INTERNSHIP STUDY AT MADHUR DAIRY CIMS B SCHOOL BANGALORE Page 1 EXECUTIVE SUMMARY As a part of curriculum I have undergone internship in MADHUR DAIRY for four weeks. It becomes necessary for a postgraduate student to be well versed with both theoretical knowledge and its practical application in real situation. The internship training is an eye opener regarding the actual functioning of different departments in an organization. Also inter departmental relationships and its significance is thoroughly understood during this period. I studied the Theoretical aspect of Management Principle in the classroom. However, here at MADHUR DAIRY I could learn the application of that principle. I learned hoe these principles are applied the implemented in the organizational setting. The internship is an organization study. It is aimed at seeking information from various departments, its history, nature of business, vision, mission, policies, procedures, products, turnover and market share etc. Organization study helped to learn the new methods, technology used by the company. It enhances the knowledge about the company and its competitors and the techniques strategies adopted by them to beat their competition. Overall, it helped in knowing, learning and to study any organization closely. MADHUR DAIRY has a well-established Human Resources Management department, which looks after activities related to employees. There are different sub-divisions, which mainly deal with industrial relations, human resources development, welfare establishment and public relations. It was a great opportunity for me to undergo internship training in andhow company has coordinated its departments and in providing the timely and comfortable services to the public. The support and the hands on experience during the four weeks in the organization has become a value addition in my MBA curriculum.
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INTERNSHIP STUDY AT MADHUR DAIRY
CIMS B SCHOOL BANGALORE Page 1
EXECUTIVE SUMMARY
As a part of curriculum I have undergone internship in MADHUR DAIRY for
four weeks. It becomes necessary for a postgraduate student to be well versed
with both theoretical knowledge and its practical application in real situation.
The internship training is an eye opener regarding the actual functioning of
different departments in an organization. Also inter departmental relationships
and its significance is thoroughly understood during this period.
I studied the Theoretical aspect of Management Principle in the classroom.
However, here at MADHUR DAIRY I could learn the application of that
principle. I learned hoe these principles are applied the implemented in the
organizational setting. The internship is an organization study. It is aimed at
seeking information from various departments, its history, nature of business,
vision, mission, policies, procedures, products, turnover and market share etc.
Organization study helped to learn the new methods, technology used by the
company. It enhances the knowledge about the company and its competitors
and the techniques strategies adopted by them to beat their competition.
Overall, it helped in knowing, learning and to study any organization closely.
MADHUR DAIRY has a well-established Human Resources Management
department, which looks after activities related to employees. There are
different sub-divisions, which mainly deal with industrial relations, human
resources development, welfare establishment and public relations.
It was a great opportunity for me to undergo internship training in andhow
company has coordinated its departments and in providing the timely and
comfortable services to the public. The support and the hands on experience
during the four weeks in the organization has become a value addition in my
MBA curriculum.
INTERNSHIP STUDY AT MADHUR DAIRY
CIMS B SCHOOL BANGALORE Page 2
PATI – A
INTRODUCTION
The Gandhinagar District Cooperative Milk
Producers' Union Ltd.
Gandhinagar District centre of Gujarat, a state of Western India, well-
known for co-operative dairying. Gandhinagar District co-operative Milk
Producers’ union Ltd. Is the full name of MADHUR dairy. As the name
suggests that it is a co-operative union. The company is engaged in the
production of milk, flavored milk, butter and ghee, butter milk. The company
also produces a wide variety of ice-cream, and many sweets through
MADHUR unit, a subsidiary of Madhur dairy.
The plant is situated in GIDC area, in the centre of the city. The plants of
MADHUR dairy are fully equipped with latest technology and modern
facilities. Madhur dairy always work for welfare of society. The Gandhinagar
District Co – op. Milk producer’s Union Ltd. (MADHUR) was established
during 1971 under Operation Flood II by keeping “Amul” as its Roll Model.
At present MADHUR has Gandhinagar Urban, Gandhinagar Rural &
GujaratState as its area of operation for Milk Procurement and selling Milk in
part of Gandhinagar Mahanagar Palika area.Since its inception the Union is
constantly striving further for dairy development and marketing activities in its
milk shed area.
The dairy sector in the India has shown remarkable development in the
past decade and India has now become one of the largest producers of milk
and value-added milk products in the world. The dairy sector has developed
through co-operatives in many parts of the State. During 1997-98, the State
had 60 milk processing plants with an aggregate processing capacity of 5.8
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CIMS B SCHOOL BANGALORE Page 3
million litres per day. In addition to these processing plants, 123 Government
and 33 co-operatives milk chilling centres operate in the State.
Title of the Internship project: “STATUS OF MOTIVATION OF
EMPLOYEES IN MADHUR DAIRY”
Duration of the Internship project: 30 days (4th August-3rd
September, 2014).\
Importance of the study
To Familiarize with a business Organization
To understand the operations of the various Departments within the
company.
To employees the skill and abilities of the work efficiently.
Scope
Internship training will help management gradutes to know about the
functioning of an organization .it is means for bridging the gap between theory
and practice. The study will investigate different areas which are related to our
title of the study. The internship training was intended to provided industrial
exposure to the trainee and bridge the gap between theory and practice.
The study was mainly conducted to understand the functions, processes,
and procedures of different departments of the company. This training reports
covers details of the departments in which the trainee could get access and
interact with responsible executives.
Objectives of the study
To know about the production and manufacturing of milk.
To know about the function carried out in various departments in
Madhur.
To study about the products of the company.
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To study the structure of various Departments and its functions in this
organization.
INDUSTRY PROFILE
Indian dairy industry:
Dairy is a place where handling of milk and milk products is done and
technology refers to the application of scientific knowledge for practical
purposes. Dairy technology has been defined as that branch of dairy science,
which deals with the processing of milk and the manufacture of milk products
on an industrial scale
In developed dairying countries such as the U.S.A., the year 1850 is seen as
the dividing line between farm and factory-scale production. Various factors
contributed to this change in these countries, viz. concentration of population
in cities where jobs were plentiful, rapid industrialization, improvement of
transportation facilities, development of machines, etc. whereas the rural areas
were identified for milk production, the urban centres were selected for the
location of milk processing plants and product manufacturing factories. These
plants and factories were rapidly expanded and modernized with improved
machinery and equipment to secure the various advantages of large-scale
production. Nearly all the milk in the U.S.A. before 1900 was delivered as raw
(natural) milk. Once pasteurization was introduced, it developed rapidly.
Mechanical refrigeration helped in the rapid development of the factory
system of market milk distribution.
The highest milk producer in the entire globe – India boasts of that
status. India is otherwise known as the ‘Oyster’ of the global dairy industry,
with opportunities galore to the entrepreneurs globally. Anyone might want to
capitalize on the largest and fastest growing milk and milk products' market.
The dairy industry in India has been witnessing rapid growth. The liberalized
economy provides more opportunities for MNCs and foreign investors to
release the full potential of this industry.
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The main aim of the Indian dairy industry is only to better manage the
national resources to enhance milk production and upgrade milk processing
using innovative technologies.
The Indian dairy industry has aimed at better management of the
national resources to enhance milk production and upgrade milk processing
involving new innovative technologies. Multinational dairy giants can also
make their foray in the Indian dairy market in this challenging scenario and
create a win-win situation for both.
In India, dairying has been practiced as a rural cottage industry since the
remote past. Semi-commercial dairying started with the establishment of
military dairy farms and co-operative milk unions throughout the country
towards the end of the nineteenth century.
During the earlier years, each household in those countries maintained
its ‘family cow’ or secured milk from its neighbor who supplied those living
close by. As the urban population increased, fewer households could keep a
cow for private use. The high cost of milk production, problems of sanitation
etc., restricted the practice; and gradually the family cow in the city was
eliminated and city cattle were all sent back to the rural areas.
Gradually farmers within easy driving distance began delivering milk
over regular routes in the cities. This was the beginning of the fluid milk-sheds
which surround the large cities of today. Prior to the 1850s most milk was
necessarily produced within a short distance of the place of consumption
because of lack of suitable means of transportation and refrigeration.
The Indian Dairy Industry has made rapid progress since
Independence. A large number of modern milk plants and product factories
have since been established. These organized dairies have been successfully
engaged in the routine commercial production of pasteurized bottled milk and
various Western and Indian dairy products. With modern knowledge of the
protection of milk during transportation, it became possible to locate dairies
where land was less expensive and crops could be grown more economically.
In India, the market milk technology may be considered to have
commenced in 1950, with the functioning of the Central Dairy of Aare Milk
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Colony, and milk product technology in 1971 with the establishment of
Madhur Dairy, Ana. The industry is still in its infancy and barely 10% of our
total milk production under goes organized handling.
NATIONAL DAIRY DEVELOPMENT BOARD
National Dairy Development Board (NDDB) was founded to replace...
Exploitation with empowerment,
Tradition with modernity,
Stagnation with growth,
An instrument for the development of India’s rural transforming
dairying into an instrument for the development of India’s rural people.
Prior to NDDB, the milk market was vastly governed by local private
dairy and these dairies were neither producing milk nor they were animal
breeders and hence law of demand and supply was unheard by those whose
intentions were purely to make more money from both the sides – that is from
producers of milk (farmers) and consumers at large. Establishment of NDDB
broke that spell and traders were side lined in due course.
The National Dairy Development Board was created in promote,
finance and support producer-owned and controlled organizations. NDDB’s
efforts are co-operative principles and the Madhur Pattern of Co-operation
Philosophy of NDDB
1. Co-operation is the preferred form of enterprise, giving people
control over the resources, through democratic self governance.
2. All beneficiaries, particularly women and under privileged, must be
involved in co-operative management and decision making.
3. Technological and evolution search for better way to achieve the
objective in the dynamic market.
The NDDB was created in 1965, fulfilling the desire of the Prime
Minister of India – the late Lal Bahadur Shatri – to extend the success of the
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Madhur Co-operative Milk Producers union to other parts of India.That
success combined the wisdom and energy of farmers with professional
management to successfully capture liquid milk and milk product markets
while supporting farmer investment with inputs and services.
NDDB began its operations with the mission of making dairying a
vehicle to a better future for millions of grassroots milk producers. The
mission achieved thrust and direction with the launching of “Operation
Flood”, a programme extending over 26 years and which used World Bank
loan to finance India’s emergence as the world’s largest milk producing
nation. Operation Flood’s third phase was completed in 1996 and has to its
credit a number of significant achievements.
NDDB also promotes other commodity-based co-operatives, allied
industries and veterinary biological on an intensive and nation-wide basis. Dr.
(Ms) Amrita Patel serves as the Chairman of NDDB; Dr. Varghese Kurien
was the founder Chairman.
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COMPANY PROFILE
Madhur Dairy was established in 1st June 1971. Its work is collection and
sales of milk. In the initial stage 400-500 leaders were working together with
2-3 permanent leaders. In 1982-83 they established a new processing plant at
the capital of Gujarat. The capacity of that plant was 30000 litres per day. In
1983 milk procurement was 8 to 10 thousand litres. In 1988 the government
plant was gone. In 1990-91 they changed their processing plant. The capacity
of that plant was 60000 litters per day. In 2002-03 they changed their
processing plant. The capacity of that plant is 200000 litter per day. But now
total production of milk daily is 175000 Litter.. It is one of the consumer
goods producing industries. Its products are important item in diet as most of
people in India are vegetarian. Therefore, milk and milk products assume great
importance as the only source of animal fat in their diet and important source
of animal protein.
It gives production of milk and a milk product, which industries bring
significant change in social-economic structure of rural economy. Dairy
industry has important role in employment generation. It provides regular
source of income and supplementary employment to small and marginal
farmers and agricultural labourers. Therefore, it acts as a source of social
change in the direction of equitable social. Initially the dairy industry was
developed in rural areas only at a very small scale. The rate of growth of this
industry was around 1% only. It has gone up to 4.2% now. A t the same time
independence, there were 186 dairy plants in the country. There were 26 milk
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products factories and three creameries. 51 products were in different stages of
implementation. There were 72500dairy co-operations in 170 milk sheds by
March 1996.
Name of unit:-
MADHUR DAIRY Gandhinagar District Co-operative Milk
Producers Union ltd.
Logo of Madhur Dairy:-
Address of the unit:-
Gandhinagar Co- operative Milk Producers Union Ltd.
MADHUR is offering the most remunerative milk procurement price to
member producers The operational efficiency is reflected on procurement
prices paid to the member producers. The average milk procurement price
paid during the year was Rs. 22.16 for every Kg of Milk supplied to the Union
Which is 80% of total cost of production.
Milk Purchase71%
Transport5%
Process4%
Packing4%
Ret. Margin3%
Sal & Admin7%
Misc4%
Int & Bank Chrgs
2%
0
20000
40000
60000
80000
100000
120000
140000
Series 3
Series 2
Series 1
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Milk collected at DCS will be transported to Chilling Centres, through 107
Milk Procurement Can Routes, by travelling 17,929 KM’s every day. 23 Bulk
Milk Cooler Routes are also in operation, which collects milk from 121
centres of 344 DCS directly transported to Madhur Dairy through insulated
tankers.
INFRASTRUCTURE DEVELOPMENT:
The strategy of Madhur Dairy is “Produce More, Sell More & Serve More”
and reaping the benefits of economies of scale. In order to realize this
strategy, the Union has implemented the following projects so that more and
more milk can be procured and processed. This will help us to serve our
producer members by passing on the maximum benefits; we are consciously
adopting the growth-oriented strategy of helping our producers to grow by
ourselves growing constantly.
Although Madhur sets standards for its products for better serve to customers,
it was not possible to keep the standards stability due to manual operations.
In designing mega dairy, Madhur looked towards an automated system that
would allow it to achieve consistent quality parameters for each product.
Energy and manpower would also be more effectively optimised and
controlled and all plant equipment would be integrated.
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PRODUCT PROFILE
Madhur mainly does purified milk and milk products. The products
that are produced by these units are:-
(1) Madhur Gold..
Madhur milk. Containing 6.0% Fat and 8.5 % SNF.9.0% rich, creamier and
tastier Ideal for preparing home-made sweets & savouries.
Available in 500ml., and 1ltr packs.
(2) Madhur Fresh (TAAZA) :-
TAAZA milk containing 3.0% Fat. And S.N.F 8.5% rich. It is useful for baby
products.
Available in 500ml., and 1ltr packs.
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(3) Madhur cow milk :-
Madhur cow milk containing 3.5%Fat. And S.N.F 8.5% rich..
Available in 500ml., and 1ltr packs.
(4) Madhur Ghee (cow ) ( Blue Pack)
Madhur cow ghee contacting Total fat 90 gm.. And S.N.F 58 GM. Energy
814 kcare
Available in 500ml., and 1ltr packs.
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(5) Madhur Ice cream
In ice cream ingredients milk & Milk products sugar, cashew
pieces, Draksha permitted, and stabilizer ( E-407, E-466, E-412) and
Artificial sustains.
(6) Madhur family pack ice cream.. ( Kaju Draksh)
In family pack ice cream the total size of ice cream is 100 ml.Total fat gm
is 8.2% .Total saturated fat gm is 5%. Energy 133 Kcal. Total Energy from fat
74kcal.
(7) Madhur cho - cabar.
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In choc-bar The total size of 60 Ml. Total fat gm is 17.0%.. And
saturated fat gm is 12.0%.. And Energy is 248Kcal. And Energy from fat is
153 Kcal.
( 8 ) Madhur Batter soach (cone)
Cone the total size is 120 Ml.. Total fat gm is 10.8.and satuartd fat gm is 5.8%.
And energy is 175 kcal. And energy feom fat is 93kcal.
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FUNCTIONAL
DEPARTMENT
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DEPARTMENT WISE STUDY
Introduction
Departmentation is a process of dividing the large functional
organization in to small and flexible administrative units. The basic need of
Departmentation arises because of limitation on the number of subordinates
that can be directly managed by superior.
Basis of Departmentation:
Departmentation may be on the basis of function, products region
customers, process, time, number and marketing channel. Functional basis is
very popular method of Departmentation. It refers to grouping of actives of
organization into major functional department like, production, purchase,
marketing etc. Therefore the main departments which are operation in the
company are as follows:
Main Departments
Production
department
Human resource
department
Finance
department
Marketing
department
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(1)
Production Department
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INTRODUCTION
“Anything that can be offered to a market for attention, acquisition, use or
consumption that might satisfy a need or want of customer.” Production plant uses
modern plant and machineries. Whole process complete very fast with introduction
of milk.
There are automatic system in the dairy. About 400 employees are working in the
madhur dairy. There is official staff is about 100 and workers are about 300.
The dairy’s plant is at – road, G.I.D.C., sector – 25, gandhinagar.
In the madhur dairy there are modern milk processing machines in it. The
production process is given below.in the first step purchased milk is bought in the
dairy by the vehicle in can. After the milk is tested in particular machines and milk
is stored in one place. The milk is taken in the process room after taken sample.
The per day milk of the dairy is 175000 ltr.After the milk is boiled at 80.Cin
machine. After the milk is taken to the different processes.
OBJECTIVES
Production is an organized activity in a manufacturing organization.
Each organized.activity must spell out its objectives so that its existence can
be justified. On the basis of the edger of attainment of this objectives.
Moreover such identification of objectives increases the consciousness of the
personal working in the respective work center checking their efforts by
verifying whether confirming with the stated objective of the organization.
Execute co-ordinate, organize and monitor the production activities
Decrease the cost of production and wastages in production as
much as possible.
Ensure process, control and quality of products manufactured.
Also ensure that the production meets the planned requirements.
Functions:
Procurement of raw material.
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Maintain and produce the standard quality products.
Using of advanced technology.
Produce zero bacteria milk.
Maintaining inventory of both raw material and finished products.
Types of Products Produced:
MADHUR MILK:-
Cow Milk
Buffalo Milk
MADHUR GHEE:-
Buffalo’s Ghee
Cow’s Ghee
MADHUR SWEET:-
Penda
Chocolate Barfi
Rajvadi Penda
Rajvadi Halvo
Mohanthad
Magas
Kajukatri
Kaju Barfi
MADHUR ICE-CREAM:-
Venila
Kaju Draksh
Butter Skotch
Kesar-Pista
Strawbary
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HIERARCHY OF PRODUCTION DEPARTMENT
MANAGER
ASSISTANT MANAGER
TECHNICAL OFFICERSRS
SUPERVISORS
HELPERS/ Workers.
TECHNICINAS
CIANS
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THE DIFFERENT STAGES OF PROCESSING
1) COOLING
On arrival at the dairy\ chilling centre, milk is immediately cooled 4-6 degree
c and stored in storage tanks
2) CLARIFACATION
The chilled milk from the silos goes to the clarifier after preheating. The
clarifier spins the warm milk at the high speed, removing dust and dirt
particles invisible to the naked eye.
3) PASTUERISATION
The milk is then pasteurized. Named after Louis Pasteur, a French Scientist
who invented the process for use in wine, pasteurization was first applied to
milk by Dr. Soxhlet of Germany. This involves heating the milk to 72 degree c
and holding at this temperature for 15 seconds.
Other equivalent time-temperature combinations may also be used. After
heating and holding the milk rapidly cooled at the temperature of 7 degree C
or below.
Pasteurization of milk results, in heat destruction of all the pathogenic (disease
causing} bacteria do not get opportunity to proliferate due to the rapid cooling
of milk after heating. Pasteurized inactivates even the TB bacteria. Therefore,
it is always healthy to drink pasteurized milk.
4) HOMOGENIZATION
The milk then proceeds to a homogenizer. This is where the large size fat
globules present in milk are broken down into tiny particles of less than 2
micron size. The reduced size fatglobules cannot rice to the top in the milk to
form a cream layer (malai) on the top of the milk.
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5) STANDARDIZATION
Milk from breeds of cows and buffaloes may vary in its composition. Hence,
to make milk of uniform composition for supply to the market it is
standardized by raising or lowering, of fat and \or solids-non-fat percentages
of milk to a desired value, so as to conform to legal or other requirements
prescribed.
6) PACKAGING
Traditionally the co-operatives used to pack milk in glass bottles. However,
now all co-operatives milk is packed in plastic pouches\tetra packs\bulk
vending etc.
Some of the machines used for production
process are:
1. Milk reception lines.
2. Milk chillers.
3. Milk pasteurizes.
4. Homogenize.
5. Cream separators.
6. Stando meter.
7. Milk silos.
8. Horizontal milk storage tanks.
9. Creams pasteurize.
10. Milk packing machines.
11. Conveyer belts and chains.
12. Crater and washers
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Production process of milk
Receiving milk from
milk co-operative
producers
Milk is chilled in 7
Major Chilling
centers and sent to
dairy through Milk
tankers
Regeneration
pasteurized 5
degree C then to
separator
Each tanker is
weighed at the weigh
bridge and the
sample milk is tested
in electronic fat
tester
Milk is unloaded to
raw milk silos (4
silos each with a
capacity of 1 lack
liters)
Heating at 78 degree
C and maintained at
45 degree C
Chilling of milk at 5
degree in pasteurizer
HMST where
pasteurized milk
is stored
Packing section
Dispatching
section,Milk is kept
at 5 degree c in the
cold storage
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PROCESS FLOW FOR CURD PRODUCTION &
PACKING
Patesurised at 80Dc And Colled
At 32 – 35 DC
Addition of STARTER Culture
Packaging
Incubated at Room Temperature
Transferd at Cold Storage
Dispatched Market
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PROCESS FLOW FOR GHEE MAKING AND
PACKING
Butter milk At 120 – 130 DC
Butter oil
Ghee Boiler 115 – 120 DC
Clarification
Packed & Storage
Dispatched Market
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PROCESS FLOW FOR BUTTER MAKING AND
PACKING
Raw – material PRE HEATED
At 40 – 50 DC
Cream Separator
Cream Past
eurizers
Dispatched Market
Cream Tanks At 10 DC
Continues Butter Making
Butter
Dispatched Market
Packed And Storage in Deep
Freezers At 20 DC
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Process flow for flavoured milk production
Standardization of milk
of
Addition of sugar 8 -9%
Pasteurize at 80 Degree
Temperature
ture
Addition of colour and
flavours
Filling of milk in 200 ml
Sachets
packing
Dispatching
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PROCESS FLOW FOR MASALA BUTTER MILK
Curd in Can
Mixing Thoroughly using Plunger
Adding of Pasteurized Water
Adding to Masala Water
Filtration to eliminate masala Fibers
Transferring for packing
Dispatch in Market
Transferring to cold storage
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Sweet sction
Introduction
Sweet manufacturing is indigenous milk product production in the part of
dairy processing. The importance of milk and milk products in this country
has been recognized and the variety of ways in which milk is used for the
preparation of indigenous product has developed more or less as an art.
Indigenous milk product like khoa, Peda, Magas, chocolate Barfi, Shrikhand,
Topara Park, kulfi, Dahi, etc manufacturing at dairy sector.
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Manufacturing process of khoa
Raw Material = std. milk, sugar, cardamom
Take a milk in shallow pan open container
↓
Heat the milk and stirred with long handled flat edged metal scraper to prevent
caramelization
↓
The light brown mass is getting
↓
Khoa is sometime further sweetened with sugar to yield of burfi
Add cardamom for flavor
↓
Use the khoa for Peda making
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Manufacturing process of kesar Peda
Raw Material = Std. milk, sugar, Elaichi, Kesar
Mix the khoa and sugar
↓
Heated on a gentle fire till mixture turns relatively firm Pan is removed from
fire
↓
Desired flavour and colour by adding kesar colour and flavor
↓
The contents are mix thoroughly
↓
Transfer to the tray for cool at atmospheric temp.
↓
Made in to ball of 15 to 20 gram size by rolling between the palms after
applying a little ghee to avoid stricking
↓
Giving the shape by Peda shaping moulds
↓
Set on tray or packing box
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Manufacturing of kaju-katri
Raw Material = Std. milk, sugar, Elaichi, Kesar
Mix the khoa and sugar
↓
Heated on a gentle fire till mixture turns relatively firm Pan is removed from
fire
↓
Desired flavour and colour by adding kesar colour and flavor
↓
The contents are mix thoroughly
↓
Transfer to the tray for cool at atmospheric temp.
↓
Made in to ball of 15 to 20 gram size by rolling between the palms after
applying a little ghee to avoid stricking
↓
Giving the shape by Peda shaping moulds
↓
Set on tray or packing box
↓
Pack it and store at room temperature
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STORE DEPARTMENT
After packing various pouches the dairy has to store the fresh and packed
milk. The milk pouches are then taken to the cold storage under the
temperature of 8 to 10 degree Celsius. It is maintained with the help of fans
having silicon chips. The pouches are stored here for the whole night and in
morning they are distributed
Laboratory Section:-
Standard of Diff. Product:
(As per food safety and standards regulation, 2011)
Milk Fat% SNF%
Buffalo milk 6.0 9.0
Cow milk 3.5 8.5
Standardize milk 4.5 8.5
Mixed milk 3.5 8.5
Recombined milk 3.0 8.5
Toned milk 3.0 8.5
Double toned milk 1.5 9.0
Cream, Malai,
Low fat cream - 25 %
Medium fat cream - 40 %
High fat cream - 60 %
Malai
Not less than 25.0 % milk fat
Paneer
Moisture - 70 % (max.)
Fat - 50 % (DMB)
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Ice cream
Milk Fat - Not less than 10 %
TS - Not less than 36 %
Milk protein (N*6.38) - Not less than 3.5 %
Ghee
B.R. Reading at 40°C - 40.0 to 43.5
R value - min. 24
FFA as oleic acid - max.3
Moisture - max. 0.5
TESTS
For raw milk-Fat
-SNF-Acidity
For Ghee
-FFA
-Moisture
-BR reading
For Ice Cream
-%Fat
-%SNF
-%TS
Standardize Milk
-%fat
-%SNF
-MBRT
-Microbial test
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QUALITY POLICY
Madhur Dairy is committed to...
Improve life style of member milk producers
Achieve highest customer satisfaction by consistent supply of good
quality, safe milk and milk products
.
MADHR Dairy Achieves this by…
Strengthening Co-Operative structure
Up gradation of processes and application of innovative techniques
Providing milk products and services par-excellence for total customer
satisfaction.
Implementation of innovative welfare schemes and services for
socioeconomic development of milk products.
Application of eco-friendly processes and operations.
Development of motivated, dedicated and devoted work force.
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(2)
MARKETING
DEPARTMENT
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MARKETING
Marketing management in the analysis, planning, implementing and
controlling of programs designed to bring about desired exchange of goods
and money with target market needs and desires and using effective
promotional activities to improve sale and attain the desired profit.
Objectives of Marketing Department
To provide utmost satisfaction to the end consumers.
Create market awareness and preference for Madhur
Customer retention.
Balance the demand and supply of milk and milk products.
Organize and develop the market share of Madhur effectively.
Prepare sales budget.
Formulate strategies to compete with its competitors.
To procure more and produce more.
Functions
To collect information about revenue.
Maintain sales and other accounts.
To attain major market shares
To capture market share.
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ORGANISATION CHART OF
MARKETINGDEPARTMENT
PRICE DETERMINANTION BASE OF MADHR
Cost
Commission
Margins
Policy
Marketing MANAGER
Assistant manager
Marketing officer
Supervisors
Helpers
GeneralMANAGER Marketing &
Society
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Channels of distribution :-
The main distribution channel comprises of numerous wholesalers in the city,
then their agents and then the retailers. They supply them in shifts through
their own vehicles.
Other way of Marketing.
ZERO LEVEL CHANNEl TWO LEVELCHANNEL
RETAILERS PARLOURS FRANCHISES
Madhur Dairy.
MANUFACTURER
CONSUMER
MANUFACTURER
WHOLESELLER
RETAILER
CONSUMER
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ZERO LEVEL CHANNEL
A zero level channel (also called as the direct marketing channel) consists of
manufacturer selling directly to the final consumer.
TWO LEVEL CHANNEL
Two level channels consist of two intermediaries. This intermediary is set
according to the company.
ADVERTISEMENT
Advertising can be traced back to the very beginning of recorded
history. Any paid form of non-personal, presentation and promotion of ideas,
goods or a service by an identified sponsor is known as advertising.
Advertising is very important tool to combat competition.
The advertising by MADHUR Dairy is being done by following ways.
Wall Painting
Hoardings
Calendar
Posters
Vehicle Painting
Vehicle Sticker
On milk collection sticker
Cinema Slide
Signboard
Plastic Banner
COMPETITOR
Marketing of this product are done by Gujarat co-operation milk marketing
federation ltd. We can say that private dairies are competitions of it main
competitor of the madhur dairy. are as under.
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Madhar Dairy
Amul Dairy
Price chart of Milk as per july 2014 :-
Serial
No.
Product Packing size Selling price
(1) Madhur standard 500 ml. 21.00
(2) Madhur full kreem
millk
500 ml 23.00
(3) Madhur Tond Millk 500 ml 17.00
(4) Madhur tond Millk 200 ml 07.00
(5) Madhur Cow Millk 500 ml 19.00
(6) Madhur chhach 500ml 10.00
(7) Madhur standard Milk
( loose)
40 litre 1640.00
(8) Madhur cow mikl
(Loose)
40 litre 1480.00
(9) Madhur full cream
milk
( loose)
40 Litre 1800.00
(10) Madhur toned milk
( loose)
40 litre 1320.00
(11) Madhur Chhase
(Loose)
40 litre 800.00
(12) Madhur Tastey Dahi
(curd)
200 Ml 13.00
(13) Madhur Tastey Dahi
( Curd)
400 Ml. 25.00
(14) Madhur Tastey Curd
( Loose)
1Kg. 60.00
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(15) Madhur Ghee Pouch
( Bufflow)
500Ml. 180.00
(16) Madhur Ghee Pouch
( Cow)
500 ml. 185.00
(17) Madhur Ghee Tean
(Buflow)
1 Litre 370.00
(18) Madhur Ghee
( Bufflow)
15 Kg. 6000.00
(19) Madhur Ghee
( Cow)
15 Kg. 6150.00
(20) Madhur Panner 100Gm. 25.00
(21) Madhur Panner 200Gm. 50.00
(22) Madhur Panner 500Gm. 120.00
(23) Madhur Panner 5 kg. 1100.00
(24) Madhur Cream
50% FAT
1kg. 200.00
(25) Madur Tea special
Milk
1 Litre 42.00
Price chart of Ice cream as per july 2014 :-
Serial No. Product Packing Size Selling price
(1) Venila cup 40 Ml 05.00
(2) Venila cup 90 Ml. 10.00
(3) Venila family pack 500 Ml. 40.00
(4) Venila family pack 1 Litre 70.00
(5) Strobary cup 40 Ml. 05.00
(6) Strobary Cup 90 Ml 10.00
(7) Strobary family pack 500 Ml. 40.00
(8) Strobary family pack 1 Litre 70.00
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(9) Kaju Draksh Cup 90 Ml 15.00
(10) Kaju Draksh Family
pack
500 Ml 55.00
(11) Kaju Draksh Family
pack
1 Litre 90.00
(12) Kesar – pista 90 Ml 15.00
(13) Mava Badam 90 Ml 15.00
(14) Kaju Anjer 100 Ml 15.00
(15) Raj – Bhog 100 Ml. 20.00
(16) Batar Soach Cup 100 Ml 15.00
(17) Batar Soach Family
pack
500 Ml 55.00
(18) Batar Soach Family
pack
1 Litre 90.00
(19) Orange juice 60 Ml 05.00
(20) Batar Soach Coun (
Big)
120 Ml 15.00
(21) Chocobar 60 Ml 15.00
(22) Mangodolly 60 Ml 12.00
(23) Batar Soach Coun (
Mini)
50 Ml 10.00
(24) Chocobar Mini 35Ml 07.00
(25) Venila Family Pack 5 Litre 325.00
(26) Strobary Family Pack 5 Litre 325.00
(27) Kaju Draksh Family
pack
5 Litre 400.00
(28) Batar Soach Family
pack
5 Litre 400.00
(29) Kesar pista Family
pack
5 Litre 475.00
(30) Raj Bhog Family Pack 5 Litre 525.00
(31) Kaju Draksh Family
pack
5 Litre 475.00
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(32) Mava Badam Family
pack
5 Litre 475.00
Price chart of Sweet as per july 2014 :-
Serial
Number
Product Packing size Selling price
(1) Mohanthal 1 Kg. 200.00
(2) Magas 1Kg. 200.00
(3) Topara park 1Kg. 260.00
(4) Rajvadi paida 1 Kg. 280.00
(5) Chocalate Barfi 1Kg. 280.00
(6) Rajvadi Halvo 1Kg. 280.00
(7) Kesar paida 1Kg. 280.00
(8) Kaju Barfi 1Kg. 280.00
(9) Kaju katari 1Kg. 480.00
(10) Kaju Role 1kg. 480.00
(11) Anjer Role 1kg. 480.00
(12) Prasadiya paida 1kg. 280.00
(13) Elayachi paida 1kg. 260.00
(14) Molo mavo 1kg. 280.00
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(3)
HUMAN
RESOURCES
DEPARTMENT
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INTRODUCTION
Human resources Management (HRM) is a management function that helps
managers for recruitment, selection, training and development of employees.
HRM is concerned with people’s dimension in organization. In business
organization management in managing the employees faces so many problems.
To create a harmonious relationship between employees and employer Human
Resource Department is required in each and every organization.
Human resources Management refers to the practices & policies. You need
to carry out the personal aspects of your management job, specifically
acquiring training, apprising, rewarding environment for your company’s
employee.
Human resources Management is concern with planning, organizing,
directing & controlling. The procurement & maintenance of the personal
management in organization effective contribution to the required number
of persons at the right place for the right job utilizing their capacity to the
optimum level also producing them with relevant facility to achieve course
of action.
Some function of personnel management is selection process and
promotion, wages and salary administration, industrial relationship etc.
OBJECTIVES:
The main objectives of the department are as follows:
Good relationships between employees and employers as well as
employees
themselves
Selection of right type of employees.
Proper orientation and introduction of new employees.
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Individual development to maintain good relationships with trade
unions.
Effective moulding of human resources.
Providing reasonable compensation and remuneration.
Building up employee morale.
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ADMINISTRATION DEPARTMENT STRUCTURE
GENERAL MANAGER
MANAGING DIRECTOR
DEPUTY MANAGER
ASSISTANT MANAGER
PS\AO\TO
MANAGING DIRECTOR
SUPER INTENDENT
ASSISTANT ADMINISTRATOR
ASSISTANT ADMINISTRATOR \S.TYPIST
HELPERS
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RECRUITMENT & SELECTION
RECRUITMENT
Recruitment can be defined as, “it is process of searching for prospective
employees and stimulating and encouraging them to apply for a job in an
organization.”
Recruitment is the most important task of personnel administration.
InMADHUR DAIRY Recruitment of the employees is done as per the
company using the following sources of market.
I. By advertisement
II. Government employment
III. Internal promotion
SELECTION
The selection procedure is concerned to securing necessary
information about an employee rather application. This information is secured
in to different various kinds of steps or stages .Company screen out those
applicants, which are suitable for that job. For selection MADHUR DAIRY
uses internal & external sources. They have application blank for applicant
they uses the employee’s references.
The company is also advertisement and some other sources like
advertisement and some other organization. The selection procedure of
MADHUR DAIRYis quite simple and very clean.
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SELECTION PROCESS CHART
SELECTION PROCEDURE OF MADHUR DAIRY IS ARE AS
UNDER
I
PLACEMENT
Vacancy in any department
ADVT. & CNV
COLLECTION OF APPLICATION
SCRUTINISATION OF
APPLICATION
AAPPLICATION INTERVIEW
MEDICAL CHECK UP
PLACEMENT
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SELECTION PROCESS
VACANCY IN ANY DEPARTMENT:
Where there is any organization department then they collect information through collages, institution, university etc.
COLLECTION OF APPLICATION:
They collect application from post, which are directly received. They
collect list from district employment exchange campus interview etc.
SCRITINISATION OF APPLICATION:
After collection of application .They are studies in detail & not suitable applications are rejected & other kept for further process.
INTERVIEW:
Remaining applications are then called for interview in this interview person personality, experiences, and subject knowledge, general knowledge
etc. Are tested Interview result declared on that day.
MEDICAL CHEACK UP:
Selected person sent for medical checkup & when person medically fit then section is done
TRAINING & DEVELOPMENT
Every organization needs to have well-trained and experienced people to perform the activate that have to be done.
Training is or process of leaving a sequence of programmed baheviour.It is a system to improve the skill.
Divisional
Manager proposal
Performance Appraisal
Training is provided to the capable and responsible person in madhur dairy.
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Manager proposed for training is to be sending to different department
like production, marketing, etc. Employments are analyzed about their performance to their job. Those who are selected for training has to submit their report after completed their training. So young talented officer are
sending for training their time period 3 months.
ON THE JOB TRAINING
Every person engaged with business enters into this type of the training. This type training states that the guidelines about the work should be
given when the employees is actually engaged with the work under this technique the employees is placed in a new job and he is told how it may be performed. It mostly given for the UN skilled & semi- skilled job.
OFF THE JOB TRAINING
This training is given to highest level of the personnel. For this training
trainee has to be left his place and devotes his working days in training.
Generally this type of the training is given to managerial level & higher level.
PERFORMANCE APPRAISAL
An organization’s goals can be achieved only when people put in their best efforts.
How to ascertain whether an employee has shown his or her best performance on a
give job? The answer is Performance Appraisal. Employee assessment is one of the
fundamental jobs of HRM, but not an easy one?
In simple terms, performance Appraisal may be understood as the assessment of
an individual’s performance in a systematic way, the performance being measured
against such factors as job knowledge, quality, co-operation, judgment, versatility,
health and the like. Assessment should not be confined to past performance along.
Potentials of the employee for future performance must also be assessed.
A formal definition of Performance Appraisal is the systematic evaluation of the
individual with respect to his or her performance on the job and his or potential for
development.
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A more comprehensive definition is Performance Appraisal is a formal, structured
system of measuring and evaluating an employee’s job, relating behavior and
outcomes to discover hoe and why the employee is presently performing on the job
and how the employee can perform more effectively in the future. So that the
employee, organization, and society all benefit.
The definition includes employees’ behavior as part of the assessment. Behavior can
be active or passive – do something or do nothing. Either way, behavior affects job
results. The other terms used for performance Appraisal are: Performance Rating,
Employee Assessment, Employee Evaluation and Merit Rating. In a formal sense,
Employee Assessment is an old as the concept of management and in an informal
sense, it is probably as old as mankind.
PROMOTION & TRANSFER
PROMOTION
Generally promotion means increasing the salary, status, duties and
responsibilities of employee in the company. Thus this company is giving
promotion on the basis of seniority to its employees.
Promotion means an improvement in pay, prestige and position,
responsibilities of an employee within his or her organization. A mere shifting
of an employee to a different job which has better working hours, better
location and more pleasant working condition that does not amount to
promotion. The new job is a promotion for the employee only when it carries
increased responsibilities and enhanced pay.
A promotion represents the ultimate accomplishment for some employees.
Many achieve it though hard work and good performance. A few follow short
cuts to achieve the desired goal. Instead of trying to deserve a promotion
through better performance, they believe in staying close to the boss. Cynics
may say that the easy way of climbing the ladder of promotion is belong the
community of the boss, marry into his or her family, or at least come from the
same region as he or she does.
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For some employees, a promotion is not worth trying for. In fact, some refuse
to be promoted on the ground that, once promoted, they lose the benefits of
overtime and profit-sharing bonus, and become liable to transfer.
Promotion is double-edged weapon. If handled carefully, it contributes to
employee satisfaction and motivation. If mishandled, it leads to
discontentment, frustration, scepticism and bickering among the employees,
and calumniates in a high rate of labour turnover. It is the responsibility of the
HR department to lay down a sound promotional policy and ensure its
implementation. The policy of promotion should be clear on the following
matter:
The management must take it clear whether to fill up higher position
by internal promotion or recruit people from outside. Generally
speaking, top positions in an organization are filled through external
recruitment. The lower positions however, are filled up by promotions
from within.
When it has been decided to fill up higher positions with promotions, a
future decision on determining the basis of promotion should be made
up the management. The basis of promotion may be seniority or merit
or both.
If seniority is the basis for promotion an employee with the longest period of
service will get promoted, irrespective of whether he or she is competent to
occupy higher post or not. This is the practice followed in unionized industrial
establishment, government owned undertakings and educational institution.
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TYPES OF PROMOTION
There are three types of promotion methods.
1. HORIZONTAL PROMOTION
This type of promotion involves an increasing responsibilities and pay
and a charge in designation. But the employee concerned does not
transgress the job classification..
2.VERTICAL PROMOTION
This type of promotion results in greater responsibilities, prestige and
pay, together with a change in the nature of the job.
3.DRY PROMOTION
Dry promotion is sometimes given in lieu of increases in remuneration.
Designations are different but no change in responsibilities. Promotion
may be given one or two increments.
PROMOTION BASIS OF MADHUR DAIRY
Performance Base
Confidential Report
TRANSFER
A transfer involves a change in the job of an employee without
a change in responsibilities or remuneration. A transfer differs from a
promotion in that the later involves a change in which a significant increase in
responsibility, status and income occur, but all these elements are stagnant in
the former.
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TYPES OF TRANSFER
1. Those designed to enhance training and development.
2. Those making possible adjustment to verifying volumes of work
within the firm.
3. Those designed to remedy the problems of poor placement.
PRODUCTION TRANSFERS: - As mentioned earlier, a
shortage or surplus of the labor force is common in different
departments in a plant or several plants in an organization. Surplus
employees in a department have to be laid off, unless they are such
transferred to another department. Transfers affected to avoid such
imminent lay-offs are called as production transfers.
REPLACEMENT TRANSFERS: - Replacement
Transfers, too, are intended to avoid imminent lay-offs, particularly, of
senior employees. A senior employee to avoid lying off the latter may
replace a junior employee. A replacement transfer programmed is used
when all the operations are declining, and is designed to retain long-
services employees as long as possible.
VERSATILITY TRANSFERS: - Versatility Transfers are
affected to make employees versatile and competent in more than one
skill.
SHIFT TRANSFERS: - Generally speaking, industrial
establishments operate more than one shift. Transfers between shifts
are common, such transfers being made mostly on a rotation basis.
Transfers may also be affected on special request from employees.
Some employees request a transfer to the second shift or the night shift
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in order to avail the free time during the day to take up part-time jobs,
although law does not permit thi.
REMEDIAL TRANSFERS: - Remedial transfers are
affected at the request of employees and are, therefore, called
Personnel Transfers. Remedial transfers take place because the initial
placement of an employee may have faulty or the worker may not get
along with his or her supervisor or with other worker in department.
He or she may be getting too old continue in his or regular job, or the
type of job or working conditions may not be well-adapted regular job,
to his or her present health or accident record. If the job is repetitive,
the worker may stagnate and would benefit by transfer to different kind
of work.
WAGES AND SALARY
“Employees State Insurance Scheme” this applies to the all factor in India, for
whom that the employee work under the electrical processes. So basically it is
safety tool for employees. Under E.S.I. scheme employees can get the benefit
of Medical Allowance for themselves and for their family also. For working of
the salary of employees is deducted at 4.75% and of employer at 1.75% at
basic.
TIME-KEEPING DEPARTMENT
This department is one of the most important departments of the Raja
Industries. This department is engaged in taking the attendance of the all
employees and the of workers. It is do calculate the over time given to the
employees basically there are three shifts.
8:00A.M. To 4:00P.M.
4:00 P.M. To 12:00A.M.
12:00A.M. To 8:00A.M.
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The workers are allowed to work for 8 hours in a day. In
cause they want to take the overtime. One has to first take permission of the
shift engineer. After the permission is granted, he can do overtime.
EMPLOYEE WELFARE:-
The success of the organization depends on its employees. Hence it is
necessary for a firm to satisfy its employees. To satisfy employees different
kind of benefits or incentives are provided to the employees.
FACILITIES PROVIDED TO THE EMPLOYEES OF MADHUR
DAIRY
Education Allowance
City Compensation Allowance
Transportation Allowance
Canteen Facility
Uniform Facility
Leave
Accident Benefit Scheme
Bonus
Rest Intervals
Termination of employees in madhur
The employees will be terminated from the MADHURon happenings of the
following events:
1. If a permanent employee completes 60 years of age
2. Expired while on service
3. Terminated for resigned from service.
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VOLUNTARY RETIREMENT SCHEME:
VRS can be taken after the age of 50 years or after completing 20 years of
service in Madhur..
MAINTENANCE OF SERVICE REGISTER/PERSONNEL
FILES
MADHUR maintains a service register of each employee mentioning
all the service records and the below mentioned facts: