A

MULTIDISCIPLINARY ACTION PROJECT

ON
DEPARTMENTAL TRAINING
UNDERTAKEN
AT
VIJAY DAIRY
SUBMITTED BY
SR. NO. NAME OF STUDENTS ENROLMENT NO.:
SAHIL RATHORE 2106020101302
1
YASH SHAH 2106020101330
2
SAIYAM SHAH 2106020101332
3
JAY MAVANI 2106020101261
4

UNDER THE GUIDANCE

Ms. Priya Kayal

SUBMITTED TO

BHAGWAN MAHAVIR UNIVERSITY, SURAT

Bhagwan Mahavir College of Commerce and Management Studies,

Surat.

YEAR: 2023-24

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 1 | 105
 Training Certificate

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 2 | 105
 DECLARATION

We hereby declare that the project report of “VIJAY DAIRY” is prepared by us and
it is submitted to Ms. Priya Kayal.

This is our own work and the report prepared is entirely based on our knowledge and
the work done by us in the company during the project work.

We further declare that the project prepared is entirely our work and our research in
the subjects of the project and it is solely original in nature. It is not submitted in part
or in whole to any other institute or university for any degree.

SR. NO. NAME OF STUDENTS SIGN.

1 SAHIL RATHORE

2 YASH SHAH

3 SAIYAM SHAH

4 JAY MAVANI

Date: 31 / 08 / 2023

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 3 | 105
 ACKNOWLEDGEMENT

We are greatly thankful to “Vijay Dairy & Product PVT. LTD” for giving us an
opportunity to work on this project at their company.

We wish to express our sincere thanks to DR. CHETA DESAI, I/C. Director of
Bhagwan Mahavir College of Commerce and Management Studies, Vesu – Surat,
who gave us the chance to undertake this project report under “Vijay Dairy &
Product PVT. LTD”

We are thankful to my internal guide Ms. PRIYA KAYAL who was ready to help us
at any time during our project work. Without her constant inspiration, encouragement
and cooperation this, would have not been completed. We would also like to thank all
our faculty members.

Last but not the least; we thank all who have helped us directly or indirectly in this
project.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 4 | 105
 INDEX

Sr. No Chapters Pg. no

1 INTRODUCTION TO INDUSTRY 12

2 Company Profile 13

2.1 Name and Location of Company 13

2.2 Name and Location of other Branches 14

2.3 Year of Establishment 15

2.4 Brief History 15

2.5 Name of Founders and Promoters 16

2.6 Vision Statements 17

2.7 Mission Statements and Values Shared 17

2.8 Organizational Structure / Hierarchy 18

3 Finance Department 19

3.1 Trading & P & L Account 20

3.2 Balance Sheet 22

3.3 Ratios & their Interpretation 23

3.4 Financial Statement Analysis 25

3.5 Accounting Procedures 28

4 Marketing Department 32

4.1 List of Products & Services 33

4.2 Number of Customers / Overseas Customers 38

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 5 | 105
4.3 Marketing Plan 42

4.4 Major Competitors 45

4.5 Specific Distribution Channel 46

4.6 Market Segmentation 47

4.7 Positioning Strategies 49

4.8 Promotion Tools Used 51

4.9 Pricing Method Followed 53

4.10 Sales Force Management 56

4.11 CRM Practices 57

4.12 Research Procedure 57

4.13 MKIS 59

4.14 Export Procedure 60

4.15 Any other Company Specific Detail 60

5 Human Resource / Personnel Development 61

5.1 Recruitment Procedure 63

5.2 Selection Process 64

5.3 No. of Employees 66

5.4 Attendance Maintenance 66

5.5 Training Given 68

5.6 Fringe Benefits Provided 71

5.7 Leave Rules 71

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 6 | 105
5.8 Employee Safety Mechanisms 72

5.9 Promotion – Transfer Rules 73

5.10 Specific HR Policies 74

5.11 Performance Appraisal 76

5.12 Wages & Salary Administration 78

5.13 Grievance Handling Procedure 79

6 Production / Operations Department 81

6.1 Plant Location 83

6.2 Plants Layouts Used 84

6.3 Raw Materials Used 84

6.4 Systems used 86

6.5 Heavy Machineries Used 87

6.6 Products & Services Produced 89

6.7 Process Used 90

6.8 Description of Layout 91

6.9 Material Handling Equipment Used 93

6.10 Inventory Control Methods 94

6.11 Order Quantity, Lead Time, Reordering Level 96

6.12 APP 96

6.13 MPS 97

6.14 List of dependent demand inventory 98

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 7 | 105
6.15 CRP Plan 100

6.16 MRP Plan 101

6.17 Quality Control Technique 103

6.18 Inspection Technique 105

6.19 On the job & Off the job Training to Workers & 106
Supervisors
7 Any Other Company Specific Department 107

7.1 Purchase Department

7.2 Safety Department

8 Conclusion

Suggestions

Bibliography

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 8 | 105
 Executive Summary

Vijay Dairy was established by Mr. Jagjivandas Govindji Patel in the year 1975. Our
journey began when we first started selling milk from our own cattle farm. Later on,
we started making sweets from milk when our first factory was established a little
later in the same year. We started our home delivery services in 1977 to make our
fresh milk and milk products more easily accessible to everyone. With all the love
and support we received over the years; we are now a family of 15 different
stores/branches of Vijay Dairy with two of our factories

FINANCE DEPARTMENT:

The finance department is operated under the supervision of Mr. Sashikant Katkatiya,
the subordinates under the finance head manages the preparation of balance sheet,
profit and loss statement, daily record keeping and other cash flow reports. After we
have mentioned the balance sheet and profit and loss statement and we have analyzed
multiple accounting ratios as per the financial report of the company. Budgeting is
done on the basis of expenses of government like GEB, excise, gas etc. they also
considered the salary and wages of the employees

HUMAN RESOURCE DEPARTMENT:

The company leaves no stone unturned in ensuring that it goes a step beyond to assure
excellent living and working conditions. The HR department also focuses on the
experience of the Personnel while recruiting them for a particular job. A company can
be no better than the people who make it. Vijay Dairy has learnt to acknowledge that
in the progress of its people, lies the progress of the company. Good as individuals,
better as individuals, better as a team, these people are essentially the strength of Vijay
Dairy

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 9 | 105
PRODUCTION DEPARTMENT

The uses raw materials like buffalo milk, cow milk, kesar, fruit pulp, etc . The
company offers products like Milk, Butter Milk, Curd, Sweets, Ghee, Namkeens The
company does qualify checking for Milk, Curd, Machine Parts The material handling
equipment used in the factory are trollies, elevators, and trucks. Daily production
capacity is around 40 thousand. Following is the CRP (Capacity requirement
planning). Then comes the inventory control techniques such as VED, ABC and FSN

MARKETING DEPARTMENT

The company has different level of Distribution channels like products are sent to
Franchises, Outlets The company has well reputed perception in the market, this gives
the company an advantage over its competitors. The company is known for its quality
assurance. The company also has its target on festivals and it also has seasonal targets
like different items in different seasons,

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 10 | 105
 CHAPTER – 1

INTRODUCTION TO INDUSTRY

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 11 | 105
 1.1 Types Of Industry: Vijay Dairy& Farm Products Private Limited is majorly in

Manufacturing (food stuffs) industry/ business from last 29 years and currently, company operations
are active.

1.2 HISTORY: Vijay Dairy and Farms Products(p) Ltd was incorporated in the year 1994.

Vijay Dairy has a committed vision to procure quality milk from the farmers and produce milk &
milk products through superior technology and process and makes it available to customers at
competitive price.

1.3 PRESENT SCENERIO & FUTURE SCENERIO:

• The milk production in Gujarat mainly consists of cow & buffalo milk.

• According to the report, the dairy market in Gujarat size reached INR 1,139.1 billion in

o 2022.

• Looking forward, the market is expected to reach INR 2,648.6 Billion by 2028, exhibiting a growth
rate (CAGR) of 14.3% during 2023-2028.

1.4 MAJOR PLAYERS OF INDUSTRY:

▪ MAKHN BHOG
▪ MILK-PALCE
▪ 24 CARATS
▪ AMUL DAIRY

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 12 | 105
 Chapter 2
Company Profile

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 13 | 105
 Chapter Index
• Name & Location of Company

• Name & Location of other branches

• Year of Establishment

• Brief History

• Name of Founders and Promoters

• Vision Statements

• Mission Statement and Values Shared

• Organizational Structure / Hierarchy

• Controlling System

• Any other specific detail

2.1 VIJAY DAIRY & Location

Brand Logo

Address:

Ichhapore GIDC, ONGC road,

Bhatpore, Hazira, Surat,

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 14 | 105
Gujarat, 394510

2.2 Vijay Dairy & Location of their Branches

Establishment:

Vijay Dairy was established by Mr. Jagjivandas Govindji Patel in the year 1975

Location of their branches:

Vijay dairy have many branches in surat, Adajan patiya, Palanpur patiya main road, vishalnagar
gujarat gas Circle, opposite Dmart Adajan, Bharat road, Jahangirpura, Vesu, Lo savani Road,
Ichchhapor, Mora tekra, Kim, magdalla, sachine, Palanpur Gam

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 15 | 105
 Vijay Dairy Outlet (Night View)

2.3 Year of Establishment

Vijay Dairy was established by Mr. Jagjivandas Govindji Patel in the year

1975

2.4 Brief History

Our journey began when we first started selling milk from our own cattle farm. Later on, we
started making sweets from milk when our first factory was established a little later in the same
year. We started our home delivery services in 1977 to make our fresh milk and milk products
more easily accessible to everyone. With all the love and support we received over the year’s,
we are now a family of 15 different stores/branches of Vijay Dairy with two of our factories.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 16 | 105
2.5 Name of Founder and Promoter

FOUNDER: (MR.JATIN PATEL)

2.6 Vision statement:

“We aspire to become most profitable, valuable and kind organisation which is built and operated
by good human beings”

2.7 Mission statement and Values Shared

Mission

• At Vijay Dairy, we are committed to procuring, producing and distributing top quality, value-
added dairy & sweet products to our consumers.
• In order to carry out our company mission, we commit ourselves to the following:

• Being a loyal buyer of milk from our producers.

• By supplying and providing quality and affordable products, we build trust with our customers.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 17 | 105
• We commit to developing and growing our team so that they are able to operate in a safe, caring
and secure environment.
• We strive to let our activities support the economy.

• We are keen to generate maximum employment through our growth.

Values Shared

• Integrity: We strive to be truthful in all our activities.

• Accountability: We are in charge of what we do and are accountable for all activities.
• Vision-driven: We make sure to make our decisions based on our company vision.
• Customer Focus: We aim to ensure that our consumers are satisfied at all times.

2.8 Organizational Structure / Hierarchy

An organizational structure defines how activities such as task allocation, coordination, and
supervision are directed toward the achievement of organizational aims.

Organizational structure affects organizational action and provides the foundation on

which standard operating procedures and routines rest. It determines which
individuals get to participate in which decision-making processes, and thus to what
extent their views shape the organization's actions. Organizational structure can also
be considered as the viewing glass or perspective through which individuals see their
organization and its environment.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 18 | 105
 Chapter 3:

Finance Department / Accounting Department

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 19 | 105
3.1 Trading & P & L Account

3.2 Balance Sheet

3.3 Ratios & their interpretation

3.4 Financial Statement Analysis

3.5 Accounting procedure

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 20 | 105
3.1 Trading & P & L Account
PRE. YEAR RS CURRENT
PARTICULARS
YEAR RS
- Opening Stock of Goods 22,150,272
479634723.9 Purchases: -
Purchase (GS1)
-
110573375.03 -
P'urchase (Milk)
- -
419059724.88
Purchase (Packing) 548882058.1
-
19248958.19
329503.44 Wages & Salary Expenses 44,894.31
11385848.79 Gas expenses. 8325679.45
6679.92 Fright Charges 407463
1081284.58 Fuel Expenses. 1000724.53
88880919.13 GROSS PROFIT 96112618.82
- (Transferred To Profit & Loss A/c)
595817592.4 TOTAL Rs. 676923710.9
700 Accommodation Expenses -
1801802 Advertisement Expenses 826746.52
20351 Bank Charges 15793.52
18335 Bank Guarantee Charges -
125874 Bank Swipe Charges. 157023.53
1237042 Bonus Expenses 1075067
14730 Cleaning Expenses. -
236055 Computer Repairs & Maintenunce Exer. 156450.81

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 21 | 105
106200 Computer Software Expenses 17874.58
716000 Consultancy Fees 2332486.68
160607 Conveyance Expenses 85787
5350 Counter Expenses 1191.69
10353060 Depreciation Charged 1832876
1953066 Discount Allowed 1785939.23
129722 Donation Expenses 21000
- Electrical Expenses 61771.72
8467721 Electricity Expenses 8640299.09
111398 ESIC Expenses. 69267
35572 Ex Gratia Expenses Rectory Expenses 179121
2574009 Fright Charges 24700
500 factory charge 2364673.78
241052 GIDC The -
- Gujarat Labor Fund Expenses 2088
108637 Income Tax" -
308018 Issuance Expenses. 347967
1249 Interest expenses (Others) -
2327 Interest Expenses (ESIC)* -
161977 Interest Exposes (ODR) -
1869549 Interest Expenses (Unsecured Loans) 2111922
2 Interest On Late Payment Or PF -
1010 Interest On Late Payment (Guy Gigs) -
31922 Interest On TDS 2185
1494537 Interest Paid to Partners. -
18694 Internet Expenses. 6076

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 22 | 105
2360571 ITC Reverse Expenses. 415165.5
43180 Laboratory and Testing Expenses 37071
47200 Late Fees FSSAI -
16700 GST Late Foes 17266
56821478 Long tram debts 17889165
46305 Legal Fees -
62470 License Fees 11648.85
10570549 Loan Interest Exp 9557166
16930 Loan Interest Exp. (Vehicle). -
6000 Membership Exp. 108518.67
7430 Misc. Exp. -
- Milk Supply Incentive Expenses. 211580
177160 Motor Car Loan Interest Exp. -
478564 Municipal Tax 327194.78
5919812.99 Packing Exp 80915.63
2909 Petrol & Fuel Exp -
- Penalty Expenses 25000
9600 Professional Tax -
540 Professional Tax (Shop) 4800
640177 Professional Tax (salary) Interest 9600
22000 Provident Fund 198
1528223 Register Of Trade Marks -
1547666 Repair and maintenance exps (labor) - 1342764
214405 Repair and maintenance exp (Materials) 1665682.01
18902591 Salary Exp (Apprentice Stipend) 1563741.48
461034 Salary Exp. 204480

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 23 | 105
297155 Sales Promotion Exp. 17781.368
301188 Security Exp. 2973259
2917004 Shop Exp. 28449.55
2917589 Stop Rent 2141166.05
2710347 Staff Welfare Exp: 250895.15
334587 Stationary & Priming Exp. 284893
136195 Telephone Exp 19801477
12850850 Transportation Exp. 80444.85
22001 Traveling Exp 206640
83729 Uniform Expenses, Vehicle Exp. 406054
- VAT Tax 15165
38430 W'alky Talky' Exp. 12730
28185 Weighing Scale AMC Exp. 13450

1051090034 TOTAL RS 103490835

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 24 | 105
3.2 Balance Sheet

BALANCE SHEET
Name of the company: Vijay Dairy
Balance sheet as of: 1/4/2022-31/03/2023
Figures as the end of Figures as the end of
ASSETS AND current previous
PROPERTIES reporting period reporting period
(31/03/2023) (1/4/2022)
1.Partners Capital Account 8,454,334,.58 6,559,566.93
2.Fixed Assets 145,940,633.23 160,177,726
3.Investments 9,537,345.37 10,734,458
4.Deposits 3,779,322 4,211,037.71
5.Current Assets Loans
21,616,517.58 18,309,699.27
Advance Sundry Debtors

6.Loans&Advance 2,882,396 2,141,295.37

7.Cash and Bank Balances 1,488,253.02 2,508,921.60
8.Closing Stock of Goods 23,235,481.88 22,150,273.37
9.Other Assets 391,528.46 689,573.75

TOTAL RS 208,871,478 227,482,551.78

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 25 | 105
 BALANCE SHEET
Name of the company: Vijay Dairy
Balance sheet as of: 1/4/2022-31/03/2023
Figures as the end of Figures as the end of
CAPITAL AND
current reporting period previous reporting period
LIABILITIES
(31/03/2023) (1/4/2022)

1.Partners Capital Account 14,386,710.20 23,038,838.77

2.Secured Loans 69,599,866.71 85,128,276

3.Unsecured Loans 40,927,815.49 85,128,276

4.Current Liabilities &

8,900,570.00 75,077,056.15
Provisions
5.Provisions& Other
1,373,450.79 2,229,079
Liabilities

6.Deposits 1,980,954 1,903,098

TOTAL RS 217,325,562.33 272,504,623.92

3.3 Ratios & their Interpretation

a. Current Ratio:
Current ratio is the proportion of current assets to current liabilities. As Per Vijay dairy

Balance sheet, it is expressed as

follows:

Current Ratio = Current Assets / Current Liabilities

= 21,616,517.58 / 89,00,570
= 2.42

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 26 | 105
The current ratio measures a company's capacity to pay its short-term liabilities due in one year. The
current ratio weighs up all of a company's current assets to its current liabilities. A good current ratio
is typically considered to be anywhere between 1.5 and 3.

b. Quick Ratio/Liquid Ratio

It is the ratio of quick (or liquid) asset to current liabilities. As per vijay dairy balance sheet, it is
expressed as

Quick ratio = Quick assets / Current Liabilities *(Quick Assets = Current assets Inventories)
= (21616517.58 - 12557538.58) / 89005707

= 1.01

• SOLVENCY RATIOS
a. Debt-Equity Ratio
Debt-Equity Ratio measures the relationship between long-term debt and equity. If debt component
of the total long-term funds employed is small, outsiders feel more secure.

Debt-Equity Ratio = long term debts / Shareholder’s Funds

= 17889165 / 1486710.20
=1.24

b. Debt to Capital Employed Ratio

The Debt to capital employed ratio refers to the ratio of long-term debt to the total of external and
internal funds (capital employed or net assets).

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 27 | 105
Debt to Capital Employed Ratio = long terms debts /Current Employed (Or Net Assets)
= 178891645 / 18309699.27

= 0.98

c. Proprietary Ratio
Proprietary ratio expresses relationship of proprietor’s (shareholders) funds to net assets

Proprietary Ratio = Shareholder's funds / Capital employed (or Net Assets)

= 14386710.20 / 18309699.27
= 0.78

Activity (or Turnover) Ratio

a. Fixed Assets Turnover Ratio
The fixed asset turnover ratio reveals how efficient a company is at generating sales from its existing
fixed assets.

Fixed Assets Turnover Ratio = Net revenue / Net fixed assets

= 215654883.33 /145940633.23
= 1.47

b. Working Capital Turnover Ratio

Working Capital Turnover Ratio is an efficiency ratio that measures the efficiency with which a
company is using its working capital in order to support the sales and help in the growth of the
business. Working capital is very essential for the business

Working Capital Turnover Ratio = Net revenue / Working Capital

= 215654883.33 / 40927815.49
= 5.26

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 28 | 105
 Profitability Ratios
a. Gross Profit Ratio
In this ratio profit in trading account dividing from sales and multiply with hundred so gross profits
came.

Gross Profit Ratio = Gross profit / Net Revenue from Operation

= 96112618.82 / 215654883.33 *100

= 4.56%

Ratio Value Interpretation

Current Ratio 2.42 Ideal between 1.5 and 3, so it is almost ideal.

Ideal quick ratio is considered to be 1:1, so it

Quick Ratio 1.01
is ideal.
Ideal ratio is lower than 1.0, so this is almost
Debt-Equity Ratio 1.24
ideal.
Debt to Capital higher the debt-to-capital ratio, the riskier the
0.98
Employed Ratio company, so this ratio is ideal.

Ideal ratio: 0.5:1, the higher the better so this

Proprietary Ratio 0.78
ratio is below ideal.
Fixed Assets
Higher turnover ratio is indicative of greater
1.47
Turnover Ratio efficiency so this ratio is ideal.
Working Capital
Turnover Ratio

A high turnover ratio shows that management

Gross Profit Ratio 5.26 is being very efficient in using a company‟s
short-term assets so the ratio is ideal.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 29 | 105
 Chapter 4

Marketing Department

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 30 | 105
4.1 List of Products & Services

4.2 Number of customers / overseas customers

4.3 Marketing Plan

4.4 Major competitors

4.5 Specific Distribution channel

4.6 Market segmentation

4.7 Positioning Strategies

4.8 Promotion tools used

4.9 Pricing method followed

4.10 Sales force management

4.11 CRM practices (if followed)

4.12 Research Procedure (if conducted)

4.13 MKIS (if maintained)

4.15 Export Procedure (if applicable)

4.16 Any other company specific detail

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 31 | 105
4.1 List of Products and Services

1.BANGALI SWEES 4.SHIKHAND

RASGULLA K.ALLFRUIT
THABDI PENDA K.BLACK CURRENT
RASGULLA BIG K.KAJU CHOCOLATE
SADA PENDA K.KESAR PISTA
GUD RASGULLA K.MANGO BADAM
K.RASGULLA K.DRYFRUIT
CHOCOLATE PENDA K SADO
K. KADAM PENDA
RAJBHOG 5.MAWA
K.MALAI PENDA MAVA BURFI
28 г 4 MANGO BURFI
GULAB JAMUN CHOCOLATE BURFI
KALA JAM KOPRA PAK
M. MALAI PENDA DUDHI HALWA
MAWA CHIKU HALWA
MINIJAMUN AKHROT PLAZA
RASMALAI TRIRANGI BURFI
M. TOSH RAJVADI MILK CAKE
M.SANDWICH MILK CAKE
K.M.SANDWICH PUNJABI MILK CAKE
GAJRA BAHAR MALAI BURFI
M.ROLL ANJIR CAKE
KESAR ROLL ROSE BURFI
VANILA ROLL SANTRA BURFI
PATIZA KASHMIRI BURFI

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 32 | 105
 CHAMCHAM ELAICHI BUREI
KAMALBHOG BADAM PISTA BURFI
M.DAHI 150GM ORANGE BURFI
M.DAHI 300GM STRAWBERRY BURFI
M.DAHI 500GM MANGO BLAST BURFI
M.DAHI 1KG CHANKI CHOCOLATE
BURFI
ANGUR BRON VITTA BURFI
DIAMOND KHOA(MITHO MAWA)
KESAR SANDESH KHOA (FIKO MAWA)
GUD SANDESH DRYFRUIT HALWA
COW MAWA
BALUSHAHI 6.PENDA
FARSI PURI R.K PENDA
MAVA GHUNGHRA RASGULLA
GAGAN GATHIYA THABDI PENDA
PISTA GHARI RASGULLA BIG
K. BADAM GHARI SADA PENDA
MAVA GHARI GUD RASGULLA
GHARI(SUGARFREE) K.RASGULLA
K. LACHCHHACHOCOLATE PENDA
RABADI
MOHAN THAL K. KADAM PENDA
MAGAS RAJBHOG
MORA KHAJA K.MALAI PENDA
MITHA KHAJA GULAB JAMUN
KHAJLI KALA JAM
AKHROT MAISUR M. MALAI PENDA

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 33 | 105
 KAJU MAISUR
MAISUR PAK(PLAIN 7.PANEER
DAHITRA M. PANEER
CHANA NO DAAR P.PANEER
K.PANEER
2.MATHO
N.CANADIAN 8.PUNJABI DAHI
N.BADAM THALI
CATBERRY
N.BUTTERSCOTCH PATRA
N.DRYFRUIT MALAI
N.KESAR ELAICHI KHATTU DAHI
N.MANGO
N PINEAPPLE 9.GHEE
N.SITAFAL C. M GHEE
N.STRAWBERRY M GHEE
N. MAVA MALAI C. M GHEE 1LTR
N.SADO C. M GHEE 500ML
C. M GHEE 200ML
3.DRYFRUIT MIX M GHEE 1LTR
ANJIR ROLL M GHEE 500ML
KESAR ROLL
DRYFRUIT KOFTA 10.LASSI/COCO/RABDI
ANJIR PATRA PLAIN LASSI 200ML
DRYFRUIT PATRA MANGO LASSI 200ML
FLOWER DRYFRUIT LASSI
200ML
CASSATA COCO 200ML

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 34 | 105
 DIAMND RABDI
KARISHMA ANGUR RABDI
KUCH KUCH SITAFAL RABDI
PAN DRYFRUIT RABDI
SAFARJAN ANJIR RABDI
STARWBERRY DE CREAM SALAD
TADBUZ MANGO CREAM
SALAD
KHIR KADAM FRUIT SALAD
NARGIS KESARIYA BASUDI
SITAFAL MASALA MILK
KAJU KATRI MANGO RAS
KESAR KATRI
SANGAM KATRI
GHEE LADDU
TEL LADDU
MUNER LADDU
CHURMA LADDU
GHEVAR
TEL BUNDI
GHEE BUNDI
S.PAPDI 250GM
S.PAPDI 500GM
SUGARFREE BURFI
STRAWBERRY
KATRI
CHOCOLATE KATRI

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 35 | 105
 Dairy Products

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 36 | 105
 4.2 Number Of Customers
They have franchisee outlets more than 25 on different cities . They are providing B2B, B2C, Mainly
these two channels are available. They have larger customer base, Vijay Dairy have more than 150
distributors .

4.3 Marketing Plan

A marketing plan is a comprehensive document that outlines the strategies and tactics a business
will use to promote its products or services and achieve its marketing goals. It serves as a roadmap
for the marketing activities and provides a framework for decision-making and resource allocation.

➢ Mouth-to-mouth marketing

Mouth-to-mouth marketing, also known as word-of-mouth marketing, is a powerful strategy that

relies on people sharing their positive experiences and opinions about a product, service, or brand
with others. It is a form of organic, unpaid promotion that can significantly influence consumer
behavior and brand perception. Here are some key elements and strategies to consider for a
successful mouth-to-mouth marketing campaign
Remember, mouth-to-mouth marketing is based on trust and genuine experiences. By consistently
delivering exceptional products, engaging with customers, and fostering positive relationships, you
can encourage people to become enthusiastic advocates for your

➢ Calling Marketing strategy

However, it would be helpful if you could provide more specific information about your business
or industry so that I can tailor the advice accordingly. In the meantime, here are some general steps
you can follow to develop a marketing strategy

Implement and Monitor: Execute your marketing plan and track the results. Regularly monitor key
metrics such as website traffic, conversions, social media engagement, and sales to measure the
effectiveness of your marketing efforts.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 37 | 105
 Some other marketing strategies are done by Social media Marketing, Vijay dairy have their own
website, Instagram page , Facebook Page

Website :- https://vijaydairy.com/

Instagram :- vijaydairy_- 2570 followers

Facebook :- Vijay Dairy Sweets – 34k followers

4.4 Major Competitors

Competitors are those which companies competes the Selling and Manufacturing of products with
other companies. In the market place these all are are at same level, but thet cant reach much higher
due to competitors, for that something different strategies must be used

➢ Sumul Dairy

➢ Madhuram Dairy

➢ Milk Palace

➢ Raja Dairy

➢ Mankhan Bhog

➢ 24 Carat

➢ Amul Dairy

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 38 | 105
 Major Competitors

4.5 Specific Distribution channel

The company appointed sales in-charge for the distribution of the milk and milk products.

Sales in-charge will distribute the products to the retail agents.

The milk which Is manufactured in Vijay Dairy is without powder, and it is according to demand in
different areas.

For eg. In Varachha area, there is demand of SP milk, so milk is not distributed in that area

There are 2 channels, B2B and B2C

4.6 Market segmentation

1. Demographic Segmentation:

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 39 | 105
Age: Targeting different age groups, such as children, teenagers, adults, or the elderly,
with specific dairy products that cater to their needs and preferences.

2. Psychographic Segmentation:

Lifestyle: Focusing on health-conscious individuals, athletes, or individuals with

specific dietary preferences (e.g., vegetarians, vegans) by offering dairy products
aligned with their lifestyles.

3. Behavioral Segmentation:

Occasion-based: Offering dairy products suitable for different occasions like

breakfast, snacks, desserts, or cooking ingredients.

4. Geographic Segmentation:

Regional preferences: Considering the tastes and preferences of consumers in the

specific regions where Vijay Dairy operates. Localizing products or flavors to align
with regional preferences can be beneficial.

5. Usage-based Segmentation:

Usage frequency: Identifying heavy consumers of dairy products who use them
regularly versus occasional consumers, and tailoring marketing efforts accordingly.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 40 | 105
 4.7 Positioning Strategies

A positioning strategy for Vijay Dairy involves defining how the brand wants to be
perceived in the minds of consumers relative to its competitors. Here are some key
steps to develop a positioning strategy:

1. Identify Target Market:

Determine the specific target market or customer segment that Vijay Dairy wants to
focus on. Consider factors such as demographics, psychographics, and behaviors of
the target audience.

2. Understand Customer Needs and Preferences:

Conduct market research to gain insights into the needs, preferences, and pain points
of the target market regarding dairy products. Identify what they value the most, such
as quality, freshness, taste, affordability, health benefits, or sustainability.

3. Analyze Competitors:

Evaluate the competitive landscape to understand how other dairy brands are
positioning themselves. Identify the gaps and opportunities for Vijay Dairy to
differentiate itself from competitors.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 41 | 105
4. Unique Value Proposition:

Define the unique value proposition (UVP) of Vijay Dairy. Determine the distinctive
qualities or benefits that set the brand apart from competitors and resonate with the
target market. It could be factors like superior product quality, locally sourced
ingredients, innovative flavors, or a commitment to sustainability.

5. Brand Messaging:

Develop a compelling brand message that clearly communicates the UVP and
resonates with the target audience. Craft key messages that highlight the unique
qualities of Vijay Dairy and address the specific needs and desires of the consumers.

6. Consistent Branding:

Ensure consistent branding across all touchpoints, including packaging, website,

advertising, and social media presence. Use visual elements, slogans, and brand voice
that align with the desired positioning strategy and effectively convey the brand's
values and benefits.

7. Deliver on Promises:

It is crucial for Vijay Dairy to consistently deliver on the promises made through its
positioning strategy. Ensure that the products meet the expected quality, freshness,
and taste, and that customer service is aligned with the brand's positioning.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 42 | 105
 8. Monitoring and Adaptation:

Regularly monitor market trends, consumer feedback, and competitors' activities to

assess the effectiveness of the positioning strategy. Make necessary adjustments to
stay relevant and address evolving customer needs.

4.8 Promotion tools used

• Advertising:
Traditional advertising channels such as television, radio, print media (newspapers,
magazines), and billboards can be utilized to create awareness about dairy products.
Online advertising through platforms like Google Ads, social media ads, and
influencer collaborations can also be effective in reaching a wider audience.

• Packaging and Labeling:

Eye-catching and informative packaging plays a significant role in promoting dairy

products. Clear labeling indicating the nutritional benefits, ingredients, and
certifications can help consumers make informed choices.

• Point of Sale (POS) Materials:

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 43 | 105
 Placing promotional materials like banners, posters, and brochures near the dairy
section in supermarkets or grocery stores can draw attention to specific dairy products
and influence purchasing decisions.

• Sampling and Product Demonstrations:

Offering free samples of dairy products in stores, at events, or through partnerships

with relevant businesses can allow potential customers to taste and experience the
quality and flavor firsthand. Product demonstrations by knowledgeable staff can
further enhance the promotion.

• Online Presence and Social Media:

Establishing a strong online presence is crucial in today's digital age. Dairy brands
can create websites with engaging content, recipes, and nutritional information.
Social media platforms like Instagram, Facebook, and YouT

4.9 Pricing Method Followed

In dairy industry price determination and price policy decision are to be performed
for milk producers as well as for consumers. In dairy industry, milk collection takes
place either through organized set up consisting of cooperative and other private well
established dairy plants. The unorganized set up consists of private personnel / middle
men.

Pricing Strategy for Raw Milk

There are various methods of paying for milk procured from producers viz.,

1. On the basis of volume or weight

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 44 | 105
2. On the basis of fat content

3. On the basis of fat as well as solids-not-fat (SNF) (Two-axes pricing system).

The most popular and prevalent method is two axis system in which both fat and SNF
are considered for providing payment where in the price of SNF is kept 2/3 of the
price of fat.
The pricing methods for payment to milk are summarized below:

Pricing methods of Milk

Sr. No. Method Characteristics Advantages Disadvantages

Simple to calculate
Based on By using the No incentive to
milk price
1 volume or weighing machine improve quality
No expensive testing
weight or spring balance. of milk
equipment is required
By finding out the
Fairly simple to
Based on fat percentage of
calculate milk price Necessary to
milk by conducting
2 fat No benefit to purchase fat
test. Using directly
amount milk producers testing machines.
fat percentage or
adding water to milk
kg fat

Necessary to
Based on fat
Provides an incentive purchase fat
as well as By using the
3 to increase fat and testing
Solids not- formula*
SNF machine and
fat content
density meter.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 45 | 105
The milk producers who are members of cooperative societies get the price of their milk based
upon two axis method only. The cooperatives give regular and remunerative price of milk to
their member producers. The price to be paid is decided and revised regularly by the board of
directors of district cooperative union. The milk producers who are supplying milk to large
private dairy plants like Nestle in north India also get price of their milk more or less similar to
the cooperative set up. Those milk producers who supply milk to private traders/middlemen get
their price based upon mutual understanding between the two parties and based upon demand
supply situation.
Pricing Strategy for Milk Products

Milk is a complete food. It is an essential food item for all the households. Apart from liquid milk,
large numbers of traditional and western dairy products are sold in the market. There are no specified
rules for setting the price for consumers just like two axis pricing method for milk producers. The
price of milk and milk products is generally determined based upon market conditions (type of
competition). In India, 'Amul' is the market leader in dairy industry. It is a cooperative organization.
Generally, it is seen that Amul decides the price for a milk product, particularly liquid milk, and
others immediately follow. For setting the liquid milk price the usual factors considered are.

i. Price to be paid to milk producers. ii. Other expenses viz. processing, transportation, storage etc.

For other milk products forces of demand and supply as well as organizations strategy is important.
For example, when Amul introduced their ice cream in the market, they sold it at fairly low price so
as to penetrate the market.

Competitive Data is analysed and the price is decided according to primary products and
luxurious products Competitive research are done in Vijay dairy as well as market demand
and sampling method is done

4.10 Sales Force Management

For a business operating in the Food & Beverages industry, it is highly important to focus on
clubbing sales, service, and marketing to offer the best of customer experience. The dairy industry

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 46 | 105
 is one such. The dairy segment is finding opportunities to lessen the turnaround time to garner new
business, new customers and retain existing ones by strengthening relationships. It is vital for them
to get an in-depth perception of the sales generated by different stakeholders, mainly to monitor the
throat cut competition being faced in the industry. The ideal solution to meet these objectives is the
implementation of a comprehensive and robust SFA solution for the dairy industry. Field force
management software is the smart and competent way to manage teams.

There are over 264 million dairy cows worldwide, producing nearly 600 million tonnes of milk
every year

Global demand for dairy is predictable to increase by 2.5 percent per annum to 2020, largely driven
by growing urbanization and rising incomes in emerging markets. Sales Force Automation For
FMCG, especially the dairy industry is high, right up to the shelf. The demand for a sales force
automation solution is increasing because of the following factors:

• Regular process improvement

• Detailed insight into demand and supply chain for sales and delivery teams

• Stock availability and demand

• Details about shelf life and perishable age for products

• Peak buying patterns

• Growing demand for fresh dairy products

Like any other industry, dairy business has its own exclusive business challenges to face and
overcome. o Unique Challenges Faced By Vijay Dairy

• Perishable nature of dairy goods that makes stock weak

• Availability of accurate, secure and real-time information about salespersons

• Catering to smooth delivery during peak buying hours

• Delivery team to have a clear idea about the demand and supply patterns and statistics

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 47 | 105
• Receiving exact stock availability

• Tracking of salespersons, their productive hours, path coverage, etc.

• Taking orders directly from distributors

• Obtaining secondary sales data in a digital real-time format

• Getting detailed insights into the larger picture with a futuristic trend

How Can Sales Force Management In Vijay Dairy Help Overcome These Challenges?

SFA in the dairy industry proves to be of great help to maximize RoI, increase profitability and
productivity. As a combination of latest technologies, mobility, web presence, enterprise reporting
mechanisms, this solution attempts to empower sales teams to optimize their field operations,
customer visits, order management, reporting to management, etc. Sales teams can garner maximum
productivity thereby, achieving the finest business performance.

Here are certain key features that prove how the SFA solution can prove to totally worth it,
for Vijay Dairy:

Managing Field Operations

SFA solutions for the dairy industry targets different sizes of business – small, medium, large-scaled
organization. It empowers the sales force that is geographically spread across varied locations.
Mobile supported SFA solutions turn out ideal for the field force by offering following field level
operations:

– Beat route planning

– Analyze and suggest on selling products

– Work out store-based arrangements and discounts/promotions

– Implementing alerts/notifications/broadcasts as needed

– Guarantee improved market coverage

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 48 | 105
 – Enhance productivity of sales force teams

– Leverage business intelligence reports/dashboards to manage field force

• Market Coverage with Geo-Tagging and Maps

With the latest technological advancements like Geo-tagging and maps, the field force can easily
plan and assess their market coverage through official map software. Whatever is happening on the
field can easily be tracked, monitored and analyzed, leaving ample space for recognizing loopholes
and futuristic trends both. There are wide chances of optimizing the distribution network for
growing sales figures and customer network.

• Distributor Management System

After all, the distributor is an important and integrated part of the field force operations.

Managing and monitoring distributor operations play a very vital role in implementing a successful
SFA solution. Starting from entering orders, invoicing, dispatching, managing cash, pricing, dealing
with discount patterns, managing warehouse inventory, managing vendors/documents/ expenses,
etc. fall under this feature and can be easily managed with an SFA solution.

• Van Sales Automation

An ideal SFA solution for dairy industry comprises of important activities related to direct van sales
like direct store delivery, spot billing, and invoice generation and live van tracking. It comprises of
supervising and managing real-time van inventory i.e. secondary sales tracking in its complete
cycle. Latest advancements like barcode scanning, promotions, discount schemes, planning of
routes, real-time inventory synchronization, etc. help the organization build a better and effective
business.

• Mobile Attendance Information and Registration

Geolocation-based time capture, reassigning tasks on approving leaves, daily configurable

attendance reports can be managed with optimum efficiency with SFA solution for the dairy sector.
Marking attendance online and tracking employees almost real-time form key features. This saves

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 49 | 105
 big time on the time and energy of the employees as well as management, increasing productivity
level largely.

• Thorough Coverage of the Entire Sales Order Cycle

Digital presentation of products, authorizing customer signature, digital order taking and sharing
with stakeholders form the crux of sales order management in the dairy industry. Automating the
entire sales cycle yields business benefits to the entire organization. Certain important information
like map and list views for the field force with detailed information about the customers and their
visit status, showing the best route possible for faster reach to a customer, etc. are important areas
of the SFA solution, especially for the dairy segment.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 50 | 105
4.11 CRM Practices

Customer relationship management (CRM) is a technology for managing all your company's
relationships and interactions with customers and potential customers.

The goal is simple: Improve business relationships. A CRM system helps companies stay connected
to customers, streamline processes, and improve profitability.

The main thing in Vijay Dairy is that Customers complains are taken seriously regarding products
and services and take actions for betterment of products

It is important than ever for a business operating in the food and beverages industry such as a CRM
software for dairy businesses to be more customer-centric by clubbing service, marketing and sales
operations. Yes, dairy businesses are looking out for ways to curb the turnaround time to win
business and new customers whilst retain as well as maintain stronger relationships the existing
ones to survive in today‟s cutthroat market.

For a dairy business, it is imperative to get detailed insights into the sales churned out by its
distributors, retailers and resellers. On the other hand, the fierce competition forces the dairy
industry to embrace new enterprise technologies.
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 51 | 105
This brings into picture CRM software for dairy businesses, which helps to fetch and analyze
customer intelligence to help your dairy business assess customer data to help make sound decisions
and adapt to the constantly fluctuating market.

It seems like Vijay has a wide customer base, with many customers taking the company seriously
due to their reputation for providing high-quality and affordable items. This is an impressive feat,
as building and maintaining a loyal customer base is crucial for any successful business. By focusing
on quality and affordability, Vijay has likely been able to establish a strong brand identity and
reputation, which has helped to attract and retain customers over time. Building and maintaining a
loyal customer base can lead to increased sales, improved customer satisfaction, and ultimately,
long-term business success.

4.12 Research Procedure

In Vijay Dairy, Sampling method is used for research procedure, The laboratory is also there for
testing of milk and other products with different methods. Sampling and analysis occur along the
milk processing train: from collection at farm level, to intake at the diary plant, the processing steps,
and the end products. Milk has a short shelf life; however, products such as milk powders have
allowed a global industry to be developed. Quality control tests are vital to support activities for
hygiene and food standards to meet regulatory and customer demands. Multiples of chemical and
microbiological contamination tests are undertaken. Hazard analysis testing strategies are necessary,
but some tests may be redundant; it is therefore vital to identify product optimization quality control

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 52 | 105
strategies. The time taken to undergo testing and turnaround time are rarely measured. The dairy
industry is a traditional industry with a low margin commodity. Industry 4.0 vision for dairy
manufacturing is to introduce the aspects of operational excellence and implementation of
information and communications technologies. The dairy industries‟ reply to Industry 4.0 is
represented predominantly by proactive maintenance and optimization of production and logistical
chains, such as robotic milking machines and processing and packaging line automation reinforced
by sensors for rapid chemical and microbial analysis with improved and real-time data management.
This chapter reviews the processing trains with suggestions for improved optimization.

The implementation of strategies to improve and strengthen milk process optimization is of vital
importance within the dairy industry. The rapid deterioration of milk products forces dairy
processors to critically optimize and plan their production schedules. The business model is to look
at the work force, to reduce or eliminate any time or/and resource wastage, unnecessary costs,
bottlenecks, and mistakes while attaining the process objective of creating a quality product

4.13 MKIS
There is nothing specific in marketing information system in Vijay Dairy, But they use some nice
strategies for marketing of their products is that they make a small group of people and send them
to any retail shops and tell them to demanding on Vijay Dairy products, though the shopkeeper may
not keep products but he use to listens again n again the name of vijay dairy, so he thoughts that
there is larger sales scope in products of vijay dairy then he will definitely keep the products and
sell it, however it‟s a nice strategy for marketing and to increasing sales to retailers

MkIS Marketing Information System (MkIS) collects, analyses, and supplies a lot of relevant
information to the marketing managers. It is a valuable tool for planning, implementing and
controlling the marketing activities

4.14 Export Procedure

Vijay Dairy have licence of export, So they deliver the products out of india according to orders
come from different channels.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 53 | 105
APEDA certificate is compulsory for the export of dairy products. One can avail of this certification
by submitting an e-form on the APEDA's portal. During application filing, the portal will prompt
you to upload the basic documentation for the validation process.

Import / export history of Vijay Dairy

Container Number: HLXU9003194 Vessel Name: GRANVILLE BRIDGE HS Code:

Description: PET BED HTS CODE 630790 Shipper:
Shipper Address:
Consignee: ****** Consignee Address:
Port of lading: Tacoma, Washington
Foreign port of lading: Shanghai ,China (Mainland) Value:
Weight:
Unit:
Piece Count: 50
Date: 2017-10-31T00:00:00

Container Number: HLXU9003194 Vessel Name: GRANVILLE BRIDGE HS Code:

Description: PET BED HTS CODE 630790 Shipper:
Shipper Address:
Consignee: ****** Consignee Address:
Port of lading: Tacoma, Washington
Foreign port of lading: Shanghai ,China (Mainland) Value:
Weight:
Unit:
Piece Count: 25
Date: 2017-10-31T00:00:00

Container Number: HLXU9003194 Vessel Name: GRANVILLE BRIDGE HS Code:

Description: PET BED HTS CODE 630790 Shipper:
Shipper Address:
Consignee: ****** Consignee Address:
Port of lading: Tacoma, Washington

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 54 | 105
 Foreign port of lading: Shanghai ,China (Mainland) Value:
Weight:
Unit:
Piece Count: 20
Date: 2017-10-31T00:00:00

Container Number: TGBU5029276 Vessel Name: COSCO TAICANG HS Code:

Description: HYDRAULIC ADAPTORS
Shipper: YUHUAN TONGHUI MACHINERY CO., LTD
Shipper Address: PUQING INDUSTRIAL ZONE,ZHUGANG YUHUAN, ZHEJIANG 317604
CN Consignee: ******
Consignee Address: 1189 108TH STREET GRAND PRAIRIE TX 75050 US
Port of lading: Long Beach, California
Foreign port of lading: Ningpo ,China (Mainland) Unit:
Piece Count: 3
Date: 2017-09-24T00:00:00

4.15 Any other company specific detail

• In Vijay Dairy, Store level customer are average 78

• It is totally different at Company level and Franchisee level

• More than 800 plus dairy products are on board

• In sweet sector, Number of production and Man power capacity is higher than other, according to
higher demand and volume the profit is higher

• Some other marketing strategies are mouth publicity references, social media, trade fair, business
inquiry fairs

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 55 | 105
• There are 2 days of PLC within final within final goods to deliver, sweets takes 5 days and its life
span is 21-30 days

• When the raw material price increases the price of substitute product decreases

• Many other countries makes political relationship

• Risk of production is also taken for fulfilling urgent demands

• The method of LIFO and FIFO is also used :-

• The Last-In, First-Out (LIFO) method assumes that the last unit to arrive in inventory or more recent
is sold first. The First-In, First-Out (FIFO) method assumes that the oldest unit of inventory is the
sold first

• The empoyees of Vijay Dairy are working since 30 years but they all are unaware of LIFO and FIFO
method

• Per day sales of Vijay Dairy is around 3-4 lakhs

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 56 | 105
 Chapter 5:

HRM / Personnel Department

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 57 | 105
5.1 Recruitment Procedure

5.2 Selection Process

5.3 No. of Employees

5.4 Attendance Maintenance

5.5 Training Given

5.6 Fringe Benefits Provided

5.7 Leave Rules

5.8 Employee Safety Mechanisms

5.9 Promotion – Transfer Rules

5.10 Performance Appraisal

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 58 | 105
 5.11 Wages & Salary Administration

5.12 Grievance Handling Procedure

5.13 Strategic HRM

5.14 Employee Feedback Mechanism

5.1 Recruitment Procedure

➢ Recruitment procedure refers to the process of identifying, attracting, and hiring qualified
candidates for a job opening within an organization. This process typically involves posting job
openings, reviewing resumes and applications, conducting interviews, and making an offer to the
most qualified candidate. The goal of a recruitment procedure is to find the best candidate for the
job, while also ensuring that the hiring process is fair and transparent.
➢ It's common for companies to collaborate with recruitment agencies to help fill their open positions.
By working with a recruitment agency, companies can access a wider pool of candidates and get
expert advice on their hiring needs. This can be especially helpful for companies that are looking to
fill multiple positions or are expanding into new markets.
➢ In the case of Vijay Dairy, it sounds like they have collaborated with a recruitment company to help
them fill their open positions. By working with a recruitment company, Vijay Dairy can identify
their hiring requirements and access a wider pool of candidates. The recruitment company can then
help them identify the most qualified candidates for the job and facilitate the hiring process.
Ultimately, this can help Vijay Dairy find the best talent for their open positions and build a strong
team that can help them achieve their goals.

5.2 Selection Process

➢ The selection process for Human Resource Management (HRM) involves assessing and evaluating
candidates to determine if they are a good fit for the HRM position. The HRM selection process
typically involves several steps, including resume screening, phone screening, in-person interviews,
reference checks, and background checks.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 59 | 105
➢ During the resume screening process, the HR manager will review the candidate's resume to assess
their skills, experience, and qualifications. The most qualified candidates will be invited to
participate in a phone screen or in-person interview. During the interview process, the HR manager
will assess the candidate's knowledge of HR policies and procedures, as well as their communication
and problem-solving skills.
➢ In Vijay dariy selection process done by inspire hire . Selection process based on requirements and
type of skill , and specific degrees person hired by organization .
➢ The need of employees then Vijay Dairy tells requirment agency its name inspire hire.

5.3 No. of Employees

➢ There are 150 employees in vijay dairy for their packaging work and transportation

5.4 Attendance Maintenance

For attendance for employees staff in Vijay dairy are the Biometric machines are there for presence
and Face recognisation machines are there.

5.5 Training Given

➢ Training provided at Vijay Dairy is focused on teaching employees how to make sweets and package
milk. While this training may be helpful for employees who are new to the job, it's important to
ensure that employees receive ongoing training and support to help them develop their skills and
stay up-to-date with new technologies and best practices.
➢ Ongoing training can help employees improve their performance, increase their job satisfaction, and
feel more engaged with their work. This can include training on new products or processes, as well
as professional development opportunities that can help employees advance their careers.

➢ By investing in employee training and development, organizations can build a strong and capable
workforce that can help them achieve their goals and succeed in the long term.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 60 | 105
 5.6 Fringe Benefits Provided
➢ Fringe benefits are additional perks and incentives that employers offer to their employees beyond
their regular wages or salary. These benefits can vary depending on the company and the industry,
but some common fringe benefits provided by employers may include:
➢ Health Insurance: Many companies provide health insurance coverage for their employees, which
can include medical, dental, and vision insurance plans.
➢ Retirement Plans: Employers may offer retirement plans, such as 401(k) or pension plans, to help
employees save for their future.
➢ Paid Time Off (PTO): This includes vacation days, sick leave, and holidays that employees can take
without loss of pay.
➢ Flexible Work Arrangements: Some companies offer flexible work schedules, telecommuting
options, or remote work opportunities to promote work-life balance.
➢ Employee Assistance Programs (EAP): EAPs provide resources and support for employees dealing
with personal or work-related challenges, such as counseling services or financial advice.
➢ Tuition Reimbursement: Employers may provide financial assistance for employees who pursue
further education or professional development.
➢ Stock Options or Equity: In certain cases, companies offer stock options or equity to employees,
allowing them to become partial owners of the company.
➢ Childcare Benefits: Some employers offer childcare facilities, subsidies, or programs to assist
employees with their childcare needs.
➢ Wellness Programs: These programs promote employee health and well-being through activities
like gym memberships, wellness challenges, or on-site fitness facilities.
➢ Commuter Benefits: Employers may provide transportation benefits, such as subsidized public
transportation passes or parking reimbursements.
➢ It's important to note that the availability and extent of fringe benefits can vary widely between
companies, and not all employers offer the same benefits. Additionally, the specific details and
eligibility criteria for each benefit may also vary. It's best to consult your employer or human
resources department to get accurate information about the fringe benefits provided by your
company.

5.7 Leave Rules

➢ Vijay dairy certain rules and regulations on leaves .

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 61 | 105
➢ Vijay dariy provide 21 day leave in year & and emargency leave also they provide .

➢ Vijay have some conditions they can't give leave worker on some type festival only emargency
leave available .

5.8 Employee Safety Mechanisms

➢ Dairy companies are committed to providing their employees with a safe working environment.
Companies are constantly working to improve their employees‟ safety on a day-to-day basis. Strong
workforce management that promotes a culture of safety and fosters employee productivity and
engagement is vital to profitability and long-term business success. To do this, dairy companies
conduct workplace safety trainings and create safety committees and teams, which are instrumental
to maintaining a safety-conscious culture in the plant
➢ A workplace that is free from accidents and injuries is more attractive to employees, who tend to be
more satisfied and productive in such an environment. Employers have a responsibility to ensure
that their employees have a safe working environment, and it is the right of all employees to work
in a safe environment, regardless of the size of the company.
➢ The importance of workplace safety cannot be overstated. Companies of all sizes must prioritize
safety and implement well-designed safety measures to protect their employees and equipment. By
doing so, employers can create a safe and secure work environment that promotes employee
satisfaction and productivity.
➢ A safe work environment is critical for both employees and employers. It is the responsibility of
employers to ensure that their employees are safe and secure while on the job. By implementing
effective safety measures, companies can protect their employees and equipment while creating a
positive work environment that promotes employee satisfaction and productivity

5.9 Promotion – Transfer Rules

In Vijay Dairy, According to festivals the other branches of dairy needs shortage of employees then
the workers are transferred there

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 62 | 105
 5.10 Performance Appraisal
➢ According to performance and Attendance salary of employee is increased and the ratio is about 5-
10% decided
➢ In Vijay Dairy, Communication and feedback on performance should happen every day where
people are working together effectively, but regular structured appraisals are also important to
enhance individual and business performance.
➢ Structured performance appraisals are a review and planning process. An employee and their
manager meet at regular intervals to review all aspects of the employee‟s job including their work
performance (behaviour and performance results), to plan activities and targets, discuss any
workplace issues, and identify opportunities for ongoing education, training and development.

The process aims to:

➢ Enhance work quality, effectiveness and efficiency of the individual through constructive feedback
and ongoing development;
➢ Align the person’s work activities with the strategic vision of the farm;

➢ Reach joint agreement on the priorities and focus for each role in the coming months;

➢ Clarify performance measures and expectations including standards of work, roles and
responsibilities;
➢ Enhance team culture by reinforcing policies, protocols and proactive management of relationships;
➢ Increase job satisfaction through setting new challenges and recognition of achievements;
➢ Reflect on recent events and experiences so the lessons are „front of mind‟ in the future;
➢ Promote consultation and commitment to the planned approach.

5.11 Wages & Salary Administration

➢ Wage and salary administration is defined as the process by which wage and salary levels and
structures are determined in organisational settings. Wages are payments for labour services
rendered frequency, expressed in hourly rates, while a salary is a similar payment, expressed in
weekly, monthly or annual rates.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 63 | 105
➢ Compensation for employees, including wages, salaries, and other forms of payment, is a crucial
aspect of human resource management and accounts for a significant portion of operating expenses.
➢ The compensation an employee receives for their work, including their salary or wages, is one
of the most significant factors that affects industrial relations.
➢ To attract and retain qualified and motivated employees, organizations must offer fair compensation.
Employee compensation is a critical factor that affects the growth and profitability of a company,
and it plays a crucial role in providing employees with recognition and determining their social
status.
➢ Remuneration, whether it is provided directly or indirectly, is one of the primary sources of
motivation in our society. Compensation for employees is more than just a means of satisfying their
physical needs; it also provides them with a sense of recognition and status.

OBJECTIVES OF WAGES AND SALARY ADMINISTRATION:

• To establish fair and equitable remuneration.

• To attract competent personnel.

• To retain the personnel employees.

• To improve productivity.

• To control cost.
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 64 | 105
• To improve union management relations.

• To improve the public image of company.

5.12 Grievance Handling Procedure

➢ The process that a formal complaint goes through is defined by a predetermined set of rules is known
as a grievance handling procedure.
➢ Every company has different grievance handling procedures. Most of these procedures are in written
format. The employees can learn about them either in their contracts or their employee handbooks.
➢ Essentially, companies are required to investigate every grievance thoroughly. However, more often
than not, these grievances aren’t taken seriously enough, even by its employees.
➢ Once an employee registers a grievance and the management fails to satisfactorily address it, the
document can serve to aid the said employee in a legal battle against the organization or whoever
they have filed the grievance against.
➢

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 65 | 105
 Vijay dairy

Step 1 Identifies grievance

Step 2 Define correctly

Step 3 Collect data Analyse and solve

Step 4 Anlyse and solve

Step 5 prompt redressal

Step 6 implement and follow up

5.13 Strategic HRM

• Strategic Human Resource Management (HRM) for the dairy industry involves aligning HR
practices with the overall business strategy of dairy companies. It focuses on leveraging human
capital to achieve organizational goals, enhance productivity, and maintain a competitive edge in
the market. Here are some key areas to consider when implementing strategic HRM in the dairy
industry:
• Workforce Planning: Analyze the future demand and supply of skilled labor in the dairy industry.
Identify the key positions and skills required for sustainable growth.
Develop recruitment and retention strategies to attract and retain top talent.

• Training and Development: Invest in continuous training and development programs to enhance the
skills and capabilities of employees. Provide training on milk production techniques, quality control,
animal welfare, and safety procedures. Encourage employees to acquire specialized certifications
or qualifications related to the dairy industry.
• Performance Management: Implement performance management systems to set clear performance
expectations and provide regular feedback to employees. Establish key performance indicators
(KPIs) for various job roles and regularly assess employee performance. Recognize and reward high
performers to motivate and retain them.
• Compensation and Benefits: Develop competitive compensation packages that align with industry
standards. Consider factors like market rates, job responsibilities, and performance when
determining salaries. Offer additional benefits such as health insurance, retirement plans, and
employee wellness programs to attract and retain employees.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 66 | 105
• Succession Planning: Identify potential future leaders within the organization and develop
succession plans to ensure smooth transitions in key positions. Provide leadership development
programs to groom employees for higher roles in the dairy industry.
• Employee Engagement: Foster a positive work environment that encourages employee engagement
and teamwork. Promote open communication channels, encourage employee feedback, and involve
employees in decision-making processes. Organize team-building activities and employee
recognition programs to foster a sense of belonging and motivation.
• Compliance and Regulations: Stay updated with labor laws, safety regulations, and other relevant
industry standards. Ensure compliance with legal requirements related to labor rights, health, and
safety in the workplace. Maintain accurate records and documentation to meet regulatory
obligations.
• Technology Integration: Embrace technology solutions to streamline HR processes, such as
recruitment, payroll, and employee management systems. Implement dairy specific software or
digital tools to optimize operations, improve efficiency, and reduce administrative burden.
• Diversity and Inclusion: Foster a diverse and inclusive work environment by promoting equal
opportunities and embracing diversity. Develop initiatives to ensure fair treatment and eliminate
discrimination in the workplace. Encourage diversity in hiring practices and provide training on
cultural sensitivity.
• Change Management: The dairy industry is evolving, and companies must adapt to changing market
dynamics and technological advancements. Implement change management strategies to effectively
manage organizational changes, such as mergers, acquisitions, or process reengineering.
Communicate changes clearly to employees and provide necessary support and training to facilitate
a smooth transition.
• Remember, strategic HRM for the dairy industry should align with the overall business goals and
objectives. It requires a proactive and forward-thinking approach to attract, develop, and retain a
skilled workforce that can drive the success of the dairy company

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 67 | 105
 Chapter 6:

Production / Operations Department

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 68 | 105
6.1 Plant Location

6.2 Plant Layouts Used

6.3 Raw Materials Used

6.4 Systems used (Continuous / Intermittent and their sub-systems)

6.5 Heavy Machineries Used

6.6 Products and Services produced

6.7 Process used

6.8 Description of Layout (Product, Process, FP, Hybrid

6.9 Material Handling Equipment used

6.10 Inventory Control methods (if followed)

6.11 Order Quantity, Lead Time, Reordering Level

6.12 APP
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 69 | 105
6.13 MPS

6.14 List of dependent demand inventory (BOM file)

6.15 CRP plan

6.16 MRP plan

6.17 Quality control technique

6.18 Inspection Technique

6.19 On the Job & Off the Job Training to Workers and Supervisors

6.1 Plant Location:

Ichhapore GIDC, ONGC road,

Bhatpore, Hazira, Surat,

Gujarat, 394510

6.2 Plant Layouts Used:

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 70 | 105
 6.3 Raw Materials Used:
• Cow milk

• Kesar

• Sugar

• Flavors

• Silver leaf
• Ghee

• Dry Fruits

• Pulp of fruits

• Batter scotch dean

• Maida

• Spices

• Milky Coconut
• Custard

• coco

6.4 Systems used (Continuous / Intermittent and their sub-systems)

It's great to know that Vijay Dairy has two types of production systems, namely the mass production
system and the batch production system. The mass production system is used for packing and
processing milk, which is a vital part of their business. This system is designed to handle large
quantities of milk efficiently and quickly, so that it can be packaged and distributed to customers in
a timely manner.
On the other hand, the batch production system is used for making different types of sweets and
srikand, which are a popular treat in India. This system is designed to handle smaller quantities of
ingredients, and it allows for more flexibility in the manufacturing process. This is because it allows
the company to create a variety of different sweets and srikand flavors, without having to commit
to producing a large quantity of any single product.
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 71 | 105
Overall, both the mass production system and the batch production system are important to the
success of Vijay Dairy. They allow the company to efficiently process and package milk, while also
providing the flexibility needed to create a variety of different sweets and srikand flavors. It's always
fascinating to learn about how companies and industries operate, and I appreciate you sharing that
information with me.

6.5 Heavy Machineries Used:

(Milk testing equipment)

(Milk Storage)
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 72 | 105
 (Milk hitting process and fat)

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 73 | 105
 (Milk Packing)

(Sharikhand and Matho making machine)

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 74 | 105
 (Paneer making machine)

(Paneer cold strorage)

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 75 | 105
 (Paneer Packing machine)

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 76 | 105
 (Ghee making machine)

(Curd packing machine)

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 77 | 105
 (Cool Storage Room)

6.6 Products and Services produced:

Vijay dairy has been producing high-quality dairy products for many years. They
specialize in milk and a wide range of dairy products, including sweets, shrikhand,
buttermilk, and snacks. Their products are known for their delicious taste and high
nutritional value. The dairy's commitment to quality is evident in every product they
produce. They use only the freshest ingredients and state-of-the-art equipment to
ensure that their products are of the highest quality. Their sweets are especially
popular, and they offer a wide variety of flavors to suit every taste. Additionally, their
shrikhand is a traditional Indian dessert that is rich, creamy, and absolutely delicious.

6.7 Process used:

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 78 | 105
1. Collecting milk from cattle farm and small dairy farms: Vijay dairy collects
milk from both cattle farms and small dairy farms. They use specialized equipment
to ensure that the milk is collected in a hygienic and efficient manner. The milk is
then transported to the factory for further processing.

2. Storage of milk in factory: Once the milk is collected, it is stored in large tanks
in the factory. The tanks are designed to keep the milk at a specific temperature to
ensure that it remains fresh.

3. Process of heating and cooling milk: After the milk is stored, it undergoes a
process of heating and cooling. This process helps to remove any bacteria or other
contaminants that may be present in the milk.

4. Removing Malali from milk: Once the milk has been heated and cooled, the
next step is to remove any malai (cream) that has formed on the surface of the milk.
This is done using specialized equipment that separates the cream from the milk.

5. Using some part of milk to make butter milk and curds: After the cream has
been removed, some of the milk is used to make buttermilk and curds. These are
popular dairy products that are enjoyed by people all over the world.

6. Using some part of milk to make sweets: Another part of the milk is used to
make sweets. Vijay dairy is known for its delicious sweets that are made from high-
quality milk and other ingredients.

7. After heating and cooling process, milk is stored for 2 days and quality and fat
checking is done: Once the milk has been processed, it is stored for two days. During

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 79 | 105
this time, the quality and fat content of the milk are checked to ensure that it meets
the company's high standards.

8. Packing of milk and other products: Finally, the milk and other dairy products
are packed into containers and shipped to stores and other retail outlets. The
packaging is designed to keep the products fresh and to ensure that they are easy to
transport and store.

6.8 Description of Layout (Product, Process, FP, Hybrid):

Vijay Dairy's decision to use a hybrid layout plan for their milk packing, sweet
making, and snack items is a smart one. This type of layout can be particularly useful
for businesses like Vijay Dairy that have multiple functions or processes. By
combining different types of layouts, such as process, product, and fixed-position
layouts, Vijay Dairy can create a layout that is tailored to their specific needs. This
can lead to increased efficiency and productivity, as well as a reduction in wasted time
and resources. Overall, it's great to see Vijay Dairy utilizing a hybrid layout plan in
their operations

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 80 | 105
 6.9 Material Handling Equipment used:

1. Product shifting

2. Elevators: transports people or freight between floors, levels, or decks of a building,

vessel, or other structure.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 81 | 105
3. Transposition Truck: Transposition trucks deliver the product to all outlet

6.10 Inventory Control methods:

First In First Out (FIFO) and Last In Last Out (LIFO) accounting are methods used
in managing inventory and financial matters involving the amount of money a
company has to have tied up within inventory of produced goods, raw materials, parts,
components, or feedstock’s.

Inventory control refers to an activity of checking stock at a shop. The term stock
control also bears the same meaning. It requires maintaining the desired levels of
inventories in the best economic interest of an entity. The objective is to keep the cost
low while meeting consumer demand to maximize profits.
Inventory control involves monitoring stock usage, movement, and storage in a
business. Stock control or inventory control is carried out whether the inventory is
located at its warehouse or in different locations

6.11 Order Quantity, Lead Time, Reordering Level:

The order quantity for Vijay Dairy is the demand for its products, the production
capacity of its facilities, the size of its customer base, and the ability to manage its

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 82 | 105
inventory effectively. Vijay Dairy analyse its sales data to forecast demand and plan
production accordingly to maintain optimal inventory levels.

In Vijay Dairy, lead time refers to the amount of time it takes to complete an order
from the point of the customer's order placement to the delivery of the finished
product to the customer. Lead time can be affected by a number of factors such as the
availability of raw materials, production capacity, processing time, quality control,
and transportation time. Vijay Dairy manages its lead time to ensure that it can meet
customer demand and maintain adequate inventory levels. This may involve
implementing efficient production processes, optimizing supplier relationships, and
utilizing transportation strategies that can help to streamline the delivery process and
reduce overall lead time.

The reordering level for Vijay Dairy is to reorder raw materials or finished products
to maintain optimal inventory levels. The reordering level is determined by a number
of factors such as the lead time for ordering and receiving materials, the rate of
consumption or sales, and the safety stock levels that need to be maintained to ensure
no stock outs occur. Vijay Dairy monitor its inventory levels on a regular basis to
determine the optimal reordering level for raw materials and finished products. This
can be done by analysing sales data and forecasting demand, utilizing inventory
management software, and communicating with suppliers to ensure timely delivery
of raw materials. By maintaining the appropriate reordering level, Vijay Dairy
minimize production disruptions, avoid stock outs, and ensure the availability of
products for its customers.

6.12 APP:
The average purchasing power (APP) of Vijay Dairy's customers might vary
depending on the location of its outlets. Vijay Dairy caters to a wide range of
consumers with varying purchasing power such as low-income families, middle-class

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 83 | 105
 households, and high-income individuals. Vijay Dairy offer a variety of products and
pricing strategies that can appeal to all types of customers.

6.13 MPS:
Milk Payment System (MPS) is generally a software platform used in the dairy
industry to automate and streamline milk collection, testing, and payment processes.
It helps in maintaining accurate records and data of milk collection and provides
transparency and accountability in payments to dairy farmers, Vijay dairy has
implemented an MPS system for reducing errors and increase efficiency in their dairy
operations.

6.14 List of dependent demand inventory:

• Dahi Handi

• Paneer

• Malai Ghee

• Cow Ghee

• Cold Coco

• Taak

• Maakhan

• Sweet Lassi

• Punjabi Dahi

• Spiced Butter Milk

• Table Butter

• Elaichi Lassi

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 84 | 105
• Mango Lassi

6.15 CRP plan:

Dependent demand inventory for the Vijay dairy industry can vary based on the
specific operations and products involved.

Demand Forecasting

Efficient Logistics and Transportation

Vendor Managed Inventory

6.16 MRP plan:

MRP (Material Requirements Planning) plan for the Vijay dairy industry involves
utilizing a systematic approach to manage inventory and production requirements.
Here are the key steps involved in developing an MRP plan for the Vijay dairy
industry:

Bill of Materials

Master Production Schedule

Inventory Management

6.17 Quality control technique:

Vijay dairy, are devoted, dedicated, and motivated Workforce trained to ensure
consistent supply of quality Cattle feeds, total mixed ration feed block and fodder
block To meet the nutritional requirement of cattle of our milk shed At a price to
achieve low cost of milk production.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 85 | 105
 They will achieve this by utilizing all available raw materials and Resources and
continuous monitoring and up gradation of Procedures and processes, applying
scientific innovation and State-of-the-art-technology, without disturbing ecology.

The primary concern of the Vijay dairy is to provide superior Quality cattle feed. In
order to achieve this, the quality objectives of the Vijay dairy designed to

• To understand and meet customer needs

• To develop competency of employees for continual improvement of their

performance and effectiveness
• To demonstrate continual improvement of process based on objectives
• To apply least cost formulation without compromising the nutritional requirement of
cattle.
• To apply scientific innovation and state of art technology

6.18 Inspection Technique:

• Sanitary conditions: Inspectors check for cleanliness and proper sanitation practices
in the processing areas, storage facilities, and equipment used for milk handling.
• Milk quality: Testing of milk samples may be done to evaluate parameters like fat
content, protein content, bacterial counts, and presence of any contaminants or
adulterants.
• Documentation and record-keeping: Inspections may involve reviewing the dairy's
documentation, including records of milk sources, processing methods, quality
control procedures, and adherence to regulatory guidelines.
• Facility and equipment maintenance: Inspectors assess the condition and
functionality of equipment, machinery, and infrastructure to ensure they meet the
necessary standards and are well-maintained.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 86 | 105
• Staff training and practices: Inspections may include evaluating the knowledge and
practices of dairy employees regarding hygiene, milk handling procedures, and
quality control measures
•

6.19 On the Job & Off the Job Training to Workers and Supervisors:
Vijay Diary provides on the job training to workers and Supervisors because the
workers for the works are packing and product shifting only.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 87 | 105
 CHAPTER: - 7

OTHER DEPARTMENT

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 88 | 105
 7.1 Purchase Department

Purchase Procedure:
Purchase procedure informs the employee and the department for the purchase is to be made in near
future. In Vijay Dairy and food products private ltd weekly purchase of raw material is being done.
Purchase is made by keeping three points in mind: -

 Raw material stock should be purchase in this much quantity that if an urgent order or delay in
delivery of goods for next week (for 1-2 days) happens we must not go out of stock.
 We must order in this much quantity that it must get used before it gets expired or rotten (as most
material order is food products).
 Extra raw material increases holding cost and lack of raw material will make loss to company
therefore, proper balance of raw material ordering must be maintain.

A standard procedure for schedule purchasing is made to make the work easy. A 9(nine) steps
procedure is made for making purchase

Checking Received Cross-

Checking
available order delivery

Identifying Checking Correction

estimated order is made (if
need in confirmed required)

1. - an Payment
Place made to
Research (if order supplier
needed)

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 89 | 105
1. Checking Available stock :
Minimum stock availability standard is already set by the departmental head which is to be
maintained by the staff. Before placing an order for raw materials the available stock must be
checked for different-different products raw material.

2. Identifying estimated need in future:-

After checking the current stock we must forecast future order for products and then estimate the
requirement of raw materials.

3. Market Research :-
It is very useful when first time ordered is made for purchase of any raw materials. In market
research information is collected like price and quality of raw materials, raw material purchased
better alternative, best supplier for the raw material required, future demand for the raw material,
source of raw material.
If the raw material ordered is repeated in nature and we have a fixed supplier for it than we may not
need market research, however to know current market price and quality of raw material we can do
market research.

4. Placed an order:-
After research final order is placed to supplier of the required raw material, with negotiation on
billing.

5. Checking order is confirmed with e-mail:-

Nowadays, company use e-mail as a source of communication for any business transaction in fast
moving world although for final procedure they use hard or physical copy for completion of work.
As soon as supplier received an order he/she will send their reply with e-mail for order confirmation
and delivery date and time. Sometimes, they reply with out of stock or delay in delivery if any
misconducts happens.
NOTE:- If delivery of good is made without sending confirmation of e-mail suspicious action
is taken.

7. Received Order:-
At this stage company received its order from supplier. Timely delivery an important role here.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 90 | 105
8. Correction made (if required):-
Human being make mistake in their life but the most beautiful and sensible things human can do is
to
correct them. While cross-checking any error like, wrongly delivery of raw material, incorrect
quantity of good ordered and received, mistake in billing of whole purchase etc, are corrected here.

9. Payment made to the suppliers:-

After complete purchase procedure is fulfilled in satisfactory manner from both ends

(supplier &purchase) payment is made to the supplier. The payment structure of Vijay

Dairy is to pay after ordered is received directly in the bank account of the supplier.

PURCHASING LEAD TIME

Weekly purchasing of raw material is being done for smoothly functions of VIJAY DAIRY.

Weekly purchase helps in following manner:-

Reduce holding cost of company

Prevents wastage of raw material as we ordered only required quantity of raw material.
Makes strong relationship with the supplier

Given an idea about average stock needed per week in industry.

With weekly ordering we know currents position of raw material in the market like its price, quality
and availability of stock.
Purchasing lead time of Raw materials in VIJAY DAIRY AND FARMS PROUDUCTS is every
Friday of week.
Purchase order made on Friday is received till Saturday evening or Sunday morning.

ORDERING COST

Ordering cost of the VIJAY DAIRY AND FARMS PRODUCTS PVT LTD is ₹ 2000/- ONLY.

Following diagrams show distribution cost of the company:-

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 91 | 105
 ORDERING
COST
REFRESHME (2000₹)
NT
AND
TRAVELLIN
EMPLOYMEE G EXPENSE
S CHARGES FOR THE
FOR EMPLOYEE.
RESEARCH (500₹)
(1500₹)

Ordering Cost is not of repetitive nature, it occurs only when there is new requirement or change is
to be made in the products, packaging or raw materials.

CARRYING COST

VIJAY DAIRY AND FARMS PRODUCTS PVT LTD has carrying cost of ₹6000/- ONLY PER
WEEK. The following diagram shows the distribution for the expense incurred in carrying:

• Travelling expenses includes petrol or diesel charges

Travelling for vehicle,
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
expense • Punctures occurs by chance
P a g e 92 | 105
 • For transporting your good from one place to another
labor
Labor charges Charges is paid to the labor.
• It can be paid on weekly or monthly basis
Sometimes labor said to pay wholesome amount for
their work.

• Taxes like Toll tax is paid when company’s

Vehicles are transported from one city to
Tax Another. This tax is repetitive in nature.
• Taxes like Importing tax while ordering large
Machines are non- repetitive in nature.

Carrying Cost of the VIJAY DAIRY AND FARMS PRODUCTIONS PVT LTD is repetitive in
nature because orders here are made every week.

6.5 General details of the Purchase Department

Purchase Department play the responsibility of procuring the good, raw materials and services
required to operate the organization effectively. Good, Material and equipment procured in this
process play a key role in improving the quality of products/services procured by the organization.
Purchase department follow two roles in company for making order. These roles are as follows: -

• Strategic purchasing
• Operational procurement

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 93 | 105
❖ Strategic purchasing :-

In strategic purchasing department plans high-level procurement activities based on the

organization’s business goals. These purchase help in sourcing goods strategically at economical
prices and optimum quality. Decision for one-time purchase are taken here like, new material for
new product, new machinery, etc.

❖ Operating procurement:-

Operating procurement also defined as “tactical purchasing” where all the purchase department
purchase responsibilities are focused on taking care of business operating and administration.
Repeating Order, inventory, restocking, and invoice payments are maintained to keep the production
line running at its optimal capacity. Operational procurements primarily caters to the long term
needs of the company.

Raw Materials Order And List Of Suppliers

Vijay Dairy has almost 200+ suppliers for raw material. Different-different places and supplier. This
kind of purchase is being done because single supplier is not able to fulfill the requirement of quality,
quantity and price for the raw material and even sometimes supplier face lack of skills in entering
all of raw material business.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 94 | 105
Here, in following diagram, we represent few suppliers and raw materials order of Vijay Dairy:

LIST OF RAW MATERIALS APPROXIMATE

SUPPLIERS ORDERED QUANTITY

ORDERED PER

WEEK

AJAY Flours like Wheat flours, 400-600kg

Gram flours, allpurpose
CEHTAN&SONS
flour, etc.

A.K. TRADERS Edible silver paper or foil use 30000 kg paper roll
as coating on sweets

GAYATRI Oil like, peanuts oil, sesame 300 liters

oil, etc.

A.R. HALWAWAALA Saulternefi 150 kg

GAYATRI TRADERS Rice 400 kg

JAY SUGARHOUSE Sugar 7000 kg

STARWHITE SALT Salt 500 kg

SAPHIRE

VIJAYKUMAR 20+ types of Pulses 700 kg

&SONS

SAINATH WHEEL Bottle gourd & carrots 700 kg

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 95 | 105
CENTER

K.P.P.S Syrup, Chocolate, Jelly, 50-100 liter

Cherry.
COOPORATION 50 kg

JUPITER Food colors 500 gram (powder from

color)
COOPERATION
4 liter (liquid form colors)

RISHI CHEMICALS Nitric Acid, Caustic 1000 kg 200 liter

Soda

MAHI MILK Milk powder 10000-12000 kg

PRODUCTION

GLOBAL Culture 10 kg (100 packets)

PRODUCTS

PAYAL PLASTICS Wiper, dusting cloth and 20 pcs

other cleaning equipment.
SALES

A.S. KAGZI All office equipment like Each 10 pcs

markers, registers, like, pen,
etc.

GIRIRAJ GHEE Saurashtra ghee 375 kg

TULSI TRADERS Dry fruits 1200 kg

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 96 | 105
LIST OF SUPPLIERS FOR ALL TYPES OF SPICES

ANAMIKA TRADERS 80 kg

KUSH MARKETING 80 kg

LIST OF SUPPLIERS FOR ALL TYPES OF PACKING RAW

MATERIALS

BALMUKUND Packing material like 1.5 lakh Cups & Glasses in

total.
ENTERPRISE Plastic Cup, Plastic Glass,
Foil.

SHRIDHAR Packing roll 20 kg

ENTERPRISE

PRECSION FOIL Packing material for folding 10000 pieces

PVT LTD

GODIL INDUSTRY Packing material 35 kg

DHAVAL PLASTIC Packing material 20000 bottles

RAJSHREE Roll 500 kg

POLYPACK

BHAVYA Packing material 15000 pieces

PACKAGING

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 97 | 105
 MAYANK PACK Sweet Box Packets 2000 boxes

POINT

GODIL INDUSTRY Packing Material 35 kg

NOTE: Quantity provided here is on weekly order basis and for also education purpose only as it
keeps changing with time, order and demand for the products.

RE-ORDERING TIME

Re-ordering time and purchase lead time are same in VIJAY DAIRY AND FARM

PRODUCTS i,i.e Friday. For reordering checking of all stock is made and then order is made for
required raw material in required quantity.

CALCULATION OF FOOD FOR DIFFERENT MATERIAL

Calculation of EOQ has different ways in every industry/factory. The way through which VIJAY

DAIRY ANDFARMS PRODUCTIONS PVT LTD used is as follows:-

CURRENT STOCKAVAILABLE ÷PER DAY CONSUMPTION OF STOCK = NUMBER OF

DAYS STOCK CAN BE USED.

EXAMPLE :-

720 kg stock is available in store room of any raw material and per day consumption of that raw
material is 12 kg now what will be their EOQ?

 CURRENT STOCKAVAILABLE ÷ PER DAY CONSUMPTION OF STOCK = NUMBER OF

DAYS STOCK CAN BE USED.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 98 | 105
 720÷12 =66.

Therefore, the stock can be used for 66 days so order for this particular P

NOTE:- This is the standard formula of EOQ for every raw material in purchase department.

ANY OTHER SPECIFIC DETAILS

Purchase departments has 2 roles to play. The roles are as follows:-

1. INVENTORY RECORDS

2. BILING

1) Inventory Records :-

The purchase store keeper keep records of Inward and Outward of inventory (Raw Materials). The
raw material which is received through supplier of which our order was made is recorded as Raw
Material Inward. The raw material which is used in production is recorded as Raw Material
Outward. On daily basis what stock and how much quantity stock is used is recorded on paper
because sometimes same stock can be used twice therefore at the end of 24 hours the total of stock
used is made and then record the same in Computer MIS (MANAGEMENT INFORMATION
SYSTEM).
This entry is recorded to represents distribution of raw material in different area for production. The
storekeeper and the helper have to show the report every month to the head or supervisor and explain
the usage of raw materials.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 99 | 105
2) Billing :-

Every time bill is to prepare along with GST for making the payment for raw material ordered
which was made to the supplier and delivered by the supplier. The bill must include company name,
Supplier name. Date of Delivery received, Date of Payment made, Mode through which payment is
made, each raw material receive with its quantity and price (amount), Signature of the supervisor,
etc. Billing has an important role, with the help of technology the bills are directly transfer to the
ACCOUNTS OFFICE and the total amount is recorded in purchase book and trading account by
the accountant.

The purchase department always order for the raw material requirement for next to next week and
they also keep it in mind to order extra quantity then required as sometimes emergency order can
happen and sometime they phase that machine used excess raw material due to some fault in
machine. Extra quantity ordered stock is called as emergency stock it also helps when the delivery
for the raw material is late by a day or two due to unavoidable circumstances.

7.2 SAFETY DEPARTMENT

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 100 | 105
 Fire Extinguishers

Fire Safety Rules in Yew Technologies

1. Maintain electrical safety.

2. Keep electrical control panels accessible.

3. Store chemicals safely.

4. Prevent ignition in explosive areas.

5. Maintain fire safety training.

6. Hold regular drills.

7. Keep fire safety equipment clear.

8. Fit relevant equipment

A fire extinguisher is an active fire protection device used to extinguish or control small fires, often
in emergency situations.

Workmen’s Compensation:

The Workmen's Compensation policy provides payment for legal compensation to Employees or
their dependents in case of injury and accident of the employees at workplace (including certain
occupational disease) arising out of and in the course of employment and resulting in disablement
or death.

How is workmen’s compensation calculated?

The annual assessment fee is calculated on workers' earnings and an assessment tariff based on the
risks associated with the type of work being done. Assessment fee = total workers' pay ÷ 100 x

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 101 | 105
 assessment tariff. Assessment tariffs, reviewed annually, are based on the risks related to a particular
type of work.

Workers comp protect your employees

From workers to account office staffs, employees in every profession can suffer workrelated
accidents. Consequently, your tech business could be exposed to financial losses and litigation or
damage if held responsible for you. Workers’ compensation insurance provides coverage in three
primary areas:

• Employee work injury and illness expenses

• State law compliance

• Employee injury lawsuits

What coverage can workers compensation insurance provide for dairy workers?

If an employee suffers a work injury or develops an occupational illness, your business can be held
responsible for their well-being. Workers’ compensation insurance helps cover:

• Medical bills

• Ongoing care

• Missed wages during recovery

• Death benefits for fatal incidents

Employee injury lawsuits

Employer’s liability insurance is typically included in a workers’ compansation policy. It provides

protection when an employee decides to sue a business owner over an injury. Government has
created the following documents to help educate dairy farmers on the importance of a strong safety
culture. Your GDI insurance agent will help you understand how to take control of the rising costs
of CA dairy owners Workers Compensation as well as your dairy insurance policy by showing you:

• The financial Impact of Work-Related Injuries on your Dairy Farm Workers Comp.
BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES
P a g e 102 | 105
• CA Dairy Farm Workers Comp Owners Risk Insights: Safety Programs and the Impact to Your
Bottom Line
• CA Dairy Farm Workers Compensation Savings Program, Owners Risk Insights: Focus on
Dairy Safety and Health to Benefit Your Business
• CA Dairy Owners Workers Compensation
• The ROI of Safety Programs
• Employer’s liability insurance can help cover:
• Attorney’s fees

• Court costs

• Settlements or judgments

• Without insurance, you might have to pay for a costly legal battle – even if the suit is frivolous
• The amount you pay for workers’ compensation is a specific rate based on every

$100 of your business’s payroll. Your premium is determined by the type of work done by your
employees (classification rate), your experience modification rate (claims history), and your payroll
(per $100).

How are workers comp costs calculated for Dairy workers?

The formula is:

Classification rate x Experience modification rate x (Payroll / 100) = Premium

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 103 | 105
 Conclusion

The time in spent in Vijay Dairy internship was highly productive. I was a great learning experience
for all of us, we got to learn the in’s & outs of the leading and reputable industry which you rarely
get to experience. It was highly beneficial and honorable experience given to us by our university.
Which will help us in deciding for our future goals and decisions.

Finance Department Conclusion

Managing Finance is one of the vital aspects of every organization. The business promoters
should carefully analyze the effect of all the finance-related decisions on the organization’s
revenue generation, overall profit, and other attributes before the actual framing of financial
strategies.

Human Resource Department Conclusion

In conclusion, due to the many challenges that are facing human resource departments, there is a
need for organizations to adopt correct and workable policies that will not only ensure they
alleviate these challenges but also develop mechanisms of dealing with such challenges in case
they occur in the future.

Marketing Department Conclusion

As a conclusion, the marketing concept is the philosophy where each and every firms should
analyze the needs of their customers and makes good decisions in order to satisfy their needs. This
also can enhance a good relationship between the customers.

Production Department Conclusion

The main objective of production management is to produce goods and services of the right
quality, right quantity, at the right time and at minimum cost. It also tries to improve the
efficiency. An efficient organization can face competition effectively.

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 104 | 105
 Bibliography

https://vijaydairy.com/

https://www.facebook.com/vijaydairysurat/

Staff

https://vijaydairyandsweets.business.site/

BHAGWAN MAHAVIR COLLEGE OF COMMERCE AND MANAGEMENT STUDIES

P a g e 105 | 105