Nestle internship report

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Nestle internship report

  1. 1. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTBACKGROUND OF HOST ORGANIZATION EXECUTIVE SUMMARY This is an internship report regarding the Confectionary Products of Nestlé including Kit Kat,Polo and fox Candies. It starts with an introduction about Nestlé followed by the history of Nestlé. Itgives a briefing about all the brands of Nestlé. This report also includes the market mix of the product. All the 4P’s of marketing mix for theproduct has been discussed and explained to reveal the significance of its pricing, product, placingand promotional activities along with the strength and weaknesses of the organization. The report shows an internal architecture of the working of the Nestlé confectionary business.It gives a detail about the supporting department that has helped the business in their daily working. Also it discusses the objectives, policies of the organization along with their competitors atnational level. There are also some suggestions/recommendations for the business. BCG matrix has also been included in this report to know about the current standing of brand inPakistani culture. In the end, there is a briefing about the internship project that was assigned during therequired internship to me. 1
  2. 2. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT INTRODUCTION Chocolates and candies are one of the best-loved foods everywhere in the world. These areone of lifes little pleasures. The attractive tastes and textures of chocolate and candies delight thesenses of all ages. As far as Nestle chocolate Kit Kat is concerned, the product developed as Wafer Crisp, wasinitially launched in London, UK in September 1935 as Rowntrees Chocolate Crisp. It became KitKat in 1937, two years before the Second World War. Within two years of launch Kit Kat was established as Rowntrees leading product, a positionthat it has maintained ever since. During the Second World War Rowntree Kit Kat was seen as avaluable wartime food and advertising described the brand as What active people need. For most of its life Rowntree Kit Kat has appeared in the well-known red and white wrapper.It did, however, change to a blue wrapper in 1945, when it was produced with a plain chocolatecovering due to a shortage of milk following the war. This blue packaging was withdrawn in 1947when the standard milk chocolate Kit Kat was reintroduced. Polo and Fox candies are also well known and favorite products for refreshment. In Pakistan,Polo is now being imported from china after one year gap. Nestle Pakistan is producing Polo in chinawith lighter weight than before. Fox candies are available in six different flavors, from which Nestlefruit Fox is the most saleable and demanding candy. 2Projectsformba.blogspot.com
  3. 3. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT HISTORY Henri Nestlé founded Nestlé in 1866 in Switzerland. Nestlé means ‘little nest’ in SwissGerman. Nestlé first customer was a premature infant who could tolerate neither his mother’s milknor any other conventional substitute. Thus, Henri’s ultimate goal was to help fight the problem ofinfant mortality due to malnutrition for which he developed a product combining various cow’s milk,wheat flour and sugar and name it Farine Lactee Nestlé, which was the first product of Nestlé beingmarketed in Europe. In 1974, Jules Monnerat purchased Nestlé and collectively they launched a condensed milkproduct of its own. In 1905, Nestlé got merged with Anglo-Swiss condensed milk. After some time, when Nestlé got fully established and all its operation were properlyfunctioning in Europe and was gaining fame around Europe, then Nestlé decided to set up productionplants around the globe to ensure the growth of the organization and to become multinational. The decision to set up industrial operation in new market needs a lot of research, as there arevarious factors that effect the growth of the organization and turns out to be a loss for the company.Such factors are as follows  The availability of raw material  Cost factor  Economic climate  Consumer purchasing power  Consumer tastesThe decision to become multinational turned fruitful for Nestlé and today Nestlé has its ownoperations and products in America, England, India, Brazil, Australia, Pakistan, Hungary, France,Belgium, Italy, Spain and various other countries around the globe. 3Projectsformba.blogspot.com
  4. 4. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT DYNAMIC EXPANSION The history of Nestle includes the development of many different products as well asacquisitions, mergers and the purchasing of shares in companies, mainly abroad. Over the course ofthe years, this enabled it to broaden its range of products and diversify its operations, while at thesame time strengthening the economic foundations of the company. Amongst the most importantacquisitions were Carnation in Los Angeles (milk, culinary products and pet foods) and morerecently Rowntree Mackintosh in York (chocolate and confectionery), Buitoni in Perugia (pasta) aswell as Perrier in France(mineral water). Nestle, which does 98% of its business outside Switzerland,also has interests in non-food sectors, in cosmetics (a large share holding in LOreal) and ophthalmicproducts (acquisition of Alcon Laboratories Inc.) while continuing to give priority to food products. NESTLE TODAY Nestle is now the worlds largest food company. It is present on all five continents, has anannual turnover of 74.7 billion Swiss francs, runs 509 factories in 83 countries and employs about231,000 people the world over. The Company owes its current status to the pioneering spirit inherited from its founderswhich continues to inspire it, to its concern with quality and to its constant search for new ways ofsatisfying mans nutritional needs. Wherever possible, it sets up factories locally, employs personnel from the country concernedand relies on indigenous raw materials. Its agricultural services provide assistance to improve thequality and yield of the raw materials it uses. Much attention is devoted to professional training andto the integration of the Company in its economic and social environment. 4Projectsformba.blogspot.com
  5. 5. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT RESEARCH & DEVELOPMENT Nestle, the worlds biggest food Group, is also the global leader in the industry with regard toResearch and Development (R&D), No other food company matches the R&D presence of Nestle,with a worldwide network of centers in 17 locations on four continents. No other food companydedicates so many human and financial resources to R&D: an international staff of 3500 engaged inthe search for innovative new products and the renovation of existing ones. Year after year, Nestleinvests some 800 million Swiss francs into R&D as a major driving force of its double strategy: tostrengthen the Companys brands worldwide and to continue to support future long- term growth andcompetitiveness through innovation and renovation. At the threshold of this new millennium, Nestlé’s objective is to consolidate and strengthenits leading position at the cutting edge of innovation in the food area, in order to meet the needs anddesires of consumers around the world, for pleasure, convenience, health and well being. BUSINESS REVIEWMILK COLLECTION The core raw material of Nestle Milkpak is milk. Over the last twelve years, the Companysprime concern has been to improve the quality and volume of milk for UHT processing and for othermilk based products. Driven by its commitment to quality and having realized that only selfcollection could eliminate its dependence on poor quality milk available from outside sources, theCompany successfully established its own collection system and expanded its operations over a verylarge milk shed area in Punjab. Owing to this tremendous growth in the volume of an extremely highquality raw milk, Nestle Milkpak now produces a superior quality and better tasting UHT milk, withlonger shelf life. Today, Nestle Milkpak can boast of the largest milk collection network in the country,unmatched in size, productivity and efficiency. Milk is collected through a vast network of villagemilk centers (VMCs), sub-centers and centers. At these centers, chillers have been installed to lowermilk temperature to 4°C for preventing bacteria development during long hauls to the factories,which are undertaken by a large fleet of specially insulated tankers. 5Projectsformba.blogspot.com
  6. 6. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT In terms of quality, the milk collected by Nestle Milkpak is low in sodium, high in fat andsolid-non fats (SNF) and very low in Total Plate Count (TPC) which, stated simply, means thebacteria count. This was achieved through a comprehensive strategy and sustained efforts to overhaulthe milk collection process, intensive education program for the farmers and the milk collection staff,up gradation of milk loading and transportation system, increase in the chilling capacity and aboveall, adherence to the highest acceptance standards at all milk collection points, including thefactories. As a service to farmers, Nestle Milkpak has established an Extension Service, staffed byqualified veterinary doctors, who assist them in vaccination and treatment of livestock, improvedbreeding, good animal husbandry practices, provision of high yield fodder seed etc. By takingprofessional help and guidance to their doorsteps, which they otherwise find difficult to access,coupled with incentives and a good and prompt return for their milk, Nestle Milkpak has created amutually beneficial relationship with the farmers, which translates into opportunities of economicuplift for the rural population. To promote milk production, Nestle Milkpak is successfully promoting the use of molasses toenrich the fodder and has arranged its distribution to farmers at cost. 6Projectsformba.blogspot.com
  7. 7. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT PRODUCTION As a consequence of joint venture arrangement between Nestle S.A. of Switzerland andMilkpak Ltd. in 1988, the existing production facility of Milkpak in Sheikhupura became a part ofNestle Milkpak. The Milkpak Sheikhupura factory commenced operations in 1981 as a producer of UHTmilk. By 1988, it had expanded its operation and was also producing butter, cream, desi ghee - allunder the brand name of MILKPAK and juice drinks under the brand name FROST. To meet the demands of the large food market that Pakistan offered, Nestle Milkpakreorganized and reinforced the production of existing brands and gave shape to new production lines.The first to come was a milk powder plant, which not only began producing NIDO in 1990 but wasalso critical to the production of several milk-based products in the future. With the installation ofthe roller dryer in 1990, the first such product to come was CERELAC - an internationallyrecognized brand of infant cereal. This was followed by LACTOGEN 1 & 2 in 1991. The year 1992 saw the introduction of tea whitener EVERYDAY and milk powder in bulkpacking named GLORIA. MILO and NESLAC came under production in 1994 and MILO RTD in1995. Local packing of imported coffee under the name of NESCAFE 3 in 1 commenced the sameyear. In 1996, Nestle Milkpaks first confectionery plant of POLO Mint was installed and theproduction of NESTLE PURE ORANGE JUICE commenced. Packaging of coffee under the brandname of NESCAFE CLASSIC was undertaken the same year. In 1997 NESTLE WHEAT and two variants of POLO viz. Strawberry and Orange wereintroduced. In 1998 a substantial capital investment was made to launch several products and installtwo new state-of-the-art technologies. SWEET TREETS were launched in early 1998. The additionof two flavors of POLO: Blackcurrant and Strong Mint, increased the number of POLO variants tofive. A new variant Lemony was added to the range of popular FROST fruit drink flavors and a new1-liter packing of FROST was introduced. Flavored milks under the brand FRESH & FRUITY cameunder production on the new Tetra Filling Machine equipped with the modern "slim" format. MILORTD and UHT Cream were also shifted over to this new format. 7Projectsformba.blogspot.com
  8. 8. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT A new flexible confectionery line enabled the manufacture of a wide range of high and lowboiled sweets and toffees, including TOFFO and two variants of SOOTH- ERS Menthol Eucalyptusand Honey Lemon. Nestle Milkpak also contracted to supply dairy mixes to McDonalds, for itspopular soft serves and milk shakes. And to top it all, the most prestigious project, NESTLE PURELIFE was also commissioned in December. Based on the latest water treatment and bottlingtechnology, this marked the entry of Nestle Milkpak in the Pakistan water market and that of Nestlein the world water market. The expansion of high boiled sweet line continued in 1999 with the introduction of FruitDrops and BUTTERSCOTCH. The year 2000 saw the production of some exciting products. First came NESCAFE FrothedOriginal, followed by its two other flavors: Mocha and French Vanilla. NESCAFE Frappe RTD wasto come next. The fruit juice range was expanded by the production of Mango and Orange- MangoMix. On the confectionery side, Tutti Fruiti was added under the umbrella of POLO and Wild Cherrywas added to the SOOTHERS range. The success of NESTLE PURE LIFE in PET bottlesencouraged the commissioning of 5-gallon bottles production line for home and office in June. Andthe last product line of the year to be commissioned in November was that of NESTLE Plain Yogurt,a high quality product with special Stay-Fresh Seal. To meet the needs of safe and quality storage for the ever expanding product range and theirvolumes, a National Distribution Center (NDC) was completed and became functional in June, 2000.Spread over 6614 square meters, it has the capacity to store up to 8300 pallets (approximately 8000tons). 8Projectsformba.blogspot.com
  9. 9. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT HISTORICAL DEVELOPMENT1866 Company’s foundation.1905 Merger between Nestlé & Anglo-Swiss Condensed Milk.1929 Merger with Peter-Cailler-Kohler Chocolates Suissee S.A.1947 Merger with Alimentana S.A. (Maggi).1971 Merger with Ursina-Franck (Switzerland).1985 Acquisition of Carnation (USA).1988 Acquisition of Buitoni-Perugina (Italy).1988 Acquisition of Rowntree (GB).1992 Acquisition of Perrier (France).1995 Nestlé acquires Victor Schmidt & Sohne, Austria’s oldest confectionary, including the famous “Mozartkugeln”.1997 Nestlé, through the Perrier Vittel Group, expands its min activities with the outright acquisition of San Pellegrino.1998 Nestlé acquires Spillers Petfoods of the UK and strengthen in the petfood business which began in 1985 with the Carnation Friskies brand & introduced Nestlé Pure Life. Nestlé Pure Life 1.5 - liter bottle was introduced in Pakistan.19981999 Divestiture of Findus brand (except in Switzerland and its parts of Nestlé’s frozen food business in Europe. Divestiture of Hills Bros., MJB and Chase & Sanborn roast ground coffee brands (USA). Nesle Pure Life Jumbo Service (5 Gallon) was introduced.2000 9Projectsformba.blogspot.com
  10. 10. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT CURRENT STATUS Today, Nestlé produces in over 81 countries and achieves 98% of its turnover outside Europe. Nestlé is the world’s largest food company, which does 98% of its business. It has an annualturnover of 70 billion Swiss francs, 522 new factories in 81 countries, 200 operating companies, 1basic research outer and 20 technological development groups, has more than 231,000 employeesand more than 8000 products around the globe. There are three companies co-ordinate the activities of some 200 operating companies aroundthe globe. Their functions and details are as follows: The first, Nestlé, holds the financial shares in the allied companies. It also check theprofitability of these companies and to ensure the profitability of the group as whole. The second, Nestlé, has two areas of activities that are as follows:  Research and technological development  Technical assistance Beside this, it provides know-how in engineering, marketing, production, organization,management and personnel training on a continuous basis. The third company is Nestlé World Trade Corporation that oversees the import and export ofmerchandise worldwide. 10Projectsformba.blogspot.com
  11. 11. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT NESTLE BRANDS Quality is an essential ingredient in all the Nestlé brands and also Nestlé brands maintainnutritional balance in a fast pace world, that is why people around the globe choose. The detail of theNestlé brand is as follows:  Baby foods (Nestlé Cerelac, NAN)  Breakfast cereals (Nestlé Cereals)  Dairy products (Milkpak, NIDO, Nespray, Nestlé Yogurts, Everyday)  Ice-creams (Movenpick, Dreyer’s)  Chocolate confectionary (Kit Kat, Smarties, Toffo)  Beverages (Nescafe, Milo, Nestlé juices)  Food service (Nestlé Jumbo Bottle)  Prepared foods (Maggi, Powered Soups)  Bottled water ( Nestlé Pure Life, Nestlé Aquarral)  Pet care (Pro Plan, Purine, ONE, Fancy feast, Dog Chow, Cat Chow, Felix, Alpo)  Pharmaceuticals (Ophthalmic drugs, lens-care solutions & optical surgical Instruments) 11Projectsformba.blogspot.com
  12. 12. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT OUR MISSION “To continuously exceed our customer expectation for quality products and services” Our goal is to offer top quality brands and innovative packaging to meet the individual needsof consumer all over the world, whenever, wherever and however. At Nestlé, our research makes it possible for everyone to enjoy better food for a better life. Good Food is the primary source of Good Health throughout life. We strive to bringconsumers foods that are safe, of high quality and provide optimal nutrition to meet physiologicalneeds. In addition to nutrition, health and wellness, Nestlé products bring consumers the vitalingredients of taste and pleasure. As consumers continue to make choices regarding foods and beverages they consume, Nestléhelps provide selections for all individual taste and lifestyle preferences. Research is a key part of our heritage at Nestlé and an essential element our future. We knowthere is still much to discover about health, wellness and the role of food in our lives, and wecontinue to search for answers to bring consumers Good Food for Good Life. 12Projectsformba.blogspot.com
  13. 13. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT OBJECTIVE “Making our customers winners by constantly exceeding their expectations.” OUR POLICIES Business policies will continue to evolve and adapt to a changing world, our basic foundationis unchanged. The time of origin of our company, and reflects the basic ideas of fairness, honesty anda general concern for people. Nestlé is committed to the following business policies in all countries, taking into accountlocal legislation, cultural and religious practices. Nestlé’s business objective is to manufacture and market the company’s product in such away as to create value that can be sustained over the long term for shareholders, employees,consumers, and business partners. Nestlé’s does not favor short-term profit at the expense of successful long-term businessdevelopment. Nestlé’s recognize that its consumers have a sincere and legitimate interest in the behavior,beliefs and actions of the company behind brands in which they place their trust, and that without itsconsumers of the company would not exist. Nestlé’s believes that, as a general rule, legislation is the most effective safeguard ofresponsible conduct, although in certain areas, additional guidance to staff in the form of voluntarybusiness policies is beneficial in order to ensure that the highest standards are met throughout theorganization. Nestlé’s is conscious of the fact that the success of a corporation is a reflection of theprofessionalism, conduct and the responsible attitude of its managements and employees. Thereforerecruitment of the right people and ongoing training and development are crucial. 13Projectsformba.blogspot.com
  14. 14. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT Nestlé’s continues to maintain its commitment to follow and respect all applicable local lawsin each of its markets. The policies formed by the Nestlé are for every employee of Nestlé around the world. TheNestlé brands follow these above mentioned policies and does not make there own policies.Members of Nestlé are strongly committed to the company, its development, its culture and itspolicies. Apart from professional skills and insight, the capacity and willingness to apply these policiesare the main criteria for progressing in the organization, regardless of origin, nationality, religion,race, gender or age. SCIENTIFIC DEPARTMENTS Research at the Nestlé Research Center encompasses the sensory and nutritional value ofproducts along with consumer behavior, nutrition needs and social desires for foods and beverages.At the forefront of all research activities is Nestlé’s commitment to the utmost safety and quality. Adiverse selection of scientific disciplines is necessary for this global approach to nutrition research.The scientific departments currently at NRC include:  Bio Analytical Science  Food Science  Food/Consumer Interaction  Plant Science  Nutrition and Health  Consumer Trust  Pet Basic Research  Scientific and Nutrition Support 14Projectsformba.blogspot.com
  15. 15. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT CONSUMER CONFIDENCE The Consumer Confidence department is the scientific heart of the Nestlé QualitySystem. Consumer confidence and trust has been fundamental to Nestlés success for over 135 years. Our wide range of expertise is made available to R&D scientists, operational and technicalunits and businesses. We cover five main areas:  Consumer safety that guarantees the delivery of safe products.  Product compliance that combines all aspects related to the legal compliance of Nestlé products.  Consistent quality that involves all measures for the delivery of Nestlé products with a consistent level of quality.  Consumer preference that ensures our products demonstrate superior organoleptic and nutritional quality.  Occupational and environmental safety that combines all aspects related to the safety of workers and the environment. Safety evaluation requires extensive scientific skills in the two areas of food safety: analyticalmethod development and science-based risk assessment. Ingredients also need to be analyzed forauthenticity and allergens. Leading edge packaging expertise also has a role to play in ensuring bothquality and safety of Nestlé food products. Anticipation of food safety issues is guaranteed through a systematic screening of scientificand technical literature and evaluation by our network of experts for case-adapted responses. 15Projectsformba.blogspot.com
  16. 16. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT FOOD SCIENCE The Food Science Department focuses on the physical, chemical and biotechnological aspectsof food raw materials, ingredients and food products. Our scientists in collaboration wit nutritionistsprovide the scientific basis for innovative food concepts which deliver consumer benefits in the areasof pleasure, health and Wellness, and food quality and safety. For an innovative approach in the way we make food products, we work on three mainaspects of modern foods.  food processes: e.g., molecular basis of unit operations including extraction and refining of ingredients, or biotransformations of raw materials and ingredients.  functionalities of macronutrients: e.g., structure forming properties of biopolymers, or ingredient interactions.  delivery of functionalities in food products: e.g., control of bioavailability of functional molecules through specific carrier systems. The Food Science Department assembles state-of-the-art knowledge in food ingredients, foodmaterials, food colloids and processes. Our research activities are targeted towards innovative andinventive new ways to combine the classical food ingredients like proteins, carbohydrates and fats tocreate new food structure concepts (e.g. foams and mousses) with specific textures andfunctionalities. Our projects are multidisciplinary and are organized in close collaboration with the otherdepartments of NRC including PTCs and R&D Centers as well as the external scientific world suchas universities. 16Projectsformba.blogspot.com
  17. 17. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT BIOANALYTICAL SCIENCE The Bioanalytical Science Department at NRC is where scientists from a range of disciplinesprovide knowledge required for post genomic work. We want to understand how food moleculesaffect the complex life processes... and how this knowledge can benefit mankind. Core disciplines span from analytical chemistry and biochemistry to (bio)mathematics,bioinformatics and clinical studies. We focus on developing advanced analytical tools andmethodologies to support Nestlé research and, in particular, the Nutrition and Health program. Food is a complex mixture of molecules that play different roles in the body, frommaintenance to defense and protection. Understanding the fundamental biological process is key todeciphering the contribution of genetic variation among individuals to health and wellness comparedto the effects of the environment and lifestyle. The biological process is a complex interplay of relationships between protein sequences,structure dynamics and molecular recognition. This process can be studied at several levels ofbimolecular organization, which include genetic, and gene expression (genomics andtranscriptomics), protein function and signaling (proteomics) and metabolite control and regulation(metabonomics). Bioinformatics and mathematic modeling are additionally needed to unify all of the“omics” science areas. We aim to be at the forefront of Bioanalytical developments and implement them to furtherthe science of nutrition and health. 17Projectsformba.blogspot.com
  18. 18. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT INNOVATIONS AND PUBLICATIONS Achieving health and wellness through foods is a challenging adventure. It extends theboundaries of consumer expectations and satisfaction beyond the classical sensory experience.Today’s discoveries provide the knowledge for tomorrow’s innovations. Much groundbreaking scientific work has emerged from the Nestlé Research Center in theform of significant product innovations and recognized scientific publications. FOOD/CONSUMER INTERACTION In the context of health and wellness, we not only need to understand the physiology ofhealth but also to know and understand the consumers relationship with food. What is it about a foodthat makes the consumer like and chooses it? We study in detail aspects of pleasure derived from food before, during and after consumingit. These include the pleasure of anticipation, as well as sight, texture, taste and aroma. We alsoinvestigate the feeling of satisfaction. In one sense, satiety is the reward derived from consuming aparticular food. But it is also strongly linked to signals that tell you to stop eating and feel happy. Physicists and chemists help us to understand how to deliver aroma, taste, and texture. Butbeyond biology, psychology or sensory behavior, ethnic culture is also a key to understanding why agiven consumer prefers certain foods over others. The Department is truly multidisciplinary. With expertise ranging from chemistry andbiology to sensory and social sciences, we are a natural bridge between Food Science and Nutritionand Health. 18Projectsformba.blogspot.com
  19. 19. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT SCIENTIFIC AND NUTRITION SUPPORT The Nutrition and Scientific Support Department (SNS) ensures that research findings andthe latest news on food, nutrition, health and wellness is disseminated across the entire Nestlé R&Dcommunity and businesses. In addition, we support R&D innovation by providing the tools, trainingand knowledge to assess and communicate the nutritional benefits of Nestlé products. The department is composed of three interlinked groups: the first group providesCompetitive and Scientific Information and Intelligence to our scientist, technologists, and to themanagement. The second group, Nutritional Assessment and Training, provides support, tools andtraining to improve the nutritional profile of our products and to increase the nutrition knowledge ofNestlé employees. The group collaborates with a wide network of nutritionists from around theworld in our PTCs, R&D centers and business markets. The third group, Functional Ingredients,focuses on traditional and functional ingredients. This group documents the strength of scientificefficacy evidence, supports the compilation of dossiers for regulatory approval, and proposes newnutrition concepts. The core of nutrition, health and wellness knowledge within the Nestlé R&D community, wesupply information to our colleagues to allow efficient and timely responses to consumer health andwellness demands. 19Projectsformba.blogspot.com
  20. 20. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT ORGANIZATION STRUCTURENestle Pakistan Limited - Company Profile SnapshotCompany Nestle Pakistan LimitedProfile:Ticker: NESTLEExchanges: KAR2007 Sales: 32,031,000,000Major Industry: Food & BeveragesSub Industry: Diversified FoodCountry: PAKISTANEmployees: 2174 BRANDS IN PAKISTAN DAIRY PRODUCTSNESTLE MILKPAK UHT MILK Launched in 1981, it has become synonymous with quality milk. Backed by a very strongbrand name, aggressive marketing and distribution plans, consistent quality and availability throughout the year, MILKPAK UHT has been extremely successful. In September 1999, MILKPAK UHTmilk was launched as NESTLE MILKPAK UHT MILK. NESTLE MILKPAK UHT MILK isavailable in three pack sizes of 1000, 500 and 250 ml.MILKPAK BUTTER 20Projectsformba.blogspot.com
  21. 21. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT A continuous butter-making machine was commissioned at Kabirwala factory in the year2000 to produce high quality cultured butter. This new butter was an improvement upon the earlierproduct and carries Nestle branding that endorses its superior quality. It has an excellent taste andaroma and is easy to spread. The new NESTLE BUTTER is available in two pack sizes of 200g and 100g in newattractive packaging.NESTLE PLAIN YOGURT Launched in November 2000 in Lahore, NESTLE Plain Yogurt is the latest addition to NestleMilkpaks dairy family. Its unique Stay Fresh seal and a 21-day shelf life gives the brand aformidable competitive advantage. The brand provides valuable access to future product launches inthe chilled product category through a dedicated chilled distribution. In a very short time the brand has gained a substantial market share. Through futureexpansion into markets other than Lahore and a strong marketing and sales support, NESTLE PlainYogurt will undoubtedly grow into a strong brand and, in time, will achieve the status of marketleader.MILKPAK UHT CREAM MILKPAK UHT CREAM was introduced under the MILKPAK brand in 1986. It is availablein 200-ml pack size in an attractive slim pack. The consumer trust in the brand name and the producthas ensured its dominant share in the cream category. MILKPAK CREAM was also introduced in an economical 1000ml pack size in the year2000. This SKU has been developed for Food Services to cover institutions using large quantities offresh cream. 21Projectsformba.blogspot.com
  22. 22. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTMILKPAK DESl GHEE MILKPAK DESI GHEE was introduced in 1986 in tin packaging. The packaging was laterchanged to Tetra Pak. However, in line with the current market trend, MILKPAK DESI GHEE wasrelaunched in 1Kg tin packaging in the year2000. The product was also introduced in 16kg tinpacking to tap the huge potential of loose desi ghee.NESTLE EVERYDAY To target the massive potential offered by the tea-whitening segment, NESTLE EVERYDAYtea whitener was launched in 1992. Supported by aggressive marketing using multi-media activities,focused distribution with sampling drives and excellent consumer acceptance, the brand has shownstrong growth and holds good promise for the future.NESTLE NIDO NESTLE NIDO has been present in the Pakistan market since early 70s and on account ofthe consumer confidence in its quality it has become a pillar of Nestles success. Local productioncommenced in1990 and within a short time the brand achieved market leader status in the full creammilk powder category. Made from very superior quality milk and with the addition of vitamins A andD, NESTLE NIDO is the best quality milk for growing children. The brand has now launched a low unit priced SKU that offers half a liter of quality milk at avery affordable price. NESTLE NIDO is well on its way to becoming a mega brand. 22Projectsformba.blogspot.com
  23. 23. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT CHOCOLATE DRINKSMILO POWDER To provide convenience to consumers, NESTLE MILO was launched in its new 130gm. SKUin an attractive airtight jar in February2000. This was done with a view to bring our packaging in linewith the industry practice of making milk fortifiers and modifiers available in jars and tins and toreverse the trend of consumer preference for imported MILO or similar products over local MILO.Consumer response to the new initiative has been very positive.MILO RTD To cater for consumer convenience, MILO RTD (ready to drink) was launched in 1995 and isnow available in an attractive 180ml slim pack. Popular with all age groups, specially among thegrowing segment of nutrition conscious consumers, it is an excellent substitute for cold drinks. COFFEENESCAFE CLASSIC NESCAFE, Nestlé’s international flagship brand, is locally repacked and marketed in 2gm.and25gm. Sachet, 75gm. bottles and 500gm. Soft packs. The brand enjoys a special position in thecountrys coffee consuming segment.NESCAFE FROTHE NESCAFE Frothe (Original), a premix in 18gm. single serve sachet, was launched in January2000. The product profile was developed through consumer research and was accordingly offered asa sweet, creamy and foamy coffee. Encouraged by extremely good consumer response to thiscappuccino style coffee, French Vanilla and Mocha flavors were introduced in November to offer awider choice and to enhance the young and fashionable image of this mixes category. 23Projectsformba.blogspot.com
  24. 24. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTNESCAFE FRAPPE To promote summer consumption of coffee and to change consumer perception that coffee isonly a winter beverage, NESCAFE Frappe was launched in June 3000. This iced, creamy, ready-to-drink coffee in180ml slim pack was positioned to appeal to the youth and gain a strong share fromother summer beverages. The launch was extensively supported by promotional programs in majortowns and the product is fast gaining in popularity. FRUIT DRINKSFROST A well-known brand, FROST was introduced in 1986 and has the largest share of thecountrywide market. Positioned as a cold drink and alternate to cola drinks, its strength lies in theconvenience attached to its usage.NESTLE JUICES Encouraged by the consumer response to NESTLE ORANGE JUICE that was launched in1996, the category of NESTLE juices was expanded with the introduction of Mango-Orange andMango flavors in the year 2000. This has further strengthened the position of Nestle as leader in thevalue added/premium drinks market. Consumer to gain further. DIETETIC & INFANT PRODUCTSLACTOGEN LACTOGEN 1 and LACTOGEN 2 are infant and follow-up formulae launched in 1991 andare available in two sizes. The brands provide both affordability and quality.CERELAC Launched in 1989, CERELAC is the dominant player in the growing infant cereal market.Available in 5 flavors, the brand provides balanced nutrition to infants from 4 months onwards. 24Projectsformba.blogspot.com
  25. 25. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTNESTLE RICE An affordable starter weaning cereal, NESTLE RICE offers the flexibility of preparation witha variety of meals. Gluten free, the brand is available in 125 gm. packs and is specially suited to theneeds of infants from 4 months onwards. It was launched in 1994.NESTLE WHEAT NESTLE WHEAT is a wheat-based infant cereal without milk, for infants of 4 months andabove. It was launched in 1997 and is available in packs of 125 and 250 gm.NESLAC NESLAC is a growing-up milk, formulated specially for 1 to 4 year olds. It contains just theright balance of proteins, calcium, iron, vitamins and essential minerals in order to cater to thenutritional needs of a growing child during this special age. The product was launched in 1994. CULINARY PRODUCTSMAGGI 2-MINUTE NOODLES Fast to cook, good to eat - MAGGI 2-MINUTE NOODLES were launched with localproduction in 1992 and in doing so Nestle pioneered the category of instant noodles in Pakistan.MAGGI 2-MINUTE NOODLES have special appeal for children, are fun to eat and offer a range ofinteresting flavors, namely: Chicken, Masala, Chilli and Chatkhara. Affordably priced and backed byfocused marketing activities, MAGGI NOODLES have shown good progress in 2000.MAGGI COLD SAUCES Nestle entered the Cold Sauces category in 1999 with the launch of MAGGI Ketchup,MAGGI Mirch Maza and MAGGI Khatti Meethi - the first Imli sauce in Pakistan. The innovativetaste of Khatti Meethi together with the more traditional tastes of Ketchup and Mirch Maza, werereceived well by the consumers. 25Projectsformba.blogspot.com
  26. 26. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT BRANCHES IN PAKISTANNestlé Pakistan has its branches in the following major cities of Pakistan:  Lahore  Islamabad  Faisalabad  Sheikhupura (factory)  Karachi Nestlé is a customer and profit oriented organization rather than system and strategy oriented.The mechanics of generating profit are low-cost production and high-price sales. Nestlé has different division. There are four departments in the Nestlé confectionary that areas follows:  CCST Department  Marketing Department  Sales Department  DistributorNow, let us discuss each of the departments separately.CCST DEPARTMENT The CCST department is a supporting department for both Sales and Marketing departments.It provides a linkage to both departments by connecting them in case of any demand from otherdepartment.MARKETING DEPARTMENT The Marketing Department is responsible for all sort of activities including the promotion,advertising and tools used for generating demand. The Marketing department is also responsible for arranging stalls and functions for thepromotional and official reasons respectively. These stalls are conducted in different public places so 26Projectsformba.blogspot.com
  27. 27. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTthat more of the people become aware of the importance of products that ensure quality. These stallactivities remain active for around 4-5 days. Thus, in a month 4-5 such stalls are managed. After a stall activity finishes, the person who conducted the stall activity has to report to theirseniors about the response they received from the public and the number of new customers they havebeen able to attract during their stall activity.SALES DEPARTMENT The Sales Department is responsible for carrying out the sales of Nestlé confectionarycovering the whole of Lahore. To conduct the sales efficiently and effectively, there are someterritories that have been assigned some area of Lahore. The area managers administer theseterritories. Monthly, the Area Sales Managers are assigned with the targets by the upper management.This helps in creating competition among the territoriesLike some territories covers these areas respectively.  Interior Lahore, upper Mall  Gulberg, Cantt, Cavalary  Defense  Model Town, Township, Garden Town, Johar Town, Rehmanpura and Thokar Niaz baig These four territories are further covered with a total of 20 routes, each covering a specifiedarea of Lahore on daily basis. Everyday, the Nestlé delivery van drop confectionary products. There are three people whogo for sales. They are:  Driver  DSR  Loader 27Projectsformba.blogspot.com
  28. 28. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT For carrying out the transaction easily, the DSR are provided with a handbook. The handbookkeeps records of the data of the retailers. All this data is stored in the system thus, keeping the systemupdated. At the start of the month, the target for the sale of the confectionary is set and all thedistributions have to achieve that target by the end of the month that helps in increasing theproductivity. The sales target varies with the season. For example, in winters, the sales ofConfectionary products are more as it is in summers. Also, the monsoon season affects the sales ofthe candies and chocolates. When it is the end of the month, all the distributions submit in their report to the Sales andDistribution Manager that contains the percentage of the target achieved including the quantity soldby each route.DISTRIBUTOR For carrying out the daily working, some internally hired or external sources are acting as adistributor for Nestlé in Lahore. The distributor has various responsibilities/duties that are as follows:ELEET MANAGEMENT  Procurement of Vehicle.  Installation of Hood on Distribution vehicles.  Paint of Hood & its maintenance.  Maintenance of vehicles in good condition. DELIVERY TEAM  Short listing of DSR’s for hiring.  Supervise DSR orientation & Training.  Daily supervision of DSR performance.  Ensure DSR’s working as per company direction. 28Projectsformba.blogspot.com
  29. 29. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTCUSTOMER SERVICES  Delivery at customer premises on schedule day & routing time.  Ensuring delivery on special request forwarded by customer services.  Attending all delivery related complaints in time.WAREHOUSING  Procure a warehouse as per Nestlé Standard.  Ensure all Nestlé Quality Standard (FIFO, NQS, and QSM etc).  Maintain a clean environment.  Minimize store losses.ACCOUNTING  Maintain audited accounts of the business.  Provide in time reports to Nestlé Management.  Make claims as per company guidelines & verify data.  Ensure efficient operation.GENERAL  Adhere & act on all policies/decisions by Nestlé Management.  Close liaison with Sales Management for Target Achievement. 29Projectsformba.blogspot.com
  30. 30. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT STYLE OF WORKING Nestlé is profit and customer oriented organization rather than system and strategy oriented.The products are manufactured at low-cost and sales are made at high price. All the departments of Nestlé are related to each other along with their independent working.In order, to improve their working and their level of service they provide to their customer, weeklyand monthly meetings are held. These meetings discuss the following things:  Performance level of employees  Progress at territory level and as a whole  Sales of the organization  Where an improvement is requiredThe working/activities of division include the following features:  Selling through proper transportation  Area storming for creating awareness  Stall activities  Rewards offering scheme  Taking feedback from the customers  Providing service for chiller maintenance and technical problems This activities/working of the organization involve the basic principles of marketing, clientservice, public relation, planning, organizing, leadership and communication whose brief descriptionare as follows: The basic principle of Nestlé in marketing is to provide its customers with quality product atreasonable price. For communication at national and international level there are various ways to communicatethat are as follows: Universal and direct telephone lines  Fax  Email  Letters 30Projectsformba.blogspot.com
  31. 31. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT ORGANIZATION STRUCTURE National Sales Manager Zonal Sales Manager Regional Sales Manager Customer Area Managers System Support Event Service Manager Executive Management System Customer Territory In- charge Service Officers Support Officers Sales Associates Event Chiller Management Technician DSR Officers Loaders Loaders 31Projectsformba.blogspot.com
  32. 32. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT MAIN STRATEGY OF NESTLE CONFECTIONARY Every organization has forms some strategy to follow. Therefore, strategies adopted byNestlé that have proved fruitful are as follows:  Consumer communication  Product availability and developmentCONSUMER COMMUNICATION With the help of electronic media, advertisements boards, banners, advertising onnewspapers, pamphlets, brochures, handouts and by the stall activity of marketing department; tasteof the customer is developed and awareness is brought among people about the healthy living thatcan be achieved by healthy and delightful eating.PRODUCT AVAILABILITY From time to time activities such as area storming, discovering new places or areas are beingdone. Thus, making the distribution equally available everywhere. 32Projectsformba.blogspot.com
  33. 33. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT COMPETITORS OF NESTLE CONFECTIONARY Every organization or we can say that every business run by any company faces competitionin a competitive market. Nestlé is a multinational company. It has competitors in a global market andin a local market. Now lets see the competitors of one of the brands of Nestlé that is Nestléconfectionary in a local market. The competitors that Nestlé confectionary in Pakistan are as follows:  Cadbury  IBL  Mitchell’s  Candy land Even though there are competitors in the market but still Nestlé confectionary does not face avery tough competition. There has been great competition faced by Nestlé confectionary as localcompanies try to compete with the multinational brand. 33Projectsformba.blogspot.com
  34. 34. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT SWOT ANALYSIS OF NESTLE CONFECTIONARYSTRENGHTSThe strengths of Nestlé confectionary products including Kit Kat, Polo & Fox are as follows:  Company’s name Nestlé” signifies the quality image high standard and quality product.  Loyalty from customers is also the major strength for the company.  Employees are also loyal due to the decentralized culture of company.  People trust on products due to the proper health and safety measures.  The strength of Nestlé confectionary is its imported chocolates and candies, which strengthens its image.  Being a multinational company it has the capability to attract more customer than the local companies.  Company has the ability to compete in a dynamic environment.  Company always adapts the new technology.WEAKNESSESThe weaknesses are as follows:  There is not much margins for retailers to prefer it’s sales.  They need to improve the facilities like chillers.  The distribution cost is high as compared to the competition in the local market.  Company mostly advertises its milk products, advertisement of confectionary products is not so better. 34Projectsformba.blogspot.com
  35. 35. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTOPPORTUNITIES  They have an opportunity to expand or capture the market by adding its product line.  They have the opportunity to offer snacks.  They can also capture the market of home appliances.  Company can open separate stores to eliminate retailers.  Recently, they have created an opportunity for themselves by introducing chillers in the market.  Company is trying to open stores in universities.  They can provide incentives to retailers to increase sales volume.  Company can enter in ice cream products/THREATS  Existing companies are increasing their product lines that can prove to be a threat in the coming years.  Company like Cadbury is giving more discounts to retailers as compared to distributors due to which retailers prefer its products for sale.  As compared to the local competitors, our distributor cost is very high. As Nestlé confectionary Products has to maintain and obey the Nestlé standards.  Some companies are competing on the basis of cost. 35Projectsformba.blogspot.com
  36. 36. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT Relative Market Growth BCG MATRIX Question Marks Star Cash Cows Dogs High STARS The stars are the high relative market share and high market growth. Nestle beverages i.e. are somewhat the stars in their business, because with the high quality and new designs which comes every now and Low then makes them more popular among the customers, because customer with upper class wants the quality and nestle offers the best quality food items.CASH COWS The cash cows are their baby food items i.e. nestle cerelace and other baby food products.Company has to take measures to make these products as stars. 36Projectsformba.blogspot.com
  37. 37. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTDOGS The pharmaceutical products are nestle Dog, because it has low-share business with lowgrowth market especially when we talk about Pakistani market. The company has to think on what itcan do by improving the low share and growth market. QUESTION MARKS The question marks are the breakfast cereals. They have high market growth but lowmarket share. The company has to decide about which question mark they should try to build intothe stars and which one of these should be phased out. COMPETITIVE STRATEGY “WHAT MAKES COMPETITIVE”The hallmark of the nestle′ is the quality of the products which the company offers. COMPETITIVE EDGE OF NESTLE The companies all over the world get some competitive edge based on some featureswhich other companies don’t have. For example, as the Dell has the competitive edge over othercomputer manufacturer companies, because they use Built-to-order Strategy while no other companyin computer industry use this strategy. Similarly in Pakistan nestle has their Competitive edge basedon these Strategies:  Product Differentiation  Customer Oriented 37Projectsformba.blogspot.com
  38. 38. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTPRODUCT DIFFERENTIATION STRATEGY Nestle is using the product differentiation strategy by providing the superior qualityproducts. Their main focus is to keep the customers loyal. They bought shelve space in differentdepartmental stores to attract the customers. They tried to reach each group of people in which theyhave succeeded.CUSTOMER ORIENTED Customer satisfaction is the focal point for the company. They provide hygienic productsto their customers. Products are also verified by health and safety measures and international qualitystandards. MARKETING MIX Marketing Mix is defined as a set of controllable tactical marketing tools that firm blends toproduce the response it wants in the target market. The marketing mix consists of every thing thefirm can do to influence the demand for its products. The many possibilities can be collected intofour groups of variables known as the four Ps that are as follows: 1. Product 2. Price 3. Place 4. Promotion 38Projectsformba.blogspot.com
  39. 39. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT1-PRODUCTProduct stands for goods and services that the company offers to target market. Nestlé kit Kat is in four sizes including K.K Chunky, while Polo is in three sizes. The shapeand the color of the Kit Kat and Polo are quite attractive for the customers. The labeling, packagingof the Kit Kat and Polo includes the Nestlé brand and logo. The packaging includes an expiry dateand time along with a manufacture date. Second part of labeling includes the quantity of product ingrams along with ingredients and contents of chocolates and candies.2- PRICE The amount of money charged for a product or service, or sums of the values that consumersexchange for the benefits of having or using the product or services.The price of Nestlé Kit Kat and Polo varies increases with the increase in its size.3- PLACING Placing stands for companys activities that make the product available to the targetconsumer. Nestlé distribution is using the direct distribution channel to supply confectionary productsweekly to the retailers.4- PROMOTION Producing a quality product, pricing it attractively and making it available for the targetconsumer is not the only problem companies need to solve. Modern era is the era of communicationwith customer, assuring customer satisfaction, demands for personal and non-personalcommunication with the target customer to build a relationship with them. In an area-stormingactivity, giving out products free, gift hampers, attracts new customers; kites depending on theseason (for existing and potential customers) are given. The basic purpose is to explore the area thatis being unexposed and to bring awareness in the people. 39Projectsformba.blogspot.com
  40. 40. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT TRAINING PROGRAM The training programs are conducted time to time according to the need of the organization.Thus, there are different training programs held for the employees. The training programs areconducted every month whereas the training programs for the employees are conducted from time totime according to the standard of the company. They are also providing technical training to theiremployees. They made cross functional teams for training and the development of their employees.TRAINING PROGRAM FOR DSR An organization conducts a training program to provide better service to its customer. Thus,for this reason Nestlé conducts training program every month to train its DSR in various areasbecause DSR are the delivery person and it is they who through their behavior and appearancedevelop the image of their company.The training program for the DSR emphasize on the following features:  How to behave when they are dealing with the customers  What is expected from them  What are there duties  How to handle the situation if any problem arises.  How to dress themselves  How to handle the retailer  Their personal attireTRAINING PROGRAMS FOR THE EMPLOYEES The training program for the employees involves different programs, which gives themchances to improve themselves where they lack and to handle the situation more confidently, andefficiently. 40Projectsformba.blogspot.com
  41. 41. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT According to the need, the employees are given a chance to visit the Institute of Sales &Marketing in Lahore for one day training. These training programs are offered to the employees oncein a year to keep up the new building standards of the organization and to make them competitive. CAREER DEVELOPMENT Nestlé does give their employees a chance to discuss their career development for futureaccomplishments. They send their efficient workers and employees abroad for the improvement intheir career. They also conduct workshops and seminars for this purpose. When employees are given specific training program, they tend to learn new things andtherefore show improvement in their performance. This betterment in their performance enable themattain promotion for themselves which gives them more experience and motivates them to do well infuture and develops their career as they go along. COMPENSATION SYSTEM Nestle has established a separate compensation department for its employees. They offerincentive pay and special bonuses to employees. They have developed the performance appraisalsystem. They also provide disability benefits to their employees. Company has hired human resourceprofessionals to develop a competitive compensation system. 41Projectsformba.blogspot.com
  42. 42. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT WHAT I HAVE LEARNED AT INTERNSHIP PERSONAL LEARNINGPersonal learning is a moral and ethical obligation set by a person to move in a mellow way to excelin present and future.During the internship I realized following duties. • Cohesiveness • Ever Ready For Challenges • Broad vision • Learning From Cradle To Grave • Always Create Opportunities • Open Communication With The Boss • AppearanceCOHESIVENESS A team player can achieve more than an individual. Good coordination and cooperation withpeers and other staff members can impulse a person to perform better in difficult situations. Duringmy internship I noticed that the degree of cohesiveness among the nestle employees is high, that iswhy nestle is achieving its target quite efficiently.EVER READY FOR CHALLENGES If a person can handle problems and challenge adequately, he can grow especially inmarketing field where every thing is presently dynamic.BROAD VISION 42Projectsformba.blogspot.com
  43. 43. NESTLÉ CONFECTIONARY — INTERNSHIP REPORT“THINK BIG” Think positively to avoid any kind of discrepancy and hurdle in your task. Positive thinkingand broad vision helps you to achieve some thing different and new.LEARNING FORM CRADLE TO GRAVE Latest researches and journals can be very helpful in order to generate new ideas.At nestle, Sales department offers many new courses to the employees to upgrade their knowledge.ALWAYS CREATE OPPORTUNITIES “Don’t wait for opportunities always create opportunities”“Time & Tide Waite for None” If you are able to create opportunities, success is yours. Now the question is how?The answer is very simple, by generating new and useful ideas for the organization.OPEN COMMUNICATION WITH YOUR BOSS To avoid any kind of misunderstanding with your boss, communicate freely with him.During my internship I analyzed that;“People don’t leave the organizations they leave their bosses” So be friendly with your staff and boss and communicate freely to avoid organizationalswitching.APPEARANCE“Treat your self as a product” Attractive appearance can be very useful to impress others. A professional should be dressedup properly to influence others. 43Projectsformba.blogspot.com
  44. 44. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTRECOMMENDATIONThere are few recommendations that are recommended if the project is to be conducted again infuture.  Employees should be trained according to the changing standards of the organization.  Company should conduct survey from time to time to according to which changes can be introduced in the organization to stay updated in the market.  They should introduce creativity into the work, so that the employees can do their work active mindedly.  Employees should be given compensation in order to keep them loyal.  Employees should be more involved in decision making to become more differentiated.  Company should provide incentives to shop keepers. 44Projectsformba.blogspot.com
  45. 45. NESTLÉ CONFECTIONARY — INTERNSHIP REPORTREFERENCES I have collected all the data from the following sources,  www.nestle.com  By communicating with the employees 45Projectsformba.blogspot.com

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