AN ORGANISATIONAL STUDY ON

QUANTUM CONFECTIONARY Pvt Ltd.,

A SUMMER INTERNSHIP REPORT

in partial fulfillment for the award of the degree of

MASTER OF BUSINESS ADMINISTRATION

Submitted By

NARGUNAN S

REG.NO: 22MBAP038

Under the guidance of

Mr. R. Esakimuthu

Assistant Professor

DEPARTMENT OF MANAGEMENT
KARPAGAM ACADEMY OF HIGHER EDUCATION, COIMBATORE

JULY 2023
 BONAFIDE CERTIFICATE
This is to certify that the Internship report, entitled “AN ORGANISATIONAL STUDY ON
QUANTUM CONFECTIONARY Pvt Ltd.,”, submitted to Karpagam Academy of Higher
Education, Coimbatore in partial fulfillment of the requirements for the award of the degree
of Master of Business Administration is a record of original and independent study work
done by Nargunan S during the period of 27th May 2023 to 24th June 2023 under the
guidance of Mr. R. Esakimuthu , Assistant Professor, Department of Management,
Karpagam Academy of Higher Education, Coimbatore. This report has not formed the basis
for the award of any degree/Diploma/ Fellowship or other similar title to any candidate of any
university.

Faculty guide Director/HOD

Mr. R. Esakimuthu Dr. K. Srivignesh Kumar

Viva Voce examination held on:

Internal Examiner External Examiner

 DECLARATION
I, Nargunan S, hereby declare that the Internship report, entitled “AN

ORGANISATIONAL STUDY ON QUANTUM CONFECTIONARY Pvt Ltd.,”,

submitted to Karpagam Academy of Higher Education, Coimbatore in partial fulfillment of the

requirements for the award of the degree of Master of Business Administration is a record of

original and independent study done by me during the period of 20th June 2022 to 19 th July 2022

under the guidance of Mr. R. Esakimuthu, Assistant Professor, Department of Management,

Karpagam Academy of Higher Education, Coimbatore. This report has not formed the basis for the

award of any degree/Diploma/ Fellowship or other similar title to any candidate of any university.

SIGNATURE OF THE CANDIDATE

Place:

Date
ACKNOWLEDGEMENT
I express my deep sense of gratitude to Dr. R. VasanthaKumar, President, Karpagam
Academy of Higher Education, Coimbatore for his constant encouragement and motivation
bestowed on me till my completion of my project.

I express my sincere thanks to Shri. K. Murugaiah, CEO, Karpagam Group of

Institutions for permitting me to take up this Project and for his continuous encouragement.

I express my grateful thanks to, Dr. K. Ramaswamy, Chancellor, Karpagam Academy

of Higher Education, Coimbatore for his encouragement given throughout the Project.

I acknowledge my heart full thanks to Dr. B. Venkatachalapathy, Vice Chancellor,

Karpagam Academy of Higher Education, Coimbatore for offering me to take up this Project.

I owe my sincere my thanks to Dr. S. Ravi, Registrar, Karpagam Academy of Higher

Education, Coimbatore who constituently encouraged me till the completion of my research
work.

I am greatly indebted to Dr. P. Palanivelu, Controller of Examinations, Karpagam

Academy of Higher Education, Coimbatore for having providing the Research Opportunities to
conduct this study.

I extent my sincere thanks to Dr. N. V. Balaji, Dean School of Arts, Science and
Humanities, Karpagam Academy of Higher Education, Coimbatore for his constant
encouragement.

I express my grateful thanks to, Dr. K. Vignesh Kumar, Head Department of

Management, Karpagam Academy of Higher Education for his encouragement given
throughout the Project.
I express my gratitude and thanks to , Mr. R. Esakimuthu, Assistant Professor,
Department of Management , Karpagam Academy of Higher Education for her valuable
guidance,innovative suggestions, encouragement and support in every step of My work.

I am deeply indebted to, Sudharsan M , HR Manager, Quantum Confectionary , for giving

me permission and arranging for the needful help and enabling me to undertake this study in their
esteemed and reputed organization. I also express my sincere thanks to all the staff members of the
organization for giving their valuable suggestions and helping me to complete this study. I always
remember their friendly attitude which was one of the key factors for successfully completing the
internship.
Abstract
This internship report is based on my experience at Quantum Confectionary Pvt, a
chocolate manufacturing company located in the heart of the city. During my
internship, I was able to gain insight into the various aspects of chocolate
production, marketing, and distribution. The report begins with an overview of the
company and its history, followed by a detailed description of the manufacturing
process. This section includes information on the raw materials used, the equipment
and machinery involved, and the quality control measures implemented by the
company. Next, I discuss the marketing strategies adopted by Quantum Confectionary
Pvt. This section covers the company's target market, branding, advertising, and
promotional activities. I also analyze the effectiveness of these strategies and suggest
areas for improvement. Finally, I provide an overview of the distribution channels
used by the company to reach its customers. This section includes information on
the logistics involved in transporting the products from the manufacturing facility to
the retail outlets. Overall, my internship at Quantum Confectionary Pvt was a
valuable learning experience that helped me gain practical knowledge about the
chocolate industry.
INTRODUCTION

INTRODUCTION ABOUT SUMMER PROJECT

Summer program prevails to know about the organisation exposure. In order to know about the
industry norms and forms, summer internship helps the student to improve their knowledge in
the organisation aspects. I believe that this program will makes me to know about the various
department functions and to understand the labours work done in an industry. This training helps
me a lot for my entrepreneurship carrier.
This training gives a practical knowledge about organisation. The main aim of training is to
know about the various principles and procedure and production activities that are followed in
the company.

OBJECTIVES OF TRAINING
 Market share of competitor's brands.
 To understand the influence of packaging on brand preference of customers.
 To find out the impact of packaging on the pricing strategy of the products.
 To make out the influence of packaging in communicating the quality image of the
brand.
 To determine the role of packaging as a promotional tool of the product.
 To make out the environmental, legal and hygienic issues regarding packaging.
 The other objective is to know about the customer satisfaction level associated with
the product and the customer preference level.
 To increase customer satisfaction and recapture the market share by fulfilling the
customer needs.
 To study the factors affecting the consumption pattern.
INDUSTRY OVERVIEW

HISTORY OF CHOCOLATE INDUSTRY

Confectionery history has a record of at least 4000 years, When Egyptians displayed
their pleasures on papyrus, Sweetmeats were being sold in the market place in 1566 BC. Yet
chocolate did not appear on the scene until the ancient Aztec and Mayan cultures discovered the
value of cacao plant. It is reputed to have originated in the Amazon or Orinoco basin. Mayans
and Aztecs took beans from the "cacao" tree and made a drink they called"xocoatl".Aztec
Indian legend held that cacao seeds had been brought from paradise and that wisdom and power
came from eating the fruit of the cacao tree. The word chocolate is said to derive from the
Mayan "xocoat!";cocoa from the Aztec "cacahuat!".
The Mexican Indian word "chocolate "comes from a combination of the terms
Chocó(foam) and at (water);early chocolate was only consumed in the beverage form. As part
of a ritual in twelfth-century Mesoamerican marriages, a mug of the frothy chocolate was
shared. Chocolate was first noted in 1519 when Spanish explorer Hernando Cortez visited the
court of Explorer Montezuma of Mexico, Prince Albert's exposition in 1851 in London was the
first time the united states was introduced to bonbons, chocolate creams, hand candies ie called
"boiled sweets" and caramels. Daniel Peter of Vevey, Switzerland, experimented for eight years
before finally inventing a means of making milk chocolate for eating in 1876.he brought his
creation to a Swiss firm that today is the world's largest producer of chocolate: Nestle.

Chocolate is created from the cocoa bean. A cacao tree with fruits pods in various
stages of ripening. Chocolate comprises a number of raw and processed food produced from the
seed of the tropical cacao tree. The seeds of the cacao tree have an intense bitter taste and must
be fermented to develop the favour.chocolate contains alkaloids such as the bromine and
phenethylamine,which have physiological effects on the body. Dark chocolate has recently been
promoted for its health benefits, including a substantial amount of antioxidants that reduce the
formation of free radicals. Chocolate has become one of the most popular flavors in the world.
Gifts of chocolate molded into different shapes have become traditional on certain holidays:
chocolate bunnies and eggs are popular on easter chocolate coins on Hanukkah, Santalinus and
other holiday symbols on Christmas, valentine's day, independence day, republic day, marriage
party, marriage aniversery.chocolate is also used in cold and hot beverages to produce chocolate
milk and hot chocolate
INDIAN CHOCOLATE INDUSTRY

The Indian Chocolate Industry has come a long way since long years. Ever since 1947 the
Cadbury is in India, Cadbury chocolates have ruled the hearts of Indians with their fabulous
taste. Indian Chocolate Industry Cadbury Company today employs nearly 2000 people across
India. The company is one of the oldest and strongest players in the Indian confectionary
industry with an estimated 68% value share and 62% volume share of the total chocolate market.
It has exhibited continuously strong revenue growth of 34% and net profit growth of 24%
throughout the 1990s. The brand of Cadbury is known for its exceptional capabilities in product
innovation, distribution and marketing. With brands like Dairy Milk, Gems, 5 Star, Bourn vita,
Perk, Celebrations, Bytes, Chocki, Delite and Temptations, there is a Cadbury offering to suit all
occasions and moods.

Today, the company reaches millions of loyal customers through a distribution network of 5.5
lakh outlets across the country and this number is increasing every day. In 1946 the Cadburys
manufacturing operations started in Mumbai, which was subsequently transferred to Thane.

In 1964, Induri Farm at Talegaon, near Pune was set up with a view to promote modern methods
as well as improve milk yield. In 1981-82, a new chocolate manufacturing unit was set up in the
same location in Talegaon. The company, way back in 1964, pioneered cocoa farming in India to
reduce dependence on imported cocoa beans.

The parent company provided cocoa seeds and clonal materials free of cost for the first 8 years of
operations. Cocoa farming is done in Karnataka, Kerala and Tamil Nadu. In 1977, the company
also took steps to promote higher production of milk by setting up a subsidiary Induri Farms
Ltd., near Pune. In 1989, the company set up a new plant at Malanpur, MP, to derive benefits
available to the backward area. In 1995, Cadbury expanded Malanpur plant in a major way. The
Malanpur plant has modernized facilities for Gems, Éclairs, and Perk etc. In response to rising
demand in the chocolate industry and reduce dependency on imports, Indian cocoa producers
have planned to increase domestic cocoa production by 60% in the next four years. The Indian
market is thought to be worth some 15bn rupee (0.25bn) and has been hailed as offering great
potential for Western chocolate manufacturers as the market is still in its early stages.
Chocolate consumption is gaining popularity in India due to increasing prosperity coupled with a
shift in food habits, pushing up the country's cocoa imports. Firms across the country have
announced plans to step-up domestic production from 10,000 tons to 16,000 tones, according to
Reuters. To secure good quality raw material in the long term, private players like Cadbury India
are encouraging cocoa cultivation, the news agency said. Cocoa requirement is growing around
15% annually and will reach about 30,000 tons in the next 5 years.

Indian Chocolate Industry as today is dominated by two companies, both multinationals, The
market leader is Cadbury with a lion's share of 70%. The company's brands like Five Star, Gems,
Éclairs, Perk, Dairy Milk are leaders in their segments. Un till early 90's, Cadbury had a market
share of over 80 %, but its party was spoiled when Nestle appeared on the scene. The other one
has introduced its international brands in the country (Kit Kat, Lions), and now commands
approximately 15% market share. The two companies operating in the segment are Gujarat Co-
operative Milk Marketing Federation (GCMMF) and Central Areca nut and Cocoa Manufactures
and Processors Co-operation (CAMPCO), Competition in the segment will soonly get keener as
overseas chocolate giants Hershey's and Mars consolidate to grab a bite of the Indian chocolate
pic.

The UK based confectionery giant, Cadbury is a dominant player in the Indian chocolate market
and the company expects the energy glucose variant of its popular Perk brand to be singularly
responsible for adding five per cent annually to the size of the company market share.

MARKET CAPITALIZATION

The Indian candy market is currently valued at around $664 million, with about 70% share ($
461 million) in sugar confectionery and the remaining 30% ($ 203 million) in chocolate
confectionery. Indian Chocolate Industry is estimated at US$ 400 million and growing at 18%
per annum. Cadbury has over 70 % shares in this market, and recorded a turnover of over USS
37m in 2008.

Size of the industry

The size of the market for chocolates in India was estimated at 30,000 tons in 2008. Bars of
moulded chocolates like Amul, milk chocolate, dairy milk, truffle, nestle premium, and nestle
milky bar comprise the largest segment, accounting for 37% of the total market in terms of
volume. The chocolate market in India has a production volume of 30,800 tones.
The chocolate segment is characterized by high volumes, huge expenses on advertising. low
margins, and price sensitivity. The count segment is the next biggest segment, accounting for
30% of the total chocolate market. The count segment has been growing at a faster pace during
the last three years driven by growth in perk and kitkat volumes, Wafer chocolates such as kit kat
and perk also belong to this segment. Panned chocolates accounts for 10% of the total market.
The chocolate market today is primarily dominated by Cadbury and Nestle, together accounting
for 90% of the market.

Major Players

 Cadbury India Limited

 Nestle India

 Gujarat Co-operative Milk Marketing Federation Cocoa Manufactures and Processors

Co- operative (CAMPCO)

 Bars Count Lines Wafer Panned Premium Cadbury Dairy Milk & Variants

 5-Star, Milk

 Amul Milk Chocolate

 Treat Perk Gems,

 Tiffin's Temptation & Celebrations

 Nestle Milky Bar & Bar One.

LATEST DEVELOPMENTS

Chocolate-lovers may soon find their chocolate dearer if the problems plaguing the industry
continue. Raw material costs have risen by more than 20 % in the last few years. Although retail
prices have not increased, a rise in input costs will force the manufacturers to consider a price
hike. The Bigger players in the country such as Cadbury, which leads the Rs 2,500 crore
chocolate markets in India with a share of 72%, will find it easier to absorb the surge in input
costs as it has products at various price points in the market, said industry experts. Cadbury may
also opt for a price hike, albeit marginal, if the current trend continues: Indian Chocolate Industry
Margin range between 10 and 20%, depending on the price point at which the product is placed.
The input costs in India are under check owing to the 24% decline in the prices of sugar.
The World's leading manufacturer of high quality cocoa and chocolate products Barry Callebaut
has announced the opening of its first, state-of the art, Chocolate Academy in Mumbai, India in
July 2007.

According to the analysis of the international market intelligence provider Euro monitor, the
relatively small Indian chocolate market with volumes of about 55,000 metric tons of chocolate
and compound per year is expected to grow on average per year by around 17.8% between 2008
and 2012

Ferrero the Italian confectionery giant of $8 billion has planned up for a new production facility
in Maharashtra with an investment of over $125 million to whip up some of its popular brands
that include Rocher and Kinder.
 ORGANISATION PROFILE

PROFILE OF THE COMPANY

Name: Quantum Confectionary Pvt Ltd

Address : No. 83/A, 84/1 A1,Naickenpalayam Village,Pollachi Taluk, Coimbatore District –

642004

Product Manufactured : Chocolate

Managing Director : Mr.Rajeev Meicheri

General Manager : Mr. M. Gunasekaran

Year of Registered : 07/04/2002

Year of Established : 07/04/2003

Number of Workers : 275 (Onrole-75, Contract-200)

Email id : info@qeplindia.in

Website : www.quantumconfectionary.com

Phone no : 04259-299289
CORPORATE VISION

To build a reputation in the industry by practicing a strategy that incorporates ethics, transparency,
social responsibility, quality and commitment to our shareholders in all our activities.

CORPORATE MISSION

Maintaining leadership through technology in the flexible packaging industry,

DUTIES
The duties of the unit are as follows:

 Exporter their products at the competitive price. Provision of welfare to the employees.

 Ensure the buyers satisfaction.

 Reduction of operational cost by the way of process improvement / Productivity

improvement and optimal use of inputs
 ORGANISATION CHART

COMPANY PRODUCTS
 Candiman lacto
 Candiman jelly
 FUNCTIONS OF VARIOUS DEPARTMENTS

PRODUCTION DEPARTMENT

The cocoa-bean -- the heart of the sweetest delicacy in the world is bitter! This is why. up to the
18th century some native tribes ate only the sweetish flesh of the cocoa fruit. They regarded the
precious bean as waste or used it, as was the case among the Aztecs, as a form of currency.

The Varieties

There are two quite different basic classifications of cocoa, under which practically all varieties
can be categorized: Criollo and Forastero cocoas. The pure variety of the Criollo tree is found
mainly in its native Equador and Venezuela. The seeds are of finer quality than those of the
Forastero variety.
They have a particularly fine, mild aroma and are, therefore, used only in the production of high-
quality chocolate and for blending. However, Criollo cocoa accounts for only 10% of the world
crop. The remaining 90% is harvested from trees of the Forastero family, with its many hybrids
and varieties. The main growing area is West Africa. The cocoa tree can flourish only in the
hottest regions of the world.
The Harvest
Immediately after harvesting, the fruit is treated to prevent it from rotting. At fermentation sites
either in the plantation or at, collecting points, the fruit is opened.

Fermentation
The fermentation process is decisive in the production of high quality raw cocoa. The technique
varies depending on the growing region.

Drying
After fermentation, the raw cocoa still contains far too much water, in fact about 60% Most of
this has to be removed. After a week or so, all but a small percentage of the water has
evaporated.

Cleaning
Before the real processing begins, the raw cocoa is thoroughly cleaned by passing through
sieves, and by brushing. Finally, the last vestiges of wood, jute fibres, sand and even the finest
dust are extracted by powerful vacuum equipment.
Roasting
The subsequent roasting process is primarily designed to develop the aroma. The entire roasting
process, during which the air in the nearly 10 feet high furnaces reaches a temperature of 130 °C,
is carried out automatically.
Crushing and shelling
The roasted beans are now broken into medium sized pieces in the crushing machine.
Blending
Before grinding, the crushed beans are weighed and blended according to special recipes.

The secret of every chocolate factory lies in the special mixing ratios, which it has developed for
different types of cocoa.

Grinding
The crushed cocoa beans, which are still fairly coarse are now pre-ground by special milling
equipment and then fed on to rollers where they are ground into a fine paste. The heat generated
by the resulting pressure and friction causes the cocoa butter (approximately 50% of the bean)
contained in the beans to melt, producing a thick, liquid mixture.

This is dark brown in color with a characteristic, strong odour. During cooling it gradually sets:
this is the cocoa paste.

At this point the production process divides into two paths, but which soon join again. A part of
the cocon paste is taken to large presses, which extract the cocoa butter. The other part passes
through various blending and refining processes, during which some of the cocoa butter is added
to it. The two paths have rejoined.
Cocoa Butter

The cocoa butter has important functions. It not only forms part of every recipe, but it also later
gives the chocolate its fine structure, beautiful lustre and delicate, attractive glaze,

Cocoa Powder

After the cocoa butter has left the press; cocoa cakes are left which still contain a 10 to 20%
proportion of fat depending on the intensity of compression.

These cakes are crushed again, ground to powder and finely sifted in several stages and we
obtain a dark, strongly aromatic powder, which is excellent for the preparation of delicious
drinks cocoa Cocoa paste, cocoa butter, sugar and milk are the four basic ingredients for making
chocolate.
By blending them in accordance with specific recipes the three types of chocolate are obtained
which form the basis of ever product assortment, namely:

Kneading
In the case of milk chocolate for example, the cocoa paste, cocoa butter, powdered or condensed
milk, sugar and flavoring maybe vanilla go into the mixer, where they are pulverized and
kneaded.

Rolling
Depending on the design of the rolling mills, three or five vertically mounted steel rollers rotate
in opposite directions. Under heavy pressure they pulverise the tiny particles of cocoa and sugar
down to a size of approx. 30 microns. (One micron is a thousandths part of a millimeter.)

Conching
But still the chocolate paste is not smooth enough to satisfy our palates. But within two or three
days all that will have been put right. For during this period the chocolate paste will be refined to
such an extent in the conches that it will flatter even the most discriminating palate.

Conches (from the Spanish word "concha", meaning a shell) is the name given to the troughs in
which 100 to 1000 kilograms of chocolate paste at a time can be heated up to 80 °C and, while
being constantly stirred, is given a velvet smoothness by the addition of certain amounts of cocoa
butter. A kind of aeration of the liquid chocolate paste then takes place in the conches: its bitter
taste gradually disappears and the flavor is fully developed. The chocolate no longer seems
sandy, but dissolves meltingly on the tongue. It has attained the outstanding purity, which gives
it its reputation
PACKAGING DEPARTMENT

Packaging can be described as covering the product with one or more suitable materials for ease
in handling, transportation and marketing. Packaging not only differentiates one brand from
another but also, at times, gives a preview of the product being sold. In technical words,
packaging is defined as 'the science, art and technology of enclosing or protecting products for
distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and
production of packages.

Most of the times, packaging is accompanied with attractive and informative labeling. A package
label is any written, electronic or graphical message on the container of the packaged product.
The role of packaging continues from the coordinated system of preparing goods to the end use.
Packaging contains preserves and protects the product during its transport and informs the
customers about the properties of the product during its sales.

With the passage of time, packaging industry and packaging techniques have undergone drastic
changes. The stress has, always, been at reducing the after-use waste, reusing the containers
wherever possible and recycling the waste to an extent maximum possible.

Types of packaging

Human needs to consume a product are plentiful and so are the packaging types. For example
there is transport package or distribution package which is the package form used to ship, store,
and handle the product or inner packages. There is consumer package, which is directed towards
a consumer or household. In relation of the product type being packed, there is medical device
packaging, bulk chemical packaging, over-the-counter packaging, retail food packaging, military
materiel packaging, pharmaceutical packaging etc. Those who handle the product along the way
need different labeling and packaging than the final user. For the case of categorization,
packaging is now categorized on the basis of layers, that is, primary, secondary and tertiary
Primary packaging
Primary packaging contains the smallest quantity of a product for final sale or use.
It is the package which is in direct contact with the contents, for example the Cadbury Dairy
Milk chocolate shown in the image on the right. The primary packaging that contains the product
should, not only catch the customer's attention, but also create a desire to buy the product and
inspire the customer's confidence to buy the product again.
The customer should feel a sense of satisfaction right from the feel of packaging. The primary
packaging is aimed mainly at marketing purposes.
The point to be taken special care of while designing the primary package is to use descriptive
titles for the product not necessarily creative. Many people go into a retail store looking for a
product, but don't necessarily have a specific product in mind. You need to communicate your
function and benefits to them quickly and effectively. Graphics and slogans on the package
should reflect the functionality of the product.

Secondary packaging
It is the packaging outside primary packaging-usually used to group primary packages together.
For example the family packs of the chocolates available in super markets, decorated carton or
gift box are common examples. Secondary packaging, sometimes, is also called intermediate
packaging.

Since not all products use intermediate packaging, the following factors can be used to determine
when intermediate packaging is needed: How the product will be distributed, how the product
will be merchandised, whether the finished products will be sold in kits.

Tertiary packaging
It is used for bulk handling, stockroom storage and transport shipping. It is the outer most level
of packaging. Generally, other packages are shipped transported with them, and they are
designed to withstand normal transportation stresses. The corrugated, brown carton is the most
familiar example of tertiary packaging.
General Packaging strategies
There are several aspects looked upon before developing a packaging strategy. Basically. the
traditional three R's of Reduce, Reuse, and Recycle are considered in product and package
development. Nowadays a trend has come which has had a great influence on the way packaging
is done. The emphasis is now on packaging methods, which not only make the package entirely
biodegradable but the left over product contents biodegradable too.

Nowadays, with the widespread awareness of environmental management, development of

sustainable packaging has become an area of keen interest Standards' Organizations,
Governments, Consumers, Packagers and Retailers all have preferred packaging which is handy
and easy to wrap off.

Be it a primary, secondary or tertiary, while developing a package, the "waste hierarchy' is

followed. The waste hierarchy focuses on six major aspects prevention, minimization, re-use,
recycling, energy recovery and disposal. It means that packaging waste must be prevented, and if
not possible then it must be minimized, made re-useable, recycled, used for recovery of energy,
and finally if these steps are also not applicable, then it must be disposed off.
Prevention
Nowadays, Waste prevention is a primary goal. Packaging should be used only where needed.
The orientation, nowadays, is to develop packages which leave, after use, as little residue as
possible. Proper packaging can also help prevent waste. Packaging plays an important part in
preventing loss or damage to the packaged product. Usually, the energy content and material
usage of the product being packaged are much greater than that of the package.

Minimization
It is also known as source reduction. The mass and volume of packaging (per unit of contents)
can be measured and used as one of the criteria to minimize during the package design process.
Usually reduced packaging also helps to minimize costs. Nowadays, packaging engineers
continue to work toward reduced packaging.

Re-use
The re-use of a package or component for other purposes is encouraged. This sort of packaging
has long been useful (and economically viable) for closed loop logistics systems. Inspection,
cleaning, repair and recouperage are often needed.

Recycling
It is the reprocessing of materials (pre- and post-consumer) into new products. Emphasis is
focused on recycling the largest primary components of a package: steel, aluminum, papers,
plastics, etc. Small components can also be chosen which are not difficult to separate and do not
contaminate recycling operations.

Energy recovery
There are methods like Waste-to-Energy' and 'Refuse-Derived Fuel which make possible to
utilize the energy available from the packaging components in form of heat.
Disposal
Incineration and placement in a sanitary landfill are needed for some materials. Material content
should be checked for potential hazards to emissions and ash from incineration and leach ate
from landfill. Packages should not be littered.

FINANCE DEPARTMENT
Accounting is having the functions of recording, classifying summarizing & interpreting the
data. The data is also used for preparing the future plans and framing policies for executing such
plans.
Finance department plays an important role in ascertaining the profit or loss during a specified
period.

Function of Accounts Department

 To check all voucher bills, Adjustments receipts and push up for pay order to the special
officer.
 To prepare monthly, quarterly and annual accounts information
 To arrange for the timely collection of dues from the sundry debtors and payment to the
sundry creditors.

Books Maintained
Some of the maintained in the Accounts department are

1. Cash book

2. Bank Book

3. Purchase ledger

4. Sales ledger

5. General ledger
Sales Ledger
The goods sold on credit are entered. The accounts of each and every customers individually
debited in this ledger. Once in every month Sales ledger is balanced. A list of sundry debtor
analysis is taken to keep position of such debtors and to have a follow up.

General Ledger
All accounts other than debtors and creditors accounts like capital, drawings, income,
expenditure and properties are recorded in it.

Cash Book
All the cash dealings are entered in cash. The main object of the cash book is to keep record of
all cash transactions along with cash received and cash payment made on day to day basis.
Holding of too much cash or maintaining low cash balance, both are not suitable to a business
concern. So, a concern has to maintain a optimal cash balance in order to maintain its liquidity.

Purchase Ledger
This ledger is used for the purpose of recording all the goods purchased on credit. The account of
each person supplying the goods individually credited in the ledger. A list of sundry creditors is
prepared at the end of every month to keep side their position, so that necessary funds would he
made available to settle the bill.

Bank Book
Mostly all business concems carry out their business transactions routed through the bank so that
their work can be minimized. Further, by giving standing instructions to their bankers, the
bankers made payment to the company's creditors (1.c.) suppliers. The transactions, which
carried out through the bank are recorded in the book. During emergency circumstances, the
banker lends financial assistance by way of allowing overdraft facility.
QUALITY CONTROL DEPARTMENT
Quality control department is also functioning under production department. Company has fixed
quality level to be followed by each of its production section. There is a separate authority to
verify the quality of the products. Inspection staff of the factory will check the product in each
level of its production and take steps to maintain the prescribed quality. For ensuring the
prescribed quality of final product the company shall take steps from the initial stages of
production itself that is company purchase only the quality product required for production.
There is separate quality inspection supervisor in the factory that checks and confirms the quality
at each stages of the production.

Interaction with Various Departments

The quality control acts as the center for all the departments. It gives quality assurance reports
and suggestion to various departments. Based on the report given by the quality assurance.The
production department will act according to it; reports are maintained by quality department such
as daily, monthly and weekly report.

Functions of Quality Department

 Preparing daily, monthly, quarterly reports
 Testing and maintaining sample chock late details
 Entering the sample details everyday
 Checking the quality standards
 Comparing the chocolate results
STORE DEPARTMENT
Most of the company failures are due to locking up of huge amount of funds in stock. Either,
over stocking or under stock both are not worthwhile to a company. Hence, maintenance of
optimal stock does not result in shortage of working capital.

The main duty of storekeeper is to ascertain that sufficient quantity of goods is supplied with
superior quality at the right time.

Similarly, the gatekeeper should not allow anyone to carry goods outside the company without
receiving the permission from the storekeeper.

Storekeeper has to decide the minimum and maximum quantity of chocolate to be stored in the
godown. Further, the storekeeper should place orders based on the requisition made by the
concerned departmental heads and based on the reo…

HUMAN RESOURCE DEPARTMENT

Human resource development and management describe wide variety of activities involved in
equipping an organization with staff and this staffing to watch people and tabs to achieve a high
productivity or better services.
Personnel department is considered as the backbone of the organization. In maintain goods
relationship among workers and between the management and the workers.
The main work is to implement of measure on labour welfare improving working conditions and
pay roll preparation
The important functions of this department are Recruitment, Selection. Training, Promotion, and
Transfer.
Learning Objective

 To learn about the recruitment process of the company

 To know about how to fix the salary for the workers
 To analysis about safety measures in the organization
 To know about the welfare measures provided by the company

TIMING SYSTEM

 Timing for factory staff 8.30 am to 5.00 pm the working as to workmen is 2 shifts of 8
hours each.

 1st shift: 8.30 am to 5.00 p.m (Day shift 12.30 p.m to 1.00 p.m.) intraval

 2nd shift: 7.00 pm to 2,00 am (Night shift 11.00 to 11.30) interval.

SWOT ANALYSIS
STRENGTHS

The chocolate industry is not affected by any slump of recession in business activity. Chocolate
are such kinds of product, which can be consumed anytime. Children, teen, adults anytime one
can have it

 Cadbury is the most popular brand in India.

 Cadbury is enjoying maximum market share in the Indian market.
 Taste of Cadbury is better than other brands.
 Advertising of Cadbury is more aggressive than other brands. Inclination of new
generation is towards Cadbury more than other brands because of celebrity endorsing
 Writing style of Cadbury is more attractive.
WEAKNESS
 Perishable in nature.
 With regard to price
 With regard to price.
 Proper storage required.
 Many competitor, so extensive sales promotion technique required. Cultural barriers.

OPPORTUNITIES
The chocolate industry is a sunrise, one yet to see its saturation level. The variety offered in
terms of chocolate type and evens packaging and probably at some later stage in terms of brands,
makes chocolates a lucrative offer for the consumers at large

 The market growth rate is very high.

 The punch line of Cadbury is at the top of mind among customer.
 Large middle class family.

THREATS
The existing player in the industry may feel threatened by entry of prospective competitors, by
the MNC's or big Indian players. One of the major problems that are faced by the chocolate
industry is the high price of cocoa.

 Health problems especially teeth.

 Local players.
 High cocoa prices.
FINDINGS, SUGGESTION & CONCLUSION

FINDINGS

In chocolate packaging people gives weight age to packaging because it preserves the chocolate
from distortion and contamination of product.
Most of the consumers get influence by the packet and then go for a particular brand of
chocolate. This shows that the packaging influences the brand preference of customers.
Regarding the role of packaging as a promotional tool of the product. The finding is that
marketing of chocolate is heavily depends upon the packaging and it shows in our research study
where 45% of respondents say that for marketing and promotion of chocolate packaging of
chocolate is important.
While the environmental, legal and hygienic issues regarding packaging. Most of the people are
not aware of the legal and hygienic issues of chocolate packaging. Whereas from the responses
regarding the eco-friendly packaging is to be made legal in order to resolve environmental issues
and global warming almost everyone is in that favor this shows that people are environment
conscious.

SUGGESTION
 Company should focus more on the research and development work to come with the
new concept of packaging so that environmental and global issues of packaging could be
taken care.
 Company should also focus more on some good tie-ups with the chocolate companies
like Cadbury, Nestle, Amul etc. to boost the sales of the company and must have to build
good reputation among chocolate industry. Company has to look after the operational
features, design, price and performance of their products in order to continue their
business with the companies.
 Need regular training to the front-end employee i.e. sales persons so that they can give
full and accurate information about product and services and different schemes.
 The Company should also regularly carry out some innovative schemes and offers to
their customers.
 Company has to somehow work on the advertisement of the company product and
services so as to get new business from the existing partners and to acquire the new
business from the new companies.
 Company has to look after and work on the suggestion provided by the customers and
business partner.
  Company has to also go for other packaging solutions in the plant like paper packaging,
tin, thermoform and foil wrapping because of changing trend of packaging which comes
in flexi industries.
 One of the most important things that company should organize annual conferences
regarding the different issues of packaging and they should invite all of their customers
and other companies to participate in these conferences. With that company can well
establish their name & image in packaging industry as well as it enhances their
customer's base.

CONCLUSION
After the completion of project I have seen the different aspects of this summer training. Also I
have gained some new experience about the consumer research. While surveying I have met a
large number people and retailers, visited many malls and store with different perceptions, with
different nature, and as a result of this I have learnt a lot of things like how to talk with the
different people with different behavior. I am benefited a lot and this will definitely help me a lot
in the future.
Also the outcome that came out from this research work is that in flexible industries the
significant growth can be seen and chocolate industry is still a long way to go in India and many
new brands is also making their way to India. So there is huge opportunity and potential of
packaging in chocolate industry and significance has been already seen through the research
study.