Summer Report On Customer Awareness and Perception Towards Multigrain Food Pvt. Ltd. (ATUL Bakery), Surat.

4.
1: ABOUT COMPANY
Industry details (Indian as well as international)
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
bread, cookies, cakes, pastries,
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.
INTERNATIONAL BAKERY INDUSTRY

This industry includes companies that primarily manufacture fresh and frozen bread
and other bakery products. The industry acquires raw materials such as flour, starch,
sugar, meat, dried fruit, emulsifiers, flavorings, preservatives, additives, gluten,
vitamins and food acids and processes them into consumer food products like bread,
doughnuts, cakes, pies and pastries. These are then sold to supermarkets,
convenience stores, food service providers and other retailers.
The Global Bakery Goods Manufacturing industry has risen modestly over the past
five years, despite having faced numerous challenges. The demand for bakery
products has risen slowly in the mature markets of Western Europe and North
America, causing manufacturers to seek opportunities in high-growth regions.
Higher product prices, driven by increasing input costs, have somewhat curbed
demand for industry goods, but growth in the per-unit price of products sold has
driven revenue increases.
INDIAN BAKERY INDUSTRY

The Indian bakery industry is dominated by the small-scale sector with an estimated
50,000 small and medium-size producers, along with 15 units in the organized
sector. Apart from the nature of the industry, which gravitates to the markets and
caters to the local tastes, the industry is widely dispersed also due to the reservation
policies (relating to the small scale industries) of the government.
Biscuits and bread which are considered to be the major bakery product and they
account for 82% of all bakery production. The unorganized sector accounts for
about half of the total biscuit production estimated at 1.5 million tons. It also
accounts for 85% of the total bread production and around 90% of the other bakery
products estimated at 0.6 million tons. The last includes pastries, cakes, buns, rusks
and others.
Bakery industry in India today has an important place in the industrial map of the
country. Bakery products are an item of mass consumption in view of its low price
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.
Taste & Appeal: No Compromise
v.
Technology trends.
Biscuit
Bread
Demand
Demand
2014-2015 = 27.58 thousand MT
2014-2015 = 26.90 thousand MT
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.
4.2: GENERAL INFORMATION OF ATUL BAKERY
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.
ATUL BAKERY product

1. Cakes
2. Pastries
3. Cookies
4. Parwadi
5. Bread
6. Mawa cakes
7. Toast
8. Nankhatai
9. Biscuit
10. Our Specialty
11. Chocolate
6
Contact Information
MULTIGRAIN FOOD PVT.LTD.

Regional office
Address: 131, Bhatpore, G.I.D.C., Opp. I.T.I. Ichhapore, Tal. Choyarsi, Dis.
Surat 394515, Gujarat, India.
Phone No.: 0261-2907070
Mobile No.: +91 9913870005
Email: info@atulbakery.com
Web-site: www.atulbakery.com
Corporate Office
Address: L-1 Suramya App. Dumas Road, Piplod, Surat 395007
Phone No.: 0261-2220666
Email: info@atulbakery.com
Web-site: www.atulbakery.com
4.3: BOARD OF DIRECTORS

Board of Directors
Atulbhai Vekariya ( Chairman)
Ashokbhai Vekariya (Financial General Manager and Director)
Rameshbhai Vekariya ( Chief Executive Officer)
4.4: COMPANY INFORMATION

The Brand ATUL:
[THE MULTIGRAIN FOOD PRIVATE LIMITED (ATUL BAKERY)]

ATUL brand is ATULs quality. ATUL recipes have been tested and refined to
produce on the very highest quality product. We use the finest ingredients to make them
tastier and healthier. ATUL Brand is ATULs Location. Atul Bakeries are typically
located in high profile, high traffic locations throughout city which are easily
approachable to the customers.
ATUL Brand is ATULs People. ATUL staff goes through intense and comprehensive
training. They are knowledgeable in all areas of ATUL business. Most importantly they
are trained to provide extremely high quality service that focuses on meeting the needs
of ATULs customers.
ATUL BAKERY is also expanding through Franchising. A wider menu is being
developed for these locations to serve better than the best imagine you are walking
around our shop peeking into the shop windows. The aroma wafting from a storefront
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.
ATUL Concept: We make the Best

The aroma of ATUL fresh bakery products provides you with joy and you enjoy
them truly. ATUL "Fresh to You" service demonstrates the care and quality that
goes into all of ATUL fresh made taste temptations.
ATUL Product: The Perfect Mix
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
Departments in ATUL BAKERY:
Marketing Department
Production Department
HR Department
Assembling Department
Quality Department
Store & Purchase Department
Finance / marketing Department
10
4.5: ORGANISATIONAL STRUCTURE

Board of Directors
General Manager
Assistance
Senior Executive Officer
Junior Executive Officer
Senior Assistance
Junior Assistance
Workers
Workers
Workers
[Organizational Structure in ATUL BAKERY]

(Diagram 4.5)
11
4.6: VISION, MISSION, CORPORATE GOALS AND OBJECTIVE

4.6.1: Vision
To be a Leader in our chosen Markets by 2025 by building a strong bond with ATUL
Customer, ATUL Stakeholders and ATUL Employees.
4.6.2: Mission
ATULs mission is to support our Corporate Leadership, Department Heads and
employees in the achieving their personal and strategic goals.
4.6.3: Corporate Goals and Objectives
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
4.7: SWOT ANALYSIS

Strength:
Weakness:
New and different Varieties
Bakery products are perishable item
Location
Financing
Ambience of place
Experienced staff
Opportunity:
Threats:
Expansion of the product Line
Local competition
Growing concern for Health
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
5.1: INTRODUCTION & OBJECTIVES OF HRM DEPARTMENT

Human Resource Management is the Management function concerned with help of
motivating and maintaining people in organization. It focus on people in the
organization.
(Source: K.Ashwathappa, 5th addition, Page no..: 7)
5.1.1: Introduction of Human Resource Department
Human Resource Department is the most important function in the organization. HR
Department activities include Recruitment, Selection, Training and Development,
Wage and salary, Allowance etc. HR department follow the TQM (Total Quality
Management) in ATUL BAKERY. HR department is responsible for analyze the data.
HR department providing infrastructure development for employee. Maintaining
liaison with different government authorities. Ensure proper supply of man power
according to company policy. HR department providing work environment satisfaction.
HR department providing industrial safety & legal requirement of organization. HR
department recruit new employee by giving advertisement in newspaper according to
requirement.
Philosophy of HR department
Welfare facility
Canteen facility
ATUL BAKERY has legal licensees & Acts
Factory Act 1948
Industrial Act 1947
Standing order Act
Payment of bonus Act 1965
Payment of wages Act 1956
Employee Gratuity Act 1972
Minimum wages Act 1948
14
5.1.2: Objectives of Human Resource Management
To provide job contentment through empowerment, accountability and

responsibility.
To build and upgrade competencies through virtual learning, opportunities for

growth and providing challenge in the job.
To foster a climate of creativity, innovation and enthusiasm.
To enhance the quality of life of employees and their family.
Demonstrate a compelling modesty and act with quite & calm determination to
create an atmosphere of self-motivation across all levels.
Facilitate people to build congenial working environment.
Promote a culture of Teamwork amongst employees.
Strive for continuous improvement in upgrading the competencies of employees

through focused initiatives.
Focus on defined Values and Principles.
Facilitate people towards a multi skilled and multi-tasking approach.
15
5.2: STRUCTURE OF HUMAN RESOURCE DEPARTMENT

ATUL BAKERY is not MNC Company so Human Resource Department is small and
three or four members in HR department structure in the organization.
Human Resource Executive
Human Resource Manager

(Dipti Patel)
Line Manager
Worker
Worker
Worker
[Structure of Human Resource Management of ATUL BAKERY]

(Diagram 5.2)
16
5.3: POLICIES OF HUMAN RESOURCE MANAGEMENT
Recruitment and Selection policies

The policy defines the objectives to be met in the implementation of
Recruitment and selection which are aimed at attracting competent
individuals to fill a position with the most suitable applicant.
Candidates are selected for appointment according to their ability,
Qualification and competencies required to fulfill the job requirement,
without having regard to discrimination factors, such as race and gender.
Internal candidates are given prior consideration for job appointment and
only where it is considered that a suitable internal candidate is not available
will an external candidates be appointed.
The company considers itself an equal opportunity employers and thus aims
to eliminate all forms of unfair discrimination in the recruitment and
selection of staff.
Training and Development policies

Ensure that employees and volunteers are supported and enabled to meet
the changing demands of the organization and its service users so that
the organization achieves its strategic objectives.
Facilitate employee/volunteer development and personal development
through assisting them to broaden, deepen and thereby further enhance
their existing skill base.
Provide a working environment where continuous learning and
development take place that help staff to gain more enjoyment from their
roles, increase motivation and enhance staff retention.
Promotion Policy.
Leave Policy.
Birthday wish Policy.
Welfare Policy.
17
5.4: HUMAN RESOURCE PLANNING

Human Resource Planning is the process of forecasting a firms future demand for,
and supply of, the right type of people in the right number.
Planning means to predetermine a course of action. Forecasting is the main activity

HRP.
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
Activities of Human Resource

Planning
Developing
Strategies
Budgeting
Scheduling
Tasking
[Activities of Human Resource Planning in ATUL BAKERY]

(Diagram 5.4)
18
5.5: JOB DESCRIPTION AND SPECIFICATION FOR VARIOUS

JOB POSITION
5.5.1: Job description
Job description means a statement of containing items. Such as,

1. Job title
2. Location
3. Job summary
4. Duties
5. Machine, tools and equipment
6. Materials and forms used
7. Supervision given or received
8. Work condition
9. Hazards
Job title
HR Manager
Marketing
Worker at
Manager
production
department
HR & IR Department
Marketing
Plant
in Bakery
Department
Division
Job
Hiring and Selecting
More product sell in
Work continues,
summary
Qualified people or
market and
Lower Level worker,
Built up relation
motivating salesman
work to Enter raw
Worker And
Fully honestly work.
material to Finish
Location
Management.
Duties
and
process
product at plant.
Motivating, training
Advertising,
Properly work, timing
Maintaining people,
Promotion, Create
Perfection, no ideal
Create time
New market
Machine time.
punctuality
Development.
19
Work
Seat Office and
Office work and
Plant Location, 8
condition
Timely Work
outside Selling.
hours Working time.
Machine,
Daily work book and
Daily work book and Cake, Biscuit
tools
Attendance sheet.
Attendance sheet.
machine Pastry
rolling.
And
equipment
Hazards
==============
=============== Proper mask, head

cap.
[Job Description of various job position in ATUL BAKERY]

(Table 5.5.1)
5.5.2: Job specification
Job specification means a statement of human qualification necessary to do the job.

Such as,
1. Education
2. Experience
3. Training
4. Judgment
5. Initiative
6. Physical effort
7. Physical skills
8. Responsibilities
9. Communication skills
10. Emotional characteristics
11. Unusual sensory demand such as sight, smell, hearing
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
Little effort for
More like proper
company
service
in machinery etc.
Physical skills
Letter typing fast Maintaining
Manage two
customer
product process at
And Franchisers.
the one time.
Daily
New product change
Timely work and
supervision to
and Innovation of
proper
Our employees
market.
Communication
Proper and
Highly sophisticated
Not much as
skills
Meaning full
and Proper and
importance
Responsibilities
Meaningful
Unusual sensory
No
No
Yes, sometime. At
demand such as
time of not proper
sight, smell,
Work machine.
hearing
[Job Specification of various job position in ATUL BAKERY]
(Table 5.5.2)
21
5.6: RECRUITMENT, SELECTION AND INDUCTION
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.
Recruitment involves attracting and obtaining as many applications as possible

from eligible job-seekers.
5.6.1: Recruitment
Recruitment Procedure
I.
II.
Identification of the Vacancy

Managers are responsible for establishing a business need for recruitment and
create new position. A recruitment Requisition Form needs to be completed for
Directors approval before the recruitment process can be initiate by Human
Resources. It is important to ensure that the budget exists for the appointment
of a new employees.
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.
Completion of Employee Requisition

The information supplied on this form will be vital in drawing up the internal
and if necessary, external advertisement.
V.
Authorization of Recruitment Requisitions

The Line Manager together with Human Resource must identify a salary range
and job grade for the position. The Line Manager must have the requisition
22
approved by the Managing Director before returning the approved Employees

Requisition to Human Resource.
VI.
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.
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.
No indication be given to the employees at any stage as to whether we find them

suitable to the position.
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.
Candidates has accepted the offer, the relevant documentation must be

completed and signed.
5.6.3: Induction or Orientation:
Meaning
Induction means systematic and planning introduction of employees to their job
their co-workers and the organization. It is also called Induction.
I.
An orientation programmed for the new employee will be arranged by Human

Resources. Orientations include the new employees name, department, official
starting date and any office requirement that may be needed.
II.
III.
Employment of Relatives.
Compromising situation and where there may a concern about conflict of
interest.
IV.
The purpose of this policy is to avoid problems of morale, discipline, security

and other potential conflict of interest.
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.
Purpose and Scope

The ATUL BAKERY is committed to ensuring that all staff and volunteers have
access to learning, development and training opportunities which enable them to
be suitably knowledgeable and skilled to carry out their role within the
organization.
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.
Route of Learning and Development

On the job training include job shadowing, mentoring, in house shill sharing,
staff away days etc.
Placements or visits to other organizations.
Job development opportunities such as public speaking in house presentation
at team meetings.
25
Attending internal or external training days or workshops.

Attending conferences, forums.
An external course of study.
Web-based E-Learning.
Self-direct study such as books, manuals, online information Multigrain is
committed the organization.
Networking with partner in same organization.
V.
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.
Key professional and skill-based Learning

Enable us to fulfill our strategies objectives.
Essential in order to generate and maintain income.
Ensure IT skill meet business need
Essential to ensure the quality of service provision.
26
5.8: EVALUATION AND CONTROL (PERFORMANCE

APPRAISAL)
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.
Performance appraisal is an objective assessment of an individuals performance

against well-defined benchmarks.
Supervision & Appraisal Process

The ATUL BAKERY has a culture of effective informal mentoring on an
ongoing basis; this is based around continuous support. The formal aspects to
this however are supervision sessions are held at a min of 6 week intervals
between all
Staff and their line managers on an individual basis.
Discussion with each employee on an annual basis.
Forms for the Supervision and Appraisal are available on the Intranet.
Approved date: ..................................................................

Director name: ..
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.
Performance Appraisal Methods

1. Critical incident method
2. Weighted checklist
3. Paired comparison analysis
4. Graphics rating scales
5. Essay Evaluation
6. BARS (Behaviorally anchored rating scales)
7. Performance ranking method
8. Management by Objectives (MBO)
9. 360 degree performance appraisal
10. Forced ranking (Forced Distribution)
11. Behavioral observation scale
28
5.9: WAGES, SALARY AND COMPENSATION

ADMINISTRATION
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
SALARY
WAGES
COMPENSATION
Human
25,000 per
Bonus and Monetary
Sometimes health is not
Resource
month
festival benefits
good so medical expense
(12000rs. Last year)
pay company.
Manager
Marketing
21000 per
Time to target
Manager
month
achieved and also
Monetary festival
pay company.
benefits. (12000rs.
Last year)
Finance
30000 per
Some percentage (%)
Manager
month
of salary on bonus
type and monetary
pay company.
29
benefits. (12000rs.
Last year)
15% Bonus on salary
in last year
Production
25000 per
Bonus and Monetary
Manager
month
festival benefits
(12000rs. Last year)
pay company.
15000 per
Bonus and Monetary
month
festival benefits and
Insurance Policy.
pay company.
Supervisor(++)
Supervisor death so all

education expenses give
company on workers
family.
Workers*
8000 per
Bonus and Monetary
month
as well as Non-
monetary benefits
pay company and some
and festival benefits
extra money give
and Insurance Policy.
employees family and

worker death so all
company on workers
family.
Watchmen**
6500 per
Bonus and Monetary
month
as well as Non-
monetary benefits
pay company and some
and festival benefits
extra money give
and Insurance Policy.
employees family and

worker death so all
30

company on workers
family.
[Wages, Salary, Compensation in different various position in ATUL BAKERY]
(Table 5.9.1)
NOTE
(*) Workers salary different because work is different worker to worker.
(**) Watchmens salary different because Day duty or Night Duty to different
salary payment.
(++) Supervisors salary different because to three shift on production part and
supervisor to duty on different time so salary is different payment on work base.
31
Wages and Salary Structure:
[Wages and Salary Structure in ATUL BAKERY]

(Diagram 5.9)
5.10: GRIEVANCE HANDLING

Grievance Handling means resolve conflict between Employee and employee,
Employers and Employers, Employers and Employees in organization.

ATUL BAKERY solve the conflict between employees or employers to best
method used is called COOLING TIME.
COOLING TIME means any time conflict arise between employees or
employers so, both employees to different work, department, table and location
changes and one other is two days leave both employees and not cut the salary. So,
fresh mind and happiness on employees recover the work after two days.
After two days both employees to come director office and listen both employees
matter and solve dispute.
Mostly solve problem Human Resource Manager and Director in ATUL BAKERY.
32
5.11: PROVIDENT FUND SCHEME
Employees provident fund organization is a statutory body of the government of the

India under the Ministry of labor and employment. It administrator a compulsory
contribute Provident fund scheme, Pension scheme and Insurance scheme.
The EPFOs apex decision making body is the central Boards of Trustees.
ATUL BAKERY provide Employees Provident Fund on the basis of Government

Rules and Regulation.
(Not Full information given by the company).
5.12: TIME OFFICE

DESIGNATION
OFFICE TIME
Human Resource Manager
10:00am to 5:00pm (7 Hours)
Marketing Manager
Finance Manager
Production Manager
Supervisors (3 shifts and 3 Supervisors)
Workers (3 shifts)
Watchmens (3 shifts and 9 watchmen)
[Office Time in ATUL BAKERY]

(Table 5.12)
33
5.13: ALLOWANCES TO EMPLOYEE
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.
ATUL BAKERY provide allowances to employee is

1. Some extra money given with include salary at every six months.
(ATUL BAKERY Rs. 6000 allowance to all managers at six months).
2. Some Non-monetary allowance also given by the company like,
Childrens school dress
Notebooks and pen or pencils.
Every years given gift or chocolates to workers.
Every festivals celebrate with company and given some monetary

allowance to worker on special festival days.
(ATUL BAKERY given gifts and chocolates of worker or their childrens

and Rs.2000 given at every employees work in the company).
34
5.14: WELFARE FACILITIES
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.
Types OF Welfare Services
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
Classification of labor welfare

Intramural Facilities
Extramural Facilities
(Statutory)
(Non-Statutory)
Washing facilities
Educational facilities
Facilities for Storing & Drying
Medical facilities
Facilities for sitting
Transport facilities
First-aid appliances
Recreational facilities
Shelter, restroom & lunch room
Maternity benefits
Canteen
Housing facilities
Drinking water
Social insurance
Creches
Workers co-operative
Welfare Officer
Vocational training
Occupation Safety
Benevolent fund
Latrine & toilets
Leave travel facilities

[Classification of Labor Welfare]
(Table 5.14)
Welfare facilities according to the factories act 1948
1. Washing facilities (Section-42)

2. Facilities for storing and dry clothing ( Section-43)
3. Sitting facilities (Section-44)
4. First-aid-facilities (Section-45)
5. Canteens (Section-46)
6. Shelter, restroom and lunch room ( saection-47)
7. Crches (Section-48)
8. Welfare officer (section-49)
36
Welfare facilities provided in ATUL BAKERY
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.
Facilities for storing and drying clothes

There is a good arrangement in the Multigrain Food pvt Ltd for the storing clothes
in clean and hygienic condition in the department.
3. Facilities for sitting

According to factories act, for worker who are to work in a standing position,
suitable arrangement for sitting shall be provided in the factories.
In every department to take rest between working hours. Company provides chair
to those worker who are working on continue machine. They provide this facility
in every. Department with good furniture interior.
4. Facilities for first-aid box

According to factories act, First-aid box or cupboard equipped with the required.
Ambulance facility is also available for employees family members mostly in case
of pregnancy or any other emergency.
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
Food stuff to be served in the canteen

Charge to be made
Constitution of the managing committee for the canteen
Representation of the worker in management of canteen
In Multigrain Food Pvt. Ltd., In the Multigrain Food Pvt. Ltd. they provide the
canteen facilities. The canteen located in the plant and has one hall with capacity
of 50 workers. The canteen is worked by the company. The prime function of
the canteen is to extend catering service at various locations within the plant as
decide by their management.
In Multigrain Food Pvt. Ltd., the management is given free fuel to the canteen
for cooking. The company provide coupon of canteen. The amount of one
coupon is Rs. 15.00. In Multigrain Food Pvt. Ltd. the canteen facility is in
hygienic condition.
Multigrain Food Pvt. Ltd. Menu Of Canteen
For vegetarian
Roti 4 to 6 (Depending Weight)
Dal
Veg 2 (One dry and another with gravy)
Rice
Papad
Pickle
Green Salad
Curd
Sweet Dish
6. Shelter, restroom and lunch room

According to the factories Act, adequately and suitable shelters, restroom, and
lunchrooms, with drinking water facility made in factory employing 150 workers
or more.
Rest room and lunch room shall be sufficiently lighted and ventilated. They provide
this with lighted, ventilated and clean condition.
38
Time office management system

In Multigrain Food Pvt. Ltd. the minimum basic working week is 48 hours
per week, Monday to Saturday. This is generally based on the companys
official hours of operation, 09.00am start 6.00pm finish.
Breaks
Lunch Time 1:00pm TO 2:00pm
Tea Time 4:00pm TO 4:15pm
Industrial Relation Policy
Objectives of Industrial Relation

1. To promote and develop labor management relation.
2. To regulate the production by minimizing industrial conflicts
3. To provide opportunity to workers to involve in decision making process
with management.
4. To encourage and develop trade unions in order to improve the workers'
strength.
Three parties of Industrial Relation
Employers association
Employees
Employer
Industrial
relation
Government
Trade union
Courts and Tribunals
[Parties of Industrial Policy]

(Diagram 5.15)
39
Health and safety

Multigrain Food Pvt Ltd shall works towards providing a safe and healthy
working environment at its service shop, and to take adequate steps to prevent
accidents & injury to health arising out of the course of working by minimizing, as
far as is reasonably practicable, the causes of hazards inherent in the working
environment.
40
6.1: INTRODUCTION & OBJECTIVE OF MARKETING

DEPARTMENT
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.
Their Brand is their People.

Their staff goes through intense and comprehensive training. They are
knowledgeable in all areas of their business. Most importantly they are trained to
provide extremely high quality service that focuses on meeting the needs of their
customers.
Their Products - The Perfect Mix
All their products are founded, developed and perfected by master bakers. Their
exclusive product line features a contemporary range of edibles that appeal to
contemporary taste choices.
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
6.2: STRUCTURE OF MARKETING DEPARTMENT

Top Management
Senior Executive Officer
Senior
Executive
Senior
Executive
Junior Executive
Senior Assistance
Junior Assistance
Workmen
[Structure of Marketing Department of ATUL BAKERY]

(Diagram 6.2)
42
6.3: PRODUCTS AND ITS SPECIAL FEATURES
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!
Flavors & Verities of Cookies

Sesame Duet
Ajwain Masti
Cumin Bite
Choco Duet
Almond Coconut Munch
Butter Katli
Hyderabadi Special
Butter Scotch
Fruit Punch
Kaju Special
Kaju Square
Chocolate Chips Cookies
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.
Flavors & Verities of Parwadi

Special Khari
Methi Khari
Dil Khari
Cream Roll
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!
Flavors & Verities of Breads

Sandwich Bread
Garlic Loaf
Pizza Bread
Garlic Bread
45
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!
Flavors & Verities of Toast

Jeera Toast
Frooti Toast
Milk Toast
Baby Toast
Nankhatai
Find one of the best and tastiest Nankhatai at Atul Bakery. A smoothing taste every
time you eat.
Flavors & Verities of Nankhatai

Nankhatai
Pure Ghee Elaichi Nankhatai
Chocolate Cashew Nankhatai
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.
Flavors & Verities of Biscuits

Surti Sada Butter
Jeera Pipar
Chili Gajak
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.
Flavors & Verities

Makroom (Farali)
Tal Farali
Soup Sticks
Kaju Makroom
47
Puff
Butterly, flaky and rich without being heavy are their Quality Puff. Consider it in daily
your Snacks!
Flavors & Verities of Puff

Paneer Puff
Veg Puff
Chocolate
A mouth-watering experience you simply can't resist.
48
6.4: COMPETITORS ANALYSIS
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
Monginis Bakery & Cake Shop
Shital Bakery
Bhagwati Bakey
Surat Bakery
Maruti Bakery
Mazda Bakery
Royal Bakery
Subodh Bakery
Breadliner Bakery & Cake Shop
6.5: COMPARISON OF 4 PS OF ORGANIZATION WITH

COMPETITORS
ATUL BAKERY Products
Cakes
Cookies
Breads
Mawa Cakes
Pastries
Biscuits
Chocolate
Parwadi
Toast
Nankhatai
Puff
Our Speciality
[Products of ATUL BAKERY]

(Table 6.5.1)
49
Compression of 4 Ps of ATUL Bakery with Monginis Bakery

ATUL BAKERY
Product
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
Price of product is reasonable
Price is reasonable to its
as compared to its competitors.
competitors
Set
pricing to
achieve a
Price of cakes is vary on their
number of different objectives.
size and flavors.
To make a profit a business
On an average a half kg cake
must
its
would cost something around
products are priced above their
200 and it goes up to a 1000
cost.
depending on the size and the
make
sure
that
flavor.
Place
Atul bakery is present in Surat Monginis cake shop is present in

city & its nearby areas in south 12 major cities with 500 retail
outlets or franchises all over
Gujarat.
It has 35 retail outlets or India.

franchises and Products will
supplied on daily basis through
15 route vehicles.
50
Promotion
Used
such
as
Used
Media
advertising, public relations,
Television,
local marketing, research, and
Hoardings, etc.
design
media
and
product
such
Print,
as
Web,
Regularly comes out with
development.
offers on festive occasions.
Regularly comes out with
Special Cakes and Chocolates
offers on festive occasions.
for all those SSC (10th
Prime focus is on targeting
Standard).
children, youngsters and adults
The successful boys can be
by offering different products
gifted with a Blue Coloured
to different customers.
basket and girls can be gifted
Offer all the products in
with pink coloured basket
various pack sizes (250 gms.
filled
1kg, 5 kg., etc.) and packing
chocolates
materials such as plastic pack
with Doll.
with
and
assorted
decorated
etc. are of best quality.

[Compression of 4 Ps of ATUL Bakery and Monginis Bakery]
(Table 6.5.2)
6.6: CUSTOMER SEGMENTATION

1. Demographic
Male & Female
All age Groups like children, youngsters, adults.
2. Geographic
Surat city and its nearby area like Bharuch, Ankleshwar, Navsari, Bardoli,
Valsad and Mandvi.
3. Behavioral
People who are quality conscious.
51
6.7: DISTRIBUTION NETWORK
1. Zero level distribution channel
CUSTOMER
BAKERY
(Manufacture)
[Distribution Channel of ATUL BAKERY]

(Diagram 6.7.1)
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.
2. One level distribution channel
BAKERY
(Manufacture)
FRANCHISE
CUSTOMER
[Distribution Channel of ATUL BAKERY]

(Diagram 6.7.2)
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
6.8: PRICING METHODS & STRATEGIES
Cost based pricing

ATUL Bakery set their price on the basis of total cost structure. In order to make a
profit a company make sure that its products are priced above their cost. The total
cost of a product includes fixed cost, variable cost, overheads such as investment in
equipment, people and technology, as well as direct costs, such as raw materials
and ingredients.
Competition based pricing

ATUL Bakery considers prices of competitors products to set prices of their own
products. The company charge higher, lower or equal prices as compare to the
prices of its competitors for different products.
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.
6.9: PROMOTIONAL ACTIVITIES
ATUL BAKERY has used media such as print media, social media, public relations,
local marketing and product development.
ATUL Bakery regularly comes out with offers on festive occasions.
ATUL Bakery offers Gift Coupons to their customers.
They facilitate online buying facility and free home delivery.
ATUL Bakery maintain relationship with customers and regularly collect feedback
from customers.
They launch new products time to time to customers.
53
6.10: CONTROL AND REPORTING SYSTEM
ATUL Bakery has regularly collect sales report from its franchises.
They also collect information about customers expectations and demand.
54
7.1: INTRODUCTION & OBJECTIVE PRODUCTION

DEPARTMENT
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.
Use the finest ingredients in the products manufacture.
Products are produced under strict supervision.

54
7.2: ORGANIZATION STRUCTURE FOR PRODUCTION

DEPARTMENT
Production
Department
Chief
Laboratory
Chemist
Forman
Assistant
Laboratory
Chemist
Supervisor
Laborer
Helper
Checking
Washing
[Organizational Structure of ATUL BAKERY]

(Diagram 7.2)
55
7.3: GENERAL PLANT LAYOUT
Materials Handing Room
Mixer
Roller
HM-868 Forming Machine
Fermentation Box
Oven
Decoration Table
[General Plant Layout in ATUL BAKERY]
(Diagram 7.3)
56
7.4: PRODUCTION/ MANUFACTURING PROCESS

It is standardized and simple for all products. To make cakes, wheat flour and baking
powder along with cream, sugar and ghee is mixed thoroughly till it becomes fluffy.
Then mixture of beaten eggs is added to it along with caramel color and chopped fruits
before the mixture are poured into cake pans and baked for around 30-40 minutes.
Pastries are made in different shapes like square, rectangular etc. from thick cake sheets.
Butter cream, jam etc. is placed between layers of cake. The layered cake is then chilled
and cut with sharp knife in the required shape and size. Sides of the pieces are iced with
butter cream or fudge and topped with finely ground cake crumbs or pieces of fruits or
chocolate strips and decorated with proper design, color and garnish.
There are no standard flavors or varieties and preference of local population has to be
kept in mind. There is a very good scope to introduce new varieties palatable to local
tastes.
Flavors & Varieties
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
7.5: ANALYSIS OF PLANT LOCATION & LAYOUT

The leading factors affecting plant location are like Selection of Region, Question of
Urban and Rural Area, Location of a Factory, Site Selection, Current Trends in Pant
Location and the Design of Factory Plant Building.
Following are some factors which affects the plant location and layout:
1. Availability of Raw Materials
Atul Bakery is located nearby the raw material suppliers. This means that the raw
material should be available within the economical distance. Easy availability of
supplies required for maintenance and operation of the plant should also be
considered.
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
7.6: MATERIAL RECEIPT PROCEDURE

Material receipt procedure begins when the purchase order is placed. The suppliers send
the material within a day or two. Thereafter the material is received and the production
manager is informed. The material received is checked whether it is according to the
purchase order. Firstly, the quantity checking is done. Thereafter the quality control
manager checks the quality of the material received and gives information. Sometime
there can be material which cannot be taken for production because its poor quality.
After the confirmation is received from quality control manager, entries for both
accepted and rejected material is done in the register and thereafter all the material is
send to the store. Accepted and rejected material is stored separately. As and when
material is requiring for production it is issued and according the entry is done, rejected
material is send back to the supplier and is replaced. Production manager takes the bill
does the signature and after all the process gets completed payment is done.
Purchase order procedure
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.
Material issue procedure
The material issue procedure begins with requirement of production in change.

Production in charge tells the production manager the authorized person and thereafter
allows the issue of material. The entry for the material issued is made in the register
and that much stock is deducted from the present stock of materials.
59
7.7: CLASSIFICATION OF INVENTORIES

Inventory is defined as a stock or store of goods. These goods are maintained on hand
at or near a business's location so that the firm may meet demand and fulfill its reason
for existence. If the firm is a manufacturer, it must maintain some inventory of raw
materials and work-in-process in order to keep the factory running. In addition, it must
maintain some supply of finished goods in order to meet demand.
Generally, inventory types can be grouped into four classifications: raw material, workin-process, finished goods, and MRO goods.
1. Raw materials
Raw materials are inventory items that are used in the manufacturer's conversion
process to produce components, subassemblies, or finished products. ATUL Bakery
has regularly maintain raw materials such as flour, sugar, additives, food colors,
butter etc. for producing products.
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.
4. Mro goods inventory

Maintenance, repair, and operating supplies, or MRO goods, are items that are used
to support and maintain the production process and its infrastructure. These goods
are usually consumed as a result of the production process but are not directly a part
60
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.
7.8: MAINTENANCE PLANNING SYSTEM

First of the entire production plan is not prepared very formally but it is prepared on
basis of daily sales. Report to the supervisor of distributor. These include the total
number of sold and unsold carats. The supervisor then calculates and total number of
carats that are sold on particular day of all distributors. They are gives that calculation
to the plant manager. Plant manager then look after it.
planned maintenance
preventive
maintenance
predictive
maintenance
corrective
maintenance
[Planning System of ATUL BAKERY]

(Diagram 7.8)
Planned maintenance system

Pre planning insures needed parts, materials and skills are available. Multiple trips to
the tool rooms or stores room are eliminated. Crafts re coordinated, avoiding wasted
manpower caused by people standing around waiting. Work planned during execution
61
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.
1. Preventive (time directed) maintenance

Preventive maintenance forms the backbone of a planned maintenance system.
Preventive maintenance tasks are either fault inspection (finding) or preventive
replacement. The routine of time directed tasks fosters discipline and focus in the
maintenance org. a well-designed program has a standard daily and weekly routine that
encourages systematic planning and performance of maintenance Task.
2. Predictive (condition directed) maintenance
A good planned maintenance system has a heavy emphasis on condition directed tasks,
often called predictive maintenance. Periodic monitoring of equipment condition will
optimize use of manpower, consumables and spears because work on the machine is
only done when its needed. Both installed production instrumentation and special
technologies are used to monitor and trend equipment condition. Some of the most
technologies are vibration analysis, oil analysis, motor analysis and infrared scanning.
3. Collective maintenance
Collective maintenance must be accomplished in the most cost effective manner
possible. Because equipment problems are detected sooner by preventive maintenance
and predictive maintenance tasks, corrective action can be planned. Planned repairs
result in much lower maintenance costs. Labor cost are lower because the crafts people
starts the jobs with all the parts and tools they need. Overtime can be reduced or
eliminated. Spare cost be lower because they dont have to be ordered on a crises basis,
with the resulting high fright fees and expediting costs.
62
7.10: TYPES & CLASSES OF MATERIAL HANDLING

EQUIPMENT
The company uses different types of material handling equipment like Conveyors,
Trolley, Carats and Trucks. It can be further explained as below:
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
7.11: QUALITY ASSURANCE & MANAGEMENT
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.
Quality Assurance (QA)

Quality Assurance (QA) activities include a planned system of review procedures
conducted by personnel not directly involved in the inventory development process.
Reviews, preferably by independent third parties, should be performed upon a
finalized inventory following the implementation of QC procedures.
Quality Assurance (QA) can be defined as the set of planned and systematic
activities focused on providing confidence that quality requirements will be
fulfilled. It covers a wide range of matters that influence the quality of a product or
service.
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.
Test equipment calibration

The equipment furnished for testing is required to be properly calibrated and
maintained within the calibration limits described in the applicable test method.
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.
External quality assurance

Quality assurance can be undertaken by external agencies for a number of purposes,
including:
safeguarding of national academic standards for higher education;
Accreditation of programs and/or institutions;
User protection;
Public provision of independently-veried information (quantitative and
qualitative) about programmer institutions;
Improvement and enhancement of quality.
Finished product quality checking

Finished product includes product checking and packaged quality checking. Once
the bottles are filled in the carats it becomes the finished product.
65
8.1: INTRODUCTION AND OBJECTIVE OF FINANCIAL

DEPARTMENT
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
8.2: STRUCTURE OF FINANCE DEPARTMENT
Finance manager
Chartered account
Assistant manager
[Structure of finance department in ATUL BAKERY]

(Diagram 8.2)
68
8.3: ANALYSIS OF FINANCIAL STATEMENT WITH THE HELP

OF RATIOS
Trading for the period 01/04/2015 to 31/03/2016
Trading income
Rs.
5820077.74
Opening stock
62190.36
Indirect income trading
88861180.00
Sales
5004059.00
Closing stock
Total of trading income
99747507.10
Trading expense
5961547.42
Opening stock
66521963.57
Purchase
9225026.60
MFG. Expense
Gross profit
18038969.51
Total of trading expense
99747507.10
[Trading Account of Bakery]
(Table 8.3.1)
Profit and loss for the period 01/04/2015 to 31/03/2016

Income
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
Balance sheet as at 2015-2016

Equity & liabilities:
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)
Ratio analysis ((I.M PANDEY)

A. Current Ratio
=Current assets/Currents liabilities
=16843357/15408591
=1.09:1
INTERPRETATION
Ideal current ratio is 2:1
But, here company current ratio is 1.09:1 that indicate current liabilities should
be equal to current assets so that company borrowing money from bank,
financial institutes etc.
Companys does not ability to pay its day to day financial obligations.
70
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
E. Operating profit ratio

=1 operating ratio
=1- 0.86
=0.14
INTERPRETATION
It is show the operational efficiency of the firm
14% profitability of the company.
F. Return on assets ratio

=Net profit /total assets*100
=9998401/48361915*100
=20.46%
INTERPRETATION
It measures the profitability of the business investment.
20.46% return on investment of the company.
G. Assets turnover ratio

= net sales / total assets
=88861180/49271508
=1.80
H. Stock turnover ratio

=cost of goods sold/average stock
=7082218.49/ 9661127
=7.33time
INTERPRETATION
Ratio is helpful in determine policies related to inventory and management.
Stock ratio is more indicate that the stock gets converted into cash quickly
and is a good sign of the business.
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
8.4 SOURCES AND APPLICATION OF FUND

A. Sources of fund
Funds from business operations.
Sales of noncurrent assets

Total (A)
B. Application of fund
Purchase of non-current assets
Payment of income tax

Total (B)
8.5: MANAGEMENT OF PAYABLE AND RECEIVABLE

Payables & receivable is the medium of exchange which allows management to carry
on the various activities of the business on day to day basis. When the customer
purchases any machine at that time the terms & conditions are decided and according
to that the payment is decided. Customers pay money by cheques. Management of
receivables and payables is not just about saving money. Its about improving overall
business performance.
8.6: BUDGETING AND BUDGETARY CONTROL
Improves the allocation of scarce resources. Budgetary control technique whereby

actual or results are compared with budget. Compels to managements for think about
the future for budgetary planning and set the targets and plans.
74
8.7 WORKING CAPITAL MANAGEMENT OF THE

COMPANY
One of the most important areas in the day to day management of the firm is the
management of working capital. Working capital management is the functional area of
finance that covers all the current account of the firm. It is concerned with management
of the level of individual current assets as well as the management of total working
capital.
Working capital refers to the fund invested in current assets, i.e. Investment in stocks,
sundry debtors, cash and other current assets. Current assets are essential to use fixed
asset profitability. For example, a machine cannot be used without raw material. The
investment on the purchase of raw material is identified as working capital.
Working capital management includes the management:
i.
Working capital finance
ii.
Management of inventory
iii.
Management of cash
A. Working capital finance
Sources of working capital

Short term loan
Trade credit
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
8.8: WORKING CAPITAL MANAGEMENT OF COMPANY

Net Working Capital= Currents Assets Currents Liabilities
PARTICULAR
AMOUNT
Currents assets(A)
16843357
Stock
7589090
Debtors
2838550
Bill receivable
3875480
Cash& bank
2540237
Currents liabilities (B)
15408591
Creditors
61,63,436.34
Loan
92,45,154.66
Working capital (A-B)
1434766
[WCM of the ATUL BAKERY]

(Table 8.8)
8.9: IMPACT OF BUDGET ON COMPANY

Freight surcharge on goods transported through railway could lead to some price
increase on bulk ingredients.
Exemption of service tax on freight charges for goods transport agencies for
Essential items such as flour, jiggery, sugar, salt, milk and edible oil could reduce
the freight cost for large bakeries
76
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 research is based on the consumer awareness towards food adulteration.

According to Dr. S. M. Yamuna, K. Meenachi, S. Tharangini, we are able to
create awareness among the consumers to select a quality products and also we have
recommended to the manufacturers, retailers and wholesalers to take keen interest
in the production and supply of hygienic and nutritious food for the wellbeing of
society. For this research both primary data and secondary have been used. The
sample of 200 respondents was chosen for the study. For purpose of the study,
convenient random sampling technique has been adopted. This study is conducted
in the Coimbatore city.
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
This study is based on descriptive research undertaken to describe market

characteristics with particular reference to consumer perception towards organic
food products and factors which influence consumer choice. The objectives of the
study on consumer perception towards organic food products in Bangalore.
Convenience sampling method was used based on the researchers judgment to
select samples from across the population (Bangalore). The 246 respondents were
asked to fill up the questionnaire and to return it back immediately to the researcher.
The findings related to this study on consumer perception towards organic food
products in Bangalore are that the organic food products consumers evaluate
product quality with the price they pay. The demographic variables namely gender
has a positive impact on consumer perception towards organic food products while
difference in educational qualifications do not have a significant impact. It was
found that there is a significant impact of psychographic factors on overall
satisfaction of consumers towards organic food products. The respondents are of
the strong opinion that the organic food products as safe for consumption and also
healthy to consume. Finally, the consumers generally prefer to consume grain based
organic food products followed closely by organic grains and organic fruits. (DR.
S. John Manohar, Prof. Susheela Devi B. Devaru, Prof. Arundathi.S.V).
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
A STUDY ON CUSTOMER AWARENESS AND PERCEPTION

TOWARDS ATUL BAKERY AND ITS PRODUCTS.
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
To study factors affecting perception of customers.
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.
5. Data collection plan
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.
6. Data Analysis Plan

The researcher has used table and charts for data representation. Because it easily
understandable for other.
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
Family, Friends, Relatives
40
46.0
Internet
18
20.7
Other
4.6
Total
87
100.0
Valid Advertisement
Sources Through Know About ATUL Bakery
4%
29%
21%
Advertisement
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
3. Did you purchase ATUL Bakery product?
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
4. How frequently do you purchase products of ATUL Bakery?

Frequency
Percent
7.6
Weekly
11
16.7
Fortnightly
13.6
Monthly
18
27.3
Quarterly
23
34.8
Total
66
100.0
Valid Daily
How Frequently Purchased Product
7%
17%
35%
Daily
Weekly
fortnightly
14%
Monthly
Quarterly
27%
INTERPRETATION:
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
5. Which of the following products you purchased of ATUL BAKERY?(Multiple

Choice)
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
Prefered To Purchase Product

90
80
70
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:
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
Offers & Gifts
9.1
Price
11
16.7
Brand Name
16
24.2
Service
1.5
Total
66
100.0
Factors Looks While Purchasing Products
7%
17%
35%
Daily
Weekly
fortnightly
14%
Monthly
Quarterly
27%
INTERPRETATION:
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
7. Which of the following factors made you to repetitive purchasing ATUL

Bakery products?
Valid
Frequency
Percent
Quality
26
39.4
Taste
23
34.8
Offers & Gifts
6.1
Price
6.1
Brand Name
12.1
Service
1.5
Total
66
100.0
Factors Responsible For Repetitive Purchase
12%
2%
6%
Quality
39%
6%
Taste
Offers & Gifts
Price
Brand Name
Service
35%
INTERPRETATION:
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
8. What is your opinion about quality provided by ATUL Bakery?
Frequency Percent
Valid Good
33
50.0
Average
31
47.0
Poor
3.0
Total
66
100.0
Opinion About Quality
3%
Good
50%
47%
Average
Poor
INTERPRETATION:
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
9. What is your opinion about price of ATUL Bakery products?
Frequency
Percent
13
19.7
Costly
24
36.4
Average
22
33.3
Cheap
10.6
Total
66
100.0
Valid Very Costly
Opinion About Price
11%
20%
Very Costly
Costly
33%
Average
Cheap
36%
INTERPRETATION:
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
10. What is your opinion about packaging of ATUL Bakery products?
Frequency Percent
Valid Excellent
21
31.8
Good
24
36.4
Fair
21
31.8
Total
66
100.0
Opinion About Packaging
32%
32%
Excellent
Good
Fair
36%
INTERPRETATION:
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
Comparison With Other Brands

45
42.4
40
35
30
25
24.2
24.2
20
15
9.1
10
5
0
Very Good
Good
Average
Poor
INTERPRETATION:
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:
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
Reason For Not Purchase

60
52.4
50
40
30
20
19
10
9.5
9.5
Taste
Poor Packaging
9.5
0
Poor Quality
High Price
Poor Service
INTERPRETATION:
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
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
Gender * Aware of ATUL Bakery Cross Tabulation

Aware of ATUL Bakery
Yes
Gender
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
Continuity Correctionb 1.415
.234
Likelihood Ratio
.133
Pearson Chi-Square
2.261
Fisher's Exact Test

Linear-by-Linear
Association
N of Valid Casesb
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 * Purchase ATUL Bakery Product Cross Tabulation

Purchase ATUL Bakery Product
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
Fisher's Exact Test

Linear-by-Linear
Association
N of Valid Casesb
2.089
(2-sided)
(1-sided)
.210
.114
.148
87
9.90.
100
FINDINGS
According to my research found that majority respondents are aware of ATUL

Bakery and its products. It is found that majority respondents are aware about
ATUL Bakery through friends, Relatives and family.
It is found that out of 87 aware respondents 76% respondents purchased ATUL

Bakery products because of Good Quality and Taste of products.
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 majority of respondents purchased product quarterly From ATUL

Bakery.
According to my research found that various factors affects while purchasing

bakery and food products. Majority of respondents are looks quality of product and
brand name while purchasing products.
It is found that majority of respondents preferred to purchase Namkeen, Cake and

Puff from ATUL Bakery.
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.
According to my research found that majority of the respondents perceived that

quality of products provided by ATUL Bakery is good. It means that ATUL Bakery
sold high quality products to their customers.
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.
1. Are you aware of ATUL Bakery?

Yes
No
(If, No. Go to demographic profile.)

2. If yes, how did you know about ATUL Bakery and its products?
Advertisement
Internet
other, please specify_______________
3. Did you purchase ATUL Bakery product?

Yes
No
(If, No. Go to question no. 13)

4. How frequently do you purchase products of ATUL Bakery?
Daily
Weekly
Monthly
Quarterly
Fortnightly
5. Which of the following products you purchased of ATUL BAKERY?(Multiple

Choice)
Cake
Cookies
Chocolates
Pastry
Namkeen
Toast
Bread
Nankhatai
Puff
6. Which of the following factors you look while purchasing Bakery products?
Quality
Taste
Offers & Gifts
Price
Brand Name
Service
105
7. Which of the following factors made you to repetitive purchasing ATUL Bakery
products?
Quality
Taste
Offers & Gifts
Price
Brand Name
Service
8. What is your opinion about quality provided by ATUL Bakery?

Good
Average
Poor
9. What is your opinion about price of ATUL Bakery products?

Very Costly
Costly
Average
Poor
10. What is your opinion about packaging of ATUL Bakery products?

Excellent
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
Aware of ATUL Bakery * Gender Cross Tabulation

Gender
Male
Female
Total
46
41
87
13
50
50
100
Aware of ATUL Bakery Yes

No
Total
Chi-Square Tests
Value
Df
(2-sided)
Pearson Chi-Square
2.210a
.137
1.415
.234
Likelihood Ratio
2.261
.133
Fisher's Exact Test

Linear-by-Linear
Association
N of Valid Casesb
(2-sided) (1-sided)
.234
2.188
.117
.139
100
6.50.
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
2. Chi-Square Test Between Age and Awareness
Aware of ATUL Bakery * Age Cross Tabulation

Age
21 Year - 31 Year =< 20 Year
30 Year
40 Year
40 Year <
Total
Aware of ATUL Yes
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
3. Chi-Square Test Between Gender and Purchase ATUL Bakery Product
Purchase ATUL Bakery Product * Gender Crosstabulation

Gender
Male
Female
Total
Purchase ATUL Bakery
Yes
32
34
66
Product
No
14
21
46
41
87
Total
Chi-Square Tests
Value
df
(2-sided)
Pearson Chi-Square
2.114a
.146
1.447
.229
Likelihood Ratio
2.152
.142
Fisher's Exact Test

Linear-by-Linear Association
(2-sided) (1-sided)
.210
2.089
N of Valid Casesb
.114
.148
87
9.90.
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

Summer Report On Customer Awareness and Perception Towards Multigrain Food Pvt. Ltd. (ATUL Bakery), Surat.

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Summer Report On Customer Awareness and Perception Towards Multigrain Food Pvt. Ltd. (ATUL Bakery), Surat.

Uploaded by

Copyright:

Available Formats

4.

Industry details (Indian as well as international)

bread, cookies, cakes, pastries,

INTERNATIONAL BAKERY INDUSTRY

INDIAN BAKERY INDUSTRY

Taste & Appeal: No Compromise

2014-2015 = 27.58 thousand MT

2014-2015 = 26.90 thousand MT

4.2: GENERAL INFORMATION OF ATUL BAKERY

ATUL BAKERY product

MULTIGRAIN FOOD PVT.LTD.

4.3: BOARD OF DIRECTORS

Ashokbhai Vekariya (Financial General Manager and Director)

Rameshbhai Vekariya ( Chief Executive Officer)

4.4: COMPANY INFORMATION

[THE MULTIGRAIN FOOD PRIVATE LIMITED (ATUL BAKERY)]

ATUL Concept: We make the Best

ATUL Product: The Perfect Mix

Departments in ATUL BAKERY:

4.5: ORGANISATIONAL STRUCTURE

Senior Executive Officer

Junior Executive Officer

[Organizational Structure in ATUL BAKERY]

4.6: VISION, MISSION, CORPORATE GOALS AND OBJECTIVE

4.7: SWOT ANALYSIS

New and different Varieties

Bakery products are perishable item

Expansion of the product Line

Growing concern for Health

5.1: INTRODUCTION & OBJECTIVES OF HRM DEPARTMENT

ATUL BAKERY has legal licensees & Acts

Factory Act 1948

Industrial Act 1947

Standing order Act

Payment of bonus Act 1965

Payment of wages Act 1956

Employee Gratuity Act 1972

Minimum wages Act 1948

5.1.2: Objectives of Human Resource Management

To provide job contentment through empowerment, accountability and

To build and upgrade competencies through virtual learning, opportunities for

To foster a climate of creativity, innovation and enthusiasm.

To enhance the quality of life of employees and their family.

Facilitate people to build congenial working environment.

Promote a culture of Teamwork amongst employees.

Strive for continuous improvement in upgrading the competencies of employees

Focus on defined Values and Principles.

Facilitate people towards a multi skilled and multi-tasking approach.

5.2: STRUCTURE OF HUMAN RESOURCE DEPARTMENT

Human Resource Executive

Human Resource Manager

[Structure of Human Resource Management of ATUL BAKERY]

5.3: POLICIES OF HUMAN RESOURCE MANAGEMENT

Recruitment and Selection policies

Training and Development policies

Birthday wish Policy.

5.4: HUMAN RESOURCE PLANNING

Planning means to predetermine a course of action. Forecasting is the main activity

Activities of Human Resource

[Activities of Human Resource Planning in ATUL BAKERY]

5.5: JOB DESCRIPTION AND SPECIFICATION FOR VARIOUS

Job description means a statement of containing items. Such as,

Hiring and Selecting