NAME: MULIK SAKHIYA CLASS: F.Y.B.B.A.(GEN) ROLL NO: 103 EXAM NO:

COLLEGE: L.J .INSTITUTE OF MANAGEMANT (GUJRATUNIVERSITY)

COMPANY:

MADHUR DAIRY GANDHINAGAR DISTICT CO-OPERATIVE MILK PRODUCERS’ UNION LTD

PREFACE

It is with great pleasure I understand, the report of industrial visit which is

out come of complete information which I have gained during session of our visit

programme of F.Y.B.B.A.

The objective for B.B.A. visit is to credit , the awareness about industrial

environment among the student or various field off corporate management is in short

practice visit is a step to fill up. The gape between the theoretical studies of

management and it’s practice application . The syllabus of first year B.B.A. intends to

acquire on analytical study of the industrial environment and special filed of night.

In the project report I have try to study and measure their aspects and have

given necessity suggestion for implementing best action plan to increase . The

awareness about the product in customer. This report give me practical capabilities of

working life with every day managerial responsibilities and challenges meeting

deadlines and satisfaction of customer.

ACKNOWLEDGEMENT

I take this opportunity to express my profound gratitude and deep regards to my guide (ditty)

for his exemplary guidance, monitoring and constant encouragement throughout the course of

this thesis. The blessing, help and guidance given by him time to time shall carry me a long

way in the journey of life on which I am about to embark.

 

 

I am obliged to staff members of madhur dairy, for the valuable information provided by them

in their respective fields. I am grateful for their cooperation during the period of my

assignment.

 

Lastly, I thank almighty, my parents, brother, sisters and friends for their constant

encouragement without which this assignment would not be possible.

 

 

Your Name

Maulik sakhiya

Signature

( )

INDEX

SR.NO. PARTICULAR PAGE NO.

1 GENERAL INFORMATION

2 PRODUCTION DEPARTMENT

3 HR DEPARTMENT

4 MARKETING DEPARTMENT

5 FINANCE DEPARTMENT

6 CONCLUSION

Chapter 1:

CompanyProfile

1.1 History of Dairy industry

The highest milk producer in the entire globe – India boasts of that status. India is otherwise known as the ‘Oyster’ of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products' market.The Gandhinagar District Co-operative Milk Producers’ Union Ltd. was registered on February 06, 1971 under the Gujarat State Co-operative Act, 1961 by few prominent co-operators of Gandhinagar district with limited members and limited societies. This Union has a daily procurement of around 3,000 LPD. In 1992-93, the Union first began a movement of arranging village level meeting to convince primary milk producer at their door step and it was a great moment. In 1996 existing plant was expanded capacity of 60000 LPD. The capacity was further expanded up to 2 lacs LPD in 2002-03..During the year 2010-11, the Union had collected a total of 493 lac liters of milk from 41,350 members of 114 village Co-operative milk producing societies. Daily average of milk collection is 1.35 lac liters and average daily collection per society is 1,175 liters. This includes 62 percent buffalo’s milk and 38 percent cow’s milk.

At present December 2011 milk produceing 1,45,000 LPD and selling 1,19,000 LPD.

Potential for investment in the dairy industry

Some areas of Indian dairy industry can be toned up by the evocation of differentiated

technologies and equipment from overseas. These include:

Raw milk handling: The raw milk handling needs to be elevated in terms of

physicochemical and microbiological properties of the milk in a combined

manner. The use of clarification and bactofugation in raw milk processing can

aid better the quality of the milk products.

Milk processing: Better operational ratios are required to amend the yields

and abridge wastage, lessen fat/protein losses during processing, control

production costs, save energy and broaden shelf life. The adoption of GMP

(Good Manufacturing Practices) and HACCP (Hazard Analysis Critical

Control Points) would help produce milk products adapting to the international

standards.

Packaging: Another area that can be improved is the range of packing

machines for the manufacture of butter, cheese and alike. Better packaging can

assist in retaining the nutritive value of products packed and thus broaden the

shelf life. A cold chain distribution system is required for proper storage and

transfer of dairy products.

Value-added products: There's vast scope for value-added products like

desserts, puddings, custards, sauces, mousse, stirred yoghurt, nectars and

sherbets to capture the dairy market in India.

The Indian dairy industry has aimed at better management of the national resources to

enhance milk production and upgrade milk processing involving new innovative

technologies. Multinational dairy giants can also make their foray in the Indian dairy

market in this challenging scenario and create a win-win situation for both .

Overview of the Indian Dairy Sector

The country is the large milk producer all over the world, around 100 million

MT

Value of output amounted to Rs. 1179 billion in 2004-05 which is

approximately combined output of paddy and wheat

1/5 of world bovine population

Immensely low productivity, around 1000 kg/year

Large number of unproductive animals, low genetic potency

Poor nutrition and lack of services are the main factors for the low

productivity

These are different regions developed, average, below average in the dairy

industry.

1.2 HISTORY OF MADHUR DAIRY

Mother Dairy, Gandhinagar (MDG) is a unit of Gujarat Cooperative Milk

Marketing Federation (GCMMF) Ltd., which markets its products under AMUL &

SAGAR brand. The plant was set-up at Gandhinagar with a strategic intent of catering

to requirement of fresh and wholesome milk of consumers of Ahmedabad and nearby

cities and to handle every drop of surplus milk from member dairies of Gujarat and

hence play a role of Mother. The most modern, PLC based automated dairy

processing plant with in-built capability to produce milk products matching to the

best quality standards was set-up in the year 1994 with a capacity to handle 10 lac

litre of milk per day. MDG was commissioned in September 1994 by L&T with

assistance of APV-Denmark, Westphalia Germany, Niro-Sweden and Nu-con –New

Zealand. The dairy initially had Liquid Milk, Pouch Filling, Butter Oil plant & Milk

Powder Plant. .

To keep pace with changing time Ice Cream plant, UHT plant, Pouch filling

Expansion Project and Mozzarella Cheese plant were installed subsequently.

Recently, the milk processing capacity has been increased from 10 LLPD to 18

LLPD. It is estimated that in the year 2010, MDG would receive 35 LLPD of milk. To

meet this requirement, we are expanding our milk handling capacity by installing 100

MTPD milk powder plant as a 1st phase of expansion for which work has already

been started and would be completed in the period of next 04 months. The plant

would be of state of the art in terms of civil structural engineering and most modern

process technology and automation. In the 2nd phase, we will have another 20 LLPD

milk processing line and butter processing and packing facilities. In the 3rd phase of

expansion, there would be another 100 MTPD milk powder plant. The vast and

varied product portfolio includes Market Milk, Ghee, Milk powders, Ice Cream, UHT

milk and milk products and Cheese. The other product portfolios apart from milk

and milk products are Soup, Kadhi and Pizza.

The plant is professionally managed and has adopted world-class quality management

systems and quality initiatives like ISO 9001-2000, HACCP 9001-2000, ISO 14001,

Total Productivity Maintenance, Six Sigma, Total Energy Management, Energy

Management System etc. Mother Dairy being a unit of GCMMF Ltd., all the financial

figures are merged with the balance sheet of the latter. The sales turnover of

GCMMF Ltd. for 2004-2005 was Rs. 2922.53 crores.

Objectives and Business Philosophy of Madhur Dairy

The main stakeholder of Mother Dairy was the farmer member for whose

welfare it existed. Unlike other organizations, their objective is not to

maximize the profit. They are more interested in giving the best price for

the farmers fort heir milk than in making a large profit. Thus they look at

the price given totheir suppliers as not a cost but as an objective. Mother

Dairy had, as its main objective, “carrying out activities for the economic

development of agriculturists by efficiently organizing marketing of milk

and dairy produce, agricultural produce in raw and/or processed form and

other allied produce”.

1.4 AWARDS & PRIZES

3 rd Best Employer of India – WORLD HRD CONGRESS

SAP Ace Award 2010 – Best Run Award in Consumer Products

BUSINESS LEADERSHIP ( FRUIT & VEGETABLES)

Best Maintained Plant Award

Safety innovation award

Rajiv Gandhi Quality Award

1.5 OBJECTIVES

To provide maximum services to customers

To monitor the process to ensure the environ safety.

To provide necessary resources required for management system to prove excellence

1.6 Information of Madhur Dairy

Particulars Information

Registration 6-2-1971

Location Plot no. 35, Near Indira Bridge,

Ahmedabad – Gandhinagar High-way,

Village Bhat District: Gandhinagar

Form of organization Co-operative Sector

Type of unit Milk Processing unit

1.10 ORGANISATION CHART OF MADHUR DAIRY

CHAIRMAN

B.O.D

GENERAL MANAGER

PRODUCTION

PRODUCTION

SUPERVISO

WORKE

HELPER

WORKE

A.G. R.M

MARKETINGDEPARTMEN

ASSIST. MARKETIN

G

MKG. MANAGER

SALES

CLEARK

FINANCEDEPARTMEN

FINANCEMANAGE

ASSIST.FINANCEMANAGER

ACCONTAN CLEARK

H.RDEPARTMEN

ASSIST.MANAGER

CLEARK

Chapter 2

Production

department

2.1 WHAT IS PRODUCTION?

Production management is the process which combines and

transforms various resources used in production subsystem of the organization into

value added product/ services in a controlled manner as per the policy of the

organization.

Production function therefore is that part of an organization which ix

concerned with the transformation of a range of input the require outputs having the

requisite quality level.

MEANING : The meaning of the term “Production “and “Production

management “should be noted carefully.

It explains the following important, aspects of production management.

A) It is a decision making managerial function.

B) Decisions are made, regarding the production processes required for converting

the raw materials into finished products.

The production or out-put should be according to specification in the quantities

specified as per the schedule and minimum

2.2 PRODUCTION DEPARTMENT CHART

CHAIRMAN CHAIRMAN

B.O.D B.O.D

MANAGING DIRECTOR MANAGING DIRECTOR

PRODUCTION MANAGER PRODUCTION MANAGER

ASSISTANT MANAGER ASSISTANT MANAGER

T.O T.O

SUPERVISOR SUPERVISOR

WORKERS WORKERS

RAWMATERIAL INCHARGE RAWMATERIAL INCHARGE

WORKERS WORKERS

LAB DEPARTMENT LAB DEPARTMENT

CHEMIST

C

C

CHEMIST

C

C

SAMPILER SAMPILER

GRADER GRADER

HELPERS/ ATTENDENT HELPERS/ ATTENDENT

2.3 PRODUCTION PROCESS

RAW MATERIAL

After collecting of milk laboratories check the fats and SNF of milk. So their some

raw material requirements are Milk, Salt, Acids, and some other chemicals.

PASTEURIZATION

After collecting, checking and conducting the laboratory test the Pasteurizing process

is conducted. The milk is passed through these Pasteurizing Machines with help of

Water Pumps. Here the milk is heated at 80 to 82 degree Celsius for 15 seconds after

that it is cooled at 4 degree Celsius. By this method they destroy the bacteria present

in the raw milk. After this process some milk goes to the separate machines and

remaining to the packing machine.

This method was invented by a scientist called JAMES PASTUE that’s why this

process is known as Pasteurization.

SEPARATION

Separation machine separates two kinds of the products: skimmed milk and cream.

This milk is taken to the tanks. The milk in every tank has different proportion of

SNF.

Whenever the milk is needed from tank it is tested in the laboratory and the deficit

proportion fat is added by mixing Cream.

PACKING PROCESS

Now in this necessary fats and SNF are added and packed in pouches of 500ml. The

packed pouches are kept in the basket. The milk goes to the packing machines

through pipes. At sporadic interval sample of pouches are weighed on the electronic

weighing machine.

STORAGE

After packing various pouches the dairy has to store the fresh and packed milk. The

milk pouches are then taken to the cold storage under the temperature of 8 to 10

degree Celsius. It is maintained with the help of fans having silicon chips. The

pouches are stored here for the whole night and in morning they are distribute

2.4 MANUFACTURING PROCESS

2.5 PRODUCTS OF MADHUR DAIRY

1) MADHUR Milk:-

Full Cream

Standard

Tond

Cow Milk

Flavored Milk

Reception of Raw Material (Milk)

Reception of Raw Material (Milk) ClarificationClarification HomogenizationHomogenization

PasteurizationPasteurizationChillingChillingProceed milkProceed milk

Proceed milkProceed milk

Dispatch in insulated Road

Tankers

Dispatch in insulated Road

Tankers

2) MADHUR Sweets:-

Penda

Chocolate Barfi

Rajvadi Penda

Rajvadi Halvo

Mohanthad

Magas

Kajukatri

Kaju Barfi

3) MADHUR Ghee:

Buffalo Ghee

Cow Ghee

Madhur Chhash

4) MADHUR Ice cream:

Vanilla

Kaju Drax

Butter Scotch

Kesar Pista

Strawberry

Cone

Candy

2.7COLD STORAGE

In this plant the excess milk is packed. The milk cannot be distributed in to the whole

sellers at a time because it takes time reach out and beside the time at which milk is to

be made available to the customers is also to be considered. Therefore during the gap

the milk is stored in a cold storage of the unit. The temperature in the cold storage

range from 5 degree to 10 degree Celsius and in the night the milk is dispatched in the

trucks.

2.8 QUALITY POLICY OF MADHUR DAIRY

Madhur Dairy is committed to...

Improve life style of member milk producers

Achieve highest customer satisfaction by consistent supply of good quality,

safe milk and milk products.

MADHR Dairy Achieves this by…

Strengthening Co-Operative structure

Up gradation of processes and application of innovative techniques

Providing milk products and services par-excellence for total customer

satisfaction.

Implementation of innovative welfare schemes and services for socioeconomic

development of milk products.

Application of eco-friendly processes and operations.

Development of motivated, dedicated and devoted work force.

Chapter 3

HUMAN

RESOURCE

department

3.1 INTRODUCTION

Human resource management (HRM, or simply HR) is the management of an organization's workforce, or human resources. It is responsible for the attraction, selection, training, assessment, and rewarding of employees, while also overseeing organizationalleadership and culture, and ensuring compliance with employment and labor laws. In circumstances where employees desire and are legally authorized to hold a collective bargaining agreement, HR will typically also serve as the company's primary liaison with the employees' representatives (usually a labor union).

HR is a product of the human relations movement of the early 20th century, when researchers began documenting ways of creating business value through the strategic management of the workforce. The function was initially dominated by transactional work such aspayroll and benefits administration, but due to globalization, company consolidation, technological advancement, and further research, HR now focuses on strategic initiatives like mergers and acquisitions, talent management, succession planning, industrial and labor relations, and diversity and inclusion.

In startup companies, HR's duties may be performed by a handful of trained professionals or even by non-HR personnel. In larger companies, an entire functional group is typically dedicated to the discipline, with staff specializing in various HR tasks and functional leadership engaging in strategic decision making across the business. To train practitioners for the profession, institutions of higher education, professional associations, and companies themselves have created programs of study dedicated explicitly to the duties of the function. Academic and practitioner organizations likewise seek to engage and further the field of HR, as evidenced by several field-specific publications.

.

3.3 RECRUITMENT & SELECTION

RECRUITMENT:

HRP helps determine the number and the type of people an organization

needs. Job analysis and job design specify the task and duties of jobs and the

qualifications expected from prospective jobholders. The next logical step is to hire

the number of people of the right type to fill the job. Hiring involves two broad

groups of activities.

1) Recruitment and

2) Selection

Though, theoretically, recruitment process is set to end with the receipt of a

application, in practice the activity extends to the screening of application so as to

eliminate those who are not qualified for the job.

SOURCES OF RECRUTMENT

MADHUR DAIRY use to both the sources of recruitment:

1. Internal Source of Recruitment

2. External Source of Recruitment

INTERNAL SOURCES

1. Present Permanent Employees

2. Retired Employees

3. Present Temporary Employees

4. Dependent of deceased, disable employees

Promotion to the higher positions has several advantages they are

It is good public relation

It builds moral

It encourages competent individual who are ambitious

It improves the probability of good selection, information on the

individual performance is readily available

It is cheaper then going outside to recruit

Those chosen internally are familiar with the organization

When carefully planned promotion from within can also act as a

training device for developing middle and top level managers.

EXTERANAL SOURCES

Professional or trade Associations

Advertisements

Employment Exchange

Campus Recruitment

Walk-ins, Write-ins and Talk-ins

Contractors

Displaced Persons

Radio and Televisions

Acquisitions and Mergers

Competitors

International Recruiting

SELECTION

Next to recruitment theological step in the HR process is selection of qualified

and competent people.

“Selection is the process of choosing the individuals who possess the

necessary skill, abilities and personality to successfully fill specific jobs

in the organization.”

Although, some selection methods can be used within an organization for

promotion or transfer, this chapter focuses on selection applicants from out side the

organization.

Recruitment and selection are the crucial steps in the HR process and are often

used interchangeably. There is, however, a fine distinction between the two steps.

While recruitment refers to the process of identifying and encouraging prospective

employees to apply for jobs, selection is concerned with picking the right candidates

from a pool of applicants. Recruitment is said to be positive in its approach as it seeks

to attract as many candidates as possible. Selection, on the other hand, is negative in

its application inasmuch as it seeks to eliminate as many unqualified applicants as

possible in order to identify the right candidates

SELECTION PROCEFUR OF MADHUR DAIRY

1. Determining the vacancies in the Dairy

2. Giving Advertisement

3. Interview

4. Selection

5. Appoint

3.4 TRAINING & DEVELOPMENT

Successful candidate placed on the jobs need training to perform their duties

effectively. Workers must be trained to operate machines, reduce scrap and avoid

accidents. It is not only the workers who need training but also supervisors, managers

and executives need to be developed in order to enable them to grow and acquire

maturity of though and action. Training and Development constitute an ongoing

process in any organization.

In simple terms, Training and Development refer to the impairing of specific

skills, abilities and knowledge to an employee. A formal definition of Training and

Development is any attempt to improve current or future employee performance by

increasing an employee’s ability to perform through learning, usually by changing the

employee’s attitude or increasing his or her skills and knowledge. The deficiency,

computed as follows:

Training and Development need = Standard Performance – Actual Performance

TRAINING GIVEN TO THE EMPLOYEES OF MADHUR DAIRY

Required Training

Refreshment Training

Special Training

3.5 PERFORMANCE APPRAISAL

An organization’s goals can be achieved only when people put in their best

efforts. How to ascertain whether an employee has shown his or her best performance

on a give job? The answer is Performance Appraisal. Employee assessment is one of

the fundamental jobs of HRM, but not an easy one?

In simple terms, performance Appraisal may be understood as the assessment of an

individual’s performance in a systematic way, the performance being measured

against such factors as job knowledge, quality, co-operation, judgment, versatility,

health and the like. Assessment should not be confined to past performance along.

Potentials of the employee for future performance must also be assessed.

A formal definition of Performance Appraisal is the systematic evaluation of the

individual with respect to his or her performance on the job and his or potential for

development.

A more comprehensive definition is:

Performance Appraisal is a formal, structured system of measuring and evaluating an

employee’s job, relating behavior and outcomes to discover hoe and why the

employee is presently performing on the job and how the employee can perform more

effectively in the future. So that the employee, organization, and society all benefit.

The definition includes employees’ behavior as part of the assessment.

Behavior can be active or passive – do something or do nothing. Either way, behavior

affects job results. The other terms used for performance Appraisal are: Performance

Rating, Employee Assessment, Employee Evaluation and Merit Rating. In a formal

sense, Employee Assessment is an old as the concept of management and in an

informal sense, it is probably as old as mankind.

3.6 TRANSFER

MADHUR DAIRY does not make the transfer of employees, because it has

not available other unit of the production. however transfer is being done in enter

department as per the requirement.

3.7 EMPLOYEE SERVICES

The success of the organization depends on its employees. Hence it is

necessary for a firm to satisfy its employees. To satisfy employees different kind of

benefits or incentives are provided to the employees.

FACILITIES PROVIDED TO THE EMPLOYEES OF THE MADHUR

DAIRY

Education Allowance

City Compensation Allowance

Transportation Allowance

Canteen Facility

Uniform Facility

Leave

Accident Benefit Scheme

Bonus

Rest Intervals

3.8 PERSONNEL RECORD

In personnel record, complete up to date information is maintained about the

employees. So that these records might be referred for the purpose of transfer and

promotion. Such records include information relating to personnel qualification,

special interest, aptitude, results of tests and interview, leaves, promotions, rewards

and punishment.

For recording different information following types of registers are used.

1. Attendance Register

2. Salary Register

3. Provident Fund Register

4. Bonus Register

5. Casual Leave Register

6. Leave Balance Register

7. Accident Register

8. Gratuity Register

Chapter 4:

MARKETING

department

4.1 INTRODUCTION

Marketing is the process of communicating the value of a product or service to customers. Marketing might sometimes be interpreted as the art of selling products, but sales is only one part of marketing. As the term "Marketing" may replace "Advertising" it is the overall strategy and function of promoting a product or service to the customer.[1]

From a societal point of view, marketing is the link between a society’s material requirements and its economic patterns of response. Marketing satisfies these needs and wants through exchange processes and building long term relationships. The process of communicating the value of a product or service through positioning to customers. Marketing can be looked at as an organizational function and a set of processes for creating, delivering and communicating value to customers, and managing customer relationships in ways that benefit the organization and its shareholders. Marketing is the science of choosing target markets through market analysis and market segmentation, as well as understanding consumer buying behavior and providing superior customer value.

There are five competing concepts under which organizations can choose to operate their business; the production concept, the product concept, the selling concept, the marketing concept, and the holistic marketing concept. The four components of holistic marketing are relationship marketing, internal marketing, integrated marketing, and socially responsive marketing. The set of engagements necessary for successful marketing management includes, capturing marketing insights, connecting with customers, building strong brands, shaping the market offerings, delivering and communicating value, creating long-term growth, and developing marketing strategies and plans.[

4.2 MARKETING DEPARTMENT CHART

CHAIRMANCHAIRMAN

GENERAL MANAGERGENERAL MANAGER

B.O.DB.O.D

MARKETING DEPARTMENT

MARKETING DEPARTMENT

ASSISTANT MARKETINGMANAGER

ASSISTANT MARKETINGMANAGER

MARKETINGMANAGER

MARKETINGMANAGER

SALES MANAGERSALES MANAGER

4.3 PRODUCT

Product: Product means the goals and services combination the company

offers to the target markets.

Variey:

Different Varieties in Sweets:

Penda

Barfi

Kajukatri

Koprapak

Mohanthal

Magas

Choclate Barfi

Shikhand etc.

Different varieties in milk are:

Standard

Toned

Ful Cream

Cow Milk

Flavoured

Different varieties in Ice-cream:

Cone

Candy

Cup

Edible oil :

Refined Vegetable oil

Health

Fit and Fine

Ground nut Oil

Mustard oil

4.6 CHANNELS OF DISTRIBUTION

Most producers do not sell their goods directly to the final users; between

them stands a set of intermediaries performing a variety of functions. These

intermediaries constitute a marketing channel which is also known as trade channel or

distribution channel.

Marketing channels are sets of interdependent organizations involved in

the process of making a product or service available for use or consumption,

marketing channel decisions are among the most critical decisions facing

management, the channels chosen intimately affect all the other marketing decisions.

Intermediaries smooth the few of goods and services, this procedure are

necessary in order to bridge the discrepancy between the assortment of goods and

services generated by the producer and the assortment demanded by the consumer.

The discrepancy results from the fact that manufacturer manufactures typically

produce a large quantity of a limited variety of goods, whereas consumers usually

desire only a limited quantity of a wide variety of goods

Five dominant channels are found in the marketing of consumer goods.

<1> Manufacturer- retailer

<2> Manufacturer- retailer- Consumer

<3> Manufacturer-wholesaler-retailer-consumer

<4> Manufacturer-sole selling agent-wholesaler-retailer-consumer

Madhur dairy’s distribution channel is manufacture-whole-retailer.

4.7 ADVERTISING

Advertising can be traced back to the very beginning of recorded history. Any paid

form of non-personal, presentation and promotion of ideas, goods or a service by an

identified sponsor is known as advertising. Advertising is very important tool to

combat competition.

The advertising by MADHUR Dairy is being done by following ways.

Wall Painting

Hoardings

Calendar

Posters

Vehicle Painting

Vehicle Sticker

On milk collection sticker

Cinema Slide

Signboard

Plastic Banner

Chapter 5

FINANCE

depatment

5.1 INTRODUCTION

Finance is the study of how people allocate their assets over time under conditions of

certainty and uncertainty. A key point in finance, which affects decisions, is the time

value of money, which states that a unit of currency today is worth more than the

same unit of currency tomorrow. Finance aims to price assets based on their risk level,

and expected rate of return. Finance can be broken into three different sub

categories: public finance, corporate financeand personal finance.

5.2 ORGANISATION CHART

FINANCE DEPARTMENT

FINANCIAL MANAGER

ACCOUNTING MANAGER

CLERK

CONCLUSION

CONCLUSION

In have conducted the project work on madhur dairy. i am very thank full to

madhur dairy for giving me permission and guiding me through visit.

In my visit I have found that madhur dairy is very promising brand and it has fight

future prospers in business. The main reason behind their sucsses is it consumer iffect

in words innovation is fixed its level best to satisfy need or consure and i have my

best wishes to the company as bright and prosperous future.

At last but not least conclude by saying that madhur dairy is the market leader in

milk.

BIBLIOGRAPHY

BOOKS:-

● Principle of marketing Management (Philip Kotler )

● Human resource Management (K.Ashwathapa)

● Finance Management (Prasan Chandra)

Web address :

www.madhurdairy.com

www.googal.com