Essay On Nestle
LIST OF CONTENTS
Sr no. Description Page no.
1 Introduction
2 Processing
3 Quality section
4 Project work
5 Conclusion
List of Abbreviations used
Sr. No. Abbreviation Description
1 HN Henry Nestle
2 GFGL Good Food Good Life
3 NCE Nestle Continuous Excellence
________________________________________
4 NEMS Nestle Environment Management System
5 IC Infant Cereal
6 IF Infant Formula
7 ISO International Organization for Standardization
8 QA Quality Assurance
9 ML Microbiological Lab
10 CL Chemical Lab
11 SEL Sensory Evaluation Lab
12 QAL Quality Assurance Lab
13 NLM Noise Level Measurement
14 RD Roller Dryer
15 RM Raw Material
16 Mfg. Manufacturing
17 DMS Dry Mix Section
18 RB Ribbon Blender
19 ILL In Line Lab
20 AP Analytical
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Nestle set up its operations in India, as a trading company in 1912 and began manufacturing of Milkmaid and other products were gradually brought to the fold. The product range since then has diversified so much that we cannot enumerate all the products of the company on a paper. After working 28 yearswith the name of Food Specialties Ltd., the company realized that the name the survival in international market is possible to keep changing with time and a better relation was needed between Nestle, International and its Indian counterpart. So, Nestle India, Ltd., came into existence in 1990.
Nestle factories in India included Choladi (Tamilnadu 1969), Nanjangud (Karnataka, 1989), Samalkha (Haryana 1992), Ponda (Goa, 1995), Bicholim (Goa, 1997), Moga (Punjab, 1962) and Pantnagar (Uttaranchal, 2006).
Nestle India Ltd. Brief
• Began as a trading company in the year 1992.
• Manufacturing started in 1961 with Condensed milk (Milkmaid).
• Corporate Office situated at Gurgaon
• Nestle India Headed by Mr. Suresh
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a) Production
b) Agricultural services
c) Supply chain
d) Administration & Accounts
e) Quality assurance
f) Engineering
g) Application group
h) Industrial performance
i) Human resources
A. Production Department:
• Cereal Plant
1) Tipping, Dry mix
2) Roller Dryer
3) Cereal Tote bin Room and Filling & Packing
B. Human Resources The HR Dept. deals with employees welfare and training & development program.
1. Employees Welfare: It includes uniforms of employees facility of laundry, food services, medical facility, loan plans etc.
2. Training and Development: These programs are organized to keep employees abreast with new technology and development in food sector.
3. Industrial Relations: The interaction with various committees such as Work Committee, Canteen Committee etc.
C. Supply Chain Management The Key Focus Areas of supply chain management are:-
• Stock holdings & inventory management.
• Warehousing & Dispatch.
• Raw Materials & packaging materials.
• Suppliers & Venders.
Administration and Accounts:
Functions
• Accounting and reporting
• Costing
• Purchasing
• Information systems
• Sales tax and excise
• Public
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