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INTRODUCTION
ABOUT THI STUDY
MILKA WONDER CAKE has become popular for manufacturing
variety of cakes and so it is recognized as one of the leading cake
manufactures in India. This famous company produces cakes in term of
bar cakes, rich plum and roll cakes. All variety of cake are being made
from the hygienic and nutritive raw materials like pure wheat flavors. The
cakes produced by Milka Wonder cakes are healthy, tasty, hygienic and
boosting. It (cake) yields much calories and that assumes the significance
of the best quality product. So it increases the number of customers for
the cake day by day.
As part of bright expansion plans, the company Milka Wonder
cake has an export house too. As if specifies in the quality product, it
launches exporting to foreign countries. Many sales is in the foreign
countries soil. Foreign consumers’ strength too increase day by day.
The new Hope food Industries P (Ltd) was started on 13th
dec 1996 for manufacturing breads and cakes. The Company is situated
at Chinnasadayam palayam, and Erode – 2. Mr. Raja is the Chairman of
the company.
In the modern materialistic era, a person finds no time to
cook anything. This has become a major problem for most of the
peoples in the cosmopolitan cities. To rectify this Milka group launched a
product named “Milka Wonder Cake” which is something different from
the ordinary cakes. Cakes are being manufactured in the hygienic and
clean atmosphere.
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No one can find cream or design in the wonder cake. This renders
the best services to the people equal to a hotel or a mess. Some parents
prefer wonder cake to their children as their lunch. Such types of cakes
are also used in meetings, parties, etc, which has raised the consumption
pattern of such cakes in the market. The importance of wonder cakes has
also increased by the following reasons.
More tastier
Instant
More nutritious
Save time and energy
Readily available at reasonable price
Available in different flavors
This has contributed towards the development of the cake industry.
A markets general may be described as a place or geographical area
where the buyer’s and sellers meet. Gods and Services are offered for sale
and transfer of title of ownership occurs, analysis of markets include
product, promotional measures of obtaining sales to be analyzed.
A retailer or a retail stores is a business enterprise whose primary
function is to sell to ultimate customer. Jerome Cathy’s one which consist
primary of buying a satisfying assortment of goods available for
reasonable price and after convincing the target consumers that the goods
will satisfy them. Retailing therefore is the last activity of firm in selling
goods and services to the ultimate customer.
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Retailers are understandably concerned with consumers and
suppliers. They have been portrayed as the buying agents for their
customers. Majority of customers will be satisfied by the price and
quality of the cakes.
INDUSTRIAL PROFILE
WONDERS [INDIA] EXPORTS is established as a Wholesaler
and Exporter of agro products. Incepted in the year 2000, the company
has firmly maintained the substantial foothold in the domain of
agricultural Industry. The company is managed, under the guidance of the
CEO, Mr.Rajan.S, a man known for his rich experience. Owing to our
extensive networking with esteemed vendors, we are able to cater Agro
Products as per the requirements of clients. Herein, we present some
essential features of the organization that distinguish ourselves in the
Indian as well as International market.
Infrastructure
The company has constructed a huge warehouse with various
sections to meet the market demand within the stipulated timeframe. As
we are located in the heart of Coimbatore that is also known as the
Manchester of South India, we avail excellent transport facility to meet
the timely delivery clients.
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Quality Policy
We provide value and satisfaction to the customers through our
quality products and services. With strong dedication, discipline, desire,
and delight, we provide superior agricultural products such as Coconut
fruits, Grass Mats, Red chilies, Decorative Bamboo Basket, Coir Pith
Briquette, etc.
Vision and Mission
They have achieved excellence in all the aspects of business such
as products, services, policies, etc. They endeavor to attain leadership
in the respective domain by providing maximum satisfaction to the
clients. Besides, They work hard to bring new range of products in the
market to meet the different requirements of the clients.
Name of CEO : Mr. Rajan .S
Establishment Year : 2000
Primary Business Type : Wholesaler & Exporter
Market Covered : African Countries, Singapore,
European Countries, Western
Countries & India
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Bimbo Bakery Product
Bimbo brand of bakery product is popular in USA as well as in its
origin country Mexico and other Latin American countries. Established in
year 1945 it has created brand loyalties across continents. Group Bimbo
brands and plants are now located in Latin America, Europe and Asia. it
is present in mexico, The U.S.A., Argentina, Prazil, Colombia, Costa
Rica, Panama, Chile, E1 Salvadoe, Guatemala, Honduras, Nicaragua,
Peru, Venezuela, Uruguay, Paraguay, the Czech Republic and China.
Products and Brands
Bimbo products are Breads, Cookies, Crackers, Snacks, Candy,
Tortillas, Pastries, Buns. Its major brands are Bimbo, Marinela, Mailpa
Real, TiaRose, Mrs. Baird’s Oroweat, Endermann’s Thomas Boboli,
barcel, ricolino, Coronado, Lacornado, PasteleriasE1Globo, Sunday.
COMPANY PROFILE
About Managing Director
Mr. Raja is not only a business icon but also an active Managing
Director. His Fifteen Year’s experience in the Bakery cake manufacturing
field has resulted in the incorporation of a company named M/S New
Food Industries Ltd.
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His hi-tech knowledge in the cake manufacturing is vast. The rich
experience helps him invent his own formula in manufacturing this cake
in the technology and catering. This cake has become known as “MILKA
WONDER CAKE” in its unique brand name. It stands No.1 product in its
taste and best in quality.
Being an educated man, Mr. Raja takes much internet in
developing and catering technology and skills in producing cakes. The
taste of Milka Wonder Cake is a favorite of everyone. Its name and fame
has spread far and wide in India. It is proud to remember that Mr. Raja, a
Business magnet is a recipient of “ARCH OF EXCELLENCE AWARD
97” which was awarded in ALL INDIA ACHIEVER’S CONFERENCE
in recognition of his high level business services.
Cake Varieties
Different types of flavor were introduction by the company by
namely Vanilla, fruits, pineapple, orange, chocolate, cup cake, rich palm,
and strawberry. Type of cake variety which was produced is 250gm.
Milka Wonder Cake
The company has a wide & well-established network of
distribution and caters to the need of its customers promptly and
effectively. Within a span of 6 years the growth rate is higher than the
other cake business because of their better business strategies.
They have also the largest market share within Tamil nadu. ‘Milka
Wonder Cake’ is the market leader and it has a good market position in
Pondicheery, Karnataka, and Andaman Nicobar Island.
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Milka provides employment for around 110 employees. Milka is
taking welfare and caring steps for the employees. Milka provides various
accommodations and transport facilities. This encourages training and
personal growth of the employees.
Milka had made its employees “The strength of the company”. It
has evolved into a force the growth of Milka. Milka also provides
Provident Funds and Life Insurances for accidental coverage.
Raw Materials
The raw materials that are used for the product are,
Maida
Sugar
Vanaspathi
Egg
Vegetable shortening corn flour (420)
Milk Powder
Salt
Raising agent (500, 341)
Class 2 preservative (282, 319)
Permitted Synthetic food colors (110)
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Added flavors
INFRASTRUCTURE
Milka provides employment for around 110 employees. Milka is
taking welfare and caring steps for the employees. Milka provides various
accommodations and transport facilities.
This encourages training and personal growth of the employees,
Milka had made its employees, “the strength of the company”. It has
evolved into the force of the growth of Milka. Milka also provides
provident funds and life insurances for accidental coverage.
Milka’s is a wide network. Its spreads all over the South India.
Thousands of Agencies, Agents and Distributors are used for marketing
the Milka products.
About hundreds of vehicles like Tempos, Lorries and Vans are
servicing for Milka all over the network. These vast distribution plans and
facilities are provided to service and dedicate to the Milka’s ever –
growing consumer population.
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DEPARTMENTS:
The various departments in the Bakeries are.
1. Production department
2. Purchase department
3. Lab
4. Sales department
5. Personnel department
6. Finance department
7. Marketing department
8. Stores department.
9. Sanitation and hygiene
Types of Product
Under the table direction of Mr. Raja, the Milka Wonder Cake has
reached its peak. Milka Wonder Cake is being produced by New Hope
Food Industries (P) Ltd situated in Erode. It was established on 11 th
December 1996. This company manufactures only cakes.
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FRUITS CAKE
CHOCOLATECAKE
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ORANGE CAKE
PINEAPPLE CAKE
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ORANGE CHOCILATE CAKE
VANILLA CAKE
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PRODUCTION DEPARTMENT
Production is a process of giving same input element and getting an
output element. The factors of production i.e., input elements are men,
materials, money and machine. The output element comes out with more
quality and quantity.
They produce variety of bakery products. Production department
receives the cleaned raw materials before the production process start,
which results in less wastage of materials.
Production department, adopt the labor incentive techniques (i.e.,)
more labors and less machines.
In the production department there are two white color employees.
They are production manager and supervisors. The production process
only differentiates one industry from other industries.
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PRODUCTION PROCESS FLOW CHART
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PURCHASE DEPATMENT
Purchasing the raw materials for the production is essential. The
main aim of the firm is to produce a good quality of products to public.
In this view, the Bakeries, purchase quality goods only. They keep
a policy “To purchase the raw materials with adequate quality.”
Maida, yeast and sugar are the main raw materials of the company.
The supplement materials are flavors, vanaspathi, and milk-Maid. The
raw materials
Madia and sugar are stored in 100 kg bags and yeast is stored in 20
kg bags which are the important raw materials. These items are stored
compulsorily in the quantum of 200kg bags.
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LAB
Lab have two departments,
1) Nutrition 2) Microbiology
Nutrition
Yearly once all Nutrition information’s to be calculated by CFTRI.
Nutrition Information
NUTRIENTS PER 100 GMS
Calories 423.13 kcal
Total Fat 19.17g
Saturated fat 12.16g
Polyunsaturated fat 1.65g
Mono unsaturated fat 5.29g
Transfat 0g
Protein 6.92g
Vit A 134mg
Vit C 0mg
Calcium 19mg
Iron 1.78
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Cholesterol 127mg
Sodium 221mg
Total Carbohydrates 55.73 gm
Dietary fiber 1.50gm
Sugars 24.87mg
Moisture Content
Take 10gms of sample to be in oven at 105oC for 4hrs. The
difference between the initial weight and after drying weight is the
moisture content of the cake. The moisture should be below 20% .
ASH Content
Take 3gms of sample to be in buffle at 550oC for 1 hr. The
difference between the initial weight and after drying weight is the ash
content of the cake.
Ph
Ph meter to be used fro determining ph value of the cake. Sample
to be in solid State only. So take 5gms sample mix with 10ml of water
(ph 7). Ph of the cake is 8.
Raw Material Testing
Maida
Maida is the important raw material for cake preparation moisture
and ash content of the Maida to be tested for every batch.
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Vanaspathi and Margarine
Vanaspathi and Margarine also to be used in the cake preparation.
Moisture content, free fatty acid, and peroxide value to be check for every
batch of Vanaspathi and Margrien.
MICROBIOLOGY
Microbiology tests for every outgoing batch of cakes are done.
Cakes are mainly spoiled and bacteria.
Molds are the chief cause of the microbiology spoilage of cakes
and other baker’s Products. Since the normal baking process destroys
much of the original microorganisms. Cake mainly spoiled by mold and
bacteria.
Molds
Molds are the most common, hence the most important cause of
the spoilage of Bread and most bakery products. The temperatures
obtained in the baking procedure usually are high enough to kill all mold
spores in and on the loaf, so that molds must spores in and on the loaf, so
that molds must reach. The outer surface penetrates after baking. They
can come from the air during cooling or thereafter, from hading, or from
wrappers and usually initiate growth in the crease of the loaf and between
the slices of Sliced cake.
Chief molds involved in the spoilage of bread are the so-called
bread mold, Rhizopus stolonifer.
Penicillium expansum,
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Aspergillus niger
Monilia Sitophile
Mold Spoilage is Favored By
1) Heavy contamination after banking, die. For example, to an heavily
laden with mold spores, along cooling time, considerable air
circulation or a contaminated slicing machine.
2) Slicing in that more air is introduced into the load
3) Wrapping, especially of the bread is warm when wrapped
4) Storage in a warm, humid place.
Identification of Molds
Aspergillu’s and pencillium are mainly in the cake.
Medium Preparation
Chloromphenical and yeast glucose agar medium & to be used.
Some time rose Bengal agar medium also used. Take 0.25gm of
ahlormphenical and 0.25gm of yeast glucose agar medium to dissolved in
100ml of distilled water.
This solution auto clave at 121oC in 151 for ½ hours. Petri plates
should be sterilized by autoclave.
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Sample Preparation
Sample preparation to be done by serial dilution. Sample serial
dilution to be done with peptone water.
Procedure
1gm of sample of cake to be mixed with 9ml peptone water. This
solution only taken for serial dilution. Serail dilution should be done from
10-1 to 10-7.
Culture Preparation
Take 1ml of medium solution and 1ml of sample solution to be mix
well and become to thick. Then incubate the mixture. For 5 to 7 day at
27oC temperature.
After incubation, if have any growth means to be follow the
microscopic examination.
Microscopic Examination
This test used to identity the mold present in the cake.
Procedure
(i) Examine the specimen under the low power lens to see the
arrangement of Spores and my Celia make a sketch
(ii)The glass slide was washes and dried. A drop of water was placed
on the Center of slide with the help of a loop. A smear was prepared by
taking a small Portion of the specimen with the needle, the end of which
has been bent at right of when has been bent at right angles a short, sharp
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hook. Do piece of the growth near the Edge where speculation is first
beginning. Observe under the microscope. The high power lens was used
to identity timer details.
Methods For prevent Moldiness
Prevention of contamination of bread with mold spores insofar as
practicable
Prompt and adequate cooling of the leaves before wrapping to
reduce condensation of moisture beneath the wrapper
Ultraviolet irradiation of the surface of the loaf and of slicing
knives
Destruction of molds on the surface by electronic heating
Keeping the cake cool to slow mold growth of freezing and storage
in the frozen condition to prevent growth entirely.
Incorporation in the bread dough of some gyrostatic chemical.
Most Commonly employed how is sodium or calcium propionate at
the rate of 0.1 and 0.3 percent of the weight of the flour, a
treatment that also is effective against rope, sorbic and, up to 0.1
percent and sodium diacetate, up to 0.32%, are also used. An older
remedy was the addition of vinegar or acetate to the dough or
treatment of the exterior of the loaf with vinegar.
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BACTERIAL SPOILAGE
Ropiness means bacterial spoilage. Ropiness is mainly caused by.
(1) Bacillus subtillis
(2) B.Lichenformis
(3) B. Panis
(4) Salmonella
(5) E.Coli
(6) Coliform
The Spores of these species can withstand the temperature of the bread
during baking, which does not exceed 100oC, and can germinate and
grow in the loaf if conditions are favorable. The ropy condition
apparently is the result of capsulation of the bacillus, together with
hydrolysis of the hair protein (gluten) by proteinases of the organism and
of starch by amylase to give sugars that encourage rope formation. The
area of ropiness is yellow to brown in colour and is soft and sticky to the
touch. In one stage the slimy material can be drawn out into is soft and
sticky to the touch. In one stage the slimy material can be drawn out into
long threads when the bread is broken and pulled apart. The unpleasant
odor is difficult to characterize, although it has been described as that
decomposed or overripe melons. First the odor is evident, then
discolorations and finally softening of the crumb, with stickiness and
stringiness.
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Identification Test for Bacteria
Pure plate method to be used for total bacteria count in the cake.
Medium Preparation
Nutrients agar medium to be used. Take 0.5gm of Nutrient agar
dissolved in 100ml of distilled water. This solution auto crave at 121
degree Celsius in 151 bs for ½ hours. Petri plate should be sterilized by
auto care.
Sample Presentation
Sample presentation to be done by serial dilution. Sample serial
dilution to be done with peptone water. 1gm of sample cake to be mixed
with 9ml of peptone water.
This solution only taken for serial dilation should be done.
Culture Preparation
Take 1ml of medium solution to be mix well and become too thick.
Then in cube this mixture for 24 hours at 37 degree C temperature.
After the incubation, if have any growth means to be follow they
microscopic examinations.
Microscopic Examinations
Gram Staining method to be used for identifies the bacteria culture.
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Procedure
A thin film of the sample cutter was made on the slide if have
bacteria means Fixed by hosting the under portion of the slide.
i. The smear was stained with aniline dye such as crystal violet, in
95% alcchol. The stain was held for 2 minutes.
ii. Excess stain is removed by washing is distilled water and slide was
immersed in mordant. It is left for about 2 minutes to fix the
colour.
The slide is now washed in 95% alcohol till no more colours are
removed from the slide. Then, wash well with distilled water of the
colour is completely removed then the bacteria would be gram negative.
However if they retail the colour, despite the treatment they would be
considered as gram positive. Finally the slide was ilmmersed in 1%
(aqueocess) solution of suffrain so the gram negative bacteria which has
lost colour may show as pink organism under the microscope.
Precautions
Great care should be take while using this staining method because
gram positive will because gram negative organisms with age.
Identify the bacteria by this method.
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SALES DEPARTMENT
For any, concern sales department is the vital one. The sales
department functions effectively in this concern.
The salesmen conduct market survey.
They have proper sales knowledge of the products.
They collect competitor’s sales price lists.
Marketing is done daily.
They do the collection of money on a daily basis.
They identify new retail sales counter’s whenever they come
across.
They collect competitor’s samples to compare quality and maintain
quality and maintain quality control.
Distribution Network Channel
The company at present has no direct dealing with retails. The
distribution network of the company is as follow.
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Manufacturer
Dealer
Retailers
Consumes
PERSONNEL DEPARTMENT
Recruitment
For production department the age limit for recruitment is 18 to 24.
In case of others, age limit may vary according to the designation,
educational qualification of the workers. In this institution the educational
qualification of the workers should be above 8th standard.
Selection
Selection tests may provide information about their aptitude,
interest, speed, eye test etc., selection tests are normally followed in the
personal interview of the candidates. The personal manager conducts it.
Training
The company for improving performance of the individual workers
in particular job conducts various training programmers.
Placement:
After completing all the formalities are appointed for a
probationary period. The probationary period may range from 3 months
to 1 year.
During this period the candidates are keenly observed. if the
complete the training period successfully, they become permanent
employees.
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Types of Benefits
1. Monetary benefits
2. Non-monetary benefits
Monetary Benefits
1. Basic Salary
2. House rent allowance
3. Conveyance
4. Leave travel allowance
5. Medical reimbursement
6. Bonus
7. Special allowance
Basic Salary
Salary is amount received by the employee in lieu of the done by
him/her for a certain period say a day, a week, a month, etc. It is the
money an employee receives from his/her employer by rendering his/her
services.
House Rent Allowance
Organizations either provide accommodations to its employees
who are from different state or country or they provide house rent
allowances to its employees. This is done to provide them social security
and motivate them to work.
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Conveyance
Organizations provide for cab facilities to their employees. Few
organizations also provide vehicles and petrol allowances to their
employees to motivate them.
Leave Travel Allowance
These allowances are provided to retain the best talent in the
organization. The employees are given allowance to visit any place they
wish with their families. The allowances are scaled as per the position of
employee in the organization.
Medical Reimbursement
Organizations also look after the health condition of their
employees. The employees are provided with medi-claims for them and
their family members. These medi-claims include health – insurances and
treatment bills reimbursement.
Bonus
Bonus is paid to the employees during festive seasons to motivate
them and provide them the social security. The bonus amount usually
amounts to one moth’s salary of the employees.
Special / Allowance
Special allowance such as overtime, mobile allowance, meals,
commission, travel expenses, reduce interest loans , insurance, club
membership, etc., provided to employees to provide them social security
and motivate them which improve the organization productivity.
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NON MONETARY BENEFITS
1. Leave policy
2. Overtime policy
3. Hospitalization
4. Insurance
5. Leave travels
6. Retirement benefit
7. Holiday homes
8. Flexible timings
Leave Policy
It is right of employee to get adequate number of leave while
working with the organization. The organization provide for paid leave
such as, casual, medical leaves, and maternity leaves, statutory pays, etc.,
Overtime Policy
Employees should be provide with the adequate allowances and
facilities during their overtime. If they happened to do so, such as
transport facilities, overtime pay, etc.,
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Hospitalization
The employees should be provided allowance to get their regular
check-ups, say at an interval of one year. Even their dependents should
be eligible for the medi-claims that provide them emotional and social
security.
Insurance
Organizations also provide for accidental insurance and life
insurance for employees. This gives them the emotional security and they
feel themselves valued in the organization.
Leave travel
The employees as provided with leaves and travel allowances to go
fro holiday with their families. Some organizations arrange for a tour for
the employees of the organization. This is usually done to make the
employees stress free.
Retirement benefits
Organizations provide for pension plans and other benefits for their
employees which benefits them after they retire from the organization at
the prescribed age.
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Holiday homes
Organizations provide for holiday homes and guest house for their
employees at different locations. These holiday homes are usually located
in hill station and other most wanted holiday spots. The organization
make sure that the employees do not face any kind of difficulties during
their stay in the guest house.
Flexible timings
Organization provide for flexible timings to the employees
who cannot come to work during normal shifts due to their personal
problems and valid reasons.
FINANCE DEPARTMENT
The main work of this department is to record the financial
transactions. The day-to-day transactions are recorded in the proper book
and are kept for reference. The transactions are first recorded in the
journal as and when they take place. Subsequently these transactions are
recorded, in the bank book, purchase journal, Sales journal, Debtors
ledger, Creditors ledger, etc.,
Profitability
The primary objective of a business under taking is to earn profit.
Profit earning is considered essential for the survival of the business. A
business needs profit not only for its existence, but also expansion and
diversification. Profitability ratios measures the results of business
operations or overall performance and effectiveness of the firm. They are
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designed to highlight the end result of the business activities which in the
imperfect world of ours, is the sole criterion for the overall efficiency of a
business unit.
Our range of Accounting Outsourcing services include:
General accounting
Book Keeping
Cash Management
Payables and Receivables
Managing financial Records
Asset management
Financial analysis
Collection management
Preparation of financial reports and statements
The need for holding Cash arises from a variety of reasons which
are:
1. Transaction Motive
2. Precautionary Motive
3. Speculative Motive
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1. Transaction Motive
A company is always entering into transaction with other entities.
While some of these transactions may not result in an immediate
inflow/outflow of cash (E.g. Credit purchases and Sales), other
transactions cause immediate inflows and outflows. SO firms keep a
certain amount of cash so as to deal with routine transactions where
immediate cash payment is required.
2. Precautionary Motive
Contingencies have a habit of cropping up when least expected. A
sudden fire may break out, accidents may happen, employees may go on
a strike, creditors may present bills earlier than expected or the debtors
may make payment earlier than warranted. The company has to be
prepared to meet these contingencies to minimize the losses. For this
purpose companies generally maintain some amount in the form of Cash.
3. Speculative Motive
Firms also maintain cash balances in order to take advantage of
opportunities that do not take place in the course of routine business
activities. For example, there may be a sudden decrease in the price of
Raw Materials which is not expected to last long or the firm may want to
invent in securities of other companies when the price is just right. These
transactions are purely of speculative nature for which the firms need
cash.
Thus, the objectives of Cash Management can be regarded as
making short-term forecasts of cash position, finding avenues for
financing during the periods when Cash Deflects are anticipated and
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arranging for repayment/investment during periods when the cash
surpluses are anticipated with a view to minimizing idle cash as far as
possible.
MARKETING DEPARTMENT
Marketing is the one of the important departments. For each and
every concern the whole position and performance for the company
depends on the marketing and without the knowledge of marketing
department the company can not all the goods.
Functions of the department
1. The important functions of this department are to sell their product.
2. The major function is payment of bills and receipt cheques from
the parties, and then paid to the financial department.
3. This department has control over the transport out of all the items
for in coming for raw materials late, work and any other materials
and the out going of the finished goods.
4. The main objective of this department is also production.
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STORE DEPARTMENT
Stores department plays a vital role in any business organization.
For the smooth running of a business, stores department is very essential.
Generally, stores reveries to the safe custody of all materials stored
in store room. Physically, storage of materials is done in a scientific and
systematic manner.
Store is essential to avoid all kinds of damages and losses. The
stores department enables the management to minimize the cost of
production and give effective services.
Functions
Stores department carries out the following functions.
i. It monitories the materials stored.
ii. It segregates the materials
iii. It controls the materials.
Hygiens And Sanitation
Personal hygiene
This is a very important aspect to be taken into consideration.
Workers use clean uniform, apron and cap.
Not only for workers but all who ever processing area, it is a must
to wear caps. They always wash their hands with hand disinfectants
handling cakes.
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CONCLUSION
On the completion of the summer training in the New Hope and
Industries Ltd for a period of 42 days, I have gained a lot of knowledge.
I have learnt about the preparation of different types of cakes, and
packing methods of cakes, portion of raw materials mixing etc. I
observed the working of production department, purchase department,
sales department, personnel department, finance department, marketing
department. I have learnt about raw materials testing. As a whole training
was very much important and useful for me.
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