A

Summer Internship Project

At

“MULTIGRAIN FOOD PRIVATE LIMITED”

(ATUL BAKERY)

Submitted To-
Chandigarh University
Submitted in Partial Fulfilment of

The Requirement for the Degree of

Bachelor of Journalism and Mass Communication

Batch – 2021-2023

Submitted By

Manya Sethi

1
INSTITUTE’S CERTIFICATE

2
COMPANY’S CERTIFICATE

3
 DECLARATION OF STUDENT
(Certificate of Originality/Declaration)

This is to declare that I have carried out this project work myself in partial fulfilment of the programme of
Journalism and Mass Communication. The work is original, has been copied from anywhere else and not been
submitted to any other university/ institute for an award of any degree/ diploma.

Date- 11-05-2024
Signature – Manya Sethi
Place – Surat
Name – Manya Sethi

4
 DECLARATION OF GUIDE
This is to certify that the work incorporated in this Project Report
MULTIGRAIN FOOD PRIVATE LIMITED” (ATUL BAKERY)
Submitted by Manya Seth is her original work and completed
under my guidance. Material obtained from other sources has been
duly acknowledged in the Project Report.

Date – 11-05-2024
Place – Surat
Signature – Rashi Lunia

1
 INDEX

Topic Page no
Sr no
1 EXECUTIVE SUMMARY
1.1 Abstract
1.2 Objective of the study
1.3 Scope of study
1.4 Need of the study
1.5 Limitation of study
2 COMPANY’S PROFILE
1.1 Company’s brief information
1.2 Vision
1.3 Mission statements
1.4 Achievements
1.5 Organisation Structure

3 RESEARCH METHODOLOGY
1.1 Research Plan
1.2 Research problem statement
1.3 Research Design (Types of Research, universe, sample frame, sampling techniques, sources
of data collection etc)
1.4 Sample size calculations
1.5 Dependent and Independent variables
1.6 Hypothesis Statements
4 THEORETICAL CONCEPTS (including Literature review)

5 DATA ANALYSIS AND INTERPRETATION

6 LEARNING OF STUDENT (FINDI NGS)

7 CONTRIBUTION TO HOST ORGANISATION

Suggestions and Recommendations
8 CONCLUSION

REFRENCES

APPENDIX
(QUESTIONNAIRE/ DATA SHEETS/ BALANCE SHEETS)

2
 CHAPTER: 1
EXECUTIVE SUMMARY

1.1 Abstract

Abstract: As one of the largest segments in the food processing sector in India, the bakery industry offers huge opportunities for
growth, innovation, and job generation. The study aim to understand the perception of customers towards Atul Bakery and it’s product
in Bilimora. The main objective of the research study is to know factors affecting purchase decision from Atul Bakery and most
preferred category of product of Atul Bakery. The data is collected through a structured questionnaire from 102 randomly selected
customers. The data in this research study has been analyzed through various statistical tools such as One sample T test. The collected
data are analyzed using statistical software like SPSS and MS office Tools. The research concluded that the majority customers are
aware of Atul Bakery and its products.

1.2 Research Objective:

 To study the customer’s perception towards Atul bakery products.  To determine the factors affecting purchase decision from
Atul Bakery.
 To identify the most preferred category of product of Atul Bakery.
 To determine the factors affecting purchase decision from Atul Bakery
 To identify the most preferred category of product of Atul Bakery
 To study the customer‟s perception towards Atul bakery products

1.3 Scope of the study

 The project is an extensive report on how the Multigrain Food Pvt Ltd. Company markets its strategies end how the company
has been able in tacking the present tough competition and how it is scooping up by the allegation of the quality of its products.
o The report begins with the history of the products and the introduction of the Multigrain Food Pvt Ltd.

 This report also contains the basic marketing strategies that are used by the Multigrain Food Pvt Ltd. Company of
manufacturing process, technology, production policy, advertising, collaboration, export scenario, future prospects and
government policies.

 The reports include some of the key silent features of market trend issues. In today’s world of cut throat fierce competition, it is
very essential to not only exist but also to excel in the market. Today’s market is enormously more complex.

1.4 Need Of the study

A study on customer‟s perception towards Atul Bakery and its products” „Customer Perception‟ refers to customers‟
awareness, their impressions, and their opinions about your business, products, and brand. Customer perception is shaped by
multiple variables, including direct and indirect interactions with your offerings. Customer perception is how customers feel
about your product and brand. It‟s an opinion that they‟ve formed through every interaction they‟ve had with your company,
both direct and indirect. The way customers perceive your business impacts every action they take. Positive customer
perception can increase brand loyalty and generate referrals. It does this in two ways: Value alignment: If customers perceive
your business as having strong values that align with their own, they‟re far more likely to purchase from you. A 2020
consumer culture report found that 71% of consumers prefer buying from brands that align with their values. Trust signals: A
positive customer perception can help develop trust. If you‟re seen as a trustworthy business (i.e., you do what you say you
will), customers are more likely to “engage with, buy from, advocate for, and defend you” according to Edelman‟s 2020 Trust
Barometer Report. Customer perception refers to the consumer's feelings about your brand. It encompasses all their beliefs,
expectations, and experiences with the business and its products, whether positive or negative. It's built from all the times
they've interacted with the brand.

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 1.5 Limitation of Study

Methodology Limitation

 Sample size
 Lack of available or reliable data
 Lack of prior research studies on the topic
 Measure used to collect the data
 Self-reported data

Research Limitation

 Access to information
 Longitudinal effects
 Cultural and other biases
 Language fluency
 Time constraints

4
 CHAPTER: 2 Company profile/Organisation Profile
2.1 Introduction of Company:

• Company’s brief information:

Bakery industry in India today has an important place in the industrial map of the country. Bakery products are an item of mass
consumption in view of its low price and high nutrient Ian.

The Indian bakery industry is dominated by the small-scale sector with an estimated 50,000 small and medium size producers, along with
15 units in the organized sector.

Biscuit and bread which are considered to be the major bakery product they account for 82% of all bakery production. The unorganized
sector accounts for about half of the total biscuit production estimated at 1.5 million tons. It also accounts for 85% of the total bread
production and around 90% of the other bakery products estimated at 0.6 million tons. The last include pastries, cakes, buns, rusks and
other

2.2Vision of Company:

• Care, Integrity & Hard Work.

• Implementing changes according to business environment.

• Become familiar baker for customer.

2.3 Mission of Company:

• Customer satisfaction is synonym for success.

• Become Perfect baker in India.

• Provide Best Quality products and finest services.

2.4 Key Achievements

Recognition we have achieved during our journey

 UNIQUE WORLD RECORD 2018
 GUINESS BOOK OF WORLD RECORD BEST INDIA RECORD 2018
 ASIA BOOK OF RECORDS
 WORLD BOOK OF LONDON 2019
 INDIA BOOK OF RECORDS
 GOLDEN BOOK OF WORLD RECORD 2019
 LIMCA BOOK OF RECORD 2018
 BEST INDIA RECORD 2019
 UNIQUE WORLD RECORD 2019

2.4 Key Products:

Bakery products, which include bread, biscuits, rolls, cookies, pies, cakes, pastries, chocolates and muffins are usually
prepared from flour or meal derived from some form of grain. Bread, already a common staple in prehistoric times, provides many
nutrients in the human diet.

- Cake:
Choco Pie
Royal Casata
Ananas Delight

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 Dark Forest Pinor Fantasy
Red Velvet Cheese
Wild Blue Berry
Chocolate Chips
White Forest
Black Forest
Rasbhari Rasmalai
Roasted Almond
Creamy Vanilla
Choco Delight
Mr. Black& White
German Chocolate
Rainbow Cheese
Royal Chocolate
Oreo Crunch
Strawberry Rush

- Biscuits:
Pure Ghee Nankhatai
Cashew Bite
Cashew Nut
Fruit & Nut
Walnut Brown
Almond Crunch
Chocolate Chips
Butter Bite
Sesame Farali
Crunchy Heart (Dil Khari)
Almond Munch
Brown Chips
Brown Dute
Butter Katli
Rich Pista
Butter Scotch
Tooti Frooti
Vain Biscuit
Wheat Almond
Box GJ Panjabi Cookies
Coconut Macaroons
Cashew Macaroons
Sesame Dute

- Bread:
Sandwich Bread
Brown Bread
Whole Wheat Bread
Garlic Bread
Multigrain Bread
Milk & Fruit Bread
Grill Bread
Vada Pav
Bhaji Pav

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 Wheat Bhaji Pav
Burger Bun
Hot Dog Bun
Kulcha
Mini Pizza
Pizza Bread
Italian Pizza
Wheat Pizza
Sweet Bun
Cream Bun
Garlic Loaf
Crustless Bread
Whole Wheat Crustless
Round Gralic Bread
Paneer Tikka Bread

- Namkeen:
Mini Bhakharwadi
Chapta Chana
Chana Dal
Mamra Bhel
Manchurian Stick
Moong Dal
Plain sev
Ratlami Sev
Sing Bhujia
Soya Stick
Soan Papdi
Farali Chevdo
Navrtana Mix
Garlic Bhel
Nadiyadi Mix
Bombay Mix
Bhatha Kani
Box Panipuri
Khatta Metha
Diet Chevdo

- Chocolate:
Butter Scotch
Choco Treasure
Heart Candy
Lip Candy
Love Candy
Heart Lollypop
Sweet Lollypop
Assorted Chocolate
Centerfilled Chocolate
Assorted Dates Chocolate
Assorted Nuts Chocolate
Carmel / Coffee
Coconut / Orange

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2.5 SWOT ANALYSIS OF THE COMPANY

Strengths
Annual Profit Growth higher than Sector Profit Growth
Company with Low Debt
Book Value per share Improving for last 2 years
FII / FPI or Institutions increasing their shareholding
High Value of Production
Reasonable price
Efficient Staff

Weakness

Bearish Stocks - Stocks with Medium to Low Trendlyne Momentum Score

MFs decreased their shareholding last quarter
Inefficient use of capital to generate profits - RoCE declining in the last 2 years
Inefficient use of shareholder funds - ROE declining in the last 2 years
Inefficient use of assets to generate profits - ROA declining in the last 2 years
Degrowth in Revenue and Profit
Declining profits every quarter for the past 3 quarters
Annual net profit declining for last 2 years
Major fall in TTM Net Profit
Near 52 Week Low
High promoter stock pledges
Stocks Underperforming their Industry Price Change in the Quarter
Fluctuation of foreign exchange rate

Opportunity

Price crossing above SMA20 today, and greater than SMA5

PEG lower than Industry PEG
Top Gainers
Volume Shockers
Globalisation
Make brand more popular by quality products and extra benefits to customers
Expansion of business because of government policy

Threats

High PE (PE > 40)

Near 52 Week Low
Declining profitability: Falling ROCE
Competitors of other big bakeries

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9
CHAPTER: 2

Research Methodology Research Design

3.Research Objective:

 To study the customer’s perception towards Atul bakery products.

 To determine the factors affecting purchase decision from Atul Bakery.

 To identify the most preferred category of product of Atul Bakery

4.Research Methodology:
The problem statement for the study is to study the customer’s perception towards Atul bakery products. A
descriptive was adopt to conduct this study where data was collected through structure questionnaire. The
sampling size was 102.One sample T test was
used
Findings of the study demographic profile frequency
Variable Frequency Percentage
Gender:
Male 100 66.2
female 51 33.8
Age:
Less than 25 25 16.6
25-35 69 45.7
35-45 47 31.1
above 10 6.6
Occupation:
Farming 87 57.6
Service/job 26 17.2
Housewife 0 0.0
Student 35 23.2
Others(specify) 3 2.0
Qualification:
Less than SSC 18 11.9
HSC 55 36.4
Graduation 64 42.4
Post- 13 8.6
Graduation 1 0.7
others
Annual income:
Below 2.5 lac 39 25.8
2.5-5 lac 59 39.1
5-7.5 lac 31 20.5
Above 7.5 lac 22 14.6

10
From the above table, we can say that 66.2% of respondent are male and 33.8% of respondent are female. So, it can be interpreted that
majority are male. Frome the above table, respectively in age wise, 16.6% belongs to age less than 25, 45.7% belongs to age between 25 to
35 years, 31.1% belongs to age between 35 to 45 years and other 6.6% belongs to age above 45 years. From the above table, respectively in
the Occupation wise, 57.6% of the respondents are farmers, 17.2% of the respondents are doing service/Job, 0.0% of the respondents are
housewife, 23.2% of the respondents are self-employed, 2.0% of the respondents are students. From the above table respectively, 11.9% of
the respondent‟s qualification is less than SSC, 36.4% of the respondents has completed their HSC, 42.4% of the respondents has
completed their Graduation, 8.6% of the respondents has completed their post-Graduated and 0.7% respondents are in other categories.
From the above table respectively in income wise, the total 151 respondents in that 25.8% are having the income below 2.5 lakh, 39.1% of
respondents have income between 2.5 lakh to 5 lakh, 20.5% of the respondents are having the income between 5 lakhs to 7.5 lakh and
remaining 14.6% of the respondents are having the income more than 7.5 lakh

Graph

From the above chart and table respectively in the age wise; 31.4 % of respondent belongs to the age below
20 ; 55.9% of the respondent belongs to the age group of between 21 - 30 ; 8.8% of the respondent belongs to
the age group of between 31 - 40 ; 3.9% of the respondent belongs to the age group of above 40

From the above chart and table respectively; out of 102 respondent;42.2% of the respond are male whether
57.84 % of the respondent are female.

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 CHAPTER: 4
THEORETICAL CONCEPTS

Literature Review:

1.Harish Jadhav, Dr. Pravin Chavan (2019): “An Analytical Study on Consumer Buying Behavior for Bakery Products”. The objective
of the study is to ascertain the level of brand awareness for Bakery and study factors influencing the selection of Bakery brand. The study is
descriptive and diagnostic in its nature. The study was conducted in Kolhapur City. Total 225 respondents have filled the questionnaire and
it was sample under the study. For analysis MS office Excel and SPSS 20.0 was used. An exploratory factor analysis result indicates that
consumer preference is an outcome of customer’s opinion about the affordability of the product. Bakery food consumption is an impulse
purchases decision. Accessibility as well as affordability is important in determining the customer preference for the bakery products.

2. Dr. Virender Khanna (2016): “A study on consumer’s behavior towards bakery products in Delhi/NCR region”. The objective
aims to measure the consumers’ attitude towards the marketing problems of bakery products and study the consumer behavior towards
bakery products. Both the secondary as well as the primary data have been used in the study. The sample size of the customers is 500 which
are top ten bakeries of Delhi NCR region. It deals with the comparative study of each of the items under four components of marketing mix
namely; product, price, place and promotion. The mean value for each of the items used in the questionnaire has been measured and a
comparison has been made through graphs to look for the item which is contributing higher in the problems related to marketing of bakery
products as per the consumers’ attitude. The study reveals the fact that among all the four components of the marketing mix, pricing is the
least affecting factor which causes problems in the marketing of the bakery products, as per the consumers’ attitude towards marketing
problems of bakery products.

3. Prof.Nitinchandra S, Ms.Namita Hunswadkar (2018): “A study on customer satisfaction with reference to Vinayak Bakery and
Its Competitors at haliyal”. The objective is to understand consumer perception regarding Vinayak Bakery Products and to analyze the
different strategies adopted by the bakeries (competitors) at Haliyal. Sample size for the survey conducted is 50. For primary data,
interaction with the customers for filling up the survey form was done. For analysis, Chi-Square Test, Factor Analysis, Binomial Test,
Descriptive (Frequencies) was used. The outcomes are there was a close relationship between the occupation of the consumers and their
preference to the Brand of Vinayak Bakery and it was found that out of all 50 samples selected every one of them has visited Vinayak
Bakery at least once in their life time.

4. Aleksandar Mariü , Slavko Arsovsk( 2010): “ The levels of customer satisfaction as one of the goals of quality of organization in
the bakery industry. The main objective is measuring customer satisfaction is monitoring the attitudes and perceptions of consumers about
the quality of products and services company and the choice of adequate feedback system of consumer experiences. The analysis of the
study was done through ACSI- American customer satisfaction index which helped on evaluating the level of customer satisfaction .

5. Gustavo Quiroga Souki, Viviane Costa Reis, Luiz Rodrigo Cunha Moura (2015): The purpose of this study was to understand the behaviour of bakery consumers as well as their purchase
decision process. A survey was carried out in two stages. The first was a qualitative approach, based in interview involving 10 proprietors and/or managers of bakeries and 10 consumers based in
Belo Horizonte, State of Minas Gerais, Brazil. The second stage consisted of a quantitative and descriptive characterization. A survey was also performed involving 465 bakery consumers. Results
show that consumers attend bakeries mostly to buy perishable food or food for immediate consumption.

12
 CHAPTER: 5
DATA ANALYSIS
Chi-square Method: Gender * Atul bakery products are good for health
Crosstab
Count
Atul bakery products are good for
health
Total
Strongly Strongly
agree disagree
agree disagree
Gender 1(Male) 14 14 14 14 100
2(Female 10 2 19 20 51
)
Total 24 16 33 34 151

Chi-Square Tests

Asymptotic Significance (2-

Value df
sided)
.936a
Pearson Chi-Square 3 .817

Likelihood Ratio .914 3 .822

Linear-by-Linear .861 1 .353
Association
N of Valid Cases 151
a. 2 cells (25.0%) have expected count less than 5. The 69.
minimum expected count is 1.

Gender * Atul bakery products are tasty

Crosstab
Count

Atul bakery
products are tasty
strongly strongly Total
agree disagree disagree
agree
1 (Male) 19 0 55 26 100
Gender
2 (Female) 8 1 26 16 51
Total 27 1 81 42 151

Chi-Square Tests
Asymptotic Significance
Value df
(2-sided)
2.620a
Pearson Chi-Square 3 .454

Likelihood Ratio 2.829 3 .419

Linear-by-Linear .237 1 .627

13
 Association
N of Valid Cases 151
a. 2 cells (25.0%) have expected count less than 5. The minimum expected count
is .34.

INTERPRETATION: The above table show that the p-value is more than 0.05 so the null
hypothesis is accepted i.e.: there is a significant relationship between gender and Atul
bakery products are good for health. The above second table show that the p-value is more
than 0.05 so the null hypothesis is accepted i.e.: there is a significant relationship between
gender and Atul bakery products are tasty

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 CHAPTER: 6

Purpose of Research Findings

The purpose of research findings is to contribute to the knowledge and understanding of a particular topic or issue.
Research findings are the result of a systematic and rigorous investigation of a research question or hypothesis, using
appropriate research methods and techniques.

The main purposes of research findings are:

 To generate new knowledge: Research findings contribute to the body of knowledge on a particular topic, by
adding new information, insights, and understanding to the existing knowledge base.
 To test hypotheses or theories: Research findings can be used to test hypotheses or theories that have
been proposed in a particular field or discipline. This helps to determine the validity and reliability of the
hypotheses or theories, and to refine or develop new ones.
 To inform practice: Research findings can be used to inform practice in various fields, such as healthcare,
education, and business. By identifying best practices and evidence-based interventions, research findings
can help practitioners to make informed decisions and improve outcomes.
 To identify gaps in knowledge: Research findings can help to identify gaps in knowledge and understanding
of a particular topic, which can then be addressed by further research.
 To contribute to policy development: Research findings can be used to inform policy development in
various fields, such as environmental protection, social welfare, and economic development. By providing
evidence-based recommendations, research findings can help policymakers to develop effective policies that
address societal challenges.

 Student learning.
 The current research shows no proof that a blended learning environment provides any less of a beneficial educational
experience than traditional bakery settings. However, students report that this type of learning environment promotes a greater
understanding of concepts in application and writing, and facilitated improved learning outcomes. Due to the capacity to evoke
emotions from an audience, video elicits positive outcomes in affective and motivational learning. Cruse (2006) states that “one
of the greatest strengths of television and video is the ability to communicate with viewers on an emotional, as well as a
cognitive level” Research also reflects on students’ perceived benefits of attending a blended or flipped classroom. Bell &
Federman (2013) found that students like the flipped classroom structure. In their study, students perceived that the time they
spent outside of the classroom watching lectures or demonstrations allowed them greater time flexibility and control. The
capacity to work from home made them feel as if they had greater balance of home life, school, and family. In other studies of
flipped classrooms, students reported a greater ability to be in control of their own learning outcomes. Further reported benefits
to instructors when utilizing a blended learning model include greater peer instruction, utilization of faculty time and expertise
because of the increased engagement with students during the problem solving phase of the lesson, and greater utilization of
facilities because less lecture time is required. It also fosters teaching development, and produces greater student learning
outcomes (Bell & Federman, 2013; Vaughan, 2007). The experience also improved student-to-teacher mentorship liaisons.
 Channel of Distribution
 - Types of Channel Distribution
 A Zero Level Channel
 A One Level Channel
 A Two Level Channel
 A Three Level Channel

Bakery in India is a very big opportunity. Over the years, bakery industry in India has grown substantially. Only those players are moving
ahead who have been using technology and training their employees on a regular basis. India is a very big market and people are
becoming more aware of the bakery products. We can also capture international markets, as every state and region have special
products which can be exported as signature products which would get great support from Indian buyers in the international markets. We
need to frequently upgrade our products and systems with the support and use of new technology. To stay competitive one has to move
from manual to automation and use technology to increase the scale of business.

A strategy is in place with a micro analysis of day to day operations to focus on better and improved business for our partners. At the
same time, we also take care of our employees and ensure that their skills are upgraded continuously. From a humble beginning of 1
outlet and 2 employees, today we have more than 500 employees and are aiming to touch the 150 outlet mark by end of the year. From
our initial production of kilograms per day today we produce tonnes per day. We attribute this growth to our approach of understanding
the needs and requirements of our customers, partners and employees, who have all supported us and helped us reach this position that
we are in today.

15
CHAPTER: 7

 CONTRIBUTION TO HOST
ORGANISATION

Suggestion and Recommendations

A strategy is in place with micro analysis of day to day operations to focus on

better and improved business for our partners. At the same time, we also take
care of our employees and ensure that their skills are upgraded continuously.
From a humble beginning of 1 outlet and 2 employees, today we have more than
500 employees and are aiming to touch the 150 outlet mark by end of the year.
From our initial production of kilograms per day today we produce tonnes per day.
We attribute this growth to our approach of understanding the needs and
requirements of our customers, partners and employees, who have all supported
us and helped us reach this position that we are in today.
Challenges are a part of life and every business has its own peculiar set of challenges. But it is these challenges, which help you grow and are
bound to improve your focus and efficiency. I faced many challenges. My first thought of starting a bakery without any subject knowledge was a
big challenge. Getting knowledge of bakery products was a big challenge. Going from one outlet to a production centre was a big challenge.
Increasing from one outlet to more was also a challenge. Making proper supply chain and taking care of transportation was also a big challenge.
We faced all the challenges and converted them all to success. In life and business, there must be challenges. If there are no challenges, there
would not be growth. We should be ready to accept the challenge, then we would easily be able to overcome them. t is the responsibility of
every industrialist to empower their manpower and make them valuable. A good employer ensures that his employees get quality knowledge,
become good quality humans and based on that are able to deliver great quality work. Employees should be treated like a rough diamond and
polished and shaped using training and knowledge sharing so as to make them valuable manpower. By doing this and motivating their
employees, employers are able to generate quality manpower. Bakery in India is a very big opportunity. Over the years, bakery industry in India
has grown substantially. Only those players are moving ahead who have been using technology and training their employees on a regular basis.
India is a very big market and people are becoming more aware of the bakery products. We can also capture international markets, as every
state and region have special products which can be exported as signature products which would get great support from Indian buyers in the
international markets. We need to frequently upgrade our products and systems with the support and use of new technology. To stay competitive
one has to move from manual to automation and use technology to increase the scale of business. There has been a lot of improvement in the
bakery exhibitions being held in India. Bakery Business has been continuously bringing new platforms and experiences for the industry and
continue the process of creating awareness. Exhibitions play a very important role for the bakery industry professionals. Be it the aspects of
ingredients, machinery, packaging, transportation, or consultancy for upliftment of hygiene standards, ISO certifications and export consultancy,
there is a lot to learn from the exhibitions. It is important that when one visits the exhibition, it should be in the learning mode. The moment that
happens, there is a whole lot that can be achieved, helping in the overall development.

I owe my success to the bakery exhibitions. As a farmer’s son, who has only had primary education, and almost no knowledge about the bakery
segment, I attribute all my learnings to exhibitions which I visited. Exhibitions provides a strong base for any business. There are new innovative
equipment and products which help in new product development and in creating better finished products for the bakers. In a nutshell, exhibitions
help us in improving our business.

o be able to compete in the market and to grow, it is important to adapt to the latest automation techniques. While there are manual and semi
automation work areas, it is the fully automated areas, where the products are untouched offering high hygiene standards and use less
manpower, that can be helpful in delivering consistently high quality product and cost cutting. In times to come, automation and technology
advancement would be the mainstay for overall business development and growth.

16
CHAPTER: 7

Conclusion
Completing this study research found that , majority respondent are aware of Atul Bakery and its products. Majority of the respondent
perceived that product of Atul Bakery is good as compare to other bakeries. Respondent preferred high quality purchasing bakery and food
products.Majority of the respondent purchase products from Atul Bakery because of it’s good quality and taste provided by Atul
Bakery.Some of the respondent perceived that price of product of Atul Bakery is high and because of high price customers are not able to
purchase . Completing this study research found that, majority respondent is aware of Atul Bakery and its products. Majority of the
respondent perceived that product of Atul Bakery is good as compare to other bakeries. Respondent preferred high quality purchasing
bakery and food products. Majority of the respondent purchase products from Atul Bakery because of its good quality and taste provided by
Atul Bakery. Some of the respondent perceived that price of product of Atul Bakery is high and because of high price customers are not
able to purchase.

.References

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journal of trend in scientific research and development.
• Dr. Virender Khanna (2016): A study on consumer’s behavior towards bakery products in Delhi/NCR region.
• Prof.Nitinchandra S, Ms.Namita Hunswadkar (2018): A study on customer satisfaction with reference to Vinayak Bakery and Its
Competitors at haliyal. Vol 5 No 3 (2018) international journal of engineering technologies and management research.
• Aleksandar Mariü , Slavko Arsovsk( 2010): The levels of customer satisfaction as one of the goals of quality of organization in the
bakery industry. International journal for quality research Vol 4 No 4.
• E. Lakshmi (2017): Consumer Preference and Quality of Bakery Product – Bread.International journal of food , nutrition and
dietetics.Vol 5 No 3
• Abdullah Abdull Rahman, Ahmad Rasmi Albattat, Nurul Fadhillah, Ahmad Fakhry, Nur
Syafiqah, Mohd Idris(2019): Consumers’ Behaviour in Decision Making Towards Bakery Products .Journal of management and
science.
• Gellynck, X, Kühne , Van Bockstaele, Van de Walle, and Dewettinck( 2008): Consumer Perception of Bread Quality. European
association of agriculture economic.
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Market: The Importance of Fiber in Consumer Decisions. Nutrients 2021, 13 , 132.

• Lubica Kubicova, Kristína Predanocyova(2018) Situation in the market of bakery products.International scientific days 2018.
• Hulya GUL, Fidan Merve KART, Mevlut GUL, Metin Goksel AKPINAR (2017)Bakery products
consumption and consumers’ awareness in urban areas of Ispatra city, Turkey. Vol 17.
• Dr.S.M.Yamuna ,K.Meenachi ,S.Tharangini(2014) A Study on Consumer Awareness Towards Food Adulteration of Selected Food
Product. Indian journal of applied research vol 4
• DR. S.John Manohar , Prof. Susheela Devi B. Devaru, Prof. Arundathi.S.V(2019) Consumer perception towards organic food
products.International journal of management research and review.
Vol 2
• S.V.Ramesh and M.Divya(2015) A study on consumers’ awareness attitude and satisfaction towards select organic food products with
reference to Coimbatore . International journal of interdisciplinary and multidisciplinary studies vol 2 No 4
• Dr. Hemraj Patil, Mr. Manoj Suryawanshi (2019) Comparative study on bakery and confectionery products. Think Indian journal vol
22
• Mrs.P.Banumathi & Dr.S.Mabel Latha Rani (2018) Customer perception and satisfaction of
FMCG’s products with reference to thoothukudi district . Journal of emerging technologies and innovation research.
• Archana P Kumar, Arun Gopinath, Preetha R (April 2019), Consumer Perception Towards Khadi Readymade Shirts In Ernakulam
District.
• DK Nur’ Najmah, PG Haji Menudin, Nooraneda Mutalip Laidey (January 2019) Factors Affecting Customers' Perception Toward
Service Quality of Grab. International journal of recent technology and engineering vol 7.
• Vikash , Vinod Kumar (August 2017), A Study on Consumer Perception Toward Online Shopping.
• Karuppasamy, R., & Kumar, M. N. R. Consumer perception towards store image & store loyalty in the coimbatore district.

17
• R. Mahalakshmi & D. Rajasekaran (January 2018) Customer Perception On Online Advertising. International journal of
computational research and development.
• Ridhi Jain, Dr. Teena Bagga (2017), Study Of Consumer Perception Towards Mobile Phone Of Chinese Brands.

• Evangeline Kiruba.J, Deepthi Nivasini.K (February 2018): A Study On Customer Perception Towards Nescafe Products With
Special Reference To Coimbatore City.
• Dr. Pritam P. Kothari, Prof. Shivganga C. Maindargi (2020) Comparative Study of local bakery products and branded bakery
products, with special reference to Solapur city.
• Ashish Hotchandani, Harsh Bhojwani and Pranhdeepsingh Bhatia (2018) A comparative study between Jain Bakery and
Kanwarram bakery.
• Gustavo Quiroga Souki, Viviane Costa Reis, Luiz Rodrigo Cunha Moura (2015) The behavior of Bakery consumers.
• www.atualbakery,com
• www.google.com

18
CHAPTER: 8

Questionnaire

1) Do you visit Atul bakery ?

a) Yes
b) No

2) How often do you visit Atul bakery ?

a) Everyday
b) Once in a week
c) 3 times in a week

3) What makes you prefer Atul

bakery ?

a) Ease of access
b) Variety of products
c) Taste of products
d) Price
e) Hygine of products

4) What baked goods do you usually

purchase from Atul bakery?

a) Pasteries
b) Cakes
c) Bread
d) Muffin
e) Other

5) What is your preferred time of day to

visit Atul bakery?

19
 a) Morning
b) Afternoon
c) Evening
d) Anytime

6) What would make you recommend

Atul bakery to others?

a) Taste of products
b) Value of money
c) Word of mouth recommendation
d) Cleanliness

7) Which type of bread do you prefer

the most ?

a) White bread
b) Whole wheat bread
c) Multigrain bread

8) How much are you willing to spend

on bakery products in one visit ?

a) less then 100

b) 100-200
c) 200-250
d) More then 250

9) Do you have any specific suggestions

or requests for our bakery business?

a) No
b) Yes
c) If yes suggest

20
 10) How would you rate your overall
satisfaction with us ?

a) 1-5
b) 5-10

11) Would you recommend Atul bakery

to friend or family?

a) Yes
b) No

12) Which cake / pastry do you prefer /

buy the most?

a) Chocolate
b) Strawberry
c) Pineapple
d) Butterscotc
e) Other

Balance sheet
In financial accounting, a balance sheet (also known as statement of financial position or statement of financial condition) is a summary
of the financial balances of an individual or organization, whether it be a sole proprietorship, a business partnership, a corporation, private
limited company or other organization such as government or not-for-profit entity, Assets, Liabilities and ownership equity are listed as of
a specific date, such as the end of its financial year. A balance sheet is often described as a “snapshot of a company’s financial condition”.
Of the four basic financial statements, that balance sheet is the only statement which applies to a single point in time of a business
calendar year.

• Common-size Balance Sheet as on 31st march 2017-18

Particular 2016 % 2017 %

Assets:

21
 Current assets 2535475.43 14.63% 3115541.76 12.28%

Fixed Assets 14800619.41 85.37% 22256775.83 87.72%

Total assets 17336094.84 100% 25372317.59 100%

Liabilities:

Current liabilities 5397644.70 31.13% 5254919.59 20.17%

Fixed assets 6538744.00 37.72% 14399023.59 56.75%

Shareholders fund 5399706.14 31.15% 5718374.41 22.54%

Total liabilities 17336094.84 100% 25372317.59 100%

MULTIGRAIN FOOD PVT. LTD.

Balance sheet as at 31/03/2020
Schedule Mar 31,2020 Mar 31,2019

Equity & Liabilities:

Current Liabilities: 1
EMPLOYEE 372369.25 942.25
Duties & Taxes -90596.91
Trade Payables 1363855.75
Creditors for Goods 2232482.76 606199.00
Creditors for other -539127.98 1970054.75
Trade Payables 1693354.78 3043965.45
Other current liabilities 3138784.22 382682.25
Short term Provisions 141008.25 5397644.70
Total of current liabilities 5254919.59
Share Holder’s Funds 2 399706.14
Reserve & Surplus 718374.41 5000000.00
Share Capital 5000000.00 5399706.14
Total of Share Holder’s Funds 5718374.41
Non Current Liabilities 3 3896492.75
Secured Loan 11929851.34 1650985.00
Unsecured Loan 1585000.00 5547477.75
Long Term Borrowing 13514851.34 42516.25
Deferred Tax Liabilities 34172.25 948750.00
Other Non-Current Liabilities 850000.00 6538744.00
Total Of non-current Liabilities 14399023.59 17336094.84
Total of Equity & Liabilities: 25372317.59
Assets:
Non-Current Assets 4 13401015.06
Fixed Assets 20533539.48 1034288.50
Non-Current Investment 1034288.50 194983.35
Long Term Loans & Ads. 468382.60 170332.50

22
Other Non-Current Assets 220565.25 14800619.41
Total of Non-Current Assets 22256775.83
Current Assets 5
Trade Receivables
DEBTORS 51137.15 469298.72
DEBTORS-FRANCISE 475428.85 112840.63
DEBTORS-DEALER 366153.06 582139.35
Trade Receivables 892719.05 72648.21
Cash & Cash Equivalents 99150.61 27704.25
Short Term Loans & Ads. 260656.54
Other Current Assets 227760.15 1592327.09
Stock in Hands 1895911.95 2535475.43
Total of Current Assets: 3115541.76 17336094.84
Total of Assets: 25372317.59

MULTIGRAIN FOOD PVT. LTD.

Profit and Loss for the period 01/04/2019 To 31/03/2020
Schedule Mar 31/2020 Mar 31/2019
INCOMES
Gross profit 10852390.54 9756634.69
Indirect income 6 25735.34 120061.60
Total of incomes 1087125.87 9876696.28
EXPENSES
Salary account 7 1650000.00 1300000.00
Electricity account 8 205984.25 228970.25
Donation A/C 9 500.00 16275.00
Indirect Exps. 10 8702973.35 7844215.77
Net Profit 318668.27 487235.26
Total of Expenses 10878125.87 9876696.28

MULTIGRAIN FOOD PVT. LTD.

Trading for the period 01/04/2019 To 31/03/2020
Schedule Mar 31/2020 Mar 31/2019
Trading Income
Stock Transfer 11 0.00 7.23
Indirect Income Trading 12 64951.18 15529.02
Sales 13 38126553.68 33404300.46
Closing Stock 14 1895911.95 1592327.09
Total Of Trading Income 40087416.80 35012163.80
Trading Expense
Opening Stock 15 152327.09 1543722.11
Purchase 16 21900812.52 19130490.89
MFG. Expenses 17 5741886.66 4581316.12
Gross Profit 10852390.54 9756634.69
Total of trading Expenses 40087416.80 35012163.80

23
4.2 Ratio & their interpretation

A) Revenue Statement Ratio

B) Balance Sheet Ratio
C) Composite Ratio

A) Revenue Statement Ratio

• Gap ratio = Gross profit / sales * 100

2019 = 9756634.64 / 33404300.46 * 100

= 29.21%

2020 = 10852390.54 / 38126553.68 * 100

= 28.46%

• NP ratio = Net profit / sales * 100

2019 = 487235.26 / 33404300.46 * 100

= 1.46%

2020 = 318668.27 / 38126553.68 * 100

= 0.83%

• Opening ratio = COGS + opening exp. / net sales * 100

= GP – NP

2019 = 9756634.69 – 487235.26

= 9269399.43

2020 = 10852390.54 – 318668.27

= 10533722.27

Operating ratio

2019 = 23647665.77 + 9269399.43 / 3340430046 * 100

= 98.54%

2020 = 27274163.14 + 10533722.27 / 38126553.68 * 100

= 99.16%

• Expenses ratio = Expenses / sales * 100

2019 = 986696.28 / 33404300.46 * 100

= 29.57%

24
 2020 = 1087815.87 / 3812553.68 * 100

= 28.53%

• Stock turnover = COGS / average stock

COGS = sales – GP

2019 = 33404300.46 – 9756634.64

= 23647665.77

2020 = 38126553.68 – 10852390.54

= 27274163.14

• Average Stock = opening stock + closing stock / 2

2019 = 1543722.11 + 1592327.09 / 2

= 1568024.6

2020 = 1592327.09 + 1895911.95 / 2

= 1744119.52

• Stock turnover = COGS / average stock

2019 = 23647665.77 / 1568024.6

= 15.08 = 15 Times

2020 = 27274163.14 / 1744119.52

= 15.63 = 16 Times

B) Balance sheet Ratio

• Current ratio current assets / current liabilities

2019 = 2535475.43 / 539644.70

= 0.46:1

2020 = 3115541.76 / 5254919.59

= 0.59:1

• Liquid ratio = liquid assets / liquid liabilities

25
 2019 Liquid assets = current assets – closing stock

= 2535475.43 – 1592327.04

= 943148.34

Liquid liabilities = current liabilities = 5397644.70

= 943148.34 / 5397644.70

= 0.17:1

2020 Liquid assets = current assets – closing stock

= 3115541.76 – 1895911.95

= 1219629.81

Liquid assets = current assets = 5254919.59

= 1219629.81 / 5254919.59

= 0.23

• Proprietary ratio = shareholders fund / total assets

2019 = 5299706.14 / 17336094.84

= 0.37

2020 = 5718374.410/ 25372317.59

= 0.22

• Dept. equity ratio = Total liquid liabilities / shareholders fund

2019 = 11936388.7 / 5399706.14

= 2.21:1

2020 = 19653943.18 / 5718374.41

= 3.44:1

• Long term funds to fixed assets = fixed assets / long term funds

2019 = 13401015.06 / 6538744.00

= 2.04

2020 = 20533539.48 / 14399023.59

26
 = 1.43

C) Composite Ratios

• Return on shareholders’ funds = Net profit [EAT] / shareholders fund * 100

2019 = 487235.26 / 5388706.14 * 100

= 9.02%

2020 = 318668.27 / 5718374.41 * 100

= 5.57%

• Creditors ratio = creditors + BP / credit purchase * working days

2019 = 1363855.75 + 1970054.75 / 19130490.89 * 365

= 63.61 Days

2020 = 2232482.78 + 1693354.78 / 21900812.52 * 365

= 65.43 Days

AKNOWLEDGEMENT
I wish to express my sincere thanks to Chandigarh University, who gave us the chance to undertake this project report under

“MULTIGRAIN FOOD PRIVATE LIMITED’’ ATUL BAKERY .

I am extremely thankful to “MULTIGRAIN FOOD PRIVATE LIMITED” ATUL BAKERY for providing me with the opportunity of
undertaking training in their esteemed organization.

Students Name, Roll No.:

Manya Sethi

27
O21BJM

28
CHAPTER: 7

Assorted Chocolate

Centerfilled Chocolate

Assorted Dates Chocolates

Assorted Nut Chocolate

Butter Scotch

Choco Treasure

Heart Candy

Lip Candy

Love Candy

Heart Lollipop

Sweet Lollipop

Caramel/Coffee

3.1 Marketing Plan:

1. Identify overall objectives & Goals

2. Pinpoint Marketing Goals
3. Estimate Projected Marketing Budget
4. Know Your Geographic Farm Area Data & Identify Your Target Audience
5. Analyzze Market Competition
6. Identify Your Unique Selling Proposition
7. Establish Timeline & Set Your Plan in Motion
8. Track Progress & Readjust as Needed

29
 3.3 Sales and Marketing Structure

Sales Director

Sales Manager Sales Manager

Account Sales Sales Account Sales

Sales
Executive Engineer Engineer Executive Rep
Rep

SDR
SDR

Sales Ops Manager

Sales Ops Sales Enablement

Analyst Manager

3.4 5 Ways of Driving Sale

ACQUISITION
GAIN NEW CUSTOMERS

CONVERSION

CONVERT NEW CUSTOMERS TO REPEAT CUSTOMERS

FREQUENCY

INCREASE NUMBER OF CUSTOER OCCASIONS

RETENTION DECREASE CUSTOMER ATTRITION

TICKET INCRESE CUSTOMER CHECK VALUE

➢ Increase penetration
➢ Never lose a customer
➢ Increase frequency
➢ Increase ticket BPO

30
 3.5 Formula for Sale
• Sales = Orders X Average Ticket Size
• Orders = Active Base of Customer data (ABCD) X Effective Frequency There fore
• Sales = Active Base of Customer data (ABCD) X Effective Frequency X Average Ticket

Active Base of Effective Average

Customer data Frequency Ticket

(ABCD)
- Get More - Convert new customers into - Increase
Customer frequent customers CUSTOMERS
- Do not let your existing - Increase frequency of consumption per
existing users order
Customers go away

3.6 Basic Terminologies

• Unique Customers: All Delivery customers who have ordered at least once in a given month
• ABCD ( Active Base Customer Data): All Delivery customers who have ordered at least one in last 12 months/unique
customers of last 12 months
• New Customers: Any Delivery customer who have made his first transaction in the last 12 months/new addition to ABCD
• Actual Frequency: Average number of orders each customer has placed over a month. Actual Frequency = Total deal Order
in a month/Unique customers in that month
• Effective Frequency: Average number of orders each customer has placed over period of last 12 months. Effective Frequency
= Total Del Order in a last 12 month / ABCD
• Penetration: Percentage of total target customers being active. Penetration = ABCD / House Court
• Conversion: New Customers placing their second order. Conversion = More than 1 Frequency Customers in last 12 months /
ABCD
Higher the better
• Lapsed Customers: Customers not ordered for last 12 months.

3.7 Precision Action Plans

• Competition Entry: BOGO DH, Frequency Mailers, SMS, Take Away Hailers
• Split Store: Target to increase penetration and frequency in existing localities. Pizza Mania type DH & Mailers for left over
localities
• Low Penetration Low Frequency: Aggressive offers like BOGO
• Low Penetration: Reduce the entry barrier e.g. Pizza Mania or steal a Deal
• Low Frequency: Target existing customers through SMS or Frequency Mailers
• Low Conversion: New customer letters for all the new customers to convert them to repeat customers
• High Attrition: Retention letters or SMS to lapsing customers who have not ordered for a period of last 6 months
• Low BPO: High value offers such as Cheese Burst Pizza or Choco Lava Cake
• Low Visibility: Banners in select localities, pole kiosks, Apartment hoardings etc.

3.8 Precision Action Plans

31
 ➢ Design an action plan for Competition Entry in your Red area

➢ Aggression in offers, protecting existing customers, increasing frequency and analysing competitor’s strengths ➢ Design an

action plan if your store is split

➢ Penetration and frequency increase in left over localities

➢ Design an action plan if you are struggling on take away orders

➢ Design an action plan if you are struggling on delivery sale

➢ Design a locality wise action plan for your store given the following

➢ Locality A - Lot of Corporate

➢ Locality B - Lot of Schools & Colleges

➢ Locality C - Lot of inaccessible Apartments

3.9 Precision Marketing Tools:

➢ Microsoft Office Excel Worksheet

3.10 Local Store Marketing

• The objective of the LSM program is

• To drive conversion because
• 55% of our customers order only once
• Apart from media, stores are the point of contact to convert new customers
• Stores have a better control over the first time customers
• For the volume of the customers in this category it is too expensive to drive conversion through corporate CRM • To drive
retention because

• It is 5 time more costly to acquire a customers than to retain him

• With the new POS, data is now available for the stores to capture the lapsing customers
• The stores have a better scope to drive activities around the lapsing customers

32
 Your best Contribute only
55% of your 20% of your
opportunity to
customers does business which
convert a new
not order again can be
customer is in the
First 3 months increased
significantly

Your
customers are
It is 5 times
lapsing at
Expensive to
almost The
Bring new
same pace As
customer
the new
Than to keep
customers
an Existing
added
customer

3.11 Conversion & Attrition Matrix Definition & Parameters

Conversion – No of people who have ordered only Conversion Range

Once in last 6 months

1 Above 36%
2 33.5% to 35.99%
3 32% to 33.49$%
4 30% to 31.99%
5 Below 30%

Attrition – No of people in ABCD who have not ordered Attrition Range

In last 6 months

1 Above 39%
2 35.5% to 38.99%
3 33% to 35.49%
4 29.5 to 32.99%
5 Below 29.5%

3.12 Major Competitors:

1. Karachi Bakery
2. Modern Food
3. Bikanervala
4. Order-Fresh
5. Breadliner

33
1. Karachi Bakery:

Karachi bakery is a top competitor of Atul Bakery. Karachi bakery was founded in Hyderabad, in 1953. Karachi Bakery
competes in the baked goods, frozen & prepared foods Industry. Compared to atul bakery. Karachi bakery generates
$2.7M more revenue.

2. Modern Food:

Modern Food is atul bakery’s #2 competitor. Modern food is headquartered in gurugram, Haryana, and was a founded in 1965.
Modern food operates in the food processing industry. Modern food Operates in the food generates 284% the revenue of atul bakery.

3. Bikanervala :

Bikanervala has been one of Atul Bakery’s top competitors. Bikanervala is a private company that was founded in null in.
bikanervala Operates in the food processing industry. Compared to atul bakery. Bikanervala has 58 more employees.

4. Breadliner:

Breadliner has been one of the most competitors of atul bakery in Surat. Breadliner is a private company that was founded
in 2001. Breadliner operates in the food processing industry.

3.13 Channel of Distribution

- Types of Channel Distribution
A Zero Level Channel
A One Level Channel
A Two Level Channel
A Three Level Channel

Multigrain Food Private Limited follow a zero Level Channel of Distribution.

34
 Manufacture Shop Consumer
r

Zero level channel there is an intermediary shop. A manufacturer sells goods to consumer throught these shop. This is a gap
between the manufacturer and consumer.

3.14 Production Life Cycle:

Production Life Cycle Management (PLM) is the succession of strategies by business management
As product goes through its life cycle. The conditions in which a product is sold changes over time and must be managed as it moves
through its succession of stages. The concept of production life cycle concerns the life of a produce in the market with respect to
business costs and sales measures. The product life cycle proceeds through multiple disciplines, and requires many skills, tools and
processes, PLC management makes the following three assumptions:
1. Products have a limited life and thus every product has a life cycle.
2. Product sales pass through distinct stages, each posing different challenges.
3. Products require different marketing, financing, manufacturing, purchasing and human resource strategies in each life cycle stage.

Identifying Stages
Features Introduction Growth Maturity Decline
Sales Low High High Low
Investment Very High High Low Low
Cost
Competition Low or No High Very High Low
competition
Advertising Very High High High Low
Profit Low High High Low

35
321About 3 decades from which dawn bread is advertising, selling and promoting their product. When they think of dawn bread
quality, freshness and availability comes in our mind. It has positioned so we well the product in the minds of the customer that people
demand dawn bread from retailers. Now they don’t need to push their product to the customer, the demand and sales are already very
high.

Strategies in PLC:

Introduction
Growth
Maturity
Decline

Introduction:

Rapid skimming
Slow Skimming
Rapid penetration
Slow penetration

Growth:

Product qualities and features improvement

Entering into a new market segmentation
Designing, improving and widening distribution channel
It may reduce price to attract price sensitive consumers

Maturity:

Introduce new model

Market modification
Product modification
Marketing mix modification

Decline:

Continue with the original products

Continue products with improvements
Drop the product

3.15 Market Segmentation:

Market Segmentation is a marketing strategy in which select groups of consumers are identified so that certain products or product
lines can be presented or product lines can be presented to them in a way that appeals to their interests.

• 4 types of Market Segmentation

36
 Geographic Behavioural
Demographic
Psychographic

• Geographic Segmentation :
Geographic segmentation, splitting up your market based on their location, is a basic but highly useful segmentation strategy. A
customer’s location can help you better understand their needs and enable you to send out location-specific ads.

• Demographic Segmentation :
Demographic segmentation is one of the most common forms. It refers to splitting up audience based on observed, people-based
differences. These qualities include things like age, sex, marital status, family size, occupation, education level, income, race,
nationality and religion.

• Psychographic Segmentation:
Psychographic segmentation is similar to demographic segmentation, but it deals with characteristics that are more mental and
emotional. These attributes may not be as easy to observe as demographics, but they can give you valuable insight into your
audience’s motives, preferences and needs. Understanding these aspects of your audience can help you to create content that appeals
to them more effectively. Some examples of psychographic characteristics include personality traits, interests, beliefs, values, attitudes
and lifestyles.

• Behavioural Segmentation :
You can also segment your market based on consumers behaviors, especially regarding your product. Dividing your audience based
on behaviors they display allows you to create messaging that caters to those behaviors. Many of the actions you might look at relate
to how someone interacts with your product, website, app or brand.

3.16 Packaging and Labeling :

• Packaging :
“Packaging means wrapping of goods before there are transported or stored or delivered to a consumer.”
“Packaging has been defined as an activity which is concerned with protection, economy, convenience and promotional
considerations.
The wrapper or the container is called package.”

• Labelling :

37
“Label is a part of product, which carries verbal information about the product or the seller. It may be a part of package, or it may be a
tag attached directly to the product.”
Label may be a small slip or a printed statement. The act of attaching or tagging the label is known as Labelling.

• Types Of Packing :

Tray Packing: (Orange Oats Cookies)

Ingredients: refined wheat flour, sugar, partially hydeogenat vegetable oil, hone desiccated coconut, glucose, corn flex, oats, milk
powder.
Batch No: 0518A116
Net Weight: 150g
M.R.P.: 70=00
Best Before: 6 months

Box Packing: ( Chocolate Cream Roll)

Ingredients: Refind wheat flour, icing sugar, white butter, edible vegetable oil, artificial flavouring substances, contain added
flavours chocolate, and synthetic food colour.
Batch No: 1705
Single Net Weight: 50g/ 12 pes per pack
M.R.P.:120=00
Best Before: 2 months

Plastic Packing: (Maska Butter)

Ingredients: wheat flour, water, vans pail oil, sugar, cumin, salt, improver, calcium, permitted
Batch No: 0518A100
Net Weight: 200g
M.R.P.: 50=00

38
 Best Before: 6 months

CHAPTER: 4

FINANACE DEPARTMENT

• Definition:
➢ Finance:

Finance, of financing, is the process of raising funds or capital foe any kind of expenditure. It is the process of channelling
various funds in the form of credit, loans, or invested capital to those economic that most need them or can put them to the most
productive use.

4.1 Balance Sheet

In financial accounting, a balance sheet (also known as statement of financial position or statement of financial condition) is a
summary of the financial balances of an individual or organization, whether it be a sole proprietorship, a business partnership, a

39
corporation, private limited company or other organization such as government or not-for-profit entity, Assets, Liabilities and
ownership equity are listed as of a specific date, such as the end of its financial year. A balance sheet is often described as a “snapshot
of a company’s financial condition”. Of the four basic financial statements, that balance sheet is the only statement which applies to a
single point in time of a business calendar year.

• Common-size Balance Sheet as on 31st march 2017-18

Particular 2016 % 2017 %

Assets:

Current assets 2535475.43 14.63% 3115541.76 12.28%

Fixed Assets 14800619.41 85.37% 22256775.83 87.72%

Total assets 17336094.84 100% 25372317.59 100%

Liabilities:

Current liabilities 5397644.70 31.13% 5254919.59 20.17%

Fixed assets 6538744.00 37.72% 14399023.59 56.75%

Shareholders fund 5399706.14 31.15% 5718374.41 22.54%

Total liabilities 17336094.84 100% 25372317.59 100%

MULTIGRAIN FOOD PVT. LTD.

Balance sheet as at 31/03/2020
Schedule Mar 31,2020 Mar 31,2019

Equity & Liabilities:

Current Liabilities: 1
EMPLOYEE 372369.25 942.25
Duties & Taxes -90596.91
Trade Payables 1363855.75
Creditors for Goods 2232482.76 606199.00
Creditors for other -539127.98 1970054.75
Trade Payables 1693354.78 3043965.45
Other current liabilities 3138784.22 382682.25
Short term Provisions 141008.25 5397644.70
Total of current liabilities 5254919.59
Share Holder’s Funds 2 399706.14
Reserve & Surplus 718374.41 5000000.00
Share Capital 5000000.00 5399706.14
Total of Share Holder’s Funds 5718374.41
Non Current Liabilities 3 3896492.75
Secured Loan 11929851.34 1650985.00

40
Unsecured Loan 1585000.00 5547477.75
Long Term Borrowing 13514851.34 42516.25
Deferred Tax Liabilities 34172.25 948750.00
Other Non-Current Liabilities 850000.00 6538744.00
Total Of non-current Liabilities 14399023.59 17336094.84
Total of Equity & Liabilities: 25372317.59
Assets:
Non-Current Assets 4 13401015.06
Fixed Assets 20533539.48 1034288.50
Non-Current Investment 1034288.50 194983.35
Long Term Loans & Ads. 468382.60 170332.50
Other Non-Current Assets 220565.25 14800619.41
Total of Non-Current Assets 22256775.83
Current Assets 5
Trade Receivables
DEBTORS 51137.15 469298.72
DEBTORS-FRANCISE 475428.85 112840.63
DEBTORS-DEALER 366153.06 582139.35
Trade Receivables 892719.05 72648.21
Cash & Cash Equivalents 99150.61 27704.25
Short Term Loans & Ads. 260656.54
Other Current Assets 227760.15 1592327.09
Stock in Hands 1895911.95 2535475.43
Total of Current Assets: 3115541.76 17336094.84
Total of Assets: 25372317.59

MULTIGRAIN FOOD PVT. LTD.

Profit and Loss for the period 01/04/2019 To 31/03/2020
Schedule Mar 31/2020 Mar 31/2019
INCOMES
Gross profit 10852390.54 9756634.69
Indirect income 6 25735.34 120061.60
Total of incomes 1087125.87 9876696.28
EXPENSES
Salary account 7 1650000.00 1300000.00
Electricity account 8 205984.25 228970.25
Donation A/C 9 500.00 16275.00
Indirect Exps. 10 8702973.35 7844215.77
Net Profit 318668.27 487235.26
Total of Expenses 10878125.87 9876696.28

MULTIGRAIN FOOD PVT. LTD.

Trading for the period 01/04/2019 To 31/03/2020
Schedule Mar 31/2020 Mar 31/2019
Trading Income
Stock Transfer 11 0.00 7.23

41
 Indirect Income Trading 12 64951.18 15529.02
Sales 13 38126553.68 33404300.46
Closing Stock 14 1895911.95 1592327.09
Total Of Trading Income 40087416.80 35012163.80
Trading Expense
Opening Stock 15 152327.09 1543722.11
Purchase 16 21900812.52 19130490.89
MFG. Expenses 17 5741886.66 4581316.12
Gross Profit 10852390.54 9756634.69
Total of trading Expenses 40087416.80 35012163.80

4.2 Ratio & their interpretation

D) Revenue Statement Ratio

E) Balance Sheet Ratio
F) Composite Ratio

C) Revenue Statement Ratio

• Gap ratio = Gross profit / sales * 100

2019 = 9756634.64 / 33404300.46 * 100

= 29.21%

2020 = 10852390.54 / 38126553.68 * 100

= 28.46%

• NP ratio = Net profit / sales * 100

2019 = 487235.26 / 33404300.46 * 100

= 1.46%

2020 = 318668.27 / 38126553.68 * 100

= 0.83%

• Opening ratio = COGS + opening exp. / net sales * 100

= GP – NP

2019 = 9756634.69 – 487235.26

= 9269399.43

2020 = 10852390.54 – 318668.27

= 10533722.27

42
 Operating ratio

2021 = 23647665.77 + 9269399.43 / 3340430046 * 100

= 98.54%

2022 = 27274163.14 + 10533722.27 / 38126553.68 * 100

= 99.16%

• Expenses ratio = Expenses / sales * 100

2019 = 986696.28 / 33404300.46 * 100

= 29.57%

2020 = 1087815.87 / 3812553.68 * 100

= 28.53%

• Stock turnover = COGS / average stock

COGS = sales – GP

2019 = 33404300.46 – 9756634.64

= 23647665.77

2020 = 38126553.68 – 10852390.54

= 27274163.14

• Average Stock = opening stock + closing stock / 2

2019 = 1543722.11 + 1592327.09 / 2

= 1568024.6

2020 = 1592327.09 + 1895911.95 / 2

= 1744119.52

• Stock turnover = COGS / average stock

2019 = 23647665.77 / 1568024.6

= 15.08 = 15 Times

2020 = 27274163.14 / 1744119.52

= 15.63 = 16 Times

43
D) Balance sheet Ratio

• Current ratio current assets / current liabilities

2019 = 2535475.43 / 539644.70

= 0.46:1

2020 = 3115541.76 / 5254919.59

= 0.59:1

• Liquid ratio = liquid assets / liquid liabilities

2019 Liquid assets = current assets – closing stock

= 2535475.43 – 1592327.04

= 943148.34

Liquid liabilities = current liabilities = 5397644.70

= 943148.34 / 5397644.70

= 0.17:1

2020 Liquid assets = current assets – closing stock

= 3115541.76 – 1895911.95

= 1219629.81

Liquid assets = current assets = 5254919.59

= 1219629.81 / 5254919.59

= 0.23

• Proprietary ratio = shareholders fund / total assets

2019 = 5299706.14 / 17336094.84

= 0.37

2020 = 5718374.410/ 25372317.59

= 0.22

• Dept. equity ratio = Total liquid liabilities / shareholders fund

44
 2019 = 11936388.7 / 5399706.14

= 2.21:1

2020 = 19653943.18 / 5718374.41

= 3.44:1

• Long term funds to fixed assets = fixed assets / long term funds

2019 = 13401015.06 / 6538744.00

= 2.04

2020 = 20533539.48 / 14399023.59

= 1.43

C) Composite Ratios

• Return on shareholders’ funds = Net profit [EAT] / shareholders fund * 100

2021 = 487235.26 / 5388706.14 * 100

= 9.02%

2022 = 318668.27 / 5718374.41 * 100

= 5.57%

• Creditors ratio = creditors + BP / credit purchase * working days

2021 = 1363855.75 + 1970054.75 / 19130490.89 * 365

= 63.61 Days

2022 = 2232482.78 + 1693354.78 / 21900812.52 * 365

= 65.43 Days

4.3 Accounting Procedure

An accounting procedure is a standardized process that is used to perform a function within the accounting department. Examples of
accounting procedures are:

45
 • Issue billing to customers
• Pay invoices from suppliers
• Calculate payroll for employees
• Calculate depreciation for fixed assets
• Derecognize fixed assets
• Conduct a bank reconciliation

4.4 Accounting Cycle

• Step 1: Identify Transactions

• Step 2: Record Transactions in a Journal
• Step 3: Posting
• Step 4: Unadjusted Trial Balance
• Step 5: Worksheet
• Step 6: Adjusting Journal Entries
• Step 7: Financial Statements
• Step 8: Closing the Books

CHEPTER- 5

HR DEPARTMENT

46
47
 • Definition:

• HR (Human resources):

Human resources (HR) is the department within a business that is responsible for all things works-related. That includes
recruiting, vetting, selecting, hiring, on boarding, training, promoting, paying, and firing employees and independent contractor.

• HRP ( Human resource Planning):

Human resource planning (HRP) is the continuous process of systematic planning ahead to achieve optimum use of an organization’s
most valuable asset-quality employees. Human resources planning ensures the best fit between employees and jobs while avoiding
manpower shortages or surpluses.

• HRM (Human resource management):

Human resource management (HRM) is the practice of recruiting, hiring, deploying, and managing an organization’s employees.

Human resource is also the name of the function within the organization changed with the overall responsibility of the
implementing strategic and policies relating to the management of the individuals.

Human resource management is the strategic and coherent approach to the management of an organization’s most valued assets-the
people working there who individually contribute to the achievement of the business.

The goal human resource management is to help an organization to meet strategic goals by attracting and maintaining employees and
also to manage them effectively. HRM approach seeks to ensure a fit between the management of an organization’s employees and the
overall strategic direction of the company.

The basic premise of the academic theory of HRM is that humans are not machines; therefore we need to have an interdisciplinary
examination of the people in the work place.

5.1 Recruitment Procedure:

Identification of the vacancy

Completion of employee requisition

Authorization pf recruitment requisition

Advertising

C.V selection

Interviews

Selection stage

Offer of employee

Employee orientation

Employment of relatives
5.2 Number of employees:

48
-Total numbers of employees =205

-Male = 205

-Female = 45

-Management member = 35

-Total number of branches = 57

5.3 Activity of HR management:

Induction

Orientation

Manpower Planning (HRP)

Recruitment

Training and development

Performance appraisal

Handling legal legistation

5.4 Authority and Responsibility of HR Manager:

• Explain company personnel policies, benefits, and procedures to employees or job applicants.
• Process, verify, and maintain documentation relating to personal activities such as staffing, recruitment, training, grievances,
performance evaluation, and classification.
• Record data for each employee, including such information as addresses, weekly earing, absences, amount of sales or
production, supervisory reports on performance, and dates of and reasons for terminations.
• Process and review employment applications in order to evaluate qualification or eligibility of applicants.
• Answer questions regarding examinations, eligibility, salaries, benefits, and other pertinent information.
• Examine employee files to answer inquiries and provides information for personnel actions
• Interview job applicants to obtain and verify information used to screen and evaluate them.
• Compile and prepare reports and documents pertaining to personnel activities.
• Inform job applicants of their acceptance or rejection of employment.
• Process, verify, and maintain personnel related documentation, including, staffing, recruitment, training, grievances,
performance evaluations, classifications, and employee leaves of absence.
• Arrange for in-house and external training activities.
• Arrange for advertising or posting of job vacancies, and notify eligible workers of position availability.
• Provide assistance in administering employee benefits programmes and worker’s compensation plans.
• Prepare badges, passes, and identification cards, and perform other security-related duties.
• Conduct Exit Interviews.
• Maintenance of HR records.

5.5 Specific HR Policies :

49
 • Food Safety Policy :
We are producer of bakery food items, will produce safe food and fragrance product and contribute to the enrichment society.
We are committed to delivery SAFE AND HYGIENIC, food products, complying with statutory and legal requirement. This
commitment will be demonstrated with the implementation of the following.
1. with all food-related laws and regulation , as well as the requirement of our customers in all of our business conduct
2. A clear and measurably food safety management system throughout our supply chain.
3. A continuous focus on improving our system and process to ensure quality product delivery A compliment

This policy shall form basis of establishing and reviewing the quality and food safety objectives and effective communication across
the organization as well as with all suppliers, regulation, industry association and people involved in food safety.

• Jewellery Policy :
Displaying object, articles, jewellery or ornamentation to, though, or under their skin, tongue, or any other body part is
prohibited.
Rule applies to all staff on or off duty. The only exception for female staff, who may wear authorized earring.

No change to authorized earring for females in service, dress and mess uniform.
When females are off duty, there are no restrictions of wearing earrings so long as the earrings do not create support ear
gauging

• Glass Policy :
The control of glass is essential to maintaining food safety and integrity. The company ensures that all potential glass (and where
possible clear and brittle plastic) is controlled and monitored from the supply and intake of all materials to the design of our
production areas and control of our processes within those areas.

New Buildings and Equipment: Wherever possible the use of glass will be avoided in the construction of new building, plan
installations and instrumentation etc. Where there are no suitable alternatives available it must be of sufficient strength and well
protected to prevent breakage under conditions which can reasonably be expected to be encountered.

Existing Building and Equipment: suitable non glass shielding/covers will be employed in area with open product containers to
minimize the risk of product contamination.

Light fittings/EFK Units: All lights are covered by diffusers or enclosed in shatterproof plastic fittings. EFK’s are also sheathed in a
suitable shatterproof outer skin.

Suppliers and Contractors: suppliers all sign a warranty as part or the pre supply assessment and all products delivered onto site are
checked for all form of contamination including glass. We do not accept any goods that are packed on pallets that have been used in the glass
industry under any circumstance

Contractors and Visitors are asked not to bring glass in any form onto the site.

Staff: All staff are trained with reference to the glass breakage procedure and the introduction of any glass onto site or into the production areas.

• Visitor Policy :
All visitors to the Multigrain Food Pvt. Ltd must wear designated clothing, headwear and footwear when entering the food
handling and processing areas.

50
 • No exposed jewellery can be worn [Or must be covered].

• Hands must be washed thoroughly.

• No eating, drinking, smoking, chewing gum or tobacco, spitting, or using medication is all allowed.

• Anyone that has or shows symptoms of a disease or illness that can be transmitted through food is not allowed inside
processing areas.

• Anyone with a cut or open wound must cover the area with a waterproof protective bandage and glove.

• Visitors must not wear aprons at outside processing areas.

• All visitors must be accompanied by an employee. This employee will ensure that visitor follow the company’s personnel
practices program.

• Visitors must keep all production information confidential.

5.6 Attendance Maintenance:

An attendance management system refers to an organization’s approach to tracking employees time and attendance
information. An accurate attendance and time tracking system helps you save time and effort in calculating your employees working
hours. An automated attendance tracking process also helps you remain compliant with FLSA guidelines and other vital regulations by
recording accurate, easily accessible employee attendance records.

An effective workforce management strategy should include time and attendance management software that integrates easily
with payroll software and hardware like smart time clocks. A time and attendance system featuring employee self- service functions
can ease the burden on both managers and employees by allowing workers to log hours, submit time-off requests and clock in or out
even while working remotely.

5.7 Fringe Benefits Provided:

Fringe benefits are additions to compensation that companies give their employees, some fringe benefits are given universally to all
employees of a company while others may be offered only to those at executive levels. Some benefits are awarded to compensate
employees for costs related to their work while others are geared to general job satisfaction. In any case, employers use fringe benefits
to help them recruit, motivate, and keep high- quality people.

- Special Considerations :

By default, fringe benefits are taxable unless they are specifically exempted. Recipients of taxable fringe benefits are required to
include the fair market value of the benefit in their taxable income for the year.

The Internal Revenue Service (IRS) maintains a list called the Tax Guide to Fringe Benefits. The list of fringe benefits excluded from
income taxes includes:

- Accident and health benefits

- Achievement awards
- Adoption assistance
- Athletic facilities
- Commuting benefits
- De minimis benefits
- Dependent care assistance
- Educational assistance
- Employee discounts

51
 - Employee stock options
- Employer-provided cell phones
- Group-term life insurance coverage
- Health saving accounts (HAS)
- Lodgings on business premises
- Meals
- No-additional-cost services
- Retirement planning services
- Working conditions benefits

5.8 Leave Rules:

- informing those months from the front.
-

• Leave Types In Atul Bakery :

1. Types of Leaves
2. Privilege Leave/ Earned Leave / Annual Leave
3. Casual Leave
4. Sick Leave
5. Maternity Leave
6. Marriage Leave
7. Paternity Leave
8. Bereavement Leave
9. Compensatory Off
10. Loss of Pay Leave

5.9 Employee Safety Mechanisms:

Creating an asafe working environment, safe equipment and safe procedures that limit any threats to worker health and safety. Setting
up adequate safety supervision. Ensuring workers aren’t subject to extreme mental and physical fatigue. Ensuring that the hours of
work do not adversely affect worker safety and health.

❖ 10 Easy Workplace Safety Tips:

1. Train employees well.
2. Reward employees for safe behaviour.
3. Partner with occupational clinicians.
4. Use labels and signs.
5. Keep things clean.
6. Make sure employees have the right tools and have regular equipment inspections.
7. Encourage stretch breaks.
8. Implement safety protocols from the start.
9. Keep an open dialogue.
10. Have regular meetings on workplace safety.

5.10 HR Mission:
Our mission is to support our corporate leadership, department heads and employees in the achieving their personal and strategic
goals. We intend to achieve this by attracting, recruiting, training, developing and retaining high caliber staff and constantly

revitalizing the employees of atul bakery group though benchmark policies and practices.

5.11 HR Strategy:

52
HR Strategy is encompassed by: R E S P E C T

• Reliability you can count on us

• Excellence is our standard
• Empowerment enabling each to attain his / her potential
• Caring care for all as we wish to be cared for
• Teamwork foster a spirit of teamwork.

5.12 Human Resource Planning:

Process of HRP (Man Power Planning):

Forecasting: Estimating and predicting future conditions & events and the needs & opportunities associated with them.

Step 1: Determine forecasting period.

(First of all, we need to specify period which may be 1 year or more)

Step 2: Determine critical factors to be forecasted.

(Than we need to identify critical factors in the environment internal & external factors like industry trend, market condition &
internal growth plans & requirement of manpower, these factors will affect our Manpower Planning)

Step 3: Select Forecasting Methods.

(Than after we will select a forecasting method for ex. Managerial Judgment, Trend analysis and ratio analysis.) Step
4: Gather Information about the predicated environment.
(Study the history & current situation of the factor selected, like no of audits & present strength of the firm, data should be
reliable information can be collected through survey) Step 5: State assumptions and develop scenarios.
(Develop worst case, best case or most likely case) Step
6: Complete performance (SWOT) analyses. (Estimate
how the environment will affect our manpower planning,
positively or negatively. Analyses commitment made for use
of resources: purpose, product, value, client, summarize
strength, weaknesses, optimize opportunities & neutralize

threat.)

5.13 Wage and Salary Administration:

Minimum Wages as notified time to time by state government.
This consist of basic wages, salary constitutes of following elements:

• Basic
• Location Allowance
• House Residential Allowance / House maintains Allowance
• Transport Allowance
• Leave travel Allowance
• Medical allowance
• Provident fund
• Gratuity

5.14 Employee welfare activities:

Types of Welfare Service Intramural
Facilities:
These service are provide within establishment. These incuse latrines and urinal, washing and bathing facilities, canteens, uniforms,
medical, etc. These facilities which provides within provide within a company, it relates all the thing regarding that employee is
physically as well as mentally, healthy or not, He /She is capable of doing the entire thing normally as like a normal man/ women
objectives: To know the level of physical as well mental strength of employee.

53
Extramural facilities:
These service are provide outside the establishment. These consist of transportation, security offices, recreation etc. These facilities
which provides outside the company. It relates Employees safety refers to the protection of workers from dangers of industrial accident
which is unplanned event in which can action of an object a substance a person or a radiation results impersonal injury.
Objectives: To protect the employee from danger.

Classification of labor welfare:

Intramural Facilities Extramural Facilities (Non

(Statutory) statutory)
Washing facilities
Facilities for storing & Drying Medical facilities
Facilities for sitting Transport facilities
Frist-aid appliances
Lunch room Maternity benefits
Canteen Housing facilities
Drinking Water
Welfare Officer Vocational training
Occupation Safety
Latrine & toilets Leave travel facilities

5.15 Job responsibility:

Employee’s Name: Dhaval Jagiwala
Designation: General Manager
Job Responsibilities: (Mentioned Bellow)

Sr No. Activity of General Manager

1 Supervise the Production Team to produce and prioritize jobs and, when necessary,
reorganize to meet deadline changes and updates.
2 Communicate effectively with the General Manager / Owner, the Sales Team, and
the production Team, informing and updating them regularly to guarantee that
production, sales, and customer objectives are met.
3 Meet all assigned goals and assist others in accomplishing their goal. Production
operations
4 Meet all customer commitments thought the production of timely, efficient and high
quality products and service.
5 Maintain Order Entry discipline
6 Take possession of jobs
7 Assures all work entered into production follows the order entry standards and
procedures.
8 Approve exceptional or extraordinary jobs and specifications.
9 Follows systems and procedures outlines in the company manuals. Ensure Company
policies & procedures are followed.
10 Update and maintain production schedule.
11 Assist with estimating.
12 Assures the pricing accuracy of all job tickets.
13 Organize workflow according to workload to meet delivery schedule and to
complete assigned jobs
14 Maintain production control records and provides information to sales
representatives, customers and management with regard to delivery dates, schedules
and operating problems.
15 Develop, manage and maintain an automated workflow system that interfaces order
entry, prepress, and digital and print production
16 Coordinate and maintain the order entry standards and procedures for the company.
17 Coordinate and schedule for prepress/ digital training relating to the digital
standards and procedures
18 Schedules, plan and conduct morning production meeting
19 Prepare, update, and communication the production schedule

54
 MFPL-MR-09. TRAINING
ATTENDANCE SHEET
Subject :
Name of Faculty :
Venue :
Date :
Sr. no. Name of Participant Signature
1
2
3
4
5
6
7
8
9
10
11
12
Remark / Suggestion:

Sign. Of Faculty:
Date:

5.16 Performance Appraisal:

People differ in their abilities and their aptitudes .There is always some difference between the quality and quantity of the same work
on the same job being by two different people. Performance appraisals of Employees are necessary to understand each employee’s
abilities, competencies and relative merit and worth for the organization. Performance appraisal rates the employees in terms of their
performance.

Performance appraisals are widely used in the society. The history of performance appraisal can be dated back to the 20 th century and
then to the second world war when the merit rating was used for the first time. An employer evaluating their employee is a very old
concept. Performance appraisals are an indispensable part of performance measurement.

Performance appraisal is necessary to measure the performance of the employees and the organization to check to progress towards
the desired goals and aims.

The latest mantra being followed by organization across the world being – “get paid according to what you contribute” – the focus
of the organization is turning to performance management and specifically to individual performance. Performance appraisal helps to
rate the performance of the employees and evaluable their contribution towards the organization goals. If the process of performance
appraisals is formal and properly structured, it helps the employees to clearly understand their roles and responsibilities and given
direction to the individual’s performance. It helps to align the individual performance with the organization goals and also review their
performance.

Performance appraisal takes into account the past performance of the employees and focuses on the improvement of the future
performance of the employees. Here at naukrihub, we attempt to provide an insight into the concept of performance appraisal, the
methods and approaches of performance appraisal, same performance appraisal forms and the appraisal softwares available etc. An
attempt has been made to study the current global trends in performance appraisal.

Once a year overview every company give the appraisal and HR need to give Self-Appraisal form to employees, HR need to conduct
meeting to review Performance.

FOLLOWING THE FORM PERFOMANCE APPRISAL

55
 MULTIGRAIN FOOD PVT LTD

NOMINTAION FOR THE EMPLOYEE THE MONTH OCTOMBER 2022

NAME OF THE DEPARTMENT: TRANSPORT DEPARTMENT CODE:09

DEPARTMENT

NAME OF THE DEPARTMENT HEAD: RAMESH MONTH : OCTOMBER

VEKARIYA 2022

SR EMPLOYEE ATTANDAN PANTUALIT GROOMIN TEA LEARDERSH TALKIMG BEHAVIOU PRODUCT SENCERIT ACHIV TOTS
NO NAME CE Y G M IP SKILL RESPONSIBILI R WITH KNOWLED Y E L
WOR TY SENIOR GE TOWARD TARGE POIN
K AMD THE JOB T T
JUNIR

10

11

12

13

14

15

16

17

18

19

20

O OUTSTANDIN
G 4

E EXCELLENT
3

G GOOD
2

A AVERAGE
1

N/ NOT
A APPLICABLE

NQ NOT QUALIFE

56
 CHAPTER : 6

PURCHASE DEPARTMENT

❖ Definition
• Purchase :
Purchase means getting the ownership of any goods or assets, by paying the predetermined price of them. It
may be in cash or credit means, when business buy goods or assets without paying predetermined price of them,
this due amount will be paid in future.

6.1 Purchase Procedure:

Purchasing is the formal process of buying goods and services. The purchasing process can vary from one organization to
another, but there are some common key elements.

• The process usually starts with a demand or requirements- this could be for a physical part or a service. A
requisition is generated, which details the requirements which actions the procurement department. A request
for proposal or request for quotation is then raised. Suppliers send their quotations in response to the RFQ, and
a review is undertaken where the best offer is given the purchase order.
• Purchase orders can be various types, including:
Standard - a onetime buy
Planned - an agreement on a specific item at an approximate date
Blanket - an agreement on specific terms and conditions: date and quantity and amount are not specified.

❖ Process :

57
 Purchasing
requisition

Checking and
Tenders or
passing of bills
Quotatio
for payment

Receiving and
inspecting Purchase order
materials

6.2 Purchasing Lead Time:

Purchasing lead time starts when the goods or services are ordered and ends when they are received. This lead time includes
availability confirmation, ordering, order acknowledgement, shipping notice, receipt of goods or service, invoice recording and
payment. Purchase processes are less customized than procurement processes and tend to have similar best practices across various
types of businesses.

In procurement, lead time includes the first effort to initiate acquisition of goods or services, up to the time of their arrival.
Procurement lead time includes identifying a need, selecting a good or service and sourcing vendors, in addition to time spent
negotiating, ordering and paying. Lead time in procurement also includes purchasing and its lead time. The procurement process is
more variable than purchasing lead time, depending on sizes and scopes of what is being procured. Usually, lead time in procurement
is measured in months.

6.3 Ordering Costs and Carrying Costs:

Ordering Cost:
Ordering cost are the expenses your company incurs to purchase and receive the products it stocks in this inventory. These ordering
costs can include shippngfees, unexpected transportation costs, inspection fees and other expenses necessary to acquire inventory
products.

Carrying Cost:

Carrying costs, also known as holding costs and inventory. Carrying costs, are the costs a business pays for holding inventory in
stock. A business can incur a variety of carrying costs, including taxes, insurance, employee costs, depreciation, the cost of keeping
items in storage, the cost of replacing perishable items, and opportunity cots. Even the cost of capital that helps to generate income for
the business is a carrying cost.

6.3 General Details about Purchase Department:

The purchasing department is an organizational unit of a firm whose duties include some part or all of the purchasing function. This
disconnection between function and department is not always appreciated or understood by top management.

The purchasing function is usually performed most economically and efficiently by a specialized, centralized purchasing department,
directed by a skilled purchasing department, directed by a skilled purchasing manager.

However, the purchasing function does not have to be performed in such a manner. In theory, it can be performed and in practice, it
sometimes is performed by any number of different company officers or departments.

58
The functions of purchasing department are varied and wide which are based upon different approaches. The purchasing activities
may be divided into those that are always assigned to the purchasing department and the those that are sometimes assigned to some
other department. The followings are some of the important functions which are necessary to be performed.

❖ 13 important Function of Purchasing Department of an Organisation:

1. Receiving indents
2. Assessment of demand or description of need
3. Selection of sources of supply
4. Receiving of quotation
5. Placing order
6. Making delivery at the proper time by following up the orders.
7. Verification of invoices.
8. Inspection of incoming materials
9. Meeting transport requirements of incoming and outgoing materials
10. Maintaining purchasing records and files
11. Reporting to top management
12. Developing coordination among other departments
13. Creating goodwill of the organization in the eyes of the suppliers.

6.5 Raw Materials Ordered:

Raw Materials are materials or substances used in the primary production or manufacturing of goods. Raw materials are commodities
that are bought and sold on commodities exchanges worldwide. Traders buy and sell raw materials in the factor market because raw
materials are factors of production, as are labor and capital. Raw materials are used in a multitude of products and can take many
different forms. Raw materials are the input goods or inventory that a company needs to manufacture its products. For example, the

steel used to manufacture vehicles would be a raw material for an automobile manufacture.

For manufacturing companies, raw materials inventory requires detailed budgeting and a special framework for accounting on the
balance sheet and income statement. Manufacturing companies take special steps to account for raw materials inventory. This includes
three distinct inventory classifications on their balance sheet compared to just one for non-manufactures. The current assets portion of

the balance sheet represent the assets that are likely to be used up in less than one year and include: Raw materials inventory

Work-in-process

Finished goods

All inventory, including raw materials inventory, should be valued at its comprehensive cost. This means its value includes shipping,
storage, and preparation. The typical journal entries in an accrual accounting system for the initial purchases of raw materials
inventory include a credit to cash and a debit to inventory. Debiting inventory include current assets, and crediting cash will reduce
cash assets by the inventory amount.

When a company uses raw materials inventory in production, it transfers them from the raw materials inventory to the
workin-process inventory. When a company completes ita work-in-process items, it adds the finished items to the finished goods
inventory, making them ready for sale.

6.6 List of Suppliers:

Customer List means a list of the borrower’s customers, specifying each customer’s name, mailing address and phone number.

List of contracts means the list identifying each contract constituting part of the trust corpus, which list

(a) identifies each contract and

(b) Sets forth as to each contract

The principal Balance as of the cut-off date.

I. The amount of monthly payments due from the obligor

59
 II. The maturity date, and which list (as in effect on the closing date) is attached to this Agreement as Exhibit H.

Suppliers and/or “Contractor” means the individual, firm or corporation, awarded the contract(S) and/or order(S) for the final
agreement(S) of this Invitation to Bid.

6.7 Re Ordering Time:

In management accounting, reorder level (or order point) is the inventory level at which a company would place a new order or start a
new manufacturing run.

Reorder level depends on a company’s work-order lead time and its demand during that time and whether the company maintain a
safety stock. Work-order lead time is the time the company’s supplier’s takes in manufacturing and delivering the ordered units.

Identifying the correct reorder level is important. If a company places a new order too soon, it may receive the ordered units earlier
than expected and it would have to bear additional carrying costs in the form of warehousing rent, opportunity cost, etc. however, if
the company places an order too late, it would result in stock-out costs, for example lost sales,etc.

Formula:

Reorder level depends on whether a safety stock is maintained.

- If there is no safety stock, reorder level can be worked out using the following formula:

Reorder Level = Average Demand * Lead Time

Both demand and lead time must be in the same unit of time i.e. both should in days or weeks, etc.

- If a company maintains a safety stock, reorder level calculation changes are follows: Reorder Level = Average

Demand * Lead Time + Safety Stock

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 CHAPTER: 7

SAFETY DEPARTMENT

7.1 No. Of Fire Extinguishers:

Atul is a big bakery industry. They care about employees health & safety. So they have provide all equipment which related to
employee safety.

They established 50 fire extinguishers to provide protection against fires.

7.2 Health & Safety:

• Safety protects workers, employees and all people in the plant including strangers from illness, injuries or death.
• Ensuring survival of company’s business.
• It prevents company’s property and facility from damage.
• It enhance company’s reputation.
• It teaches people in the plant how to work safety.
• It helps company to archive its target and objectives.
• It keeps workers to feel comfort, happy and safe.
• Company will be avoided from unnecessary cost.
• It keeps workers awareness alive.
• Safety teaches everyone in the plant to pay attention to their workplace and surrounding.
• It keeps customer’s confidence to do business with the company.
• Safety is able to reduce employee’s turn over and increase productivity.

7.3 The important of signs for health and safety:

Signs are everywhere, and play an important role not only when it comes to health and safety, but also in everyday life. A person will
see so many signs during a course of a day such as driving to work of walking through the street that they are likely not to realize just
how prevalent and numerous they are. These signs can vary in intent: those that inform those that warm of potential danger or hazards,
signs that provide direction etc.

7.3.1 Signs as warning:

As far health and safety is concerned, the majority of sings will be those that warm of danger. They are designed to be highly visible
so that they so that they do not go unnoticed and so provide the intended warnings which may be the difference between a person or
person having a serious accident or not. In this way they can literally a serious accident or not. In this way they can literally be the
difference between the life and death.

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It was a matter of big pleasure and joy acquiring the valuable experience to undertaking the practical in MULTIGRAIN FOOD PVT.
LTD. This unit has provide the best of opportunities for good and useful experience for my study. With the objective to gain practical
knowledge and experience in the company and to study the activity of different functional area.

It was good experience at MULTIGRAIN FOOD PVT, LTD. Studying about the different department.

During my training, I found that this company is in strong position. The relation between staff and owner are looking better. There is
good co-ordination and confidence.

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 BIBLOGRAPHY

• Referred to notes provided by college

• www.atualbakery,com
• www.google.com

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