Srisairice Mill Project

SRI SAI RICE INDUSTRIES
Contents
SL.NO. TOPIC PAGE NO.
1 CHAPTER – 1
EXECUTIVE SUMMORY 3
INDUSRTY PROFILE 5
COMPANY PROFILE 7
NEED OF STUADIES 8
OBJECTIVES OF STUDY 9
METHODOLOGY 10
SCOPE OF THE STUDY 11
FINDINGS ,CONCLUSTION & RECUMENDATION 12
LIMITATION OF STUDY 13
2 CHAPTER – 2 15
INDUSTRI PROFILE 19
INTRUDUCTION TO THE STUDY
3 CHAPTER – 3 21
COMPANY PROFILE
4 CHAPTER – 4 32
RESARCH METHODOLAGY
5 CHAPTER – 5 34
DEPARTMENTAL STRUCTURE ANALYSS
6 CHAPTER – 6 76
FIDINGS 77
SUGGESTIONS AND CONCLUSION 78
79
ANEXTURE
80
BIBLOGRAPHY.
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CHAPTER – 1
• EXECUTIVE SUMMORY
• INDUSRTY PROFILE
• COMPANY PROFILE
• NEED OF STUADIES
• OBJECTIVES OF STUDY
• METHODOLOGY
• SCOPE OF THE STUDY
• FINDINGS ,CONCLUSTION & RECUMENDATION
• LIMITATION OF STUDY
EXECUTIVE SUMMARY
An organizational study was undergone at Sri Sai Rice Industry,

Gangavathi as a part of the academic programme for a period of one month. Sri Sai
Rice Industries Known as SSRI is a Partnership firm constituted on 22 nd August
2007. The partners of the firm are namely Smt. T.Venkataramamma, Smt.
S.Venkataramamma, Smt. T Rekha Rani and Smt. S Lakshmi and it has a leading
position in the market with its main objective to carry out the activity of hulling
paddy to obtain Rice, Broken Rice, Rice Bran, and Husk etc.
A detailed study was undertaken to understand the overall functions of the

organization and individual functional departments such as Production, Human
Resource, Finance and Marketing. The Products to be obtained through paddy from
the Rice Milling plant are Rice, Broken rice, Husk and Bran. And the industry
produces the different qualities of rice such as HMT sona, Sona masoori,
Emergency, BT, IR64, and Swarna.
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The first chapter deals with the Introduction, Objectives, Scope, Need, Research
methodology and the Limitations of the study.
The second chapter deals with the Industry, Company and Product profiles.
Chapter three covers the Organization structure of Sri Sai Rice Industry.
Chapter four covers all the functional departments in detail. The vision, Mission,
Goals and Objectives and SWOT analysis has been covered in the chapter five. The
findings, suggestions and my conclusion of the report are included in chapter six.
INDUSTRY PROFILE
Paddy in its raw form cannot be consumed by human beings. It needs
to be suitably processed for obtaining rice. Rice milling is the process which helps
in removal of hulls and barns from paddy grains to produce polished rice. Rice
forms the basic primary processed product obtained from paddy and this is further
processed for obtaining various secondary and tertiary products.
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Status of Rice Milling Units in India
Rice milling is the oldest and the largest agro processing industry of the
country. At present it has a turnover of more than 25,500/- crore per annum. It
processes about 85 million tonnes of paddy per year and provides staple food grain and
other valuable products required by over 60% of the population. Paddy grain is milled
either in raw condition or after par-boiling, mostly by single hullers of which over
82,000 are registered in the country. Apart from it there are also a large number of
unregistered single hulling units in the country. A good number (60 %) of these are also
linked with par-boiling units and sun -drying yards. Most of the tiny hullers of about
250-300 kg/hr capacities are employed for custom milling of paddy. Apart from it
double hulling units number over 2,600 units, under run disc
shellers cum cone polishers numbering 5,000 units and rubber roll shellers cum friction
polishers numbering over 10,000 units are also present in the country.
Further over the years there has been a steady growth of improved rice mills in the
country. Most of these have capacities ranging from 2 tonnes /hr to 10 tonnes/ hr.
Rice milling is one of the major industries in Gangavathi as well as in District
Koppal. Gangavathi & adjoining areas are called the RICE BOWL of the country,
especially due to production of long grain aromatic world popular Basmati rice.The
scenario & status of these industries of the district has been highlighted in terms of
its product range, growth / trends, trade, investment, technology and other
significant issues which project the clear cut scenario of these industries.
COMPANY PROFILE
Name of the company: SRI SAI RICE INDUSTRIES
Year of started: 22nd August 2007
Type of company: Partnership
Name of the partners: Smt. T.Venkataramamma, Smt. S.Venkataramamma,

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Smt. T Rekha Rani and Smt. S Lakshmi.
Production products: Rice
Place : Venkatagiri Hobali, Basapattana (Bagalapur) Village, Gangavati Taluk, Koppal Distick
CORPORATE VISION
“To achieve a national dominance in the rice industrial sector”
Sri Sai Rice Industry has been investing in developing competencies such as the
automation at each processing’s of the production to deliver superior quality with
total Customer Orientation
CORPORATE MISSION
“Empowerment through customer satisfaction thereby providing good quality

products at an affordable price”
NEED FOR THE STUDY
• Facilitate student, to develop congenial corporate atmosphere right from the MBA
program.
• Make MBA program more relevant with respect to the necessities of the corporate or the
industries.
• To inculcate Students, practical knowledge of the corporate world and the Functioning of
respective departments in the organization.
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OBJECTIVES OF THE STUDY
The purpose of the study is to get an integrated understanding of the organization
• To study the working of all the functional departments.

• To get to know the details of Sri Sai Rice Industries organizational structure,
existing strategies, work culture which would help in assessing the strengths and
weaknesses of the organization.
• To identify the limitations and areas of improvements to provide the suitable

suggestions and means of improvements for the efficient and successful future
operations of the organization.
METHODOLOGY
The report is based on the information & data gathered from the industry on the subject
matter. For this, various meetings, interactions & interviews were held with the concerned
persons. For gathering information a proforma was devised and necessary information was
obtained through personal visits & interaction. This was a time bound assignment; the
emphasis was made on personal Visits & interactions.
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SCOPE OF THE STUDY
An attempt is made to understand the functioning of all the departments and the
work culture of the organization with special reference to Sri Sai Rice Industry
Gangavathi.
The report is mainly on the organization practices adopted in Sri Sai Rice Industry
and to understand the current practices and make the suggestions for its
improvement.
FINDINGS
• The work schedule consists of 3 shifts.

• The industry does not pay attention towards the advertising of its products.
• The industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning.
SUGGESTIONS
• There is a need to concentrate on the various marketing management techniques

like branding, trade marking, costing and pricing techniques and various marketing
methods.
• Interaction of the industry with other rice miller associations for the information
exchange etc.
• Entrepreneurship and motivation training programs for the workers/employes.
CONCLUSIONS
As the industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning, this may result as a bigger
psychological disadvantage for the industry and even the company has been bearing
the continues losses for the two years. Hence it is better to find out the alternatives
for the same.
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LIMITATIONS OF THE STUDY
Limitations are the constraints that are faced by the researcher during the research.
In this context few limitations that are faced by the researcher are as follows.
• Time constraints as I have had only six weeks to complete my study.
• The study was limited to Sri Sai Rice Industries Gangavathi.
CHAPTER – 2:
• INDUSTRI PROFILE
• INTRUDUCTION TO THE STUDY
INDUSTRY PROFILE
Paddy in its raw form cannot be consumed by human beings. It needs to be suitably
processed for obtaining rice. Rice milling is the process which helps in removal of
hulls and barns from paddy grains to produce polished rice. Rice forms the basic
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primary processed product obtained from paddy and this is further processed for
obtaining various secondary and tertiary products.
Status of Rice Milling Units in India
Rice milling is the oldest and the largest agro processing industry of the country. At
present it has a turnover of more than 25,500/- crore per annum. It processes about
85 million tonnes of paddy per year and provides staple food grain and other
valuable products required by over 60% of the population. Paddy grain is milled
either in raw condition or after par-boiling, mostly by single hullers of which over
82,000 are registered in the country. Apart from it there are also a large number of
unregistered single hulling units in the country. A good number (60 %) of these are
also linked with par-boiling units and sun -drying yards. Most of the tiny hullers of
about 250-300 kg/hr capacities are employed for custom milling of paddy. Apart
from it double hulling units number over 2,600 units, under run disc shellers cum
cone polishers numbering 5,000 units and rubber roll shellers cum friction polishers
numbering over 10,000 units are also present in the country. Further over the years
there has been a steady growth of improved rice mills in the country. Most of these
have capacities ranging from 2 tonnes /hr to 10 tonnes/ hr.
Rice milling is one of the major industries in Gangavathi as well as in District
Koppal. Gangavathi & adjoining areas are called the RICE BOWL of the country,
especially due to production of long grain aromatic world popular Basmati rice. The
scenario & status of these industries of the district has been highlighted in terms of
its product range, growth / trends, trade, investment, technology and other
significant issues which project the clear cut scenario of these industries. 1
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THE HISTORY OF RICE
According to the Microsoft Encarta Dictionary (2004) and the Chambers Dictionary of
Etymology (1988), the word 'rice' has an Indo-Iranian origin. It came to English from
Greek Oryaz, via Latin Oriza, Italian riso and finally Old French Ris the same as present
day French riz. It has been speculated that the IndoIranian vrihi itself is borrowed from a
Dravidian vari. Vari, in Telugu Warinci or the Tamil arisi, from which the Arabic Ar-ruzz,
from which the Portuguese and Spanish word Arroz originated.
Rice is a grain belonging to the grass family. The plant, which needs both warmth
and moisture to grow, measures 2-6 feet tall and has long, flat, pointy leaves and
stalk-bearing flowers which produce the grain known as rice. Rice is consumed by
nearly one-half the entire world population and many countries, like Asia, are
completely dependent on rice as a staple food.
Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free.
There are many unproven mythological tales as to how rice came to be, though
historians hold little or no stock in any. Most believe the roots of rice come from
3000 BC India, where natives discovered the plant growing in the wild and began to
experiment with it. Cultivation and cooking methods are thought to have spread to
the west rapidly and by medieval times, southern Europe saw the introduction of rice as
a hearty grain.
The first cultivators of rice in America did so by accident after a storm damaged
ship docked in the Charleston South Carolina harbor. The captain of the ship
handed over a small bag of rice to a local planter as a gift, and by 1726, Charleston
was exporting more than 4,000 tons of rice a year.
TODAY
Today, rice is grown and harvested on every continent except Antarctica, where
conditions make its growth impossible. The majority of all rice produced comes
from India, China, Japan, Indonesia, Thailand, Burma, and Bangladesh. Asian
farmers still account for 92-percent of the world's total rice production. More than
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550 million tons of rice is produced annually around the globe. In the United States,
farmers have been successfully harvesting rice for more than 300 years. There are
thousands of strains of rice today, including those grown in the wild and those
which are cultivated as a crop.
NUTRITIONAL INFORMATION
Rice remains a staple food for the majority of the world's population. More than
two-thirds of the world relies on the nutritional benefits of rice. Rice is naturally fat,
cholesterol and sodium free. It is a complex carbohydrate containing only 103
calories per one-half-cup serving.
INTRODUCTION
Rice is the staple food for 65% of the population in India. It is the largest consumed
calorie source among the food grains. India is the second largest producer of rice in
the world next to China.
West Bengal is the leading producer of paddy in the country. It accounts for 16.39%
of the total production, and the other leading states are Uttar Pradesh (13.38%),
Andhra Pradesh (12.24%), Punjab (9.47%), Orissa (7.68%) and Tamil Nadu
(7.38%); the remaining states account for 33.45% of the production.
Indian Basmati Rice has been a favorite among international rice buyers. Indian rice will
is highly competitive and has been identified as one of the major commodities for
export. This provides us with ample opportunity for development of rice based value-
added products for earning more foreign exchange.
Modern rice mills are having high capacity and are capital intensive, although
efficient have been developed for obtaining rice by processing the Paddy from its
raw form are playing the significant role in the development of agro processing
industries.
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So I choosed my topic as an organizational study at Sri Sai Rice Industries to get an
integrated understanding of the organization and its work culture
CHAPTER – 3
• ORGANIZATION PROFILE
COMPANY PROFILE
Name of the company: SRI SAI RICE INDUSTRIES
Year of started: 22nd August 2007
Type of company: Partnership
Name of the partners: Smt. T.Venkataramamma, Smt. S.Venkataramamma,
Smt. T Rekha Rani and Smt. S Lakshmi.
Production products: Rice
Place : Venkatagiri Hobali, Basapattana (Bagalapur) Village, Gangavati Taluk, Koppal Distic.
CORPORATE VISION
“To achieve a national dominance in the rice industrial sector”
Sri Sai Rice Industry has been investing in developing competencies such as the
automation at each processing’s of the production to deliver superior quality
with total Customer Orientation.
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CORPORATE MISSION
“Empowerment through customer satisfaction thereby providing good quality

products at an affordable price”
INTRODUCTION TO THE COMPANY
Sri Sai Rice Industries Known as SSRI has a leading position in the market
with its main objective to carry out he activity of hulling paddy to obtain Rice,
Broken Rice, Rice Bran, Husk etc.
BACKG ROUND OF THE COMPANY
M/s SRI SAI RICE INDUSTRIES is a Partnership firm constituted on 22 nd August

2007. The partners of the firm are namely Smt. T.Venkataramamma, Smt.
S.Venkataramamma, Smt. T Rekha Rani and Smt. S Lakshmi.
All the partners have experience in the said business of Rice Manufacturing and
Trading. The rich experience of the partners, in the business of Rice Industry has
resulted in the outcome of this constitution.
LOCATION OF THE COMPANY
The unit gas been set up at Sy. Nos. 25/K-2-2, 25/K2 P1 and 25/K-4-4, Venkatagiri
Hobali, Basapattana (Bagalapur) Village, Gangavati Taluk, Koppal District by
installing imported ‘Satake make rice milling plant consisting of rubber shellers,
rice whitener & siky polisher, color sorter etc., and drier plant for producing silky
polished super fine rice.
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PROMOTERS
A brief profile of the promoters is as follows
Smt. T Venkataramamma aged 52 years, has been carrying on the business of rice
milling & trading activities for past 20 years. Smt. S.Venkataramamma aged 52
years, has been carrying on the business of rice & paddy trading activities for past
15 years and hails from a respectable business family. Smt. T Rekha Rani aged
about 23 years, hailing from a business family and has over 5 years of experience in
business activities. Smt. S Lakshmi aged about 21 years, hailing from a respectable
business family.
Though the partnership concern is established in the name of female

members of the family, the male members along with the above partners will indulge
in the day to day operations of the business. To mention the respective male
members, are as follows:
Sri T Ramamohan Rao, husband of Smt T Venkataramamma.
Sri S Ramakrishna, husband of Smt S Venkataramamma.
Sri T Krishna Kumar, husband of Smt T Rekha Rani.
Sri S. Ramasheshayya, husband of Smt S Laxmi.
A brief profile of the other members is as follows
Sri T Ramamohan Rao is aged 62 years and is experienced in the business of Rice
Hulling and Trading for over 32 years. He has remained partner in Dhanalaxmi Rice
Industries. The unit has achieved a turnover of Rs 40 ~50 Lakhs per month with a
profit of Rs 5 lacs per month.
Sri T Krishna Kumar aged 32 years, is also involved in the business of M/s Dhanalakshmi
Rice Industries for over 12 years.
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GOALS AND OBJECTIVES
• To establish long term relationship with the customers.

• Increase the market share by maximizing sales and improve the quality of the
products offered.
• To increase export.
• Enhance the quality of products thereby utilizing the currently adopted Japanese
technology in a better way.
• Continues updatation of the currently adopted Japanese technology.
• To induce energy conservation and pollution control system.
• To adopt eco-friendly technologies and maintain environmental health.
• To act as a catalyst to accelerate industrial development of the region.
SWOT ANALYSIS
This analysis identifies the strong and weak areas as well as opportunities and
threats envisaged in the Sai Rice Industry.
STRENTGHS
• Vast experience of all the partners in the business of Rice Manufacturing and
Trading.
• Labors union doesn’t exist.
• It has its reach throughout the Karnataka and Tamilnadu states.
• Experienced and qualified people are present in all departments.
• Plant is situated at a place where raw materials are available nearby.
• It provides different varieties and good quality of rice at reasonable prices.
WEAKNESSES
• It has concerned market at only Karnataka and Tamilnadu states but lacks its presence
in other parts of the nation.
• Sufficient amount of promotional policies for promoting the products do not exist in the
organization.
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• Lack of any clear cut long term marketing strategy, or product positioning has been a
major problem.
OPPORTUNITIES
• Rice is the staple food for 65% of the population in India and it is the largest
consumed calorie source among the food grains, hence there is a greater demand for
rice both in the domestic and international market.
• Globalization of Indian economy bond to increase the demand levels.
• The modernization, rationalization and automation in technology implemented can
reap the benefits in future.
THREATS
• With liberalization competition will be more from larger companies and from Asian
Countries both in the domestic and international market.
• Recession or political instability will indirectly throw the company into crisis.
• Many industries are expanding their capacities.
• Imposition of taxes, levies in comparison to neighbouring states may taper down the
industry.
• Lack of its product promotion and competition in the market by players also stand in
the way of its development.
PRODUCT PROFILE OF THE COMPANY
The Products to be obtained through paddy from the Rice Milling plant are as follows:
Sl.no. Particulars
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1. Rice
2. Broken Rice
3. Husk
4. Bran
Paddy when milled usually yields apart from marketable rice (head rice, medium
and big broken rice) about 22% husk and 9% bran. The economic utilization of the
byproducts is essential for proper viability of the industry.
RICE
The product of Sri Sai Rice Industry remains only the rice, but it has the following
different and good varieties of rice available at reasonable prices on the basis of
needs, wants and demands of the customers;
• HMT sona
• Sona masoori
• Emergency
• BT
• IR64
• Swarna
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Husk
Husk is not edible, even by animals. Husk has many possible uses. But the most
practical, profitable use is as fuel, particularly in the rice mill. Parboiling and drying
of paddy needs heat energy. Husk is used as fuel in boilers to produce steam and hot
air required for the purpose. Husk has Colorific value of about 3000 kcal/kg (nearly
one third of that of mineral oil and half that of coal). The other uses of husk are
loose particle boards and insulating material in building and cold storages, in
shipping and packing material etc. Fully burnt white ash of husk can be used for
manufacturing Sodium silicate, silica gel, insulating bricks and also used as diluents
in manure etc.
Bran
Rice bran is the most valuable by product of rice milling industry. It contains 12%
to 15% protein, 14% to 20% of oil and is rich source of vitamin B. Bran is utilized
in several ways. It is used as feed for animals. It is used as a more valuable source
of vegetable oil and should be first solvent extracted to recover the oil. The
extracted bran is used as animal feed.
Broken Rice
The medium and large broken rice is mixed with the head rice depending on the
marketing requirements. The small broken rice that is separated during grading of
milled rice is sold as such or used for rice flour making.
ORGANISATION STRUCTURE
Managing Director
PRODn.DPT FINANCE.DPT MRKTING.DPT HR.DEPT

(MNGR) (MNGR) (MNGR) (MNGR)
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Q.C WARKERS A/C COSTING PURCHES SELLING SAFTY SECURITIES

DPT DPT DPT DPT DPT DPT WELFAIR DPT
DPT
ASSIST. SUPRAVISOR ASSIST ASSIST SUPRAVISOR ASSIST GOARDS

CHAPTER – 4
• RESARCH METHODOLAGY
Research Methodology :
Research:
Research is nothing but systematic investigation and study of sources & materials. it
establish facts and it reach conclusions.
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Methodology:
Methodology is nothing but a body of methods used in a particular activity.
The methodology includes the personal interaction with the finance manager.
The report is based on the information & data gathered from the industry on the
subject matter. For this, various meetings, interactions & interviews were held with
the concerned persons. For gathering information a proforma was devised and
necessary information was obtained through personal visits & interaction. This was
a time bound assignment, the emphasis was made on personal Visits & interactions.
The required information was assimilated by two sources.
• Primary Data: This data is collected through direct contact with the managing
director of the industry, and the department heads.
• Secondary Data: This data is gathered from the reports, induction manuals and the
internet.
CHAPTER – 5
• DEPARTMENTAL STRUCTURE ANALYSIS
DEPARTMENTAL STRUCTURE ANALYSIS.

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FUNCTIONAL DEPARTMENTS
The major departments in the Sri Sai Rice Industries are ,
1. Production Department
2. Human Resource Department
3. Finance Department
4. Marketing Department
PRODUCTION DEPARTMENT
Production is the process by which goods and services are created. It is the
conversion of raw materials into the finished products and the services by using the
different processes, machines, men, tools and etc.
Definition
Production and Operations Management ("POM") is about the transformation

of production and operational inputs into "outputs" that, when distributed, meet the
needs of customers.
POM incorporates many tasks that are interdependent, but which can be grouped
under five main headings:
PRODUCT
Marketers in a business must ensure that a business sells products that meet customer
needs and wants. The role of Production and Operations is to ensure that the business
actually makes the required products in accordance with the plan. The role of PRODUCT
in POM therefore concerns areas such as: - Performance - Aesthetics
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- Quality
- Reliabili
ty -
Quantity
- Producti
on
costs
- Delivery
dates
PLANT
To make PRODUCT, PLANT of some kind is needed. This will comprise the bulk of the fixed
assets of the business. In determining which PLANT to use, management must consider areas
such as:
- Future demand (volume, timing)

- Design and layout of factory, equipment, offices - Productivity and reliability of
equipment - Need for (and costs of) maintenance
- Heath and safety (particularly the
operation of equipment)
- Environmental issues (e.g. creation of waste products)
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PROCESSES
There are many different ways of producing a product. Management must choose the best process,
or series of processes. They will consider:
- Availabl
e
capacity
-
Availabl
e skills -
Type of
producti
on
- Layout
of
plant
and
equipme
nt
- Safety
- Producti
on
costs
- Mainten
ance
require
ments
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PROGRAMMES
The production PROGRAMME concerns the dates and times of the products that are to be
produced and supplied to customers. The decisions made about programme will be influenced by
factors such as:
- Purchasing patterns (e.g.

lead time)
- Cash flow
- Need for /
availability of storage
- Transportation
PEOPLE
Production depends on PEOPLE, whose skills, experience and motivation vary. Key peoplerelated
decisions will consider the following areas:
- Wages and
salaries -
Safety and
training -
Work conditions
- Leadership and
motivation
- Unionisation
- Communication
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PRODUCTION PROCESS
The production process in brief includes the following
• Paddy Pre-Processing
• Milling of Rice
• Cleaning
• Dehusking
• Husk Separation
• Paddy Separation
• Compartment Type Separator
• Polishing
• Grading
• Color Sorter
• Weighing and Packing.
A detailed process of the above steps is explained as below
Paddy Pre- processing

A. Paddy Cleaning
Paddy after harvesting and thrashing contains some foreign matter depending upon
harvesting, thrashing and handling methods. The foreign matter may be other seeds,
straw, chaff, sand; stones, dust, soil and iron particles. Paddy received in the mill
must be first cleaned to remove these foreign matters before it can be properly
stored. Otherwise they may cause deterioration of the paddy during storage or may
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damage or obstruct the conveying and milling machinery. The first cleaning
operation of paddy after thrashing is called 'Scalping'. It removed the bulk of the
foreign matter. But the paddy is not completely cleaned. The small amounts of
impurities that still remain are later removed during the next cleaning operation
during the rice milling process. Scalper cleaners use both sieves and aspirators.
B. Paddy Drying
Intake paddy also generally contains more moisture than is safe for storage and has
to be dried. Freshly harvested paddy normally has moisture content of 18% to 25%.
This moisture must be brought down by drying to ensure a good storage quality. A
moisture content of 14% is considered safe for short periods of storage. For long
storage, the grain should be dried to 13% moisture or less. During the process of
drying, cracking of paddy may occur if drying is not proper. This will lead to
breakage of rice during milling. Therefore, drying process must be so adjusted that
cracks to not develop in the grains. The high moisture gradient between the grain
center and the surface causes cracking. Drying should not be continuous, but in
stages, with the rest periods between drying stages. These periods are called
tempering. This avoids cracking of paddy while drying. It is said that not more than
2 to 4% moisture should be removed in one drying stage in the case of mechanical
drying with hot air. Paddy may be dried for, say half an hour then tempered for 6
hours, then dried again. This cycle is followed till the paddy is dried to required
moisture. Several methods of drying are adopted viz., Sun Drying, Mechanical
Drying, Batch dryers or continuous flow dryers. Paddy husk is the most common
fuel used for drying paddy.
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C Paddy Storage
Paddy is harvested twice or thrice in a year. But rice is consumed throughout the
year. Therefore, paddy is stored to meet the need between harvests. Storage must
keep the paddy safe and also maintain its quality. It should provide protection
against weather, insects, pests, birds, micro organisms, moisture and any type of
contamination. Care should also be taken to store different types of paddy
separately to avoid mix up. Paddy dried to a moisture level (less than 14%) should
be maintained dry and cool during storage.
Paddy can be stored in bags or in bulk. The choice between the two systems
depends on a number of local factors including cost of local construction, bags,
operating and handling equipment, transport system, labour and investments. Either
method can provide safe storage as long as scientific storage practices are observed.
Storage bins can be either of steel or concrete.
• Milling of Rice
Unlike other food grains, rice is mostly cooked and consumed in whole form. Hence
the milling operation should provide maximum out turn of milled rice and with a
minimum of brokens. Before the paddy is kept ready for milling operation, it is
necessary to bring all the grains, preferably to a uniform moisture content level
which may vary from 10% to 14% for optimal milling yields and avoid excessive
breakage. The different kinds of milling are hand pounding, huller, sheller cum
huller.
The operations of a Modern Rice Mill are
• Cleaning: Removing foreign matter such as sand, stones, straw, seeds etc.
• Dehusking: Removes husk from paddy with minimum of damage to the grain.
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• Husk separation: Removes the husk from the mixture obtained after dehusking.
• Paddy separation: Separates dehusked brown rice from remaining unhusked paddy,
the paddy being returned for dehusiing
• Polishing: Removes all or part of the bran layer from the brown rice to produce
polished rice
• Grading: Separates brokens from unbroken rice. The brokens are separated into
different sizes.
Apart from the above, the mill also use color sorters and length graders.
A. Cleaning
Cleaning is the first step in rice milling. It enables the production of clean rice and
provides protection to other milling machinery, thereby increasing milling capacity.
Impurities that are lighter than paddy are removed by an aspirator. Metallic (iron-
impurities) are removed by the use of a magnet. Impurities larger or smaller in size
but heavier than paddy are removed by sieves. Vibrating sieves are used. Impurities
that have the same size as paddy but are heavier than paddy are removed by specific
gravity separator namely destoners. Intake paddy is often subjected to a preliminary
partial cleaning prior to storage and prior to the main cleaning in the mill.
B. Dehusking
A rubber- roll sheller consist of two rubber roller rotating in opposite direction at
different speeds, both rollers have the same diameter, but one roll rotates about 25%
faster than the other. The differences in peripheral speed subject the paddy grains
falling between the roll to a shearing action that strip of the husk. One roller is fixed
in position and the other is adjustable laterally in order to increasing or decreasing
the clearance between the two rolls. Rolls are cooled by blowing air on the roll
surface. The shelling i.e., dehusking rate is generally maintained at about 85%,
compared to the disc shelling. Some breakage invariably occurs and the fine brokers
may be blown off along with the husk. The degree of Shelling with the rubber roll
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can be raised to about 85% without much of grain breakage, whereas the disk
sheller can be operated at not more than 60-70% degree of shelling, to keep
breakage at a low level. However, rubber roll wear out fast and have to be replaced
often. This, though a disadvantage, is offset by the reduction in breakage and
increase in total rice outturn.
C. Husk Separation
A mixture of dehusked rice (brown rice), remaining unshelled paddy, some broken
rice and husk that has been split off the paddy comes out of the sheller. This mixture
is subjected to sieving cum aspiration to separate brokens and husk. Sieving prior to
aspiration helps in separating and recovering the small brokens formed during
shelling. Light weight paddy husk is separated from the heavier paddy and rice by
aspiration.
D. Paddy Separation
Shelling is not possible to a level of 100%. The grains differ in size due to which
some grains remain unshelled. Therefore, a paddy separator is used to separate the
remaining unhusked paddy from husked brown rice. The unhusked paddy is
returned to the dehusker while the brown rice is carried forward to the polisher. The
separation is accomplished in the separator by taking advantage of the difference in
physical density (heaviness), size and surface smootheness (or toughness) of paddy
and brown rice.
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Paddy collected from the separator is called return paddy, for it has to be returned to
the sheller: The return paddy grains are shorter or thinner than normal paddy. Hence
it is preferable to collect the return paddy in a bin and shell it at the end with closer
clearances between the rolls.
Alternatively, the return paddy can be shelled in a separate small sheller. This will
increase the efficiency of the plant. If return paddy is returned to the original sheller
with same setting, it will simply go on circulating, thus lowering the capacity.
E. Compartment Type Separator

The oscillating table is-divided into zigzag channels and is inclined from one side to
the other along the zigzag channels. The surface of the table is of smooth steel. The
table oscillates cross wise, i.e. perpendicular to the direction of the grain flow. The
mixture of paddy and brown rice is fed from the hopper to the center of the
channels. The impact of the grains on the sides of each channel causes the unhusked
paddy grains to move up the inclined slope toward high side of the table. The
dehusked brown rice slides down the slope to the lower side of the table. The slope
and stroke of the table are adjusted to meet the needs of paddy of different size or
condition, to ensure complete separation. Usually there are several decks one above
the other to increase capacity.
Paddy collected from the separator is called return paddy, for it has to be returned to
the sheller. The return paddy grains are shorter or thinner than normally paddy.
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Hence, it is preferable to collect the return paddy in a bin and shell it at the end with
closer clearances between the rolls. Alternatively the paddy can be shelled in a
separate, small sheller. This will increase the efficiency of the plant. If return paddy
is returned to the original Sheller with same setting, it will simply go on circulating,
thus lowering the capacity.
F. Polishing
The brown rice is next polished to remove bran layers. Some amount of polishing is
essential for easy cooking and storage, although excessive polishing reduces the
nutritive value of rice. There are three whiteners, one glaze master and one silky
polisher in the unit for effective polishing of brown rice.
G. Grading
After the polishing operation, the milled rice contains, in addition to white grains,
broken grains of different sizes as well as some bran and dust. Separation of these
materials must be done. Bran and dust particles are removed by aspiration. Broken
rice may be separated either by a Plan sifter or by a Trieur.
• Color Sorter
Color sorter is used for sorting out discolored grains from the lot. Optical sensors
are adopted here to compare the color of the Individual grains. The discolored
grains are blown out of the main stream.
• Weighing and Packing

This can be manual or automatic. An automatic intake weigher receives rice in a
continuous flow and releases it in exact predetermined quantities by weight. At the
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same time, the number of weighments made is recorded by an automatic counter,
thus giving an accurate record of the total weight of material processed in the mill.
The automatic bagging scale ensures dust free bagging of the finished products and
records the number of weighments made, by an automatic counter.
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THE PROCESS FLOW CHART
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STUCTURE OF PRODUCTION DEPARTMENT
HUMAN RESOURCE DEPARTMENT
A human resources department is a critical component of employee well-being in

any business, no matter how small. Human resource department is devoted to
providing effective policies, procedures, and people-friendly guidelines and support
within companies. Additionally, the human resource function serves to make sure
that the company mission, vision, values or guiding principles, the company
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metrics, and the factors that keep the company guided toward success are
optimized.
The personnel department is comprises of Manager [Personnel] and staff. Under this
department safety and welfare, and security departments are functioning towards its
success oriented objectives.
The management of human resources at the Industry
Human Resource Management is the logical and strategic move towards the
management of industries most treasured assets such as workers or the employees,
who work individually and jointly contributing to the achievement of the aim or the
objective of the business. The Human Resources Management widely replaced the
phrase Personnel Management as a representation of managing the people in the
association. The Human Resources Management always functions for the welfare of
the employees, as they are the valuable resource of the organization.
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Objectives of the human resource management
Human resources plays a vital role in any of the organization and it is important
strength of the organization. The basic objective of human Resources is to
maximize return on the investments and thereby, reducing the financial risk arousal
to the organization.
It is the duty of the human resources management committee of the organization to

carry out these activities in a successful, fair, legal and consistent way. The human
resources deal through two various worlds:
I. Unionized: Where there is a control through collective agreement and union stands
for employees to management in respect of their wages and salary.
II. Non- Unionized: Where the management has a control over the employees.
Key Functions of Human Resources Management

The followings are the functions that the industry follows for managing its human
resources successively.
• Manpower Planning: The HR manager considers the actual requirement of the staff
for the organization. Because the overstaffing is wasteful and expensive, and
understaffing leads to loses of the organization economics and profits.
• Employee selection: Selection of the employees for the suitable job is done.
• Employees motivating: Motivates employees and encourage them to give their best
in work productivity. Providing financial rewards to the staff.
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• Employee Relation: Keeping a healthy relationship with the employees and their
problems are redressed.
• Payroll Module: Payment of the salaries and wages to the workers at proper time.
The process
The human resources management consists of several processes. The management

makes every possible decision to achieve the pre-determined goals of the
organization. The process includes Recruitment, Selection, Placement, Induction,
and Development which are briefed below;
Recruitment
It is the process of searching for required human resources and stimulating them to
apply for the jobs in the organization. A proper balance should be maintained
between the internal and external sources of recruitment. Usually the industry is
following the internal recruitments as well as the references by the internal workers
for the external sources of recruitment.
Selection
It implies judging the different candidates for the jobs in the organization and the
industry chooses the most appropriate candidates from a pool of candidates applied
for the job.
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Placement
It means assigning suitable jobs to the selected candidates so as to match employee

qualifications with the job requirements likewise the company places the right
candidates who will be selected after a successful selection process.
Induction
It involves familiarizing the new employee with the company, the work
involvement and existing employees so that the new people feel at home and can
start work confidently.
Development
Human resource development is the process of improving the knowledge, skills,

aptitudes and values of the employees so that they can perform the present and
future jobs more effectively. In order to build up a smooth relationship between the
employees and organizations and human resource development aid to:
• Develop competencies among the individuals in the organizations that allow them to
perform their present and future works thoroughly, by means of intended learning
activities
• Ensure equivalence between the organization and the individual need thereby
bridging the gap between the needs.
This function includes;
 Performance and potential appraisal
It implies systematic evaluation of employees with respect to their performance on

the job and their potential for the development.
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 Training
It is the process by which employees learn knowledge, skills and attitudes to further
organizational and personal goals.
 Executive development
It is the process of developing managerial talent through appropriate programs.
The different sub-departments functioning under the human resource department

are ,
Safety and welfare department
Safety and welfare department is functioning under the Human Resource

department of Sri Sai Rice Industry. The department performs the different
functions of welfare of labor of the enterprise. Welfare activities of the enterprise
that promote the well being of its employees, such welfare activities on the part of
the management are essential for winning and maintaining wholehearted
cooperation from the employees.
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Security department
There are security personnel’s who are working for the security of the employees
and the industry. The security department comprises of a security officer, security
guards and CCB cameras.
Labor welfare practices in human resource department
“The scheme of labor welfare may be regarded as a wise investment which should
and usually does bring a profitable return in the form of greater efficiency”
according to the experts, labor welfare activities are those which include proper
working conditions provided to the workers by the employer on a voluntary basis.
The basic aim of labor welfare measure is to provide services facilities and
amenities to the workers in addition to wage and other legal payments. The
followings are the aims and objectives of the labor welfare measures.
• The labor welfare measures aim at improving the economic position of the workers.
• To develop a sense of responsibility and dignity among workers.
• These measures enable the workers to enjoy a fuller and richer life because they
provide all kinds of facilities and comforts to the workers and therefore, the workers
will be able to lead a happy life.
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• To reduce the labor turnover and absenteeism rate.
• To raise the morale of the workers and to have a good rapport.
• To enhance the work efficiency, productivity and potentiality of the workers.
Welfare and Amenities within the establishment provided by Sri Sai rice Industries
It is the employer’s responsibility to provide facilities within the establishment, as

they form a part of working conditions. The facilities within the establishment are
regulated by the factories Act 1948, the plantation Labor Act 1951 and the mines
Act 1952.
The followings are the Welfare and amenities within the establishment.
• Washing and rest shelters.
• Latrines and urinals.
• Arrangements for drinking water.
• Arrangements for prevention of fatigue.
• Shift allowances.
The followings are the other Welfare and amenities provided by Sri Sai Rice
Industries for the workers.
• Medical facilities.
• Housing facilities.
• Clothing facilities.
• Traveling allowances.
• Dearness allowances.
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• Bonus of 2 months on deepawali fest every year.
• Social insurance measures, including gratuity, pension provident fund.
• Fund from Karnataka State Workers Welfare Fund, Karmika Kalyana Nidhi.
Wage distribution
All the wages to the workers are distributed by the office. For the overtime the
double wages will be given and others will get the single wage accordingly and
respective to the work done.
There are two types of the wage distribution systems in Sri Sai Rice Industry
namely;
 Time rate system
Under this system, the payment is made to the workers according to the
time taken to perform the job. This wage distribution system is applicable only to
the semi-skilled, skilled, clerical and the technical workers as it is based on the
monthly bases.
 Piece rate system
Under this system, a worker is paid a fixed amount per unit produced without any
regard to the time taken and this is applicable to all the un-skilled workers. 1
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Structure of human resource department
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FINANCE DEPARTMENT
INTRODUCTION
The finance function deals with the procurement of money at the time when it is
needed and its effective utilization in the enterprise, as it is required to purchase
machines and materials, to pay wages and salaries to employees and to allow credit
facilities to customers.
An important requirement for the success of any business organization is the

provision of sufficient amount of funds or capital. For companies, which carry on
production and distribution on a large scale, provision of adequate finance is a very
challenging task as it affects all the business decision where money is involved.
 Finance is the key department of any Organization.
 In our present day economy, Finance is defined as the provision of money, at the time when
it required.
 Every enterprise whether big, medium or small, it needs Finance to carry on that so it is
lifeblood of an enterprise.
 Finance is the key department of any Organization.
 In our present day economy, Finance is defined as the provision of money, at the time when
it required.
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 Every enterprise whether big, medium or small, it needs Finance to carry on that so it is
lifeblood of an enterprise.
 But the Major decisions like Investment Decision are taken by Managing Partners of the
firm.
 The other General Accounts are maintained by the Accounts clerks and cashier.
Tax matters are handled by the Chartered Accountant of the company
OBJECTIVES OF FINANCE DEPARTMENT
Finance is one of the basic and core functional area of any of the business
enterprise. Hence the objectives of finance department must match up with the
overall objectives of the enterprise, so that these objectives would directly
contribute towards the achievement of the overall organizational objectives.
The followings are the objectives of finance department of Sri Sai Rice Industry.
• Ensure that there are adequate funds available to acquire the resources
needed to help the organization achieve its objectives.
• Ensuring regular and efficient supply of capital to the business.
• Ensuring a fair rate of return on capital to the supplier.

• Ensuring better utilization of capital by following the principles of
Liquidity, profitability & safety.
• Ensure costs are controlled.

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• One of the major objective of finance department is to identify appropriate
financial information prior to communicating this information to the
managers and decision makers, in order that they would make the better
judgments.
Functions:
• Major function of Finance department is exercise function and

reconciliation of major accounts.
• Costing is undertakenPayroll activity consisting mainly of Salary,
Provident fund. Income taxes.
• Supplier billing
• Payment to suppliers
• Rate fixation
• General accounts such as schedules, Trial balance
• Cash and Bank balance.
BOOKS MAINTAINED:
General Ledger, Purchase Ledger, Main cash book,
Sales Registers, Petty cash books, Sundry Debtor
registers, Sundry creditor registers, Wages,
Allowances, Loan records etc…..

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The different sub-departments functioning under the finance department are,
ACCOUNTS
It comprises of the accounts manager and the assistants who are concerned with the
measurement of income or expenditure for specific periods of time such as month
and that (income /expenditure statement) financial reports at the end of the period.
COSTING
It is concerned with determining relevant cost and performing other analysis like
preparation of budgets and performance analysis based on budgets.
MANAGER-FINANCE
The finance manager is responsible for overall financial planning and for raising
capital. He has to perform the following functions and the major activities such as,
forecasting, fund management and auditing capital budgeting.
PROFIT AND LOSS ACCOUNT OF SRI SAI RICE INDUSTRY
Particulars Amount Particulars Amount

To Miscellaneous 61,063.10 By interest on fixed 3,25,207.00
expenses deposits
To Stationary 4,600.00 By net loss 1,34,337.10
To license renewal fees 67,691.00
To Professional tax 2,500.00

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To lease rent
5,000.00
To Bank interest 3,18,690.00
Total Rs 4,59,554.10 TotalRs. 4,59,554.10
Source: Annual reports of Sri Sai Rice Industries 2009.
BALANCE SHEET OF SRI SAI RICE INDUSTRY AS ON 31-03-2009
Liabilities Amount Assets Amount
God’s account 202.00 Fixed assets
Partners capital accounts Machinery 3,67,08,221.10
1] Smt. T. 8,93,630.9 I nvestments
Venakataramamma 1] N. S. C 6,000.00
2] Smt. S.
Venakataramamma 6,33,630.97 2] Bank F. D 53,06,705.00
3] Smt. T. Rekharani 10,12,753.98 Current assets
4] Smt. S. Lakshmi 4,58,553.98 1] Gunny bags 4,23,442.00
Reserves and Surplus -Nil- 2] Sundry debtors 10,95,491.00

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3]Cash at bank 2,37,337.50
Secured loans
1] S.B.M Gangavathi 1,01,16,483.00 S.B.M GvtMTL a/c

4] Cash in hand 1,85,958.40
2] S.B.M Gvt 1,01,11,182.00
C.C a/c
3] Sakake international2,02,01,472.00
Banks ltd, Thailand
Un-Secured loans -Nil-
Current liabilities and
Provisions
Sundry creditors 5,35,228.00
Difference in books 18.10
Total Rs. 4,39,63,137.00Total Rs. 4,39,63,137.00
Source: Annual reports of Sri Sai Rice

ustries
Ind 2009.
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Structure of finance department
MARKETING DEPARTMENT
INTRODUCTION
Marketing is indeed an ancient art and it emerges as a management discipline and it

can be further defined as an integrated communications-based process through
which individuals and communities discover that existing and newly-identified
needs and wants may be satisfied by the products and services of others.
The activities of a company associated with buying and selling a product or service
includes advertising, selling and delivering products to people. People who work in
marketing departments of companies try to get the attention of target audiences by
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using slogans, packaging design, celebrity endorsements and general media
exposure. The four 'Ps' of marketing are product, price, place and promotion.
Domestic marketing
A company marketing only within its national boundaries only has to consider domestic
competition. Even if that competition includes companies from foreign markets, it still
only has to focus on the competition that exists in its home market. Products and services
are developed for customers in the home market without thought of how the product or
service could be used in other markets. All marketing decisions are made at headquarters.
The biggest obstacle these marketers face is being blindsided by emerging global
marketers. Because domestic marketers do not generally focus on the changes in the global
marketplace, they may not be aware of a potential competitor who is a market leader on
three continents until they simultaneously open 20 stores in the Northeastern U.S. These
marketers can be considered ethnocentric as they are most concerned with how they are
perceived in their home country. (Kotabe & Helsen, pp.13, 15)
Export marketing
Generally, companies began exporting, reluctantly, to the occasional foreign customer who
sought them out. At the beginning of this stage, filling these orders was considered a
burden, not an opportunity. If there was enough interest, some companies became passive
or secondary exporters by hiring an export management company to deal with all the
customs paperwork and language barriers. Others became direct exporters, creating
exporting departments at headquarters. Product development at this stage is still focused
on the needs of domestic customers. Thus, these marketers are also considered
ethnocentric. (Kotabe & Helsen, pp.15-16)
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The marketing mix in Sri Sai Rice Industry is as follows:
• Product mix:
The product aspects deal with the specifications of the actual goods or services, and
how it relates to the end-user's needs and wants. The scope of a product generally
includes supporting elements such as warranties, guarantees, support and the
quantity. The product of Sri Sai Rice Industry remains only the rice, but it has the
following different and good varieties of rice available at reasonable prices on the
basis of needs, wants and demands of the customers;
• HMT sona
• Sona masoori
• Emergency
• BT
• IR64
• Swarna
The brand name
A brand is a name, term, design, symbol, or other feature that distinguishes products
and services from competitive offerings. A brand represents the consumers
experience with an organization, product, or service. A brand is more than a name,
design or symbol. Brand reflects personality of the company which is organizational
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culture and it can be further defined as creating reference of certain products in
mind.
The brand name “Sai Rice” is used by the industry for all its varieties of products .
• Price mix:
Pricing of the products is the critical decision that has to be taken by the
management. After meeting all costs involved, the sales revenue generated must
yield a surplus, this can be the profit to the company. Pricing decisions are handled
in different ways in different companies.
Sri Sai Rice Industry considers the following factors in determining the price for its
products.
• Cost of production
• Competition in the market.
There are different prices for the different products, basically depends upon
the quality and variety of the rice in consideration with the aforesaid two vital
factors.
• Distribution mix:
Channel distribution refers to the channel we select for our products flow. It may be
passed on through the agents/brokers, traders/wholesalers, retailers and eventually
the customers.
The channel of distribution of Sri Sai Rice Industry is as follows:
• Agents/brokers
• traders/wholesalers
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The company appointed the selling agents in geographical manner. The sales targets
are fixed by the company and the appointment of the selling agents is done by the
managing director, marketing and sales managers of the industry.
Attractive rates of commissions are given by the industry to the agents likewise,
Rs.10/quintal and Rs.100/ton. On the basis of the commission given by the industry,
the agents make a transaction between the industry and the different
traders/wholesalers.
• Promotion mix:
This includes advertising, sales promotion, promotional education, publicity, and

personal selling. Sri Sai Rice Industry has adopted the different advertising
strategies for the promotion of its products, which are as follows;
• Market reviews
• Market reports
The aforesaid are weakly issues which use to comprise of only the promotional
advertising of the products of different companies and these are issued in the states
of Karnataka and Tamilnadu. The industry is spending 72,000/annum in Karnataka
state and 96,000/annum in Tamilnadu state for the promotional advertising of its
products through the market reviews and the market reports.
The market
The term market is the root word for the word marketing. Market refers to the
location where exchanges between buyers and sellers occur. Marketing pertains to
the interactive process that requires developing, pricing, placing, and promoting
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goods, ideas, or services in order to facilitate exchanges between customers and
sellers to satisfy the needs and wants of consumers.
Sri Sai Rice Industry has been concentrating only in the Karnataka and Tamilnadu
states as the targeted market for its products.
Structure of marketing department:
CHAPTER – 6
• FIDINGS
• SUGGESTIONS
• CONCLUSION
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FINDINGS
• The work schedule consists of 3 shifts.

• The industry does not pay attention towards the advertising of its products.
• The industry does not have sufficient amount of promotional policies, clear cut long
term marketing strategies and product positioning.
• During the period of study it has been found that, the company continuously for the
two years had made the losses.
• There are monetary and non-monetary benefits for the employees, when they have
been asked to take up additional responsibilities.
• The rice milling industry has got enough growth potential especially in terms of its
currently adopted Japanese technology in the whole process of production.
• More Emphasis is given on the automation and upgradation of the technology being
used in the industry for producing the good quality and customer satisfactory
products.
• Number of the workers in the industry has been reduced because of the continuous
automation and upgradation of the technology.
SUGGESTIONS
• There is a need to concentrate on the various marketing management techniques like

branding, trade marking, costing and pricing techniques and various marketing
methods.
• The entrepreneurs have learnt from their ancestors in a traditional way. In order to
further enhance the productivity, quality, customer satisfaction, effective utilization
of resources and continual improvement there is a need to induce various modern
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management techniques in the unit. This may go a long way in widening the vision
of the entrepreneurs and growth of industry at National/International level.
• The management should consider some serious actions regard the bearing of
continuous losses for the two years.
• Interaction of the industry with other rice miller associations for the information
exchange etc.
• Entrepreneurship and motivation training programs for the workers/employes.
• Training to unit owners in the field of 5S, TQM and benchmarking, ISO 9000 etc.
• Brochure preparation and web-site launching.
CONCLUSIONS
As the industry does not have sufficient amount of promotional policies, clear cut
long term marketing strategies and product positioning, this may result as a bigger
psychological disadvantage for the industry and even the company has been bearing
the continues losses for the two years. Hence it is better to find out the alternatives
for the same.
Sri Sai rice mill is having the capacity and the potential for succeeding in its vision
much sooner thereby producing and enhancing the quality of the products by
utilizing the currently adopted Japanese technology in a better way.
To conclude this report I extend my profound gratitude to the management, staff,

workers and specially the managing director of Sri Sai rice mill for their valuable
co-operation.
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ANNEXURES
• Marketing Management – Philip Kotlar. 12th edition.

• TQM – Total Quality Management.
• ISO – International Standards Organization.
• 5s –
 Seiri [ Sort ]
 Seiton [ Straighten ]
 Seiso [ Sweep or Spic and Span ]
 Seiketsu [ Standardize]
 Shitsuke [ Self discipline]
• IRRI – International Rice Research Institute
• KSIIDC- Karnataka State Industrial Investment and Development Corporation.

BIBLIOGRAPHY.
Text books:
• Marketing Management – Philip Kotlar. 12th edition.

• Humanresorce management. - K.D.Basava
• Financial Management – M.B.Kadkol.
Records:
• Company’s annual reports.
Websights.
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www.google.com
www.asiarice.org
BABASAB PATIL

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SRI SAI RICE INDUSTRIES

SL.NO. TOPIC PAGE NO.

SCOPE OF THE STUDY 11

FINDINGS ,CONCLUSTION & RECUMENDATION 12

INTRUDUCTION TO THE STUDY

DEPARTMENTAL STRUCTURE ANALYSS

SUGGESTIONS AND CONCLUSION 78

• SCOPE OF THE STUDY

• FINDINGS ,CONCLUSTION & RECUMENDATION

An organizational study was undergone at Sri Sai Rice Industry,

A detailed study was undertaken to understand the overall functions of the

Name of the company: SRI SAI RICE INDUSTRIES

Year of started: 22nd August 2007

Type of company: Partnership

Name of the partners: Smt. T.Venkataramamma, Smt. S.Venkataramamma,

Production products: Rice

“To achieve a national dominance in the rice industrial sector”

“Empowerment through customer satisfaction thereby providing good quality

NEED FOR THE STUDY

The purpose of the study is to get an integrated understanding of the organization

• To study the working of all the functional departments.

• To identify the limitations and areas of improvements to provide the suitable

• The work schedule consists of 3 shifts.

• There is a need to concentrate on the various marketing management techniques

Status of Rice Milling Units in India

Name of the company: SRI SAI RICE INDUSTRIES

Year of started: 22nd August 2007

Type of company: Partnership

Name of the partners: Smt. T.Venkataramamma, Smt. S.Venkataramamma,

Smt. T Rekha Rani and Smt. S Lakshmi.

Production products: Rice

“To achieve a national dominance in the rice industrial sector”

“Empowerment through customer satisfaction thereby providing good quality

INTRODUCTION TO THE COMPANY

BACKG ROUND OF THE COMPANY

M/s SRI SAI RICE INDUSTRIES is a Partnership firm constituted on 22 nd August

LOCATION OF THE COMPANY

Though the partnership concern is established in the name of female

Sri T Ramamohan Rao, husband of Smt T Venkataramamma.

Sri S Ramakrishna, husband of Smt S Venkataramamma.

Sri T Krishna Kumar, husband of Smt T Rekha Rani.

Sri S. Ramasheshayya, husband of Smt S Laxmi.

A brief profile of the other members is as follows

• To establish long term relationship with the customers.

PRODUCT PROFILE OF THE COMPANY

PRODn.DPT FINANCE.DPT MRKTING.DPT HR.DEPT

Q.C WARKERS A/C COSTING PURCHES SELLING SAFTY SECURITIES

ASSIST. SUPRAVISOR ASSIST ASSIST SUPRAVISOR ASSIST GOARDS

Methodology is nothing but a body of methods used in a particular activity.

The required information was assimilated by two sources.

• DEPARTMENTAL STRUCTURE ANALYSIS

DEPARTMENTAL STRUCTURE ANALYSIS.

The major departments in the Sri Sai Rice Industries are ,

2. Human Resource Department

Production and Operations Management ("POM") is about the transformation

- Future demand (volume, timing)

- Purchasing patterns (e.g.

The production process in brief includes the following