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EMPLOYEE SATISFACTION

(R F Enterprises, Eramaloor, Alappuzha)

Project Report

Submitted to

INSTITUTE OF MANAGEMENT AND TECHNOLOGY

In partial fulfilment of the requirements for the award of the

Master of Business Administration

Tintu Mary

Under the supervision of

Indulekha. R

Asst. Proffessor,

IMT,

Punnapra.

INSTITUTE OF MANAGEMENT AND TECHNOLOGY

Punnapra,

Alappuzha.


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DECLARATION

I here by declare that the study on Employee satisfaction(R F Enterprises, Alappuzha) is a

bonafide carried out by us under the supervision of Mr Kailas K.P, Asst. Prof, Institute Of

Management And technology, Punnapra.

Also, i declare that this project has not been submitted at any time to any other university or

institute for the award of any award or diploma.

Alappuzha, Alice

April 2011


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CERTIFICATE

This is to certify that this project report entitled Employee satisfaction(R F Enterprises,

Alappuzha) is a bonified work carried out under my guidence and supervision by Miss Alice in

partial fulfilment of the requirements for Master Of Business Administration, CAPE Kerala.

This is not formed a basis of any university or institute for the award of any award or diploma.

Mr. Kailas K. P

Asst. Prof.

IMT, Punnapra.

ACKNOWLEDGEMENT


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The satisfaction that accompanies the successful completion of any task would be incomplete

without the mention of the people who made it possible and whose costant encouragement and

guidence has been a source of inspiration throughout the course of this study.

First let me thank that omniscient and the omnipotent for giving me the intelligent, insight and

vitality for the fruitful completion of a work that requires brainstoming.

I sincerely thank my guide Mr. Kailas K.P for proving the never ending help for the successful

completion of this project.

I would like to extend my sincere gratitude to my external guide Mr Salim M.K, General

Manager, R F Enterprises, Alappuzha, for his valuable guidence and encouragement.

I am grateful to Mr. Varghese K, Accounts Manager,R F Enterprises, Alappuzha, who invested

his precious time and guided us throughout this project.

Our heartfelt thanks to all staff members who has been helping hand. Last but not least, we

would like to express my sincere gratitude and thanks to all my friends for their valuable

comments and suggestions for making this work a success. They are in some way or other

responsible for successful project completion.

Alice


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CONTENTS

Contents Page No:

1. INTRODUCTION 12. OBJECTIVES OF THE STUDY 33. STATEMENT OF THE PROBLEM 44. LIMITATIONS OF THE STUDY 55. ORGANISATION PROFILE 6

5.1Industry Profile 65.2Company Profile 105.3Product Profile 125.4Departmental Summary 135.5Organisation Chart 14

6. RESEARCH DESIGN AND METHODOLOGY 157. DATA ANALYSIS AND INTERPRETATION 168. FINDINGS AND SUGGESTIONS 269. CONCLUSION 2710.APPENDIX 28

BIBILOGRAPHY


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INTRODUCTION

The project entitled Employee Satisfaction is done at R F Enterprises, Alappuzha. The

objective of the project is to understand satisfaction of employees in the organisation. The major

insights of the project include to know more about the workers and their satisfaction level in the

job. Employees play a vital role in the success of every organisation.Gratest asset for the

organisation may be their employees. Employee satisfaction is a measure how workers are with

their job and work enviornment.

Employee satisfaction is one of the core elements that have a direct impact on the overall

productivity and turnover of the organizations. The satisfaction level of employees strongly

relates to the existing work conditions, managerial attitude, organization culture, and

communication policies practised and adopted by the companies. A consistently high level

employee motivation and commitment are the key factors in developing a positive working

enviornment for any business.Organizations and businesses are continually adjusting and re-

devising their business practices and human resource strategies to meet the expectations of their

employees in terms of better work enviornment, monitry compensation, and organisational

commitment. Organizations across the globe adopt various methods to assess and measure the

level of employee satisfaction with the work enviornment, work process, team leaders and

managers and with respect to overall management of the company. Interviews, rating forms

questionnaires and surveys are some of the common tools used to assess and measure employee

satisfaction. Questionnaires are most favored means of assessing employee satisfaction level

These questionnaires are used to gather employee opinion on various aspects of business

management that includes leadership, management practices, work culture, rewards and

compensation, corporate communication, employee training and development, initiatives and

appraisals.

Employee satisfactionsurveys are aimed at gauging the employees attitudes towards their jobs .

Not only do satisfied employees ensure satisfied customers; when retaining people is such a

challenge, it is not enough to try and keep them happy, employees must feel it too. An employee

satisfaction survey, therefore, tracks the return on investments in keeping the people within an

organization happy: high salaries, a quality culture, healthy environment. It has been rightly said


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that, Satisfied Employees Perform. The study on employee satisfaction helps to know mainly

employee prefernce and their problems. The way to find out whether they are satisfied is through

survey. This research is done to measure the employee satisfaction of R F Enterprises,

Alappuzha.


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OBJECTIVES OF THE STUDY

To know the satisfaction level towards the behaviors of superiors. To study the level of satisfaction towards salary and also other benefits which are

provided by the company.

To study the relation with co-workers in the organisation. To suggest the company about the measures to be taken for more employee satisfaction.


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STATEMENT OF THE PROBLEM

Employee satisfaction and retention has allways been an important issues. After all, high level of

absentisam and staff turnover can affect the organisation adversely.The study on employeesatisfaction helps to know employee preference and their problems. Satisfied employees tend to

be more productive, creative and committed to their employers, and recent studies have shown

that there is a direct correlation between employee satisfaction and customer satisfaction.

Managers or leaderswho can create work environments that attract, motivate and retain hard-

working individuals will be better positioned to succeed in a competitve enviornment that

demand quality and cost efficiency. What's more, managers may even discover that by creating

a positive workplace for their employees, theyve increased their own satisfaction as well.


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LIMITATIONS OF THE STUDY

1. Some of the information given by the respondents may not be accurate.2. Time period to be the major limitation.3.

Due to lack of time, the study is confined only to the few employees.

4. The questions that we asked being personal, some of workmen hesitated to answer somequestions like their salary details and the relation with their superiors.


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ORGANISATION PROFILE

Industry Profile

Ice-cream (orginally iced cream) is a frozen dessert and made from diary products such ascream (substituted ingredents), combined with flavoring and sweetness with sugar. This

mixture is cooled while stirring to prevent large ice crystals from forming. Although the

term ice cream is sometimes used to mean frozen deserts and snacks i n general, it is

usually reserved for frozen desserts and snacks made with a high percentage of milk fat.

Frozen custard, ice milk, sorbet and other similar products are sometimes also called ice

cream. To call a product ice cream, two basic requirements must be met: The treat must be

atleast 10 percentt of milk and use sugar as the sweetner. Though there is a potential market

for fat-free and sugar- free ice creams, the country foodlaws dont permit them yet.

The history of ice-cream in the 20th

century is one of great change and increase in

availablity and popularity. Ice-cream become popular through out the world throughout the

world in the second half of the 20th century after cheap refrigeration become common. There

was an explosion of ice cream stores and of flavors and toes. Vendors often competed on the

basis of variety. One important development in the 20 th century was the introduction of soft

ice cream. The 1980s shown a retrun of the older, thicker ice creams being sold as

premium and super premium varieties.

Though ice cream was accepted as a food product much earlier, the people in kerala

accepted it only during sixties. Production of ice cream on scentific commenced only in

early seventies.

However the rapid strides taken by this industry both in acceptablity and in quantum during

the short span of three decades has been surpassed by only a few other producs. There are

only a few units in small scale sector and a few other food products. There are only a few

units in small scale sector and few others in unorganised sector engaged in the manufacture

of ice cream within the state of kerala now.


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Indian ice cream market can be segmented in three different ways:

On the basis of flavors. On the basis of stock keeping units and packaging. On the basis of consumer segment.

On the basis of flavors the market today has a number of flavors like vanilla, strawberry,

chocolate, mango, butterscotch. The market is totally dominated by vanilla, strawberry and

chocolate which together account for more than 70% of the market folled by butterscotch

and other fruit flavors.

The ice cream market today picked up after de-reservation of the sector in 1997. Of the total

size of rs 15-16 bn, around 30-32% is in the hands of organised sector valued at 4.9 bn, rest

all is with the unorganised sector among the major players in his industry.

Hindustan Lever has a market share around 50%, represented mainly by kwality wall brand.

Amul with an essential market share of 35% is rapidly gaining market share and lastly vadial

is the player in the national market with 8.9% of the market share.

SegmentationIce cream is differntiated mainly by flavors. Vanilla is the most popular flavor, followed by

strawberry, chocolate and butter scotch. There are several other flavors available, such as

fresh seasonal fruit flavors, combination of 2-3 flavors etc. Marke segmentation is the

processin marketing of grouping of a market (i.e, customers) into smaller subgroups. This is

not something that is arbitary imposed on society: it is derived from the recognition that the

total market is often made up of submarkets (segments). These segments are homogenius

within (i.e, people in the segment are similar to each other in their attitude about certain

variables). Becouse of thie intra-group similarly, they are likely to have similar feelings and

ideas about marketing mix comprised of a given product or service, sold at a given price,

distributed in a certain way and promoted in a certain way.

The market can also be segmented on the basis of consumers as follows:


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Retailers:

They account for around 65% of the total sales of ice cream. They not only provide efficient

sales channel but also a place for efficent storage sales for the company takes place the

moment the retailers take the possession of ice cream.

Pushcarts:

Pushcarts form a very important part of Indias ice cream market. They form a cheap and a

far-reaching way of distribution. Pushcarts can be found in every corner of the ciy. One

important advantage is that can be positioned at areas where either retailers are not there or

retailers do not have ice cream.

Home Consumption:

They cater to around 10% of the total sales. Household consumption means of bricks or ice

cream in substantial quantity to store in the house. A different marketing strategy has to be

developed to attract these consumers.

Institutional/ Catering accounts For The Balance:

The industry consumers a big portion of ice cream production especially places like Cochin

where many companies, naval base shipyard and factories are located.

Though this has been targeted still this can be exploited more. For example in cochin many

big institutions are located where mess or cafeterias are set up for the students snacks, lunch

and dinner. In these ice creams are served. If an ice cream company gets the contract, then

the sale will surely increase.

DistributionThe ice cream distribution chain typically consist of a distributor or stockiest wholesaler and

the retailer. Most players have regional operations with production facilites near the market

as adequate cold chain facilities for transportation over long distances is not available. The

retail network of ice cream consist of:

Exclusive cream parlors which may be company owned or Franchise outlets.


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Other retail outlets like provision stores, hotels and resturants and Push carts which are controlled dealers

The domestic diary co-operative sector entered the market in late 1996, launching a price

war that caused many small and medium sized businesses to leave the market or merge with

large scale producers. These larger companies expand their destribution networks and btroad

ended offerings.

Recently, multinational brands, such as wells Blue Bunny the market. Baskin Robbins and

Walls L Kwality established joint venture relationship with Indian companies.

PackagingThe frozen treats usually are packaged and sold three ways:

Cups holding 50 to 100 ml Bars, sticks and cones Family packs of 1 liter in wax-coated paper or plastic tubs.

Ice cream consumers in India are generally children or young people.To attract these

consumers ice cream manufactures try hard to make their packaging attractive. This makes

ice cream more attractive and appealing to young consumers. For example Kwality Wallsgive plastic spoons with Vanilla xups rather than the usual wooden sticks. These plastic

sticks have the logo of the walls lion.

Low income, high prices (ice cream is three times costlier in Indian than in US), non-

availablity of good quality products, poor distribution and low investment in marketing have

resulted in one of the lowest per capita consumption of ice cream in India at 120 ml. Per

capita consumption of ice cream is higher even in Sri Lanka (300 ml), Pakistan (400 ml) and

much higher in South-East Asian countries.

Ice cream penetration at all India level is estuimated to be 13.3%. The penetration is

understandably higher in large metros at 29% compared to 23-24% in small and medium

towns. The same in rural areas is low at 9.5%. In rural areas ice cream made by small or

cottage industry is popular. High tariffs and inefficient distribution system will continue to


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bottle neck the import market for the short term, but an increasingly affluent younger

generation wants to try new tastes. Manufacturers should keep an eye out of market changes

and opportunites as Indias consumers demand diversity in their food choices.

The market of ice cream in India increased between 2001-2006, growing at an averageannual rate of 7.7%. he leading company in the market in 2006 was GCMMF.(Gojarat Co-

operative Milk Marketing Federation Ltd). The second largest player was Unilever and

Mother Diary in third place.

Company Profile

Importance of milk in human life grew day by day. Scarcity of milk supply in town is the main

reason for the industrialization of milk. The milk brand Royal started in the year 1997. 905 of

milk are going from Tamil Nadu state. The company have branch office in Mysore Andipetty.

The company have own cattle-farm in Chandiroor. The primary milk society are collecting milk

from twice members twice a day throughout the year and suppling to the milk unions through the

milk collections operated by the union. The primary societies are extending all possible

assistance to the milk producers for scientific rearing of milk animals and economic production.

External Enviornmental Analysis

The brand milk market is fast expanding due to increased urbanisation.

There is abundant scope for value added milk products which can be marketedover areas due to the increased shelf life.

The co-operative sector has an excellent network of agent and it enjoys a specialplace in customers mind.

Consumers have some negative feelings about the quality of milk supplied by therprivate sector brand.


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Many private sector milk brands have already established in the market. Royalentry into milk marketing has delayed.

With recent amendments to milk and milk products order 1992 the concept ofmilk was abolished any firm or agency can procure form farmers any geographic

constrains.

Multinational Diary companies like Britannia and Nestle are forced to enterIndian market. The co-operative sector of Milma has entered into marketing tie up

with Mother Diary and is strengthening marketing efforts.

Many farmers organisations are demanding imposition of entry tax on milk fromneighboring states.

External Enviornmental Analysis

The locations of Royal Milk plant is close to important markets like Alappuzha,Neyya, Hinkara, Kottayam.

Royal has generated appropriate infra structure for scientific collection andprocessing of milk. The diary plant of Andpetty and Mysore ensures an

uninterrupted milk grid. The infrastructure enable the Royal to deliver quality

milk grid. The infrastructure enable the Royal to deliver quality milk without

adapting to unfair means.

Royal milk division is one among the very few private sector brands whichobtained MMPO registration in Kerala, which is mandatory to market.

The technically qualified and experienced human resource provided somecompetitive advantages to another milk brand.


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Product Profile

Royal has range of products. A marketing chain consisting of nearly 2000 retail outlets

the state ensures availablity of Royals products to consumers. Royals spectrum of products and

here to the PF. A rules and here released for distributions only after stringent quality checks.

Ghee:

Ghee is the key ingredient in most Indian delicacies. Royal products good quality pure

ghee butter or cream at all diaries. The ghee is available in convinent packs of 100 Gms to 15

kgms.

Butter:

Royal butter prepared from the cream of milk contains 80% fat and less than 15.6%

water. This is available in convenient 100 gms, 200 gms and 500 gms family packets available in

unsalted varieties.

Sambaram:

Sambaram(Butter Milk) a favourite beverage of Kerala. It is very popular throughout the

state. It comes convinent 200 ml away sachets.

Curd:

It is a fermented product from pasteurized skim milk using curd culture from National

Diary Research Institute. It is delisious, tasty free from cholestrol and available 500 ml and bulk.

Lassi:

It is a sweetened and flavored product prepared from curd. It is available in 200 ml pack

and is very good health drink for all age group.

Cream Roll:

Mixture of tasty ice cream and too fruity encircled with oven fresh sponage cake. It is

delicious snack rich as Milma cream.


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Departmental Summary

In R F Enterprises, Eramalloor, there are five departments. These departments are engaged in

performing their functions. Each department is controlled by the departmental heads along their

subordinates. The various departments in the organisation are as follows.

Production Department Sales Department Finance Department Human Resource Department Marketing Department


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Organisation Chart

Board Of Directors

General Manager

Managing Director

Production

Manager

Marketing

Manager

Vehicle Devision

Mana er

Accounts

Mana er

Lab Technician DriversSalers Officers

Production

Department

Despatch

Department

workers

Sales

Executive

Office

Clerk

Accountant Cash


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RESEARCH DESIGN AND METHODOLOGY

Research Design : Descriptive Research Design

In this design structural information is used to gather information.

Methodology

Sampling Method : The two major methods are probability and non-probability sampling

technique. The study requires probability method since the sample was chosen or random. Hence

the study was dealt with sample random tool, which is one of the most popular method sampling.

Sources Of Data:

Primary Data Collection:

Primary data are those, which are collected afresh and for the first time and thus

happen to be original in character, questions and interviews methods were accede to collect

primary data by visiting the organisation and various departments in it. It was collected from the

employees working in the organisation. By using both the questionnaire method and interview

method.

Secondary Data Collection:

It is collected from the internal records of the company such as library records, trade

journals, various manuals of the company, various training programs previously conducted and

its responds etc.

Tools For Data Collection:

Survey Method:

The most widely used technique of gathering primary data is the survey method. The

sources interviewed personally at the place of work and also with questionnaires. It is a direct

and more flexible form of investigation involving face- to- face communication and through

recorded questionnaires filled in personally.


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Sample Design for the Study

Sampling Method : Random Sampling

Sample Size : 20

Sample Unit : R F Enterprises, Alappuzha


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DATA ANALYSIS AND INTERPRETATION

1. PERSONALITY OF THE RESPONDENTS

S.NO. RESPONSE RESPONDENTS PERCENTAGE

1 Male 12 60

2 Female 8 40

Total 20 100

INFERENCE:

From the above table, the analysis shows that,60 % of the respondents are male and the

remaining 40 % are female. The total respondents are 20 members.

Graph:

0

10

20

3040

50

60

70

Male Female

RESPONDENT GENDER


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2. EDUCATION OF THE EMPLOYEE

S.NO. QUALIFICATION NO.OFRESPONDENTS PERCENTAGES

1 Post graduate 4 20

2 Diploma/degree 5 25

3 SSLC/Plus 2 5 23

4 Less than SSLC 6 30

TOTAL 20 100

INFERENCE:

The interpretation of the above table is,20% of the respondents are post graduates, 25 % are

diploma/degree holders, 23% are belonged to SSLC/PUC/ITI, 30 % are having their qualification

as less than SSLC.

Graph:

0

5

10

15

20

25

30

35

Post Graduate Deploma/ Degree SSLC Less than SSLc

EDUCATION OF EMPLOYEES


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3. BELONGING CATEGORY

S.NO. CATEGORY NO. OFRESPONDENTS PERCENTAGES

1 Staff 8 23

2 Employee 12 77

TOTAL 20 100

INFERENCE:

The data provided in the above table shows that the category of human resources i.e.

staff and employees .This can be concluded as 23 % recorded as staff members and remaining of

77 % are recorded as employees.

Graph:

0

10

20

30

40

50

60

70

Staff Employee

BELONGING CATEGORY


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4. BASIC SALARY OF THE EMPLOYEE

S.NO. BASIC SALARY NO OF

RESPONDENTS

PERCENTAGES

1 Below 5,000 8 40

2 5,000 to 15,000 5 25

3 15,000 to 30,000 5 25

4 Above 30,000 2 10

TOTAL 20 100

INFERENCE:

The data provided in the above table shows that the respondents basic salary. 40 %

respondents getting below 5,000 as their basic salary, 25% are falling in between 5,000 to

15,000, 25% comes under 15,000 to 30,000 and the remaining 10% are getting above 30,000 as

their basic salaries. This can be concluded that most of the respondents are getting below 5,000

as basic salary.

Graph:

0

5

10

15

20

25

30

35

40

45

Below 5000 5000 t0 15000 15000 to 30000 Above 30000

BASIC SALARY OF THE EMPLOYEE


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5. WORK EXPERIENCE OF THE EMPLOYEE IN THE ORGANISATION

S.NO. WORK

EXPERIENCE

NO.OF

RESPONDENTS

PERCENTAGES

1 Below one year 2 10

2 More than one

year

4 20

3 More than three

years

4 20

4 More than fiveyears

10 50

TOTAL 20 100

INFERENCE:

The data provided in the above table shows that the work experience of the employees is

recorded as 10 % belonging to below one year, 20 % belonging to more than one year,only 20 %

belonging to more than 5 years and finally 50 % of employees belonging to more than three

years.

Graph:

0

1020

30

40

50

60

Below one year More than one

year

More than three

years

More than five

years

WORK EXPERIENCE


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6. SATISFACTION WITH PEERS AND SUPERIORS BEHAVIOURS:

S.NO. PEERS &

SUPERIORS

BEHAVIOURS

NO. OF

RESPONDENTS

PERCENTAGES

1 Satisfied 18 90

2 Not Satisfied 2 10

TOTAL 20 100

INFERENCE:

The data provided in the above table shows that the coordination between the Peersand Superiors.This can be recorded as 90% of employees are satisfied and remaining 10% are

not satisfied.

Graph:

0

10

20

30

40

50

60

70

80

90

100

Satisfied Not satisfied

SATISFACTION WITH PEERS AND

SUPERIORS BEHAVIOURS


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7. REASON FOR GETTING OF BONUS.

S.NO. BONUS BEEN

ANNOUNCED

NO OF

RESPONDENTS

PERCENTAGES

1 On employee workingperformance

4 20

2 On companies profitability 16 80

TOTAL 20 100

INFERENCE:

The data provided in the above table shows that the reason for getting of bonus. This can

be recorded as 20% of employees are getting bonus because of working performance and

remaining 80% depends on companies profitability.

Graph:

0

10

20

30

40

50

60

70

80

90

On Working

Performance

Companies Profit

REASON FOR GETTING BONUS


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9.SATISFACTION OF EMPLOYEE TOWARDS HIS SALARY

S.NO. SALARY NO OF

RESPONDENTS

PERCENTAGES

1 Satisfied 16 80

2 Not Satisfied 4 20

TOTAL 20 100

INFERENCE:

The data provided in the above table shows that, 80 % respondents are satisfied with

their salary and the remaining 20 % were not satisfied with their salaries.

Graph:

0

10

20

30

40

50

60

70

80

90

Satisfied Notsatisfied

SATISFACTION OF EMPLOYEE TOWARDS

SALARY


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10. JOB SATISFACTION

S.NO JOB

SATISFACTION

NO OF

RESPONDENTS

PERCENTAGES

1 Up to 25 % 2 10

2 25%to50% 3 15

3 50%to75% 5 25

4 Up to 100% 10 50

TOTAL 20 100

INFERENCE:

The analysis of the above table shows that, 10 % respondents are having job satisfaction

up to 25 %., 15 % respondents are being in between 25-50% job satisfaction., under 50-75%

there is a 25 % of respondents and finally 50% percentage of respondents are having job

satisfaction up to 100 %.

Graph:

0

10

20

30

40

50

60

Up to 25 % 25%to50% 50%to75% Up to 100%

JOB SATISFACTION


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FINDINGS AND SUGGESTIONS

Findings

Majority of the respondents are having the experience in between 1-3 years and poorpercentage of employees are having above 5 years experience in this organization.

In my study, poor percentage of employees are of PG holders and the remaining majoritypeople are having less than SSLC as their educational qualifications.

Majority of the employees are female and most of the respondents belonging to employeecategory than staff.

Most of the employees are getting basic salaries below 5,000 and a minor part of theemployees getting their basic as above 30,000.

Majority of the respondents job satisfaction falling in between 50%-75% and a minor partof the respondents job satisfaction is up to 100%.

Suggestions

The efficiency of the organisation should be improved more and more. Measure must be

taken to increase the satisfaction level of employees.


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CONCLUSION

The study done at R F Enterprises, Alappuzha helped to understand the employee

satisfaction in the organisation. It provides an overall idea about the working of the various

departments. The study give a practical experience of the complexties in the working of the

company.

Organisation is providing the various measures for employee satisfaction. By analysing

the various datas provided by organisation and also by employee survey, get an idea that

employee satisfaction in the organisation is above average


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APPENDIX

A STUDY ON EMPLOYEE JOB SATISFACTION TOWARDS R F ENTERPRISES,

ALAPPUZHA

QUESTIONNAIRE

1. Name of the Respondent:2. Age:3. Sex: Male Female4. Educational Qualification:

Post Graduate: Diploma / Degree Holder SSLC / PUC Less than SSLC

5. Belonging Category: Staff Employee

6. Basic Salary: Below 5,000 5,000-15,000 15,000-30,000 Above 30,000

7. Since how long you are working in this Organization?Below one year More than one year More than five years

8. Are you satisfied with your pears & superiors behavior? Yes No9. Is company allowing bonus In a year Morethan 1 year No bonus10.Are you satisfied with job timings Yes No11.Reason for joining in this company?12.Your job satisfaction is up to Upto 25% 25% to 50% 50 to 75% 100%


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BIBLIOGRAPHY

http://en.wikipedia.org/wiki/employee satisfaction

http://www.rfsnowyicecream.com

Company Records and Journals
http://en.wikipedia.org/wiki/employee%20satisfactionhttp://www.rfsnowyicecream.com/http://www.rfsnowyicecream.com/http://en.wikipedia.org/wiki/employee%20satisfaction

Documents

pjct emp satis