Professional Documents
Culture Documents
1: ABOUT COMPANY
A bakery (aka, baker's shop or bake shop) is an establishment that produces and
sells flour-based
food baked in
an oven such
as
and pies. Some retail bakeries are also cafs, serving coffee and tea to customers who
wish to consume the baked goods on the premises.
Baked goods have been around for thousands of years. The art of baking was developed
early during the Roman Empire. It was a highly famous art as Roman citizens loved
baked goods and demanded for them frequently for important occasions such as feasts
and weddings etc. Due to the fame and desire that the art of baking received, around 300
BC, baking was introduced as an occupation and respectable profession for Romans.
The bakers began to prepare bread at home in an oven, using mills to grind grain into
the flour for their breads.
This trend became common and soon, baked products were getting sold in streets of
Rome, Germany, London and many more. This resulted in a system of delivering the
goods to households, as the demand for baked breads and goods significantly increased.
The old methods were seen as unnecessary and financially unsound, during this period
there were not many traditional bakeries left.
and high nutrient value. With rapid growth and changing eating habits of people,
bakery product.
The shining star of the sector remains the biscuits industry, which is expected to
outperform the growth of the sector overall.
Trends in the Industry
i.
Retail Bakery
ii.
Improved Packaging
iii.
Health Foods
iv.
v.
Technology trends.
Biscuit
Bread
Demand
Demand
2014-2015 = 6.2%
2014-2015 = 5.0%
[Market review of BAKERY industry]
(Table 4.1.1)
Bakery Products
Bread
Pastries
Bagels
Pies
Muffins
Tarts
Pizza
Brownies
Buns
Cakes
[Bakery Products]
(Table 4.1.2)
Specialties
Some bakeries provide services for special occasions as weddings, birthday
parties, anniversaries, or even business events) or for people who have allergies or
sensitivities to certain foods (such as nuts, peanuts, dairy or gluten).
Commercialization
Grocery stores and supermarkets, in many countries, sell prepackaged or pre-sliced
bread, cakes, and other pastries. They can also offer in-store baking and basic cake
decoration. Nonetheless, many people still prefer to get their baked goods from a
small artisanal bakery, either out of tradition, the availability of a greater variety of
baked goods, or due to the higher quality products characteristic of the trade of
baking.
ATUL BAKERY started 26, January, 1991 in piplod, Surat. Atulbhai Vekariya Owner
of ATUL BAKERY. This is Multigrain Food Pvt. Ltd. Todays sophisticated consumer
expects to enjoy a high quality products, delivered in a friendly manner in convenient
location. Equally is important the food experience to them. The accurately reflects our
customer base, and ATUL BAKERY is uniquely positioned to meet the demand of this
target market.
Contact Information
stops you in your tracks. You follow your nose into the door and you see rows of golden,
delicate sweets and crusty Biscuits.
It all began with two friends in business, a sweet tooth and a dream. In 2007, ATUL
BAKERY was founded with the goal of providing our customers with classic Indian
baked goods in a warm & friendly. Having 11 years experience of Restaurant Industry
and a goal to serve the best, we started ATUL BAKERY on 26th January, 2007.
Today we are respected as a leading brand in the bakery. However, the more things
change, the more we stay the same! Each day, we bake everything from scratch using
the finest ingredients, just as you would at home. From Cakes to Cookies, from Breads
to Biscuits, our treats are meant to bring you back to a time when a bite of something
sweet could make the world a little brighter. This is what sets us apart and keeps our
loyal customers coming back, again and again.
All ATUL products are founded, developed and perfected by master bakers. ATUL
exclusive product line features a contemporary range of edibles that appeal to
contemporary taste. Stop by ATUL stores at Piplod, Magdalla & University Road
and let our smiling staff help you choose from ATUL selection. Whatever the
occasion, Atul Bakery is here to make your life a little sweeter.
9
Marketing Department
Production Department
HR Department
Assembling Department
Quality Department
Store & Purchase Department
Finance / marketing Department
10
General Manager
Assistance
Senior Assistance
Junior Assistance
Workers
Workers
Workers
Corporate Goal
ATUL Business ethics are based on Integrity and Commitment towards
achieving organizational goals.
We are committed to benchmark our success with Customer satisfaction by
attaining, delivering and maintaining the highest standards of Quality & Cost
effective Services and Products.
Ensuring fair Recruitment, enhanced Performance, Promotions, and improved
Quality of Life for employees and their family members.
ATUL focus is to facilitate free flow of communication with trust on People and
Policy and evolve a participative work environment.
We strive for Excellence with passion in all of ATUL businesses and with a
focused approach --- aptly captured in our companys tag line Prominence
through Excellence.
ATUL committed to preserve & protect ATUL ecological environment and
ATUL heritage.
Objectives
Facilitate people to build a congenial working environment.
Promote a culture of Teamwork amongst employees.
Focus on defined Values and Principles.
Facilitate people towards a multi skilled and multi-tasking approach.
Fully satisfied customer on used company product.
12
Weakness:
Location
Financing
Ambience of place
Experienced staff
Opportunity:
Threats:
Local competition
Economic downturn
Growing Market
[SWOT Analysis of ATUL BAKERY]
(Diagram 4.7)
We believe in TTE and these three words define our commitment to both our Internal
And External customer.
Transparency
Trust
Entrepreneurship
[TTE Network of ATUL BKERY]
(Diagram 4.8)
13
Welfare facility
Canteen facility
14
Demonstrate a compelling modesty and act with quite & calm determination to
create an atmosphere of self-motivation across all levels.
15
Line Manager
Worker
Worker
Worker
16
Promotion Policy.
Leave Policy.
Welfare Policy.
17
Forecasting is the estimating and predicting future condition & event and the needs &
opportunities associated with them.
(Source: K. Ashwathappa, 5th addition, Page no..: 74)
Developing
Process
Forecasting
Developing
Objective
Developing
Policies
Developing
Strategies
Budgeting
Scheduling
Tasking
Job title
HR Manager
Marketing
Worker at
Manager
production
department
HR & IR Department
Marketing
Plant
in Bakery
Department
Division
Job
Work continues,
summary
Qualified people or
market and
Built up relation
motivating salesman
Worker And
material to Finish
Location
Management.
Duties
and
process
product at plant.
Motivating, training
Advertising,
Maintaining people,
Promotion, Create
Perfection, no ideal
Create time
New market
Machine time.
punctuality
Development.
19
Work
Plant Location, 8
condition
Timely Work
outside Selling.
Machine,
tools
Attendance sheet.
Attendance sheet.
machine Pastry
rolling.
And
equipment
Hazards
==============
20
HR Manager
Marketing
Worker at
Manager
production
department
Education
MBA (HR)
MBA (Marketing)
10th, 12th,
B.com pass
Experience
10 years
10 years
2 years
Training
1 or 2 months
1 or 2 months
At least 6 months
Physical effort
No
company
service
in machinery etc.
Physical skills
Manage two
customer
product process at
And Franchisers.
Daily
supervision to
and Innovation of
proper
Our employees
market.
Communication
Proper and
Highly sophisticated
Not much as
skills
Meaning full
importance
Responsibilities
Meaningful
Unusual sensory
No
No
Yes, sometime. At
demand such as
sight, smell,
Work machine.
hearing
[Job Specification of various job position in ATUL BAKERY]
(Table 5.5.2)
21
Introduction
The purpose of this policy is to direct and discipline recruitment and employment
practices to ensure that the objectives of the company and attained especially those
objective which are related to structural and operational efficiency within the
business, the demographic composition of the workforce and to provide guidance
on the recruitment of the staff so as to comply with the provision of the labor
Relation Act 66 of 1995 and the requirement of the Employment Equity Act of
1998.
5.6.1: Recruitment
Recruitment Procedure
I.
II.
III.
Ensure that you have done a correct analysis of the demographic data of your
department and that you have clearly specified these requirement on the
employees requisition form.
IV.
V.
Advertising
Human Resource will draft an internal advertisement which will be circulated,
ensuring that all vacancies are advertised internally and brought to the attention
of all employees.
External Advertisement will be drafted and advertised in the appropriate media
and electronic job boards.
VII.
CV Selection
All CVs will be collected and screened by Human Resource before being
forwarded to the respective Line Manager for CV selection. It is importance to
note that when conducting the CV selection process that we ensure consistency
and that Human Resource can only set up interviews once a CV selection list is
received from the Line Manager.
VIII.
Interviews
It is recommend that in view of Equity and Fairness that interviews are
conducted by a panel of two or three interviews. This could be the direct line
manager to whom the person would be reporting to, a subject matter expert and
HR representative. This ensure that the process is objective and that the decision
to appoint or not to appoint is supported by the panel.
5.6.2: Selection
Meaning
Selection is the process of differentiating between applicant in order to identify and
hire those with a greater like hood of success in a job.
(Source: K. Ashwathappa, 5th addition, Page no..: 170)
Selection Procedure
I.
Once all the candidates have been interviewed, a final selection would need to
be made based on the candidates who meets the requirement of the job.
Psychometric tests could be conducted on the top three candidates who are
23
potential appointees. In making final decision, one would need to consider the
result of the Psychometrics tests in relation to the requirement of the job as well
as candidates performance during the interview and outcomes of reference
checks conducted.
II.
III.
Human Resources together with the line manager will conduct at least two
reference checks. A reference check form must be obtained from Human
Resource. Compulsory favorable credit and reference checks.
IV.
V.
Offer of Employment
An offer of employment must be discussed and in agreement of the offer,
Human Resource will prepare an offer of employment which must be signed by
the Managing Director.
VI.
Meaning
Induction means systematic and planning introduction of employees to their job
their co-workers and the organization. It is also called Induction.
(Source: K. Ashwathappa, 5th addition, Page no..: 191)
I.
II.
III.
Employment of Relatives.
Compromising situation and where there may a concern about conflict of
interest.
IV.
24
5.7: TRAINING
Meanings
Training refers to the process of imparting specific skills.
Development refers to the learning opportunities designed to help employees
grow.
Education is theoretical learning in classroom.
Training and development needs= Standard Performance Actual Performance
(Source: K.Ashwathappa, 5th addition, Page no..: 207)
I.
II.
Aims
Ensure that employees and volunteers are supported and enabled to meet the
changing demands of the organization and its services users so that the
organization achieves its strategic objective.
Facilitate employee development and personal development through assisting
them to broaden, deepen and there by further enhance their existing skill base.
III.
Equal Opportunity
Learning on the grounds of gender, age, marital status, disability, racial grounds,
sexual orientation, religion or belief, responsibility for employment status. Part
time and fixed term employees will have equal access to learning and
development opportunities appropriate to their post, and volunteers will be given
access to relevant training.
IV.
Core Learning
There are specific areas of learning which are essential for all employees and cover
a rolling programmed of needs which have been identified as part of a continuous
programmed of learning and development.
Induction
ICT (Information and Communication Technologies)
Recoding, Monitoring & Evaluating Learning
VI.
26
Meanings
Performance Management means an ongoing communication process, which
involves the line manager and their employee in:
Developing realistic and appropriate performance standards.
Giving and receiving feedback about performance.
Participating in constructive performance appraisals.
Appraisal
Annual Appraisals are an essential component of ATUL BAKERY employees
performance management framework and are supported by regular support and
supervision sessions between line managers and their employees throughout the
course of the year.
Forms for the Supervision and Appraisal are available on the Intranet.
Signature: ...............................................................
27
Performance appraisal are widely used in the society. The history of performance
appraisal can be dated back to the 20th century and then to the second world war when
the merit rating was used for first time. An employer evaluating their employees is a
very old concept. Performance appraisal are an indispensable part of performance
measurement.
28
Meanings
Employee Benefits and Service means include any benefits that the employee received
in addition to direct remuneration.
Salary means payment on working time basis i.e. only cash payment monthly or
quarterly.
Wages means extra benefits given employees by company. Sometimes monetary or
Non-monetary benefits given employees. EX: Insurance Policy.
Compensation means disability and workers compensation benefits are also offered
to employees. Employees contribute funds to assist workers who are ill or injured and
cannot working owing to occupational injury or ailment. These benefit are regulated by
the Workmens Compensation Act
(Source: K. Ashwathappa, 5th addition, Page no..: 329)
SALARY
WAGES
COMPENSATION
Human
25,000 per
Resource
month
festival benefits
pay company.
Manager
Marketing
21000 per
Time to target
Manager
month
Monetary festival
pay company.
benefits. (12000rs.
Last year)
Finance
30000 per
Manager
month
of salary on bonus
pay company.
29
benefits. (12000rs.
Last year)
15% Bonus on salary
in last year
Production
25000 per
Manager
month
festival benefits
pay company.
15000 per
month
Insurance Policy.
pay company.
Supervisor(++)
Workers*
8000 per
month
as well as Non-
monetary benefits
Watchmen**
6500 per
month
as well as Non-
monetary benefits
30
31
The EPFOs apex decision making body is the central Boards of Trustees.
OFFICE TIME
Marketing Manager
Finance Manager
Production Manager
Workers (3 shifts)
33
Meaning
An allowance is an amount of money given or allocated usually at regular intervals
for a specific purpose.
Allowance is one kind of the bonus.
34
Meaning
Welfare means faring or doing well. It is comprehensive term, and refers to the
physical, mental, moral and emotional well-being of an individual. The term
welfare is a relative concept, relative in time and space. It, therefore, varies from
time to time, region to region and from country to country.
1. Intramural Facilities
These Services are provided within establishment. These include latrines and
urinal, washing and bathing facilities, canteens, uniforms, medical etc. These
facilities which provide within a company. It relates all the thing regarding that
the employee is physically as well as mentally, healthy or not, He/she is capable
of doing the entire thing normally as like a normal man /women.
Objectives: TO know the level of physical as well as mental strength of
employees.
2. Extramural Facilities
These services are provided outside the establishment. These consist of
Transportation, security offices, recreation etc. These facilities which provides
outside the company. It relates Employees safety refers to the protection of
workers from dangers of industrial accident which is unplanned event in which
can action and recreation of an object a substance a person or a radiation results
in personal injury.
Objectives: - To protect the employees from danger.
35
Extramural Facilities
(Statutory)
(Non-Statutory)
Washing facilities
Educational facilities
Medical facilities
Transport facilities
First-aid appliances
Recreational facilities
Maternity benefits
Canteen
Housing facilities
Drinking water
Social insurance
Creches
Workers co-operative
Welfare Officer
Vocational training
Occupation Safety
Benevolent fund
36
1. Washing facilities
There is proper arrangement of washing facilities in every department of
Multigrain with such facility like separate rooms, pegs, lockers and other
arrangement. Each department has their separate washing facilities in Multigrain
Food Pvt. ltd.
2. Drinking water
Drinking water is the one of the most needed facility for good health of the
person, in the Multigrain Food pvt Ltd water coolers are provided in every
department at sufficient distance.
5. Canteen
According to the factories act, a factory that employing more than 250 workers,
there shall be a canteen for the use of workers. The government may prescribed
the rules in respect of this:
37
38
Breaks
Lunch Time 1:00pm TO 2:00pm
Tea Time 4:00pm TO 4:15pm
Employers association
Employees
Employer
Industrial
relation
Government
Trade union
39
40
Definition
Marketing is a Social management Process by which individuals & groups obtain
what they need & want through creating, offering & exchanging products of value
with others.
Objectives
The monitor the internal and external customers satisfaction level.
Launching BAKERY and NON-BAKERY product time to time.
Innovative, quality products that are able to both expand existing markets and
create new ones for customers.
To provide fresh and quality product to customers on daily basis.
41
Senior
Executive
Senior
Executive
Junior Executive
Senior Assistance
Junior Assistance
Workmen
42
Cake
What's a party without a cake? Cakes are the centerpiece of most any celebration. No
matter what the occasion, Spatula Bakery has the perfect cake for you! Carefully baked
and exquisitely decorated. Choose from more than 400 varieties of Cakes!
Pastries
Its hard to resist the aroma when you walk into their bakery. Their display case is a
feast for the eyes, overflowing with all kinds of pastries. Their exquisite specialty
pastries are unique. Try them all.
43
Cookies
Their cookies are always fresh, irresistibly soft and luscious! Carefully packaged to
preserve their oven-fresh flavor. It can be one of the loving gift to your loved one!
44
Parwadi
Crispy, yummy and fresh Parwadi will melt in your mouth! Try it in your Breakfast
with tea, coffee or milk and you will love it like anything.
Breads
All of the breads at Atul Bakery are inspired by traditional recipes. While they are
always experimenting with ways to improve their baking, the basics never change.
Hearty breads with full-bodied texture and taste are their USP!
Toast
Their fresh and delicious Toast is the favorite Breakfast for many! Whether its tea,
coffee or milk their tempting Toast goes best with any one!
Nankhatai
Find one of the best and tastiest Nankhatai at Atul Bakery. A smoothing taste every
time you eat.
46
Biscuits
A perfect biscuit should have a golden brown crusty top and bottom and when you split
it in half it should be soft and flaky! Experience the taste of real Biscuit at Atul Bakery.
Specialties
Festivals are their tradition and so is Farali Food! They have been making Farali
Specialties which you can trust and eat in your fast. Also their other special crispy food
items will surely make your day.
Puff
Butterly, flaky and rich without being heavy are their Quality Puff. Consider it in daily
your Snacks!
Chocolate
48
ATUL Bakery can analysis the competitors products & its special features, raw
material used, price of products, packaging of products, quality of products and so on.
It will helps to develop and launch new products and verities of products, setting price
of product, improvement of quality and improvement of effective distribution channel.
List of Competitors
Shital Bakery
Bhagwati Bakey
Surat Bakery
Maruti Bakery
Mazda Bakery
Royal Bakery
Subodh Bakery
Cookies
Breads
Mawa Cakes
Pastries
Biscuits
Chocolate
Parwadi
Toast
Nankhatai
Puff
Our Speciality
49
Price
MONGINIS BAKERY
Cake
Cake
Pastry
Chocolates
Chocolates
Pastry
Cookies
Packaged Cake
Breads
Breads
Namkeen
Varity of Snakes
Toast
Biscuits
Mawa Cake
Nankhatai
Puff
Other Specialties
competitors
Set
pricing to
achieve a
must
its
cost.
make
sure
that
flavor.
Place
Gujarat.
50
Promotion
Used
such
as
Used
Media
Television,
Hoardings, etc.
design
media
and
product
such
Print,
as
Web,
development.
Standard).
to different customers.
filled
chocolates
with Doll.
with
and
assorted
decorated
2. Geographic
Surat city and its nearby area like Bharuch, Ankleshwar, Navsari, Bardoli,
Valsad and Mandvi.
3. Behavioral
People who are quality conscious.
51
CUSTOMER
BAKERY
(Manufacture)
ATUL BAKERY directly sell their products to their customers only in bulk quantity
like cake (up to weight 5kg), nankhatai, biscuit etc. It has their own 2 outlay which are
in direct contact with the customer.
BAKERY
(Manufacture)
FRANCHISE
CUSTOMER
ATUL BAKERY distributes various products like breads, cakes, pastry & other
products to its outlets or franchise in Surat, Bharuch, Ankleshwer, Navsari, Bardoli,
Valsad and Mandvi. ATUL BAKERY is handling 35 outlets for selling their bakery
and non-bakery products.
52
Company objectives
ATUL Bakery may set its pricing to achieve a number of different objectives like,
Maximize profits
Achieve a target return on investment
Achieve a target sales figure
Match the competition.
ATUL BAKERY has used media such as print media, social media, public relations,
local marketing and product development.
ATUL Bakery maintain relationship with customers and regularly collect feedback
from customers.
53
ATUL Bakery has regularly collect sales report from its franchises.
54
Definition
Production is the process of converting the raw material or the other inputs into the
product for the further production or the finished goods or services so at the utility
of inputs is created or enhanced and the needs of consumer are satisfied.
The process of converting the raw materials such as raw materials will be wheat
flour, sugar, eggs and ghee for which proper arrangements should be made. Other
items like milk powder, yeast, salt, assorted fruits, baking powder, caramel color,
vanilla, butter cream, etc. into finished good bakery products.
Introduction
Bakery products have become very popular throughout the country. Breads and
biscuits are the most common products but other items like cakes, pastries, creamrolls, cookies etc. are also not lagging far behind. These items are consumed by
people of all age groups across the board. Nature of these products is such that the
consumers prefer fresh items. Shelf life of cakes & pastries is limited and thus local
manufacturers enjoy distinct advantage. In spite of continuous increase in the
consumption of these items during last few years, the per capita consumption is still
very low compared to the advanced countries. There is, thus, good scope for these
items.
A good pastry is light and airy, easily broken in the mouth (what is called 'short'
eating), but firm enough to support the weight of the filling. The dough must be
well mixed but care must be taken not to over mix the pastry. This results in long
gluten strands and toughens the pastry. Thus, the manufacture of good pastry is
something of a fine art.
Objective
ATUL Bakery is a leading manufacturer of high quality bakery baked Products.
Their products are of the highest quality. They have excellent Taste and eye appeal.
Production
Department
Chief
Laboratory
Chemist
Forman
Assistant
Laboratory
Chemist
Supervisor
Laborer
Helper
Checking
Washing
55
Mixer
Roller
Fermentation Box
Oven
Decoration Table
[General Plant Layout in ATUL BAKERY]
(Diagram 7.3)
56
They manufacture a large variety of Cakes, Pastries & other items as per customer's
requirement. Also one can choose the flavor of their taste.
Ingredients
They use best quality flour, sugar, additives, food colors, butter etc. their eatables are
purely vegetarian and made according to customer's requirement. They procure this raw
material from the reputed suppliers and use them only after checking them for quality
and hygiene.
Packing
They offer all the products in various pack sizes (250 gms. 1 kg, 5 kg., etc.) and packing
materials such as plastic pack etc. are of best quality.
Their New Product Development team continually uses its expertise to innovate and
develop products and services ideally suited for the Foodservice market.
57
2. Proximity to Markets
ATUL Bakery is located near to its target markets and customers. Therefore it is
benefit to reduce cost of distribution to the market. ATUL Bakery is located in Surat
City and it is more beneficial to growth of the company.
3. Transport Facilities
Transportation facilities are becoming the governing factor in economic location of
the plant. Depending upon the volume of the raw materials and finished products, a
suitable method of transportation like rail, road, water transportation (through river,
canals or sea) and air transport is selected and accordingly plant location is decided.
ATUL Bakery is located in Surat City and transportation facilities are easily
available at these location.
4. Availability of Labor
Potential supply of requisite type of labour governs plant location to major extent.
Some industries need highly skilled labour while other need unskilled and
intelligent labour. ATUL Bakery is located nearby industrial area in Surat City
where skilled and unskilled labours are easily available.
58
Purchase function begins with the preparation of purchase order. Production manager
prepares this purchase order. This purchase order is to the authorized person for
checking. After the authorized person sign the purchase order, order is placed though
mail, telephone or by fax. After receiving purchase order from company supplier checks
it with the availability of material and sends the material within a day or two and
informs the company on sending the material.
On receiving all the material from the supplier, all the material passes through the
process of quantity & quality. After all the material is accepted by the production
manager then and then only the payment is done. Payment is done by cash, cheques or
by demand draft. Some suppliers demand the payment along with the purchase order.
So, demand draft is send along with the purchase order to the suppliers.
59
2. Work-in-process
Work-in-process (WIP) is made up of all the materials, parts (components),
assemblies, and subassemblies that are being processed or are waiting to be
processed within the system. This generally includes all materialfrom raw
material that has been released for initial processing up to material that has been
completely processed and is awaiting final inspection and acceptance before
inclusion in finished goods.
3. Finished goods
A finished good is a completed part that is ready for a customer order. Therefore,
finished goods inventory is the stock of completed products. These goods have been
inspected and have passed final inspection requirements so that they can be
transferred out of work-in-process and into finished goods inventory. From this
point, finished goods can be sold directly to their final user or sold to franchises.
of the finished product. Examples of MRO goods include oils, lubricants, coolants,
uniforms, gloves, packing material, tools, nuts, bolts, screws and key stock. Even
office supplies such as staples, pens and pencils, copier paper, and toner are
considered part of MRO goods inventory.
planned maintenance
preventive
maintenance
predictive
maintenance
corrective
maintenance
suffers from false starts, missing parts or information and wasted manpower. Work that
is not pre-planned can cost you as 25 times more to accomplish.
A good planned maintenance system is designed with an optimal mix of preventive and
predictive maintenance tasks. As much corrective maintenance as possible is planned
to make best use of manpower and spares.
62
Conveyor
The company has different types of conveyors to carry the raw material to be processed
into different machines. Right from starting of production process the products are
moved to the next process through conveyor. Company has motor driven conveyor that
has one metallic belt on the rolling wheels and those conveyors that works on gravity
i.e. no electric motor is needed to run them.
Trolleys
Trolleys are mainly used for transferring heavy carats with products from the store to
the trucks. Also when the carats are unloaded from trucks and moved from one place
to another trolley is used. For convenience trolleys are manually run by workers to carry
heavy loads.
Carats
Carats are a very important material handling equipment as it is used to carry the
products in the lot of more. Carats are mainly used for safety purpose so as to prevent
the breakage of products. So when the products are to be taken from one place to
another it is kept in carats and then taken. It is also convenient to carry products in
group.
Trucks
Trucks can also be considered as the material handling equipment as it is used for
transporting finished products. They carry carats from manufacturing place to the whole
sellers and retailers and also to the port for the export through steamers in the foreign
countries.
Lifts
Lifts can also be considered as the material handling equipment as it is used for
transporting products to one floor to second floor. To use of lift to easily transform of
product to converted in to finish good. To use of lifts for quantity of more than 80 kg.
63
Quality Control
Quality control includes various method of controlling the quality of the product.
One of the goals of quality control is to present the consumer with a product and for
that clean and sanitized also plays an important role.
Field laboratory
A laboratory is required to be provided and maintained at the plant site with the
necessary equipment and supplies for conducting quality control testing.
Diary
The Producer is required to maintain a diary at the Certified Plant. The diary is an
open format book with at least one page devoted to each day mixture is produced.
The diary is kept on file for a minimum period of three years
Material sampling
The Producer is required to designate the sampling and sample reduction
procedures, sampling location, and size of samples necessary for testing. Sampling
is conducted on uniform increments on a random basis.
64
Materials testing
The Producer is required to designate the testing procedures to be used for control
of the aggregates. Testing is required to be completed within two working days of
the time the sample was taken.
R&D Department
In the quality can be defined as accuracy, reliability, and timeliness of the reported
test results as the overall program that ensures that the final results reported by the
laboratory are as correct and accurate as possible.
65
Introduction
Blood is important part of human beings. And money is blood for sound business.
Money is the life-blood at modern business. Money is required to purchase
expensive machinery, and day to day expenses on raw materials, labor, and
operational and administrative needs at business, execution at expansion.
The part of an organization that manages its money. The business functions of a
finance department typically include planning, organizing, auditing, accounting for
and controlling its companys finances.
Definition of finance
Finance management is an area of financial decision making, harmonizing
individual motives and enterprise goals
Objective
To rising of adequate funds at the minimum cost and using them effectively.
To focus of financial problem of business organization.
67
Finance manager
Chartered account
Assistant manager
68
Rs.
Gross profit
18038969.51
Indirect income
9159949
Total income
27198918
Expenses
Salary account
5200000.00
Electricity account
915881.00
Donation A/C
65100.00
Indirect Expense
11019536
Total of expenses
17200517
Net Profit
9998401
[Profit & Loss Account of Bakery]
(Table 8.3.2)
69
Rs.
owner capita
net profit
Current liabilities
Non-current assets:
Interest-bearing loans and borrowings
account payables
Provisions
Deferred tax liabilities
Total capital and liabilities
Assets:
Non-current assets
Property, plant and equipment
Investment property
Other financial assets
Current assets
Cash
Debtors
bill receivable
Stock
total assets
14013387
15408591
11040950
4544520
2245552
1108915
48361915
23515550
5045552
2957456
2540237
2838550
3875480
7589090
48361915
[Balance sheet of the Company]
(Table 8.3.3)
B. Gross profit
=Gross profit/Sales *100
=18038969.51/88861180*100
=20.3%
INTERPRETATION
Gross profit is trading margin ratio
Gross profit is very important to judge the manufacturing efficiency of the
business.
It is a test profitability and efficiency of management.
Generally, higher ratio is better its.
C. Net profit
=Net profit / Net sale *100
=9998401/88861180*100
=11.25%
INTERPRETATION
Net profit ratio throws light on the overall performance of the business.
Higher ratio better its.
Higher ratio indicates more operational efficiency of the business.
D. Operating ratio
=cost of goods sold + operating expense/sales*100
=70822218.49+6115881/88861180*100
=86%
Interpretation
It is an expense ratio.
Hence, lower ratio is better for the company.
86% Operating expense of the company and remain is profitability of the
company.
71
72
I. Stock velocity
=12month/stock turnover ratio
=12month/1.3
=9.2
INTERPRETATION
Stock velocity is denoting in month or day it indicates the duration of
operating cycle.
J. Debtors turnover ratio
=credit sales / debtors + bill receivable
= 88861180 /2838550 +3875480
=13time
INTERPRETATION
It is also called receivables ratio
It indicates numbers of times in a year that debtors pay off their dues.
It is desirable that the debtors should be converted into cash as quickly as
possible and hence higher the ratio is better.
K. Liquid ratio
Quick Ratio also termed as Acid Test or Liquid Ratio. It is supplementary to the
current ratio. The acid test ratio is a more severe and stringent test of a firm's
ability to pay its short-term obligations 'as and when they become due. Quick
Ratio establishes the relationship between the quick assets and current liabilities.
=current assets-stock/current liabilities-bank overdraft
=16843357-7589090/15408591
=0.60
INTERPRETATION
The ideal Quick Ratio of 1:1 is considered to be satisfactory.
Quick ratio is 0.60 it indication that the firm has not better position to
meet its current obligation in time.
73
B. Application of fund
74
ii.
Management of inventory
iii.
Management of cash
B. Management of inventory
Inventory control means the decision of the firm as to the extent to which
inventories can be economically stored.
To supply the product to its user as per their requirement at right time.
To minimum holding replacement and shortage cost of inventory at
minimum level.
To keep inactive, waste, scrape, and obsolete items at the minimum level.
To maintain investment in inventory at the lowest level.
75
C. Management of cash
Cash is the medium of exchange which allows management to carry on the
various activities of the business on day to day basis.
Four facets of cash management
1. Cash planning
2. Managing the cash flow
3. Optimum cash level
4. Investing surplus cash
AMOUNT
Currents assets(A)
16843357
Stock
7589090
Debtors
2838550
Bill receivable
3875480
Cash& bank
2540237
15408591
Creditors
61,63,436.34
Loan
92,45,154.66
1434766
INTRODUCTION OF TOPIC
To be successful, organizations must look into the needs and wants of their customers.
Customer awareness and perception is important because many researchers have shown
that it has a positive effect on organization's profitability. To maximize the profitability
an organization required to increase awareness level and positive perception in the mind
of customers.
This research will conducted to know the awareness level of customer about Atul
bakery and its products.
77
LITERATURE REVIEW
The study was conducted to know the respondents awareness and attitude towards
the organic foods products. The study was conducted in Coimbatore city for a
period of six months. The research design adopted in the study was descriptive
design, which is concerned with the descriptive of a group. The primary data has
been collected from the users of organic food products. The secondary data was
collected from the articles, journals, newspapers and various websites. The
sampling technique in this project is convenient sampling and a sample of 120
respondents was taken into account for finding their uses for the organic food
products. The major findings by S. V. Ramesh and M. Divya is, to purchase
organic food products are health and environmental benefits, plus support for local
or small farmers. In addition, an important factor that was revealed as a barrier to
the development of organic foods is consumer information. Increased consumer
awareness of organic labeling and their trust in organic labels as well as increasing
the availability and range of organic food products, may be the most effective way
of increasing their market share. The study found that the groups of buyers and nonbuyers the main barrier of organic foods market share is the information available
and consumer awareness valuable information on consumers in Chiang Mai
province that can be used by policy makers in organic farming at the national and
regional level.
78
Salleh, Ali, Harun, Jalil and Shaharudin (2010) in their study indicated that
health consciousness depict the strongest relationship with academician intention in
buying organic food products as compared to environmental concern factors. It
seems that perception towards organic food and believe that organic food is
environmental friendly are nor strong from each other. It can be argue that consumer
who are increasingly concern and realized the essentials of environmental issues
does not show in their decision when they considering in making a purchase. For
this study, quantitative research design was chosen in order to validate the
theoretical framework and the hypotheses of this study. Probability sampling
designs being used because elements in the population have a known chance of
being chosen as subjects in the sample. Since the purpose of study is mainly for
collecting information in a localized area, area sampling is used. With given
population size of 863, the response of 265 is justified to have a reliable and valid
sample.
79
The study used to obtain information from consumers about their level of awareness
towards genetically modified (GM) foods and their attitudes, perception and
acceptance towards GM foods, as well to identify if there is any differences of
perception among gender, age, education level, and occupation on attitude,
perception and acceptance on GM foods by Erni Tanius and Sam Wai Seng. The
result shows that the respondents have a low awareness level towards GM foods.
Majority of the consumers attitude, perception and acceptance towards the GM
foods were negative. The study also found out that there is a significance in mean
difference between, age, gender and race their attitude and perception toward GM
foods. The study recommends the consumers awareness towards GM foods should
be increased by the government through promotion, establish voluntary GM food
labeling system, and increase the media coverage about GM. It is due to the future
development of the agriculture. This study used data collected from a survey which
was carried out in Klang Valley. A systematic random sampling method was used
and the survey was carried out to 100 respondents by using a well-structured
questionnaire.
80
RESEARCH METHODOLOGY
1. Problem Statement
To know the customer awareness and perception towards ATUL BAKERY at Surat.
2. Objective
Primary objective
To determine the awareness level of customers towards ATUL Bakery at Surat.
To know the perception of customers towards ATUL Bakery at Surat.
Secondary objective
3. Research Design
Here researcher has used descriptive research design because of to describe the
various factors influencing toward awareness level and perception.
4. Sampling Plan
Sampling design
A researcher has used non-probability convenience sampling for select the
respondents.
Sample size
The sample size has been 100 respondents.
Primary data
In this study primary data used and it was collected by structured Questionnaire.
81
Secondary data
The researcher was collected secondary data from Website, annual reports,
books, journals and articles, websites, newspapers, magazines, case studies.
8. Limitation of survey
All the information was collected from consumers of specific region finding is
limited.
Respondent personal bias may affect, which is controllable.
82
DATA ANALYSIS
1. Are you aware of ATUL Bakery?
Valid
Frequency
Percent
Yes
87
87.0
No
13
13.0
Total
100
100.0
Awareness
13%
Yes
No
87%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 100 respondents
87% of respondents are aware of ATUL Bakery and its products and 13% of
respondents are not aware of ATUL Bakery and its products.
So it seems that most of the customers are aware of ATUL Bakery and its products.
83
2. How did you know about ATUL Bakery and its products?
Frequency
Percent
25
28.7
40
46.0
Internet
18
20.7
Other
4.6
Total
87
100.0
Valid Advertisement
4%
29%
21%
Advertisement
Family, Friends, Relatives
Internet
Other
46%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 87 aware
respondents 46% of respondents were know from friends, relatives and family, 28.7%
respondents were know from advertisements, 20.7% respondents were know from
internet and 4.6% respondents were know from other sources like franchise shop.
So it seems that most of the customers were known from friends, relatives and family
about ATUL Bakery and its products.
84
Frequency Percent
Valid
Yes
66
75.9
No
21
24.1
Total
87
100.0
Purchase Product
24%
Yes
No
76%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 87 aware
respondents 75.9% respondents have purchased products of ATUL Bakery and 24.1%
respondents have not purchased any products from ATUL Bakery.
So it seems that majority of the customers have purchased products from ATUL
Bakery.
85
Percent
7.6
Weekly
11
16.7
Fortnightly
13.6
Monthly
18
27.3
Quarterly
23
34.8
Total
66
100.0
Valid Daily
7%
17%
35%
Daily
Weekly
fortnightly
14%
Monthly
Quarterly
27%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
7.6% respondents have purchased products Daily, 16.7% respondents have purchased
Weekly, 13.6% respondents have purchased Fortnightly, 27.3% respondents have
purchased Monthly and 34.8% respondents have purchased products Quarterly from
ATUL Bakery.
So it seems that majority of the customers have purchased products Quarterly from
ATUL Bakery and very less customers have purchased products Daily from ATUL
Bakery.
86
Cake
Cookies
Chocolate
Pastry
Namkeen
Toast
Bread
Nankhatai
Puff
Yes
25
20
14
11
28
10
31
13
24
Percent
37.9
30.3
21.2
16.7
42.4
15.2
47
19.7
36.4
No
41
46
52
55
38
56
35
53
42
Percent
62.1
69.7
78.8
83.3
57.6
84.8
53
80.3
63.6
84.8
83.3
78.8
69.7
63.6
62.1
57.6
60
50
40
80.3
53
47
42.4
37.9
36.4
30.3
30
21.2
20
16.7
19.7
15.2
10
0
Cake
Cookies
Chocolate
Pastry
Namkeen
No
Toast
Bread
Nankhatai
Puff
Yes
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
37.9% respondents have purchased Cakes, 30.3% respondents have purchased Cookies,
21.2% respondents have purchased Chocolates, 16.7% respondents have Pastry, 42.4%
respondents have purchased Namkeen, 15.2% respondents have purchased Toast, 47%
respondents have purchased Bread, 19.7% respondents have purchased Nankhatai,
36.4% respondents have purchased Puff.
So, it seems that majority customers have purchased Namkeen, Cake and Puff from
ATUL Bakery.
87
6. Which of the following factors you look while purchasing Bakery products?
Valid
Frequency
Percent
Quality
19
28.8
Taste
13
19.7
9.1
Price
11
16.7
Brand Name
16
24.2
Service
1.5
Total
66
100.0
7%
17%
35%
Daily
Weekly
fortnightly
14%
Monthly
Quarterly
27%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
28.8% respondents looks quality of products, 19.7% respondents looks taste, 9.1%
respondents looks offers and gifts, 16.7% respondents looks price of products, 24.2%
respondents looks brand name, 1.5% respondents looks service while purchasing
products.
So it seems that majority of the customer looks quality of products while purchasing
bakery and food products.
88
Valid
Frequency
Percent
Quality
26
39.4
Taste
23
34.8
6.1
Price
6.1
Brand Name
12.1
Service
1.5
Total
66
100.0
12%
2%
6%
Quality
39%
6%
Taste
Offers & Gifts
Price
Brand Name
Service
35%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
39.4% respondents said that quality of products, 34.8% respondents said taste, 6.1%
respondents said offers and gifts, 6.1% respondents said price of products, 12.1%
respondents said brand name, 1.5% respondents said service made repetitive
purchasing ATUL Bakery products.
So it seems that majority of the customer looks quality of products made them repetitive
purchase of ATUL Bakery products.
89
Frequency Percent
Valid Good
33
50.0
Average
31
47.0
Poor
3.0
Total
66
100.0
3%
Good
50%
47%
Average
Poor
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
50% respondents perceived that quality provided by ATUL Bakery is good, 47%
respondents perceived that quality is average and 3% respondents perceived that quality
is poor.
So it seems that majority of the customer perceived that quality of products provided
by ATUL Bakery is good.
90
Frequency
Percent
13
19.7
Costly
24
36.4
Average
22
33.3
Cheap
10.6
Total
66
100.0
11%
20%
Very Costly
Costly
33%
Average
Cheap
36%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
19.7% respondents perceived that price of product is very costly, 36.4% respondents
perceived that price of product is costly, 33.3% respondents perceived that price of
product is average, 10.6% respondents perceived that price of product is cheap.
So it seems that majority of the customer perceived that price of product is costly of
ATUL Bakery.
91
Frequency Percent
Valid Excellent
21
31.8
Good
24
36.4
Fair
21
31.8
Total
66
100.0
32%
32%
Excellent
Good
Fair
36%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
31.8% respondents perceived that packaging of product is excellence, 36.4%
respondents perceived that packaging of product is good, 31.4% respondents perceived
that packaging of product is fair.
So it seems that majority of the customer perceived that packaging of product is good
of ATUL Bakery.
92
11. How would you rate ATUL Bakery products in comparison with other
Brands?
Valid
Frequency
Percent
Very Good
16
24.2
Good
28
42.4
Average
16
24.2
Poor
9.1
Total
66
100.0
42.4
40
35
30
25
24.2
24.2
20
15
9.1
10
5
0
Very Good
Good
Average
Poor
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
24.2% respondents perceived that product of ATUL Bakery is very good, 42.4%
respondents perceived that product of ATUL Bakery is good, 24.2% respondents
perceived that product of ATUL Bakery is average, 9.1% respondents perceived that
product of ATUL Bakery is poor with compare to other brands
So it seems that majority of the customer perceived that product of ATUL Bakery is
good with compare to other brands.
93
12. Would you recommended other person to purchase the ATUL Bakery
products?
Frequency Percent
Valid Yes
58
87.9
No
12.1
Total
66
100.0
Recommend To Other
12%
Yes
No
88%
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 66 respondents
87.9% respondents like to recommend other person about ATUL Bakery products and
12.1% respondents not like to recommend other person about ATUL Bakery products.
So it seems that majority of the customer like to recommend other person about ATUL
Bakery products.
94
13. What are the reason that you are not purchasing from ATUL Bakery?
Valid
Frequency
Percent
Poor Quality
19.0
Taste
9.5
Poor Packaging
9.5
High Price
11
52.4
Poor Service
9.5
Total
21
100.0
40
30
20
19
10
9.5
9.5
Taste
Poor Packaging
9.5
0
Poor Quality
High Price
Poor Service
INTERPRETATION:
From the above table and chart, it can be interpreted that, out of total 21 respondents
who has not purchased ATUL Bakery products 19% respondents perceived that quality
of product is poor, 9.5% respondents perceived that taste of product is poor, 9.5%
respondents perceived that packaging of product is poor, 52.4% respondents perceived
that price of product is high and 9.5% respondents perceived that service given by
ATUL Bakery is poor.
So it seems that majority of the customer perceived that price of product of ATUL
Bakery is high and because of high price of products customers have not able to
purchase the product of ATUL Bakery.
95
DEMOGRAPHIC PROFILE
GENDER
Valid
Frequency
Percent
Male
50
50.0
Female
50
50.0
Total
100
100.0
Gender
50%
50%
Male
Female
Interpretation
From the above table and chart, it can be interpreted that, out of total 100 respondents
50% respondents are male and 50% respondents are female.
96
AGE
Valid
Frequency
Percent
=< 20 Year
14
14.0
21 Year - 30 Year
41
41.0
31 Year - 40 Year
36
36.0
40 Year <
9.0
100
100.0
Total
Age
45
41
40
36
35
30
25
20
15
14
9
10
5
0
=< 20 Year
21 Year - 30 Year
31 Year - 40 Year
40 Year <
Interpretation
From the above chart, it can be interpreted that, out of total 100 respondents, 14%
respondents age are equal to or less than 20 year, 41% respondents age are between 21
year and 30 year, 36% respondents age are between 31 year and 40 year and 9%
respondents age are more than 40 year.
97
Occupation:
Student
Business
Valid
Service
Other_____________
Frequency
Percent
Student
24
24.0
Business
20
20.0
Service
36
36.0
Other
20
20.0
Total
100
100.0
Occupation
40
36
35
30
25
24
20
20
20
15
10
5
0
Student
Business
Service
Other
Interpretation
From the above chart, it can be interpreted that, out of total 100 respondents 26%
respondents are students, 20% respondents are do business, 36% respondents are do
service and 20% respondents are other occupation.
98
CROSS TABULATION
No
Total
Male
46
50
Female
41
50
87
13
100
Total
Chi-Square Tests
Asymp. Sig.
Exact Sig.
Exact Sig.
(2-sided)
(1-sided)
.234
.117
Value
df
(2-sided)
2.210a
.137
.234
Likelihood Ratio
.133
Pearson Chi-Square
2.261
2.188
.139
100
a. 0 cells (.0%) have expected count less than 5. The minimum expected count is
6.50.
b. Computed only for a 2x2 table
99
Gender
Yes
No
Total
Male
32
14
46
Female
34
41
66
21
87
Total
Chi-Square Tests
Asymp. Sig. Exact Sig. Exact Sig.
Value
df
(2-sided)
Pearson Chi-Square
2.114a
.146
Continuity Correctionb
1.447
.229
Likelihood Ratio
2.152
.142
2.089
(2-sided)
(1-sided)
.210
.114
.148
87
a. 0 cells (.0%) have expected count less than 5. The minimum expected count is
9.90.
b. Computed only for a 2x2 table
100
FINDINGS
It is found that out of 87 aware respondents 24% respondents are not purchased
ATUL Bakery products because of high Price of products.
It is found that quality and taste of product made respondents repetitive purchase of
ATUL Bakery products. It means customers prefer to purchase high quality of
Bakery and food products.
It is found that majority of the respondents perceived that price of product is costly
and very few respondents perceived that price of product is Cheap.
101
It is found that majority of the respondents perceived that product of ATUL Bakery
is good with compare to other brands.
It is found that majority of the respondents like to recommend other person about
ATUL Bakery products.
According to my research found that some of the respondents perceived that price
of product of ATUL Bakery is high and because of high price of products customers
are not able to purchase the product of ATUL Bakery.
102
CONCLUSION
Completing this study researcher found that, majority respondents are aware of ATUL
Bakery and Its products. Majority of the respondents perceived that product of ATUL
Bakery is good with compare to other brands and is highly recommended to others.
Respondents preferred high quality while purchasing bakery and food products.
Majority respondents are purchase products from ATUL Bakery because of good
quality and taste provided by ATUL Bakery. Majority respondents purchase Namkeen
and Cake from ATUL Bakery.
Some of the respondents perceived that price of product of ATUL Bakery is high and
because of high price of products customers are not able to purchase the product of
ATUL Bakery.
103
WEB-SITE
http://www.ibisworld.com/industry/global/global-bakery-goods-manufacturing.html
https://en.wikipedia.org/wiki/Bakery
http://www.niir.org/information/content.phtml?content=179
http://www.atulbakery.com/
104
QUESTIONNAIRE
Dear sir / madam,
I, Hiren P Gandhi, student of Shrimad Rajchandra Institute of Management and
Computer Application (SRIMCA), UKA Tarsadia University in Bardoli, studying
in M.B.A., doing this summer research training on, Customer Awareness and
Perception towards Multigrain Food Pvt. Ltd. (ATUL Bakery), Surat. Can you
spend five minutes to answer the following question? This study is for academic
purpose only no information shall be disclosed anywhere.
No
Internet
No
Weekly
Monthly
Quarterly
Fortnightly
Cookies
Chocolates
Pastry
Namkeen
Toast
Bread
Nankhatai
Puff
6. Which of the following factors you look while purchasing Bakery products?
Quality
Taste
Price
Brand Name
Service
105
7. Which of the following factors made you to repetitive purchasing ATUL Bakery
products?
Quality
Taste
Price
Brand Name
Service
Average
Poor
Costly
Average
Poor
Good
Fair
Very Poor
11. How would you rate ATUL Bakery products in comparison with other Brands?
Very Good
Good
Poor
Very Poor
Average
12. Would you recommended other person to purchase the ATUL Bakery products?
Yes
No
13. What are the reason that you are not purchasing from ATUL Bakery?
Poor Quality
Taste
High Price
Poor Service
Poor Packaging
DEMOGRAPHIC PROFILE
Gender:
Male
Female
Age: _____________
Occupation:
Student
Business
Service
Other_____________
THANK YOU
106
CROSS TABULATION
1. Chi-Square Test Between Gender and Awareness of ATUL Bakery
Female
Total
46
41
87
13
50
50
100
Chi-Square Tests
Asymp. Sig. Exact Sig. Exact Sig.
Value
Df
(2-sided)
Pearson Chi-Square
2.210a
.137
Continuity Correctionb
1.415
.234
Likelihood Ratio
2.261
.133
(2-sided) (1-sided)
.234
2.188
.117
.139
100
a. 0 cells (.0%) have expected count less than 5. The minimum expected count is
6.50.
b. Computed only for a 2x2 table
INTERPRETATION:
As Pearson Chi Square significant value is (0.137) is greater than alpha value 0.05 the
decision is fail to reject (accept the null hypothesis). It means that Gender is not depend
on Awareness of ATUL Bakery.
107
30 Year
40 Year
40 Year <
Total
12
39
31
87
Bakery
13
14
41
36
100
No
Total
Chi-Square Tests
Asymp. Sig.
Value
Df
(2-sided)
10.305a
.016
Likelihood Ratio
8.434
.038
Linear-by-Linear Association
4.207
.040
Pearson Chi-Square
N of Valid Cases
100
a. 3 cells (37.5%) have expected count less than 5. The minimum expected
count is 1.17.
INTERPRETATION:
As the significant value (0.016) is greater than the value of alpha (0.05) the decision is
fail to reject null hypothesis. It means that Age is not depends on Awareness of ATUL
Bakery.
108
Female
Total
Yes
32
34
66
Product
No
14
21
46
41
87
Total
Chi-Square Tests
Asymp. Sig. Exact Sig. Exact Sig.
Value
df
(2-sided)
Pearson Chi-Square
2.114a
.146
Continuity Correctionb
1.447
.229
Likelihood Ratio
2.152
.142
(2-sided) (1-sided)
.210
2.089
N of Valid Casesb
.114
.148
87
a. 0 cells (.0%) have expected count less than 5. The minimum expected count is
9.90.
b. Computed only for a 2x2 table
INTERPRETATION:
As Pearson Chi Square significant value is (0.146) is greater than alpha value 0.05 the
decision is fail to reject (accept the null hypothesis). It means that Gender is not depend
on Purchase of ATUL Bakery Product.
109
110