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A

FUNCTIONAL REPORT

ON

PRODUCTION DEPARTMENT OF

HAVMOR ICE CREAM PVT LTD

SUBMITTED BY:

NAME:- KARAN KASTA

CLASS:- SECOND YEAR BBA

DIVISON:- B

ROLL NO:- 11

SUBMITTED TO:

SHRI CHIMANBHAI PATEL INSTITUTEOF BUSINESS

ADMINISTRATION

2013-2014

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PREFACE

“Experience is the best teacher”, this saying has played a guiding role in including visit as a part of the curriculum of the BBA program of the GUJARAT University. This visit and a consequent report allow the student to practically visit the industry and study real business enivornment.

This practical training in BBA program develops an understanding about the difficulties and challenges to the business world. Only theory knowledge doesn’t impart complete education. Practical experience must accompany theoretical knowledge to add meaning to the education. To fulfil this objective industrial visit is the part of BBA program.

In this direction I have tried my level best to present a project report based on this industrial visit.

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ACKNOWLEDGEMENT

The successful completion of this report would not have been possible without cooperation and support my teachers and friends.

I express my gratitude to the institute for arranging this visit. I’m heartly thankful to the management of the unit for providing me the opportunity make a study of practical aspects in their organization.

I express my sincere thanks to the staff of the unit who provided us all the information and who have guided us during the visit. I am also thankful to my professors with whose help, the training was made possible and who provided full guidance, cooperation and valuable suggestion for the project.

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TABLE OF CONTENT

SR NO.

TOPICS PAGE NO.

1)

A)

B)

C)

D)

E)

2)

I)

II)

III)

IV)

V)

VI)

VII)

3)

1)

2)

3)

4)

General Information

Evolution Of Ice Cream

History of Ice Cream

History Of Cones

Major Players

Global Market Shares Of Ice Cream

Company Profile

History Of Company

Introduction To Havmor Ice Cream Pvt. Ltd

Products

Mission And Vision

Goal

Objectives Of Company

Organisational Structure

Production Management

Introduction Of Production

Product Planning

Location

Plant Layout

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5)

6)

7)

8)

9)

10)

11)

12)

13)

14)

Capacity Planning

Logistic Management

Distribution Channels

Health And Ice Cream

Production Process

Sections Of Units

Pollution Of Waste Managements

Raw Material Used

Sources Of Raw Material

Inventory Management

Employee Benefits And Services

Futures plans

SWOT Analysis

Social Responsibility

Conclusion

Bibliography

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1. GENERAL INFORMATION

A. Evolution of Ice-cream

Once upon a time, hundreds of years ago, Charles I of England hosted a sumptous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's French chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after- dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavour with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise. So in this way the Evolution of ice-cream took place.

B. History Of Cones

Cones were first introduced at the St. Louis Exposition of 1904, when an Ice Cream vendor ran out of bowls; a neighboring pastry maker rolled the Ice Cream in crisp wafers and called them “CORNVCOPIAS”

C. History Of Sundae

First Hot fudge Sundae was served at C.C Browns in Hollywood Sunday is considered as “The Lords Day”. Ice Cream Sundae was designed to be sold on Sunday as Ice Cream soda was not allowed to be sold on that day.

D. Major Players

Ice cream brands all over the world attempt to popularize ice creams, the most common form of frozen dessert, prepared by mixing flavors and sweeteners with cream. Prior to the innovation of the modern refrigeration system, ice creams

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used to be regarded as luxury desserts for special events. Thanks to the latest technology, now it has become a commodity that can be availed any time.

- Ben & Jerry's.- Blue Bunny- Baskin-Robbins- Vadilal - Blue Bell Creameries- Dreyer's Grand Ice Cream 

E. Global Market Share of ice-cream

According to Roy, the domestic ice-cream market in India is small in relation to those of other countries in terms of per capita consumption.

Country consumption

India 250 Pakistan 300 Sri Lanka 600 China 1.2 U.S.A 2.2

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2. COMPANY PROFILE

Brand name:- “Havmor Ice Cream”

Form of Organization:-

Private limited company.

Founded:- Havmor began in year 1944

Current Market Status:

Current status is blue chip ice-cream brand of western India Havmor is among the top three in sales.

Product range:-

1) Ice-creams- Candies, Cups, Novelties, Packs, Cones, Sundaes, Sugarless ice-cream, Premium Tub, Roll Cuts.

2) Snacks- Samosa, Cutlets, Aloo Tiki Burger, Chana Puri etc...3) Food items- Punjabi, Mughlai, Chinese and Continental.

Dealer network: 3800 Plus Expansion underway.

Main Outlets:-

There are total 8 number of parlours and restaurants spread out in Ahmedabad and Vadodara.

Diversification:- Outdoor catering.

Head quarter:-

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Situated in Ahmedabad.

Plant location:- Havmor Food Pvt ltd

Modern industries estate, Naroda Road Ahmedabad – 380025

Location of registered:-

Nr. Rupam Cinema Relif Road,

Ahmedabad – 380025 Ph. 535-7373-74

Location of corporate office:-

2nd Floor, Kashmira Chambers Behind Popular House, Navrangpura Ahmedabad 380 009. Gujarat, INDIA Tel : +91 79 26577070 / 26575030 / 26575144 Fax : +91 79 26575100

Number of employees:- 600

Managing director of the Company

Mr. Pradeep Chona

President Mr. Anand khanonkarAssistant G.manager Mr. Dhiren ShahPurchase manager Mr. Ajay MistryFinance & Account manager Mr. Vatsal ParekhQuality Control Mr. Sanjay & Miss. UrviStores Management Mr. S.k. ShettyH.R.Assistance Mr. Tejas & Mr. PramoVice President (HR) Mr. Rajesh ShahMarketing Dept Mr. Kamal DesaiAuditors Mr. Mukesh

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Bankers Corporation Bank

Havmor have become Gujarat’s favourite ice-cream brand today with over 30% of market share.

C e r t i f i c a t i o n s

Havmor state-of-the-art 200,000 LPD manufacturing plant is one of India’s most advanced ice cream production units. Complete hygiene is a key feature in our world-class plant’s processing facilities. Even the packing at Havmor plants conforms to international norms (see certificates)

ISO 22000:2005 CertificationHACCP Certification

ISO 22000:2005 Food Safety Management System is an International Management System certification criteria/requirements, an organization can opt to go for certification against ISO 22000:2005 Food Safety Management System -Requirements.

The organization irrespective of manufacturing or service industry involved in food & beverage manufacturing, food & beverage service, food & beverage trading, food & beverage warehousing, food & beverage transportation and food packaging, involved in Agriculture, Aquaculture, Horticulture, Fruits & Vegetables, Dairy Products, Meat & Meat Products, Fish & Fishery Products, Spices & Condiments, Nuts & Nut Products, Cereals, Bakery & Confectionary, Restaurants, Hotels, Fast Food Operations can benefit of certification and implementation ISO 22000:2005 Food Safety Management System such as

Organizational commitment towards  Food Safety develop internal system about Food Safety Hazard and Risk from process and

product Develop Food Safety Monitoring Plan covering stages of inspections required to

control manufacturing or service delivery process to eliminate, reduce or control health hazards and food safety risks from physical, chemical & microbiological contamination.

Increase consumer confidence, community faith and stake holder confidence Reduce legal obligation related to product, service delivery such as Food Safety

and Standards FSSAI Act, FSS Rules, Food Safety & Standard Rules. Global market access in terms of export and global recognition Independent of personal competency and high reliability on Food Safety

Management System.

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Reduce Product Recall, Reduce Product Withdrawal, Reduce Non-Conformances, Reduce re-process, Reduce Legal Non-Compliances,

Legal Compliance of Schedule 4 Compliance of FSSAI, FSSAI license conditions, FSSAI Inspection

Pre-Requisite Program, Operational PRP, Hazard Risk Evaluation, CCP Determination, HACCP Plan, Validation Plan, Verification Plan

Food Safety concerned organizational approach Reduce Legal Obligation and compliance inspections. 

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I. History of company:-

Havmor company started in the year 1944 in Karachi by Satishchandra Chona. In the year 1951 the company began to supply ice-cream to the restaurants. In 1953, the founder buys a place on relief rexes on the condition to serve only vegetarian for a quality product that offers value of money. In the year 1955 the Havmor began in Ahmedabad at Kalupur. After graduation Mr. Pradip Chona joined full time business in 1974. Mrs. Rekha Chona learnt secret formula used in mixing of thanks from in low. She is also part of business master auto and Miss Rita will be the next in line to carry on the Havmor name it they with Shri Chona lifts Pakistan along with his wife smt. Nirmal Chona in 1948 and reaches Ahmedabad via Dehradun and Indoor the founder began the Havmor legend in Ahmedabad on the logan “ACHAI, SACHAI, SAFAI” .Today Havmor has also started its own restaurant and parlors. It is growing at a significant rate and has created a name of trust in the market. The initial investment was five crore approximately. The company has 500 dealers in Ahmedabad. The company celebrates its birth anniversary during “DHANTERAS”

II. Introduction to Havmor Ice Cream Pvt. Ltd.

Havmor literally meaning H-A-V-E-M-O-R-E, one of the best name for food business was coined by late Shri Satish Chandra Chona in 1944, when he was workingas a ground engineer in BOAC (British Overseas Aircraft Corporation).

Havmor Industries Ltd. Is one of the most famous ice-cream producing companies in India. As today ice-cream market has been more competitive due to many new entries in this field but Havmor is still holding its position and command in the ice-cream market.

Havmor Ice Cream Pvt. Ltd is the industry where the different flavours of ice-cream are prepared Havmor industries is the firm chiefly leading with processing of ice-creams. But also necks other products.

Havmor industry procedure the different types of flavours of ice-cream for the people. By observing the taste of people, Havmor industries produce more of those flavours, which are in more demand in market.

Havmor ice cream meets with all legal norms specified under the law.ISO 9001:2000 certification signifies that there has been a well documented

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systems followed at every stages of processes during manufacturing of ice cream.

Havmor ice-creams are made in a modern state of the art technology plant at the Naroda Road in Ahmadabad. This plant was setup in 1994 with its co-friendly and hygienic. It is leading brand in ice-creams with good market share in Gujarat and vast net work of distribution to reach every nook and corner. The ice-cream is available in candies, Big caps, Small caps, topo cones, novelties, family packs, party packs and seasonal flavors..

III. Products

Vanilla Royal Gulab Plain Pista Cherry Berry Cashew Treat Strwberry Butter Scotch Plain Chips Kaju Draksh Kesar Pista Raj Bhog Chocolate Chips Lonavali Almond Carnival

IV. Mission and Vision

Quality must always precede quantity to be a leader in food & ice cream business. Leadership not as defined by the general norms of the marketplace, but as defined by the company itself. This means many things to them.

Such as establishing & maintaining leadership in quality, not necessarily quantity Continuing to earn the respect of consumers and business associates, through excellent products, fair trade practices and overall transparency.

Innovating continually, so that the company has something new to offer to its consumers every season diversifying into related areas of food industry, to offer

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consumers more comprehensive taste experiences Fine-blending new technologies with market strategies and, by never taking the market for granted Goodness, truthfulness, cleanliness. The succeeding generations at the helm of the company translated this axiom into a way of life and business. Only the finest ingredients go into the making of Havmor ice creams. The whole manufacturing process conforms to global standards of hygiene. And the company’s trade practices are kept totally transparent. This means, Based on new generation technology and in-house R&D, the company keeps formulating new tastes at frequent intervals, and surprising its consumers. It has also diversified into other food items, through a high profile restaurant chain.

Today, six decades later, Satish Chona’s simple philosophy still continues to be the corporate axiom of the Havmor conglomerate. And the company values its entrepreneurial self-esteem, market image and reputation for financial uprightness above its pure business interests.

V. Goal

To Be the NUMBER ONE Ice-cream Brand Of Western India And To Be A Leader In The Food And Catering Business

VI. Objective of Company

To provide maximum satisfaction and welfare to employees by providing them fair wage and other facilities to create a healthy industry relations.

Main and basic objective of enterprise is to earn profit by fulfilling social objectives.

After earning to brand name of company effectives. To increase market share regionally and nationally. To provide good quality product at reasonable rates. To improve Production efficiency.

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VII. Organisational Structure

An organizational structure is a mainly hierarchical concept of subordination of entities that collaborate and contribute to serve one common aim.

Organizations are a variant of clustered entities. An organization can be structured in many different ways and styles, depending on their objectives and ambiance. The structure of an organization will determine the modes in which it operates and performs.

Organizational structure allows the expressed allocation of responsibilities for different functions and processes to different entities such as the branch, department, workgroup and individual. Individuals in an organizational structure are normally hired under time-limited work contracts or work orders, or under permanent employment contracts or program orders.

Structure of Organization

There are 600 employees who are either divided into production - wise or category – wise. There are total 70 to 80 people working in the head office.

There are 3 levels of management

Top level management

Also known as corporate level of management. It includes Board of directors, Managing directors, General Manager & CEO.

Middle level management

Also known as business level of management. It includes different departments managers like Production manager, Sales manager, Purchase manager, Personnel manager, Finance Manager, Research manager, Office manager.

Bottom level management

Also known as functional or operating level of management. It includes Superintendent, supervisors, foremen, workers.

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Organisational Structure of Company

General Manager

Production Manager HR Manager Finance manager Sales Manager

AM AM AM AM

Executive Executive Executive Executive

Supervisors Supervisors Supervisors Supervisors

Workers Workers Workers Workers

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Top level management

Middle level management

Bottom level management

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3. PRODUCTION MANAGEMENT

1) Introduction of Production:-

Production means to convert the resources or wealth obtain from nature into products which can stratifies the human needs by processing it through manpower or machine. In short creation of an object or service making necessary changes in the shapes, size, weight and prospect of the raw material through the processes.

2) Product Planning

Level of Product.:

A product is anything that can be offered to a market for attrition acquisition, used or consumption that might satisfy a wanton need includes Physical objects, services Person, Places, organization ideas. Product planners need to think about products and services on there levels the most basis level is core product, which addresses the question What is the buyer really buying? As a figure 1 illustrates. The core products stands at the centre of the totals products It consistent of the core problems solving benefits that consumers seek when they buy a product or services. The product planner must next build or services. The products characteristics a quality level, features design a brand name and packaging finally the product planner must build an actual products by offering additional consumers services and benefits. Core product is the problem solving or core benefits that consumers are really buying when they obtain a product. In Havmor ice cream milk, sugar, Milk powder and for standard for fat by the government in ice-cream constitute “core product” at Havmor ice-cream. Here fat is maintained at 13%to 15% by adding butter or cream. Also they add for restraining ice- cream. Actual product is the product’s parts Quality levels, features, design brand name, packaging and other attribute that combine to deliver core products benefits. In 50ml, 200ml, 1 liter and 4 liter s pack, in which ay be cardboard or transparent plastic bowl, is or bowl shape. In ice-cream 2000flavors, the company has introduced a quit distinction design a “ Havmor” id the brand names ender which all flavors are sold. Additional consumer’s services and actual products are called augmented product. The company product produces perishable so augmentation is needed.

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3) Location

Havmor’s Industries has managed itself very well. Its management is very good the plant is situated at a suitable place where the thing required for production and other works are easily available. Havmor’s Industries is a benefiting an exemplary industries in every respect. The raw materials, flavours, and other things required for preparing the ice-cream are easy available.Plant Location : The plant location of Havmour Foods Pvt. Ltd. is as under. Havmor Foods Pvt. Ltd. Modern Industries Estate Naroda Road Ahmedabad – 380 025.If the raw materials required for production is not supplied then it affects the industry negatively. There the location should be at such a place where raw materials and facilities like, water electricity and other important infrastructure are easily available.

Factor responsible for plant location are:

1. Money, Material

2. Man power, Market

3. Motive power, Management

4. Machinery, Means of Communication

5. Momentum to an early start

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4) Plant layout

Layout problems are fundamental to every type of

organization and are experienced in all kind of marketing. Housewife must arrange her kitchen; retailer must arrange their facilities, not only the departments within the factory but also the plant, stores and services so as to achieve flow of products. Once a decision about location of a plant has been taken, next important problem before them is to plan suitable layout for the plant. Efficiency and performance of good machines and sturdy buildings depend to a great extent on the layout of the plant. According to James Handy, “Layout identically involves the allocation of space and arrangement of equipments in such a manner that overall operating cost is minimized.” There are mainly 3 types of layout…

1. Process layout or layout by function2. Product layout or line production3. Fixed position layout

Process layout or layout by function:

This is typical job-shop type of production, where the equipment performing similar operation is grouped together. In this layout more emphasis is given to specialization or functional homogeneity on the various components of the system. All operations of similar nature & grouped together in the same department or part of the factory. E.g.; grinding machine is located in any are, etc.

Product layout or line production:

The equipment here is laid out according to the sequence in which it’s used for making the product for this type of layout if two products are to be made is called for two separate layouts.

Fixed position layout:

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In this layout, the material remains in a fixed position, but the machinery tools, workmen, etc. are brought to the machines.

5) Capacity Planning

Machines used at Havmor are technologically upgraded. They are imported from USA, Chicago. There are 14 continuous freezers & 1 bath freezer.

Candy Making – 5 tanks

Capacity: 8 hours – 18 boxes (12 units per box) this requires around 15 workers.

Cone Ice-cream – 2 tanks

Capacity: 1 hour – 6000 cones, requiring 7-8 workers.

Cup – filling

Capacity: 1 hour – 9000 cups, requiring 9 workers.

Capacity Machines

500L 2 300L 1 1200L 2 1500L 1

Power Generation

Electricity in Havmor factory is acquired by TORRENT power, due to which there is absence of any frequent power cut. Generators are also kept in case of cut of electricity, so as to keep the temperature sufficient for ice-cream. Moreover due to technology up gradation installed capacity has increased from 30,000 liters to 1,00,000 liters.

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6) Logistic Management

A chief function or physical distribution is to take goods form the places where they are to be consumer. This is rejected to as place utility transportation performed this efficient function of marketing. To use economic technology transportation contribution place utility to goods helping effecting possession utility and aids manufacturing processing increasing from utility . Havmor Industries has separate vehicle for transportation of the products those vehicles are not the ordinary vehicles but they are of two types.1.Refrigerated Vans.2.Cooling Vans. Refrigerator vans were used to transport the products to different states. And cooling vans were used for transporting the products locally.

7) Distribution Channel

Manufacturing Ice-Cream

Filling Marketing

Marketing Channel

Cold Storage

Transportation by A/C isolated Vehicles

Distributors

Dealers

Customers

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8) HEALTH & ICE-CREAM

ICE-CREAMS:

The most Indulgent face of Nutrition.

A Cup of good Ice-cream probably features the most varied blends of nutritious elements in life. Carbohydrates (Rice & Wheat), Fats (Oil & Ghee), Vitamins & Minerals (Vegetables & Milk), Proteins (Pulses) all are blended into a lip-smacking cup.

What is more, Ice-cream is the most delicious form in which children can consume these nutrients. In fact, they would ask for it, & relish it without parental prompting.

Those who want to build better health can regularly consume high quality Ice-creams as part of their daily diet. And those who are on a weight-loss diet, can use them as delicious & nutritious hunger-quencher, they will give them just the right amount of nutrients, but keep then from accumulating too much of anything by taking the edge off the need to eat a lot.

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NUTRIENT CONTENT OF 100GMS VANILLA ICE-CREAM:

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FAT 13 GMS.

M. SNF (GMS) 11 GMS.

SUGAR (GMS) 15 GMS.

CALORIES 196.7

PROTEIN (GMS) 4.0

CARBOHYDRATES (GMS) 20.7

TOTAL MINERALS (GMS) 0.9

CALCIUM (MG) 122.0

PHOPHROUS (MG) 105.0

POTASSIUM (MG) 90.0

IRON (MG) 0.1

VITAMIN A 492.0

VITAMIN B1 (MG) 0.04

VITAMIN B2 (MG) 0.23

NIACIN (MG) 0.1

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9) PRODUCTION PROCESS

Flow Chart of Production Process

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Processing Steps in Ice Cream Production

1. Blend the Ice Cream Mixture

First the ingredients are selected based on the desired formulation and the calculation of the recipe from the formulation and the ingredients chosen, then the ingredients are weighed and blended together to produce what is known as the "ice cream mix". Blending requires rapid agitation to incorporate powders, and often high speed blenders are used.

2. Pasteurize Mix

Ice cream mix is pasteurized at 155°F (68.3°C) for 30 minutes or 175°F (79.4C) for 25 sec. The conditions used to pasteurize ice cream mix are greater than those used for fluid milk because of increased viscosity from the higher fat, solids, and sweetener content, and the addition of egg yolks in custard products.

3. Homogenize

Ice cream mix is homogenized (2500 to 3000 psi) to decrease the milk fat globule size to form a better emulsion and contribute to a smoother, creamier ice cream. Homogenization also ensures that the emulsifiers and stabilizers are well blended and evenly distributed in the ice cream mix before it is frozen.

4. Age the Mix

Ice cream mix is aged at 40°F (5°C) for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix.

5. Add Liquid Flavors and Colors

Liquid flavors and colors may be added to the mix before freezing. Only ingredients that are liquid can be added before the freezing, to make sure the mix flows properly through the freezing equipment.

6. Freeze

The process involves freezing the mix and incorporating air. Ice cream mix can be frozen in batch or continuous freezers and the conditions used will depend on the type of freezer. Batch freezers consist of a rotating barrel that is usually filled one-third to

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one-half full with ice cream mix. As the barrel turns, the air in the barrel is incorporated into the ice cream mix. Ice cream freezers designed for home use are batch freezers. Continuous freezers consist of a fixed barrel that has a blade inside that constantly scrapes the surface of freezing barrel. The ice cream mix is pumped from a bulk tank to the freezing barrel and the air is incorporated with another pump just before it enters the freezing barrel. The continuous freezing process is much faster than the batch freezing process.

The addition of air is called overrun and contributes to the lightness or denseness of ice cream. Up to 50% of the volume of the finished ice cream (100% overrun) can be air that is incorporated during freezing. The overrun level can be set as desired to adjust the denseness of the finished product. Premium ice creams have less overrun (approximately 80%) and are more dense than regular ice cream.

At the point of discharge from the freezer (draw temperature), only about 50% of the water in ice cream is frozen. Soft serve ice cream is generated at this point in the freezing process.

7. Add Fruits, Nuts and Bulky Flavorings (candy pieces, etc.)

Fruits, swirls, and any bulky type of flavorings (nuts, candy pieces, etc.) are added at this point. These ingredients can not be added before freezing or they would interfere with the smooth flow of the mix through the freezer. The ice cream at this point is soft and it is easy to mix in the bulky flavorings so they are uniformly distributed throughout the ice cream. Mixing in bulky flavorings after freezing also prevents damage to the pieces and allows them to remain whole or in large chunks.

8. Package

As desired, depending on the product.

9. Harden

The ice cream is cooled as quickly as possibly down to a holding temperature of less than -13°F (-25°C). The temperatures and times of cooling will depend on the type of storage freezer. Rapid cooling will promote quick freezing of water and create small ice crystals. Storage at -13°F (-25°C) will help to stabilize the ice crystals and maintain product quality. At this temperature there is still a small portion of liquid water. If all the water present in the ice cream were frozen, the ice cream would be as hard as an ice cube.

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10) Section of unit

For producing the ice-cream certain steps are to followed:-

a) Maintenance unit :-

This is the main unit in the company the heavy machines are installed here. Here 3 compressor helps in cooling the ice creams.

b) Manufacturing unit :-

In this plant the required raw-materials are mixed & then processed.

c) Raw-material unit :-

In this unit all the raw- materials such as milk powder, dry fruits like Kaju, Nuts, etc. are inspected and checked before sending it for flavoring on assenting.

d) Cold storage unit :-

The prepared ice-cream comes to the cold storage through a tunnel pipe. The whole process is automatic. The temperature in cold storage is between 25c to 27c. Ice-cream is taken out of this unit as per the order.

e) ETP(Effluent treatment plant) :-

All the waste treated & disposed off the treatment is very much necessary because of the government policy that the chemical waste should be properly checked before disposing.

f) Laboratory :-

The laboratory takes care of the Hygiene of each product before it has been savaged. At most each is taken on the aspect of quality.

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g) Dispatch unit :-

Havmore has a wonderful distribution channel of it. Havmor has its own vehicles as well as carted vehicles for dispatch of the ice-cream the vans are fully insulated.

h) Packing & printing :-

Here all the packing materials are printed & stored Havmor takes care of packing of their product.

i) Purchase department:-

This takes care of all the purchase like milk, dry fruits, etc.

j) Marketing & sales department :-

This unit takes care of consumer from selling to satisfying the customer all the activities is done by this department.

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11) Pollution & Waste Management

The process of making ice-cream may result into pollution due to waste generated which can be dumped into water, this result into water or air pollution.

In Havmor Food Pvt. Ltd waste generated does not creates any kind of pollution because the same is used for productive purpose. There are Effluent Treatment Plants, in which waste milk is used for farming purpose, toilets and wasting purpose, this not only results into prevention of pollution but also conservation of natural resources.

12) Raw Material Used

There are various types of raw materials that are used in Havmor during Ice Cream making process. Major Raw Materials used for making Ice Cream are:

Milk

Cream

Skim milk powder

Dry fruits

Fresh fruits

Flavours

Sugar

Stalulizer

Emulsifiers agents

Chocolates

All the materials used in process are managed by Storage Department. And their quality is checked by Research and Development Department.

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13) Sources of Raw Material

The raw materials procurement system is as follow:

Milk is main raw material for ice cream. Milk delivered by a producer is measured and a sample is drawn for quality testing. Individual milk is measured, sampled, analyzed and paid accordingly.

Buffalo Milk 1 liter 7% fat Rs 12.36Cow Milk 1 liter 3.5% fat Rs 8.00

- Company delivers the quality of the milk directly to dairy.

- Company purchased sugar in bulk at it is used in ice cream.

- Special attention is given to dry fruits because they are costly.

- They are purchased cleaned and after cutting they are used. Colour and flavor which are permitted by the government.

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14) Inventory Management

Inventory management is necessary for any scale of unit because whenever the need arise it could be provided by the store department. There is a separation for storage in Havmor. The departments like production, research and development department are required to inform to the storage department whenever the need arises and on this basis purchase requisition is made and given to purchase department.

Quality checking

The step is very important in process of making ice cream because each goods have two side facts and dissuade fact. When the production is complete there is need for checking of the sample of ice cream in this process they

find good quality then they supply the goods market otherwise they reject the goods.

Quality policy.

Customer care the core strategy We shall achieve customer satisfaction by establishing and sustain an effective quality management system. They say that it is our prime objective to ensure consistency in quality of product and services. Continuous training is an integral part of the management at Havmor which ensure constant improvement in individual and team performance.

Quality objectives.

- Ensure consistency in quality of product and services.- Improve upon individual and them performance by means of continuous

training.

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4. Employee Benefits and Services

The services or benefits, which are given to the employees more than the salary comes under employee’s services scheme. In Havmor following benefits are provided to the employees:

Uniform.Safety Facility.Medical Facility.Social Welfare.Canteen Facility.

Employees are also provided previous leave, casual leave, and sick leave. Employees in Havmor are also provided the benefits like PF, ESI Scheme, etc. Safety facility is provided to workers as in food items utmost safety is required and medical checkup to the workers is also done as and when required.

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5. Future plans

Future is uncertain. We may not predict about the future event. Havmor it is advisable to make assumption about future events. Every business firm of organization should have plans about future activities. The good future plan is the sign at developed good company. Havmor want to open more Restaurants in Ahmedabad & Baroda under the supervision of Mr. Pradip Chona. It also want to make separate team wing for restaurant. Expansion in the percentage of shares in market up to 40% interests of 30% share along with the Society is the main future plan of Havmor. In 2010 Havmor wants to start a new plant in Naroda

6. SWOT Analysis

Strengths Strong market in Gujarat. No. 2 in Gujarat Varieties of Ice Creams Experience of more than 60 years

Weakness

Less use of advertising medium Lack of Professionalism Prices are somewhat high as compared to Amul.

Opportunities

Ability to increase production due to installation of new technology To sell their Ice Creams in other states

Threats Increasing number of competitors Increasing demand of Amul

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Conclusion

My over all view regarded the Havmor industry after visited it is very good.

My industrial visit to Havmor and my project in S.Y.B.B.A has helped me to turn lot of things.

I conclude that after visiting Havmor Ice Cream Pvt. Ltd. and after making industrial reports with co-operation of my teachers, staff of Havmor and friends was unforgettable experience.

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Bibliography

www.Havmor.com

Times of India

Ahmedabad Times

Havmor Restaurant & Parlors

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