Ppt Of Jaipur Dairy

FA/FR PROJECT Submitted To: Submitted By: Prof. Rajesh Mehrotra varun shekhar joshi

TO KNOW:

Practical observation of industry.

Analyse the structure and functional areas.

Knowledge about cooperatives societies.

History of Jaipur dairy:

Organization structure:

It is a state level apex cooperative organization.

The federation has a 15 Board Of directors.

Develops village milk cooperative network.

The federation has chief executive designed as managing director.

Registered Plant Commissioned April 1984 Jaipur & Dausa 25 DCS Started With Coverage APS March 1975 June 1981

Three Tier System:

1200 village level Dairy Cooperative Societies.

In Jaipur region there are 8 chilling centers.

From DCS milk was received and collected at Jaipur dairy dock.

Dairy Cooperative Societies Chilling Centers Jaipur Dairy

Core Area of An Organization.

HR Policies:

Selecting appropriate and cost effective process & technology.

Providing vibrant work environment that result in excellence.

Continual improvement in skills of the employees, process and system.

HR functions:

To manage meetings.

Recruitment.

work environment.

Conduct Meeting and events.

Co-ordinate Functions of all the Departments.

Organize Training programme.

Circulate good readable articles to employees for self development.

Yearly get-together of all officers and employees.

Consider its staff as their valuable assets.

Manage financial position.

Finance Section Payment Section Accounts Compilation Section Tax Section

Account Compilation:

Profit & Loss.

Balance Sheet.

Auditing.

Budget.

Physical Budget.

Financial Budget.

Capital Budget.

Payment:

To primary Societies.

Sweet Milk – 2.90 Per Fate Milk.

Sour Milk – 75% of Sweet Milk.

Curdle Milk – 2Rs.perlitre.

To Staff.

To Other Firms.

Taxation:

VAT.

Mandi Tax.

TDS.

FBT.

Service Tax.

Income Tax.

PAYMENT PROCEDURE Bank / Cashier MD Deputy Manager Purchase Store Jr. Accountant Asst. Accountant Deputy Manager Audit Deputy Manager

Turnover is 473.54 crore.

Products turnover:

Milk - 34.76 crore.

Ghee – 75.47 crore.

Other – 22.84 crore.

Gross Profit 27.10 crore.

Net profit 1.06 crore.

In this department basically certain parameters like composition, temperature, weight and nutritional value regarding with product are maintained for maintaining the quality of product in the market.

Quality control at Jaipur dairy Quality control means maintaining the quality, temperature, stability of the milk received and products manufactured so that the customer receive a fresh and healthy.

Product Fat SNF(%)MIN. DTM 1.5% 9 Toned 3% 8.5 Standard 4.5% 8.5 Gold 6% 9 Lassi 2% 16-17 Shrikhand 6% 58 Dhai 3% 11.5 Chach plain 2% 6 Chach Namkeen 2% 6 Flavored milk 1.6% 9 Softy mix 10% 36

To establish quality and food safety policy for the organization.

To cover quality and food safety policy of the organization.

The responsibility for development of quality and food safety policy lies with the managing director .

Safety Policy:

Select appropriate and cost effecting process.

All products are produced under the Prevention of Food Adulteration Act(PFA).

Continual improvement in skills of the processes.

Applying ISO 9001:2000 & HACCP principles in the quality management system that results in the production of the quality and safe food .

PRODUCTION is a conversion process which convert input ex; land, labors, capital material, method and management into desired output of goods and services.

License capacity -: 6-7 LLPD

Install capacity -: 2 LLPD

Capacity of utilization -: 100%

There are 30 Bulk Milk Cooler in 28 area in Jaipur and its chilling power is 75000 liters

Covers over 1200 villages

Collects milk from milk producers members of over 1800 dairy cooperative societies

15 MT drying Capacity

PACKED MILK

DOUBLE TONED

TONED

STANDARD

GOLD

MILK PRODUCT

CURD

LASSI

GHEE

BUTTER

CHHACH

PANEER

SHRIKHAND

FLAVORED MILK

ICE-CREAM

RASGULLA

PACKING SEPARATING CHILLING PASTEURISATION CHILLING RAW MILK GOLD STANDARD TONED DTM

Place where raw material & finished goods kept.

In Jaipur Dairy store is divided into two parts:

Store Department Raw Material Store Cold Storage Packaging General

Record maintain:

Cardex system for all the items.

For packing items Bin Card system is also followed.

Process Of Maintaining Store Receive Delivery If Shortage Placed Item Issue Voucher For Issue Receive Intent Slip Give Item Number Sent Requisition

All the requirements of all sections, will be purchase by a single department.

Purchase Procedure Receive Requisition Receive Delivery Take Approval Purchase Order Take Decision

Responsibilities of purchasing section:

Right quantity at the right time and at right price.

Develop cost effective & technically superior products.

Better quality at low cost.

Periodically review.

Ensure purchase.

Ensure supplier payment.

Link between store and finance department.

MARKETING OF MILK & MILK PRODUCTS Marketing is a societal process by which individuals and group Obtain what they need and want through creating offering and freely exchanging products and services of values with others. Jaipur Dairy sells its milk & milk products through a network of over 4500 retail outlets spread over Jaipur city and near by 50 towns. The retailers are the most important segments of Jaipur Dairy and are given all care and attention. They are regularly trained on various aspects of Customer satisfaction

AVERAGE LOCAL MILK MARKETING

Strategies for Advertisement

Some such medias which by Saras

Newspapers

Pam plates

Exhibitions

Trade shows etc.

PROMOTIONAL TECHNIQUE USED

Jaipur Dairy has taken almost care to satisfy and delight its customers and consumers. We have launched many consumers' incentive arid sale promotion schemes during last few years like