internship

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OBJECTIVE

Overall study of the organization and studying different departments and

understanding different concepts related to the respective departments.

INTRODUCTION

The Monginis brand name originated over 100 years ago, when 2 Italian brothers set up a

catering firm in south Mumbai. Monginis catering services including cakes, pastries and savories

were in great demand.

To the last detail, complete with a wedding cake it was Monginis that breathed life and fun into

the European weddings that took place in Bombay. After it was bought over by the

Khorakiwala's in 1960's, the brand has remarkably grown to become the national leader in cakes.

In 1971, for the first time in India, a plan of having an exclusive franchise cake shop was

conceptualized. Mr. H.T. Khorakiwala, the founder president of national association of bakery

industry, who spear headed the operations, realized that to grow it was necessary to focus on

production standards and distribution. The retail management was best left to the shop owners,

who were in a better position to offer personalized service to the customers.

In 1991, Monginis came to Egypt with its history and deep knowledge of perfect baking. Today

36 outlets network across Goa, Monginis is still dishing out melt-in-the-mouth Celebration

Cakes, Cookies, Chocolates, Specialty breads, Snacks, Oriental Sweets, and Savories, as well as

gift a cake online concept, corporate surprises, party decoration ideas, and free home delivery in

the 21st century...We’ve come a long, sweet way!!!

BACKGROUND OF THE COMPANY/ COMPANY HISTORY .MONGINIS

– GOA UNIT OVERVIEW

New Millennium Bakers is a franchisee company of Monginis Foods Pvt. Ltd. Monginis has

expanded and established itself and has spread its unit worldwide. In the year 2000 Monginis

foods set up a factory in Goa in Verna Industrial Estate which is owned by Mr. Datta Naik since

they learned that people of Goa like foods like savories, cakes, bread etc. It’s an ongoing trend

that Goan people are keeping up to, where they have always liked sweet dishes and other such

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food items therefore Monginis thought that Goa would be a perfect location to set up its factory

wherein they would gain huge amount of profits. It has been 11 years from now that the

company introduced itself in Goa. The main strength of this company is that it has been HACCP

certified. They follow different policies like Glass policy, Jewellery and Cosmetics policy,

Health policy, Food and Safety policy, Visitors policy and Quality policy to keep up to their

standards. The main priority of the company is to see that safety is maintained in all areas right

from procurement of raw materials to delivery of finished products to customers. After setting up

the factory, Monginis gave rights to anyone who was interested in opening Monginis outlets and

sell their goods with the necessary requirements. This is also a major strength to the company

because no other food processing unit’s in Goa has as much number of outlets as Monginis has.

The company has a total number 11 department. There are more than 150 employees working in

this factory. The bankers of this company are ‘The Goan Urban Corporation Bank ltd – Margao,

HDFC bank – Margao, SBI – Verna. They also use services like corporate gifting and online

gifting through the internet where people all around India can send or gift Monginis products to

their loved ones in Goa. Monginis competes with every local outlet that manufactures products

like Monginis which are located near Monginis outlet. It does not have any major competitors

since no other brands in Goa are established well in Goa as Monginis is.

CORE VALUES

To help people help celebrate their happiness and make those moments memorable in

their lives.

Good intentions in dealing with one another amongst our stakeholders result in good

products and services.

VISION STATEMENT

To become the market leader in the cake industry and to increase the number of outlets all over

the world.

MISSION STATEMENT

To supply the best quality product at the right time with value for money and continue

maintaining leadership in the market.

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COMPANY PROFILE

Company name Monginis Foods Pvt. Ltd

New Millennium Bakers

Year of establishment 2000

Business type Manufacturing unit

Products Cakes, gateaux, savories etc.

Total no. of employees 170 and above

Company website www.monginis.net

OWNERSHIP AND CAPITAL

Ownership type Partnership

Representatives Mr. Datta Naik

Markets Entire Goa ( North & South Goa)

Total annual sales volume Rupees 10 cores for the year 2009

FACTORY INFO

Total number of outlets 36

Advertising slogan GO ahead celebrate!!!!

Factory location Verna industrial estate, plot no 107, 108

Phone no 2782185, 2782540

Bankers • The Goa urban corporation bank ltd – Margao

• HDFC bank – Margao

• SBI – Verna

Management certification HACCP

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EXECUTIVE SUMMARY

The organization we selected was Monginis (new millennium bakes) which is a Franchise of

Mumbai Monginis. The main aim of this project is to study over all functioning of all the

departments of an organization and gain practical knowledge about the firms activities right form

procurement of raw materials to supply of finished goods to the customers and also to understand

the functions of each department.

The main requirement is coordination among various departments. The report consists of an

introduction of the company, the core values, mission, vision, and acknowledgement,

background of the company, company profile, and organizations structure.

A detailed study of all departments is shown. The functions of the HOD of every department and

working of the departments have been explained.

Lastly there is a conclusion, recommendations and suggestions to the company.

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POLICIES OF FIRM

1. Quality policy

2. Food safety policy

3. Glass policy

4. Jewellery and cosmetic policy

5. Health policy

6. Visitor policy

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MARKETING DEPARTMENT

There are 8 zones and 36 outlets of monginis (cake shop and cake lets).the company owns

monginis at panjim and margoa. Cake shop is legal outlets, which are finalized by the Mumbai

monogynies and the marketing department. They sell only monginis products. Example

monginis cake shop at vasco near SMRC hospital. Cake lets are outlets which sell monginis

products with other products. They don’t sell products which would outrage monginis products

example monigis cake let at KTC bus stand panjim.

SENIOR SALES AND MARKETING

Mr. Ashish is the sales and marketing manager .he is responsible of making all the strategies for

the company. He does the budgeting for every year for marketing department. The points that he

has to consider while budgeting are promotional expenses, product introduction expenses. He is

also responsible for setting the targets for sales and also setting the targets for the sales and also

doses the pricing of the products.

NEW PRODUCT INTRODUCTION

When R&D comes up with a new product it is been presented to the marketing manager wills to

the introduce the new product he does the sampling among the employees .if the feedback from

the employees is positive these samples are sent to some of the outlets and it is tried by the

consumers. If the feedback is positive he works on the pricing of the product. He looks out for

the cost of production; add the other expenses like workers salaries and other expenses. After this

step he comes to a final cost of production prices and he decided the MRP depending upon the

type of production and the taste of the product.

After the pricing of the product is done it is sent to the outlets. Company provides a goods

sampling period of 10 days, where the company send samples to the outlets on daily bases.

During this period if the outlet returns the product they are not charged any price all their money

is refunded.

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DEPARTMENTS UNDER SALES AND MARKETING DEPARTMENT

SALES SUPERVISION DEPARTMENT

Employees from this department visit the outlets .the geographic coverage is divided into two

parts south goa and north goa. Every supervisor keeps visiting the outlets every three days.

The supervisors go the every outlet and monitor the maintenance. They see if orders are taken

properly and served properly on the counter. They monitor on the hygiene of the outlet. If the

outlets follow the rules of hygiene they take suggestions from the customers .supervisors also

monitor infrastructure of the outlets and see if the air conditioners are working properly, see if

the tables are properly cleaned and dustbins are clean. They also take customer grievances if the

customers have any issues about the product. If the complaint is very critical the supervisor

personally meets the customers and talks to them. The complaints of customers are taken down

by the outlet owner on a complaint book that is reviewed by the supervisor and he attends to the

respective customer.

CUSTOMER RELATIONSHIP OFFICER

Whenever a special order is been placed, the CRO officer takes down the details about the

customer like his birth date, his spouse, and children’s birth date, their wedding date etc .After

the order is supplied the officer personally calls up the customer and takes the feedback from

them. Especially greeting cards are sent to customer on their birthday or their children’s

birthdays.

DISPATCH DEPARTMENT

All the orders taken from the OPS department are given to the various departments. The

information about which outlet has ordered how the required number of products. All the

products goes to dispatch department and employees of dispatch department directs all the

products according to the outlet orders than the products are sent to the drivers and are loaded in

vehicles , than the products are sent to the respective outlets.

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ORDER PROCESSING SYSTEM (OPS)

In this department all the order are taken from the outlets. Order should be given latest by

9pm .orders are taken in two ways: tax and email

There is a proper format using which outlets have to order. After taking all the orders the OPS

department generates production summary. This summary is sent to the production department

which contains information of how much to be produced. The OPS department also generates

invoice that is preparing the bills for the outlets for order. If in case outlets return the order the

OPS In charge accounts of how much money is to be debited back to them. 20% penalty is

charged to the outlets on retaining of the orders. The OPS also generates dispatch summary in

which the slip contain the information about which outlet has ordered how many products and

which product. This report is sent to the dispatch department and further it is processed. If the

dispatch department does not send the amount which is ordered, the outlet acknowledges the

OPS department .if the product is not sent as per the requirement the cash is refunded to the

outlet.

List of records and reports marketing department

1) Marketing budget (yearly)

2) Product report (weekly and monthly)

3) Percentage of sales return (weekly and monthly)

4) Percentage of goods return note (weekly and monthly)

5) Complain register

6) Sales report

7) Sales record

OPS DEPARTMENT

1) Product summery chart (daily)

2) GroupWise item wise summery chart (daily)

3) GroupWise shop wise summery chart (daily)

4) Priority order list (shop wise) (daily)

5) Data check list(daily)

6) Debit note

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HUMAN RESOURCE

Functions:-

i. Selection

ii. Recruitment

iii. Induction training

iv. And other trainings. E.g. hygiene training, policy training, new machinery

training.

v. Salary

vi. Absenteeism control

vii. Shift placement

viii. Shift handling

ix. Grievance handling

Requirements for HR:

M.B.A. in H.R.

Law graduate.

Experience of two to three years.

2. Recruitment process of the company:

Advertisements in Navhind times

Tie up with an agency

Internal recruitment

Planning to do campus recruitment due to the large number of hotel management colleges

coming up in Goa.

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3. Salary

Pay scale depends upon on the experience and qualification of workers.

Evaluation of the workers is done on the basis of the feedback from the head of the

department.

Some laborers are taken on daily basis. Based on their qualification they are appointed

and accordingly given training.

Benefits to the employees:

Provident fund

o 12% is deducted from the employees

o 13.6% is deducted from the employer

E.S.I.(employee sate insurance)

o Medical treatment is given for free.

o 1.75% is deducted from the employee.

o 4.75% deducted from the employer

Labor welfare fund

o Rs.5/- from employees.

o Rs.15/- from employers.

Gratuity

o When an employee completes 5 years, he is liable for

gratuity. Is a sort of benefit or group insurance?

Bonus

o Every year a bonus is given to every employee.

o 8.33%-minimum

o 20%-maximum

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Leave entitlement

o Six months probation period.(can be extended on the

employees performance)

o Nine sick leaves

o Fifteen privilege leaves (maximum 45 days).

o Six casual leaves.

o E.S.I. facility provided for free. Under this leave they get

half payment during the leave. Medical certificate to be

provided during the end of the leave.

o Workers entry in the production department is kept a check

on with the help of a card. Yellow card for contract

workers. Blue card for permanent workers. It keeps a

record of the reporting time, rest or interval, overtime

hours.

Major challenges

o Grievance handling.

o Absenteeism handling.

o Controlling overtime.

PLANNING OF HUMAN RESOURCE REQUIRED IN DETAIL:

Planning of human resource required is done after reviewing the shift chart. This chart contains

information about all employees from their respective departments working in a particular shift.

If there is a vacancy in the chart they consider it. If an employee has to leave the job he has to

inform one month in advance of the employee leaving the job that vacancy I also considered. If

any new department is introduced jobs have to be created. Those vacancies are created. A new

department finished goods store was created in 2010 .new jobs were created for that department

in the company.

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RECRUITING

RECRUITING OF UTILITY WORKERS

These are the workers who make the product. Recruitment of these workers is outsourced. A

contractor supplies workers to the company.

RECRUITMENT OF SEMISKILLED UTILITY WORKERS

Recruitment of semiskilled workers i.e. cake makers is done by the head HR and production and

manager. Fresher’s from colleges are recruited for this post. Interviews for this post are done HR

and head of the department. After that the candidate has to go undergo another interview by the

OO. There is no test conducted for applicants. They place their resume and a personal interview

is taken. Based on their performance in the interview they are recruited by the company.

RECRUITMENT OF THE MIDDLE LEVEL MANAGEMENT

Recruitment of middle level management is done by chief operations officer and chief executive

officer and also the head HR manager. There are two rounds of interview.HR manager takes the

first interview studying the resume and finding out the attitude of the applicant to fit the job.

Next interview is the final round where technical acumen of the applicant is judged and is

selected if satisfactory. Advertisements are put in the advertisements for the vacancies of these

posts.

EMOLUMENT {SALARY STRUCTURE} FOR EMPLOYEES

Emolument structure for all the employees is designed by the CEO. A range is fixed for ever

selection if the applicant agrees to work with that salary he is selected. If not he is rejected. If the

applicant has a very good experience and demands more then the range, the CEO decides upon

stretching the range.

TRAINING

Six months of induction training is provided for all employees. The training for utility workers is

been divided in two parts each of three months. If the trainee performs very well in the first three

months he is directly sent to the production department. If there is scope for improvement than

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more three months of training is provided. If after six months trainee dose not perform well, this

job is terminated. This is an on job training where salary is given during the training period.

MOTIVATION OF EMPLOYEES

These are several motivation techniques used by monginis to motivation their employees each

will be explained in detail below

1) Picnic

Every year monginis organizes picnic for all the employees. Employees are taken for a

day picnic.

2) Laughter exercise

Laughter exercises are conducted every week in the morning for 5 minutes. Employees

are told jokes

3) Football mates

Every 6 months company organizes foot ball match for all the employees

4) Talks

Talks on how to maintain hygiene is given to ever one many other talks are also given to

motivate people. Ex. talks on different types of insurance policies etc

5) Incentives for shop owners in the form of prizes.

6) Direct communication from worker to top level management and vice versa.

7) Top level management has presentations from doctors and psychiatrist.

8) Accommodation is also provided to some workers. Because some of them from north of

India.

The top level management took a decision to follow the system of job rotation. This done

monthly or after every two months to get the workers accustomed to all the jobs. This helps

increase their knowledge and skill and if at all any worker is absent the other workers are

ready to take his job.

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Respect for religion

Freedom of speech.

It is centralized as well as a decentralized company.

Minimum wage rate.

No children employed under the child labor act.

A fine for absent seem and penalty for coming to work late.

Outside workers need to have a smart card or a police form.

JOB SATISFACTION

There are many factors that lead to job satisfaction of employees

Employee’s health and safety

Special care is taken for employee health and safety; special shoes are given to the

employees in the production area. Fire extinguishers are provided. If any employee meets

any accidents while working or falls sick he or she is taken to the hospital by company

vehicle and then is dropped to his house. Special talks are given to employees about how

to react in certain emergency situations.

Leaves

Most of the employees of monginis are from north of India they work in the company for

continues for one or two years and then they want to take leave for one month to go back

to their native. Company allows them to do so they give them leave for one month every

year (if requested).this majorly leads to job satisfaction of employees.

Increment

Increment in emolument is done every year for all the employees, this also leads to

motivation of all the employees

Traveling allowance

Traveling allowance is given to the employees who come from far places.

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Job rotation

Job rotation of employees is done. For example employees from cream mixing are

transferred to sponge making and vice verse, this leads to motivation and satisfaction. If

in emergency there is a shortage of employee in any department of production, another is

replaced with the help of job rotation.

Working environment

Music is played in the production department which delights employees and increase

involvement in work. Proper air conditioning facilities are provided in kitchen to reduce

the temperature so that it is convenient for the employees to work with high temperature

machines. Kitchen is been shifted a bit far from other departments so that heat is not

transferred to the other departments. Air conditioned rooms are provided to all the middle

level management. This makes the working environment worth working for the

employees.

Birthdays

Every employee’s birthday is celebrated in monginis by cutting cake and one kg cake is

given to the employee to take it home for his family. This also leads to job satisfaction.

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ACCOUNTS DEPARTMENT

Accounts are a record of everything in the company which is very important for the company. In

new millennium bakers the function of the accounts manager is maintaining the day to day

transactions of the company. For example, Purchases, bills receivable and bills payable. The

accounts manager maintains certain books of accounts they are cash book, bank book, purchase

book and general ledgers. The general ledger is divided into four parts debtor ledger, credit

ledger which is further divided into materials and expenses. They also prepare final accounts at

the end of the financial year they are profit and loss account, trading account and balance sheet in

a vertical format. Since new millennium bakers is a partnership firm and these are the following

partners…

i. Datta Damodar Naik

ii. Sushantha Datta Naik

iii. Chirag Datta Naik

iv. Saloni Chirag Naik

There are totally four partners and the profits and losses are shared among these partners. They

follow the double book keeping criteria for maintain the accounts. The accounts are maintained

with the software called order processing system. It is accounting software used by new

millennium bakers to maintain their accounts. This software is FoxPro based automatically

linked to the other software’s in the company.

Different books of accounts maintained by new millennium bakers

i. Cash book - This book includes the amounts received and paid by the company.

ii. Bank book - This book includes all the contra entries and receipts and payments done by

the company.

iii. Purchase book - This includes all the cash and credit purchase made by the company.

iv. Sales book - All sales made are entered here.

On the basis of software which is used by the company:

Product summary is generated and given to the production department. The production

department gives to the dispatch department. From the data given to them the dispatch

department generates the invoice which is further divided into debit and credit to the

concerned parties than the sales entry is made and entered in the sales register. At the last

audit is done.

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FINANCE DEPARTMENT

The name itself tells us how important it is for us. Finance is a backbone for any organization

without which any organization cannot reach its goals and cannot function. Proper allocation of

finance and money is very important for that reason capital budgeting should be done. This

budgeting helps the company to invest the money properly. To prepare a budget a company

requires some data and this is done by the accounts department. The statistics of accounts and the

record is given to the finance manager in new millennium bakers. On this basis the planning of

the budgeting is done. The finance manager decides from the statistics what should be done

included and what should not be included. A budget is prepared on the basis of that and this done

after the final accounts are ready and submitted to the finance manager by the accounts

department. On the basis of this a project is prepared. A budget includes all the things like for

e.g. replacement of new machinery or deduction of machinery which is not required.

Function:

To generate funds and maintain cash flows.

To look after all statutory requirement of the company.

To estimate the budget for the whole year, taking into account minutest expense of the

company.

To decide and make necessary changes in the price of the finished products.

Working of the finance department stepwise:

To make project report

It takeover the area of the land required, infrastructure of the building, the number

of machineries needed and other investments and assets. Also obtaining funds

from the sources such as owner’s capital, loans, unsecured loans, thus calculating

the working capital needed to start the company.

a) Product analysis

To study the product and find cost of each step of production of the

product, it includes raw material, fuel and power, packaging material etc.

b) Break even analysis

Breakeven point is the total amount obtained which is equal to the amount

which is spent on production. An income little higher will be regarded for

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the depreciation value of the machines. The consequent income is the

profit, hence it is essential to estimate the breakeven point.

Pricing of the product

Price of the finished product is obtained by the addition of raw

material expenses and other expenses. Also keeping in mind the

average raw material expenses cost should not exceed a certain

percent.

Controlling the overall cost

Circumstances such as inflation, strikes etc lead to increase in prices

and lower production this increases the cost of the raw material. The

cost is controlled with the help of MIS (management information

system)

Cash flow planning

To monitor the income and the expenditure of the company, basically

the inflows and outflows.

Let’s look into budgeting now:

Capital budgeting is an outlay of cash for a company that is expected to produce a cash inflow

over a period of time exceeding one year. Examples of investments are property, plant,

equipment, research and development plans, any other project that requires a capital expenditure

and generates a future cash flow. There are many examples related to this new company. There

are many development plans in the company. For e.g.in the production area of monginis there it

use to be very hot and the environment was really not worth working, the fans really did not

work there because it is a bakery, their raw materials are like Maida and Atta and they all require

a cool temperature and even the other products in order remain fresh to consume there should be

a cool and good environment. So they invested in air conditioners, exhaust fans for the

production and now the production area is worth working and the environment is very cool. Such

types of investments really help the company to develop internally and give a better product to

the consumers. When we look into finance, the capital budgeting has its own importance. The

finance manager here believes that capital budgeting has its own importance likewise he said:

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CAPITAL BUDGETING

i. Avoids forecast error:

The future success of a business largely depends on the investments decisions that

corporate manager make today investment decisions may result in a major departure from

what the company has been doing in the past. Through making capital investment firm

acquires the long lived fixed assets that generate the firms future cash flows and

determine its level of profitability .thus, the decision greatly influences a firms ability to

achieve its financial objectives for e.g. if the company invests too much it will cause

higher depreciation and expenses. On other hand if the firm doesn’t invest enough the

firm will face a problem inadequate capacity and thus loose its market share to its

competitor. But monginis in Goa does not face a major competition because people really

have liked its products. Even for any special occasions like birthdays, the first thing

which comes to any child’s mind is also that “I want cut the monginis cake. I want to

have that cake …Yummy”. There are competitors like golden crust, local bakers etc, this

is the reason why investment should be done properly otherwise competitors can go

ahead. Monginis in Goa is really working on this and giving variety to its customers in

their products by a balanced investment.

ii. Helps firm to plan its financing

The finance manager even said that proper capital budgeting analysis is critical to a

firm’s investment decisions can improve cash flows and lead to higher stock prices. Yet

poor decisions can lead to financial distress and even to bankruptcy. Although a tactical

investment decision generally involves a relatively generally involves a relatively small

amount of funds, strategic investment decisions may require large.

When the budget is ready it is compared to the actual figure of the company, the present

situation of the company. The variations are observed by the finance manager, corrective

actions are taken with the help of budget and report prepared by him. The preventive

measures are taken by the production manager. All the decisions of new millennium

bakers {monginis} related to finance and investment in the company is done by the

financial manager. For e.g. negotiation of price to any suppliers is decided and done by

him. Source of money is also identified by him. The new millennium baker’s cash

outflow is its own inflows which they earn and the money which comes in .this inflow of

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money acts as a cash outflow for the company. The day to day working capital planning

is also done by the production manager. New millennium bakers mainly have long term

investment and planning more than the short term investment.

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FINISHED GOODS STORE

All products produced from the production department is been received in the finish goods

storage .A summery for the order processing system department is received, which contains

information about what is the total quantity ordered for that particular day. A supervisor then fills

a chart called daily stock report. This chart has to be filled with the quantity that is ordered for

that particular day. Total count received products is done all the information of received products

is filled in the daily stock chart. Extra products if received are stored in the finished goods

storage department. If produced products are less than ordered quantity products another chart

called variation chart is filled. This chart is then forwarded to production supervisor. Supervisor

orders for more products as per quantity required and then these products are sent to foods good

storage department.

After receiving all the finish products, finish goods storage supervisor and helper

separates quantity required for that particular day and forwards it to dispatch where it is further

segregated and sent to outlets

All the products received from production to finish goods storage are stored in 3 different

rooms

1) Normal rooms

2) Butter cream room

3) Fresh cream room

All products are separated and kept as per their categories. Product name tags are pasted

on the wall under those name tags all the respective product packed in crates are piled up.

Normal room has normal temperature, butter cream room has 18*c temperature and fresh

cream room has +5 to -5 *c temperature.

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IMPORTANCE OF FINISHED GOODS STORAGE DEPARTMENT

MAINTAIN RECORDS

To maintain the records about how many products were ordered, how many products

are sent, how many products are extra, how many products are rejected?

TO CONTROL ISSUES

Production issue: - if products are slightly damaged products like patise and samosas production

doesn’t reject the product, they forward it to finish goods storage. Finish goods storage

department checks if products are damaged and if they are damaged, they reject it.

.

PREPARING NET PROFIT :- finish goods storage is important to find the net profit because

all the details of how much is produced and how much quantity is sent and how much quantity is

excess and how much is rejected can be obtained in finish goods storage department.

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MAINTENANCE DEPARTMENT

Maintenance in charge has two different type of job to do. Job is divided into two categories

1) Mechanical maintenance

2) Electrical maintenance

Explanation of both in detail

1) MECHANICAL MAINTENANCE

For machines a routine check is done of gear box, chains, barring and lubricants by

maintenance manager .chains have to be checked if it is properly lubricated. Barings also have to

be checked for lubrication and if the barring are broken. Amount of sufficient lubricant available

in stock also has to be occasionally checked.

Maintenance of machines

Deck Owen: - burners of Owen have to be checked. Servicing of burners is done every month.

Rotator Owen: - servicing has to be done every month. Baring have to be checked if broken

or is properly lubricated. Greasing of Barings is done.

Mixer: - belt has to be checked if not cut. Motor have to be checked if properly operating

Sheeting machine: - conveyer belt has to be checked it not cut. Barings of rollers have to be

checked if properly lubricated.

Humidifiers: - temperature controller has to be checked

Shifter: - vibrator has to be checked. Motors have to be checked if working properly.

Slicer:-blades have to be checked if are sharp as per the requirement. Occasional sharpening has

to be done.

Air conditioner: - external technicians comes to check and service the air conditioner

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2) ELECTRICAL MAINTENANCES

For electrical devices routine check of electrical panel, 3 phase motors and single

phase motors has to be done by maintenance manager.

Panels:-electrical panels have to be checked if wires are properly connected and intact. Tighten

is done of electrical fitting

Geezers:-coils of geezers have to be monthly checked.

Generator:-every 250 hours oiling has to be done and radiator water has to be changed.

WASTE PRODUCT TREATMENT MAINTENANCE

EFFLUENT TREATMENT PLANT

P F of the waste material is 7 in the initial state. Caustic soda is added to it. Proper mixing is

done .after mixing is done P F becomes 9 then aluminum sulphate is added to it and again

mixing is done. P F then comes down to 7.this material is then sent in a tank where with the help

of poly electrolyte, water and slug is separated. Water then is used in gardening and slug is

mixed with cow dung and is used as fertilizers.

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PURCHASE DEPARTMENT

The whole process of purchasing is divided into 4 parts

1) Selection

2) Quality check

3) Negotiation

4) Procurement

1) Selection:-

Purchase manager holds a list of suppliers which contains myriad number of suppliers,

supplying various products. Information about the capable suppliers is scrutinized by various

sources. Head office of monginis provides a list of suppliers, certain supplier’s related

information is goggled out, a present supplier is asked about other supplier. After accumulating

information from all the sources a list is prepared of capable suppliers.

Purchase manager calls all the suppliers and asks if they are interested in supplying raw

materials to monginis. Interested suppliers are told to send the sample which is further sent to the

quality check.

2) Quality check

All the raw materials are sent to quality check department. Raw materials also are

attached with a slip containing information about the products. Quality check of all the products

is done. A slip from quality check department is attached to product stating if product is accepted

or rejected. If product is accepted it is further sent to production department where a finish

product is produced out of tested raw materials. This finish product is then sent to quality

assurance department where quality check of finish product is done and if the product and raw

material are up to the standards of monginis a slip stating if product is accepted or rejected is sent

to the purchase manager if product is accepted purchase manager moves to the next step of

negotiation.

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3) Negotiation

All the accepted suppliers are then given a call and informed that their product is accepted as per

the quality standards of monginis. All the suppliers are then told to send the price that they coat

for their product .Purchase manager goes through all the information about the price and then

short list 4 to 5 suppliers. These suppliers are then told about the price that the monginis buy the

product at. Most of the cases purchase manager under prices the product based on the response

of the suppliers 2 to 3 best suppliers are chosen. Suppliers also have the bargaining power in

certain case. If price of the entire market fluctuates or there is inflation suppliers can demand for

increment in the product price if such demands occur purchase manager observes the

market ,negotiates with other supplier and if necessary increases the price.

4) Procurement

This list of final selected supplier is then sent to group finance manager. After carrying on

certain formalities company places the order to the suppliers. A minimum stock of 10 days is

kept for most of the products if suppliers are not able to supply the products on right time there is

no interruption in the production.2 or 3 suppliers are selected for each product. If one is not able

to supply the product other is given the order.

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STORES DEPARTMENT

Functions

1) To store the raw material in the suitable conditions, avoiding contamination or

destruction of the same during storage.

2) To stack the received goods at designated place in the stores are.

3) To requisite the raw material required to the purchasing department.

4) To issue the raw material only after the approval from the quality assurance lab.

Working of stores department

1) Initial stock balance in hand is checked.

2) Purchase requisition is given to the purchase department for placing the order.

3) Goods are received

4) Samples of the raw material, packaging material are given for lab testing.

5) Only after the approval, raw material is stored and is issued to the production

department. Rejected material is kept separately, either returned back or disposed.

6) Ingredients are issued to the production in batches as per the batch card.

Batch card

Each product has different batch cards. There are total 34 batch cards. The batch card

contains the name of the product, batch size, list and amount of ingredients, mixing

details, proofing details, baking details, cooling time and packaging details.

FIFO method (first in first out) is followed, that is goods that are brought in first are

sent out first.

Stores have four sections, which are divided into flour storage room, cool storage

room/area, and dry storage area and packaging material store.

a) Maida storage room

In this section powdered items such as refined flour, wheat flour, corn flour, soya flour,

icing sugar etc are stored. There are 2 sieving machines, one for refined and the other for

icing sugar. Metal detection unit is installed to each sifter, which cleans metallic foreign

particles before the flour is given for production.

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b) walk in cooler and deep freezer

Perishable raw material such as vegetables and fruits (tomato), milk and milk products,

and other material which need to store in cool temperature such as yeast, shortenings,

topping cream etc are stored in walk in coolers. Vegetables are sorted; stock leaves of

cauliflower, and then placed in crates and kept in the walk in coolers. The temperature

maintained is 4 to -10 8*C .other perishable materials such as prawns, frozen chicken

are stored in deep freezer and the temperature is -2*C and below.

Every two hours the temperature is monitored and recorded.

c) Dry storage area

Non perishable raw material such as spices, canned products, fruit products,

Nuts and seeds, flavors and class II preservatives are stored. They are stacked in

FIFO method. Perishable product such as eggs is stored in dry storage area.

d) Packaging material store

Packaging material like cardboards, boxes, strips, plastic bags, labels, decorative items

etc are stored here. These items are moved according to the FIFO method.

In monginis they also follow the A, B, C analysis. Here inventory is graded according to

the A; B and C analysis.raw materials inventory is graded as A, B, C in according to

their price and daily importance.

A inventory (stock is taken every day) – milk, cottage cheese, fresh cream etc

B inventory (stock is taken weekly) – masala, spices, oil, vinegar etc.

C inventory (stock is taken after every 1 month) – items like packaging material,

butter paper, color additives, gel, etc come in this category.

List of records

1) List of raw materials with specification

2) Purchase requisition

3) Lot register

4) Stock inspection record

5) Goods received note

6) Production requisition

7) Daily cleaning record of sieve

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PRODUCTION DEPARTMENT

Functions

1) To maintain the quality and Quantity of the products with regard to the standards.

2) To check whether the finished products are prepared according to the standards recipes

and standard process.

3) To train the new employees with skills required in the production area.

4) To maintain the record such as daily production stock variation records, work orders,

batch cards etc.

5) To develop new products

6) Follow up with the production process and find the faults, incase of complaints received

for a certain products by the customers.

Working of the production department stepwise:

1) Order placed by the customers is given to the production department by the OPS department.

2) Balance finished goods are checked and requisition of ingredients is done according to the

delivery time and if the order demands.

3) Ingredients are collected batch wise and the recipe is followed.

4) The finished product is stored in the FGS (finish good stock) and then dispatch.

5) Return goods are repaired or disposed.

Overview of the production department and their section:

a) Sponge and cream mixing room

In this department mixing and preparation of sponges, cream, biscuits are carried out.

Sponges: white sponges (with egg and eggless), chocolate sponge (with egg and eggless)

and Dutch sponge

Creams: fresh cream and butter cream.

The temperature maintained is about 21 *C.

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b) Puff room

In this department, bread and bread based products and puffs are prepared. Kneading and

molding of the bread dough is carried out. While sheeting, pressing, molding, stuffing

and cutting is done for the puff pastries.

c) Hot kitchen

Preparation of masala used for the savory products is done.

d) Proofing room

Bread dough is kept in the proofing room for dough rising. Temperature and humidity are

maintained which vary from product to product.

e) Baking section

Baking section is utilized for baking. It consists of four ovens of which two are rack oven

and the other two are deck oven.

Temperature and time are set according to the type of the finished good.

f) Packing section

Finished goods such as Madeira’s, biscuits, bread and bread based items are packaged

and labeled over here.

There are two slicing machine:

Bread slicing machine

Madeira slicing machine

Products are packed as per the standard weights.

g) Sponge storage room

Sponge is stored after baking and cooling. They are stored for about 1 or 2 days, which

are used for making gateaux and pastries.

h) Butter cream room (gateaux)

It is mending for the preparation of butter cream gateaux

i) Butter cream room (pastry)

Pastries of butter cream are prepared and packed over here.

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j) Fresh cream room (usual cakes and special orders)

Fresh cream pastries and gateaux and also special order cakes are prepared.there are two

sub sectios in this fresh cream section 1)usual cakes 2) special cakes. Temperature of the

room is maintained.

k) Pot wash section

Washing and sanitizing of utensils, mixing bowls etc is carried out after every batch.

After washing they are stacked on a rack.

Cleaning of the vegetables by means of washing and dipping them in sodium

hypochlorite solution is done prior to cooking.

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TIME TAKEN TO PRODUCE A PRODUCT

PRODUCT – 1 PREMIUM BREAD

Getting and putting ingredients in mixer = 10 min

Mixing of ingredient = 14 min

Removing the mixture in the vessel = 3 min

Making batches and putting in trays = 30 min

Proofing = 38 min

In Owen = 32 min

Removing it out of Owen and uncapping = 11 min

Cutting and packing = 30 min

Total time taken = 168 min

Total number of breads = 180

Time taken to make one bread = 0.933 min

PRODUCT – 2 DINA ROLL


Mixing of ingredients = 15 min

Cutting in large batches, pressing in small Pieces, making the shapes = 35 min

Idol time = 5 min

Proofing = 30 min

In Owen = 17 min

Oiling = 10 min


Number of units made = 500

Time taken to make one product = 0.244 min

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PRODUCT 3 – SPONGE


Mixing = 15 min

Putting in the pans = 6 min

Getting and putting all pans in Owen = 15 min

In Owen = 27 min


Total number of products = 127

Time taken for each product = 0.574 min

PRODUCT – 4 FRESH CREAM CHOCÓ DELIGHT

Making one sponge = 0.574 min

Cutting and creaming sponge = 30 sec

Swiss creaming = 23 sec

Garnishing = 47 sec

Total time taken = 2.15 min

Time taken to make one product = 2.15 min

PRODUCT – 5 PASTRIES

i) CHOCÓ CHIPS PASTRY

Time taken to make a sponge = 35 sec

Time taken to cut and cream sponge = 60 sec

Time taken to cut and garnish cake = 20 sec

Total time = 1 min 55 sec

Time taken with packing = 2 min

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ii) CHOCO TRUFFLE PASTRY

Time taken to make a sponge = 35 sec




Time taken with packing = 2 min

iii) VANILLA PASTRY

Time taken to make the sponge = 35 sec



Packing = 5 sec


iv) STRAWBERRY PASTRY

Time taken to make the sponge = 35 sec



Packing = 5 sec


PRODUCT – 6 FRUIT PUNCH MANGO

Total time taken = 2 hours 50 min

Total product made = 100

Time taken to produce 1 product = 1 min 42 sec

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PRODUCT – 7 PIZZA BASE

i) PAN PIZZA BASE

Getting and putting the ingredients in mixer = 3 min

Mixing ingredients = 6 min

Sheeting = 12 min

Cutting and oiling = 6 min

Idol time = 52 min

Proofing = 60 min

Baking = 7 min

Packing = 10 min



Time taken to produce one product = 0.39 min

ii) MINI PIZZA BASE

Getting and putting the ingredients in the mixer = 3 min


Sheeting = 12 min

Cutting and piling = 18 min

Idol time = 32 min

Proofing = 60 min

Baking = 7 min

Packing = 10 min



Timer taken to produce one product = 0.49 min

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iii) PUGET PIZZA BASE



Sheeting = 12 min

Cutting and oiling = 18 min

Proofing = 60 min

Baking = 7 min

Packing = 10 min



Time taken to produce one product = 29 min

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DISPATCH DEPARTMENT

There are total 36 outlets and the dispatch is responsible of sending the orders to the entire outlet

at the right time.

The dispatch in charge gets a summery chart from the order processing department.

This summery contains information about all the order given by the entire outlet and their

quantity. Dispatch in charge takes the total product produced from the finished good storage and

then segregates it as per the order of all the outlets. All the segregated finished products are kept

in the trays. Products like patis are kept in ventilated tray and cakes are kept in trays which have

cooling pad benith.This is to prevent melting the cake. All trays are piled up below the tags of all

the different 36 outlets.

The company has 11 vehicles 8 self owned and 3 on rental bases. Every vehicles

delivers to minimum to 3 outlets. All finished products put in tray which have special color

representing 7 days of a week. For example Thursday has the color yellow which makes it easy

for outlet to figure out this product has come to outlet on that particular day.

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QUALITY CONTROL DEPARTMENT

There are 4 different function of quality assurance department

1) Raw material quality assurance

2) Online quality assurance

3) Finish goods quality assurance

4) Packing material quality assurance

Each in detail explained below

1) Raw material quality assurance

Quality assurance officer gets the sample from the stores. These samples are randomly

selected. Quality control officer checks for various components of the raw material.

Moisture is one of the examples

Various raw materials under various categories

Grain product – Maida and Atta

Sweetener – icing sugar, sugar powder

Fats and oils – soya, palm, ghee

Cocoa products – all chocolates

Animal and dairy products – butter, chicken, eggs, mutton, prawns, milk and paneer

Fruit product – dates, fruits syrup, squash, canned pulp.

Vegetable product – fresh vegetables, mushrooms

Flavors – vanilla, chocolate

Color – as per the order

Spices – all spices

Chemicals – preservatives, food additives, improvers etc

2) Online quality assurance

Quality control officer visits the online production and verifies the unfinished goods.

Example

1) weight of the patis, pizza

2) Color of cream

3) density and taste of cream

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3) Finish goods quality assurance

Finish goods are randomly selected from the finish goods storage department and are

verified.

Various component which are checked in finished goods are

1) Taste

2) Color

3) Weight

4) Appearance

5) Micro biological

i) Bacteria

ii) yeast and mold

iii) Salmonella

4) Packing material quality assurance

Various packages and components checked

1) Cake boxes – different size, prints, logo, dimension and packing

2) Corrugated boxes – logo, print, dimension

3) Printed bags – sealing, color, print, logo

And other information

4) Carry bags – same as above

5) Cake boards – cake board, hard board and sticks (size, dimension and foil print).

6) kapli – dimension, weight

7) Strips – color , prints and dimension

8) Paper capsules – print , logo, dimension

9) Butter paper – dimension

10) Patis box – dimension, weight

11) Decorative items – print, logo

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SWOT ANALYSIS

Strengths

1) Monginis Foods Pvt. Ltd. has been there for a long time almost for 1 decade.

2) It has good coverage; it has around 500 retail stores all over India.

3) Has acquired a name in the world of bakery, food processing and packaged foods industry.

4) Prices of their products are quiet reasonable as compared to its competitors.

5) It has ISO 9001 -2000 as well as HACCP certification. It is the only company in Goa with

HACCP certification.

6) No other company in Goa has as many number of ‘Chain of shops’ as Monginis it is the only

chain in Goa which makes it the leading bakery industry in Goa. It has 36 retail outlets in

Goa.

Weakness

1) There have been cases of lack of consistency in quality because of Monginis being a franchise business.

2) Monginis is not promoting its products aggressively.

3) Being a franchise business it has limited control over the location of the store. Hence some of its stores are not strategically located.

Opportunities

1) There is an opportunity for Monginis to make its presence felt in the malls which now-a-days becoming a strategic location for such kind of products.

2) Getting more varieties in their product range by proper market research.

3) More services can be added to boost sales further and make the brand name stronger in the mind of the customers.

4) Promoting the online system properly by targeting corporate, NRIs, etc.

5) Getting in more customization options would be good for the customers.

6) To expand (expansion of current) increase sale by opening more retail outlets.

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Threats

1) Monginis has threat from its competitors such as pastry palace, temptations etc.

2) Cadburys and McDonalds are also a threat to it because they are also positioning their products on the lines of celebration.

3) The franchise system of business can lead to sometimes misuse of the brand name. It can also hamper the quality of the product and also the service offered by the employees at the store.

4) 5 star hotels can also be a major threat to this industry since savories, gateaux are prepared

and other special orders are also taken.

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RECOMMENDATIONS AND SUGGESTIONS:

Monginis in Goa should have a website on their own where in people can order online.

Franchisee in goa does not have this service so we recommend them to start this service.

Monginis at Bombay has home deliveries but the People will be able to directly order

cakes and send to their loved ones. The website will also help them to communicate to

the main headquarters of Monginis in Bombay.

Monginis should come up with low calorie products in different flavors. Especially for

the people of diabetes etc. These types of products will cater to the needs of health

conscious people.

The company should come up with new products which match with the tastes of the

Goan people e.g. Christmas products, ganesh chaturthi products etc because these are

products which are highly demanded by the people of goa.

If we look into being strategic, the outlets in goa they are not strategically placed because

of this there may be a problem of customer approaching the outlet or may be the location

is such where there are other competitors’ are also there, we suggest them this about the

location of the outlets.

When we look into promotion of the monginis products its really poor according to us

because advertisements are required, If there is any new product which has been made by

the company, the advertisements should be done on televisions because it is the best

medium of promotion

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CONCLUSION

With this summery internship program, we would like to conclude that it was

great learning experience for us. We were delighted to have good co operation

from the company guides and HOD’s. The interaction with the company

employees gave us a detail, practical information and knowledge about the

functioning of the company.

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ANNEXURE

1) ORGANIZATIONAL CHART

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2) PERFORMANCE APPRAISAL DESIGNED FOR THE COMPANY BY

US:-

MONGINISNew millennium bakers

Verna Industrial Estate Goa

Performance analysis review

Name Date SignatureEmployee name

Supervisor

1) 2)Department head

A) Performance review against objectives and time taken to complete the task

Agreed objectives Result achieved(TIME TAKEN)

Excellent

good average Poor

1)

2)

3)

4)

5)

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B) Appraisal for critical objectives

Attributes Excellent good average Poor

1) Innovation Ability to think new, way of doing things with introduction of new ideas or systems

2) initiative Ability to take initiative without even waiting to be told.

3) team relationship Ability to interact and work as a team

4) Resourcefulness Utilizing resources and time properly

5) Cleanliness Clean and tidy in his or her work

C) Behavioral appraisal

Attributes Excellent good Average Poor

1)leadership

2)respectful

3)cooperative

4)polite

5)attendance

6)output of work

7)neatness

D) specific development plans

Type of plans Excellent Good Average Poor

1)job rotation

2)special assignment

E) areas of strengths and improvements (by supervisor)

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____________________________________________________________________________________________________________________________________________________________

F) Comments by supervisor _________________________________________ Sign

GLOSSARY

CRO – Customer relationship officer

OPS – Order processing system

QA – Quality assurance

FGS – Finish goods storage

COO – Chief operating officer

internship

Documents

gift monginis products

opening monginis outlets

monginis catering services

people of goa

franchise of mumbai

company company history

introductionthe monginis

monginis new millennium