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ORGANISATIONAL STUDY OF YASH FOODS PVT LTD

By
ASHISH KUMAR
(Reg. No: RA1552001020053)

UNDER THE GUIDANCE OF


MR. KANNAN

A PROJECT REPORT
Submitted to the department of

MBA
SRM SCHOOL OF MANAGEMENT

In partial fulfillment of the requirements For the award of the degree Of

MASTER OF BUSINESS ADMINISTRATION

In
SRM SCHOOL OF MANAGEMENT
SRM UNIVERSITY
RAMAPURAM, CHENNAI
MAY 2017

1
BONAFIDE CERTIFICATE

Certified that this project report titled ORGANISATIONAL STUDY OF


YASH FOODS PVT LTD Under the guidelines of Mr. kannan, SRM School of
Management is Bonafide work of Mr.Ashish kumar who carried out the project
work under my supervision. Certified further, that to the best of my knowledge the
work reported herein does not form a part of any other project reports or
dissertation on the basis of which a degree or award was Conferred on an earlier
occasion on this or any other candidate.

Internal Guide

(Mr.KANNAN)

SIGNATURE OF Dean-MBA

2
DECLARATION

I, ASHISH KUMAR, hereby declare that the project work entitled


ORGANISATIONAL STUDY OF YASH FOODS PVT LTD. submitted in partial
fulfillment of the requirements for the award Of the degree of Master of Business
Administration is a record of work done by me during the academic year 2015-2017
under the guidance of Mr. kannan, Lecturer, Department of Business
Administration, SRM UNIVERSITY, Ramapuram.

And it has not formed the basis for the award of any Degree / Diploma / Associate
ship or other similar title to any candidate in any University.

Signature of the Candidate

ANANDA RAJ

PLACE:

DATE:

3
ACKNOWLEDGEMENT

If words are considered as symbols of approval and tokens of knowledge then


the words play the heralding role to express my gratitude.

I extend my deep gratitude to ----------------------------- for permitting me to


undertake the providing the incessant guidance and support throughout the project.

I am extremely grateful to ------------ her invaluable help rendered throughout the


project.

I would like to express my grateful thanks to my guide Mr. Kannan, Assistant


Professor, for her excellent guidance and suggestions to complete my project

Words are inadequate to express my gratitude to my parents who have been pillars
of strength and moral support to me.

Above all, my heartfelt thanks to the Almighty God for His presence and guidance
in every moment in completing this project successfully.

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CONTENT
Contents

SL.NO. TOPIC PAGE NO.

1 CHAPTER 1
EXECUTIVE SUMMORY
INDUSRTY PROFILE
COMPANY PROFILE
NEED OF STUADIES
OBJECTIVES OF STUDY
METHODOLOGY
SCOPE OF THE STUDY
FINDINGS ,CONCLUSTION & RECUMENDATION
LIMITATION OF STUDY

2 CHAPTER 2
RESARCH METHODOLAGY

3 CHAPTER 3
DEPARTMENTAL STRUCTURE ANALYSS

4 CHAPTER 4
FIDINGS
SUGGESTIONS AND CONCLUSION
ANEXTURE
BIBLOGRAPHY.

5
CHAPTER 1

EXECUTIVE SUMMARY
An organizational study was undergone at Yash foods Rice Industry,
Rebearli as a part of the academic programme for a period of two month. Yash
foods Rice Industry Known as YFRI is a Partnership firm constituted on 22nd
August 2007. The partners of the firm are namely Smt. Shankuntala, Mr. Jagdeep,
Mr. Ayush and Mr.Ashok and it has a leading position in the market with its main
objective to carry out the activity of hulling paddy to obtain Rice, Broken Rice,
Rice Bran, and Husk etc.

A detailed study was undertaken to understand the overall functions of the


organization and individual functional departments such as Production, Human
Resource, Finance and Marketing. The Products to be obtained through paddy from
the Rice Milling plant are Rice, Broken rice, Husk and Bran. And the industry
produces the different qualities of rice such as HMT sona, Sona masoori,
Emergency, BT, IR64, and Swarna.

The first chapter deals with the Introduction, Objectives, Scope, Need, Research
methodology and the Limitations of the study.

The second chapter deals with the Industry, Company and Product profiles.

Chapter three covers the Organization structure of Yash foods Rice Industry.

Chapter four covers all the functional departments in detail. The vision, Mission,
Goals and Objectives and SWOT analysis has been covered in the chapter five.
The findings, suggestions and my conclusion of the report are included in chapter
six.

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INDUSTRY PROFILE
Paddy in its raw form cannot be consumed by human beings. It needs
to be suitably processed for obtaining rice. Rice milling is the process which helps
in removal of hulls and barns from paddy grains to produce polished rice. Rice
forms the basic primary processed product obtained from paddy and this is further
processed for obtaining various secondary and tertiary products.

Status of Rice Milling Units in India

Rice milling is the oldest and the largest agro processing industry of
the country. At present it has a turnover of more than 25,500/- crore per annum. It
processes about 85 million tonnes of paddy per year and provides staple food grain
and other valuable products required by over 60% of the population. Paddy grain is
milled either in raw condition or after par-boiling, mostly by single hullers of
which over 82,000 are registered in the country. Apart from it there are also a large
number of unregistered single hulling units in the country. A good number (60 %)
of these are also linked with par-boiling units and sun -drying yards. Most of the
tiny hullers of about 250-300 kg/hr capacities are employed for custom milling of
paddy. Apart from it double hulling units number over 2,600 units, under run disc
shellers cum cone polishers numbering 5,000 units and rubber roll shellers cum
friction polishers numbering over 10,000 units are also present in the country.

Further over the years there has been a steady growth of improved rice mills in the
country. Most of these have capacities ranging from 2 tonnes /hr to 10 tonnes/ hr.
Rice milling is one of the major industries in Raebareli . Raebareli & adjoining
areas are called the RICE BOWL of the country, especially due to production of
long grain aromatic world popular Basmati rice.The scenario & status of these
industries of the district has been highlighted in terms of its product range, growth /
trends, trade, investment, technology and other significant issues which project the
clear cut scenario of these industries.

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COMPANY PROFILE
Name of the company: YASH FOODS RICE INDUSTRY
Year of started: 22nd August 2007
Type of company: Partnership
Name of the partners: Smt. Shankuntala, Mr. Jagdeep, Mr. Ayush and Mr.Ashok.
Production products: Rice
Place : Chandapur Road ,Maharagang rabareli-229306

CORPORATE VISION
To achieve a national dominance in the rice industrial sector
Yash foods Rice Industry has been investing in developing competencies such as
the automation at each processings of the production to deliver superior quality
with total Customer Orientation

CORPORATE MISSION
Empowerment through customer satisfaction thereby providing good quality
products at an affordable price

NEED FOR THE STUDY

Facilitate student, to develop congenial corporate atmosphere right


from the MBA program.
Make MBA program more relevant with respect to the necessities of
the corporate or the industries.
To inculcate Students, practical knowledge of the corporate world and
the Functioning of respective departments in the organization.

8
OBJECTIVES OF THE STUDY

The purpose of the study is to get an integrated understanding of the


organization
To study the working of all the functional departments.

To get to know the details of Yash foods Rice Industry organizational


structure, existing strategies, work culture which would help in
assessing the strengths and weaknesses of the organization.

To identify the limitations and areas of improvements to provide the


suitable suggestions and means of improvements for the efficient and
successful future operations of the organization.

METHODOLOGY
The report is based on the information & data gathered from the industry on the subject
matter. For this, various meetings, interactions & interviews were held with the concerned
persons. For gathering information a performance was devised and necessary information
was obtained through personal visits & interaction. This was a time bound assignment; the
emphasis was made on personal Visits & interactions.

SCOPE OF THE STUDY


An attempt is made to understand the functioning of all the departments and the work
culture of the organization with special reference to Yash foods Rice Industry.
The report is mainly on the organization practices adopted in Yash foods Rice Industry
and to understand the current practices and make the suggestions for its improvement.

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FINDINGS
The work schedule consists of 3 shifts.
The industry does not pay attention towards the advertising of its products.
The industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning.

SUGGESTIONS
There is a need to concentrate on the various marketing management techniques
like branding, trade marking, costing and pricing techniques and various marketing
methods.
Interaction of the industry with other rice miller associations for the information
exchange etc.
Entrepreneurship and motivation training programs for the workers/employs.

CONCLUSIONS
As the industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning, this may result as a bigger
psychological disadvantage for the industry and even the company has been
bearing the continues losses for the two years. Hence it is better to find out the
alternatives for the same.

LIMITATIONS OF THE STUDY


Limitations are the constraints that are faced by the researcher during the research.
In this context few limitations that are faced by the researcher are as follows.
Time constraints as I have had only six weeks to complete my study.
The study was limited to Yash foods Rice Industry.

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CHAPTER 2

RESARCH METHODOLAGY

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Research Methodology:

Research:

Research is nothing but systematic investigation and study of sources & materials. it
establish facts and it reach conclusions.

Methodology:

Methodology is nothing but a body of methods used in a particular activity.

The methodology includes the personal interaction with the finance manager.
The report is based on the information & data gathered from the industry on the
subject matter. For this, various meetings, interactions & interviews were held with
the concerned persons. For gathering information a performance was devised and
necessary information was obtained through personal visits & interaction. This was
a time bound assignment, the emphasis was made on personal Visits &
interactions.

The required information was assimilated by two sources.


Primary Data: This data is collected through direct contact with the
managing director of the industry, and the department heads.
Secondary Data: This data is gathered from the reports, induction
manuals and the internet.

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CHAPTER 3

DEPARTMENTAL STRUCTURE ANALYSIS

13
DEPARTMENTAL STRUCTURE ANALYSIS.

FUNCTIONAL DEPARTMENTS

The major departments in the Yash foods Rice Industry are ,

1. Production Department

2. Human Resource Department

3. Finance Department

4. Marketing Department

PRODUCTION DEPARTMENT
Production is the process by which goods and services are created. It is the
conversion of raw materials into the finished products and the services by using the
different processes, machines, men, tools and etc.

Definition

Production and Operations Management ("POM") is about the transformation


of production and operational inputs into "outputs" that, when distributed, meet the
needs of customers. POM incorporates many tasks that are interdependent, but which
can be grouped under five main headings:

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PRODUCTION PROCESS
The production process in brief includes the following
Paddy Pre-Processing
Milling of Rice
Cleaning
Dehusking
Husk Separation
Paddy Separation
Compartment Type Separator
Polishing
Grading
Color Sorter
Weighing and Packing.

A detailed process of the above steps is explained as below


Paddy Pre- processing
A. Paddy Cleaning

Paddy after harvesting and thrashing contains some foreign matter depending upon
harvesting, thrashing and handling methods. The foreign matter may be other
seeds, straw, chaff, sand; stones, dust, soil and iron particles. Paddy received in the
mill must be first cleaned to remove these foreign matters before it can be properly
stored. Otherwise they may cause deterioration of the paddy during storage or may
damage or obstruct the conveying and milling machinery. The first cleaning
operation of paddy after thrashing is called 'Scalping'. It removed the bulk of the
foreign matter. But the paddy is not completely cleaned. The small amounts of
impurities that still remain are later removed during the next cleaning operation
during the rice milling process. Scalper cleaners use both sieves and aspirators.

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B. Paddy Drying
Intake paddy also generally contains more moisture than is safe for storage and has
to be dried. Freshly harvested paddy normally has moisture content of 18% to 25%.
This moisture must be brought down by drying to ensure a good storage quality. A
moisture content of 14% is considered safe for short periods of storage. For long
storage, the grain should be dried to 13% moisture or less. During the process of
drying, cracking of paddy may occur if drying is not proper. This will lead to
breakage of rice during milling. Therefore, drying process must be so adjusted that
cracks to not develop in the grains. The high moisture gradient between the grain
center and the surface causes cracking. Drying should not be continuous, but in
stages, with the rest periods between drying stages. These periods are called
tempering. This avoids cracking of paddy while drying. It is said that not more than
2 to 4% moisture should be removed in one drying stage in the case of mechanical
drying with hot air. Paddy may be dried for, say half an hour then tempered for 6
hours, then dried again. This cycle is followed till the paddy is dried to required
moisture. Several methods of drying are adopted viz., Sun Drying, Mechanical
Drying, Batch dryers or continuous flow dryers. Paddy husk is the most common
fuel used for drying paddy.

C Paddy Storage
Paddy is harvested twice or thrice in a year. But rice is consumed throughout the
year. Therefore, paddy is stored to meet the need between harvests. Storage must
keep the paddy safe and also maintain its quality. It should provide protection
against weather, insects, pests, birds, microorganisms, moisture and any type of
contamination. Care should also be taken to store different types of paddy
separately to avoid mix up. Paddy dried to a moisture level (less than 14%) should
be maintained dry and cool during storage.Paddy can be stored in bags or in bulk.
The choice between the two systems depends on a number of local factors
including cost of local construction, bags, operating and handling equipment,
transport system, labour and investments. Either method can provide safe storage
as long as scientific storage practices are observed. Storage bins can be either of
steel or concrete.

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Milling of Rice
Unlike other food grains, rice is mostly cooked and consumed in whole form.
Hence the milling operation should provide maximum out turn of milled rice and
with a minimum of brokens. Before the paddy is kept ready for milling operation,
it is necessary to bring all the grains, preferably to a uniform moisture content level
which may vary from 10% to 14% for optimal milling yields and avoid excessive
breakage. The different kinds of milling are hand pounding, huller, sheller cum
huller.
The operations of a Modern Rice Mill are
Cleaning: Removing foreign matter such as sand, stones, straw, seeds etc.
Dehusking: Removes husk from paddy with minimum of damage to the grain.
Husk separation: Removes the husk from the mixture obtained after dehusking.
Paddy separation: Separates dehusked brown rice from remaining unhusked
paddy, the paddy being returned for dehusiing
Polishing: Removes all or part of the bran layer from the brown rice to produce
polished rice
Grading: Separates brokens from unbroken rice. The brokens are separated into
different sizes.
Apart from the above, the mill also use color sorters and length graders.
Cleaning
Cleaning is the first step in rice milling. It enables the production of clean rice and
provides protection to other milling machinery, thereby increasing milling
capacity. Impurities that are lighter than paddy are removed by an aspirator.
Metallic (iron- impurities) are removed by the use of a magnet. Impurities larger or
smaller in size but heavier than paddy are removed by sieves. Vibrating sieves are
used. Impurities that have the same size as paddy but are heavier than paddy are
removed by specific gravity separator namely destoners. Intake paddy is often
subjected to a preliminary partial cleaning prior to storage and prior to the main
cleaning in the mill.

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Dehusking
A rubber- roll sheller consist of two rubber roller rotating in opposite direction at
different speeds, both rollers have the same diameter, but one roll rotates about
25% faster than the other. The differences in peripheral speed subject the paddy
grains falling between the roll to a shearing action that strip of the husk. One roller
is fixed in position and the other is adjustable laterally in order to increasing or
decreasing the clearance between the two rolls. Rolls are cooled by blowing air on
the roll surface. The shelling i.e., dehusking rate is generally maintained at about
85%, compared to the disc shelling. Some breakage invariably occurs and the fine
brokers may be blown off along with the husk. The degree of Shelling with the
rubber roll can be raised to about 85% without much of grain breakage, whereas
the disk sheller can be operated at not more than 60-70% degree of shelling, to
keep breakage at a low level. However, rubber roll wear out fast and have to be
replaced often. This, though a disadvantage, is offset by the reduction in breakage
and increase in total rice outturn.

Husk Separation
A mixture of dehusked rice (brown rice), remaining unshelled paddy, some broken
rice and husk that has been split off the paddy comes out of the sheller. This
mixture is subjected to sieving cum aspiration to separate brokens and husk.
Sieving prior to aspiration helps in separating and recovering the small brokens
formed during shelling. Light weight paddy husk is separated from the heavier
paddy and rice by aspiration.

Paddy Separation
Shelling is not possible to a level of 100%. The grains differ in size due to which
some grains remain unshelled. Therefore, a paddy separator is used to separate the
remaining unhusked paddy from husked brown rice. The unhusked paddy is
returned to the dehusker while the brown rice is carried forward to the polisher.
The separation is accomplished in the separator by taking advantage of the
difference in physical density (heaviness), size and surface smootheness (or
toughness) of paddy and brown rice.Paddy collected from the separator is called

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return paddy, for it has to be returned to the sheller: The return paddy grains are
shorter or thinner than normal paddy. Hence it is preferable to collect the return
paddy in a bin and shell it at the end with closer clearances between the rolls.
Alternatively, the return paddy can be shelled in a separate small sheller. This will
increase the efficiency of the plant. If return paddy is returned to the original
sheller with same setting, it will simply go on circulating, thus lowering the
capacity.

Compartment Type Separator


The oscillating table is-divided into zigzag channels and is inclined from one side
to the other along the zigzag channels. The surface of the table is of smooth steel.
The table oscillates cross wise, i.e. perpendicular to the direction of the grain flow.
The mixture of paddy and brown rice is fed from the hopper to the center of the
channels. The impact of the grains on the sides of each channel causes the
unhusked paddy grains to move up the inclined slope toward high side of the table.
The dehusked brown rice slides down the slope to the lower side of the table. The
slope and stroke of the table are adjusted to meet the needs of paddy of different
size or condition, to ensure complete separation. Usually there are several decks
one above the other to increase capacity.Paddy collected from the separator is
called return paddy, for it has to be returned to the sheller. The return paddy grains
are shorter or thinner than normally paddy. Hence, it is preferable to collect the
return paddy in a bin and shell it at the end with closer clearances between the
rolls. Alternatively the paddy can be shelled in a separate, small sheller. This will
increase the efficiency of the plant. If return paddy is returned to the original
Sheller with same setting, it will simply go on circulating, thus lowering the
capacity.

Polishing
The brown rice is next polished to remove bran layers. Some amount of polishing
is essential for easy cooking and storage, although excessive polishing reduces the
nutritive value of rice. There are three whiteners, one glaze master and one silky
polisher in the unit for effective polishing of brown rice.

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Grading
After the polishing operation, the milled rice contains, in addition to white grains,
broken grains of different sizes as well as some bran and dust. Separation of these
materials must be done. Bran and dust particles are removed by aspiration. Broken
rice may be separated either by a Plan sifter or by a Trieur.

Color Sorter
Color sorter is used for sorting out discolored grains from the lot. Optical sensors
are adopted here to compare the color of the Individual grains. The discolored
grains are blown out of the main stream.

Weighing and Packing


This can be manual or automatic. An automatic intake weigher receives rice in a
continuous flow and releases it in exact predetermined quantities by weight. At the
same time, the number of weighments made is recorded by an automatic counter,
thus giving an accurate record of the total weight of material processed in the mill.
The automatic bagging scale ensures dust free bagging of the finished products and
records the number of weighments made, by an automatic counter.

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THE PROCESS FLOW CHART

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STUCTURE OF PRODUCTION DEPARTMENT

HUMAN RESOURCE DEPARTMENT

A human resources department is a critical component of employee well-being in


any business, no matter how small. Human resource department is devoted to
providing effective policies, procedures, and people-friendly guidelines and
support within companies. Additionally, the human resource function serves to
make sure that the company mission, vision, values or guiding principles, the

22
company metrics, and the factors that keep the company guided toward success are
optimized.The personnel department is comprises of Manager [Personnel] and
staff. Under this department safety and welfare, and security departments are
functioning towards its success oriented objective.

The management of human resources at the Industry

Human Resource Management is the logical and strategic move towards the
management of industries most treasured assets such as workers or the employees,
who work individually and jointly contributing to the achievement of the aim or the
objective of the business. The Human Resources Management widely replaced the
phrase Personnel Management as a representation of managing the people in the
association. The Human Resources Management always functions for the welfare
of the employees, as they are the valuable resource of the organization.

Objectives of the human resource management

Human resources plays a vital role in any of the organization and it is important
strength of the organization. The basic objective of human Resources is to
maximize return on the investments and thereby, reducing the financial risk arousal
to the organization.

It is the duty of the human resources management committee of the organization to


carry out these activities in a successful, fair, legal and consistent way. The human
resources deal through two various worlds:

Unionized: Where there is a control through collective agreement and union stands
for employees to management in respect of their wages and salary.
Non- Unionized: Where the management has a control over the employees.

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Key Functions of Human Resources Management
The followings are the functions that the industry follows for managing its human
resources successively.

Manpower Planning: The HR manager considers the actual


requirement of the staff for the organization. Because the overstaffing
is wasteful and expensive, and understaffing leads to loses of the
organization economics and profits.
Employee selection: Selection of the employees for the suitable job is
done.
Employees motivating: Motivates employees and encourage them to
give their best in work productivity. Providing financial rewards to the
staff.
Employee Relation: Keeping a healthy relationship with the employees
and their problems are redressed.
Payroll Module: Payment of the salaries and wages to the workers at
proper time.

The process

The human resources management consists of several processes. The management


makes every possible decision to achieve the pre-determined goals of the
organization. The process includes Recruitment, Selection, Placement, Induction,
and Development which are briefed below;

Recruitment

It is the process of searching for required human resources and stimulating them to
apply for the jobs in the organization. A proper balance should be maintained
between the internal and external sources of recruitment. Usually the industry is
following the internal recruitments as well as the references by the internal workers
for the external sources of recruitment.

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Selection

It implies judging the different candidates for the jobs in the organization and the
industry chooses the most appropriate candidates from a pool of candidates applied
for the job.

Placement

It means assigning suitable jobs to the selected candidates so as to match employee


qualifications with the job requirements likewise the company places the right
candidates who will be selected after a successful selection process.

Induction

It involves familiarizing the new employee with the company, the work
involvement and existing employees so that the new people feel at home and can
start work confidently.

Development

Human resource development is the process of improving the knowledge, skills,


aptitudes and values of the employees so that they can perform the present and
future jobs more effectively. In order to build up a smooth relationship between the
employees and organizations and human resource development aid to:

Develop competencies among the individuals in the organizations that


allow them to perform their present and future works thoroughly, by
means of intended learning activities

Ensure equivalence between the organization and the individual need


thereby bridging the gap between the needs.

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This function includes;
Performance and potential appraisal

It implies systematic evaluation of employees with respect to their


performance on the job and their potential for the development.

Training

It is the process by which employees learn knowledge, skills and attitudes to


further organizational and personal goals.

Executive development
It is the process of developing managerial talent through appropriate programs.

The different sub-departments functioning under the human resource


department are ,

Safety and welfare department

Safety and welfare department is functioning under the Human Resource


department of Sri Sai Rice Industry. The department performs the different
functions of welfare of labor of the enterprise. Welfare activities of the enterprise
that promote the well being of its employees, such welfare activities on the part of
the management are essential for winning and maintaining wholehearted co-
operation from the employees.

Security department

There are security personnels who are working for the security of the employees
and the industry. The security department comprises of a security officer, security
guards and CCB cameras.

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Labor welfare practices in human resource department

The scheme of labor welfare may be regarded as a wise investment which should
and usually does bring a profitable return in the form of greater efficiency
according to the experts, labor welfare activities are those which include proper
working conditions provided to the workers by the employer on a voluntary basis.
The basic aim of labor welfare measure is to provide services facilities and
amenities to the workers in addition to wage and other legal payments. The
followings are the aims and objectives of the labor welfare measures.
The labor welfare measures aim at improving the economic position of
the workers.
To develop a sense of responsibility and dignity among workers.
These measures enable the workers to enjoy a fuller and richer life
because they provide all kinds of facilities and comforts to the workers
and therefore, the workers will be able to lead a happy life.
To reduce the labor turnover and absenteeism rate.
To raise the morale of the workers and to have a good rapport.
To enhance the work efficiency, productivity and potentiality of the
workers.

Welfare and Amenities within the establishment provided by Sri Sai rice Industries
It is the employers responsibility to provide facilities within the establishment, as
they form a part of working conditions. The facilities within the establishment are
regulated by the factories Act 1948, the plantation Labor Act 1951 and the mines
Act 1952.
The followings are the Welfare and amenities within the establishment.
Washing and rest shelters.
Latrines and urinals.
Arrangements for drinking water.
Arrangements for prevention of fatigue.
Shift allowances.

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The followings are the other Welfare and amenities provided by Sri Sai Rice
Industries for the workers.
Medical facilities.
Housing facilities.
Clothing facilities.
Traveling allowances.
Dearness allowances.
Bonus of 2 months on deepawali fest every year.
Social insurance measures, including gratuity, pension provident fund.
Fund from Karnataka State Workers Welfare Fund, Karmika Kalyana
Nidhi.

Wage distribution
All the wages to the workers are distributed by the office. For the overtime the
double wages will be given and others will get the single wage accordingly and
respective to the work done.
There are two types of the wage distribution systems in Sri Sai Rice Industry
namely;
Time rate system
Under this system, the payment is made to the workers according to
the time taken to perform the job. This wage distribution system is applicable only
to the semi-skilled, skilled, clerical and the technical workers as it is based on the
monthly bases.
Piece rate system
Under this system, a worker is paid a fixed amount per unit produced without any
regard to the time taken and this is applicable to all the un-skilled workers.

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Structure of human resource department

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FINANCE DEPARTMENT
INTRODUCTION
The finance function deals with the procurement of money at the time when it is
needed and its effective utilization in the enterprise, as it is required to purchase
machines and materials, to pay wages and salaries to employees and to allow credit
facilities to customers.
An important requirement for the success of any business organization is the
provision of sufficient amount of funds or capital. For companies, which carry on
production and distribution on a large scale, provision of adequate finance is a very
challenging task as it affects all the business decision where money is involved.

Finance is the key department of any Organization.


In our present day economy, Finance is defined as the provision of money, at the time
when it required.
Every enterprise whether big, medium or small, it needs Finance to carry on that so it is
lifeblood of an enterprise.
Finance is the key department of any Organization.
In our present day economy, Finance is defined as the provision of money, at the time
when it required.
Every enterprise whether big, medium or small, it needs Finance to carry on that so it is
lifeblood of an enterprise.
But the Major decisions like Investment Decision are taken by Managing Partners of the
firm.
The other General Accounts are maintained by the Accounts clerks and cashier.
Tax matters are handled by the Chartered Accountant of the company

OBJECTIVES OF FINANCE DEPARTMENT


Finance is one of the basic and core functional area of any of the business
enterprise. Hence the objectives of finance department must match up with the
overall objectives of the enterprise, so that these objectives would directly
contribute towards the achievement of the overall organizational objectives.
30
The followings are the objectives of finance department of Yash foods Rice
Industry
Ensure that there are adequate funds available to acquire the resources
needed to help the organization achieve its objectives.
Ensuring regular and efficient supply of capital to the business.

Ensuring a fair rate of return on capital to the supplier.


Ensuring better utilization of capital by following the principles of
Liquidity, profitability & safety.
Ensure costs are controlled.
One of the major objective of finance department is to identify
appropriate financial information prior to communicating this
information to the managers and decision makers, in order that they
would make the better judgments.
Functions:
Major function of Finance department is exercise function and reconciliation of
major accounts.
Costing is undertakenPayroll activity consisting mainly of Salary, Provident
fund. Income taxes.
Supplier billing

Payment to suppliers
Rate fixation
General accounts such as schedules, Trial balance
Cash and Bank balance.

BOOKS MAINTAINED:
General Ledger, Purchase Ledger, Main cash book,
Sales Registers, Petty cash books, Sundry Debtor
registers, Sundry creditor registers, Wages,
Allowances, Loan records etc

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The different sub-departments functioning under the finance department are,

ACCOUNTS
It comprises of the accounts manager and the assistants who are concerned with the
measurement of income or expenditure for specific periods of time such as month
and that (income /expenditure statement) financial reports at the end of the period.
COSTING
It is concerned with determining relevant cost and performing other analysis like
preparation of budgets and performance analysis based on budgets.
MANAGER-FINANCE
The finance manager is responsible for overall financial planning and for raising
capital. He has to perform the following functions and the major activities such as,
forecasting, fund management and auditing capital budgeting.

PROFIT AND LOSS ACCOUNT OF SRI SAI RICE INDUSTRY

Particulars Amount Particulars


Amount
To Miscellaneous 61,063.10 By interest on fixed 3,25,207.00
expenses deposits
To Stationary 4,600.00 By net loss 1,34,337.10
To license renewal fees 67,691.00
To Professional tax 2,500.00
To lease rent 5,000.00
To Bank interest 3,18,690.00
Total Rs 4,59,554.10 Total Rs. 4,59,554.10

Source: Annual reports of Yash foods Rice Industry 2017.

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BALANCE SHEET OF SRI SAI RICE INDUSTRY AS ON 31-03-2009
Liabilities Amount Assets
Amount
Gods account 202.00 Fixed assets
Partners capital accounts Machinery 3,67,08,221.10
1] Smt. T. 8,93,630.9 I nvestments
Venakataramamma 1] N. S. C 6,000.00
2] Smt. S.
Venakataramamma 6,33,630.97 2] Bank F. D 53,06,705.00
3] Smt. T. Rekharani 10,12,753.98 Current assets
4] Smt. S. Lakshmi 4,58,553.98 1] Gunny bags 4,23,442.00
Reserves and Surplus -Nil- 2] Sundry debtors
10,95,491.00
3]Cash at bank
2,37,337.50 Secured loans
1] S.B.M Gangavathi 1,01,16,483.00 S.B.M GvtMTL a/c
4] Cash in hand
1,85,958.40 2] S.B.M Gvt 1,01,11,182.00

C.C a/c
3] Sakake international 2,02,01,472.00
Banks ltd, Thailand
Un-Secured loans -Nil-
Current liabilities and
Provisions
Sundry creditors 5,35,228.00
Difference in books 18.10
Total Rs. 4,39,63,137.00 Total Rs. 4,39,63,137.00

Source: Annual reports of Yash foods Rice Industry 2017.

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Structure of finance department

34
MARKETING DEPARTMENT
INTRODUCTION

Marketing is indeed an ancient art and it emerges as a management discipline and


it can be further defined as an integrated communications-based process through
which individuals and communities discover that existing and newly-identified
needs and wants may be satisfied by the products and services of others.

The activities of a company associated with buying and selling a product or service
includes advertising, selling and delivering products to people. People who work in
marketing departments of companies try to get the attention of target audiences by
using slogans, packaging design, celebrity endorsements and general media
exposure. The four 'Ps' of marketing are product, price, place and promotion.

Domestic marketing

A company marketing only within its national boundaries only has to consider domestic
competition. Even if that competition includes companies from foreign markets, it still
only has to focus on the competition that exists in its home market. Products and services
are developed for customers in the home market without thought of how the product or
service could be used in other markets. All marketing decisions are made at headquarters.

The biggest obstacle these marketers face is being blindsided by emerging global
marketers. Because domestic marketers do not generally focus on the changes in the
global marketplace, they may not be aware of a potential competitor who is a market
leader on three continents until they simultaneously open 20 stores in the Northeastern
U.S. These marketers can be considered ethnocentric as they are most concerned with
how they are perceived in their home country. (Kotabe & Helsen, pp.13, 15)

Export marketing

Generally, companies began exporting, reluctantly, to the occasional foreign customer


who sought them out. At the beginning of this stage, filling these orders was considered a
burden, not an opportunity. If there was enough interest, some companies became passive

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or secondary exporters by hiring an export management company to deal with all the
customs paperwork and language barriers. Others became direct exporters, creating
exporting departments at headquarters. Product development at this stage is still focused
on the needs of domestic customers. Thus, these marketers are also considered
ethnocentric. (Kotabe & Helsen, pp.15-16)

The marketing mix in Sri Sai Rice Industry is as follows:

Product mix:

The product aspects deal with the specifications of the actual goods
or services, and how it relates to the end-user's needs and wants.
The scope of a product generally includes supporting elements such
as warranties, guarantees, support and the quantity. The product of
Sri Sai Rice Industry remains only the rice, but it has the following
different and good varieties of rice available at reasonable prices on
the basis of needs, wants and demands of the customers;

HMT sona

Sona masoori

Emergency

BT

IR64

Swarna

The brand name

A brand is a name, term, design, symbol, or other feature that distinguishes


products and services from competitive offerings. A brand represents the
consumers experience with an organization, product, or service. A brand is more
than a name, design or symbol. Brand reflects personality of the company which is
organizational culture and it can be further defined as creating reference of certain
products in mind.

The brand name YASH is used by the industry for all its varieties of products.

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Price mix:

Pricing of the products is the critical decision that has to be taken by the
management. After meeting all costs involved, the sales revenue generated must
yield a surplus, this can be the profit to the company. Pricing decisions are handled
in different ways in different companies.

Sri Sai Rice Industry considers the following factors in determining the price for its
products.

Cost of production

Competition in the market.

There are different prices for the different products, basically depends upon
the quality and variety of the rice in consideration with the aforesaid two vital
factors.

Distribution mix:

Channel distribution refers to the channel we select for our products flow. It may
be passed on through the agents/brokers, traders/wholesalers, retailers and
eventually the customers.

The channel of distribution of Yash foods Rice Industry is as follows:

Agents/brokers

traders/wholesalers

The company appointed the selling agents in geographical manner. The sales
targets are fixed by the company and the appointment of the selling agents is done
by the managing director, marketing and sales managers of the industry.

Attractive rates of commissions are given by the industry to the agents likewise,
Rs.10/quintal and Rs.100/ton. On the basis of the commission given by the
industry, the agents make a transaction between the industry and the different
traders/wholesalers.

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Promotion mix:

This includes advertising, sales promotion, promotional education, publicity, and


personal selling. Sri Sai Rice Industry has adopted the different advertising
strategies for the promotion of its products, which are as follows;

Market reviews
Market reports

The aforesaid are weakly issues which use to comprise of only the promotional
advertising of the products of different companies and these are issued in the states
of Karnataka and Tamilnadu. The industry is spending 72,000/annum in Karnataka
state and 96,000/annum in Tamilnadu state for the promotional advertising of its
products through the market reviews and the market reports.

The market

The term market is the root word for the word marketing. Market refers to the
location where exchanges between buyers and sellers occur. Marketing pertains to
the interactive process that requires developing, pricing, placing, and promoting
goods, ideas, or services in order to facilitate exchanges between customers and
sellers to satisfy the needs and wants of consumers.

Yash foods Rice Industry has been concentrating only in the Karnataka and
Tamilnadu states as the targeted market for its products.

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Structure of marketing department:

39
CHAPTER 4

FIDINGS

SUGGESTIONS

CONCLUSION

40
FINDINGS
The work schedule consists of 3 shifts.
The industry does not pay attention towards the advertising of its products.
The industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning.
During the period of study it has been found that, the company continuously for
the two years had made the losses.
There are monetary and non-monetary benefits for the employees, when they have
been asked to take up additional responsibilities.
The rice milling industry has got enough growth potential especially in terms of its
currently adopted Japanese technology in the whole process of production.
More Emphasis is given on the automation and upgradation of the technology
being used in the industry for producing the good quality and customer satisfactory
products.
Number of the workers in the industry has been reduced because of the continuous
automation and upgradation of the technology.

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SUGGESTIONS
There is a need to concentrate on the various marketing management techniques
like branding, trade marking, costing and pricing techniques and various marketing
methods.
The entrepreneurs have learnt from their ancestors in a traditional way. In order to
further enhance the productivity, quality, customer satisfaction, effective utilization
of resources and continual improvement there is a need to induce various modern
management techniques in the unit. This may go a long way in widening the vision
of the entrepreneurs and growth of industry at National/International level.
The management should consider some serious actions regard the bearing of
continuous losses for the two years.
Interaction of the industry with other rice miller associations for the information
exchange etc.
Entrepreneurship and motivation training programs for the workers/employes.
Training to unit owners in the field of 5S, TQM and benchmarking, ISO 9000 etc.
Brochure preparation and web-site launching.

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CONCLUSIONS
As the industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning, this may result as a bigger
psychological disadvantage for the industry and even the company has been
bearing the continues losses for the two years. Hence it is better to find out the
alternatives for the same.
Sri Sai rice mill is having the capacity and the potential for succeeding in its vision
much sooner thereby producing and enhancing the quality of the products by
utilizing the currently adopted Japanese technology in a better way.

To conclude this report I extend my profound gratitude to the management, staff,


workers and specially the managing director of Sri Sai rice mill for their valuable
co-operation

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ANNEXURES
Marketing Management Philip Kotlar. 12th edition.
TQM Total Quality Management.
ISO International Standards Organization.
5s
Seiri [ Sort ]
Seiton [ Straighten ]
Seiso [ Sweep or Spic and Span ]
Seiketsu [ Standardize]
Shitsuke [ Self discipline]
IRRI International Rice Research Institute
KSIIDC- Karnataka State Industrial Investment and Development Corporation.

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BIBLIOGRAPHY.

Text books:

Marketing Management Philip Kotlar. 12th edition.


Humanresorce management. - K.D.Basava
Financial Management M.B.Kadkol.

Records:
Companys annual reports.

Websights.
www.google.com
www.asiarice.org

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