.
We pledge that we will be responsive to your
suggestions and concerns.
If we do not keep our pledge of satisfaction, you
do not pay!
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
ORGANIZATION STRUCTURE
Board of directors
Managing Director
Worker
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
WAGE PAYMENT
week are working days except Sunday. Yearly they can take 13 holidays.
That is four national holidays and 9 festival holidays. Employees can take
15 days casual leave plus sick leave. Any leave taken above this will be
treated as leave without pay. Company provide ESI and Provident Fund
coverage to its permanent workers
PURCHASE DEPARTMENT
QUALITY OBJECTIVE
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
HUMAN RESOURCE
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
WORKING TIME
The factory works all days in the week except Sunday.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
PRODUCTION
Production process
SELECTING INGREDIENTS
FIGURING
MAKING
PASTURIZATION
HOMOGEUNAIZATION
FREEZING
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
SELECTING INGREDIENTS
Selection of ice cream ingredients involves extraction of fat and SNF
from milk is not sufficient to prepare same quantity of ice cream. There for
we separate fat and SNF and later mix the required amount needed in ice
cream. Moreover, stabilizer and sugar are also used.
Composition of pappai ice cream
• greater than 10% milk fat by legal definition, and usually between
10% and as high as 16% fat in some premium ice creams
• 9 to 12% milk solids-not-fat: this component, also known as the
serum solids, contains the proteins (caseins and whey proteins) and
carbohydrates (lactose) found in milk
• 12 to 16% sweeteners: usually a combination of sucrose and glucose-
based corn syrup sweeteners
• 0.2 to 0.5% stabilizers and emulsifiers
• 55% to 64% water which comes from the milk or other ingredients
FIGURING :-
MAKING :-
The process of making ice cream is the next step. All the above
components are mixed well and blending is done to make the mixture
smooth and soft.
PASTURIZATION:-
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Here its heated at 68 degree Celsius for 30 minute and cooled slowly as
needed. Homogenization is done for the complete mixing of fat and water
content which gives definite and homogenous content shape of ice cream.
HOMOGEUNAIZATION :-
The mix is then aged for at least four hours and usually overnight.
This allows time for the fat to cool down and crystallize, and for the
proteins and polysaccharides to fully hydrate. Aging provides the following
functions:
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
FREEZING :-
The mix then enters the dynamic freezing process which both
freezes a portion of the water and whips air into the frozen mix. The
"barrel" freezer is a scraped-surface, tubular heat exchanger, which is
jacketed with a boiling refrigerant such as ammonia or freon. Mix is pumped
through this freezer and is drawn off the other end in a matter of 30
seconds, (or 10 to 15 minutes in the case of batch freezers) with about 50%
of its water frozen. There are rotating blades inside the barrel that keep the
ice scraped off the surface of the freezer and also dashers inside the
machine which help to whip the mix and incorporate air.
As the ice cream is drawn with about half of its water frozen, particulate
matter such as fruits, nuts, candy, cookies, or whatever you like, is added to
the semi-frozen slurry which has a consistency similar to soft-serve ice
cream. In fact, almost the only thing which differentiates hard frozen ice
cream from soft-serve, is the fact that soft serve is drawn into cones at this
point in the process rather than into packages for subsequent hardening.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
The most important ice cream ingredients come from milk. The
dairy ingredients are crucial in determining the characteristics of the final
frozen product. Federal regulations state that ice cream must have at least
10% milk fat, the single most critical ingredient. The use of varying
percentages of milk fat affects the palatability, smoothness, color, texture
and food value of the finished product. Gourmet or super premium ice
creams contain at least 12% milk fat, usually more.
Ice cream contains nonfat solids (the non-fat, protein part of the
milk), which contribute nutritional value (protein, calcium, minerals and
vitamins). Nonfat dry milk, skim milk and whole milk are the usual sources
of nonfat solids.
The sweeteners used in ice cream vary from cane or beet sugar to
corn sweeteners or honey. Stabilizers, such as plant derivatives, are
commonly used in small amounts to prevent the formation of large ice
crystals and to make a smoother ice cream. Emulsifiers, such as lecithin and
mono- and triglycerides, are also used in small amounts. They provide
uniform whipping qualities to the ice cream during freezing, as well as a
smoother and drier body and texture in the frozen form.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
After the flavoring additions are completed, the ice cream can be
packaged in a variety of containers, cups or molds. It is moved quickly to a
"hardening room," where sub-zero temperatures freeze the product to its
final state for storage and distribution.
Business strategy
Our business strategy will include the determination of the most
beneficial product market in term of establishing itself in this new product
segment. The most important factor for the success of Rime Rich Foods (p)
Ltd. brand is the perception of the consumer and to what extent it can build
a positive image in the consumer’s mind. The intensity of the business
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Special Varieties
Cassatta (Regular, Premium & Deluxe)
Pappai Slice
Rich Ball (100 ml & 125 ml)
Strawberry 'n' Strawberry
Rich Corona
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Pot Kulfi
Sundae Rich
Chotta Corona
Stick Items
Choko Rime, Mango Rime, Pineapple Rime, Strawberry Rime, Orange
Rime
Ice Lolly Pineapple, Ice Lolly Orange, Ice Lolly Grape, Ice Lolly
Mango, Ice Lolly in Tube
FLAVOUR
INTERPRETATION :-
MARKETING
MARKETING CONCEPT
Achievement of organizations
performance
objectives
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Power supply
Labour requirement
Working force
Capital
Working capital
Proper management
Market research
Customers purchase decisions are based on perceptions about brands. They
also keep on changing with fashion, income and changes in lifestyle. Unlike
industrial products, it is difficult to differentiate products on technical or
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
SALES
Sales revenue for the product and service are a major components for
the forecast. Everything else is geared around the company’s ability to
exploit its sales potential.
Our approach to forecasting product and service revenue is:
all available competing product
Customer base being served by
TOTAL REVENUE
FORECAST
NUMBER OF UNIT
PERIOD
UNITx
IN
.Number of potential
.PRICE PERyours
.% of xtotal
MARKET
Your product
.X
customer for
including
CUSTOMER
SHARE
.=
.
TOTAL
BASE
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
PRICE
The price is the exchange value of the product , It is value expressed
in terms of monetary medium of exchange . It is a link that binds the
customer and the company . It helps to establish a mutually advantageous
economic relationships and facilitates the transfer of ownership of goods
and services from the company to buyers , Price serves to bring supply of
goods and services produced in equilibrium with the quantity demanded.
Sales promotion
• Foreign trip for distributors those who achieving the target
• Conducting Road show
• Special schemes in seasons
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Distribution network
In this sector, one of the most critical success factors is the ability
to build, develop, and maintain a robust distribution network. Availability
near the customer is vital for wider penetration as most products are high
value products. It takes enormous time and effort to build a chain of
stockiest, retailers; dealers etc and establish their loyalties. There are entry
barriers for a new entrant as a new product is typically slow moving and has
lesser consumer demand. Therefore dealers/ retailers are reluctant to
allocate resources and time. Established players use their clout to inhibit
new entrants. However, when a product offers a strong breakthrough, equity
build up rapidly and so does the distribution network.
Distribution channel
Super stockist
stockist
Distributor
Sub Distributor
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Dealer
End consumer
SWOT Analysis
STRENGTH:
• Less fixed cost required
• No side effects
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
• Variety
• Eco-friendly
WEAKNESSES:
• Slightly high in price due to use of special products
• Complex supply chain configuration.
OPPOURTUNITIES:
• Introduction of new flavors
• Try to adopt new technologies that our competitors are not using
THREATS:
• Lot of competition from existing Ice Cream parlors offering sugar free
ice creams
• Rising prices of raw materials and fuels.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
MAJOR FACTORS:-
1. The broad market of semi urban market.
2. Least no. of competition.
3. Increase in consumption level of people.
4. Favorable climate for ice-cream in India.
5. GDP growth and growth in per capita income.
We can get all the data regarding the per capita income of
India from the following table:-
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
FINDINGS
Production
Pappai using latest technologies in production field.
Pappai is using high quality raw material for its production.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Human resources
Pappai providing healthy ice cream to its customers.
Pappai conduct training and development programme for its
employees.
Payment is made according to the skills of employees.
Pappai keeping employees database (wages, performance of
employees etc..) by using software’s.
Finance department
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
SUGGESTIONS
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
The full information about the company and all it’s products may be
provided in the website of the company.
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
CONCLUSION
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Department of management studies, AERI College, Hosur
Internship
training in pappai ice cream
Bibliography
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Department of management studies, AERI College, Hosur