“A STUDY ON EMPLOYEES SATISFACTION AND

BENEFIT OF THE WORK IN SAPTHAGIRI PEE GEE

FRUIT PROCESSING PRIVATE LIMITED”

BY

P.SAKTHIVADIVEL

REG.NO. O98001655042

OF

Gnanamani Institute of Management Studies

A PROJECT REPORT SUBMITTED TO THE

FACULTY OF MANAGEMENT STUDIES

IN THE PARTIAL FULLFILLMENT OF THE REQUIREMENTS

FOR THE AWARD OF THE DEGREE

OF

MASTER OF BUSINESS ADMINISTRATION

MAY- JUNE -2011

BONAFIDE CERTIFICATE

This is to certify that the summer project report, entitled” THE

SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD”,
PERIYANAHALLI(P.O) 635205, DHARMAPURI, submitted to the Anna
University, Coimbatore in partial fulfilment of the requirement for the award of
the Degree of Master of Business Administration is a record of original research
work done by P.SAKTHIVADIVEL during the period march 2011 to may
2011 of his / her study in the Department of MBA at GNANAMANI
INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL under the
supervision and guidance of

Mr. s. Nagarajan and the training report has not formed the basis for the award
of any Degree / Diploma / Associate ship / fellowship or other similar title to
any candidate of any university.

Faculty Guide Head of the Department

Viva-voce examination held on: __________________________

Internal Examiner External Examiner

DECLARATION

I, P.SAKTHIVADIVEL here by declare that the summer training report,

entitled ” THE SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD”,
PERIYANAHALLI(P.O) 635205”, DHARMAPURI submitted to the Anna
University, Coimbatore in partial fulfilment of the requirements for the award of
the Degree of Master of Business Administration is a record of original and
independent research work done by me during June 2010 to July 2010 under the
Supervision and Guidance of Mr. S.NAGARAJAN MCA IT&MGT, M.COM,
MBA, M.PHIL, PGDCA, ASST professor in Department of Management
Studies, GNANAMANI INSTITUTE OF MANAGEMENT STUDIES and it
has not formed the basis for the award of any Degree / Diploma / Associate ship
/ Fellowship or other similar title to any candidate of any university.

Signature of the Student

P. sakthivadivel
 ACKNOWLEDGEMENT
ACKNOWLEDGEMENT
 I proudly utilize the privilege to express my hearty thanks to DR. T.
ARANGANNAL, Chairman, and P. MALA LEENA, Chairperson,
GNANAMANI INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL.

I proudly utilize the privilege to express my hearty thanks to Mr. K.

VIVEKANANTHAN., M.B.A., M.Phil, Director, GNANAMANI INSTITUTE
OF MANAGEMENT STUDIES, NAMAKKAL.

I would like to express my sincere gratitude to our Dr. S.SURESH

KUMAR., M.B.A, M.COM, MCAS, M.PHIL Head of the Department of
Management Studies for encouraging me in completing this project
successfully.

I would like to express my sincere gratitude to my guide Mr.

S.NAGARAJAN MCA IT&MGT, M.COM, MBA, M.PHIL, PGDCA, ASST
professor in Department of Management Studies for their valuable guidance;
this helped me a lot to establish control over this project.

I would like to acknowledge my heart felt thanks to all respondents and

other staffs. I wish to acknowledge my special thanks to my parents, my friends
and other well-wishers who helped me to complete this project work
successfully.

Sakthivadivel. p
LIST OF TABLES
 CONTENTS:

Chapter. TITLE PAGE NO.

no
1. INTRODUCTION
1.1 Company profile
1.2 Statement of the problem
1.3 Mango
1.4 Company profile
1.5 purchase
1.6 Perceiving and storage
1.7 Quality control
1.8 Product test
1.9 Objectives of the study
1.10 Scope of the project
1.11 Limitations of study

2. RESEARCH METHODOLOGY

3. ANALYSIS AND INTERPERATION

4. FINDINGS AND SUGGESION CONCLUSION

4.1 findings
4.2 suggestion
4.3 conclusion

QUESTIONNARE
 TABLE OF CONTENT:

S.NO TITLE PAGE NO

1 MANGO VARITIES AND PERFORMANCE
2 RAMATERIAL TEST REPORT
3 AGE
4 GENDER
5 QUALIFICATION
6 MARITAL STATUS
7 LABOUR STATUS OF THE EMPLOYEES
8 EXPERIENCE OF THE EMPLOYEES
9 INCOME LEVEL OF THE EMPLOYEES
10 OPINION AND JOINING EMPLOYEE
11 WORK SHIFT SUITABLE FOR TRINING
12 INTERPERSONAL RELATION WITH SUPERVISOR
13 FACILITIES
14 WORK LOAD
15 FEED BACK OF EMPLOYEES
16 TRAINING AND DEVELOPMENT
17 MOTIVATION
18 CHI SQUARE TEST
 INTRODUCTION ABOUT THE COMPANY

CHAPTER - I
1. INTRODUCTION
People are common in every organization. They create innovation for which

organizations are noted viewed from the perspective of an organization people are not

resources like land. Capital but “ Human Resources” As a slogan at union carbide put it

“ Assets Make things possible people make things happen” .

“Man Power” or “ Human Resource” may be thought of the total knowledge, skills,

creative ability, talents and attitude of an organization work force as well as values job

satisfaction is find out among the workers of the Sapthagiri Pee Gee Fruit Processing

Private Ltd.,. The asses and analyze their level of job satisfaction among the workers. The

workers belonging to the lowest and middle hierarchy were covered for the study. The

study identifies the important factors to influence the job satisfaction of the workers such

as personal details, job related details, work environment, incentives, communication

system, organizational policies and over all job satisfaction also, the attitude of the

workers towards various general attributes were found, with a view to identify the area

which needs improvement

People are common element in every organization. They create innovation for which

organization are noted. Viewed from the perspective of organization people are resources,

not resources like land. Capital but “Human resource” As a slogan at union carbide put it

“Assets make things possible people make things happen”.

 “Man power” or “Human resources” may be thought of as the total knowledge, Skills,

creative ability, talents and attitude of an organization workforce as well as values and

benefits of an individual it is the most valuable asset of an organization and not the money

or the physical equipments.

Human resource development is a modern concept of personnel management. It is the

development of individual skills, knowledge, creative ability, talents towards the job. For

the development of these things the organization has to plan and manage human resource.

Once an organization grows beyond, attempts are made to estimate the organization

future human resource through an activity called human resource planning, and the main

purpose is to improve the productivity contribution of the people to the organization to

achieve its purpose and objectives the human resource development obtains, develops,

utilize, evaluates, maintains and retain the right members and type of workers to provide the

organization with an appropriate work force.

Human resource planning systematically forecasts an organizations types demand for and

supply of employees. By estimating the number and types of employees needed the number

and types of employees needed the personnel department can better plan its selection and

other things.

The main aspects of human resource development are job analysis, recruitment, selection,

training, placement, etc. Human resources are partially responsible for ensuring employee

satisfaction with job.

It is important to keep human resource management in perspective and it aids other

department. This project is limited to the study of job satisfaction the level of tea industry. It

is an attempt made by the researcher to understand the level of job satisfaction among the

workers in the Sapthagiri Pee Gee Fruit Processing Private Ltd.,

1.1 Statement of the Problem

Job satisfaction refers to a person’s feeling or satisfaction on job which acts a motivation to

work. It is not the self satisfaction, happiness or self contentment the satisfaction on the

job.

The study relates to the total relationship between an employee and employer. The needs

and wants of employee differ from one another. But there are some basic needs for every

employee. Each employee wants to be satisfied with the following variables.

1. Working Condition

2. Rest Room

3. Water Facility

4. Lunch Room

5. Treatment of Employees

6. Medical Facilities

7. Transport Facilities

If employees are satisfied on the above variables, they can retain in the same organization.

Hence, the researcher selects this topic to know job satisfaction of the employee’s in

Sapthagiri Pee Gee Fruit Processing Private Ltd,

`Man eats food for living in the world the different kinds of food given strength to the
man for doing work. These fruit is used as a food fruit have a for of nutrition value. Fruit are
used as food as some others are not used as for food. The fruit develop seeds and may aid in
their propagation.

Fruit are production from flow and they are ripened very or ovaries of a plant together
with adjacent hiss fruits are hasty on pulpy in character often juice usually sweet fragrant
aromatic flowers.

Fruits are also called productive food group its vital protective nutrients protect the
body against infection and disease of various kinds and ensure physical efficiency.
 Fruits vary greatly, in moisture, carbohydrates, protein.fiber content and acidity and
also in vitamin. More attractive and enjoyable by the variety of colors text turns and flowers
they provide.

All fruits can be used as a bulk food because of their cellulose they increase peristalsis
and passage of stool .

mango is grow in the area of 38,000 has representing 50 persent of the total area of
mango is about 3 lack tones in district , accounting 75% of the total production in the tami
nadu state , involving more than 110 crore rupees in alphonsa , neeluam , totapuri, peter,
mulgova sendhura, kalapad, and banganapalli.

1.2 MANGO :

Mango the kind of fruits is being cultivated in india . since antiques mangoes,origin,is south
asia now mango is the most popular and ancient fruit of india the tree as well as the fruit of
mango in the socio economic and culture life of the country. It has been preferred by million
of people for its taste.

IMPORTANCE OF MANGO:

 Mango contains essential vitamin & minerals which are good for health. It contain
large quality of vitamin A which helps to purity the blood. It has the power to prevent
various sickness. It gives strength to the body. Besides it also strengthens the brain.
 It is ideal compact for constipation. It is very helpful for the pre-born bady during
pregnancy. Those who are physically weak and who have giddiness will get cured of
mango will help if it is taken in the empty mango daily at night before going to bed,
and will get rid of this trouble.
 Mango should be taken in the riped from only. The unripe one and premature one will
create the unnecessary problem. Mango must be taken only after the meal. If it is
taken before the meal it will subsides the hunger.
 Most of fruit contain may digestive enzymes. They increase saliva and quieten
digestive process by supplying the necessary enzymes, minerals and vitamins. A few
slice of mango taken after the foods will help for easy digestion. It supply the required
amount of vitamins and materials.
MANGO PRODUCTION IN INDIA:

 To increase the production several efforts haven taken up by the government. The
efforts to build up the infrastructure facilities like cold storage for mango fruit and
mango pulp products will continue in the coming years. Emphasis will be on
development export oriented mango varieties.
 India stands first in mango production in the words but overall fruits production
stands in second. India contributes about 10% of the words production of fruits thus
surfacing as the second largest producer of the same. The annual production of the
fruits in india are about 41 million tones.
 The main fruits produced in india are mango production and world export in fresh
mangoes. The main export variety of mangoes in alphonsa. It is unique due to its taste
and early season.

MANGI CULTIVATION AND KRISHNAGIRI:

 Mango is an important commercial crop in krishnagiri district of tamil nadu state.

Krishnagiri district is well know for horticulture crops. Because of its geographical
location.
 It is endowed with conductive climate to rise different kinds of fruits like mango ,
grape , guava , papaya , banana , and all kinds of vegetables.
 In krishnagiri district mango is grow in the area of 38,000 has representing 50 persent
of the total area of mango is about 3 lack tones in district.
 Accounting 75% of the total production in the tami nadu state , involving more than
110 crore rupees in alphonsa , neeluam , totapuri, peter, mulgova sendhura, kalapad,
and banganapalli
MANGO VARITIES AND PERFORMANCE:

Mango varieties Performance

Totapuri Widely grow 60% of area under this
varieties, regular bearing ,good for
pulp making mid variety.

Neelam Late variety ,25% of area under this varieties,

commercial varieties.

Aiphonsa Export variety ,best for pulp marketing, 5%

of the area under this variety.

Early varieties good bearing commercial

Sendura variety, 5% of the area.

Choice varity, 5% of area.

Banganapalli

Salem , bangolure , rummani , himayudin ,

Others malgova.
1.3 COMPANY PROFILE:

Factory location : sapthigiri pee gee fruit processing pvt ltd,

Periyanhalli(p.o),

Palacode(t.k)

Dharmapuri (d.t),

Tamil nadu (635 205).

sapthigiri pee gee’s modern state of the art plant is located in perianahalli on salem
bangaloure national high way. It comes under palacode talku in dharmapuri district. The plant
is 30k.m away from krisnagiri and 15k.m short at dharmapuri town.

The plant was set up in 1998 by it’s visionary chairman Mr. M.G.sekkar with a view
to help the farmer at dharmapuri and adjoining district and to product healthy and hygienic
product to consumers.

The plant is capable of handling all tropical fruit like mango pineapple, papaya,
tomatoes, etc . plant has both canning as well as aseptic processing system.

sapthigiri state of the art automatic aseptic packaging unit has a capacity to produce
and fill 4000kgs of mango pulp per hour. In addition to this units is capable of producing 20
litter of mango pulp per day in conventional OTS metal cans.

LEGAL GOVERNMENT PERMISSION CERTIFICATES:

sapthigiri pee gee fruit processing pvt. Ltd has following recognitions / certifications
from government agencies.

1. Fruit product order

2. 1995 – certification
3. Weights and measures
4. Factory
5. Indian boiler registration
6. Water and air pollution
7. HACCP certification
SCOPE:

The food safety management system in sapthigiri pee gee fruit processing pvt. Ltd is
applicable to the activities required in the manufacture of the product/ processing/ process
location as follows.

Number of cluster name of cluster

Cluster – 1 canning line

Cluster – 2 aseptic line

Cluster – 3 pisty line

Cluster – 4 amla

Following in that cluster means segmentation of the divided in to the work or activities. It’s a
followed that in cluster chart’s
Cluster – 1

Canning line
Fruit washing
Removal top stem
Destoner
Pulping 1/16 and 1/32
Pre heating to 65 day
Decanter
Pasteurization- boil to 85 for 30
mins
Hot filling of cans

Sealing of cans
Boil in hot water for 45 mins
Cool in cooling water
Store
Label
Cartoninq
Despatch
Cluster – 2

A G M
Receiving mangoes Final rinsing in plain water Dearation using vacuum
pump at 4bat minimum
B H N
Receiving inspection of Visual inspection Sterilization at 108oC+/-2oC
mangoes and 90 to 120 seconds
C I O
Storing/ grading De stemming and halving Cooling and aseplic filling at
temperature less than 45oC
D J P
Ripening Mechanical extraction of Storing and final dispatch
pulp using pulpers with 1/16 after 15 days of incubation
and 1/32 sieves
E K
Storing/ grading Decanting using centrifugal
action
F L
Washing in plain portable Continuous pasteurization at
waster 70 to 75oc
Cluster – 3

Receiving of amla

Pisty line

Fruit washing

Blanching in cooker

Destoner

Pulping 1/16 and 1/32

Frying for 10 mins

Packing in polyester
liner and gunny bag
Despatch
Cluster – 4

Coconut oil receipt

Weighment

Sampling

Analysis

Unloading

Storage in covered ss tanks

Flitering through sparler filter

Filling to drums

Sealing to drums

Labelling

Shipment
1.4 PURCHASE:

In that particular of material broker and non broker level purchase activities following list
out point

 Purpose
 Responsibility
 Producer

1. Purpose:
To establish and maintain a uniform and controlled method for selection of vendors.
The periodic evaluation and re-evaiuation and their by maintaining standard operation
procedure for purchase at sapthagiri.
2. Responsibility:

Procurement head

3. Procedure:
 Goods and services are purchased from approved vendors which are recorded on thir
scope certificates. The approved supplier list is updated by purchase manager and a
list of approved supplier is maintained at total procurement of raw food material as
well as packing material are taken care by procurement head supplier audits are
handled by procurement head.
 Supplies of raw material shall also be procured from sapthagiri’s own project which
are certificate by third party agencies. Recored of all sapthagiri certificated and its
supplies are maintained in their scope certificate.
 The purchase order quality to be informed to procurement head by user department
procurement is decided by taking into account present stock. Last six months
consumption and shall be finalised purchase manager.
 The month end stock ledger is prepared it shows the opening quality. Receipt quality
(i.e) balance quality of every month item for a particular month.
 The receiving end material is weighted checked and tested to ensure the right quality
and quantity. If the materialis accepted goods received note (grn) is prepared. If the
material is rejected it os sent back to the party.
 The material is issued to production by preparing material requisition note.
 If the material does not meet with our standards the same is rejected by preparing
discrepancy note.
 If the material is in conforming with our standards payment is made as per GRN the
quantities are appropriated in the purchase order in chronological order.
 It’s a specified season verity of the goods
 Huge fruity of the nutrition
 Contract basic of the selling in product
 Procedure is followed in control of the board
SRESTA NATURAL BIOPRODUCTS (P). LIMITED SECUNDERABAD
INCOMING RAWMATERIAL TEST REPORT

Location:

Date GRND no
Time of unloading Report no
Name od the supplier/ Vehicle no
Farmer
Farmer code Qty received
Signature Qty accepted
Variety

Quality of the raw material:

s.no Test parameter specification Mark Marks obtained

1. Avg wt of the fruits >150 12
2. Tenure >100 10
3. Defect <3 6
4. Colour Sling yellow 10
5. Maturity >95 6
6. Actual rejection >2.5 4

Grade A B C D Confirming
>51 >41 >31 <31 Non- confirming
very good Good standard
Cheeked by approved by
1.5 PERCEIVING AND STORAGE:

1. Purpose perceiving and storage:

 To establish and maintain a system for receipts and storage of goods. In a manner to
avoid any occurrence which shall affect safety of the products. This cover all
activities pertaining to receipt and storage of raw material.

2. Responsibility:
Unity charge production manager store supervisor security.

3. Procedure:
 Prior to receiving are checked for overall acceptance based on cleanliness aspect
inspection for presence of any foreign objectionable order due presence of protective
cover absence of any chemical dust or presence of any objectionable material
(pesticides, insecticides, non-food chemical, etc) is done only after satisfactions
inspection vehicle is allotted to unload the material.
 At the receiving and material is weighted is checked and wherever possible physically
examined to ensure the right arrival quality of quantity.
 Sampling is performed on for all raw material and representative samples are send to
Q.C for approval during sampling care is taken. So to avoid contamination from
sampling devices to raw material under sampling devices are kept clean and in closed
connection. If material is acceptable, if the material rejected it is sent back to the
party.
 Storing all received material including etc product wise, date wise and size wise on
cleaned pallets and racks all the goods are stored on the pallets at the floor and away
from wall regular cleaning of stores is undertaken as per schedule mentioned in
cleaning check lists.
 Storage area is maintained well ventilated and precaution is taken to avoid
development so that storage period of raw material is affected. Wherever required as
per the manufacture requirement arrangements are made to store refrigerator product
at approximate temperatures ensures provision of cold storage, refrigerator cold room
for the purpose temperature of these cold is monitored regularly.
 All detergents and other chemicals are stored separate in one corner of the store room.
It is ensure that all non-food ingredients are stored away and separate, so as to
 avoided any cross contamination. After issued of cleaning material, it so ensured that
issuing person cleans his hands thoroughly prior to issue of food material.
 Issuing all the materials as per FIFO system by data wise all the material received are
stored on pullets date wit. These materials are identified by label indicating date and
receipt at the time of issue. The material received on earlier date is issued first.
 The material is issued to production by preparing issue slip After issuing the material
to concern department. If material gats rejected. Discrepancy note is prepared.
1.6 QUALITY CONTROL:

1. PURPOSE:
 To establish quality control activities and to monitor the quality and
food surety of products
2. Responsibility:
 Quality control in charge
3. Procedure:

i). Receipt and inspection of materials.

 The vehicle carrying incoming packaging material is checked overall appearance in

cleanliness point of view. Incoming material is checked for its gross weight at entry
by weighing the vehicle Q.C subsequently performs. After sampling samples are
analyzed by in house laboratory.
 Vehicle with raw material is kept stand by fli completion of visual primary analysis
and unloading is allowed after QC Factory in charge’ owners approval.
 Thorough analysis is performed in case of any double during initial visual
examination.
 all material are checked at the time of receipt before unloading for declaration (date
of manufacture expiry etc and rejected on the sport if found non-conforming to the
deceleration made).
 storage in change identities the material and allotment of 10 no’s is done.

ii). raw material sampling:

o Raw material sampling is performed for physical inspection criteria for

sampling are defined in raw material sampling plan sampling plan is prepared
and is followed.

iii). Final product inspection:

o Finished product samples are drawn randomly from the place and checked for
parameters such as acidity PH particle size etc.
o Sample are taken randomly and send to QA/QC lab for testing
o Copy of analysis report by QA executive is given to factory manger/html
o Finally material is sent for dispatch the final packaging is checked for all the
declarations.
iv). Inspection and test plan:

o Inspections and test plan is prepared and implemented in company name.

o Inspections and teat plan includes analysis of raw materials packaging
materials, finished goods and water.

v). Production specification:

o Product specification (raw material) final product are document and followed

NEW PRODUCT DEVELOPMENT (OR) DEVELOPING NEW

PRODUTS:

 Once a new –product opportunity has been recognized, initial technical and economic
feasibility studies determine the advisability of establishing a project for developing
the product.
 If initial feasibility studies are favourable, engineers prepare an initial prototype
design.
 This prototype design should exhibit the basic form, fit, and function of the final
product, but it will not necessarily be identical to the production model.
 Performance testing and redesign of the prototype continues until this design-test-
redesign process produces a satisfactorily performing prototype.
 Next, market sensing and evaluation is accomplished by demonstration to potential
customers, market tests, or market surveys. If the response to the prototype is
favourable.
 economic evaluation of the prototype design is performed to estimate production
volume, costs, and profits for the product. If satisfactory, the project will enter the
product design phase.
 The production design will evolve through performance testing, trials and testing, and
economic studies.
 It will exhibit low cost, reliable quality, Superior performance, and the ability to be
produced in the desired quantities on the intended production equipment.
 Production designs are Continuously modified to adapt to changing market
conditions and changing production technology and to allow for manufacturing
improvements.
  About 5 percent of all new –product ideas survive to production, and only about one
in ten of these is successful.
 It is best to cancel unpromising new-produt/service development projects early so that
human effort and development money can be directed toward more promising
projects

SSOP PERSONAL HYGIENE:

Goal:

To ensure that all employees working in star siesta are well trained in proper practices
of sanitation and hygiene.

SSOP:

 All employee including worker and staff . a yearly medical examination to be carried
out to ensure that they are free from contagious diseases and medically fit for working
in the factory these recorded are maintained with the plant in chare
 One a day - to – day basis in case employees have any minor injuries / illnesses these
are record reported to the production supervisor. The employees are either taken – off
work that involved direct content with the food. Or sent home. The production
supervisor is responsible for cleaning the employee to resume food – handling
activities.
 For minor cuts employees may be allowed to work in non- found contact areas once
the cuts are covered with collared water proof dressing.
 Any me with an infection / disease is disallowed from working in direct food
processing areas. Conditions to be reported include
 Diarrhoea
 Vomiting
 Fever / cold / sore throat / f / u
 Skin related condition like ones infected boils etc
 Eye/ ear/ nose discharges
 Jaundice
 All employees are trained for proper use of the available hygiene and sanitation
facilities

 Employees are supposed to use following protective clothing.

  Cloth caps which need to be worn properly so that o hair escapes out of them
 Shoes
 Uniform
 Nails are to be kept short and with out any nail polish
 Beards are not all owned in the facility, mustachios need to be kept trimmed.
 The security dept is provided with a nailbrush and sippers for the use of employees
 Good personal hygiene practices are to be maintained this includes having a bath on a
daily basis rushing ones teeth on.

1.7 PRODUCT TEST:

 The scope encompasses all product that are supplied to the market by sapthigiri pee
gee fruit processing pvt. Ltd. These are clustered into the product group indicated in
the above clustering has been done after evaluating specific differences between
individual and product taking into comparable and in such a way that important
aspects for food safety are not overlooked.
 The term product –focused is used to describe a form of production processing
organization in which production departments are organized according to the type of
product/service being produced.
 In other words, all of the production operations required to produce a product/service
is ordinarily grouped into one production department.
 Product-focused production is also sometimes called production line or Continuous
production. Both of these terms describe the nature of the routes that products follow
through production.
 Products/Services tend to follow direct linear paths without backtracking or
sidetracking. In continuous production, products/services tend to proceed through
production without stopping. The given below illustrates the rather direct linear and
continuous paths that raw materials, components, subassemblies, assemblies, and
finished products follow in the product-focused production of a product.The term
product –focused is used to describe a form of production processing organization is
applied two general forms of production
 Discrete Unit Manufacturing
 Process Manufacturing
 Discrete Unit Manufacturing
 o Discrete Unit Manufacturing refers to the manufacturing refers to the
manufacture of distinct or separate products such as automobiles or
dishwashers. Such products produced may be produced in batches, requiring
the system to be changed over to other products between batches. Or a system
may be dedicated to only one product, in which case the system is almost
never changed over to other products.
 In discrete unit manufacturing, the term product focused is also sometimes used
synonymously with the term production line or assembly line, as in case of
automobile assembly plants.
 Process Manufacturing –In process manufacturing, flows of materials are moved
between production operations such as screening, grinding, cooking, mixing,
separating, blending, cracking, fermenting, evaporating, reducing and distilling.

1.8 THEORTICAL FRAME WORK:

For some people it appears most jobs will be dissatisfying irrespective of the
organization condition involved, whereas for other most job will be satisfying personnel for
variable like age ,education level, sex, etc., are responsible for their difference in addition to
other above it has been claimed that satisfied employees found to have better mutual and
physical health and learn new job relate task more quickly, all things considered practicing
managers and organization behaviour research would agree job satisfaction is important to an
organization.

DEFINITION:

o Job satisfaction is defined as a pleasurable or positive emotional state resulting

from the appraisal of one’s job or experience

o Job satisfaction will be defined as the overall positive affection or feeling that
individual have towards their job’s

o Production /operations management is the process which combines and

transforms various resources used in the production /operations subsystem of
the organization into value added products/services in a controlled manner as
per the policies of the organization
 o Evaluated in theoretical activities some of the information right norms only
perfect

1.9 OBJECTIVES OF THE STUDY:

1. Primary objectives:
 To study the level of employee satisfaction

2. Secondary objectives:
 To find out the satisfaction of workers towards income level
 To find out the satisfaction of workers towards welfare
 Measures
 To find the opinion of workers towards the promotion opportunities in the
organization
 To find out satisfaction towards the behaviour of the supervisor

1.10 SCOPE OF THE PROJECT:

This project work is intended to analyze the job satisfaction of the employee in
“sapthigiri pee gee fruit processing pvt. Ltd ” the study is useful for the company in finding
and prioritizing the employee satisfaction level and analyzing the perception of the employee
regarding the organization climate of the company.

High job satisfaction may lead to improve productivity, decreased turnover, improved
attendance and reduced accident, less job stress and lower unionization.

So far any industrial or business establishment job satisfaction is dependent entirely of

performance of its work force, so periodic assessment of performance is of performance is of
almost important to any establishment.
1.11LIMITATIONS OF STUDY

The study is restricted only to” SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD.” It
cannot be generalized with other company.

This questionnaire survey was conducted with a sample of hundred employees so the finding
may not be accurate.

The generalization was made based on only one method of primary collection of data
questionnaire. This may lead to bias of the research study

The employee were obtained in the maddest of their busy work scheduled hence responses
obtained may be biased
RESEARCH METHODOLOGY
 CHAPTER -II

RESEARCH METHODOLOGY

Research methodology is a tool to aid making the absence of certainty further in the
sampling and other process lead up to the actual study research help in the direction of issue
that may have been overload this chapter outline the methodology employed by the research
in the research process. I have analyzed the following factors.

1. Research design
2. Population
3. Data collection
4. Research approach
5. Sampling design
6. Sample size

Descriptive research has understand for acquiring the necessary primary data in the
preliminary phase of the study exploratory research was understand to obtain necessary ideas
and in single sight of the problem in hand

1. Research design:

Research design is an arrangement of for activities for the collection and analysis for the
data in a manner that aims to combine relevant to the economic in procedure.

It determines who, what, when, where and how of a topic. It is concerned with describing
the characteristics, estimating the proportion of the people in a specified population who held
certain vies or attitudes. In a description of a situation or an association between variables
will be emphasized.

For this study the design used was descriptive design as the name itself implies is
conducted to describe something this study descriptive the factor that led to the workers job
satisfaction in sapthigiri pee gee fruit processing pvt. Ltd., here the descriptive research
conducted to find out the information about the factor to spot light the areas that need the
management attention.

Research has to plan how he should conduct his research in the most efficient and
successful manner. Good planning gives the researcher direction for the completion of the
project. The plan of study is called research design.
 2. Population :

The population comprises of the entire employee in the company. Due to nature of
population it was not possible to have a complete list of the population. Hence the size of the
population could be determined.

3. Data collection:

It refers information collected for a purpose other than to solve the specific problem
under investigation.

It requires relatively less training to become a trained observer. Hence it is best

method collect the information for primary sources.

This method is useful to collect the information directly from the respondent and also
it gives reeling nation to the researcher to complete the research mark. There are many
aspects of human behaviour, which can be studies satisfactory in no other way.

Through observation the researcher is able to know about the sequence and cause and
effect relationship that forms the bases of hypotheses.

It does not largely depend on reflection .It permits the collection of data in typical
behaviour situation .It demands less of the subjects under observation than other methods.

Because of possibility for collection of more accurate and reliable data under this
method the results and conclusions based on such data are more dependable and coming.

4. Research approach:
Approach for in that organization making for employees level
 Economical:

Since the questionnaire approach makes it possible to cover at the same time, a large
number of people spread over a large territory. It is decidedly more economical in terms of
money, time and energy.

 Time saving
 Besides saving only, the mailed questionnaire also same time. Simultaneously hurdles of
persons are approached through it where as if they are to be interviewee it may take very long
time.

 Ensure anonymity:

Under this method the respondents are not required to indicate their names on the
questionnaire. They feel free to express their views and opinion.

 Less pressure of the respondents: -

This method places less pressure on the subject for immediate response and gains more
time to the respondent for properly answering the problem. Or insertions.

 Un infirmity:-

Uniformity from one measure Ned situation to another is provided virtue of its
standardized nothing of questions standard sequence of questions.

5. Sampling design:

Sampling involves taking a portion of population, making observation on this smaller

group and then generalizing the findings to be applied to a large population. The small group
that is observed is called the sample and the large group is called population.

The sample is the portion of the population and it must be representative of the
population. If the sample is biased, the findings of the study cannot be generalized. The
researcher can go for probability or non-probability design.

If the researcher wants to estimate the sampling error of the results, a probability sample
should be used. If it is difficult develop a frame, a non-probability sample should be used.
 6. Sample size:

The sample size should not be more than 30%. The sample size should be around
th
1/10 of the size of population depends on the confident of researcher. the sample of 100.

A sample must be representative of the population. In measurement terms, the

representation must be valid. The validity of a sample depends upon its accuracy and
precision.

Accuracy means the degree to which bias is absent from the sample. An accurate
sample is one which represents the population.

The sample must yield precise estimate. Precision is measured by the Standard error
or Standard deviation of the sample estimate. The smaller the Standard error, the higher is
the precision.

A good sample must be adequate in order to be reliable. Samples should be selected at

random. That is, there should not be any bias in the selection of sampling elements.
 CONTINUOUS INSPECTION OF PRODUCT FOR
EXPORT DAILY REPORT FOR.............................

(A). 1. Name and address of the factory ---- SAPTHAGIRI PEE GEE

FRUIT PROCESSING LTD.

PERIYANAHALLI(P.O)

PALACODE (T.K)

DHARMAPURI(D.T)635205

2 F.P.O licence no --- 10696

3 particulars of order no --- maa fruits (p) ltd periyanahalli

4 quality to be supplied --- otters

5 date of starting production --- 7. 7. 2009

(B). 1. Source of supply of fruit --- local

2. variety of fruits --- totapuri mangoes

3. rate per quality ---

4. quality of fruity received ---

5. Quality of fruity on arrival --- fully matured

6. Arrangements for ripening of fruits --- thrashed sheds provider

7. Whether proper sorting is done --- yes

8. Percentage of rejected fruits --- 1%

9. Quality of fruity used processing --- 68,000 kgs

(C). 1. Arrangements for washing fruits --- tarks provided

2. Arrangements for fruits --- manual with ss knifes

3. Arrangements for prompt disposal --- by trays

 4. Arrangements for pulping of fruit --- 1/8 puler 1/32 finisher sierce

5. quality of mango pulp obtained --- 32,250 kgs

6. percentage of mango pulp obtained --- 48%

7. general quality of mango pulp obtained --- satisfactory

8. percentage of litric acid added --- 0.05%

(D). Factory cut out analysis report

1. code number --- 353765

2. vacuum --- po124

3. net weight of content --- 54,000 kgs

4. T.S.S --- 1657

5. acidity --- 567

6. general activities --- performed

(E). Check samples

1. number of sample cans of corresponding --- 3 samples

2. quality of mango pulp manufactured --- 150 barrels, pulp 32,250 kgs
ANALYSIS AND INTERPRETATION
 Chapter - III

ANALYSIS AND INTERPRETATION

Analysis involved estimating the value of unknown parameters of the population and testing
hypothesis for drawing inferences interpretation is essential because the usefulness and utility
of research finding lies in the proper interpretation

The frequency and percentage of the response to the entire question to provide an
understanding of the respondent view and preference

The statistical data has been represented either in univariate or Bavarian forms to provide a
clear dedication of the responses in the most suitable from besides charts have also been
provided to high light the same

The statistical tools percentage analysis and chi-square is used

 TABLE -3.1

CLASSIFICATION BASED ON AGE

Table showing the age of employees

Age No of Respondents Percentage

18-20 4 4

21-30 72 72

31-40 24 24

Total 100 100

Inference :

From the above table 4% of the employees are from the age below 18-20, 72% of the

Employees are from 21-30, of age and the remaining 24% of the employee are age group

31-40 years.

The finger is showing the age of employees

100
90
80
70
60
50 below 2000
40 2001-4000
30
above4001
20
10
0
frequence present validpresent cumulative
persentage
 TABLE - 3.2

CLASSIFICATION BASED ON GENDER

Table showing the age of employees

Gender No of Respondents percentage

Male 53 53

Female 47 47

Total 100 100

Inference:

From the above table 53% of the employees are male and female the remaining 47% of

The employees are female.

The finger is showing the gender of the employees.

100
90
80
70
60
below 2000
50
2001-4000
40
above4001
30
20
10
0
frequence present validpresent cumulative
persentage
 Table – 3.3

CLASSIFICATION BASED ON EDUCATIONAL QUALIFICATIONS

Table showing the educational qualification of the employees

Qualification No of respondents percentage

Below 3 3
8th std
SSLC 20 20
HSC 45 45
Degree 10 10
Diploma 22 22
Total 100 100

Inference:

From the above table 3% of the employee are 8th std, 20% of the employees are
finished their SSLC 45% of the employee are finished their HSC,10% of the
employee are finished their degree, remaining 22% of the employee are finished their
diploma.

The figure is showing the educational qualification of the employees.

100

90

80

70

60 frequence
present
50
validpresent
40
cumulative persentage
30

20

10

0
below 2000
2001-4000
above4001 total
 Table – 3.4

CLASSIFICATION BASED ON MERITAL STATUS

Table showing the material status of the employees

Merital status No of respondents Percentage

Married 47 47

Unmarried 53 53

Total 100 100

Inference :

From the above table 47% of the employees married and the remaining 53%
of the employees are unmarried.

The figure showing marital status of employees

100
90
80
70
60
below 2000
50
2001-4000
40
above4001
30
20
10
0
frequence present validpresent cumulative
persentage
 Table – 3.5

CLASSFICATION BASED ON LABOUR STATUS OF THE EMPLOYEES

Table showing the labours status of the employees

Labour status No of respondents Percentage

Temporary 4 4

Permanent 96 96

Total 100 100

Inference:

From the above table 4% of the employees are temporarily employed and the

remaining 96% of the employees are permanent.

The figure showing labour status of employees

100

90

80

70

60
below 2000
50
2001-4000
40 above4001
30

20

10

0
frequence present validpresent cumulative
persentage
 Table – 3.6

CLASSIFICATION BASED ON EXPERIENCE OF THE EMPLOYEES

Table showing the experience of the employees

experience No of respondent Percentage

Below 1 year 4 4

1-2 year 82 82

3- 4 year 14 14

Total 100 100

Inference:

From the above table 4% of the employees have the experience of below one year 82%

of employees have experience from 1-2 year and remaining 14% of the employees have a

experience from 3-4 year

The figure showing experience of employees

100
90
80
70
60
below 2000
50
2001-4000
40
above4001
30
20
10
0
frequence present validpresent cumulative
persentage
 Table – 3.7

CLASSIFICATION BASED ON INCOME LEVEL OF THE EMPLOYEES

Table showing the income level of the employees

Income level No of respondent Percentage

Below 2000 4 4

2001- 4000 13 13

Above 4001 83 83

Total 100 100

Inference:

From the above table 4% of the employees are getting salary from 2001-4001 and the

remaining 83% of the employees are getting salary above 4001 rupees

The figure showing income level of employees

100
90
80
70
60
below 2000
50
2001-4000
40
above4001
30
20
10
0
frequence present validpresent cumulative
persentage
 Table – 3.8

OPENING FOR JOINING THE COMPANY OF THE EMPLOYEE

Table showing the reason for joining of the company

Opening for joining No of respondent Percentage

Unemployed and need a job 3 3

Referred by a friend or relative 9 9

Near to residence 30 30
Need to increase family income 56 56

Reputation as a good place to work 2 2

Total 100 100

Inference:

From the above table 3% of the employees joined the company due to unemployment

and need a job,9% of the employees joined by the referred in the relative 30%, near to the

residence for the employees, 56% of the employees need to increase family income ,2% of

employees reputation as a good place to work.

The figure showing on opinion for joining the company of employees

100
90
80
70
frequency
60
present
50
40 valid present

30 cumulative present

20
10
0
disagree neutral agree
strongly agreetotal
 Table –3. 9

WORK SHIFT IS SUTABLE FOR TIMING

Table showing work shift is suitable for timing of the employees

Work shift No of respondent Percentage

Disagree 4 4

Natural 16 16

Agree 32 32
Strongly agree 48 48
Total 100 100

Inference:

From the above table 4% of the employees are disagree that the work shift is suitable

for training 16% of the employee are natural, 32% of the employee are agree and the raining

48% of the employee are saving work shift is suitable.

The figure showing work shift is suitable for training

100
90
80
70
frequency
60
present
50
40 valid present

30 cumulative present

20
10
0
disagree neutral agree
strongly agreetotal
 Table – 3.10

INTERPERSONAL RELATION WITH SUPERVISOR

Table showing interpersonal relation with supervisor

interpersonal No of respondent Percentage

Disagree 2 2

Natural 27 27

Agree 66 66
Strongly agree 5 5

Total 100 100

Inference :

From the above table 2% of the employees are disagree. that is no interpersonal

relation with supervisor, 27% of the employees are natural66%,of the employee

are agree and remaining 5% of the employee are strongly agree that there is good

relation with supervisor.

The figure showing interpersonal relation with supervisor

300

250

200
cumulative present

150 valid present

present
100
frequency
50

0
disagree neutral agree strongly total
agree
 Table – 3.11

Additional facilities provided by the management

The table showing additional facilities provided by management

Facilities No of respondent Percentage

Excellent 2 2

Good 96 96

Average 2 2

Total 100 100

Inference:

From the above table 2% of the employees are saving excellent facilities ,96% of

the employees are saving good,2% of the saving average for the facilities provided by the

company.

The figure showing additional facilities provided by the management.

100
90
80
70
60 25%
50 50%
40 75%
30 100%
20
10
0
frequency present valid present cumulative
precent
 Table – 3.12

Reasonable work load

The table showing reasonable work load

Work load No of Percentage

respondent
Disagree 8 8

Natural 32 32

Agree 53 53
Strongly agree 7 7

Total 100 100

Inference:

From the above table 2% of the employees are disagree for reasonable work

load, 32% of the employees are natural, 53% of the employees are agree and remain

7% of the employee are strongly agree that there is reasonable work load.

The figure showing reasonable work load

100
90
80
70
60 25%
50 50%
40 75%
30 100%
20
10
0
frequency present valid present cumulative
precent
 Table – 3.13

The management opportunities given for feedback of employees

The table showing opportunities given for feedback of employees

Opportunities No of respondent Percentage

Disagree 7 7

Natural 27 27

Agree 60 60
Strongly agree 6 6

Total 100 100

Inference:

From the above table 7% of the employees are disagree that there will know

opportunities given feedback, 27% of the employees are natural, 60% of the employee

are agree and remaining 6% of the employee are strongly agree that there will be

opportunities given for feedback.

The figure showing opportunities given for feedback

100
90
80
70
60 25%
50 50%
40 75%
30 100%
20
10
0
frequency present valid present cumulative
precent
 Table – 3.14

Training and development given by the company

The table showing given training and development given by the company

Training & No of Percentage

development respondent
Disagree 1 1

Natural 14 14

Agree 34 34
Strongly agree 51 51

Total 100 100

Inference:

From the above table 1% of the employees are disagree that there is no proper

training development14% of the employees are natural, 34%of the employees are agree

and remaining 51% of the employee are strongly agree the proper training and

development has given.

The figure showing training and development given by the company

100
90
80
70
60 25%
50 50%
40 75%
30 100%
20
10
0
frequency present valid present cumulative
precent
 Table – 3.15

Level of employee motivation

The table showing level of employee motivation

Motivation No of Percentage
respondent
25% 1 1

50% 5 5

75% 20 20

100% 74 74

Total 100 100

Inference:

From the above table 1% of the employees are saving, 25% is their motivation

level,5% of the employees saving, 50% is their motivation level,20% of the employees

saving , 75% is their motivation level and remaining ,74%of the employee said 100%

is their motivation level.

The figure showing level of motivation

100
90
80
70
60 25%
50 50%
40 75%
30 100%
20
10
0
frequency present valid present cumulative
precent
CHI SQURE TEST:

Relationship between income level and level of motivation

HO= there exit on relationship between income level of motivation

H1= there exit no relationship between income level of employees

Income level of employees:

Salary Observed expected residual

Below2000 4 33.3 -29.3
2001-4000 13 33.3 -20.3
Above 4500 83 33.3 49.7
Total 100
Level of motivation:

Training Observed N Expected N Residual

25% 1 25.0 -24.0
50% 5 25.0 -20.0
75% 20 25.0 -5.0
100% 74 25.0 49.0
Total 100
Test statictical

title Income level of the employees Level of motivation

Chi square 112.220 136.080
Df 2 3
Asymp.sing .000 .000
A) 0 cells(.0%) have expected frequency less than
5. the minimum expected self frequency is 33.3

B) 0 cells(.0%) have expected frequency less than

the minimum expected self frequency is 25.0
INFERENCE:
Hence the chi square value are significant .000% we reject the null
hypothesis
FINDINGS
 Chapter -IV

FINDING:

The data collected the employees are records were analyzed and
interpreted in order to find out the job satisfaction of 100 employees,
while analysing the data in the following findings were made.

1. 72% of the employees are in the age group of between 21-

30 years

2. 33% of the employees are male

3. 45% of the employees have finished only hsc

4. 53% of the employees got married

5. 96% of the employees are permanent

6. 82% of the employees have experience from 1- 2 years

7. 83% of the employees are getting more than rs. 4001

salary

8. 56% of the employees joined the company to increase the

family income

9. 48% of the employees strongly agree that work shift it

suitable for their timing

10.53% of the employees are agreed the work load is a

reasonable one

11.60% of the employees are agreed stating opportunity

given for feedback

12.51% of the employees strongly agree stating proper

training and development given

13.49% of the employees agree that there is interpersonal

relation with co-worker

14.66% of the employees agree that there is interpersonal

relation with supervisor
SUGGESTION
SUGGESTION:

1. Transport specialties should be introduced

2. Trade union activities must be improved

3. The management should provide the workers that

workers with better promotional activities

4. Canteen facilities must be improved

5. Medical facilities must be improved

6. Remuneration policy must be improved

CONCLUSION
CONCLUSION:

The reorganization maintains smooth relationship between

workers and management which leads to be the attainment of
organization objects.

The research evidence does not establish any consist positive

relationship between satisfaction and performance. Hence the general
consensus is that in the long run if not in short run , job satisfaction
leads to productivity measure should be taken in order to meet the
requirement of the employees so that they are satisfaction with the job .

The research study shows that the workers job satisfaction

among worker satisfactory.
QUESTIONNAIRE
 QUESTIONNAIRE

1. Age

a. 18-20 b. 21-30 c. 31-40 d. Above 41

2. Gender

a. Male b. Female

3. Educational qualification

a. 8th std b. SSLC c. HSC d. Degree

4. Martial status

a. Married b. Unmarried

5. Labour status

a. Temporary b. Permanent

6. Experience (in years)

a. Below 1 b. 1-2 c. 3-4 d. Above 4

7. Income level

a. Below 2000 b. 2001- 3000 c. Above 4001

8. What is reason for joining in this company?

a. Unemployment and need a job b. Referred by friends

c.Near to residence

9. What is your opinion about your company?

a. High difficulty b. Difficulty c. Average d. Simple

10.What is your opinion about interpersonal relationship with

supervisor?

a. Excellent b. Good c. Average d. Poor

11. How did you feel about additional facilities provided by the

management?

a. Excellent b. Good c. Average d. Poor

12. Whether the work load was provided equally?

a. Strongly agree b. Strongly disagree c. Neutral

d. Agree

13.Whether asked any grievances regarding your job related

activities ?

a. Strongly agree b. Strongly disagree c. Neutral

d. Agree

14.Whether any training and development programs conducted

effectively?

a. Strongly agree b. Strongly disagree c. Neutral

d. Agree

15.How did you feel your work shift allotted by your superior?

a. High difficulty b. Difficulty c. Average d. Simple