PROFESSIONAL TRAINING REPORT ON

MODERN FOOD ENTERPRISES PRIVATE LIMITED

Submitted in partial fulfillment of the requirements for the award of

Bachelor of commerce
By

RAKSHA CHOUDHARY.D

(41740248)

SCHOOL OF MANAGEMENT STUDIES

DEPARTMENT OF COMMERCE

SATHYABAMA
INSTITUTE OF SCIENCE AND TECHNOLOGY
(DEEMED TO BE UNIVERSITY)
Accredited with Grade “A++” by NAAC/12B Status by UGC/Approved by AICTE
JEPPIAAR NAGAR, RAJIV GANDHI SALAI, CHENNAI - 600 119

OCTOBER 2024
 SCHOOL OF COMMERCE
BONAFIDE CERTIFICATE

This is to certify that this Professional Training Report is the Bonafide work of RAKSHA
CHOUDHARY.D (41740248) who carried out the Professional training report entitled
“MODERN FOOD ENTERPRISES PRIVATE LIMITED” under our supervision from 1st
September to 30th September 2023 .

DR.B.BHAVYA MR.RAGHUVARAN
Internal guide External Guide

Dr. UZMA THANVEER MOMIN Dr. MATHAN

Dean – School of Management Studies Head – School of Commerce

Submitted for Viva voce Examination held on

Internal Examiner External Examiner

 DECLARATION

I Raksha Choudhary.D (41740248) here by declare that the Internship Training Report
entitled “MODERN FOOD ENTERPRISES PRIVATE LIMITED” done by me under the
guidance of DR.B.BHAVYA (Internal Guide) and MR.RAGHUVARAN ( external guide )
at ( Modern Food Enterprises Pvt Ltd Kazhikundram, Tharamani, Chennai 600113 ) is
submitted in partial fulfillment of the requirements for the award of Bachelor of
Commerce .

DATE:
RAKSHA CHOUDHARY D
PLACE: CHENNAI SIGNATURE OF THE CANDIDATE
 ACKNOWLEDGEMENT

I am pleased to acknowledge my sincere thanks to Board of Management of

Sathyabama Institute of Science and Technology for their kind
encouragement in doing this project and for completing it successfully. I am
grateful to them.

I convey my thanks to Dr. UZMA THANVEER MOMIN Dean - School of

Management Studies and Dr. MATHAN, Head of the Department, School
of Commerce, for providing me necessary support and details at the right time
during the progressive reviews.

I would like to express my sincere and deep sense of gratitude to my Guide

DR.S.UMA MAHESHWARI MBA.,M.PHIL.,PH.D., for her valuable guidance,
suggestions and constant encouragement paved way for the successful
completion of my project work.

I wish to express my thanks to all Teaching and Non-teaching staff members of

the school of management studies who were helpful in many ways for the
completion of the project.

RAKSHA
CHOUDHARY.D
 ABSTRACT

I was involved in during an internship at Modern food Industries private limited (MFIL)
from 1st September to 13th October 2023. The professional training that I was involved
in Human resource, marketing, sales, and production department. During my
internship, I learnt how the products were made, sales and manufacturing of product.
This one-month internship helps me to learn new things and get to know about the
various department in the organizations and the activities done in those departments.

This report contains about the production, financial, marketing, human resource(hr)
departments details about the MFIL (modern food industries private limited). This
report shows a view of the tasks done during the period of internship I have done.
This internship helps me to learn about the process and functioning in industry, which
can be helpful for my future.
 TABLE OF CONTENTS

CHAPTER NO. TITLE PAGE NO.

ABSTRACT
LIST OF TABLES
LIST OF ABBREVIATIONS
LIST OF FIGURES
INTRODUCTION 1
1 1.1 Introduction 2
1.2 Objectives 3
1.3 Scope 3
1.4 Duration 3
1.5 Importance 3
1.6 Benefits of the study 4
2 PROFILE OF THE STUDY 6
2.1 Industry profile 6
2.1.1 History of the company 6-7
2.1.2 Industry overview 7
2.1.3 Competitors 8
2.2 Company profile 8
2.3 Product profile 11-14
3 ORGANISATION STRUCTURE 16-17
3.1 Organization Structure
4 OVERVIEW OF VARIOUS DEPARTMENTS 18
4.1 Production Department 19
4.1.1Materials and stocks 20
4.1.2 Supply chain management 20
4.1.3 Distribution 21
4.1.4 Product order 21
 4.1.5 Production process 21-26
4.2 Finance Department 26
4.2.1 Role or importance of finance department 27
4.2.2 Financial report of modern food industries 28
4.2.3 Brief financial history of modern food industries 28
4.3 Human resource management 29
4.3.1 Objectives of human resource management 29-30
4.3.2 Importance of human resource management 30
4.3.3 HRM department in modern food industries 30
4.4 Marketing department 30-31
4.4.1 Food marketing in india 31
4.4.2 Marketing study at modern food industries 32
4.4.3 Marketing benefits 32
4.4.4 Marketing process 33
5 5.1 CONCLUSION 35
5.2 REFERENCE 36
ATTENDANCE LOG SHEET 37-38
 LIST OF ABBREVIATIONS

S.NO. PARTICULARS PAGE NO.

1 MODERN FOOD ENTERPRISES PRIVATE LIMITED
(MFEL) 1,2,4

2 FAST MOVING CONSUMER GOODS (FMCG) 7

3 HINDUSTAN UNILEVER LIMITED (HUL) 2,6

4 HUMAN RESOURCE (HR) 26,27,28

5 QUALITY CHECKING /QUALITY CONTROL (QC) 30

6 RESEARCH & DEVELOPMENT (R&D) 31

 LIST OF FIGURES
S.NO PARTICULARS PAGE NO.
1.1 COMPANY LOGO 2
2.1 INDUSTRY PROFILE 6
2.2 PROCESS OF BAKING 8
2.3.1 BREAD 11
2.3.2 RUSKS 11
2.3.3 DOSA BATTER 12
2.3.4 PIZZA BASE 13
2.3.5 CHOCO SWEET 13
2.3.6 BUNS 14
3.1 ORGANIZATION 16
3.2 ORGANIZATION STRUCTURE 17
4.1.1 PRODUCTION PROCESS 19
4.1.2 SUPPLY CHAIN STRUCTURE 20
4.1.5.1 FLOUR SHIFTER 21
4.1.5.2 DOUGH MIXER 22
4.1.5.3 DOUGH DIVIDER 22
4.1.5.4 ROUNDER 23
4.1.5.5 INTERMEDIATE PROOFER 23
4.1.5.6 DOUGH MOLDER 24
4.1.5.7 BAKERY OVEN 24
4.1.5.8 BREAD COOLER 25
4.1.5.9 BREAD SLICER 25
4.1.5.10 PACKING MACHINE 26
4.2 FINANCE 26
4.2.1 FINANCE DEPTARMENT STRUCTURE 27
4.3 HRM 29
4.4 MARKETING DEPARTMENT 30
4.4.4 MARKETING PROCESS 33
CHAPTER 1

1
 INTRODUCTION
1:1 INTRODUCTION

An internship is a period of work experience offered by an organization for a limited

period of time. Once confined to medical graduates, internship is used practice for a
wide range of placements in businesses, non-profit organizations and government
agencies. They are typically undertaken by students and graduates looking to gain
relevant skills and experience in a particular field. Employers benefit from these
placements because they often recruit employees from their best interns, who have
known capabilities, thus saving time and money in the long run. Internships are
usually arranged by third-party organizations that recruit interns on behalf of
industry groups. Rules vary from country to country about when interns should be
regarded as employees. The system can be open to exploitation by unscrupulous
employers.

(figure 1.1)

2
1.2 OBJECTIVES OF THE STUDY :

• Explore career alternatives prior to graduation.

• To learn & practice.
• Helps us to improve communication skills.
• Resume building.
• Learn to appreciate work and its function in the economy.

1.3 SCOPE OF THE STUDY :

The scope of internship training is to indicate the type of activities in which the
intern will likely be engaged. An internship provides real life experience and
exposure. It also allows students to gets skill, knowledge, and theoretical
practice.
The goal of the study is to evaluvate the efficiency of the company’s system for
handling complaints. Additionally it reveals the employees viewpoint on the
company’s current work situation. It also helps to explore career alternatives
prior to education.

1.4 DURATION :
Internship training are like jobs training programs that are usually completed in 10
to 12 weeks or 1 month or up to 6 months.

1.5 IMPORTANCE OF THE STUDY :

• Internships provide exposure to the real world.
• You can learn how to apply the knowledge you have acquired during an
internship to your future workplaces. In addition to this, it is an excellent
learning curve for young graduates and students while meeting new
people and making connections in the professional world.
• Internship are helpful to develop your professional aptitude, strengthen
personal character and provides a greater door to opportunity.

3
1.6 BENEFITS OF THE STUDY :
• Job Experience.
• Research Experience.
• Mentorship.
• Helps guide career goals.
• Build a strong resume.
• I discovered how crucial it is to maintain punctuality in a workplace.
• Ineffective work may result from failure to act quickly enough.
• I acquired the ability to establish rapport with business people.
• Effective choices can only be made when they are properly discussed and
take into account the opinions of all the meeting participants.
• I became aware of the value of organizational culture.
• I discovered that a business can only be successful and outperform its
rivals if it embraces social responsibility and seeks to benefit society.

4
CHAPTER 2

5
2. PROFILE OF THE STUDY

2.1 INDUSTRY PROFILE

It’s a food manufacturing company, this company produces baking foods like bread,
buns etc. to the customers. It’s a fast-moving consumer good product. This company
produces hygienic food products to satisfying the consumers.

( figure 2.1 )

2.1.1 HISTORY OF THE COMPANY :

Modern is an iconic brand that pioneered the concept of bread, and literally
created the bread category in India. Launched in 1965 as Modern Bakeries
(India) Limited, the company was changed to Modern Foods India Ltd (MFIL) in
1982. It was set up under the Colomboplan. It wasdisinvestedby the
Government of India to Hindustan Unilever Limited in 2000 under the Atal
Bihari Vajpayee. For generations of Indians Modern Bread’s iconic Blue &
Orange Waxed Paper Bread pack was virtually synonymous with bread. MFIL
was a wholly owned Central Government-owned PSU. It was taken over by
Hindustan Unilever Limited (HUL) in January 2000. This was the first privatization
of public sector unit by the government of India. Modern Foods had over 40% of
the bread market in India. HUL was the sole bidder for Modern Foods. It paid
₹10.5 million, as per the valuation exercise undertaken by its valuer ICICI, for
74% of the shares. Later the government exercised its put option to sell the
remaining 26% to HUL for ₹4.4 million in November 2002. In 2006, HUL merged

6
MFIL with itself. Senior HUL officials said the acquisition was a complete misfit
with the HUL culture and systems. The company had admitted that the
acquisition was a mistake on account of improper due diligence. In 2001, HUL
referred MFIL to Board of Industrial and Financial Reconstruction. Subsequently
HUL decided to sell the company to Singapore-based Ever stone Capital in April
2016. In February 2021, it was acquired by Mexican bakery company Grupo
Bimbo. Today Modern in one of the leading bread brands in India and has a
completely new portfolio with superior products such as Milk Plus bread enriched
with calcium Hi-Fiber Brown bread reinforced with premium wheat fiber 100%
Whole-Wheat bread and new innovations such as Multigrain Super-seed Bread
which not only has super-seed sprinkles on top but even the flour is made of
seven grains and contains Omega 3. In its new avatar, Modern wants its
customers to ‘Thrive, and savor life to the fullest’ by helping them make
smarter choices from its expanded range of healthy, nutritious and tasty bread
and bakery products. Modern bread is available nationally in close to 1,00,000
stores and manufactured in 40 factories across India.

2.1.2 INDUSTRY OVERVIEW

Name of the company : Modern Food Enterprises Private Limited
Managing Director : Raj Kanwar Singh
Headquaters : Gurgaon, Haryana, India
Parent company : Grupo Bimbo
Type of Industry : FMCG ( Fast Moving Consumer Goods)
Plant Locations : Chennai, Mumbai, Kolkata, Bengaluru, Kochi, Hyderabad.
Website : www.modernfoods.co.in

7
2.1.3 COMPETITORS
• Britannia Industries Ltd.
• Parle Products Pvt. Ltd.
• Surya Food & Agro Ltd.
• ITC Limited.
• Nestle SA
• Associated British Foods Plc
• Finsbury Food Group Plc

2.2 COMPANY PROFILE

Modern food enterprises private limited has been established in 1965.This company
manufacturing the baking products. Modern foods cover all people. This product is
established especially for poor people to eat and satisfy.

PROCESS OF BAKING:

(figure2.2)

8
COMPANY DETAILS:

NAME OF THE COMPANY:Modern food enterprise private limited (MFIL).

MANAGING DIRECTOR: Raj Kanwar Singh

HEADQUARTERS: Gurgaon, Haryana, India

PARENT COMPANY: Grupo Bimbo

TYPE OF INDUSTRY: FMCG (Fast Moving Consumer Goods)

PLANT LOCATIONS: Chennai, Mumbai, Kolkata, Bengaluru, Kochi, Hyderabad

COMPANY TYPE: Private

COMPANY STATUS: Active from1965-present

AGE OF COMPANY:57 Years

MODEN FOOD ENTERPRISE LIMITED HAVE THREE DIRECTORS- Federico

Palacios

Camarena, Raj Kanwar Singh, and others.

CATEGORY: Manufacturer
COMPANY ADDRESS: Tharamani, Chennai, Tamil nadu-6000113

EMPLOYEES COUNT:300

E-MAIL: [email protected].

PHONE NO:1800 102 5791

EMPLOYEE DETALIS:
UNIT HEAD: SENTHIL KUMAR H

HR MANAGER: MR.

RAGHUVARAN.K SALES

MANAGER: CHANDRASEKAR

PRODUCTION MANAGER: KRISHNAMURTHY

ENGINEERING MANAGER: THIRUPPATHI CHAKARAVARTHI

ACCOUNTS: MV RAJASHEKAR

9
VISION

To be India’s preferred choice for bread, baked and packaged foods. Delivered
through a portfolio of high quality, high value products that are as delightfully
tasty as they are nutritious. Offering something for every meal and snacking
occasion in the day.

MISSION

• Product Mission:
To make, distribute and sell affordable, high-quality bread, baked and packaged goods
for every meal and snacking occasion. Our mission is to make our products as tasty as
they are nutritious, with an unstinting commitment to incorporating wholesome, natural,
healthy and nutritious ingredients. To contribute meaningfully to the health, well-being
and quality of life for everyone who buys and consumes our products.

• Social Mission:
To operate the company in a way that actively recognizes the central role that
business plays in our society, by initiating innovative ways to improve the health,
wellbeing and quality of life for people in our local communities and nationally.

• Economic Mission:
To improve, innovate, expand and invest in the business in a disciplined way that
delights and excites our customers and grows the business consistently,
competitively, profitably and sustainably. To increase the value for all our
stakeholders, and nurturing our people as we grow our business.

VALUES
• Excellence
• Accountability
• Respect
• Teamwork
• Honesty

10
02.3 PRODUCT PROFILE

COMPANY’S PRODUCTS:

• Biscuits
• Cookies
• Cream Biscuits
• Glucose Biscuits
• Marie Biscuits
• Milk Biscuits
• Bread and Rolls
• Cakes and Pastries
• Rusks

(figure 2.3.1) ( figure 2.3.2 )

Baker’s Loaf Milk Bread :

This product new baker’s loaf milk products are prepared using refined wheat
flour (Maida), yeast, sugar, edible vegetable fat and milk products. Classic white
bread baked with the goodness of oats and the sweetness of honey; this
nourishing loaf will surely enhance all your meals. It is also high in fiber that
keeps you fuller for a longer period.

11
Family special bread :

It is important to take care of your daily nutrition intake needs, but it is even more
essential to keep a track of the nutrients of your family. Wiith Modern’s Family
Special Bread, all these requirements are met. The slices of bread provide your
family with not just one or two, but SIX essential vitamins! The ingredients which
include Vitamin A, B1, B2, B3, B12 and Folic Acid help in fulfilling the nutritional
needs of both the children and the adults. This bread is also cholesterol free.
They have so many types of breads such as:

• Premium bread

• Hi-fiber white bread

• Garlic bread

• Fruity bread

• Multigrain bread

• Milk plus bread

BATTER&MIX:

• Puttu podi
• Idli&dosa batter
• Palada payasam mix
• Palada pradaman mix
• Vermicelli payasam mix

( figure 2.3.3 )

12
PIZZA BASE:

• Whole wheat pizza base

• Medium crust pizza base

(figure 2.3.4)

CREME BITE:

• Strawberry crème bite

• Choco crème bite
• Orange crème bite
• Mixed fruit crème bite

(figure 2.3.5)

13
BUNS&PAV:

• Chili cheese sandwich

• Burger supreme
• Fruity bun
• Wow pav
• Enriched sweet bun
• Danish bun

(figure 2.3.6)

14
CHAPTER 3

15
3.1 ORGANIZATIONAL STRUCTURE

(figure 3.1 )

An organizational structure is a system that outlines how certain activities are

directed in order to achieve the goals of an organization. These activities can
include rules, roles, and responsibilities. The organizational structure also
determines how information flows between levels within the company.

OBJECTIVES OF ORGANIZATION STRUCTURE:

The objectives of organizational structure are to establish accountability,

information flow, authority and distribution of responsibilities.

IMPORTANCE OF ORGANIZATION STRUCTURE:

Organizational structures are important because they help businesses implement

efficient decision-making processes. By assigning specialized roles to lower-level
employees, businesses can make better decisions faster.
Additionally, organizational structures provide a clear org chart that helps
businesses keep track of their human resources.

16
3.2 ORGANIZATION STRUCTURE

UNIT HEAD

QUALITY &
SALES PRODUCTION ENGINEERING PROCUREMENT PEOPLE BREADSTORE ACCOUNTS
FOOD SAFETY

ZBM MANAGER MANAGER MANAGER EXECUTIVE EXECUTIVE MANAGER ASST.MANAGER

MANAGER ASST.MANAGER EXECUTIVE ASST.MANAGER EXECUTIVE

EXECUTIVE EXECUTIVE EXECUTIVE

(figure 3.2 )

17
CHAPTER 4

18
4.1 PRODUCTION DEPARTMENT :

(figure 4.1)

In MFIL (Modern food industries limited), they manufacture baking foods. They
produce fast moving goods to satisfy the consumers all over the Tamilnadu and
India.
It consists of series of steps including:

 Mixing,

 Fermentation,

 Proofing,

 Baking,

 Cooling,

 Slicing, and

 packaging
In MFIL they three plants Man-made plant, machine-made plant, and bun Plant.
They have both man-made products and machine-made products. They ensure
the hygiene and the quality of the products. Modern food industries produce high
quality products to their consumers.

19
4.1.1 MATERIALS AND STOCKS :
There are 3 plants in the company. The stocks are stored in the warehouse in proper
way. Clean hygiene of the raw materials are is maintained. Yeast is stored in freezer
room.

4.1.2 SUPPLY CHAIN MANAGEMENT :

The supply chain involves numerous stages, from getting raw materials to production,
packaging and distribution of end products. Effective supply chain management
requires careful coordination and communication among all parties involved, including
suppliers, manufactures, distributors and retailers.

SUPPLY CHAIN STRUCTURE

( figure 4.1.2 )

20
4.1.3 DISTRIBUTION :
The company exports their products through trucks directly to various geographical
regions . After they manufactured their productd that will be stored on their own
godowns.

4.1.4 PRODUCT ORDER :

• The company will not have direct contact to their customers. They will receive
orders from the distributor.
• Exports will be registered.
• Merchandiser will calculate the profit and loss of the company.
• The company always exports products in bulk.
• For shipping the product company will recover the cost for their order.

4.1.5 PRODUCTION PROCESS:

❖ Flour shifter:

(figure 4.1.5.1)

Flour shifter is putting your flour through a sifter will break up any lumps in the flour,
which means you can get a more accurate measurement. Sifted flour is also much
lighter and airier than unshifted flour and is easier to mix into other ingredients when
making batters and doughs.

21
 ❖ Dough Mixer :

(figure 4.1.5.2)

Dough mixers are used in bakeries ang industries to stir dough ingredients
together. Mixing arms stir ingredients in a bowl or trough to produce dough of
even consistency.

Dough Divider:

(figure 4.1.5.3)

Dough dividers are used in bakeries to divide high volumes of dough into
quantities of equal size, using one or two pistons, or a knife. It is easy to operate
and is a time saving machine.

22
 ❖ Rounder:

(figure 4.1.5.4)

This rounder machine allows rounding portions of dough by gravity, without

compromising, overheating or mistreating the dough. Depending on the model it
is possible to introduce variable weight portions (from 50 to 1000 grams) without
having to adjust or replace machine parts.

❖ Intermediate Proofer :

(figure 4.1.5.5)

A dough proofer is a warming chamber used in baking that encourages

fermentation of dough by yeast through warm temperatures and controlled
humidity. It is also called a proofing box, proofing oven, or proofing cabinet.

23
 ❖ Dough Molder :

(figure 4.1.5.6)

In baking : The molder receives pieces of dough from the intermediate proofer
and shapes them into cylinders ready to be placed in the pans. There are several
types of molders, but all have four functions in common: sheeting, curling, rolling,
and sealing.

❖ Bakery Oven :

(figure 4.1.5.7)

A bakery oven is an oversized cooking appliance that is often found in

professional kitchens. The internal cooking space is often defined as having
bakery depth, which means that it is wider and longer from the front to the back
than a traditional, kitchen sized oven.

24
 ❖ Bread Cooler :

(figure 4.1.5.8)

Bread cooling is a mass and heat transfer unit operation. During cooling, baked
bread loses moisture and dries out due to differences in water content between
the crumb (higher moisture content) and crust (lower moisture in exterior part that
is exposed to convective cool air currents).

❖ Bread Slicer :

(figure 4.1.5.9)

An electric bread slicer is a kitchen tool used for quickly and uniformly slicing
bread loaves. The majority of slicers are industrial-sized, and are used in
bakeries. Smaller bread slicers are designed for home use, though most are sold
as all-purpose machines capable of handling a variety of foods.

25
 ❖ Packing Machine :

(figure 4.1.5.10)

Ensures the packaging of product airtightly. Safe and easy way to package the
items. Perfect for sealing bakery products such as cookies, lobes, brads, it
maintains effectiveness.

4.2 FINANCE DEPARTMENT:

(figure 4.2)

Finance, of financing, is the process of raising funds or capital for any kind of
expenditure. It is the process of channeling various funds in the form of credit,
loans, or invested capital to those economic entities that most need them or can
put them to the most productive use.

26
4.2.1 ROLE OR IMORTANCE OF FINANCE DEPARTMENT:

The role of the finance department is often limited to monitoring costs,

supervising accounting and creating reports, which are not always used to draw
up concrete action plans. Among thetraditional missions of the finance
department are:
• Compliance with accounting and financial standards and consolidation of
financial data.
• Ensuring the proper execution of strategic planning processes
• The profitability of the company through its ability to maximize profits
• The solvency of the company based on its ability to repay its loans and
debts
• Good management of the company’s cash flow
• The coordination of all the financial actors around the company: suppliers,
legal and administrative advisors, tax services.

But the role of the Finance department is not limited to keeping the company’s
accounts. Its influence goes far beyond and now impacts all corporate functions.

STRUCTURE OF FINANCE DEPARTMENT:

(figure 4.2.1

27
4.2.2 FINACIAL REPORT OF MODERN FOOD INDUSTRIES:

Here is a summary of financial information of MODERN FOOD ENTERPRISES

PRIVATE LIMITED for the financial year ending on 31 March, 2021.

• Revenue / turnover of MODERN FOOD ENTERPRISES PRIVATE

LIMITED is IN100 cr - 500 cr
• Net worth of the company has increased by 9.18 %

• EBITDA of the company has decreased by -58.44 %

• Total assets of the company have decreased by -19.68 %

• Liabilities of the company has decreased by -66.14 %

4.2.3 BREIF FINANCIAL HISTORY OF MODERN FOOD INDUSTRIES:

MODERN FOOD INDUSTRIES INDIA LIMITED is a 57.0 Years old company,

incorporated on 01 Oct 1965. It is classified as Public Unlisted Indian Non-
Government Company. Its authorized share capital is ₹15,00,00,000.00 (₹15.00
Cr) and its paid-up capital is ₹14,75,50,000.00 (₹14.76 Cr). As per MCA
(MINISTRY OF CORPORATE AFFAIRS) the main line of business is Other
Business Activities.

MODERN FOOD INDUSTRIES INDIA LIMITED's Annual General Meeting

(AGM) was last held on 19 Apr 2006 and as per records from Ministry of
Corporate Affairs (MCA), its balance sheet was last filed on 31 Dec 2005.
MODERN FOOD INDUSTRIES INDIA LIMITED's unique Corporate Identification
Number (CIN) is U74899DL1965PLC004487 and its registration number is 4487.
It is registered at RoC-Delhi.

28
4.3 HUMAN RESOURCE MANAGEMENT:

(figure 4.3)

HRM or Human resource management department within a business that is

responsible for all things worker-related. That includes:
 recruiting,

 vetting,

 selecting,

 hiring,

 onboarding,

 training,

 promoting,

 paying

4.3.1 OBJECTIVES OF HUMAN RESOURCE MANAGEMENT:

• Achieve organizational goals.

• Work culture.

• Team integration.

• Training and Development.

29
 • Employee motivation.

• Workforce empowerment.

• Retention.

• Data and compliance.

4.3.2 IMPORTANCE OF HRM:

HRM can be defined as the effective management of people in an organization.

HR management helps bridge the gap between employees' performance and the
organization’s strategic objectives. Moreover, an efficient HR management team
can give firms an edge over their competition.

4.3.3 HRM DEPARTMENT IN MODERN FOOD INDUSTRIES:

In modern food industries (MFIL) the human resource (HR) department handling
day-to day tasks to managing long-term grievances. They checking on
employees, workers, and checking in the production, sales and every department
in the industry. The Hr manager checking on employees and workers, plant
checking and attendance, onboarding, time management, performance,
employee learning.

4:4 MARKETING DEPARTMENT:

(figure 4.4)

30
Marketing is the process of exploring, creating, and delivering value to meet the
needs of a target market in terms of goods and services; potentially including
selection of a target audience; selection of certain attributes or themes to
emphasize in advertising; operation of advertising campaigns; attendance at
trade shows and public events; design of products and packaging attractive to
buyers; defining the terms of sale, such as price, discounts, warranty, and return
policy; product placement in media or with people believed to influence the
buying habits of others; agreements with retailers, wholesale distributors, or
resellers; and attempts to create awareness of, loyalty to, and positive feelings
about a brand.

Food marketing takes many forms and can involve building relationships with
customers, raising brand awareness, developing new products, promoting them
through advertising, and even paying grocery stores for prominent shelf space,
all with the goal of promoting sales.

4.4.1 FOOD MARKETING IN INDIA:

• Revenue in the Food market amounts to US$866.70bn in 2022. The

market is expected to grow annually by 8.01% (CAGR 2022-2027).
• The market's largest segment is the segment Bread & Cereal Products
with a market volume of US$157.20bn in 2022.
• In global comparison, most revenue is generated in China
(US$1,259.00bn in 2022).
• In relation to total population figures, per person revenues of US$616.20
are generated in 2022.
• In the Food market, 1.0% of total revenue will be generated through online
sales by 2022.
• In the Food market, volume is expected to amount to 663,725.9mkg by
2027. The Food market is expected to show a volume growth of 5.7% in
2023.

31
4.4.2 MARKETING STUDY AT MODERN FOOD INDUSTRIES:

• This company promoting and selling a product. Marketers is a vital role of

the company.
• They are promoting the products to contractors to consumers.
• They promoting the products to contractors to wholesalers to retailers to
consumers or customers.
• MFIL products can available in the online like:

 Amazon,

 Flipkart,

 Jiomart,

 Zepto,

 Big basket etc.

4.4.3 MARKETING BENEFITS:

1) We Are All Members of The Same Team

2) Creativity increases

3) It strengthens your brand

4) company culture improves

5) a better understanding of a customer

6) understanding the buying products

7) learning how to negotiate

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4.4.4 MARKETING PROCESS:
The Initial processing of marketing process of with the help of 4p’s price, place, people,
process for their baking products. In MFIL, they provide hygienic and good food
products to their consumers, they understand the consumers, and analyze market and
they produce high quality products with the help of research & development (R& D)
department.

(figure 4.4.4)

INDIAN BAKERY MARKET:

The Indian bakery market reached a value of US$ 10.2 Billion in 2021. Looking
forward, IMARC Group expects the market to reach US$ 19.3 Billion by 2027,
exhibiting a CAGR of 10.94% during 2022-2027.

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CHAPTER 5

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5.1 CONCLUSION
This internship has been an excellent and rewarding experience. I can conclude
that there have been a lot I’ve learnt from my work at Modern food industries
private limited. I like to thankful for the hr. manager and the workers in the
industry to teach me the process and whatsoever I believe my time spent in
internship at modern food industries it was well worth it for one month internship.
Two main things that I’ve learned the importance of are time-management skills
and self-motivation.
This internship improves my skills. I learned many things from the four
departments. production, marketing, finance and human resource management. I
gained knowledge to how to handle the business, workers. It was good to learn
new things. This would help for my future.

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5.2 REFERENCES

"Brief Notes on Privatised Central Public Sector Enterprises (CPSEs)”.

Department of Disinvestment, Ministry of Finance. Archived from the original on
26 April 2012. Retrieved 5 January 2012.

^"MODERN FOOD INDUSTRIES (INDIA) LIMITED". Ministry of Food Processing

Industries. Archived from the original on 12 July 2012. Retrieved 5 January 2012.

www.modernfoods.co.in

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