1

A Human Resource
Project report on
LAO MORE BISCUITS PVT.LTD.



Project Guide
Prof. Saurin Shah

Submitted by :- Chirag J Sonaiya
Roll No. :- 138
Class : SY BBA
Div : B

Submitted to :
L . J . Institute of business administration
Vastrapur , Ahmedabad 380015




2

Certificate

This is to certify that Mr. chirag j sonaiya of L.J. Institute of Business
Administration has submitted his financial project titled, PARLE G INDUSTRY
for the year 2011 2012 in a partial fulfillment of Gujarat University for the award
of the degree of Bachelor of Business Administration.



For L. J. INSTITUTE OF BUSINESS ADMINISTRATION



DIRECTOR PROJECT GUIDE EXTERNAL EVALUATOR



Place : Ahmedabad
Date : 18/01/2012





3

Acknowledgement

It gives me immense pleasure to show my gratitude towards all the people
who have extended their assistance and provided information, guidance and
constant support during the tenure of the project.

Specially, I would like to thanks to the director of my college who gave me
a valuable opportunity of involving myself in a real life project assignment. I have
no words to express gratitude to PROF.SAURIN SHAH & my all faculty members
who continuously guided me till the last word of the project report.

These experiences have helped me in gaining a lot of practical knowledge,
which I could never gain only through books.
Last but not the least, I really thank all those who knowingly or
unknowingly, directly or indirectly helped me in the fulfillment of the project.










4

Pr ef ac e

Experience is the best teacher, this proverb plays or guiding role in the
curriculum of the B.B.A, a programmed of the gujarat university.

As a student of S.Y.B.B.A., I study the finance function in this report as
practical study. So, in this report the analysis of financial statements has been
done at Titan Industries.

Financing is the process of organizing the flow of funds so that a business
can (worry) out its objective is the most efficient manners. So I have tried my level
best to present this project.













5

Table of content


Sr. No. Particulars Pg No.
1. Certificate 2
2. Acknowledgment 3
3. preface 4
4. introduction 7
5. history 8-9
6. objective 10
7. Production department
8. Parle products 13-14
9. ingredients 15
10. Product mix 16-17
11. Manufacturing process 18-21
12. Proess layout 22-25
13. Machines used in manufacturing 26-33
14. H.R DEPARTMENT
15. Company profile 35
16. Various units of company 36
17. Vision 37
18. Mission 38
19. Business strategy 39
20. Organization structure 40
21. Recruitment & selection 41-44
22. Training & development 45-47
23. Award 48
24. Corporate social responsibility 49
25. Quality of parle 50-51
26. Shifts 52
27. MARKETING DEPARTMENT
28. Marketing strategy 54-55
29. Import & export 56-57
30. Material department 58-59
31. Future plan 60
32. Swot analysis 61-63
33. Advertisement 64
34. Conclusion 65
35 bibliography 66


6





















7

INTRODUCTION OF THE COMPANY
It's a brand that has held its price line at Rs 4 for 25 years now -- the
price was last raised in 1994 by 25 paise. So, it's not for nothing that Parle-
G is the world's largest-selling biscuit by volumes
Regular customers would have noticed the number of biscuits in a
pack come down from 16 to 15 even as each biscuit became lighter, but
they seemed to understand the cost pressures on the firm. The gamble paid
off: Parle was able to sustain its volumes.
Parle Products has been India's largest manufacturer of biscuits and
confectionery, for almost 80 years. Makers of the world's largest selling
biscuit, Parle-G, and a host of other very popular brands, the Parle name
symbolizes quality, nutrition and great taste. With a reach spanning even
the remotest villages of India , the company has definitely come a very long
way since its inception.
Many of the Parle products - biscuits or confectioneries, are market
leaders in their category and have won acclaim at the Monde Selection,
since 1971. With a 40% share of the total biscuit market and a 15% share of
the total confectionary market in India , Parle has grown to become a multi-
million dollar company. While to consumers it's a beacon of faith and trust,
competitors look upon Parle as an example of marketing brilliance.
Filled with the goodness of milk and wheat, Parle G is not just a treat
for the taste buds, but a source of strength for both body and mind. Tear
over a packet of Parle G to experience what has nourished Generations of
Indians since last sixty five years, making it truly Hindustan Ki Taakat.






8

GLORIOUS HISTORY OF PARLE-G

Parle-G has been a strong household name across India. The great
taste, high nutrition, and the international quality, makes Parle-G a winner.
No wonder, it's the undisputed leader in the biscuit category for decades.
Parle-G is consumed by people of all ages, from the rich to the poor, living
in cities & in villages. While some have it for breakfast, for others it is a
complete wholesome meal. For some it's the best accompaniment for chai,
while for some it's a way of getting charged whenever they are low on
energy. Because of this, Parle-G is the world's largest selling brand of
biscuits.
Launched in the year 1939, it was one of the first brands of Parle
Products. It was called Parle Glucose Biscuits mainly to cue that it was a
glucose biscuit. It was manufactured at the Mumbai factory, Vile Parle and
sold in units of half and quarter pound packs.
Parle-G was the only biscuit brand that was always in short supply. It
was heading towards becoming an all-time great brand of biscuit. Parle-G
started being advertised in the 80's. It was advertised mainly through press
ads. The communication spoke about the basic benefits of energy and
nutrition. In 1989, Parle-G released its Dadaji commercial, which went on
to become one of the most popular commercials for Parle-G. The
commercial was run for a period of 6 years.
In the year 1997, Parle-G sponsored the tele-serial of the Indian
superhero, Shaktimaan that went on to become a huge success. The
personality of the superhero matched the overall superb benefits of the
brand. Parle extended this association with Shaktimaan and gave away a
lot of merchandise of Shaktimaan, which was supported by POS and press
communication. The children just could not get enough of Parle-G and
Shaktimaan.




9

To make the brand much more interesting and exciting with children,
it was decided to launch a premium version of Parle-G called Parle-G Magix
in the year 2002. Parle-G Magix is available in two exciting tastes - Cocoh
and Cashew. The year 2002 also witnessed the launch of Parle-G Milk
Shakti, which has the nourishing combination of milk and honey, especially
launched for the southern market.
Parle-G continues to climb the stairs of success. Take a look at the
global market where it is being exported. First came the Middle East then
USA followed by Africa and then Australia. An Indian brand, that's exported
to almost all parts of the world. After all that's what you would expect from
the Parle-G World's Largest Selling Biscuit.























10

obj ecti ve

The mai n obj ecti ve i s i ncr easi ng i t s revenue mar gi n f rom
10% to 15- 20% and maintaining it in the Parle-G brand for the parle
company.
































11






















12






















13

PARLE PRODUCTS

MONACO BITES KISMI BAR
FUN CENTRE MANGO BITE
HIDE & SEEK MELODY
JEFFS MAGIX
KRACK JACK ORANGE CANDY
MARIE CHOICE POPPINS
MONACO ROL-A-COLA
Parle-G TOFFES
SIXER MILK SHAKTI


14

Parle Products

Biscuit Goodies:
Parle-G Hide & Seek
Kackjack Hide & Seek Milano
Magix Digestive Marie
Monaco Parle Marie
Kreams Milk Shakti
Parle 20-20 cookies Goldenarcs
Nimkin Kreams Gold
Chox Monaco Jeera
Sweats :
Melody Kismi Gold
Mango Bite Orange Candy
Kaccha Mango Xhale
Poppins 2 in 1 clair
Kismi Toffee Golgappa
Kisme Toffee Bar Melody Softee
Mazelo Pale Lites
Snacks :
Musst Bites Jeffs
Cheeslings Musst stix & Musst Chips
Sixer Sixer Zeera








15

INGREDIENTS

There are mainly 6 ingredients in Parle G glucose biscuits.
1) Wheat Flour.
2) Sugar.
3) Vegetables Oil.
4) Milk Powder.
5) Salt.
6) Flavor.

These materials make the glucose Biscuits tasty & eatable. And
following material makes it healthy & increases the quality of a product.
1) Partially Hydrogenated Edible.
2) Invert Syrup.
3) Iron.
4) Calcium.
5) Dough Conditioners.
6) Baking Soda.

The raw material is mixed in certain proportion, to get the best
quality of biscuits. All the ingredients are tested in laboratory so that no low
quality of raw material is used in manufacturing process. The raw material
is tested for their acidic value, moisture it contains, and quality of milk
powder



16

Product mix
Parle-G
There are always some kids who seem smarter than the rest. Ever wonder
how they got to be that way? If you had to think real hard for the answer, then
probably you've never eaten Parle-G. Parle-G is the new generation's official
power supply. Providing kids with the vital vitamins and minerals necessary for all
round mental and physical development.
Krackjack
A little sweet - A little salty That's what makes Krackjack very, very
delicious! This delightful biscuit is acclaimed in India and across the world for its
controversial sweet and salty taste. Krackjack has won 11 Gold, 3 Silver and 1
Bronze award at the 'Monde Selection'. You can enjoy Krackjack any time plain or
with a host of beverages like tea, coffee or milkshakes.

Marie Choice
More and more people are now discovering the pleasures of a cup of hot
steaming tea. Or so it seems. In reality they are actually using (misusing) tea as a
ready excuse to indulge in another packet of Parle Marie Choice. Whatever the
reason, Parle Marie Choice has fast become a preferred teatime accompaniment.
Find out for yourself over a cup of tea. After all , chai toh hai bahana.


17

Hide & Seek
Let your taste buds indulge in the sinful pleasure of a delightful game. Seek
out the chocolate chips that aren't really hidden. And relish a delectable
experience called Hide-&-seek - tasty itna, ki dil aajayee.

Parle-G Milk Shakti
What have you heard about Parle-G Milk Shakti? Think hard. Ok, now eat a
biscuit. Got it? Yes, you're absolutely right. It aids mental stimulation. And
energises the body too. Now try and memorise this - it is the only milk biscuit with
the goodness of honey.Should be unforgettable, once you bite into one of these
power-packed biscuits.













18

MANUFACTURING PROCESS FLOW CHART




















RAW MATERIAL TESTING
MIXING
MOULDING
BAKING
COOLING
PACKING


19

A Secret Recipe (Actual Process):-

The production process of company is running continuously for 24 hours.
The factory is divided into 3 sections. First section is domestic product section. In
this section they are manufacturing only those goods, which is sale within the
boundary of country.

Second section is Export goods where only exported biscuits are made. The
process and the quality of products are same as Domestic product. Size and
packing process is different from domestic biscuits. Exporter biscuits are smaller
as compare to domestic biscuits.

Third section is of yummy tasty cream biscuits. They are also manufacturing
cream biscuits. This section is fully air-conditioned. They process of manu.

Actual process of production is divided into 5 steps. Following are the steps
of production process.









20

Checking Of Raw Material:-

Before the starting to the actual process of making biscuits all raw material
are checked in laboratory if the quality of raw material is not good then they
return those raw material.














21

Mixing Of Ingredients: -
After the checking of raw material raw material are go for mixture. In
mixing department 3 big mixers are working known as Steven Mixers. These
mixers mix the all raw material in their appropriate ratio. Each mixer has capacity
of 500 kg mixing at a time.

Moulding Section: -
In moulding section the ready mixture go from one big machine. This
machine cut this mixture in a perfect size & shape of glucose biscuits. And stamp
on that biscuits as Parle-G.

Baking Section: -
In baking section biscuits are go from one big oven. These ovens are
categorized in eight parts. Parle agro has the biggest oven in Asia.

Cooling: -
After the process of baking the biscuits are very hot it should be cool before
packing. For cooling, biscuit rolled through conveyer belt.

Packing: -
Ready biscuits are sent for packing in packing section.





22

PROCESS LAYOUT


















STEPHAN MIXER
MOULDING
OVEN
COOLING
CONVEYOR
STALKING TABLE
CURVE
PLATE
CURVE
PLATE
MULTIPACK
MACHINE
SEALING
MACHINE

BOX
TAPPING
DIVERSION
BELT
CONVEYOR
BELT
DISPATCH
SECTION


23

PROCESS LAYOUT OF PARLE PRODUCTS LTD.
First of all the parle products buys RAW MATERIAL from the various
suppliers and stored into the store room. This raw material is then sent to
laboratory for testing and after testing only it is used for manufacturing. The raw
material consist of Wheat flour, Sugar, Partially hydrogenated edible vegetable
oils, Invert syrup, Leavening agents (503 Baking powder) Milk, solids Salt
Emulsifiers (E 322 or E 471 or E 481) and Dough conditioners (E 223).
Such a mixture of raw material is taken and mixed into STEPHAN MIXTURE,
which is high power mixture machine. Specially made for mixture of dough, from
which the mixture is passed to molder called ROTARY MOULDER. Through that
moulder approximately 10,000 come out in a minute. Moulder had 260 cups
fitted in it which gives shape to the biscuits and an impression embossed on it of
parle-g.
From rotary moulder the dough is passed through a 260 feet long OVEN
which is approximately 340* c. In oven there are three stages to be followed
Removal of moisture.
Building the structure of biscuits.
Colourings of biscuits take place.







24

From oven the hot biscuits are placed on the COOLING CONVYOR, which is
260 feet long and the biscuits continues to run on it for 5 to 7 minutes so that the
biscuits become cool and all the moisture that biscuits contain gets evaporated.
And because of the above reason the factory has FLOWOUT in the factory.
The conveyor continues to move to COUNTING UNIT where biscuits are
counted and seen that it is going on properly or not.
The conveyor continues till the biscuits reach the STALKING TABLE at which
the biscuits are packed in very orderly manner.
From cooling conveyor sum biscuits are diverted through AUTO FEEDING
MACHINE to another stalking machine where packing is done.
From stalking table the biscuits are moved on conveyor to MULTI PACK
WRAPPING MACHINE were 16 biscuits are packed into a regular parle g wrapper
so that the weight of 16 biscuits comes up to 100 grams.
Then 24 packets of parle g biscuits are packed into a POLY BAG and after
packing it into poly bag it is sent to SEALING MACHINE where it is sealed,
Then it is sent to CORRUGATE BOX SECTION in which 6 poly bags are
placed andthen the boxes are kept on conveyor and sent to DISPATCH SECTION
from were the biscuits are sent to various places in India and all over the world.








25

INVENTORY
The inventory of the company that is the raw material is of a week. They
store such inventory in storeroom and then are sent for testing in laboratory and
after testing it is sent for production.
WASTAGES
There are two type of wastage in factory. First is the waste materials fallen
on ground. Such waste material is of 1%, which is marginal and acceptable, which
goes into total waste. Second types of waste are the biscuit collected in tray of
the multi-pack wrapping machine, since these biscuit are broken they are not
packed and sold to the customer but collected in other tray and sold as broken
pieces and sold for less price for cattle feeding.
LOOSE BISCUIT
On the stalking table one to two rows of baked biscuits are kept aside for
selling it as loose biscuits. They are normally assumed to be damaged biscuits but
they are not damaged or broken but company keep such loose packets of biscuits
to sell it to the local people for marginal rate of Rs. 33 / kg.









26

FOLLOWING ARE THE MACHINERY USED IN MANUFACTURING
STEPHEN MIXER:-
The Stephan TK Mixer is an ideal component to fully automatically feed the
down-stream make-up equipment for biscuits, bread, rolls, buns, cake, sweet
goods, cookies and crackers.
Here's how the Stephan Mixer works:-

The operation can be divided into four phases: loading, mixing, kneading
and discharging. After loading the mixer with all ingredients, the mixing process
starts.
The unique shape of the mixing/kneading tool, combined with the mixing
baffle, produces a very homogeneous mix. The combination of the mixing tool
allows for the optimum hydration of the flour. Due to this intensive hydration, a
higher yield is possible in the range of 1.5-3% depending on the type of dough.
This complete development leads to a delicate crumb and an extremely machine
able dough. Using a special attachment, the Stephan Mixer can knead the doughs
under a vacuum, if it is desired to have a super fine pore structure like American
or English white pan bread.








27

STEPHAN MIXER




COOLING CONVEYOR





28


COOLING CONVEYOR:-
The biscuit coming from stripping conveyor is directed on to the cooling
conveyor to transfer the heat in the biscuit to atmospheric air as it is passing on it.
The total travel of the cooling conveyor is 1.5 times the oven length. As per need
specifications it need the travel of 150 ft. for effecting cooling. Cooling conveyor is
made in a modular construction of 2.5 Meters. Long and connected together to
form the required length. The supporting side channels are fabricated from 3mm
thick M.S. sheet.
Idle rollers are spaced at 750mm apart on conveying direction and 1700mm
on the return direction. All the idle rollers are of 48mm dia, mounted on 6004 ZZ
deep groove ball bearings with grinding finish and hard chrome plated for
hygienic conditions.

During the production practically about the droppings of oil from the cloth
due to rubbing of cloth against tie angles when producing high fat biscuits. To
minimize this is replaced the all tie angles also with idle rollers. This might costs
little extra, but you can maintain hygienic conditions at working area.
Drive drums are two nos. of 220mm dia and projections are made on the
surface of drums to minimize slip or covered with friction grip rubber tape.
Manual tensioning and tracking are provided.
You can rely only on feeder table to stack the oil sprayed biscuits, which
does not require more travel after oil spraying.




29

BISCUIT BAKING OVEN:-

Construction:
The oven body consists of steel steam tight tunnel with equally divided
zones of the radiators. Stainless steel expansion joints are provided between
these zones in order to eliminate the expansion of the oven section. The
inspection doors are provided for inspection of the baking goods during the
process. And it is 260 feet long.
Firing Chambers:
The complete chamber are insulated with minerwoll filled from outside to
conserve heat and increase efficiency. The fully automatic imported burner shall
be fitted to the chamber and automatic temperature controller on the control
panel shall control the temperature.
Insulation:
The complete oven will be covered with 10" thick mineral wool insulation
from top, bottom and the sides. The bottom portion of the oven at the sides will
be covered with CRC sheets for the conveyor protection and to avoid heat loss.







30

Baking System:
The baking in the heating chamber takes place by radiators located under
and above the wire mesh band, which distribute heat for uniform baking. The
recirculation heating gases of these radiators can be controlled for each zone
separately. The closed recirculation system is having slight vacuum so that
combustion gases cannot enter into the baking chamber.
Fans:-
All the circulating fans are fabricated from M.S. & S.S. and will be well
balanced to avoid vibration and will give noise free operation in high speeds
ROTARY CUTTER:-
The single head rotary cutter prints fine design on a continuously fed dough
sheet and also cuts out the individual dough piece.
The unit powered by 1.5KW helical geared motor and speed controlled by
AC frequency controller. Drive is given to cutting roller only to accommodate
different sizes of dies in this machine.
Rubber lined anvil roller is adjustable in height so that pressure can be
controlled at both sides in parallel or independently. The anvil roll is being driven
by friction of the cutting web, which is independently powered by its own
separate drive. For safety reasons the cutting roll is provided with guard, removal
of which stops the motor.
COUNTING UNIT:-
The counting unit counts and see that the biscuit making process is going fine or
not, i.e. as per the program set in the machine, program is set as per the grams
required. Generally the counting unit takes 16 biscuits so that it leads to 100
grams.


31

SUGAR GRINDER:-

Turbulence System and Steam Extraction:
APPLICATION: The machine is used to granule (crystal) sugar to make it in powder
form for using in biscuit recipe.

DESIGN: Hammer Mill type, body of the machine is fitted on a sheet metal
box/container/receiver with one air exhaust balloon. The driving motor is fitted
on the top of the box. In case of auto feeding a bucket elevator is fitted at one
end of the box.

OUTPUT: 10 Kg/min. (icing sugar)

FEEDING: Automatic

POWER LOAD: 5 HP for grinder, 1 HP for auto feeder with built-in control panel








32

MULTIPACK WRAPPING MACHINE:-

This machine helps in wrapping the biscuits on the particular wrapper fixed
on the roller of the machine. The wrapper is feed into the machine and four-
heater roller, which is fitted on the machine, does the sealing of the wrapper. This
heater roller heat up the plastic and seals the packet. And at the same time the
jaw cutter cut the packet on the cutting edge marked i.e. as per the grams of the
packet, which is feed, in the automatic machine (100 120, 120 150, 150 -170,
170 - 190). The packets coming out from the wrapping machine in a minute is
programmed in computer and can be changed as per the need.

POLY BAGS:-

Poly bags contain 24 packets of parle g biscuits in one poly bag. There are 4
workers employed on this section who take care of the work by putting 24
packets of biscuits in the bag and forwarding it to sealing machine section.










33

SEALING MACHINE:-

The sealing machine has heater rod for sealing the poly bag in which 24
packet of biscuit are placed, and it have a conveyer belt on other side so that
when the poly bag passes through the heater and get sealed then it is passed to
the tapping machine.
TAPPING MACHINE :-

Six such poly bags are placed in one such corrugated box and the box is
passed through the tapping machine where are tapped and then sent through a
long diversion conveyer belt. This belt helps to transfer the box to the dispatch
section directly. 36 boxes are arranged on pallet in the dispatch section, from
where they are transferred to the various dealers all over the India and
worldwide.

MACHINERY USED IN MAINTENANCE OF MAJOR MACHINERY

Laphe
Drilling machine
Shaper
Miller
Pantograph and many more.





34






















35

Company profile
Name of the company : Parle Products Pvt ltd.
Established in the year : 1929
Chairman : Sharad Chauhan
Directors : i) Anup Chauhan
ii) Amol Chauhan
Address of head office : V.S. Khandekar marg,
VILE PARLE(East),
Mumbai-400057.














36

VARIOUS UNIT OF COMPANY
There are five mother units and thirty-one contact manufacturing units in
India. The main difference between mother units and contact units is that mother
units produce more than one product that is PARLE G, MONACO, KRACK JACK,
SIXER, and HIDE AND SEEK etc. while contact unit manufacture only Parle-G.

Mother units are as follows:-

Mumbai (Maharashtra)
Bahadurgarh (Haryana)
Neemrana (Rajasthan)
Bangalore and Kolkata

IMPORTANT PEOPLE OF THE COMPANY:-
CHAIRPERSON : MR. VIJAY CHAUVAN
DIRECTOR : MR. ANUP CHAUVAN
EXECUTIVE DIRECTOR : MR. AJAY CHAUVAN
COMMERCIAL MANAGER : MR. AMOL
FACTORY MANAGER : MR. NIVATIA
PRODUCTION MANAGER : MR. RAJESH RAUL
STORE MANAGER : MR. DIXIT


37

VISION

The main vision of Parle-G to Concentrate on consumer tastes and
preferences, the Parle brand has grown from strength to strength ever since its
inception. For fulfilling its vision they do every batch of biscuits and
confectioneries are thoroughly checked by expert staff, using the most modern
equipment hence ensuring the same perfect quality across the nation and
abroad.















38

MISSION

Hindustan Ki Taakat.
For over 65 years, Parle G has been a part of the lives of every Indian.
From the snow capped mountains in the north to the sultry towns in the south,
from frenetic cities to laid back villages, Parle G has nourished, strengthened
and delighted millions. Various people have various reasons to consume it,
some consume it for the value it offers while others consume it for sheer taste,
For some it is a meal substitute for others it is a tasty healthy nourishing snack.
Patronised by millions for all this qualities, it is much more than just a biscuit
brand. Little wonder than why is it the Largest selling Biscuit brand in the World.












39

BUSINESS STRATEGY

An in-depth understanding of the Indian consumer psyche has helped
Parle evolve a marketing philosophy that reflects the needs of the Indian
masses. With products designed keeping both health and taste in mind, Parle
appeals to both health conscious mothers and fun loving kids. The great
tradition of taste and nutrition is consistent in every pack on the store shelves,
even today. The value-for-money positioning allows people from all classes and
age groups to enjoy Parle products to the fullest.














40

ORGANISATION STRUCTURE OF PARLE




















CHAIRPERSON
EXECUTIVE DIRECTOR
E EXECUTIVE DIRECTOR
EXECUTIVE DIRECTOR
CUTIVE DIRECTOR
PRODUCTION MANAGER PRODUCTION MANAGER
BISCUITS CONFECTIONERY
CHIEF ENGINEER
ENGINEER OFFICER
HRD
MANAGER
PERSONEL
ADMINISTRATOR
EMPLOYEE
BISCUITS CONFECTIONERY PRINTING
SUPERVISOR
CHARGE HEAD
EMPLOYEE


41

Recruitment & Selection

Recruitment

Once a determination of human resource requirement has been made the
recruitment & selection process can begin. Recruitment is the process to dissolve
the sources of manpower to meet the requirement of staff in schedule & to
employ effective measures for attracting that manpower in adequate number.

Recruitment means to seeking or obtaining recruits to replacing or to fill up
deficiencies. It refers to the entire process & setup activities involved in bringing
together prospective employees.



42

Recruitment Process

Recruitment process for blue collar is called traditional method. These are
stages of recruitment process for blue collar workers. They are as follows:-
Within organizations that is permanent workers
Badly or temporary workers
Trainees
Apprentices
Casual applicants
Employees recommendation of trade unions
Labour contracts

If any worker remains absent or leave the job & it become possible to transfer
any other worker in the vacancy.

If the worker dies as per vacancy available to his son is given to Sons of the
souls is recruitment of labour.


43

Selection
Selection is the process to choose or picking up the suitable candidate by
rejecting or excluding unsuitable.

Selection is also negative process. In selection some employees are
selected for a particular job but many employees are rejected.

For the workers it is made by supervision & labour welfare officers. At the
time of selection physical fitness, past experience, honesty etc. is given
importance.

For technical staff & administrative persons HCCBPL arranges a written test
& it is followed by a personal interview. The performance of the candidate in both
written test & oral test is given base for selection.

The selected employees are taken on the period of six months or twelve
months. All the employees if found suitable during the period are chosen during
the final selection & gets permanent job.


44

For white collar job the co. adopts the following stages for selecting
prospective candidates:-


Preliminary Interview
Application Blank
Psychological Test
Personal Interview
Reference Checking
Medical Examination
Final Selection
Reception of Application


45

TRAINING & DEVELOPMENT













46

Training & Development
This activity is both focussed upon, and evaluated against, the job that an
individual currentlyholds education .This activity focusses upon the jobs that an individual
may potentially hold in the future, and isevaluated against those jobs.
Training and personal development is an important method for a business
to improve the performanceof employees.Training is a process whereby an
individual acquires job-related skills and knowledge.
It is a cost tofirms to pay for the training and also to suffer the
loss of working hours whilst an employee is beingtrained.However, the
potential gains from employee training are significant. The main benefits of
training areimproved productivity and motivation of staff and also better quality
products being made some of the specific reasons as to why a business should
train its employees are:













47

Types of training
On-the-job training
On the job training occurs when workers pick up skills whilst working along
side experienced workers at their place of work. For example this could be the
actual assembly line or offices where the employee works.New workers may
simply shadow or observe fellow employees to begin with and are often
given instruction manuals or interactive training programmes to work through.
Off-the-job training
This occurs when workers are taken away from their place of work to be
trained. This may take placeat training agency or local college, although
many larger firms also have their own training centres. Training can take
the form of lectures or self-study and can be used to develop more general skills
and knowledge that can be used in a variety of situations, e.g. management skills
programme.
Methods of training
Vestibule Training: -
Employees learn their jobs on the equipment they will be using, but the
training is conducted away from the actual work floor. While expensive, Vestibule
training allows employees to get a full feel for doing task without real world
pressures. Additionally, it minimizes the problem of transferring learning to the
job.
Role Play: -
Its just like acting out a given role as in a stage play. In this method
of training, the trainees are required to enact defined roles on the basis of oral or
written description of a particular situation.


48

AWARDS












Parle products have been shining with the golds and silvers consistently at
the Monde Selection ever since they were first entered in 1971. Monde Selection
is an international institute for assessing the quality of foods and is currently the
oldest and most representative organization in the field of selecting quality foods
worldwide.














Almost all of our products
are market leaders and as
recognition of their quality,
have won us 111 gold, 26
silver and 4 bronze
Monde Selection medals
since 1971.











49

CORPORATE SOCIAL RESPONSIBILITY (CSR)

As a part of Corporate Social Responsibility Policy Parle is keenly involved in
the overall development of younger generation with focused endeavor to
built New Face of India and spread happiness & joy all over.

Parle Centre of Excellence as an institution is dedicated to enrich the lives
of people through conducting various cultural programs across all region to
facilitate the all round development of the children. Every year, Parle
organises Saraswati Vandana in the state of West Bengal during the festival
of Saraswati Puja, inviting schools from all across the state to participate.
The event is one of much fanfare and celebration, keeping alive the culture
and traditions of ages. Our involvement in cultural activities has seen the
inception of Golu Galata in Tamil Nadu, held during Navratri. Its gives a
platform to all the members of a household to showcase their creativity
and being judged by immanent personalities. Thousands of families
participate and celebrate the occasion on a grand scale.












50

QUALITY OF PARLE

Parle Quality:-
Hygiene is the precursor to every process at Parle. From husking the wheat
and melting the sugar to delivering the final products to the supermarkets and
store shelves nationwide, care is taken at every step to ensure the best product of
long-lasting freshness. Every batch of biscuits and confectioneries are thoroughly
checked by expert staff, using the most modern equipment hence ensuring the
same perfect quality across the nation and abroad.

Concentrating on consumer tastes and preferences, the Parle brand has
grown from strength to strength ever since its inception. The factories at
Bahadurgarh in Haryana and Neemrana in Rajasthan are the largest biscuit and
confectionery plants in the country. The factory in Mumbai was the first to be set
up, followed soon by the one in Bangalore, Karnataka. Parle Products also has 14
manufacturing units for biscuits and 5 manufacturing units for confectioneries, on
contract.


51


Quality Commitment:-
Parle Products has one factory at Mumbai that manufactures biscuits &
confectioneries while another factory at Bahadurgarh, in Haryana manufactures
biscuits. Apart from this, Parle has manufacturing facilities at Neemrana, in
Rajasthan and at Bangalore in Karnataka. The factories at Bahadurgarh and
Neemrana are the largest such manufacturing facilities in India. Parle Products
also has 14 manufacturing units for biscuits & 5 manufacturing units for
confectioneries, on contract.
All these factories are located at strategic locations, so as to ensure a
constant output & easy distribution. Each factory has state-of-the-art machinery
with automatic printing & packaging facilities.





52

Shifts

There are 2 shifts in industry, and 300 employees and 2 plants i.e factory
and contractor.

Each shift is divided into 150 employees i.e
Shift 1 - 150 employees.
Shift 2 - 150 employees.















53















54

MARKETING STRATEGY
Parle G largest selling biscuit brand in world:-
If you thought that a typical family run Indian company cannot top the
worldwide charts, think again. The homegrown biscuit brand, Parle G, has proved
the belief wrong by becoming the largest selling biscuit brand in the world.
Ajay Chauhan, executive director of Parle Products, told Business Standard:
"The more than 50-year-old brand, Parle G, has been rated as the largest selling
glucose biscuit brand in the whole world in terms of volumes. This came as a
surprise to us when we were made to understand that we have topped the
worldwide charts of the global biscuits industry. This was recently revealed by the
US based Bakery Manufacturers' Association."
The other global biscuit brands include Oreo from Nabisco and McVities
from UK-based United Biscuits among others. According to ORG-MARG reports,
Parle G commands a good 65 per cent market share in the domestic biscuit
market. The glucose biscuits category in India is estimated at Rs 15 billion. The
Parle G brand faces competition from Britannia's Tiger brand of biscuits.
The company's flagship brand, Parle G, contributes more than 50 per cent
to the company's total turnover. The other biscuits in the Parle Products' basket
includes Monaco, Krack Jack, Marie, Hide n Seek, Cheeslings, Jeffs, Sixer and Fun
Centre. Said Chauhan: "The core brands of the company in the biscuit category
will include only Parle G, Monaco and Krack Jack. The other brands will not be
aggressively supported by us in the market."
"This is because these three brands contribute substantially to our topline,"
Chauhan added.
The confectionery business, which is the other division of Parle Products,
currently contributes only 15 per cent to the company's total turnover.
Interestingly, the company started operations with the confectionery business in
1929.


55

Chauhan elucidated: "The confectionery business has now taken a backseat
and has become a smaller part of our business because in India biscuits have a
larger market."
The company commands a 40 per cent marketshare in the Rs 35 billion
biscuit market in India. In the confectionery segment, the company enjoys a mere
15 per cent marketshare.
The company's confectionery portfolio comprises brands like Melody 2 in 1,
MangoBite, Poppins, Rol-a-cola, Kismi, Rosemint, Peppermint, Orange candy, Fruit
Drops, Pick n Pack and Tangy. Chauhan has picked up three core brands from this
category as well, they being Melody 2 in 1, Poppins and MangoBite.


Hum Saath Saath Hai (Management of company): -

Management of company is Centralized i.e. they have only one purchase
department for different products.









56

Import-Export:-


The immense popularity of Parle products in India was always a challenge
to our production capacity. Now, using more modern techniques for capacity
expansion, we have begun spreading our wings and are going global.

Parle biscuits and confectionaries are fast gaining acceptance in
international markets, such as, Middle East, Africa, South East Asia and the more
sophisticated economies like U.S.A., UK, Canada, Australia and New Zealand
now relish Parle products.

As part of the efforts towards a larger share of the global market, Parle has
initiated the process of getting ISO 9000 certification.



57

Today, the Parle brands have found their way into the hearts and homes of
people all over India & abroad.

The Parle Biscuit brands, such as, Parle-G, Monaco, Krackjack, Marie
Choice, Hide & Seek and confectionery brands, such as, Melody, Poppins,
Rolacola, Mangobite enjoy a strong imagery and appeal amongst consumers
across the world.

Which has resulted into Parle-G being the worlds largest selling biscuit".














58

MATERIALS DEPARTMENT
Safe Custody (Stores Management): -

Storage is an unavoidable activity. It increases the value of material by
simply carrying it. No transformation on any time is to be done. Stores as a vital
role to play in a Parle company. Material constitute major fraction of cost like 60%
to 80% of the total cost. The cost of capital block in inventories is substantial. This
working capital has to be properly managed otherwise company will face heavy
losses. Efficiency of storage of materials leads to better profitability. Material
pilferage, spoilage, theft and careless handling may lead to heavy losses & reduce
profits.
Store management has supposed to caring right kind of material in right
quantity. Neither in excess nor in short Material has to be provided quickly to
right person and at right place whenever required.














59

Waste Management:-
The company recycles the scrap materials arising out of manufacturing
process. The biscuit, which is being wrongly cutted out in manufacturing process
or the biscuit, which is broken from any side, or the biscuit, which is burned out
from manufacturing process, the company reuses these scrap material.

Inventory:-
The company has maintained adequate stoke of raw materials like wheat
flow, sugar, vanaspati, milk powder, refined salt, baking soda, calcium, & iron
which can satisfy the requirements of 3 days. Bunty Foods Pvt. Ltd; has 5 godowns
in which 2 godowns are for keeping Parle G products & 3 godowns are for
keeping export items & 1 more godown which is under construction. These
additional godowns will contain the re-export products. The company uses LIFO
method for calculating the inventory levels in the company.

Make or buy or import:-
Bunty Foods Pvt. Ltd believes in manufacturing of biscuits within the
company in order to ensure good quality, quantity & standard, which are being
set by Parle Company. In fact, Bunty Foods Pvt. Ltd is the manufacturing unit of
Parle Company. The purpose behind manufacturing of total product in the
company is to maintain the goodwill of the company.





60

FUTURE PROSPECTS

Aaj Tak (Past, Present & Future Of Company): -
This is the first purely Indian company, which produces Biscuits, Toffees,
and candies etc. Naruttam Shah Chauhan formed this company in 1928. He was
the son of Mohanlal Dayalalji Chauhan who started the idea of manufacturing
process of parle-g biscuits when the ship sales to Germany. They have achieved
many numbers of awards & medals in National & International Marketing.
In 1929 first Parle industry was setup at Vile Parle. After 10 years i.e. in
1939 they started the production of parle glucose biscuits. In 1949 they had
started the production of Monaco. After that they had started the production of
Krack Jack. Then they started production of different biscuits like Magix, Hide &
Sick, Cream biscuits in different flavors etc.






Now they have expanded their business perfectly. They have many
numbers of branches in India like Maharashtra, Bahadurgad, Delhi, Rajasthan,
Bihar, Utter Pradesh, Gujarat, Karnataka, Andhra Pradesh, and Tamilnadu. Now a
days they are producing more than 32 products. Their manpower is upto 10,000
members.
Currently the future plans are to tap international market more efficiently.


61

SWOT Analysis

Strength
1. Low cost
2.Good advertising and visibility
3.Celebrity brand ambassadors
4.Most trusted brand having high brand loyalty
5.Top of the mind biscuit brand

WEAKNESSES
The Company takes a lot of time in handling the UCA (Supply Chain
Company) claims of the authorized wholesalers; this !eads to demotivation
Warehousing norms are not followed, which accounts for high breakage
The semi-sweet category accounts for the maximum turnover in the mass
market- the Tiger Anytime being a member of this category is perceived as a
tow quality product; this may liquidate Parle G 's brand equity in the mass
market
Parle G has positioned it's Tiger range on health and taste, but my findings
show that health consciousness in the mass market is low, which means that
the brand is under-positioned, since the market doesn't consider "health1 as
an important benefit in biscuits
Parle G 's strength is in mid, premium mid super-premium category; this
market is approaching a saturation point


62

Parle G 's mass market is not segmented properly; Parle G cannot afford to
go all out in the mass market, the best strategy would be to concentrate on
these segments of the mass market, which will account for volume sales and
require minimum investment
Performance-based incentive to motivate the sates staff is not existing in
the Company
Yearly incentives don't motivate the dealers of mass market brands


OPPORTUNITIES
Mass market is growing with established preference for biscuits
Growing middle class in India can provide more opportunities for Parle G 's
pillar brands
Credit given to dealers will help Parle G in expanding the width of reach, by
which the company will have a volume advantage
Taste plays an important role in mass market which can take care of price
sensitivity to some extent
There is low differentiation in the mass market brands
There is a fairly good market for a high count salty cracker variety and a
cream cracker variety in the mass market





63

THREATS
De-reservation of the biscuit industry may attract foreign players who
initially will try to attack the premium segment, which is already established
for Parle G
A characteristic feature of premium market consumer is that this segment
is not brand loyal; therefore there is a chance of the consumers to shift to
other brands in the near/distant future
Too much concentration in the mass market may affect the companies
market in this established segment
Mass-market venture may account for this cannibalization
A large number of competitors each having respective bold in different
markets of the company's pillar brands will account for high contribution/orrir

Competition
Competitors
1. Britannia Tiger
2. Horlicks Biscuits
3. Local glucose biscuits






64

ADVERTISMENT



PARLE G SPONSORED TELE-SERIES SHAKTIMAN IN 1997









65

conclusion




It was a great experience to visit such a reputed company PARLE G. This
help to know about various products they produce and their qualities. It was also
a great experience to prepare this report because this helped me to study more
deeply about the company.






66

Bibliography



Web Bibliography:-

1. info@parleproducts.com


2. http://www.parleproducts.com/parlestory.html


3. http://www.parleproducts.com/contactus.html