natural ppt in logistics
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Logistics of Natural Ice Cream
By Group 9:
Neha Asher
PG12006Rohit Bhatia PG12003
Bhavya Thakkar PG12004
Mansi Kothari PG12031
Collin Rodrigeus PG12052
Rahul Tiwari PG12054
Group -07
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Group Members
Rohit Bhatia PG12003
Bhavya Thakkar PG12004
Neha Asher PG12006
Mansi Kothari PG12031
Collin Rodrigues PG12052
Rahul Tiwari PG12054
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Project outline
Company profileHistory of ice-creamProduction facilityInput procurement & treatment
Ice-cream production processPackaging & StorageDistribution processCosting
Franchise policiesThe ParlourCompetitors comparisonConclusionHighlights
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COMPANY PROFILE
Kamaths ourtime ice creams Pvt l.t.d
Established in 1984
1st Parlour Juhu Mumbai
No of parlours - 110
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25000 sq ft factory at Kandivali w
State of art process
The 4 principle
Franchise model
COMPANY PROFILE
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Frozen custardFrozen
yogurt
sorbet
Ice-cream
Ice-creams...
Gelato
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Indian Ice-cream Market
. . . .
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Production Facility
LANDING DOCK INPUT STORAGE INPUT SORTING
FLAVOURPROCESSING
COREINGREDIENT
PROCESSING
FINAL PRODUCT
FREEZING BULK PACKING DISPATCH DOCK
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Input Procurement
Core Ingredient- Fresh Milk
Buffalo milk used
Daily requirement -15000tonnes
Procurement from Igatpuri, Vasai and Arey Colony
Storage 3 silos of 5000tonnes each
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Input Procurement
Fruits and Sugar
Procurement from A.P.M.C (fruits)
Sugar Procurement Navkar distributors
Daily requirement Based on E.R.P
Storage In controlled conditions
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Input Procurement
Chocolates
Procurement from Morde
Daily requirement Based on E.R.P
Storage At -10 degree Celsius
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Input Treatment
Washing
De- skinningDe seeding
Pulping
Cleaning
Crushing
Storing
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Production Process
Milk Rabdii Fruits
PulpFreezerPacking
Chilling Packaging Distribution
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Step Filtration and Clarification
FiltrationEvaporation of Milk
For eliminatingmicrobes
Start temperature -4*C (MILK)
Add ON
Sugar
End temperature
98*c (RABDI)
Cooled to
4*C
Input- 2000 lt ph Output -1000 lt ph
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Step - Pulping
PeelingExtraction of
edible portionHeating with
sugar
Filled in
pouches
Cooling in ice
coldStored at 4*c
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Step ice cream
Blendingwith flavours
Mixing for4mins
Filling inboxes
Net weight
15 liters
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Step Freezing
Packing in &1 packs
Date & Time offilling
Manual check
Passed
through spiralfreezer
Output at -
18*c
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Packaging
Containers arranged in crates
Crates stored in freezers
Stock is moved on F.I.F.O Basis
Containers packed with dry ice in boxes and loaded
Stock movement reflected through the E.R.P SYSTEM
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Distribution Network
factory
franchises
Corporate
Bulk
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83 gms per scoop
Audit Thrice a year
Mystery Customers Audit Twice a year
Orders ERP System 2 days prior
Adjustments Next Delivery Cycle
Payment Every Week (C.D 3% to 5%)
Monthly business7.5 lakhs
Costing
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110 franchisees India
44 Mumbai & 16 Pune
No Franchise/Royalty Fees
Investment of Approx 15 Lakhs
Franchisee
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Location Franchiser (space, distance)
Shelf Life 15 days (else dispose)
Hygiene and Dress code
Queries Personal ID
Franchisee
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Comparison
0.5 ltr & 1.5 ltr packs
6 scoops & 18 scoops
30% G.P
12% N.P
5 ltr packs
50 scoops
22% G.P
10% N.P
h l
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The Parlour
d
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Products
Single Scoop
Double scoop
Half litre packs
Milkshakes
Special bulk travel boxes
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MENU
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The Ishikawa
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Improper
Delivery tocustomersCleansing
material
Unskilled
labour
strikeCold
storageelectricity
transportationProcessprocessprocurement
Storage of
Raw
material
peopleStorage of
finished
product
temperature
Bill of
Materials
Vehicle
break down
Road block
Human error
franchisee
IT
ERP
vendors
Legal
quality
equipments
wastage
operation
service
Cold
storage
equipments
HIGHLIGHTS
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HIGHLIGHTS
Visit to naturals factory
The 4 degree concept
Meeting with MR. Girish Pai Director Retails
naturals