28-03-2014, 10:48 AM
HINDUSTAN UNILEVER LIMITED BAKERY UNIT, COCHIN
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Introduction
Organizational study involves the study of organisational structure and functioning of the organisation and also the analysis of the department in a detailed manner. It seeks to control, measure, predict, analyze and explain the organisational behavior. We may get certain significance out of this study. It helps to analyze the industry and the corporate strategy employed by the organisation and to understand the organisational framework and its functioning. It also helps to get familiarize with different departments of the organisation and their functioning and to study the interdependence of different departments. . It helps to understand the functions of an organisation and helps to understand the corporate social responsibility performed by the company. It help us to make a SWOT analysis of the organisation. The organisational study helped us to identify, critically assess and summarize the current status of the organisation and to familiarize with a reputed industry, business house or service organisation. It also helps to relate theory with practice and also enable us to understand how the key business processes are carried out in the organisation. An organisation study necessarily mean that a study of a particular organisation on detail, their operations, various departments of the firm, the way company works and the integration between the departments and their role in achieving the Organizational objectives. Although it seems as a very simple and easy process it has its own advantage in giving a firsthand knowledge about an organisation to a student. The first hand knowledge could help the student in future studies to link the theory learned and direct experiences gather from the industry.
Scope of the Study
The organisation study covers the following aspects.
Current position of the company.
Employee and employer relationship.
Departmentwisel functioning of the company.
Overall Performance of the company.
Profile of the company as well as industry.
Limitations of the Study
The study was conducted in February which was the period that company was busy with the meetings and many of the respondents were very busy in their work.
Some of the respondents did not feel free enough to answer the questions asked to them due to rules and regulations.
As the company being private firm, firm was reluctant to the internal affairs and financial matters.
Some records were not available due to strict rules and regulations.
Industry Profile
Fast-moving consumer goods (FMCG) - are products that are sold quickly and at relatively low cost. Though the absolute profit made on FMCG products is relatively small, they generally sell in large quantities, so the cumulative profit on such products can be substantial. The term FMCG refers to those retail goods that are generally replaced or fully used up over a short period of days, weeks, or months, and within one year. This contrasts with durable goods or major appliances such as kitchen appliances, which are generally replaced over a period of several years.
Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread. Yeast spores are ubiquitous, including the surface of cereal grains, so any dough left to rest will become naturally leavened There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce "a lighter kind of bread than other peoples." Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter.
History of the Cochin Unit
The Cochin unit was setup under the objective of Colombo Plan. The Colombo Plan was largest scale of technology transfer process from advanced countries of South Asia. It also aimed at providing food of higher nutritional value to common man. It was under this plan that the Government of Australia gifted the Government of India two bread making plants in 1968 which were installed at Cochin. At this point of time standardized and enriched bread production facility was absent in the state. Then local makers used ancient and unscientific techniques to achieve fermentation.
The quality of product was highly variable and there was no authority to keep track on it. Coupled with these factors the Government of India had large stock of wheat, which was not popular in South India. In order to popularize wheat consuming habit and use up the stocks of wheat, the bread making unit was setup in Cochin. Above all the Cochin unit of MFIL owes its existence to the efforts of Panampilly Govinda Menon, the late Minister of Food and Civil Supplies Kerala.