Presented To:

General Manager Marketing

Presented By:

Sohail Sharif S/O Muhammad Sharif

Hussain Khan Wal Chak No. 8
Tehsil Chunian District Kasur
Cell # 0333-4589280
E-Mail: sohailsharif313@yahoo.com

MBA-Marketing

Registration No. 00—POA---1116

Roll No. T 519772

Allama Iqbal Open University---Islamabad

“IN THE NAME OF ALLAH, THE MOST
BENEFICIENT AND MERCIFUL”
 Acknowledgement

First of all praise to the Almighty Allah, most beneficent, ever merciful and kind on the day
of judgment.
Countless salutations are upon Holy Prophet Hazrat Muhammad (PBUH) who is the torch
of guidance and knowledge for humanity.
I am thankful to my respectful tutors as with out their help and guidance this report could not
be completed.
I am grateful to Mr. Liaqat Ali Chohan (General Manager Marketing) who provided me an
environment saturated with knowledge, his personal experiences and management skills.
With humble profound and deep sense of devotions I wish to record my sincere appreciation
to Mr. Iqbal Jutt (Brand Manager) & Mrs. Shamaila Athar (Brand Manager) for their valuable
suggestions and guidance.
I have learned a lot from marketing and sales co-coordinators working in competitive market
with devotion.
I am grateful to Manager Administration & Employees Relations –Mr. Alam Zaman who
provided me a chance to learn practical knowledge in processing of milk & milk products at
plant of Haleeb Foods Limited.
No word can be the reward of nice attitude of Mr. Anees Qureshi—GM Quality Assurance,
Madam Qudsia Bano—Manger QA & Mr. Ramzan Bhatti—GM Operations who showed
keen interest in the completion of my work during internship tenure.
I would not be able to complete my degree and report without the prayers of my parents and
patience of my beloved wife.

Sohail Sharif
INTRODUCTION
Building an excellent reputation over the years, Haleeb Foods Limited continues to be at the
forefront of product and packaging innovation. By the grace of God, it has achieved market
leadership in several food categories with a very strong portfolio, consisting of leading
national and international brands – Haleeb, Candia, Dairy Queen, Reshmi Pack, Tea Max,
Skimz, Branded Butter, Yogurt, Drinking Water, Custard, Kheer, Tropico and Good Day
Juices etc. Apart from its extensive nationwide distribution networks, Haleeb Foods is also
serving several export markets including South Korea, Bangladesh, Afghanistan and the
Central Asian states.

Haleeb Foods has the distinction of being the first company in Pakistan to use Tetra Pak’s
novel packaging formats, Tetra Brick Aseptic (TBA), Tetra Clasic Aseptic (TCA) and Tetra
Fino Aseptic (TFA). Haleeb Foods has also introduced a number of unique products
previously unknown to the Pakistani market, like Haleeb Labban, delicious traditional lassi
prepared with pure thick milk and yogurt, Tea Max, Haleeb packed in distinctive food grade
plastic bottle, and Haleeb Good Day, 100% pure and natural fruit juice, free of added sugar,
artificial flavors and preservatives.

Haleeb Foods’ products are made with great care, and marked with quality seal of
recognition. Haleeb is the only dairy company in Pakistan that undertakes 21 rigorous quality
control tests on every portion of the milk collected by milk collection department. These
internationally recognized tests are used to check for:

1. Adulteration
2. Microbiological contamination
3. Adequacy of nutritional contents.

All processes, from preparation to quality assurance to packaging, are undertaken employing
state-of-the-art technology and equipment. Therefore, Haleeb take great pride in the fact that
Haleeb Foods is the only food company in Pakistan that has the following international
certifications of quality and prestige:

1. HACCP (in process controls for safer products)

2. ISO 9002 – 2000 (better quality for greater customer satisfaction)
3. ISO 14001 (environment-friendly operations
4. Halaal Certification

LOCATION
The main plant has been installed 62-KM Multan Road, Bhai Pheru. Its head office is 135
Ferozepur Road, Lahore, Pakistan
 VISION OF HALEEB FOODS LIMITED

Most innovative and fastest growing food company offering

products enjoyed in “every home every day”
 MISSION STATEMENT OF HALEEB FOODS LIMITED

Build branded food business to improve quality of life by offering

tasty, affordable and highly nutritional products to our
consumers while maximizing shareholder’s value.
COMPANY’S PROFILE

• Plant Distance from Lahore 62 KM

• Company Established 1984

• Plant Installation 1985

• Plant Trials May, 1986

• Commercial Production May 21, 1986

• Affiliation with CCF –Holland 1989 – 91

• Powder plant Installation 1992

• Break even Point achieved 1994

• TQM System established 1994

• ISO – 9002 Certification 1997

• ISO-9001:2000 Certification March 2003

• HACCP June 2003

• ISO-14001(Certification recommendation) August 2004

• Bottling Plant Installation 1998 -99

• Total Land 81,000 Sqr.Mtr.

• Plant Covered Area 12,000 Sqr.Mtr.

• Colony Covered Area 19,600 Sqr.Mtr.

• Admin Block Covered Area 600 Sqr.Mtr

 BUSSINESS VOLUME
Gross Sales Revenue

Year Sales in Million Rupees

2002 3664

2003 4724

2004 6038

2005 7209

2006 9201

2007 9569

2008 9212
 SHAREHOLDER’S EQUITY

Year Equity in Million Rupees

2002 461

2003 571

2004 756

2005 1060

2006 1308

2007 1438
 PROFIT BEFORE TAX

Year Profit in Million Rupees

2002 255

2003 309

2004 381

2005 486

2006 516

2007 308

2008 788 Gross Profit

Study of Organization

I started my study from Haleeb Foods Plant.

First of all I was introduced with the company profile, its products, its objectives, its aim and
vision. They told that they building branded food business to improve quality of life by
offering tasty, affordable and highly nutritional products to our consumers while maximizing
stake holders' value.

I started my formal visit of industry in guidance of Deputy Production Manager and Manager
Quality Assurance. I can divide my visit into two main categories.

1. Visit of Laboratories
2. Visit of Plants

VISIT OF LABORATORIES
There were four laboratories of the industry;

A. RECEPTION LAB

Milk reaching the company is first of all analyzed for all defined tests at this point. This
lab analyzes incoming milk quantitatively and qualitatively:

i. Sensory Evaluation
ii. pH
iii. Clots & Boiling
iv. Adulteration Testing
v. Fat Content
vi. Solids contents

Milk is accepted/rejected on the basis of these tests. If it is approved then it is sucked into
milk storage tanks directly from the vehicles. Milk is pasteurized here at 80--85 oC for 16
seconds and then is delivered to different processing plants as per allocation.

B. IN-PROCESS TESTING LAB

This Lab. is responsible to conduct all tests of bulk products and if results are within
defined norms then allows for further processing. Batch standardization, monitoring
of process parameters and analysis of running production of all products are
conducted in this Lab.
Batch recipes are also monitored and any abnormality is highlighted timely to avoid
production losses.
Finished products are evaluated through perfect on-line monitoring.

C. QUALITY CONTROL LAB

This lab is meant for the quality assurance of the products. It mainly includes the analysis
of all incoming packaging/consumable materials and microbiological testing of all
products before dispatch to trade.
Microbiological tests are mainly for controlling spoilage and poisoning caused by the
microorganisms which then lead to the prolonged shelf life. It is the responsibility of this
lab to maintain the sterile environment at the processing plants. This goal is achieved in
this lab by performing different tests as follows;

Microbiological Analysis of Environment

i. Swab test from processing area

ii. Swab test from the personnel carrying out processing
iii. Swab from the different parts of processing machinery

Microbiological Analysis of Raw Material & Finished Product

This analysis is mainly conducted for;

i. Total no. of bacteria present in the sample.(on TPC Agar)

ii. Coliform Count (on VRB Agar)
iii. Yeast & Mold Count (On PDA)

Other pathogenic microorganisms are also being identified in case of hazard or on

demand. Objective of this lab is to fulfill the criteria of HACCP (Hazard Analysis Critical
Control Points)

D. RESEARCH & DEVELOPMENT LAB

Heavily equipped this lab is for launching new product by the company and improving
the previous ones. In these days this lab is working on the Cheese production, Desserts
products & drinking water etc.
 PROFILE OF EMPLOYEES

Sheikh Shahid Mohsin

(General Manager Finance)
Asif Habib Tippu
(General Manager Human Resources)
Liaqat Ali Chohan
(General Manager Marketing)
Awais Akram Butt
(General Manager Sales)
Muhammad Ramzan Bhatti
(General Manager Operations)
Muhammad Imran Amjad
(General Manager Supply Chain & Warehouse)
Anees Qureshi
(General Manager Quality Assurance & Research and
Development)
Abdul Raqeeb Khan
(General Manager Operations---RYK-Plant)
Dr. Zubair Ahmad
(Head of Milk Collection & Agri Services)
Khurram Qaweel Malik
(Manager Engineering & Technical)
 PRODUCT LINES

Haleeb foods includes dairy and non dairy products as follow:

DAIRY PRODUCTS
Following detail about dairy products:
I. Haleeb/Dairy Queen/ Candia Bottle
II. Extra Energy Milk
III. Extra Lite Milk
IV. UHT Cream
V. Yogurt
VI. Labban (sweet)
VII. Labban (saltish)
VIII. Zabardast Milk
IX. Tea Max Liquid Milk
X. ISMP (instant skims milk powder)
XI. IVFMP (instant vegetable fat filled milk powder)
XII. IFCMP/ Nrish (instant full cream milk powder)
XIII. Tea Mix powder
XIV. Candy up strawberry milk
XV. Candy up chocolate milk
XVI. Candy up banana milk
XVII. Candy up Mango Milk
XVIII. Raita
XIX. Asli Desi Ghee & Butter

NON-DAIRY PRODUCTS
Following detail about non-dairy products:

I. Good Day Apple

II. Good Day Orange
III. Good Day mix
IV. Good Day Mango
V. Good Day Pineapple
VI. Good Day Red Grape
VII. Tropico Mango Nectar
VIII. Tropico Apple Nectar
IX. Tropico Kinnoo Nectar
X. Tropico Red Blood Nectar
XI. Tropico Apple Juice Drink
XII. Tropico Mix Fruit Juice Drink
XIII. Tropico Mango Juice Drink
A. HALEEB MILK

Haleeb milk is pasteurized, homogenized, and standardized pure UHT milk of the highest
standard ( min. 3.50% butter fat and 8.90% solid non fats). It is Haleeb Foods premier
brand and the choice of quality-conscious consumers who only want the best. Packed in
easy open, 6-layered Tetra Pak Brick Aseptic packaging having 3 months shelf life.

B. DAIRY QUEEN
Dairy Queen is standardized and homogenized pure UHT Milk (min. 3.5% butter fats and
8.9% solid non fats).Packed in 6-layered Tetra Pak Fino Packaging, introduced for the
first time in Pakistan having 3 months shelf life.

C. CANDIA
Candia is Europe's Number One selling milk. Haleeb Foods Limited and Candia of
France have joined hands to bring to you highest quality milk. Candia is Pasteurised,
Homogenized, Standardized, Double Sterilized milk. This ensures not only the highest
quality but also the best possible taste.

D. EXTRA ENERGY
The milk having high fat up to 5.0% and total solids 12.40%. It has all the goodness of
pure milk, an ideal choice for cream loving persons. Its shelf life is also 3 months.

E. EXTRA LITE
It is a low fat milk for fat conscious persons.It is naturally low in cholesterol, yet, it is
high in proteins and calcium. It has 1.0 % fat with 3 months shelf life.

F. HALEEB ASLI DESI GHEE

Haleeb Asli Desi Ghee is obtained from pure milk through the traditional procedure of
heating butter slowly. Haleeb Asli Desi Ghee is free from all artificial ingredients, its pure
and natural taste, flavor and nutrition preserved.

G. HALEEB BUTTER

Haleeb Butter lasting commitment of satisfying its consumers with wholesome and
healthy food . Haleeb Butter is the best natural source of Vitamins A & D for everyone.

H. UHT CREAM
The premium cream processed hygienically from pure fresh milk, Haleeb Cream is
luxuriously rich in its thickness and nutritional value. It promises the richest assortment of
tempting toppings, delicious desserts and creamiest coffee with its unique taste, also great
for eating with bread etc. Packed in 6-layered Tetra Pack Brick Aseptic packaging. 6
months shelf life.

I. HALEEB PLAIN YOGURT

Haleeb Plain Yogurt meets the highest quality standards and gives consumers unmatched
quality, freshness and taste with every spoonful. Offered in 450g, 200g and 900g packing,
with a freshness seal that keeps the product attributes fresh throughout its life.

J. HALEEB TEA MAX

Haleeb Tea Max is the ideal choice for all tea and coffee lovers. Tea Max is special milk
that provides a rich taste in your beverage. It is also available in the unique and delicious
cardamom flavor. Packed in 6-layered Tetra Pack Brick Aseptic packaging.
K. HALEEB FUNDAY
Haleeb Funday is a delicious juice drink for kids, enriched with calcium, and vitamins A,
C, and D. Part of Funday?s charm is the unique and fun names of the juices, Aamonka
(mango) and Arrochee (peach and lychee). An exciting treat, packed with health and great
taste, Funday juices will surely be an instant success with kids. Packed in 6-layered Tetra
Pack Brick Aseptic packaging, with sensory straw.

L. HALEEB LABBAN
Labban is an age-old traditional beverage in the South Asian continent. Haleeb Labban
aims to give consumers the same satisfying traditional taste of thick lassi, along with the
taste, hygiene, convenience and accessibility. Haleeb Labban is the only ?Ready to
Drink? packaged lassi available in Pakistan. It is available in salty and sweetened
variants. Packed in 6-layered Tetra Pack Brick

M. PURE JUICES WITH THE ESSENCE OF FRUITS

Haleeb Good Day offers consumers a range of 100% pure juices with the essence of four
fruits in each glass, without any added sugar, flavors or preservatives. For consumption
absolutely anywhere and anytime, Good Day’s six premium juices (apple, pineapple, red
grape, mango, orange, and mixed fruit) give you the absolute experience in taste and
revitalizing energy. Packed in 6-layered Tetra Pack Brick Aseptic packaging.

N. BULK PRODUCTS
CDL also produces bulk dairy products.
 Instant Full Cream milk powder (IFCMP)
 Full Cream Milk Powder
 Skimmed Milk Powder
 Instant Skimmed Milk Powder (ISMP)
 Vegetable Fat Filled Milk Powder (IVFMP)
 Cream
 Ghee
Quality control on Haleeb products:
There are two types of tests, which are applied on the Haleeb Products as follow:

o For Batch standardization

o On Finish products

I. Batch Standardization test

There are following tests, which performs for Batch standardization test:

1. pH 20°C
2. Acidity %
3. APT
4. B. Fat %
5. LR
6. SNF%
7. Viscosity

II. Test for Finish Products

There are following tests, which performs on Finish Products:

1. pH 20°C
2. Acidity
3. APT
4. B. Fat %
5. LR
6. SNF%
7. Viscosity
8. Moisture %
9. Wettability
10. Bulk Density
11. Bag Weight
Importance of Raw Milk Quality on Processed Dairy Products
Good quality raw milk is required to make good quality dairy products. Once raw milk is defective, it
cannot be improved during processing, and defects often become more pronounced. Therefore it
imperative that raw milk be produced and handled, from farm to plant, under conditions that do not
reduce its quality or consequently, the quality of the product. There are many factors that can
influence the quality of raw milk, many of which are tested for. Following is a summary of raw milk
quality parameters, testing procedures and limits and how they may influence the quality of dairy
products:

Heard Health & Somatic Cells: As a rule, unhealthy dairy cows have the potential to give milk
that is lower in quality and wholesomeness. Mastitis, an infection of the udder, is one of the most
common heard health concerns. Mastitis in dairy cows, which is most often the result of a bacterial
infection (contagious or environmental), causes an increased in milk somatic cell levels (i.e. blood
cells that fight infections). While the legal limit for bulk herd milk is 750,000/ml, counts exceeding
200,000 generally indicate some level of mastitis in the herd and also the potential for quality defects
in raw milk and in processed dairy products. Quality defects are generally the result of enzymes
associated with infection and somatic cells that breakdown proteins, milk fats and other components
resulting in reduced cheese yields and flavor defects (i.e. bitterness, rancidity) in cheese, pasteurized
milk and other dairy products.

Bacterial Contamination: Milk as it is secreted from the udder of a healthy cow is very low in
bacterial numbers. Bacteria can increase in raw milk due to poor milking methods, inadequate
cleaning of milk equipment, poor cooling and in some cases, as a result of mastitis. Good production
and herd management practices help ensure low bacteria counts and reduce the risk of the presence of
pathogens in the raw milk. While the legal limit for total bacteria in farm raw milk is 100,000/ml, milk
with counts of 10,000 or less is considered to be of desirable quality. Like somatic cells, bacteria
produce enzymes that degrade milk proteins, fats and other components, resulting in reduced product
yields as well as product off-flavors. Though pasteurization most often kills a majority of bacteria in
milk, some strains produce enzymes that survive the pasteurization treatment. Heat stabile enzymes
have the capability of further degrading the processed product, especially long-life milk products.
Certain types of bacteria may survive pasteurization, whereas a few may grow under refrigeration,
limiting the shelf-life of milk products. Following is a list of methods commonly used to evaluate raw
milk bacteriological quality, including the required SPC, as well as auxiliary tests (for more
information see - Sources of Bacteria in Raw Milk):

Standard Plate Count (SPC) determines the total number of bacteria in a sample that can grow
and form countable colonies on Standard Methods Agar when incubated aerobically at 32°C
(90°F) for 48 hours. Generally, SPC values should be less than 10,000/ml. The legal maximum for
producer milk is 100,000/ml. Extremely high counts in raw milk (i.e. due to poor cooling) can
cause defects in raw milk that result in its rejection, due to off-odors and flavors (i.e. sour, malty).
Other microbial defects can carry over into products.
Preliminary Incubation Count (PIC) is performed by holding a milk sample at 12.8°C (55°F)
for 18 hrs. followed by the SPC procedure. This incubation temperature selects for bacterial
contaminants in a sample that can grow at cool temperatures. PIC values should be less than 3-4x
the SPC, or less than 25-50,000/ml. There is no legal limit. The organisms associated with high PI
counts can continue to grow during raw storage (i.e. at the plant) and often are associated with
production of heat stabile enzymes that cause defects in shelf-stabile milks.
Laboratory Pasteurization Count (LPC) is performed by heating the milk sample to 62.8°C
(145°F) for 30 min. (simulates batch pasteurization) followed by an SPC. This procedure counts
bacteria that survive pasteurization (thermoduric bacteria). LPC values should be less than
250/ml. The legal maximum SPC for pasteurized milk is 20,000/ml. Minimizing the level of
thermoduric bacteria will also reduce the risk of bacteria that are capable of causing milk spoilage
in long life pasteurized milks in the absence of post-pasteurization contamination.
Coliform Bacteria Count is performed by plating a sample on the media Violet Red Bile Agar,
which selects for coliform bacteria. Coliforms are associated with fecal and environmental
contamination. Counts in raw milk should be less than 50/ml. There are no legal limits for raw milk,
unless coliform cause the SPC to exceed 100,000/ml. Coliform are associated with filth contamination
and a higher potential for pathogens. (OVER)

Antibiotics and Drug Residues: Antibiotics and other drugs are often used to treat cows with
mastitis or other infections. When a cow is treated, its milk is generally withheld from the bulk tank
until treatment stops and milk is free of drug residues. The most commonly used drugs are the beta-
lactam antibiotics (penicillin family). Occasionally cows are missed and antibiotic contaminated milk
enters the tank. However, all tank trucks of raw milk are screened for the presence beta-lactam drugs
at dairy plants, therefore the potential for drug contaminants in processed products is minimal.
Individual farm samples are also tested routinely or if a tank truck tests positive. Antibiotics in milk
are a concern due to the risk of allergic reactions and the development of antibiotic resistance
pathogens. In cheese and cultured products plants, antibiotics can result in the inhibition of cultures
used to develop acid, and consequently, the loss of significant amounts of product and milk.

Water & Freezing Point of Milk: Added water can occur in milk due to both unintentional (i.e.
poor system drainage) and intentional addition. Added water can be detected in milk by measuring its
freezing point, which is less than that of pure water, though relatively constant. The freezing point of
milk is generally below minus 0.542 degrees Hortvett, (°H- a scale used almost exclusively for milk
freezing point, a derivative of degrees Celsius). When water is added to milk the freezing point
increases approximately 0.005°H for every 1% of water. NY State uses a cut-off of –0.530 or higher
as cause for investigation. Added water reduces the value of the milk by diluting the protein and other
milk components that will influence product yields. Added water in fluid milk will also dilute the
sweetness, potentially resulting in a “flat” taste.

Sediment: Sediment in milk is generally due to poor pre-milking hygiene procedures that allow soil and
other materials to enter the milking stream. Proper environmental conditions for cow cleanliness are
important to reduce soil on animals so that pre-milking hygiene procedures can be effective. Sediment in
milk is measured by filtering the milk through a fine filter and visually examining it. High sediment levels
in milk are associated with filth and the potential for bacterial contaminants that will influence quality.

Farm Related Off Flavors: Many off-flavors and odors can be present in raw milk due to practices
on the farm. Some are minor and unavoidable while others are due to poor practices and are reason
for rejection. Most flavor/odor defects will be carried over into the finished product, although some of
the volatile defects can be partially removed. Defects in milk can be classified as Absorbed – cows
breathing in odors in the air can transmit these to the milk through their blood stream or absorbed by
the milk itself; Bacterial – growth of spoilage microorganisms; or Chemical – related enzymes, feed
and health of the cow as well as milk handling. For more information see the handout Flavor & Odor
Defects in Milk. The most common off flavors and their causes are:

Barny/Cowy: Associated with strong barn odors (i.e. poor aeration) absorbed by the cow or the
milk during storage. Some animals will produce “cowy” milk that is related to poor health (i.e.
ketosis).

Feedy: Associated with strong feed odors that are absorbed by the cow or into the milk during
storage. Most often due to the nature of the feed and/or feeding immediately before milking.

Malty/Acid/Sour: Due to the growth bacteria that produce acid, some of which can produce a
malty defect. Most often associated with poor cooling of the milk (i.e. broken compressor).

Oxidized: Cardboardy or “old-oil” odor and flavor resulting from the oxidation of milk fats in
the presence of metals (i.e. copper contamination). Feeding excess high fat feeds (i.e. soy beans)
and or low levels of vitamin E may also increase the susceptibility to oxidation.

Rancid: Sour-like defect that occurs in milk due to excessive agitation and other factors
related to increasing the susceptibility of the milk fat to the hydrolytic enzyme lipase. Lipase
breaks down butter fat to free fatty acids that can result in rancid off-flavors (i.e. soapy, baby-
vomit, blue cheese).
 O r g a n i z a t i o n C h a r t f o r H a l e e b F o o d s L i m i t e d

M a n a g i n g D i r e c to r

G M H R

A d m in & E m p lo y e e M a n a g e r H R
R e la t io n s M a n a g e r

G M S a l e s

R e g io n a l S a le s E x p o r t F o o d S e r v ic e s M a n a g e r
M a n a g e r M a n a g e r M a n a g e r S a le s S e r v ic e s

G M F i n a n c e

F in a n c ia l M a n a g e r A c c o u n t s A c c o u n t s
C o n t r o lle r T a x a t io n M a n a g e r ( P la n t ) M a n a g e r ( H O )

G M I n te r n a l
A u d i ts

M a n a g e r D e p u t y M a n a g e r
I n t e r n a l A u d it s T r a in in g s

G M O p e r a ti o n s

M a n a g e r P r o d u c t io n
E n g . & T e c h M a n a g e r

M a n a g e r
Q A & M R

C o n t r o lle r M ilk M a n a g e r M a n a g e r
R e c e p t io n Q u a lit y S y s t e m s Q u a lit y C o n t r o l

S e n i o r
M a n a g e r R & D

D e p u t y M a n a g e r
R & D

G M M a r k e ti n g

G r o u p B r a n d
M a n a g e r

G M S u p p l y C h a i n

A r e a M a n a g e r s M a n a g e r L o g i s i t i c s C o n t r o l l e r P r o d u c t i o n P l a n n i n
M P D P u r c h a s e s M a n a g e r
 ORGANIZATIONAL STRUCTURE

The organizational hierarchy of Haleeb Foods Limited represents both

flat and tall spans of administration. In case of lower levels of the
hierarchy (the workers and their supervisors) the span is wide but as the
level of administration goes up the span structure becomes tall and
narrow.
The top position is held by the managing director who is answerable to
the chairman of the board of directors. General Managers report to MD
and are responsible for respective divisions. Managers, deputy
managers and assistant managers report to GMs.
Two to three task teams are supervised by a foreman. Three to five
foremen report to section Incharge.
A span having a less number of sub-ordinates represents a narrow and
tall structure and a span having many sub-ordinates is a wide and flat
administrative structure. Tall structure provides closer supervision and
tighter “boss oriented” controls. This structure also reduces promotion
opportunities as a result of fewer levels of administrations.
 MAIN OFFICES

REGISTERED HEAD OFFICE

135-Ferozepur Road Lahore –Pakistan

Phone 042-111 135 135

Fax 042-7590376
E-Mail info@haleebfoods.com

FACTORY
62-KM, Multan Road Lahore

Phones 042-7511636
0494 510874-5
Fax 0494 510877
0494 510844

REGIONAL SALES OFFICE-LAHORE

135-Ferozepur Road Lahore –Pakistan

Phone 042-111 135 135
Fax 042-7590376
E-Mail info@haleebfoods.com

REGIONAL SALES OFFICE-RAWALPINDI

Flat # 14/15
Aftab Plaza, Saidpur Road,
Rawalpindi, Pakistan
Phone 051-4426502
Fax 051-4426503
E-Mail info@haleebfoods.com
REGIONAL SALES OFFICE-MULTAN

20-A Gulgasht Colony

Multan, Pakistan
Phone 061-221266
Fax 061-530927
E-Mail multan@haleebfoods.com

REGIONAL SALES OFFICE-SUKKUR

A-39 Sindhi Society,

Near Air Port Road,
SUKKAR, Pakistan
Phone 071-31061
Fax 071-30679
E-Mail sukkur@haleebfoods.com

REGIONAL SALES OFFICE-KARACHI

Wind Song Palace,

Sit # 203, 2nd Floor
Plot # 16-17, Block # 7&8 KCHS
Shahrah-e-Faisal,
Karachi, Pakistan
Phone 021-4539080
Fax 021-4536740
E-Mail karachi@haleebfoods.com
MARKETING OPERATIONS

Structure of Marketing Department

• Head of Marketing

• Group Brand Managers---2

• Marketing Services Executive---1

• Manager Marketing Research Media and PR---1

• Brand Manager---1

• Assistant Brand Manager---3

Structure of Sales Department

• General Manager Sales

• National Sales Manager---1

• Regional sales Managers---5

• Deputy Manger Corporate---1

• Senior Executive Corporate

• Assistant Managers Sales

• Sales Executives and Sales Officers

 FUNCTIONS OF MARKETING DEPARTMENT

PRODUCT

The company claims that it provides the thickest milk and

premium quality of products to the consumer. People prefer Haleeb
because of its product differentiations and positioning.

1. MARKET SHARE

Mainly the target market of Haleeb is northern areas of Pakistan,

Punjab, NWFP as compared to Sindh and Baluchistan.
Market share of Haleeb is near to Nestle’ but more than other
competitors.

2. MAJOR CITIES

Major cities where products of Haleeb Foods are available are

Lahore, Multan, Islamabad, Rawalpindi, Karachi, Peshawar,
Quetta, Skardu, Gilgit, Faisalabad and all other small and
large towns.
HALEEB FOODS LIMITED also has considerable business in
abroad like Canada, Iran, UAE, USA, China, Afghanistan and
UK.
PLACING
SUGGESTIONS FOR INDUSTRY
1. Proper CIP should be maintained before and after of each batch completion.
2. They must develop their own milk collection centers with PLE (Plate Heat
Exchanger) and cold chain should be maintained during transfer of milk to processing
plant.
3. To avoid chemical spoilage, reject adulterated milk.
4. Keep check on the antibiotic containing milk (resulted from diseased buffaloes)
5. Hire the highly skilled personnel to improve the quality control.
6. Develop new technologies to reduce consumer cost of product.
7. Proper training of workers should be an essential part of industry’s policy.

CONCLUSION
The visit was very informative for me in general sense and also specifically relating to
the industrial & food Biochemistry. I have got exposure to industrial setup, which is far
different from the theoretical approach. It was nice to check my theoretical knowledge in
light of the practical exposure. Now I can prepare my selves according to the demand of
industry in better sense.