Professional Documents
Culture Documents
Karnataka milk federation [kmf] is a cooperative apex body in the state of Karnataka representing dairy farmers organization and also implementing dairy development activities to achieve the following objectives Providing assured and remunerative market for the milk produced by the farmer members. Providing quality milk to urban consumers. To build village level institutions in cooperative sector to manage the dairy activities. To ensure provision of milk production inputs, processing facilities and dissemination of know how. To facilitate rural development by providing opportunities for self employment at village level, preventing migration to urban areas, introducing cash economy and opportunity for steady income. The philosophy of dairy development is to eliminate middleman and organize institutions to be owned and managed by the milk producers themselves, employing professionals. Chive economics of scale to ensure maximum returns to the milk producers, at the same time providing wholesome milk at reasonable price to urban consumers. Ultimately, the complex network of cooperative organization should build a bridge between masses of rural producers and millions of urban consumers and archive a socio- economic revolution in the hinterland of the state.
INDUSRTY PROFILE:
In the early days, milch animals were domesticated for the fulfillment of household needs and purposes, but with the passage of time, growth of population and development of business and commerce, people started using their animals as a source of their earnings. In the first instance, the surplus milk was collected, stored and sold out in the open market with a limited number of persons, but their activities gradually swelled and assumed a complete form of business. The actual beginning of modern dairying has been in the middle of the nineteenth century. But, significant changes in the structure of dairy have been marked during the past hundred years or so. However, it was in the second quarter of the twentieth century that the creamery ice cream factory, fluid milk bottling plant, condenser and dry milk plant were established and dairying was run in modern ways and dairying assumed a form of full-fledged industry.
To get an overall view and exposure to the functioning of organization, origin and growth of
To acquaint myself with the real practical situations. To study several business goals, problems, facts, conditions, conflicts and personalities
obtained in organizational settings.
1.2
The scope of the study is indeed vast to be started in brief; the study helps to analyze the functioning of the organization with reference to various departments. This study would serve as the basis for any future studies on departments and other functions.
AN ORGNIZATIONAL STUDY KMF-GUMUL 1.5 Mission, Corporate Objectives and Strategic Goals:
1.5.1 Mission:
Product excellence, hard work and continuous self improvement. To encourage individual ability and build effective teams. To contribute for the advancement and development of the nation and improve
human life.
To lower the cost of wastes and equipment maintenance. To impart the knowledge and skills to the new entrants which they can use for an
intelligent performance of their tasks.
To lower turnover and absenteeism. To assist employees to perform their tasks more efficiently.
1.5.3 Strategic goals:
To become best milk producers organization in the country. To maintain quality of product. To develop skill up gradation programs for employees.
members.
activities. know how. at village level, preventing migration to urban areas, introducing cash economy and opportunity for steady income. The philosophy of dairy development is to eliminate middlemen and organize institutions to be owned and managed by the milk producers themselves, employing professionals / achieve economies of scales to ensure maximum returns to the milk producers, at the same time providing wholesome milk at a reasonable price to urban consumers. Ultimately, the complex network of cooperative organization should build a bridge between masses of rural producers and millions of rural consumers and achieve a socio economic revolution in the hinterland of the state.
2.7.1 Establishment:
The Gulbarga milk producers societies union came into existence on 19th August 1985, with an initial capital of Rs. 39.34 lakhs where the producer. Membership and Societies: As of latest, the number of societies of milk collection is 308, of which only 203 are working successfully, the other being out of order due to milk shortage and mismanagements. The total number of members registered is 47,645 out of which 16,005 are small farmers, 10,352 are lower agriculturist, 12,262 are landless labors and others are 9026.
2.7.3 Competitors:
Arokya Milk, Rajhamsa Milk, Sai Milk, Shivamrutha Milk, Dudh Pandhari.
Dairy Expansion:
The capacity of the Gulbarga dairy has been increased from 30,000 liters to 60,000 liters. The national dairy development board has implemented this as a part of its 3rd plan. Chilling centers of capacity 20,000 are started in Krishna Kada (Shapur C.C) and Gulbarga district on 03.10.1979. One chilling center of 10,000 capacities was started in Hudgi taluk of Bidar district. A minimal dairy with a capacity of 30,000 liters was opened at Bidar City.
Sl. No. I 1.
Name of the Product MILK Toned Milk (3% Fat, 8.5% SNF)
Packaging Design
Quantity
Sachets
Standardized Milk (4.5% Fat, 8.5% SNF) GHEE Name of the Product CURD PEDA JAMOON MIX BADAM POWDER MILTON STERLISED MILK
500 ml 200 ml, 500ml Quantity 500 ml 250 gm 100 gm 100 gm 200 ml
In fact with the above year wise performance, the Gulbarga Milk Union is venturing into a new era in achieving its tasks at the optimum level. Overall 19-20 other hands of milk are competing with Nandini Milk. In this circumstances also, Nandini Milk captured a giant share with around 24% of market share in Gulbarga and 54% of market share is captured by local milk vendors and remaining 22% is by private vendors. The union is pioneer in satisfying the interest of the milk
It is evident from the year 2005-2006 Gulbarga Dairy management have reduced milk routes from 25 to 21 and number of societies are also reduced from 305 to 252. It is a significant change that has been brought to reduce the loss of the union. The Gulbarga Milk Union has made a decision to close off nonviable routes and discourage sick societies, which do not function properly. This important decision is taken during 2005-2006.
2.8 Marketing of Milk and Milk Products of Gulbarga Co-operative Milk Producers Union, Gulbarga.
The dairy business in Gulbarga commenced from 1971 the Karnataka Government started dairy business through its animal husbandry department sale was only limited to Gulbarga city. Diary
2.8.1 Taluk Wise Co-operative Milk Societies: Co-operative Milk Societies in Gulbarga and Bidar Districts Gulbarga District:
Taluk Gulbarga Villages 147 Villages having co-operative societies 35
Co-operative Milk Societies in Bidar District Taluk Bidar Bhalki Taluk Basavakalyan Aurad Humnabad Total societies Villages 123 120 Villages 82 149 113 91 Villages having co-operative societies 43 57 Villages having co-operative societies 34 66 58 258
Source: Field Investigation The present scene of Taluk wise milk cooperative societies reveal that most of the Talukas of Bidar and except 2 Talukas of Gulbarga district have cooperative milk societies procuring the milk. As per the record of Gulbarga cooperative milk producers union ltd, Gulbarga is having 128 societies, Bidar having 258 milk societies. The share of each taluk shows that Gulbarga taluk ranks at the top on Gulbarga district and Humnabad ranks in cooperative societies in Bidar district. In the year 2006 March average milk procured was 23306 KPD (Kgs per day) and average milk sales during the year 2005-06 was 30767 liters per day. Gulbarga Cooperative Milk Producers Societys Union Ltd, Gulbarga The causes for the loss incurred by Gulbarga co-operative milk producers union ltd. Areas as follows:
PRODUCT PROFILE:
1. TONED MILK: Karnatakas most favorite milk. Nandini toned milk. Pure milk
containing 3.0% fat and 8.5% SNF. This is available in 500ml and 1ltr packs.
6% This
fat is
MILK:
Nandini through,
homogenized milk is pure milk which is homogenized and pasteurized. Consistent right 500ml packs. it gives you more cups of tea or coffee and is easily digestible. This is available in
4. CURDS: Nandini curds are made out of Milk. It is thick and delicious, giving all goodness of homemade curds. It is available in 200gms and 500gms packets.
pure the
5. GHEE: Nandini ghee is made from pure butter. It fresh and pure will a delicious flavor. Hygienically manufactured and packed in a special pack to retain goodness of pure ghee. Shelf life of 6 months at ambient temperature. This is available in 200ml, 500ml, 1-liter sachets, 5-liter tins and 15kg tins.
is the
6. BUTTER: Rich smooth and delicious, Nandini butter is made out of fresh pasteurized Milk cream. Any preparations made from this will be a delicious treat. It is available in 100gms (salted), 200gms and 500gms cartons both salted and unsalted. 7. PEDA: peda is sweetened heat desiccated product obtained from milk. It is rich in Fat, proteins, lactose and minerals especially iron content. On an average 25kg peda is produced and sold in units o 250gms box. Each box contains 10 pedas weighting 25gm each.
8. UHT MILK: It refers to ultra high temperature heat-treated Milk. The concept of UHT milk is absolute i.e. bacteria free besides retaining the nutritional quality of milk. During the process, milk is exposed to a temperature of 137c for 4 sec and immediately cooled a room temperature packing it aseptically. At present two types of UHT Milk are being produced one Nandini Good Life with 3.6% fat and 8.5% SNF and another one is Nandini Smart with 1.5% fat and 9% SNF. Nandini Smart being low fat products good for health conscious people. Both the milks can be stored for at least 45 days at room temperature. It needs no boiling before drinking on an average 25,000 of both the Milk is being sold per day. 9. MASALA BUTTERMILK: Masala buttermilk is manufactured and sold in the summer season, especially form month of March to July, the only period during which it gets demand. On an overselling mounts to about 1000Ltrs. per day in 250ml sachets.
Deputy Manager
Dairy Manager
Administration Staff
Assistant Manager
Veterinary Officer
Purchase Officers
Uses of H. R. M:
Contribution to Team Performance Works with others member in the team to accomplish departmental goals by way of:
Building Relationships. Participating in Team efforts towards attainment of output providing inputs and sharing
ideas.
Appreciating / accepting the diversity of ideas. Resolving conflicts. Problem Solving Ability Uses discipline process to define problems, identify root causes, and evaluate data,
reflected by numerical or financial information or through other variety of sources.
Generate alternative solutions and chooses the best solution. Identify cause and effect relationship by considering the impact of decisions on other areas.
AN ORGNIZATIONAL STUDY KMF-GUMUL Contribution to Customer Satisfaction: Providing prompt efficient and personalized service, serving clients with equal care and
attention, ensure that client needs are met or exceeded with each transaction.
Generating and evaluating customer options. Detailing the customer plan. Bringing the customer into the business. People Orientation. Valuing Diversity. System Thinking. Empowering Subordinates. Team building Ability / Contribution to Team Performance. Works effectively, with others, inside and outside the lines of formal authority to
accomplish organizational goals and to identify and resolve problems. Uses crossfunctional resources for optimal solutions and commitment.
Works well and co-operates with other to produce quality work, approaches issues and
problems through collaborative efforts, is openly involved and participates in the team decisions.
Potential Identification:
For Potential Identification, the Assessor is required to rate the employee on various other attributes, which will be relevant in identifying the potential for taking the higher responsibilities.
Integrity:
Fairness, equity, respect, dignity in treatment towards people. Trust worthiness. Self confidence. Analytical Ability. Cognitive Capacity (Ability to solve multi faceted problems) Anticipate potential roadblocks. Creativity / Innovativeness. Remains open minded. Recognizing the importance of continuous learning. Communication Ability. Use clear communication style to ensure messages are understood. Effective use of communication for inters personal effectiveness. Risk Behavior. Confident in undertaking the challenging assignment. Ability to visualize calculative risk in challenging assignment. Confident in undertaking the challenging assignment. Quality Consciousness. Should be aware of all quality aspects. Able to bench mark quality norms with high standards.
Bonus Act:
Employees are covered under the payment of bonus act, minimum bonus eligible members are paid annually.
Gratuity:
Employees are covered under the payment of gratuity act, employees group linked insurance, and employees death linked insurance.
4.2
Marketing Assistant
Salesman
Marketing Assistant
4.2.11 Billing:
Regarding milk sales the salesmen collect the amount from agents as per the trip sheet and same is remitted to main Dairy cash reception. The trip sheet is prepared on the bases of Delivery challan.
Plant in charge
Engineering in charge
Technical Officer
Dairy Supervisor
Shift Officer
Mechanical Asst
MILK CHILLER
MILK CHILLER
2
STORAGE TANK
LTR PACK
HT/ST
1
STORAGE T2 3000 LTR
1 LTR PACK
1 2
HT/ST
Milk Pump 9hp Non Return Valve Heat Exchanger Unit Capacity Pasteuriser 10klph 860c 40C
4.3.4 HST2:
Raw milk from chiller is made to enter into HST2 for a temporary storage which is used for compensating milk distribution inside the plant during milk processing. This storage tank has a capacity of 15000 liters and it is well detected.
Ghee:
A taste of purity. Nandini Ghee made from pure butter. It is fresh and pure with a delicious flavor. Hygienically manufactured and packed in a special pack to retain the goodness of pure ghee. This production plant is an integrated plant of the earlier one consists of following units. Cream separator, pasteurized from HTST plant before going to storage T1 & T2 it is made to pass through cream separator to remove excess fat contained. Then cream is separated from the milk it is further converted into Ghee.
Ghee Boiler:
Packing Unit:
Ghee from storage tank is made to enter into pouching machine packet at a standard of kg and 1 kg and it is preserved under cold temperature.
Toned Milk:
Karnatakas most favorite milk Nandini Toned fresh and pure milk containing 3.0% fat and 8.5 % SNF. Available in 500 ml and 1 liters packs.
Butter Milk:
Nandini spiced butter milk is a refreshing health drink. It is made from quality curds and blended with fresh green chilies, green coriander leaves, asafetida and fresh ginger, Nandini spiced butter milk promotes health and easy digestion.
4.3
Standards:
ISI standards, Agmark standards and KMF standards for milk and milk products and packing material.
Periodical Maintenance:
According to the working hours covered by the individual equipments as per the manufactures recommendations replacement of filters, lubricants and cleaning will be undertaken, as per the fixed schedule to monitor the smooth running of equipment.
Breakdown Maintenance:
Whenever the equipments performance is found to be inefficient due to the breakdown of any parts of the equipment to make it good maintenance work will be taken up.
Note:
Some of the equipments are maintained by giving the AMC (Annual Maintenance Contact) to the manufacturers, like power generating sets and weighing machine.
Safety Standards:
In the defreeze room siren has been fixed to call during closing of the store doors unknowingly. Necessary guards are fixed to the all the flywheels of the moving equipment. In front of all the electric panel boards shock proof rubber matting are provided. In H.T. substation and in the generator room, fire fighting equipment, electrical shock treatment, manual chart and first aid box are provided as per the electrical standard of electrical inspectorate of Gulbarga And the different tests to quality consciousness. The different tests are as follows. 1. 2. 3. 4. Orgnolaptic test Keeping quality test. MBRT test Acidity test.
ORGNOLAPTIC TEST:
This test is carried out for raw milk to study the bacterial infection on the milk in other words, it is a visual observation test done by sensing the smell. Taste and foam present in the milk. If above observation are not within the desired quality level the milk is rejected before subjecting to further process. As per study analysis raw milk should be chilled within six hours after milking Otherwise there is chance of bacterial growth which increases acidity percentage in the milk this doesnt favor the further milk processing.
MBRT TEST:
It is also called methyline blue reduction test. It is carried out for pasteurized milk for analysis of bacterial of bacterial contamination present in the milk. In some times due to cross contamination of machines and heat exchange there is chance of presence of bacteria in pasteurized milk. To overcome from this hurdle MBRT test is carried out. In this test quality of milk is judged on the basis of time span taken by indicator to change its color from blue to calories when methylene (indicator) is added to the test quantity of milk. Following are some observation done by this test on different type of milk.
Type of Milk
Raw milk Chilled milk Pasteurized
Color change
Blue to colorless Blue to colorless Blue to colorless
Time taken
10 min 1 to 3 Hrs. 1 to 5 Hrs.
CONCLUSION:
As from above observation time taken to change its color form blue to colorless is more in pasteurized milk hence, the quality of pasteurized milk up to the standard level. On other hand it indicates percentage of bacterial contamination is comparative less in pasteurized milk as compared to other two types of milk.
ACIDITY MILK:
This is a chemical analysis test carried out on pasteurized and chilled milk using phenolphthalein indicator, taking 10 ml test quantity of milk citrated against 0.1 normal NaOH sol. and phenolphthalein indictor. Observation is made color of the indicator changes from colorless to pink. This is a confirmation test for acidity in milk by using chemical formula acidity percentage in milk is calculated. If acidity limits are within 0.1356 then 0.156 then it is good quality milk if it exceeds limit the milk is termed as spoiled milk.
4.5.2 Policy:
Central purchases committee in KMF central office will issue the orders to various portions on behalf of their organization as regards to major materials such as ELDP film, caustic soda, liquid detergent, nitric acid, veterinary drugs etc. The CPC orders stands for all the federation union of Karnataka which is finalized on yearly rate contract. For consumable materials, mechanical spare, stationers etc will be purchased directly by the district union by following purchase formalities.
4.5.7 Procedure:
They receive the purchased materials from various suppliers or from government agencies or from manufacturers and they count it and they enter it in purchase register. Then they enter in stock register. They issue it to various sections where they are required. These issues will be made on indent basis. In the indent the requirement of the materials section for which it is required along with the signature of the indenter, authorization by superiors is essentially found.
1. PRE PURCHASE SYSTEM: Initiating the purchase through requisitions, requirements programmers, selection of suppliers, obtaining quotations and evaluating them, are broadly the pre purchase activities. (a) Requisitions. The department concerned, in need of a material, usually present a competed requisition made by any one in the concerned department. However, it has to be countersigned by a senior officer. In any organization only a limited number of officers are empowered to countersign the requisitions as it amounts to authorization of the expenditure. Purchase department must have the list of such officers so as to check the validity of the purchase requisition normally; there is a delegation of authority in authorizing a requisition. This is expressed in terms of the financial limits up to which an officer can authorize a requisition This form contains: a. b. Department requiring the material. Requisition reference number. This document is widely used for requisitioning items that are
required frequently in bulk quantities over a long period. During each stage a purchase order is initiated. Factors such as specification and supplier details are write permanently and provisions for entering date, quantity required names of requisitioned and authorizer are available. This reduces paper work and eases the operation. Standardized clerical system can be devised and the bulk of the work can thus be efficiently handled. For repeat ordering this is the ideal procedure. This form consists of; a. Material description b. Part number c. Annual usage. d. Name of the supplier.
2. ORDERING SYSTEM:
Having selected the supplier and the rates agreed, the buyer places the purchase order on the supplier, expressing the term and conditions. The purchase order once accepted becomes a binding contract. The details that are normally furnished in a purchase order are listed below. a. b. c. d. e. f. g. h. Purchase order reference number (which will be quoted in all subsequent follow up measures pertaining to that order). Description of the materials and detailed specification. Quality required and delivery schedule. Price and discounts. Shipping instructions. Location where the materials are to be shipped (usually the name and address if the buyer). Signature of the materials manager who can authorize the purchase order, and Detailed terms and conditions (as a common practice these are printed at the back of the purchase order).
(b) Receipt: A systematic record of the consignments received, carrier details and descriptions are to be maintained in chronological sequence, to help in quick identifications of materials so that inspection can be arranged prior to acceptance. Many organizations have a separate central receiving section for this purpose. As mentioned earlier. A copy of the purchase order is sent to the central receiving section for reconciling purposes. (c) Invoice Checking: The supplier normally sends the invoice for the materials supplied for payment. It is essential that this invoice is matched against the receipt details, quantity accepted and rejected so that payments can be made within the
Discount period or provisions be made which will keep in funds planning. Normally invoices are sent to the buyers finance and materials management department is necessary.
A /C A sst Grade 2
Methods of Depreciation followed any change in method in the last 5year: They are following straight-line method on Written. Down Value basis of depreciation. They are charging different depreciation percentage for different assets according specify rules.
No changes in the rates and methods for last 5years. Source of Capital structure: Share capital raised from members of DCS (Dairy Co operative Societies) i.e. Village Dairy Co operative society). The organization is borrowing working capital for the operation of Dairy activities form KMF Central Office and from Co operative Banks i.e., DCC Bank Gulbarga and Bidar, Krishna Grameena Bank, Gulbarga, refundable along with interest. The working capital is drawn mainly for the payment towards cost of raw milk to village level DCS members.
Category 2: Comprises of mechanical spares, electrical stores, lab testing equipments, vehicles spare etc. Category 3: Comprises of stationeries, DCS materials such as aluminum cans, can lids, centrifuge machine for milk testing etc. The inventory classification is made according to its day-to-day consumption. Its essentiality, value of the material, storage capacity etc is to ensure continuous production process as Dairy comes under the purview of essential and commodities Act.
Inventory Management:
In the dairy, inventory is beginning managed systematically giving importance to the requirement of materials to keep continuous production process to avoid over strucking of materials. These inventories are stored in a systematical manner and maintained with regular and timely supply of materials. The process of purchasing, reception and inspection of material storing and issuing and consumption of materials, record keeping are systematically organized in the Dairy. All these processes are prejudiced on routine basis by the representatives of chartered accountants and monthly as well as yearly consumption of overall materials are being interpreted in the financial statements which will be certified by the Government Co operatives Auditors. The responsibility of inventory management is being fixed by purchase Officer, purchase
4.9.3 Function of Sales Department: Dispatching of milk route vehicle in time Collecting indent from agents and salesmen as per the intend milk supplies. Attending replacement of milk and milk products Attending agents and consumers complaints. 4.9.4 Duty of Sales Manager: At the time of dispatch of milk a surprise checkup is conducted. Attending the grievances of milk agents by route survey. Giving concentration on sale of milk by competitors. Replacement of milk and milk producers in case of any complaints. Keeping the sale of milk and milk products at the optimum level. Giving reasons to higher officers regarding reduction of milk and milk products sales. Conducting sales promotion activities, consumer awareness programmes etc. Reporting to higher officers any desecripenses noticed in the marketing of sale of milk and
products.
AN ORGNIZATIONAL STUDY KMF-GUMUL Review of milk sales and forecasting future strategy to be adopted. 4.9.5 Duty of Salesmen:
Supply of milk to agents point in time as per their indent. Collection milk and milk product indent from each and every agent, same to be intimated to marketing section. Collection of milk and milk product sales amount from the agents, same will be remitted in the main Dairy. Achievement of monthly target.
Sales Forecasting:
They are doing forecasting through,
Place:
1. Based on customers they are appointing a sales agent point. 2. Through agents and subagents and hawkers delivery will be supplied. 3. Appointing refrigerator shops on a day counters to sell milk around the clock for creating availability of milk in the market.
Product:
As per the specification of KMF central office product will be launched into the market and after considering the competitors and the consumer point of view the product design will be made.
Promotion:
Conducting agent motivation programmes, consumers awareness programmes, quality awareness, programmes, telephone and hoarding, role advertisements, glow sign boards etc.
Suggestions:
Nandini milk having bad smell, as feeded in the customer mind to fully reduce the smell, and it should be as a good. Milk should be maintaining an equal level, dont change day by day. Nandini milk can maintain proper quality, with a good thick quality; dont fluctuate every day. Nandini can produce a new product for children, i.e. pure filtered cow milk.
FRAME WORK:
The 7-s model is better then as McKenzie 7-s. this is because the person who develop this model, Tom Peters and Robert waterman, have been consultant at McKenzie. They published their article structure is not organization (1980) and in their books the art of Japanese management (1981) and in search of excellence (1982). The model starts on the premise that an organization is not a structure but consist of seven elements namely:
THE 7-Ss ARE: Structure Shared values System Style Staff Skills, and G.T INSTUTITE OF MANAGEMENT STUDIES AND RESEARCH 47
The qualification required for the staff in the Gomal are described according to the authority and responsibility and nature of work carried.
1. EXECUTIVES:
At the top level management the executives require more of conceptual skill, human skill and low of technical skill. The qualification for the executive is described as under:
SKILLS REQUIRED:
Forecasting, Policy framing, Establishing objectives, Formulating supporting plans.
2. NON EXECUTIVES:
At the middle level management the need for technical skill decreases human skill are still essential and the conceptual skills gain importance.
QUALIFICATION:
They must have bachelor degree B.com, B.A; B.Sc requires relevant experience in the respective positions. SKILLS REQUIRED: Clerical skill, accounting knowledge, finalization of accounts, statistical skill.
3. TECHNICIANS:
At the low level the need for technical skill increases, human skills are also helpful in the frequent interaction with subordinates & conceptual skills are not critical for lower level.
QUALIFICATION:
Diploma in mechanical, electrical & electronics and ITI.
4. WORKMEN:
At the shop floor the need for technical skill, human skills requirement decrease.
QUALIFICATION:
Basic education i.e. 7th, SSLC, PUC.
SKILLS REQUIRED:
Machines handling, work under the supervision of the technicians.
SYSTEM:
Systems are formal and informal procedures that govern everyday activity, covering everything from management information systems, through to the point of contact with the customer. Finance department is doing enough to properly plan and control the funds. There is regular program verification.
FUNCTIONS OF MIS:
Look after the development of new programming Collect day to day information Take requisition from each department and decides whether it can be designed or not Take care of communication through e-mail
1. STYLE:
Style refers to the employees shared and common way of thinking and behaving - unwritten norms of behavior and thought:
2. STRATEGY:
Strategy refers to the systematic action and allocation of resources to achieve the companies aim. The integrated vision and direction of the company as well as the manner, in which it drives, articulate, communicates and implements that vision and direction. It can also be defined as the choice of direction and action that the company adopts to achieve its objectives in a competitive situation.
3. SHARED VALUE:
6. STURECHER:
Basis for specialization co-ordination influenced primarily by strategy and by organization size and diversity.
7. STAFF:
There is no proper HR department and recruitment is mainly employees reference or through promotion on its website. The assistant General Managers are the head their respective departments. Promotion or the promotion gradation of the employees is clearly based on Meritcum-seniority basis. The company secretary takes up the member or secretarial work. He prepares the needed reports to be provided to the top management. The registration of the new clients is the responsibility of the senior executives. Inspection work is the duty of respective mangers of the department. The mangers take up administration. The depository help desk handles the queries regarding the depository services. Various desks are responsible for clearing the queries and communicating with the clients.
5.1 Strengths:
1. It has wide distribution network. 2. Capable to quote competitive prices and reduces price. 3. The quality of milk is good 4. Consumers good will 5. Better financial strengths 6. Good brand name 7. Institutional support. 8. Economics of scale of production/operations, which leads reduce the cost of productive. 9. Geographical location in order to quick supply of milk in the market. 10. Good distribution and transportation system.
WEAKNESS:
Freezing of marketable area. Lack of flexibility in system. Rivalry among sister unions. Government influence. Lack of personalize service to channel members. High overheads. Turns are not expected. 5.3 Opportunities:
1. Favorable government policy like incentives and grants and infrastructure facilities. 2. Institutional supports 3. Introduce new products 4. Tapping the un served market. 5. Servicing the below poverty or low income people with new schemes. 6. Evening time milk should be supplied 7. It has to focus on Kirana shops and General stores in slum areas under special schemes.
5.4 Threats:
1. Cut through competition from emerging competitions. 2. The bad smell of milk 3. Rapid growth in Technology
5.5 Recommendations:
1. The main problem which Nandini milk is facing relates to its quality. Many hotels used to use Nandini before abandoning the idea completely due to its quality. The revealed that there is no standard quality and the quality varies. They also have complaints regarding thickness and bad smell. According to their opinion Nandini milk, some time is thicker sometimes less. This kind of variation has forced them to switch to other brands. Many complaints have been registered by hotels regarding bad smell, which comes while boiling the milk. We believe that there are serious issues and should address immediately without any delay if at all Nandini brand wants to survive in the market. 2. As we said earlier, there are only two impediments a) Low thickness and b) Bad smells Further we suggest you to stop the mixing of powder, in the event of insufficient procurement, we believe in serving the market with quality product. We need not to mix anything to meet the demand. Price was not an issue for them and this will not be a barrier in future. They are least bothered about price in fact; they purchase milk at 15 to 16 hours from loose vendors. They seek thickness and ability to last far maximum buyers. They do not have any complaints regarding packing, availability, delivery system and behavior of agents.
6.2 Suggestions:
The company is having the capacity of producing 60,000 lpd. But presently, they are utilizing only half of the capacity i.e., they are producing only 30,000 lpd. This can be set right and can also be streamlined. By utilizing remaining half of the capacity, the company can manufacture more milk with the same amount of electricity which saves the electricity and would lead to the cost reduction. By reducing the production cost the company can reduce the price and increases its market share. The company can introduce money back scheme i.e., if any customer purchases 100 liters per month they will be giving some money as incentives for purchase. The company can increase their sales. The company should conduct a competition analysis. They should advertise more and TV and printing media The company should improve the present tones of distribution. GUMUL should ensure that quality of milk should be maintained at any cost as per the norms of the TQM there is no compromise with quality. The best quality of milk at reasonable price should be provided to the consumer. GUMUL is a co-operative society AMUL pattern and as per the norms of the KMF and NDDB (National Dairy Development Board) ANAND, GUJARATH. GUMUL management should have annual action plan for procuring more and more milk and also induction of high yield milching cows or buffaloes. The GUMUL management should make provision for providing Jersey cross breed cows to the farmers in GULBARGA and BIDAR districts, and AI (Artificial Insemination) centers should be established within the GUMUL premises itself. THE management should reduce overhead costs. It is observed that maximum number of employees needs motivation, promotional aspects and other service benefits in order to improve their efficiency and achieve organization goals. GUMUL should recruit highly qualified and suitable persons, right person at the right place.
Conclusion:
Gulbarga Milk Dairy that is providing milk and milk products under the different kind of brand names, have made a sufficient name and fame in the minds of people for its quality, availability and relatively satisfying the needs of the ultimate consumer and it has made a sufficient mark an established brand among the milk and milk products. Initially when Gulbarga Milk Dairy was started, its capacity of production was less, as for now it has uplifted itself for higher production capacity. By large the study has revealed that the product mix of Gulbarga Milk Diary is excellent and the pricing strategy is also excellent. By this I can conclude that Gulbarga Milk Diary has a very good market share for its brand name and also it products.
Bibliography:
[1] Human Resource Management, K. Ashwathappa [2] Marketing Management, Philip Kotler [3] Financial Management, Prasanna Chandra [4] Organizations Induction Manual, KMF [5] Harbinger, KMF [6] www.indiainfoline.com [7] www.indiandairyindustry.com [8] www.nddb.org
Balance Sheet as on 1st April 2004to 31st march 2005 Liabilities Capital Account Loans (Liability) Current Liabilities Branch Division Total Amount 3,73,83,176.29 2,31,93,654.36 3,76,38,024.15 63,88,247,62 Assets Fixed Asset Investment Current Assets Net Loss Amount 5,64,00,522.15 83,500.00 1,74,63,361.99 3,06,55,718.28 Opening Bal 3,47,71,463.54 Current Bal (-) 39,15,745.26 10,46,03,102.42
10,46,03,102.42 Total
Profit & Loss A/c 1st April 2005 to 31st march 2006 Particulars Opening Stock Purchase account Direct expenses Gross Profit Amount Particulars 46,40,533.36 Sales account 11,77,51,675.90 Closing Stock 2,30,75,792.35 4,56,13,378.16 19,10,81,379.77 Indirect expenses Net profit Total 4,73,06,079.67 Gross profit 7,39,731.74 Indirect income 4,80,45,811.41 Total Amount 18,24,17,590.92 86,63,788.85
Balance Sheet as on 1st April 2005 to 31st march 2006 Liabilities Capital Account Loans (Liability) Current Liabilities Amount 4,66,99,230.57 5,12,62,409.96 93,64,803.72 Assets Fixed Asset Investment Current Assets Amount 5,74,46,594.68 96,500.00 2,34,13,942.54
YEAR WISE PROFIT/LOSS (IN LAKHS) YEAR 2000-01 2001-02 2002-03 2003-04 2004-05 2005-06 PROFIT -119.48 -58.79 -61.07 4.31 37.52 7.39