INTRODUCTION Institutional training is a wonderful opportunities for making a qualitative com parison between theory and practice.

It gives general ideas about the company li ke production, marketing, HRM and finance. It helps in enrichment of job skills. I have undergone Institutional training in PKS Dairy Milk company which is locate d at Palamedu, Madurai. They are manufacturing milk. The company consists 5 depa rtments like purchase, production, marketing, finance, HRM. INDUSTRY PROFILE INDUSTRY PROFILE Cattle were first brought to the united states in the 1600s by some of the earli est consists prior to the American revolution most of the dairy products were co nsumed on the farm of where they were produced by about 1790 population centers such as Boston New york and Phiadelphia had growth sufficiently to become an att ractive market for larger-scale dairy operations. The first Holtein-friesens wer e imported in 1975. The first Ayrshires in 1822 and the first Guernsey s in 1830. With the development of the dairy industry in the United states, variety of mach ines for processing milk were also developed in 1856 Gail Borden patented a method for making condenses milk by heating it in a parti al vacuum hot only did his method remove much of the water, so the milk could be stored in a smaller volume but it also protects. The milk from germs in the air . Borden opened a condensed milk plant and cannery in wassaic, Newyork in 1861 d uring the civil war his condensed milk was used by union troops and its populari ty spread. In 1863 Louis Pasteur of France developed a method of heating wine to kill the m icro organisms that cause wine to turn in to vinegar later this method of millin g harmful bacteria was adapted to a number of food product and be come known as pasteurization. The first milk processing plant in the United states to install pasteurizing equipment in 1891. Many dairy operators opposed pasteurization as an unnecessary expense, and it wa s not until 1908 that Chicago becomes the first major city to require pasteurize d milk Newyork and Philadelphia followed in 1914 and by 1917 most major cities h as enacted laws requiring that all milk pasteurized. In 1990 the annual production of milk in the united states was about 148 billion Lb(67.5 billion KG). INDIAN DAIRY INDUSTRY INDIAN DAIRY INDUSTRY In India, dairying has been practiced as a rural cottage industry since the remo te past semi-commercial dairying started with the establishment of military dair y farms and co-operative milk unions throughout the country towards the end of t he nineteenth century, during the earlier years, each household in those countri es maintained its family cow or secured milk from its neighbor who supplied thos e living close by. In India, the market milk technology may be considered to have commenced in 1950 with the functioning of the central dairy of Aarey milk colony and milk product technology in 1956 with the establishment of Amul dairy Anand the industry is s till in its in fancy and havely 10% of our total milk production under goes orga nized handling. HISTORY OF INDIAN MARKET MILK INDUSTRY HISTORY OF INDIAN MARKET MILK INDUSTRY In the beginning organized milk handling was made in India with the establishmen t of military dairy farms. Handling of milk in co-operative milk unions established all over the country on a small scale in the early stages.

Long distance refrigerated rail-transport of milk from Anand to Bombay since 194 5. Pasteurization and bottling of milk on a large scale for organized distribute wa s started at Arey (1950), Calcutta (Harighhata,1959), Delhi (1959), Worli (1961) , Madras (1963) etc. Establishment of milk plants under the five year plans for dairy development all over India these were taken up with the dual object of increasing the national level of milk consumption and ensuing better returns to the primary milk produce r. Their main aim was to produce more better and cheaper milk. COMPANY PROFILE COMPANY PROFILE The PKS Dairy Milk company was started in 4th June 2004. It is located in Palamedu . At the beginning they sold their milk with in the Madurai district. At present more than 76 workers are working in this company. All the workers are highly interested and motivated to work in the company. The company was managed by board of members. The 12 board members was elected by the Hindu Nadar Uravinmurai Sangam Members once in every two years. The President A.Pashar vel pandiah & the secretary are manage in the company S.K.Nagarajan. INITIAL INVESTMENT INITIAL INVESTMENT The initial investment of the company is fully invested by the proprietor of Hind u Nadar Uravien Murai Sangam and the initial investment amount is approximately Rs .30 Lakhs . He has not availed loans or borrowed money form money lender. RULES AND REGULATIONS RULES AND REGULATIONS Mobiles are not allowed in the company. All the workers must be punctual. Workers must wear the uniforms, gloves and shoes inside the plant. Workers must have the lunch only in canteen. QUALITY POLICY QUALITY POLICY We at PKS dairy milk are committed for total customer satisfaction through quali ty and hygienic milk processing and supply of pasteurized and standardized milk to comply with the delivery requirements of customers . TECHNOLOGY ADOPTED IN THE COMPANY TECHNOLOGY ADOPTED IN THE COMPANY The production is fully done by machine without hand touch. The products are ver y hygienic special types of refrigerated vans are used to transport the milk eff luent plant work. Program is adopted by the firm for water treatment and to conv ert in into clean water. The clean water is used for garden. OBJECTIVES OF THE TRAINING OBJECTIVES OF THE TRAINING To gain work experience To know about the production process of the company. To gain practical knowledge about the concern. To know the purchasing procedure of the company.

To know about the quality control of the product. To know the history rules & regulation of the company. TURN OVER TURN OVER The annual turn over of the company is more the 1 crores approximately. ORGANIZATION STRUCTURE PURCHASE DEPARTMENT PURCHASE DEPARTMENT The purchase department is controlled by the purchase manager. He is responsible for the purchase department. There are 25 drivers to collect the milk from the suppliers at the correct time. The main function of the purchase department is to purchase and supply the raw m aterials at the right quantity at the right time. Purchase Department Manager Workers AIM: Purchasing goods which is cheap and best quality. Purchasing goods at right time so, that the goods are available when needed for production Purchasing goods with correct quantity . Availability of raw materials in store room. The raw materials used, the suppliers, The place of purchase and the price is gi ven below. S.No Raw Materials Suppliers Place Price (in Rs.) 1. Milk Farmers, Vendors, Agent Madurai, Theni, Dindigul 14 (Per Ltr) Approximately 2. Skim milk powder Super milk Madurai 14 (per KG) Approximately 3. Poly film Polymer Industries Virudhunagar 14 (per KG) Approximately Milk Purchase Process / Method Laboratory Reception Truck Sheet Daily Milk Report

Purchase Statement Rate Calculation SNF Calculation TS Calculation Rate Calculation Truck bill 1. LABORATORY RECEPTION In the laboratory reception section they give truck sheet to the drivers accordi ng to the routes. The driver has to go and collect the milk from suppliers. So t he drivers are in charge to collects the milk from suppliers at correct time. Th e truck sheet contains details about suppliers name and liters of milk supplied etc. 2. TRUCK SHEET Truck Sheet Date : 27.08.2011 Shift : Morning Route : Kumaram S.No Supplier s code Supplier s Name Party Qty (Kgs) Party Qty (Ltr) SNF Fat Rate 1. 1 Ramasamy.V 1.9 1.84 7.4 4.1 17.1 After collection the milk the truck sheet is given to the lab reception for the purpose of checking and testing the quantity and quality of milk received. The S NF and fat is finalized in lab testing. 3. Daily Milk Report In the lab the daily milk report is maintained. Daily Milk Report Date : 27.08.2011 Shift : Morning Route : Kumaram S.No Supplier s code Supplier s Name Party Qty (Kgs) Party Qty (Ltr) SNF Fat Rate 1. 1 Ramasamy.V 1.9 1.84 7.4 4.0 17.1 4. Purchase Department

In the lab reception the purchase statement is prepared according to the daily m ilk report. Purchase Statement Date : 27.08.2011 Shift : Morning Route : Kumaram S.No Supplier s code Supplier s Name Party Qty (Kgs) Party Qty (Ltr) SNF Fat TS Rate 1. 1 Ramasamy.V 1.9 1.84 7.4 4.0 1.50 17.1 CLR = Correct Lacto Meter Reader SNF = Solid Not Fat TS = Total Solid 5. Rate Calculation The rate of the milk for supplier is calculated on the basis of quality. So the quality of milk is tested in the lab for finding CLR, Fat, SNF and etc SNF Calculation SNF = CLR / 4 +0.2 (Fat) +0.36 SNF = 27.0/4+0.2 (3.4) +0.36 SNF = 6.75 + 0.68 + 0.36 SNF = 7.79 TS Calculation TS = Fat + SNF TS = 4.0 + 7.4 TS = 17.1 Rate Calculation Rate = TS * 1.50 Rate = 11.4 Rate = 17.1 Converted Kgs into Liters Ltr = Kg / 1.0 (CLR) Ltr = 1.9/1.028 Ltr = 1.84 6. Truck Bill On the next day the driver gives the truck bill to the suppliers. Date : 27.08.2011 Shift : Morning Route : Kumaram S.No Supplier s code Supplier s Name Party Qty (Kgs) Party Qty (Ltr) Fat SNF Rate Per Ltr Amount 1. 1

Ramasamy.V 1.9 1.84 4.0 7.4 17.1 31.46 Payment for Suppliers Payments for suppliers are paid for each 15 days at one time and monthly twice. Advance payments are also given to the suppliers. The firm helps to the supplier s to get loans from banks. Mode of Transport The company use only road way transport. The vehicles are Tata Ace 407 207 Eicher PRODUCTION DEPARTMENT PRODUCTION DEPARTMENT The important function of production department is to finalize the product size and design with in the stipulate time with required quantity and quality. In this company, The production department is controlled by the production manag er Mr.R. Madasamy. He is responsibility for the production department. There are 28 workers work in the department. In developing the product features. The depa rtment which will reflect consumer expectations. Production Department Production Manager Quality Controller Supervisor Workers Objective of Production To increase productivity To minimize the cost of production Aims at manufacturing high quality at minimum cost. PRODUCTION PROCESS Raw Milk Filtration Storage Cream Separation Standardization Pasteurization Sudden Cooling Homogenization Storage Packing Freezer

RAW MILK In the lab reception the raw milk with cans are passed through the roller and te sted by the lab assistant. The taste of milk is used to identify the quality of milk and also used to identify whether the milk is spoiled or unspoiled. The spo iled milk is returned to the suppliers.

After testing the milk. The milk is weighted in the weighing scale can by can. T he milk weights are entered in the computer. 100ml sample of milk is taken in ea ch and every can. The samples are tested in the lab to identifies the fat, CLR, and etc . FILTRATION After testing the sample of milk the milk is passed to the filtration stage in f iltration. The milks are filtered to filter the fly, dust and extra particles in the milk. The milk is passed through pipelines for the following process. STORAGE After filtering the milk is chilled at 40c and stored in the storage tank. CRRAM SEPARATION The storage milk is passed to the next process cream separation. In cream separa tion the milk is allowed to separate the cream fat. The separated fat is added t o the milk in the next process. STANDARDISATION After cram separation the milk is passed to the next process standardization. St andardization mean to standard the milk. The milk is standardized in three varie ties super milk, toned milk, high fat milk. Toned milk must be standardized in 3% fat, standard milk must be standardized in 4.5% fat and high fat milk must be standardized in 6% fat. In toned milk 8.5%, super milk 8.5%, high fat milk 9%, skim milk powder must be added in the milk. The skim milk powder is added in the milk to increase the solid not fat. The var iety of standardized milk is passed through separated pipelines for the followin g process. PASTERURISATION After standardization the milk is passed to the pasteurization. In pasteurizatio n the milk is heated in 820c with help of pasteurizer machine. It is used to des troy the micro organisms in the milk. SUDDEN COOLING After pasteurization the milk is immediately chilled at 40c the pasteurization d oes not destroy all of the micro organisms in the milk. So the sudden cooling is used to destroy all of the micro organisms in the milk. Because the heated milk is immediately chilled at that time the micro organisms was destroyed. HOMOGENISATION After sudden cooling the milk is pass to the homogenization. In homogenization the milk contains large amount of fat molecules. To decrease the size of the fat molecules homogenization is done. After homogenization the milk contain good flavour and thickness. STORAGE After homogenization the milk is stored in storage tank. PACKING After storage the milks are packed in sachets according to the quantity. The qua ntity of milk is 250ml,500ml and 1000ml. FREEZER After packing the milk in sachets are stored in freezer or cold room. TYPES OF MACHINE The following machines are used in production process. 1. Cream Separator It is used to separate the cream in the milk.

2. Homogenizer It is used to Homogenate (i.e.) broken down the Fat Molecules in the milk. 3. Pasteurizer It is used to hear the milk and to kill the micro organisms in the milk.

4. Boiler Machine It is used to supply the heat in the Pasteurization machine. 5. Ammonia Compressor It is used to cool the milk. 6. Cooling Tower IT is used to chill the milk in a higher degree. 7. Pouch Packing Machine It is used to pack the milk in sachets. 8. Air Compressor It is used to give the air to the Backing machine to pack the milk. 9. Ice Bank Tank It is used to save the Ice water in the tank. 10. Generator It is used to provide the Electricity at the time of production. Because the pow er cut stops the production process.

11. Milk Tank It is used to store the milk. 12. Cold Room It is used to cool (or) save the milk in sachets. 13. Standardizer It is used to standardize the milk.

Types of Milk S.No Name Fat SNF Sachets Rate 1. 2. 3. Super Milk Toned Milk High Fat Milk 4.5%

3% 6% 8.5% 8.5% 9% 250Ml 500Ml 1000Ml 6 11 26 Quality Control A person who control the quality of entire plant is called a quality controller. He is authorized to reject or accept any kind of incoming and out going materia ls. Incoming materials raw milk. Poly film, skim milk powder and etc out going ma terials are milk in sachets and etc . In production he controls standardization, homogenization, pasteurization, stora ge and cleaning efficiency. In quality analysis in dairy industry is determine by three sections is included . In physical analysis the person checks the color. Flavor and general appearance of milk. In chemical analysis the person checks the fat, SNF, Acidity and temperature of milk etc . In microbiological analysis the person checks the microbiological contents of th e milk micro organisms etc . Wastages Wastage are released to environment by following safety measures. Effluent plant work program is adopted by the firm for water. The clean water is used for the garden store keeper. The person who controls or maintains the stores is called a store keeper. The store items are skim milk powder, nitric and caustic soda, soap oil diesel, metals pipes, screw and etc .. HUMAN RESOURCE DEPARTMENT Human Resource Department The management of human resource is viewed as A system in which participants see ks to attain both individual and group goats. According to French Personnel management is the recruitment selection department, utilization of and accommodation to human resources by organization the human r esources of an organization consist of all individuals record less of their role who are engaged in any of the organization activities. The department is used to maintain human resource of the company. It is controll ed by the HR manager. He is sincerely working in this department. There are 3 wo rkers working in this department. The department also has assistant. The main important function of this department is recruitment, selection trainin g and placement of personnel. HR Department Personal Manager Assistant Workers Recruitment Recruitment means seeking and training a from appeal of people from which qualif ied candidates for the job vacancies can be chosen. The vacancies are advertised in the News papers. The persons are recruited on th e basis of literate and illiterate. Candidates are recruited for technical or official work. Illiterate candidates a re recruited for production work or other work. Selection

Selection is a device used in an organization to select a suitable person for a job. There is no standard selection process that can be followed all the compani es. In this company the candidates are selected on the basis of quality. The person are selected by conducting a personnel interview and also by recommendation. Training Training is given to the new workers under the guidance of supervisors. It is us ed to develop the knowledge and skills of employees. Working Hours The company follows two shift systems. Shift Work In Work Out 1 2 6AM 6PM 2PM 2AM Attendance Register All the workers must sign in the attendance note book before they enter into the company and before they leaving the company. All the workers must be checked be fore they enter into the company and before they leaving the company. Method of Remuneration The company shall pay the salaries and wages to all workers of the company. The wages and salaries are paid to workers according to their nature of job. The company follows the monthly payment system to pay the salaries and wages to the workers. Monetary Benefit Bonus Bonus is an extra payment other than the normal salary and wages. The minimum ra te is fixed by the company is 8.33%. Bonus is given to all workers if the company bonus is given one time in every ye ar. Generally the bonus is issued during the special days or year ending the new dress is also given to the workers. Marriage Allowance Marriage allowance is given to all workers of the company. The marriage allowanc e is Rs.5000-10000. There are three type of leave given to the workers. They are Ordinary leave Medical leave Maternity leave Ordinary leave Every worker is applicable to take a leave of one day for every week one particu lar day is fixed for each and every workers. Medical leave Every workers is applicable to take the medical leave. The medical leave allowed is 15 days. The workers are must inform to the managing director before they ta ke the leave. Maternity leave The maternity leave is given to the women workers of the company the maternity l eave is 3 months with casual salary. Non-monetary benefit. Promotion Promotion is given to the workers on the basis of sincerity and seniority in the ir work. First Aid Box The company provides 2 first aid boxes in the factory. Lighting facility The company provided the natural and electrical lighting facilities in every roo

m of the company. Ventilation The company provided the ventilation facilities in each and every room of the co mpany. Drinking water The company gives the pure water to the workers Ro system is maintained in the c ompany. MARKETING DEPARTMENT Marketing Department Marketing department markets the milk to customers. The marketing manager name i s Mr.R.Vignesh Kumar there are 15 workers working in this department including s ales representatives and assistant. Marketing department is the key department to the organization as it pass severa l roles. It is the line between the customer and the organization. Marketing Department Marketing management usually represent all managerial efforts and functions to o perate the marketing concept not only better but also with sprit marketing conce pt demands customer oriented marketing plans. Programs and policies so that the marketer can assure perfect positive correlation between the supply. That is mar ket bundle of customer desires and expectations. Marketing Manager Assistant Sales Rep./ Workers Distribution Channels The company organizes two distribution channels to supply the milk to the custom ers. They are Manufactures Agent Retailer Customer Manufactures Customer Manufacture sells the bulk amount of milk to agents. The agents sell to the reta ilers. The retailers sells milk to the customers. This channel is used to cover the distributors and customers. The company also directly sells the milk to customers manufactures to customers. Place They sell their goals to various places or districts, like MAdurai, Ramnad and S ivagangai, Sivakasi, Tuticorin etc . Advertisement Advertising can be defined as mass. Paid communication of goods services orders by an identified sponsor. It is paid communication because the advertiser has to pay for the space of time in which his advertisement appears. The company advertisers their goods to various, ways like wall painting, wall po sters, banners etc .. Wall Painting In wall painting the company paints their ad in the wall nearer the road side. Ex : Alangai, Kumaram, Madurai. Wall Posters In wall posters, the company post (or) put their ad in the wall nearer to the ro ad side. Ex : Alangai, Kumaram, Madurai. Banners Company put their ad in banner nearer the road side.

Ex : Alangai, Kumaram, Madurai. Calenders The company also advertises their goods in calendars. Mode of Transport The company use road way transport to sell their goods the vehicles are Tata Ace ,407,207, Eicher. FINANCE DEPARTMENT Finance Department Finance department is used to control and maintain the finance in the company. I t is controlled by the finance manager. There are 3 accountants working in this department one cashier is also working in this department. The finance is the life blood of an organization. There should be always suffici ent capital to run the business in a successful manner. It identifies the financial strength and weakness of an organization. The financial resources reveal the extent to which the firm can make commitment to implement its policy. Accounting is also another important and crucial factor in controlling financial activities. Finance Department Finance Manager Cashier/Accountants Initial Investment The initial investment of the company is fully invested by the Hindu Nadar Uravin Murai Sangam and the initial amount is Rs.40 lakhs approximately. He has not ava iled loan from bank. Various Accounts The company maintain the various accounts. The accounts are purchase accounts, s ales account and production etc