INTERNSHIP REPORT (17MBAIN307)

ON

SUPREME FOOD INDUSTRIES, CHELAMATTOM

(MERIIBOY ICE CREAMS)

BY

DEEPAK E P

1IA17MBA14

SUBMITTED TO

VISVESVARAYA TECHNOLOGICAL UNIVERSITY,

BELAGAVI

In partial fulfilment of the requirements for the award of the

Degree of MASTER OF BUSINESS ADMINISTRATION

UNDER THE GUIDANCE OF

INTERNAL GUIDE EXTERNAL GUIDE
Mrs MAHAK BALANI Mrs AMBILI G S
ASSISTANT PROFESSOR HR MANAGER
DEPARTMENT OF MBA, AIT MERRIIBOY

Department of MBA
Acharya Institute of Technology Soldevanahalli,
Hessaraghatta Main Road, Bangalore 560107 August-2018

1
 DECLARATION

I DEEPAK E, bearing USN 1IA17MBA14 hereby declare that the internship report with
reference to “Meriiboy Ice Creams” prepared by me under the guidance of Prof Mahak
Balani,Faculty of M.B.A Department, Acharya Institute of Technology and external
assistance by Mrs Ambily G S, HR Manager MERIIBOY ICE CREAMS.

I also declare that this Internship work is towards the partial fulfilment of the university
regulations for the award of degree of Master of Business Administration by Visvesvaraya
Technological University,Belagavi.

I have undergone Internship for a period of four weeks. I further declare that this report is
based on the original study undertaken by me and has not been submitted for the award of
any degree/diploma from any other university/institution

Place: Bangalore Signature of the student

Date: 05/09/18

2
 ACKNOWLEDGEMENT

I wish to express my sincere thanks to Dr PRAKASH M R Principal, Acharya

Institute of Technology, Bangalore, Dean-Academics, Dr DEVARAJAIAH R M, and deep
sense of gratitude to Dr M M BAGALI, HOD, Acharya Institute of Technology, Bengaluru
for their kind support and encouragement in completion of the Internship Report.

I would like to thank Prof MAHAK BALANI, Faculty Department of MBA,

Acharya Institute of Technology, Bengalure and external guide Mrs AMBILI G S HR
Manager, MERIIBOY ICE CREAMS, Chelamattom, who gave me golden opportunity to do
this wonderful Internship which helped me to learn various concepts.

Finally, I express my sincere thanks to my Parents, Friends and all the staff of
MBA department of AIT for their valuable suggestions in completing this Internship Report.

Place: Bangalore DEEPAK E P

Date: 05/09/18 USN: 1IA17MBA14

3
 TABLE OF CONTENTS

CHAPTER PAGE
NUMBER TITLE NUMBER
Executive Summary
1 Introduction
1.1 Introduction about Internship 8
1.2 Need for the Organisational Study 8
1.3 Industry Profile 10
1.4 Industry Challenges 15
2 Organisation Profile
2.1 Company Background 17
2.2 Nature of Business 18
2.3 Vision Mission and Quality Policy 19
2.4 Products Profile 20
2.5 Ownership Pattern 23
2.6 Achievements/Awards 23
2.7 Future Growth and Prospects 23
2.8 Organisation Structure 23
2.9 Departmental Structure and Their Functions 25
2.10 Roles and Responsibilities of Managers 35
3 MCKinsey 7S Framework
3.1 MCKinsey 7S Framework- Introduction 40
3.2 MCKinsey 7S Framework With Reference To Company 43
4 SWOT Analysis
4.1 SWOT Analysis – Introduction 46
4.2 SWOT Analysis With Reference To Company 47
5 Financial Information
5.1 Analysis Of Financial Statement 50
6 Learning Experience
6.1 Learning Experience 56
6.2 Suggestions 56
Bibliography 57

4
 LIST OF TABLES/GRAPHS

PAGE
SL No CONTENTS NUMBER
01 Current Ratio 51
02 Net Profit Ratio 52
03 Fixed Asset Turnover Ratio 53
04 Working Capital Turnover Ratio 54

5
 EXECUTIVESUMMARY
The MBA course offered by the VISVESVARAYA TECHNOLOGICAL
UNIVERSITY has its own unique syllabus which requires its MBA students to
undertake an internship with any of the leading business houses for a period ranging
from 4 weeks to 6 weeks during the second semester.

An Organisational Study on MERIIBOY ICE CREAMS helps to understand how the

organisation is working. This study is helpful for the top level management to find the
problems in the organisations and its effective remedy.

The project was carried out as per the research. The well supportive objective was set
for the study. To meet the objectives primary research was undertaken. The data
collection approach adopted was experimental research. The target respondents where
the employees of MERIIBOY ICE CREAMS. Tables and charts were used to translate
data into meaning information .Based on this inferences have been drawn with peer
supportive data.

The report deals with the introduction to the industry profile and to the company
profile. Later part of the report is concerned with specific topic covering company
profile of MERIIBOY ICE CREAMS. This report mainly consists of nature of the
business and infrastructural facilities that have been provided in the company. Its
vision-mission, workflow model and its future prospects are also covered. A separate
focus has given towards the study of the organization. The structure gives the
information about the board of directors, and various functional departments, the
training methods the company follows in updating the knowledge of employees,
duties and responsibilities of executives and other are narrated. The strategy with the
company adopts to eliminate their wastes, shared values that if the company to
achieve its objectives have also been included.

6
 CHAPTER 1
INTRODUCTION

7
 1.1 INTRODUCTION ABOUT INTERNSHIP

Organisation study is an exercise for the student who undergoing Master of

Business Administration. The objective of organisation study is making familiar with a
current industrial scenario. By this study the researcher can get more knowledge about the
current industrial moment and their new plan and also getting an idea about their financial
transaction and working capital of the organisation. This is a great opportunity for the
students to understand organisation structure departmental information duties and
responsibilities of workers and other functions of organisation.

The organisation selected for doing the organisation study is Supreme Food
Industries chelamattom. The data is collected from the organisation by the way of direct inter-
action and getting data from past record kept in organisation. Organisation study involves the
study of structuring and functioning of departments. Almost all the organisations are different
but they have similar features. Supreme Food Industries produce their ice cream product into
the market. The brand name is Meriiboy. The company is concentrated in the quality of the
product.

1.2 NEED FOR THE ORGANIZATION STUDY

Organizational functioning is an important factor for any organization to achieve the desired
goals and objectives. This requires co-ordination at all levels to smooth functioning. It is
important in order to understand the organization structure and its functions. The main
purpose of doing the organization study was to study the various departments of the
organization and understand their basic functions, their purpose, achievements, mission and
vision and objectives of the company and their progress towards that. All general information
we get in course is all book knowledge, on which westerly cannot depend. It is very
important to observe the actual working of an organization and the overall structure of an
organization. The perfect meaning can be studied only through experience. The study of
organization was carried out at “MERIIBOY ICE CREAMS.” The investigation had
multidimensional focus on the following areas:

8
  
 Study overall functions of the organisation
 
 To get the clear cut idea about company’s hierarchical structure
 
 To know the strength weakness opportunities and threats of the organisation
 
 To understand the functions of various departments


Interact with the managerialpersonnel and working staff of the organisation and to
 know their responsibilities

 To get the practical
experience by doing the study in the organisation and see
production process
 
 To be familiar with the product of the organisation
 
 Make a detailed market study of demand and supply of the product
 
 To identify the marketing strategy taken by the managerial persons of the company
 
To know the vision mission and goals of the organisation

9
 1.3 INDUSTRY PROFILE
FMCG SECTOR

Ice cream industry is one of the emerging industries which come under FMCG sector
(Fast Moving Consumer Goods) most of the FMCG goods are sold quickly and at relatively
low cost. Non-durable goods such as the packaged foods, beverages, are the main products
which come under Fast Moving Consumer Goods. Ice cream industry is mostly regional and
there is a multitude of brands focusing on only one or two districts or in some case only state.
The growing opportunity in the sector has been investigated along with the market drivers.

The industry group are distinguished by the raw materials (generally of animal or vegetable
origin) processed into food products. The food products manufactured in these establishments
are typically sold to wholesalers or retailers for distribution to consumers, but establishments
primarily engaged in retailing bakery and candy products made on the premises not for
immediate consumption are included. Workers in the food manufacturing industry link
farmers and other agricultural producers with consumers. They do this by processing raw
fruits, vegetables, grains, meats, and dairy products in to finished goods ready for the grocer
or wholesaler to sell to households, restaurants, or institutional food services.

Quality control and quality assurance are vital to this industry. The U.S. Department of
Agriculture’s (USDA) Food Safety and Inspection Service branch oversees all aspects of
food manufacturing. In addition, other food safety programs have been adopted recently as
issues of chemical and bacterial contamination and new food-borne pathogens remain a
public health concern. Modern food production is defined by sophisticated technologies.
These include many areas. Agricultural machinery, originally led by the tractor, has
practically eliminated human labour in many areas of production. Biotechnology is driving
much change, in areas as diverse as agrochemicals, plant breeding and food processing.
Many other types of technology are also involved, to the point where it is hard to find an area
that does not have a direct impact on the food industry. Computer technology is also a central
force, with computer networks and specialized software providing the support infrastructure
to allow global movement of the myriad components involved Ice cream in India is expected
to see current retail value growth of 20% in 2018, down from 22% in the previous year due to
an increase in unit prices. The growth economy, along with increased disposable incomes,
ensured that the growth rate of ice.

10
 WORLD SCENARIO

Green revolution has transformed India from a land of shortage to a land of surplus.
India is presently the world’s second largest producer of food, and has the potential of being
the biggest with developing food and agriculture sector. Growing economy, surplus food and
changing lifestyle has shifted the consumption pattern, from cereals to more varied and
nutritious diet of fruit and vegetables, milk, fish, meat, and poultry products. This gradual
progression has given rise to the food processing industry in India.

Interestingly, the fact is while the country’s GDP growth rate had increased from 305%
in 2002-03 to 9% in 2006-07; the food processing sector has grown from 7% to 13.1 during
the same period. However, market experts are of the opinion that in future, the food products
is going to contribute majorly towards India’s GDP growth. India’s food processing sector
primarily covers fruit and vegetables; meat and poultry; dairy products, alcoholic beverages,
fisheries, plantation , grain processing and other consumer products groups like
confectionery, chocolates and cocoa products, soya-based products, mineral water, high
protein foods etc.

India presently accounts for less than 1.5% of international food trade, which indicates that
both investors and exporters and exporters are yet to gain more from the Indian food processing
industry. The industry requires about Rs 29,000 crore in investment over the next five year to
create necessary infrastructure, state-of-the-art-technology and expand production facilities to
match the international quality and standards. To promote the sector, the Indian government had
taken several steps such as de-licensing of the sector, several duty and tax relief, financial
assistance for infrastructure building and setting up of food processing units.

The sub-sector such as soft-drink bottling, confectionery manufacture, fishing,

aquaculture, grain-milling and grain-based products, meat and poultry processing, alcoholic
beverages, milk processing, tomato paste, fast food, ready-to-eat breakfast cereals, food
additives, flavours etc. will become the driving force behind the Indian food processing
industry

11
 INDIAN SCENARIO

Annually, India produces 205 million tone fruits and vegetables, and is the second-
largest country in the world as far as farm production is concerned. However, it processes just
(4.6 per cent); China (23 per cent) and Philippines (78 per cent) are far ahead of India in
reducing wastage and enhancing the value addition and shelf-life of the farm products. The
fact that a large volume of India’s agricultural output is wasted is an alarming signal for the
country.

About 35 per cent of the fruit and vegetables are wasted annually, due to poor storage
facility, amounting to a revenue loss of Rs 500 billion. Approximately 80 per cent of the
vegetables rot due to their high water content and the lack of processing facility, resulting in
revenue loss of Rs 125 billion. India aims to increase the processing level to 20 per cent by
2015[Ministry of Food Processing Industries (MOFPI), 2011]. I consider the food processing
sector an extension of agriculture sector. Both are interdependent on each other for their
progress. I n developed countries, the developments in the food processing sector have
created a demand in the agriculture sector. India will follow the same path.

Food processing is a process which results in the transformation of raw ingredients

obtained from farmers into manufactured food products sold in the retail space. Depending
on the level of processing and the degree of value addition, processed foods can be classified
as primary, secondary or territory.

Primary foods (such as packed fruits and milled rice) undergo a quick and simple
transformation. Secondary and tertiary processing (such as preparing bread from wheat,
cheese from milk and pickles from vegetables) is a high value-add process involving complex
and longer techniques, and result in a complete change in the raw materials. Dian food
industry

The Indian food industry is projected to grow from $100 billion to $300 billion by
2015, according to a report by a leading industry body and Techno park. During the period,
the share of processed food in terms of value is expected to increase from 43 per cent to 50
per cent of the total food production. The food processing industry is of enormous
significance for India’s development, as it has efficiently and effectively linked the nation’s
economy, industry and agriculture. The linking of these three pillars has synergized the
development process and promoted the growth of the nation to a great extent. There

12
are 25,367 registered food processing unit in the country, with total invested capital of Rs
84,094 crore ($17.81 billion), as per a competitiveness report of the National Manufacturing
Competitiveness council. The food processing sector is presently growing at an average rate
of 13.5 per cent per annum. The Vision Document 2015 envisages increasing the value
addition from 20 per cent to 35 per cent by 2015. The food processing industry is one of the
largest industries operating in India and is divided in to several segments, including fruit and
vegetables; meat and poultry; dairy; marine products, and grains and consumer foods (which
includes packaged foods, beverages and packaged drinking water)

The fruit and vegetable processing industry is highly decentralized, but a large
number of units are in the cottage, household and small-scale sectors, having small capacities
of up to 250 tons per annum. Since 2000, the food processing industry has seen large growth
in ready –to-serve beverages, fruit juice and pulps, dehydrated and frozen fruit and vegetable
products, pickles, mushrooms and ready mix vegetables. These small-scale units engaged in
these segments of processing are export-oriented. The value-addition of food products is
expected to increase from eight per cent to 35 percent by 2025. Fruit and vegetable
processing is also expected to increase from the current level of four per cent to 25 per cent
of total production by 2025, as per the CCI report

The dairy sector, which has the highest share in processed food market, has large unexploited
potential.

The report revealed that 37 per cent of the total dairy produce is processed, of which
only 15 per cent is done by the organized sector. Hence, there are abundant opportunities for
investment and development.

The food processing industry in India attracted foreign direct investment (FDI)
worth $1,273.96 million between April 2000 and June 2011, according to data provided by
the Department of Industrial Policy and Promotion (DIPP).

13
 STATE SCENARIO

Among the leading commercial and industrial centres of India Kerala offer conducive
environment for setting any industry. Prominent sectors in Kerala are information
technology, tourism, agro based business including food processing, readymade garments,
Ayurveda medicines, mining, marine products, light engineering etc. The key sectors in
kerala according to their contribution to the state GDP are rubber, coir, tourism, food
processing and chemicals and fertilizers. There are mainly 1274 food processing units in
kerala alone. These processed units operate mainly in the small scale sector.

Kerala is rich in coconut, spices, fruits, vegetables, sea food and processed foods. The
spices, pickles and the marine products are the major food product export from kerala. The
state could emerge as plantation based food products exporter through value addition. Its
share in the country’s total food products export is almost 20 percent despite the limited size
of landmass. Two thirds of Kerala’s export income comes from processed food. The food
processing sector in the state commands nearly Rs 5000 crores in exports and has a potential
to become Rs 30,000 crore worth industry.

Food processing industry (FPI) is significant to the Kerala economy on account of its
contribution to the food requirements. Assessment of the FPI in the perceptive of kerala
economy has employment orientation too. Kerala with its industrial paucity offers very little
for huge industrial establishment FPI which is termed as the sunrise sector is expected to
attract phenomenal investment capital, human, technological and financial. For a successful
food processing sector various aspects such as quality control, quality systems and quality
assurance, the constituents of total quality management should function in a horizontal
fashion. On the basis of the above mentioned facts we can summaries that, food processing
sector has the potential to make the growth sustainable and more inclusive.

14
 1.4 INDUSTRY CHALLENGES

 
SEASONAL DEMAND
One of the main challenges faced by the ice cream manufacturing industry
is that the demand varies according to the seasonal or climatic changes. There will be
less demand for ice creams in monsoon and winter seasons. During this period
company generate less profit.
 
SUPPLY CHAIN MANAGEMENT
Companies looking to expand into rural areas have to deal with the lack
of cold storage and transportation facility, which is not as advanced when compared
to other countries.
 
INCREASING PRICE OF RAW MATERIAL
Due to rising prices of raw material, many companies are switching to
cheaper substitutes, which can be an issue as the government has imposed strict
regulations on the composition of the raw materials for ice cream.
The Food Safety and Standards Authority of India (FSSAI) has regulated
that ice cream should have 10 to 18% milk fat, depending on the type of ice cream.

15
 CHAPTER 2
ORGANISATION PROFILE

16
 2.1COMPANY BACKGROUND

MERIIBOY ICE CREAMS

Cousins groups has founded by the five closely related families in the year 1990.
They began their business venture introducing plastic model furniture in Kerala over the year
our group has diversified in to several areas like plastic moulding, ice creams etc. Today
cousins group is a fast growing conglomerate having strength of over 259 employee’s
MERIIBOY Ice Cream is a division of a cousin group that started operation in the year 2003.
The first factory was started near Kalady in consultation with Tetra Pak Hoyer, Denmark.
Even today they are our technical consultancies and quality advisers.

As a part of market expansion, we set up our second factory at Calicut in 2006 and
third factory at Trivandrum in 2010. Thus we have been able to cater the demand for ice
cream all over Kerala. We also have markets in Tamil Nadu and Karnataka. Today with the
help of state of the art machines and world class production techniques we produce 5 million
litres of ice cream every year. We always ensure the use of quality raw material produced by
reputed organizations. We are proud town a fully-fledged laboratory to test raw material as
well as finished products. Another striking features of our factories in cleanliness and
hygiene. We completely understand and appreciate the sensitive nature of product and hence
always emphasis on cleanliness.

We have an expert management production team who ensure that world class
practices are followed. Every employee joining our organization is trained to be in line with
our norms. Thus supreme food industries promise to provide best quality ice cream at
affordable prices.

17
 2.2 NATURE OF BUSINESS
MERIIBOY Ice Cream private Ltd. Chelamattom. The company started its function
as a partnership enterprise on 2003. It set up first factory at KALADY, ERNAKULAM. One
of the very few manufacturer who make only fresh ice creams and no medium fat frozen
desserts or frozen desserts. MERIIBOY is one of the largest producers of fresh ice cream,
based in south India. The brand is known across Kerala and in the emerging markets of Tamil
Nadu and Karnadaka for its original freshness and unmatched quality. The brands pay great
attention to quality at every level, from the sourcing of fresh raw materials to testing,
manufacturing, packaging and the finished product. Made with state-of-the-art production
technique and a comprehensive hygiene policy, every MERIIBOY product is nothing less
than world class. To ensure this, Tetra Pak Hoyer, Denmark has been involved as consultants
and quality advisors. MERIIBOY is a division of Cousins Group, a business venture founded
in 1990, by 5 closely-knit families. Over the year, the group has developed diverse interest
from plastic moulding to ice cream and more. The first ice cream factory unit was set up in
2003 at Kalady with a capacity of 600L a day. Today, the group holds four advanced units
manufacturing over 5 million litres every year.

Name of the company MERIIBOY ICE CREAM

(SUPREMEFOODINDUSTRIES)

CHELAMATTOM OKKAL

Year of incorporation 2003

Place Chelamattom

District Ernakulam

State Kerala

Country India

18
 Type of organisation Partnership organisation

Nature of organization Partnership firm

Nature of product manufactured

Number of employees 84

Production capacity 6000 litres

Exporting products to Karnataka, Tamilnadu

Major competitors Lazza, Amul, Joy

Company Website www.meriiboy.com

2.3 VISION MISSION AND QUALITY POLICY

VISION

The supreme food industries (MERIIBOY Ice Cream Co) have a great vision of
becoming a leader of fast moving consumer goods and products. Its vision is to provide total
customer satisfaction through continuous improvement in production process and services

MISSION

The mission of the company is to deliver high quality food products that set
themselves apart from others in taste and value.

QUALITY POLICY
MERIIBOY Ice Creams provided mainly on following areas:

 They provide quality policy in the production of ice cream


 Packing process also include quality procedures such as inspiration of
packages

 They also provide quality protection on handling such as refrigerator vans
for their production while marketing.

19
 2.4PRODUCTS PROFILE

PAPER PACK ICE CREAMS

 
Price Rs 200 to Rs 1150

FLAVOURS
 
 Vanilla
 
 Strawberry
 
 Orange
 
 Pineapple
 
 Coffee
 
 Lemon Delight
 
 Chocolate
 
 Fig & Honey
 
 Black Currant
 
 Butter Scotch
 
 Spanish Delight
 
Tender Coconut

ROUND TUB
 
Price range Rs 70 Rs 100

FLAVOURS
 
 Vanilla
 
 Strawberry
 
Orange

20
  
 Pineapple
 
 Pineapple
 
 Coffee
 
 Lemon Delight
 
 Guava
 
 Pista
 
 Peach
 
 Alphonso Mango
 
 Butter Scotch
 
 Spanish Delight
 
 Kulfi
 
 Chocolate
 
 Fig & Honey
 
Black Currant

SQUARE TUB
 
Price range Rs 125 to Rs 330

FLAVOURS
 
 Orange
 
 Pineapple
 
 Coffee
 
 Lemon Delight
 
 Guava
 
 Pista
 
 Peach
 
 Alphonso Mango
 
 Butter scotch
 
Spanish Delight

21
  
 Kulfi
 
 Chocolate
 
 Fig & Honey
 
 Kesar Badam
 
 Walnut Cherry
 
 Black Currant
 
 Papaya
 
 Chikoos
 
 Jackfruit
 
 Banana
 
 Kiwi
 
Lychee

CASSATA
 
Price range Rs 25 to Rs 35

FLAVOURS
 
 Cassata King
 
 Cassata Queen
 
 Cassata Prince
 
Cassata Kid

SUNDAE
 
Price Rs 30

Flavours
 
Chocolate

22
  
 Strawberry
 
 Pista
 
Vanilla

2.5 OWNERSHIP PATTERN

Supreme food industry is a partnership firm known by the name Cousins group. The
members of the board of directors of the company were closely related family members.

PROMOTERS OF THE COMPANY

 K.M JOSEPH -Managing director

 V. THOMAS -Managing partner
 E.V JOSEPH -Managing partner
 DAISY DEVASSY -Managing partner
 MINI VARGHEESE -Managing partner

2.6ACHIEVEMENTS/AWARDS

 In 2013 Awarded ISO 22000:2005 by BUREAU VERITAS for Kalady factory for the
distribution network spread across 1200 dealers and 400 distributors in Kerala and
Tamilnadu.

2.7 FUTURE GROWTH AND PROSPECTS

 Apart from south India they have the plan to expand their business to north India by
starting new production unit

 To reach excellent quality standards in coming years

 Introduce new variety and tasty flavours in the market with real fruit pulp

 Reduce the production cost by using the modern technology effectively

2.8 ORGANISATIONAL STRUCTURE

An organisational structure defines how activities such as task allocation
coordination and supervision are directed towards the achievement of organisational aims. It

23
also is considered as the viewing glass or perspective through which individuals see their
organisation and its environment allows the expressed allocation of responsibilities for
different functions and process to different entities such as the branch department. Work
group and individual. They are functional and line structures are there

A structure depends on the organisations objectives and strategy. In a

centralized structure, the top layer of manger has most of the decision making power and has
tight control over departments and divisions. In a decentralized structure, the decision making
power is distributed and the department and division may have different degrees of
independence. A company such as Proctor & Gamble that sells multiple products may
organize their structure so that so that groups are divided according to each product and
depending on geographical area as well. An organizational chart illustrates the organizational
structure

ORGANISATIONAL STRUCTURE

CHAIRMAN

GENERAL
MANAGER

PRODUCTION QUALITY CONTROL FINANCE MARKETING HR

MANAGER MANAGER MANAGER MANAGER MANAGER

QUALITY
PRODUCTION ASST FINANCE AREA SALES ASST HR
CONTROLLER
SUPERVISOR MANAGER MANAGER MANAGER
(SENIOUR)

24
QUALITY SALES
WORKERS CONTROLLER ACCOUNTANT OFFICER
(JUNIOUR)
 2.9 DEPARTMENT STRUCTURE &THEIR
FUNCTIONS
PRODUCTION DEPARTMENT
Production management deals with converting raw materials into finished goods or products.
It brings together the 6 M’s i.e. men money machine materials methods and markets to satisfy
the wants of the people. Production management also deals with decision making regarding
the quality quantity cost etc. of the production. It applies management principles to
production. Production management is a part of business management. It is also called
“Production Function” Production management is slowly being replaced by operations
management.

The main objective of production management is to produce goods and

services of the right quality, right quantity at the right time and at minimum cost. It also tries
to improve the efficiency. An effective organisation can face competition effectively

DEPARTMENT STRUCTURE

PRODUCTION MANAGERS

SUPERVISORS

WORKERS

25
 DEPARTMENTAL FUNCTIONS
 
Temperature Monitoring
Production manager monitor about the temperature of the machine which is
necessary for the production of the products. It is one of the basic factors which are
vital for the freezing process of ice creams.

 Purchase, Dispatch and Product Management

They manage the dealers, plan and execute the requirements of raw materials
and control the various unwanted wastage of products.
 
Maintain Customer Relations
Production department maintains a good rapport with their various dealers.
Any grievances reported by the dealers, where taken in a positive way and instant
feedback and settlement is provided. It helps them to avoid such cases in future.

PRODUCTION PROCESS

ICE CREAM
MIXING FILLING
MAKING

FLAVOURING AND
PASTEURIZATION COLD ROOM
COLOURING

FITERATION AGING QUALITY

HOMOGENIZATION PHE COOLING DESPATCH

26
 
Mixing
Mixing the various ingredients needed for making ice creams like milk,
SMP milk powder, butter and sugar to have a mixture, it is undertaken by the machine
called mixing machine.
 
Pasteurization
It is the next process which is carried down by the heating
process to kill the various harmful bacteria. It is done using the machine
called double jacket vessel
 
Filtration
Next is the filtration process which is helpful for filtering the various hazardous things
like hair, gloves pieces, nail etc. In this process filtration of harmful things is
undertaken.
 
Homogenization
It is the next process where the ice cream after filtration is carried forward
by the pump to the homogenization process. Here, the various ingredients are put
under pressure to have actual mix of the various items included in the ice cream like
butter, milk, sugar, SMP milk powder etc. Here the item look like homogenized as it
is mixed in a very united form. It is done in 70 to 80 degree Celsius
 
PHE Cooling
Cooling is the process in which the homogenised mixtures are again cooled
and it is put under 5 degree Celsius to make it harden.
 
Aging
It is a process by which a machine called ageing machine which help the
items to be cooled and stored in a cold condition for their effective production.
 
Flavouring And Colouring
In this process the flavouring tank is the machine, which helps to make the
flavoured ice cream for e.g. If strawberry flavour is needed they pour strawberry mix
and then it is helpful for the making of strawberry ice creams.

27
 In this process they make only one flavour at a time. After the making of one
flavour they move to the next flavour. Now they have flavours like strawberry, vanilla, pista,
chocolate, butterscotch, mango, pineapple, orange, jackfruit etc.

 
Ice Cream Making
It is the vital part of ice cream making, where the ice creams are created as
per the flavours needed; it is the next step to the flavouring tank. The flavours coming
from the flavouring tank is combined with the ice cream making machine and thus the
ice cream is produced
 
Filling
The ice cream coming out of machine is then filled in to the containers manually, in
the set quantities. More than 30 flavours are ice cream made as per the market
requirements. Dry fruits, nuts, etc. are added during filling process.
 
Cold Room Storage
The packed products are stored in cold storage maintained at -18 degree
Celsius or below.
 
Quality Check
Samples are drawn from each lot to ensure that it meets the requirements.
 
Despatch
The products are despatched to various outlets depending upon the
requirement.

28
 QUALITY CONTROL DEPARTMENT
Quality control is a set of procedures intended to ensure that the
manufactured product or performed service adheres to a defined set of quality criteria or
meets the requirements of the customer.

DEPARTMENT STRUCTURE

QUALITY CONTROL
MANAGER

QUALITY
CONTROLLER
(SENIOUR)

QUALITY
CONTROLLER
(JUNIOUR)

DEPARTMENTAL FUNCTION

In QC department there are two qualified quality controllers to test the quality of raw
materials as well as the quality of ice creams.

HUMAN RESOURCE DEPARTMENT

A human resource organization is structured to ensure that an

agency is adhering to state and or federal policies, procedures and regulations and to
promote organisational excellence by administering the programs necessary to attract,
develop and retain the most qualified employees in support of the agency’s overall
mission

29
 DEPARTMENT STRUCTURE

H.R MANAGER

ASSISTANT MANAGER

 
H.R Manager
An HR Manager is responsible for creating recruitment and
selection strategies that seek applicants for possible employment.
Strategies vary depending on the organisation, but are not internal
or external process that finds potential employ

DEPARTMENT FUNCTION
 
Recruitment and Staffing
Recruiting strong candidate for each position is mission critical. Staffing
and recruitment specialists consult with hiring managers to assess vacant jobs and
develop announcement including desired knowledge, skills and abilities.
Electronically announcing vacancies, evaluating candidates and providing
management with an applicant pool facilitates the selection process.
 
Compensation and Benefits
Compensation and benefits specialist administer agency comprehensive
benefits programs and promote compensation strategies that maximize the retention
of top performers. Collecting and examine position informed to develop job
description and salary ranges. Consultative services provided to managers regarding
leave administration policy and procedure. Maintaining familiarity with benefits
programs and evolving regulation is perquisite.

30
  
Employee And Labour Relations
Employees and labour relations specialists manage the employer-
employee relationship consulting with managers on topics such as performance and
disciplinary concerns. Specialist is also skilled in alternative dispute resolution,
negotiating collective bargaining agreements and coordinating grievance procedures
resulting from employee manager disputes. Knowledge of labour laws and collective
bargaining procedures is a necessity.

 
Employee Training And Development
Employee development is vital to organisational excellence. Creating
procuring and conducting training and development program to enhance productivity
and work quality are the responsibility of the HR department. The learning process
must be continuously evaluate to recognise how learning impacts performance and to
ensure a course meets its objective. It is also necessary to perform needs assessments
of types of training needs by conferring with managers to determine course content
and the best means of delivering training. Programs are also developed to groom
future leaders to replace those leaving the agency as part of succession planning.

MARKETING DEPARTMENT

The marketing department must act as a guide and lead the company’s
other departments in developing, producing, fulfilling and servicing products or service for
their customers, Communication is vital. The marketing department typically has a better
understanding of the market and customer’s needs, but should not act undependably of
product development or customer service. Marketing should be involved and there should not
act undependably of product development or customer service. Marketing should be involved
and there should be a meeting of the minds, whenever discussions are held regarding new
product development or any customer- related functions of the company

31
 DEPARTMENTAL STRUCTURE
MARKETING MANAGER

AREA SALES MANAGER

SALES OFFICER

SALES EXECUTIVE

 
MARKETING MANAGER
A marketing manager oversees new product introductions, especially
when a company doesn’t have designated product managers. During this process, you might
coordinate focus groups through the marketing research department. Focus groups are in
depth interviews with the consumers through moderators, or interviewers. He introduces the
new concept of the product- features, uses and price range- through the moderators and
determines how well the consumers like it. Company managers usually observe consumers
responses behind the one way mirrors. Marketing managers may analyse sections of
marketing plan for clients to gain the best marketing share. The plan should show the best
marketing goals with steps for completing the goals for an organisation.

 
SALES OFFICER
A sales officer is responsible for the sales department of the
company. He will oversee all new staff hired and work with the human resource
department to ensure that all positions are filled. It is the duty to create department
policy and procedures in line with the rest of the company. And implement these. The

32
 sale officer is responsible for using staff to the best advantage. This means creating
specific job for the company’s needs and ensure that all employees are working
towards the same goal.
 
SALES EXECUTIVE

He is responsible for managing all sales staff and monitoring all

income of the company and ensuring that these meet projected targets. In the non-retail
business, is the duty of the sales officer to plan investment opportunities, make budgets and
create sales-incentive programme.

DEPARTMENT FUNCTIONS
 
DEMAND GENERATION
The pricing of the product is reasonable. Discount on prices is based
on the orders they got and also they gave discount to dealers because they bought bulk
products.
 
MARKETING RESEARCH
The company focuses their marketing research to make their products
qualitative. As the part of their research they introduce real ice cream instead of frozen desert.

FINANCE DEPARTMENT
The finance department of a business takes responsibility for organising the financial and
accounting affairs including the preparation and presentation of appropriate accounts, and the
provision of financial information for managers. Finance is the blood of business. Finance
department consists of all the managerial activities of raising funds and effective utilization.
Finance department lies in the decision making areas of investment, finance and dividend.
The finance department should strive for obtaining the optimum capital structure for the
organization.

33
 DEPARTMENT STRUCTURE

FINANCE MANAGER

ASST FINANCE
MANAGER

ACCOUNTANT

DEPARTMENT FUNCTION
 
PREPARE AND CREATE FINANCIAL ACCOUNTS
Finance department prepare and create financial accounts such
as trading and profit & loss account and balance sheet.
 
KEEP AND MAINTAIN RECORDS
Sales figures and records of expenditure would be held by the
finance department and used by other department also.
 
PREPARE AND PLAN INTERNAL FINANCIAL INFORMATION
This would mainly be performed in case of a budget which is a
financial plan and can help managers take corrective action.
 
ANALYSE CURRENT FINANCIAL PERFORMANCE
How the firm has done in trading or expenses would be analysed
primarily using ratio analysis tools.
 
PAY CREDITORS
Finance department would ensure that bills are paid to people to
which the firm owes money.

34
  
PAY EMPLOYEES WAGES AND SALARIES

Running the pay roll system is another important task for finance
department to undertake.

2.10 ROLES AND RESPONSIBILITIES OF

MANAGERS
PRODUCTION MANAGER
 
Production Planning
Production manager plan the routine activity which is necessary for the
production process and communicate the planned details to his supervisors.
 
Executing Plans

Production manager looks and execute each and every activity and evaluate
whether everything is happened as per the planned schedule.
 
Making Reports

It deals with the making of the reports, the details regarding how much to
produce, how much raw materials is needed etc.
 
Workers Control

Production manager is the person who controls every activities of the

production. He is responsible for the control of workers. Production manager controls
the increase in absenteeism, turnover etc. He also cares about the welfare of the
employees
 
Production Analysis

Production manager analysis each and every activity related to production.

He evaluates every performance of his workers by monitoring the works through computers.
 
Quality Assurance
He also monitors the working of quality department. He checks whether quality
checking is done accordingly and effectively. He guides the quality controllers as and
when needed.

35
 QUALITY CONTROL MANAGER
 
Testing the product
The testing process is carried down on various steps. I.e. Raw material,
checking. Checking the mixing process, aging process and at the finished stage of ice
cream. They had done both microbiological testing and chemical testing.
 
Maintain the record of the test results
They maintain the records daily which is related to their quality checking and
they also maintains the ISO 22000 records
 
Maintain the laboratory
They maintain the laboratory and it is restricted for others to enter in to the laboratory.
Continuous research is carried out there in the laboratory to identify whether bacterial effects
are there or not.

HR MANAGER
 
Recruiting
An HR Manager is responsible for creating recruitment and selection
strategies that seek applicants for possible employment. Strategies vary depending on
the organisation, but are not limited to internal or external processes that find
potential employees.
 
Training And Development

Managers implement training efforts that teach an employee job related

skills. They provide development opportunities that teach employees new skills to
meet the challenges of new job or processes at the company. They also assess training
needs, create training curriculum and determine how to best provide training to
employees. These training opportunities are for new and current employees.
 
Performance Management

Creating effective performance management system that measures whether

an employee’s efforts meets organisational goals is a responsibility of an HR
Manager. They create tools that measure the tasks of the job in relation to the actual
performance of the employees.

36
  
Employee Relations
Keeping employees satisfied communicating information on policies and
handling complaints, union activities and questions regarding benefits are all aspects
of employee relations responsibilities that fall on the HR Manager. Employee relation
processes are in place to maintain a positive company image.

MARKETING MANAGER
 
MANAGE CUSTOMER RELATIONS

One of the most important functions of a marketing department is to

keep current customers happy. Because it is easier and less expensive for a company to keep
an existing customer than it is to find new customers, marketing professionals must focus on
relationship management. This may include giving customers regular interaction with your
company, letting them know about new products, and providing value after the first sale.
 
SUPPORT STRATEGIC PLAN

An effective marketing department develops their promotional efforts to

support the goals that the company lays out in its strategic plan. Often, those goals include
increased sales, targeting new audience groups, or launching new products or services. The
company lays out a marketing plan that it develops after identifies strategic business.
 
BOOST SALES

Often a marketing department is responsible for supporting the efforts of the

sales department. They meet with the sales staff and develop materials that will assist in
selling the company’s products and service. By consulting with sales people, the marketing
department is able to develop more effective material and promotions. In response to
feedback, they may update brochures and spec sheets, target different audience groups, or
design new campaigns that support the sales staff’s duties.
 
DEVELOP PRICING STRATEGIES
Pricing strategy development is another marketing manager
responsibility. During this process, start by studying prices competitors charge for like
products or services. Then conduct survey to determine price elasticity among
consumers. Price elasticity studies determine how sensitive consumers are to price
changes.

37
FINANCE MANAGER
 
PURCHASE
The finance department verifies vouchers relating to purchase. It includes
purchase order, quotations. Purchase requisitions, purchase invoice, TIN number
verification etc.
 
SALES

They also verifies various vouchers relating to sales according to Form 8 and
Form 8 B. Verification is based on the order received, they does the duties like
checking of the bills, verification of the credit limits of debtors, acknowledgement of
the bills, communication of the ledger monthly through mails.
 
INVENTORY STOCK

It includes the inventory management of the raw materials and finished goods.
 
 CASH
 Only the pre- printed vouchers are checked. Checking is based on the date,
name, purpose, sigh, amount, etc.

 Supporting documents are also verified

 Each vouchers require dual sign

 All the payments above Rs 5000 must be attached with a stamp and also above
Rs 20000 will not be accepted through cash

 On every closing day, the closing balance of cash is written on denominators

 On cash receipts they maintain job rotation in order to impose authority and
responsibility to everyone.
 
 BANK

 All the cheques are locked and kept under safe custody

 They maintain volt register. They are two persons accountable for this volt
register and locker. Responsibility changes day today. According to the date,
the person who is accountable and responsible will enter the details in the volt
register.

 They maintain cheque register too. It is on the basis of name, date, etc.

 They monitor the bank charges and interest rates.

38
 CHAPTER 3
MCKINSEY 7S FRAMEWORK

39
 3.1McKINSEY 7S FRAMEWORK

INTRODUCTION
Some approaches look at internal factors, others look at external ones, some combine these
perspectives, and others look for congruence between various aspects of the organization
being studied. Ultimately, the issue comes down to which factors to study.

While some models of organizational effectiveness go in and out of fashion, one that has
persisted is the McKinsey 7S framework. Developed in the early 1980s by Tom Peters and
Robert Waterman, two consultants working at the McKinsey & Company consulting firm,
the basic premise of the model is that there are seven internal aspects of an organization that
need to be aligned if it is to be successful.

The 7S model can be used in a wide variety of situations where an alignment perspective is
useful, for example to help you: • Improve the performance of a company. • Examine the
likely effects of future changes within a company. • Align departments and processes during
a merger or acquisition. • Determine how best to implement a proposed strategy.

The McKinsey 7S model can be applied to elements of a team or a project as well. The
alignment issues apply, regardless of how you decide to define the scope of the areas you
study

The Seven Elements The McKinsey 7S model involves seven interdependent factors which
are categorized as either "hard" or "soft" elements.

"Hard" elements are easier to define or identify and management can directly influence them:
These are strategy statements; organization charts and reporting lines; and formal processes
and IT systems.

"Soft" elements, on the other hand, can be more Deffand more influenced by culture.
However, these soft elements are as important as the hard elements if the organization is
going to be successful.
• Shared Values: called "super ordinate these are the core values of the company that are
evidenced in the corporate culture and the general work ethic.

• Style: the style of leadership adopted.

40
• Staff: the employees and their general capabilities.

• Skills: the actual skills and competencies of the employees working for the company.

The MCKINSEY 7s model can help an organization to:

1. Determine how it is going to achieve its target goals.

2. Identify as to how it is going to align departments and processed
during merger or acquisition.
3. Improve the style of the organization.
4. Examine the effects organizational changes within the company.
5. Implement policies to improve the skills and competencies of the
employees.
The framework upholds the viewpoint that there are multiple factors
which influence on organization’s ability to change. Since the variables
are interconnected, significant progress cannot be made in other areas
as well.

41
 MCKINSEY 7S MODEL:
1. Shared values (superordinate goals): the interconnecting centre of

MCKINSEY’s model is shared values. It includes what does the

organization stand for and what are its central Beliefs, attitudes and core

values.

2. Strategy: this represents the plans for allocation of a firm’s scarce

resources, over time, to reach identified goals. How to cope with future

increase or decrease in demand for products and pressure from competitors.

3. Structure: it means the way in which the organization units relate to each

other. Is the organizational hierarchy centralized or decentralized.

4. Systems: it pertains to procedures, processes and routines that characterize

how the work should be done; financial systems, recruiting, promotions and

performance appraisal systems and information systems. What procedures

processes and routines does the organization use to keep on the track.

5. Staff: this means the numbers and types of personnel within the

organization. Are there any open positions that need to be filled. How many

employees are sitting on bench..

6. Style: culture style of the organization and how key managers behave in

achieving the organizational goals. Do managers show effective leadership

and are able to motivate employees to work better.

7. Skills: this represents the distinctive capabilities of the personnel or of the

organization as a whole. How to monitor the skills sets of employees and

what kind of training do they require to improve their performance

42
3.2MC KINSEY’S 7S FRAME WORK WITH
REFERANCE TO COMPANY

1. STRATEGY
The various strategies of MERIIBOY are:
a. Consumer satisfaction.
b. Employee growth and satisfied work force.
c. Optimum inventory control.
2. STRUCTURE

The structure of MERIIBOY ICE CREAMS is:

a. MERIIBOY follows line organization structure; managing director is the

top level and functional manager followed by him.
b. In MERIIBOY there are 5 departments namely, production department,
finance department, human resource department, marketing department,
quality control department
c. Chairman and managing director and representatives of shareholders are
taken the important decisions of the group.
d. Both implicit and explicit communication follows the company.

3. SKILLS
a. Expert technical.
b. Team coordination.
c. Trained and confident employee through training.

4. SYSTEMS
a. Quality assurance policy.
b. Flexibility working and work life balance.
c. Freedom of information.
d. Gender quality scheme.

43
5. SHARED VALUES
a. Quality.
b. Equal opportunities.
c. Integrity.
d. Unity.
6. STYLE.
a. Leadership approach is very friendly.
b. In MERIIBOY there are no trade unions because of their employee
employer relationship.
7. STAFFS
a. Competency level of employees is very high.
b. The staff who are working in MERIIBOY are educated
c. Professional knowledge.

44
 CHAPTER 4
SWOT ANALYSIS

45
 4.1 SWOT ANALYSIS INTRODUCTION

STRENGTH WEAKNESSES

SWOT
ANALYSIS

OPPORTUNITIES THREATS

A SWOT analysis is a structured planning method used to evaluate the strengths, weakness,
opportunities and threats involved in a project or in a business venture. A SWOT analysis can
be carried out for a product, place, industry, or person. It involves specifying the objective of
the business venture or project and identifying the internal and external factors that are
favourable and unfavourable to achieve that objective. Setting the objective should be done
after the SWOT analysis has been performed. This would allow achievable goals or objective
to be set for the organization.

 STRENGTH: Characteristics of the business or project that give it an advantage over

others.

 WEAKNESSES: Characteristics that place the business or project at a disadvantage
relative to others

 OPPORTUNITIES: Elements that the project could exploit to its advantage

 THREATS: Elements in the environment that could cause trouble for the business or
project.

46
 4.2SWOT ANALYSIS WITH REFERENCE TO
COMPANY

STRENGTH
 
 ISO2200-2005 Certified Organisation
 
 Goodwill of the company

 
 Very committed and efficient employees

 
 Quality of the product comparable with the international standards

 
 Efficient management
 
 Good infrastructure facilities and usage and advanced

 
 No trade union

 
 No addition of animal fat in the product
 
 It has developed a good customer relationship

 
 Well-developed cold storage rooms

 
Advertisements

WEAKNESS
 
 Seasonal sales of the product
 
 High operating expenses


  the company. Therefore, there is less chance of innovation
The family members start
and idea from outside.
 
 Lack of availability of raw materials
 
 Less market share
 
 Maintenance of proper storage facilities
 
Absence of long term policy of sale

47
OPPORTUNITIES
 
 Large young population and very hot summer
 
 Growing Ice cream market
 
 High economic growth and market liberalization
 
 Quality advantage
 
Improve promotional efforts through audio visual media

THREATS
 
 Raising price of raw materials
 
 High cost of production
 
Unavailability of quality raw materials

48
 CHAPTER 5
FINANCIAL INFORMAFITION

49
5.1 ANALYSIS OF FINANCIAL STATEMENTS

INTRODUCTION
Financial performance analysis is the process of identifying the financial
strength weakness of the firm by properly establishing between the times of balance sheet
and profit & loss account which given the discussion make insight in to financial
statement of a company. The aim of the study is to develop the ability of decision
making. A right decision the right time helps the organisation to run efficiently.

Financial statements are prepared primarily for decision making. They

play a dominant role in setting the frame work of managerial decision. But the
information provided in the financial statement is not an end itself as no meaningful
conclusion can be drawn from this statement is immense use in making decision through
analysis interpretation of financial statements.

The Supreme Food Industries is a state public sector undertaking owned

by the government of Kerala on ISO 9001: 2008 certified company when commenced it
was the first mercury cell plant for manufacturing caustic soda in the country and it was
the first procedure of rayon grade caustic soda.

50
 FINANCIAL RATIO ANALYSIS CURRENT RATIO
In order to measure the short term liquidatory or solvency of a
concern comparison of current assets and current liabilities is inevitable, current ratio
indicates the ability of a concern to meet its current obligation

CURRENT RATIO=CURRENT ASSET/CURRENT LIABILITY

CURRENT CURRENT CURRENT

YEAR ASSET LIABLITY RATIO

2017 7219925 1220946 5.91

2016 5262327 978886 5.37
2015 4853294 1130789 4.29

CURRENT RATIO
7
5.91
6
5.37
5
4.29
4
CURRENT RATIO
3

0
2017 2016 2015

INFERENCE
A higher current ratio is an assurance that the firm will have adequate fund to pay current
liability and other liability, in the year 2017and 2016 current liabilities is 5.91 and 5.37 which
is more compared to 2015

51
NET PROFIT RATIO
It measures management efficient in operating the business successfully from owner’s point
of view it indicates return on shareholders’ investment. Higher ratio better is the operational
oh business concern

Net profit ratio=net profit/net sales*100

YEAR NET PROFIT NET SALES NET PROFIT

RATIO
2017 6659477 29358780 22.68
2016 4739483 21045216 22.52
2015 3360696 16188628 20.75

23
22.68
22.52
22.5

22

21.5

NET PROFIT RATIO

21
20.75

20.5

20

19.5
2017 2016 2015

INFERENCE
The net profit ratio depicts that the company had good profits; it indicates operational
efficiency of the business leads to healthy financial needs. The net profit ratio is more on
2017

52
 FIXED ASSET TURNOVER RATIO
This ratio determines efficient utilization of fixed asset and profitability of business concern

Fixed asset turnover ratio =net sales/fixed asset

FIXED ASSET
YEAR NET SALES FIXED ASSETS TURNOVER
RATIO
27358780 10028778 2.72
2017
21045216 10477462 2.00
2016
16188628 10822604 1.49
2015

FIXED ASSET TURNOVER RATIO

3
2.72

2.5
2
2
1.49
1.5
FIXED ASSET TURNOVER RATIO

0.5

0
2017 2016 2015

INFERENCE:
Higher the ratio is more than the efficiency of utilization of fixed asset lower ratio
indicates underutilization of fixed assets. In the year 2017 the company fixed assets
turnover ratio is 2.72 which is more than the previous year 2016 and 2015

53
 Working capital turnover ratio
Working capital turnover ratio= sales / working capital

WORKING
YEAR NET SALES WORKING CAPITAL
CAPITAL TURNOVER
RATIO
27358780 4998979 5.47
2017
21045216 4283441 4.91
2016
20188628 4825043 4.18
2015

WORKING CAPITAL TURNOVER RATIO

6
5.47
4.91
5
4.34

3 WORKING CAPITAL TURNOVER

RATIO
2

0
2017 2016 2015

INFERENCE
In year 2017 the working capital of the company is more compared to the 2015 and 2016, it
helps to meet daily activities of a company.

54
 CHAPTER 6
LEARNING EXPERIENCE

55
 6.1 LEARNING EXPERIENCE
It was a good experience in doing internship at MERIIBOY
Ice Creams. The Supreme Food Industries has started their business to bring quality in their
products. They produce world class quality products. Meriiboy is one of the largest producers
of fresh ice cream based in south India. They will keep good production techniques and
comprehensive hygiene policy for their every product. Their products were very successful in
the market. The study has given information about the manufacturing process, different
products; organisational structure of the company, departmental functions and gives a good
knowledge about the market position of the company.

Now they are diversified their product line. They also

introduce new flavours of different fruits. For this they will import fruits from foreign places
and also use the domestic fruits for making the ice creams. They are very keen in maintaining
quality in their products. So they are not using any animal fat for making their products. By
this we can simply say it is a fresh ice cream.

The employees worked in the company are very

committed to their works. The self- motivated culture is existed in the company. The human
resource functions of the company are going very perfect. Now the company is in the
growing stage so they have a wide scope for widening their business and catch the market.

6.2 SUGGESTIONS
 
 The company should improvise on its welfare activities.
 
 Waste management of the company should be improved

 
 Company should provide canteen facility to employees
 
 Company should expand the reach by introducing more outlets

 
 Promotional techniques should be improved

 
Dress code can be introduced to the employees

56
 BIBLIOGRAPHY

BOOKS
 
 Philip Kotler, Marketing Management, Prentice Hall of India PVT Ltd. New Delhi. 2007

  Methodology Methods & Techniques. New age International
Kothari C R Research
publishers, 2004

Aswathappa K, Human Resource & Personnel Management. New Delhi , Tata Mc
 Grawhill Publishing Co LTD 1990
 
Pandey I M, Financial Management. New Delhi, Vikas Publishing House PVT LTD 2000

WEBSITES
  www.meriiboy.com
 
www.about-fmcg.com

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