A STUDY ON HEALTH AND WELFARE MEASURES IN KR GROUPS PVT.LTD.

COIMBATORE

CHAPTER I INTRODUCTION

INDUSTRY PROFILE The Hospitality Industry is one of the largest and most important sectors in the economy in terms of output, It includes several sub-sectors: hotels, restaurants, fast food and coffee shop. The Hospitality industry in India makes an enormous and multi-directional contribution to the domestic economy of the country. The sector accounts for a significant portion of the total industrial output of the country and plays a vital role in the country s economy with regard to employment .

ABOUT THE COMPANY

The company was established in 1969 . The place is the quaint Coimbatore suburb of Ganapathy . A small newly opened bakery was becoming a sensation with the local people . it satisfied a unique satisfy appetites with fresh , quality food in a casual,friendly setting . That s how the company started as a unique iocal bakery . people loved the concept and so they evolved as a bakery caf for the people in their own neighbourhood . by 2007, K R Bakes had more than 70 outlets in 23 major towns . today , it continue to grow in order to provide more neibourhood locations convenient to the people. They are more than just a place to get delicious food but it became the place for happy guests and passionate employees. A very special place to go .

The companies mission is to provide the premier bakery caf experience is being realized every day . Already the results are showing. Now KR Bakes is the largest chain in india . and their appetite for success has seen us diversify. The foundation of strength and inspiration behind K R Bakes to new horizon are of course the founder of the group Mr . A. BALAN. His authentic knowledge and hands on practice in the baking industry accelerates the growth of KR groups and now he heads the largest bakery caf chain in india.

DEPARTMENTS
PURCHASE DEPARTMENT Mainly raw materials like maida(flour), sugar, margarine, iceing sugar etc are purchased. The main raw materials are flour and sugar. The raw materials are purchased after getting various samples from different merchants, they supply it along with full specification such as varieties, rates, staple length etc., regarding raw materials, the purchase manager will call for allocation from various suppliers. Before purchasing the raw materials, the purchase manager will check the stock level requirements. Then he will take the decision how much to order. After receiving the information finally the company selects the suppliers by seeing the rate, delivery period, discounts and quality of material. After selecting the suppliers, the company places orders with them.

PRODUCTION DEPARTMENT Cabinets & Ovens :

Cabinets, racks and ovens are a necessity for the baking industry. Baking ovens come in both gas and electric, as prices range depending on the features you are looking for. Cabinet types are heating, hol keeping items warm and are available in multiple sizes. The holding non insulated and have a capacity of either 18 or 35 pans. Insulated holding cabinets are for items that do not need cabinets are used to store items that can be kept ar room temperature. A proofing cabinet is used for holding bake cabinets give you the ability the humidity and warmth within the cabinet

Mixers & Slicers: Bakery mixers are made from heavy duty stainless steel and have a 20 to 225-qt capacity. There are general purposes. General purpose mixers can be used for any food items, while a dough mixer is specifically for dough; the smaller 20 qt capacity mixers the 225 qt capacity mixecrust bread in approximately 8 seconds . Sheeters & Presses : Sheeters and pressed are specifically for rolling dough and are stand alone machines. These machines may be absized or double pass. Also, they are available heated and nonheated. A sheeter is used to make large sheets of do capacity will roll the dough thorough a second time. A press simply flattens the dough. Heated versus nonheated s of goods you will be making. For example, a heated sheeter or press is needed when pizza dough.

Mixers Single Planetary Mixer : The single Planetary Mixer includes a bowl with a that has a planetary motion such that it Covers all parts the vessel. The Planetary Mixer is used for mixing of dry / materials. The mixer is ideal for processing light to heavy viscous products. Rotation of beater around and its own axis. Axis of bowl closer to the walls ensures homogenous product mix. Top mounted beater ensures cleaning ease. The mixer is offered with single beater design. Based on the requirement a scraper would be provided for scrapping the walls of the bowl. Beater Shapes are available to suit product and process applications.

Types of Beaters :

Sweet Dough Reinforced Cage Marshmallow Batter

Drop Centre Sponge Hook Scraper

Type Cream Whip

Equipment used : 1. Dough Sheeter : Dough sheeter are a vital piece of equipment to high production bakeries. Essentially dough sheeters are mecha costs because they eliminate the need to employ bakery assistants which rollout and dough at a far slower rate that 250 uniform pieces of dough per hour. The speed of floor models is a little trickier to calculate as they typically allow dependent on the desired shape and thickness of the dough. 2. Mixers : Mixers are an essential tool in all bakeries. Bakery mixers are used to mix cake batter, make whipped cream, dough mixers planetary and spiral. A planetary mixer has universal attachments which can be used to create the above other hand, can only be used to knead and mix dough that will be used in bread, bagels and pizza crusts.

3. Ovens : There are four different types of ovens used in bakeries. These ovens are the revolving oven, convection oven, de typically used in baking small breads such as bagels and croissants because the baking surfaces are constantly. Convection ovens are essentially the same as the convection ovens used at home the only difference being that scale. Deck ovens contain several flat surfaces that are typic Rack ovens are extremely efficient as they allow racks loader ready to back goods to simply be wheeled it amount of time to eliminating the task of unloading and loading racks of goods from the oven. 4. Cake Depositors : Cake depositors deposit cake batter into pans and molds. Though cake batter can be poured by hand, cake deposit increase productivity and the end result. Manufactures have made significant technological advances to cake dep bread batter into loaf pans, deposit pie filling into crusts and even ice and decorate the entire circumferences of a case.

5. Proof Boxes : When baking at home, dough can take up to two hours or more to proof. However bakeries need a quicker turanaro they need. Proof boxes are high humidity/ high temperature boxes that allow for dough to proof in as little as fifteen increased moisture of the dough, which in turn produces a moist and flaky bread or crust.

SALES DEPARTMENT The sales manager heads the sales department. He does the processing from local and other states market. The Sales manager will study the market trend and finally submit the market report to the managing director according to the market demand and customer taste. Direct sales By preparing direct invoice the products are sold to the customers directly. Depot sales In depot sales, agents are appointed at different places like Tirupur, Erode, Salem, chennimalai, karur and madurai.As per the requirements of the agents, the product is sent to the depot sales. Agents sell the products in their own name.

ACCOUNTS DEPARTMENT The main work of this department is to record the financial transactions. The day-to-day transactions are recorded in the proper book and are kept for reference. The transactions are first recorded in the journal as and when they take place. Subsequently these transactions are recorded in the bank book, purchase journal, Sales journal, Debtors ledger, Creditors ledger, etc

PERSONNEL DEPARTMENT Recruitment For Production department the age limit for recruitment is 18 to 24. In case of others, age limit may vary according to the designation, educational qualification of the workers. In this institution the educational qualification of the workers should be above 10th standard. Selection Selection tests may provide information about their aptitude, interest, speed, eye test, etc., selection tests are normally followed in the personal interview of the candidates. The personal manager conducts it. Training The company for improving performance of the individual workers in particular job conducts various training programmes. Placement After completing all the formalities the candidates are appointed for a probationary period. The probationary period may range from 3 months to 1 year. During this period the candidates are keenly observed. If they complete the training period successfully, they become permanent employees.

WELFARE MEASURES Welfare facilities to the employees are provided by the organization. It has facilitated the employees with a colony of its own, with laid out roads, parks, avenues and blocks of residential areas. Quarters for the staff, managers and officers are situated near the factory site. The company is running a reputed school for the children of the employees, up to plus two level. Health care of the employees, high safety practices, recreation and cultural activities, training for workers and union leaders, family planning etc., are some of the welfare measures taken by the company.

PROFITABILITY The primary objective of a business under taking is to earn profit. Profit earning is considered essential for the survival of the business. A business needs profit not only for its existence, but also for expansion and diversification. Profitability ratios measures the results of business operations or overall performance and effectiveness of the firm. They are designed to highlight the end result of the business activities which in the imperfect world of ours, is the sole criterion for the overall efficiency of a business unit. COMPUTER DEPARTMENT Computer Systems were introduced in KR Groups Pvt Ltd., in the year1997-1998. Most of the important activities of the concern are computerized up to date. There are three systems available in the organization. Purchase department will enter and record transactions to the department terminals. Daily, weekly and monthly statements for all units are prepared by the use of computers. Consumption of time is recorded and work done will be very accurate with the help of computers. By using the computers we can take any type of reports at any time in any format.

PROJECT PROFILE Introduction

Labour welfare is an important facet of industrial relations, the extra dimension, giving satisfaction to the worker in a way which even a good wage cannot. With the growth of industrialization and mechanization, it has acquired added importance. The worker cannot cope with the pace of modern life with minimum sustenance amenities. He needs an added stimulus to keep body and soul together. Employers have also realized the importance of their role in providing these extra amenities. And yet, they are not always able to fulfill workers demands however reasonable they might be. They are primarily concerned with the viability of the enterprise. Labour welfare, though it has been proved to contribute to the efficiency in production, is expensive. Each employer depending on his priorities gives varying degrees of importance to labour welfare. It is because the government is not sure that all employers are progressive minded and will provide basic welfare measures that it introduces statutory legislation from time to time to bring about some measure of uniformity in the basic amenities available to industrial workers. Today, Labour welfare has been generally accepted by employers. The State only intervenes to widen the area of applicability . It is now accepted that it is a social right. The Committee on Labour Welfare (CLW), formed in 1969 to review the labour welfare scheme, described it as social security measures that contribute to improve the conditions under which workers are employed in India.

The author Vaid considers it as an expression of the assumption by industry of its responsibility for its employees . Though industrial workers are generally better paid, their conditions of work, and often poorer living conditions necessitate more than minimum amenities, and hence most statutory legislation applies to them. In a resolution in 1947, the ILO defined labour welfare as such services, facilities and amenities as adequate canteens, rest and recreation facilities arrangements for travel to and from work, and for the accommodation of workers employed at a distance from their houses, and such other services, amenities and facilities as contribute to improve the conditions under which workers are employed . Industrial progress largely depends on committee labour force. The importance of labour welfare measures was accepted as early as 1931, when the Royal commission on Labour stated: The benefits, which go under this nomenclature, are of great importance to the worker and which he is unable to secure by himself. The schemes of labour welfare may be regarded as a wise investment which should and usually does bring a profitable return in the form of greater efficiency

Concept of Labour Welfare Welfare connotes a condition of well being, happiness, satisfaction conservation and development of human resources. The concept of welfare is necessarily elastic in character which vary in interpretations from country to country and time to time, depending on different social systems, Degree of industrialization and general level of social and economic developments. The need and importance of labour welfare is being increasingly appreciated throughout the civilized world. In its inert sense it is more or less synonymous with labour condition as a whole, including labour legislations and social insurance. Another focus of interpretation centers round the voluntary or statutory nature of welfare for the working class. According to the committee on Labour Welfare, welfare services should mean: Such services, facilities, and amenities as adequate canteens, rest and recreation facilities, sanitary and medical facilities, arrangements for travel to and from place of work, and for the accommodation of workers employed at a distance from their homes; and such other services, amenities and facilities, including social security measures, as contribute to the conditions under which workers are employed .

WELFARE OF THE WORKERS

Washing facilities Storing and Drying facilities Sitting facilities First Aid facilities Canteens facilities Welfare officers Leave facilities Recreational facilities Medical facilities Housing facilities Social Insurance measures Educational facilities

Shelter facilities Parking facilities Trade union involvement Grievance handling Safety measures Transport facilities Employees counseling Vocational training

HEALTH OF THE WORKERS

Cleanliness Disposal of wastes Ventilation and temperature Removal of Dust Artificial humidification Work space area Lighting Drinking water Toilet facilities Spittoons

CHAPTER II NEED FOR THE STUDY

The need for the study arises from the very nature of the industrial system, which is characterized by two basic factors; one, the conditions under which work is carried on are not congenial for health; and second, when a labourer joins an industry, he has to work in an entirely strange atmosphere, which create problems of adjustment. The working environment in a factory adversely affects the workers health because of the excessive heat or cold, noise, odors, fumes, dust and lack of sanitation and pure air etc., lead to occupational hazards. These must be held in check by providing ameliorative services, protective devices and compensatory benefits following accident or injury or disablement.

When a worker, who is in fact a ruralite, comes to work in a factory, he has to work and live in unhealthy, congested factories and slum areas, with no outdoor recreation facilities. To escape from the trying conditions of his tedious and tiresome job, he absents himself, becomes irregular and often undisciplined. Hence the need for providing welfare service arises. In the conditions of work and life of the employees, whatever leads to increasing adaptation of the worker to this job, and whatever makes him fully contented, lessens his desire or need to leave the factory for a time and lighten for him the burden of this social invasion of the factory.

OBJECTIVES
The Objectives of the study are To study the exisisting health and welfare measures provided by the K R GROUPS PVT LIMITED .  To analyze the workers satisfaction towards health and welfare measures provided by the K R GROUPS PVT LIMITED .

LIMITATIONS
jThe study is applicable to K R GROUPS PVT LIMITED only. Therefore cannot be generalized for the whole hospitality industry. jThe sample size was limited to 100. jThere may be personal bias of the respondents, which affect the results of the study.

RESEARCH METHODOLOGY
3.1 INTRODUCTION Business research is of recent origin and is largely supported by business organizations that hope to achieve competitive advantages. Research methodology lays down the various steps that are generally adopted by a researcher in studying the problem. Research methodology is a way to systematically solve the research problems. It may be understood as a science of studying how research is done scientifically. It includes the overall research design, the sampling procedure, data collection method and analysis procedure. 3.2 RESEARCH DESIGN A research design is the arrangement of conditions for collection and analysis of data in a manner that aims to combine relevance to the research purpose with economy in procedure. The research design is the conceptual structure within which research is conducted. It constitutes the blueprint for the collection, measurement and analysis of data.

Descriptive research Descriptive research studies are those studies which are concerned with describing the characteristics of a particular individual, or of a group. Sampling Design/Techniques Sampling is the process of selecting a sufficient number of elements from the population, so that a study of the sample and an understanding of its properties or characteristics would make it possible for us to generalize such properties or characteristics to the population elements. Sampling design is to clearly define set of objects, technically called the universe to be studied. The sampling design used in this study is probability sampling. Sampling technique used is Stratified Random sampling. Sample size The concern, which is considered for this study, is K R GROUPS PRIVATE LIMITED , around 200 workers are working in this concern. This sample taken for the study is 100.

3.3 DATA COLLECTION METHODS While deciding about the method of data collection for the study the researcher should keep in mind the two types of data collection. Primary Data The primary data s are those, which are collected afresh and for the first time and thus happen to be original in character. With help of the structured questionnaire, personally administered interview technique has been used for the collection of Primary data from the respondents. .

QUESTIONNAIRE I . PERSONAL DETAILS 1.Name(Optional) : 2.Age : a) <20 b) 21-25 c) 26-30 d) 31-35 e) >35 3. Occupation : 4. Gender : a)Male b) Female 5. Qualification : a)Upto10 b)+2 c)Diploma d)UG e)PG 6.Marital status : A)Single B)Married 7. Income Level(Rs) : A)2000-5000 B) 5001-10000 C) 10001-15000 D) >15000 8.Coming From : A) 0-5Km B) 6-10Km C) 10-15Km D) >15Km 9. Experience : A) <5yrs B) 6-10yrs C) 11-15yrs D) 16-20yrs E) 21-25yrs Please specify the appropriate answers for the Health and Welfare measures, by making a tick ( ) in the appropriate options: A)HS Highly Satisfied B) S Satisfied C) N Neutral D) D-Dissatisfied E) HD Highly Dissatisfied

II. HEALTH RELATED MEASURES : 1.Satisfactory level in cleanliness? a) HS b) S c) N d) D e) HD 2.Satisfactory level in the disposal of Waste in the company? a) HS b) S c) N d) D e) HD 3.Satisfactory level of ventilation in the working area? a) HS b) S c) N d) D e) HD 4.Satisfactory level in artificial humidification? a) HS b) S c) N d) D e) HD 5.Satisfactory level in work space area? a) HS b) S c) N d) D e) HD 6.Satisfactory level in lighting facility? a) HS b) S c) N d) D e) HD 7.Satisfactory level in toilet facility? a) HS b) S c) N d) D e) HD 8.Satisfactory level in the periodical checkup? a) HS b) S c) N d) D e) HD 9.Satisfactory level in the preventive measures? a) HS b) S c) N d) D e) HD

III. WELFARE RELATED MEASURERS: 1.Satisfactory level in first aid facility? a) HS b) S c) N d) D e) HD 2.Satisfactory level in washing, storing, drying facility? a) HS b) S c) N d) D e) HD 3.Satisfactory level in rest room facility? a) HS b) S c) N d) D e) HD 4.Satisfactory level in supply of refreshments? a) HS b) S c) N d) D e) HD 5.Satisfactory level in sick,casual,earned leave facility? a) HS b) S c) N d) D e) HD 6.Satisfactory level in housing, loan facility? a) HS b) S c) N d) D e) HD 7.Satisfactory level in social insurance facility? a) HS b) S c) N d) D e) HD 8.Satisfactory level in children s education facility? a) HS b) S c) N d) D e) HD 9.Satisfactory level in companies allowances? a) HS b) S c) N d) D e) HD

10.Satisfactory level in employee counseling? a) HS b) S c) N d) D e) HD 11.Satisfactory level in job security? a) HS b) S c) N d) D e) HD 12.Satisfactory level in vocational training? a) HS b) S c) N d) D e) HD 13.Satisfactory level in parking facility? a) HS b) S c) N d) D e) HD 14.If you suggest any other welfare measures, enumerate please :

THANK YOU

ANALYSIS METHODS SIMPLE PERCENTAGE ANALYSIS The collected data is analyzed by using simple percentage method. Under this method, percentage is used to compare the data collected (or) to interpret them.