An organisation study At The Nilgiri's daily Farm Pvt .Ltd

An Organization Study at The Nilgiri’s Dairy Farm Pvt. Ltd
INDIAN ACADEMY DEGREE COLLEGE Page 1
INTRODUCTION:
The Internship program as part of the curriculum of Bangalore University for MFA
students plays a vital role to bridge the gap between the theories studied and the real business
world. It helps the students to get the real exposure in understanding the functioning of an
organization.The internship study helps to enrich the practical knowledge of the students on
activities of the organization, its functional departments, organizational structure, strengths,
weakness, opportunities, threats and the business performance in terms of growth and market
share. This exercise would enable the future managers to face the challenges laying a head
with the permission and consent from the company management and our department co-
ordination. It also enables to learn about the job functions and activities of the employees.
I got an opportunity to undertake an organization study in one of the supermarket chain, it
offers dairy products, baked goods, chocolates, and staples company The Nilgiri’s Dairy Farm
Private Limited, Bangalore. The Nilgiri’s Dairy Farm Pvt. Ltd, which owns
the Nilgiri’s supermarket brand, is looking to sell a wider range of products under its own label
by introducing new items such as ice-creams and fresh fruits and vegetables, as well as offer
pricier variants of current products to boost margins.
OBJECTIVES OF THE STUDY:
1. To understanding of an Organization and its structure.
2. The training aims to understand the working of various functional departments like
Production, Marketing, Finance and Human Resource of The Nilgiri’s Dairy Farm Pvt.
Ltd.
3. To get on hand exposure on the practical working of The Nilgiri’s Dairy Farm Pvt. Ltd.
4. SWOT ANALYSIS to identify the major strengths & weaknesses of The Nilgiri’s Dairy
Farm Pvt. Ltd for improvement.
INTRODUCTION TO DAIRY INDUSTRY:
The dairy industry plays an important role in the socio-economic development of India.Milk is
one of the essential items of daily life in our country and it is more so as a majority of Indians are

vegetarian and thus milk and milk products are indispensable necessity. Indian dairying is
emerging as a sunrise industry. India represents one of the largest and fastest growing milk &
milk products globally.
The dairy industry plays an important role in our daily life. It is difficult to realize how
fast changes are taking place in the dairy industry. Milk is an important human food, it is
palatable, easy to digest and highly nutritive. There are numerous types of milk products such as
ghee, butter, cheese, yogurt, ice cream and so on. Each of these has been designed to take
advantage of some particular property of milk.
Dairy products are generally defined as food produced from the milk of mammals; they
are usually high energy yielding food products. Cheese is the product made from the curd
obtained from whole or skimmed milk, with or without added cream, by coagulating the casein
and further treatment, of the separated curd by ripening ferments, special molds or seasoning.
Cheese has not been the popular item of food in India mainly because animal rennet is used in
the preparation. Enzymes play an important role in the production of cheese. Raw milk contains
several native enzymes some of which can be used for analytical and quality purposes for
example pasteurization can be assessed by determining indigenous alkaline phosphate activity.
India is known as the Oyster of the global dairy industry, with opportunities galore to the
entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk
and milk products market. The dairy industry in India has been witnessing rapid growth. The
main aim of the Indian dairy industry is only to better manage the national resources to enhance
milk production.

Origin of the Dairy Industry:
The dairy industries have made rapid progress since independence. A large number of
milk product factories and industries have been established. These dairies have been successfully
engaged in the routine production of pasteurized milk and milk products.
India is the world largest milk producer certified by the “international dairy industry”,
this is the reason for the recognition of India as a dairy giant by united nation’s food and
agricultural organization (FAO).
India has become the world largest milk producing country, with output in 1999-2000
forecasted at 78 million tones. The annual rate of growth in milk production in India is between
6-7 percent, against the worlds at 1 percent, India’s annual production of milk has more than
trebled in the last 35 years, rising from 21 million tons in 1968 to an anticipated 80 million tons
in 2001. This is rapid growth modernization is largely credited to contribution of dairy co-
operatives under the operation flood project, assisted by many agencies including the European
union, world food programme and world bank. In the Indian context of poverty milk has a
special role to play for its many nutritional advantage and it also providing supplementary
income to some millions of farmers in over 5, 00,000 remote villages. The dairy industry has
come up to the present stage with the help of co-operation of the government and national dairy
development board (NDDB).
Co-ordination and effective efforts of the NDDB lays down rules and regulations to be
followed by the various co-operative milk societies, Anand Milk Union Limited (AMUL) was a
pioneer in starting a co-operative milk producer society and there after many societies were
started. The World Bank had given credit of rs.78 crores for starting another society as AMUL in
1975.In the year 1970 ‘operation flood’ gave another boost to dairy industries by providing
plans, soft loans and subsidies etc. this made dairy industry and members of co-operative milk
producers were able to produce a large amount of milk. The operation flood, launched in the year
1970, has been instrumental in helping the farmers for their own development. Thus, it helps
reach milk to consumers in more than 700 towns and cities through a national milk grid.

It is also helps to the middlemen there by decreasing the seasonal price variations. As a result of
the co-operatives structure the whole exercise of distribution and production of the milk and milk
products has become economically viable for farmers , in this manner the farmers themselves
can enjoy the own labour, instead of surrendering a majority of the profits to middlemen.
Operation Flood, which started in 1970, concluded its Third Phase in 1996 “Operation
Flood” Hailed as India’s most ambitious and highly successful rural development project has
turned dairying in to a core economic activity in India. The World Bank for its achievements has
launched the third and final phase of “Operation Flood”, which culminated in April 1996.
“Operation Flood”, has helped knit ten million farmer members, spread over 70,000 villages into
a catalyst of “White Revolution” in the country. As India enters an era of economic reforms,
agriculture, particularly the livestock sector, is position being a major growth area. The fact that
dairying could play a more constructive role in promoting rural welfare and reducing poverty is
increasingly being recognized. For example, milk production alone involves more than 70
million producers, each raising one or two cows/ buffaloes. Company can assess from the present
scenario that ‘Dairy Industry’ is one of the most important industry with a high level of razor-

edged competition. Competition is many due to the large number brands in the market and milk
being a staple food to almost every human being.
The “Military Dairy Farms” (oldest in Allahabad, 1889), the beginning salient features of
the market of milk industry so far have been:
In organized milk handling was made in India with the Establishment of the following:
 Handling of milk in co-operative Milk Union (oldest: Allahabad, 1913) established all
over the country on a small scale in the early stages.
 Pasteurization and bottling on a large scale for organized distribution was started long
distance refrigerator rail-transport of milk from AMUL to Mumbai since 1945.
 As Aarey (1950), Worley (1961), Calcutta (Haringhata, 1959), Delhi (1959), Chennai
(1963) etc.,
 Establishment of milk plant under the five-year plan for dairy development all over India.
These were taken up with the dual object of increasing the national level of
milkconsumption and ensuring better return to the primary milk producer. Their main
aim was to produce more, better and cheaper milk.
Actual expenditure of the milk industry in India’s first three Five-year plans:
Plan period Expenditures
I five year plan(1951-55) Rs.7.8 Crores
II five year plan (1955-61) Rs 12 Crores
III five year plan (1961-66) Rs. 36.6 crores

INTRODUCTION OF DAIRY INDUSTRY:
The dairy industry plays an important role in the socio-economic development of India.
The dairy industry in India is instrumental in providing cheap nutritional food to the vast
population of India and also generates huge employment opportunities for people in rural places.
One of the important factors affecting the total amount of milk produced such a diversity of
products; many different processes have been developed by the industry. There are numerous
types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby
cereal food, food, cream, and so on. Each of these has been designed to take advantage of some
particular property of milk. Dairy products defined as food produced from the milk of mammals;
they usually high energy yielding food products.
The main aim of the Indian dairy industry is only to better manage the national resources
to enhance milk production and upgrade milk processing using innovative technologies. The
major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and
cardio vascular diseases, fatty acids and cholesterol, factors affecting cardio vascular disease,
application of enzymes in dairy and food processing, utilization of milk components ; casein,
advances in the heat treatment of milk, varieties of sheep’s cheese, whey cheese, potted cheese,
filled cheese, testing butter as different stages, presentation of butter powder, ghee yoghurt,
technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from
sweet cream butter milk, packaging of dairy and milk products, dairy products and milk
packaging in pouches, etc.
DAIRY FARMING:
Dairy farming is a class of agricultural, or an animal husbandry, enterprise, for long-term
production of milk, usually from dairy cows but also from goats and sheep, which may be either
processed on-site or transported to a dairy factory for processing and eventual retail sale. Dairy
farming has been part of agriculture for thousands of years. Historically it’s been one part of
small, diverse farms. In the last century or so larger farms doing only dairy production of more
durable dairy products such as cheese, butter, etc. or there is a substantial market of people with
cash to buy milk, but no cows of their own.

Most dairy farms sell the male calves born by their cows, usually for veal production, or
breeding depending on quality of the bull calf, rather than raising non-milk-producing stock.
Many dairy farms also grow their own feed, typically including corn, and hay. This is fed
directly to the cows, or is stored as silage for use during the winter season.
Buffalo is India’s dominating dairy animal. It accounts for 50% of the country’s annual
milk production of 84.5 million tons. Buffalo milk with high fat content of 6% also contribution
to the increased profitability of commercial dairy plants.
MILK COMPOSITION:

1. Water is typically the major component of milk
2. Fat –complex mixture of lipids
-triglycerides are the major type
-major energy source of young
-extremely variable between species and within a species
3. Protein – several types found in milk
-major milk proteins unique to milk
-milk proteins have ideal amino acid pattern for growth of young
4. Lactose – major carbohydrate in milk
-disaccharide composed of glucose and galactose
-unique to mammary gland
-major osmole of milk (the primary component that draws water into milk)
5. Minerals (ash)
-necessary for skeletal development of young
-potassium, calcium, and phosphorous present in largest amounts
-secreted in complex with casein
6. Others
-vitamins
DAIRY PRODUCTS:
Dairy products are generally defined as food produced from the milk of mammals. They
are usually high energy-yielding food products. A production plant for the processing of milk is
called a dairy or a dairy factory. The human consumption of dairy products is sourced primarily
from the milk of cows, yet goats, sheep, yaks, camels, and other mammals are other sources of
dairy products consumed by humans.

Grades after Types of dairy products
1. Milk, after optional homogenization, pasteurization, in several grades after standardization of
the fat level.
2. Creams, the fat skimmed off the top of milk or separated by machine-centrifuges
3. Sour cream, cream that has been fermented by the bacteria Streptococcus
lactisandLeuconostoccitrovorum
4. Cultured buttermilk, fermented concentrated (water removed) milk using the same bacteria as
sour cream
5. Milk powder (or powdered milk), produced by removing the water from milk
6. Whole milk and buttermilk
7. Skim milk
8. Cream
9. High milk-fat & nutritional powders (for infant formulas)
10. Cultured and confectionery powders
11. Condensed milk, milk which has been concentrated by evaporation, life in a opened can
12. Evaporated milk, (less concentrated than condensed) milk without added sugar
13. khoa
14. Infant formula, dried milk powder with specific additives for feeding human infants
15. Butter, mostly milk fat, produced by churning cream
16. Buttermilk, the liquid left over after producing butter from cream, often dried as livestock
food
17. Ghee, clarified butter, by gentle heating of butter and removal of the solid matter
18. Cheese, produced by coagulating milk, separating from whey and letting it ripen, generally
with bacteria and sometimes also with certain molds.
19. Curds, the soft curdled part of milk (or skim milk) used to make cheese (or casein)
20. whey, the liquid drained from curds and used for further processing or as a livestock food
21. Cottage cheese

22. Casein
23. Caseinates
24. Yogurt
25. Lassi
26. Gelato, slowly frozen cream and emulsifying additives
27. Ice milk
28. Frozen custard
29. Frozen yogurt, yogurt with emulsifiers that is frozen
DAIRY PROCESSING:
Dairy processing occurs world-wide; however the structure of the industry varies from
country to country in less developed countries, milk is generally sold directly to the public, but in
major milk producing countries areas:
 The primary production of milk on farms –the keeping of cows and other animals such as goats,
sheep etc. for the production of milk for human consumption.
 The processing of milk-with the objectives of extending its saleable life. This objectives
is typically achieved by
(a) Heat treatment to ensure that milk is safe for human consumption and has an
extended keeping quality, and
(b) Preparing a variety of dairy products in a semi-dehydrated or dehydrated form
(butter, hard cheese and milk powders), which can be stored.
Milk can be processed to various products such as butter , cheese, condensed and evaporated
milk, dried milk, ice cream, fermented milk for example kefir, yoghurt, and acid milk,
pasteurized and sterilized fluid milk, Among the products , fluid milk become very popular
since they are not much different characteristics with the milk, and can be modified when it will

be consumed. Figure shows an over view how milk can be converted to various products by
introduced one or several treatments. The processes taking place at a typical milk plant include:
1. Receipt and filtration/clarification of the raw milk;
2. Separation of all or part of the milk fat (for standardization of market milk, production of
cream and butter and other fat-based products, and production of milk powders);
3. Pasteurisation;
4. Homogenisation (if required);
5. Deodorisation (if required); further product-specific processing;
6. Packaging and storage, including cold storage for perishable products ;
7. Distribution of final products.
DAIRY PACKAGING:
Dairy packaging requires special care and attention. Different dairy products have
different packaging options. But one important factor to consider is to maintain the freshness of
the product. Apart from this, although dairy product packaging is done for perishable food
products, it has to be a protective packaging which can protect the dairy products for the
stipulated time required, Dairy packaging manufacturers and suppliers have come up with wide
range of packaging films, bags, laminates, dairy packaging equipment &other suppliers for
packaging bulk dairy products as well as retail consumer oriented dairy items. These dairy
packaging suppliers consider many factors like protecting the flavours and textures throughout
display and distribution of dairy products.
By churning cream is changed to butter which, if prepared and correctly, can have a shelf life of
several weeks. Clarified butter (ghee) has a shelf life of several months. Both are high value
products for which there is often a ready market, in summary, yoghurt, milk gel and ghee are
highly suitable for small-scale operation. Cheese, cream and pasteurized milk require greater
care. Sterilized milk requires considerable care and experience to produce a safe, high quality

product, Dried milk and UHT milk are not suitable for most small-scale operation. All milk
products that are processed by UHT method are not shelf stable. Only milk processed by UHT
and packaged in a sterile environment is aseptically processed milk.
ASEPTIC PACKAGING:
In practice, generally there are two specific fields of application of aseptic packaging technology
1. Packagingof pre-sterilized and sterile products. Example are milk and dairy products,
puddings, desserts, fruit and vegetable juices, soups, sauces, and products with particulates,
2.Packaging of non-sterile product to avoid infection by microorganisms. Example of this
application includes fermented dairy products like yoghurt.
Generally, airthat can cause oxidative damage is removed from the interior. The package is
hermetically sealed and then subjected to heating. The package must be able to withstand heat up
about 100O
C.
GROWTH &DEVELOPMENT OF THE INDUSTRY:
Until the year 1940, there was small amount of published information about the method
of preparation and usage of these products. The credit for the publication on the subject goes to
Dr.W. B. Davis, the first director of Dairy Research. Within a span of three or four decades since
Dr. Davis’ book arrival, considerable research had been conducted at the National Dairy
Research Institute and other places on indigenous dairy produces.
Providing proper infrastructure facilities has increased the livestock population. Some
efforts have been made to study a few breeds and taken up their genetic improvements through
the selection mostly in the institutional farms. Such studies will result in some scientific
information, which has been analyzed to these breeds and to develop the method for their genetic
improvements.
The demand for milk and milk products is expected to grow at a very rapid rate due to
more growth of population, urbanization and increasing the income levels and changes in food
habits and is likely to reach at 181 million tons in 2011-12 and per capita consumption is
expected to rise to about 152 Kg per year. The increase in demand for dairy products will

increasing pressure on dairy production systems, traditional breeds and feeding practices are
likely to give way to higher-yielding breeds, associated intensification of production systems,
increased disease risks, pollution and animal health issues and a greater reliance on concentrates.
Currently, Indian dairy farming is dependent on crop residues, natural resources, and open
grazing as sources of feed. Expansion of these traditional sources of feeds and fodder to support
a large increase in dairy production is unlikely, as available grazing areas and other common
property resources are shrinking and already degraded.

INTRODUCTION TO NILGIRI’S:
HISTORY:
NILGIRI’S DAIRY FARM PVT LTD is an Indian based company which carries on the
business of dairies, milk bars, hotels, restaurants, cafes, taverns, beer-houses, refreshment rooms,
boarding and lodging houses, bacon factory, licensed victuallers, wine, beer and spirit merchants,
poultry breeding, piggery, cow-breeding, milk producing and pasteurizing including
manufacturing , buying, selling and dealing in dairy products, bread, confectionery, bakery
products, foods and other articles. Nilgiri’s is one of the supermarket chains in the south India. It
is very popular among the locals for its good quality products and also for the self-service
shopping experiences. Nilgiri’s is also one of the oldest supermarket chains in India within the
origins dating back towards 1905 and hence the products are been sold in the brand name of
Nilgiri’s1905. Also, whereas almost all the grocery shops and other supermarkets in India,
Nilgiri’s is been selling its own products along with other brands.
The origin of the supermarket chain is been traced back by muthuswamymudaliar, who was an
mail runner for an British in the colonial India. Muthuswamy has been carried the letters and the
cheques for the British from the mettupalayam to the hill station of
coonoor and ooty. As he was been flooded with requests in order to
carry the dairy products and also the other items, which he has opened
a small shop in 1905, after he has purchased the butter business from
an Englishman in vannarpet and soon, ‘the Nilgiri’s dairy farm ltd ’IT
was been established in 1936, later he has moved his shop to the
Bangalore, brigade road.
Founder
Shri .Muthuswamy Mudaliar
The Nilgiri’s dairy farm ltd. It is been specialized in diary, bakery, chocolates and also
the diary products. Muthuswamy’s son chenniappan has expanded the company by setting up an

modest store in the Bangalore in order to sell the Nilgiri’s own products. However, after
chenniappan who visited to Europe as well as u.s, this modest store was expanded into an
supermarket.
Since the chennaiappan who had been influenced by the supermarkets concepts in the
Europe and u.s, he has been developed the Nilgiri’s supermarket in order fit in with the local
cultures and to set the guidelines for its growth in the business. Within no time the Nilgiri’s
supermarkets chain has spread to the erode, Coimbatore and Chennai.
When the Nilgiri’s which has been spread to most of the places, the Bangalore offered
immense market potential. When the city became a corporate headquarters eventually and where
the sole proprietorship of the Nilgiri’s dairy farm has got restructured as an partnership company.
First Nilgiri’s Shop in Bengaluru in 1939

On visiting to the Bangalore, muthuswamy has hired the shop on rent in the year 1939 on
brigade road where as the usual banked on customer service and the product quality. The main
purpose where the mudailar family started there butter business and also they started in the
brigade store with the same business. Since the demand for a butter business during that period
of time was very high the business was been a profitable one.
Later on the coffee house was been set up there, in which the net profit for the butter
which got remained as a mainstay of the business. Butter, milk and the other pastry kind of
products was been made through the door delivery upon the monthly payment. With an
independent, the Bangalore which was been set on the growing path. The expanding city which
is been received exodus from the other parts of the country. With the continuous growth of the
business in the city that it has been bridged a road store which was been utilized from it and it
also helped a family in order to become pioneer in the dairy and bakery products.
It was been forced in order to undergo the several cosmetic changes to retain its entire
place and also the customers. The small store which was been placed in the brigade road as well
as Bangalore for the instance it has been forced in order to expand and wide varied range of
commodities in order to attract a larger range of its customers from abroad and India. It has been
started as a small store of a joy ice-cream stall and a fruit stall outside till the time of pavement
clearance which has driven the BMTF ensured closure for an ice cream and also for the reduction
in a size of the fruit stall which made to encroach on the pavement.
After the expansion, the store also had an fresh vegetables, cosmetic products, CD-
ROMS, fish products and also chilled and frozen meat, soft drinks, where there were also
separate storage place in order to store the cold items, plastic products was been kept in an
expansion where the building was into old storage space. The cakes section was been shifted to
an basement which was once completely used for an generator, but now it caters to an restaurant
also.On the ninth floor above the supermarket there exists a café in which it was been modified
and attracts even for the college students and for the office workers from nearby places.
It is one of the parts of a chain in which the outlets in the Bangalore, erode, Salem,
Coimbatore, Chennai, Pondicherry and also Vishakhapatnam it also caters to the taste of the
customers through the restaurants.

According to “The Hindu” Nilgiri’s is one of the internal part of the Chennai’s panorama
once it was been very difficult in order to imagine in a time when the landmark was not been
there on the dr. radhakrishnan salai.
The Chennai Nilgiri’s was officially opened in 1981 as an just a cake shop. A year later,
the department shop was been opened with natarajan as the branch manager. The rest of the
sections, building, restaurant and the nest the hotel which is been grown up in a slow pace of the
construction. Not all of them is been known that this is the only Nilgiri’s in the Chennai. All the
other are the franchises are been controlled by the head office which is been based on the
franchisee division.
The store itself is been one of the additional responsibility which is been shared by each
and every member of the management. They are been recognized as an features in the system,
always been walking around, and also be keeping the track of the process in the store and each
and every stage.The management however has given the credits whole heartedly to their
chairman for the success that the Nilgiri’s is been today.
They have also been evolved a very effective procurement policy. They get their own
products, dairy and also a bakery product. Their instant the food comes from the Bangalore,
spices all through the e-road base. The branded products that have been come to them directly
while the grocery is to be procured locally, cleaned, checked and repacked at the store.
The customers ‘demands the movement of the products in which it determines their
inventory. Nilgiri’s stands out for ability in order to sign on their workers to the extreme level of
an commitment, involvement and the quality. The way that they have been managed their human
resource is to the extreme level.
The company has been received many awards from the various organizations for the
excellence in the retailing, innovation, leadership and also commitment to the values in the
enterprises. Convenience stores are also been started taking off the major cities, usually in the
forms of shell shops. The formats and the product range are been surprisingly similar to those in
the Australia, and they also often including chilled and refrigerated sections.

Market analysts has estimated the organized retailed sectors which is been growing by
nearly 30% a year since 2000 in which the similar growth is likely in the short-to- medium term.
The sector which is been expected to undergo the further changes in the prospective to the new
domestic and global foreign entrants, and the takeover in which the existing participants.
Global players such as a wall-mart (us) and Carrefour (France) that have been indicated
their plans in order to enter India once the Indian foreign investment regulations permit.Several
major multinational corporations, in particular the wall-mart, that have been the Indian
government in order to allow the majority of an foreign ownership in relating. Wall-mart that has
been indicated that it would be significantly to increase to source from an Indian suppliers from
the current level of US$1.5 billion a year, if it were been allowed in order to set up the retailing
operations.
VISION, MISSION AND QUALITY POLICY:
Our Vision
 Our Company will be recognized for its Integrity,
Customer focus and commitment to Quality
 We will create a dynamic organization dictated to
Business Excellence through Trust, Team Work &
concern for our commitment
 We will also make use of the best technology to
expand Our Retail Network across the Country.
 To enhance our 100 Years of Experience

Mission
 Be a trusted partner who provides the best products & services the world has to offer, at
the best quality in the most convenient setting.
 Create an efficient and transparent global supply chain by the creation and optimal
utilization of world-class infrastructure and international partnerships, thus creating more
value for our customers, suppliers, partners and stake-holders.
 Bring prosperity to millions of Indian producers, especially our Customers, by providing
the most attractive returns for their efforts in Quality and Availability. Be a capable and
dependable partner to them right through their creation process and help them become
more successful.
 Unleash the initiative, creativity & energy of Indian workforce through creation of new
jobs, & provide our employees a supportive, rewarding environment to work and grow.
QUALITY POLICY
 Providing unprecedented quality, affordability and the choice in the global services and
products.
 Being one of the partners in the choice of creating the prosperity for Indian customers
and also for other producers of goods and other services.
 Unleashing the power of an Indian workforce through which the generation of new and
the attractive employment opportunities and creating a rewarding workplace and
empowerment.

NATURE OF THE BUSINESS CARRIED:
The main organizational core and its operation in the milk industry. The company mainly
concentrates on the producing the milk, peda, butter, milk products, cheese, milk products, pane
etc. The milk which is been collected from the farmers at various DCS it is been transported to
the chilling centers. Nilgiri’s provides a good quality product to the customers.
NILGIRI’S TO FOCUS, TARGET ON SMALL STORE:
In ashift from its earlier strategy, the south based Nilgiri’s intends to concentrate on the
retail sector and divest itself of interests in stand-alone Bakeries and Restaurants. ‘We want to
focus on small format stores in the metros, tier-II and tier-III towns in the south India for the next
three years at least’, Mr. Vikram Seth, CEO. The niligiri dairy farm Pvt. Ltd. The company,
however, intense to continue to expand model in the Indian context for small size
supermarkets.MR Seth felt.
Franchising follows the spirit of FDI regulations in retail, giving the kirana store owner
an ability to actively participate the Indian modern trade opportunity .The 100-year-old retail
chain is also streamlining its franchising network model. ‘We want to get more individual
entrepreneurs to run stores rather than give the business to a few master franchisees handling
several stores, Mr. Seth said.

Nilgiri’s Small Stores
Private Labels:
Nilgiri’s also plans to add to its private label list which already has close to 700 stock
keeping units including dairy and bakery products. Spices and condiments. About 22 per cent of
the company’s turnover comes from private labels, according to Mr. Seth. In Bangalore in the
next three to four weeks .Our research has shown that the Indian housewife is looking for healthy
and convenient foods which would sometimes release her from burden of cooking’.
The retail chain currently has done to 100 stores in Karnataka, Tamil Nadu and Kerala. A
private equity firm Acts picked up a majority stake in Nilgiri’s Dairy Farm Ltd. In September
2006; it was a family –managed business till then. The company, which owned a lot of prime
property, was then valued at Rs400 crore, said Mr. Seth. “We have divested some of the property
assets to fund our growth for the next two years and will not require further cash inflows from
our shareholders”.

Products with Nilgiri’s Private Labels

PRODUCTS OF NILGIRI’S:
PRODUCTS OF NILGIRI’S DAIRY FARM:
1. Curd
2. Ghee
3. Butter
4. Cheese
5. Peda
6. Paneer, etc....

 Curd:
Nilgiri’s Curd made from pure milk. It’s thick and delicious, gives you all the goodness of
homemade curd.
 Ghee:
It is taste of purity. Ghee made from pure butter. It is fresh and pure with a delicious flavour.
Hygienically manufactured and packed in a special pack to retain the goodness of pure ghee.

 Butter:
It is rich, smooth and delicious. Butter is made out of fresh pasteurized cream. Rich taste, smooth
texture and the rich purity of cow’s milk makes any preparation a delicious treat.
 Cheese:
Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and
forms by coagulation of the milk protein casein. It comprises proteins and fat from milk,
usually the milk of cows, buffalo, goats, or sheep.

 Peda:
No matter what you are celebrating! Made from pure milk, Nilgiri’speda is a delicious treat for
the family. Store at room temperature approximately 7 days.
 Paneer:
It’s a fresh, cream-coloured and normally unsalted cheese, historically made from buffalo milk,
though a blend of this and cow’s milk is now the norm. It's widely used in north India, Pakistan,
Afghanistan, Nepal and Bangladesh and its mildness is a perfect foil for stronger flavor’s, which
it absorbs easily.

PRODUCTION OF PRODUCTS:
1) WORK FLOW MODEL OF CURD:

Curds are a dairy product obtained by coagulating milk in a process called curdling. The
coagulation can be caused by adding rennet or any edible acidic substance such as lemon
juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins
(casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone
or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour
milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheese
making; the curds are pressed and drained to varying amounts for different styles of cheese and
different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging
finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In
cow's milk, 80% of the proteins are caseins.

2) WORK FLOW MODEL GHEE:
Raw Milk 320
C
C
Raw Milk Milk Inlet 40
C
Milk
Storage
Tanks
Cream
Cream Tank
Butter Section
Butter Cheese
Ghee
PACKING
Pasteuris
ers
Processing
section
Chilled Water Inlet
Cooling
System
Milk Inlet 40
C
Milk Inlet 40
C
Chilled
Water
Inlet 20
C
Chilled Water Inlet 40
C

The milk collected from the farmers at various DCS is transported to the chilling centers.
The milk so collected at the DCS checked for the Fat and SNF content.
Raw milk from the milk tankers is taken into Milk Chillers 1, 2, & 3. Theraw milk in the chillers
are further chilled at 1.5 degree Celsius. The milk is then sent for pasteurization, where disease
causing bacteria in milk is removed, this is carried out at a temperature of greater then71.6o
C.
during pasteurization milk is boiled at 71.6o
for only 15 seconds and then is left to chill. All these
processes are in a closed system with no human contact and totally automated.
The milk is then moved to the Stand mat, which ensures standardization of nutrition
content in milk. This assures that every drop of milk sold will have exact standards of nutrients
as declared on the sachets.
The milk after pasteurization is sent to the Automatic Dislodging Separator where the
dust particles, dead cells coming into the milk from the udder of the cow and other sediments
which are not possible to be removed by filtration is removed.
After the entire process the milk is sent for packing. The raw materials required to make
packets is stored for a period not more than 15 days. This material is put in packing machines
wherein packets are automatically made and batch numbers, date etc., are printed on them. Ultra
Violet light is present in the packing machines, which kills germs while making packets
30packets of milk are ready in a minute’s time. The dairy has 12 packing machines.
12packets of milk are put into crates. These crates are sent to the cold store. Before dispatch the
milk packets are stored in a cold store, where the temperature is 4 to 6 o
C.

3) WORK FLOW MODEL OF BUTTER:

 Milk and Cream Collected from cows. Butter can also be produced from the milk of
buffalo, camel, goat, ewe, and mares. Cream is separated from the milk. The cream can
be either supplied by a fluid milk dairy or separated from whole milk by the butter
manufacturer. The cream should be sweet (pH greater than 6.6), not rancid, not oxidized,
and free from off flavours. The cream is pasteurized at a temperature of 95°C or more to
destroy enzymes and micro-organisms.
 Ripening- Sometimes, cultures are added to ferment milk sugars to lactic acid and
desirable flavor and aroma characteristics for cultured butter. This is more common in
European butters.
 Aging- Cream is held at cool temperatures to crystallize the butterfat globules, ensuring
proper churning and texture of the butter. In the aging tank, the cream is subjected to a
program of controlled cooling designed to give the fat the required crystalline structure.
As a rule, aging takes 12 - 15 hours. From the aging tank, the cream is pumped to the
churn or continuous butter maker via a plate heat exchanger which brings it to the
requisite temperature.
 Churning- Cream is agitated, and eventually butter granules form, grow larger, and
coalesce. In the end, there are two phases left: a semisolid mass of butter, and the liquid
left over, which is the buttermilk.
 Draining & washing- Thus the cream is split into two fractions: butter grains and
buttermilk. In traditional churning, the machine stops when the grains have reached a
certain size, whereupon the buttermilk is drained off. With the continuous butter maker
the draining of the buttermilk is also continuous.
After draining, the butter is worked to a continuous fat phase containing a finely
dispersed water phase. It used to be common practice to wash the butter after churning to
remove any residual buttermilk and milk solids but this is rarely done today. This
washing process would ensure that all the butter milk is washed out of the butter.
Otherwise the butter would not keep and go rancid.
 Salting & working- Salt is used to improve the flavor and the shelf-life, as it acts as a
preservative. Further, the butter is worked to improve its consistency.

 Packing & storage- The butter is finally patted into shape and then wrapped in waxed
paper and then stored in a cool place. As it cools, the butterfat crystallizes and the butter
becomes firm. Whipped butter, made by whipping air or nitrogen gas into soft butter , is
intended to spread more easily at refrigeration temperatures.
4) WORK FLOW MODEL OF CHEESE:
General Manufacturing Procedure:
The temperatures, times, and target pH for different steps, the sequence of processing
steps, the use of salting or brining, block formation, and aging vary considerably between cheese

types. The following flow chart provides a very general outline of cheese making steps. The
general processing steps for Cheddar cheese are used for illustration.
 Standardize Milk
 Pasteurize/Heat Treat Milk
 Cool Milk
 Inoculate with Starter & Non-Starter Bacteria and Ripen
 Add Rennet and Form Curd
 Cut Curd and Heat
 Drain Whey
 Texture Curd
 Dry Salt or Brine
 Form Cheese into Blocks
 Store and Age
 Package
The times, temperatures, and target pH values used for cheddar cheese will depend on
individual formulations and the intended end use of the cheese. These conditions can be adjusted
to optimize the properties of Cheddar cheese for shredding, melting, or for cheese that is meant
to be aged for several years.
1. Standardize Milk
Milk is often standardized before cheese making to optimize the protein to fat ratio to make a
good quality cheese with a high yield
2. Pasteurize/Heat Treat Milk
Depending on the desired cheese, the milk may be pasteurized or mildly heat-treated to reduce
the number of spoilage organisms and improve the environment for the starter cultures to grow.
Some varieties of milk are made from raw milk so they are not pasteurized or heat-treated. Raw
milk cheeses must be aged for at least 60 days to reduce the possibility of exposure to disease
causing microorganisms (pathogens) that may be present in the milk.

3. Cool Milk
Milk is cooled after pasteurization or heat treatment to 90°F (32°C) to bring it to the temperature
needed for the starter bacteria to grow. If raw milk is used the milk must be heated to 90°F
(32°C).
4. Inoculate with Starter & Non-Starter Bacteria and Ripen
The starter cultures and any non-starter adjunct bacteria are added to the milk and held at 90°F
(32°C) for 30 minutes to ripen. The ripening step allows the bacteria to grow and begin
fermentation, which lowers the pH and develops the flavor of the cheese.
5. Add Rennet and Form Curd
The rennet is the enzyme that acts on the milk proteins to form the curd. After the rennet is
added, the curd is not disturbed for approximately 30 minutes so a firm coagulum forms.
6. Cut Curd and Heat
The curd is allowed to ferment until it reaches pH 6.4. The curd is then cut with cheese knives
into small pieces and heated to 100°F (38°C). The heating step helps to separate the whey from
the curd.
7. Drain whey
The whey is drained from the vat and the curd forms a mat.
8. Texture curd
The curd mats are cut into sections and piled on top of each other and flipped periodically. This
step is called cheddaring. Cheddaring helps to expel more whey, allows the fermentation to
continue until a pH of 5.1 to 5.5 is reached, and allows the mats to "knit" together and form a
tighter matted structure. The curd mats are then milled (cut) into smaller pieces.

9. Dry Salt or Brine
For cheddar cheese, the smaller, milled curd pieces are put back in the vat and salted by
sprinkling dry salt on the curd and mixing in the salt. In some cheese varieties, such as
mozzarella, the curd is formed into loaves and then the loaves are placed in a brine (salt water
solution).
10. Form Cheese into Blocks
The salted curd pieces are placed in cheese hoops and pressed into blocks to form the cheese.
11. Store and Age
The cheese is stored in coolers until the desired age is reached. Depending on the variety, cheese
can be aged from several months to several years.
12. Package
Cheese may be cut and packaged into blocks or it may be waxed.
5) WORK FLOW MODEL OF PEDA:
There are several varieties of peda and their methods of manufacture also vary from
region to region depending on the consumer’s requirements. Consequently, the quality of peda
varies extremely. The range of variation in sensory quality of peda is given as follows:
Color – White to light yellow to complete brown.
Flavor – Slight cooked to burnt
Texture – Soft granular
Shape – Normally round
Size – Varies from 20-30 g
Peda is more popular than all other khoa based sweets. The reason is that peda is considered to
be a pure food and offered as ‘Prasad’ during religious worships in Hindu temples as well as on
religious celebrations. Two types of peda, viz. plain (creamy or white colour) and brown (Lal)

peda are available in market. Most of the information available in literature relates to plain peda.
Normally peda is more hard and granular than burfi.
I. Composition of Peda
The composition of laboratory prepared samples of plain peda and of market samples is
given in table
Constituents (%) Laboratory Prepared
Samples (Average)
Market Samples
(Range)
Moisture 10.20 4.2-18.2
Fat 20.10 3.5-25.0
Proteins 19.00 1.4-19.5
Lactose 18.30 4.0-18.6
Ash 2.40 1.4-3.40
Sucrose 30.00 31.8-61.8
Gross composition of peda
The wide variations in the composition of market samples of peda is attributed to all
those factors discussed earlier for burfi, such as the type and composition of khoa,level of sugar
added, extent of desiccation, type of peda and additives added.
Standards: Presently no standard (PFA or BIS) exists for peda
II.Method of Preparation of Peda
Different methods are used for the preparation of peda, depending on the type and scale of
production, for example
a) Traditional method at small and large scale and
b) Industrial/mechanized method. The method for making brown (Lal) peda is different from
these methods. All these techniques are described as below:

a) Traditional method:
This method is basically identical to that of burfi preparation wherein a mixture of khoa
and sugar is heated at low fire with sufficient working and kneading till desired texture is
attained. Peda is normally made into round balls of about 20-25 g size by rolling between the
palms. Fig. given below shows the flow diagram of a standardized batch method for making
plain peda.
Flow diagram of making plain peda by traditional method

The following modifications in method of preparation of peda are made to meet special
requirements.
• Sugar is added immediately after first boiling or before condensing of milk to develop more
burnt and caramelized taste and grainy texture. This method is used in Katch District of Gujarat.
• Khoa and sugar are cooked with or without ghee for a long time to obtain completely brown
colourpeda (Lalpeda) of long keeping quality. This method is adopted in Mathura (UP) and
Dharwad (MS) districts.
• For getting a white product, sugar is added to khoa and mixture heated at relatively slow heat.
Sometimes sodium sulphate (Rangkat or bleaching agent) is also added for extra whiteness.
b) Industrial/mechanized method:
Recently some dairy plants have undertaken preparation of peda using mechanized units
and Rheon shaping and forming machine. They use a planetary mixer for admixing sugar with
khoa and also other ingredients. Different steps and equipment required for this industrial
method of manufacture of peda, being adopted by Sugam Dairy, Baroda are shown in Fig. In this
process, khoa having about 72% TS is prepared on a continuous khoa making unit. In case, such
a high total solids is un-achievable,
khoa with low TS is heated at 60oC in a steam jacketed kettle to obtain required TS. This khoa is
transferred to a planetary mixer and sugar @ 30% of khoa is added. These are mixed thoroughly.
Then flavouring/colouring ingredients and other additives (depending on the type of peda and
market demands) are properly mixed. The peda mass is then stored at 0-4oC for about 10 hours
so that the temperature of whole lot is adjusted to about 4oC. This low temperature of product is
considered necessary for proper functioning (forming/shaping of peda balls) of Rheon machine.
The peda balls are formed, wrapped and packed by this automatic machine.

Flow diagram of the industrial method of peda making
6) WORK FLOW MODEL OF PANEER:
The manufacture of paneer involves standardization of milk, heat treatment, coagulation,
draining of whey, pressing, dipping in chilled water and packaging.
I.Buffalo Milk Paneer:
Buffalo milk is an ideal raw material for manufacture of good quality paneer. Buffalo milk is
standardized to a fat level of 5.8 to 6.0 per cent using fresh buffalo skim milk.The standardized
milk is heated to 90o
C without holding. Thereafter, the temperature of milk is brought down to
70o
C and coagulated at this temperature using 1 per cent citric acid solution. The temperature of

citric acid solution is also maintained at 70o
C.Citric acid solution is added with continuous
stirring till clear whey separate out.After complete coagulation, the stirring is stopped and the
coagulated mass (curd) is allowed to settle down for about 5 minutes. The whey is then drained
through stainless steel strainer. The temperature of the content is not allowed to drop below 63o
C
until this stage. The curd is collected and filled in hoops (with holes on all its sides to facilitates
the expulsion of whey) lined with clean fine cloth. The hoops containing curd is pressed for
about 10-20 minutes. Thereafter, the pressed block of curd is removed, cut into pieces and
immersed in chilled water of 5-6o
C for about 2 hours.
Dipping of paneer pieces facilitates cooling of product and also it absorbs moisture and improves
the body and texture of paneer. The chilled pieces of paneer are then removed from water and
placed on wooden planks for 10-15 minutes to allow loose water to drain. The paneer is cut into
desirable size and packaged in suitable packaging material. Finally it is stored under refrigeration
till marketing and consumption. The flow chart for manufacture of buffalo milk paneer is given
in Fig.

II.Cow Milk Paneer
Cow milk is standardized to a fat level of 4.5 to 5.0 per cent using fresh cow cream.To
this milk calcium chloride is added at the rate of 0.05 to 0.10 per cent. The milk is heated to 90o
C
without holding. Thereafter, the temperature of milk is brought down to 85o
C and coagulated at
this temperature using 2 per cent citric acid solution.The citric acid solution is heated to 85o
C
prior to its addition to milk. Rest of the manufacturing process is same as in case of buffalo milk
Paneer. The flow chart for manufacture of cow milk paneer is presented in Fig.
Flow chart for manufacture of paneer from buffalo milk

AREA OF OPERATION:
Nilgiri’s is been carried its major operation like, processing the milk, procuring milk
production of by products and it also produces different kinds of milk based products. The
marketing activities that have been carried on national level.Nilgiri’s has captured the significant
proportion of a market in Hyderabad, Coimbatore, Karnataka, Chennai, ooty etc... It aims for the
demand of milk and milk products to its customer.
INFRASTRUCTURAL FACILITIES:
1. MEDICAL FACILITIES:
The special emphasis is been laid to provide for the medical facilities for their dependents. There
was an establishment of Modern medical centre. For the referred and non-referred cases for the
employees there was a provision to their dependents. A medical facility was being provided for
the employees once in a year.
2. CANTEEN FACILITY:
Good canteen facility is been provided by NDM to its employees. There is no bifurcation of
canteen between executives and workers. The food that is being provided is hygienic and is of
high quality. The price which is been charged for Tea, Food, Snacks and Coffee is very low.
ACHIVEMENTS & AWARDS:
India is one of the world’s largest milk producers. The position in the market of Nilgiri’s dairy
farm is in the 3rd largest milk producer in India Where as its annual milk production growth
averages rate is about 5 percent, the domestic market for the products like, yoghurt, curd, butter,
cheese, ghee, paneer and spreads at 10-15 percent per year.
ISO 22000: 2005 CERTIFIED COMPANY:
Nilgiri’s dairy farm has obtained ISO 22000 fromBureau of India Standard (BIS) of government
of India. The importance of obtaining this certificate is to:

 Procure manufacture & distribute the products under controlled set of procedures as per
ISO 22000
 To identify problem occurrence of hazards during the process of procurement,
manufacturing and distribution
 To identify the severity of hazards and identify critical control point.
FUTURE GROWTH AND PROSPECTUS:
Nilgiri’s main aim is not only to become the largest union, but also to become one of the
best-run milk unions in the country. The company is also planning in order to increase the
products quality and brand the image than the competitors in which by providing the better
consumer satisfaction to the customers.
INTRODUCTION FOR SAFETY:
DEFINITION
SAFETY in simple terms means that freedom from occurrence or risk of injury or loss.
INDUSTRIAL SAFETY refers to the protection of workers from the danger of industrial
accidents. Personal safety need vary from individual to individual and from situation to situation
depends not only on legislation but also on the management acceptance.
It will be the case was happen the senior or the supervisor of that particular section will
going to take care of that particular injured person. If the happened accident is a major one then
the company will carried that injured person to the hospital which is adapted to itself for the later
part of treatment
IMPORTANCE OF SAFETY
1. The main and foremost importance for safety is that is to reduce the accident rate, cope
with healthy organizational environment.
2. To secure the employer-employee interests regarding the productivity.

3. To reduce the indirect expenditure.
4. To increase the qualitative and quantitative production capacity.
5. It may also help to increase the ability to get others to do the work.
6. Readiness for new ideas and approaches and promotes employees participation
7. Develop safe working condition.
NEED FOR SAFETY:
1 Reduction in the extent of trauma: Trauma usually relates to common type of injuries like
fractures, cuts, abrasions, punctures, and burns.
2 Cost saving: From the point of view to the nation or a individual employer significant
savings both in human sufferings and in profits are possible through effective safety efforts
of course the safety measures incurred some indirect expenses but it may also reduces the
extent of failure and damages. Which incurred huge amount, which leads to both financial
agonies to the company as well as loss of public relations, providing the safety measures,
helps the company to enrich its healthy environment.
3 Increased productivity: Safety promotes productivity. Employees in the safety plant can
devote more time to improving the quality and quantity of their output and spend less time
worrying about their safety and their well-being.
4 Intangible results:Several intangible gains can have an effect on profits or the ability of a
firm to continue. Their improvements can be noted throughimprovements in cost of
production, quality and quantity of the output and the volume ofsales.
a. Morale:an employee is a worker in the factory and the breadwinner of the family. The
happiness of his family depends upon the health and wellbeing of the worker.
b. Public relations: The general good will resulting from the public’s impressions that a firm
makes a significant contribution to the social good is a valuable asset to any firm.

5. Legal: these are laws covering occupational health and safety and penalties. The
responsibility extended to the safety and health of the surrounding community.
SAFETY IS ONE OF THE TOOL TO INCREASE EFFICIENCY
Relatively early in the safety movement (1926), the American engineering council,
through its committee on safety and production, carried out an extensive study to try to
determine the relationship between the safety and efficiency.
The general tenor of the council‘s conclusions was that the highest efficiency found in the
conjunction with the hestinjury record. The correlation flow frequency and high productivity
necessarily proved that the one caused the other. Nevertheless, the results of the study
demonstrated at least that safety effectiveness is not inconsistent with; production effectiveness.
Safety management seeks to develop and maintain such control over the activities of a
concern that they will seldom get sufficiently out of control for injuries that occurs. However, the
safety an efficiency relationship may depend more on the quality of the general managerial
climate than on the effectiveness of the safety effort.
SAFETY PROCESS
INTRODUCTION OF SAFETY PROGRAM:
In industry the safety programs are common. One should be aware, nevertheless, that
industry is not the only area where safety programming is found or is needed. Safety began as a
result of occupational injuries occurring at the time. It continues to be prominently associated
with the hazard control problems found in industry.
Development of
Safety policy
Organization
for safety
Analysis of causes
for accidents.
Evaluation of the
effectiveness.
Implementation
e program.

Basic safety programming are organizing for achievement , detail given about the
operating plan, inspecting operations using guards and protective devices as accost resort and
providing education and training to employees. Safety is acknowledged management
responsibility. Admittedly everyone has responsibility for their own safety, as well as that of
other whom their actions may affect.
THEORETICAL BACKGROUND OF THE STUDY:
 HRD is important to be able to offer employees safety measures that they find attractive
and in which they can feel comfortable.
 Personal safety need vary from individual to individual and from situation to situation
depends not only on legislation but also on the management acceptance.
 The production organization must therefore offer the safety programs. Factors that should
be considered in order to motivate the workers by creating
Safety environment.
OBJECTIVES OF SAFETY PROGRAM:
 Understand the level of safety prevailing in the company.
 The study is to understandthe overall Safety Programs and Practices.
 To administer the safety suggestions.
 To co-ordinate the safety effort of the company in every possible way.
 To know the employee perception regarding the safety programs and Practices.

SCOPE OF SAFETY PROGRAM:
This project study covers the theoretical & practical factors of Safety Programmers &
practices of Nilgiri’s Dairy Farm Pvt. Ltd in Bangalore. The study helps express their problems
clearly management can have idea about the employee’s opinion and it helps management to
analyze the employee safety requirements
EXPECTED CONTRIBUTION FROM SAFETY PROGRAM:
The study helps the organization in the following;
 Determine whether the employees are satisfied with the safety programs & practices
 know the areas where strict safety measures are to be taken
 The study helps the organization in upgrading the safety measures
 Develop an effective safety program.
LIMITATIONS OF SAFETY PROGRAM:
 This study was conducted only for the employees of Nilgiri’s Dairy Farm Private Limited.
 The sample was restricted to only 50 employees of the organization.
 The data collected from the respondents is assumed to be true.

ORGANIZATIONAL CHART:
An organizational chart shows the internal structure and hierarchies of an organization,
like a business, school, or government entity. It creates an easy visual depiction for the ranks of
different people, jobs, and departments that make up the organization. Organizational charts also
help determine how authority and information flow between people and departments.
Like flowcharts, org charts use simple shapes and lines. The boxes are filled with
information on the individual, department, or team; while vertical and horizontal lines connect
these boxes. The connections between boxes illustrate the direct-reports of a supervisor, showing
who is superior and who is subordinate.
Organizational charts do exactly what their name suggests: Organize the roles and
positions in an organization. You may want to round out your org chart by including the details
of people or departments. Adding contact information, location, and other notes can make the
organization more efficient and eliminate confusion about who does what. Try breaking down
your org chart into manageable pieces to get started. This way, all of the information is
consistent and leads back to the highest level of the organization. You can section off different
areas of your chart with the following categories:
 Department
 Team
 Unit
 Project
 Location

Organizational Chart
President
Board of Directors
Managing Director
GM(Finance) Manager(P&L)GM(Production)GM(Marketing)GM(HRD)
Manager
Accounts
Officer
Accounts
Superintend
Accounts
Assistance
Helpers
Asst. Manager
Admn.
Assistants
PRO
Asst. Manager
Manager
Case Workers
Field
Executives
Account
Officers
Market Officers
Zonal Officers
Deputy
Manager
Manager Manager
Manager-
Quality control
SuperintendsOperators
IO (P & L)
Technical
Officers
IO (Purchase)
Day Officers
1/2
Asst. Manager
Manager
(Purchase)
Assistants

HUMAN RESOURCE MANAGEMENT (HR Department)
Clerk 1
Clerk 2
Clerk 3
FUNCTIONS OF HR DEPARTMENT:
1. Recruitment of candidates
2. Selection of best suited and right person
3. Training and development of employees
4. Framing of rules
5. Creating a good working environment
6. Motivating the employees to work hard
7. Maximizing the performance of employees
8. Maintenance of records
9. Maintenance of industrial relations
10. Employee Service and Benefits
11. Compensation
Administrative
Officer
Superintendent
Clerical Staff

HR PRACTICES OF NILGIRI’S:
 House rent allowance:
 Gratuity
 Provident and Pension Fund:
 Conveyance allowance:
 Death relief fund:
 Medical reimbursement:
 Compensation for disablement:
 Leave facilities:
 Handicap allowance:
 Salary advance:
HUMAN RESOURCE DEPARTMENT:
Human resource management is one of the management functions that helps in order to
manage the recruitment, selection, training and develop members for an organization. It is
mainly concerned with the people dimension in organization.
Nilgiri’s has a very efficient HR - department. The activities are very limited. But this
department carries out its functions effectively and maintains good employee and employer
relations.
THE OTHER HRM PRACTICES PRACTICED IN NILGIRI’S ARE AS UNDER:
 Canteen facilities
 Festival advances
 Emergency medical loan facilities
 Educational loans for children of workmen
 Employment opportunity
 Long service award hospitalization
 Cold storage allowance
 Employee state insurance

 Heat allowance
 Attendance allowance
 Trip allowance
PROMOTIONS:
Promotion for the employees is given based on seniority basis. For promotion, the
individual employee should have a working experience of about 8-10 years for a particular
department that is minimum 5 years.
TRADE UNION:
Dairy employee union Participation of the employees in a decision-making is been
practiced in Nilgiri’s. The participation of employees is been encouraged only in the matter
pertaining to employee disputed, wants and demands.
OWNERSHIP PATTERN:
PVT LTD is the ownership of the company.
COMPETITORS:
The competitors of Nilgiri’s dairy are as follows:-
1. Thirumala dairy milk
2. Nandini dairy milk
3. Hassan milk products
4. Amul dairy milk
5. Mandya milk products

MARKETING DEPARTMENT
NILGIRI’S which is been well – established marketing department, under the control of the
marketing manager. He is responsible for the marketing and sales of milk and milk products. He
is responsible for selling to the target markets, framing the plans and policies to achieve the
marketing goals and he is also responsible in order to forecast the demands for their products in
the market.
Presently NILGIRI’S is been loaded with the responsibility of marketing milk and milk products.
In NILGIRI’S, more priority is been given in order to meet the UHT milk demand and only the
excess milk procured is been converted into milk products.
CEO
MARKETING OFFICERS
MANAGER
VICE PRESIDENT
COMPUTER OPERATOR
S.R/MILK DISPATCHERS

FUNCTIONS OF MARKETING DEPARTMENT:
1) Setting up of parlors for the selection of agents and calling tenders.
2) Expose the indented supplies to the channel members.
3) Distribution of milk and milk products to the local areas and district areas in
its jurisdiction.
4) Consumer compliant will be taken into the consideration within 12 hours of
reporting a compliant
5) Improving the “Consumer Satisfaction Index”
6) Meeting each and every need of the channel members.
MARKETING STRATEGY OF NILGIRI’S:
 To make the “Nilgiri’s” milk and milk products available all through the day in order to
prevent a competitor’s penetration.
 To make “Nilgiri’s” milk and milk products available on time and in required quantity in
which the consumers are been convenient in the places
 In order to improve the quality of a service provided in which the channel members and also
to encourage them for the better sales performance.
 Bring out the consumers awareness on the positive aspects of an organization
As part of the growth oriented strategy, the Nilgiri’s is been strengthening the infrastructure
facilities by introducing the new ambitious projects such as commissioning of new an equipment,
Strengthening the existing facilities at all the centers of the union.
STRATEGY:
Nilgiri’s mainly focuses on the quality and brand image strategy of its business. The
Company has been targeted much on customer satisfaction on the basis of quality; hence at any
cost the customers will be loyal towards the company.

SYSTEM:
The term systems in the 7s framework refers to all the rules, regulation, procedures and
process both formal and informal, that complement the organization structure to work
successfully.
System and process of controlling is the measurement and correction of performance in
order to make sure that enterprise objective and the plans devised to attach them are being
accomplished.
BAMUL is an organization, which is systematic in doing its day-to-day work and any work for
that matter is done in a very systematic and sophisticated manner. The various systems that exist
at BAMUL are as follows:
 MIS System
 Billing System
 Quality control system
 Purchase System
 Procurement system(milk)
 Recruitment System
MC KINSEY’S 7S FRAME WORK: THE 7S MODEL:
The 7S model is better known as McKinsey’s 7S. This is because the two persons who
developed this model, Tom Peters and Robert Waterman, have been consultants at McKinsey &
Co at that time. They published their 7S Model in their article “Structure Is Not Organization”
(1980) and in their books “The Art of Japanese Management” (1981) and “In Search of
Excellence” (1982). The model starts on the premise that an organization is not just structure, but
consists of seven elements:

Those seven elements are distinguished in so called hard S’s and soft S’s. The hard elements are
feasible and easy to identify. They can be found in strategy statements, corporate plans,
organizational charts and other documentation
The four soft S’s however, are hardly feasible. They are difficult to describe since
capabilities, values and elements of corporate culture are continuously developing and changing.
They are highly determined by the people at work in the organization. Therefore it is much more
difficult to plan or to influence the characteristics of the soft elements. Although the soft factors
are below the surface, they can have a great impact of the hard structures, strategies and systems
of the organization.

THE HARD S’S:
STRUCTURE:
The term structure in 7s framework model refers to the organizational structure of the
company. The designs of the organizational structure is critical task to the management of an
organization, it is the skeleton of the whole organization. Organization structure refers to
relatively more durable organizational arrangements and relationship.
It prescribes the formal relationship among various positions and activities. Arrangement about
reporting how an organizational member is to communicate with other members, the various
activities performed by members is all the part of organizational structure.
Organizational structure performs four major functions:
 It reduces internal uncertainty arising out of variable unpredictable, random human behavior
within the organization through control mechanisms.
 It reduces external uncertainty through forecasting, research and planning in the organization.
 It undertakes a wide variety of activities through devices such as departmentation,
specialization and division of labor and delegation of authority.
 It enables the organization to keep its activities coordinated and to have a focus in the midst of
diversity in the pursuit of its objectives.
THE SOFT S’s:
SKILL:
Waterman etal considers ‘skills’ as one of the most crucial attributes or capabilities of an
organization. Organizations have strengths in number of areas but their key strength dominant
skills are few. These are developed over a period of time and are as result of the interaction of
number trips performing certain tasks.Nilgiri’s is the company well known for its quality
products and services.
In Nilgiri’s, the skill of the staff is mainly classified as technical and Non-Technical. The
training is given by considering this. The each classification of skill is further divided into
skilled, semi-skilled and unskilled staff for the purpose of training objective.
The classification of skills helps to plan the training requirements of the organization and what
type of training to be given.

STAFF:
Staffing is the process of acquiring human resource for the organization and assuring that
they have the potential to contribute to the achievements of the organization’s goals.
Classification of staff:
Technical staff:
Technical staff comprised of the engineers, diploma holders, etc are directly involved in
production. Maintenance of machines, operating of machines, repairing of machines are look
forward by the technical staff. Even some times job rotation policy of the company indulges the
technical staff to carry non-technical work.
Non-technical staff:
The main objective of non-technical staff is to carry the business of management. Post
graduates, graduates and highly qualified peoples constitute non-technical staff. The main
function of non-technical staff is to maintain paper works, computer works, planning, decision-
making, etc., the non-technical staff indirectly involved in production process.
Duties and responsibilities of the technical and non-technical staff are as follows:
 To conserve and safeguard the company premises.
 To respect the right of peers, sub-ordinates, superiors, etc.,
 To maintain discipline in the working hours and at work place.
 To follow the rules and regulations setup by the company.
 To contribute for the well-being and growth of the company.
 To enrich the knowledge about the job.
SHARED VALUES:
The company has set up certain values from its inception. As the company is a community
that includes society, employees, etc., certain values are followed their development.
A Global Brand; it is core value of the company. To become global brand company in making its
activities wider through maintaining good quality and services.

Customer Services; company has to maintain customer relation and development. For the
purpose, it is meeting them periodically to listen their needs and anticipating exceptions. Cross-
functional teams continue to visit various customer sites which have helped in fine tuning
customer satisfaction
STYLE:
The style of an organization, according to Mc Kinsey Framework refers to the “Reporting
Relationship” between the superiors and subordinates. It also conveys the flow of
communication between them.
Participative not Authoritative:
Nilgiri’s work force is participative by nature. Each employee, workers are contributing
themselves at their level best towards the companies’ policies, procedures, programs and growth.
In every perspective the company considered all employees, workers in decision making
planning and the company respects the suggestions, opinions, ideas of its human resources.
Employees can be participative in plans but cannot change any acts made by the co-operative
society. No superior does have the individual’s decision making unlike that of private sector
companies

SWOT ANALYSIS:
SWOT Analysis refers to the analysis of Strengths, Weaknesses, Opportunities, and
Threats”, which is been possessed and faced by an Organization.
A SWOT analysis measures the business unit, a proposition or an idea. A SWOT analysis
is a subjective assessment in which the data is been organized by the SWOT format in which it is
been shown in a logical order which helps in order to understand, present, discussion & decision-
making.

STRENGTHS:
 It has an experience in providing good quality of milk products over years.
 The firm has an excellent process of production with automated computerized plant.
 Nilgiri’s has well developed infrastructural facilities.
 Nilgiri’s has a excellent Supportive and encouragement form of management.
 Nilgiri’s is currently maintaining the continuity in the quality at all the levels.
 The Nilgiri’s believes in mass production.
 Nilgiri’s offers reasonable price to the consumers in which in turn it helps in the increases
in the brand loyalty and also in the customer satisfaction.
 Nilgiri’s the process of communication is formal communication.
 Nilgiri’s the production is based on the indent so there is no chance for wastages.
WEAKNESS:
It means determining of an organization’s weaknesses, not only from its point of view,
but also more importantly, from customers. Although it may be difficult for an organization to
acknowledge its weaknesses it is best to handle the better reality without procrastination. A
weakness is a “limitation or deficiency in one or more resource or competencies relative to the
competitors that impedes a firm’s effective performance”.
 Nilgiri’s is not able to obtain milk due to the procurement limitation.
 Nilgiri’s is spending very less expenses for the advertisements.
 The promotion is based on the seniority in the Nilgiri’s.
 The unions spend very less expenses on promotional activities.
 There is lack of aggressive in the marketing strategies.

OPPORTUNITIES:
Opportunities are external conditions that are helpful to the achievement of the objective.
Another major factor is to determine how organization can continue to grow within the market
place. Opportunities are everywhere, such as the changes in technology, government policy,
social pattern, & so on. An opportunity is a major situation in a firm’s environment. Key trends
are one source of opportunities. Identification of a previously overlooked market segment,
changes in competitive circumstances, technological changes, & improved buyer or supplier
relationship could opportunities for the firm.
 The expansion can be made in their market.
 They have future plans in order to introduce the milk powder plant, cheese plant etc…
 New products have to be introduced in the market.
 Opening up the new retail stores for their new products in the market.
 Expanding the business through n number of franchising.
 Using modern trading in current scenario.
THREATS:
Threats are external conditions that are harmful to the objective. They are external factors that
are out of our control. It is vital to be prepared & face threats even during turbulent times. A
threat is a major unfavorable situation in a firm’s environment. Threats are key impediments to
the firm’s current or desired position.
 Irregular power shutdown.
 Entering of MNC’S in to this field.
 Losing the milk providers at cheaper rate.
 Competitors have started to access the supplier base of Nilgiri’s by offering more prices
and have been successful in luring some of the farmers to give the milk.

FINDINGS:
 The company has a very high brand image.
 It is found that employees in the organization are self motivated.
 The causes for company facing accidents are due to negligence, lack of knowledge...
 Drug abuse and violence at Nilgiri’s dairy farm private limited are strictly prohibited
people involved in such acts may be even suspended.
 Nilgiri’s dairy farm private limited has good rewards and recognition program measures
for well-being of the employees.
 Training is provided to all officers/employees in their particular fields, conducted at
KMF and NDDB Erode/Gujarat, etc., The main aim of giving training is to gain
knowledge and experience in their work, which is helpful to the employees and to the
organization.
 Nilgiri’s dairy farm private limited gives good rewards and recognition Programmes
regularly in the organization itself and it leads to improve the productivity.
 It is a means of appreciation that the company employees and employers both of them
have a very good interrelationship with each other.
 It is been known that majority of the employees in the organization as been communicate
regularly with the field employees regarding the success of the company for the future
job prospects and other issues of the company.
 The each and every ideas which is been given by the employees is taken to the
consideration.
 Most of the employees are willing to stay in the same organization because of the
rewards that they have been received.

SUGGESTIONS:
 The NDFPL should take tremendous steps in order to minimize the costs and employees
accidents.
 All the employees should be made aware of the rewards and recognition programmers in
the plant. Periodical recognition programs should be conducted in the organization.
 Company should create peer-to-peer, bottom-up continuous rewards and recognition it
leads to improve the productivity and it supports proactive retention through employee
engagement.
 The organization should reinforce the desired behaviour in the employees and
complements high performance in work culture.
 The supervisors and managers should motivate the employees in such a way that they
should take extra responsibilities in order to achieve the goals and objectives of the firm.
 The Nilgiri’s should offer better facilities and also better positions to the employees in the
organization.
 The organization should consider the each and every employees innovative ideas when
they are taking decisions.
 The career plan has to be made in order to have an growth in the organization.

CONCLUSION:
It was an enlightening experience to do the internship training of “The Nilgiri’s Dairy
Farm Pvt.Ltd”of Bommasandra Industrial Area, Bangalore.
Nilgiri’s Dairy Farm Private Limited being a pioneer in dairy industry, well known for its quality
of dairy products has able to sustain its position in the market due to its commitment and
perseverance, which is possible only due to coridieemployer-employee relation.
The Nilgiri’s Dairy Farm Pvt.Ltd Company and the people preferences for manufacturing of
dairy products, bakery products will change, depending on the culture and the design of an
organization .we have seen that the employees will perform different reasons like depending on
skill sets, career planning, better facilities, better positions or personal circumstances.
From the overall study it was found that all the employees are stressed of their work place and
various effects on employees like psychological, behavior, organizational and cognitive effects
and ever stress had considerable impact ant their family.

An organisation study At The Nilgiri's daily Farm Pvt .Ltd

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An organisation study At The Nilgiri's daily Farm Pvt .Ltd