My Internship At Waddell Mariculture Center - 1485 Words

For my internship, I decided to work at Waddell Mariculture Center in Bluffton. It is part of the South Carolina Department of Natural Resources and is one of the largest and most sophisticated facilities for mariculture studies. I was able to experiment and learn about many interesting facets of aquaculture over the 10 hours of working there. At this particular facility, they grow and research all kinds of aquatic species of fish and shrimp. Waddell was built during the years of 1983 and 1984. For the past 30 years Waddell has worked with a variety of different species of fish including Red Drum, Cobia, Black Drum, Spotted Sea Trout, and many more species. I chose to do my internship for a couple of reasons one reason was that my dad†¦show more content†¦Brine Shrimp start out at something called cysts which you can buy all over the world and it takes only one night in water for them to hatch into the Brine Shrimp. At a maximum length, Brine Shrimp only get up to a little o ver 1 centimeter which is perfect size for fish around 10 centimeters. I thought that growing the Brine Shrimp was one of the most interesting things that I did while I was there. Another thing that we did that was really cool was sample some Spotted Sea Trout that were about 2 weeks old. We got samples of fish to look at how much they they were eating. We also took their length and weight to see how much they had grown over 2 weeks and to make sure they were growing at the right pace. We took a net and walked through one corner of the pond and got about 20 samples and put the fish in a cup and took them into the lab. When we got into the lab, I had the sheet and recorded down the weight and length when he told me each one. We then compared it to the average weight, length and weight of 2 week old Sea Trout. Surprisingly they were over average which was not expected because it had been overcast and rainy the past week and that usually makes the fish not want to eat as much. We thou ght they would be under average. One thing that was really remarkable about looking at the fish was that you could actually tell if they were eating or

A Comparison of Protagonists in Flannery OConners A...

A comparison of protagonists in Flannery OConners A Good Man Is Hard To Find and Greenleaf In both his works of fiction, â€Å"A Good Man Is Hard To Find† and â€Å"Greenleaf†, Flannery OConner paints a rather grim picture. The protagonists in both the short stories share several common traits. In the story, â€Å"A Good Man Is Hard To Find†, the Grandmother, who remains unnamed throughout, is a vile woman, who is also selfish and a complete hypocrite. Yet, she continues to judge other people for what she perceives to be their shortcomings. She is a woman who has seen hardships, and just the fact that she got through them, makes her feel morally superior to others. She feels she is a lady which makes her better than the rest. She lacks the†¦show more content†¦As her last dying words, she admits to the Misfit that he was like one of her own children, finally showing the ability to feel compassion. Her last moment alive is also her moment of truth, one where she realizes who she is and understands others. This crucial moment of her life is imme diately followed by her tragic death. In Greenleaf, the author directs a similar protagonist. The protagonist, an elderly lady in this one too, is Mrs. May – the proprietor of a farm. She is a conceited woman who believes that her farm is profitable and sustaining only because of her efforts, discarding the efforts put in by the rest of the family and the farm help. Her rise from penury to the success of her farm makes her oblivious to the fact that she had help. Instead, she sees this as an opportunity to put on airs and tell the world of her prowess in business. She brags about herself being penniless and inexperienced when she first came about the rundown farm, and takes great pride in the fact that the farm is now successful. She not only forgets the contribution of the farm help, but blames them of being against her. She even goes on to the extent of blaming the elements of being against her. So engrossed is she in her own success that she forgets that it is only the el ements of nature that allow the farm to be successful. She also forget the help of Mr. Greenleaf,

Digital and Direct Marketing Plan Samples †MyAssignmenthelp.com

Question: Discuss about the Digital and Direct Marketing Plan. Answer: Introduction This is a report, which will portray thedigital and direct marketing plan for the organization named Zambrero. This report will include the situational analysis that consist of the macro environment analysis and the microenvironment analysis. This will include the pestle analysis in the macro analysis and the internal analysis will include SWOT analysis. The objectives of the organization will be discussed in brief to identify the necessary actions that have to be taken based on the needs of Zambrero. The strategy will be developed based on these objectives and will include thedigital and direct marketing plan of the organization. The report will conclude with the actions and tactics that have to be applied in order to achieve the strategy that has been developed. Zambrero is a chain of restaurants in Australia who serves Mexican food to its consumers. The chain of restaurants started in the year of the 2005 in Braddon and then it expanded nationally and internationally (Zambrero 201 7). The organization consists of 110 outlets all over the world and is one of the leading fast franchises in the world. The organization is involved in many social activities and is aimed at reducing global hunger. Dr Sam Prince is the owner of this chain of restaurants and the chain is available in 145 locations all over the world. Situation analysis The situation analysis will analyze the macro environment and the internal environment of the fast food chain industry to identify the present opportunities, the external and the internal threats the organization will be facing. Macro environment Political The Australian government has recognized the fast food industry as one of the sub sectors of the consumer industry, which is highly competitive in nature. The political environment of the country is stable and this is the sole reason for the rapid growth in the economy of the organization. Various analysts predicted that the fast food industry would contribute 32 % of the total value provided by the consumer service by the end of 2017. The legal system of the country is transparent and this has helped in the reduction of the corruption especially in the service sectors. The government of the country has made efforts to ensure that there is no unbiased in the practices in the industry. The government wants to protect the national economy and in order t do so they are promoting competitive pricing and restraining the unnecessary increase in the price (Hollensen 2015). Moreover, the government are holding the organizations responsible for the pricing policies they have been exercising. The government has facilitated the foreign direct investment so that the growth of the economy is boosted. The government authorities have implemented policies, which will eliminate illegal financing and money laundering in the industry. The taxation of the country is liberal which has grabbed the attention of many foreign investors in the market. Thus, the political environment of Australia is appropriate for the development of Zambrero and they can easily capitalize on this opportunities in the market. Economic There has been rapid growth in the economy of Australia and the gross domestic product of the country has been increasing by almost 2.8% until the global financial crisis. However, the country has been able to recover and is one of the fastest growing economies. Australia has made efforts to digitalize the economy by increasing the direct private investment and the consumption expenditure. The food industry has been one of the major contributors for the development of the economy of Australia. However, even though the economy of the country has been able to recover, the risk of inflation is still eminent in the market. The food service industry is one of the promising sectors in the market, which has the potential of growing at a fast rate. The popularity of the fast food industry is still very prominent as it is one of the aspects of the Australian culture (Pike and Page 2014). Various surveys show that the Australian population is visiting the economy very frequently. The disposabl e income of the population is high and it is one of the major reasons for the growth of the fast food chains. Social The population of the country consists of the diverse cultures and can be considered a cosmopolitan population. The variation in the environment and the immigrant culture has significantly influence the lifestyle of the people as they belong to different cultural background and have difference in their lifestyles. The dominant language in the country is English but still can be considered multi linguistic. The majority of the population of the country is of age 55 or higher; this is one of the concerns for the country as it is difficult to maintain the sustainability of the economy in the future. This composition will increase the dependency of the population on aids from the government. The majority of the population who visits these fast chains are between the ages of 14-29 and comprises 86% of the population (Malhotra and Malhotra 2012). Various surveys have shown that the population in the country is one of the major spenders on the fast food consumer market. However, the obesity level of the people is high and this has given rise to various campaigns regarding the food habits of the people. Thus, the population have become aware of the health issues and willing to pay for healthy food products. This has lead the people to go for healthier options and the population is expecting a balanced diet. Thus, Zambrero will have to provide the consumers in the market with some healthier options. The population of the country searching for healthier option in the market so Zambrero will have to make sure that they are able to cater to this segment. Technological Globalization has led to the technological advancements and provided the organization with many opportunities. This has facilitated the reduction in the cost and high quality connectivity in both national and international market. Australian government have increased the investment in technologies and it has made the nation as one of the most connected in all over the world. Information technology is the major contributor of technological innovation and growth in the economy. Technology is one of the major factor for providing the consumers with a experience that is satisfactory (Solomon 2014). The trends suggest that the majority of the companies in the market will be making use this technological advancement to provide the consumers with a better consumer experience. Ecommerce is one of the booming industry in Australia so Zambrero can utilize this opportunities to use online media to increase their consumer base. This will definitely help in the increase in the growth of the sales of the organization, as the penetration of the online media is more than the conventional form of media. Legal The legal environment has a great impact on the business environment of the organizations in the market. The organization will have o alter their operations from time to time due to the change in the legal rules and regulations in the business environment. However, the Australian legal rules and regulations are liberal and this provides the organizations in the industry to capitalize on the situation in the market. The rules and the regulations for the direct investors in the market are liberal which means that it will facilitate in the growth of the economy (Chaffey, Smith and Smith 2013). Although the business rules and regulations are liberal, the food industry has some strict guideline, which they have to abide by. The legal system of the country is well knitted so that it could protect the organizations from any illegal activities. Environmental The government of Australia are the leaders in maintaining the sustainability of the environment. The government is focused on protecting the rare species of flora and fauna in the country. The government has promoted business which is friendly to he environment and the laws regarding the environment quite strict and can be penalised. These have protected the biodiversity in the continent of Australia (Galizzi and Venturini 2012). Thus, from the pestle analysis of the food industry in Australia suggests that it is a growing market and Zambrero has the opportunity of expanding their business by increasing the number of the consumers. The use of online media and digital market is in trend, which means that the organization can use digital and direct marketing to penetrate further into the market. Internal environment SWOT analysis Strength Weakness Provides high quality of food and services Affordable pricing Fast delivery Corporate social responsibility Good brand image Diversity in the products offered is less Conventional method of marketing Technological development Opportunity Threat Industry growing at a rapid rate High disposable income of the people Technological development Digital and direct marketing High competition in the market segment Market entry barriers are low Population becoming more health conscious Table 1 (Source: created by author) Objective setting The objectives of the organization are as follows: Increasing the digital marketing presence by engaging with the customers Target market for the organization are the consumers varying from the age between 16-38 Highlighting the benefits of having healthy food with an appropriate balance in the diet Highlighting the social conscious Strategy development Segmentation, target consumers and positioning Australian market is highly diverse and have a high disposable income, the organization is choosing the consumer based on their demographics, behaviour and geographic location. The Australian people have a culture of eating outside and recently they have the become aware of the health issues. Thus, a large number of population wants to have healthy food where there is balance diet. However, there are consumers between the age of 14-38 have the maximum affinity for fast food and restaurants (Rothaermel2015). However, based on behaviour it is evident that the majority of the population are outgoing and have the tendency of spending money on eating outside where their food is tasty and healthy. The psychographic segmentation also suggests that the majority of the consumers in the market prefer Mexican food as it is spicy and is different from what the other competitors in the market are serving. Thus, the target consumers for the organizations are the population which is between the age of 14-38. This is because of the fact that from the segmentation of the market it has been identified that the majority of the consumers are from this age group. The cultural diversity of the country is high so it makes easier to cater to the younger generation as they are ready to try something new. The population who are above the age of 40 do not like to experiment which means that it is tough to change the food habits of people who are quite aged. It will be easier to convince the chosen market as they are open to change and wants to try something new that is of good quality (Keegan and Green 2015). Zambrero serves only Mexican food to its consumers and so the organization has positioned the product as healthy, tasty and good quality. The target segment of Zambrero is niche so the organization will have to use their unique selling proposition to convey their message through the conventional and the digital media so that they can further penetrate into the market. The organization has provided free food to the people in need and have been involved in a lot of corporate social responsibility activities. Thus, Zambrero will have to host events so that they are able to convey their positioning to the consumers and their families. Marketing mix There are two types of products in the marketing mix, one is the marketing mix of a product and other is the marketing mix of service. The marketing mix of Zambrero will consist of the four ps of marketing which includes the pricing, promotion, product and place. Product The marketing mix of the product will include the quality that is being offered by Zambrero. The product offered here is different from the other competitors in the market and that is the unique selling proposition. The organization is trying to provide best quality food at affordable which consist of a balanced diet. The organization focuses on take aways more than the other services so this can provide Zambrero with competitive advantage in the market (Gordon 2012). Pricing The products are available at affordable as majority of the consumers vary from the age 14-38. The pricing strategy of the organization is trying to promote that the good quality of food at a price which can be afforded by a variety of consumers (Rettie, Burchell and Riley 2012). Zambrero also provides discounts on a regular basis which is able to attract the majority of the target consumers. Place The location of the restaurant has to be in the prime location so it can grab the attention of the majority of the consumers. Zambrero consist of chain of restaurants os each of the location will have to be apt for the successful business of the organization (Gbadamosi 2013). Promotion The organization will have to use both conventional and the online marketing media so that they are able to reach maximum number of consumers at an affordable price. This will consist of direct and digital marketing so that the organization can gain competitive advantage on its competitors in the market (Huang and Sarigll 2014). Tactics The promotional strategy of the organization will include the direct marketing and digital marketing. This is because of the fact that technological advancement and the online media is necessary for sustainability of most of the companies in this industry. The promotion al strategies that should be used by the organization are as follows: Direct mail marketing is one of the essential needs for the restaurant industry as it helps to acquire more consumers through direct mail. This will include the special offers and coupons which will help to attract the consumers who belong the higher age group. It will also include the link of the website and the mobile that can be used to order food. The cost of this type of promotion is less and can be more effective for some segments of the consumers (Armstrong et al. 2015). Call campaigns is effective if the organization is willing to provide catering services to the other businesses. This will help to capture the local market and build a reputation which will facilitate in gain more business. Billboard advertising is quite expensive and has to be used in an effective way. The billboards will have to be placed in premium location such as airports and city centres so that it grabs the attention of the majority of the population. However, it is difficult to calculate the return on investment on this investment so it essential to track the responses so that the positive impact can be identified (Chikweche and Fletcher 2012). Search engine optimization is one of the most effective way of promoting the restaurant. Zambrero will have to hire SEO experts which is quite inexpensive when compared to the other forms of media. However, social media interaction and website are the best form of SEO that an organization can use in this age of the social media (O'Sullivan and Abela 2013). Local Search optimization is one of the ways in which local media can be used by registering into local directories so that the organization can capture the local market (Lee and Carter 2012). Email marketing is a way of keeping in touch with the present consumers and at the same time has the potential of acquire new consumers in a cost-effective manner. Social media marketing is one of the most influential media which can gain maximum number of consumers and it provides Zambrero with the opportunity of interacting with the consumers in the same platform. Facebook, Instagram and Twitter are the social media and micro blogging websites, which can provide the organization with competitive advantage (Wilson and Gilligan 2012). Mobile marketing is more effective than direct mailing and emails as people are more on their phones and this can produce better results at similar cost. Actions According to the situation of the organization, it can be said that Zambrero has to use digital marketing if they want to sustain in the industry. Digital marketing is cheap and easier to implement so it has to be used for acquiring more consumers in the market. Social media marketing and search engine optimization are the most essential methods that have to be incorporated in to the business model of the organization (Hutt and Speh 2012). This will facilitate the organization to interact with people on the same platform and improve the quality of performance offered by the organization. Controls The monitoring of the strategy is important, as it will help to identify the deviation from the actual strategy. The strategies that have been applied are expensive so return on investment of each method will have to be indentified in order to make sure that there is positive impact on the strategy of the organization. Control will include the evaluation, measurement and monitoring of the processes (Baker 2014). The standards have to be set in order to compare with the actual with the expected to calculate the deviation from the original value. There are various ways of analyzing the control factors such as market share analysis, sales analysis, market information system, market research and performance of the promotional activities. Actionable recommendations It is recommended that the organization should make use of their unique selling proposition to capture the market. Social media marketing and mobile marketing are two of the most cost effective ways of creating more consumer base. Zambrero will have to monitor the plan of action in order to indentify the loopholes so that the marketing plan can be further improved. Conclusion Thus, the conclusion that can be drawn from the report is that Zambrero has a good reputation in the market so it essential that the organization uses this asset to get involved in more corporate social responsibility activities. The marketing environment of the organization is feasible and is appropriate for investment so the organization will have to capitalize on the situation to gain competitive advantage in the market. References Armstrong, G., Kotler, P., Harker, M. and Brennan, R., 2015. Marketing: an introduction. Pearson Education. Baker, M.J., 2014. Marketing strategy and management. Palgrave Macmillan. Chaffey, D., Smith, P.R. and Smith, P.R., 2013. eMarketing eXcellence: Planning and optimizing your digital marketing. Routledge. Chikweche, T. and Fletcher, R., 2012. Revisiting the marketing mix at the bottom of pyramid (BOP): from theoretical considerations to practical realities. Journal of Consumer Marketing, 29(7), pp.507-520. Galizzi, G. and Venturini, L. eds., 2012. Economics of innovation: the case of food industry. Springer Science Business Media. Gbadamosi, A., 2013. Principles of marketing: A value-based approach. Palgrave Macmillan. Gordon, R., 2012. Re-thinking and re-tooling the social marketing mix. Australasian Marketing Journal (AMJ), 20(2), pp.122-126. Hollensen, S., 2015. Marketing management: A relationship approach. Pearson Education. Terpstra, V., Foley, J. and Sarathy, R., 2012. International marketing. Naper Press. Pike, S. and Page, S.J., 2014. Destination Marketing Organizations and destination marketing: A narrative analysis of the literature. Tourism management, 41, pp.202-227. Huang, R. and Sarigll, E., 2014. How brand awareness relates to market outcome, brand equity, and the marketing mix. In Fashion Branding and Consumer Behaviors (pp. 113-132). Springer New York. Hutt, M.D. and Speh, T.W., 2012. Business marketing management: B2B. Cengage Learning. Keegan, W.J. and Green, M.C., 2015. Global marketing. Upper Saddle River, NJ: Pearson. Lee, K. and Carter, S., 2012. Global marketing management. Oxford University Press. Malhotra, N.K. and Malhotra, N.K., 2012. Basic marketing research: Integration of social media. Boston: Pearson. O'Sullivan, D. and Abela, A.V., 2013, May. Marketing performance measurement ability and firm performance. American Marketing Association. Rettie, R., Burchell, K. and Riley, D., 2012. Normalising green behaviours: A new approach to sustainability marketing. Journal of Marketing Management, 28(3-4), pp.420-444. Rothaermel, F.T., 2015. Strategic management. McGraw-Hill Education. Solomon, M.R., 2014. Consumer behavior: Buying, having, and being (Vol. 10). Upper Saddle River, NJ: Prentice Hall. Wilson, R.M. and Gilligan, C., 2012. Strategic marketing management. Routledge. Zambrero 2017. Zambrero. [online] Zambrero.com.au. Available at: https://zambrero.com.au/ [Accessed 12 Oct. 2017].

PepsiCo Essay Example

PepsiCo Essay PepsiCo snacks division has classified its products broadly in three categories as Western, Extruded and Traditional. A new variety of biscuit is also launched with the brand name ALIVA. PepsiCo in INDIA PepsiCo entered India in 1989 and has grown to become one of the country’s leading food and beverage companies. One of the largest multinational investors in the country, PepsiCo has established a business which aims to serve the long term dynamic needs of consumers in India. PepsiCo India and its partners have invested more than U. S. $1 billion since the company was established in the country. PepsiCo provides direct and indirect employment to 150,000 people including suppliers and distributors. PepsiCo nourishes consumers with a range of products from treats to healthy eats,that deliver joy as well as nutrition and always, good taste. PepsiCo India’s expansive portfolio includes iconic refreshment beverages Pepsi, 7 UP, Mirinda and Mountain Dew, in addition to low calorie options such as Diet Pepsi, hydrating and nutritional beverages such as Aquafina drinking water, isotonic sports drinks Gatorade, Tropicana100% fruit juices, and juice based drinks – Tropicana Nectars, Tropicana Twister and Slice PepsiCo’s foods company, Frito-Lay, is the leader in the branded salty snack market and all Frito Lay products are free of trans-fat and MSG. It manufactures Lay’s Potato Chips, Cheetos extruded snacks, Uncle Chipps and traditional snacks under the Kurkure and Lehar brands. The company’s high fibre breakfast cereal, Quaker Oats, and low fat and roasted snack options enhance the healthful choices available to consumers. The group has built an expansive beverage and foods business. To support its operations, PepsiCo has 43 bottling plants in India, of which 15 are company owned and 28 are franchisee owned. In addition to this, PepsiCo’s Frito Lay foods division has 3 state-of-the-art plants. PepsiCo’s business is based on its sustainability vision of â€Å"Making tomorrow better than today†. Company’s Background Frito’s Company: In the summer of 1932, Elmer Doolin stopped for lunch in a small San Antonia cafe, while waiting for his 5 cent sandwich; he noticed a plain package of corn chips on the counter. He spent 5 cents to buy the package that changed the course of his life forever. In 1938, a businessman was eager to sell the recipe for $100, which he had to borrow. Mr. Doolin bought the recipe and 19 retail accounts plus the manufacturing equipment, an old converted hand-operated potato ricer. The first manufacturing plant for FRITO’S brand corn chips was the kitchen of Mr. Doolin’s mother. Production capacity was about 10 pounds per hour, with total sales, increased production was required. Mr. Doolin developed a press that was more efficient than the potato ricer with a hammer to cut strips of corn dough. We will write a custom essay sample on PepsiCo specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on PepsiCo specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on PepsiCo specifically for you FOR ONLY $16.38 $13.9/page Hire Writer After this the Frito Company experienced continuous expansions and the head quarters moved from San Antonio to Dollas. Before his death in 1959 Elmer Doolin’s Frito corn chips had become one of America’s most popular snack foods and the Frito Company was established as the leader in the snack food industry. H. W. Lay Company: Herman Lay was founder of H. W. Lay company in Atlanta. Herman Lay began his business by selling potato chips from an old touring car. By 1934, with six snack food routes, he was on his way to become a major distributor for an Atlanta potato chip manufacturer. In 1938, the Atlanta manufacturer developed financial problems, hence threatening his major source of potato chips and snack foods. Financial arrangement was made by Mr. Lay through business associates and his friends who allowed him to buy the business and changed its name to H. W. Lay Co. By putting profits back into the business it helped business to expand. The H. W. Lay Company soon became one of the largest snack and convenience food companies in the South East, with its primary product being LAY’S brand potato chips. Merger of Frito’s Co. and H. W. Lay Co. : In 1945 the Frito’s Co. granted H. W. Lay Company one of the first exclusive franchises to manufacture and distribute FRITOS CORN CHIPS in the south east. As the two companies worked towards national distribution, a close business affiliation developed which eventually resulted in a merger. Also, both companies were built on the same basic business philosophy, â€Å"Make the best product possible; Sell it at a fair profit; and Make service a fundamental part of doing business. † In September 1961, The Frito Co. and H. W. Lay Co. merged to become Frito-Lay’s Inc. Frito-Lay’s and Pepsi-Cola Merger: In February 1965, the Board of Directors for Frito-Lay’s and Pepsi-Cola announced a plan for merger of the two companies. On June 8, 1965, the merger of both companies was approved by shareholders of both companies and a new company called PepsiCo, Inc. was formed. At the time of merger, Frito-Lay’s owned 46 manufacturing plants nationwide and more than 150 distribution centers across United States, and was listed on New York Stock Exchange. In 1998, PepsiCo, Inc. cquired Tropicana and in 2001 acquired The Quaker Oats Company. Frito-lay’s India: Pepsi Foods Private Limited was started in India as a subsidiary of Pepsi Beverages Limited with its manufacturing facility at Channo, in the industrially backward district of Sangrur in 1989. It was a joint venture promoted by Punjab Agro Industrial limited, Voltas limited and PepsiCo. But now it’s owned completely by PepsiCo India Holdings. The objective of the establishment was more of a strategic nature to gain foothold for the establishment of the Concentrate plant in Channo. As a result, the emphasis on this subsidiary in the initial years was very limited. The company has a major market in both traditional Indian and Western snacks. Its focus on marketing and sales has continuously increased the demand, making it necessary to expand its manufacturing facilities by establishing another plant near Pune and Kolkata. And it also have five 3rd party plants. Annual turnover of PepsiCo Inc. is $ 39 billion with 185000 employees. PepsiCo Inc. is the 3rd largest Food Company in the world after Nestle and Unilever. Annual turnover of PepsiCo India Holdings Pvt. Ltd. is Rs. 1200 Crore. PepsiCo Countdown: 1898 Pepsi was born as â€Å"BRAND’S DRINK† 1903 Caleb Bradhman sold 7968 gallons of syrup using the theme line â€Å"Exhilarating, Invigorating, Acid Digestion. † 1932 A young Texan, Elliot Doolin made new kind of snacks, a corn chips called Fritos, in San Antonio and established Fritos Company. 1934 H. W. Lays Co. was established by Herman W. lay. 1938 Mr. Lay through his business associated H. W. Lay Co. with its primary product being Lays brand potato chips. 1945 Fritos Co. offers the exclusive franchise H. W. Lays Co. to manufacture and distribute Fritos corn chips. 1961 The Fritos Co. and the H. W. Lay Co. merged to become Frito-Lay’s Inc. 1965 PepsiCo Inc. was founded Donald M. Kendall, President CEO of Pepsi-Cola by merger of Pepsi-Cola and Frito-Lay’s Inc. 1972 Agreement was made to sell PepsiCo products in USSR as first foreign product. 1975 PepsiCo entered restaurant business, acquired KFC. 1985 Pizza Hut came to be known as a PepsiCo Company. 1989 Entered in Indian market as the overall PepsiCo strategy under a joint venture between PCI and PFI, known as Pepsi Foods Pvt. Ltd. 1990 Snacks and concentrate plants were set up in Channo (Sangrur, Punjab). 1997 Lay’s became the brand leader in its market segment. PepsiCo acquired Smith Snacks Food Co. in Australia. 1998 PepsiCo acquired Tropicana. 2001 PepsiCo acquired the Quakers Oats Co. and became the world’s fifth largest Food and Beverage Company with 16 brands. Features of the PIH (Frito-Lay’s Division) Channo: This plant was established in 1990. This is first plant established in India, along with concentrate plant. The plant is situated in a land of 7. 5 acre. The plant has the fully automated 6 production lines as 3 for potato chips, 2 for extruded products (KKR) and 1 for Cheetos. The total capacity of potato line is 29 tons per day (120 tons potato is used per day) and of KKR lines is 54 tons per day. The capacity of Cheetos line is 4 tons per day. The man-power of Channo Plant: 1. Managerial Staff – 47 2. Permanent Worker – 250 3. Contractual Worker – about 300 VARIOUS SAFETY PROGREMMES AND QUALITY CERTIFICATIONS OF THE PLANT: 1. TPM 2. HACCP 3. AIB 4. ISO-14001 5. OSHAS 18001:2007 . JIT 7. 5S OTHER FACILITIES AVAILABLE IN PLANT: ETP 1. NITROGEN PLANT 2. AC PLANT 3. BOILER SECTION Processing of Potato Chips: Receiving and Unloading: (At 3P) The potato used for the chips are bought from market or directly from the farmers. Some time company does the contract farming in which the company gives the see ds to the farmer and bought potatoes from them. This is done to develop and get good quality potato. A grader is installed to sort the undersized and oversized potatoes. The range for potatoes size is 45 to 90mm and for % defects, (external defects: 20% Max, internal defects: 10% max) The grader sorts out the potatoes by size. It has the two sets of rollers one having the diameter less than 45mm and other set having diameter greater than 90mm so as to eliminate undersize as well as oversized. After grading the potatoes are put into wooden crates and brought to primary feed hopper by using forklift truck. Primary Feed Hopper: Each crate containing 400kg brought by forklift is lifted on to the crate dumper that dumps the potatoes into the primary feed hopper directly underneath it. A belt conveyor is located at the bottom of the hopper, which is used to feed potatoes to destoner at fixed set speed. Washing and Destoning: The Destoner removes the stones or other heavy foreign matter that may be mixed with the bulk potatoes. It also removes some and sand from the potato surface. The vertical auger turns, it causes agitation which helps to wash sand and dirt from the potatoes, while stones and other heavy material sink to bottom of the Destoner basin. Destoner separates stones, heavy foreign matter from potatoes to prevent damage to downstream equipment. From the destoner potatoes are uplifted by hydro lift and fed to peeler. Peeler: Potato peeling is an operation with a critical impact on the finished product quality and yield. In this process abrasion is applied to the surface to remove 95% of the peel. Abrasion should not be excessive so that the usable pulp is lost and the net yield of the product is low. The surface of the abrasive is silicon carbide granules embed in an ebony base. A water spray is bar is located at the top in the interior of peeler chamber. Peel, dirt and foreign matter removed from the surface of the potatoes during the peeling operations are carried out by the rinse water to the peeler drain. Potatoes from the peeler drop on to the roller conveyor. [pic] Trim and Inspection station: Between peeling and slicing operations each potato is inspected to detect the defective potatoes to reduce the number of chip defects. Over sized potatoes are halved. Removable external defects (hollow heart, mechanical damage, potato scrab); internal defects (hollow heart) are trimmed away. Potatoes that are under sized and with non-removable defects are removed from processing. The deficiencies and the defective potatoes are either trimmed or removed depending on the percent of tuber affected. [pic] Surge hopper: This hopper is equipped with level control that starts/stops the out feed conveyor of the primary feed hopper, the peeler, as required to maintain s small reservoir of peel potatoes and allows a continuous, metered flow of potatoes to the slicer. Slicer: Potatoes are removed from the surge hopper by a vertical lift conveyor and transported to the slicer by a screw auger. This auger enables separation of the potatoes in to small groups so that they drop one at a time into the slicer impeller. As the impeller springs, the potatoes are thrown against the blades of the slicer head assembly by centrifugal force. Slicer consists of a stationary slicer head having eight blades that are mounted vertically on it and protrude outwards and a rotating impeller (265rpm). It cuts the potatoes into slices of required thickness and these slices are dropped form the slicer head into the washer. [pic] Drum Washer: Here the slices are washed in a rotating drum with a continuous flow of fresh water to remove the excess of starch and scrap. As the slices fall into the washer tank, rotation of drum propels and tumbles the slices into washer. Series of water sprays mounted over fryer infeed conveyor to remove any remaining surface starch and prevents the excessive clustering of chips in the fryer. Air Knife Air Sweep: These both are assembled at the washer take-off conveyor. Air knife is high velocity air curtain which is used to remove the surface moisture and the debris from the chips. It also prevents stacking of chips which may cause soft centers. Air sweep creates vacuum at the under the take off conveyor. This vacuum causes suction of water from the lower portion of the chips and also the debris. Waste water and scraps are then transferred to an air-water separator and discharged into waste cart. Frying: Slices from infeed conveyor are passed to fryer where they are uniformly fried to golden crispness using Palmolein oil at a temperature of 180? C-185? C, that are ready to be seasoned. As the potato slices are immersed in hot oil, thermal energy is rapidly and efficiently transferred to the product. This heat causes three reactions to develop: Development of chip texture Production of basic chip flavor Formation of chip color Raw potato slices are carried in a constant stream from washer to the infeed of the fryer. Fryer consists of three Conveyors: In feed Conveyor Sub merger Conveyor Take out conveyor In fryer, the paddles propel the product towards the submerger, which holds the chip below the surface of oil to complete the cooking process. Submerger conveyor temporarily keeps the chips in the oil and paddles moves the chips forward. These fried chips are brought out by take out conveyor. The length of time that the chip spends in oil pan may be independently varied by adjusting the operating speed of paddles, submerger and takeout conveyor. These settings regulate overall cooling time, color development and oil content of finished product. At the end of takeout conveyor a moisture-sensing device is installed to check the moisture and oil in the fried chips. This is shown on fryer control panel. [pic] Optyx: This device is used to remove the unwanted chips from the good chips with the help of air jet. In this system all the defects, which are to be removed, are defined by the help of a sample of defect. The defects are such as greening, undesirable colour (due to browning reaction) with different levels, etc. [pic] Seasoning Station: Here seasoning is applied on the chips. It is done in seasoning tumbler. The seasoning tumbler consists of a rotating drum with internal longitudinal ridges. This structure inside the tumbler makes the chips to move forward. The rotating action of tumbler drum both tumbles the chips and brings each chip to bed surface, ensuring an even thorough coating of seasoning to product. An acrison seasoning applicator provides both a constant feed of seasoning to tumbler and a consistent distribution of seasoning across the product. The feed rate of acrison applicator may be adjusted to regulate the seasoning content of finished product. The seasoning application is checked every hour so as to ensure accurate seasoning application. Inspection Conveyor: After seasoning, chips reach to inspection conveyor. Here the pickers picks the remaining defective chips like brown chips, soft centers, clusters, oil soaks etc. and discard them to waste. After it chips goes to the packaging section. Packaging: For the acceptability of any food product its packaging must be done. For proper handling and good looking proper packaging films are used. Nitrogen is filled in the packets for proper handling, to decrease browning reaction till consumption and to decrease the breakage of products. Firstly finished product from process drops in vibratory conveyor and moves continuously so as to avoid overflow. There are sensors on conveyor to open the sliding window above weigher. The weighers weigh the amount of product. VFFS packaging machine are used for packing. The packets are then arranged in cartons and sealed with BOPP tape. Than the cartons are arranged on wooden pellets and dispatched to the warehouse. Final Product: [pic] Processing of Kurkure Raw Material handling: The main raw materials being used are cornmeal, rice meal and gram meal. Raw materials for kurkure production are inspected, sampled and tested to ensure that they meet the quality specifications. Tests for particle size, moisture etc. is done on raw meal. After the raw materials are accepted they are unloaded. Blending: The dry ingredients (i. e. corn, rice and gram meals in the ratio of 60: 30: 10) are first blended in blender. The blending is done for proper mixing of the ingredients and for proper distribution of the moisture content. Water is added to achieve the required moisture content (16 to 18 %) for extrusion and collet formation. The water is added according to the moisture content of dry blended meal. Two types of blending are done: 1. Dry blending (before addition of water 2. Wet blending (after addition of water) Extrusion: The blended raw material is put into extruder hopper manually. Here the fine meal (i. e. flour) is separated. The extruder used is Random Extruder. The random extruder differs from other extruder by lack of an external heat source and a type of die. Therefore the extruded collets have a little uniformity. There are basically three steps of extrusion: 1. Meal heating (Viscous shearing friction 2. Compression (Head gap due to restricted opening between rotor plates and auger) 3. Collette formation: explosively vaporized, rapid cooling. Parts of Extruders: Rotor, Anger, Nose cone, fingers, Blade, Motor Heating process: Mixture collects in channels in auger flights in the stator feed grooves and in space between auger and stator casing. During auger rotation portion of meal nearest to the auger is forced to spiral towards the rotor head. However, feed grooves in stator casing create a resistance that exerts an opposing relative force and heal on meal called shear stress and resulting tension is viscous shearing. Temperature generally during extrusion is about 350-400 0F, which is higher than the boiling point (212 0F) of water. At such high temperature water is vaporized, but this vaporization can be prevented by creating extreme pressure (500 to 800 psi) between rotor and stator heads therefore moisture still remains when temperature above 212 0F. But due to this high temperature the gelatinization of the starch content takes place, which binds the molecules of meal together. Meal compression: When heated meal is compacted under immense pressure in extruder head gap, pressure is produced by meal flow through restricted opening between stator and rotor heads. Collette formation: Collet formation occurs when moisture is allowed to explosively vaporization upon decompression, causing it to pop or puff. Collette shaping is enabled by rotor head nose cone swirls, the face scallops and rotor fingers. Rapid cooling occurs between the rotor and stator heads. Blades are used to cut the collets in standard length. Chaff Tumbler: Chaff tumbler is to remove the very small fragments from collect. Chaff tumbler is a perforated rotating drum, which moves the collets forward and removes the very tiny particles of meal from these collets. These small meal particles are collected in a catch pan, which is lying exactly under the chaff tumbler. Vibrating Chaff Conveyor: A continuous flow of cleaned collets exit the chaff tumbler and goes to vibrating chaff conveyor. This vibrating conveyor contains a ? inch stainless steel mesh section that is designed to sift out additional small fines as the raw collets are transported to the fryer. Very small collets are removed here to make the quality of product better. This conveyor is also called fryer infeed conveyor as it provides feed to fryer. Collet Frying: The collets from the chaff conveyor are fed to fryer where they are fried in vegetable oil at a controlled temperature for a small interval of time. The objective of collet frying is to: Reduce moisture content to 1-2% Develop collet flavor through addition of cooking oil. Give the collet a light and crunchy texture. The time for which the collets are in the fryer is called dwell time. The paddles keep the collets under the oil so as to fry the collets. Then collets get lifted on take out conveyor to get out from fryer. Vibrating Conveyor: The take out conveyor puts the fried collets on the vibrating conveyor, which feeds the collets to seasoning tumbler. The seasoning applied on Kurkure is wet seasoning. Here the mixture of oil and dry flavour powder is applied on product. The mixture is first mixed in slurry cattle at the temperature of 35 0C to ensure proper mixing. When the slurry is blended it is pumped to the transfer kettle. Here also the slurry is continuously mixed so that the mixture remains proper. The transfer kettle maintains the slurry solids in proper suspension at an even temperature. After this the seasoning goes to seasoning tumbler through a pipe. Here the uniform seasoning application is applied on the collets. Retention Conveyor: After the tumbler the collets reach to retention conveyor. It allows the oil and seasoning to set up and to dry on collets. It moves the prepared collets to Z conveyor. Z conveyor takes these ready collets to packaging section. Packaging: The prepared collets are packed in the same way as used for the potato chips by the VFFS packaging machines. The only Difference is that here normal air is used in place of nitrogen gas, because the starch content in the final product less available due to gelatinization. Final Product: [pic] Inventory Management Area of Project : Engg. Store, Pepsico. Holdings (P) ltd. Channo. Contents: ? Inventory ? Inventory and Stores Management ? Applied Techniques: †¢ ABC Analysis o Detailed description of ABC analysis o ABC Curve o Distinction b/w A, B and C class items. o Application of ABC in Engg. Store. †¢ Music 3-D Inventory Management System o Music 3-D Concept o Cost criticality chart o Interpretation of Music 3-D Inventory Management What is Inventory Inventory is a list for goods and materials, or those goods and materials themselves, held available in stock by a business. It is also used for a list of the contents of a household and for a list for testamentary purposes of the possessions of someone who has died. In accounting inventory is considered an asset. Inventory Management A big trend is for organizations to blend their operational functions under the umbrella known as supply chain management. Often, the first two functions to merge are purchasing and inventory management. So, as a purchasing professional, you must understand inventory management principles to remain valuable. First, you must know how much inventory to have on hand to ensure continuity of supply in the event of an uncharacteristic increase in either demand and/or lead time. This quantity of inventory is called the safety stock. There is no universally used formula for determining safety stock quantity, rather it depends upon the kind of store and value of inventory. Second, you must know when to reorder materials for inventory. Generally, this point in time is determined when the quantity of materials in stock decreases to a certain level, called the reorder point. The reorder point is determined by the formula: ROP = SSQ + (QUD x ALT) Where, ROP = Reorder Point SSQ = Safety Stock Quantity QUD = Quantity Used Daily ALT = Average Lead Time (in days) Third, you must know how much to order. A complex mathematical equation determines the Economic Order Quantity, or EOQ. The equation recognizes the tug of war between acquisition costs and inventory carrying costs: when you order bigger quantities less frequently, your aggregate acquisition costs are low but your inventory costs are high due to higher inventory levels. Conversely, when you order smaller quantities more often, your inventory costs are low but your acquisition costs are higher because you are expending more resources on ordering. The EOQ is the order quantity that minimizes the sum of these two costs. Mismanaged Inventories Inventory mismanagement can be detrimental to a business, especially considering the weight these items carry. Inventories that run out of control can lead to significant losses that the company may not be able to recoup. Considerable investment is required to develop adequate stock. Poorly managed supplies lead to profit loss. ABC ANALYSIS (PARETO ANALYSIS) [pic] ABC analysis (sometimes referred to as the 80/20 rule and as Pareto analysis) is a method of classifying items, events, or activities according to their relative importance. It is frequently used in inventory management where it is used to classify stock items into groups based on the total annual expenditure for, or total stockholding cost of, each item. Organizations can concentrate more detailed attention on the high value/important items. Pareto analysis is used to arrive at this prioritization. †¢ Taking inventory as an example, the first step in the analysis is to identify those criteria which make a significant level of control important for any item. Two possible factors are the usage rate for an item and its unit value. †¢ Close control is more important for fast moving items with a high unit value. Conversely, for slow moving, low unit value items the cost of the stock control system may exceed the benefits to be gained and simple methods of control should be substituted. †¢ These two factors can be multiplied to give the annual requirement value (ARV) the total value of the annual usage. If the stock items are then listed in descending order of ARV, the most important items will appear at the top of the list. If the cumulative ARV is then plotted against number of items then a graph known as an ABC curve (Pareto curve) is obtained. ABC/ Pareto Curve [pic] The precise shape of a ABC curve will differ for any analysis but the broad shape remains similar following the 80/20 rule. ? In this case, typically, the first 20% of items in the list will account for approximately 80% of cumulative ARV. For a company with a stock list of 1,000 different items this means that paying more attention to the top 200 items (with a sophisticated stock control system) will give close control of about 80% of total stock investment. ? The next, say, 40% of items, will, typically, account for a further 15% of cumulative ARV. These can be subject to less precise control methods. ? The last 40% of (low value of low usage) items then account for a mere 5% of ARV and can be controlled with a simple system. The term ABC analysis lays down the fact that the first 20% of important items are known as Category A items, the next, typically 40% are Category B items and the relatively unimportant, though larger in number, 40% are Category C items. Point of distinction between A, B, and C class items. | | | |A Class inventory |B Class inventory |C Class inventory | | | | | |Very Strict Control |Moderate Control |Least Control | | | | | |No Safety Stock |Low Safety Stock |High Safety Stock | | | | | |Max. f ollow up |Periodic follow up |Exceptional follow up | | | | | |Centralized storing |Combined storing |De-centralized storing | | | | |Accurate Forecast |Estimated Forecast |Rough Estimates | | | | | |Weekly Reports |Monthly Reports |Quarterly Reports | | | | | |Must be handled by Superiors |Can be handled by Middle mgt. |Can be fully delegated. | MAJOR AREA OF RESEARCH: ENGG. STORE The project i. e. The ABC analysis was conducted for the area of Engg. store of the Pepsico. Holdings. Its a unique store located at the channo plant and has several credits to its name. It is considered to be the most effective and efficient store among all the three plants located at Channo, Pune and Kolkatta, respectively. This is the combine endeavor of Mr. Rajesh Misra and Mr. Rohit Batta, making this store no. 1 all over India. It consists of 38 classified racks each having a separate number. These racks are classified in various shelves, and each shelf is further divided into different columns. This is done to make available the inventory as early as possible, without wasting any time for finding the respective inventory. The store carries a huge stock of items that are required to be used in the production machines like bearings, shafts, conveyer belts, heavy electric motors, gear box and many more. Each item has provided with a separate code, which makes it very easy to locate the item in the store. For e. g. |ZZMPKCLP0216 |Bridge Cylinder |15 |127013. 6 |20. 12. 00 | | |Mounting P#9652 | | | | | | | | | |PERCENTAGE |2,64,84,008 |2,35,41,341 |2,055,98,673 |1,76,56,006 | |VALUE | | | | | | | | | | | |ITEMS |1 202 |1 – 157 |1 120 |1 89 | | | | | | | |ORIGINAL VALUE |2,64,78,884 |2,35,27,762 |2,05,81,522 |1,75,97,595 | | | | | | | |NO. OF |45 |37 |31 |89 | |ITEMS | | | | | B- class Inventory Here is a list of the B- class inventory lying in the Engg. store along with their respective material codes, values (Rs. ), current stock and their location in the store. |Material |Material Description |STK |Value |Location | |ZZCUTBLR0005 |Chemical Maxtreat_3220 |105 |42078. 52 |13. 08. 0 | |ZZM10FPS0017 |Seal Ptfe Shaft Kit Mrv40 |2 |41962. 61 |36. 14. 00 | |ZZMKKPMP0002 |SEAL MECH. SEAL (FCP SLURRY PUMP) |21 |41923. 51 |05. 02. 08 | |ZZM10HEX0002 |Plate Swirl 24Wh Ord #121365004/2 |1 |41568. 99 |11. 03. 00 | |ZZE00INS0008 |Controller Temp P#77_147E16031100 |2 |41542. 44 |35. 03. 07 | |ZZE00INS0007 |Controller Temo P#77_147_16011100 |2 |41542. 42 |35. 03. 07 | |ZZMUTACR0086 |ELEMENT AIR INLET(C. R. ) P#39708466 |13 |41296. 96 |31. 04. 00 | |ZZMPKDIS0027 |Photo Eye Sensor Wt36-R210 P#90500060 |2 |41062. 18 |36. 13. 00 | |ZZMPKPLR0118 |Allen Weight Eccentric WEIGHT 9 |1 |40934. 1 |07. 05. 00 | |ZZEUTSTK0038 |Power Supply Type Q_120D_ Meanwell |7 |40806. 81 |35. 04. 08 | |ZZMKKCNY0027 |MotorGearedAs55Dp190. 3P90 B5 B3 Bn 90 |1 |40738. 11 |09. 12. 0 | |ZZE10OPT0003 |Mot Hp 1800 230/460 50/60P# 021808 1-1/2 |1 |40605. 18 |36. 07. 00 | |ZZM10FPS0007 |BADGER PROPORTIONING VALVE |1 |40573. 7 |36. 14. 00 | |ZZE00ELE0561 |Switch Reed Smeo-1-B |32 |40562. 13 |32. 01. 00 | |ZZM10CNY0028 |INTRALOX |38 |40314. 2 |13. 00. 00 | |ZZM00MEC0329 |Chain M. S. Pitch 5/8 _Diamond |44. 1 |39919. 39 |37. 03. 0 | |ZZE00ELE0265 |Breaker Mpcb Gv2_M40 Telemecanqe |8 |39914. 87 |06. 05. 00 | |ZZE00ELE0494 |Breaker Mccb 630A |2 |39491 |28. 17. 00 | |ZZMUTSTK0060 |ROLLER DRIVING P#8101867226 |4 |39228. 38 |28. 18. 00 | |ZZMUTETP0011 |CouplingFluidCentrifuge 206DTRIA-1001959 |1 |39074. 36 |22. 01. 00 | |ZZM PKISD0009 |Cam Follower P#01_0026_04_ISHIDA |81 |38911 |01. 01. 0 | |ZZM10PTH0002 |Gear Box Pc10 A_Potato Hopper |1 |38905. 73 |11. 04. 00 | |ZZE00ELE0365 |BREAKER MCCB 250 AMP |3 |38890. 05 |28. 17. 00 | |ZZE00ELE0007 |MOTOR 3 PH MOTOR 10HP(FRAME 1325) |2 |38870. 5 |13. 08. 00 | |ZZCPKCOD0001 |Roller Markem 930 Black 32 MM |156 |38477. 98 |32. 03. 00 | |ZZMPKPLR0121 |Tip Contact Assyembly P#502064800 |144 |38035. 93 |25. 18. 0 | |ZZM10SLI0063 |Nut Lock P#22047 |102 |37910. 65 |12. 03. 00 | |ZZE10HEX0021 |Sensor Flame Qra2 ORD#600501 |3 |37904. 62 |11. 07. 00 | |ZZEPKCLP0037 |Sensor Assy Prox. P#Y18352 |2 |37811. 01 |55. 55. 55 | |ZZEPKCMD0004 |Cable Assy Ribbon P#906123 |5 |37535. 61 |33. 04. 11 | |ZZM10CNY0026 |Belt Wide Mesh Top Intralox 203MM |10 |37383 |13. 00. 00 | ZZE00INS0012 |Controller Speed AS220IF_01_06 |82 |37086. 91 |01. 07. 00 | |ZZMPKCLP0121 |Link Bridge Long P#A10238 |18 |36873. 92 |20. 07. 31 | |ZZMPKMEC0058 |Cylinder Air 1_Cdq2Ka32_35D_A733 |9 |36852. 38 |32. 13. 00 | |ZZC00MIS0018 |CHEMICAL SUPERFOAM |425 |36523. 73 |13. 07. 00 | |ZZM10SLI0040 |Shoe Sli Shoe V Cut Bronze P# 22039 |3 |36465. 97 |38. 08. 0 | |ZZMPKCLP0095 |Seal S_500 Thomson Fs P#30511 |114 |36451. 32 |02. 07. 00 | |ZZM10CNY0033 |Geared Motor Washer take out conveyor |1 |36360. 83 |37. 16. 00 | |ZZCPKBOS0002 |Cloth Teflon P#8101867125 |208 |36267. 36 |03. 13. 00 | |ZZE10FPS0025 |(2) ANLOG I/PANALOG CUR O/P P#1746-NI041 |1 |35