Haldiram in India

GENERAL OPERATIONS MANAGEMENT

A PROJECT REPORT ON HALDIRAM’s

Submitted by:

Anwesh Chakraborty 2013PGX103

Table of Contents

Contents

Executive Summary 3

Company Background 4

Plant Location 6

Inventory management 8

Process design 10

Quality Process 12

Distribution 13

Problem Identification 15

References 15

Executive Summary

In this report, we seek to study and analyse the Operations Management of Haldiram’s packaged food SBU, a family owned company operating in Indian food industry.

The report primarily focuses on the following aspects of Operations Management at Haldiram’s:

* Facility location and layout planning

* Inventory Management

* Process Management

* Managing for quality

* Distribution

Various aspects of supply chain management and value chain analysis are identified and analysed in the report. After the analysis, our team has identified few issues that are still not addressed in the supply chain management of Haldiram’s. In conclusion, we have proposed the solutions to those issues.

Company Background

1937 – One man shop in Bikaner

1983 – 1st shop in Delhi

Early 90s – Split into 3 Units – Kolkata, Nagpur & New Delhi.

1992 – Manufacturing Unit with Retail Outlet

1995 – Restaurant in Delhi

1997 – Production factory for Namkeens

2000 – Entered International Markets

Haldiram’s has been rightly termed as Taste of Tradition. Known for its unbeatable taste in Mithais and Namkeen segment, Haldiram’s is a household name today, a Food Company synonymous with taste, hygiene and innovation. It was in year 1937 in Bikaner, when Ganga Bishen started selling Bhujia sev in Bikaner and it became so popular within city that even tourist coming to the city prefer to buy it. Then in 1941, the name 'Haldiram's Bhujiawala' was used for the first time. In 1983 first retail outlet was opened in Delhi. Then after they expanded business in Kolkata followed by another unit in Nagpur

Haldiram’s has grown...