EXECUTIVE SUMMARY

INDUSTRY PROFILE Modern instant noodles were invented in Japan by Taiwanese Momofuku And, the founder of Nissin Foods, one of the biggest manufacturers of instant noodles today. In 1958, Nissin launched the world's first instant noodle product, Chicken Ramen in Osaka. Another milestone was reached in 1971 when Nissin introduced the Cup Noodle, instant noodles in a waterproof Styrofoam container that could be used to cook the noodles. As of 2005, approximately 85 billion servings of instant noodles are eaten worldwide every year. China consumes 44 billion packs of instant noodles per year, or 51% of the world, Indonesia consumes 12 billion, Japan 5.4 billion. Per capita, South Korean people eat the highest number of instant noodles, 69 packs per year. COMPANY PROFILE: The Company manufactures noodles and a variety of home foods. Top Ramen is the major brand of the company in India with approximately 20 percent market share in the instant noodle market. Indo Nissin uses the technology of its parent company for manufacturing its products. The companys production facilities are located near Delhi and in Bangalore. The company had net sales of US$ 8.61 million for year ending December 2005. It registered a healthy growth in net sales for the period 2002-2005 with a CAGR of 31 percent. The Product range of Indo Nissin Foods consists of: Top Ramen curry, Curry Smoodles Cup Noodles and Mug Smoodles. Indo Nissin Foods Limited has got its plants at Bangalore and Rewari. It has got 900 dealers spread across the country. In addition, have 17 C&F Agents and warehouse that give a tremendous reach in the marketplace. Major Competitors are Nestle India's Maggi Noodles,Wai Wai and Chings Noodles. . Indo nissin wants to tap a larger share of this potential market. The company is also looking to reduce prices of some products to make them more attractive to customers. The other initiatives of the company include Expanding sales by launching new products, conducting promotional campaigns The McKinsey 7S Framework STRATEGY: Strategy is the determination of basic long term goals and objectives of an enterprise, and adoption of course of action and allocation of resources available for carrying out these goals. One of the strategies is cost minimization.

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SYSTEM: SYSTEM refers to the processes used to manage the organization. System includes: Supply Chain Management System, Innovation System, Pay Roll System Performance Management System, and Financial System. STRUCTURE: It deals with the organization structure that runs the organization. SKILL: Skills are dominant Attributes that exist in the organization. It refers to the set of qualities and qualifications that the employees of the organization need to posses to work for the organization on a specific job. It is just like the job description but here class of workers is taken into consideration rather than the individual job. STYLE: Its a vertical management structure. GM commercial will take major decisions with VP Sales and Marketing. So information will flow from top to bottom. Participative approach is being followed by the management to carry on its activities. STAFF: Staffing may be defined as filling and keeping filled the positions in the organization structure. This is done by identifying work force requirements, inventorying the people available and recruiting, placing, promoting, appraising, compensating and training to current job holders. SHARED VALUE: Employee welfare is one of the values which are being shared in the organization. Statutory aspect of the welfare as concerned to factories act of 1948. SWOT Analysis Strength: Fully automated with Japanese Technology and Quality, Brand name world wide know as they are inventor of instant noodles. Weakness: Promotional methods are not effective. Opportunities: New product varieties to different customer ranges at different rates and Can easily acquire all Indian market with their scientific technology Threats: Competitors like Maggi are becoming bit strong enough FINANCIAL HIGHLIGHTS: Company is doing well and has good financial position. Their current ratios, liquidity ratios turn over ratio are near to standards. Companys sales, net profit and net worth is increasing around 44% year by year. Learning experience gained during in plant training: Indo Nissin is the best place to gain knowledge and get training regarding how to perform a task or any challenging job. All these days in the class, it was only theory that I learned about various activities of the organization. Class room teaching will not make a perfect student. It just gives only 30% of knowledge to a student. The other activities which give exposure to the external world by this sort of projects increase the skills and ability to perform the task when we go to the company. PESSE MBA DEPARTMENT 2

INDUSTRY PROFILE
History of Instant Noodles: The idea of instant noodles can be traced back to the Chinese Qing Dynasty, when yimian noodles were deep-fried which allowed them to be stored for long periods and then prepared quickly. Similarly, "Chicken Thread Noodles" (deep-fried thin noodles served with boiling water and optionally an egg) were available in China and Taiwan since the Qing Dynasty. Modern instant noodles were invented in Japan by Taiwanese Momofuku And ,the founder of Nissin Foods, one of the biggest manufacturers of instant noodles today. His noodles were boiled with flavoring, deep-fried with palm oil to remove moisture, and dried into a noodle cake. Other preservation methods have been tried, including preservation with salt and smoke, but And concluded that palm oil is the most efficient. In 1958, Nissin launched the world's first instant noodle product, Chicken Ramen (chicken-flavored instant ramen) in Osaka. Another milestone was reached in 1971 when Nissin introduced the Cup Noodle, instant noodles in a waterproof Styrofoam container that could be used to cook the noodles. Further innovations include adding dried vegetables to the cup, creating a complete instant soup dish.

Instant Taiwanese beef noodle soup in Styrofoam bowl with (opened) airtight pouch of meat. According to a Japanese poll in the year 2000, instant noodles were the most important Japanese invention of the century. Karaoke came second, with the Compact Disc only coming in fifth. Instant noodles are not only popular with college students; they can also be an indicator. Instant noodles have become a popular food in many parts of the world, though they have undergone changes in flavor to fit local tastes.

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50th Anniversary of the Invention of Instant Noodles WINA was established in March 1997 as IRMA (International Ramen Manufacturers Association) with the purpose of improving the industry and enhancing people's diet around the world by improving the quality of instant noodles as well as increasing consumption. Following the adoption of CODEX International Standards for Instant Noodles, the IRMA changed its name to "WINA (World Instant Noodles Association)," in February 2007, to comply with the category name "Instant Noodles" certified as the authentic name under CODEX. Overall Picture of the Industry As of 2005, approximately 85 billion servings of instant noodles are eaten worldwide every year. China consumes 44 billion packs of instant noodles per year, or 51% of the world, Indonesia consumes 12 billion, Japan 5.4 billion. Per capita, South Korean people eat the highest number of instant noodles, 69 packs per year. China is a fast-growing market for instant noodles. The market is focusing on higherend products, generally costing more than 1 RMB. The top three brands in this category dominate more than 85% of the market; for the lower end (those below 1 RMB) the leading five hold around 60% of the market share. As of 2005, China outnumbers the production volumes nine times more than Japan. Instant noodles were relatively unknown in Germany until the 1990s, from which they have continually gained in popularity. There are two types of ramen in Germany: the first, generally called Instant-Nudeln tends to be a mild, Westernized version, in flavors such as chicken, vegetable, beef and button mushroom. In Argentina instant noodles are gaining popularity, and can be found in most major cities in supermarkets. While the most popular brand of instant noodles in Australia was Maggi noodles for some time, many other brands have emerged and taken over the market. For Cup-Noodles the most popular brand is Fantastic Noodles. For packet Noodles there are 2 popular choices, Indomie Mi Goreng, Nissin's Demae Ramen, and Nong Shim's Shin Ramyun served with broth, although Maggi noodles continue to be highly popular despite being amongst the highest-priced packet noodles. The major brands available in Canada are Sapporo Ichiban and Mr. Noodles. The most popular form of instant noodles in Britain is Pot Noodle. These are sold in virtually every major supermarket chain and groceries nationwide. Packeted noodles PESSE MBA DEPARTMENT 4

such as Bachelors' Super Noodles are also popular and synonymous with student life. Noodles such as Maggi can also be found in many groceries, but are less widespread. In India & Pakistan, the most popular brand in both countries is Maggi by Nestl. Also in the market are players like Top Ramen Smoodles manufactured by Indo-Nissin Ltd. and Wai-Wai, owned by the Chaudhary Group from Nepal. Flavors are more oriented toward local flavors, such as Masala, chicken tikka etc. Japan is the country of origin for instant noodles. Instant noodles remain "national" light food. Average Japanese eat 41 packs of instant noodles per year. After the invention by Momofuku And in 1958, instant noodles became very common in Japan. In 1970s, makers expanded their flavors, such as shio (salt ramen), miso (ramen), or curry. From 1980s, makers also added dried toppings such as shrimps, pork, or eggs. This, however, made instant noodles more expensive, and their popularity decreased for a while. Nowadays, instant noodles are divided into two groups, one being "traditional" cheap (150 to 200) noodles with few toppings, another being expensive (200 to 500) noodles with many toppings, often pouch-packed. Like other countries, there are various kinds of instant noodles produced, including ramen, udon, soba, yakisoba, pasta and so on. Instant noodles originate from instant versions of the Japanese dish ramen. This report analyzes the worldwide markets for Instant Noodles in Million Packs. The report provides separate comprehensive analytics for the US, Canada, Japan, Europe, AsiaPacific, Latin America, and Middle East/African Markets Independently. Annual forecasts are provided for each region for the period of 2001 through 2010. A ten-year historic analysis is also provided for these markets with annual market analytics. The report profiles 181 companies including many key and niche players worldwide such as Ace cook Vietnam Co., Ltd, Ajinomoto Company Inc., Amoy Food Limited, Asia Food & Properties Ltd, Zhuhai Huafeng Food Industry, Blue Dragon, Cj Corporation, Fukushima Foods Company Ltd, Hebei Hualong Food Group Co., Ltd, HJ Heinz Co Ltd, Kohlico House, Mamee-Double Decker (M) Berhad, Michi China Group, Myojo Foods Company (Singapore) Private Limited, Nong Shim Co Ltd, Nestl India Ltd, New Dragon Asia Corp., Nissin Food Products Co., and other companies .

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Current Status of the Industry Instant Noodles Marker Profile Annual demand for Population Continents Asia North America Latin America Europe Others Total noodles in millions 75150 4080 2280 500 3650 85660 millions 3160 329 310 253 in

From the above table it is very clear that Asia itself accounts for 87% of total demand in the instant noodles industry. So, Asian companies can grow largely.

COMPANY PROFILE
India a country of varied cultures, population of one billion people and a growing economy and globalization. Emerging trends are fast, modern in many fields such as

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education work cultures and eating habits. To cope with the growing requirements Indo Nissin Foods has focused to save the new generation with its varied food products. Indo Nissin Foods operates two manufacturing facilities near Delhi and Bangalore. In 2001, the company raised the efficiency of marketing resources by switching from a diversified approach to concentrate on promoting the Top Ramen brand. In addition, the company moved toward profitability by automating the plants for increased productivity. In 2003, the company plans to further strengthen its sales organization together with our distributors Marico Industries Ltd., an influential consumer goods manufacturer. Other initiatives will include expanding sales volume by launching new products and conducting promotional campaigns, and achieving cost reductions by restructuring the production system. The History of instant noodles, which have become a part of people's daily lives throughout the world, began 45 years ago with the invention of Chicken Ramen by Momofuku Ando, Nissin's founder and chairman. His development in 1971 of Cup Noodle, the world's first cup type instant noodle product, created a new concept that could be eaten anytime, anywhere by simply adding boiling water, which not only established a new market but also revolutionized eating habits worldwide. In developing Chicken Ramen, Mr. Ando concentrated on satisfying five criteria that still form the basis of every Nissin product today: good taste, easy storage, convenience, reasonable price and safety. A firm belief in his vision and a process of trial and error led to the discovery of new method of dehydrated noodles through flashfrying, which is the basis for instant noodle manufacturing. The three concepts proposed by Mr. Ando as Nissin's corporate philosophy - People Can Only Be Content When There Is Enough Food; Intelligent Eating For Beauty And Health; Creating Foods to Serve Society - as well as his spirit of innovation remain the foundation for all Nissin's operating activities.

CORPORATE PROFILE

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Established

: September, 1948.

Head & Registered Office Listing Global presence

: Osaka, Japan. : Osaka & Tokyo Stock Exchange. : 30 companies, 10 countries.

NISSIN IN INDIA Indo Nissin Foods Ltd

Incorporated Registered Office Company Type Status Listing Plants : August, 1988. : Bangalore, Karnataka. : Public Limited Company. : Subsidiary of Nissin Japan. : Not listed. : Rewari, Haryana. Jigani, Bangalore.

Management
Directors Abraham J. Tharakan : Tabeta : Chairman Managing Director

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Oku Takashi Sase

: :

Vice President Technical Vice President - Sales & Marketing

Corporate Philosophy

Quality Policy

Nissin Food entered India in 1988 through a joint venture with Brooke Bond India Ltd. (Brooke Bond later merged with HLL) to form Indo Nissin Foods Ltd. However, the agreement broke off between the two parties in 1998 and HLL pulled out its stake from the company. HLL also gave up the distribution of Indo Nissin products. The company then decided to distribute the products through Marico Industries.

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The company manufactures noodles and a variety of home foods. Top Ramen is the major brand of the company in India with approximately 20 percent market share in the instant noodle market. Indo Nissin uses the technology of its parent company for manufacturing its products. The companys production facilities are located near Delhi and in Bangalore. The company had net sales of US$ 8.61 million for year ending December 2005. It registered a healthy growth in net sales for the period 2002-2005 with a CAGR of 31 percent. Background Nissin Food Products Company Ltd. is the world's leading producer of instant ramen noodles. The Osaka-based company controls more than 40 percent of the Japanese market, despite competition from some 500 other noodle-makers, and some 9 percent of the worldwide market. Nissin founder Momofuku Ando is credited with inventing the instant noodle, considered by many to feature among the most important Japanese inventions of all time. The company produces a large range of instant noodle flavors, introducing some 100 new flavors each year. Since the 1990s, Nissin also has expanded its business to include fresh and frozen noodles, and other products, such as cereals. The company has responded to increasing consumer demand for ready-to-eat meals by launching its own line of fresh and frozen prepared foods. The company was also the first in Japan to launch retort-packaged foods. Nissin's products reach more than 100 countries worldwide. In support of its international business, the company operates some branches and subsidiaries, including manufacturing facilities, in ten countries, including the United States, Germany, The Netherlands, Hong Kong, the Philippines, Thailand, Singapore, and China. Nissin is listed on the Tokyo Stock Exchange but remains controlled by the Ando family. In 2005, Momofuku Ando announced his decision to retire as company chairman at the age of 91.

Factory
Production: Located close to major urban centers, Indo Nissins' production facilities at Jigani (Sep 1991), Bangalore and Rewari (Apr 1999), Haryana, incorporate state-of-art facilities with strict quality controls that ensure the production of safe, hygienic and tasty products. Stringent procurement guidelines are also in place to make sure that only the best ingredients make it in to the pocket of any Indo Nissin Product.

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Factory at Jigani Industrial Area, Bangalore

Factory at Riwari, Hariyana. Indo Nissin Foods Ltd., a subsidiary of Nissin Food Products Company Ltd., Japan, uses proprietary Nissin technology and state-of-the-art equipment in the manufacture of all its products. Indo Nissins Quality Management System ensures that every pack of noodles is hygienically manufactured and packed while maintaining consistent quality, flavor and uninterrupted supply. Top Ramen Smoodles are made from the finest of ingredients truly rich, smooth and fascinating, containing more than 25% of the daily requirement of Vitamins B1 & B2 and Calcium. Quality: At Indo Nissin, quality starts from the top. Every step is taken which is necessary to market only those products that have been strictly checked for their quality. This includes regular measures like material procurement guidelines, factory inspections and random testing of our products both in-factory and in-store. Indo Nissin Foods Limited has been awarded the prestigious ISO 9002: 1994 Certification. Research & Development: PESSE MBA DEPARTMENT 11

Being culinary pioneers, Nissin Foods makes every effort to create new products that meet the tastes of people in the countries where we're present. Starting from our Central Research Institute in Japan, we do our best to anticipate consumer preferences and create new products. In addition, our market research teams help up keep a finger on the pulse of the market. And, importantly, we constantly ask our employees, suppliers and retailers for suggestions on product improvement and new product development. IT & Systems Department: The company boasts of excellent IT environment at every level. Every process flow is computerized by skilled professionals with high quality managerial IT experience. The company has ERP implemented to manage all its activities. Indo Nissin Foods Ltd., manufacturer of the nutritious instant noodle brands such as Top Ramen Smoodles and ready-to-eat Cup Noodles, has been awarded the prestigious ISO 9002: 1994 Certification for their Quality Management System in the manufacture and supply of instant noodles. The Certification has been awarded by Bureau Verities Quality International (BVQI), London, UK, and a world leader in ISO certification after a series of stringent examination processes. Presently the company is working towards acquiring ISO 9001 Certification. Indo Nissin Foods has brought into this country the world famous product called "CUP NOODLES". After its birth in Japan the acceptance of this product has spread to the rest of the world in 1991, this country also saw transformation from the monotony of cooking to the product of convenience. The Product range of Indo Nissin Foods consists of: Top Ramen range consists of Macho Masala(vegetarian), Oye Tomato(vegetarian), Funky Chicken(non-vegetarian) and Powa Kid(vegetarian). All these flavors come in 100 gms and 400 gms packs. Macho Masala also come in 50 gms pack. Powa Kid come in 80 gmspack. TopRamen range also has Mug and Curry Smoodles Curry Smoodles a vegetarian delicacy, which is soupy, comes in 100 and 300 gms Cup Noodles, range consists of Spicy vegetable (vegetarian) Mast Masala (vegetarian) and Chicken flavor (non vegetarian). All these comes in 80 gms pack

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Mug Smoodles range are packed in 80 gms in attractive sachets in spicy vegetable, chicken and Masala flavors. Confining to the Indian ethos and palette Indo Nissin Foods very thoughtfully brought out flavors such as Vegetable, Tomato and Chicken to cater to the diversified fabric of India.

Available in 80 gms & 320 gms packs. "The smooth noodles connote the word Smoodles" which is the hallmark of Indo Nissin products. Curry being such a popular menu in Indian culinary Indo Nissin Foods compressed this taste into the noodles, thus making it available as "Curry Smoodles". CUP NOODLES

Spicy Vegetable
Available in 80 gms packs

Mast Masala
Available in 80 gms packs.

Tangy Chicken
Available in 80 gms packs.

Cup Noodles Spicy Vegetable" is packed with all the goodness & nutrition of vegetables Cup Noodles "Mast Masala" comes filled with the exciting taste of a blend of spices. Cup Noodles "Tangy Chicken" comes filled with the refreshing taste of spicy chicken. 1. Open the Lid 2. Add boiling water

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3. Cover for 3 minutes mix well & eat Hot, delicious noodles. Eat right off the cup. No mess, no fuss, no cleaning up! Nutritious, with real chicken or vegetable pieces. Prepared with care and sealed for total hygiene Cup Noodles has carved for itself a niche market. The block of noodles suspended in the cup has a higher density towards the top of the nest. This allows the hot water poured in to surround the whole noodle nest and loosen and rehydrate it rapidly. The vegetables stay atop the noodles, helping it to look appetizing and delicious. Because the block of noodles is flush against the inside surface of the cup, it inhibits noodle breakage and increases cup strength, therefore minimizing cup damage during shipping.

Since Cup Noodles is prepared in its own package, no cooking utensils are needed. All you need is hot water, fork or chopsticks, and you are able to prepare a quick, satisfying, light lunch, meal, or snack. Its good heat insulation can keep the soup and noodles hot without the outside of the cup getting hot. In many cases, when you choose an instant product, you may sacrifice quality for the sake of convenience. This is not the case for Cup Noodles. Nissin offers top quality ingredients, including high quality real vegetables or real chicken pieces its "Quality and Convenience". Nissin Foods also utilizes a unique process of implementing seasonings and spices. Seasonings are blended into an absorbent granulation which is easily dissolved. It insures a consistent taste and high quality flavor. MUG NOODLES

Mast Masala

Spicy Vegetable

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For the first time in the country a product with dual utility was introduced by Indo Nissin Foods, which has become a walk away success with kids in school and people in offices. EAT IT DRY OR EAT IT WET" is the caption which drives the sales of this product. A quick ready to eat snack. Can be eaten dry or cooked by just adding hot water. Available in convenient pack of 50 gms packs in both the flavor Is it safe to eat the products off the pack? Some people have found that they enjoy Top Ramen as a snack, much like potato chips. The noodles are broken up and eaten straight from the package or sprinkled on top of salads. Since the noodles are already cooked, it is totally safe to eat this way also. However for the best result, Please follow the cooking direction mentioned on the pack. Why is Cup Noodles in a poly propylene cup? Our PP cups prevent heat and moisture dissipation and protect the taste and flavor of the product

Management policy
Basic Management Policy Under its founding philosophy of People Can Only Be Content When There Is Enough Food, Nissin has established a corporate philosophy of bringing enjoyment to peoples lives through the creation and development of new foods. As the company that invented instant noodles, Nissin will continue to develop products and technologies to offer satisfaction to all people in all countries and regions. Nissin contributes to peoples health with its customer-focused marketing policies. Moreover, Nissin works to maximize corporate value while building a solid management base to further strengthen brand strategies in a global competitive framework. (2) Basic Policy for Allocating Earnings Nissins primary management task is to continue to provide stable dividends to shareholders by constantly working to strengthen its sales and earning capabilities to raise shareholder profits. In addition, Nissin strives to further expand corporate value through the priority allocation of retained earnings toward capital investment, research and development costs, and mergers and acquisitions in order to expand its operations globally from a long-term perspective, and to effectively manage surplus funds in consideration of

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risks, based on ensuring the safety of principal value. (3) Views and Policy Regarding Reduction of Minimum Investment Unit Nissin manufactures and sells food products closely related to its customers lives, so it would like to create a closer presence among many individual investors. (4) Medium- to Long-Term Management Strategies Nissin has set the medium-term objective of raising its share of the domestic instant noodle market, its core business, to 50 percent on a sales value basis. The number of young people, the target population of our products, continues to shrink due to the declining birth rate and rapid aging of Japanese society. At the same time, consumers needs are diversifying even more, and Nissin will attempt to respond by developing high-value-added and healthy products. In this changing environment, Nissin will work to achieve efficient, value-added marketing, build greater brand value and expand its business by incorporating preferred consumer promotions such as the Frequent Shoppers Program (FSP) and Target Marketing to enhance its responsiveness to consumers. Overseas, Nissin will move forward with its global strategy of bringing happiness and great taste to people in every country and region as the pioneer in the field of instant noodles, a product created in Japan that has become an international food. At the same time, Nissin will promote the procurement of ingredients and materials on an international basis, using its overseas network to purchase higher-quality raw materials at lower prices. (5) Company Initiatives As a manufacturer of food products, Nissin complies strictly and thoroughly with laws and regulations, and believes that its mission is to provide safe and reliable products to customers. As a quality control system, Nissin has established the Food Safety Research Institute as a specialized organization that carries out strict food safety inspections. Moreover, all of Nissins domestic company plants as well as the Food Safety Research Institute have obtained ISO 9001 certification of their quality assurance systems, and quality management systems based on ISO 9001 are being established at overseas plants.

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SALES AND PROMOS Top Ramen quiz has been successfully completed in 78 schools. The activity had participants from the 5th, 6th & 7th standard students of various schools in Bangalore. This activity started on the 26th of June in Christ school, Koramangala. & has since then covered the targeted 78 schools. Some of the schools that participated in the quiz as per the attachment. The Quiz programme begins with written examination to qualify for the oral quiz round. Four participants each are selected from class 5, 6 & 7 based on the marks secured in the written round. The selected 12 students are then clubbed 2per team to form 6 teams comprising of Class 7 paired with class 5 & class 6 students paired with class 6 students. The oral round consists of questions from Science, History, Geography, Inventions & general Knowledge, has 6 rounds, 10 points are awarded if the question is answered directly & 5 points if the question is passed on. The team that completes in the first, Second & third place gets gift hampers consisting of Top Ramen Smoodles & Educative books published by Tata info media. How ever all the participants who qualified for the oral quiz were awarded Top Ramen certificates. Fun times Edutainmement (P) Ltd, a cost effective advertising medium to reach the target audience directly across India, To reach 450000 readership in the 7to 12 year age group across all important cities in India. This magazine is distributed free of cost to children in the said age group in leading English medium schools across 13 cities. Mobile selling unit for Cup Noodles Project Tricycle sales were successfully introduced in Chennai on 23/07/03. The response is extremely encouraging & the sale is growing. While mug noodles are being sold in schools, Cup Noodles are being patronized by the beach walkers and near by residents. Magazine Advertisements When life is hectic and you can't afford to take time off, grab a cup. Cup Noodles from Indo Nissin, satisfies your hunger fast and easy. No hassells! No delays! Just add hot water to the cup for a delicious hot meal, ready in just 3 minutes! Pack a cup, to pack more action into life.

Area of Operation
Indo Nissin Foods Limited has got its plants at Bangalore and Rewari, it has got access to all the regions of the country especially in south India it has got an edge over other

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companies of the noodles industry. It has got 900 dealers spread across the length and breadth of the country. In addition, have 17 C&F Agents and warehouse that give a tremendous reach in the marketplace.

Ownership Pattern
Nissin Foods Products, Ltd 74% Itochu Corporation- 19% AFDC- 6.5% A J Tharakan family - .5% Taking on the Chairmanship A journey of discovery to trace the origin of ramen In 1985 Mr.Momofuku Ando handed over the post of president to his son, Koki, in a bid to introduce younger management in the company. He remained as chairman of the board with a right of representation. His son was 37 years of age when he became president. A lot of young talent had developed in the company, and the time was ripe to pass on the reins of the company to this younger generation. Fortunately, he was still in good health so he could keep a close watch on management even as he handed over the day to day operations.

Achievements & Awards

ISO certification Indo Nissin Foods Ltd., manufacturer of the nutritious instant noodle brands such as Top Ramen Smoodles and ready-to-eat Cup Noodles, has been awarded the prestigious ISO 9002: 1994 Certification for their Quality Management System in the manufacture and supply of instant noodles. The Certification has been awarded by Bureau Verities Quality International (BVQI), London, UK, a world leader in ISO certification after a series of stringent examination processes. Presently the company is working towards acquiring ISO 9001 Certification.

Competitors Information
Major Competitors of Indo Nissin are, Nestle India's Maggi Noodles.

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Wai Wai (Nepali: ) Chings Noodles Maggi noodles are a brand of instant noodles manufactured by Nestle. India has emerged as the largest consumer of Maggi noodles across all Nestle operations in the world, Donati told ET. Today, while India tops in world-wide Maggi sales, the latter has grown to an estimated Rs 160-170 crore brand contributing as much as 8-9% to Nestle Indias topline. Maggi noodles sell in most Asian countries, Australia and Africa. Today, after 20 years of flogging the Maggi brand, the size of instant noodles market is a small Rs 200 crore. Yet, most analysts agree that Nestle India has done well to leverage the brand to enter a large number of culinary products. Wai Wai (Nepali: ) is a very popular brand of instant noodles produced by CG Foods in Nepal and India. It is highly popular all over Nepal and Sikkim, West Bengal and other parts of India. Wai Wai produced in Nepal used to be imported to India. The rising popularity of Wai Wai in India led CG Foods to open factories in India. Wai Wai has gained popularity in about thirty countries around Asia and Europe, with most foreign tourists taking a liking to it and importing it into their respective countries

Infrastructural Facilities
The company has got full fledged infrastructural facilities necessary for carrying on day to day operations, which contains display centers, ware houses, production centers, office buildings, many retail and wholesale outlets. All its plants are located in KAIDB Industrial Area of that localities and it has got its corporate office at Bangalore and around 17 C& F Agents all over the country which has got sufficient infrastructure. Production unit at Rewari is fully automated with Japanese technology.

Work Flow Model (End to End)

The flow of work and work related activities of the company can be represented by the following diagram.

Future Growth and Prospects

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With the current economic growth of India, there will be a rise in income of the middle class and its spending power will increase. This will also lead to an increase in demand for processed foods, such as instant noodles. Indo nissin wants to tap a larger share of this potential market. The company is also looking to reduce prices of some products to make them more attractive to customers. The other initiatives of the company include Expanding sales by launching new products, conducting promotional campaigns, and achieving cost reductions by restructuring the production system. India is 2 largest countries in the world in terms of population. Indo Nissin is will have good future growth in densely populated country. As Indo Nissin is Japanese based company it want to be market leader in the country. The market for Noodles in India increased between 2001-2006, growing at an average annual rate of 15.1%. Because of positive growth our company is reopening factory at Jigani. This will increase production and distribution will becomes effective. Our business environment will continue to be heavily influenced by demographic changes and the diversification of consumer preferences. One of our key strengths in this situation is a full product line-up, which is now largely complete. We will continue to introduce high-value added products and products with a health emphasis. Specifically, we will push for higher sales of our mainstay products, including Chicken Ramen, Cup Noodle, while using our technology to develop attractive, high-value products that appeal to consumers. Our aim is to create new demand, build a reliable long-term growth track, and generate stable, long-term cash flows. We are strengthening our marketing potential with category top management that establishes order-made categories based on comprehensive collaboration between marketing and distribution for rapid adaptation to changes in consumer values. Our product strategy for this segment focuses on the enjoyment of food under the concept of food and health. We aim to meet consumer expectations by creating new value based on enhanced competitiveness and collaboration across all of our value chains. Within the Nissin Group, we have strengthened collaboration among our product development, manufacturing and marketing organizations. The result is a highly competitive business structure capable of achieving revolutionary advances in product development and marketing activities.

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The McKinsey 7S Framework

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The 3Ss across the top of the model are described as 'Hard Ss': Strategy: The direction and scope of the company over the long term Structure: The basic organization of the company, its departments, reporting lines, areas of expertise, and responsibility (and how they inter-relate). Systems: Formal and informal procedures that govern everyday activity, covering everything from management information systems, through to the systems at the point of contact with the customer (retail systems, call centre systems, online systems, etc). The 4Ss across the bottom of the model are less tangible, more cultural in nature, and were termed 'Soft Ss' by McKinsey: Skills: The capabilities and competencies that exist within the company. What it does best Shared values: The values and beliefs of the company. Ultimately they guide employees towards 'valued' behavior. Staff: the Companys people resources and how they are developed, trained, and motivated. Style: The leadership approach of top management and the company's overall operating approach. In combination they provide another effective framework for analyzing the organization and its activities. In a marketing-led company they can be used to explore the extent to which the company is working coherently towards a distinctive and motivating place in the mind of consumer.

3.1 STRATEGY Strategy is a plan of organization which is formulated to gain substantial advantage over competition. Strategy is the art of devising and employing a system of activities that mobilizes all the resources towards a valuable goal. Strategy is the determination of basic long term goals and objectives of an enterprise, and adoption of course of action and allocation of resources available for carrying out these goals. In other words, the route that the organization has chosen for its future growth: a plan the organization formulates to gain a competitive advantage. Pricing strategy Price is an important element as it is a revenue generating element of the company. All decisions related to pricing place an important role because demand is inversely to PESSE MBA DEPARTMENT 22

price. Price is a competitive weapon; price also determines the profitability of the company. As a result pricing has become important managerial function of marketing. As they are the founder of Instant Noodles, they want to be Market leader in India. They are trying to give best among all to the consumers. Cost minimization is also one of the strategies which are being used by the management. Managing Director Y.Tabeta is keen in keeping a close watch on the bottom line activities with tight monitoring of cost control measures and systems currently being implemented. 3.2 SYSTEM SYSTEM refers to the processes used to manage the organization. System includes: Management Information System Supply Chain Management System Innovation System Performance Management System Financial System / capital Allocation System Pay Roll System Total quality System A system is defined as a process or set of processing that links and orders activates to enable work to be done and goals to be achieved. System is simple words is the formal and informal procedures including compensation system, Management information system and capital allocation systems that govern everyday activities. Some of the Systems allowed in an INDO NISSIN FOODS LTD are inventory control system, Pay Roll System, Supply Chain Management System. Below this the detail study of one of the system is followed in INDO NISSIN FOODS LTD. Attendance System The company has manual attendance system for recording of incoming And out going timing of the employees. This manual attendance system is in turn interfaced to a computer, installed in the HR department. Timing: 9.00 am to 6.00pm SUPPLY CHAIN MANAGEMENT It is one of the major systems in the organization. It will make production plan as per the requirement of marketing people. It is an activity starts from production planning to PESSE MBA DEPARTMENT 23

end users. Very first marketing officers will give dispatch plan to SCM according to their requirement. This will be send to Factory Production Manager, he in turns rectify the order and he will give information about production, that is on what day which product can be produced. Then SCM will see the schedule and give instructions about production. On this production manager will plan for resource allotment. After production day by day details will be given to manager where to dispatch the goods. According to that goods will be sent by trucks. Most probably SCM try to reduce transit time and damages in the trucks. And they try to reduce losses arises of expiry by some techniques. This plays very important role and increases the profits of the organization. Dispatch mechanism is one of the systems which are being followed in the organization for dispatching its goods from the production department to the marketing department. Due materials which is being received form the packing department is received by the department under the in-charge of the supervisor of the department and they are shifted to ware house. Dispatch department which should be executed on certain conditions and specifications. On receipt of the order from the logistics department will reserve that particular lot of goods for transportation. For the sake of transportation trucks and lorries are extensively used by the company, the truck at its arrival will have to report to security collect the Follow Up Sheet and go through order verification procedure with the logistics department, later on driver of the truck will be given an authorization to go to dispatch department with the vehicle for loading. Dispatch department on receipt of the authorization letter will proceed with loading prospects. On the other side Material Confirmation will be sent to the logistics department. Then loading takes place Truck leaves from the department undergoes verification by the security and then the tarpaulin is closed on goods. In dispatch department billing procedure will be done with original order from logistics, goods verification form from supervisor, transporters letter. A bill will be generated in 5 copies original for the customer and duplicates for excise department, accounts, security, and government check post. Here ends the dispatch procedure with the movement of truck from the premises of the plant. 3.3 STRUCTURE PESSE MBA DEPARTMENT 24

Overall organizational structural details Board of Directors/Functional Heads, etc. Organizational structure reveals the flow of interrelation, interaction among various functions. Organization structure of the company brings into effect the Administrative theory of Henry Fayol which speaks about Division of Work, Authority, Discipline, Unity of Command, Unity of Direction, Subordination of Interests, Remuneration, Centralization, Scalar Chain, Order, Equity, Stability, Initiative, and Espirit De Crops. The Administrative Theory of Henry Fayol is being immersed in the organizational structure of INDO NISSIN FOODS LTD. DIRECTORS Abraham J. Tharakan Tabeta Oku Takashi Sase : : : : Chairman Managing Director Vice President Technical Vice President - Sales & Marketing

The following organizational chart of the company reveals us how the organization is sub divided to carry on its functions.

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Manufacturing and Production Production function has got sub departments for the smooth functioning of the department consisting of: A) Noodles processing line. Wheat flour silo: Mixer: Automatically putting mixed water in to them. Rolling: rolling mixed one into one mm thread. Cutting: cut rolled mat into thin long noodles. Steaming: steaming them, making starch into gelatin. Dipping: dipping them in to flavoring liquid. Cutting: cutting them by pieces. Frying: frying by instantaneous oil heat drying method.

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B) Filling condiments processing line. Cup packing machine. Filling condiment machine. Lid sealer.

C) Top Ramen packing line Packing machine Lapping noodles cake into packing laminate.

D) Package processing line. Shrink film packing line Automatic boxing machine Palletizes automatically piling up the cases.

Purchase department of the organization oversees the material requirement of plant. It is subdivided into various raw material specific sections. The department has got technical and commercial oriented staff teamed up to contribute their best to the organization. Purchase of the organization carries a well controlled systems with the suppliers providing the credit varying from 30 to 180 days for each transactions and many are carried on cash basis, these terms depends on the basis of contract and its terms with the supplier. Bulk orders placed will be received in goods which undergo a lab trial for operating goods. For material inputs floating prices are entered in with the suppliers usually and the supply for each material is from more than one supplier say 2 to 3. And for capital goods due approval from the managing director is required on its purchase and will be proceeded there on. The entire purchase starts with the requirement of products as demand in the market which is sent by supply chain manager, wherein entire list of raw material required for achieving the targeted production for the month is listed with sufficient buffer stock to be maintained at plant taken consideration. A list of vendors with their products, specifications, rates is prepared and matched with the plant requirement. Production and control is conducted in coordination with marketing department. A continuous watch is kept on the finished goods inventory to identify slow moving and

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fast moving products. Production planning is geared towards maintaining a minimum quantity of finished goods stock of a particular variant. This real time production planning and control along with sales requirement enables proper utilization and management of material resources within the plant. Sales and Marketing It is the major department in the company. Every thing depends on the effective performance of marketing department. The company has 17 C&F Agents spread across the country with effective sales officers. Mr. Takashi Sase Vice President of Marketing and Sales will look over each and every aspect. He him self will innovate some thing which is special to reduce the cost of the product and different flavors to attract the customers. He tries to grab the No.1 position from Maggi Noodles. Marketing Mix Product Our products are available in main classification of CURRY SMOODLES, CUP NOODLES AND MUG NOODLES in different flavors. Price Price of our products is relatively moderate & less when compared to other players in the industry due to cost control techniques, economies of large scale, localization of production by using local raw materials and chemicals required instead of importing them from parent company from Japan, this reduces price and do not affect to a larger extent on quality. Promotion The aggressive marketing is our main strength in this industry this is achieved by various means of advertising tools & techniques which include distributing free samples @ famous malls in the metros, Hoardings, Posters, Exclusive shops @ various malls like Garuda mall etc. All these advertising medias are used all over the country on the basis of spending power of the organization. Distribution INDO NISSIN FOODS LTD owns 22 C&F agents 500 dealers all over India. Sales team is given on professional training in servicing out vast delivering network. Here imprint bridge between the consumer and the producer by this arrangement are able to

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know the false of the consumer and cater to all their filling requirements, whether flavor, taste all under one roof. Marketing department is the core intensity of our company because all activities are related to production depends on the demand of the product, created by our regional assistants; they are directly related to supply chain & logistics and to inventory management indirectly. Functions of Marketing Department Connects link between consumer and producer Remains the imbalances of supply Creation of utility Generate revenue of firms Sources of information to top management Facilities the development of business Market Research Market research is the systematic design, collection analysis and reporting of data finding relevant information about specific market situation a company is facing Tasks To provide data based on market research Support diversion and world diversion with the Indian market scenario Create relevant indexes for an early strategic warning system Provide Director with the regional analysis Analysis of new product Responsibilities Market research and data creation External sources for support of the market research and development Timing for the reporting system Finance and Accounting The primary function of any business is to earn profit. To earn profit the business has to be produce goods or render some service. To do this the management should have adequate supply funds. It is responsibility of the financial department to ensure of the needed funds.

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Over the years financial function in the business has assumed greater significance. These reflected by the facts that the some business is now headed by the finance manager or have the board members. The finance department is assigned by the responsibility to managing the cash in such a manner that it should be ensure that the organization will have the means to carry out of object as satisfactorily as possible and it the same time meet its obligation. Activities and Responsibilities of Finance Head Control of cash resource Monitoring and apprising various function submitted by different units Internal audit Security and Feasibility report Formulation of Accounting, finance, and budgeting Issuing guidelines for the same Consolidation of account of the company and submission of accounts to the Board of Directors It s sub divided into sub functions like internal audit, capital equipment budgeting team, treasury, etc., each headed by a finance professional. The managing director himself is a thoroughbred finance professional. An annual budget setting exercise is conducted and budget finalized for plant, keeping in view the organization objectives & policies & strategies in support of total quality. Budgets are finalized for the following functions. Manufacturing production targets, input/output norms, etc. Purchase inventory planning & control, price list, etc. Sales & marketing sales targets & promotional expenditure HRD manpower planning & control The Head GM Technical of the plant gets together with other functions (i.e. SCM, Marketing) and discusses debate on the functional needs & resources for various activities during the annual budget meeting. The entire organization & its operation are geared towards the attainment of one to the most important financial goals of improving ROCE return on capital employed. Periodical monitoring and review of ROCE frequently to evaluate performance of the organization and its usage of resources is complied with.

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Information Technology The scope of information collected covers every aspect of operations like raw material procurement, raw material consumption, process losses, production, overheads, manufacturing expenses, payroll inventory, etc. This information after thorough analysis is presented in value terms and conveyed to the relevant organization. A transparent system exists for employees to check financial needs and performance by the employees. The information is captured on advanced ERP- Enterprise Resource Planning Software package called ESS. IT infrastructure management and Vendor management techniques are used for spares and services. Individual IT support for Operating System Servers and Application softwares, Antivirus package utilities is sought. Network is the main activity carried on by the department by using local area network, wide area network for packages like SAP and other email services. Client server model is practiced by the department to connect the branches, plants and corporate office. Company have harnessed the production facilities, branch offices and corporate office with a top-of-the-line IT product, SAP-R3, with an investment of over Rs.50 Million.

Human Resource HR department is major and key function in other organizations. But in indo Nissin HR department plays very less role. These because they didnt had HR as separate department before one year. Every thing regarding HR aspects were look over by finance department. These because of less employee strength and production are fully automated with Japanese technology. Objectives; Develop good work culture. Optimize the human resource costs. Optimize operating cost. Create image for company as good cooperative citizen. Attract, and retain the people of multidimensional expense and skills for the first level of management Effectively train and motivate employees to perform at the global standards. Activities of Human Recourse Department; PESSE MBA DEPARTMENT 32

Recruitment and selection. The manpower planning and human resource inventory. Evaluating training needs on an ongoing basis. Organizing and providing necessary training where required. Implementation of suggestion scheme. Carrier planning. Conduct employees expectation survey. Counseling.

Educate employees on safe working and safe environment At present company is not providing training, they are outsourcing. The company has the total strength of around 3000 employees who are technical and qualified. And a group of management staff constituting of 40 members. Some of the activities carried on are recruitment, selection, training, development, induction, motivation, compensation, maintenance and integration, performance appraisal. The organization follows HR planning, organizing, directing, controlling, procurement, development, motivation and compensation which are accompanied by policies, programs, procedures where ever required. At present personnel records are maintaining manually. And they are planning to adopt SAP for this purpose with in few months. Almost major decisions are taken by the top management but it is more centralized to GM Commercial and GM Technical to do the required as the situation demands. With respect to compensation management, employees are paid in consideration with the industrial standards as Equity Theory is being followed. CCA is paid for executive level and HRA is paid @ 40%. Special allowance is also paid to motivate employees. Incentive plans have been implemented from April of every year. In an overall concern employees welfare is being given more importance with almost all the facilities provided to improve their performance and productivity. 3.4 SKILL Skills are dominant Attributes or capabilities that exist in the organization. It refers to the set of qualities and qualifications that the employees of the organization need to

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posses to work for the organization on a specific job. It is just like the job description but here class of workers is taken into consideration rather than the individual job. For casual, contract laborers and clerical the company use to prefer 100% on the job training method for their work order and level. For workers, officer level and technicians they do prefer some classes which are of off the job and later inducted to on the job training. For senior most employees ranging over and above manager level the company will always prefer for development rather than training. Main key points to impart the skills of the employees are physical or mental application and stress borne by the employees on their work and the criticality part of their work. A skill is the ability, knowledge, understanding and judgment to accomplish a task. Skills may be defined as what the company does best; the distinctive capabilities and competencies that reside in their organization. The organization has a system to asses the competence of its personnel on periodic basis (performance appraisal) to identify gap in the performance, if any as well as assessing their training needs to bridge the gap. On the job training: On the job training is also known as job instruction training as the most commonly used method. Under this method the individual is placed on regular job and taught the skills necessary to perform that job. The trainee learns under the guidance of qualified worker. In this method the trainee is given the first hand knowledge and experience under the actual working conditions. The company will provide on the job training for the newly recruited employees working in production department 3.5 STYLE Style of leadership or relationship refers to the manner in which individual uses his or her talents, values, knowledge, judgment and attitudes to lead and relate to others. Style expresses the persons character. Style is the leadership approach; also the way in which the organization employees present themselves to the outside world, to the suppliers and customers. In simple words, a style is the pattern of behavior, which a leader adopts in influencing the behavior of his followers i.e. the subordinates in the organization context. Its a vertical management structure. GM commercial will take major decisions with VP Sales and Marketing. So information will flow from top to bottom. And also participative approach is being followed by the management to carry on its activities. PESSE MBA DEPARTMENT 34

The Indo Nissin has the culture to delegate the authority and responsibility to the workers, where the worker can expose his / her talent in the organization. Here the rights and powers are given to the workers in decision making. The organization structure consists of chairman, board of directors, managing director, officers etc. formal method is carried on for routine activities such as quality control and process control. The employees are entrusted with the responsibility and every employee is given the freedom to take decisions as far as their responsibility is concerned. The policies and procedures are clearly laid down and they are made easily available to the employees. Some of the key aspects of the organization culture are: Informal atmosphere Employer-employee relationship Commitment The above mentioned aspects are seen in Indo Nissin. Informal relation is seen where the company welcomes suggestions from its employees. It also appreciates for the employees who offer best suggestions. It creates a sense of belongingness in the minds of employees as they are working for the organization. It boost the commitment of work force and individuals are free to discuss their problems and difficulties related to safety, health or any work related problems, etc with the departmental heads or any director with whom the employee is comfortable. All labor problems and their demands are studied and are assessed by management. Necessary actions are taken to correct the problem through the mutual obligation. They do very short term plans for that day and the very next day what is to be done and descriptions regarding to production plan. 3.6 STAFF

Staffing may be defined as filling and keeping filled the positions in the organization structure. This is done by identifying work force requirements, inventorying the people available and recruiting, placing, promoting, appraising, compensating and training to current job holders so that tasks are accomplished effectively and efficiently. The company provides employment to employees, from managerial level to shop floor level. Administrative workers Managerial level workers PESSE MBA DEPARTMENT 35

Shop floor workers Responsibility and authority Key roles and responsibilities of personnel are shown in the organization chart. The authority and responsibility of all the persons affecting quality and their inter relations have been defined and documented whenever personal responsible for specific quality functions are not available the immediate supervisor shall re-delegate their responsibilities. The responsibility and authority of key personnel, who performs, manages and verifies the work including the persuades are given the freedom in the organization to, Initiate action to prevent the occurrence of any non conformity relating to the product, process and quality management system. Identify and record any problem relating to product, process and quality management system. Control the non conforming product in future by taking the corrective and preventive actions. The workers can be mainly classified into unskilled, skilled & technical, managerial staff. Unskilled workers are those who are working in the production and related areas, skilled and technical staff work over and above the shop floor in almost all the functions of the organization. And the remaining part includes the managerial personnel in the upper middle management level and top level. Responsibilities of technical and middle level employees: Be accountable and responsible for their activities Targets should be met in due time Act with respect to standards

Duties of top most level employees: 3.7 To bring the organization as the massive power in the industry To acquire markets and cause a revolution in ceramic industry To meet the standards and budgets in time To continuously strive for the organization growth and stability Contribute their best to the job Maximization of wealth SHARED VALUE 36

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Employee welfare is one of the values which are being shared in the organization. Statutory aspect of the welfare as concerned to the factories act of 1948 is being taken care, the measures included in the act are facilities for washing, drying, and storing clothes, first aid boxes, and a trained medical practitioner for every 150 workers, a canteen where there are more than 250 workers, crches if there are more than 50 women workers, and sufficient lighted and ventilated shelters if there are 150 or more workers. In addition every factory that has employed more than 500 workers needs to have an ambulance facility and a welfare officer to care of the welfare of the employees. Programs followed by the organization to increase the employee welfare: . Basic welfare schemes Health and safety programs Statutory welfare programs and schemes Other welfare programs Motivational activities

PART C
4. SWOT Analysis Fully automated with Japanese Technology. Quality, Brand name world wide know as they are inventor of instant noodles. Greater infrastructure facilities. Effective marketing team spread over the country. Continuous profits, Large scale economies Devoted and committed workers Certifications like ISO 9002 1994. Cost effective technology Strong and well-developed manufacturing base Knowledge based, low- cost manpower in science & technology High-quality formulations of antiseptic and disinfectant High standards of purity 37 Strength

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Future growth driver

Production unit located at Rewari has got fully automated facility. Company is using high technical machines imported from Japan. Top Ramen Smoodles and ready-to-eat Cup Noodles, has been awarded the prestigious ISO 9002: 1994 Certification for their Quality Management System in the manufacture and supply of instant noodles. 4.2 Weakness Promotional methods are not effective. less investments Less experience in distribution line. Low Indian share in world noodles market Lack of strategic planning Low R&D investments

Till April 2008 Company collaborated with Marico for Distribution. So it has got less experience in that line. It has to build great strong network for future growth.

4.3

Opportunities New product varieties to different customer ranges at different rates Can easily acquire all Indian market with their scientific technology Achieving of efficient production with wide scale production Can become market leader with effective marketing team. Increased incomes Contract manufacturing

Currently company has only one Factory at Rewari. It is reopening its production unit at Jigani. And if it has one or two production units in east and west, it will be easy for distribution and company can reduce variable expenses and can compete with Maggi easily. 4.4 Threats:

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Competitors like Maggi are becoming bit strong enough Outdated Sales and marketing methods

Promotional activities are not much effective when compare to Maggi Noodles. Now a days if any customer wants Noodles, first company comes to mind is Maggi. That much reputation Maggi had built.

PART D
FINANCIAL HIGHLIGHTS Summary of the latest annual report of the company LIQUIDITY RATIOS 2006-2007 Current Ratio Liquidity Ratio Absolute Liquidity Ratio 1.002 times 1.51 times 0.36 times 2005-2006 1.38 times 2.04 times 0.93 times

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TURNOVER RATIOS 2006-2007 Sales to Capital Employed Sales to Fixed Assets Total Assets Turnover Ratio Debtors Turnover Ratio Debtors Collection Period Stock Turnover Ratio Creditors Turn over Ratio 9.7 times 25.2 times 1.83 times 1.83 times 0.909 times 2.07 times 2005-2006 1.20 times 1.41 times 0.87 times 2.00 times

PROFITABILITY RATIOS 2006-2007 Gross Profit Ratio Operating Ratio Net Profit Ratio Return on Capital Employed Return on Total Assets Equity Shareholders Fund 2.2 % 14.7 % 2.0 % 23.7 % 6.1 % 18.5 % 5.3 % 34.1 % 42.4 % 2005-2006 55.1 %

STABILITY RATIOS

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2006-2007 Fixed Asset Ratio Debt Equity Ratio Proprietary Ratio Capital Gearing Employed 2.2 % 14.7 % 42.4 %

2005-2006 55.1 %

6.1 % 18.5 %

PART E
Learning experience gained during in plant training: Indo Nissin is the best place to gain knowledge and get training regarding how to perform a task or any challenging job. All these days in the class, it was only theory that I learned about various activities of the organization. Class room teaching will not make a perfect student. It just gives only 30% of knowledge to a student. The other activities which give exposure to the external world by this sort of projects increase the skills and ability to perform the task when we go to the company. I have learnt a lot how the theories what we have studied during the first two semesters are applied in practice in the functioning of the organization. Learning experience gained in each department H R Department All that part of theoretical learning we have undergone during first and second semester is being taken into consideration by me while collecting the data and conducting a study PESSE MBA DEPARTMENT 41

on the organization. We have read An art of getting things done by others the definition of the term Management can be easily observed, where in which the each and every person is getting things done by others to meet the organizational goals and objectives. Secondly, the difficulty of data collection in the short span of time without affecting the quality of data collected. Marketing Department There is a greater scope to learn in marketing department.

CONCLUSION
In-Plant Training program is one of the media which paves the waves for practicing the theoretical concepts. This is a sort of good exercise in which VTU has given me enough opportunity to expose myself to the corporate arena. This period of training was extensively good and value addition and also allowed me to think about my mere future.

BIBLIOGRAPHY
Intranet and extranet of INDO NISSIN EOODS LTD www.noodlesindustry.com www.indonissin.com www.topramen.com PESSE MBA DEPARTMENT 42

BOOKS REFERRED Management by Harold Koontz & Heinz Weihrich Pg. no 4 35 Production and operations management by K. Ashwathappa and K. Shridhara Bhat Pg. no. 133 164, HPH Business Communication by Chaturvedi & Chaturvedi Pg. no 133 244 and 338 349 Accounting For Managers by Maheshwari & Maheshwari. Accounting For Managers by Jawahar Lal Pg. no 235 269, HPH Management Information Systems by James O Brien, TMH Management information systems by Kenneth P. Laudon & Jane P. Laudon pg. no 379 399, PHI

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