NAME & LOCATION OF COMPANY

Name of company BISHNOI FOODS

Location of company 1 TO 4, Shree Khodiyar Industrial -1,
Jolva main road, Surat-394185.

Table 1.1 Name and Location of Company

1.2 YEAR OF ESTABLISHMENT

Bishnoi Trading Corporation was established in the year of 2008. Within a
short span of time, we have gained an ISO 9001-2014 certification, which is a proof
of our supreme quality standards. Manufacturing and whole sale and retail trading,
marketing of Bread, Pav, Khari, Rusk, Puff, baked items and flour and preparations
made from cereals and other types of goods.

At Bishnoi foods, the fine and protection of our products is essential to our
success. Our purpose is to provide the exceptional extremely good safe meals each
single day. We intention to gain the honour of our clients and customers by way of
supplying constantly safe meals merchandise and set the same old for different meals
producers. Our technique to accomplishing food protection includes recognition of
ability hazards in our plant, supply chain, and distribution while striving for complete
regulatory compliance with all purchaser, ISO regulatory, and statutory food safety
requirements. Furthermore, Bishnoi foods has instituted a certified food safety control
machine which is still monitored, maintained, and continuously stepped forward
upon. We are devoted to involving our employees, suppliers, and clients in food
safety and great management efforts via powerful and ongoing communique.

1.3 HISTORY OF BAKERY INDUSTRY

Baked goods have been round for lots of years. The art of baking was
advanced early all through the Roman Empire. It turned into a fairly well-known
artwork as Roman residents loved baked goods and demanded for them regularly for
crucial occasions which include feasts and weddings and so on. Because of the repute
and preference that the artwork of baking obtained, round 300 BC, baking was added
as a profession and respectable profession for Romans. The bakers started out to

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prepare bread at domestic in an oven, the usage of mills to grind grain into the flour
for his or her breads. The oncoming calls for baked items vigorously continued and
the primary bakers’ guild was established in 168 BC in Rome.

Figure 1.1 Ancient Baking

The drastic attraction for baked items promoted baking all for the duration of
Europe and elevated into the Because of the rapid population upward thrust, the rising
foreign affect, the emergence of a woman running populace and the fluctuating
ingesting habits of humans, they have got gained reputation amongst humans,
contributing significantly to the boom trajectory of the bakery enterprise.

Indian bakery industry is certainly one of the most important sections in the
United States processed food industry. Bakery merchandise which includes bread
and biscuits form the foremost baked meals accounting for over 82% of the total
bakery merchandise produced in India.

In India, the cake has its origin in a small town in South India. Mampally
Babu of Thalassery is the first baker who established a bakery in India. The Royal
Biscuit Factory was the first bakery in India.

The bakery enterprise has finished 0.33 role in generating sales among
the processed meals quarter in India. The primary and the second segments are wheat
and flour processing and fruit and vegetable processing.

The bakery industry accommodates organized and unorganized sectors. The

unorganized quarter money owed for approximately 67% of general biscuits
production and 80% of the entire bread production and round 90% of tech other
bakery merchandise, which consist of pastries, cakes, buns, rusks and

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 It enjoys a comparative benefit in production, with a considerable deliver of
primary substances required by using the industry, and is the 0.33 biggest biscuit
production united states (after U.S.A. And China). The bakery segment in India can
be categorized into the 3 segments of bread, biscuits and cakes. Seeing that the advent
of multinational companies (MNC) promoting pizzas and burgers in the country,
humans are converting their tastes additionally.

With the aid of 2600 BCE the Egyptians, credited with the first intentional use
of leavening, have been making bread with the aid of techniques comparable in
principle to the ones of today. They maintained shares of sour dough, a crude tradition
of ideal fermentation organisms, and used quantities of this cloth to inoculate
sparkling doughs. With doughs made by way of mixing flour, water, salt, and leaven,
the Egyptian baking industry sooner or later advanced greater than 50 varieties of
bread, varying the shape and the use of such flavouring materials as poppy seed,
sesame, and camphor. Samples determined in tombs are flatter and coarser than
present day bread.

1.4 NAME OF FOUNDER AND PORMOTER

1. Mr. Karnaram Bishnoi (CEO)

2. Mr. Sanjay Bishnoi (Managing Director)

1.5 MISSION:
Our mission is to bake nourishing, locally sourced food that is accessible and
affordable to support our community, provide jobs with dignity, and offer an
economic model outside of capitalism.

1.6 VISION / AIM:

We believe that every person has a right to food that is appropriate to that
person and their culture. By food, we mean delicious food, nutritious food, comfort
food, food of ritual, and food of celebration. By the right to food, we mean not just
immediate access to food on the table, but the resources and time to choose, grow,
store, preserve, prepare and share food.

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 We believe in an economy based on love and solidarity, where people can be
daily bread for each other, and provide for our communal well-being.

1.7 VALUES OF COMPANY:

Bishnoi Foods is focusing and trying to build a culture where we can adopt our
traditional core value such as team work and healthy caring services. These values are
cutting the edge of our skilled and trained work force. To get better result there is
respect for everyone and fun for working together. We believe that every individual
should aim for constant self-improvement and gain knowledge for its relevant field.

1.8 ORGANIZATIONAL STRUCTURE

Figure 1.2 Organizational Structure

1.9 SPECIFIC DETAIL

TRADE MARK

Trademark Applicant: Karnaram Harlalji Bishnoi.

Application Date: 2014-06-19

Status: Marked for Exam

Goods and Services Description: Bread, Khari and flour preparations made from

cereals.

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Figure 1.3 Trade Mark

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Company Detail

 Company status : Active

 Email Id : info@bishnoifoods.com
 Main areas of Activities
of Business : Bread, Bakery Products
 Main Products : Breads, Buns, Pizza dough etc.
 Main Services : Manufacturing & Selling of Bakery Products
 Principal Customer
Industries and Geography : Wholesale Customer, Individual locals near
firm

Market potential:

Now a days, Bakery products are an item of mass consumption. In view of its
low price and with rapid growth and changing eating habits of people, bakery
products have gained popularity among masses of the sector overall. The growth rate
of bakery products has been tremendous in both urban and rural areas. Increased
number of working women, Change in Indian meal pattern, increased income,
urbanization etc., has increased the demand for bakery products.

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 Production is the functional area responsible for turning inputs into finished
outputs through a series of production processes. The Production Manager is
responsible for making sure that raw materials are provided and made into finished
goods effectively. He or she must make sure that work is carried out smoothly, and
must supervise procedures for making work more efficient 

The production control organization addresses production sports and nice

warranty via a comprehensive method that mixes the organisation, personnel, manner
and technology. The production control supervisor needs a shape that achieves a twin
purpose: figuring out the extent to which people get to take part in particular decision-
making processes, and providing the idea upon which popular working processes rely.

2.1 PLANT LAYOUT

Figure 2.1 Plant Layout

2.2 RAW MATERIAL USED

1. Flour
2. Water
3. Sugar
4. Canola Or Vegetable Oil
5. Fat
6. Soya Flower
7. Salt
8. Wheat Flour
9. Yeast

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Components Of Bread Production:

The basic ingredients in bread-making are flour, water, salt and yeasts. In
modern bread making however a large number of other components and additives are
used in the baking process. These include yeast, proteins, carbohydrates, fat
emulsifiers, sugar, milk, eggs, antifungal agents, anti-oxidants, enzymes, flavouring
and enriching ingredients. The ingredients are mixed together to form the substrate for
bread production called dough which is then baked.

1. Flour:

The most common starting material for most bread is wheat flour. Breads are
also commonly made from a wide variety of other cereal grains, including rye, barley,
oats, corn, sorghum and millet. Gluten a protein complex that gives bread its structure
and elasticity and is necessary for the leavening process is poorly formed or absent in
most non-wheat flours.

The specific composition of flour is critically important because it has a major

influence on the fermentation and physical structure of the dough and finished bread.
Wheat flour is the primary ingredient in most bread. The most important flour used
for bread manufacture is refined white flour. It consists of two main components—
protein and carbohydrates especially starch with a small amount of hemicellulose and
lipid.

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 Figure 2.2 Flour

2. Protein:

About 8% to 15% of wheat flour is protein. Protein content dictates the use of
that flour. High protein flours generally contain more than 11% protein and are best
used for bread. Low protein flours contain 9% or less protein and are most often used
for cakes, cookies and pastries. The protein provides the support matrix necessary to
retain the carbon dioxide made during fermentation. Therefore, protein content has a
major impact on dough expansion and loaf volume in bread making.

The most important protein fractions are gliadin and glutenin, which account
for 85% of the total protein. When gliadin and glutenin are hydrated and mixed, they
form complex called gluten, which is a key component of bread dough. The
remaining proteins (15% of the total) consist of other globulins and albumins. Several
enzymes such as alpha and beta amylase play an important role.

3. Carbohydrates:

Carbohydrates are the main fraction of flour, constitutes up to 75% of the total
weight. This fraction is largely comprised of starch and small amount (about 1%) of
simple sugars, cellulose and fibre. The main carbohydrate component is starch, which
consists of amylose, and α -1, 4 glucose linear polymer (about 4,000 glucose
monomers per molecule) and amylopectin, an α -1, 4 and α – 1, 6 glucose branched
polymer (about 100,000 glucose monomers per molecule).

About 20% to 25% of the starch fraction is amylose and 70% to 75% is
amylopectin. In its native state wheat starch exists in the form of starch granules. The
amylose and amylopectin are contained within these spherical granules in a rigid,
semi crystalline network. Native starch granules are insoluble and resist water
penetration. However, some of the starch granules (3% to 5%) are damaged during
milling, which enhances absorption of water and exposes the amylose and
amylopectin to hydrolytic enzymes, such as alpha-amylase.

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4. Water:

Water is the second largest ingredient of bread after flour. It is used in bread
making to provide hydration of the dry ingredients. Hydration of the dry ingredients is
important because the combination of water with gliadin and glutenin will produce the
gluten network. Water also will act as solvent and dispersing agent for other
ingredients like salt, sugar, milk and others.

The amount of water presence would influence the extensibility of the dough.
Sufficient amount of water could lead to soft and sticky dough. Insufficient water
would cause formation of tough dough that could not be stretch. Excessive amount of
water makes the dough too sticky and difficult to handle and further results the bread
becoming wet, soggy and susceptible to microbial spoilage.

Amount of water and temperature of water used in straight and sponge dough
method are not the same. The amount used in the sponge dough method is higher
compare to water used in straight dough method. It is because the sponge dough
method needs extra water to mix the sugar and the yeast for the sponge making step.

Water used in straight dough method is cold water. While the water used for
sponge dough method is normal distilled water because the mixing time of the straight
dough method is longer than the other one. So, the temperature produced during
mixing will be reduced.

5. Baker’s Yeast:

Yeast is the leavening agent used in bread making. The active yeast will show
its property by producing bubbles when it mixed with water. This property only
showed by instant dry yeast. The other type of yeast does not show this property
because they are already in the wet form.

The active dry yeast can be used directly without needed to activate. Yeast
will produce the carbon dioxide, the gas that form when the yeast ferment. The carbon

11
dioxide produced is trapped in the gluten network thus make the dough expand in the
oven. Thus, the fermentation of yeast helps to give bread its desirable volume.

The temperature needed to be control along the processing line because excess
heat supplied will make the yeast over ferment that will produce bread with yeasty
smell. The yeasts used for baking are strains of Saccharomyces cerevisiae.

The ideal properties of yeasts used in modern bakeries are as follows:

(i) Ability to grow rapidly at room temperature of about 20-25°C.

(ii) Easy dispersibility in water.

(iii) Ability to produce large amounts of CO2 rather than alcohol in flour dough.

(iv) Good keeping quality, i.e., ability to resist autolysis when stored at 20°C.

(v) Ability to adapt rapidly to changing substrates are available to the yeasts during
dough making.

(vi) High invertase and other enzyme activity to hydrolyse sucrose to higher
glycofractions rapidly.

(vi) Ability to grow and synthesize enzymes and coenzymes under the anaerobic
conditions of the dough.

(vii) Ability to resist the osmotic effect of salts and sugars in the dough.

(viii) High competitiveness, i.e., high yielding in terms of dry weight per unit of
substrate used.

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 Figure 2.3 Yeast

6. Sugars:

The sugar used in the bread making will act as the food supply for yeast. The
residual sugar after the yeast fermentation will used to contribute to the crust colour
due to the caramelization and browning reaction. The sugar used is brown sugar due
to its smell very good compared to the common sugar.

The brown colour will make the crust slightly nicer. The sugar also provides
sweetness to the bread to improve the taste of the bread. The sugar may longer the
shelf life of the bread because it can bind to the free water in the bread to reduce the
water activity and thus reduce the ability of the microbial growth in the bread. Excess
sugar in the dough will decrease the fermentation rate as the yeast competes with
sugar for the water present in the dough. The yeast action become slow and the dough
will not rise.

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 Figure 2.4 Sugar

7. Salts:

Salt provides flavour to the bread. Salt-free bread rises quickly, while too
much salt can reduce or destroy yeast action. It helps control yeast development and
prevents the bread from over rising. This contributes to good texture. It may affect the
rate of yeast activity if wrong processing step applied. About 2% sodium chloride is
usually added to bread.

It serves the following purposes:

(i) It improves taste.

(ii) It stabilizes yeast fermentation.

(iii) Provide toughening effect on gluten.

(iv) Helps retard proteolytic activity, which may be related to its effect on gluten.

(v) It participates in the lipid binding of dough.

Due to the retarding effect on fermentation, salt is preferably added towards

the end of the mixing. For this reason, flake-salt which has enhanced solubility is used
and is added towards the end of the mixing.

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 F
igure 2.5 Salt

8. Egg:

Egg also used in bread making. It gives foam to bread that may help to retain
the air bubbles which can act as the nucleation site for the carbon dioxide gas
produced by fermentation. Thus, it acts as leavening agent. Egg also gives texture,
flavour and colour to the bread.

9. Milk:

Milk powder added in bread making as the nutritional supply to increase the
amount of protein, carbohydrate and minerals. Milk is added to make the bread more
nutritious, to help improve the crust colour, presumably by sugar caramelization and
because of its buffering value.

Lactose sugar caramelization from milk powder also may help sugar in
producing brown colour of crust by the browning reaction. Milk powder also helps to
strengthen the dough due to the presence of protein and calcium. The pH of the dough
is buffered by the addition of milk. This will retard the fermentation and may avoid
the over fermentation of yeast.

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 Figure 2.6 Milk

10. Fat and Emulsifiers:

Vegetable fats are added as shortenings in bread- making at about 3% (w/w)

of flour in order to yield – (a) increased loaf size; (b) a tenderer crumb and (c)
enhanced slicing properties.

Emulsifiers are used in conjunction with shortening and ensure a better

distribution of the latter in the dough. Emulsifiers contain a fatty acid, palmitic, or
stearic acid, which is bound to one or more poly functional molecules with
carboxylic, hydroxyl and/ or amino groups, e.g., glycerol, lactic acid, sorbic acid, or
tartaric acid. Sometimes the carboxylic group is converted to its sodium or calcium
salt. Emulsifiers are added as 0.5% flour weight.

Figure 2.7 Fat

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11. Enzymes:

A proper content of amylolytic enzymes must be present during bread-making

to breakdown the starch in flour into fermentable sugars. Since most flours are
deficient in alpha-amylase flour is supplemented during the milling of the wheat with
malted barley or wheat to provide this enzyme.

Fungal or bacterial amylase may be added during dough mixing. Bacterial

amylase from Bacillus subtilis is particularly useful because it is heat-stable and
survives the baking process. Proteolytic enzymes from Aspergillus Oryza are used in
dough making, particularly in flours with excessively high protein contents.

12. Antifungal Agents and Food Additives:

The spoilage of bread is caused mainly by the fungi Rhizopus, Mucor,

Aspergillus and Penicillium. Spoilage by Bacillus mesenteries (ropes) rarely occurs.
The chief antifungal agent added to bread is calcium propionate. Others used to a
much lesser extent are sodium diacetate, vinegar, mono-calcium phosphate and lactic
acid. Bread is also often enriched with various vitamins and minerals including
thiamine, riboflavin, niacin and iron.

2.3 SYSTEM USED

CONTINUOUS

Many steps in conventional dough preparation and makeup have been fully
automated, but none of the processes is truly continuous. In continuous systems, the
dough is handled without interruption from the time the ingredients are mixed until it
is deposited in the pan. The initial fermentation process is still essentially a batch
procedure, but in the continuous bread-making line the traditional sponge is replaced
by a liquid pre-ferment, called the broth or brew. The brew consists of a mixture
of water, yeast, sugar, and portions of the flour and other ingredients, fermented for a
few hours before being mixed into the dough.

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 After the brew has finished fermenting, it is fed along with the dry ingredients
into a mixing device, which mixes all ingredients into a homogeneous mass. The
batterlike material passes through a dough pump regulating the flow and delivering
the mixture to a developing apparatus, where kneading work is applied. The developer
is the key equipment in the continuous line. Processing about 50 kilograms (100
pounds) each 90 seconds, it changes the batter from a fluid mass having no organized
structure, little extensibility, and inadequate gas retention to a smooth, elastic, film-
forming dough. The dough then moves out of the developer into a metering device
that constantly extrudes the dough and intermittently severs a loaf-size piece, which
falls into a pan passing beneath.

Although ingredients are generally the same as those used in batch processes,
closer control and more rigid specifications are necessary in continuous processing in
order to assure the satisfactory operation of each unit. Changes in conditions cannot
readily be made to compensate for changes occurring in ingredient properties.
Oxidizers, such as bromate and iodate, are added routinely to compensate for the
smaller amount of oxygen brought into the dough during mixing.

The use of fermented brews has been widely accepted in plants practicing

traditional dough preparation and makeup. The handling of a fermentation mixture
through pumps, pipes, valves, and tanks greatly increases efficiency and control in
both batch-type and continuous systems.

2.4 HEAVY MACHINE USED AND PROCESS USED

THE LARGE SACLE PRODUCTION OF BREAD CONSIST OF

FOLLOWING STEPS:

(i) Pre-Fermentation or Sponge Mixing:

At this stage, a portion of the ingredients is mixed with yeast and with or
without flour to produce an inoculum. During this the yeast becomes adapted to the
growth conditions of the dough and rapidly multiplies. Gluten development is not
sought at this stage.

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 (ⅰⅰ) DOUGH MIXER

The remaining ingredients are mixed together with the inoculum to form the
dough. During this step maximum gluten development is achieved.

Figure 2.8 Dough Mixer

(iii) Cutting and Rounding:

The dough formed above is cut into specific weights and rounded by various
equipment’s and machine.

Figure 2.9 Rounder

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(iv) First Proofing:

The dough is allowed to keep for about 15 minutes at the same temperature as
it has been previous to this time, i.e., at about 27°C. This is done in equipment known
as an overhead proofer.

(v) Moulding:

The dough is flattened to a sheet and then moulded into a spherical body and
placed in a baking pan which will confer shape to the loaf.

Figure 2.10 Dough Moulder

(vi) Second Proofing:

This consists of holding the dough for about 1 hour at 35-43°C and in an
atmosphere of high humidity (89-95°C).

(vii) Baking:

During baking the proofed dough is transferred, still in the final pan, to then
oven where it is subjected to an average temperature of 215-225°C for 17-23 minutes.
Baking is the final step of the bread making processes. It is the point at which the
success or otherwise of all the previous inputs is determined.

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 Figure 2.11 Oven

(viii) Cooling, Slicing and Wrapping:

The bread is deepened, cooled to 4-5°C sliced and wrapped in plastic bags.

Figure 2.12 Bread Cooling

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 Figure 2.13 Slicer

Types Of Bread Manufacturing Processes:

There Are Three Basic Systems of Baking:

(1) Sponge dough method

(2) Straight dough method, and

(3) The liquid ferment method.

All three are essentially similar .and differ only in the presence or absence of a
pre-fermentation. Where pre-fermentation is present, the formulation of the pre-
ferment may consist of a broth or it may be a sponge (i.e., includes flour). All three
basic types may also be batch or continuous porous.

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PROCESS OF PRODUCTION

Figure 2.14 Process of Production

Figure 2.15 Production

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2.5 PRODUCT PRODUCED

Sr. no. Name of products

1 Bread

2 Pizza dough

3 Bun

4 Puff

5 Khari

6 Rusk

Table 2.1 Products

Bread Pizza Dough

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 Bun Puff

Khari Rusk

Table 2.16 Product Produced

2.6 DESCRIPTION OF LAYOUT

Product or Line Layout:
If all the processing equipment and machines are arranged according to the
sequence of operations of the product, the layout is called product type of layout. In
this type of layout, only one product of one type of products is produced in an
operating area. This product must be standardized and produced in large quantities in
order to justify the product layout.

The raw material is supplied at one end of the line and goes from one operation to the

next quite rapidly with a minimum work in process, storage, and material handling.

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Advantages offered by Product Layout:
(i) Lowers total material handling cost.

(ii) There is less work in processes.

(iii) Better utilization of men and machines,

(iv) Less floor area is occupied by material in transit and for temporary storages.

(v) Greater simplicity of production control.

(vi) Total production time is also minimized.

Limitations of Product Layout:

(i) No flexibility which is generally required is obtained in this layout.

(ii) The manufacturing cost increases with a fall in volume of production.

(iii) If one or two lines are running light, there is a considerable machine idleness.

(iv) A single machine break down may shut down the whole production line.

(v) Specialized and strict supervision is essential.

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2.7 MATERIAL HANDLING EQUIPMENT USED

Oven Racks

Trolley

Conveyor Drum Tilter

Figure 2.17 Material handling

A. Oven Racks: An oven rack is a metal rack that fits within an oven, and is often
used for placing pans onto while cooking in order to keep the food centrally
located within the oven.
B. Trolley: The trolleys are used for rototherm ovens and can be produced for
different tray capacities and dimensions. Made of stainless steel. The trolleys
can be used also for production cooling purpose or store on. The standard tray
dimension in production is 35x45, 40x60, 53x65, 60x80, 75x104, 80x100 cm.
C. Conveyor: “Mini conveyors and conveyor belts are integral to the food
industry. Their technological advancements are changing how businesses view
food production, transportation, and packaging. “Finally, conveyors and

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 rollers are incredibly useful for improving overall efficiency and
productivity in the food industry.
D. Drum Tilter: Drum tilters are used in a variety of ways during industrial
production. They are ideal for charging coaters; filling hoppers, reactors and
other process vessels; dispensing applications; and discharging powders,
granules, pellets and tablets.

2.8 APP (AGGREGATE PRODUCTION PLANNING)

Aggregate planning is an advertising activity that does an estimated plan for

the production technique, in advance of 3 to 6 months, to offer a concept to
management as to what amount of materials and different assets are to be procured
and whilst, in order that the overall cost of manufacturing of the company is kept to
the minimum over that duration.

Aggregate planning covers all production activities at a facility (or for large
enterprises, across several facilities), not just individual production runs or the
manufacture of individual products. Because of this, aggregate production planning
helps manufacturers optimize resources utilization despite significant variation in
demand for individual products, which arise from changes in customer orders, supply
chain dynamics, and other elements.

The goal of aggregate planning is to minimize operating cost by matching

production demand with production capacity. An aggregate plan specific what
material and other resources are needed and when they minimize cost. The ideal
outcome of aggregate planning is to maximize a facility productivity at the lowest
possible cost cost to the manufacturer.

2.9 MPS (MASTER PLANNING SCHEDULE)

Creating the Master Production Schedule to assess the qualitative nature of the
planning tasks, a task decomposition of the production scheduling process at Baking
Company was created. At the highest planning level, a master production schedule
(MPS) is created by the production planner which shows the aggregated volumes of
each product to be produced on both lines. Each week, the production planner

28
develops the MPS for a six-week planning horizon and then revises it based on rush
orders and orders for MTO products. MTS products are selected for production based
on their inventory levels and expected demand. MTO products are scheduled with a
lead time of 3-4 weeks while MTS products must be delivered in one day due to the
competitive nature of the convenience bread market. With such short lead times, the
MTS products must have a sufficient stock level to cover demand with an acceptable
level of service.

2.10 LIST OF DEPENDENT DEMAND INVENTORY

If the demand for inventory of an item is dependent upon another item, such
demands are categorized as dependant demand.

Raw materials and component inventories are dependent upon the demand for
Finished Goods and hence can be called as Dependant demand inventories.

Take the example of a bread, The bread as finished goods are a held produced
and held in inventory as independent demand item, while the raw materials and
components used in the manufacture of the Finished Goods – bread, derives its
demand from the demand for the bread and hence is characterized as dependant
demand inventory.

This differentiation is necessary because the inventory management systems

and process are different for both categories.

While Finished Goods inventories which is characterized by independent

demand, are managed with sales order process and supply chain management
processes and are based on sales forecasts, the dependant demand for raw materials
and components to manufacture the finished goods is managed through MRP -
Material Resources Planning or ERP - Enterprise Resource Planning using models
such as Just in Time and other concepts. MRP as well as ERP planning depends upon
the sales forecast released for finished goods as the starting point for further action.

2.11 CRP (CAPACITY REQUIREMENT PLANNING)

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 Capacity requirements planning is the process of determining whether a
company’s available production capacity can meet its production goals. Also known
as CRP, capacity requirement planning first looks at the company’s planned
manufacturing schedule. This method then weighs the schedule against the company’s
production capabilities to see if meeting the capacity is realistic. If the company finds
that its production capacity is inadequate, it may alter its production goals or take
other steps to bring production capabilities in line with capacity. CRP goes hand in
hand with manufacturing requirement planning, which ensures a company has the
physical assets to meet production needs. 

STEP FOR CRP

First, it is important to note that capacity requirements planning can only be as

accurate as the data used. If a company is still relying on spreadsheets and/or
disparate systems, there is a chance they won’t have the most accurate and up-to-date
data to use in the planning process. A company that uses advanced, connected
software will yield more valuable information to work with, since their system will
provide real-time data and a thorough look into operations across the company. 
Regardless, the following steps should be followed when determining capacity
requirements.
Step 1: Assess Current Capacity
To determine your current capacity, you will need to collect information such
as time studies and live data collection on equipment capabilities. You should look at
the number of hours and shifts available, as well as absenteeism estimates and supply
chain variables, like vendor performance, lead time and inventory.
Step 2: Develop a Strong Demand Plan
An accurate demand plan is an important next step. Supply chain planning
software will provide the most accuracy, since it allows for aggregated demand
forecasting, calculating work centre capacity by production time, identifying
bottlenecks, planning “what if” scenarios, master scheduling and more.

Step 3: Determine Capacity Modification Requirements

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 With an understanding of capacity and a demand plan, you will now need to
look at where adjustments are needed to meet demand. Additional shifts or overtime
may be required. You may need to outsource certain production aspects. Purchasing
additional equipment may also be needed if the demand will be consistent.

2.12 MRP (MATERIAL REQUIREMENT PLANNING)

With a food ERP (Enterprise Resource Planning), a company can take its
material requirement planning (MRP) functions to a new level. By integrating
inventory management, production scheduling, material ordering, and financial tools
into one cohesive platform, companies can use MRP functions to their fullest.
MRP relies on sales projections and information on inventory and available
products. It begins with an assessment of the bill of materials, which details the
ingredients and quantities necessary for production.

Next, MRP looks at existing inventory and the availability of required

ingredients, along with the master production schedule. MRP tools calculate what
materials are necessary and when they’ll be needed.

Knowing what’s needed, how much is needed, and when it’s needed helps
companies in several ways:

A. Optimizing inventory levels to reduce waste

B. Better prioritizing of production
C. Responsive planning to meet changing customer demands or consumer tastes

2.13 QUALITY CONTROL TECHNIQUES

QUALITY CONTROL

Quality control is defined as the process employed in order to meet quality

standard, it refers to the overall checking raw material, work-in-progress and finished
goods. Bishnoi Foods is certified by ISO and FSSAI certificates. This this specifies
the requirement for food safety management system (FSMS) where organization in
food chain needs to demonstrate its ability to control food safety hazard in order to
ensure that food is safe at time of consumption.

31
 The food industry deals with highly sensitive products. This is one of the key
reasons behind maintaining quality standards and adhering to quality requirements,
which are imperative for players in the food industry. When it comes to food items,
most of us tend to repeatedly buy the same brand which we perceive is of good
quality and matches our expectations. Also, in the case of companies in this industry,
even a small incident where the quality of products has been compromised could
tarnish the brand image.

Production management also includes quality and cost control. Quality and
Cost Control are given a lot of importance in today's competitive world. Customers all
over the world want good-quality products at cheapest prices. To satisfy this demand
of consumers, the production manager must continuously improve the quality of his
products. Along with this, he must also take essential steps to reduce the cost of his
products. The production department is entrusted with finding successful approaches
to bring down production costs. A production department must guarantee completed
merchandise to satisfy the least quality guidelines. Aside from checking all items for
issues as they travel through the production cycle, the department must perform
thorough tests on models for new items to guarantee they meet quality benchmarks
prior to going through large scale manufacturing.

ISO CERTIFICATION

After a while of commence of the organization we got the ISO certificate, ISO
22000:2018 for manufacturing and supply of all kind of bakery products.

As it pertains to ISO requirements, certification is a certifying frame's

warranty that a provider, product or device meets the necessities of the usual. Even as
ISO develops the requirements, third-celebration certification our bodies certify
conformity with the one’s standards.

According to the ISO, the phrase "ISO certification" must never be used to
indicate that a product or system has been certified by means of a certification frame
as conforming to an ISO fashionable. Rather, ISO shows referring to licensed
merchandise or systems the use of the whole identification of the ISO standard.

32
 As an instance, in place of "ISO licensed", ISO recommends the use of the
word "ISO 9001:2015 certified." This completely identifies the same old being
certified, inclusive of the version -- in this situation, the model of ISO 9001 released
in 2015.

Whilst ISO does now not do certifications, its Committee on Conformity

assessment works on standards related to the certification method.

33
Figure 2.18 ISO Certificate

34
2.14 INSPECTION TECHNIQUE

Evolving inspection/detection technology can help both baking and snack food
companies get their products to market contamination-free and in the case of multiple-
item packs, with all of the promised pieces in place. There are several points in the
baked goods/snack foods production process that benefit from inspection (metal
detectors, X-ray systems) and check weighing technology.

1. Incoming ingredients. Most of the larger baker’s demand that their vendors

meet specific objectives. They may require that metal detectors be used,
provide proof of inspection, etc. Even with those methodologies in place,
some will also inspect incoming ingredients. Typical incoming inspection
consists of drop through and bulk flow metal detectors.

2. Dough stage. Before the product is baked or otherwise processed, this is an

ideal location to conduct upstream inspection. Metal detectors are the
equipment of choice because metal-based packaging is not part of the process
at this stage. Bar products are another example. They can be examined right
after sheeting, or after the individual bars are cut, or before the product goes
into the wrapper. Alternatively, they can also be inspected after packaging.

3. After baking/before packaging. The inspection equipment type will depend on

the product type and whether its formulation creates a “product effect.” Warm,
moist, high salt content products such as breads are more suited toward X-ray
equipment, while metal detectors perform well with typically-inert snack
foods. Checkweighers can also be located at this stage to make sure that the
product weight falls within the min/max specifications and will not create
problems (such as line stoppages due to oversize) at the packaging stage.
Checkweighers can also be used to confirm that all the late-stage filling
components, such as icing and other toppings, have been properly dispensed.

4. After packaging. The recommended inspection equipment type is dependent

on the packaging material or combination of materials that have been selected
for this product. Metal components such as aluminium foil trays or metalized
firm structures are much more suited to X-ray inspection. Flexible materials
without a metal component, paperboard folding cartons and/or a combination

35
 of the two, work very well with metal detectors. Checkweighers are frequently
located at this stage of the operation.

5. After case packing. Some bakers or processors prefer to inspect after the final
packaging stage—case packing. This is typically done via X-ray inspection,
provided that the unit is large enough to accompany a case. In addition to
inspection, the X-ray system’s ability to detect missing pieces will help ensure
that the specified count has been loaded into the case. In certain situations,
especially when X-ray inspection is not included at the end of the line,
checkweighers are placed here to ensure that the proper number of packages
are contained inside the case.

36
3.1 LIST OF PRODUCTS

Product Name Weight/ Pieces Price (in Rs.)

Sandwich Bread 800 gm 57

Sandwich Bread 600 gm 46

Premium Bread 400 gm 40

Whole Wheat Bread 400 gm 50

Whole Wheat Bread 200 gm 32

Sandwich Bread 300 gm 34

Premium Bread 250 gm 24

Sandwich Bread 150 gm 17.50

Dabeli Bun 12 pieces 31

Bhaji Bun (Mini) 12 pieces 27

Bhaji Bun 12 pieces 31

Grill Bread 1 kg 65

Grill Bread 1.2 kg 75

Pizza Base (6 Inches) 2 pieces 25

Pizza Base (6 Inches) 3 pieces 30

(Thin Crust)

Pizza Base (8 Inches) 2 pieces 30

(Regular)

Pizza Base (9 Inches) 2 pieces 34

Pizza Base (12 Inches) 2 pieces 50

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 Hotdog/ Burger Bun 2 pieces 10

Kulcha 4 pieces 30

Crustless Bread 600 gm 62

Crustless Bread 250 gm 40

Sweet Bun 2 pieces 16

Table 3.1 Product List

3.2 NUMBER OF CUSTOMER

CURRENTLY THE ORGANIZATION IS DEALING WITH:

350+ wholesaler all over Gujarat

500+ retailers all over Gujarat

3.3 MARKETING PLAN

1. CREATE A BRAND

Branding is an integral part of a business, so, of course, your branding needs

to stand out. Your logo should be clean, bold, and easy to recognize. But it’s not all
about a logo. The language you use in your social media posts, menus and signage
have to match.

Photos and videos on your social media channels should highlight your brand
too. People will know the character of your business and what makes you so special.
It will help you get noticed by consumers, gain word of mouth recognition, and build
a fanbase for your company’s style.

Generally, there are three avenues most bakeries fall into when building their
brand identity:

 Upbeat, friendly and welcoming

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  Traditional and charming
 High-end fittings with grand artisan ambitions – special and expensive

Yet if neither of these suits your ambitions, incorporate your own personality
into your brand.

2. MAKE FANTASTIC BREAD

If your bread is special, the ingredients you use are top-notch and the
techniques you use are unique, shout about it! It’s the simplest concept to appreciate
in a bakery marketing plan but often gets ignored in the strategy. A customer is much
more likely to return if they discover a fantastic product. Keeping your standards up
so your range is perfect every time is vital.

Bakeries lose customers so often because the other staff don’t put as much
passion into the product as the owner does. Reliability is so important. If consumers
know when they purchase something from you that it’ll work, or taste as it always
does, expect your bakeries sales to rocket!

3. START A SOCIAL MEDIA PLAN

It’s all about the socials in 2021! Which channels will you use? You need to
be where the people are, whether it’s on Instagram, Facebook, or YouTube. It’s best
to stick to one or two to start with and be aggressive on those instead of touching base
sporadically on all of them.

Regardless of which platform you’re on, you want to mimic the appeal of your
brand. Think about what you want to share, which can be the delicious treats you
make every day or informative videos about baking. You want to keep everything
consistent, so you can strengthen your brand and increase your following.

4. HAVE A SLEEK ORDERING PROCESS

If it’s a delivery service, you’ll need to order online through your own
website, or team up with a delivery partner such as Just Eat or Uber Eats. You should

39
have a strategy in your marketing plan for how you will get your product descriptions
written, photos taken and website designed.

The website is perhaps the most important since it’s how most customers will
purchase from you. You should have all of your contact details, product listings, and a
place to put your purchasing options. Making your website easy to use and navigate
will help customers to easily figure out what baked goods you have for sale.

If you are selling from a physical place, you’ll want an efficient POS system
that can track sales. You’ll also want to train staff if you’re not doing the selling
yourself. They’ll need to know about the production process, the ingredients, and be
able to convey your brand values in their interactions.

4.USE PAID ADVERTISING

After opening day, you don’t want to be throwing away loads of your bread as
no one knew you were open. What advertising can you do? Newspapers, radio, social
media ads?

You can use all of the organic methods of advertising, but there are also paid
adverts that you can do to get more exposure. There’s nothing wrong with spending a
bit of money to get your bakery out there!

But what’s important is it’s got to be something that gets people talking about
you! Today, social media ads are synonymous with engaging local foodies. Facebook,
Google AdWords and Instagram ads can all target ads to specific areas or
demographics that could be interested in your products.

40
3.4 MAJOR COMPETITORS

41
 Figure 3.1 Major Competitors

3.5 SPECIFIC DISTRIBUTION CHANNEL

Develop sales and marketing strategies across all food distribution channels to
maximize growth across channels, build a balanced sales portfolio, and increase
profits across all distribution channels for baked products.

1. Direct Distribution
2. Indirect Distribution

Bishnoi foods mainly focuses in indirect selling. Since many years they distribute
the products by following:

DISTRIBUTION CHANNELS FOR PRODUCTS INCLUDE:

a. Retail

b. Foodservice

c. Private Label

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d. Institutional & Bulk

e. Online Amazon / India Mart

Figure 3.2 Distribution channels

3.6 PLC CONCEPT AND ASSOCIATION OF THEIR

PRODUCT WITH RESPECT TO PLC STAGE

PRODUCT LIFE CYCLE:

Consumer buys millions of products annually. And just like consumers, these
products have a life cycle. Older, long- established products eventually become less

43
popular, while in contrast, the demand for new, more modern goods usually increases
quite rapidly after they are launched.

A company's positioning and differentiation strategy must change as the

product, market and competitive change over the product life cycle.

Four stage of product life cycle:

1. Introduction

2. Growth

3. Maturity

4. Decline

Figure 3.3 Product Life Cycle

1. Introduction:

At this stage product is new, sales are low, and the cost per product is
relatively high. And the profit is neutral or negative. The marketing objective for the
marketer at this stage is to create product awareness and trial.

44
 The price for the product generally used is cost plus formula and the marketer
at needs is to create product promotion at this stage. The following are some of the
marketing mix implications of the introduction stage:

Product:

New product which is introduced in year 2022 is Kulcha. One or few products,
relatively undifferentiated

Price:

Generally, high, assuming a scheme pricing strategy for a high profit margin as the
early adopters buy the product and the firms seeks to recoup development costs
quickly.

Distribution:

Distribution is selective and scattered as the firm commences implementation of the

distribution plan.

2. Growth:

The growth stage is a period of rapid revenue growth. Sales increase as more
customers become aware of the product and its benefit and additional market
segments are targeted. Once the product has been proven, a success and customer
begin asking for it. Sales will increase further as more retailers become increased in
carrying it. The marketing team may expand the distribution at this point. When
competitors enter the market, often during the later part of the growth stage, there may
be price competition and increased costs in order to convince consumers that the
firm's product is better than that of the competition.

Product:

Pizza dough which is drastically increasing in the sales. New product features and
packaging option; improvement of product quality.

Price:

Maintained at a high level if demand is high, or reduced to capture additional

customers.

45
Distribution:

Distribution becomes more intensive.

Promotion:

Increased advertising to build brand preference. In our company’s. price in the growth
stages.

3. Maturity:

The maturity stage is the most profitable. While sales continue to increase into
this stage, they do so at a slower pace. Because brand awareness is strong, advertising
expenditures will be reduced. Competition may result in decreased market share and
price. The competing products may be very similar at this point, increasing the
difficulty of differentiating the product. The firm places effort into encouraging
competitors to switch, increasing usage per customer, and converting non-users into
customers. Marketing mix decisions may include:

Product:

Bread which is now stabled in the sales since a year. Modification is made and
features are added in order to differentiate the product from competing that may have
been introduced.

Price:

Possible price reductions in response to competition while avoiding a price war.

Distribution:

New distribution channels and incentives to resellers in order to avoid losing shelf
space.

Promotion:

Emphasis on differentiation and building of brand loyalty.

4. Decline:

Eventually sales begin to decline as the market becomes saturated. The

product becomes technologically obsolete, or customer tastes change. If the product

46
has developed brand loyalty, the profitability may be maintained longer. Unit costs
may increase the declining production volumes and eventually no more profit can be
made.

Product:

Puff is the product which has a decline in the production because of the low sales. The
number of products in the product line may be reduced.

Price:

Prices may be lowered to liquidate inventory of discontinued products. Prices may be

maintained for continued serving a niche market.

Distribution:

Distribution becomes more selective. Channels that no longer are profitable are
phased out.

Promotion:

Expenditures are lower and aimed at reinforcing the brand image for continued
product.

3.7 SEGMENTATION BASED AT THE CONSUMER:

Annually Bishnoi foods conduct a survey to know their market share. All the
records are collected and then they conclude the sales and their market share. It is
mainly done at the retail shops or at store where the products are sold.

Bishnoi Foods makes segments by way of geographic variable which include

region, town, and so on. Employer selects western India vicinity for it as product and
Surat town for manufacturing. Demographic variables are gender, age, profits,
education etc. Baked products are consumed by all kind of age, whether or not they
may be small, young or vintage.

A. GEOGRAPHIC:

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 Geographic segmentation criteria include region, climate and population
density. A small bakery in a suburban community may serve just the local residents.
Using population estimates from the latest census and information on the
competitive structure from the local chamber of commerce, the bakery can estimate
the number of potential customers and plan its operations accordingly. By putting up
an online order-entry system and contracting with part-time delivery people, it may
also be able to supply custom cakes and other products to locations outside its
normal geographic area.

a. Country-India

b. Town- Surat, Mumbai, Silvassa, Bilimoria, Navsari, Nashik, Mehsana, Rajkot,

Pune, Patan, Vapi.

B. DEMOGRAPHIC

Demographic segmentation criteria include age, gender, family status and

income. Younger customers may order pastries from a bakery, while families may
drop by for breads and rolls. Orders for tiered cakes for birthdays and other special
events may come from high-income households. The product mix and pricing
strategy would depend on the location and the competitive environment. For
example, a bakery in an upscale neighbourhood may decide to offer more pastries
and custom cakes in its stores than breads and rolls, which should mean higher
margins but lower volumes. In a working-class neighbourhood, a bakery may offer
more bread and other items in the low end of the price range than cakes and other
expensive items. The margin on each item may be less, but the bakery should
generate high profits if it sells enough items.

a. Social elegance- upper class, centre class, lower class

C. LIFESTYLE

Lifestyle segmentation criteria include consumer attitudes and perceptions.

Some customers may believe in the importance of a gluten-free diet, while others
might be interested only in high-fiber breads and rolls. During periods of distress
and uncertainty, some may turn to cupcakes or crullers as comfort food. Customers

48
who are looking for very specific items may be willing to pay a premium price,
which could represent higher profits for the bakery.

a. Want/motivations- convenience, price, safety

D. OTHER SEGMENTS

Time and price are some of the other segmentation criteria. If a bakery is
located near a business park, for example, most of its customers are likely to be
office workers dropping in for a breakfast bread, a sandwich during lunch and
pastries to take home after work. If the bakery has spare capacity, meaning times
during the day when the staff is not busy attending to customers, it may consider
catering to special events, such as weddings and anniversaries. The price points and
margins for custom orders may be higher than everyday items, which is a net
positive for the bottom line.

Individual Marketplace Segmentation: -

A. Geographic location:

a. Country

b. Region

B. Enterprise description:

a. Industry B2B

b. Size: Large, Small.

c. Product sold

d. Shop, Showroom, wholesale.

Target Marketplace:

Target marketplace is a collection of clients in the direction of which a

business has decided to purpose its marketing efforts and ultimately its merchandise,
A nicely-defined target market is the first detail to an advertising and marketing
strategy. The advertising and marketing blend variables of product, place

49
(distribution), promoting and charge are the four detail of a marketing blend method
that decide the success of a product in the markets area.

3.8 POSITIONING STRATEGIES

"Positioning is act of designing company's imparting and photograph to
occupy unique place inside the mind of the target marketplace.

An effort to persuade customer notion of an emblem or product relative to the

notion of competing brands or merchandise. Its objective is to occupy a clean, precise,
and effective function in the consumer's mind. There are two styles of positioning
standards

1.Functional position:

a. Remedy issues

b. Provides benefits to customers

c. Get favourable belief via investors and lenders

2. Symbolic positions:

a. Self-picture enhancement

b. Ego identity

c. Belongingness and social meaningfulness

d. Affective fulfilment

3.9 PRICING METHOD FOLLOWED

Bishnoi Foods uses the going rate pricing or competition pricing strategy to
price their product. Competitive pricing id the process of strategically selecting price
points for your goods based on competitor pricing in your market or niche, rather than
basing prices solely on business cost or target profit margins.

Using this strategy helps the wholesaler and retailers since they already use
markup pricing strategy on the competitors products to earn profit. Having the same
price as your competitor will entice the middleman to buy your product so they can

50
have a variety of products in their stock without having tom worry about profit
margins.

Bishnoi Foods believes in their products superiority in quality to compete in

the market rather than price.

3.10 SALES FORCE MANAGEMENT

As more companies realize the importance of efficient management of sales

teams, they start to invest more in training, formulating strategies and team building.

Sales management has dual responsibility, generating sales volume and

developing sales man power. Long run success of the firm in generating sales volume
hinges upon the development of sales man power. Sales people are an invaluable
human resource of the firm. They have practically unlimited potential for growth and
development. The effective management of the sales people is a major task of sales
management. In its essential, sales management is just personnel management applied
to the sales department.

Sales managers must determine the number and type of sales people required
to implement the sales plans and programmes at a given time. Then sales people must
be secured and their activities are planned, organised and directed in order to achieve
the set sales objectives.

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4.1 RECRUITMENT PROCEDURE
"Recruitment is a system of accumulation of human resources for the vacant
positions of the corporation. It's miles a preliminary step of the machine. This
procedure consists of requisition of manpower and at ultimate submission of the
software through the activity seeker".

SOURCES OF RECRUITMENT: -

The organisation has specially types of manpower, which is divided into

labour work force and managerial workforce.

The assets of recruitment are broadly categorized into;

1. Internal Recruitment: -

First-class employees may be located in the organisation. Whilst a vacancy

arises within the agency, it can take delivery of to an employee who is already at the
pay-roll. Internal assets include merchandising, transfer and insure cases demotion.
Whilst a higher put up is given to a meriting worker, it motivates all different
personnel of the company to paintings hard. The employees may be informed of one
of these vacancy by means of internal advertisement.

Techniques of internal resources:

A. Transfers

B. Promotion

C. Present worker

52
2. External Recruitment:

All companies must use external resources for recruitment to better positions
whilst existing personnel are not appropriate, extra folks are wished when expansions
are undertaken.

Strategies of external resources:

A. Advertisement

B. Employment Exchanges

C. Advice of present personnel

D. Labour Union

E. Other resources

4.2 SELECTION
Selection is the process of identifying an individual from a pool of job applicants with
the requisite qualifications and competencies to fill jobs in the organization. This is an
HR process that helps differentiate between qualified and unqualified applicants by

applying various techniques.

SELECTION PROCESS:

A. Receive an activity order

B. Sources candidates

Whilst you get hold of a task order from your client, you can get the
recruitment manner rolling. A job order must encompass information approximately
the position you are filling and a well-written process description.

The task description must tell capacity applicants the whole thing they want to
understand approximately the task. Consisting of:

a. Job Title

b. Designated Description of The Job

c. Required and Preferred Qualification

53
d. Location

e. Salary Range

If the job description does not give sufficient statistics. Or if it is not written in
a that could entice pinnacle talent, recollect re-writing it. To locate relevant
candidates, you want to apprehend the job order. Ask your purchaser questions on the
job order in case you need greater clarification.

1. Source candidates: -

Once you absolutely apprehend the open function. The following step of the
recruitment and selection procedure is to source applicants.

There are numerous methods you can source passive applicants and lively
applicants. Active applicants are the ones actively looking for paintings even as
passive candidates are not. A success recruiters are capable of supply both varieties of
candidates.

You could source candidates the use of the following gear and sources of recruitment:

a. Social media

b. Recruiting on database

c. Referrals

2. Interview applicants: -

After you have narrowed down your candidates, you want to bypass alongside
their data to your purchaser. Then, your consumer will interview the applicants.
Normally, you have to be gift during interviews to take notes, ask questions, and
supply your opinion later on.

The face-to-face interview facilitates you and your consumer virtually get to
realize the applicants. You could have a look at their body language and ask extra
behavioural interview questions. The interview method enables you and your
consumer an experience for the candidate’s work ethic.

54
 Applicants on such things as experiences education. And skills require know-
how and so forth.

4.3 NUMBER OF EMPLOYEES

The following table shows the no. of employees in the organization:

Particulars No. of Employees

Bishnoi Foods 400
Table 4.1 No. of Employees

4.4 ATTENDENCE MAINTENANCE

1. Biometric attendance software

A biometric attendance system essentially verifies the identity of the employee

and captures one’s time of entry and exit using his or her fingerprint. Such systems
are very popular today and for good reasons. This prevents any chances of buddy
punching which leads to time leakages that can affect the productivity of an
organization.

Biometric systems are usually integrated with other systems to convert the
data into lucid reports. This can be done easily. Such systems have also been found to
be extremely cost-effective as there are no-cost heads apart from the actual
biometric machine itself.

Adding or removing employees too can be done easily, quickly and with
minimum inconvenience.

‍2. Break-time tracking software

Many organizations or types of organizations feel the need to track the

duration of breaks taken by employees. For them, break-time tracking software is just
the key. With such software, employees can punch in and punch out multiple times
throughout the day.

The first punch-in is treated as the employee’s entry into the company
premises. Thereafter, every punch out and subsequent punch-ins are treated as a break

55
from work. The time phase between each punch-out and punch-in is treated as one
break.

Such systems find use particularly in companies where the time spent on
projects is critical.

‍3. Online attendance management software

A timekeeping system that offers a web login facility is generally known as an

online attendance management software. These functions use cloud technology to
ensure that one’s attendance data can be accessed and logins and logouts performed
from virtually any location with an internet connection.

Logins and logouts can also be performed with ease at the simple click of a
button – a convenience many employees expect in our digital age. Such systems also
come in handy when you have a large part of the workforce that’s working remotely,
at client locations or in outbound sales roles.

Now that you have a basic outline of the types of attendance management
systems out there and their key features, why not pick one that meets your
requirements today? Attendance management software delivers way higher efficiency
than traditional systems such as attendance musters. Also to be borne in mind is the
fact that attendance management software that is integrated with other HR
systems such as leave and payroll deliver far higher synergy than a standalone
attendance management system (AMS).

4.5 TRANING GIVEN

TRAINING GIVEN TO SENIOR MANAGER:

Our Senior control education breaks down the grand title and unpicks what
being Senior is all about.

As a senior supervisor, you frequently need to manipulate individuals who

manipulate different human beings so that you have even less direct manage over the
sharp quit of transport. The activity turns into greater about motivating and inspiring
people to do an amazing process calling you in once they need you in preference to
steady tracking.

56
Techniques:

a. Monitoring
b. Education
c. Self-directed training
d. Job rotation
e. It is one-to-one interaction
f. It may be carried out on telephone, conferences, via e-mails, chat
g. It gives an opportunity to get hold of comments from a professional

TRAINING GIVEN TO EMPLOYEES:

a. All personnel who come in contact with the food need to be trained on food
hygiene and safety.
b. Trainings should be mandatory for personnel who are responsible for
monitoring, corrections and corrective actions of the food safety management
system, supervisors whose activities have an impact on food safety and
internal auditors.
c. Training need identification is done for all employees before training.
d. Pre and Post- evaluation of training is identified which indicates the
effectiveness of training done.
e. Induction trainings (for new employees) & Refresher trainings (for existing
employees) shall be conducted
f. Yearly training calendar and schedule with all training topics should be
prepared and
g. communicated to all.
h. All records shall be maintained for the same.

4.6 FRINGE BENEFITS PROVIDED

Fringe benefits are a form of compensation in addition to wages that employers
sometimes offer their employees. Understanding the different kinds of fringe benefits
available and their value can help you determine which employers are the best fit for
you. In this article, we define fringe benefits and offer examples of the most common
types of fringe benefits. Whether they are interested in a company car, taking an

57
employer-paid gym membership or financial assistance, the employee is at liberty to
take the options that provide maximum comfort at their current position in the
company. With retail employers, employees may also be provided with employee
discounts, gifts, and no-additional-cost services. Although the goal of providing fringe
benefits to employees is to ensure their comfort at the workplace, it also helps the
company stand out for potential employees. In highly competitive markets, employers
may find it challenging to retain top employees on salary alone. Fringe benefits serve
as additional compensation. Providing unique fringe benefits to employees helps the
company stand out from its competitors. It provides a greater opportunity to attract
high value and talented employees from schools or from competing companies.

4.7 LEAVE RULES

PAID TIME OFF POLICY:

Company hours are as follows:

Sunday: Closed

PAID HOLIDAY SCHEDULE:

Holiday’s the company will be closed

New Year’s Day

Diwali

Republic Day

Independence Day

SICK TIME POLICY/ VACATION or PERSONAL TIME Policy

ALL employees will be given 5 days for sick/ vacation time at the time of
starting. After you have worked, consecutively, for 12 months you will earn 10 sick/
vacation days.

In order to redeem your sick days, you must notify management before your
shift starts. If you do not notify management before your shift begins, it will be
considered no call/ no show. Any expectations will be determined by management.

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4.8 EMPLOYEES SAFETY MECHANISMS

Hair Net Safety Shoes

Apron

Figure 4.1 Safety Mechanisms

A. Apron

Aprons are used to: to keep clothes clean & tidy. for added protection from
things like spills, food, dirt, germs, hazards, hair, chemicals, paint, art materials. to
hold pens, tablets, tools of the trade in easily accessible pockets.

B. Hair Net

Hairnets serve two purposes. The first is to keep hair from contacting exposed
food, clean and sanitized equipment, utensils and linens, or unwrapped single-service
articles. The second purpose is to keep worker's hands out of their hair.

59
c. Safety Shoes

Safety footwear is designed to protect feet against a wide variety of injuries.

Impact, compression, and puncture are the most common types of foot injury.

4.9 PROMOTION AND TRANSFER RULES

PROMOTION POLICY

To identify and expand the best skills and capability chief of the enterprise.
The coverage could be relevant for all degree of employees (technical or non-
technical).

PROCESS

The execution should own a minimal rating of three above out of five for the
duration of the assessment years and at some stage in the residency years.

Superiors of the employee thinking about 3 years of performance do the

rating.

On crowning glory of residency duration by the govt, problem to tilting the

merchandising standards and based on his performance in the course of the residency
length inclusive of the length he may be advocated with the aid of' his assessor by
using filling up the promotion justification form.

MD. Checks the past performance of worker. If performance rating greater

than 3 then he/she may be promoted.

TRANSFER

In company a transfer is a horizontal or lateral movement of an employee from

one activity, segment, department. Shift or role to any other on the same or every
other region in which his profits, status and responsibilities are the same. It is able to
be temporary or permanent.

Functions Of Transfer

a. To increase the effectiveness of the enterprise.

b. To increase the flexibility and competence of key position.

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c. To address fluctuation in work requirement.

d. To correct incompatibilities in employee relation.

e. To alter team of workers.

4.10 PERFORMANCE APPRAISAL

BASIS OF OVERALL PERFORMANCE APPRAISAL:

Fundamentals of overall performance Appraisal Few matters supervisors do

are fraught with greater peril than appraising subordinates' overall performance.
Employees have a tendency to be overly positive approximately their ratings. And
that they realize their increases, careers, and peace of thoughts may hinge on the way
you pay them.

As though that isn't always enough, few appraisal strategies are as fair as
employers suppose they're. Many apparent and now not-so-obvious distort the system.
But, the perils notwithstanding, performance appraisal performs a big position in
coping with human beings.

The 3-Step Performance Appraisal Procedure:

1. Placing work requirements.

2. Assessing the employee's actual overall performance relative to those standards

(this regularly includes some rating)

3. Imparting feedback to the employee with the purpose of assisting her or him to
eliminate overall performance deficiencies or to preserve to carry out above par.

4. Powerful appraisals genuinely start earlier than the actual appraisal. With the
manager defining the employee's job and overall performance standards. Defining the
job way making sure which you and your subordinate agree on his or her obligations
and process requirements and on the appraisal method.

4.11 WAGES AND SALARY

Below this system, wages are paid based on tome spent at the process. In all, the
personnel like (sweeper, supervisors, and worker at backside degree) are based totally
on contractors.

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Bishnoi Foods also pays extra time pay.

SALARY STRUCTURE

a. Monthly fundamental salary

b. +Allowances

c. Bonus

d. Overall

Category of Workers Zone Basic salary/ per Special

Month (in Rs.) Allowance/Per
Month (in
Rs.)
Unskilled Zone-1 9500 1200
Unskilled Zone-2 8700 1200
Semi-Skilled Zone-1 15000 1200
Semi-Skilled Zone-2 12500 1200
Skilled Zone-1 25000 1500
Skilled Zone-2 20500 1500
Table 4.2 Salary Structure

Payroll System of Bishnoi Foods

Payroll is the administration of monetary record of employee's salaries, wages,

bonus, net pay and deduction.

a. It creates income structure for all employees.

b. Generates salary slip through technique payroll.

c. Book the earnings to your bills.

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