Organization Study at Meriiboy Ice-Creams

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AN ORGANIZATION STUDY AT
Meriiboy Ice creams
Chelamattom, Okkal P.O. Perumbavoor,
Submitted by,
ABIN M.P
(Reg. No. 60391)
Under the Guidance of
Asst.Professor Anitha O.S
Submitted in partial fulfillment of the requirements
For the award of the degree of
MASTER OF BUSINESS ADMINISTRATION
of Mahatma Gandhi University, Kottayam
MAY-2015
DE PAUL INSTITUTE OF SCIENCE AND TECHNOLOGY (DiST)
ANGAMALY SOUTH P.O., ERNAKULAM DIST., KERALA
(Affiliated to Mahatma Gandhi University, Kottayam & Approved by AICTE, New Delhi)

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DE PAUL INSTITUTE OF SCIENCE AND TECHNOLOGY
ANGAMALY SOUTH P.O., ERNAKULAM DIST., KERALA
(Affiliated to Mahatma Gandhi University, Kottayam)
CERTIFICATE
This is to certify that the work entitled
“AN ORGANIZATION STUDY AT MERIIBOY ICE-
CREAMS,CHELAMATTOM, ERNAKULAM.
Submitted to Mahatma Gandhi University
in partial fulfillment of the requirements for the award of the degree of
MASTER OF BUSINESS ADMINISTRATION
is a bonafide record of work done by
ABIN M.P
(Reg. No.60391 )
Anitha O.S (Faculty Guide) Dr.Unny C. J. (Director)
______________________________
Fr. (Dr.) James Chelapurath VC (Principal)
Submitted for the viva – voce examination held on ________________________

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ACKNOWLEDGEMENT
I would like to take this opportunity to express my sincere gratitude to all those who have
helped me throughout this project work. It gives me immense pleasure to acknowledge all
those who have rendered encouragement and support for the successful completion of this
work.I express my heartfelt thanks to Fr.(Dr.)James Chelapurath VC,Principal, De Paul
Institute of Science and Technology(DiST). I like to express heartfelt gratitude to my guide
Mrs.Anitha O.S, Assistant Professor, School of Management, DiST, Angamaly and
Mr.Stalin.A .I also extend my sincere gratitude to Prof. (Dr) Unny C. J. Director, School
of Management, De Paul Institute of Science and Technology(DiST), Angamaly, whose
advice and guidance helped me. I express my thanks to Mr. Lipso ,HR MANAGER and all
other staff at MERIIBOY ICE-CREAMS who provided information and resources. I would
not otherwise have had access to and gave me insights, recommendations and suggestions
and generally helped to make this better document. I extend my token of love to all my
friends for their support and encouragement for the successful completion of this
organization study.
Angamaly Abin M.P

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DECLERATION
I hereby declare that the project entitled “AN ORGANIZATION STUDY ON
MERRIBOY ICE CREAM Chelamattom” submitted to Mahatma Gandhi university in partial
fulfillment of the requirement for the degree of Master of Business Administration, is a
bonafide work carried out by me during the period of my study 2014-2016 at De Paul
Institute of Science and Technology (DiST),Angamaly,Under the guidance of
Mrs.Anitha O.S.
ANGAMALY ABIN M.P

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S.
NO.
CHAPTER PARTICULARS PAGE. NO.
1 Chapter-I INTRODUCTION 8
Objective of the study 9
Scope of the study 9
Methodology of the study 10
Limitations of study 10
2 Chapter-II INDUSTRIAL PROFILE 11
Industry profile 12
World scenario 12
Indian scenario 14
3 Chapter-III COMPANY PROFILE 17
Company Profile 18
History 19
Mission 20
Vision 20
Objective of the company 22
Products of the company 24
4 Chapter-IV Organizational structure 29
Organizational structure 30
5 Chapter-V Functional departments 32
Production department 33
Quality control 38
Human resource management 39
Marketing department 48
Financial department 51
Technical department 55
6 Chapter_VI Financial analysis 57
Introduction 58
Objective 58
Balancesheet 59
7 Chapter-VII Technology 60
ERP 61
SAP 63

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8 Chapter-VIII SWOT Analysis 64
SWOT Analysis 65
Strength 66
Weakness 66
Opportunity 67
Threats 67
9 Chapter-IX Findings and suggestions 68
Findings 69
Suggestions 70
Learning experience 71
10 Chapter - X Conclusion and bibliography 72
Conclusion 73
Bibliography 73

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INTRODUCTION
An organization is a social unit which is deliberately constructed and reconstructed to seek
specific goals. It is a social group which distributes tasks for a collective goal. It is a social
unit of people, systematically structured and managed to meet a need or to pursue collective
goals on a continuing basis. All organizations have a management structure that determines
relationships between functions and positions, and subdivides and delegates roles,
responsibilities, and authority to carry out defined tasks. Organizations are open systems in
that they affect and are affected by the environment beyond their boundaries.
Organizational study is an effort towards understanding the organization, its policies,
structure and methodology adopted. It gives us brief description of the overall functioning of
the company or organization. Organization studies are the study of individual and group
dynamics in an organizational setting, as well as the nature of organizations themselves.
Whenever people interact in organizations, many factors come in to play. Organizational
studies attempt to understand and model these factors. Organization study refers to the study
of organization as a whole and getting adequate knowledge with various departments in the
organization. The study encompasses the systematic and careful application of knowledge
about how people perform within organizations. Organizational study is essential to any
MBA graduate as it helps them to connect theory with practice.
Organizational studies, sometimes known as organizational science, encompass the
systematic study and careful application of knowledge about how people act within
organizations. Organizational studies sometimes are considered a sister field for, or
overarching designation that includes the following disciplines:
Industrial and organizational psychology, organizational behavior, human resources, and
management. Whenever people interact in organizations, many factors come into play.
Modern organizational studies attempt to understand and model these factors. Like all
modernist social sciences, organizational studies seek to control, predict, and explain. There
is some controversy over the ethics of controlling workers behavior, as well as the manner in
which workers are treated. As such, organizational behavior or OB has at times been accused
of being the scientific tool of the powerful. Those accusations notwithstanding, OB plays a

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major role in organizational development, enhancing organizational performance, as well as
individual and group performance/satisfaction/commitment. The organization study is the
systematic learning process about an organization to understand the different roles of each
member in the organization. In organization study, the different roles, namely, interpersonal
roles, decisional roles and informational roles of various members are evaluated and how it
affects the functioning of the organization is analyzed.
OBJECTIVE OF THE STUDY
 To understand the structure and functioning of the organization.
 To familiarize with the different departments in the organization and their functions
and activities including documentation.
 To understand how the key business processes are carried out in an organization.
 To understand the history, growth profile, structure and future plans of the
organization.
 To interact with managers and workers and to know their duties and responsibilities.
 To analyze the strengths, weakness, opportunities and threats of the organization.
SCOPE OF THE STUDY
The area of the study includes different departments like Production, Finance, Marketing,
HR, Quality control and Technical departments. The study covers the roles and
responsibilities of department heads and workers also. The study focuses on the
organizational structure of Meriiboy ice cream Company. It is purely based on the
information obtained from the departmental heads of the organization.

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METHODOLOGY
 Both primary and secondary data is collected from the organization.
 Primary data is collected through interviews with employees at various levels.
 Secondary data is obtained from company manuals especially quality manuals
company web site and other magazines and newspapers.
 Direct observation is used to understand the production process
LIMITATIONS
 The managers, supervisors and workers were busy at their own work.
 Constraints regarding entry to various departments.

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CHAPTER 2
INDUSTRIAL PROFILE

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INDUSTRY PROFILE
The Evolution of Ice Cream
Ice cream's origins are known to reach back as far as the second century B.C., although no
specific date of origin or inventor has been undisputedly credited with its discovery. We
know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical
references also show that King Solomon was fond of iced drinks during harvesting. During
the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the
mountains for snow, which was then flavored with fruits and juices.Over a thousand years
later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled
what is now called sherbet. Historians estimate that this recipe evolved into ice cream
sometime in the 16th century. England seems to have discovered ice cream at the same time,
or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at
the table of Charles I during the 17th century. France was introduced to similar frozen
desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of
France. It wasn't until 1660 that ice cream was made available to the general public. The
Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope,
the first café in Paris.
WORLD SCENARIO
The annual world trade in milk products (excluding intra-EU) amounts to 33million tons,
valued at US$ 10 billion. Barely 6 to 7% of the world milk Production is traded
internationally. The bulk of the world dairy trade is in Cheese, Butter and Powders. A
growing shift towards cheese is expected in the near future. Two dynamic products with a
substantial projected growth in the coming years are yoghurt and dessert.
The international dairy trade is dominated by four
players - EU, New Zealand, Australia and USA - which together account for 85% of all
exports. New Zealand and Australia export as much as 80 and 50% of their milk production
respectively. The Asia-Pacific region has been and will remain a net milk importer in the
foreseeable future. It accounts for the bulk of milk powder imports and half of the imports of

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condensed and evaporated milk. In contrast, most cheese imports go from developing
countries to developed countries such as Japan and the United States.The dairy industry is
regulated in most countries through various ways. Imports are commonly restricted, and
exports frequently subsidized. High dairy price supports in many countries are put in place to
stimulate production to the extent that subsidies for exports are necessitated to maintain
domestic dairy programs.
In the United Kingdom, all the milk produced by farmers is
procured by the cooperatives. Private dairies are required to buy their milk requirement from
cooperatives. New Zealand has no private sector dairy plants. As many as 90 Percent of
dairies in the erstwhile West Germany and 100 per cent in Denmark, Netherlands and
Sweden are in the cooperative sector.
In the United States, 70 per cent of the dairy industry is
cooperative. Dairy programs are subject to more Government participation or regulation than
most other domestic agricultural industries in the USA. There are also Federal Milk
Marketing Orders and movement barriers in the USA for “orderly marketing control, which is
associated with stabilizing fluid milk prices, providing secure and dependable markets for
individual dairy farmers, primarily for the fluid market and improving the balance of market
power between farmers and handlers.In the emerging liberalized global scenario, trade-
distorting agricultural policies have been the focus of the GATT multilateral trade
negotiations. With the liberalization of agricultural trade under the new GATT regime, the
heavysubsidies prevalent in the dairy sector in the countries of the EU as well as in the USA
will have to be brought down in the next few years. The competitive advantages of the Indian
dairy industry are then considered to be substantial.With substantial and continued
investment in building up milk production, India can emerge as a major exporter of dairy
products and technologies in the next few decades.

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2.3 INDIAN SCENARIO
Ice cream industry occupies important place in India. It is one of the consumer goods
industries its products is important popular diet. India is an agriculture-based country because
of the large number of cattle and large milk production most of the dairy and ice-cream
industries has developed and India is well ranked in the world. Ice cream industry has
brought magnificent change in the rural economy. It provides employment to the marginal
farmers. Today the competition in ice-cream of players like Amul, Kwalitywalls,Vadilal etc.
as ice cream has been a regular edible item the consumption of ice cream is more. In 1983
when Indian Government Issued a control in which the certain price level was fixed. It has an
important role in employment generation and reducing the migration of villagers towards the
town and cities for live hood.
India has one of the largest livestock populations in the world. Fifty percent of the
buffaloes and twenty percent of the cattle in the world are found in India, most of which are
milk cows and buffaloes. Dairy development in India has been acknowledged the world over
as one of modern India’s most successful developmental program. Today, India is the largest
milk producing country in the world. Milk and milk products is rated as one of the most
promising sectors which deserves appreciation in a big way. When the world milk production
registered a negative growth of2 percent, India performed much better with 4 percent growth.
The total milk production is over 72 million tons and the demand for milk is estimated at
around 80 million tons.
By 2005, the value of Indian dairy produce is expected to be Rs. 1,000,000 million. In
the last six years foreign investment in this sector stood at Rs. 3600 million which is about
one fourth of the total investment made in this sector. Manufacture of casein and lactose,
largely being imported presently, has good scope. The milk surplus states in India are Uttar
Pradesh, Punjab, Haryana, Rajasthan, Gujarat, Maharashtra, Andhra Pradesh, Karnataka and
Tamil Nadu. The manufacturing of milk products is concentrated in these milk surplus States.

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Livestock Population
India is rich in its livestock wealth. It accounts for nearly 15.8% of the world cattle
population, more than half of the world buffalo population. As per the 1992 Livestock census
of Ministry of Agriculture, highest cattle population was reported in Madhya Pradesh (28.68
million nos.) followed by Uttar Pradesh (25.63 million Nos.) Bihar (22.15 million nos.)
Maharashtra (17.44 million nos.) and West Bengal (17.45 million nos.). According to
livestock census the highest population of buffaloes is reported in U.P. (20.08 million nos.)
followed by A.P. (9.15 million nos.), M.P. (7.97 million nos.) and Rajasthan (7.74 million
no’s).
Production of Milk and Milk Products
The milk production was almost stagnant between 1947 to 1970 with an annual growth rate
of merely one percent which has since registered a vigorous growth of over 4.5% per annum
after the year 1970. The major milk producing states are UP, Punjab, Rajasthan, M.P,
Maharashtra and Gujarat. Numbers of milk products manufacturing Plants have come up in
these states for Processing of milk.
Present Status
The Indian dairy industry achieved substantial growth during the 8th Five Year Plan,
achieving an annual output of over 60 million tonnes of milk. This not only places our
industry second in the world after the United States, but represents sustained growth in real
availability of milk and milk products for our burgeoning population. Most important,
dairying has become an important secondary source of income for millions of rural families.
Improved genetic material achieved primarily through cross breeding of cattle and upgrading
of the national buffalo herd has played a significant role in increasing the productivity.
Gradual extension of improved husbandry practices; increase in consumption of balanced
concentrates made possible, in part, through innovations in the field of nutrition; expanded
area under fodder; greater access to veterinary care; and advances in the fight against
endemic and epidemic cattle diseases have also contributed to increased production and
productivity.

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About three quarters of the milk produced is consumed at the household level. Of the milk
supplied to the market, about 9-11 percent is processed in over 275 dairy plants and 83 milk
product factories operated by cooperative, private dairy processors, and government milk
schemes in the organized sector. Milk channeled through Operation Flood cooperatives are
generally processed in dairy plants located in the rural areas and then transported into cities
and towns. Operation Flood Milk productions account for about 10% of total milk production
or 40% of the marketed output. The balance (about 90% of total production) is handled by the
private traders and processors. About 45% of milk production is consumed as fluid milk.
About 35% is processed into butter or ghee; about 7% is processed into Paneer (cottage
cheese) and other cheeses, about 4% is converted into milk powder; and the balance is used
for other products such as Dahi (yoghurt) and sweet meats. In recent years, there has been an
increasing ice cream production as foreign companies have invested in India.
Future Markets
South East Asia, Russia and Africa will be the emerging market for Indian dairy products. In
the immediate future, there is prospect of an additional demand of over 3 million tones of
milk products in the ASEAN region alone. The EU dairy exports will become limited by
GATT agreements, while Australia-New Zealand does not have adequate production
capacity. Equally significant is the rise of Russia as the world’s biggest dairy importer.
Although by far the biggest milk.
Producer in Europe, the Russian output has declined by more than 25 percent in the
past five years. The shortfall in milk production is estimated to be 13 million tons a year.
These major deficits in milk availability offer an opportunity for India to fill this vacuum and
to become leading dairy exporting nations.

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COMPANY PROFILE
Name of the company
MERIIBOY ICE CREAM
(SUPREME FOOD INDUSTRIES)
CHELAMATTOM,OKKAL P .O
Year of incorporation 2003
Place Chelamattom
District Ernakulam
State Kerala
Country India
Type of organization Partnership organization
Nature of organization Partnership firm
Nature of product Manufactured
No. of employees 150
Production capacity 6000 liters
Exporting products to Karnataka , Tamilnadu
Major competitors Lazza,Amul,Joy
Company website www.meriiboy.com

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PARTNERS OF THE COMPANY
o A.V Thomas
o K.M Joseph
o E.V Joseph
o Daisy Devassy
o Mini Varghese
YEAR OF INCORPORATION
The company started its function as a partnership enterprise on 2003.
HISTORY OF THE COMPANY
Meriiboy is a division of Cousins Group, a business venture founded in 1990, by 5 closely-
knit families. Over the years, the group has developed diverse interests from plastic modeling
to ice cream and more. The first ice cream factory unit was set up in 2003 at Kalady with a
capacity of 600L a day. Today, the group holds four advanced units manufacturing over 5
million litres every year.
In 2006 Cousins Group started the second ice cream factory in Kinfra Food
Processing Park, Calicut, catering to Northern Kerala. In 2010 the third factory
commissioned at Trivandrum as a part of market expansion the fourth factory inaugurated at
Kannur and reaches production capacity of 8 million litre/annum. In 2013Meriiboybecom es
a major player in Kerala. Awarded ISO 22000: 2005 certifications by BUREAU VERITAS
for Kalady factory. Distribution network spreads across 1200 dealers and 400 distributors in
Kerala, Tamil Nadu and Karnataka. Establishes own retail outlets in Lulu & Oberon malls in
Ernakulam, Vega Land, Food Mall at Revenue Tower, R P Mall at Calicut, Bakker junction
at Kottayam.
Meriiboy is one of the largest producers of fresh ice cream, based in South India. The
brand is known across Kerala and in the emerging markets of Tamil Nadu and Karnataka for

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its original freshness and unmatched quality. The brand pays great attention to quality at
every level, from the sourcing of fresh raw materials to testing, manufacturing, packaging and
the finished product. Made with state-of-the-art production techniques and a comprehensive
hygiene policy, every Meriiboy product is nothing less than world class. To ensure this, Tetra
Pak Hoyer, Denmark has been involved as consultants and quality advisors.
VISION STATEMENT
The supreme food industry (Meriiboy Ice cream Company) has a great vision of becoming a
leader of fast moving consumer goods and products. Its vision is to provide total customer
satisfaction through continuous improvement in production process and services
MISSION STATEMENT
The mission of the company is to deliver high quality food products that set themselves apart
from others in taste and value.
QUALITY POLICY
Meriiboy ice cream provides quality policies mainly on the following areas:
 They periodically check the quality in production of ice creams
 Packaging process also include quality procedures such as inspection of packages.
 They also provide quality protection on handling such as refrigerator vans for their
products while marketing.

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In Process
o The procedures are processes adopted – adhering to HACCP standards.
o Most modern machines imported from Italy & Europe
o Procedures like disinfection
o Fully automated plants to avoid human involvement in manufacturing.
o Each batch tested for quality.
o In house laboratory with trained microbiologists and chemists.
o Dynamic printing of batch number to trace manufacturing details of a particular
product.
In Packaging
 Paper packaging done with white ITC food grade cartons
 Packaging workers are inspected before they engage in packaging.
 Packaging materials supplied by reliable suppliers.
In Handling
 Refrigerated vans for transportation.
 Well trained distributers and dealers.
 Well maintained cold chain facilities- less breakdowns.

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OBJECTIVES OF THE COMPANY
 Quality
They mainly focus on quality. They use pure milk collected from nearby PDDP
centers for ice cream production.
 Profit maximization
MERIIBOY Ice Cream Company is looking forward to maximize its profit through its
quality products.
 Cost minimization
Minimizing the cost is the best way to maximize profit. They are using cost
minimization techniques and are implementing it to their production.
 More employment
As a part of the expansion of the company more employment opportunities are
provided by the company.
 Time delivery
The company is strict in timely delivery and feedback of the products provided to
various dealers.
 Proper utilization of resources
The resources available to the company were utilized in the effective way in order to
avoid wastage and increasing cost.
 Provide service to society
Moreover the company provides finance to charitable institutions on yearly basis.
VALUES OF THE COMPANY
 High quality products
Maintaining good quality with purity raw materials in production is one of the values
which MERIIBOY Company focused on its production.
 Customer orientation

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The company and management give high weightage on feedback of their customers.
 Good relation between management& workers.
There exists a formal and informal relationship between management and workers in
the organization. Employee grievances are handled by the management with due care.
COMPANY LOGO
QUALITY CERTIFICATION
 ISO 22000-2005 Certification
ISO 22000:2005 specifies requirements for a food safety management system where an
organization in the food chain needs to demonstrate its ability to control food safety hazards
in order to ensure that food is safe at the time of human consumption.
 ISO 22000:2005 specifies requirements to enable an organization
To plan, implement, operate, maintain and update a food safety management system
aimed at providing products that, according to their intended use, are safe for the
consumer,To demonstrate compliance with applicable statutory and regulatory food safety
requirements,To evaluate and assess customer requirements and demonstrate conformity with
those mutually agreed customer requirements that relate to food safety, in order to enhance
customer satisfaction,To effectively communicate food safety issues to their suppliers,
customers and relevant interested parties in the food chain,To ensure that the organization
conforms to its stated food safety policy,To demonstrate such conformity to relevant
interested parties, and To seek certification or registration of its food safety management

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system by an external organization, or make a self-assessment or self-declaration of
conformity to ISO 22000:2005.
OWNERSHIP STATUS
Partnership firm - The members of the board of directors of the company are closely related
family members
PRODUCTS OF THE COMPANY
 ICE CREAMS
Ice cream (derived from earlier iced cream or cream ice) is a frozen dessert usually made
from dairy products, such as milk and cream and often combined with fruits or other
ingredients and flavors. Most varieties contain sugar, although some are made with other
sweeteners. In some cases, artificial flavorings and colorings are used in addition to, or
instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while
cooling, in order to incorporate air and to prevent large ice crystals from forming. The result
is smoothly textured semi-solid foam that is malleable and can be scooped.
Meriiboy ice creams are available at various flavors’ like Vanilla, Strawberry, Orange,
Pineapple, Coffee, Lemon Delight, Guava, Pista, Alphonso Mango, Butterscotch, Spanish
Delight, Chocolate, Black Currant etc.

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 SUNDAE
The sundae is a sweet ice cream dessert. It typically consists of one or more scoops of ice
cream topped with sauce or syrup, and in some cases other toppings including sprinkles,
whipped cream, maraschino cherries, or other fruits.
In Meriiboy Sundae is available at Chocolate, Strawberry and Pista flavours.
 CASSATA
The different varieties of Cassatas available in Meriiboy are Cassata King, Cassata
Queen, Cassata Prince and Cassata Kid
 BARS
An ice cream bar is a frozen dessert on a stick or a candy bar that has ice cream in it. The
coating is usually a thin layer of chocolate used to prevent the melting and dripping of ice
cream.
Flavors available at Meriiboy are:
 Chocolate
 Mango
 Strawberry
 CONFETTI
Flavors:
 Chocolate
 Mango
 Strawberry
 Pista

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 MILK LOLLY
Milk lolly is a special item produced by Meriiboy Ice Cream Company. It is the mix of
various ingredients like milk powder, emulsifier, flavors etc. milk lolly is available at various
flavors like Vanilla, Strawberry, Pineapple, Mango etc.
 KULFI
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described
as "traditional Indian Subcontinent ice cream”. As popularly understood, Kulfi has
similarities to ice cream in appearance and taste; however it is denser and creamier. It comes
in various flavors like Mango and Cardamom. Meriiboy ice cream company produces
cardamom flavored Kulfi.
RAW MATERIALS
The major raw materials used by Meriiboy are:
 Milk
 Butter
 SMP Milk powder
 Sugar
 Fresh fruits
PROMOTION STRATEGY
Promotion is the method used to spread the word about the product or service to
customers, stakeholders and the broader public. In Meriiboy ice cream company
advertisements is the widely used promotional strategy. They use media like television, radio,
newspaper, magazines etc

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PRICING STRATEGY
A business can use a variety of pricing strategies when selling a product or service. The Price
can be set to maximize profitability for each unit sold or from the market overall. It can be
used to defend an existing market from new entrants, to increase market share within a
market or to enter a new market. Businesses may benefit from lowering or raising prices,
depending on the needs and behaviors of customers and clients in the particular market.
Finding the right pricing strategy is an important element in running a successful business.
The pricing strategy adopted by Meriiboy Ice Cream Company was cot plus pricing and
market oriented pricing.
Cost plus pricing
Cost-plus pricing is a pricing strategy companies use to maximize their rates of return. Firms
may accomplish their objective of profit maximization by increasing their production
until marginal revenue equals marginal cost and then charging a price which is determined by
the demand curve. However, in practice, most firms use either value-based pricing or cost-
plus pricing which is also known as mark-up pricing. (Cost + mark-up = selling price).There
are several variations of cost-plus pricing, but the most common method is to calculate the
cost of the product then add a percentage of the cost as markup. This approach sets prices
covering the cost of production and provides enough profit margins for the firm to reach its
target rate of return. It also provides a way for companies to calculate how much profit they
will make.

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Market oriented pricing
Setting a price based upon analysis and research compiled from the target market. This means
that marketers will set prices depending on the results from the research. For instance if the
competitors are pricing their products at a lower price, then it's up to them to either price their
goods at an above price or below, depending on what the company wants to achieve.

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CHAPTER 4
ORGANISATIONAL STRUCTURE

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ORGANIZATIONAL STRUCTURE
Once the decision has been made to begin a retail venture, it is necessary to plan its
organizational structure in a way that maximizes efficiency and profitability. All of the duties
and responsibilities of those in the company must be identified, and lines of authority must be
carefully delineated so that all members of the organization will understand what their job
responsibilities are. By doing so, everyone knows who will report to whom, who the decision
makers are, and which advisory personnel are on hand to assist in the decision-making
process. No matter how large or small the operation, whether it is a major department store or
single-unit boutique, each company must be structured in such a way that best serves it needs
and makes the business a success .Organizational structure is the hierarchical arrangement of
lines of authority, communications, rights and duties of an organization. Organizational
structure determines how the roles, power and responsibilities are assigned, controlled, and
coordinated, and how information flows between the different levels of management.
A structure depends on the organization's objectives and strategy. In a centralized
structure, the top layer of management has most of the decision making power and has tight
control over departments and divisions. In a decentralized structure, the decision making
power is distributed and the departments and divisions may have different degrees of
independence. A company such as Proctor & Gamble that sells multiple products may
organize their structure so that groups are divided according to each product and depending
on geographical area as well. An organizational chart illustrates the organizational structure.

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CHAPTER 5
FUNCTIONAL DEPARTMENTS

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PRODUCTION DEPARTMENT
The production department is responsible for converting inputs into outputs through
the stages of production process. The production manager is responsible for making sure that
the raw materials are provided and made into finished goods effectively.
DEPARTMENTAL FUNCTIONS
 Temperature monitoring
Production Manager monitors about the temperature of the machines which is
necessary for the production of the products. It is one of the basic factors which are
vital for the freezing process of ice creams.
 Purchase, dispatch and product management
They manage the dealers, plan and execute the requirements of raw materials and
control the various unwanted wastage of products.
 Maintain customer relations
Production department maintains a good rapport with their various dealers. Any
grievances reported by the dealers, where taken in a positive way and instant feedback
and settlement is provided. It helps them to avoid such cases in future.
DUTIES AND RESPOSIBILITIES
PRODUCTION MANAGER
o Production planning
Production manager plans the routine activity which is necessary for the production
process and communicate the planned details to his supervisors.

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o Executing plans
Production manager looks and execute each and every activity and evaluate whether
everything is happened as per the planned schedule.
o Making reports
It deals with the making of the reports, the details regarding how much to
produce, how much raw materials is needed etc.
o Workers Control
Production manager is the person who controls every activity of the
production. He is responsible for the control of workers. Production manager controls
the increase in absenteeism, turnover etc. He also cares about the welfare of the
employees.
o Production analysis
Production manager analysis each and every activity related to production. He
evaluates every performance of his workers by monitoring the works through
computers.
o Quality assurance
He also monitors the working of quality department. He checks whether
quality checking is done accordingly and effectively. He guides the quality controllers
as and when needed.
SUPERVISOR
 Team leader
He is entrusted with the job of a team leader. In production department, there
are two supervisors. One on the production field and other one the packing and
dispatch.

35
 Guide the worker
Production supervisor will guide his workers in the production. He has given
25 workers. He divides his workers into 5 groups each with a leader. Group leader is
the person who communicate their complaints ever thing to the supervisor. Packing
and dispatch supervisor has also given same number of workers. He also has group
leaders three on packing and two on dispatch.
 Communicator
Any grievances or complaints from the workers part are communicated by the
supervisors to the production manager. He will handle and make appropriate
decisions.
PRODUCTION PROCESS
PHE COOLING
FLAVORING AND
COLOURING
PASTEURIZATION HOMOGENIZATION
QUALITY
CHECK
FITERATION
AGING
DESPATCH
ICE CREAM
MAKING
MIXING
COLD ROOM
STORAGE
FILLING

36
 Mixing
Mixing the various ingredients needed for making ice creams like milk, SMP
milk powder, butter and sugar to have a mixture, it is undertaken by the machine
called mixing machine.
 Pasteurization
It is the next process which is carried down by the heating process to kill the
various harmful bacteria. It is done using the machine called double jacketed vessel.
In this vessel, the milk is contained in one vessel and under that there is another vessel
which is helpful for heating the milk to kill the various bacteria and germs contained
in the milk.
 Filtration
Next is the filtration process, which is helpful for filtering the various
hazardous things like hair, gloves pieces, nail etc. In this process, filtration of harmful
things is undertaken.
 Homogenization
It is the next process where the ice cream after filtration is carried forward by
the pump to the homogenization process. Here, the various ingredients are put under
pressure to have actual mix of the various items included in the ice cream like butter,
milk, sugar, SMP milk powder etc. Here, the items look like homogenized as it is
mixed in a very united form. It is done in 70 to 80o
C.
 PHE Cooling
Cooling is the process in which the homogenised mixture is again cooled and
it is put under 5O
C to make it harden.
 Aging
It is the process by which a machine called ageing machine which helps the
items to be cooled and stored in a cold condition for their effective production.

37
 Flavouring and colouring
In this process the flavouring tank is the machine, which helps to make the
flavoured ice cream. For e.g. If strawberry flavour is needed they pour strawberry mix
and then it is helpful for the making of strawberry ice cream. In this process, they
make only one flavour at a time. After the making of one flavour they move to the
next flavour. Now they have flavours like strawberry, vanilla, pista, chocolate,
butterscotch, mango, pineapple, orange, jackfruit etc.
 Ice cream making
It is the vital part of ice cream making, where the ice creams are created as per
the flavours needed; it is the next step to the flavouring tank. The flavours coming
from the flavouring tank is combined with the ice cream making machine and thus the
ice cream is produced.
 Filling
The ice cream coming out of machine is then filled into the containers
manually, in the set quantities. More than 30 flavours are ice cream made as per the
market requirements. Dry fruits, nuts etc are added during filling process.
 Cold room storage
The packed products are stored in cold storage maintained at -18o
C or below.
 Quality check
Samples are drawn from each lot to ensure that it meets the requirements.
 Despatch
The products are despatched to various outlets depending upon the
requirement.

38
QUALITY CONTROL DEPARTMENT
Quality control is a set of procedures intended to ensure that the manufactured
product or performed service adheres to a defined set of quality criteria or meets the
requirements of the customer.
DEPARTMENTAL FUNCTION
 In QC department there are 2 qualified quality controllers to test the quality of raw
materials as well as the quality of ice creams.
DUTIES AND RESPOSIBILITIES OF QUALITY CONTROLLER
 Testing the product
The testing process is carried down on various steps. i.e. raw material
checking, checking the mixing process, aging process and at the finished stage of ice
cream. They had done both microbiological testing and chemical testing.
 Maintain the record of test results
They maintain the records daily which is related to their quality checking and
they also maintains the ISO 22000 records.
 Maintain the laboratory
They maintain the laboratory and it is restricted for others to enter into the
laboratory. Continuous research is carried out there in the laboratory to identify
whether bacterial effects are there or not.

39
HUMAN RESOURCE DEPARTMENT
Human resources are the people that work for an organisation, and Human Resource
Management is concerned with how these people are managed. However, the term Human
Resource Management (HRM) has come to mean more than this because people are different
from the other resources that work for an organisation. People have thoughts and feelings,
aspirations and needs
DEPARTMENTAL STRUCTURE
 Man power planning
It involves the planning for the future and finding out how many employees will be
needed in the future by the business and what types of skills should they possess. It
depends on the factors like no: of employees leaving the job, technological changes,
productivity level of the workers etc.
HR
EXECUTIVE
HR
DEPARTMENT
DEPARTMENT
MANAGER

40
 Job analysis and job description
HR department is also involved in designing the job description for the
prospective vacancies.
 Determining wages and salaries
HR department is also involved in conducting market surveys and determining
the wages and salaries for different position in the organization.
These decisions may be taken in consultation with top management and finance
department.
 Recruitment and selection
One of the most important jobs of HR department is to recruit the best people
for the organization. This is of crucial importance as the success of any organization
depends on the quality of its work force.
 Performance appraisal
Once the employees are recruited, the HR department has to review their
performance on a regular basis through proper performance appraisals. It is the
process of obtaining, analyzing and recording information about the relative worth of
an employee. On the basis of the performance appraisal, HR department will set up an
action plan for each employee.
 Training and development
In order to improve the efficiency level of the employees, they have to
undergo regular Training and Development. Training include on the job and off the
job.
 Employee welfare and motivation
HR department tries to maintain welfare activities and more motivational
benefits to its employees.
 Addressing employees grievances
They are the link between the workers and the management. Employees
grievances related to work environment are usually entertained and resolved by the
HR department.

41
 Labor management relations
In case of any labour management conflicts, the HR department will play a
vital role in bringing both management parties to the negotiation table and resolve the
issue.
DUTIES AND RESPONSIBILITIES OF HR MANAGER
 Recruitment
The objective of recruitment policy is to source the best talent from the resources to
achieve business objectives and goals of the company. Mainly external recruitments are
done.
Following are the process of recruitment:
i) Through department heads requirement is identified.
ii) When requirement is identified advertisements are given in various job portals,
newspapers and in that role summary, location, required experiences are
mentioned clearly. Referred candidates from existing employees are considered as
employee referral.
iii) The candidates for interviews are selected by the HR Department. First,
applications are accepted from the candidates and from that suitable candidates
are selected. After selecting the candidates for interview they are informed the
location and time of interview by the HR department.
iv) Personal interview will be conducted with the selected candidate. Partners will be
the interviewing panel.
v) Decision of interviewing panel will be final.
vi) Candidates who are finally selected in the interview shall be issued Offer Letter
with details such as designation, job location, working hours, salary, and nature of
work, leave, probation, confirmation, termination etc. or in the prescribed format.

42
vii)HR Department shall have the copy of offer letter duly signed by the candidate in
acceptance of offer.
viii) The newly joined employees are introduced to the company and to existing
staff members.
ix) There will be a probation period of 6 months. After completing the probation
period the candidate will be considered as a permanent employee. It will be
informed in writing.
 Sources of Recruitment
1. Advertisement
2. Personal Contact
3. Manpower consultants
 Joining Formalities
The employees have to fill and bring the following documents at the time of joining:
a) Personal Information Sheet.
b) Joining Report.
c) Two passport size photos.
d) Experience Certificate if any.
b) Signed offer letter.
c) One month notice period.
d) Security.
 Recording of attendance
The main objective of recording of attendance is to bring discipline at work.
i) Employees are following attendance marking system established by the
organization.
ii) Whenever an employee enters or leaves the organization recording of attendance is
must.

43
iii) Any employee having an urgent reason of leaving the work should inform the
Head of the Department and obtain the permission.
iv) Late attendance or leaving office early an hour may be allowed if permission of
Head of Department is obtained.
 Allowances
Travelling Allowances and Dearness Allowances are provided to Marketing Officers.
PF, ESI are also provided to employees who are working under the organization not less
than 6 months.
Provident Fund – This is a Social Security scheme with an objective to help employees to
get a lump sum of money normally at the time of retirement. As per the scheme, contributions
are made by the employer and employee @ 12% of the basic wage.
 Leave
Leave policy is to provide guidelines for permissible leave from work during
the year. It is for all employees.
i)There are 24 casual leave for a year i.e.; 2 leave per month. LOP will be calculated
when more than 2 casual leaves per month were taken. Certain amount will be
deducted from the salary based on attendance.
ii) The encashment of leave may be made only once in a year. Encashment amount
shall be paid through salary of respective month.
iii) The list of paid holidays will be published at the beginning of every year.
iv) Employees can take half – day or more subject to the approval of respective
authority.
v) All sanctioned leaves are submitted to Plant Manager in time.
vi) Late attendance or leaving office early an hour may be allowed if prior permission
of HOD is obtained.

44
 Employee state insurance
This policy is to better health and quality of life to individuals working with the
company and their immediate family members.
i) ESI scheme is applicable to all permanent employees who are drawing below
15000 salaries per month.
Performance appraisal system
Performance appraisal assesses an individual’s performance against previously agreed
work objectives. The performance appraisal system is to provide systematic review of
performance of the employees and to assess training and development needs of the
employees keeping in view the organizational development needs. Based on the
performance of the employees they are rewarded. The following procedures are done in
an appraisal system:
i) Recommendation from Head of Department.
ii) Attendance marks.
ii) Evaluation of Supervisors.
 Reward policy
A reward policy is designed to encourage the employees to make good performance
either individually or in team.
i) It is to improve employee productivity and quality of work.
ii) It is to recognize the positive behavior that support individuals or team to
achieve the goals and objectives of the organization.
 Telephonic policy
To communicate with their employees at any time company provides the
facility of telephone. By providing this facility company is giving good

45
communication atmosphere. Marketing Executives have been provided mobile phones
depending upon their assigned work. Usage of personal cell phones is not allowed
during working hours.
 Transfer
The main objective of transfer is to relocate the services of employees from
one location to other or from one department to other. No transfer shall take place
without mutual agreement between the concerned Head of the Department with the
concerned employee. In case of transfer from one establishment to other new PF
number shall be allotted to the employee from the establishment. Transfer of an
employee will be based on Leave Status, Joining Date, etc.
Promotion
i) The main objective of promotion is to motivate employees for their better
performance.
ii) Promotion would be based on the existence of vacancy in the next level.
iii) Promotion will be on the basis of various criterions declared by the management
every year at the time of annual appraisal.
iv) The promotions shall be effected along with the annual increments.
v) The employees shall be considered for promotion only if their performance has
been assessed better than their previous quarterly performance and should have at
least one year of service.
vi) The promotions shall be effected as and when vacancies are opened due to
retirement/ resignation or when new factories constructed.
Termination
The management has the authority to terminate the service of those whose
performance is unsatisfactory or any other suitable reason. Termination due to any reason

46
employee’s final account will be settled only after he / she has cleared his / her dues with the
company. Following are the formalities:
i) Full and final settlement of account.
iii) Payment of gratuity within 30 days of leaving
Working Hours
-The main objective of this policy is to maintain smooth and continuous functioning
of the organization. It is applicable for all employees.
-Working days are 6 days ie; Monday to Saturday.
-Sunday shall be weekly off day.
-If there is an emergency or demand an employee may be expected to work on
Sundays or public holidays.
-Compensation will be given for extra duties on Sunday or public holidays.
 Compensation Planning
- Compensation is decided by the management where various demands are negotiated.
- Yearly increments are given.
- Individual performance bonus is given annually.
 Gratuity
- Gratuity is a part of salary that is received by an employee from his or her
employer in gratitude for the services offered by the employee in the company. It
is a benefit plan and is one of the many retirement benefits offered by the
employer to the employee. Gratuity is given according to the Gratuity Act, 1972.
- In this firm gratuity is paid when an employee completes 5 or more years of full
time service with the company.
- Gratuity is paid within 30 days of last working day of the separating employee.
- The terminated employee will be given one month notice or a compensation of
one month salary.
 Wages
- Wages are given on the basis of Minimum Wages Act 1948 which will be disbursed
on the date declared in advance.

47
 Loans And Advances
Conditions:
a) Application should be submitted by the employee indicating the amount required
repayment plan, etc in a format.
b) Loan amount agreed will be deducted from the salary every month.
c) If the loan is sanctioned on or before 15th of the month, deduction will be started
from the same month. If the loan is sanctioned after 15th of the month, the deduction
will be started from the next month.
d) The applicant should serve in the company till the loan is completed.
e) In case of breach, during the pendency of the loan, the balance loan will be deducted
from his full and final settlement.
f) The management has got the right to change or amend or modify the above rules
g) The management has got the right to reject the application.
h) Advance will be given on the basis of attendance. It will be given to those employees
who had worked minimum 15 days in a month.
 Holidays
- National & Festival Holidays are considered as holidays.

48
MARKETING DEPARTMENT
The marketing department must act as a guide and lead the company's other
departments in developing, producing, fulfilling, and servicing products or services for their
customers. Communication is vital. The marketing department typically has a better
understanding of the market and customer needs, but should not act independently of
product development or customer service. Marketing should be involved, and there should
be a meeting of the minds, whenever discussions are held regarding new product
development or any customer-related function of the company.
 Demand generation
MARKETING
DEPARTMENT
DEPARTMENT
MANAGER
ASSISTANT
MARKETING
MANAGER
REGIONAL SALES
MANAGER
AREA SALES
MANAGER
SALES
EXECUTIVES

49
The pricing of the products is reasonable. Discount on prices is based on the orders
they got and also they gave discount to dealers because they bought bulk products.
 Marketing research
The company focuses their marketing research to make their products qualitative. As
the part of their research they introduce real ice cream instead of frozen desert.
DUTIES AND RESPONSIBILITIES
MARKETING MANAGER
 Manage customer relations
One of the most important functions of a marketing department is to keep current
customers happy. Because it is easier and less expensive for a company to keep an existing
customer than it is to find new customers, marketing professionals must focus on relationship
management. This may include giving customers regular interaction with your company,
letting them know about new products, and providing value after the first sale.
 Support Strategic Plan
An effective marketing department develops their promotional efforts to support the goals
that the company lays out in its strategic plan. Often, those goals include increased sales,
targeting new audience groups, or launching new products or services. The company lays out
a marketing plan that it develops after it identifies strategic business.
 Develop Promotions
A marketing department's main responsibility is to promote the products, services,mission
and brand identity of a company. They must identify marketing goals and develop
promotional activities that will help the business move in that direction. Marketing efforts are
a way to increase awareness, create brand recognition and build a strong customer base.
Promotional materials often include a website, sales collateral, email campaigns, printed
marketing pieces etc.
 Boost Sales

50
Often, a marketing department is responsible for supporting the efforts of the sales
department. They meet with the sales staff and develop materials that will assist in selling the
company's products and services. By consulting with salespeople, the marketing department
is able to develop more effective materials and promotions. In response to feedback, they
may update brochures and spec sheets, target different audience groups, or design new
campaigns that support the sales staff's duties.
 Develop pricing strategies
Pricing strategy development is another marketing manager responsibility. During this
process, start by studying prices competitors charge for like products or services. Then
conduct surveys to determine price elasticity among consumers. Price elasticity studies
determine how sensitive consumers are to price changes.
AREA SALES MANAGER
 Manages an assigned geographic sales area or product line to maximize sales
revenues and meet corporate objectives.
 Establishes and manages effective programs to compensate, coach, appraise and train
sales personnel.
 Performs sales activities on major accounts and negotiates sales price and discounts in
consultation
 Manages personnel and develops sales and sales support staff.
 Reviews progress of sales roles throughout the company.
 Accurately forecasts annual, quarterly and monthly revenue streams.
 Develops specific plans to ensure revenue growth in all company’s products.
 Provides quarterly results assessments of sales staff’s productivity.
 Coordinates proper company resources to ensure efficient and stable sales results.
 Formulates all sales policies, practices and procedures.

51
 Collaborates to establish and control budgets for sales promotion and trade show
expenses.
 Reviews expenses and recommends economies.
 Holds regular meeting with the sales staff.
SALES EXECUTIVES
 Sales Development
Sales executives are responsible for developing business and sales opportunities for
the company. The sales executives may contact new and existing clients to see what
services or goods the company can provide. This may include making appointments to
meet one-on-one with the clients or making presentations. Based on an analysis of client
responses, sales executives must develop and maintain processes and procedures that will
increase sales.
 General Sales Duties
Like all other sales employees, sales executives must sell a service or product in
addition to taking care of management tasks. They may greet and assist customers, take
phone calls and report merchandise or service problems to higher levels of management
FINANCE DEPARTMENT
The finance department of a business takes responsibility for organising the financial
and accounting affairs including the preparation and presentation of appropriate accounts,
and the provision of financial information for managers.

52
DEPARTMENT STRUCTURE
FINANCE
DEPARTMENT
ASSISTANT
MANAGER
DESPATCH
FUNCTION DEPARTMENT
 Prepare and Create Financial Accounts
Finance department prepare and create financial accounts such as Trading and
Profit & Loss Account and Balance Sheet.
 Keep and Maintain Record
Sales figures and records of expenditure would be held by the Finance
Department and used by other department also.
 Prepare and plan internal financial information
This would mainly be performed in the case of a budget which is a financial
plan and can help managers take corrective action.
 Analyse current financial performance
JUNIOR
ACCOUNTANT

53
How the firm has done in trading or expenses would be analysed primarily
using ratio analysis tools.
 Pay creditors
Finance department would ensure that bills are paid to people to which the
firm owes money.
 Pay employees wages and salaries
Running the pay roll system is another important task for finance department
to undertake
DUTIES AND RESPONSIBILITIES
 Accounts Manager
 Purchase
The finance department verifies vouchers relating to purchase. It includes purchase
order, quotations. Purchase requisitions, purchase invoice, TIN number verification etc.
 Sales
They also verify the various vouchers relating to sales according to Form 8 and Form
8 B. Verification is based on the orders received. they does the duties like checking of the
bills, verification of credit limit of debtors, acknowledgement of the bills, communication of
the ledger monthly through mails.
 Inventory Stock
It includes the inventory management of the raw materials and finished goods.
 Cash
o Only the pre- printed vouchers are checked. Checking is based on date, name,
purpose, sign, amount etc.
o Supporting documents are also verified
o Each voucher requires dual signature
o All the payments above Rs.5000 must be attached with a stamp and also
above Rs.20000 will not be accepted through cash.
o On every closing day, the closing balance of cash is written on denominators.

54
o On cash receipts, they maintain job rotation in order to impose authority and
responsibility to everyone.
 Bank
- All the cheques are locked and kept under safe custody
- They maintain volt register. There are two persons accountable for this volt
register and the locker. Responsibility changes day today. According to the
date, the person who is accountable and responsible will enter the details in the
volt register.
- They maintain cheque register too. It is on the basis of name, date, etc.
- Maintains bank reconciliation statement on daily basis.
- They monitor the bank charges and interest rates.
 Accountants
 All accounting activities in purchase and sales
Accounting related to purchase and sales is carried out by the accountant. They
classify, calculate, summarize and report to various interested groups.
 Inventory/Stock Management
Accounts relating to raw materials, packing materials and finished goods are
maintained by the accountants.
 Accounting of cash and Bank
Cash and cash related accounts are verified and calculated by the accountants. Also
bank statements are prepared by the accountants.
 Accounting of Debtors and Creditors
Receipts and Payment relating to debtors and creditors are calculated by accountants.
Accounting of debtors include calculation of sundry debtors, provision for doubtful debts,
bad debts etc. accounting of creditors include credit payment period, creditors amount etc.
 Documentation/Filing

55
Maintenance of various documents and keep itsafe in files. They maintain various
files like sales,, purchase, stock, debtors, journal, salary and bonus etc.
 Inter branch transaction
It is the transaction between the branches. They mainly prepare reconciliation
statement.
TECHNICAL DEPARTMENT
 Technical department is responsible for all productive and preventive maintenance of
plant and machinery.
 The department gives equal importance to preventive maintenance as well as on going
trouble shooting.
 Technical department ensures the proper working of machines.
TECHNICAL
DEPARTMENT
DEPARTMENT
MANAGER
TECHNITIANS

56
 The important responsibilities includes safety and pollution control.

57
CHAPTER 6
FINANCIAL ANALYSIS

58
INTRODUCTION
Financial performance analysis in the process of identifying the financial strength
weakness of the firm by properly establishing between the times of balance sheet and profit
& loss account which given the discussion make insight in to financial states of a company.
The aim of the study is to develop the ability of decision making. A right decision the right
time helps the organization to run efficiently.
Financial statements are prepared primarily for decision making. They play a
dominant role in setting the frame work of managerial decisions. But the information
provided in the financial statement is not an end in itself as no meaningful conclusion can be
drawn from these statement is immense use in making decision through analysis
interpretation of financial statements.
The Supreme Food Industries is a state public sector undertaking owned by the
government of Kerala on ISO 9001 : 2008 certified company when commenced it was the
first Mercury cell plant for manufacturing caustic soda in the country and it was the first
procedure of rayon grade caustic soda.
OBJECTIVE OF THE ANALYSIS
1. Primary Objective ;
The primary objective of the study is to analyze the financial performance of The
Supreme Food Industries.
2. Secondary Objectives
a. To know the earning capacity of firm
b. To measure the efficiency of operation
c. To know the progress of the firm

59
BALANCESHEET
2014 2013 2012 2011 2010
Liabilities Rs.(in
lakhs)
Rs.(in
lakhs)
Rs.(in
lakhs)
Rs.(in
lakhs)
Rs.(in
lakhs)
Partners share
capital
50 40 35 25 25
Partners current
A/C
19.45 9.32 5.86 3.45 5.3
Secured
Loan(Long
Term)
53.37 45.43 30.82 24.13 28
Unsecured
Loan(Long
Term)
22.89 15 11.67 10 5
Sundry Creditors 34.7 31.25 27.91 25.91 20.27
Bank Over draft 5.48 1.2 2.26 7.32 5
Other Current
liabilities
4.61 0.87 0.36 4.13 2
Total 190.5 143.07 113.88 99.94 90.57
Assets
Fixed assets 100.34 85.87 72.44 66.33 60.84
Deposits
&Advances(short
term)
26.92 13.54 8.2 3.1 2.43
Sundry Debtors 20.91 16.06 14.61 12.68 10.54
Closing Stock 41.23 25.79 18.37 16.92 15.25
Cash & Bank 1.1 1.81 0.26 0.91 1.51
Total 190.5 143.07 113.88 99.94 90.57

61
ENTERPRISE RESOURCE PLANNING
ERP is actually a process or approach which attempt to consolidate all of a company’s
departments and functions into a single computer system that services each department’s
specific needs. It is in a sense, coverage of people, hardware and software into an efficient
production, services and delivery system that creates profit for the company. While the idea is
easy to grasp in theory, the reality has been different. Most companies have a conglomeration
of different systems and procedures (as well as hardware and software) designed
‘specifically’ for their own needs. Employee records (including payroll, medical and other
benefits) are held by human resources. Financial data and processing, which includes payroll
computations and employee compensation as well as invoicing and billing for company
products and services, are held by the finance department ,production data is held by
manufacturing ,inventories are held by warehousing ,customer orders are held by customer
relations ,and so on.
ERP is a single software solution integrating the different functions and activities into
a seamless whole where information needed for decision-making is shared across
departments, and the action taken by one department results in the appropriate follow up
action up and down the line. The most often-cited example of an ERP software is customer
ordering and delivery where a customer’s order moves smoothly from sales, where the ‘deal’
is consummated, to inventory and warehousing ,which retrieves and packages the order for
delivery , to finance ,where invoicing ,billing and payments are handled , and on to
manufacturing.
Benefits
 ERP supports upper level management by providing information for decision making.
 ERP creates a more agile company that adapts better to change. ERP makes a
company more flexible and less rigidly structured so organization components operate
more cohesively, enhancing the business—internally and externally.
 ERP can improve quality and efficiency of the business. By keeping a company's
internal business processes running smoothly, ERP can lead to better outputs that may
benefit the company, such as in customer service and manufacturing.

62
 ERP can improve data security. A common control system, such as the kind offered
by ERP systems, allows organizations the ability to more easily ensure key company
data is not compromised.
 ERP provides increased opportunities for collaboration. Data takes many forms in the
modern enterprise. Documents, files, forms, audio and video, emails. Often, each data
medium has its own mechanism for allowing collaboration. ERP provides a
collaborative platform that lets employees spend more time collaborating on content
rather than mastering the learning curve of communicating in various formats across
distributed systems.

63
SAP
SAP ERP or SAP ECC is enterprise resource planning software made by the German
company SAP AG. SAP ERP provides an integrated solution that incorporates the key
business functions of an organization. SAP AG is a German multinational software
corporation that makes enterprise software to manage business operations and customer
relations, headquartered in Germany, with regional offices around the world. ECC (ERP
Central Component) is software version, released as ECC 5.0 in 2004.
SAP ERP consists of several modules, including utilities for
marketing and sales, field service, product design and development, production and inventory
control, human resources, finance and accounting. SAP ERP collects and combines data from
the separate modules to provide the company or organization with enterprise resource
planning.
Enterprise resource planning (ERP) is a business management
software—usually a suite of integrated applications—that a company can use to collect, store,
manage and interpret data from many business activities, including: product planning, cost
and development, manufacturing or service delivery, marketing and sales, inventory
management, shipping and payment.
If SAP ERP is implemented correctly an enterprise can go from its
old calculations system to a fully integrated software package. Potential benefits include
efficient business process, inventory reduction, and lead time reduction.SAP ERP provides an
integrated solution that incorporates the key business functions of an organization.
Enterprise resource planning (ERP) is a business management software—usually a suite of
integrated applications—that a company can use to collect, store, manage and interpret data
from many business activities, including: product planning, cost and development,
manufacturing or service delivery, marketing and sales, inventory management, shipping and
payment.

65
SWOT ANALYSIS
A SWOT analysis is a structured planning method used to evaluate
the strengths, weaknesses,opportunities, and threats involved in a project or in
a business venture. A SWOT analysis can be carried out for a product, place, industry or
person. It involves specifying the objective of the business venture or project and identifying
the internal and external factors that are favorable and unfavorable to achieve that objective.
Setting the objective should be done after the SWOT analysis has been performed. This
would allow achievable goals or objectives to be set for the organization.
 Strengths: characteristics of the business or project that give it an advantage over
others.
 Weaknesses: characteristics that place the business or project at a disadvantage
relative to others
 Opportunities: elements that the project could exploit to its advantage
 Threats: elements in the environment that could cause trouble for the business or
project

66
STRENGTHS
 Wide variety of unique ice cream and dessert flavors.
 High quality product
 Cooperative employees
 Centralized system
 Committed employees
 Simple technology
 Well-equipped lab
 Well-developed dispatching networks
 Well-developed cold store rooms
 quality certification
 Advertisements
WEAKNESSES
 Seasonal sales of the product.
 Difficulties in penetrating a new market
 Low professionalism
 Lack of incentives
 Less promotion

67
OPPORTUNITIES
 Large young population and very hot summer
 Growing Ice cream market
 High economic growth and market liberalization
 Quality advantage
 Availability of raw material
 Exclusive outlets
THREATS
 Off season
 Competitors
 Rising price of raw materials

68
CHAPTER 9
FINDINGS AND SUGGESTIONS

69
FINDINGS
 Well experienced employees
There are well experienced employees in dispatch and production it reduces
the extra burden
 The company is maintaining consistency in quality
Quality maintenance is the first and foremost factor which is true and tested by
the authorities that the ice creams which Meriiboy Ice Cream Company make is rich
in pure milk and butter.
 The company’s goodwill is high among customers
The company began to expand as part of that the goodwill is high among the
outside world.
 Dedicated employees are seen in all departments
All employees at each department are functioning in the right manner as
prescribed in their daily worksheet, all the workers dedicated and committed to their
works.
 The company owns a store for selling their products
The company itself has a store near to the plant where their products are
available in large to the public.
 There is no proper dress code and name board for employees
 There exists a good relation between management and workers
 There are no trade unions in the company
 There is no canteen facility inside the company
 Company gives importance to social and employee welfare activities.
 Company manufactures ice creams with fruit pulps and natural colors as coloring
agents.

70
SUGGESTIONS
 The employee welfare activities of the firm can to be improved little more.
 Waste management can to be improved little more.
 Canteen facility can be provided to employees.
 Instead of manual attendance keeping it can be digitalized
 Expanding the reach by introducing more outlets.
 Promotional techniques can to be improved.
 Dress code can be introduced to the employees.

71
CHAPTER 10
CONCLUSION AND
BIBLIOGRAPHY

72
CONCLUSION
The organization study carried out in Supreme Food Industries was successful in achieving
the specific objectives. It helped to familiarize with the organization structure and its
functioning. It also helped to familiarize with the different departments in the organization
and their functions and activities. The study helped to understand how the key business
processes are carried out in an organization and how information is used in organization for
decision making at various levels.The company is always focusing on the quality of products.
The brand is constantly exploring new and exciting flavors for its consumers through
continuous R&D. With a fully equipped laboratory, the brand has innovated not just with
fresh flavors but also with new products like ice creams in real fruit shells, fresh fruit ice
creams and milk lollies. The biggest innovation of Merii Boy Ice Cream is there replacement
of artificial colors and flavors with natural ingredients ensuring that the product is 100%
natural.

73
BIBLOGRAPHY
Websites : www.meriiboy.com
1. Philip Kotler, Marketing Management, Prentice Hall of India Pvt. Ltd. New Delhi.2007
2. Kothari C.R. Research Methodology Methods & Techniques. New age International
publishers, 2004.
3. Aswathappa K. Human Resource & personnel Management. New Delhi: Tata McGraw-
Hill publishing co.ltd, 1999
4. Pandey I.M. Financial Management. New Delhi: Vikas Publishing House Pvt. Ltd, 2000

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Organization Study at Meriiboy Ice-Creams