INDUSTRIAL TRAINING IN ACCOUNTING AND                   

                                               FINANCE 
                                 IN PARLE BISCUIT PVT. LTD.
NEEMRANA, RAJASTHAN

BY

LALITA KUMARI

A PROJECT REPORT

Submitted to the Department of

MASTER OF BUSINESS ADMINISTRATION 

In the 
APEX institute of technology

In partial fulfillment of the requirement

 for the award of the degree
 of

MASTER OF BUSINESS ADMINISTRATION

         IN   
                                CHANDIGARH UNIVERSITY, GHARAUN
                                          MOHALI, PUNJAB
JULY 2020 
                                     

                                      BONAFIDE CERTIFICATE

Certified that this project report titled “INDUSTRIAL TRAINING IN

ACCOUNTING AND FINANCE”  IN PARLE BISCUIT PVT. LTD,
NEEMRANA” is the work of  LALITA KUMARI  who carried out the research
under my guidance successfully.
PROJECT GUIDE: MR. VIMESH SHARMA               
HEAD OF THE DEPARTMENT: Mr. K. C. DHARIWAL

Place   : Neemrana, Rajasthan

Date    : From 1sy may 2020 to 30th june 2020

 ACKNOWLEDGEMENT

It’s my privilege and pleasure to thank to all those who have extended their full co-
operation collectively to me and encouraged me to carry out this project as a part
of my training. 
I take this opportunity to express my gratitude towards PARLE pvt. Ltd. I am
extremely thankful to the company for permitting me to carry out the summer
project in this organization.
I am highly grateful to Mr. K. C. DHARIWAL, Head of ACCOUNT
Departement for his valuable guidance throughout this study. It is only because of
his unavoidable cooperation I managed to successfully complete my project on
time. 
I am also very thankful to all the concerned relationship officers and staff members
who are directly or indirectly involved in carrying out my project and have
extended their able guidance and cooperation in this project work.

PREFACE

This project report has been prepared as per the requirement of the syllabus of
MBA course structure under which the students are the required to undertake
industrial internship. I undertook my training at Parle Biscuit Pvt. Ltd. at its
manufacture unit at Neemrana, Alwar.

My job during the training was to get an overview of the TRAINING

KNOWLEDGE OF ACCOUNT of PARLE GROUP in NEEMRANA.

It was the first time that I was exposed to the professional set-up and was learning
the account and finance which was a great experience.
The technological changes were witnessing power shift from old hectic and weird
ways of doing business. These technological developments have brought
revolutionary changes in the market, also in the mindset of the people which might
be positive and encouraging for a section of society and adverse for the others. 
   
TABLE OF CONTENTS

CHAPTER   1.         EXECUTIVE   SUMMARY                   

                
   CHAPTER   2.         INDUSTRY PROFILE               
 
1. HISTORY                       

2. SECRET OF SUCCESS

3. MARKET SHARE

4. STRENGTH OF PARLE BRAND            

5. QUALITY COMMITMENT 

6. MARKETING STRENGTH

7. PARLE-G THE EVOLUTION   

8. REGISTERED OFFICES

9. FACTORIES

10.REGIONAL SALES OFFICES       

                     
   CHAPTER   3.         RESEARCH ANALYSIS   

1. INTRODUCTION

2. DATA ANALYSIS AND OBSERVATIONS

3. CONCLUSION
                       
4. SUGGESTIONS/ RECOMMENDATIONS

5. BIBLIOGRAPHY

                 

 EXECUTIVE SUMMARY

Success comes to those who deploy innovative ideas to the business constantly.
Gone are the days when followers were witnessing the success to some extent.
Present era belongs to those who do the same common things differently. We are
talking about the success story of Parle Biscuits.

It is my pleasure that I got the opportunity to work with Parle Biscuit Pvt. Ltd. for
a period of one & a half month and got to learn the operations of the organization
and there systematic & sequential processing. Parle Group has witnessed a
meteoric rise right from its inception and has enlisted itself among top Biscuits and
confectionary manufacturer of the country. Parle offers a broad array of product,
which are:

 Parle Biscuits

 Parle Candies

 Parle Toffees

 Confectionaries etc.

                                      COMPANY PROFILE

 HISTORY

A long time ago, when the British ruled India, a small factory was set up in the
suburbs of Mumbai city, to manufacture sweets and toffees. The year was 1929
and the market was dominated by famous international brands that were imported
freely. Despite the odds and unequal competition, this company called Parle
Products, survived and succeeded, by adhering to high quality and improvising
from time to time.

A decade later, in 1939, Parle Products began manufacturing biscuits, in addition

to sweets and toffees. Having already established a reputation for quality, the Parle
brand name grew in strength with this diversification. Parle Glucose and Parle
Monaco were the first brands of biscuits to be introduced, which later went on to
become leading names for great taste and quality.
Apart from being the world's largest selling biscuit, Parle - G is winner of 8
Gold and 11 Silver awards at the Mond Selection Awards – the global standard for
quality in Food category                                                     
 
Secret of success

In keeping with our philosophy, we believe in adding value and spreading the
goodness around to improve the quality and safety of human life. 
Our success today can be attributed to our members of the family
and their dedication that has resulted into success of the Parle brand name in the
market.

Market share

Over the years, Parle has grown to become a multi-million US $ company.

Parle enjoys the 40% share of the total biscuit market & 15% share of total
confectionery market in India

THE STRENGTH OF THE PARLE BRAND

Over the years, Parle has grown to become a multi-million US Dollar company.
Many of the Parle products - biscuits or confectionaries, are market leaders in their
category and have won acclaim at the Monde Selection, since 1971.

Today, Parle enjoys a 40% share of the total biscuit market and a 15% share of the
total confectionary market, in India. The Parle Biscuit brands, such as, Parle-G,
Monaco and Krack-jack and confectionery brands, such as, Melody, Poppins,
Mango-bite and Kis-mi, enjoy a strong imagery and appeal amongst consumers.     
Be it a big city or a remote village of India, the Parle name symbolizes quality,
health and great taste! And yet, we know that this reputation has been built, by
constantly innovating and catering to new tastes. This can be seen by the success of
new brands, such as, Hide & Seek, or the single twist wrapping of Mango bite.

In this way, by concentrating on consumer tastes and preferences and emphasizing

Research & Development, the Parle brand grows from strength to strength.
The Quality Commitment

Parle Products has one factory at Mumbai that manufactures biscuits &
confectioneries while another factory at Bahadurgarh, in Haryana manufactures
biscuits. Apart from this, Parle has manufacturing facilities at Neemrana, in
Rajasthan and at Bangalore in Karnataka. The factories at Bahadurgarh and
Neemrana are the largest such manufacturing facilities in India. Parle Products also
has 14 manufacturing units for biscuits & 5 manufacturing units for
confectioneries, on contract.

All these factories are located at strategic locations, so as to ensure a constant

output & easy distribution. Each factory has state-of-the-art machinery with
automatic printing & packaging facilities.

All Parle products are manufactured under the most hygienic conditions. Great
care is exercised in the selection & quality control of raw materials, packaging
materials & rigid quality standards are ensured at every stage of the manufacturing
process. Every batch of biscuits & confectioneries are thoroughly checked by
expert staff, using the most modern equipment. 

The Marketing Strength 

Parle brand have found their way into the hearts and homes of people all over India
& abroad.
Parle has more than 3000 wholesalers, catering to 4, 25,000 retail outlets. 
There are 31 depots and C&F agents supplying goods to the nation wide
distribution network

The extensive distribution network, built over the years, is a major strength for
Parle Products. Parle biscuits & sweets are available to consumers, even in the
most remote places and in the smallest of villages with a population of just 500.

Parle has nearly 1,500 wholesalers, catering to 4, 25,000 retail outlets directly or
indirectly. A two hundred strong dedicated field force services these wholesalers &
retailers. Additionally, there are 31 depots and C&F agents supplying goods to the
wide distribution network.
The Parle marketing philosophy emphasizes catering to the masses. We constantly
endeavor at designing products that provide nutrition & fun to the common man.
Most Parle offerings are in the low & mid-range price segments. This is based on
our cultivated understanding of the Indian consumer psyche. The value-for-money
positioning helps generate large sales volumes for the products. 

PARLE G - THE EVOLUTION!!!

Parle-G has been a strong household name across India. The great taste, high
nutrition, and the international quality makes Parle-G a winner. No wonder, it's the
undisputed leader in the biscuit category for decades. Parle-G is consumed by
people of all ages, from the rich to the poor, living in cities & in villages. While
some have it for breakfast, for others it is a complete wholesome meal. For some it
is the best accompaniment for chai, while for some it's a way of getting charged
whenever they are low on energy. Because of this, Parle-G is the world's largest
selling brand of biscuits.

Launched in the year 1939, it was one of the first brands of Parle Products. It was
called Parle Glucose Biscuits mainly to cue that it was a glucose biscuit. It was
manufactured at the Mumbai factory, Vile Parle and sold in units of half and
quarter pound packs.

The incredible demand led Parle to introduce the brand in special branded packs
and in larger festive tin packs. By the year 1949, Parle Gluco biscuits were
available not just in Mumbai but also across the state. It was also sold in parts of
North India. By the early 50s, over 150 tonnes of biscuits were produced in the
Mumbai factory. Looking at the success of Parle-G, a lot of other me-too brands
were introduced in the market.

And these brands had names that were similar to Parle Gluco Biscuits so that if not
by anything else, the consumer would err in picking the brand. This forced Parle to
change the name from Parle Gluco Biscuits to Parle-G.

Originally packed in the wax paper pack, today it is available in a contemporary,

premium BOPP pack with attractive side fins. The new airtight pack helps to keep
the biscuits fresh and tastier for a longer period.

Parle-G was the only biscuit brand that was always in short supply. It was heading
towards becoming an all-time great brand of biscuit. Parle-G started being
advertised in the 80's. It was advertised mainly through press ads.

The communication spoke about the basic benefits of energy and nutrition. In
1989, Parle-G released its Dadaji commercial, which went on to become one of the
most popular commercials for Parle-G. The commercial was run for a period of 6
years.

Parle-G grew bigger by the minute. Be it the packs sold, the areas covered or the
number of consumers. It became a part of the daily lives of many Indians. It wasn't
a biscuit any more. It had become an icon. The next level of communication
associated the brand with the positive values of life like honesty, sharing and
caring.

In the year 1997, Parle-G sponsored the tele-serial of the Indian superhero,
Shaktimaan that went on to become a huge success. The personality of the
superhero matched the overall superb benefits of the brand. Parle extended this
association with Shaktimaan and gave away a lot of merchandise of Shaktimaan,
which was supported by POS and press communication. The children just could
not get enough of Parle-G and Shaktimaan.

In the year 2002, it was decided to bring the brand closer to the child who is a
major consumer. A national level promo - `Parle-G Mera Sapna Sach Hoga' was
run for a period of 6 months. The promo was all about fulfilling the dreams of
children. There were over 5 lakh responses and of that, over 300 dreams were
fulfilled.

Dreams that were fulfilled ranged from trips to Disneyland at Paris & Singapore;
meeting their favorite film star Hrithik Roshan; free ride on a chartered plane; 20
scholarships worth Rs 50,000; a special cricket coaching camp with the Australian
cricketer - Ricky Ponting; etc.

The year 2002 will go down as a special year in Parle-G's advertising history. A
year that saw the birth of G-Man - a new ambassador for Parle-G. Not just a hero
but also a super-hero that saves the entire world, especially children from all the
evil forces. A campaign that is not just new to the audiences but one that involves a
completely new way of execution that is loved by children all over the world -
Animation. A TV commercial that showed G-Man saving the children from the
evil force called Terrolene launched this campaign. It was also supported by print
medium through posters and streamers put up at the retail outlets.

G-Man, a new superhero of Parle-G has the potential of making it big. And will be
supported by a campaign that will see many a new creative in the future so as to
keep the children excited and generate pride in being a consumer of Parle-G.

To make the brand much more interesting and exciting with children, it was
decided to launch a premium version of Parle-G called Parle-G Magix in the year
2002. Parle-G Magix is available in two exciting tastes - ‘Choco’ and ‘Cashew’.
The year 2002 also witnessed the launch of Parle-G Milk Shakti, which has the
nourishing combination of milk and honey, especially launched for the southern
market.

Parle-G continues to climb the stairs of success. Take a look at the global market
where it is being exported. First came the Middle East then USA followed by
Africa and then Australia. An Indian brand, that's exported to almost all parts of
the world. After all that's what you would expect from the Parle-G World's Largest
Selling Biscuit. 

However, Parle Products also manufactures a variety of premium products for the
up-market, urban consumers. And in this way, caters a range of products to a
variety of consumers.

PRODUCTS AND SERVICE PROFILE OF THE ORGANIZATION

COMPETITORS

The PARLE product range is a genuine treat for every snack lover. The biscuit
alone have such variety, catering to diverse paletters, there’s something for
everyone. And the tantalizing array of sweetmeats is just the cherry on top.

PARLE Biscuits

Parle biscuits are linked with factors of power and wisdom providing nutrition and
strength. Parle biscuits are indeed much more than a tea-time snack, they are
considered by many to be an important part of their daily food. Parle can treat you
with a basket of biscuits which are not only satisfying but are also of good and
reliable quality. Parle biscuit cater to all tastes from kids to senior citizens. They
have found their way into the Indian hearts and home

Parle-G

for over 65 years, Parle G has been a part of the lives of every Indian. From the
snow capped mountains in the north to the sultry towns in the south, from frenetic
cities to laid back villages, Parle G has nourished, strengthened and delighted
millions. 

Filled with the goodness of milk and wheat, Parle G is not just a treat for the taste
buds, but a source of strength for both body and mind. Tear over a packet of Parle
G to experience what has nourished Generations of Indians since last sixty five
years, making it truly Hindustan Ki Taakat. 

Various people have various reasons to consume it, some consume it for the value
it offers while others consume it for sheer taste, For some it is a meal substitute for
others it is a tasty healthy nourishing snack. Patronised by millions for all this
qualities, it is much more than just a biscuit brand. Little wonder than why is it the
Largest selling Biscuit brand in the World.

Pack Sizes available:

19 G, 44 G, 44 G, 66 G, 93.5 G, 231.5 G, 346.5 G, 400 G, 462 G,
576.5 G, 935 G (Packed), 935 G (Loose)

Krack-jack crispy creams

Krackjack Crispy Creams is a delicious combination of crispyness of Krackjack

and sweetness of cream biscuit. The classic sweet and salty taste gets laced with a
sweet & sour lime flavor in the cream sandwiched between Krackjack biscuits. A
mouth watering delicious combination!
Packet Size
90G

Krack-jack  Cookies (new)

Krackjack - The original sweet and salty biscuit is one of the most loved biscuits in
the country.

It’s not just a biscuit, it’s the taste of relationships captured in a biscuit.
A little sweet and a little salty crafted in such a delicate and delicious balance, you
can never get enough of it. Have it anytime you like with anything you like.
Packet Sizes available:
75 G, 120 G, 240 G
Monaco

Share the company of great taste anytime, anywhere with Monaco. A light crispy
biscuit sprinkled with salt, Monaco adds a namkeen twist to life’s ordinary
moments.
Pack Sizes available:
75 G, 120 G, 240 G

Milk Shakti

From boy-next-door to Super Boy, no that’s not the plot for the next Hollywood
blockbuster it’s the effect of Milk Shakti. The Shakti of milk fortified with the
goodness of honey, a zabardast combo that even ace batsman Dhoni swears by. So
get that cape out and head straight to for a pack of Milk Shakti today.
Packet Sizes available:
75 G, 150 G

Kreams

Orange Tickle your senses with Parle Orange Kream – The tangy orange cream
between two scrumptious biscuits makes for a real treat.
Age no bar!
Packet Sizes available:
90 G, 180 G

PARLE 20-20

Parle presents 20-20 Cashew and butter cookies where every cookie is baked to
perfection to deliver the perfect taste and aroma. A mouth-melting experience of
premium cashews and rich butter in every bite you take, Parle’s new 20-20 cookies
promises a combination of crunch and scrumptious delicacy.
Packet Sizes available:
75 G, 110 G, 225 G
Parle Marie Melody

Your favourite Marie biscuit, Parle Marie is now even more exciting. It’s lighter.
It’s crispier. And it’s tastier. Making it even more appealing than before.
So the next time you’re hanging out with your buddies, just tear open a pack of
Parle Marie. And immerse yourself in an engaging conversation and an even more
engaging taste
Packet Sizes available:
88 G, 176 G, 347 G, 400 G

Hide and Seek Milano

The ingredients that go into making this prized cookie are a well-guarded secret.
What is the effect it has on those who eat it? A cookie with a reputation for
romance. Indulge in the sinful taste of Milano and everything that follows it.

Packet Sizes available:

65G, 100 G, 135 G
Namkeen

A crispy cracker that adds a namkeen zing to the usual biscuit. Goes well with a
cup of tea, an evening snack or an occasional namkeen thought. Just bite in and let
the rich golden texture melt in your mouth.
Packet Sizes available:
75 G, 150 G
Digestive Marie

Digestive Marie will change your daily dipping and sipping routine; making it
more enjoyable and much healthier.
With five times more fibre than the regular Marie, you can actually see the
differences in Digestive Marie. With lower fat and calories than other digestive
biscuits, Digestive Marie helps you stay Active-Lite all day.

Yahi Marie, Sahi Marie!

Packet Sizes available:
25 G, 50 G, 100 G, 200 G

PARLE Confectioneries

Right from candies to toffees, the sweet 'n' treat category of the Parle product range
is a genuine treat for every snack lover. This category can satisfy one's taste and at
the same time create a desire for more. These confectioneries are a sheer delight to
the taste buds and have a universal appeal.
Parle Biscuits and confectioneries continue to spread happiness & joy among
people of all ages.

Melody

Caramel meets chocolate to yield an outcome nothing less than delectable.

Parle Melody comes with an irresistible layer of caramel on the outside and a
delightful chocolate filling within. Pop it in your mouth and relish the unique
experience. It won’t be too long before you find yourself asking the age old
question ‘Melody itni chocolaty kyon hai?'

Orange Candy

Small. Oval. Orangee. We have kept it simple with the Parle Orange candy. And
for over 50 years this deceptively simple candy has kept the taste buds of the entire
nation in a flurry. The first product to be launched from the House of Parle and
clearly, one that is been a hit ever since.

Kaccha mango bite

The glider got copied and became a jet plane. Western hits got copied and became
Anu Malik songs. The typewriter got copied and became a keyboard. Similarly, we
have managed to copy the tangy flavour of raw mangoes in a candy which is a
little sour, a little sweet and certainly a little mischievous. We call it Kaccha
Mango Bite. It truly is a ‘kacche aam ka copy’

Kismi TOFFEE

It’s everything that the Kismi Toffee Bar is, only smaller. Wrapped in the distinct
flavour of elaichi (cardamom) this toffee is sure to send your sweet tooth on a
joyride.
Mango bite

Need a quick escape from everything ordinary? Just pop a Mango Bite and dive
into a tropical mango paradise. Sit back, roll it around and enjoy one wave after
another of juicy mango treats that go on and on and on. 

Usage instruction: A juicy goli best enjoyed hmmmmmm Slowly.

KISMI GOLD  (NEW)

Romantically sweet indulgence is what comes to the mind while talking about the
all time favourite Parle Kismi. After romancing with everyone’s senses for over
two decades, Parle Kismi is now even better and even more romantic. With a
perfect blend of Caramel & Elaichi, the new Parle Kismi Gold is bound to take
romance to an entirely different level and make it more irresistible than ever
before. Have one to experience romance at its best.

XHALE (new)

STRONG COOL XHALE MINTS Simply chillicious

Sugar Free Tablets: Careful, this is no ordinary mint. It can do things that no other
mint can. Like, change the weather and get the wind to bite at your cheeks while
people around you get the chills? Don’t believe us? Suggest you try one and find
out for yourself. Pop one, take a deep breath and then exhale. You’ll see the world
around you change to being "Simply Chillicious".

POPPINS

Give the orange to a friend and the mango to a stranger. Or try the lemon for a
neighbour and the strawberry for a teacher. Give the black currant to the school bus
driver and the pineapple to anyone else you please. With so many flavours in each
pack of Poppins, you will have only one .

PARLE Snacks

Salty, crunchy, chatpata and crispy caters to the bunch of Parle snacks. You can
now treat your loved ones with this yummy lot. Parle snacks are a complete delight
to the taste buds and can create the desire for more and more. These snacks will not
only satisfy your tummy but will also sustain a feel in your mouth to associate you
with the bond of Parle.

BITES CHEESLLINGS

Like cheese? Then you'll just love the light crispy taste of Monaco Bites
Cheeslings. Tiny crispy squares dipped in cheese that'll instantly melt in your
mouth. Makes for a perfect snack anytime, anywhere.
Pack sizes available:
Cheesling - Jar - 175 G, 350
 GCheesling Tin - 3.75 Kg

MUST BITTES (new)

Try as you might, you just can't resist the temptation of Musst Bites. A snack pack
with a dangerously addictive taste, Musst Bites is the latest addition from the
House of Parle. Available in a range of flavours like chatpata chaat, mast masala,
tangy tomato and green spice, this snack is sure to keep you munching all day.

Pack sizes available:

30 G, 60 G

MUST STIX
Variants:-
MASALA MUNCH
JAPANESE ZATKA
SAAMBAR SWEET 
CHILLY CHATPATA CHAT

Pack sizes available:

35 G, 75 G

SIXER

Think Square is boring? Then what you need is a Sixer. This six-sided, salted
delight cuts out the boring from a biscuit. A unique shape coupled with an equally
unique crunchy, munchy, salty taste that leaves you asking for more!
Pack sizes available:
Sixer Jar - 200 G; Sixer Tin - 5 Kg
Competitors of PARLE :-

 BRITANNIA

 ITC

 PRIYA GOLD

 AMUL

 Registered Offices  

Parle Products Pvt. Parle Biscuits Parle Biscuits Pvt. Parle Products Pvt.
Ltd. Pvt. Ltd. Ltd. Ltd.
Tejpal Road, North SP-2/4 RIICO 36, 8 KM Delhi 15.K.M.Stone,
Level Crossing, Ind. Area. Rohtak Road, Tumkur Road,
Vile-Parle(E), Delhi Jaipur Village Sankhol (N.H.No.4),
Mumbai-400 057 Road, Near Bhadurdgarh Banglore -
Maharashtra. Dist. Alwar Dist Rohtak, 560 073
Tel-(022)5691 6911 Neemrana- Haryana - 124507 Tel - (080)839 8825,
to 14 (Rajasthan) Tel - 837 2807
Fax - (022)5691 6927. Tel - (01276)341548 Fax - (080)839 8800,
Contact Person - (01494)46312 Fax - 839 8825
Mr.R.S.Nevatia Fax - (01276)341406 Contact Person -
Export Information - (01494)46180 Contact Person - Mr.K.K.Kapadia 
Mr.D.N.Kulkarni  Contact Person Mr.S.S.Shivrain 
-
Mr.M.Sahu 

Regional Sales Offices (RSO)

Parle Products Pvt. Ltd.
Nirlon House, 254-B,
Dr. Annie Besant Road, Worli
Mumbai - 400 025, Maharashtra.
Tel - (022)2493 1841, (022)2493 3089,
(022)2493 4885
Fax - (022)2493 3630
Contact Person - Ms.Celine D'Souza 

SWOT ANALYSIS OF PARLE G – 

  
The internal and external factors that effects the company are included in SWOT
analysis; the strength, weakness, opportunity and threat respectively.
The strength and weakness are internal factors whereas the opportunity and threat
are external factors.

STRENGTH OF NEEMRANA PARLE:-

 This unit is designed to  produce Parle-G at it’s site with a packing variety of
100 gm & 75 gm
 Neemrana unit is designed for producing 
 275 MT i.e. 32 truck i.e. of Biscuits/day.
 30 packet / second  
 We are handling 16 trucks of Maida, 4 trucks Sugar, 2 trucks
Ghee etc. per day.

Also we have a wrapper printing unit on-site  capacity of 150 MT/Day

Most widely distributed Indian biscuit brand –

Parle G is without a doubt the most widely distributed Indian biscuit brand.
It crossed Rs 5000 crore in retail sales a couple of years back and it is increasing
since then.

Largest sold biscuit in the largest market –

India is the largest market for biscuits across the world and has a major market
share of the biscuits segment. So within India, Parle G has the highest market
share. Quite simply, this is the strongest advantage for Parle G because it is the
largest sold biscuit brand in the largest market for biscuits.

Amazing Packaging –

Parle G is appreciated for its packaging because it has small 5 rs variants as well as
large variants which package 10 biscuit packets together. It even has a small 2 rs
packaging. When there were Floods in Mumbai or when there are floods in other
areas, Parle G biscuits are the first ones to be distributed because of their small
packaging and easy distribution advantage and because of their glucose content.

The parle Girl –

The Parle Girl is one of the most famous brand mascots because it belongs to one
of the most famous brands of the country.

Trusted brand –

In 2014, Parle G was ranked the 42nd most trusted brand in India. Considering a
population of 1 billion and rising, thats saying a lot.

Very strong in mid tier and mass segment –

Parle G is very strong in its adoption and penetration in the mass market. A bit of
mid tier market segment is also conquered by Parle G.

Parle’s market share –

28% of the total biscuit market of India is covered by Parle which includes Parle
G, Milano and others. Parle forms 50% of this 28% share of its mother brand Parle.
Hence it is safe to assume that Parle G has a whopping 14% market share in the
Indian biscuit market.
Make in India –

Parle G is the First domestic brand to cross rs 5000 crore in retail sales. This
further boosts the Make in India initiative for the domestic country.

Exports –

Parle G is Exported to SAARC countries & to US, UK and Europe as well as to

parts of Africa. Thus the export segment of the brand is very strong too.

Weakness of the company-

Missing premium range biscuits –

Parle G is missing the essential part which can make it an all round brand –
Premium range biscuits. Although Parle G is the single widest selling biscuit
brand, a premium range biscuit will help Parle attract a lot of inroads.

Marketing is very less –

Marketing of Parle G is very less. It came as a product placement during the

“Shaktimaan” series. Alternatively, there have been ATL ads or some BTL
involvement. However, the majority market has already adopted Parle G biscuit.
The marketing might be less because of cost constraints but a bit of marketing will
help the brand.

Manufacturing bottlenecks –

Massive distribution requires massive manufacturing and this creates problem if

its own with consistent manufacturing bottlenecks coming up. Because of the huge
demand, Parle G has to cater to exports as well as domestic sales.

Regional players –

There are many regional competitors for Parle G which affects the brand in
regional markets.
Opportunities in the SWOT analysis of Parle G

Increase marketing communications –

A first step which Parle G can take is to increase its efforts of Marketing
communications. It needs something unique like the AMUL girl which helps
people to connect with the brand even further. This need not mean a lot of
expenses. Just mind share and retention is needed from time to time.

Start a premium range –

Parle G can start a premium range or a mid tier separate range to have an even
better market share. But doing this can affect its mass range biscuits as well so
whether to focus or diversify is a call Parle G needs to take.

Use distribution for more mass products –

Parle G can use its distribution potential for other products which also attract the
customers. Distribution is an asset for Parle G and it should use this asset to
maximum advantage.

Tie ups with schools and hospitality segment to increase sale –

There are many schools which need breakfast at low prices and Parle G is one
component which can be a part of this because of the glucose component of the
biscuit. Thus, tie ups with the schools / education as well as hospitality segment
like Hotels can help the brand in achieving more sales.

Widen manufacturing base to more countries –

Parle G can widen its manufacturing base by having a manufacturing plant in

countries which are good markets in the future.
Threats in the SWOT analysis of Parle G

Consistent competition –

Parle and Britannia are evergreen FMCG competitors and ITC is close behind.
Similarly there are other national and regional players also vying for a footprint in
the biscuit market.

Rising Income –

Because of the rising income, Parle G becomes outdated when someone can
afford other biscuits. This is a threat to the brand in the long term.

Rising Costs –

Parle G’s major selling point is that it is cheap with a good taste. However, with
rising costs of distribution and manufacturing, the high price of the final product
might become a threat to the brand. Although on the other hand, if the price rises
for Parle G, it will rise for all other biscuit brands. Nonetheless, the rising costs of
the product is to be considered as a threat to revenue and margin for any brand.

Mature market –

There comes a time when people become bored by a taste and they want to try
new tasting things. Parle G is soon reaching the mature market stage where
everyone knows the taste of a Parle G biscuit and might want to try something
new. Hence, expansion to other territories is very important for the brand.
 Introduction

Training refers to the acquisition of knowledge, skills, and competencies as a result

of the teaching of vocational or practical skills and knowledge that relates to
specific useful skills. It forms the core of apprenticeships and provides the
backbone of content at technical colleges and polytechnics. Today it is often
referred to as professional development.
Training & Development is the field concerned with workplace learning to
improve performance. Such training can be generally categorized as on-the-job or
off-the-job.                                                                                                                   
1.On-the-job describes training that is given in a normal working situation, using
the actual tools, equipment, documents or materials that they will use when fully
trained. On- the-job training is usually most effective for vocational work.               
2.Off-the-job training takes place away from normal work situation which means
that the employee is not regarded as productive worker when training is taking
place. An advantage of off-the-job training is that it allows people to get away
from work and totally concentrate on the training being given. This type of training
is most effective for training concepts and ideas.
In military use, training means gaining the physical ability to perform and survive
in combat, and learning the many skills needed in a time of war. These include
how to use a variety of weapons, outdoor survival skills, and how to survive
capture by the enemy, among others.                                                                         
Many early American astronauts trained extensively in Iceland's central highlands
due to its similarity to an extraterrestrial planet.
. 

THE FIVE STEPS TO TRAINING SUCCESS

If you developed a skills inventory and matched these skills to employees

according to need, you have a good start on developing an effective training
program. You might deliver this training yourself, or you might hire others to
deliver it. Regardless of how the training is delivered, the sequence in which your
employees are taught new skills will have much to do with the success of the
training. Therefore, it is not sufficient to just identify the skills your employees
require, and match people to these skills. You have to make sure they are trained in
the right way.

Gilbert's five steps.

Step 1: Motivate and Familiarize;

Unfortunately, we often begin the process of teaching people a new skill with the
assumption that they are interested in learning the skill, and see the need for the
skill to the same extent as we do.  We are often wrong in this assumption.
Therefore Gilbert suggests that your first step in teaching a new skill is to create
"need to know."

Step 2: Check People Out on the Basic Skill Required for Learning the New
Skill;

Certain basic skills are a prerequisite to learning other skills.  For example, unless I
know how to add and subtract, I cannot learn how to balance a checkbook. Unless I
have basic knowledge about the operation of an internal combustion engine, I
cannot be taught to make repairs to that engine

Step 3: Teach the Specific Skills of the Task;

With mastery of the basic skills, your employees are now ready to learn specific
skills. Here, we refer to the normal, usual, or typical. How does an employee fill
the typical order? What steps should be followed in making common repairs?
What is the one way that works most of the time? For example, 90 percent of the
time, customers order standard quantities of items from the standard catalog. First,
teach employees how to fill that standard order.

Step 4: Teach Mastery Skills;

Once your employees have learned to fill the standard or typical order, they are
ready to progress to the atypical or complex—the exception to the rule. Once they
learn to make he common type of repair, they are now ready to advance to the
more complex.

Step 5: Provide an Opportunity for Immediate Application;

Finally, whatever skill you teach, arrange for your employees to apply/use the new
skill on the job immediately after the completion of training. Of all our suggestions
about how to make training effective, application—immediate application—is
probably most important.      

NEED OF TRAINING IN ORGANIZATIONS

Every organization today has realized the need to have a well trained and
experienced workforce in order to perform various activities at the workplace. If
the current/potential job occupant can meet all that the job demands, training was
not important, but this situation is a myth
.
Today industries are investing a lot on training and development since they have
realized it’s importance. They have well established departments handling
organizational training and developments exclusively. While training deals with
application of knowledge on machine and equipments, organizational
developments is a broader concept and deals with overall enhancement, upliftment
of employees and growth of their personality ultimately moving towards maturity
and actualization of their fullest potential capacity so that they become not only
good employees but better individuals.

  According to Glossary of Training Terms, Manpower Services Commission,

1981, London” A planned process to modify attitude, knowledge and skilled
behavior through learning experience to achieve effective performance in an
activity of range of activities.
Its purpose in the work situation is to develop the abilities of the individual and to
satisfy the current and future needs of the organization.
                                                                

Training: The Effect on KSA : The Trio

a. Knowledge: it helps a trainee to know facts, policies, procedures and
rules pertaining to his job.

b. Skills :   it helps the trainee  to increase his technical and manual

efficiency to do the job
c. Attitude:  it molds his behavior towards his co-worker and supervisor
creating a sense of responsibility in training
Why training is required? 

 The following flowchart will well explain the need and benefits of  training both
to the employees and organization as well.
 

         

TRAINING

Higher productivity
Better organization Culture Personal growth
Less Supervision Development of new skills
Prevent manpower Obsolesce Higher earning capacity
Economical operations Helps to adjust with changing
Prevent industrial accidents technology
Improves Quality Increased safety
Greater loyalty Confidence
Fulfillment of organizational
future personnel needs
Standardization of procedures

TYPES OF TRAINING
Parle group provides several training to the grass root level  persons and also to the
executives  of the company  for the betterment of  both personal and professional
lives.
These trainings are conducted in several steps –
          The first step includes verbal training followed by practical application of the
training and then tests are conducted to evaluate their performance standards. The
trainings are as follows:

1. 5’S WORK PLACE MANAGEMENT

2. HACCP
3. KAIZEN
4. JAGRUTI
5. SAFETY
6. QUALITY
7. TPM
8. TAGGING
9. PERSONALITY DEVELOPMENT     

“5-S” - WORK PLACE MANAGEMENT

Five 'S' is an integrated concept for Work Place management

-     1S : SEIRI  -
Organization or re-organization is to sort out unnecessary items in the  work place
and apply stratification management to discard them egg. Things not belong to that
area to be removed from there.  Use red tag for unnecessary items and yellow tags
for the items which is extra and should be sent to stores.

2S : SEITON –
Neatness: Put the things in a proper way.  Every thing should have a place and
everything should be in its place. Decide the place, mark the place, put label on
items. Arrange the items in such a way so that can be picked easily for use. 

   3S : SEISO –
Cleaning: Here cleaning is in the form of inspection. When we are doing cleaning,
we are inspecting simultaneously, if some thing is unnecessary we are discarding
those things (under 1S) and if during cleaning we have seen that any item is not
kept in proper place, we put them in its place (doing  2S)   
   

4S : SEIKETSU-
Standardization: When we are doing 1-S, 2-S and 3-S, we may be facing number of
problems. Try to find out good solutions and standardized the system.

5S: SHITSUKE-
Discipline: This means whatever system we are having or developed by us under
‘4-S’ to be followed in such a way so that, standard practices become a part of our
life. 

HACCP (Hazard Analysis and Critical Control Point)

o Product Information Sheet

o Flow Charts
o Hazard and Risk Analysis worksheets
o Critical Control Point Determination Sheets
o Control of Critical Control Points 
o Reference Documents

Critical Control Points-

 CCP 1 – To control moisture by controlling Temp. level of oven in between
270 to 340 deg C. 

 CCP 2 – To control extraneous metal through Metal detector on cooling

conveyor.

KAIZEN

Kaizen means continuous small  improvement in personal life as well as in official

life.
Kaizen is a daily activity whose purpose goes beyond improvement. It is also a
process that, when done correctly, humanizes the workplace, eliminates overly
hard work (both mental and physical), and teaches people
how to perform experiments using the scientific method and how to learn to spot
and eliminate waste in business processes.
Kaizen activity can be implemented as per the below chart
 KAIZEN

INDIVIDUAL GROUP

1. PERSONAL STRUCTURED UNSTRUCTURED

2. INDIVIDUAL OFFICER

QIT AT MIDDLE
QUALITY CIRCLE SMALL
MANAGEMENT LEVEL
GROUP ACTIVITY AT
AND UPPER
GRASS ROOT LEVEL
MANAGEMENT LEVEL

                

Jagruti System

This is the system with the help which we can develop the awareness and cultural
change in employees with respect to personal hygiene, cleanliness of factory and
its surrounding area. We are managing team to maintain the jagruti in effective
manner like:-
1. Aazad shift jagruti team
2. Bhagat Singh shift  jagruti team
Working period of each team is two-months. Generally Team leader is the
shift supervisor of the related team.

Working Procedure

Each team member is responsible for the jagruti defaulter in his shift.They
 check employees of their shift on the base of jagruti parameters(i.e. Nails, Hair,
Shave, Clothes, Hair, shoes / Chappals, bangles, perfumes, watch and smoking
material). They write the names of defaulters in jagruti form and submit that form
to personnel department. Personnel dept. also makes the report of defaulters and
charges a fine of Rs 5 from workers and Rs 10 to staff members.

MOTIVATION-
At the end of the working period of the jagruti team some gifts are distributed
among the jagruti members. They are appreciated for their good job and welcomed
by new jagruti members.

Fire and safety

Safety is an effective measures of keeping acceptable control of men, machine,

material and environment. Safety is a state of mind when a person can distinguish
between what is safe and what is unsafe while performing his work..

S -"SOUND"                Thinking concerning the nature of job.

A -"ALERTNESS”       To danger
F - "FACTORIZING"   The entire operations into safe sequences.
E - "EFFICIENCY"       In carefully performing the work  
T - "THOUGHT"           For the welfare of the group.
T - "THOUGHT" For the welfare of the group. 
Y - "YOU"                    And your own protection at your job. 

DETAILS OF FIRE AND SAFETY EQUIPMENT.

SN DESCRIPTION QTY. REMARKS

.
1 FIRE POINTS 33 DIFFERENT LOCATION IN
PLANT
2 FIREHYDRENT BOX 18 DIFFERENT LOCATION IN
PLANT
3 HYDRENTS 22 DIFFERENT LOCATION IN
PLANT
4 FIRST AID F/F 112 INSTALLED WITH FIRE
EXTINGUISHER POINTS
5 WIND SHOCK OF SIZE 7X3' 1 INSTALLED AT OVERHEAD
 TANK.
6 SMOKE 1 INSTALLED IN PRINTING
DETECTOR(IONISED)
7 CO2 CYLINDER OF 60 KG. 6 INSTALLED IN PRINTING
8 WATER SPRINCKLER 2 OVER LPG / PROPANE
SYSTEM BULLETS
9 WATER MONITOR 2 FITTED IN LPG YARD
10 AMMONIA MASK 2 HELD IN CHILLING PLANT
11 ALARM SYSTEM 3 COMMON STARTER AT
OVEN END
12 LPG LEAKAGE DET. 10 FITTED IN LPG YARD
SYSTEM
13 FIRST AID BOXES 16 HELD IN PLANT WITH DIFF.
SEC.
14 STRETCHER 2 WITH RESCUE &
EVACUATION TEAM

Quality Checking

 In Process Check-list
 Action Taken on product Safety
 Troubleshooting Management
 Graphs & Charts Used In Quality Deptt.
 Silo Cleaning Frequency

Process Parameters :

1.Raw Material Inspection by Production Staff : Shift wise checking of 

   Packing as well as mixing raw material physically inspected by production staff.
2. Sugar syrup checking , PH , Brix , Inversion.
3.Water – TDS & PH.
4. Dough – PH.
5. Maida Drinking Taste.
6. Biscuit Dimension Checking (Stack Height, Length , Width & Weight etc.).
7. Packet Leakage test.
8. Biscuit Moisture & Hardness checking of baked Biscuit.
9. Silo Fat PV as well as FFA checking.
10. Finish Product Checking – Moisture , Fat , Acidity of extracted fat, Ash 
      content, Acid insoluble Ash content.  

Action Taken on Product Safety :

 
For Product safety we are using :

1.Sieve at every processing step(Changing Frequency of mesh & checking 

   also added in preventive maintenance schedule).
2. Magnets & Metal Detector.
3. Insect-killer.
1. Use of KMnO4 Solution for Hand-Washing.

Total productivity maintenance

[A]. Definition
TPM is the methodology for maximizing equipment efficiency by :-   
1].Establishing a Total System for productive maintenance (PM) for entire life of
equipment.
2].Participation by all departments, including equipment planning, Operating
Maintenance departments.  
3].Involving all personnel, including top personnel to first line operators.
4].Promoting PM by motivation management, namely by autonomous small group
activities.      

[B]. History
Till 1950s organizations were carrying out only breakdown maintenances

Breakdown Maintenance:-

Whenever equipment goes out of order the maintenance crew will attend to that
and put it back into operation.                                                                          
In 1950 major change came in this method in the form of Preventive Maintenance
in USA.                                         
  
Preventive Maintenance :-
Preventive maintenance work was carried out either during holydays or taking a
planned shutdown. Machine and their allied system like conveyors etc were
checked for their wear and tear.
Necessary action like timely change of worn out parts repair etc were carried out.
Aside from that major cleaning operation, oiling, checking up the set up, alignment
etc were done.
Preventive maintenance helped to create an awareness and recognition about the
importance or reliability and economic efficiency in the plant design etc. Neryo
Kogyo was the first Japanese company to use Preventive Maintenance Concept.

Benefits

 Tangible Benefits :-
        1.PRODUCTIVITY
        2.QUALITY
        3.COST
        4.DELIVERY
        5.SAFTEY
        6.MOTIVATION

Intangible Benefits :-
               
Self Maintenance:-           
Introduction of autonomous maintenance activity makes operators take care of
machine by themselves with being order to.
With achievement of zero break down and zero defects operator get new
confidence in their own abilities.
 Confidence   
 Clean Environment
 Improved Image

Tagging system

 Tagging system highlights the defects/problems at a particular area/                 

machine.
 System develops the habit of inspection at every corner.
 Easy to know the maintenance schedule.
   To minimize breakdowns.
 To reduce Engineering inventory.
  Improve observation power.

SYSTEM OF IMPLEMENTATION
 One person in the factory would be in charge of tag system preferably
engineering stores in charge
 Color codes of tags
   Blue        :    Electrical Problems
   Green    :    Mechanical Problems
 White    :    5 S related matters
 Red        :          Unwanted material
 Yellow    :          Excess material
 The tag should be printed with the matter and numbered serially.
 All the time new tags should be available for the shop floor people.
The uncharged should issue the tags to the concerned in-charge to
make them available all the time.
 The concerned in charge should maintain a register of the tags.
 After completion  of the work the tags should be removed and
properly preserved for a period of 3 months, individual machine wise. 
Every month, remove tags kept before 3 months and put the last
month tag. 
 Just by seeing we can access that which equipment / machine has
more No. of tags during the last 3 months.  Take out the tags and find
out the reasons and take corrective actions.
 More emphasis should be given to tagging 2 days before the
maintenance day, problems of the machines can be attended thus
improving the efficiency of the machines.
 After completion of the job the tag should be removed from the
concerned area after showing to manager and then tag to be returned
to the tagging in charge for tag preservation, machine or equipment
No. wise.
 A record to be maintained for all the tags issues/receipts after the job
completion in case  of any missing tags that also to be recorded.
 The in charge should give a periodic report once in a month to
manager / Parle Officer in the following pattern.
 Minimum number of Tags per month for confectionery and biscuit
factory having production/month less that1000 M.T, will be 300, for
other units target is 500 tags per month for the assessment year.

Terms used in the graph

 5S 5S Work Place Management
H (HACCP)hazard Analysis Critical Control Point
K Kaizen
J Jagruti
S Safety
Q Quality
T Total Productivity maintenance
P
T Tagging
P Personality

CONCLUSION

A thorough interaction with the teammates helped us in the collection of the data
which we required to analyze the knowledge of teammates on the trainings given
in the Parle Company. While collecting the data we also observed the teammates,
the way they responded to us, their communication skills, their alertness, sincerity
towards work, their behaviour with the outsiders and each other, their attitude
towards Parle, the Company. These were the main criteria to evaluate their
“personality” On the basis of these data we were able to make the following
conclusion. According to which all the batches are fine in certain trainings but
require training on certain topics which will help them to enhance their
performance. 

The analysis can be interpreted as follows:-

Jawahar shift is:

 1.Poor in                    • Safety

 2. Average in             • Total Productivity Management

• Quality

 3. Good in                 • Tagging
          • Jagruti    
• Kaizen
 • Personality

 4. Very Good in         • HACCP

• 5S Work Place Management  

Gandhi Shift is:

 1. Poor in                  • Quality

                                      •   Safety
                                      •  Jagruti
                                      • HACCP

 2.Average in            • Total Productivity Maintenance

 3. Good in                  •  Tagging        

                                        •   Kaizen
                                        • Personality

 4. Very good in           • 5’s Work Place management

Bhagat singh Shift is: 

 1. Poor in                    •  Tagging

• Quality
• Safety
• Personality

 2. Average in              • Total Productivity Maintenance

• Jagruti
• Kaizen
• HACCP

Mixing shift is:

 1. Poor in                     • Jagruti
  2.Average in                • Tagging
                                          • Quality
                                          • 5’S Work Place Management

 3. Good in                    •  Personality

                                          • Total Productivity Maintenance
                                          • Safety 
                                          • Kaizen
                                          • HACCP

An overall conclusion that can be derived by observing the Overall Shifts Graph
is that all the shifts are well trained in
1). 5S Work Place Management
2). HACCP
But require a high degree of training in 
1). Safety                   

RECOMMENDATIONS & SUGGESTIONS

The whole project was a very knowledgeable and a wonderful experience to gain
and on its completion I would like to give a few suggestions on the “Training
Knowledge of teammates and the impact on their performance” 

1. The teammates are highly enthusiastic about the trainings conducted in Parle
hence their energy level is quite appreciable which needs to be kept high.

2. The training session are usually carried on after a 12-hour shift when the
workers are fully exhausted thus making the training session a mere obligation
which could be made interesting if 1 hour is spared for training.

3. These trainings can be made more attracting if both audio/video modes are used.

4. Trainings like Jagruti, Safety etc. can be given away from the plant in an open
area to relieve the teammates from monotony.
5. Few workers can be appointed to give an overview of the trainings to all the
newcomers in order to make their work easier and also for better understanding.

6.Teammates should be motivated to attend the training programs by telling them

the benefits that they would achieve by these trainings.

7. Regular feedback/suggestions should be invited from the teammates to let the

‘management’ know the actual expectations of the teammates so that the training
programs can be modified according to the requirement.