Company founding

Thirty one year old Werner von Siemens and university mechanical
engineer Johann Georg Halske establish the Telegraphen-Bauanstalt von
Siemens & Halske (Telegraph Construction Company of Siemens & Halske)
to manufacture his pointer telegraph. The ten-man company beings
operation on October 12, 1847, in a back building in Berlin. For decades, the
majority of total sales is earned by the production of electrical telegraphs.
Values
Our Values responsible, excellent and innovative have been the
basis for Siemens' success for over 160 years.
Vision
Demographic change, urbanization, climate change and globalization
these megatrends are creating unprecedented challenges for humankind.
The transformations occurring now will have a lasting impact on our world.
Its in light of these profound changes that weve defined our goals and the
vision for all our business fields.

Battery Manufacturing Process

MIXER

COATING

COMPRESSING

DRYING

SLITTER/ PUNCHER

FORMATION AGING

FILLING

GRADING

PACKING

ASSEMBLY

About Nestl
Nestl UK & Ireland is a subsidiary of Nestl SA, the worlds leading nutrition,
health and wellness Company.
Nestl is a major player within the UK and Irish food industry employing
7,000 employees across 19 sites. This includes our sister companies; Nestl
Waters, Purina Petcare, Nestl Professional, Nestl Nutrition, Cereal Partners
UK and Lactalis Nestl Chilled Dairy Company Ltd.
Nestl is proud to produce some of Britains best loved brands such as KIT
KAT, NESCAF, SMARTIES, BUXTON, GO CAT AND SHREDDIES. Around 97%
of UK households consume our brands and more than two billion Nestl
products are sold in the UK every year.
Nestl is one of the UK and Ireland food industrys major exporters, exporting
over 300m worth of products every year to over 50 countries around the
world.

PROCESS:
From bean to bar;
1. HARVESTING
In the big cocoa-producing countries in West Africa, cocoa trees produce
pods all year round. The main harvest is spread over a period of six months,
starting in September and peaking around November when the farmers are
very busy.
A second, smaller harvest starts in April or May and continues into July. The
whole harvesting process can therefore take several months.

The harvested pods are opened to expose the beans. The pulp and cocoa
seeds are removed and the rind is discarded.
2. FERMENTING
As the sweet fruity pulp drains away, it ferments naturally. During this
process, heat is generated. The heaps of cocoa beans are covered with more
banana leaves to keep in this heat and protect the beans from rain.
The temperature of the beans gets quite high, up to 50 centigrade. The
beans lose some of their raw, bitter flavours and the real flavour of cocoa
starts to develop.
After this fermentation process, which can take between three and five days,
the beans are a rich brown colour but still wet to touch.

3. DRYING
The moist beans are spread out to dry in the sun for up to seven days with
frequent turning and checking for any spoilage.
Fermentation and drying affects the quality of the beans. They need to be
dried sufficiently to bring their moisture level down as low as 8%. Properly
dried beans lose about half their original weight.
When the beans are dried, theyre ready to be packed into sacks to be sold
and transported. Most go to ports for shipping overseas

4. TURNING COCOA INTO CHOCOLATE

Once dried, checked and approved, the beans are transported to one of our
factories. Sometimes this can involve shipping them halfway across the
world. On arrival theyre checked again to make sure that they meet all our
strict quality standards. The next step is to clean them thoroughly.
The cleaned beans are then roasted. The roasting develops the chocolate
flavour. Thats why the real skill in making good chocolate is to select cocoa
beans from one or more origins and roast each origin to bring out the desired
flavour.

5. CHOCOLATE
The chocolate liquor is processed into chocolate by mixing in (more) cocoa
butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and
then refined and tempered.
Its at this stage that our master chocolatiers sculpt and mould the chocolate
into the bars you buy and enjoy at home.
BEAN TO BAR
Great tasting chocolate needs good quality cocoa beans. Thats why, at the
start of the production process, we carry out a quality check at the port in
the producing country where the cocoa beans are waiting to be exported.
Once checked and approved, the beans are transported to one of our
factories. Sometimes this can involve shipping
them halfway across the world. On arrival theyre checked again to make
sure that they meet all our strict quality standards. The next step is to clean
them thoroughly.
The cleaned beans are then roasted. The roasting develops the chocolate
flavour. Thats why the real skill in making good chocolate is to select cocoa
beans from one or more origins and roast each origin to bring out the desired
flavour.
We use large industrial roasters; however the effect is the same as if you
roasted them at home by spreading them on a baking tray and putting them
in the oven at 145C for half an hour.

Company Profile:
The Coca-Cola Company operates in more than 200 countries and markets
more than 500 brands and 3,500 beverage products. These products include
sparkling and still beverages, such as waters, juices and juice drinks, teas,
coffees, sports drinks and energy drinks. We have four of the worlds top five
nonalcoholic sparkling beverage brands: Coca-Cola, Diet Coke, Fanta and
Sprite.
The Coca-Cola Company s an American multinational beverage corporation
and manufacturer, retailer and marketer of nonalcoholic beverage
concentrates and syrups, which is headquartered in Atlanta, Georgia.[3] The
company is best known for its flagship product Coca-Cola, invented in 1886
by pharmacist John Stith Pemberton in Columbus, Georgia.[4] The Coca-Cola
formula and brand was bought in 1889 by Asa Griggs Candler (December 30,
1851 - March 12, 1929), who incorporated The Coca-Cola Company in 1892.
Besides its namesake Coca-Cola beverage, Coca-Cola currently offers more
than 500 brands in over 200 countries or territories and serves over
1.7 billion servings each day.[5] The company operates
a franchised distribution system dating from 1889 where The Coca-Cola
Company only produces syrup concentrate which is then sold to
various bottlers throughout the world who hold an exclusive territory. The
Coca-Cola Company owns its anchor bottler in North America, Coca-Cola
Refreshments.

Production process
The carbonated soft drinks produced by Coca-Cola Hellenic in Czech Republic
are subject to strict quality control and inspection procedures ensuring they
meet the highest international standards.

Briefly, the processes involve the following:

Pure water is subjected to sophisticated filtering, softening and

disinfecting to remove all impurities.
Sugar is added, along with the appropriate beverage concentrate to
produce a syrup, the basic component for the soft drink.
The mixture is saturated with carbon dioxide at a low temperature and
under high pressure to give the drinks their renowned fizziness.
Automated machinery dispenses the mixture, in precisely calculated
quantities, into sterilised bottles while another cans, caps or seals them.
The containers move to another machine which applies labels and bar
codes, after which they are automatically inspected to guarantee they meet
all requirements.
After final checking, bottles and cans are transported to machines
which pack them in cartons or boxes before being laces on wooden pallets.
The packed beverages are delivered by trucks to storage facilities to
await delivery to customers and to be enjoyed by consumers.
Strategies to Reduce Overtime:
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inserting an X by each tactic once reviewed and completed as applicable
Focus Area: PEOPLE