Employees Satisfication and Benefit
Transcript of Employees Satisfication and Benefit
“A STUDY ON EMPLOYEES SATISFACTION AND BENEFIT OF THE WORK IN SAPTHAGIRI PEE GEE
FRUIT PROCESSING PRIVATE LIMITED”
BY
P.SAKTHIVADIVEL
REG.NO. O98001655042
OF
Gnanamani Institute of Management Studies
A PROJECT REPORT SUBMITTED TO THE
FACULTY OF MANAGEMENT STUDIES
IN THE PARTIAL FULLFILLMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE
OF
MASTER OF BUSINESS ADMINISTRATION
MAY- JUNE -2011
BONAFIDE CERTIFICATE
This is to certify that the summer project report, entitled” THE
SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD”,
PERIYANAHALLI(P.O) 635205, DHARMAPURI, submitted to the Anna
University, Coimbatore in partial fulfilment of the requirement for the award of
the Degree of Master of Business Administration is a record of original research
work done by P.SAKTHIVADIVEL during the period march 2011 to may
2011 of his / her study in the Department of MBA at GNANAMANI
INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL under the
supervision and guidance of
Mr. s. Nagarajan and the training report has not formed the basis for the award
of any Degree / Diploma / Associate ship / fellowship or other similar title to
any candidate of any university.
Faculty Guide Head of the Department
Viva-voce examination held on: __________________________
Internal Examiner External Examiner
DECLARATION
I, P.SAKTHIVADIVEL here by declare that the summer training report,
entitled ” THE SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD”,
PERIYANAHALLI(P.O) 635205”, DHARMAPURI submitted to the Anna
University, Coimbatore in partial fulfilment of the requirements for the award of
the Degree of Master of Business Administration is a record of original and
independent research work done by me during June 2010 to July 2010 under the
Supervision and Guidance of Mr. S.NAGARAJAN MCA IT&MGT, M.COM,
MBA, M.PHIL, PGDCA, ASST professor in Department of Management
Studies, GNANAMANI INSTITUTE OF MANAGEMENT STUDIES and it
has not formed the basis for the award of any Degree / Diploma / Associate ship
/ Fellowship or other similar title to any candidate of any university.
Signature of the Student
P. sakthivadivel
ACKNOWLEDGEMENTACKNOWLEDGEMENT
I proudly utilize the privilege to express my hearty thanks to DR. T.
ARANGANNAL, Chairman, and P. MALA LEENA, Chairperson,
GNANAMANI INSTITUTE OF MANAGEMENT STUDIES, NAMAKKAL.
I proudly utilize the privilege to express my hearty thanks to Mr. K.
VIVEKANANTHAN., M.B.A., M.Phil, Director, GNANAMANI INSTITUTE
OF MANAGEMENT STUDIES, NAMAKKAL.
I would like to express my sincere gratitude to our Dr. S.SURESH
KUMAR., M.B.A, M.COM, MCAS, M.PHIL Head of the Department of
Management Studies for encouraging me in completing this project
successfully.
I would like to express my sincere gratitude to my guide Mr.
S.NAGARAJAN MCA IT&MGT, M.COM, MBA, M.PHIL, PGDCA, ASST
professor in Department of Management Studies for their valuable guidance;
this helped me a lot to establish control over this project.
I would like to acknowledge my heart felt thanks to all respondents and
other staffs. I wish to acknowledge my special thanks to my parents, my friends
and other well-wishers who helped me to complete this project work
successfully.
Sakthivadivel. p
LIST OF TABLES
CONTENTS:
Chapter
. no
TITLE PAGE NO.
1.
2. 3. 4.
INTRODUCTION
1.1Company profile
1.2 Statement of the problem
1.3 Mango
1.4Company profile
1.5 purchase
1.6 Perceiving and storage
1.7 Quality control
1.8 Product test
1.9 Objectives of the study
1.10 Scope of the project
1.11 Limitations of study
RESEARCH METHODOLOGY
ANALYSIS AND INTERPERATION
FINDINGS AND SUGGESION CONCLUSION
4.1 findings
4.2 suggestion
4.3 conclusion
QUESTIONNARE
TABLE OF CONTENT:
S.N
O
TITLE PAGE NO
1 MANGO VARITIES AND PERFORMANCE
2 RAMATERIAL TEST REPORT
3 AGE
4 GENDER
5 QUALIFICATION
6 MARITAL STATUS
7 LABOUR STATUS OF THE EMPLOYEES
8 EXPERIENCE OF THE EMPLOYEES
9 INCOME LEVEL OF THE EMPLOYEES
10 OPINION AND JOINING EMPLOYEE
11 WORK SHIFT SUITABLE FOR TRINING
12 INTERPERSONAL RELATION WITH SUPERVISOR
13 FACILITIES
14 WORK LOAD
15 FEED BACK OF EMPLOYEES
16 TRAINING AND DEVELOPMENT
17 MOTIVATION
18 CHI SQUARE TEST
INTRODUCTION ABOUT THE COMPANY
CHAPTER - I
1. INTRODUCTIONPeople are common in every organization. They create innovation for which
organizations are noted viewed from the perspective of an organization people are not
resources like land. Capital but “ Human Resources” As a slogan at union carbide put it
“ Assets Make things possible people make things happen” .
“Man Power” or “ Human Resource” may be thought of the total knowledge, skills,
creative ability, talents and attitude of an organization work force as well as values job
satisfaction is find out among the workers of the Sapthagiri Pee Gee Fruit Processing
Private Ltd.,. The asses and analyze their level of job satisfaction among the workers. The
workers belonging to the lowest and middle hierarchy were covered for the study. The
study identifies the important factors to influence the job satisfaction of the workers such
as personal details, job related details, work environment, incentives, communication
system, organizational policies and over all job satisfaction also, the attitude of the
workers towards various general attributes were found, with a view to identify the area
which needs improvement
People are common element in every organization. They create innovation for which
organization are noted. Viewed from the perspective of organization people are resources,
not resources like land. Capital but “Human resource” As a slogan at union carbide put it
“Assets make things possible people make things happen”.
“Man power” or “Human resources” may be thought of as the total knowledge, Skills,
creative ability, talents and attitude of an organization workforce as well as values and
benefits of an individual it is the most valuable asset of an organization and not the money
or the physical equipments.
Human resource development is a modern concept of personnel management. It is the
development of individual skills, knowledge, creative ability, talents towards the job. For
the development of these things the organization has to plan and manage human resource.
Once an organization grows beyond, attempts are made to estimate the organization
future human resource through an activity called human resource planning, and the main
purpose is to improve the productivity contribution of the people to the organization to
achieve its purpose and objectives the human resource development obtains, develops,
utilize, evaluates, maintains and retain the right members and type of workers to provide the
organization with an appropriate work force.
Human resource planning systematically forecasts an organizations types demand for and
supply of employees. By estimating the number and types of employees needed the number
and types of employees needed the personnel department can better plan its selection and
other things.
The main aspects of human resource development are job analysis, recruitment, selection,
training, placement, etc. Human resources are partially responsible for ensuring employee
satisfaction with job.
It is important to keep human resource management in perspective and it aids other
department. This project is limited to the study of job satisfaction the level of tea industry. It
is an attempt made by the researcher to understand the level of job satisfaction among the
workers in the Sapthagiri Pee Gee Fruit Processing Private Ltd.,
1.1 Statement of the Problem
Job satisfaction refers to a person’s feeling or satisfaction on job which acts a motivation to
work. It is not the self satisfaction, happiness or self contentment the satisfaction on the job.
The study relates to the total relationship between an employee and employer. The needs
and wants of employee differ from one another. But there are some basic needs for every
employee. Each employee wants to be satisfied with the following variables.
1. Working Condition
2. Rest Room
3. Water Facility
4. Lunch Room
5. Treatment of Employees
6. Medical Facilities
7. Transport Facilities
If employees are satisfied on the above variables, they can retain in the same organization.
Hence, the researcher selects this topic to know job satisfaction of the employee’s in
Sapthagiri Pee Gee Fruit Processing Private Ltd,
`Man eats food for living in the world the different kinds of food given strength to the
man for doing work. These fruit is used as a food fruit have a for of nutrition value. Fruit are
used as food as some others are not used as for food. The fruit develop seeds and may aid in
their propagation.
Fruit are production from flow and they are ripened very or ovaries of a plant together
with adjacent hiss fruits are hasty on pulpy in character often juice usually sweet fragrant
aromatic flowers.
Fruits are also called productive food group its vital protective nutrients protect the
body against infection and disease of various kinds and ensure physical efficiency.
Fruits vary greatly, in moisture, carbohydrates, protein.fiber content and acidity and
also in vitamin. More attractive and enjoyable by the variety of colors text turns and flowers
they provide.
All fruits can be used as a bulk food because of their cellulose they increase peristalsis
and passage of stool .
mango is grow in the area of 38,000 has representing 50 persent of the total area of
mango is about 3 lack tones in district , accounting 75% of the total production in the tami
nadu state , involving more than 110 crore rupees in alphonsa , neeluam , totapuri, peter,
mulgova sendhura, kalapad, and banganapalli.
1.2 MANGO :
Mango the kind of fruits is being cultivated in india . since antiques mangoes,origin,is south
asia now mango is the most popular and ancient fruit of india the tree as well as the fruit of
mango in the socio economic and culture life of the country. It has been preferred by million
of people for its taste.
IMPORTANCE OF MANGO:
Mango contains essential vitamin & minerals which are good for health. It contain
large quality of vitamin A which helps to purity the blood. It has the power to prevent
various sickness. It gives strength to the body. Besides it also strengthens the brain.
It is ideal compact for constipation. It is very helpful for the pre-born bady during
pregnancy. Those who are physically weak and who have giddiness will get cured of
mango will help if it is taken in the empty mango daily at night before going to bed,
and will get rid of this trouble.
Mango should be taken in the riped from only. The unripe one and premature one will
create the unnecessary problem. Mango must be taken only after the meal. If it is
taken before the meal it will subsides the hunger.
Most of fruit contain may digestive enzymes. They increase saliva and quieten
digestive process by supplying the necessary enzymes, minerals and vitamins. A few
slice of mango taken after the foods will help for easy digestion. It supply the required
amount of vitamins and materials.
MANGO PRODUCTION IN INDIA:
To increase the production several efforts haven taken up by the government. The
efforts to build up the infrastructure facilities like cold storage for mango fruit and
mango pulp products will continue in the coming years. Emphasis will be on
development export oriented mango varieties.
India stands first in mango production in the words but overall fruits production
stands in second. India contributes about 10% of the words production of fruits thus
surfacing as the second largest producer of the same. The annual production of the
fruits in india are about 41 million tones.
The main fruits produced in india are mango production and world export in fresh
mangoes. The main export variety of mangoes in alphonsa. It is unique due to its taste
and early season.
MANGI CULTIVATION AND KRISHNAGIRI:
Mango is an important commercial crop in krishnagiri district of tamil nadu state.
Krishnagiri district is well know for horticulture crops. Because of its geographical
location.
It is endowed with conductive climate to rise different kinds of fruits like mango ,
grape , guava , papaya , banana , and all kinds of vegetables.
In krishnagiri district mango is grow in the area of 38,000 has representing 50 persent
of the total area of mango is about 3 lack tones in district.
Accounting 75% of the total production in the tami nadu state , involving more than
110 crore rupees in alphonsa , neeluam , totapuri, peter, mulgova sendhura, kalapad,
and banganapalli
MANGO VARITIES AND PERFORMANCE:
Mango varieties Performance
Totapuri
Neelam
Aiphonsa
Sendura
Banganapalli
Others
Widely grow 60% of area under this
varieties, regular bearing ,good for
pulp making mid variety.
Late variety ,25% of area under this varieties,
commercial varieties.
Export variety ,best for pulp marketing, 5%
of the area under this variety.
Early varieties good bearing commercial
variety, 5% of the area.
Choice varity, 5% of area.
Salem , bangolure , rummani , himayudin ,
malgova.
1.3 COMPANY PROFILE:
Factory location : sapthigiri pee gee fruit processing pvt ltd,
Periyanhalli(p.o),
Palacode(t.k)
Dharmapuri (d.t),
Tamil nadu (635 205).
sapthigiri pee gee’s modern state of the art plant is located in perianahalli on salem
bangaloure national high way. It comes under palacode talku in dharmapuri district. The plant
is 30k.m away from krisnagiri and 15k.m short at dharmapuri town.
The plant was set up in 1998 by it’s visionary chairman Mr. M.G.sekkar with a view
to help the farmer at dharmapuri and adjoining district and to product healthy and hygienic
product to consumers.
The plant is capable of handling all tropical fruit like mango pineapple, papaya,
tomatoes, etc . plant has both canning as well as aseptic processing system.
sapthigiri state of the art automatic aseptic packaging unit has a capacity to produce
and fill 4000kgs of mango pulp per hour. In addition to this units is capable of producing 20
litter of mango pulp per day in conventional OTS metal cans.
LEGAL GOVERNMENT PERMISSION CERTIFICATES:
sapthigiri pee gee fruit processing pvt. Ltd has following recognitions / certifications
from government agencies.
1. Fruit product order
2. 1995 – certification
3. Weights and measures
4. Factory
5. Indian boiler registration
6. Water and air pollution
7. HACCP certification
SCOPE:
The food safety management system in sapthigiri pee gee fruit processing pvt. Ltd is
applicable to the activities required in the manufacture of the product/ processing/ process
location as follows.
Number of cluster name of cluster
Cluster – 1 canning line
Cluster – 2 aseptic line
Cluster – 3 pisty line
Cluster – 4 amla
Following in that cluster means segmentation of the divided in to the work or activities. It’s a
followed that in cluster chart’s
Cluster – 1
Canning line
Fruit washing
Removal top stem
Destoner
Pulping 1/16 and 1/32
Pre heating to 65 day
Decanter
Pasteurization- boil to 85 for 30
mins
Hot filling of cans
Sealing of cans
Boil in hot water for 45 mins
Cool in cooling water
Store
Label
Cartoninq
Despatch
Cluster – 2
A
Receiving mangoes
G
Final rinsing in plain water
M
Dearation using vacuum
pump at 4bat minimum
B
Receiving inspection of
mangoes
H
Visual inspection
N
Sterilization at 108oC+/-2oC
and 90 to 120 seconds
C
Storing/ grading
I
De stemming and halving
O
Cooling and aseplic filling at
temperature less than 45oC
D
Ripening
J
Mechanical extraction of
pulp using pulpers with 1/16
and 1/32 sieves
P
Storing and final dispatch
after 15 days of incubation
E
Storing/ grading
K
Decanting using centrifugal
action
F
Washing in plain portable
waster
L
Continuous pasteurization at
70 to 75oc
Cluster – 3
Receiving of amla
Pisty line
Fruit washing
Blanching in cooker
Destoner
Pulping 1/16 and 1/32
Frying for 10 mins
Packing in polyester
liner and gunny bag
Despatch
Cluster – 4
Coconut oil receipt
Weighment
Sampling
Analysis
Unloading
Storage in covered ss tanks
Flitering through sparler filter
Filling to drums
Sealing to drums
Labelling
Shipment
1.4 PURCHASE:
In that particular of material broker and non broker level purchase activities following list
out point
Purpose
Responsibility
Producer
1. Purpose:
To establish and maintain a uniform and controlled method for selection of vendors.
The periodic evaluation and re-evaiuation and their by maintaining standard operation
procedure for purchase at sapthagiri.
2. Responsibility:
Procurement head
3. Procedure:
Goods and services are purchased from approved vendors which are recorded on thir
scope certificates. The approved supplier list is updated by purchase manager and a
list of approved supplier is maintained at total procurement of raw food material as
well as packing material are taken care by procurement head supplier audits are
handled by procurement head.
Supplies of raw material shall also be procured from sapthagiri’s own project which
are certificate by third party agencies. Recored of all sapthagiri certificated and its
supplies are maintained in their scope certificate.
The purchase order quality to be informed to procurement head by user department
procurement is decided by taking into account present stock. Last six months
consumption and shall be finalised purchase manager.
The month end stock ledger is prepared it shows the opening quality. Receipt quality
(i.e) balance quality of every month item for a particular month.
The receiving end material is weighted checked and tested to ensure the right quality
and quantity. If the materialis accepted goods received note (grn) is prepared. If the
material is rejected it os sent back to the party.
The material is issued to production by preparing material requisition note.
If the material does not meet with our standards the same is rejected by preparing
discrepancy note.
If the material is in conforming with our standards payment is made as per GRN the
quantities are appropriated in the purchase order in chronological order.
It’s a specified season verity of the goods
Huge fruity of the nutrition
Contract basic of the selling in product
Procedure is followed in control of the board
SRESTA NATURAL BIOPRODUCTS (P). LIMITED SECUNDERABAD
INCOMING RAWMATERIAL TEST REPORT
Location:
Date GRND no
Time of unloading Report no
Name od the supplier/
Farmer
Vehicle no
Farmer code Qty received
Signature Qty accepted
Variety
Quality of the raw material:
s.no Test parameter specification Mark Marks obtained
1.
2.
3.
4.
5.
6.
Avg wt of the fruits
Tenure
Defect
Colour
Maturity
Actual rejection
>150
>100
<3
Sling yellow
>95
>2.5
12
10
6
10
6
4
Grade A B C D Confirming
>51
very good
>41
Good
>31
standard
<31 Non- confirming
Cheeked by approved by
1.5 PERCEIVING AND STORAGE:
1. Purpose perceiving and storage:
To establish and maintain a system for receipts and storage of goods. In a manner to
avoid any occurrence which shall affect safety of the products. This cover all
activities pertaining to receipt and storage of raw material.
2. Responsibility:
Unity charge production manager store supervisor security.
3. Procedure:
Prior to receiving are checked for overall acceptance based on cleanliness aspect
inspection for presence of any foreign objectionable order due presence of protective
cover absence of any chemical dust or presence of any objectionable material
(pesticides, insecticides, non-food chemical, etc) is done only after satisfactions
inspection vehicle is allotted to unload the material.
At the receiving and material is weighted is checked and wherever possible physically
examined to ensure the right arrival quality of quantity.
Sampling is performed on for all raw material and representative samples are send to
Q.C for approval during sampling care is taken. So to avoid contamination from
sampling devices to raw material under sampling devices are kept clean and in closed
connection. If material is acceptable, if the material rejected it is sent back to the
party.
Storing all received material including etc product wise, date wise and size wise on
cleaned pallets and racks all the goods are stored on the pallets at the floor and away
from wall regular cleaning of stores is undertaken as per schedule mentioned in
cleaning check lists.
Storage area is maintained well ventilated and precaution is taken to avoid
development so that storage period of raw material is affected. Wherever required as
per the manufacture requirement arrangements are made to store refrigerator product
at approximate temperatures ensures provision of cold storage, refrigerator cold room
for the purpose temperature of these cold is monitored regularly.
All detergents and other chemicals are stored separate in one corner of the store room.
It is ensure that all non-food ingredients are stored away and separate, so as to
avoided any cross contamination. After issued of cleaning material, it so ensured that
issuing person cleans his hands thoroughly prior to issue of food material.
Issuing all the materials as per FIFO system by data wise all the material received are
stored on pullets date wit. These materials are identified by label indicating date and
receipt at the time of issue. The material received on earlier date is issued first.
The material is issued to production by preparing issue slip After issuing the material
to concern department. If material gats rejected. Discrepancy note is prepared.
1.6 QUALITY CONTROL:
1. PURPOSE: To establish quality control activities and to monitor the quality and
food surety of products
2. Responsibility: Quality control in charge
3. Procedure:
i). Receipt and inspection of materials.
The vehicle carrying incoming packaging material is checked overall appearance in
cleanliness point of view. Incoming material is checked for its gross weight at entry
by weighing the vehicle Q.C subsequently performs. After sampling samples are
analyzed by in house laboratory.
Vehicle with raw material is kept stand by fli completion of visual primary analysis
and unloading is allowed after QC Factory in charge’ owners approval.
Thorough analysis is performed in case of any double during initial visual
examination.
all material are checked at the time of receipt before unloading for declaration (date
of manufacture expiry etc and rejected on the sport if found non-conforming to the
deceleration made).
storage in change identities the material and allotment of 10 no’s is done.
ii). raw material sampling:
o Raw material sampling is performed for physical inspection criteria for
sampling are defined in raw material sampling plan sampling plan is prepared
and is followed.
iii). Final product inspection:
o Finished product samples are drawn randomly from the place and checked for
parameters such as acidity PH particle size etc.
o Sample are taken randomly and send to QA/QC lab for testing
o Copy of analysis report by QA executive is given to factory manger/html
o Finally material is sent for dispatch the final packaging is checked for all the
declarations.
iv). Inspection and test plan:
o Inspections and test plan is prepared and implemented in company name.
o Inspections and teat plan includes analysis of raw materials packaging
materials, finished goods and water.
v). Production specification:
o Product specification (raw material) final product are document and followed
NEW PRODUCT DEVELOPMENT (OR) DEVELOPING NEW
PRODUTS:
Once a new –product opportunity has been recognized, initial technical and economic
feasibility studies determine the advisability of establishing a project for developing
the product.
If initial feasibility studies are favourable, engineers prepare an initial prototype
design.
This prototype design should exhibit the basic form, fit, and function of the final
product, but it will not necessarily be identical to the production model.
Performance testing and redesign of the prototype continues until this design-test-
redesign process produces a satisfactorily performing prototype.
Next, market sensing and evaluation is accomplished by demonstration to potential
customers, market tests, or market surveys. If the response to the prototype is
favourable.
economic evaluation of the prototype design is performed to estimate production
volume, costs, and profits for the product. If satisfactory, the project will enter the
product design phase.
The production design will evolve through performance testing, trials and testing, and
economic studies.
It will exhibit low cost, reliable quality, Superior performance, and the ability to be
produced in the desired quantities on the intended production equipment.
Production designs are Continuously modified to adapt to changing market
conditions and changing production technology and to allow for manufacturing
improvements.
About 5 percent of all new –product ideas survive to production, and only about one
in ten of these is successful.
It is best to cancel unpromising new-produt/service development projects early so that
human effort and development money can be directed toward more promising
projects
SSOP PERSONAL HYGIENE:
Goal:
To ensure that all employees working in star siesta are well trained in proper practices
of sanitation and hygiene.
SSOP:
All employee including worker and staff . a yearly medical examination to be carried
out to ensure that they are free from contagious diseases and medically fit for working
in the factory these recorded are maintained with the plant in chare
One a day - to – day basis in case employees have any minor injuries / illnesses these
are record reported to the production supervisor. The employees are either taken – off
work that involved direct content with the food. Or sent home. The production
supervisor is responsible for cleaning the employee to resume food – handling
activities.
For minor cuts employees may be allowed to work in non- found contact areas once
the cuts are covered with collared water proof dressing.
Any me with an infection / disease is disallowed from working in direct food
processing areas. Conditions to be reported include
Diarrhoea
Vomiting
Fever / cold / sore throat / f / u
Skin related condition like ones infected boils etc
Eye/ ear/ nose discharges
Jaundice
All employees are trained for proper use of the available hygiene and sanitation
facilities
Employees are supposed to use following protective clothing.
Cloth caps which need to be worn properly so that o hair escapes out of them
Shoes
Uniform
Nails are to be kept short and with out any nail polish
Beards are not all owned in the facility, mustachios need to be kept trimmed.
The security dept is provided with a nailbrush and sippers for the use of employees
Good personal hygiene practices are to be maintained this includes having a bath on a
daily basis rushing ones teeth on.
1.7 PRODUCT TEST:
The scope encompasses all product that are supplied to the market by sapthigiri pee
gee fruit processing pvt. Ltd. These are clustered into the product group indicated in
the above clustering has been done after evaluating specific differences between
individual and product taking into comparable and in such a way that important
aspects for food safety are not overlooked.
The term product –focused is used to describe a form of production processing
organization in which production departments are organized according to the type of
product/service being produced.
In other words, all of the production operations required to produce a product/service
is ordinarily grouped into one production department.
Product-focused production is also sometimes called production line or Continuous
production. Both of these terms describe the nature of the routes that products follow
through production.
Products/Services tend to follow direct linear paths without backtracking or
sidetracking. In continuous production, products/services tend to proceed through
production without stopping. The given below illustrates the rather direct linear and
continuous paths that raw materials, components, subassemblies, assemblies, and
finished products follow in the product-focused production of a product.The term
product –focused is used to describe a form of production processing organization is
applied two general forms of production
Discrete Unit Manufacturing
Process Manufacturing
Discrete Unit Manufacturing
o Discrete Unit Manufacturing refers to the manufacturing refers to the
manufacture of distinct or separate products such as automobiles or
dishwashers. Such products produced may be produced in batches, requiring
the system to be changed over to other products between batches. Or a system
may be dedicated to only one product, in which case the system is almost
never changed over to other products.
In discrete unit manufacturing, the term product focused is also sometimes used
synonymously with the term production line or assembly line, as in case of
automobile assembly plants.
Process Manufacturing –In process manufacturing, flows of materials are moved
between production operations such as screening, grinding, cooking, mixing,
separating, blending, cracking, fermenting, evaporating, reducing and distilling.
1.8 THEORTICAL FRAME WORK:
For some people it appears most jobs will be dissatisfying irrespective of the
organization condition involved, whereas for other most job will be satisfying personnel for
variable like age ,education level, sex, etc., are responsible for their difference in addition to
other above it has been claimed that satisfied employees found to have better mutual and
physical health and learn new job relate task more quickly, all things considered practicing
managers and organization behaviour research would agree job satisfaction is important to an
organization.
DEFINITION:
o Job satisfaction is defined as a pleasurable or positive emotional state resulting
from the appraisal of one’s job or experience
o Job satisfaction will be defined as the overall positive affection or feeling that
individual have towards their job’s
o Production /operations management is the process which combines and
transforms various resources used in the production /operations subsystem of
the organization into value added products/services in a controlled manner as
per the policies of the organization
o Evaluated in theoretical activities some of the information right norms only
perfect
1.9 OBJECTIVES OF THE STUDY:
1. Primary objectives: To study the level of employee satisfaction
2. Secondary objectives: To find out the satisfaction of workers towards income level
To find out the satisfaction of workers towards welfare
Measures
To find the opinion of workers towards the promotion opportunities in the
organization
To find out satisfaction towards the behaviour of the supervisor
1.10 SCOPE OF THE PROJECT:
This project work is intended to analyze the job satisfaction of the employee in
“sapthigiri pee gee fruit processing pvt. Ltd ” the study is useful for the company in finding
and prioritizing the employee satisfaction level and analyzing the perception of the employee
regarding the organization climate of the company.
High job satisfaction may lead to improve productivity, decreased turnover, improved
attendance and reduced accident, less job stress and lower unionization.
So far any industrial or business establishment job satisfaction is dependent entirely of
performance of its work force, so periodic assessment of performance is of performance is of
almost important to any establishment.
1.11LIMITATIONS OF STUDY
The study is restricted only to” SAPTHAGIRI PEE GEE FRUIT PROCESSING (P) LTD.” It
cannot be generalized with other company.
This questionnaire survey was conducted with a sample of hundred employees so the finding
may not be accurate.
The generalization was made based on only one method of primary collection of data
questionnaire. This may lead to bias of the research study
The employee were obtained in the maddest of their busy work scheduled hence responses
obtained may be biased
RESEARCH METHODOLOGY
CHAPTER -II
RESEARCH METHODOLOGY
Research methodology is a tool to aid making the absence of certainty further in the
sampling and other process lead up to the actual study research help in the direction of issue
that may have been overload this chapter outline the methodology employed by the research
in the research process. I have analyzed the following factors.
1. Research design
2. Population
3. Data collection
4. Research approach
5. Sampling design
6. Sample size
Descriptive research has understand for acquiring the necessary primary data in the
preliminary phase of the study exploratory research was understand to obtain necessary ideas
and in single sight of the problem in hand
1. Research design:
Research design is an arrangement of for activities for the collection and analysis for the
data in a manner that aims to combine relevant to the economic in procedure.
It determines who, what, when, where and how of a topic. It is concerned with describing
the characteristics, estimating the proportion of the people in a specified population who held
certain vies or attitudes. In a description of a situation or an association between variables
will be emphasized.
For this study the design used was descriptive design as the name itself implies is
conducted to describe something this study descriptive the factor that led to the workers job
satisfaction in sapthigiri pee gee fruit processing pvt. Ltd., here the descriptive research
conducted to find out the information about the factor to spot light the areas that need the
management attention.
Research has to plan how he should conduct his research in the most efficient and
successful manner. Good planning gives the researcher direction for the completion of the
project. The plan of study is called research design.
2. Population :
The population comprises of the entire employee in the company. Due to nature of
population it was not possible to have a complete list of the population. Hence the size of the
population could be determined.
3. Data collection:
It refers information collected for a purpose other than to solve the specific problem
under investigation.
It requires relatively less training to become a trained observer. Hence it is best
method collect the information for primary sources.
This method is useful to collect the information directly from the respondent and also
it gives reeling nation to the researcher to complete the research mark. There are many
aspects of human behaviour, which can be studies satisfactory in no other way.
Through observation the researcher is able to know about the sequence and cause and
effect relationship that forms the bases of hypotheses.
It does not largely depend on reflection .It permits the collection of data in typical
behaviour situation .It demands less of the subjects under observation than other methods.
Because of possibility for collection of more accurate and reliable data under this
method the results and conclusions based on such data are more dependable and coming.
4. Research approach:Approach for in that organization making for employees level
Economical:
Since the questionnaire approach makes it possible to cover at the same time, a large
number of people spread over a large territory. It is decidedly more economical in terms of
money, time and energy.
Time saving
Besides saving only, the mailed questionnaire also same time. Simultaneously hurdles of
persons are approached through it where as if they are to be interviewee it may take very long
time.
Ensure anonymity:
Under this method the respondents are not required to indicate their names on the
questionnaire. They feel free to express their views and opinion.
Less pressure of the respondents: -
This method places less pressure on the subject for immediate response and gains more
time to the respondent for properly answering the problem. Or insertions.
Un infirmity:-
Uniformity from one measure Ned situation to another is provided virtue of its
standardized nothing of questions standard sequence of questions.
5. Sampling design:
Sampling involves taking a portion of population, making observation on this smaller
group and then generalizing the findings to be applied to a large population. The small group
that is observed is called the sample and the large group is called population.
The sample is the portion of the population and it must be representative of the
population. If the sample is biased, the findings of the study cannot be generalized. The
researcher can go for probability or non-probability design.
If the researcher wants to estimate the sampling error of the results, a probability sample
should be used. If it is difficult develop a frame, a non-probability sample should be used.
6. Sample size:
The sample size should not be more than 30%. The sample size should be around 1/10th of the size of population depends on the confident of researcher. the sample of 100.
A sample must be representative of the population. In measurement terms, the representation must be valid. The validity of a sample depends upon its accuracy and precision.
Accuracy means the degree to which bias is absent from the sample. An accurate
sample is one which represents the population.
The sample must yield precise estimate. Precision is measured by the Standard error
or Standard deviation of the sample estimate. The smaller the Standard error, the higher is
the precision.
A good sample must be adequate in order to be reliable. Samples should be selected at
random. That is, there should not be any bias in the selection of sampling elements.
CONTINUOUS INSPECTION OF PRODUCT FOR
EXPORT DAILY REPORT FOR.............................
(A). 1. Name and address of the factory ---- SAPTHAGIRI PEE GEE
FRUIT PROCESSING LTD.
PERIYANAHALLI(P.O)
PALACODE (T.K)
DHARMAPURI(D.T)635205
2 F.P.O licence no --- 10696
3 particulars of order no --- maa fruits (p) ltd periyanahalli
4 quality to be supplied --- otters
5 date of starting production --- 7. 7. 2009
(B). 1. Source of supply of fruit --- local
2. variety of fruits --- totapuri mangoes
3. rate per quality ---
4. quality of fruity received ---
5. Quality of fruity on arrival --- fully matured
6. Arrangements for ripening of fruits --- thrashed sheds provider
7. Whether proper sorting is done --- yes
8. Percentage of rejected fruits --- 1%
9. Quality of fruity used processing --- 68,000 kgs
(C). 1. Arrangements for washing fruits --- tarks provided
2. Arrangements for fruits --- manual with ss knifes
3. Arrangements for prompt disposal --- by trays
4. Arrangements for pulping of fruit --- 1/8 puler 1/32 finisher sierce
5. quality of mango pulp obtained --- 32,250 kgs
6. percentage of mango pulp obtained --- 48%
7. general quality of mango pulp obtained --- satisfactory
8. percentage of litric acid added --- 0.05%
(D). Factory cut out analysis report
1. code number --- 353765
2. vacuum --- po124
3. net weight of content --- 54,000 kgs
4. T.S.S --- 1657
5. acidity --- 567
6. general activities --- performed
(E). Check samples
1. number of sample cans of corresponding --- 3 samples
2. quality of mango pulp manufactured --- 150 barrels, pulp 32,250 kgs
ANALYSIS AND INTERPRETATION
Chapter - III
ANALYSIS AND INTERPRETATION
Analysis involved estimating the value of unknown parameters of the population and testing
hypothesis for drawing inferences interpretation is essential because the usefulness and utility
of research finding lies in the proper interpretation
The frequency and percentage of the response to the entire question to provide an
understanding of the respondent view and preference
The statistical data has been represented either in univariate or Bavarian forms to provide a
clear dedication of the responses in the most suitable from besides charts have also been
provided to high light the same
The statistical tools percentage analysis and chi-square is used
TABLE -3.1
CLASSIFICATION BASED ON AGE
Table showing the age of employees
Age No of Respondents Percentage
18-20 4 4
21-30 72 72
31-40 24 24
Total 100 100
Inference :
From the above table 4% of the employees are from the age below 18-20, 72% of the
Employees are from 21-30, of age and the remaining 24% of the employee are age group
31-40 years.
The finger is showing the age of employees
frequence present validpresent cumulative persentage
0102030405060708090
100
below 20002001-4000above4001
TABLE - 3.2
CLASSIFICATION BASED ON GENDER
Table showing the age of employees
Gender No of Respondents percentage
Male 53 53
Female 47 47
Total 100 100
Inference:
From the above table 53% of the employees are male and female the remaining 47% of
The employees are female.
The finger is showing the gender of the employees.
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
Table – 3.3
CLASSIFICATION BASED ON EDUCATIONAL QUALIFICATIONS
Table showing the educational qualification of the employees
Qualification No of respondents
Below8th std
3
SSLC 20HSC 45Degree 10Diploma 22Total 100
Inference:
From the above table 3% of the employee are 8th std, 20% of the employees are finished their SSLC 45% of the employee are finished their HSC,10% of the employee are finished their degree, remaining 22% of the employee are finished their diploma.
The figure is showing the educational qualification of the employees.
below 2000
2001-4000
above4
001total
0
10
20
30
40
50
60
70
80
90
100
frequencepresentvalidpresentcumulative persentage
Table – 3.4
CLASSIFICATION BASED ON MERITAL STATUS
Table showing the material status of the employees
Merital status No of respondents
Married 47
Unmarried 53
Total 100
Inference :
From the above table 47% of the employees married and the remaining 53% of the employees are unmarried.
The figure showing marital status of employees
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
Table – 3.5
CLASSFICATION BASED ON LABOUR STATUS OF THE EMPLOYEES
Table showing the labours status of the employees
Labour status No of respondents Percentage
Temporary 4 4
Permanent 96 96
Total 100 100
Inference:
From the above table 4% of the employees are temporarily employed and the
remaining 96% of the employees are permanent.
The figure showing labour status of employees
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
Table – 3.6
CLASSIFICATION BASED ON EXPERIENCE OF THE EMPLOYEES
Table showing the experience of the employees
experience No of respondent Percentage
Below 1 year 4 4
1-2 year 82 82
3- 4 year 14 14
Total 100 100
Inference:
From the above table 4% of the employees have the experience of below one year 82%
of employees have experience from 1-2 year and remaining 14% of the employees have a
experience from 3-4 year
The figure showing experience of employees
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
Table – 3.7
CLASSIFICATION BASED ON INCOME LEVEL OF THE EMPLOYEES
Table showing the income level of the employees
Income level No of respondent Percentage
Below 2000 4 4
2001- 4000 13 13
Above 4001 83 83
Total 100 100
Inference:
From the above table 4% of the employees are getting salary from 2001-4001 and the
remaining 83% of the employees are getting salary above 4001 rupees
The figure showing income level of employees
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
Table – 3.8
OPENING FOR JOINING THE COMPANY OF THE EMPLOYEE
Table showing the reason for joining of the company
Opening for joining No of respondent Percentage
Unemployed and need a job 3 3
Referred by a friend or relative 9 9
Near to residence 30 30
Need to increase family income 56 56
Reputation as a good place to work 2 2Total 100 100
Inference:
From the above table 3% of the employees joined the company due to unemployment
and need a job,9% of the employees joined by the referred in the relative 30%, near to the
residence for the employees, 56% of the employees need to increase family income ,2% of
employees reputation as a good place to work.
frequence present validpresent cumulative persentage
0
10
20
30
40
50
60
70
80
90
100
below 20002001-4000above4001
The figure showing on opinion for joining the company of employees
Table –3. 9
WORK SHIFT IS SUTABLE FOR TIMING
Table showing work shift is suitable for timing of the employees
Work shift No of respondent Percentage
Disagree 4 4
Natural 16 16
Agree 32 32Strongly agree 48 48
Total 100 100
Inference:
From the above table 4% of the employees are disagree that the work shift is suitable
for training 16% of the employee are natural, 32% of the employee are agree and the raining
48% of the employee are saving work shift is suitable.
The figure showing work shift is suitable for training
disagree neutral agree strongly agree
total0
10
20
30
40
50
60
70
80
90
100
frequencypresentvalid presentcumulative present
disagree neutral agree strongly agree
total0
10
20
30
40
50
60
70
80
90
100
frequencypresentvalid presentcumulative present
Table – 3.10
INTERPERSONAL RELATION WITH SUPERVISOR
Table showing interpersonal relation with supervisor
interpersonal No of respondent Percentage
Disagree 2 2
Natural 27 27
Agree 66 66
Strongly agree 5 5
Total 100 100
Inference :
From the above table 2% of the employees are disagree. that is no interpersonal
relation with supervisor, 27% of the employees are natural66%,of the employee
are agree and remaining 5% of the employee are strongly agree that there is good
relation with supervisor.
disagree neutral agree strongly agree
total0
10
20
30
40
50
60
70
80
90
100
frequencypresentvalid presentcumulative present
The figure showing interpersonal relation with supervisor
Table – 3.11
Additional facilities provided by the management
The table showing additional facilities provided by management
Facilities No of respondent Percentage
Excellent 2 2
Good 96 96
Average 2 2
Total 100 100
Inference:
From the above table 2% of the employees are saving excellent facilities ,96% of
the employees are saving good,2% of the saving average for the facilities provided by the
company.
The figure showing additional facilities provided by the management.
disagree neutral agree strongly agree
total0
50
100
150
200
250
300
cumulative presentvalid presentpresentfrequency
Table – 3.12
Reasonable work load
The table showing reasonable work load
Work load No of respondent
Percentage
Disagree 8 8
Natural 32 32
Agree 53 53
Strongly agree 7 7
Total 100 100
Inference:
From the above table 2% of the employees are disagree for reasonable work
load, 32% of the employees are natural, 53% of the employees are agree and remain
frequency present valid present cumulative precent
0
10
20
30
40
50
60
70
80
90
100
25%50%75%100%
7% of the employee are strongly agree that there is reasonable work load.
The figure showing reasonable work load
Table – 3.13
The management opportunities given for feedback of employees
The table showing opportunities given for feedback of employees
Opportunities No of respondent Percentage
Disagree 7 7
Natural 27 27
Agree 60 60
Strongly agree 6 6
Total 100 100
Inference:
From the above table 7% of the employees are disagree that there will know
frequency present valid present cumulative precent
0
10
20
30
40
50
60
70
80
90
100
25%50%75%100%
opportunities given feedback, 27% of the employees are natural, 60% of the employee
are agree and remaining 6% of the employee are strongly agree that there will be
opportunities given for feedback.
The figure showing opportunities given for feedback
Table – 3.14
Training and development given by the company
The table showing given training and development given by the company
Training & development
No of respondent
Percentage
Disagree 1 1
Natural 14 14
Agree 34 34
Strongly agree 51 51
Total 100 100
Inference:
From the above table 1% of the employees are disagree that there is no proper
frequency present valid present cumulative precent
0
10
20
30
40
50
60
70
80
90
100
25%50%75%100%
training development14% of the employees are natural, 34%of the employees are agree
and remaining 51% of the employee are strongly agree the proper training and
development has given.
The figure showing training and development given by the company
Table – 3.15
Level of employee motivation
The table showing level of employee motivation
Motivation No of respondent
Percentage
25% 1 1
50% 5 5
75% 20 20
100% 74 74
Total 100 100
Inference:
frequency present valid present cumulative precent
0
10
20
30
40
50
60
70
80
90
100
25%50%75%100%
From the above table 1% of the employees are saving, 25% is their motivation
level,5% of the employees saving, 50% is their motivation level,20% of the employees
saving , 75% is their motivation level and remaining ,74%of the employee said 100%
is their motivation level.
The figure showing level of motivation
CHI SQURE TEST:
Relationship between income level and level of motivation
HO= there exit on relationship between income level of motivation
H1= there exit no relationship between income level of employees
Income level of employees:
Salary Observed expected residualBelow2000 4 33.3 -29.32001-4000 13 33.3 -20.3Above 4500 83 33.3 49.7Total 100
frequency present valid present cumulative precent
0
10
20
30
40
50
60
70
80
90
100
25%50%75%100%
Level of motivation:
Training Observed N Expected N 25% 1 25.050% 5 25.075% 20 25.0100% 74 25.0Total 100
Test statictical
title Income level of the employeesChi square 112.220D f 2Asymp.sing .000
A) 0 cells(.0%) have expected frequency less than 5. the minimum expected self frequency is 33.3
B) 0 cells(.0%) have expected frequency less than the minimum expected self frequency is 25.0
INFERENCE:Hence the chi square value are significant .000% we reject the null hypothesis
FINDINGS
Chapter -IV
FINDING: The data collected the employees are records were analyzed and interpreted in order to find out the job satisfaction of 100 employees, while analysing the data in the following findings were made.
1. 72% of the employees are in the age group of between 21-30 years
2. 33% of the employees are male
3. 45% of the employees have finished only hsc
4. 53% of the employees got married
5. 96% of the employees are permanent
6. 82% of the employees have experience from 1- 2 years
7. 83% of the employees are getting more than rs. 4001 salary
8. 56% of the employees joined the company to increase the family income
9. 48% of the employees strongly agree that work shift it suitable for their timing
10.53% of the employees are agreed the work load is a reasonable one
11.60% of the employees are agreed stating opportunity given for feedback
12.51% of the employees strongly agree stating proper training and development given
13.49% of the employees agree that there is interpersonal relation with co-worker
14.66% of the employees agree that there is interpersonal relation with supervisor
SUGGESTION
SUGGESTION:
1. Transport specialties should be introduced
2. Trade union activities must be improved
3. The management should provide the workers that workers with better promotional activities
4. Canteen facilities must be improved
5. Medical facilities must be improved
6. Remuneration policy must be improved
CONCLUSION
CONCLUSION:
The reorganization maintains smooth relationship between workers and management which leads to be the attainment of organization objects. The research evidence does not establish any consist positive relationship between satisfaction and performance. Hence the general consensus is that in the long run if not in short run , job satisfaction leads to productivity measure should be taken in order to meet the requirement of the employees so that they are satisfaction with the job .
The research study shows that the workers job satisfaction
among worker satisfactory.
QUESTIONNAIRE
QUESTIONNAIRE
1. Age
a. 18-20 b. 21-30 c. 31-40 d. Above 41
2. Gender
a. Male b. Female
3. Educational qualification
a. 8th std b. SSLC c. HSC d. Degree
4. Martial status
a. Married b. Unmarried
5. Labour status
a. Temporary b. Permanent
6. Experience (in years)
a. Below 1 b. 1-2 c. 3-4 d. Above 4
7. Income level
a. Below 2000 b. 2001- 3000 c. Above 4001
8. What is reason for joining in this company?
a. Unemployment and need a job b. Referred by friends
c.Near to residence
9. What is your opinion about your company?
a. High difficulty b. Difficulty c. Average d. Simple
10.What is your opinion about interpersonal relationship with
supervisor?
a. Excellent b. Good c. Average d. Poor
11. How did you feel about additional facilities provided by the
management?
a. Excellent b. Good c. Average d. Poor
12. Whether the work load was provided equally?
a. Strongly agree b. Strongly disagree c. Neutral
d. Agree
13.Whether asked any grievances regarding your job related
activities ?
a. Strongly agree b. Strongly disagree c. Neutral
d. Agree
14.Whether any training and development programs conducted
effectively?
a. Strongly agree b. Strongly disagree c. Neutral
d. Agree
15.How did you feel your work shift allotted by your superior?
a. High difficulty b. Difficulty c. Average d. Simple