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 ADMINISTRATION

IN
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. Parle Biscuits Pvt. Parle Biscuits Pvt. Parle Products
Ltd. Ltd. Ltd. Pvt. Ltd.
Tejpal Road, North SP-2/4 RIICO Ind. 36, 8 KM Delhi 15.K.M.Stone,
Level Crossing, Area. Rohtak Road, Tumkur Road,
Village Sankhol
Vile-Parle(E), Delhi Jaipur Road, (N.H.No.4),
Near Bhadurdgarh
Mumbai-400 057 Dist. Alwar Dist Rohtak, Banglore -
Maharashtra. Neemrana- Haryana - 124507 560 073
Tel-(022)5691 6911 to (Rajasthan) Tel - (01276)341548 Tel - (080)839
14 Tel - (01494)46312 Fax - (01276)341406 8825,
Fax - (022)5691 6927. Fax - (01494)46180 Contact Person - 837 2807
Mr.S.S.Shivrain
Contact Person - Contact Person - Fax - (080)839
Mr.R.S.Nevatia Mr.M.Sahu 8800,
Export Information - 839 8825
Mr.D.N.Kulkarni Contact Person -
Mr.K.K.Kapadi
a
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 productivity Personal growth

Better organization Culture Development of new
Less Supervision skills
Prevent manpower Obsolesce Higher earning capacity
Economical operations Helps to adjust with
Prevent industrial accidents changing technology
Improves Quality Increased safety
Greater loyalty Confidence
Fulfillment of organizational
future personnel needs
Standardization of procedures
 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 MANAGEMENT

2. HACCP
3. KAIZEN
4. JAGRUTI
5. SAFETY
6. QUALITY
7. TPM
8. TAGGING
9. 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 people
how 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 team
2. 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.They
check 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 safety
Safety 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 danger
F - "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]. Definition
TPM 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]. History
1].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.PRODUCTIVITY
2.QUALITY
3.COST
4.DELIVERY
5.SAFTEY
6.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 Problems

Green : Mechanical Problems
White : 5 S related matters
Red : Unwanted material
Yellow : Excess material
3. 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 Management
H (HACCP)hazard Analysis Critical Control Point
K Kaizen
 J Jagruti
S Safety
Q Quality
TP Total Productivity maintenance
T Tagging
P 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 Management
2). HACCP
But 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.