A PROJECT REPORT ON

A STUDY ON OVERVIEW OF PLEASANT FOOD PVT

LIMITED
FOR

PLEASANT FOODS PVT LIMITED

BY
AARTHI.R
ROLL NO: 113218631041

MBA

VELAMMAL ENGINEERING COLLEGE

SURAPET, CHENNAI

(2018- 2020).
 CONTENTS
CHAPTER TITLE PAGE
NO NO
I. INTRODUCTION
I.1 INDUSTRY PROFILE
I.2 COMPANY PROFILE
I.3 NATURE OF THE BUSINESS
I.4 BUSINESS VOLUME
I.5 OBJECTIVES OF THE
ORGANIZATION
I.6 PRODUCT LINES ,LIST OF
PRODUCTS
I.7 COMPETITORS
I.8 OBJECTIVES OF THE STUDY

II. STRUCTURE OF THE ORGANISATION

II.1 ORGANIZATIONAL
STRUCTURE
II.2 NUMBER OF EMPLOYEES
II.3 DUTIES AND RESPONSIBILITY
OF DEPARTMENT HEADS

III. FUNCTIONAL DEPARTMENTS OF

THE ORGANIZATION
III.1 OPERATIONAL DEPARTMENT
III.2 FINANCE DEPARTMENT
III.3 HUMAN RESOURCE
DEPARTMENT

IV. CONCLUSION
 V. BIBLIOGRAPHY

INTRODUCTION
1.1 INDUSTRY PROFILE

The origins of chocolate can be traced back to the ancient Maya and Aztec
civilisations in Central America, who first enjoyed ‘chocolatl’; a much-prized
spicy drink made from roasted cocoa beans.Throughout its history, whether as
cocoa or drinking chocolate beverage or confectionery treat, chocolate has been
a much sought after food.Because cocoa beans were valuable, they were given
as gifts on occasions such as a child coming of age and at religious ceremonies.
Merchants often traded cocoa beans for other commodities such as cloth, jade
and ceremonial feathers.The 40-60 foot tall chocolate tree – Theobroma cacao –
has grown wild in tropical Central America since prehistoric times. The
chocolate tree probably developed in the headwaters of the Amazon Basin and
spread throughout Central America. The latin name Thebroma actually means
“food of the gods”.

Nobody knows when humans joined the gods and started to consume chocolate,
but archeologists believe that the Olmecs were the first one to pick and use the
cocoa beans. The Olmecs is the oldest known civilization of the Americas
(1500-400 BC).Still Loved today

1.2 COMPANY PROFILE

PLEASANT FOODS (P) LTD: Established in 1989 ,with the vision of
having National / International level of facilities to manufacture confectionery
products Located North of Chennai ,40 km from Airport.

The company certified for ISO 14001:2004, 18001:2007, 22000:2005, with a

capacity to manufacture 1000 tons / month. Can easily upgrade to 1500 tons /
month. Presently manufactures 550 tons / month to Lotte India Corporation
Limited. The company is professionally managed by a competent board of
Directors, headed by Managing Director Mr.P.S.Prasad who did Chemical
Engineering in USA. Run by professional team with vast experience in Quality
control, Engineering, Production and HR department.
It is having testing facilities (Physical, Chemical, and Microbiological)of
confectionery products with the strength of Food Technologist and
Microbiologist in line with customer’s stated and unstated requirements.
Pleasant Foods ensures relevant production facilities are established / modified
in line with PRP requirements and maintained as per FSMS ISO 22000:2005. 

Major State of the Art Equipments, that is available.

1. Automatic batch weighing system

2. Cookers (Higher capacity).
3. High speed imported Twist, Stickpack wrapping machines& Form Fill
Sealing machine.
4. Efficient Air condition system.

1.3 NATURE OF THE BUSINESS

We are a reliable organization engaged in this business with a qualitative

range of industrial products Confectionery Machine . We are also one of
the leading companies of this highly commendable range of Confectionery
Machine . Our team of experts maintain a vigil on the quality of the
products. Every single piece of work is ensured with proper quality
assurance. Since our inception in 19/04/1989, we are continually improving
our quality to serve our clients better. Use of modern technology, industry
standards, timely and quality deliveries, experienced workforce are our
USPs.

Their Confectionery Machine are widely appreciated in suppliers

market and offering Confectionery Machine which is in great demand
to the clients.

1.4 OBJECTIVES OF THE ORGANIZATION

1. To reduce the customer complaints (Non Critical) to the

maximum of 2 per annum by Dec’2019, from 3 complaints. And to
maintain Zero on Critical complaints. (Food Safety related)
 2. To conduct minimum two internal audit on Food Safety per year, by
Dec 2019

3. 3. To replace bucket transferring of premix by installing automation

by Dec2019

1.5 PRODUCT LINES, LIST OF PRODUCTS

 Caramilk twist
 Caramilk Stick pack
 Coffybite twist
 Coffybite stick pack
 Coffybite Classic
 Mango Chewits
 Coconut Punch
 Coffybite Classic Chewits
 Coffybite Cappuccino Chewits
 Lotte Éclairs -2.6g(Choco,Orange ,Mango& Strawberry)
 LotteEclairs - 3.6 g (Choco,Caramilk, CoffybiteEclairs)
 LotteBadaEclairs – 7.5g
 Export Eclairs

1.6 COMPETITORS

 Ravindra foods
 Agro foods pvt ltd
 Ocean foods pvt ltd
 J.V candy company

1.7 OBJECTIVE OF THE STUDY

 To study the impact of overall functioning of the company

 To measure the trend of the company
 To measure the profitability of the company
 To analyze the strength and weakness of the company
STRUCTURE OF THE ORGANISATION
2.1 NUMBER OF EMPLOYEES

 Over all workers in a company 153

 Total numbers of workers in company 23
 Total number of staffs in company 22
 Total number of contractors in a company 107

2.2 ORGANIZATIONAL STRUCTURE

2.2 DUTIES AND RESPONSIBILITY OF DEPARTMENT

HEADS
INDIVIDUAL RESPONSIBILITIES
1. FACTORY MANAGER / FSMS TEAM LEADER (Mr. B.Venugopal)
 1. Planning and organizing for arranging all the resources required for the
Food safety management system.
2. Interaction with Purchase, Production, Quality, on all matters related to
FSMS requirements
3. Providing human resources, providing necessary infrastructure, safety
conditions and good working condition. In his absence, the next level
executive takes care of all the activities.
4. To ensure that the food safety management system is established,
implemented, maintained and updated.

2. FSMS TEAM MEMBER Mrs. Revathi - QA Head (Lottee)

1. Reporting HACCP system performance and needs for improvement to

top management throughout the organization, Organizing HACCP
Internal audit.
2. Supervising and maintaining HACCP system, Organizing management
review, And review should be organized. Document, Records and
Checklists should be maintained properly.

3. FSMS TEAM MEMBER Mrs. DIVYA - QA Head (Global)

1. Key role in review & Maintaining documents/ records as per

Document control procedure.
2. Tracking of FSMS & ISO Objectives, Audits Status and follow-up
CAPA
3. Ensuring monitoring criteria results are with in the norms(As per
QMS) and implementation of Product change line

4. FSMS TEAM MEMBER Mrs. SIVA PRIYA, QA OFFICER,

1. Ensures quality inspections on all incoming raw materials according

specifications and Assessing the quality of raw materials & finished
products.
2. Maintaining control samples (KQT) for all production batches
5. FOOD SAFETY TEAM MEMBER QA OFFICER, PRODUCTION
HEAD, WARE HOUSE OFFICER, MAINTENANCE HEAD

1. Conducting Microbiological Analysis of Raw material & Finished

product, and hygiene monitoring for Plant & workers.
2. Ensure effective maintenance of SOP , GMP , and ensure all hygiene
practices are in place
3. He is responsible maintain hygiene and 5 s in production floor. In his
absence, the next level executive takes care of all the activities.
4. Maintaining the store of raw materials and packing material in line
with production and coordinating with production department.
5. Monitoring and ensuring cleanliness of electrical items and
machineries. Ensures all machineries and electronics items status in
related with food safety

FUNCTIONAL DEPARTMENTS OF THE ORGANIZATION

1. OPERATIONAL DEPARTMENT:
 The operations department of a company is responsible for
smooth and profitable production.
Sugar confectionery
 Sugar adds sweetness to confectionery products. Other important
functions in sugar confectionery are to provide:
 Texture – the ability of sugar to control the crystallisation process
is very important to the texture and form of sugar confectionery
products such as caramel fillings, toffee and dragées. In hard toffee
the ability of melted sugar to create a glassy, firm structure is also
utilised. To prevent crystallisation in certain products, glucose
syrup is often used. 

 Keeping qualities – a high sugar content and a low water content

in most confectionery products ensure good keeping qualities. 

 Flavour – sugar adds sweetness and enhances other flavours and

aromas.
  Colour – decomposition products from heating the sugar influence
the colour. This is particularly important in giving caramels and
toffee their characteristic taste.

 Volume – in many confectionery products, sugar is the main

ingredient.

 The sugar composition in confectionery products varies. In general,

ordinary sugar (saccharose), inverted sugar and glucose syrup are
used. In hard toffee, the saccharose content is 60-70%, and the
glucose content 30-40%. In soft caramels and toffee the saccharose
content is approx. 25%, while the remaining sugar is mainly
glucose syrup. The sugar content in marshmallows is 70-80% and
20-30% glucose syrup.

Chocolate production process

2. HUMAN RESOURCE DEPARTMENT:

 The human resources department handles many necessary
functions of your business.
 It is instrumental in providing labor law compliance, record
keeping, hiring and training, compensation, relational assistance
and help with handling specific performance issues.
 These functions are critical because without those functions being
completed, your company would not be able to meet the essential
needs of management and staff.

Key functions of HR department:

  Ensures compliance with labour laws
 Recruiting and training
 Record keeping and tax compliance
 Payroll and benefits
 Employee and employer relations
 Employee performance improvement plans

3. FINANCIAL DEPARTMENT:
 The ability for subordinate staff to vetosuggested management deci
sions or to propose action based on their superior expertise in a
particular area.
 Many accounting professionals working for the finance
department of a business will be granted the functional authority to
veto management decisions and initiate action according to their
best judgment

Functions :

 Estimation of capital requirements

 Determination of capital composition
 Choice of sources of funds
 Investment of funds
 Disposal of surplus
 Management of cash

Conclusion

In review this internship has been an excellent and rewarding

experience. We have been able to meet and network with so many people

that we are sure that they will be able to help us with opportunities in the

future. One main thing that we have learnt through this internship is

working skills as well as self-motivation. It taught us many things like how

should behave in company and also how to communicate with the people

in proper way.