A Report

MVP Samaj’s
KRT Arts BH Commerce and AM Science (KTHM) College,
Nashik
Department of Commerce

Internship Programme (2022 – 2024)

(Marketing Management)
FOR THE PARTIAL FULFILMENT OF THE DEGREE
BACHELOR OF COMMERCE UNDER
SAVITRIBAI PHULE PUNE UNIVERSITY PUNE

Third Year B. Com. (Semester VI)

Under Choice Based Credit System (Duration
60 hours)

Marketing Management

Avantika Kalpesh Bole

Roll No.: 773
Division: E
Dr. Sanket Nikam

Name of the organization: Takle Bandhu Food Products

 Maratha Vidya Prasarak Samaj’s
K.R.T. Arts, B.H. Commerce & A.M. Science (K.T.H.M) College,
Nashik
Internship Programme 2023 – 2024
CERTIFICATE
This is to certify that,
Shri. /Smt./Kum. Avantika Kalpesh Bole of T.Y.B.Com Div. E and
Roll No. 773 has satisfactorily completed Internship in the Subject
Marketing Management in Organization Takle Bandhu Food Products
as laid down by the Savitribai Phule Pune University, Pune for the
Academic Year 2023-2024

1) Subject Teacher 2) Subject Teacher Head – Dept. of Commerce

(Name & Sign) (Name & Sign) (Name & Sign)

1) Internal Examiner 2) Internal Examiner 1) External Examiner 2) External Examiner

(Name & Sign) (Name & Sign) (Name & Sign) (Name & Sign)
 Index

Sr. Content Remark

No

1 Name of the organization

2 List of Content Learn

3 Allocation of 60 hours

4 List of the officers and the staff members

5 Name and designation of the officer

6 Work Profile

7 Actual work performed

8 List of Skills learnt

9 List of Problems faced

10 How the problems were addressed

11 List of Contribution made towards better functioning the

organization

12 List of the skills required to perform the assigned task

13 Opinion of the student

 1- Name of the organization

Name of the Organization: Takle Bandhu Food Products

Address of the Organization Untwadi Road, Jagtap Nagar,, Nashik,

Maharashtra 422008.

Contact No. 9923973001

Email ID: [email protected]

 02- List of Content Learn

➢ Production Processes:

In this internship I understand the new methods and techniques used to

manufacture products efficiently. How products were manufactures with the help of
different machines.

➢ Machinery Operation:

I learn how to operate and maintain manufacturing equipment safely and

effectively. And what is right steps to start the machines. How to safely and efficiently
operate various types of equipment use in the production process

➢ Quality Control:
In this internship program I Understand quality standards and procedures to
ensure products meet specifications. And how manufacturing company maintain there
products quality.

➢ Inventory Management:
I learn how to manage raw materials, work-in-progress, and finished goods
inventory effectively. How to forecast demand for row material, components and
finished production base on requirements.

➢ Learn Manufacturing
During this internship program I learn Implementing principles and techniques
to minimize waste and improve efficiency in production processes. Gain knowledge of
food safety principles, including hygiene practices, sanitation procedures. Learn about
various food processing methods such as combining, mixing, drying, shaping etc.
Understand how each method affects the flavour, texture, and nutritional content of
food products.
➢ Safety Procedures:

I learn to understand and adhering to safety protocols to prevent accidents and

injuries in the manufacturing environment. As we know in manufacturing company
many accident happened due to connivance of employees that’s why it is important to
know about safety protocols.

➢ Supply Chain Management:

Understanding how supply chain works the flow of materials and information from
suppliers to customers and how it impacts manufacturing operations. Supply chain
management in a food manufacturing company involves overseeing the processes of
sourcing raw materials, production, distribution, and delivery of finished products to
consumers while ensuring efficiency, quality, and compliance with regulations.

➢ Consistency in products :

Consistency in food production is essential for ensuring that products meet

quality standards and consumer expectations every time they are produced.
Implementing standardized processes for ingredient measurement, mixing, cooking,
and packaging helps maintain consistency across batches.
➢ Teamwork and Communication:

During my internship I learn to develop effective communication skills and

working collaboratively with colleagues to achieve production goals.

➢ Continuous Improvement:

In my internship program I learn how manufacturing company Embracing a

culture of ongoing improvement by identifying and implementing changes to enhance
productivity and quality.

➢ Problem-Solving Skills::

Learning how to identify and resolve issues that arise during the manufacturing
process to minimize downtime and maintain efficiency. Problem solving skills are
very important while your doing work with team.
 03- Allocation of 60 hours
Sr. Day Date In time Out time Total Hrs.
No.

1 Tuesday 03-10-2023 12:00 pm 03:00 pm 3 hrs.

2 Wednesday 04-10-2023 12:00 pm 03:00 pm 3 hrs.

3 Thursday 05-10-2023 12:00 pm 03:00 pm 3 hrs.

4 Friday 06-10-2023 12:00 pm 03:00 pm 3 hrs.

1st Week

Introduction of Takle Bandhu

In the first week I had started my internship program at Takle

Bandhu . I saw and understood the work structure of the company. I
introduce myself to entire members of Takle Bandhu. After that Mr.
Sanjay takle (owner of the company) took me on a small tour of
company they provide information about machines and technique of
work . They provide all information about their products. They gave me
training about how to operate Machineries, their work policy, how they
work their rules and regulations etc.
 2nd Week
Sr. Day Date In time Out time Total Hrs.
No.

1 Monday 09-10-2023 12:00 pm 03:00 pm 3 hrs.

2 Tuesday 10-10-2023 12:00 pm 03:00 pm 3 hrs.

3 Wednesday 11-10-2023 12:00 pm 03:00 pm 3 hrs.

4 Thursday 12-10-2023 12:00 pm 03:00 pm 3 hrs.

5 Friday 13-10-2023 12:00 pm 03:00 pm 3 hrs.

Products knowledge:

In my second week I studied about a product knowledge like

a highlighting key Features and benefits of each product. Detailed
explanation of the production process For each product. Understanding
quality control measures implemented during Production. Identification
and understanding of primary ingredients used in each Product.
Importance of sourcing high-quality ingredients for product integrity.
Overview of packaging materials used for different products.
Importance of packaging In maintaining product freshness and shelf
life.

3rd Week
 Sr. Day Date In time Out time Total Hrs.
No.

1 Monday 16-10-2023 12:00 pm 03:00 pm 3 hrs.

2 Tuesday 17-10-2023 12:00 pm 03:00 pm 3 hrs.

3 Wednesday 18-10-2023 12:00 pm 03:00 pm 3 hrs.

4 Thursday 19-10-2023 12:00 pm 03:00 pm 3 hrs.

5 Friday 20-10-2023 12:00 pm 03:00 pm 3 hrs.

Get hand-on experience:

In my second week I spend time with Experience employees

in various department to gain broader understanding of how each
department contribute to the overall operation of the company. And then
whenever I get a chance I try to get hand on experience by participating
in a task. This could include assisting with production runs, conducting
quality check, and help with inventory.

4th Week
 Sr. Day Date In time Out time Total Hrs.
No.

1 Monday 23-02-2023 12:00 pm 03:00 pm 3 hrs.

2 Wednesday 25-02-2023 12:00 pm 03:00 pm 3 hrs.

3 Thursday 26-02-2023 12:00 pm 03:00 pm 3 hrs.

4 Friday 27-02-2023 12:00 pm 03:00 pm 3 hrs.

5 Monday 30-02-2023 12:00 pm 03:00 pm 3 hrs.

6 Tuesday 31-10-2023 12:00 pm 03:00 pm 3hrs.

Total 60 hrs.

Product supply:

In the fourth week I acquired the knowledge about the product supply.
Where is this product supplied and how is it supplied? This is a
government contract of the company, supplies are made for the schools
and sell directly to the customer who comes to the shop. Contact the
firm directly Reach out to their customer service or sales department
and inquire about their product supply information.

04 - List of the Officers and the Staff Members

List of the officers and the staff members of the Internship Providing organization with
designations.

Sr. No. Name of Officers/Staff Designation

1 Sanjay Dattatrey Takle Owner

2 Shivshankar Varma Senior executive

3 Usha Bhutekar Senior executive

4 Shridevi Udgire Senior executive

5 Sandhya Gore Senior executive

6 Nanda Mantre Senior executive

7 Manisha Kasar Junior executive

8 Shakuntalabai Pawar Junior executive

9 Prerna Kharat Junior executive

10 Usha Khawale Junior executive

11 Poonam Vishwakarma Junior executive

12 Kalinda Bomate Junior executive

 05-Name and Designation of the officer

 Name & designation of the offer under guidance

Name of guide: Sanjay Dattatrey Takle

Contact No. 9923973001

Designation: Owner of the shop

E-mail: [email protected]

When I start my internship in Takle Bandhu Food Product

Company Mr. Sanjay takle the owner of the company they
introduce me with whole staff then they gave me a small tour of
company they gave me information about equipment and
Machineries’ how the machines work , how they make products,
how they pack products and then they gave me inform me about
there work structure , they taught me how to follow discipline in
the company. After this instructions they inform me about how
they supply their products to government schools. Sir guided me
very well and they are very co-operative as well as the entire
staff was very kind and co-operative.
 06-Work profile

Work profile assigned during the Internship Programme.

➢ Assisting with product development:

During the internship program my senior executive give me a work, that I have to
assisting with product development I have to assist in recipe formulation and testing and
if I have any query or doubt about the work then I can take help from my senior. I have to
follow the guidelines of my seniors.

➢ Conducting quality control inspection:

Performing visual inspections of raw materials, ingredients, and finished products.
Using testing equipment to measure parameters such as temperature, content, and
weight . Collecting samples for testing to ensure food safety.
➢ Analysing production processes
In this internship program they give me the work that I have to analyse production
process I have to check performance of machines if they need maintenance.
➢ Ensuring compliance with food safety regulations:
In this internship I got work that I have to conduct regular inspection with senior of
production facility to ensure hygiene and sanitation standards.
➢ Co-ordinate with seniors:
In my internship program I have to co-ordinate with my senior about work and I
have to consult with them.
➢ Advertisement:
During my internship program my leader give me the task to research the new ideas
of advertisement of various product.
➢ Record keeping:
 My leader give me a task of record keeping I have to track production, Quality
control, product stock record, Financial record etc. I have to track product when the
product transfer to centres.

07- Actual work Performed

• Actual work performed during the Internship Programme

➢ Assisting in production:
In this internship program I took part in making of product I actually work with
them I operate equipment’s, Machineries’ , monitoring product, ensuring product
quality etc.
➢ Documentation and record keeping:
My leader give me a task of recording the documents. They also teach me how to
manage the stock of product as well as they also teach me about how to collect and
organized documents.
➢ Communicate with dealers:
During my internship I communicate with dealer I provide information about the
products as well as I take information about there requirements.
➢ Help the seniors:
During the internship program I had assist to my senior. I followed to the seniors.
When I had a query or any doubt about any concept, I took help from my senior. I was
following the guidelines of my seniors.
➢ Products analysis:
My leader teached me how to analyse the products ,functionalities of product it’s
design ,weight , size and any unique attributes that set it apart from competitors
➢ Follow up of stock:
In internship I had to Check all stocks of product and had to record all
information about stock how much stock remain or how many stock will require to
fulfil requirements .
 ➢ Product packaging:
In the internship program with the help of senior I learn about product packaging
and I work with them to pack products.
➢ Product Advertisement:
During my internship program I tried to advertise the products by social media.

08- List of Skills learnt

Skills learnt during the Internship Programme

 Problem solving skills

Addressing issues such as equipment malfunctions, ingredient shortages, or

quality concerns in a timely and efficient manner.

 Production line operations

 Understanding how to operate machinery and equipment used in food processing and

packaging.

 Teamwork and communication

Collaborating with colleagues communicating effectively to ensure smooth

operations, and resolving conflicts as they arise.

 Time management

Prioritizing tasks, managing deadlines, and maximizing efficiency in a fast-

paced manufacturing environment.

 Continuous improvement

Identifying opportunities to streamline processes, reduce waste, and improve

overall efficiency in production operations..

 Working habit

This internship programme gave me a habit of working.

 Technical skills

During this internship program I Understand various methods of food processing such

as canning, drying, and fermentation. Operating and maintaining specialized

machinery and equipment used in food manufacturing, such as mixers, ovens,

conveyors, and packaging machines.

 Adaptability

Being flexible and able to adjust to changes in production schedules, product

specifications, or customer requirements..

 09- List of Problems faced
Problems faced while performing the assigned task

• Technical Issues: During my internship program I faced some technical issue like
how to operate machines and how the machines were work.
 • Food safety concerns: I had to ensure compliance with strict food safety regulations
and preventing contamination, foodborne illnesses, or product recalls.

• Quality control issues: I had difficulty in maintaining consistent product quality and
addressing defects or deviations from specifications..

• Equipment breakdowns: Managing unexpected equipment failures or malfunctions

that can disrupt production schedules and impact output.

• Manners and etiquettes: It took time for me to maintain the manners of the company.

• Communication: I faced the problem of communicating with customers of different

mentalities.

• Low confidence: I had no confidence in dealing with dealer as well as communication

with co-workers.

• Product recalls: Responding to situations where products must be recalled due to

quality or safety issues, which can damage brand reputation and lead to financial
losses.

• Punctuality: I had trouble in maintaining punctuality during working hours.

• Lack of accuracy: Sometimes there is lack of accuracy in my work.

10-How the problems were addressed

How the problems were addressed to -

• Technical Issues: When I faced some Technical Issues, I take help from my seniors.
 Like, how to operate machines , how to check stock ,how to inspect food products etc.

• Food safety concerns: When I face the problem about food safety in my work, that

time I make notes which food products pass food safety concerns.

• Quality control issue: In this problem the my seniors take a session about quality

control procedure , food safety protocol and importance of maintaining products

quality.

• Lack of accuracy: When I face this type of problem my guide gave me training about

importance of accuracy no only for professional life but Also important for person life.

• Manners and etiquettes: It took time for me to maintain the manners of the company.

• Communication: In this case my seniors and my guider taught me how to talk with

customer with different mind-set.

• Explanation of product: In this problem my seniors taught me how to explain the

product to the customer. They taught me what are the important things which we have

to take care of when we explain the product to customer.

11- List of Contribution made towards better functioning the

organization
  Streamlining production processes to increase efficiency and
reduce waste.
 Implementing lean manufacturing principles to optimize resource
utilization.
 Introducing quality control measures to ensure consistent product
quality.
 Developing and implementing training programs to enhance
employee skills and productivity.
 Introducing automation technologies to improve production speed
and accuracy.
 Establishing effective supply chain management practices to
minimize disruptions and reduce costs.
 Conducting regular performance evaluations to identify areas for
improvement and implement corrective actions.
 Implementing safety protocols and procedures to ensure a safe
working environment for all employees.
 Developing and fostering a culture of innovation to encourage
continuous improvement and adaptation to market changes.
 Implementing cost-saving measures through energy efficiency
initiatives and waste reduction strategies.

These contributions can collectively contribute to the better

functioning of a manufacturing organization by improving productivity,
quality, efficiency, and overall competitiveness in the market.

12 – List of the skills required to perform the assigned

task
List of the skills required to perform the assigned task, not included in the syllabus.

• Technical skills
Proficiency in operating manufacturing equipment and machinery. Understanding of
production processes and procedures. Ability to read and interpret technical drawings
and blueprints. Knowledge of quality control standards and procedures.

• Problem solving skills

Ability to identify and analyse problems in production processes. Capacity to propose
and implement effective solutions to address issues. Critical thinking skills to evaluate
alternatives and make informed decisions.

• Communication skills
Effective verbal and written communication skills to convey instructions and
information clearly. Ability to collaborate with team members and communicate
effectively across departments. Active listening skills to understand concerns and
feedback from colleagues and supervisors.

• Safety Awareness
Knowledge of workplace safety regulations and procedures. Commitment to following
safety protocols and promoting a culture of safety. Vigilance to identify and address
potential hazards to prevent accidents or injuries.

• Time management
Strong organizational skills to prioritize tasks and manage time efficiently. Ability to
meet deadlines and handle multiple projects simultaneously. Capacity to adapt to
changing priorities and work under pressure

• Attention to Detail
 Keen eye for detail to ensure accuracy and precision in manufacturing processes.
Ability to detect defects or errors and take appropriate corrective actions. Commitment
to maintaining high standards of quality and consistency.

• Team work and collaboration

Ability to work effectively as part of a team and contribute to achieving common goals.
Willingness to share knowledge and skills with colleagues and support their development.
Capacity to resolve conflicts and foster a positive work environment.

• Adaptability
Flexibility to adjust to changes in production schedules, priorities, or procedures.
Ability to learn new technologies or processes quickly and apply them effectively.
Resilience to overcome challenges and setbacks in a dynamic manufacturing
environment.
• Manners and etiquettes
Manners and etiquettes are very important in any organization or company. Your
personality is depended on your behaviour with staff and customers.

• Continuous Improvement
Willingness to seek opportunities for process optimization and efficiency gains.
Capacity to innovate and implement new ideas to enhance productivity and quality.
Commitment to lifelong learning and professional development
 13. Opinion of the student

I am very thankful to K.T.H.M. College that gives me an task of internship.

Also, I am thankful to Takle Bandhu Food Products Nashik. That they gave me
opportunity to work with them.
My heartfelt gratitude for the incredible opportunity to work with Takle
Bandhu Food Manufacturing Company. It has been an honour and a privilege to
be part of such a reputable and esteemed organization
From the moment I joined the team, I was welcomed with open arms and
provided with invaluable support and guidance every step of the way. The
experience of working alongside talented professionals in such a dynamic and
innovative environment has been truly inspiring and enriching.
I had fear when I decided to go for 60hrs internship in some organization
but choosing Takle Bandhu that was my good decision. I really developed new
skills and worked on various of tasks which are totally new for me. Sometimes I
found it's so complicated yet I continue learning without giving up. Management
skills were so important because sometimes it's impossible to complete
everything on a day-to-day basis. In order to let things done efficiently, I had to
become good at delegating and managing my tasks with other employees. My co-
worker had also taught me something new and I also do not hesitate when I faced
any problems. I am grateful for the trust and confidence that they have placed in
me, allowing me to contribute my skills and expertise towards the success of the
company. The opportunity to be involved in meaningful projects and make a
positive impact has been immensely fulfilling.
I want to extend my sincere appreciation to everyone at Takle Bandhu Food
Manufacturing Company for their mentorship, collaboration, and camaraderie
throughout my time here. It has been an incredible journey, and I am grateful.