A Project Report submitted to the SRM University in partial fulfilment of the

requirements for the award of the Degree of

MASTER OF BUSINESS ADMINISTRATION

Submitted by
ASHISH KUMAR (RA1552001020053)

Under the guidance of

Mr VIJAY BABU,Industry Expert
Mr KANNAN, Asst.professor M.B.A.,M.Phil,. Ph.D .,
Mr ,Co Director YASH FOODS

SRM Ramapuram B-School

SRM University
Chennai 89
MAY 2017
 SRM Ramapuram B-School
SRM University, Chennai 89
Certificate
This is to certify that the Summer Training Report entitled , in partial fulfilment of
the requirements for the award of the Degree of Master of Business Administration is a
record of original training undergone by Ashish kumar (RA1552001020053) during the year
2015-17 of his/her study in the SRM B school, Ramapuram Campus under my supervision
and the report has not formed the basis for the award of any Degree/Fellowship or other
similar title to any candidate of any University.

Place: Chennai 89 Signature of Guide

Date: Mr KANNAN, Asst.professor M.B.A.,M.Phil,. Ph.D .,
., SRM Ramapuram B-School
SRM University, Chennai 89.

Countersigned
Head of the Department
Dr. C. Sundar, M.B.A., M.Phil ., Ph.D .,
Professor & Head

Submitted to the Department of Management Studies, SRM UNIVERSITY (Ramapuram

Campus) for the examination held on11.5.2017

INTERNAL EXAMINER EXTERNAL EXAMINER

 DECLARATION

I, Ashish kumar, hereby declare that the Summer Training Report, entitled , submitted to
the SRM University in partial fulfilment of the requirements for the award of the Degree of
Master of Business Administration is a record of original training undergone by me during
the period March - April 2017 under the supervision and guidance of Mr KANNAN
,Asst.professor M.B.A.,M.phil,. Ph.D .,, SRM B school, Ramapuram Campus and it has not
formed the basis for the award of any Degree/Fellowship or other similar title to any
candidate of any University.

Place: Chennai 89 Signature of the Student

Date:
 CONTENT
SL.NO.

TOPIC

PAGE NO.

CHAPTER 1
EXECUTIVE SUMMORY

INDUSRTY PROFILE

COMPANY PROFILE

NEED OF STUADIES

OBJECTIVES OF STUDY

METHODOLOGY

SCOPE OF THE STUDY

FINDINGS ,CONCLUSTION & RECUMENDATION

LIMITATION OF STUDY

CHAPTER 2
RESARCH METHODOLAGY

CHAPTER 3
DEPARTMENTAL STRUCTURE ANALYSS

CHAPTER 4
FIDINGS

SUGGESTIONS AND CONCLUSION

ANEXTURE
BIBLOGRAPHY.

Contents

CHAPTER 1

EXECUTIVE SUMMARY
An organizational study was undergone at Yash foods Rice Industry,
Rebearli as a part of the academic programme for a period of two month. Yash
foods Rice Industry Known as YFRI is a Partnership firm constituted on 22nd
August 2007. The partners of the firm are namely Smt. Shankuntala, Mr.
Jagdeep, Mr. Ayush and Mr.Ashok and it has a leading position in the market
with its main objective to carry out the activity of hulling paddy to obtain Rice,
Broken Rice, Rice Bran, and Husk etc.
 A detailed study was undertaken to understand the overall functions of
the organization and individual functional departments such as Production,
Human Resource, Finance and Marketing. The Products to be obtained through
paddy from the Rice Milling plant are Rice, Broken rice, Husk and Bran. And
the industry produces the different qualities of rice such as HMT sona, Sona
masoori, Emergency, BT, IR64, and Swarna.
The first chapter deals with the Introduction, Objectives, Scope, Need, Research
methodology and the Limitations of the study.
The second chapter deals with the Industry, Company and Product profiles.
Chapter three covers the Organization structure of Yash foods Rice Industry.
Chapter four covers all the functional departments in detail. The vision, Mission,
Goals and Objectives and SWOT analysis has been covered in the chapter five.
The findings, suggestions and my conclusion of the report are included in
chapter six.

INDUSTRY PROFILE
Paddy in its raw form cannot be consumed by human beings. It
needs to be suitably processed for obtaining rice. Rice milling is the process
which helps in removal of hulls and barns from paddy grains to produce
polished rice. Rice forms the basic primary processed product obtained from
paddy and this is further processed for obtaining various secondary and tertiary
products.
Status of Rice Milling Units in India
Rice milling is the oldest and the largest agro processing industry
of the country. At present it has a turnover of more than 25,500/- crore per
annum. It processes about 85 million tonnes of paddy per year and provides
staple food grain and other valuable products required by over 60% of the
population. Paddy grain is milled either in raw condition or after par-boiling,
mostly by single hullers of which over 82,000 are registered in the country.
Apart from it there are also a large number of unregistered single hulling units in
the country. A good number (60 %) of these are also linked with par-boiling
units and sun -drying yards. Most of the tiny hullers of about 250-300 kg/hr
capacities are employed for custom milling of paddy. Apart from it double
hulling units number over 2,600 units, under run disc shellers cum cone
 polishers numbering 5,000 units and rubber roll shellers cum friction polishers
numbering over 10,000 units are also present in the country.
Further over the years there has been a steady growth of improved rice mills in
the country. Most of these have capacities ranging from 2 tonnes /hr to 10
tonnes/ hr. Rice milling is one of the major industries in Raebareli . Raebareli &
adjoining areas are called the RICE BOWL of the country, especially due to
production of long grain aromatic world popular Basmati rice.The scenario &
status of these industries of the district has been highlighted in terms of its
product range, growth / trends, trade, investment, technology and other
significant issues which project the clear cut scenario of these industries.

COMPANY PROFILE
Name of the company: YASH FOODS RICE INDUSTRY
Year of started: 22nd August 2007
Type of company: Partnership
Name of the partners: Smt. Shankuntala, Mr. Jagdeep, Mr. Ayush and
Mr.Ashok.
Production products: Rice
Place : Chandapur Road ,Maharagang rabareli-229306

CORPORATE VISION
To achieve a national dominance in the rice industrial sector
Yash foods Rice Industry has been investing in developing competencies such
as the automation at each processings of the production to deliver superior
quality with total Customer Orientation

CORPORATE MISSION
Empowerment through customer satisfaction thereby providing good quality
products at an affordable price

NEED FOR THE STUDY

Facilitate student, to develop congenial corporate atmosphere

right from the MBA program.
 Make MBA program more relevant with respect to the
necessities of the corporate or the industries.
To inculcate Students, practical knowledge of the corporate
world and the Functioning of respective departments in the organization.

OBJECTIVES OF THE STUDY

The purpose of the study is to get an integrated understanding of

the organization
To study the working of all the functional departments.

To get to know the details of Yash foods Rice Industry

organizational structure, existing strategies, work culture which would help in
assessing the strengths and weaknesses of the organization.

To identify the limitations and areas of improvements to provide

the suitable suggestions and means of improvements for the efficient and
successful future operations of the organization.

METHODOLOGY
The report is based on the information & data gathered from the industry on the subject
matter. For this, various meetings, interactions & interviews were held with the
concerned persons. For gathering information a performance was devised and
necessary information was obtained through personal visits & interaction. This was a
time bound assignment; the emphasis was made on personal Visits & interactions.

SCOPE OF THE STUDY

An attempt is made to understand the functioning of all the departments and the work
culture of the organization with special reference to Yash foods Rice Industry.
The report is mainly on the organization practices adopted in Yash foods Rice Industry
and to understand the current practices and make the suggestions for its improvement.
FINDINGS
The work schedule consists of 3 shifts.
The industry does not pay attention towards the advertising of its
products.
The industry does not have sufficient amount of promotional
policies, clear cut long term marketing strategies and product positioning.

SUGGESTIONS
There is a need to concentrate on the various marketing
management techniques like branding, trade marking, costing and pricing
techniques and various marketing methods.
Interaction of the industry with other rice miller associations for
the information exchange etc.
Entrepreneurship and motivation training programs for the
workers/employs.

CONCLUSIONS
As the industry does not have sufficient amount of promotional policies, clear
cut long term marketing strategies and product positioning, this may result as a
bigger psychological disadvantage for the industry and even the company has
been bearing the continues losses for the two years. Hence it is better to find out
the alternatives for the same.

LIMITATIONS OF THE STUDY

 Limitations are the constraints that are faced by the researcher during the
research. In this context few limitations that are faced by the researcher are as
follows.
Time constraints as I have had only six weeks to complete my
study.
The study was limited to Yash foods Rice Industry.

CHAPTER 2

RESARCH METHODOLAGY
Research Methodology:
Research:
Research is nothing but systematic investigation and study of sources & materials. it
establish facts and it reach conclusions.

Methodology:
Methodology is nothing but a body of methods used in a particular activity.
The methodology includes the personal interaction with the finance manager.
The report is based on the information & data gathered from the industry on the
subject matter. For this, various meetings, interactions & interviews were held
with the concerned persons. For gathering information a performance was
devised and necessary information was obtained through personal visits &
interaction. This was a time bound assignment, the emphasis was made on
personal Visits & interactions.

The required information was assimilated by two sources.

Primary Data: This data is collected through direct contact with
the managing director of the industry, and the department heads.
Secondary Data: This data is gathered from the reports, induction
manuals and the internet.
 CHAPTER 3
DEPARTMENTAL STRUCTURE ANALYSIS

DEPARTMENTAL STRUCTURE ANALYSIS.

FUNCTIONAL DEPARTMENTS

The major departments in the Yash foods Rice Industry are ,

Production Department

Human Resource Department

Finance Department

Marketing Department

PRODUCTION DEPARTMENT
Production is the process by which goods and services are created. It is the
conversion of raw materials into the finished products and the services by using
the different processes, machines, men, tools and etc.
Definition
 Production and Operations Management ("POM") is about the
transformation of production and operational inputs into "outputs" that, when
distributed, meet the needs of customers. POM incorporates many tasks that are
interdependent, but which can be grouped under five main headings:

PRODUCTION PROCESS
The production process in brief includes the following
Paddy Pre-Processing
Milling of Rice
Cleaning
Dehusking
Husk Separation
Paddy Separation
Compartment Type Separator
Polishing
Grading
Color Sorter
Weighing and Packing.

A detailed process of the above steps is explained as below

Paddy Pre- processing
Paddy Cleaning
 Paddy after harvesting and thrashing contains some foreign matter depending
upon harvesting, thrashing and handling methods. The foreign matter may be
other seeds, straw, chaff, sand; stones, dust, soil and iron particles. Paddy
received in the mill must be first cleaned to remove these foreign matters before
it can be properly stored. Otherwise they may cause deterioration of the paddy
during storage or may damage or obstruct the conveying and milling machinery.
The first cleaning operation of paddy after thrashing is called 'Scalping'. It
removed the bulk of the foreign matter. But the paddy is not completely cleaned.
The small amounts of impurities that still remain are later removed during the
next cleaning operation during the rice milling process. Scalper cleaners use
both sieves and aspirators.

B. Paddy Drying
Intake paddy also generally contains more moisture than is safe for storage and
has to be dried. Freshly harvested paddy normally has moisture content of 18%
to 25%. This moisture must be brought down by drying to ensure a good storage
quality. A moisture content of 14% is considered safe for short periods of
storage. For long
storage, the grain should be dried to 13% moisture or less. During the process of
drying, cracking of paddy may occur if drying is not proper. This will lead to
breakage of rice during milling. Therefore, drying process must be so adjusted
that cracks to not develop in the grains. The high moisture gradient between the
grain center and the surface causes cracking. Drying should not be continuous,
but in stages, with the rest periods between drying stages. These periods are
called tempering. This avoids cracking of paddy while drying. It is said that not
more than 2 to 4% moisture should be removed in one drying stage in the case
of mechanical drying with hot air. Paddy may be dried for, say half an hour then
tempered for 6 hours, then dried again. This cycle is followed till the paddy is
dried to required moisture. Several methods of drying are adopted viz., Sun
Drying, Mechanical Drying, Batch dryers or continuous flow dryers. Paddy husk
is the most common fuel used for drying paddy.

C Paddy Storage
Paddy is harvested twice or thrice in a year. But rice is consumed throughout
the year. Therefore, paddy is stored to meet the need between harvests. Storage
must keep the paddy safe and also maintain its quality. It should provide
protection against weather, insects, pests, birds, microorganisms, moisture and
any type of contamination. Care should also be taken to store different types of
 paddy separately to avoid mix up. Paddy dried to a moisture level (less than
14%) should be maintained dry and cool during storage.Paddy can be stored in
bags or in bulk. The choice between the two systems depends on a number of
local factors including cost of local construction, bags, operating and handling
equipment, transport system, labour and investments. Either method can provide
safe storage as long as scientific storage practices are observed. Storage bins can
be either of steel or concrete.

Milling of Rice
Unlike other food grains, rice is mostly cooked and consumed in whole form.
Hence the milling operation should provide maximum out turn of milled rice
and with a minimum of brokens. Before the paddy is kept ready for milling
operation, it is necessary to bring all the grains, preferably to a uniform moisture
content level which may vary from 10% to 14% for optimal milling yields and
avoid excessive breakage. The different kinds of milling are hand pounding,
huller, sheller cum huller.
The operations of a Modern Rice Mill are
Cleaning: Removing foreign matter such as sand, stones, straw,
seeds etc.
Dehusking: Removes husk from paddy with minimum of damage
to the grain.
Husk separation: Removes the husk from the mixture obtained
after dehusking.
Paddy separation: Separates dehusked brown rice from
remaining unhusked paddy, the paddy being returned for dehusiing
Polishing: Removes all or part of the bran layer from the brown
rice to produce polished rice
Grading: Separates brokens from unbroken rice. The brokens are
separated into different sizes.
Apart from the above, the mill also use color sorters and length graders.
Cleaning
Cleaning is the first step in rice milling. It enables the production of clean rice
and provides protection to other milling machinery, thereby increasing milling
capacity. Impurities that are lighter than paddy are removed by an aspirator.
Metallic (iron- impurities) are removed by the use of a magnet. Impurities larger
or smaller in size but heavier than paddy are removed by sieves. Vibrating
sieves are used. Impurities that have the same size as paddy but are heavier than
paddy are removed by specific gravity separator namely destoners. Intake paddy
is often subjected to a preliminary partial cleaning prior to storage and prior to
the main cleaning in the mill.
Dehusking
A rubber- roll sheller consist of two rubber roller rotating in opposite direction
at different speeds, both rollers have the same diameter, but one roll rotates
about 25% faster than the other. The differences in peripheral speed subject the
paddy grains falling between the roll to a shearing action that strip of the husk.
One roller is fixed in position and the other is adjustable laterally in order to
increasing or decreasing the clearance between the two rolls. Rolls are cooled by
blowing air on the roll surface. The shelling i.e., dehusking rate is generally
maintained at about 85%, compared to the disc shelling. Some breakage
invariably occurs and the fine brokers may be blown off along with the husk.
The degree of Shelling with the rubber roll can be raised to about 85% without
much of grain breakage, whereas the disk sheller can be operated at not more
than 60-70% degree of shelling, to keep breakage at a low level. However,
rubber roll wear out fast and have to be replaced often. This, though a
disadvantage, is offset by the reduction in breakage and increase in total rice
outturn.

Husk Separation
A mixture of dehusked rice (brown rice), remaining unshelled paddy, some
broken rice and husk that has been split off the paddy comes out of the sheller.
This mixture is subjected to sieving cum aspiration to separate brokens and
husk. Sieving prior to aspiration helps in separating and recovering the small
brokens formed during shelling. Light weight paddy husk is separated from the
heavier paddy and rice by aspiration.

Paddy Separation
Shelling is not possible to a level of 100%. The grains differ in size due to which
some grains remain unshelled. Therefore, a paddy separator is used to separate
the remaining unhusked paddy from husked brown rice. The unhusked paddy is
returned to the dehusker while the brown rice is carried forward to the polisher.
The separation is accomplished in the separator by taking advantage of the
difference in physical density (heaviness), size and surface smootheness (or
toughness) of paddy and brown rice.Paddy collected from the separator is called
return paddy, for it has to be returned to the sheller: The return paddy grains are
shorter or thinner than normal paddy. Hence it is preferable to collect the return
paddy in a bin and shell it at the end with closer clearances between the rolls.
Alternatively, the return paddy can be shelled in a separate small sheller. This
will increase the efficiency of the plant. If return paddy is returned to the
original sheller with same setting, it will simply go on circulating, thus lowering
the capacity.

Compartment Type Separator

The oscillating table is-divided into zigzag channels and is inclined from one
side to the other along the zigzag channels. The surface of the table is of smooth
steel. The table oscillates cross wise, i.e. perpendicular to the direction of the
grain flow. The mixture of paddy and brown rice is fed from the hopper to the
center of the channels. The impact of the grains on the sides of each channel
causes the unhusked paddy grains to move up the inclined slope toward high
side of the table. The dehusked brown rice slides down the slope to the lower
side of the table. The slope and stroke of the table are adjusted to meet the needs
of paddy of different size or condition, to ensure complete separation. Usually
there are several decks one above the other to increase capacity.Paddy collected
from the separator is called return paddy, for it has to be returned to the sheller.
The return paddy grains are shorter or thinner than normally paddy. Hence, it is
preferable to collect the return paddy in a bin and shell it at the end with closer
clearances between the rolls. Alternatively the paddy can be shelled in a
separate, small sheller. This will increase the efficiency of the plant. If return
paddy is returned to the original Sheller with same setting, it will simply go on
circulating, thus lowering the capacity.

Polishing
The brown rice is next polished to remove bran layers. Some amount of
polishing is essential for easy cooking and storage, although excessive polishing
reduces the nutritive value of rice. There are three whiteners, one glaze master
and one silky polisher in the unit for effective polishing of brown rice.

Grading
After the polishing operation, the milled rice contains, in addition to white
grains, broken grains of different sizes as well as some bran and dust. Separation
of these materials must be done. Bran and dust particles are removed by
aspiration. Broken rice may be separated either by a Plan sifter or by a Trieur.

Color Sorter
Color sorter is used for sorting out discolored grains from the lot. Optical
sensors are adopted here to compare the color of the Individual grains. The
discolored grains are blown out of the main stream.
Weighing and Packing
This can be manual or automatic. An automatic intake weigher receives rice in a
continuous flow and releases it in exact predetermined quantities by weight. At
the same time, the number of weighments made is recorded by an automatic
counter, thus giving an accurate record of the total weight of material processed
in the mill. The automatic bagging scale ensures dust free bagging of the
finished products and records the number of weighments made, by an automatic
counter.

THE PROCESS FLOW CHART

STUCTURE OF PRODUCTION DEPARTMENT

HUMAN RESOURCE DEPARTMENT

A human resources department is a critical component of employee well-being

in any business, no matter how small. Human resource department is devoted to
providing effective policies, procedures, and people-friendly guidelines and
support within companies. Additionally, the human resource function serves to
make sure that the company mission, vision, values or guiding principles, the
company metrics, and the factors that keep the company guided toward success
are optimized.The personnel department is comprises of Manager [Personnel]
and staff. Under this department safety and welfare, and security departments
are functioning towards its success oriented objective.

The management of human resources at the Industry

Human Resource Management is the logical and strategic move towards the
management of industries most treasured assets such as workers or the
employees, who work individually and jointly contributing to the achievement
of the aim or the objective of the business. The Human Resources Management
widely replaced the phrase Personnel Management as a representation of
managing the people in the association. The Human Resources Management
always functions for the welfare of the employees, as they are the valuable
resource of the organization.

Objectives of the human resource management

Human resources plays a vital role in any of the organization and it is important
strength of the organization. The basic objective of human Resources is to
maximize return on the investments and thereby, reducing the financial risk
arousal to the organization.
It is the duty of the human resources management committee of the organization
to carry out these activities in a successful, fair, legal and consistent way. The
human resources deal through two various worlds:
Unionized: Where there is a control through collective agreement and union
stands for employees to management in respect of their wages and salary.
Non- Unionized: Where the management has a control over the employees.

Key Functions of Human Resources Management

 The followings are the functions that the industry follows for managing its human
resources successively.

Manpower Planning: The HR manager considers the actual

requirement of the staff for the organization. Because the overstaffing is
wasteful and expensive, and understaffing leads to loses of the organization
economics and profits.
Employee selection: Selection of the employees for the suitable
job is done.
Employees motivating: Motivates employees and encourage
them to give their best in work productivity. Providing financial rewards to the
staff.
Employee Relation: Keeping a healthy relationship with the
employees and their problems are redressed.
Payroll Module: Payment of the salaries and wages to the
workers at proper time.
The process
The human resources management consists of several processes. The
management makes every possible decision to achieve the pre-determined goals
of the organization. The process includes Recruitment, Selection, Placement,
Induction, and Development which are briefed below;
Recruitment
It is the process of searching for required human resources and stimulating them
to apply for the jobs in the organization. A proper balance should be maintained
between the internal and external sources of recruitment. Usually the industry is
following the internal recruitments as well as the references by the internal
workers for the external sources of recruitment.

Selection
It implies judging the different candidates for the jobs in the organization and
the industry chooses the most appropriate candidates from a pool of candidates
applied for the job.
Placement
It means assigning suitable jobs to the selected candidates so as to match
employee qualifications with the job requirements likewise the company places
the right candidates who will be selected after a successful selection process.
 Induction
It involves familiarizing the new employee with the company, the work
involvement and existing employees so that the new people feel at home and can
start work confidently.
Development
Human resource development is the process of improving the knowledge, skills,
aptitudes and values of the employees so that they can perform the present and
future jobs more effectively. In order to build up a smooth relationship between
the employees and organizations and human resource development aid to:
Develop competencies among the individuals in the
organizations that allow them to perform their present and future works
thoroughly, by means of intended learning activities
Ensure equivalence between the organization and the individual
need thereby bridging the gap between the needs.

This function includes;

Performance and potential appraisal
It implies systematic evaluation of employees with respect to their
performance on the job and their potential for the development.
Training
It is the process by which employees learn knowledge, skills and attitudes to
further organizational and personal goals.

Executive development

It is the process of developing managerial talent through appropriate programs.

The different sub-departments functioning under the human resource

department are ,
Safety and welfare department
Safety and welfare department is functioning under the Human Resource
department of Sri Sai Rice Industry. The department performs the different
functions of welfare of labor of the enterprise. Welfare activities of the
enterprise that promote the well being of its employees, such welfare activities
on the part of the management are essential for winning and maintaining
wholehearted co-operation from the employees.
Security department
There are security personnels who are working for the security of the
employees and the industry. The security department comprises of a security
officer, security guards and CCB cameras.

Labor welfare practices in human resource department

The scheme of labor welfare may be regarded as a wise investment which
should and usually does bring a profitable return in the form of greater
efficiency according to the experts, labor welfare activities are those which
include proper working conditions provided to the workers by the employer on a
voluntary basis.
The basic aim of labor welfare measure is to provide services facilities and
amenities to the workers in addition to wage and other legal payments. The
followings are the aims and objectives of the labor welfare measures.
The labor welfare measures aim at improving the economic
position of the workers.
To develop a sense of responsibility and dignity among workers.
These measures enable the workers to enjoy a fuller and richer
life because they provide all kinds of facilities and comforts to the workers and
therefore, the workers will be able to lead a happy life.
To reduce the labor turnover and absenteeism rate.
To raise the morale of the workers and to have a good rapport.
To enhance the work efficiency, productivity and potentiality of
the workers.
Welfare and Amenities within the establishment provided by Sri Sai rice
Industries
It is the employers responsibility to provide facilities within the establishment,
as they form a part of working conditions. The facilities within the establishment
are regulated by the factories Act 1948, the plantation Labor Act 1951 and the
mines Act 1952.
The followings are the Welfare and amenities within the establishment.
 Washing and rest shelters.
Latrines and urinals.
Arrangements for drinking water.
Arrangements for prevention of fatigue.
Shift allowances.
The followings are the other Welfare and amenities provided by Sri Sai Rice
Industries for the workers.
Medical facilities.
Housing facilities.
Clothing facilities.
Traveling allowances.
Dearness allowances.
Bonus of 2 months on deepawali fest every year.
Social insurance measures, including gratuity, pension provident
fund.
Fund from Karnataka State Workers Welfare Fund, Karmika
Kalyana Nidhi.

Wage distribution
All the wages to the workers are distributed by the office. For the overtime the
double wages will be given and others will get the single wage accordingly and
respective to the work done.
There are two types of the wage distribution systems in Sri Sai Rice Industry
namely;
Time rate system
Under this system, the payment is made to the workers according to the time
taken to perform the job. This wage distribution system is applicable only to the
semi-skilled, skilled, clerical and the technical workers as it is based on the
monthly bases.
Piece rate system
Under this system, a worker is paid a fixed amount per unit produced without
any regard to the time taken and this is applicable to all the un-skilled workers.
Structure of human resource department

FINANCE DEPARTMENT
INTRODUCTION
The finance function deals with the procurement of money at the time when it is
needed and its effective utilization in the enterprise, as it is required to purchase
machines and materials, to pay wages and salaries to employees and to allow
credit
facilities to customers.
An important requirement for the success of any business organization is the
provision of sufficient amount of funds or capital. For companies, which carry
on production and distribution on a large scale, provision of adequate finance is
a very challenging task as it affects all the business decision where money is
involved.

Finance is the key department of any Organization.

In our present day economy, Finance is defined as the provision of
money, at the time when it required.
Every enterprise whether big, medium or small, it needs Finance to
carry on that so it is lifeblood of an enterprise.
Finance is the key department of any Organization.
 In our present day economy, Finance is defined as the provision of
money, at the time when it required.
Every enterprise whether big, medium or small, it needs Finance to
carry on that so it is lifeblood of an enterprise.
But the Major decisions like Investment Decision are taken by
Managing Partners of the firm.
The other General Accounts are maintained by the Accounts clerks and
cashier.
Tax matters are handled by the Chartered Accountant of the company

Objectives of finance department

Finance is one of the basic and core functional area of any of the business
enterprise. Hence the objectives of finance department must match up with the
overall objectives of the enterprise, so that these objectives would directly
contribute towards the achievement of the overall organizational objectives.

The followings are the objectives of finance department of Yash foods Rice
Industry
Ensure that there are adequate funds available to acquire the
resources needed to help the organization achieve its objectives.
Ensuring regular and efficient supply of capital to the business.
Ensuring a fair rate of return on capital to the supplier.
Ensuring better utilization of capital by following the principles
of Liquidity, profitability & safety.
Ensure costs are controlled.
One of the major objective of finance department is to identify
appropriate financial information prior to communicating this information to the
managers and decision makers, in order that they would make the better
judgments.

Functions:
Major function of Finance department is exercise function and
reconciliation of major accounts.
Costing is undertakenPayroll activity consisting mainly of
Salary, Provident fund. Income taxes.
Supplier billing

Payment to suppliers
 Rate fixation
General accounts such as schedules, Trial balance
Cash and Bank balance.

BOOKS MAINTAINED:
General Ledger, Purchase Ledger, Main cash book,
Sales Registers, Petty cash books, Sundry Debtor
registers, Sundry creditor registers, Wages,
Allowances, Loan records etc
The different sub-departments functioning under the finance department
are,
accounts
It comprises of the accounts manager and the assistants who are concerned with
the measurement of income or expenditure for specific periods of time such as
month and that (income /expenditure statement) financial reports at the end of
the period.
Costing
It is concerned with determining relevant cost and performing other analysis like
preparation of budgets and performance analysis based on budgets.
Manager-finance
The finance manager is responsible for overall financial planning and for raising
capital. He has to perform the following functions and the major activities such
as, forecasting, fund management and auditing capital budgeting.

profit and loss account of YASH rice industry

Particulars Amount Particulars
Amount
To Miscellaneous 61,063.10 By interest on fixed
3,25,207.00
expenses deposits
To Stationary 4,600.00 By net loss
1,34,337.10
To license renewal fees 67,691.00
To Professional tax 2,500.00
 To lease rent 5,000.00
To Bank interest 3,18,690.00
Total Rs 4,59,554.10 Total Rs.
4,59,554.10

Source: Annual reports of Yash foods Rice Industry 2017.

Balance YASH industry as on 31-02-2017

Liabilities Amount Assets
Amount
Gods account 202.00 Fixed assets
Partners capital accounts Machinery 3,67,08,221.10
1] Smt. T. 8,93,630.9 I nvestments
Venakataramamma 1] N. S. C 6,000.00
2] Smt. S.
Venakataramamma 6,33,630.97 2] Bank F. D
53,06,705.00
3] Smt. T. Rekharani 10,12,753.98 Current assets
4] Smt. S. Lakshmi 4,58,553.98 1] Gunny bags
4,23,442.00
Reserves and Surplus -Nil- 2] Sundry debtors
10,95,491.00
3]Cash at bank
2,37,337.50 Secured loans
1] S.B.M Gangavathi 1,01,16,483.00 S.B.M GvtMTL a/c
4] Cash in hand
1,85,958.40 2] S.B.M Gvt 1,01,11,182.00
C.C a/c
3] Sakake international 2,02,01,472.00
Banks ltd, Thailand
Un-Secured loans -Nil-
Current liabilities and
Provisions
Sundry creditors 5,35,228.00
Difference in books 18.10
Total Rs. 4,39,63,137.00 Total Rs. 4,39,63,137.00

Source: Annual reports of Yash foods Rice Industry 2017.

Structure of finance department

MARKETING DEPARTMENT
Introduction
Marketing is indeed an ancient art and it emerges as a management discipline
and it can be further defined as an integrated communications-based process
through which individuals and communities discover that existing and newly-
identified needs and wants may be satisfied by the products and services of
others.
The activities of a company associated with buying and selling a product or
service includes advertising, selling and delivering products to people. People
 who work in marketing departments of companies try to get the attention of
target audiences by using slogans, packaging design, celebrity endorsements and
general media exposure. The four 'Ps' of marketing are product, price, place and
promotion.
Domestic marketing
A company marketing only within its national boundaries only has to consider
domestic competition. Even if that competition includes companies from foreign
markets, it still only has to focus on the competition that exists in its home market.
Products and services are developed for customers in the home market without thought
of how the product or service could be used in other markets. All marketing decisions
are made at headquarters.
The biggest obstacle these marketers face is being blindsided by emerging global
marketers. Because domestic marketers do not generally focus on the changes in the
global marketplace, they may not be aware of a potential competitor who is a market
leader on three continents until they simultaneously open 20 stores in the Northeastern
U.S. These marketers can be considered ethnocentric as they are most concerned with
how they are perceived in their home country. (Kotabe & Helsen, pp.13, 15)
Export marketing
Generally, companies began exporting, reluctantly, to the occasional foreign customer
who sought them out. At the beginning of this stage, filling these orders was
considered a burden, not an opportunity. If there was enough interest, some companies
became passive or secondary exporters by hiring an export management company to
deal with all the customs paperwork and language barriers. Others became direct
exporters, creating exporting departments at headquarters. Product development at this
stage is still focused on the needs of domestic customers. Thus, these marketers are
also considered ethnocentric. (Kotabe & Helsen, pp.15-16)
The marketing mix in Sri Sai Rice Industry is as follows:
Product mix:
The product aspects deal with the specifications
of the actual goods or services, and how it relates to the end-
user's needs and wants. The scope of a product generally
includes supporting elements such as warranties, guarantees,
support and the quantity. The product of Sri Sai Rice Industry
remains only the rice, but it has the following different and good
varieties of rice available at reasonable prices on the basis of
needs, wants and demands of the customers;
HMT sona
Sona masoori
Emergency
BT
 IR64
Swarna
The brand name
A brand is a name, term, design, symbol, or other feature that distinguishes
products and services from competitive offerings. A brand represents the
consumers experience with an organization, product, or service. A brand is more
than a name, design or symbol. Brand reflects personality of the company which
is organizational culture and it can be further defined as creating reference of
certain products in mind.
The brand name YASH is used by the industry for all its varieties of products.

Price mix:
Pricing of the products is the critical decision that has to be taken by the
management. After meeting all costs involved, the sales revenue generated must
yield a surplus, this can be the profit to the company. Pricing decisions are
handled in different ways in different companies.
Sri Sai Rice Industry considers the following factors in determining the price for
its products.
Cost of production
Competition in the market.

There are different prices for the different products, basically depends
upon the quality and variety of the rice in consideration with the aforesaid two
vital factors.
Distribution mix:
Channel distribution refers to the channel we select for our products flow. It may
be passed on through the agents/brokers, traders/wholesalers, retailers and
eventually the customers.
The channel of distribution of Yash foods Rice Industry is as follows:
Agents/brokers
traders/wholesalers
The company appointed the selling agents in geographical manner. The sales
targets are fixed by the company and the appointment of the selling agents is
done by the managing director, marketing and sales managers of the industry.
Attractive rates of commissions are given by the industry to the agents likewise,
Rs.10/quintal and Rs.100/ton. On the basis of the commission given by the
industry, the agents make a transaction between the industry and the different
traders/wholesalers.
Promotion mix:
This includes advertising, sales promotion, promotional education, publicity,
and personal selling. Sri Sai Rice Industry has adopted the different advertising
strategies for the promotion of its products, which are as follows;
Market reviews
Market reports
The aforesaid are weakly issues which use to comprise of only the promotional
advertising of the products of different companies and these are issued in the
states of Karnataka and Tamilnadu. The industry is spending 72,000/annum in
Karnataka state and 96,000/annum in Tamilnadu state for the promotional
advertising of its products through the market reviews and the market reports.
The market
The term market is the root word for the word marketing. Market refers to the
location where exchanges between buyers and sellers occur. Marketing pertains
to the interactive process that requires developing, pricing, placing, and
promoting goods, ideas, or services in order to facilitate exchanges between
customers and sellers to satisfy the needs and wants of consumers.
Yash foods Rice Industry has been concentrating only in the Karnataka and
Tamilnadu states as the targeted market for its products.

Structure of marketing department:

CHAPTER 4

FIDINGS

SUGGESTIONS

CONCLUSION
FINDINGS
The work schedule consists of 3 shifts.
The industry does not pay attention towards the advertising of its
products.
The industry does not have sufficient amount of promotional
policies, clear cut long term marketing strategies and product positioning.
During the period of study it has been found that, the company
continuously for the two years had made the losses.
There are monetary and non-monetary benefits for the
employees, when they have been asked to take up additional responsibilities.
The rice milling industry has got enough growth potential
especially in terms of its currently adopted Japanese technology in the whole
process of production.
More Emphasis is given on the automation and upgradation of
the technology being used in the industry for producing the good quality and
customer satisfactory products.
Number of the workers in the industry has been reduced because
of the continuous automation and upgradation of the technology.
SUGGESTIONS
There is a need to concentrate on the various marketing
management techniques like branding, trade marking, costing and pricing
techniques and various marketing methods.
The entrepreneurs have learnt from their ancestors in a
traditional way. In order to further enhance the productivity, quality, customer
satisfaction, effective utilization of resources and continual improvement there
is a need to induce various modern management techniques in the unit. This
may go a long way in widening the vision of the entrepreneurs and growth of
industry at National/International level.
The management should consider some serious actions regard
the bearing of continuous losses for the two years.
Interaction of the industry with other rice miller associations for
the information exchange etc.
Entrepreneurship and motivation training programs for the
workers/employes.
Training to unit owners in the field of 5S, TQM and
benchmarking, ISO 9000 etc.
Brochure preparation and web-site launching.
CONCLUSIONS
As the industry does not have sufficient amount of promotional policies, clear
cut long term marketing strategies and product positioning, this may result as a
bigger psychological disadvantage for the industry and even the company has
been bearing the continues losses for the two years. Hence it is better to find out
the alternatives for the same.
Sri Sai rice mill is having the capacity and the potential for succeeding in its
vision much sooner thereby producing and enhancing the quality of the products
by utilizing the currently adopted Japanese technology in a better way.

To conclude this report I extend my profound gratitude to the management,

staff, workers and specially the managing director of Sri Sai rice mill for their
valuable co-operation
ANNEXURES
Marketing Management Philip Kotlar. 12th edition.
TQM Total Quality Management.
ISO International Standards Organization.
5s
Seiri [ Sort ]
Seiton [ Straighten ]
Seiso [ Sweep or Spic and Span ]
Seiketsu [ Standardize]
Shitsuke [ Self discipline]
IRRI International Rice Research Institute
KSIIDC- Karnataka State Industrial Investment and Development Corporation.
 BIBLIOGRAPHY.

Text books:

Marketing Management Philip Kotlar. 12th edition.

Humanresorce management. - K.D.Basava
Financial Management M.B.Kadkol.

Records:
Companys annual reports.

Websights.
www.google.com
www.asiarice.org