RESEARCH ON TRAINING KNOWLEDGE OF TEAMMATES (WORKERS)

IN PARLE BISCUIT PVT. LTD.NEEMRANA, RAJASTHAN

BY

SATISH YADAV

A PROJECT REPORT

Submitted to the Department of

BACHOLER OF BUSINESS ADMINISTRATION

In the Faculty of Management & Technology

In partial fulfillment of the requirement for the award of the degree

of

BACHOLER OF BUSINESS ADMINISTRATIONIN

JOSH EDUCARES PVT. LMT JAIPUR ( RAJASTHAN )

( VINAYAKA MISSION UNIVERSITY)

JUNE 2010

BONAFIDE CERTIFICATE

Certified that this project report titled “TRAINING KNOWLEDGE OF TEAMMATES(WORKERS) IN PARLE BISCUIT PVT. LTD, NEEMRANA” is the bonafide work of SATISH YADAV who carried out the research under my guidance successfully.

PROJECT GUIDE: HEAD OF THE DEPARTMENT:

Place :

Date :

ACKNOWLEDGEMENT

It’s my privilege and pleasure to thank to all those who have extended their full cooperation individually or collectively to me and encouraged me to carry out this project as a part of my training.

I take this opportunity to express my gratitude towards PARLE COMPANY as a whole. I am extremely thankful to Mr. M. SAHU GM (works), for permitting me to carry out the summer project in this organization.

I am highly grateful to Mr. K. C. DHARIWAL, Head of ACCOUNT Departement for his valuable guidance throughout this study. It is only because of his unavoidable cooperation I managed to successfully complete my project on time.

.Here I would like to give a special mention of Mr. DUTTPRASAD A.BHOSALE, 5’S Coordinator in Parle (Khapoli, Maharashtra) who helped us in carrying out all the computer related work. I am also very thankful to all the concerned relationship officers and staff members who are directly or indirectly involved in carrying out my project and have extended their able guidance and cooperation in this project work.

PREFACE

This project report has been prepared as per the requirement of the syllabus of MBA course structure under which the students are the required to undertake industrial internship. I undertook my training at Parle Biscuit Pvt. Ltd. at its manufacture unit at Neemrana, Alwar.

My job during the training was to get an overview of the TRAINING KNOWLEDGE OF ACCOUNT of PARLE GROUP in NEEMRANA.

It was a first hand experience for me as it was the first time that I was exposed to the professional set-up and was learning the account which was really a great experience.

In addition technological changes were witnessing power shift from old hectic and weird ways of doing business. These technological developments have brought revolutionary changes in the market and also in the mindset of the people which might be positive and encouraging for a section of society and adverse for the others.

TABLE OF CONTENTS

SERIAL NO. PARTICULARS

CHAPTER 1. EXECUTIVE SUMMARY

CHAPTER 2. INDUSTRY PROFILE

2.1 HISTORY

2.2 SECRET OF SUCCESS

2.3 MARKET SHARE

2.4 STRENGTH OF PARLE BRAND

2.5 QUALITY COMMITMENT

2.6 MARKETING STRENGTH

2.7 PARLE-G THE EVOLUTION

2.8 REGISTERED OFFICES

2.9 FACTORIES

2.10 REGIONAL SALES OFFICES

CHAPTER 3. RESEARCH ANALYSIS

3.1 INTRODUCTION

3.2 DATA ANALYSIS AND OBSERVATIONS

3.3 CONCLUSION 3.4 SUGGESTIONS/ RECOMMENDATIONS

3.5 BIBLIOGRAPHY

EXECUTIVE SUMMARY

Success comes to those who deploy innovative ideas to the business

constantly. Gone are the days when followers were witnessing the success to

some extent. Present era belongs to those who do the same common things

differently. Yes we are talking about the success story of Parle Biscuits.

It is my pleasure that I got the opportunity to work with Parle Biscuit Pvt.

Ltd. for a period of one & a half month and got to learn the operations of the

organization and there systematic & sequential processing. Parle Group has

witnessed a meteoric rise right from its inception and has enlisted itself

among top Biscuits and confectionary manufacturer of the country. Parle

offers a broad array of product, which are:

Parle Biscuits

Parle Candies

Parle Toffees

Confectionaries etc.

COMPANY PROFILE

HISTORY

A long time ago, when the British ruled India, a small factory was set up in the suburbs of Mumbai city, to manufacture sweets and toffees. The year was 1929 and the market was dominated by famous international brands that were imported freely. Despite the odds and unequal competition, this company called Parle Products, survived and succeeded, by adhering to high quality and improvising from time to time.

A decade later, in 1939, Parle Products began manufacturing biscuits, in addition to sweets and toffees. Having already established a reputation for quality, the Parle brand name grew in strength with this diversification. Parle Glucose and Parle Monaco were the first brands of biscuits to be introduced, which later went on to become leading names for great taste and quality.                                Apart from being the world's largest selling biscuit, Parle - G is winner of 8 Gold and 11 Silver awards at the Mond Selection Awards – the global standard for quality in Food category

Secret of success

In keeping with our philosophy, we believe in adding value and spreading the goodness around to improve the quality and safety of human life. Our success today can be attributed to our members of the family and their dedication that has resulted into success of the Parle brand name in the market.

Market share

Over the years, Parle has grown to become a multi million US $ company.Parle enjoys the 40% share of the total biscuit market & 15% share of

total confectionery market in India

THE STRENGTH OF THE PARLE BRAND Over the years, Parle has grown to become a multi-million US Dollar company. Many of the Parle products - biscuits or confectionaries, are market leaders in their category and have won acclaim at the Monde Selection, since 1971.

Today, Parle enjoys a 40% share of the total biscuit market and a 15% share of the total confectionary market, in India. The Parle Biscuit brands, such as, Parle-G, Monaco and Krackjack and confectionery brands, such as, Melody, Poppins, Mangobite and Kismi, enjoy a strong imagery and appeal amongst consumers.

Be it a big city or a remote village of India, the Parle name symbolizes quality, health and great taste! And yet, we know that this reputation has been built, by constantly innovating and catering to new tastes. This can be seen by the success of new brands, such as, Hide & Seek, or the single twist wrapping of Mango bite.

In this way, by concentrating on consumer tastes and preferences and emphasizing Research & Development, the Parle brand grows from strength to strength.

The Quality Commitment

Parle Products has one factory at Mumbai that manufactures biscuits & confectioneries while another factory at Bahadurgarh, in Haryana manufactures biscuits. Apart from this, Parle has manufacturing facilities at Neemrana, in Rajasthan and at Bangalore in Karnataka. The factories at Bahadurgarh and Neemrana are the largest such manufacturing facilities in India. Parle Products also has 14 manufacturing units for biscuits & 5 manufacturing units for confectioneries, on contract.

All these factories are located at strategic locations, so as to ensure a constant output & easy distribution. Each factory has state-of-the-art machinery with automatic printing & packaging facilities.

All Parle products are manufactured under the most hygienic conditions. Great care is exercised in the selection & quality control of raw materials, packaging materials & rigid quality standards are ensured at every stage of

the manufacturing process. Every batch of biscuits & confectioneries are thoroughly checked by expert staff, using the most modern equipment.

The Marketing Strength

Parle brand have found their way into the hearts and homes of people all over India & abroad.Parle has more than 3000 wholesalers, catering to 4, 25,000 retail outlets. There are 31 depots and C&F agents supplying goods to the nation wide distribution network

The extensive distribution network, built over the years, is a major strength for Parle Products. Parle biscuits & sweets are available to consumers, even in the most remote places and in the smallest of villages with a population of just 500.

Parle has nearly 1,500 wholesalers, catering to 4, 25,000 retail outlets directly or indirectly. A two hundred strong dedicated field force services these wholesalers & retailers. Additionally, there are 31 depots and C&F agents supplying goods to the wide distribution network.

The Parle marketing philosophy emphasizes catering to the masses. We constantly endeavor at designing products that provide nutrition & fun to the common man. Most Parle offerings are in the low & mid-range price segments. This is based on our cultivated understanding of the Indian consumer psyche. The value-for-money positioning helps generate large sales volumes for the products.

PARLE G - THE EVOLUTION!!!

Parle-G has been a strong household name across India. The great taste, high nutrition, and the international quality, makes Parle-G a winner. No wonder, it's the undisputed leader in the biscuit category for decades. Parle-G is consumed by people of all ages, from the rich to the poor, living in cities & in villages. While some have it for breakfast, for others it is a complete wholesome meal. For some it's the best accompaniment for chai, while for some it's a way of getting charged whenever they are low on energy. Because of this, Parle-G is the world's largest selling brand of

biscuits.

Launched in the year 1939, it was one of the first brands of Parle Products. It was called Parle Glucose Biscuits mainly to cue that it was a glucose biscuit. It was manufactured at the Mumbai factory, Vile Parle and sold in units of half and quarter pound packs.

The incredible demand led Parle to introduce the brand in special branded packs and in larger festive tin packs. By the year 1949, Parle Gluco biscuits were available not just in Mumbai but also across the state. It was also sold in parts of North India. By the early 50s, over 150 tonnes of biscuits were produced in the Mumbai factory. Looking at the success of Parle-G, a lot of other me-too brands were introduced in the market. And these brands had names that were similar to Parle Gluco Biscuits so that if not by anything else, the consumer would err in picking the brand. This forced Parle to change the name from Parle Gluco Biscuits to Parle-G.

Originally packed in the wax paper pack, today it is available in a contemporary, premium BOPP pack with attractive side fins. The new airtight pack helps to keep the biscuits fresh and tastier for a longer period.

Parle-G was the only biscuit brand that was always in short supply. It was heading towards becoming an all-time great brand of biscuit. Parle-G started being advertised in the 80's. It was advertised mainly through press ads. The communication spoke about the basic benefits of energy and nutrition. In 1989, Parle-G released its Dadaji commercial, which went on to become one of the most popular commercials for Parle-G. The commercial was run for a period of 6 years.

Parle-G grew bigger by the minute. Be it the packs sold, the areas covered or the number of consumers. It became a part of the daily lives of many Indians. It wasn't a biscuit any more. It had become an icon. The next level of communication associated the brand with the positive values of life like honesty, sharing and caring.

In the year 1997, Parle-G sponsored the tele-serial of the Indian superhero, Shaktimaan that went on to become a huge success. The personality of the superhero matched the overall superb benefits of the brand. Parle extended this association with Shaktimaan and gave away a lot of merchandise of

Shaktimaan, which was supported by POS and press communication. The children just could not get enough of Parle-G and Shaktimaan.

In the year 2002, it was decided to bring the brand closer to the child who is a major consumer. A national level promo - `Parle-G Mera Sapna Sach Hoga' was run for a period of 6 months. The promo was all about fulfilling the dreams of children. There were over 5 lakh responses and of that, over 300 dreams were fulfilled. Dreams that were fulfilled ranged from trips to Disneyland at Paris & Singapore; meeting their favorite film star Hrithik Roshan; free ride on a chartered plane; 20 scholarships worth Rs 50,000; a special cricket coaching camp with the Australian cricketer - Ricky Ponting; etc.

The year 2002 will go down as a special year in Parle-G's advertising history. A year that saw the birth of G-Man - a new ambassador for Parle-G. Not just a hero but also a super-hero that saves the entire world, especially children from all the evil forces. A campaign that is not just new to the audiences but one that involves a completely new way of execution that is loved by children all over the world - Animation. A TV commercial that showed G-Man saving the children from the evil force called Terrolene launched this campaign. It was also supported by print medium through posters and streamers put up at the retail outlets. G-Man, a new superhero of Parle-G has the potential of making it big. And will be supported by a campaign that will see many a new creative in the future so as to keep the children excited and generate pride in being a consumer of Parle-G.

To make the brand much more interesting and exciting with children, it was decided to launch a premium version of Parle-G called Parle-G Magix in the year 2002. Parle-G Magix is available in two exciting tastes - ‘Choco’ and ‘Cashew’. The year 2002 also witnessed the launch of Parle-G Milk Shakti, which has the nourishing combination of milk and honey, especially launched for the southern market.

Parle-G continues to climb the stairs of success. Take a look at the global market where it is being exported. First came the Middle East then USA followed by Africa and then Australia. An Indian brand, that's exported to almost all parts of the world. After all that's what you would expect from the Parle-G World's Largest Selling Biscuit.

However, Parle Products also manufactures a variety of premium products for the up-market, urban consumers. And in this way, caters a range of products to a variety of consumers.

PRODUCTS AND SERVICE PROFILE OF THE ORGANIZATION COMPETITORS

The PARLE product range is a genuine treat for every snack lover. The

biscuit alone have such variety, catering to diverse paletters, there’s

something for everyone. And the tantalizing array of sweetmeats is just the

cherry on top.

PARLE Biscuits

Parle biscuits are linked with factors of power and wisdom providing

nutrition and strength. Parle biscuits are indeed much more than a tea-time

snack, they are considered by many to be an important part of their daily

food. Parle can treat you with a basket of biscuits which are not only

satisfying but are also of good and reliable quality. Parle biscuit cater to all

tastes from kids to senior citizens. They have found their way into the Indian

hearts and home

Parle-G

for over 65 years, Parle G has been a part of the lives of every Indian. From

the snow capped mountains in the north to the sultry towns in the south,

from frenetic cities to laid back villages, Parle G has nourished, strengthened

and delighted millions.

Filled with the goodness of milk and wheat, Parle G is not just a treat for the

taste buds, but a source of strength for both body and mind. Tear over a

packet of Parle G to experience what has nourished Generations of Indians

since last sixty five years, making it truly Hindustan Ki Taakat.

Various people have various reasons to consume it, some consume it for the

value it offers while others consume it for sheer taste, For some it is a meal

substitute for others it is a tasty healthy nourishing snack. Patronised by

millions for all this qualities, it is much more than just a biscuit brand. Little

wonder than why is it the Largest selling Biscuit brand in the World.

Pack Sizes available:

19 G, 44 G, 44 G, 66 G, 93.5 G, 231.5 G, 346.5 G, 400 G, 462 G,

576.5 G, 935 G (Packed), 935 G (Loose)

Krackjack crispy creams

Krackjack Crispy Creams is a delicious combination of crispyness of

Krackjack and sweetness of cream biscuit. The classic sweet and salty taste

gets laced with a sweet & sour lime flavor in the cream sandwiched between

Krackjack biscuits. A mouth watering delicious combination!

Packet Size

90G

Krackjack Cookies (new)

Krackjack - The original sweet and salty biscuit is one of the most loved

biscuits in the country.

It’s not just a biscuit, it’s the taste of relationships captured in a biscuit.

A little sweet and a little salty crafted in such a delicate and delicious

balance, you can never get enough of it. Have it anytime you like with

anything you like.

Packet Sizes available:

75 G, 120 G, 240 G

Monaco

Share the company of great taste anytime, anywhere with Monaco. A light

crispy biscuit sprinkled with salt, Monaco adds a namkeen twist to life’s

ordinary moments.

Pack Sizes available:

75 G, 120 G, 240 G

Milk Shakti

From boy-next-door to Super Boy, no that’s not the plot for the next

Hollywood blockbuster it’s the effect of Milk Shakti. The Shakti of milk

fortified with the goodness of honey, a zabardast combo that even ace

batsman Dhoni swears by. So get that cape out and head straight to for a

pack of Milk Shakti today.

Packet Sizes available:

75 G, 150 G

Kreams

Orange Tickle your senses with Parle Orange Kream – The tangy orange

cream between two scrumptious biscuits makes for a real treat.

Age no bar!

Packet Sizes available:

90 G, 180 G

PARLE 20-20

Parle presents 20-20 Cashew and butter cookies where every cookie is baked

to perfection to deliver the perfect taste and aroma. A mouth-melting

experience of premium cashews and rich butter in every bite you take,

Parle’s new 20-20 cookies promises a combination of crunch and

scrumptious delicacy.

Packet Sizes available:

75 G, 110 G, 225 G

Parle Marie Melody

Your favourite Marie biscuit, Parle Marie is now even more exciting. It’s

lighter. It’s crispier. And it’s tastier. Making it even more appealing than

before.

So the next time you’re hanging out with your buddies, just tear open a pack

of Parle Marie. And immerse yourself in an engaging conversation and an

even more engaging taste

Packet Sizes available:

88 G, 176 G, 347 G, 400 G

Hide and Seek Milano

The ingredients that go into making this prized cookie are a well-guarded

secret. What is the effect it has on those who eat it? A cookie with a

reputation for romance. Indulge in the sinful taste of Milano and everything

that follows it.

Packet Sizes available:

65G, 100 G, 135 G

NImkin

A crispy cracker that adds a namkeen zing to the usual biscuit. Goes well

with a cup of tea, an evening snack or an occasional namkeen thought. Just

bite in and let the rich golden texture melt in your mouth.

Packet Sizes available:

75 G, 150 G

Digestive Marie

Digestive Marie will change your daily dipping and sipping routine; making

it more enjoyable and much healthier.

With five times more fibre than the regular Marie, you can actually see the

differences in Digestive Marie. With lower fat and calories than other

digestive biscuits, Digestive Marie helps you stay Active-Lite all day.

Yahi Marie, Sahi Marie!

Packet Sizes available:

25 G, 50 G, 100 G, 200 G

PARLE Confectioneries

Right from candies to toffees, the sweet 'n' treat category of the Parle

product range is a genuine treat for every snack lover. This category can

satisfy one's taste and at the same time create a desire for more. These

confectioneries are a sheer delight to the taste buds and have a universal

appeal. Parle Biscuits and confectioneries, continue to spread happiness &

joy among people of all ages.

Melody

Caramel meets chocolate to yield an outcome nothing less than delectable.

Parle Melody comes with an irresistible layer of caramel on the outside and

a delightful chocolate filling within. Pop it in your mouth and relish the

unique experience. It won’t be too long before you find yourself asking the

age old question ‘Melody itni chocolaty kyon hai?'

Orange Candy

Small. Oval. Orangee. We’ve kept it simple with the Parle Orange candy.

And for over 50 years this deceptively simple candy has kept the taste buds

of the entire nation in a flurry. The first product to be launched from the

House of Parle and clearly, one that’s been a hit ever since.

Kaccha mango bite

The glider got copied and became a jet plane. Western hits got copied and

became Anu Malik songs. The typewriter got copied and became a

keyboard. Similarly, we have managed to copy the tangy flavour of raw

mangoes in a candy which is a little sour, a little sweet and certainly a little

mischievous. We call it Kaccha Mango Bite. It truly is a ‘kacche aam ka

copy’

Kismi TOFFEE

It’s everything that the Kismi Toffee Bar is, only smaller. Wrapped in the

distinct flavour of elaichi (cardamom) this toffee is sure to send your sweet

tooth on a joyride.

Mango bite

Need a quick escape from everything ordinary? Just pop a Mango Bite and

dive into a tropical mango paradise. Sit back, roll it around and enjoy one

wave after another of juicy mango treats that go on and on and on.

Usage instruction: A juicy goli best enjoyed hmmmmmm Slowly.

KISMI GOLD (NEW)

Romantically sweet indulgence is what comes to the mind while talking

about the all time favourite Parle Kismi. After romancing with everyone’s

senses for over two decades, Parle Kismi is now even better and even more

romantic. With a perfect blend of Caramel & Elaichi, the new Parle Kismi

Gold is bound to take romance to an entirely different level and make it

more irresistible than ever before. Have one to experience romance at its

best.

XHALE (new)

STRONG COOL XHALE MINTS Simply chillicious

Sugar Free Tablets: Careful, this is no ordinary mint. It can do things that no

other mint can. Like, change the weather and get the wind to bite at your

cheeks while people around you get the chills? Don’t believe us? Suggest

you try one and find out for yourself. Pop one, take a deep breath and then

exhale. You’ll see the world around you change to being "Simply

Chillicious".

POPPINS

Give the orange to a friend and the mango to a stranger. Or try the lemon for

a neighbour and the strawberry for a teacher. Give the black currant to the

school bus driver and the pineapple to anyone else you please. With so many

flavours in each pack of Poppins, you will have only one

PARLE Snacks

Salty, crunchy, chatpata and crispy caters to the bunch of Parle snacks. You

can now treat your loved ones with this yummy lot. Parle snacks are a

complete delight to the taste buds and can create the desire for more and

more. These snacks will not only satisfy your tummy but will also sustain a

feel in your mouth to associate you with the bond of Parle.

BITES CHEESLLINGS

Like cheese? Then you'll just love the light crispy taste of Monaco Bites

Cheeslings. Tiny crispy squares dipped in cheese that'll instantly melt in

your mouth. Makes for a perfect snack anytime, anywhere.

Pack sizes available:

Cheesling - Jar - 175 G, 350

GCheesling Tin - 3.75 Kg

MUST BITTES (new)

Try as you might, you just can't resist the temptation of Musst Bites. A snack

pack with a dangerously addictive taste, Musst Bites is the latest addition

from the House of Parle. Available in a range of flavours like chatpata chaat,

mast masala, tangy tomato and green spice, this snack is sure to keep you

munching all day.

Pack sizes available:

30 G, 60 G

MUSST STIX

Variants:-

MASALA MUNCH

JAPANESE ZATKA

SAAMBAR SWEET

CHILLY CHATPATA CHAT

Pack sizes available:

35 G, 75 G

SIXER

Think Square is boring? Then what you need is a Sixer. This six-sided,

salted delight cuts out the boring from a biscuit. A unique shape coupled

with an equally unique crunchy, munchy, salty taste that leaves you asking

for more!

Pack sizes available:

Sixer Jar - 200 G; Sixer Tin - 5 Kg

Competitors of PARLE :-

BRITANNIA

ITC

PRIYA GOLD

AMUL

    Registered Offices  

Parle Products Pvt. Ltd.Tejpal Road, North Level Crossing,Vile-Parle(E),Mumbai-400 057Maharashtra.Tel-(022)5691 6911 to 14Fax - (022)5691 6927.Contact Person -Mr.R.S.NevatiaExport Information - Mr.D.N.Kulkarni

Parle Biscuits Pvt. Ltd.SP-2/4 RIICO Ind. Area.Delhi Jaipur Road,Dist. AlwarNeemrana-(Rajasthan)Tel - (01494)46312Fax - (01494)46180Contact Person -Mr.M.Sahu

Parle Biscuits Pvt. Ltd.36, 8 KM Delhi Rohtak Road,Village SankholNear BhadurdgarhDist Rohtak,Haryana - 124507Tel - (01276)341548Fax - (01276)341406Contact Person - Mr.S.S.Shivrain

Parle Products Pvt. Ltd.15.K.M.Stone,Tumkur Road,(N.H.No.4), Banglore -560 073Tel - (080)839 8825,837 2807Fax - (080)839 8800,839 8825Contact Person - Mr.K.K.Kapadia

Regional Sales Offices (RSO)

STRENGTH OF NEEMRANA PARLE:-

• This unit is designed to produce Parle-G at it’s site with a packing variety of 100 gm & 75 gm

• Neemrana unit is designed for producing • 275 MT i.e. 32 truck i.e. of Biscuits/day.• 30 packet / second

• We are handling 16 trucks of Maida, 4 trucks Sugar, 2 trucks Ghee etc. per day.

Also we have a wrapper printing unit on-site capacity of 150 MT/Day

Introduction

Training refers to the acquisition of knowledge, skills, and competencies as a result of the teaching of vocational or practical skills and knowledge that relates to specific useful skills. It forms the core of apprenticeships and provides the backbone of content at technical colleges and polytechnics . Today it is often referred to as professional development.

Training & Development is the field concerned with workplace learning to improve performance. Such training can be generally categorized as on-the-job or off-the-job. 1.On-the-job describes training that is given in a normal working situation, using the actual tools, equipment, documents or materials that they will use when fully trained. On- the-job training is usually most effective for vocational work. 2.Off-the-job training takes place away from normal work situation which means that the employee is not regarded as productive worker when training is taking place. An advantage of off-the-job training is that it allows people to get away from work and totally concentrate on the training being given. This type of training is most effective for training concepts and ideas.

In military use, training means gaining the physical ability to perform and survive in combat, and learning the many skills needed in a time of war. These include how to use a variety of weapons, outdoor survival skills, and how to survive capture by the enemy, among others. Many early American astronauts trained extensively in Iceland's central highlands due to its similarity to an extraterrestrial planet.

.

THE FIVE STEPS TO TRAINING SUCCESS

If you developed a skills inventory and matched these skills to employees according to need, you have a good start on developing an effective training program. You might deliver this training yourself, or you might hire others to deliver it. Regardless of how the training is delivered, the sequence in which your employees are taught new skills will have much to do with the success of the training. Therefore, it is not sufficient to just identify the skills your employees require, and match people to these skills. You have to make sure they are trained in the right way.

Gilbert's five steps.

Step 1: Motivate and Familiarize;Unfortunately, we often begin the process of teaching people a new skill with the assumption that they are interested in learning the skill, and see the need for the skill to the same extent as we do.  We are often wrong in this assumption. Therefore Gilbert suggests that your first step in teaching a new skill is to create "need to know."

Step 2: Check People Out on the Basic Skill Required for Learning the New Skill;Certain basic skills are a prerequisite to learning other skills.  For example, unless I know how to add and subtract, I cannot learn how to balance a checkbook. Unless I have basic knowledge about the operation of an internal combustion engine, I cannot be taught to make repairs to that engine

Step 3: Teach the Specific Skills of the Task;With mastery of the basic skills, your employees are now ready to learn specific skills. Here, we refer to the normal, usual, or typical. How does an employee fill the typical order? What steps should be followed in making common repairs? What is the one way that works most of the time? For example, 90 percent of the time, customers order standard quantities of items from the standard catalog. First, teach employees how to fill that standard order.

Step 4: Teach Mastery Skills;Once your employees have learned to fill the standard or typical order, they are ready to progress to the atypical or complex—the exception to the rule. Once they learn to make he common type of repair, they are now ready to advance to the more complex.

Step 5: Provide an Opportunity for Immediate Application;Finally, whatever skill you teach, arrange for your employees to apply/use the new skill on the job immediately after the completion of training. Of all our suggestions about how to make training effective, application—immediate application—is probably most important.

NEED OF TRAINING IN ORGANIZATIONS

Every organization today has realized the need to have a well trained and experienced workforce in order to perform various activities at the workplace. If the current/potential job occupant can meet all that the job demands, training was not important, but this situation is a myth. Today industries are investing a lot on training and development since they have realized it’s importance. They have well established departments handling organizational training and developments exclusively. While training deals with application of knowledge on machine and equipments, organizational developments is a broader concept and deals with overall enhancement, upliftment of employees and growth of their personality ultimately moving towards maturity and actualization of their fullest potential capacity so that they become not only good employees but better individuals. According to Glossary of Training Terms, Manpower Services Commission, 1981, London” A planned process to modify attitude, knowledge and skilled behavior through learning experience to achieve effective performance in an activity of range of activities. Its purpose in the work situation is to develop the abilities of the individual and to satisfy the current and future needs of the organization”. Training: The Effect on KSA…..The Trio

a. Knowledge: it helps a trainee to know facts, policies, procedures and rules pertaining to his job.

b. Skills : it helps the trainee to increase his technical and manual efficiency to do the job

c. Attitude: it molds his behavior towards his co-worker and supervisor creating a sense of responsibility in training

Why training is required ?

The following flowchart will well explain the need and benefits of training both to the employees and organization as well.

Training

Higher productivityBetter organization CultureLess SupervisionPrevent manpower ObsolesceEconomical operationsPrevent industrial accidentsImproves QualityGreater loyaltyFulfillment of organizational future personnel needsStandardization of procedures

Personal growthDevelopment of new skillsHigher earning capacityHelps to adjust with changing technologyIncreased safetyConfidence

TYPES OF TRAINING

Parle group provides several training to the grass root level persons and also to the executives of the company for the betterment of both personal and professional lives.These trainings are conducted in several steps – The first step includes verbal training followed by practical application of the training and then tests are conducted to evaluate their performance standards. The trainings are as follows:

1. 5’S WORK PLACE MANAGEMENT2. HACCP3. KAIZEN4. JAGRUTI5. SAFETY6. QUALITY7. TPM8. TAGGING9. PERSONALITY DEVELOPMENT

“5-S” - WORK PLACE MANAGEMENT

Five 'S' is an integrated concept for Work Place management

1S : SEIRI - Organization or re-organization is to sort out unnecessary items in the work place and apply stratification management to discard them egg. Things not belong to that area to be removed from there. Use red tag for unnecessary items and yellow tags for the items which is extra and should be sent to stores.

2S : SEITON - Neatness: Put the things in a proper way. Every

thing should have a place and everything should be in its place. Decide the place, mark the place, put label on items. Arrange the items in such a way so that can be picked easily for use.

3S : SEISO Cleaning: Here cleaning is in the form of inspection. When we are doing cleaning, we are inspecting simultaneously, if some thing is unnecessary we are discarding those things (under 1S) and if during cleaning we have seen that any item is not kept in proper place, we put them in its place (doing 2S)

4S : SEIKETSU Standardization: When we are doing 1-S, 2-S and 3-S, we may be facing number of problems. Try to find out good solutions and standardized the system.

5S: SHITSUKE Discipline: This means whatever system we are having or developed by us under ‘4-S’ to be followed in such a way so that, standard practices become a part of our life.

HACCP(Hazard Analysis And Critical Control Point)

– Product Information Sheet– Flow Charts– Hazard and Risk Analysis worksheets– Critical Control Point Determination Sheets– Control of Critical Control Points – Reference Documents

Critical Control Points …• CCP 1 – To control moisture by controlling Temp. level

of oven in between 270 to 340 deg C.

• CCP 2 – To control extraneous metal through Metal detector on cooling conveyor.

KAIZEN

Kaizen means continuous small improvement in personal life as well as in official life.Kaizen is a daily activity whose purpose goes beyond improvement. It is also a process that, when done correctly, humanizes the workplace, eliminates overly hard work (both mental and physical), and teaches peoplehow to perform experiments using the scientific method and how to learn to spot and eliminate waste in business processes.Kaizen activity can be implemented as per the below chart

KAIZEN

INDIVIDUAL GROUP

STRUCTURED UNSTRUCTURED

PERSONAL INDIVIDUAL/ OFFICIAL

QUALITY CIRCLE QIT SMALL GRP. ACTIVITY AT MIDDLE MANAGEMENT AT GRASS ROOT LEVEL LEVEL & UPPER

MANAGEMENT LEVEL

Jagruti System

This is the system with the help which we can develop the awareness and cultural change in employees with respect to personal hygiene, cleanliness of factory and its surrounding area. We are managing team to maintain the jagruti in effective manner like:-1. Aazad shift jagruti team2. Bhagat Singh shift jagruti team

Working period of each team is two-months. Generally Team leader is the shift supervisor of the related team.

Working Procedure

Each team member is responsible for the jagruti defaulter in his shift.Theycheck employees of their shift on the base of jagruti parameters(i.e. Nails,

Hair, Shave, Clothes, Hair, shoes / Chappals, bangles, perfumes, watch and smoking material). They write the names of defaulters in jagruti form and submit that form to personnel department. Personnel dept. also makes the report of defaulters and charges a fine of Rs 5 from workers and Rs 10 to staff members.

Motivation

At the end of the working period of the jagruti team some gifts are distributed among the jagruti members. They are appreciated for their good job and welcomed by new jagruti members.

Fire and safetySafety is an effective measures of keeping acceptable control of men,machine,material and environment.

Safety is a state of mind when a person can distinguish between what is safe and what is unsafe while performing his work..

S -"SOUND" Thinking concerning the nature of job.A -"ALERTNESS” To dangerF - "FACTORIZING" The entire operations into safe sequences.E - "EFFICIENCY" In carefully performing the work T - "THOUGHT" For the welfare of the group. Y - "YOU" And your own protection at your job.

DETAILS OF FIRE AND SAFETY EQUIPMENT.

SN. DESCRIPTION QTY. REMARKS

1 FIRE POINTS 33 DIFFERENT LOCATION IN PLANT

2 FIREHYDRENT BOX 18 DIFFERENT LOCATION IN PLANT

3 HYDRENTS 22 DIFFERENT LOCATION IN PLANT

4 FIRST AID F/F EXTINGUISHER 112 INSTALLED WITH FIRE POINTS

5 WIND SHOCK OF SIZE 7X3' 1 INSTALLED AT OVERHEAD TANK.

6 SMOKE DETECTOR(IONISED) 1 INSTALLED IN PRINTING

7 CO2 CYLINDER OF 60 KG. 6 INSTALLED IN PRINTING

8 WATER SPRINCKLER SYSTEM 2 OVER LPG / PROPANE BULLETS

9 WATER MONITOR 2 FITTED IN LPG YARD

10 AMMONIA MASK 2 HELD IN CHILLING PLANT

11 ALARM SYSTEM 3 COMMON STARTER AT OVEN END

12 LPG LEAKAGE DET. SYSTEM 10 FITTED IN LPG YARD

13 FIRST AID BOXES 16 HELD IN PLANT WITH DIFF. SEC.

14 STRETCHER 2 WITH RESCUE & EVACUATION TEAM

Quality Checking

In Process Check-list Action Taken on product Safety Troubleshooting Management Graphs & Charts Used In Quality Deptt. Silo Cleaning Frequency

Process Parameters :

1.Raw Material Inspection by Production Staff : Shift wise checking of Packing as well as mixing raw material physically inspected by production staff.2. Sugar syrup checking , PH , Brix , Inversion.3.Water – TDS & PH.4. Dough – PH.5. Maida Drinking Taste.6. Biscuit Dimension Checking (Stack Height, Length , Width & Weight etc.).7. Packet Leakage test.8. Biscuit Moisture & Hardness checking of baked Biscuit.9. Silo Fat PV as well as FFA checking.10. Finish Product Checking – Moisture , Fat , Acidity of extracted fat, Ash content, Acid insoluble Ash content.

Action Taken on Product Safety : For Product safety we are using :

1.Sieve at every processing step(Changing Frequency of mesh & checking also added in preventive maintenance schedule).2. Magnets & Metal Detector.3. Insect-killer.3. Use of KMnO4 Solution for Hand-Washing.

Total productivity maintenance

[A]. DefinitionTPM is the methodology for maximizing equipment efficiency by :- 1].Establishing a Total System for productive maintenance (PM) for entire life of equipment.2].Participation by all departments, including equipment planning, Operating Maintenance departments. 3].Involving all personnel, including top personnel to first line operators.4].Promoting PM by motivation management, namely by autonomous small group activities.

[B]. History1].Till 1950s organizations were carrying out only breakdown maintenances Breakdown Maintenance:-Whenever equipment goes out of order the maintenance crew will attend to that and put it back into operation. 2].In 1950 major change came in this method in the form of Preventive Maintenance in USA. Preventive Maintenance :- Preventive maintenance work was carried out either during holydays or taking a planned shutdown. Machine and their allied system like conveyors etc were checked for their wear and tear. Necessary action like timely change of worn out parts repair etc were carried out. Aside from that major cleaning operation, oiling, checking up the set up, alignment etc were done. Preventive maintenance helped to create an awareness and recognition about the importance or reliability and economic efficiency in the plant design etc. Neryo Kogyo was the first Japanese company to use Preventive Maintenance Concept.

[C].Benefits

 Tangible Benefits :-1.PRODUCTIVITY2.QUALITY3.COST4.DELIVERY5.SAFTEY6.MOTIVATION

Intangible Benefits :-

Self Maintenance:-Introduction of autonomous maintenance activity makes operators take care of machine by themselves with being order to.With achievement of zero break down and zero defects operator get new confidence in their own abilities.

Confidence Clean Environment Improved Image

Tagging system

1. Tagging system highlights the defects/problems at a particular area/ machine.

2. System develops the habit of inspection at every corner.

3. Easy to know the maintenance schedule.

4. To minimize breakdowns.

5. To reduce Engineering inventory.

6. Improve observation power.

SYSTEM OF IMPLEMENTATION

1. One person in the factory would be in charge of tag system preferably engineering stores in charge

2. Color codes of tags

Blue : Electrical ProblemsGreen : Mechanical ProblemsWhite : 5 S related matters

Red : Unwanted material Yellow : Excess material3. The tag should be printed with the matter and numbered serially.

4. All the time new tags should be available for the shop floor people. The uncharged should issue the tags to the concerned in-charge to make them available all the time.

5. The concerned in charge should maintain a register of the tags.

6. After completion of the work the tags should be removed and properly preserved for a period of 3 months, individual machine wise. Every month, remove tags kept before 3 months and put the last month tag. Just by seeing we can access that which equipment / machine has more No. of tags during the last 3 months. Take out the tags and find out the reasons and take corrective actions.

7. More emphasis should be given to tagging 2 days before the maintenance day, problems of the machines can be attended thus improving the efficiency of the machines.

8. After completion of the job the tag should be removed from the concerned area after showing to manager and then tag to be returned to the tagging in charge for tag preservation, machine or equipment No. wise.

9. A record to be maintained for all the tags issues/receipts after the job completion in case of any missing tags that also to be recorded.

10. The in charge should give a periodic report once in a month to manager / Parle Officer in the following pattern :

11. Minimum number of Tags per month for confectionery and biscuit factory having production/month less that1000 M.T, will be 300, for other units target is 500 tags per month for the assessment year.

Terms used in the graph

5S 5S Work Place ManagementH (HACCP)hazard Analysis Critical Control PointK Kaizen

J JagrutiS SafetyQ QualityTP Total Productivity maintenanceT TaggingP Personality

Interpretation of symbols used in the Graph.

Need Training

Barely Effective

Effective

Effective and Sustaining

Effective and can Train Others

TEST-PAPER:1

Q.1 What do you mean by 5's,explain each S?

Q.2 What is HACCP?

Q.3 How many types of KAIZEN are there?

Q.4 What is the meaning of fire? Explain their types?

Q.5 What is the length and width of parleG biscuits?

Q.6 How many types of TAGS are used in parle?

Q.7 Give two benefits of Autonomous Maintainance?

Q.8 what is the main objective of JAGRUTI?

Q.9 After how many days 5'S audit takes place?

Q.10 Define individual and group KAIZEN?

Q.11 What does fire point mean?

Q.12 What is C.C.P. and S.O.P.?

Q.13 What is the self life of ParleG biscuits?

Q.14 In how many ways maintainance of machines is done in this plant?

Q.15 Define any two roles of JAGRUTI Group?

Q.16 How many fire points are available in our factory?

Q.17 What is the size of simple tag?

Q.18 What is the objective behind L.L.F.?

Q.19 Why HACCP is aplicable only in food industry?

Q.20 What does KAIZEN means?

Q.21 Are you satisfied with the trainings given to you?

Q.22 Do you think you need any special training to improve your performance in the company?

TEST-PAPER:2

Q.1 What is the standard of moisture and maida in ParleG biscuits?

Q.2 What do red and white Tag represents?

Q.3 After how many days JAGRUTI audit takes place?

Q.4 Give the objective of Manager Model?

Q.5 How many types of Tags are used in Parle?

Q.6 What is the temperature of the following substances in summers? a)Ghee b)Sugar syrup c)Dough

Q.7 How many types of KAIZEN are there?

Q.8 What is first-aid box?

Q.9 What are the two c.c.p.in Parle G?

Q.10 When do we perform Autonomous Maintenance?

Q.11 Which cylinder is used in oil fire?

Q.12 Which other type of Tag should be used, if required in ParleG?

Q.13 How many zones are there in oven?

Q.14 Why is it essential to wear cap and apron in the plant?

Q.15 From where did 5'S originated?

Q.16 How many official KAIZEN must take place in a month and year?

Q.17 What is used to make hands germ free?

Q.18 How much ghee and maida is used in a batch?

Q.19 Which rules should be kept in mind while walking in the road?

Q.20 Are you satisfied with the trainings given to you?

Q.21 Do you think you need any special training to improve your performance in the company?

CONCLUSION

A thorough interaction with the teammates helped us in the collection of the data which we required to analyze the knowledge of teammates on the trainings given in the Parle Company. While collecting the data we also observed the teammates, the way they responded to us, their communication skills, their alertness, sincerity towards work, their behaviour with the outsiders and each other, their attitude towards Parle, the Company. These were the main criteria to evaluate their “personality” On the basis of these data we were able to make the following conclusion. According to which all the batches are fine in certain trainings but require training on certain topics which will help them to enhance their performance.

The analysis can be interpreted as follows:-

Jawahar shift is:

1.Poor in • Safety

2. Average in • Total Productivity Management

• Quality

3. Good in • Tagging

• Jagruti

• Kaizen

• Personality

4. Very Good in • HACCP

• 5S Work Place Management

Gandhi Shift is:

1. Poor in • Quality

• Safety

• Jagruti

• HACCP

2.Average in • Total Productivity Maintenance

3. Good in • Tagging

• Kaizen

• Personality

4. Very good in • 5’s Work Place management

Bhagat singh Shift is:

1. Poor in • Tagging

• Quality

• Safety

• Personality

2. Average in • Total Productivity Maintenance

• Jagruti

• Kaizen

• HACCP

Mixing shift is:

1. Poor in • Jagruti

2.Average in • Tagging

• Quality

• 5’S Work Place Management

3. Good in • Personality

• Total Productivity Maintenance

• Safety

• Kaizen

• HACCP

An overall conclusion that can be derived by observing the Overall Shifts Graph is that all the shifts are well trained in

1). 5S Work Place Management2). HACCPBut require a high degree of training in 1). Safety

RECOMMENDATIONS & SUGGESTIONS

The whole project was a very knowledgeable and a wonderful experience to gain and on its completion I would like to give a few suggestions on the “Training Knowledge of teammates and the impact on their performance”

1. The teammates are highly enthusiastic about the trainings conducted in Parle hence their energy level is quite appreciable which needs to be kept high.

2. The training session are usually carried on after a 12-hour shift when the workers are fully exhausted thus making the training session a mere obligation which could be made interesting if 1 hour is spared for training.

3. These trainings can be made more attracting if both audio/video modes are used.

4. Trainings like Jagruti, Safety etc. can be given away from the plant in an open area to relieve the teammates from monotony.

5. Few workers can be appointed to give an overview of the trainings to all the newcomers in order to make their work easier and also for better understanding.

6.Teammates should be motivated to attend the training programs by telling them the benefits that they would achieve by these trainings.

7. Regular feedback/suggestions should be invited from the teammates to let the ‘management’ know the actual expectations of the teammates so that the training programs can be modified according to the requirement.