CHAPTER I

INTRODUCTION

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1. Introduction

It is the systematic study on the working of the overall organization. It

involves study of various departments, workforce, department functions
and process flow of each department. A detailed study will help to
understand how each department is contributing towards the achievement
of vision and mission of the organization. It also includes understanding
the major functions of key persons of each department.
An organizational study which aims to familiarize the students with the
nature and function of an organization in the “real world”. It provides
students the opportunity to know, observe, and learn the nature, vision,
objectives and functioning of an organization. It also enables students to
explore issues and problems in an organizational settings, giving
suggestions to sort at these issues that would help the future managers to
face the challenges ahead.

The organisation study is carried out at Highlands’s tea factory (Jeevan

Tea), a social service venture of the catholic diocese of Idukki, Kerala,
India. Jeevan Tea is and famous for its quality, taste, colour, and
appearance. It is unique and attractive in its manufacturing and packing
which is in accordance with International Standard guide lines. It is a
product of marginal farmers in the High ranges in Idukki district of
Kerala state under the management of Highlands’s welfare Trust, which
is patronised by the diocese of Idukki. The organisational study has been
carried out to get an understanding of the functioning and structure of the
organisation.

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1.1 Objectives of the Study

a) To familiarize the students with an organizational structure and its

functioning.
b) To conduct a SWOT analysis of the company.
c) To enable the students to understand how the key business processes are
carried out in an organization.
d) To understand how the information’s are used in organization for
decision making at various levels including data flow diagram.

1.2 INDUSTRY ANALYSIS

World Tea Industry

Tea is an aromatic beverage commonly prepared by pouring hot or boiling

water over cured leaves of the Camellia sinensis, an evergreen shrub (bush)
native to East Asia. After water, it is the most widely consumed drink in the
world. There are many different types of tea; some, like Darjeeling and Chinese
greens, have a cooling, slightly bitter, and astringent flavor, while others have
vastly different profiles that include sweet, nutty, floral or grassy notes.

Tea originated in Southwest China during the Shang dynasty, where it was used
as a medicinal drink. An early credible record of tea drinking dates to the 3rd
century AD, in a medical text written by HuaTuo . It was popularized as a
recreational drink during the Chinese Tang dynasty, and tea drinking spread to
other East Asian countries. Portuguese priests and merchants introduced it to
Europe during the 16th century during the 17th century, drinking tea became
fashionable among Britons, who started large-scale production and
commercialization of the plant in India. Combined, China and India supplied
62% of the world's tea in 2016.

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The term herbal tea refers to drinks not made from Camellia
sinensis: infusions of fruit, leaves, or other parts of the plant, such
as steeps of rosehip, chamomile, or rooibos. These are sometimes
[9]
called tisanes or herbal infusions to prevent confusion with tea made from the
tea plant.

Tea plants are native to East Asia, and probably originated in the borderlands of
north Burma and southwestern China.

● Chinese (small leaf) tea

● Chinese Western Yunnan Assam (large leaf) tea
● Indian Assam (large leaf) tea
● Chinese Southern Yunnan Assam (large leaf) tea

Chinese (small leaf) type tea (C. sinensis var. sinensis) may have originated in
southern China possibly with hybridization of unknown wild tea relatives.
However, since there are no known wild populations of this tea, the precise
location of its origin is speculative.

Given their genetic differences forming distinct clades, Chinese Assam type tea
(C. sinensis var. assamica) may have two different parentages – one being found
in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western
Yunnan (Lincang,Baoshan). Many types of Southern Yunnan Assam tea have
been hybridized with the closely related species Camellia taliensis. Unlike
Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic
similarities with Indian Assam type tea (also C. sinensis var. assamica). Thus,
Western Yunnan Assam tea and Indian Assam tea both may have originated
from the same parent plant in the area where southwestern China, Indo-Burma,
and Tibet meet. However, as the Indian Assam tea shares no haplotypes with
Western Yunnan Assam tea, Indian Assam tea is likely to have originated from

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an independent domestication. Some Indian Assam tea appears to have
hybridized with the species Camellia pubicosta.

Assuming a generation of 12 years, Chinese small leaf tea is estimated to have

diverged from Assam tea around 22,000 years ago while Chinese Assam tea and
Indian Assam tea diverged 2,800 years ago. The divergence of Chinese small
leaf tea and Assam tea would correspond to the last glacial maximum.

Tea drinking may have begun in the Yunnan region during the Shang
Dynasty in China, when it was used for medicinal purposes. It is also believed
that in Sichuan, "people began to boil tea leaves for consumption into a
concentrated liquid without the addition of other leaves or herbs, thereby using
tea as a bitter yet stimulating drink, rather than as a medicinal concoction."

Chinese legends attribute the invention of tea to the mythical Shennong (in
central and northern China) in 2737 BC although evidence suggests that tea
drinking may have been introduced from the southwest of China
(Sichuan/Yunnan area). The earliest written records of tea come from China.
The word tú appears in the Shijing and other ancient texts to signify a kind of
"bitter vegetable" , and it is possible that it referred to many different plants
such as sowthistle, chicory, or smartweed, as well as tea. In the Chronicles of
Huayang, it was recorded that the Ba people in Sichuan presented tu to
the Zhou king. The Qin later conquered the state of Ba and its neighbour Shu,
and according to the 17th century scholar GuYanwu who wrote in RiZhi Lu: "It
was after the Qin had taken Shu that they learned how to drink tea." Another
possible early reference to tea is found in a letter written by the Qin Dynasty
general Liu Kun who requested that some "real tea" to be sent to him.

The earliest known physical evidence of tea was discovered in 2016 in the
mausoleum of Emperor Jing of Han in Xi'an, indicating that tea from the
genus Camellia was drunk by Han Dynasty emperors as early as the 2nd
century BC. The Han dynasty work, "The Contract for a Youth", written

5
by Wang Bao in 59 BC, contains the first known reference to boiling tea.
Among the tasks listed to be undertaken by the youth, the contract states that
"he shall boil tea and fill the utensils" and "he shall buy tea at Wuyang".The
first record of tea cultivation is also dated to this period (the reign of Emperor
Xuan of Han), during which tea was cultivated on Meng Mountain
(near Chengdu.[36] Another early credible record of tea drinking dates to the
third century AD, in a medical text by HuaTuo, who stated, "to drink bitter t'u
constantly makes one think better." However, before the mid-8th century Tang
dynasty, tea-drinking was primarily a southern Chinese practice. It became
widely popular during the Tang Dynasty, when it was spread to Korea, Japan,
and Vietnam.

Through the centuries, a variety of techniques for processing tea, and a number
of different forms of tea, were developed. During the Tang dynasty, tea was
steamed, then pounded and shaped into cake form, while in the Song dynasty,
loose-leaf tea was developed and became popular. During
the Yuan and Ming dynasties, unoxidized tea leaves were first pan-fried, then
rolled and dried, a process that stops the oxidation process that turns the leaves
dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in
which the leaves were allowed to partially oxidize before pan-frying, was
developed. Western tastes, however, favored the fully oxidized black tea, and
the leaves were allowed to oxidize further. Yellow tea was an accidental
discovery in the production of green tea during the Ming dynasty, when
apparently sloppy practices allowed the leaves to turn yellow, but yielded a
different flavour as a result.

ea was first introduced to Portuguese priests and merchants in China during the
16th century, at which time it was termed chá. The earliest European reference
to tea, written as Chiai, came from Dellenavigationi e viaggi written by a
Venetian, GiambattistaRamusio, in 1545. The first recorded shipment of tea by

6
a European nation was in 1607 when the Dutch East India Company moved a
cargo of tea from Macao to Java, then two years later, the Dutch bought the first
assignment of tea which was from Hirado in Japan to be shipped to Europe. Tea
became a fashionable drink in The Hague in the Netherlands, and the Dutch
introduced the drink to Germany, France and across the Atlantic to New
Amsterdam (New York).

The first record of tea in English came from a letter written by Richard
Wickham, who ran an East India Company office in Japan, writing to a
merchant in Macao requesting "the best sort of chaw" in 1615. Peter Mundy, a
traveller and merchant who came across tea in Fujian in 1637, wrote, "chaa –
only water with a kind of herb boyled in it ". Tea was sold in a coffee house in
London in 1657, Samuel Pepys tasted tea in 1660, and Catherine of
Braganza took the tea-drinking habit to the British court when she
married Charles II in 1662. Tea, however, was not widely consumed in Britain
until the 18th century, and remained expensive until the latter part of that period.
British drinkers preferred to add sugar and milk to black tea, and black tea
overtook green tea in popularity in the 1720s. Tea smuggling during the 18th
century led to the general public being able to afford and consume tea. The
British government removed the tax on tea, thereby eliminating the smuggling
trade by 1785.In Britain and Ireland, tea was initially consumed as a luxury item
on special occasions, such as religious festivals, wakes, and domestic work
gatherings. The price of tea in Europe fell steadily during the 19th century,
especially after Indian tea began to arrive in large quantities; by the late 19th
century tea had become an everyday beverage for all levels of society. The
popularity of tea also informed a number of historical events – the Tea Act of
1773 provoked the Boston Tea Party that escalated into the American
Revolution. The need to address the issue of British trade deficit caused by the
Manchu Emperor Kangxi who proclaimed that “China was the center of the

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world, possessing everything they could ever want or need and banned foreign
products from being sold in China!” He also decreed in 1685 “That all goods
bought from China must be paid for in Silver Coin or Bullion.” This caused all
other Nation's Traders to find some other product, opium, to sell to China to
earn back the silver they were required to pay for tea, jade and silk. This
convoluted process was caused by the Chinese Manchu Emperor Kangxi
edicts. History of opium in China Later, Chinese Government attempts to curtail
the trade in opium without relaxing trade restrictions on foreign goods, resulted
in the Opium Wars. Trade in opium that resulted in the Opium Wars.

Chinese small leaf type tea was introduced into India in 1836 by the British in
an attempt to break the Chinese monopoly on tea. In 1841, Archibald
Campbell brought seeds of Chinese tea from the Kumaun region and
experimented with planting tea in Darjeeling. The Alubaritea garden was
opened in 1856 and Darjeeling tea began to be produced. In 1848, Robert
Fortune was sent by the East India Company on a mission to China to bring the
tea plant back to Great Britain. He began his journey in high secrecy as his
mission occurred in the lull between the Anglo-Chinese First Opium
War (1839–1842) and Second Opium War (1856–1860). The Chinese tea plants
he brought back were introduced to the Himalayas, though most did not survive.
The British had discovered that a different variety of tea was endemic
to Assam and the northeast region of India and that it was used by the
local Singpho people, and these were then grown instead of the Chinese tea
plant and then were subsequently hybridized with Chinese small leaf type tea as
well as likely closely related wild tea species. Using the Chinese planting and
cultivation techniques, the British launched a tea industry by offering land in
Assam to any European who agreed to cultivate it for export. Tea was originally
consumed only by anglicized Indians; however, it became widely popular in

8
India in the 1950s because of a successful advertising campaign by the India
Tea Board

Indian Tea Industry

History

Indian Tea Industry is about 172 years old. The Industry occupies an important
place and plays a very useful part in the national economy. In 1823 Robert
Bruce invented tea plants growing wild in upper Brahmaputra Valley.

The first Indian tea from Assam was sent to United Kingdom for Public Sale.
Then later in it extended to other parts of country between 50’s and 60’s of the
last century.

Brief Introduction

In India the tea trading in done in two ways in the domestic market by way of
Auction and Private selling, Market Reports from six major auction centers in
India, namely ,Calcutta Guwahati, Siliguri, Cochin, Coonor, Coimbatore where
bulk trading is done through the auctions held in these centers.

The India Tea Industry has an important and special phase in the Indian
Economy. Tea is India’s primary beverage, with almost 85% of total households
in the country is consuming tea. India is the world largest producer and
consumer of tea, with India accounting for 27% of the world tea production.
India’s expenses on beverage and processed foods accounts for 8% of food
expenditure in rural areas, and 15% in urban areas.

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Market Capitalization

Indian tea industry is one of the largest in the world with over 13000 gardens
and a total workforce of over 2 million people. Indian Tea Industry is a
substantial foreign exchange earner and provide sizeable amount of revenue to
the government. The India tea industry’s total turnover is Rs 9000crore.

Top Leading Companies

● Hindustan Lever Ltd

● Tata Tea Ltd
● Ducans Industries
● Wag Bakri Ltd
● Goodricke Group Ltd
● Hasmukhrai and Co.

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 CHAPTER II
ORGANIZATIONAL ANALYSIS

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2.1 Introduction of Company

Highlands Tea Factory (Jeevan Tea), one of the famous social service endeavors
of the diocese of Idukki. Highlands’s tea factory is a diadem of the social
service projects of the diocese of Idukki. It’s more a charitable enterprise than a
profit motivated endeavor.

Jeevan tea is a CTC (Crush, Tear, Curl) dust tea produced from Highlands Tea
factory, a social service venture of the catholic diocese of Idukki, Kerala, India.
Jeevan Tea is and famous for its quality, taste, colour, and appearance. It’s the
unique and attractive in its manufacturing and packing which is in accordance
with international standard guidelines. Jeevan Tea is also competitively priced
for high, medium and lower income customers. It’s a product of marginal
farmers in the High ranges of Idukki district of Kerala state under the
management of highlands welfare trust, which is patronized by the diocese of
Idukki.

HISTORY

Since there was a deficiency of food, k

Kochi, Travancore states after the second world war the government initiated to
migrate to the hilly areas in the high range region of Kerala state which is called
Idukki district. Accordingly people of different beliefs from the Lowe part of

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 Kerala came to this region. They cultivated cash crops especially pepper
cardamom, coffee, ginger and food corps. At the same time there were areas
which are thickly cultivated tea plantations in Devikulam and Peerimedu region.

In 1998 occurred a natural calamity in this area. Almost all farmers lost their
cultivations and belongings. In order to rehabilitate the people social service
society of diocese of Kothamangalam which is inaugurated in 1956 started
many projects and programs as a part of their social service activities. It aims at
improving living conditions and general welfare of the poor particularly farmers
and other working people as well as poor and indigent persons of whatever
occupations irrespective of race, community, cast and creed.

2.2 Vision & Mission

Vision:

Highlands welfare trust envisions a radically empowered and transformed and

vibrant High range region of Kerala, where human creativity is high, where
adequacy, equity and humanizing social order flourishes

Mission:

● Intensive promotion of tea cultivation among small and marginal farmers

of Idukki district
● Produce maximum quality tea with utmost care in processing and
manufacturing with natural taste, color, and appearance.
● Generate employment to unemployed youth in this region.
● Supply Natural and pure tea in exporting and local markets of south India
● Promote tea tourism.

Management Structure:

Board of Member:

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Patron : Rev. Fr. John Nellikunnel

President : Rev Fr. Abraham Purayathu

Governing Body:

Executive Director : Rev.Fr: Binoy Phiip Thenammaka

Marketing Manager : Mr. Jose C.A

Accountant : Bindu George Kochupara

Milestones of Jeevan Tea

● Established on 29th October 1999

● Inaugurated on 5th June 2000
● Started production of tea on July
● Factory shifted from low tension to high tension power on April 2010

2.3 Products of the company:

1. Jeevan Tea Gold: Finest Product of Jeevan tea factory

2. Jeevan Tea Premium: Popular among domestic customers especially among

hotels

3. Jeevan tea challenger: Bottled brand most popular in northern part of Kerala

2.4 Various Departments & their Functions

Highlands tea factory has ventured its functioning into various departments
namely:

1. Human Resource Department

2. Production Department
3. Marketing and Sales Department
4. Finance and Accounting Department

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 1. Human Resource Department

Human resource is the most important asset of every company. It is the back
bone of every organization. The success and failure of every company is
dependent upon its human resource. It’s a fact that people are vital for the
effective operation of a company as human efforts and brains are the main
driving force behind any organization.

Employment of competent and specialized persons at various levels is one

important reason for the continuous success of highlands tea factory (Jeevan
Tea). Moreover employment of women at certain key areas of operations avoids
unreasonable labour problems to an extent.

The key factor in the growth of Jeevan tea is mainly the good and healthy
employer- employee relationship. About 100 employees are working with one
heart and institution, where 90% comprises women workers.

The structure of human resource shown below:

HR Department

HR Manager

Trainees

Fig: 2.1

Objectives of HR Department

● Manpower Planning
● Recruitment

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 ● Training and Development
● Wages and Salary Development
● Leave administration
● Grievance Redressal
● Personal counseling
● Compensation and Benefits
● Welfare
● Performance Evaluation

Recruitment and Selection

Recruitments is only one of the steps in the selection process. Vacancies arising
in an organisations due to various reasons such as resignation, termination,
death, employee’s promotion or transfer etc. Have to be filled by recruitment
and selection.

Recruitment Procedure

● By Reference: Workers recruited by reference of the existing workers.

● Factory Gate: Among persons who come to the factory to get work.
Selection: Done through interview

Performance Appraisal: The officer will evaluate the employees performance

on the basis of result produced by them and gives a report to the board for a
particular period of time. If the board is satisfied he/she will forward it to the
top level management by recommending on incentive or promotion. The
performance of individual worker is evaluated by his supervisor. The supervisor
will evaluate the employees’ performance on the basis of result produced by
them and how they are involved in their work.

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Grievance Redressal: The Company has kept some persons in the company
itself where the employee can directly come and tell his problems in any case. It
will slowly reach the management. Firstly the workers are free to talk about
their complaints to the supervisor and if the problem is not solved they can
approach the manager.

Wages and Salary: The workers of the organization is paid weekly. They are
paid on time rate wage payment. Wage and salary is determined by the board.

Other non-monetary benefits: The Company gives 500gm of tea dust to every
workers and employees of the organization every month.

Personal protective equipment’s: Head covers, aprons, and specialized

uniforms are provided to the workers.

MARKETING AND SALES DEPARTMENT

Marketing is the core of all management functions. Marketing is done in order

to create strong consumer awareness against unorganized tea product and to
establish a wide brand recognition through the capture of market shares in the
multi segment.

One of the important reasons behind the success of the company is its marketing
strategy compared to the rivals. The system followed by Jeevan tea is very
unique and it has been very effective. They deal with the wholesalers and
retailers directly at their door step with the help of their own vehicle going in as
many different routes covering the entire state. Jeevan tea is mainly focused
their sales to agencies or wholesalers.

The sales executive for each route gives the order to be dispatched to each sales
depot. He also takes care of the billing and cash transactions. After making a
sale, a sales invoice is made and the summary is given to the cash department.
The sales assistant places the order to different shops.

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After the delivery of goods, the vans return and by verifying the order form, the
stock is checked. The accounts are maintained on a weekly basis.

Every 15 days following the production week, the products are distributed from
the group sales depot to every agency by company’s own vehicles.

While take orders from agencies together with the delivery helps them to reduce
order taking cost and help them to make blend according to order taken. It also
helps to estimate the sales of the succeeding week.

Pricing: The price of tea is fixed on the basis of price prevailing in auction.
Highlands Tea factory also adopts competitive pricing for their product.

Promotional Activities: Advertisements in local news channel, newspapers,

and magazine. Highlands tea factory provide calendar with advertisement of
Jeevan tea to suppliers and wholesalers.

PRODUCTION DEPARTMENT

Conversion of output into input is the production process. It’s concerned with
step by step process of raw materials in to finished products. For a
manufacturing concern like eastern, production plays a very important role.

The structure of human resource shown below:. Fig 2.2

Production Department

Production Department

Production Department

Production Department

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Objectives

● Design of production system

● Ensure production according to the plan and requirement
● Maximize output to minimizing input
● Coordination b/w men and machinery
● Optimizes the use of resource such as time, human resource, materials
and machine.
Functions

● Process selection
● Production planning
● Quality control
● Inventory control
● Plant layout and Material Handling
● Cost Control

Highlands tea factory deals with production and packaging of tea. The company
has a production capacity of tones of crops per day. The tea can be
manufactured in 2 ways:

● CTC (crushing tearing curling ) method

● Orthodox method

The production of tea involves several steps;

● Withering
● Rolling
● Oxidation (Fermentation)
● Drying
● Packing

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Although the process is relatively simple, each step has to be controlled
carefully to obtain the proper flavors and taste.

Tea Cultivation and Manufacturing Process Flow CTC / Orthodox

Cultivation

Plucking Green Tea Leaves

Withering

Rolling

Fermenting

Drying

Sorting/Grading/Packing. Fig :2.3

Withering: Reduce Moisture in the tealeaf by up to 70%. Tea is laid on a wire

mesh troughs. Air is then passed through the tea removing the moisture in a
uniform way. This process takes around 12 to 17 hours. At the end of this time
the leaf is limp and pliable and so will roll well.

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Rolling: Tea is placed into a rolling machine which rotates horizontally on the
rolling table. This action creates the twisted wiry looking tea leaves. During the
rolling process are leaves are also broken open, which starts the third process.

Fermentation: Tea ferments / oxidizes from 60-100 minutes depending up on

the leaf quality and on the climate condition. Under south Indian condition
ambient humidity is low and the presence of dry air can retard fermentation,
hence cool humid conditions and are essential to enable larger retention time to
produce blacker, grainy and heavier teas. The process is monitored constantly
with the use of a thermometer along with the years of experience. The tea then
passes to the final stage of drying the longer oxidized, the darker the tea. Green
teas are not oxidized or for a very short period of time. Fermentation requires
the use of microorganism (Bacteria, Moulds, yeasts such as in bread beer etc)
which is not the case for the tea fermentation. Tea Fermentation is a chemical
oxidation process.

Drying: Objectives of drying is to arrest fermentation and remove moisture and

produce teas with good qualities. The mass of leaf is exposed to hot air when it
passes through a chamber with perforated moving trays. The temperature of the
air blowing through the air blowing through the chamber is maintained at
temperature 100-130 degrees centigrade as its bas range. It takes 15 minutes to
half an hour to dry the leaf, when the enzymes are fully activated. After
completion of the drying process the tea becomes fully black in color.

Sorting a Grading: Sorting is the operation in which tea particles of the bulk
are separated into various grades of different sizes and forms confirming to
trade requirements. The process of sorting has 2 objectives:

● To enhance the value

● Impart quality.

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Storage and Packaging: The accumulated series of daily batches of each grade
are bulked and mixed to obtain the highest possible degree of unity. Before
packing tea is passed under powerful magnets to prevent possible pieces of iron
mixing with the tea. Packaging is the process of preserving the product using
the cheapest but most appropriate material taking into accounts the product
properties and the specific needs of the end user.

The tea is normally packed in pouches of 1kg, 5kg. Jeevan tea packed in 100gm
packets and 250gm in bottle also. It further be packed in smaller packages, tea
bags etc. In order to send to auction the BOP (Broken Orange Pekoe) is packed
in bags of 50kg.

FINANCE DEPARTMENT

Finance plays a key role in the all activities of business. Finance is considered
as the lifeblood of any business.

Objectives of Finance Department: Maximize the company’s economic

welfare. There are mainly 2 steps for achieving the specific objective.

Important Functions of the finance department:

● Preparation of corporate plans , annual plans and budgets

● Advising management on funds utilization
● Evolve an audit manual
● Monitoring the process of budgets achievement
● Providing taxation pinning and advisory services to the company
● Preparation of financial statements and thus identifying the financial
strengths and weakness of the firm by properly analyzing and interpreting
the financial statements. The Banker of the company is South Indian
Bank.

Duties and responsibilities of Financial Department

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● Controls day to day accounting
● Bank account operations and Bank reconciliation
● Keeping Financial ledger and day to day book up to date
● Preparing periodical trail balances
● Preparation of quarterly, half yearly and annual financial statements
● Maintenance of books and records.

2.5 SWOT ANALYSIS

SWOT analysis can serve as an interpretative filter to reduce the

information to a manageable quantity of key issues. The SWOT
analysis classifies the internal aspects of the company as strengths /
weaknesses and the external situational factors as opportunities /
threats. By understanding these 4 aspects of its situation, a firm can
better leverage its strength, correct its weaknesses, capitalize on
golden opportunities and deter potentially devastating threats.
The company’s SWOT analysis of the tea market is as under:

Situation Analysis

Internal Analysis

External Analysis

Strengths

Weaknesses

Opportunities

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 Threats

Strength:
● Direct sales : company’s own vehicle undergoing distribution aids to
give an important mode of advertisement
● Ensure High Quality in all products through continuous checking of
quality in each stage of production
● Strong network of agencies throughout Kerala
● Plenty of labour that available in this area is one advantage
● Regular supply of raw materials
● Strong relationship b/w management, employees and workers.
● Low labour turnover rate
● Own Unique quality since last 10 years
● Highly Profitable sales
● Absence of Bad debts

Weakness:

● Lack of research about the competitors and market is one of weakness.

● Location of the factory not suitable for easy transportation
● Non availability of adequate raw material
● Enough information is not available in company websites
● No Competitive advantage to Jeevan tea among competitors

Opportunities:

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● Extend markets to other countries also
● Attract Foreign Investment for further development
● Growth of Tea consumption, with growth in population
● Utilize opportunity to export tea to foreign countries
● Adequate sales without mass advertisement. Mass scale
advertisement will increase sales and help create brand image

Threats:

● Competition: Some of the major competitors of Jeevan tea are Kanan

Devan Tea, Red Label, Three Roses, Agni and Tata Tea.
● Unexpected climate changes make loss to the company.
● Appreciation in the money value.
● Change in consumer attitude and preferences are become one
disadvantage to the firm.
● Non availability of raw material in off season due to stiff competition
● Political condition: Change in Government Change in policies are
become threats to the company

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 CHAPTER III

POSITIONING OF THE INTERN AND ROLE

2
 3.1 Organizational Structure
Organisation Structure:

Board of Directors

Executive Director

General Manager

Human Resource Production Maintenance Marketing and Finance Departm

Department Department Department sales department ent

Manager Marketing
Factory Officer and Sales
Technician Electrician

Supervisor
Route Manager
Sales Team

Workers

Staff

Driver

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3.2 POSITIONING OF THE INTERN AND ROLE

3.2.1 Duties and Responsibilities assigned to the intern

The project was on the topic “Organizational Study of HIGHLANDS TEA

FACTORY”. The study was done with the help of the HR Department of the
company.

3.2.2 Department allotted

During my internship period I was allotted in each department according to the

needs of the organisation and that helped the organisation as well as me to
complete the internship successfully.

Reporting to: Mr. Abin (HR Manager)

3.2.3 Brief detailing about the whole internship

The whole internship was to analyse the organization and its functioning and
also to understand the firm’s overall performance. I got an opportunity to
identify the various duties and responsibilities that under taken by different
department and how a company carries their work and learn how to deal with
others, their culture the rules that followed by the company. Got an idea about
that the Jeevan tea manufacturing process that held by the company .This
internship was an opportunity to interact with different managers and it gives
learning about how to interact with different persons and gives knowledge about
how to handle the problems.

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 CHAPTER IV

DETAILS ABOUT INTERNSHIP

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4.1 WEEKLY REPORT

TABLE 4.1: Weekly Report Week 1

Date from: 15-07-2022 Date to: 21-07-2022

Day & Date Time Task assigned Task Observations

completed
Analyse the Study about Analysed and
15-07-2022 10:00 am – annual report the annual studied the
Friday 4:00pm of company report annual report
of company
18-07-2022 Discuss with Gave clarity Study the
Monday 10:00 am – the guide about the sections in
4:00pm about annual each sections the report
report in the report
19-07-2022 Visiting Understand Studied the
Tuesday different the working functions of
10:00 am –
departments of the various
4:00pm
in the organisation departments
company
20-07-2022 Analyse the Discuss the Select the
Wednesday 10:00 am – project topic various topic topic
4:00pm with the
guide.
21-07-2022 Find the Analyse the Select the
Thursday 10:00 am – objective and different objectives
4:00pm background objectives
of the study

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TABLE 4.2: Weekly Report Week 2

Date from 22-07-2022 Date to 28-07-2022

Task
Day & Date Time Task Observations
assigned completed
Analyse the
organization
22-07-2022 10:00 am – Summary of Study about structure of the
Friday 4:00pm the project the project company and
evaluate the
performance
25-07-2022 Study about Know about Learned about the
10:00 am –
Monday the HR the HR HR processes
4:00pm
processes processes
26-07-2022 Study about Study about Understand the
10:00 am –
Tuesday payroll the payroll payroll section
4:00pm
sections
27-07-2022 Arranged the Studied more Understanding
Wednesday 10:00 am – payrolls of about payroll payroll
4:00pm November
month
28-07-2022 Given an Studied the Understand the
Thursday 10:00 am – industry report report
4:00pm report of year
2018

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TABLE 4.3 Weekly Table Report 3

Date from: 29-07-2022 Date to: 04-08-2022

Task
Day & Date Time Task completed Observations
assigned

Understood
Company Analysed the
29-07-22 10:00 am – the functions
department functions of
Friday 4:00pm of sales
visit 1(sales) department1(sales)
department
01-08-22 Company Analysed the Understood
Monday 10:00 am – department functions of the functions
4:00pm visit 2 department 2 of finance
(Finance) (functions) department

02-08-22 Told about Study about the Understood

10:00 am –
Tuesday the HRM HRM software the HRM
4:00pm
software software

03-08-22 Study about To promote policy Learned

Wednesday 10:00 am – the adherence and compliance
4:00pm compliance congruence with reassurance
assurance the goal of depth

04-08-22 Given an Studied the report Understand

Thursday 10:00 am – industry the report
4:00pm report of
year 2019

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TABLE 4.4 Weekly Report Week 4

Date from 05-08-22 Date to 11-08-2022

Day & Date Time Task assigned Task Observations

completed

Voucher Studied about

05-08-2022 10:00 am – Voucher
checking voucher entry
Friday 4:00pm checking
completed and checking

08-08-22 Voucher Voucher Studied about

Monday 10:00 am – checking checking voucher entry
4:00pm completed and checking

09-08-22 Making Customer Studied

Tuesday 10:00 am – customer relations customer

4:00pm relations completed handling and

promotion

10-08-22 Making Customer Studied

Wednesday customer relations customer
10:00 am –
relations completed handling and
4:00pm
promotion

11-08-2022 Voucher Voucher Studied about

Thursday 10:00 am – checking checking voucher entry
4:00pm completed and checking

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TABLE 4.5 Weekly Report Week 5

Date from: 12-08-22 Date to: 19-08-22

Day & Date Time Task assigned Task Observations

completed
Arranged the
12-08-2022 10:00 am – payroll of the Studied about Understood
Friday 4:00pm month Payroll about Payroll
October 2021
16-08-22 Work order Work order Studied about
10:00 am –
Tuesday entry data entered work order
4:00pm
entry
17-08-22 Vehicle Vehicle Learned
Wednesday 10:00 am – efficiency efficiency vehicle
4:00pm calculations calculations efficiency
completed
18-08-22 Employee Employee Learned
Thursday 10:00 am – efficiency efficiency employee
4:00pm calculation calculation efficiency
done
19-08-22 Given an Studied the Understand
Friday 10:00 am – industry report the report
4:00pm report of year
2020

3
TABLE 4.6 Weekly Report Week 6

Date from :22-08-2022 Date to 26-08-2022

Day & Date Time Task assigned Task Observations

completed
Entered the
payroll to the
22-08-2022 10:00 am – HRM Studied about Understood
Monday 4:00pm software of Payroll about Payroll
the month
October 2021
23-08-2022 Work order Work order Studied about
Tuesday 10:00 am – entry data entered work order
4:00pm
entry
24-08-2022 Making Customer Studied
Wednesday customer relations customer
10:00 am –
4:00pm relations completed handling and
promotion
25-08-22 Vehicle Vehicle Learned
Thursday efficiency efficiency vehicle
10:00 am –
4:00pm calculations calculations efficiency
completed
26-08-22 Data entry Data entered Understood
Friday 10:00 am – Equipment the efficiency
4:00pm of the
equipment

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4.2 CONTRIBUTION OF INTERN TO THE ORGANISATION

4.2.1 CONTRIBUTION OF INTERN TO THE ORGANISATION

I did my internship in HIGHLANDS TEA FACTORY. I was working under the

different departments, hence I'm aware of the processes going through each
department. I swear that I was able to complete the tasks they had given me to
do.

4.2.2 RESPONSIBILITIES TAKEN BY THE INTERN

I was placed as an intern in HIGHLANDS TEA FACTORY with duties of the

overall department of the company. My responsibilities were to visit various
department in the organisation and understood the working environment in the
organisation. I was assigned to maintain the work structure by updating work
requirement and job description for all positions. Also assisting the various
department in performing the day to day jobs.

4.3 KNOWLEDGE GAINED FROM INTERNSHIP

● The Various process of an organization

● Learned about the working principle of employee and the relation with
management.
● Got to know about the manufacturing and production processes.
● Interaction with various department heads.
● Was able to perform various jobs under various department.

4.3.1 ANALYSIS OF ACHIEVEMENT AND OBJECTIVE

4.3.2.1 ACHIEVEMENT

● Got good exposure to the working environment

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 ● Mutual understanding and good cooperative mentality and create sync
among the worker.
● Got practical exposure to the field of study

4.3.2.2 OBJECTIVE

● To work as an intern and familiarize with the actual working of the

organization
● Analysed the steps taken by the company the various efficiency checks
and the corrective measures.
● Identified the key success factor.
● To bridge the gap between theoretical knowledge and actual working of
the organization

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CHAPTER VI

CONCLUSION

3
 CONCLUSION

Jeevan tea is a perfect example of a qualitative tea manufacturing

company in Kerala, by implementing different strategies and creating
value addition. When they started operation prefer to market Jeevan
tea through agencies. With foresight Jeevan tea evolved in wholesale
shops and continuously improving blending quality and vigorously
pursuing brand building exercises. So in this way they adopted a way
they adopted a well-planned line of attack against competitors. In
recent years, memorable advertising campaigns on the electronic and
print media using local TV channels, flex boards have made Jeevan
tea a household name. Jeevan tea is considered to be among high
range women’s most preferred tea brand. The highly successful mix of
great teas, modern marketing, proper distribution and promotional
activities has resulted in overwhelming growth for Jeevan tea over the
last 15 years
The efficiency of the organization is achieved through the co-
ordination and control of all the departments in the organization. The
proper management policies and control if the organization result in it
growth.

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REFERENCE

WEBLIOGRAPHY

● http://www.jeevantea.com
● https://www.iisd.org/system/files/publications/ssi-global-market-
report-tea.pdf
● https://www.slideshare.net/unitedworldmba/analysis-of-tea-industry-
in-india