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Submitted To:-

V.M.Patel Collage of Management Studies.


B.B.A. Programme.
&
Ganpat University, Kherva.

Submitted By:-

F.Y BBA
Roll no
Exam no --

V.M.PATEL COLLAGE OF MANAGEMENT STUDIES


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SHRI V.M.PATEL COLLAGE

OF
MANAGEMENT STUDIES
B.B.A. PROGRAMME
KHERVA

CERTIFICATE

This is to certify that

MR.. Of F.Y.B.B.A. D. ROLL No: - EXAM NO: - Has completed his


industrial training as per the syllabus industrial training Report under our supper
vision and his own contribution for making this report during the year 2006-07 is
appreciated.

Date: -

V.M.PATEL COLLAGE OF MANAGEMENT STUDIES


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Place: -

Professor-in-charge Principal

PREFACE

In Management study the only theatrical study is not enough. Practical Training is
the essential for entering any field. As a part of our study, it is an essential to learn
Practically Training. In this Report I m presenting what I saw and felt while visiting the
industry.

I have visited following industry.

AMUL DAIRY.

This type of industrial Training can put as one step in related field and addition in
theoretical knowledge with the help of industrial Training, The knowledge of students can
really increased and they can get golden chance in future.

I have tried my level best to prepare this report. If by mistake any wrong
information has been enclosed in the report Please forgive me.

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ACKNOWLEDGEMENT

I have good joy to prepare the report of industrial visit during the F.Y.B.B.A.
Session. In preparing report my persons have helped me and give their guidance to me.
By proper guidance a work can be done on the right path proper way.

I am thankful to all the who have helped me a guided me in practical training and
preparing the project report.

We are grateful to our collage management. We are thankful to our


-----------------------------------------for arranging industrial visit at AMUL DAIRY.

We are also thankful to the managing director of AMUL DAIRY. Who helped me
to give information of the industry as possible as?

Thanking You.

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INDEX

No Particular Page No
Preface 3
Acknowledgement 4
1 GENERAL INFORMATION 7
History and Development 9
About Amul 10
Amul Producer Union Ltd 12
Location and Topological Ltd 13
Size of unit and Forms of organization 14
Board of Director 15
2 Production Department 16
About Products 17
Products 18
Raw Material & Production Process 24
Least of equipments 27
CIP steps of Amul 3 Process 28
Butter Production 29
3 Marketing Department 30

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Introduction 31
Marketing Information System 32
Characteristics of MIS 33
Implementation and Maintenance of MIS 34
Benefits of MIS organization 35
Impact of MIS on organization 37
Marketing Information 38
4 HUMAN RESOURCE DEPARTMENT 39
Introduction 40
Labour welfare scheme 42
Sales Promotion and Advertisement 44
Research and Development 45
Training and Development 46
Information Requirements 47
Manager information Process 48
Control Room 49
Constituents of Milk 50
Organization Chart 51
5 FINANCE DEPARTMENT 52
Introduction 53
Finance Planning 54
Working Capital 55
Ratio Analysis 56
6 CONCLUSION 57
7 BIBLOGRAPHY 58

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V.M.PATEL COLLAGE OF MANAGEMENT STUDIES
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GENERAL INFORMATION

Name of the Company

Kaira District Co-Operative Milk Producer Union Ltd.


OR
Amul Dairy

Address

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Kaira District Co-Operative Milk Producer Union Ltd.
Station Road,
Anand-388001

Date of Establishment

14th December 1946.

Size of the unit

Large Scale Co-operation

Goal

The main goal of the Amul dairy is to provide employment & product milk& product
item to the people.

HISTORY & DEVELOMENT

The Kaira District Co-operative Milk Producers' Union (Kaira Union) selected the
brand name 'Amul' for its product range, in 1955. It is derived from the Sanskrit 'Amulya'
which means 'priceless' or 'precious'. One finds similar-sounding words with the same
meaning in several Indian languages also. The very concept of Kaira Union's system of

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co-operative dairying was destined to become "priceless" for millions of farmers all over
India.

A farmer in Kaira district, as elsewhere in India, derived his income, almost


entirely, fromseasonal crops.

The income from milk was paltry and could not be depended upon. The main
buyers were milk traders of Poison Ltd a privately-owned company which enjoyed the
monopoly for supply of milk from Kaira to the Government's Bombay Milk Scheme.

The farmers of Kaira District were thus at the mercy of the milk traders who
could dictate the price as they had nowhere else to turn.

He sent his trusted deputy, the late Shri Morarji Desai, to organise the farmers. At
a meeting held at Samarkha village on January 4, 1946, it was resolved that milk co-
operative societies would he organised in each village of Kaira District to collect milk
from the producers and federated into a district union. The Government should be asked
to buy milk from the union.

For 15 days not a drop of milk was old to the traders. The Bombay Milk Scheme
was badly affected. The Milk Commissioner of Bombay visited Anand, assessed the
situation and decided to concede to the farmers' demand.

Thus was born the Kaira District Co-operative Milk Producers' Union Ltd.,
Anand. It was formally registered on December 14, 1946.

In 1958 the plant was expanded to manufacture sweetened condensed milk. Two
years later Shri orarji Desai, by then India's Finance Minister, inaugurated a new wing
designed to manufacture 600 tonnes of cheese and 2500 tonnes of baby food every year.
(The baby food formula was developed with the help of the Central Food Technological
Research Institute, Mysore).

About Amul

WHY DID THE AMUL SYSTEM SUCCEED ?

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In the old system of middlemen the guiding principles were: lowest possible price
to the milk producer, highest possible price to consumer, and lowest possible quality of
milk and milk product for sale. The middlemen pocketed the profits.

Under the Amul system the reverse held good: highest possible price to the milk
producers, lowest possible price for the consumer and highest possible quality of milk &
milk products for sale. The profits were used for the milk producers welfare.

The system was a two-tier one. The village society was concerned mainly with the
purchase of milk from producers; it also acted as a channel for milk production
enhancement schemes.

The District Union looked after policy formulation, processing and marketing of
milk and provision of technical inputs to enhance milk production in animals like
artificial insemination service, veterinary care, better feeds, etc.

The system is same now, except for a third tier: a Federation: an apex co-
operative of district unions for marketing.

VILLAGE SOCIETY
The village co-operative society consists of primary milk producers. To become a
member, a milk producer pays an entrance fee of Rs.1 and buys at least one share of
Rs.10.

The members elect a managing committee and the committee elects a


Chairman. Each member has only one vote, regardless of the number of shares he has.
Committee works honorary and restricts to policy formulation and supervision. Salaried
staffs are employed for milk collection, fat-testing, clerical and accounting work,
artificial insemination.

Villages are served by milk collection canters, operating morning and evening.
Milk delivered by a producer is measured and a sample is drawn for quality-testing. The
District Union provides each centre with a fat-testing machine. Societies have introduced
electronic fat-testing machines. Large numbers of societies have installed automatic
weighing cum fat testing equipment with data processing facilities. The union has plans
to install village chilling cum fat testing equipment with data processing facilities. The
union has plans to install village chilling units in the quality and freshness of milk can be
retained. Already 132 villages have these facilities.

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Payment is worked out on the basis of quantity and quality of the milk delivered.

Farmers are paid in the evening for the milk delivered in the previous morning,
and the following morning for milk delivered the previous evening. Details are entered in
members, pass-books and the societys records.

Cash payment everyday is a great boon to the farmers. Roughly a third of milk
producers have no land. Milk gives them money for daily necessities. Those with land
supplement their income from seasonal crops with milk sales. About half the income
from milk is estimated to be spent on the feed for the animals. The balance is used for the
family needs.

The society earns a profit from its sale of milk to the union. A part of this profit is
distributed to its members each year as bonus, calculated on the value of milk supplied.

A part of the societys profits is also channeled to schools, libraries, dispensaries


and health centers, water works, drinking troughs for cattle, roads, electricity, telephone
facilities, youth clubs, cattle relief and veterinary services like first aid and artificial
insemination in its village.

DISTRICT UNION

A Board of Directors of which twelve are elected from among the Chairmen of
village societies manages the Union. The Board elects a Chairman and a vice Chairman
and appoints a Professional Managing Director, who in turn appoints supporting
professionals. The Board formulates policy; the professional look after the day-to-day
work. Village representatives are elected every three years on the Board. However, the
Chairman is elected every year from amongst the village representatives.

Milk from the societies is picked up by Union-hired trucks/tankers playing at


fixed timings along fixed routes. Establishment of chilling centre and satellite dairies and
organizing milk collection routes to terminate at these ends has resulted into improved
quality of milk. Milk is graded, sampled and tested for fat and solids-not-fat (SNF)
content. The society is paid three times a month on the fat and snf content in the milk.
Low-grade or sour milk fetches lower price.

Milk is pasteurizes for sale or to convert into products. Milk leaves the dairy by
insulated road or rail tankers. Milk products are dispatched by truck.

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In the early years the Union looked after the marketing of milk and milk products.
In 1974 the Gujarat Co-operative Milk Marketing Federation Limited, Anand; the apex
organization of district unions; was formed to perform the marketing function.

KAIRA DISTRICT CO-OPERATIVE MILK


PRODUCERS UNION LTD

At a glance

1. Name of the factory KAIRA DISTRICT CO-OPERATIVE


MILK PRODUCERS UNION LTD

2. Establishment of factory 1946

3. Address of the factory Kaira District Co-operative Milk Producers


Union ltd ANAND Pin 388001 INDIA

4. Product Brand Name AMUL, SAGAR

5. Installed Total Milk 12,000,000 per day


Handling Capacity

6. Project Gujarat Co-operative Milk Marketing


Federation Limited

7. Product Manufacture Butter, SMP, WMP, Flavoured MIlk


Ghee, Cheese, Chocolate, Whey powder
Standardized Milk, Butter Milk, Bread
Spread, High protein food, Infant
Formula, Dairy whitener, Probiotic

8. Supply of the Product Butter for General


Ghee &
Defense Use

SMP Infant Formula All over the


Flavoured milk India
High Protein food &

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Cheese Abroad.

9. Shift Morning 8.30 A.M to 4.30 P.M


Evening 4.30 P.M to 12.30 A.M
Night 12.30 A.M to 8.30 A.M

10. Name of the Khatraj, Balasinor, Khambat, Kapatvanj, Anand


Chilling Center

LOCATION AND TOPOLOGICAL CONDITION

A dairy plant is a place where men, materials, money, equipments, etc. are brought
together for processing of milk and manufacture of milk products like all other industries,
Dairy plant should be situated in such a place where it can start functioning smoothly
utilizing the surrounding favourable condition.

FAVOURABLE CONDITION

Behind the establishment of Amul Dairy, there are several reasons, which help this
dairy to flourish to great extent.

1. Abundance of milk:
Amongst all over the India Kaira district is the maximum milk producing district.
Besides of this the total milk production 90% is buffalo milk
All the se reasons help to receive high quantity milk.

2. Road Facility:
The dairy is connected with the greater cities like Baroda, Ahmedabad. Through
which makes a favourable condition to distribute its products to all over India and abroad.
In addition to the roads around the dairy are so good which helps to receive milk from all
the states.

3. Available Of Electricity & Water:


This Amul Dairy is situated in such a position where it has a abundance supply of
water and electricity. Dairy plant also has high efficiency generator which makes the
uninterrupted power supply, even when official power is not available.

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4. Climatic Condition:
In Anand where the dairy plant is situated maximum weather temperature is 42C
and the minimum temperature is 6C, which is not very bad weather condition for a dairy
plant.

5. Local habit:
It has been observed that the people of Gujarat have a great affinity towards the
dairy product. They like dairy products more than any other people in India. So there is
great local market for the plant.

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SIZE OF UNIT & FORM OF ORGANIZATION

There are many forms of business like sole traders firm, partnership firm, co-
operative firm, joint stock company etc. the form of Amul Dairy is co-operation of the
racers & farmers or milk producers.

Professor Pual Lamber have been defined the co-operative societies are set up
primary with the object of organism, some basic or essential service for the benefits of
members. Any surplus entered by the co-operative societies is in incidental to the motto
of service.

There are types of size of the industrial unit

Large-scale industries
Medium scale industries
Small scale industries

The Amul Dairy can be classified as a large-scale unit.

The size is determined by the investment of the unit & its fixed assets & plant.

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BOARDS OF DIRECTORS

CHAIRMEN
Shri Ramsinh Parmar

VICE CHAIRMEN
Shri Gordhanbhai Ashabhai Patel

DIRECTORS
Shri Shiva Bhai Mahijibhai Parmar
Shri Maganbhai Gokulbhai Patel
Shri Navinbhai Ranchobhai Patel
Shri Pravinsinh Fulsinh Solanki
Shri Pravinbhai Maganbhai Patel
Shri Bhijibhai Amrishbhai Zala
Shri Somabhai Raijibhai Solanki
Shri Raijibhai Devjibhai Parmar
Smt. Madhuben Damson Parmar
Smt. Saraben Bharatbhai Patel
Shri Rajit Bhai Kantibhai Patel
Shri B.M. Vyas.
Direct Register

MANAGING DIRECTOR
Shri Rahul Kumar

BANKERS
The Kaira District Central Co-op. Bank.
State Bank of India
UTI Bank Ltd
Bank of Baroda
Corporation Bank
Bank of Maharastra

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AUDITORS
Special Auditors (milk),
Milk Audit Office,
Anand.

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ABOUT PRODUCTS

AMUL means "priceless" in Sanskrit. The brand name "Amul," from the Sanskrit
"Amoolya," was suggested by a quality control expert in Anand. Variants, all meaning
"priceless", are found in several Indian languages. Amul products have been in use in
millions of homes since 1946. Amul Butter, Amul Milk Powder, Amul Ghee, Amulspray,
Amul Cheese, Amul Chocolates, Amul Shrikhand, Amul Ice cream, Nutramul, Amul
Milk and Amulya have made Amul a leading food brand in India. (Turnover: Rs. 37.74
billion in 2005-06). Today Amul is a symbol of many things. Of high-quality products
sold at reasonable prices. Of the genesis of a vast co-operative network. Of the triumph of
indigenous technology. Of the marketing savvy of a farmers' organisation. And of a
proven model for dairy development.

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PRODUCTS

A. Bread Spred

AMUL BUTTER: Utterly Butterly Decision

AMUL LITE: Low fat, low Cholesterol Bread Spread

Delicious Table Margine: The Delicious way to eat healthy

B. Powder Milk

Amul spray infant milk food: Still, mother milk is best for baby.

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Amul instant full cream milk powder: A dairy in your home

Sagar skimmed milk powder: Which is especially useful for diet preparations or
for use by people on low calorie and high protein diet.

Sagar tea coffee whitener

Amulya dairy whitener: The Richest, Purest Dairy Whitener

C. fresh milk

Amul fresh milk: This is the most hygienic milk available in the market.
Pasteurized in state-of-the-art processing plants and pouch-packed for convenience

Amul Gold Milk:

Amul Tazza Double Milk:

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Amul Lite slim and trim milk:

Amul fresh cream:

Amul cool chocolate milk

Amul cool flavoured botteled milk:

Amul cool flavoured Tetra pack:

Amul Shakti toned milk:

Amul masti spiced buttermilk: Amul introduces the Best Thirst Quenching
Drink
D. Cheese

Amul pasteurized processed cheese: 100% Vegetarian Cheese made from


microbial rennet

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Amul cheese spreads: Tasty Cheese Spreads in 3 great flavours

Amul Emmental Cheese: The Great Swiss Cheese from Amul has a sweet-dry
flavour and hazelnut aroma.

Amul Pizza Mozzarella Cheese: Pizza cheese...makes great tasting pizzas

Guuda Cheese:

E. For cooking

Amul/Sagar Pure Ghee: Made from fresh cream. Has typical rich aroma and
granular texture. An ethnic product made by diaries with decades of experience.

Cooking Butter:

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Amul Malai Paneer: Ready to cook paneer to make your favourite recipes

Utterly Decisious Pizza:

Mithai Mate: Sweetened Condensed Milk - Free flowing and smooth texture.
White to creamy color with a pleasant taste.

Masti Dahi:

F. Desserts

Amul Ice Creams


Premium Ice Cream made in various varieties and flavours with dry fruits and nuts.

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Amul Shrikhand: A delicious treat, anytime

Amul Mithaee Gulab Jamuns: Pure Khoya Gulab Jamums...best served piping
hot.

Gulab Jamuns Mix:

Amul Chocolates: The perfect gift for someone you love

Amul Lassee:

Amul Basundi:

G. Health Drink:

Nutramul: Malted Milk Food made from malt extract has the highest protein
content among all the brown beverage powders sold in India.

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Amul Shakti Health Food Drink : Available in Kesar-Almond and Chocolate
flavours.

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RAW MATERIAL & PRODUCTION PROCESS

Introduction:
This section receives milk from tankers only and is located in the new dairy premises.
Here milk is tested and processed further automatically as per requirements of the other
departments. The milk is also received from other states but only in tankers.

Process flow chart:

Raw chilled milk reception

Sample

Grading and analysis Not O.K.

O.K. High acid


COB negative

Empty tankers Raw milk released

CIP bay for cleaning Online filter

Chiller

Raw milk buffer tank

Milk clarifier

Raw milk silo

Balance tank of the pasteurizer

1st regeneration section of the pasteurizer

Separator Surplus cream

Skim milk Balance tank

Online standardization Cream pasteurization

Pasteurize

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Pasteurized standardized

Pasteurized milk silo

a. F-60
b. TFD
c. AMUL II
d. ROAD TANKER
e. RAIL TANKER

Packaging machine

Pouches

Manual placing in crates-each 10 lits

Storage in the cold store at


Temperature less than 5 degress cent.

Dispatch in the trucks.


Parts of this section :
a. Reception
b. Milk standardization and processing
c. Cream processing
d. Dispatch

For successful operation of these activities, a control room has been provided. All
the operations in the Dairy are Programmable Logic Controller controlled. A set of
logical programmes through a programmer is prepared on the PC and stored in the
memory of the CPU of the PLC. This is possible due to the microprocessor technology.
Whenever the operator performs the operation these programmes are recalled and
executes accordingly the commands and signals for activating or deactivating the
solenoid valves and start and stop of the pumps are affected.
There is one PLC in the control room. All the parts of the PLC are run on 24 V
DC supply which is converted from 220 v AC supply by the transformer in each unit of
PLC. Incase of power breakdown the PLC continues to get the power supply from the
UPS system.

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The control room has also information system for updation of production data of
milk, cream, raw milk intake, centerwise milk reception and dispatch record, inventories,
CIP programming and its timing, trend charts, consumption of steam, electricity, water
and compressed air, etc.

Raw milk is received only in tankers at the 3 bays of reception dock of Amul-3
process section. Each reception line has:
1] Centrifugal pumps of 30,000 LPH
2] Deaerator to remove air from the milk
3] Autosampler to take the uniform sample
4] Pasilac Continous Mass Meter to measure the milk unloaded in

Kilograms. It has 5 modules such as

* Vortex generator for uniform flow.


* Density transmitter which has Americium (Y-RAYS).
* Flow transmitter
* Non return valve
* Display unit
* Duplex filters one for each line
* PHE for each filter
* Raw milk silos
All the incoming milk is tested by the lab in the control room for % fat, % snf, %
acidity as lactic acid, temperature, MBRT and organoleptic evaluation. If the temperature
of the milk is less than 10 deg. Centi. And its acidity is less than 0.136% L.A., and the fat
and SNF percent matches with the delivery challan sent by the center then only the milk
is unloaded.
Recently, Amul has been receiving milk from the outside states in order to fully
utilize its capacity of the powder plants. The milk comes from Rajasthan (Udaipur,
Bhilwada, Bhanswada, Raniwara) and Madhya Pradesh (Ujjain). Milk is received from
the following centres in tankers:- 1] Khatraj
2] Balasinor
3] Khambhat
4] Kapadvanj
5] Anand

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List of equipments :

Type Make Capacity Description

1] Raw milk buffer ALFA 15000 lit Nos.-2


tank LAVAL
2] Cream buffer ALFA 15000 lit Nos.-2
tank LAVAL
3] Balance tank for AlFA 350 lits Nos.-3
pasteurizer LAVAL
4] Cream pasteurizer ALFA 10000 lits No. of plates-222
(PHE) LAVAL Nos.-3
5] Milk Pasteurizer ALFA 30000 LPH No. of plates-412
(PHE) LAVAL Nos.-2
6] Cream separator ALFA 30000LPH No. of discs- 265
(Automatic self LAVAL No.-2
desludging)
7] Milk clarifier ALFA 30000LPH No. of discs-156
(Automatic self LAVAL Nos.-3
desludging)
8] Raw milk silos ALFA 1.5 LAKH Nos.-4
LAVAL LITS Insulation2 cms thick
thermocol
9] Pasteurized milk ALFA 1.5 LAKH Nos.-4
silos LAVAL LITS Insulation is 2 cms thick
thermocol
10] Silo Agitator Each silo has 2 horizontal
inclined angled aditators
11] Raw milk chiller ALFA 30000LPH Nos.-3

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LAVAL
12] CIP tanks *water tank- Nos. Each 1 tank and
8000 lits their corresponding pumps
*acid tank-
10000lits
*lye tank-
10000lits
13] CIP tanks for Tanker water Nos.- Each 1 tank and
cleaning tank-8000 their corresponding pumps
lits
lye
tank-
8000 lits

CIP steps of Amul 3 process:

Rinsing with water which is at ambient temperature


for min. 10 mins.

Lye (of 1.5% conc.) circulation at 80 deg. For min.30 mins.

Fresh water circulation which is at ambient temperature


For min. 5 minutes

Acid (of 0.8% conc.) circulation at 60 deg. Centi. For min. 20 mins.

Fresh water circulation at ambient temperature for min. 10 mins.

The lines connecting the reception lines and milk tankers are cleaned separately
and the lines connecting the transfer lines to silos to pasteurizers and clarifiers and
separators are cleaned separately.

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# BUTTER PRODUCTION

Prior to start of production, the CBMM is rinsed with pasteurized cold water for
10-15 minutes.
After cold water rinsed the CBMM starter is initiated as follows.
Start cooling water to separation section jacket.
Start churning motor.
Start cream feed to CBMM.
Start working motor.
Start cooling water recovery pump.
Start vacuum pump.
Start wash water/butter milk pump.

# CHURNING:-

In Simon Freres CBMM the churning speed at 12 c churning temperature should


be 800 to 1200 RPM. However it is decided on properties of cream and type of

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final product desired. The churning speed are varied with the help of mechanical
speed variator for MC119 and with a frequency convertor for MB05 machine.
The churning cylinder is provided with jacket for cooling water circulation one
in hub and other in periphery.
A small balance tank is provided to collect the chill water and returned it with
pump. The balance tank is provided with high/ low level switches. The butter
grains formed in churning cylinder enter the working cannon. The working
cannon is divided into following sections.

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INTRODUCTION

The concepts of marketing are very important. Marketing is a comprehensive


term. It includes primary resources such as human resources, finance& management as
well as a set of activities in order to direct the flow of goods and services from producers
to consumer in the process of exchange & distribution.

Marketing may be defined as the process of exchange between seller and buyer.
It involves a number of inter related activities designed to plan promote, distribute and
price a product or service in order to meet the wants and needs of both the parties in
exchange.

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Marketing is the creating and delivery of standard of living to the society. A
total system of interactive the business activities designed to plan, promote and distribute
want satisfying products and service to present and potential customer.

According to the committee of American marketing association, marketing


consist of performance of business activity that direct the flow of goods and services
from producer for supplier to the consumer and users.

In Amul dairy proper emphasis has given the concept of marketing as it helps in
increasing the selling and profitability and that is why the seprat department of marketing
has kept carrying on and control marketing activities of milk made products are
performed by Gujarat Milk Marketing Federation Ltd. On behalf Amul dairy this
organization has been set up with the purpose of overcoming the intro competition
between members and to give fight to outer competitor GCMMF carries on all the
marketing activities on behalf of its member.

MARKETING INFORMATION SYSTEM

Management information system is a combination of several activities and


function specifics of knowledge workers, decision markers and managers. Identifying
requirements is the first step in design and implementing an MIS. It is easier to identify
the requirements for roution activities than for managerial activates and decision
marketing.

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BASIC CONCEPT IN MIS:

1. MANAGEMENT:
a. Planning, Organization, Initiating and Controlling operations.
b. Initiating and co-coordinating group efforts to preserve certain
values and achieve certain goals.
c. Mobilizing, Combining, Locating and Utilizing of Physicial, Human
resources efficiently.

2. INFORMATION
a. Data-raw facts
b. Information Finished Product
c. Business decision is on Information.
d. Quality Of information Quality of decision

3. SYSTEM

A system is a consisting of elements which are


interdepents, interacting; operate together for achieving the objective.

MIS can be defined as an integrated, user machine system


for providing information to the support managerial, operation and
decision making function in an organization.

FUNCTIONS OF MIS:

1. Identifying relevant information needs.


2. Collecting the relevant in to Database
3. Storing and Processing Data
4. Storing and the data on Magnetic tape& Hard disk
5. Presenting the information to managers.

CHARACTERISTICS OF MIS

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MIS is
1. Management oriented
2. Management Directed
3. Integrates system
4. Heavy Planning Element
5. Subsystem Concept
6. Common Database
7. Flexibility and usage
8. Computerization

MIS
Strategic and
Policy
Planning and
Decision

Management information for


Tactical planning and decision
Making

Management information for operational


Planning, decision making & controls

Transaction processing inquiry response

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IMPLEMENTTATION AND MAINTENACE OF MIS

PLAN THE IMPLEMENTATION

The first step in the implementation of MIS is the development of a plan of


implementation. Thought there are several arguments supporting planning of
implementation to be include in the designing of the system, for operations reasons it is
better to include the same in the implementation phase.

As implementations plan must address the following aspects of implementation.

Planning the implementation activity

Acquiring floor space and planning the space


layout

Allocating tasks and responsibilities to


employees

Developing procedures for installation and


testing

Developing a training program for operating


personnel

Completing the system software

Acquiring required hardware

Generating files

Designing a forms

Testing the entire system

Completing cutover to the new system

Documenting the system

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Evaluating the MIS

Providing system maintenance

These tasks are further broken down into subtasks and assigned to
individuals
NEFITS OF MIS FOR ORGANIZATION

In todays business environment, information system benefits organizations in


several ways. We will discuss this benefit briefly. Computerization can affect the
structure, strategy, revenues, expenses and also the employees of the organization.

GAINING A COMPETITIVE ADVANTAGE

Organizations are using computers to gain a competitive advantage. For example


McKesson Corporation, operating in the drug supply industry, developed a system,
economist, which helped the company increase its market share. When any product was
out of stock or low in stock, a McKesson employee entered the product ID at his terminal
and this was automatically transferred to the companys central computer. This system
not only saved time but also helped in efficient transfer of information. McKesson also
introduced claims service programs like Medicare. In this program, customers were
issued an identification card on payment of a minimal amount. They could use these
cards to prepare claim forms used to obtain reimbursements from insurance companies.
This facility enables the company to get repeat customers.

INCREASING REVENUES

Information technology also helps to increase revenues by servicing more number


of customers. Data is stored in databases and one can subscribe to these. For example, a
company called mead data offers a product called laxis that contains data of various court
cases. This system is used by many lawyers and legal advisors to refer back to previous
cases and relate to the case in hand.

REDUCING COSTS

Computers can reduce costs as organization can lower their expenditure by


replacing employees with computers. Computers are more widely used in banks and

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insurance companies where the product is information. They are also used for generating
bills, notices and renewals.

In manufacturing cancers, computers are mainly used in production and inventory


control as they are quicker and more accurate.

IMPROVING PROFITS

Since the use of computers reduces cost and increases revenues, it is obvious that
it will enhance profits assuming that all other factors are constant. Though it is difficult to
establish that computers have a direct impact on profits, their contribution to it cannot be
denied.
IMPROVING QUALITY

Computers do improve the quality of products in a significant way. For example


electronic date interchange reduces transaction time leading to greater efficiency
in operations. In manufacturing, EDI facilitates the communication between
producer and suppliers. The verification of inventory levels and placing orders is
made easier and the suppliers receive orders immediately thereby, avoiding the
delay in production.

CREATING NEW OPPERTUNITIES

In some situations, computers are indispensable owing to the complexity of


procedures, size of database or necessity to communicate across a wide
geographic area.

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IMPACT OF MIS ON ORGANIZATION

An information system exits in the context of organization. So, what is an


organization? Organization has been defined as a rational coordination of activities of
groups of people for the purpose of achieving of common goal. The emphasis here is on
coordination of activities which can be achieved through division of labour and hierarchy
of activities in the organization

FORMALVERSUS INFORMAL ORGATION

Formal organizations are those that appear on the organization charts and have
prescribed standards and procedures. Informal organizations do not have a formal
structure have no prescribed standards and procedures. Informal organizations are more
practical as there is actual interaction between individuals. Systems that have unrealistic
and procedures should avoided.

ORGANISATIONAL FLEXIBILITY

Flexibitility is the ability to adapt to changes. In organizational terms, it means the


ability to counter threat and leverage opportunities. Flexibitility is very important to
organizations due to the changes in the environment. Technology not only improves the

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sped of business it also facilities a boundryless organization. Information systems help
speed up communications; they also enable employees to work from home.

Being the strategic function of business, marketing needs knowledge the utmost.
Marketing also holds the burden of aligning the firm properly with the environment. And,
responding correctly to environment is a knowledge-intensive task, especially in todays
intensely competitive, rapid changing, knowledge-oriented world. According, knowledge
management gains an added significant in the case of marketing.

THE NEED FOR A SYSTEM TO HANDLE MARKETING


INFORMATION

While the significant of marketing information is clear from the foregoing


discussions, the question to be answered is: why do we need a system for handling
marketing information?

ADVANTAGES CONFERED BY A SYSTEM

A system is essentially a procedure in which inputs are received, processed and


stored, and the outputs are transmitted for absorption in the main stream.

A system framework confers several advantages in managing information. A


system provides a set of procedures and methods for regular, planned, purposeful and
systematic gathering of data, and its analysis, storage and retrieval. The system takes care
of all the activities required for this purpose and unifies them into a single procedure.

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IMPROVES THE DATA CAPTURE PROCESS

A system improves the data capture process and checks for reliability, consistency
and quality. In the case of marketing, as a large assortment of complex, diverse and
voluminous data is involved, a system framework is essential for capturing and handling
it.

SMOOTHENS THE OPERATION

Gathering and managing information become particularly difficulty in the case of


marketing, since marketing information relates largely to environment factors like
customers and competition. The job becomes somewhat easier with a system. A system
smoothens the operation in gathering, processing and transmitting the data; it also works
out patterns from out of the available information. A system also facilitates
communicating the information to the decision markers in decision ready from.

TAILORS INFORMATION OUTPUTS TO SUITE NEED OF EXECUTIVIES:

Executives at different levels may need only particular segmented of the


marketing information output, depending on the decisions they are called upon to make.
Again, some of it may be needed only on an occasional basis. It ensures that the
information provider is just right for tackling the problems on hand and not excessive.

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INTRODUCTION

The dairy industry is moving forward by leaps and bounds. Aided and supported
by extensive R&D, emergence of new state of the art Dairy plants, training programs
conducted by NDDB and quality control measures that make sure the end consumer gets
optimum value for money.

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In vitro maturation-in vitro fertilization work in progress at the Centre for
Biotechnology, Bombay

Each new dairy plant is a step forward. An added advantage to an industry


looking towards the future.

The National Dairy Development Board - the accolades for the progress of the
dairy industry rest squarely on it's collective shoulders.

The screw compressor room of the refrigeration plant at the 30 TPD Power plant,
Meerut, the first of it's kind in the country

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An embryo transfer laboratory at Sabarmati Ashram Gaushala working to
implement the latest technology so that small farmers have access tot he best breeds in
the business.

LABOUR WELFARE SCHEME INPERF

Facilities

MEDICAL ASSISTANCE SCHEME:

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The society has a comprehensive medical benefit scheme for its
employees. The employee and his dependent family members are eligible
for reimbursement of medical expenses in respect of any ailment, disease,
injury, or disability suffered by them. For routine medical treatment the
ceiling is as under:

No. Of family members Ceiling for routine Medical


Treatment (per annum)
For 2 family members Rs. 2250
For 3 family members Rs. 4500

In case of chronic diseases, specialized treatments, hospitalization,


pathological and radiological tests special medical sanctions are given at
actual.

We have full fledged dispensaries at our factories manned by


doctors, nurses and paramedical staff who provide Medicare facilities to
the employees and their dependents. Besides this, most of the good
hospitals and nursing homes in the vicinity are on the approval panel of
AMUL, where the employees and their dependent family members can be
referred for treatment, according to requirement.

Employees and their family members are periodically examined


and the report is given to them with doctors suggestions for remedial
action.

CANTEEN:

Canteens have been provided at our factories, which provide lunch,


tea and snacks. Canteen management committees consisting of the

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employees also monitor the menus, cleanliness, quality of food. Canteen
Subsidy is paid @ 7% of the basic pay to officers and @ 5% of basic pay
to workmen.

TRANSPORT FACILITIES:

AMUL is providing bus facility to its employees for coming to their


workplace at our factories.

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SALES PROMOTION AND ADVERTISEMENT

There is no necessary for direct advertisement in the market because


the product itself is the advertisement for dairy. There are several part of
AMUL dairy so it advertised its product by the television and posters etc.
The product of Amul and Mother symbol has been approved by the
government it does not means that Amul dairy can not do anything
increasing sales. They take part in the industrial exhibition minimum two
times per day.

They also advertised for the after the service of the dairy which are
the best in the dairy and available very less and cheaper rate in other
competitors. Dairy is advertised its product by autorikshow and cycle.
Dairy is promoted the worker to increase the productivity and motivation.

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RESEARCH AND DEVELOPMENT

The Amul dairy is having independent research & development


department. Dairy has to maintenance the quality of the product so person
have to measure the fat, pasteurization and also quality.

The Amul dairy research its product at every two hours dairy has a
milk reception lab it has a SNF. Central lab for quality assurance is found
a quality every two hours in a day because the test of the product is
depended on a quality and milk is a finish good so it can not be maintained
for the long time so Amul dairy research every hours to maintained the
sweet test of the product.

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TRAINING & DEVELOPMENT CENTER

The training to the worker in necessary part in every large organization this dairy
has its personnel training center and its provide training to its employee the training is
necessary to operate and control the machinery and operational information, information
about near and latest technology and computerized machine are to near provided though
technology. Thus, dairy is taking steps for training and development of the employee.

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DETERMINING STEP IN SELECTION A STRATEGIC AND
MRTHODS FOR INFORMATION REQURMENTS

1. Identify those characteristics of the for elements in the development process the affects
uncertainty in the determination of the information.

a. Utilization system
b. Information system or application
c. Users
d. Analysts

2. Evaluate the effect of the characteristics if the four elements in the development in the
development process on three uncertainties.

a. Existing and avalibility of a set of a requirements.


b. Avalibity of users to specify requirements.
c. Avalibity of analyst to elicit and evaluate requirements.

3. Evaluate combined effect of the process uncertaintities on overall requirements


uncertainty.

4. Select a primary strategy for requirements determination based on overall requirements


uncertainty.

5. Select one or more methods from the set of methods to implement the primary
strategy.

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MANAGERS AS INFORMATION PROCESSORS

The position held by individuals in an organization affects their performance as


information processors. Henery Mintzbergs Study of managers and their job
characteristic reveled that:

Most managers works at hectic pace. They always thinking about since they
are responsible for a lot of important activities.

Their roles influence the characteristics of activity like brevity, variety and
fragmentation.

Managers tend to concentrate on current issue rather than routine activities.

Managers spend as high as 80% of their time in verbal communication.

Managers establish a network of communication, and 50% of this network is


outside the organization.

The managers role involves a mix of authority and responsibility.

Managers concentrate more on soft issues than factual information.

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Managers requested for more information than subordinates.

The study reveled that not only are managerial decisions unstructured, but the
environments in which these decisions are made are also unstructured. As a result, it is a
necessary to consider the cognitive style of managers when developing a decision support
system. To make the system powerful, it should be combined with order information
gathering and evaluation techniques. The business environment is full of interruption and
managers can hardly exercise any control over such distortions.

The use of electronic communications systems can help eliminate interruptions in


verbal communication. The effect of summarized data on human understanding needs to
be given due importance. Mintzberg study revealed that use of summarized data helps
better decision making, thought the individual may not be very confident about their
decisions.

CONTROL ROOM

Control room is a one of the department of the dairy. Control room is called a
heart of the dairy because all the machine are handled by the control room there are two
person who operate all the machine in the dairy Amul dairy is a fully computerized and
machineries so there are a few workers are require for increase for increase the
productivity.

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CONSTITUENTS OF MILK

Fat Water solids non-fat

True fates substances Lactose minerals


Associated Minor
With fat proteins & constituents
Other
Nitrogenous
Substances
Phosphates
Citrates &

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Chlorides
Of sodium
Calcium &
Magnesium.
Trace of
Copper,
Iron, Iodine
Etc.

Pigments Dissolved Vitamins Enzymes


Gases B&b12

ORGANIZATION CHART

Chairman

Vice chairman

Board of Directors

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Managing Director

General Manager

Assistant General Manager (C.F.F. Kanjari)

Manager

Dept.Mang.( C.F. Supri. Supri. Dept.


Supri.Operation) Quality Store (tech)

Control

Sr. Officer (10)


Asst. Officer (10)
Jr. Asst. (12)

Workers

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INTRODUCTION

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Any organization, whether it is small or large scale, clears with
financing every businessman keeps separate records of financial matters.
Finance and account department of the business depends upon the
financial policy of the firm.

Financial management is mainly concerned with finding out rational


basis through answering following three questions.

What total value of funds should be invested in the business?


What specific assets should the business require?
How should the required funds be raised?

The scope of financial management comprises traditional approach


on procurement of funds rather than its allocation and use. While modern
approach covers not only acquisition but also allocation and utilization of
funds.

The firm may have any objectives but financial management has the
objectives of profit maximization or weather maximization. Keeping in
mind this particular objectives only major 3 decision are taken that are:

Investment Decision
Financing Decision
Dividend Policy Decision

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FINANCIAL PLANNING

Planning is pre-requisite for managing any little things too. When


we think about fund, financial planning comes at first. Financial planning
answers the following questions: -

What should be funds requirements?


How should procure funds?
From where to procure the funds?
How to utilize the fund at maximum level?

Head office deals with the arrangement of raising the funds and
provides funds required by any of four plants.

In AMUL, they make weekly forecast of funds in which


requirement of each department is mentioned. After that the proposal is
sent to head office and got sanction from there.

So, financial planning has a significant place for making decision of


requirement and utilization of funds.

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WORKING CAPITAL
Management of working capital usually involve management or administration of
current assets namely cash and marketable securities, account receivable and inventories
and also administration of current liabilities. The quantum of working capital in business
is dependent on various factors. Such as type of business, turnover of inventories, term of
purchase and sale, size of the business unit, process of manufacturing, seasonal variations
etc. the present company is engaged in manufacturing of capital goods. Therefore
naturally there is a high amount of working capital required.

CASH

The cash is needed for various purposes in business. They may be speculative,
transitive and precautionary motives. The management of cash requires cash planning. It
is a technique to plan & control the use of the cash. Cash is the most liquid current asset.
Finance manager has to do cash planning. Manager the cash flows decide optimum
balance of cash and invest the surplus cash in marketable securities.

ACCOUNT RECEIVABLE

Trade credit is considered as an essential marketing tool, acting as a bridge for


movement of goods through production and distribution stage to customer stage to
customers trade credit creates receivables involves credit policy, monitoring accounting
receivables. A firm may follow a latent or a straight credit policy. Before following
establishing any credit policy finance manager has to evaluate the effect of policy in
terms of cost and benefits.

INVENTORIES
Inventories constitute the most significant part of current assets of a large majority
of companies. The inventories are in form of raw material, work in process and finish
goods. The management of inventories is necessary to maintain a large size of inventory
for efficient and smooth production and sales operations and to maintain the minimum
investment in inventories is not desirable. The latest and modern techniques like
economic order quantity are used in the company for management of the inventories.

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RATIO ANALYSIS

Ratio analysis is one of the techniques of financial analysis where ratios are used
as a yardstick for evaluating the financial condition and performance of a firm.

Ratios may be classified according to functions or tests as solvency, liquidity, or


profitability ratios and according to nature as leverage ratios and activity ratios.

Liquidity ratios:
A liquidity ratio is a ratio, which points out whether there are sufficient liquid
resources to meet the short-term liabilities. They are meant to measure the companys
financial strength to meet current obligations.
e.g.: current ratio, quick ratio etc.

Solvency ratios:
These are long-term ratios, a pointer to the future and long-term solvency of the
company in which creditors, bankers and financial institutions have great stake.
e.g.: Proprietary Ratio, Debt-Equity Ratio.

Profitability ratios:
Ratios that are meant to measure the profit-earning capacity of the firm in its
business operation fall under this category.
e.g.: Gross Profit Ratio, Net Profit Ratio, Return on Capital Employed.

Activity ratios:

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These ratios establish a relationship between sales and various assets of the firm,
how well the assets are being made use of and the speed with which they are converted
into sales.
e.g.: Debtors Turnover Ratio, Creditors Turnover Ratio, and Stock
Turnover Ratio.

Current ratio:
Current ratio is a significant ratio, which establishes a relationship between
current assets and current liabilities of a firm during a given period of time. It is also
known as working capital ratio

CONCLUSION

The AMUL DAIRY. at ANAND After studying different department of the


company I am concluding some of the result from it, which are as under

Looking to the personnel department of unit is manufacturing a very good


relationship with its employee so they do not have any complain against the management
of the unit the management is providing all facilities and hear the complain of employees
and dry to solve problem and take care of the employees

Having a detail study of the marketing department that under the guidance of very
experience marketing department that under the guidance of very experienced manager
the unit is enjoying a great market hare this unit is constantly remaining in touch with the
consumers and also always been solves their trying to fulfill market need immediately

In sort the entire department are good performance in this unit I am thankful to
the entire staff

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BIBLOGRAPHY:

The sources I have used in preparation of my report are as under.


INTERNET
www.amuls.com

Information provided by industry.


I will also get information from Book late of Amul Dairy

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