INTRODUCTION ABOUT THI STUDY

MILKA WONDER CAKE has become popular for manufacturing variety of cakes and so it is recognized as one of the leading cake manufactures in India. This famous company produces cakes in term of bar cakes, rich plum and roll cakes. All variety of cake are being made from the hygienic and nutritive raw materials like pure wheat flavors. The cakes produced by Milka Wonder cakes are healthy, tasty, hygienic and boosting. It (cake) yields much calories and that assumes the significance of the best quality product. So it increases the number of customers for the cake day by day. As part of bright expansion plans, the company Milka Wonder cake has an export house too. As if specifies in the quality product, it launches exporting to foreign countries. Many sales is in the foreign countries soil. Foreign consumers strength too increase day by day. The new Hope food Industries P (Ltd) was started on 13th dec 1996 for manufacturing breads and cakes. The Company is situated at Chinnasadayam palayam, and Erode 2. Mr. Raja is the Chairman of the company. In the modern materialistic era, a person finds no time to cook anything. This has become a major problem for most of the peoples in the cosmopolitan cities. To rectify this Milka group launched a product named Milka Wonder Cake which is something different from the ordinary cakes. Cakes are being manufactured in the hygienic and clean atmosphere.
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No one can find cream or design in the wonder cake. This renders the best services to the people equal to a hotel or a mess. Some parents prefer wonder cake to their children as their lunch. Such types of cakes are also used in meetings, parties, etc, which has raised the consumption pattern of such cakes in the market. The importance of wonder cakes has also increased by the following reasons. More tastier Instant More nutritious Save time and energy Readily available at reasonable price Available in different flavors This has contributed towards the development of the cake industry. A markets general may be described as a place or geographical area where the buyers and sellers meet. Gods and Services are offered for sale and transfer of title of ownership occurs, analysis of markets include product, promotional measures of obtaining sales to be analyzed. A retailer or a retail stores is a business enterprise whose primary function is to sell to ultimate customer. Jerome Cathys one which consist primary of buying a satisfying assortment of goods available for reasonable price and after convincing the target consumers that the goods will satisfy them. Retailing therefore is the last activity of firm in selling goods and services to the ultimate customer.
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Retailers are understandably concerned with consumers and suppliers. They have been portrayed as the buying agents for their customers. Majority of customers will be satisfied by the price and quality of the cakes.

INDUSTRIAL PROFILE
WONDERS [INDIA] EXPORTS is established as a Wholesaler and Exporter of agro products. Incepted in the year 2000, the company has firmly maintained the substantial foothold in the domain of agricultural Industry. The company is managed, under the guidance of the CEO, Mr.Rajan.S, a man known for his rich experience. Owing to our extensive networking with esteemed vendors, we are able to cater Agro Products as per the requirements of clients. Herein, we present some essential features of the organization that distinguish ourselves in the Indian as well as International market. Infrastructure The company has constructed a huge warehouse with various sections to meet the market demand within the stipulated timeframe. As we are located in the heart of Coimbatore that is also known as the Manchester of South India, we avail excellent transport facility to meet the timely delivery clients.

Quality Policy We provide value and satisfaction to the customers through our quality products and services. With strong dedication, discipline, desire, and delight, we provide superior agricultural products such as Coconut fruits, Grass Mats, Red chilies, Decorative Bamboo Basket, Coir Pith Briquette, etc. Vision and Mission They have achieved excellence in all the aspects of business such as products, services, policies, etc. They endeavor to attain leadership in the respective domain by providing maximum satisfaction to the clients. Besides, They work hard to bring new range of products in the market to meet the different requirements of the clients. Name of CEO Establishment Year Primary Business Type Market Covered : : : : Mr. Rajan .S 2000 Wholesaler & Exporter African European Countries, Countries, Singapore, Western

Countries & India

Bimbo Bakery Product Bimbo brand of bakery product is popular in USA as well as in its origin country Mexico and other Latin American countries. Established in year 1945 it has created brand loyalties across continents. Group Bimbo brands and plants are now located in Latin America, Europe and Asia. it is present in mexico, The U.S.A., Argentina, Prazil, Colombia, Costa Rica, Panama, Chile, E1 Salvadoe, Guatemala, Honduras, Nicaragua, Peru, Venezuela, Uruguay, Paraguay, the Czech Republic and China. Products and Brands Bimbo products are Breads, Cookies, Crackers, Snacks, Candy, Tortillas, Pastries, Buns. Its major brands are Bimbo, Marinela, Mailpa Real, TiaRose, Mrs. Bairds Oroweat, Endermanns Thomas Boboli, barcel, ricolino, Coronado, Lacornado, PasteleriasE1Globo, Sunday.

COMPANY PROFILE
About Managing Director Mr. Raja is not only a business icon but also an active Managing Director. His Fifteen Years experience in the Bakery cake manufacturing field has resulted in the incorporation of a company named M/S New Food Industries Ltd.

His hi-tech knowledge in the cake manufacturing is vast. The rich experience helps him invent his own formula in manufacturing this cake in the technology and catering. This cake has become known as MILKA WONDER CAKE in its unique brand name. It stands No.1 product in its taste and best in quality. Being an educated man, Mr. Raja takes much internet in developing and catering technology and skills in producing cakes. The taste of Milka Wonder Cake is a favorite of everyone. Its name and fame has spread far and wide in India. It is proud to remember that Mr. Raja, a Business magnet is a recipient of ARCH OF EXCELLENCE AWARD 97 which was awarded in ALL INDIA ACHIEVERS CONFERENCE in recognition of his high level business services. Cake Varieties Different types of flavor were introduction by the company by namely Vanilla, fruits, pineapple, orange, chocolate, cup cake, rich palm, and strawberry. Type of cake variety which was produced is 250gm. Milka Wonder Cake The company has a wide & well-established network of distribution and caters to the need of its customers promptly and effectively. Within a span of 6 years the growth rate is higher than the other cake business because of their better business strategies. They have also the largest market share within Tamil nadu. Milka Wonder Cake is the market leader and it has a good market position in Pondicheery, Karnataka, and Andaman Nicobar Island.

Milka provides employment for around 110 employees. Milka is taking welfare and caring steps for the employees. Milka provides various accommodations and transport facilities. This encourages training and personal growth of the employees. Milka had made its employees The strength of the company. It has evolved into a force the growth of Milka. Milka also provides Provident Funds and Life Insurances for accidental coverage. Raw Materials The raw materials that are used for the product are, Maida Sugar Vanaspathi Egg Vegetable shortening corn flour (420) Milk Powder Salt Raising agent (500, 341) Class 2 preservative (282, 319) Permitted Synthetic food colors (110)

Added flavors INFRASTRUCTURE Milka provides employment for around 110 employees. Milka is taking welfare and caring steps for the employees. Milka provides various accommodations and transport facilities. This encourages training and personal growth of the employees, Milka had made its employees, the strength of the company. It has evolved into the force of the growth of Milka. Milka also provides provident funds and life insurances for accidental coverage. Milkas is a wide network. Its spreads all over the South India. Thousands of Agencies, Agents and Distributors are used for marketing the Milka products. About hundreds of vehicles like Tempos, Lorries and Vans are servicing for Milka all over the network. These vast distribution plans and facilities are provided to service and dedicate to the Milkas ever growing consumer population.

DEPARTMENTS:
The various departments in the Bakeries are. 1. 2. 3. 4. 5. 6. 7. 8. 9. Types of Product Under the table direction of Mr. Raja, the Milka Wonder Cake has reached its peak. Milka Wonder Cake is being produced by New Hope Food Industries (P) Ltd situated in Erode. It was established on 11th December 1996. This company manufactures only cakes. Production department Purchase department Lab Sales department Personnel department Finance department Marketing department Stores department. Sanitation and hygiene

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FRUITS CAKE

CHOCOLATECAKE

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ORANGE CAKE

PINEAPPLE CAKE

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ORANGE CHOCILATE CAKE

VANILLA CAKE

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PRODUCTION DEPARTMENT
Production is a process of giving same input element and getting an output element. The factors of production i.e., input elements are men, materials, money and machine. The output element comes out with more quality and quantity. They produce variety of bakery products. Production department receives the cleaned raw materials before the production process start, which results in less wastage of materials. Production department, adopt the labor incentive techniques (i.e.,) more labors and less machines. In the production department there are two white color employees. They are production manager and supervisors. The production process only differentiates one industry from other industries.

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PRODUCTION PROCESS FLOW CHART

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PURCHASE DEPATMENT
Purchasing the raw materials for the production is essential. The main aim of the firm is to produce a good quality of products to public. In this view, the Bakeries, purchase quality goods only. They keep a policy To purchase the raw materials with adequate quality. Maida, yeast and sugar are the main raw materials of the company. The supplement materials are flavors, vanaspathi, and milk-Maid. The raw materials Madia and sugar are stored in 100 kg bags and yeast is stored in 20 kg bags which are the important raw materials. These items are stored compulsorily in the quantum of 200kg bags.

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LAB
Lab have two departments, 1) Nutrition Nutrition Yearly once all Nutrition informations to be calculated by CFTRI. Nutrition Information NUTRIENTS Calories Total Fat Saturated fat Polyunsaturated fat Mono unsaturated fat Transfat Protein Vit A Vit C Calcium Iron Cholesterol Sodium Total Carbohydrates Dietary fiber
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2) Microbiology

PER 100 GMS 423.13 kcal 19.17g 12.16g 1.65g 5.29g 0g 6.92g 134mg 0mg 19mg 1.78 127mg 221mg 55.73 gm 1.50gm

Sugars Moisture Content

24.87mg

Take 10gms of sample to be in oven at 105oC for 4hrs. The difference between the initial weight and after drying weight is the moisture content of the cake. The moisture should be below 20% . ASH Content Take 3gms of sample to be in buffle at 550oC for 1 hr. The difference between the initial weight and after drying weight is the ash content of the cake. Ph Ph meter to be used fro determining ph value of the cake. Sample to be in solid State only. So take 5gms sample mix with 10ml of water (ph 7). Ph of the cake is 8. Raw Material Testing Maida Maida is the important raw material for cake preparation moisture and ash content of the Maida to be tested for every batch.

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Vanaspathi and Margarine Vanaspathi and Margarine also to be used in the cake preparation. Moisture content, free fatty acid, and peroxide value to be check for every batch of Vanaspathi and Margrien.

MICROBIOLOGY
Microbiology tests for every outgoing batch of cakes are done. Cakes are mainly spoiled and bacteria. Molds are the chief cause of the microbiology spoilage of cakes and other bakers Products. Since the normal baking process destroys much of the original microorganisms. Cake mainly spoiled by mold and bacteria. Molds Molds are the most common, hence the most important cause of the spoilage of Bread and most bakery products. The temperatures obtained in the baking procedure usually are high enough to kill all mold spores in and on the loaf, so that molds must spores in and on the loaf, so that molds must reach. The outer surface penetrates after baking. They can come from the air during cooling or thereafter, from hading, or from wrappers and usually initiate growth in the crease of the loaf and between the slices of Sliced cake. Chief molds involved in the spoilage of bread are the so-called bread mold, Rhizopus stolonifer. Penicillium expansum,

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Aspergillus niger Monilia Sitophile Mold Spoilage is Favored By 1) Heavy contamination after banking, die. For example, to an heavily laden with mold spores, along cooling time, considerable air circulation or a contaminated slicing machine. 2) Slicing in that more air is introduced into the load 3) Wrapping, especially of the bread is warm when wrapped 4) Storage in a warm, humid place. Identification of Molds Aspergillus and pencillium are mainly in the cake. Medium Preparation Chloromphenical and yeast glucose agar medium & to be used. Some time rose Bengal agar medium also used. Take 0.25gm of ahlormphenical and 0.25gm of yeast glucose agar medium to dissolved in 100ml of distilled water. This solution auto clave at 121oC in 151 for hours. Petri plates should be sterilized by autoclave.

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Sample Preparation Sample preparation to be done by serial dilution. Sample serial dilution to be done with peptone water. Procedure 1gm of sample of cake to be mixed with 9ml peptone water. This solution only taken for serial dilution. Serail dilution should be done from 10-1 to 10-7. Culture Preparation Take 1ml of medium solution and 1ml of sample solution to be mix well and become to thick. Then incubate the mixture. For 5 to 7 day at 27oC temperature. After incubation, if have any growth means to be follow the microscopic examination. Microscopic Examination This test used to identity the mold present in the cake. Procedure (i) Examine the specimen under the low power lens to see the arrangement of Spores and my Celia make a sketch (ii)The glass slide was washes and dried. A drop of water was placed on the Center of slide with the help of a loop. A smear was prepared by taking a small Portion of the specimen with the needle, the end of which has been bent at right of when has been bent at right angles a short, sharp
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hook. Do piece of the growth near the Edge where speculation is first beginning. Observe under the microscope. The high power lens was used to identity timer details. Methods For prevent Moldiness Prevention of contamination of bread with mold spores insofar as practicable Prompt and adequate cooling of the leaves before wrapping to reduce condensation of moisture beneath the wrapper Ultraviolet irradiation of the surface of the loaf and of slicing knives Destruction of molds on the surface by electronic heating Keeping the cake cool to slow mold growth of freezing and storage in the frozen condition to prevent growth entirely. Incorporation in the bread dough of some gyrostatic chemical. Most Commonly employed how is sodium or calcium propionate at the rate of 0.1 and 0.3 percent of the weight of the flour, a treatment that also is effective against rope, sorbic and, up to 0.1 percent and sodium diacetate, up to 0.32%, are also used. An older remedy was the addition of vinegar or acetate to the dough or treatment of the exterior of the loaf with vinegar.

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BACTERIAL SPOILAGE
Ropiness means bacterial spoilage. Ropiness is mainly caused by. (1) Bacillus subtillis (2) B.Lichenformis (3) B. Panis (4) Salmonella (5) E.Coli (6) Coliform The Spores of these species can withstand the temperature of the bread during baking, which does not exceed 100oC, and can germinate and grow in the loaf if conditions are favorable. The ropy condition apparently is the result of capsulation of the bacillus, together with hydrolysis of the hair protein (gluten) by proteinases of the organism and of starch by amylase to give sugars that encourage rope formation. The area of ropiness is yellow to brown in colour and is soft and sticky to the touch. In one stage the slimy material can be drawn out into is soft and sticky to the touch. In one stage the slimy material can be drawn out into long threads when the bread is broken and pulled apart. The unpleasant odor is difficult to characterize, although it has been described as that decomposed or overripe melons. First the odor is evident, then discolorations and finally softening of the crumb, with stickiness and stringiness.

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Identification Test for Bacteria Pure plate method to be used for total bacteria count in the cake. Medium Preparation Nutrients agar medium to be used. Take 0.5gm of Nutrient agar dissolved in 100ml of distilled water. This solution auto crave at 121 degree Celsius in 151 bs for hours. Petri plate should be sterilized by auto care. Sample Presentation Sample presentation to be done by serial dilution. Sample serial dilution to be done with peptone water. 1gm of sample cake to be mixed with 9ml of peptone water. This solution only taken for serial dilation should be done. Culture Preparation Take 1ml of medium solution to be mix well and become too thick. Then in cube this mixture for 24 hours at 37 degree C temperature. After the incubation, if have any growth means to be follow they microscopic examinations. Microscopic Examinations Gram Staining method to be used for identifies the bacteria culture.

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Procedure A thin film of the sample cutter was made on the slide if have bacteria means Fixed by hosting the under portion of the slide. i. The smear was stained with aniline dye such as crystal violet, in 95% alcchol. The stain was held for 2 minutes. ii. Excess stain is removed by washing is distilled water and slide was immersed in mordant. It is left for about 2 minutes to fix the colour. The slide is now washed in 95% alcohol till no more colours are removed from the slide. Then, wash well with distilled water of the colour is completely removed then the bacteria would be gram negative. However if they retail the colour, despite the treatment they would be considered as gram positive. Finally the slide was ilmmersed in 1% (aqueocess) solution of suffrain so the gram negative bacteria which has lost colour may show as pink organism under the microscope. Precautions Great care should be take while using this staining method because gram positive will because gram negative organisms with age. Identify the bacteria by this method.

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SALES DEPARTMENT
For any, concern sales department is the vital one. The sales department functions effectively in this concern. The salesmen conduct market survey. They have proper sales knowledge of the products. They collect competitors sales price lists. Marketing is done daily. They do the collection of money on a daily basis. They identify new retail sales counters whenever they come across. They collect competitors samples to compare quality and maintain quality and maintain quality control. Distribution Network Channel The company at present has no direct dealing with retails. The distribution network of the company is as follow.

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Manufacturer

Dealer

Retailers

Consumes

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PERSONNEL DEPARTMENT
Recruitment For production department the age limit for recruitment is 18 to 24. In case of others, age limit may vary according to the designation, educational qualification of the workers. In this institution the educational qualification of the workers should be above 8th standard. Selection Selection tests may provide information about their aptitude, interest, speed, eye test etc., selection tests are normally followed in the personal interview of the candidates. The personal manager conducts it. Training The company for improving performance of the individual workers in particular job conducts various training programmers. Placement: After completing all the formalities are appointed for a probationary period. The probationary period may range from 3 months to 1 year. During this period the candidates are keenly observed. if the complete the training period successfully, they become permanent employees.

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Types of Benefits 1. Monetary benefits 2. Non-monetary benefits Monetary Benefits 1. Basic Salary 2. House rent allowance 3. Conveyance 4. Leave travel allowance 5. Medical reimbursement 6. Bonus 7. Special allowance Basic Salary Salary is amount received by the employee in lieu of the done by him/her for a certain period say a day, a week, a month, etc. It is the money an employee receives from his/her employer by rendering his/her services. House Rent Allowance Organizations either provide accommodations to its employees who are from different state or country or they provide house rent allowances to its employees. This is done to provide them social security and motivate them to work.
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Conveyance Organizations provide for cab facilities to their employees. Few organizations also provide vehicles and petrol allowances to their employees to motivate them. Leave Travel Allowance These allowances are provided to retain the best talent in the organization. The employees are given allowance to visit any place they wish with their families. The allowances are scaled as per the position of employee in the organization. Medical Reimbursement Organizations also look after the health condition of their employees. The employees are provided with medi-claims for them and their family members. These medi-claims include health insurances and treatment bills reimbursement. Bonus Bonus is paid to the employees during festive seasons to motivate them and provide them the social security. The bonus amount usually amounts to one moths salary of the employees. Special / Allowance Special allowance such as overtime, mobile allowance, meals, commission, travel expenses, reduce interest loans , insurance, club membership, etc., provided to employees to provide them social security and motivate them which improve the organization productivity.

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NON MONETARY BENEFITS

1. Leave policy 2. Overtime policy 3. Hospitalization 4. Insurance 5. Leave travels 6. Retirement benefit 7. Holiday homes 8. Flexible timings Leave Policy It is right of employee to get adequate number of leave while working with the organization. The organization provide for paid leave such as, casual, medical leaves, and maternity leaves, statutory pays, etc., Overtime Policy Employees should be provide with the adequate allowances and facilities during their overtime. If they happened to do so, such as transport facilities, overtime pay, etc.,

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Hospitalization The employees should be provided allowance to get their regular check-ups, say at an interval of one year. Even their dependents should be eligible for the medi-claims that provide them emotional and social security. Insurance Organizations also provide for accidental insurance and life insurance for employees. This gives them the emotional security and they feel themselves valued in the organization. Leave travel The employees as provided with leaves and travel allowances to go fro holiday with their families. Some organizations arrange for a tour for the employees of the organization. This is usually done to make the employees stress free. Retirement benefits Organizations provide for pension plans and other benefits for their employees which benefits them after they retire from the organization at the prescribed age.

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Holiday homes Organizations provide for holiday homes and guest house for their employees at different locations. These holiday homes are usually located in hill station and other most wanted holiday spots. The organization make sure that the employees do not face any kind of difficulties during their stay in the guest house. Flexible timings Organization provide for flexible timings to the employees who cannot come to work during normal shifts due to their personal problems and valid reasons.

FINANCE DEPARTMENT
The main work of this department is to record the financial transactions. The day-to-day transactions are recorded in the proper book and are kept for reference. The transactions are first recorded in the journal as and when they take place. Subsequently these transactions are recorded, in the bank book, purchase journal, Sales journal, Debtors ledger, Creditors ledger, etc., Profitability The primary objective of a business under taking is to earn profit. Profit earning is considered essential for the survival of the business. A business needs profit not only for its existence, but also expansion and diversification. Profitability ratios measures the results of business operations or overall performance and effectiveness of the firm. They are
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designed to highlight the end result of the business activities which in the imperfect world of ours, is the sole criterion for the overall efficiency of a business unit. Our range of Accounting Outsourcing services include: General accounting Book Keeping Cash Management Payables and Receivables Managing financial Records Asset management Financial analysis Collection management Preparation of financial reports and statements The need for holding Cash arises from a variety of reasons which are: 1. Transaction Motive 2. Precautionary Motive 3. Speculative Motive

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1. Transaction Motive A company is always entering into transaction with other entities. While some of these transactions may not result in an immediate inflow/outflow of cash (E.g. Credit purchases and Sales), other transactions cause immediate inflows and outflows. SO firms keep a certain amount of cash so as to deal with routine transactions where immediate cash payment is required. 2. Precautionary Motive Contingencies have a habit of cropping up when least expected. A sudden fire may break out, accidents may happen, employees may go on a strike, creditors may present bills earlier than expected or the debtors may make payment earlier than warranted. The company has to be prepared to meet these contingencies to minimize the losses. For this purpose companies generally maintain some amount in the form of Cash. 3. Speculative Motive Firms also maintain cash balances in order to take advantage of opportunities that do not take place in the course of routine business activities. For example, there may be a sudden decrease in the price of Raw Materials which is not expected to last long or the firm may want to invent in securities of other companies when the price is just right. These transactions are purely of speculative nature for which the firms need cash.

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Thus, the objectives of Cash Management can be regarded as making short-term forecasts of cash position, finding avenues for financing during the periods when Cash Deflects are anticipated and arranging for repayment/investment during possible. periods when the cash surpluses are anticipated with a view to minimizing idle cash as far as

MARKETING DEPARTMENT
Marketing is the one of the important departments. For each and every concern the whole position and performance for the company depends on the marketing and without the knowledge of marketing department the company can not all the goods. Functions of the department 1. The important functions of this department are to sell their product. 2. The major function is payment of bills and receipt cheques from the parties, and then paid to the financial department.
3. This department has control over the transport out of all the items

for in coming for raw materials late, work and any other materials and the out going of the finished goods. 4. The main objective of this department is also production.

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STORE DEPARTMENT
Stores department plays a vital role in any business organization. For the smooth running of a business, stores department is very essential. Generally, stores reveries to the safe custody of all materials stored in store room. Physically, storage of materials is done in a scientific and systematic manner. Store is essential to avoid all kinds of damages and losses. The stores department enables the management to minimize the cost of production and give effective services. Functions Stores department carries out the following functions.
i. ii.

It monitories the materials stored. It segregates the materials It controls the materials.

iii.

Hygiens And Sanitation Personal hygiene This is a very important aspect to be taken into consideration. Workers use clean uniform, apron and cap. Not only for workers but all who ever processing area, it is a must to wear caps. They always wash their hands with hand disinfectants handling cakes.

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CONCLUSION
On the completion of the summer training in the New Hope and Industries Ltd for a period of 42 days, I have gained a lot of knowledge. I have learnt about the preparation of different types of cakes, and packing methods of cakes, portion of raw materials mixing etc. I observed the working of production department, purchase department, sales department, personnel department, finance department, marketing department. I have learnt about raw materials testing. As a whole training was very much important and useful for me.

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