A STUDY ON EMPLOYEES SATISFACTION AND BENEFIT OF THE WORK IN SAPTHAGIRI PEE GEE FRUIT PROCESSING PRIVATE LIMITED

BY P.SAKTHIVADIVEL REG.NO. O98001655042 OF Gnanamani Institute of Management Studies A PROJECT REPORT SUBMITTED TO THE

FACULTY OF MANAGEMENT STUDIES IN THE PARTIAL FULLFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF

MASTER OF BUSINESS ADMINISTRATION MAY- JUNE -2011

BONAFIDE CERTIFICATE

This is to certify that the summer project report, entitled THE SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD,

PERIYANAHALLI(P.O) 635205, DHARMAPURI, submitted to the Anna University, Coimbatore in partial fulfilment of the requirement for the award of the Degree of Master of Business Administration is a record of original research work done by P.SAKTHIVADIVEL during the period march 2011 to may 2011 of his / her study in the Department of MBA at GNANAMANI INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL under the supervision and guidance of Mr. s. Nagarajan and the training report has not formed the basis for the award of any Degree / Diploma / Associate ship / fellowship or other similar title to any candidate of any university.

Faculty Guide

Head of the Department

Viva-voce examination held on: __________________________

Internal Examiner

External Examiner

DECLARATION

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

Signature of the Student P. sakthivadivel

ACKNOWLEDGEMENT
ACKNOWLEDGEMENT

I proudly utilize the privilege to express my hearty thanks to DR. T. ARANGANNAL, Chairman, and P. MALA LEENA, Chairperson,

GNANAMANI INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL.

I proudly utilize the privilege to express my hearty thanks to Mr. K. VIVEKANANTHAN., M.B.A., M.Phil, Director, GNANAMANI INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL.

I would like to express my sincere gratitude to our Dr. S.SURESH KUMAR., M.B.A, M.COM, MCAS, M.PHIL Head of the Department of Management Studies for encouraging me in completing this project successfully.

I would like to express my sincere gratitude to my guide Mr. S.NAGARAJAN MCA IT&MGT, M.COM, MBA, M.PHIL, PGDCA, ASST professor in Department of Management Studies for their valuable guidance; this helped me a lot to establish control over this project.

I would like to acknowledge my heart felt thanks to all respondents and other staffs. I wish to acknowledge my special thanks to my parents, my friends and other well-wishers who helped me to complete this project work successfully. Sakthivadivel. p

LIST OF TABLES

CONTENTS:

Chapter. no 1.

TITLE

PAGE NO.

INTRODUCTION 1.1 Company profile 1.2 Statement of the problem 1.3 Mango 1.4 Company profile 1.5 purchase 1.6 Perceiving and storage 1.7 Quality control 1.8 Product test 1.9 Objectives of the study 1.10 Scope of the project 1.11 Limitations of study

2.

RESEARCH METHODOLOGY

3.

ANALYSIS AND INTERPERATION

4.

FINDINGS AND SUGGESION CONCLUSION 4.1 findings 4.2 suggestion 4.3 conclusion

QUESTIONNARE

TABLE OF CONTENT: S.NO 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 TITLE MANGO VARITIES AND PERFORMANCE RAMATERIAL TEST REPORT AGE GENDER QUALIFICATION MARITAL STATUS LABOUR STATUS OF THE EMPLOYEES EXPERIENCE OF THE EMPLOYEES INCOME LEVEL OF THE EMPLOYEES OPINION AND JOINING EMPLOYEE WORK SHIFT SUITABLE FOR TRINING INTERPERSONAL RELATION WITH SUPERVISOR FACILITIES WORK LOAD FEED BACK OF EMPLOYEES TRAINING AND DEVELOPMENT MOTIVATION CHI SQUARE TEST PAGE NO

INTRODUCTION ABOUT THE COMPANY

CHAPTER - I 1. INTRODUCTION
People are common in every organization. They create innovation for which organizations are noted viewed from the perspective of an organization people are not resources like land. Capital but Human Resources As a slogan at union carbide put it Assets Make things possible people make things happen . Man Power or Human Resource may be thought of the total knowledge, skills, creative ability, talents and attitude of an organization work force as well as values job satisfaction is find out among the workers of the Sapthagiri Pee Gee Fruit Processing Private Ltd.,. The asses and analyze their level of job satisfaction among the workers. The workers belonging to the lowest and middle hierarchy were covered for the study. The study identifies the important factors to influence the job satisfaction of the workers such as personal details, job related details, work environment, incentives, communication system, organizational policies and over all job satisfaction also, the attitude of the workers towards various general attributes were found, with a view to identify the area which needs improvement

People are common element in every organization. They create innovation for which organization are noted. Viewed from the perspective of organization people are resources, not resources like land. Capital but Human resource As a slogan at union carbide put it Assets make things possible people make things happen. Man power or Human resources may be thought of as the total knowledge, Skills, creative ability, talents and attitude of an organization workforce as well as values and benefits of an individual it is the most valuable asset of an organization and not the money or the physical equipments. Human resource development is a modern concept of personnel management. It is the development of individual skills, knowledge, creative ability, talents towards the job. For the development of these things the organization has to plan and manage human resource. Once an organization grows beyond, attempts are made to estimate the organization future human resource through an activity called human resource planning, and the main purpose is to improve the productivity contribution of the people to the organization to achieve its purpose and objectives the human resource development obtains, develops, utilize, evaluates, maintains and retain the right members and type of workers to provide the organization with an appropriate work force. Human resource planning systematically forecasts an organizations types demand for and supply of employees. By estimating the number and types of employees needed the number and types of employees needed the personnel department can better plan its selection and other things. The main aspects of human resource development are job analysis, recruitment, selection, training, placement, etc. Human resources are partially responsible for ensuring employee satisfaction with job. It is important to keep human resource management in perspective and it aids other department. This project is limited to the study of job satisfaction the level of tea industry. It

is an attempt made by the researcher to understand the level of job satisfaction among the workers in the Sapthagiri Pee Gee Fruit Processing Private Ltd.,

1.1 Statement of the Problem

Job satisfaction refers to a persons feeling or satisfaction on job which acts a motivation to work. It is not the self satisfaction, happiness or self contentment the satisfaction on the job. The study relates to the total relationship between an employee and employer. The needs and wants of employee differ from one another. But there are some basic needs for every employee. Each employee wants to be satisfied with the following variables. 1. Working Condition 2. Rest Room 3. Water Facility 4. Lunch Room 5. Treatment of Employees 6. Medical Facilities 7. Transport Facilities If employees are satisfied on the above variables, they can retain in the same organization. Hence, the researcher selects this topic to know job satisfaction of the employees in Sapthagiri Pee Gee Fruit Processing Private Ltd, `Man eats food for living in the world the different kinds of food given strength to the man for doing work. These fruit is used as a food fruit have a for of nutrition value. Fruit are used as food as some others are not used as for food. The fruit develop seeds and may aid in their propagation.

Fruit are production from flow and they are ripened very or ovaries of a plant together with adjacent hiss fruits are hasty on pulpy in character often juice usually sweet fragrant aromatic flowers. Fruits are also called productive food group its vital protective nutrients protect the body against infection and disease of various kinds and ensure physical efficiency. Fruits vary greatly, in moisture, carbohydrates, protein.fiber content and acidity and also in vitamin. More attractive and enjoyable by the variety of colors text turns and flowers they provide.

All fruits can be used as a bulk food because of their cellulose they increase peristalsis and passage of stool . mango is grow in the area of 38,000 has representing 50 persent of the total area of mango is about 3 lack tones in district , accounting 75% of the total production in the tami nadu state , involving more than 110 crore rupees in alphonsa , neeluam , totapuri, peter, mulgova sendhura, kalapad, and banganapalli.

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

IMPORTANCE OF MANGO:
Mango contains essential vitamin & minerals which are good for health. It contain large quality of vitamin A which helps to purity the blood. It has the power to prevent various sickness. It gives strength to the body. Besides it also strengthens the brain. It is ideal compact for constipation. It is very helpful for the pre-born bady during pregnancy. Those who are physically weak and who have giddiness will get cured of mango will help if it is taken in the empty mango daily at night before going to bed, and will get rid of this trouble.

 Mango should be taken in the riped from only. The unripe one and premature one will create the unnecessary problem. Mango must be taken only after the meal. If it is taken before the meal it will subsides the hunger. Most of fruit contain may digestive enzymes. They increase saliva and quieten digestive process by supplying the necessary enzymes, minerals and vitamins. A few slice of mango taken after the foods will help for easy digestion. It supply the required amount of vitamins and materials.

MANGO PRODUCTION IN INDIA:

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

MANGI CULTIVATION AND KRISHNAGIRI:

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

MANGO VARITIES AND PERFORMANCE:

Mango varieties Performance

Totapuri

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

Neelam

Late variety ,25% of area under this varieties, commercial varieties.

Aiphonsa

Export variety ,best for pulp marketing, 5% of the area under this variety.

Early varieties good bearing commercial Sendura variety, 5% of the area.

Choice varity, 5% of area. Banganapalli

Salem , bangolure , rummani , himayudin , Others malgova.

1.3 COMPANY PROFILE:

Factory location : sapthigiri pee gee fruit processing pvt ltd,

Periyanhalli(p.o), Palacode(t.k) Dharmapuri (d.t), Tamil nadu (635 205). sapthigiri pee gees modern state of the art plant is located in perianahalli on salem bangaloure national high way. It comes under palacode talku in dharmapuri district. The plant is 30k.m away from krisnagiri and 15k.m short at dharmapuri town. The plant was set up in 1998 by its visionary chairman Mr. M.G.sekkar with a view to help the farmer at dharmapuri and adjoining district and to product healthy and hygienic product to consumers. The plant is capable of handling all tropical fruit like mango pineapple, papaya, tomatoes, etc . plant has both canning as well as aseptic processing system. sapthigiri state of the art automatic aseptic packaging unit has a capacity to produce and fill 4000kgs of mango pulp per hour. In addition to this units is capable of producing 20 litter of mango pulp per day in conventional OTS metal cans.

LEGAL GOVERNMENT PERMISSION CERTIFICATES:

sapthigiri pee gee fruit processing pvt. Ltd has following recognitions / certifications from government agencies. 1. Fruit product order 2. 1995 certification 3. Weights and measures 4. Factory 5. Indian boiler registration 6. Water and air pollution 7. HACCP certification

SCOPE:

The food safety management system in sapthigiri pee gee fruit processing pvt. Ltd is applicable to the activities required in the manufacture of the product/ processing/ process location as follows. Number of cluster Cluster 1 Cluster 2 Cluster 3 Cluster 4 name of cluster canning line aseptic line pisty line amla

Following in that cluster means segmentation of the divided in to the work or activities. Its a followed that in cluster charts

Cluster 1

Canning line Fruit washing Removal top stem Destoner Pulping 1/16 and 1/32 Pre heating to 65 day Decanter Pasteurization- boil to 85 for 30 mins Hot filling of cans Sealing of cans Boil in hot water for 45 mins Cool in cooling water Store Label Cartoninq Despatch

Cluster 2

A Receiving mangoes

G Final rinsing in plain water Dearation

M using vacuum

pump at 4bat minimum B Receiving mangoes C Storing/ grading I De stemming and halving inspection H of Visual inspection N Sterilization at 108oC+/-2oC and 90 to 120 seconds O Cooling and aseplic filling at temperature less than 45oC D Ripening J Mechanical extraction P of Storing and final dispatch

pulp using pulpers with 1/16 after 15 days of incubation and 1/32 sieves E Storing/ grading K Decanting using centrifugal action F Washing in plain portable waster L Continuous pasteurization at 70 to 75oc

Cluster 3

Receiving of amla Pisty line

Fruit washing

Blanching in cooker

Destoner

Pulping 1/16 and 1/32 Frying for 10 mins

Packing in polyester liner and gunny bag Despatch

Cluster 4

Coconut oil receipt

Weighment

Sampling

Analysis

Unloading

Storage in covered ss tanks

Flitering through sparler filter Filling to drums

Sealing to drums

Labelling

Shipment

1.4 PURCHASE:

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

1. Purpose: To establish and maintain a uniform and controlled method for selection of vendors. The periodic evaluation and re-evaiuation and their by maintaining standard operation procedure for purchase at sapthagiri. 2. Responsibility: Procurement head 3. Procedure: Goods and services are purchased from approved vendors which are recorded on thir scope certificates. The approved supplier list is updated by purchase manager and a list of approved supplier is maintained at total procurement of raw food material as well as packing material are taken care by procurement head supplier audits are handled by procurement head. Supplies of raw material shall also be procured from sapthagiris own project which are certificate by third party agencies. Recored of all sapthagiri certificated and its supplies are maintained in their scope certificate. The purchase order quality to be informed to procurement head by user department procurement is decided by taking into account present stock. Last six months consumption and shall be finalised purchase manager. The month end stock ledger is prepared it shows the opening quality. Receipt quality (i.e) balance quality of every month item for a particular month. The receiving end material is weighted checked and tested to ensure the right quality and quantity. If the materialis accepted goods received note (grn) is prepared. If the material is rejected it os sent back to the party. The material is issued to production by preparing material requisition note. If the material does not meet with our standards the same is rejected by preparing discrepancy note.

 If the material is in conforming with our standards payment is made as per GRN the quantities are appropriated in the purchase order in chronological order. Its a specified season verity of the goods Huge fruity of the nutrition Contract basic of the selling in product Procedure is followed in control of the board

SRESTA

NATURAL

BIOPRODUCTS

(P).

LIMITED

SECUNDERABAD

INCOMING RAWMATERIAL TEST REPORT Location: Date Time of unloading Name od the supplier/ Farmer Farmer code Signature Variety Qty received Qty accepted GRND no Report no Vehicle no

Quality of the raw material: s.no 1. 2. 3. 4. 5. 6. Test parameter Avg wt of the fruits Tenure Defect Colour Maturity Actual rejection specification >150 >100 <3 Sling yellow >95 >2.5 Mark 12 10 6 10 6 4 Marks obtained

Grade

A >51 very good

B >41 Good

C >31 standard

D <31

Confirming Non- confirming

Cheeked by

approved by

1.5 PERCEIVING AND STORAGE:

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

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

3. Procedure: Prior to receiving are checked for overall acceptance based on cleanliness aspect inspection for presence of any foreign objectionable order due presence of protective cover absence of any chemical dust or presence of any objectionable material (pesticides, insecticides, non-food chemical, etc) is done only after satisfactions inspection vehicle is allotted to unload the material. At the receiving and material is weighted is checked and wherever possible physically examined to ensure the right arrival quality of quantity. Sampling is performed on for all raw material and representative samples are send to Q.C for approval during sampling care is taken. So to avoid contamination from sampling devices to raw material under sampling devices are kept clean and in closed connection. If material is acceptable, if the material rejected it is sent back to the party. Storing all received material including etc product wise, date wise and size wise on cleaned pallets and racks all the goods are stored on the pallets at the floor and away from wall regular cleaning of stores is undertaken as per schedule mentioned in cleaning check lists. Storage area is maintained well ventilated and precaution is taken to avoid development so that storage period of raw material is affected. Wherever required as per the manufacture requirement arrangements are made to store refrigerator product at approximate temperatures ensures provision of cold storage, refrigerator cold room for the purpose temperature of these cold is monitored regularly. All detergents and other chemicals are stored separate in one corner of the store room. It is ensure that all non-food ingredients are stored away and separate, so as to

avoided any cross contamination. After issued of cleaning material, it so ensured that issuing person cleans his hands thoroughly prior to issue of food material. Issuing all the materials as per FIFO system by data wise all the material received are stored on pullets date wit. These materials are identified by label indicating date and receipt at the time of issue. The material received on earlier date is issued first. The material is issued to production by preparing issue slip After issuing the material to concern department. If material gats rejected. Discrepancy note is prepared.

1.6 QUALITY CONTROL:

1. PURPOSE:
To establish quality control activities and to monitor the quality and food surety of products

2. Responsibility:
Quality control in charge

3. Procedure:
i). Receipt and inspection of materials. The vehicle carrying incoming packaging material is checked overall appearance in cleanliness point of view. Incoming material is checked for its gross weight at entry by weighing the vehicle Q.C subsequently performs. After sampling samples are analyzed by in house laboratory. Vehicle with raw material is kept stand by fli completion of visual primary analysis and unloading is allowed after QC Factory in charge owners approval. Thorough analysis is performed in case of any double during initial visual examination. all material are checked at the time of receipt before unloading for declaration (date of manufacture expiry etc and rejected on the sport if found non-conforming to the deceleration made). storage in change identities the material and allotment of 10 nos is done. ii). raw material sampling: o Raw material sampling is performed for physical inspection criteria for sampling are defined in raw material sampling plan sampling plan is prepared and is followed. iii). Final product inspection: o Finished product samples are drawn randomly from the place and checked for parameters such as acidity PH particle size etc. o Sample are taken randomly and send to QA/QC lab for testing o Copy of analysis report by QA executive is given to factory manger/html o Finally material is sent for dispatch the final packaging is checked for all the declarations.

iv). Inspection and test plan: o Inspections and test plan is prepared and implemented in company name. o Inspections and teat plan includes analysis of raw materials packaging materials, finished goods and water. v). Production specification: o Product specification (raw material) final product are document and followed

NEW PRODUCT DEVELOPMENT (OR) DEVELOPING NEW PRODUTS:

Once a new product opportunity has been recognized, initial technical and economic feasibility studies determine the advisability of establishing a project for developing the product. If initial feasibility studies are favourable, engineers prepare an initial prototype design. This prototype design should exhibit the basic form, fit, and function of the final product, but it will not necessarily be identical to the production model. Performance testing and redesign of the prototype continues until this design-testredesign process produces a satisfactorily performing prototype. Next, market sensing and evaluation is accomplished by demonstration to potential customers, market tests, or market surveys. If the response to the prototype is favourable. economic evaluation of the prototype design is performed to estimate production volume, costs, and profits for the product. If satisfactory, the project will enter the product design phase. The production design will evolve through performance testing, trials and testing, and economic studies. It will exhibit low cost, reliable quality, Superior performance, and the ability to be produced in the desired quantities on the intended production equipment. Production designs are Continuously modified to adapt to changing market conditions and changing production technology and to allow for manufacturing improvements.

 About 5 percent of all new product ideas survive to production, and only about one in ten of these is successful. It is best to cancel unpromising new-produt/service development projects early so that human effort and development money can be directed toward more promising projects

SSOP PERSONAL HYGIENE: Goal:

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

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

All employees are trained for proper use of the available hygiene and sanitation facilities Employees are supposed to use following protective clothing.

Cloth caps which need to be worn properly so that o hair escapes out of them Shoes Uniform Nails are to be kept short and with out any nail polish

Beards are not all owned in the facility, mustachios need to be kept trimmed. The security dept is provided with a nailbrush and sippers for the use of employees Good personal hygiene practices are to be maintained this includes having a bath on a daily basis rushing ones teeth on.

1.7 PRODUCT TEST:

The scope encompasses all product that are supplied to the market by sapthigiri pee gee fruit processing pvt. Ltd. These are clustered into the product group indicated in the above clustering has been done after evaluating specific differences between individual and product taking into comparable and in such a way that important aspects for food safety are not overlooked. The term product focused is used to describe a form of production processing organization in which production departments are organized according to the type of product/service being produced. In other words, all of the production operations required to produce a product/service is ordinarily grouped into one production department. Product-focused production is also sometimes called production line or Continuous production. Both of these terms describe the nature of the routes that products follow through production. Products/Services tend to follow direct linear paths without backtracking or sidetracking. In continuous production, products/services tend to proceed through production without stopping. The given below illustrates the rather direct linear and continuous paths that raw materials, components, subassemblies, assemblies, and finished products follow in the product-focused production of a product.The term product focused is used to describe a form of production processing organization is applied two general forms of production Discrete Unit Manufacturing Process Manufacturing Discrete Unit Manufacturing

o Discrete Unit Manufacturing refers to the manufacturing refers to the manufacture of distinct or separate products such as automobiles or dishwashers. Such products produced may be produced in batches, requiring the system to be changed over to other products between batches. Or a system may be dedicated to only one product, in which case the system is almost never changed over to other products. In discrete unit manufacturing, the term product focused is also sometimes used synonymously with the term production line or assembly line, as in case of automobile assembly plants. Process Manufacturing In process manufacturing, flows of materials are moved between production operations such as screening, grinding, cooking, mixing, separating, blending, cracking, fermenting, evaporating, reducing and distilling.

1.8 THEORTICAL FRAME WORK:

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

DEFINITION:
o Job satisfaction is defined as a pleasurable or positive emotional state resulting from the appraisal of ones job or experience o Job satisfaction will be defined as the overall positive affection or feeling that individual have towards their jobs o Production /operations management is the process which combines and transforms various resources used in the production /operations subsystem of the organization into value added products/services in a controlled manner as per the policies of the organization

o Evaluated in theoretical activities some of the information right norms only perfect

1.9 OBJECTIVES OF THE STUDY:

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

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

1.10 SCOPE OF THE PROJECT:

This project work is intended to analyze the job satisfaction of the employee in sapthigiri pee gee fruit processing pvt. Ltd the study is useful for the company in finding and prioritizing the employee satisfaction level and analyzing the perception of the employee regarding the organization climate of the company. High job satisfaction may lead to improve productivity, decreased turnover, improved attendance and reduced accident, less job stress and lower unionization. So far any industrial or business establishment job satisfaction is dependent entirely of performance of its work force, so periodic assessment of performance is of performance is of almost important to any establishment.

1.11LIMITATIONS OF STUDY
The study is restricted only to SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD. It cannot be generalized with other company. This questionnaire survey was conducted with a sample of hundred employees so the finding may not be accurate. The generalization was made based on only one method of primary collection of data questionnaire. This may lead to bias of the research study The employee were obtained in the maddest of their busy work scheduled hence responses obtained may be biased

RESEARCH METHODOLOGY

CHAPTER -II

RESEARCH METHODOLOGY
Research methodology is a tool to aid making the absence of certainty further in the sampling and other process lead up to the actual study research help in the direction of issue that may have been overload this chapter outline the methodology employed by the research in the research process. I have analyzed the following factors. 1. Research design 2. Population 3. Data collection 4. Research approach 5. Sampling design 6. Sample size Descriptive research has understand for acquiring the necessary primary data in the preliminary phase of the study exploratory research was understand to obtain necessary ideas and in single sight of the problem in hand

1. Research design:
Research design is an arrangement of for activities for the collection and analysis for the data in a manner that aims to combine relevant to the economic in procedure. It determines who, what, when, where and how of a topic. It is concerned with describing the characteristics, estimating the proportion of the people in a specified population who held certain vies or attitudes. In a description of a situation or an association between variables will be emphasized. For this study the design used was descriptive design as the name itself implies is conducted to describe something this study descriptive the factor that led to the workers job satisfaction in sapthigiri pee gee fruit processing pvt. Ltd., here the descriptive research conducted to find out the information about the factor to spot light the areas that need the management attention.

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

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

3. Data collection:
It refers information collected for a purpose other than to solve the specific problem under investigation. It requires relatively less training to become a trained observer. Hence it is best method collect the information for primary sources. This method is useful to collect the information directly from the respondent and also it gives reeling nation to the researcher to complete the research mark. There are many aspects of human behaviour, which can be studies satisfactory in no other way. Through observation the researcher is able to know about the sequence and cause and effect relationship that forms the bases of hypotheses. It does not largely depend on reflection .It permits the collection of data in typical behaviour situation .It demands less of the subjects under observation than other methods. Because of possibility for collection of more accurate and reliable data under this method the results and conclusions based on such data are more dependable and coming.

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

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

Time saving

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

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

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

Uniformity from one measure Ned situation to another is provided virtue of its standardized nothing of questions standard sequence of questions. 5. Sampling design: Sampling involves taking a portion of population, making observation on this smaller group and then generalizing the findings to be applied to a large population. The small group that is observed is called the sample and the large group is called population. The sample is the portion of the population and it must be representative of the population. If the sample is biased, the findings of the study cannot be generalized. The researcher can go for probability or non-probability design. If the researcher wants to estimate the sampling error of the results, a probability sample should be used. If it is difficult develop a frame, a non-probability sample should be used.

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

A sample must be representative of the population. In measurement terms, the representation must be valid. The validity of a sample depends upon its accuracy and precision. Accuracy means the degree to which bias is absent from the sample. An accurate sample is one which represents the population. The sample must yield precise estimate. Precision is measured by the Standard error or Standard deviation of the sample estimate. The smaller the Standard error, the higher is the precision. A good sample must be adequate in order to be reliable. Samples should be selected at random. That is, there should not be any bias in the selection of sampling elements.

CONTINUOUS

INSPECTION

OF

PRODUCT

FOR

EXPORT DAILY REPORT FOR.............................

(A). 1. Name and address of the factory ---- SAPTHAGIRI PEE GEE FRUIT PROCESSING LTD. PERIYANAHALLI(P.O) PALACODE (T.K) DHARMAPURI(D.T)635205 2 F.P.O licence no 3 particulars of order no 4 quality to be supplied 5 date of starting production (B). 1. Source of supply of fruit 2. variety of fruits 3. rate per quality 4. quality of fruity received 5. Quality of fruity on arrival --- 10696 --- maa fruits (p) ltd periyanahalli --- otters --- 7. 7. 2009 --- local --- totapuri mangoes ------- fully matured

6. Arrangements for ripening of fruits --- thrashed sheds provider 7. Whether proper sorting is done 8. Percentage of rejected fruits 9. Quality of fruity used processing --- yes --- 1% --- 68,000 kgs

(C). 1. Arrangements for washing fruits 2. Arrangements for fruits 3. Arrangements for prompt disposal 4. Arrangements for pulping of fruit 5. quality of mango pulp obtained 6. percentage of mango pulp obtained

--- tarks provided --- manual with ss knifes --- by trays --- 1/8 puler 1/32 finisher sierce --- 32,250 kgs --- 48% --- satisfactory --- 0.05%

7. general quality of mango pulp obtained 8. percentage of litric acid added (D). Factory cut out analysis report 1. code number 2. vacuum 3. net weight of content 4. T.S.S 5. acidity 6. general activities (E). Check samples

--- 353765 --- po124 --- 54,000 kgs --- 1657 --- 567 --- performed

1. number of sample cans of corresponding --- 3 samples 2. quality of mango pulp manufactured --- 150 barrels, pulp 32,250 kgs

ANALYSIS AND INTERPRETATION

Chapter - III ANALYSIS AND INTERPRETATION

Analysis involved estimating the value of unknown parameters of the population and testing hypothesis for drawing inferences interpretation is essential because the usefulness and utility of research finding lies in the proper interpretation The frequency and percentage of the response to the entire question to provide an understanding of the respondent view and preference The statistical data has been represented either in univariate or Bavarian forms to provide a clear dedication of the responses in the most suitable from besides charts have also been provided to high light the same The statistical tools percentage analysis and chi-square is used

TABLE -3.1

CLASSIFICATION BASED ON AGE

Table showing the age of employees Age 18-20 21-30 31-40 Total No of Respondents 4 72 24 100 Percentage 4 72 24 100

Inference : From the above table 4% of the employees are from the age below 18-20, 72% of the Employees are from 21-30, of age and the remaining 24% of the employee are age group 31-40 years. The finger is showing the age of employees

100 90 80 70 60 50 40 30 20 10 0 frequence present validpresent cumulative persentage

below 2000 2001-4000 above4001

TABLE - 3.2 CLASSIFICATION BASED ON GENDER Table showing the age of employees Gender Male Female Total No of Respondents 53 47 100 percentage 53 47 100

Inference: From the above table 53% of the employees are male and female the remaining 47% of The employees are female. The finger is showing the gender of the employees.

100 90 80 70 60 50 40 below 2000 2001-4000

Table 3.3 CLASSIFICATION BASED ON EDUCATIONAL QUALIFICATIONS Table showing the educational qualification of the employees Qualification Below 8th std SSLC HSC Degree Diploma Total No of respondents 3 20 45 10 22 100 percentage 3 20 45 10 22 100

Inference: From the above table 3% of the employee are 8th std, 20% of the employees are finished their SSLC 45% of the employee are finished their HSC,10% of the employee are finished their degree, remaining 22% of the employee are finished their diploma. The figure is showing the educational qualification of the employees.

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

Table 3.4 CLASSIFICATION BASED ON MERITAL STATUS Table showing the material status of the employees Merital status Married Unmarried Total No of respondents 47 53 100 Percentage 47 53 100

Inference : From the above table 47% of the employees married and the remaining 53% of the employees are unmarried. The figure showing marital status of employees

100 90 80 70 60 50 below 2000 2001-4000

Table 3.5 CLASSFICATION BASED ON LABOUR STATUS OF THE EMPLOYEES Table showing the labours status of the employees Labour status Temporary Permanent Total No of respondents 4 96 100 Percentage 4 96 100

Inference: From the above table 4% of the employees are temporarily employed and the remaining 96% of the employees are permanent. The figure showing labour status of employees

100 90 80 70

Table 3.6 CLASSIFICATION BASED ON EXPERIENCE OF THE EMPLOYEES Table showing the experience of the employees experience Below 1 year 1-2 year 3- 4 year Total No of respondent 4 82 14 100 Percentage 4 82 14 100

Inference: From the above table 4% of the employees have the experience of below one year 82% of employees have experience from 1-2 year and remaining 14% of the employees have a experience from 3-4 year The figure showing experience of employees

100 90 80 70 60 below 2000

Table 3.7 CLASSIFICATION BASED ON INCOME LEVEL OF THE EMPLOYEES Table showing the income level of the employees Income level Below 2000 2001- 4000 Above 4001 Total No of respondent 4 13 83 100 Percentage 4 13 83 100

Inference: From the above table 4% of the employees are getting salary from 2001-4001 and the remaining 83% of the employees are getting salary above 4001 rupees The figure showing income level of employees

100 90 80 70 60 below 2000

Table 3.8 OPENING FOR JOINING THE COMPANY OF THE EMPLOYEE Table showing the reason for joining of the company Opening for joining Unemployed and need a job Referred by a friend or relative Near to residence Need to increase family income Reputation as a good place to work Total No of respondent 3 9 30 56 2 100 Percentage 3 9 30 56 2 100

Inference: From the above table 3% of the employees joined the company due to unemployment and need a job,9% of the employees joined by the referred in the relative 30%, near to the residence for the employees, 56% of the employees need to increase family income ,2% of

employees reputation as a good place to work. The figure showing on opinion for joining the company of employees
100 90 80 70 60 50 40 30 20 10 0 disagree neutral agree strongly agree total frequency present valid present cumulative present

Table 3. 9 WORK SHIFT IS SUTABLE FOR TIMING Table showing work shift is suitable for timing of the employees Work shift Disagree Natural Agree Strongly agree Total No of respondent 4 16 32 48 100 Percentage 4 16 32 48 100

Inference: From the above table 4% of the employees are disagree that the work shift is suitable for training 16% of the employee are natural, 32% of the employee are agree and the raining 48% of the employee are saving work shift is suitable. The figure showing work shift is suitable for training

100 90 80 70 60 50 40 30 20 10 0 disagree neutral agree strongly agree total frequency present valid present cumulative present

Table 3.10 INTERPERSONAL RELATION WITH SUPERVISOR Table showing interpersonal relation with supervisor interpersonal Disagree Natural Agree Strongly agree Total No of respondent 2 27 66 5 100 Percentage 2 27 66 5 100

Inference : From the above table 2% of the employees are disagree. that is no interpersonal relation with supervisor, 27% of the employees are natural66%,of the employee are agree and remaining 5% of the employee are strongly agree that there is good relation with supervisor.

The figure showing interpersonal relation with supervisor

300 250 200 150 100 50 0 disagree neutral agree strongly agree total cumulative present valid present present frequency

Table 3.11

Additional facilities provided by the management

The table showing additional facilities provided by management Facilities Excellent Good Average Total No of respondent 2 96 2 100 Percentage 2 96 2 100

Inference: From the above table 2% of the employees are saving excellent facilities ,96% of the employees are saving good,2% of the saving average for the facilities provided by the company. The figure showing additional facilities provided by the management.

100 90 80

Table 3.12 Reasonable work load The table showing reasonable work load Work load Disagree Natural Agree Strongly agree Total No respondent 8 32 53 7 100 of Percentage 8 32 53 7 100

Inference: From the above table 2% of the employees are disagree for reasonable work load, 32% of the employees are natural, 53% of the employees are agree and remain 7% of the employee are strongly agree that there is reasonable work load. The figure showing reasonable work load

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

Table 3.13

The management opportunities given for feedback of employees

The table showing opportunities given for feedback of employees Opportunities Disagree Natural Agree Strongly agree Total No of respondent 7 27 60 6 100 Percentage 7 27 60 6 100

Inference: From the above table 7% of the employees are disagree that there will know opportunities given feedback, 27% of the employees are natural, 60% of the employee are agree and remaining 6% of the employee are strongly agree that there will be opportunities given for feedback.

The figure showing opportunities given for feedback

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

Table 3.14 Training and development given by the company The table showing given training and development given by the company Training & No development respondent Disagree 1 Natural Agree Strongly agree Total 14 34 51 100 of Percentage 1 14 34 51 100

Inference: From the above table 1% of the employees are disagree that there is no proper training development14% of the employees are natural, 34%of the employees are agree and remaining 51% of the employee are strongly agree the proper training and development has given.

The figure showing training and development given by the company

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

Table 3.15 Level of employee motivation The table showing level of employee motivation Motivation 25% 50% 75% 100% Total No respondent 1 5 20 74 100 of Percentage 1 5 20 74 100

Inference: From the above table 1% of the employees are saving, 25% is their motivation level,5% of the employees saving, 50% is their motivation level,20% of the employees saving , 75% is their motivation level and remaining ,74%of the employee said 100%

is their motivation level. The figure showing level of motivation

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

CHI SQURE TEST: Relationship between income level and level of motivation HO= there exit on relationship between income level of motivation H1= there exit no relationship between income level of employees Income level of employees: Salary Observed Below2000 4 2001-4000 13 Above 4500 83 Total 100 Level of motivation: Training 25% 50% 75% 100% Total Observed N 1 5 20 74 100 expected 33.3 33.3 33.3 residual -29.3 -20.3 49.7

Expected N 25.0 25.0 25.0 25.0

Residual -24.0 -20.0 -5.0 49.0

Test statictical title Income level of the employees Level of motivation Chi square 112.220 136.080 Df 2 3 Asymp.sing .000 .000 A) 0 cells(.0%) have expected frequency less than 5. the minimum expected self frequency is 33.3 B) 0 cells(.0%) have expected frequency less than the minimum expected self frequency is 25.0 INFERENCE: Hence the chi square value are significant .000% we reject the null hypothesis

FINDINGS

Chapter -IV FINDING: The data collected the employees are records were analyzed and interpreted in order to find out the job satisfaction of 100 employees, while analysing the data in the following findings were made. 1. 72% of the employees are in the age group of between 2130 years 2. 33% of the employees are male 3. 45% of the employees have finished only hsc 4. 53% of the employees got married 5. 96% of the employees are permanent 6. 82% of the employees have experience from 1- 2 years 7. 83% of the employees are getting more than rs. 4001

salary 8. 56% of the employees joined the company to increase the family income 9. 48% of the employees strongly agree that work shift it suitable for their timing 10.53% of the employees are agreed the work load is a reasonable one 11.60% of the employees are agreed stating opportunity given for feedback 12.51% of the employees strongly agree stating proper training and development given 13.49% of the employees agree that there is interpersonal relation with co-worker 14.66% of the employees agree that there is interpersonal relation with supervisor

SUGGESTION

SUGGESTION: 1. Transport specialties should be introduced 2. Trade union activities must be improved 3. The management should provide the workers that workers with better promotional activities 4. Canteen facilities must be improved 5. Medical facilities must be improved 6. Remuneration policy must be improved

CONCLUSION

CONCLUSION: The reorganization maintains smooth relationship between workers and management which leads to be the attainment of organization objects. The research evidence does not establish any consist positive relationship between satisfaction and performance. Hence the general consensus is that in the long run if not in short run , job satisfaction leads to productivity measure should be taken in order to meet the requirement of the employees so that they are satisfaction with the job . The research study shows that the workers job satisfaction among worker satisfactory.

QUESTIONNAIRE

QUESTIONNAIRE

1. Age a. 18-20 b. 21-30 c. 31-40 d. Above 41 2. Gender a. Male b. Female 3. Educational qualification

a. 8th std b. SSLC c. HSC d. Degree 4. Martial status a. Married b. Unmarried 5. Labour status a. Temporary b. Permanent

6. Experience (in years) a. Below 1 b. 1-2 c. 3-4 d. Above 4 7. Income level a. Below 2000 b. 2001- 3000 c. Above 4001 8. What is reason for joining in this company? a. Unemployment and need a job b. Referred by friends c.Near to residence 9. What is your opinion about your company? a. High difficulty b. Difficulty c. Average d. Simple

10.What is your opinion about interpersonal relationship with supervisor? a. Excellent b. Good c. Average d. Poor 11. How did you feel about additional facilities provided by the management? a. Excellent b. Good c. Average d. Poor 12. Whether the work load was provided equally? a. Strongly agree b. Strongly disagree c. Neutral

d. Agree 13.Whether asked any grievances regarding your job related activities ? a. Strongly agree b. Strongly disagree c. Neutral d. Agree 14.Whether any training and development programs conducted effectively? a. Strongly agree b. Strongly disagree c. Neutral d. Agree 15.How did you feel your work shift allotted by your superior? a. High difficulty b. Difficulty c. Average d. Simple