Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Presented by:
Rana Shoaib Anwer
CIIT/FA09-MBA-123/LHR
Submission date:
27-09-2010
Presented to:
Ma’m Marryam Jahangir
Assistant Professor
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
Contents
WEEKLY REPORTS…………………………………………………………………59
BIBLOGRAPHY……………………………………………………………………….64
GLOSSARY…………………………………………………………………………....65
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This internship report is made to understand, experience and to explain the practical
knowledge that as internee how much I have learn during my internship. It also
explains how the company operations are conducted to convert raw material into
finished form at production units of organizations. In this report, I mainly focus the
SWOT analysis, Marketing strategy, competitive strategy and organizational
behavior. It also explains my duties as internee and the knowledge that I have
acquired during internship.
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
I am very thankful to ALLAH ALMIGHTY who has given us the power and ability to
think and judge the matters and then to make use of these blessed abilities. My
respected teacher Madam MARYAM JAHANGIR is the only source who directed
me to apply my abilities in the required directions. Her vast knowledge and very
useful advices enabled me to do my best during my internship and brighten the
name of the COMSATS Institute of Information Technology Lahore.
I would also like to thank MR GHULAM HUSSAIN (Chairman), Mr. NISAR ASHRAF
(BRAND MANAGER), and Mr. YASIR SANDHU (Marketing Coordinator) of DAWN
BREAD GROUP to provide me a chance to work in the company to acquire
knowledge and test my skills.
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
EXECUTIVE SUMMARY
The bread industry in Pakistan has seen many changes in the last twenty-five
Years. It has emerged as a small-scale bakery processing industry to numerous
industrial bread making units all over Pakistan. The bread industry in Pakistan
Is flourishing very quickly and bread products are gaining much popularity.
Bread has been accepted as a popular substitute of rice, naan, chappati,
paratha. Currently, 5% of the total population of Pakistan consumes packaged
bread. The major factors for such a low percentage of people consuming bread are
mostly economical and cultural. Pakistani diet consists of many substitutes for bread,
which are cheaper and preferred over bread by a majority of the
population.
Exports
IMPORTS
The total import of Pakistan in the year 2009 is $28.31 billion in 2009. in which there
is some part of bakery machinery .Pakistan import of bakery products are very low
very few brands of dairy products are imported from different countries.
But the import of bakery machinery is very high. Most of the machinery related to
bakery is imported from different countries the main countries from which pakistan is
importing bakery machineries are
U.S.A
Canada
Switzerland
China
The main bakery products which Pakistan importing is the bread machinery the other
bakery machinery which the Pakistan is importing are the followings.
Rack oven
Slicer machines
Planetary mixers
Spiral dough mixer
Proofer
Deck oven
Dough divider
Rounder
Racks etc
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CHALLANGES
To get maximum outcome from quota free regime, all out maxima efforts are needed
to boost bakery exports and heap up access to the international markets. In the
context of boosting the exports, the State Bank of Pakistan has introduced three
facilities based schemes for the benefits of exporters which are, Foreign Currency
Export Financing Scheme (FCEFS),
Political Risk Guarantee Scheme (PRGS)
Export Guarantee Scheme (EGS).
The bank would provide 210 days credit facility to exporters for South America as
compared to 120 days credit facility to other markets.
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COMPANY INFORMATION
KEY PERSONALS:
PLANT LOCATIONS:
KARACHI/CORPORATE OFFICE:
Golden Harvest Foods (Pvt.) Ltd.
LAHORE OFFICE:
Auto Bake Foods (Pvt.) Ltd.
39, Industrial Estate,
Kot Lakhpat,
Lahore
Tel. : 92-42-111-111-999
Fax : 92-42-5121308
E-mail: lahore@dawnbread.com
FAISALABAD OFFICE:
Mehboob Foods Industries
Central Textile Mills Compound
Ayub Colony, Jhang Road,
Faisalabad
Tel. : 92-41-653295-6
Fax : 92-41-653297
E-mail: faisalabad@dawnbread.com
RAWALPINDI OFFICE:
Capital Foods (Pvt.) Ltd.
15-E, Nasirabad,
Peshawar Road,
Rawalpindi
Tel. : 92-51-111-111-999
Fax : 92-51-5472652
E-mail: islamabad@dawnbread.com
HYDERABAD OFFICE:
Farheen Foods Co
G/5 - A, S.I.T.E
Hyderabad
Tel. : 92-221-880800
Fax : 92-221-880355
E-mail: hyderabad@dawnbread.com
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NO OF EMPLOYEES
1500 plus
LEGAL ADVISOR:
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INTRODUCTION OF DAWN BREAD
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HISTORY OF DAWN BREAD
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CURRENT FACTS AND FIGURES
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DAWN BREAD OBJECTIVES
The company also supplies frozen bread sticks to Subways, Mr. COD
and hundreds of national and multinational food restaurants across
Pakistan. In addition to food products, Dawn Group of Companies
established a yeast plant at Lahore in collaboration with A ustralia –
based Burn Philips, (at present known as AB Mauri, UK.
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MISSION STATEMENT
Quality Policy
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Product lines OF Dawn Bread
Breads
Initially started with just dawn bread now branched up into 4 different variants based
on ingredients .listed as following
Bran bread
Fortified bread
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
MILKY BREAD
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BURGER BUNS
FRUITY BUNS
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OTHER BRANDS OF DAWN BREAD
Bread & beyond is acutely aware of the need for appealing products which satisfy
our strong customer base is testimonial to our quality & professionalism. We
introduced the concept of live bakery for the first time in Pakistan. Our past, present,
and future long-term commitment to the industry and to each of our customers is
made possible through our collective experience and our belief in the importance of
honesty, integrity, reliability, long-standing relationships, and trust.
Bread & Beyond state of the art machineries and equipment offer world class
products to the food service industry. We have in fact availed the services of culinary
consultants and Bakers of International repute to bring innovation in our products.
Our ultimate aim is to retain the Company customers and create natural preference
for our products among our entire consumer based on value for money and most
importantly quality and taste.
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DAWN FOODS
PRODUCTS
DAWN MAYO
PRODUCTS
MEZBAN
PRODUCTS
MEZBAN is a brand of dawn bread. The basic purpose of this brand is to export the
ready to make products to rest of the world. MEZBAN is a Brand for your Kitchen
Cuisine and Fulfill your all Cuisine Requirements.
Aloo Palak
Beef Chapli Kabab
Beef Seekh Kabab
Beef Shami Kabab
Bhagare Baingan
Chana Daal Halwa
Chana Daal Karaila
Chicken Chapli Kabab
Chicken Shami Kabab
Gajar Halwa
Karachi Vegetable Biryani
Lahori Chikar Chole
Lahori Chole
Lahori Karhi Pakora
Loki Halwa
Mix Vegetable Achari
Mix Vegetable Bhujya
Sarson Saag
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Mix Vegetable Cutlet
Mix Vegetable Samosa
Potato Cutlet
Potato Samosa
Punjabi Samosa
Vegetable Shami Kebab
Vegetable Spring Roll
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Major Offices of the Organization
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Organizational Chart of DAWN BREAD
Accountant/Accounts
Officer Asst. Manager Marketing Deputy Manager
Supervisors
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SWOT ANALYSIS OF DAWN BREAD
STRENGTHS
Leading Bread Brand owning the evolution of bread in Pakistan holding
a market share of 35%
Stability of production
Information Flow
OPPERTUNITIES
Consumers are more receptive towards the change due to media and
competition.
THREATS
ANALYSIS OF SWOT
Brand Image
Reliable and confident image of DAWN BREAD and the Group itself with
credibility of being there in the market for a longtime and sustaining the quality to
satisfy consumer needs, yet lacking awareness towards various brands under the
umbrella of DAWN BREAD
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Due to:
– Lack of attention by DAWN BREAD GROUP on the area of product
planning and positioning resulting in lack of attention by the consumer.
Lack of a single-minded valuable proposition, that will uplift the position that
DAWN BREAD GROUP owns.
Past campaigns have mainly focused the cash cows of the business hence
lack of strategic communication attention towards the developing brands that
can turn out to be profitable as well.
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However, these have not been translated into consumer advantage
These have not been used to create a sustainable edge over competition; an
edge, which also offers value to the consumer
If not addressed, soon some of these will eventually erode.
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Marketing strategies
WHAT IS A STRATEGY??
A strategy consists of a well thought out series of tactics to make a marketing plan
more effective. Marketing strategies serve as the fundamental underpinning of
marketing plans designed to fill market needs and reach marketing objectives. Plans
and objectives are generally tested for measurable results.
"What is Strategy?"
Michael E. Porter
Harvard Business Review, November-December 1996.
Today's dynamic markets and technologies have called into question the
sustainability of competitive advantage. Under pressure to improve productivity,
quality, and speed, managers have embraced tools such as TQM, benchmarking,
and reengineering. Dramatic operational improvements have resulted, but rarely
have these gains translated into sustainable profitability. And gradually, the tools
have taken the place of strategy. As managers push to improve on all fronts, they
move further away from viable competitive positions. Michael Porter argues that
operational effectiveness, although necessary to superior performance, is not
sufficient, because its techniques are easy to imitate. In contrast, the essence of
strategy is choosing a unique and valuable position rooted in systems of activities
that are much more difficult to match.
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WHAT IS marketing strategy?
Basic theory:
1. Target Audience
2. Proposition/Key Element
3. Implementation
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A marketing strategy often integrates an organization's marketing goals, policies, and
action sequences (tactics) into a cohesive whole. Similarly, the various strands of the
strategy , which might include advertising, channel marketing, internet marketing,
promotion and public relations can be orchestrated. Many companies cascade a
strategy throughout an organization, by creating strategy tactics that then become
strategy goals for the next level or group. Each one group is expected to take that
strategy goal and develop a set of tactics to achieve that goal. This is why it is
important to make each strategy goal measurable.
Marketing strategies are dynamic and interactive. They are partially planned and
partially unplanned
Types of strategies
Marketing strategies may differ depending on the unique situation of the individual
business. However there are a number of ways of categorizing some generic
strategies. A brief description of the most common categorizing schemes is
presented below:
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with two alternative scopes. These are Differentiation and low-cost leadership
each with a dimension of Focus-broad or narrow.
o Product differentiation (broad)
o Cost leadership (broad)
o Market segmentation (narrow)
Innovation strategies - This deals with the firm's rate of the new product
development and business model innovation. It asks whether the company is
on the cutting edge of technology and business innovation. There are three
types:
o Pioneers
o Close followers
o Late followers
Growth strategies - In this scheme we ask the question, “How should the
firm grow?”. There are a number of different ways of answering that question,
but the most common gives four answers:
o Horizontal integration
o Vertical integration
o Diversification
o Intensification
Prospector
Analyzer
Defender
Reactor
Marketing warfare strategies - This scheme draws parallels between
marketing strategies and military strategies
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WHICH MARKETING STRATEGY DAWN BREAD IS
FOLLOWING??
Market expansion
Grow Sales with New Products - With this approach the marketer seeks to achieve
objectives through the introduction of new products. This can be accomplished by:
“Dawn gives you the freshest and the most wholesome baked and frozen
products because it extracts the essence of its products from the finely
selected PERFECT GRAINS”
seekers , strivers.
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Dawn’s Personality
• Taking cue from the great artistic references (such as Gandum key khoshey
jaisey soney ki baliyan; or Sunehri lehlahati gandum) in the traditional
literature and practiced language, the personality for Dawn will be that of
‘Gold’. The rich golden brown color of Gold, the heavy feel of it and the
evocative look will:
– Automatically strengthen Dawn’s position as an upscale ultimate
quality product
– Establish the Perfection factor in every single customer touch-point, be
it advertising, Dawn shelf at outlet or the product experience itself.
• Evoke emotional feelings toward a brand as rich and full as Gold itself.
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Competitive strategy
A firm's relative position within its industry determines whether a firm's profitability is
above or below the industry average. The fundamental basis of above average
profitability in the long run is sustainable competitive advantage. There are two basic
types of competitive advantage a firm can possess: low cost or differentiation. The
two basic types of competitive advantage combined with the scope of activities for
which a firm seeks to achieve them, lead to three generic strategies for achieving
above average performance in an industry: cost leadership, differentiation, and
focus. The focus strategy has two variants, cost focus and differentiation focus.
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1. Cost Leadership
In cost leadership, a firm sets out to become the low cost producer in its industry.
The sources of cost advantage are varied and depend on the structure of the
industry. They may include the pursuit of economies of scale, proprietary technology,
preferential access to raw materials and other factors. A low cost producer must find
and exploit all sources of cost advantage. if a firm can achieve and sustain overall
cost leadership, then it will be an above average performer in its industry, provided it
can command prices at or near the industry average.
2. Differentiation
3. Focus
The generic strategy of focus rests on the choice of a narrow competitive scope
within an industry. The focuser selects a segment or group of segments in the
industry and tailors its strategy to serving them to the exclusion of others.
(a) In cost focus a firm seeks a cost advantage in its target segment, while in (b)
differentiation focus a firm seeks differentiation in its target segment. Both variants of
the focus strategy rest on differences between a focuser's target segment and other
segments in the industry. The target segments must either have buyers with unusual
needs or else the production and delivery system that best serves the target
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segment must differ from that of other industry segments. Cost focus exploits
differences in cost behavior in some segments, while differentiation focus exploits
the special needs of buyers in certain segments.
THE CORE ATTRIBUTES ARE HEALTH and freshness (softness).that what they
are deliver in adds,
Competition
Competitive Position
• Various established local bread brands and bakers as well, with higher TOM
recall.
• Bake Parlor and Wonder are close
Personality
• Bake Parlour: Modern, Mature, and Trendy
• Wonder: Old, near obsolescence
Differentiators
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Brand Health Measures
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HOW BREAD IS MANUFACTURED??
INGREDIENTS
The principles of baking bread have been established for hundreds of years. The
basic ingredients are flour, yeast, salt and water. Bread Improvers (flour treatment
agents), usually Vitamin C (ascorbic acid), are used in commercial production.
Flour
Wheat is grown in many parts of the world. However, flour made from `hard` wheats
such as those produced in North America is higher in protein/gluten. Hard and soft
wheats in milling terms are equivalent to strong and weak flours in baking.
Wheat flour is the key ingredient in most breads. Flour quality is particularly
important in bread making as the quality of the flour will have a significant impact on
the finished product.
When flour is moistened and stirred, beaten or kneaded, gluten develops to give
dough `stretch`. The elastic framework of gluten holds the gas produced by the
fermentation action of yeast.
In a year of good harvest a bread grist may consist of 80% of home grown wheat.
This trend is likely to continue with advances in wheat breeding and technology.
However, home grown wheat is not always strong enough to be used in all varieties
of bread and baked products and there is no likelihood at the moment of this country
being able to do without some imported wheat for bread making. Currently about
800,000 – 1,000,000 tones of wheat is imported for bread making, mostly from North
America.
Yeast
Yeast requires moisture, food and warmth for growth. When these requirements are
satisfied, the yeast grows. Its function in bread making is to:
• produce carbon dioxide gas to enable the dough to rise
• form the cellular network found in bread crumb
• give bread its characteristic aroma.
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Salt
Salt is an essential ingredient in bread. It is used in very small amounts to give bread
flavor. It also helps to control fermentation to produce bread of good volume and
texture.
Water
Water is used to produce the dough. It is important that the water is the correct
temperature and quantity when making bread, because it affects the dispersal of the
other ingredients.
Fat
Vegetable fat is used in very small quantities; it helps to keep the bread soft and also
helps the dough pass more easily through the production process.
Bread Improver
Vitamin C (ascorbic acid) is used to strengthen the dough and help it rise. It has a
beneficial effect on the volume, crumb structure and softness of the bread.
Preservatives
Preservatives, such as acetic acid (vinegar), are often used in commercial baking to
ensure the freshness of the product and prevent staling.
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PRODUCTION METHODS
There are two main methods of making bread:
- Bulk Fermentation Process (BFP)
- Chorleywood Bread Process (CBP)
BFP is a traditional method. Ingredients are mixed together to form a dough and
left to ferment for up to three hours. During fermentation the dough changes from a
short dense mass into an elastic dough. The time taken to reach this state largely
depends on the amount of yeast and the dough temperature.
CBP The modern commercial process used in large bakeries is known as the
Chorleywood Bread Process and was developed in 1961 by the Flour Milling and
Baking Research Association at Chorleywood. This method produces bread and
other fermented bakery goods without the need to ferment the dough in bulk. Dough
development in CBP is achieved during high speed mixing by intense mechanical
working of the dough in a few minutes. Not only does this save considerable time
(which helps keep down the cost), it also produces bread which is better in respect of
volume, color and keeping qualities. CBP is now by far the most common method
used throughout all sectors of the bread baking industry.
CBP allows the use of a much higher proportion of flour made from British wheat.
This helps to reduce our dependence on hard wheat imported from countries outside
the European Community which attract a high levy under the Common Agricultural
Policy. Premium and whole meal breads require a much higher proportion of flour
milled from hard wheat and are consequently more expensive to produce.
Note: In 1995 The Flour Milling & Baking Research Association merged with the
Campden Food and Drink Research Association to form the Campden &
Chorleywood Food Research Association.
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Process analysis
Method
All ingredients are pumped from large storage bins or silos into the dough mixers
automatically. The equipment is controlled by computer. The dough is mixed
intensely for about three minutes in a high speed mixer in batches of around 300
kilos. The temperature of the dough has to be carefully controlled at 28ºC so that the
yeast can grow and the dough become elastic.
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When mixing is complete the large mass of dough is tipped into a divider. It is then
divided into individual pieces and shaped into a ball. The weight of each piece of
dough is very important to ensure that the finished product complies with Weights
and Measures Regulations.
The dough pieces are allowed to `recover` for about eight minutes in a conveyor
prover. This is the first or intermediate proving stage. Each piece of dough is then
shaped and molded and placed in a tin, four pieces to a tin for a loaf of bread. The
texture and size of the dough piece is automatically controlled. The dough then
travels through the final prover which allows the dough to rise gently for about one
hour in strictly controlled temperature and humidity conditions. It is then ready for
baking.
The bread is baked for about 20 minutes at 200ºC. The loaves then go into a cooler.
Cooling is usually done under carefully controlled conditions to ensure correct
temperature, humidity and time. This is very important for quality. The cooling stage
lasts for about two hours which enables the loaves to be sliced easily. The bread is
then wrapped and ready for dispatch
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Distribution
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HUMAN RESOURCE FUNCTION
Objective
Employees are the asset of any organization. To fully utilize this asset there is need
to establish the good and fruitful relationship with the employees. For the purpose to
utilize this human capital, there is need to protect the rights of the employees. If
there is any kind of insecurity to the rights, then employees are demotivated to do
their jobs. For the protection of rights and more supporting to get more rights, there
is department of human resource.
Human Resources may set strategies and develop policies, standards, systems, and
processes that implement these strategies in a whole range of areas. The following
are typical of a wide range of organizations:
1. Recruitment, selection, and on boarding (resourcing)
Recruiting is the process of discovering potential candidates for actual or
potential candidates for actual or anticipated organizational vacancies.
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Internal recruitment
If the recruitment occurs from the existing employees then it is internal.
External recruitment
If the recruitment occurs excluding from the existing employees then it is
external.
1) Review the job description to ensure that it meets the present and
future requirements
2) Review the person specification to ensure it meets the requirements
of the job description
3) Design the selection process
4) Draft the advertisement and select the advertising media
5) Short list using the person specification only
6) Interview and test short-listed candidates
7) Validate references, qualifications, skills and security clearances
according to job specification.
8) Make appointment
9) Medical tests of employee.
10) After Probation of specified time period the employee is confirmed
on the job.
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2. Organizational design and development
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3. Business transformation and change management
And when all the job is performed DAWN BREAD, then management can check the
behaviors of the results. And according to these results the future implementations
are organized and managed. And the behaviors of the workers and total staff are
also keeping under control and there is no force and any kind of order behavior is
avoided. To escape from the any kind of thing that leads the employees toward no
more loyal behavior.
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If you get success in this thing you will be succeeded in the managing the whole
company..
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6. Training and development (learning management)
There is little bit difference between training and development of employees.
Training is for the current time period for the specified range for employees.
Development is for the future time and is maintained for the future success and
future range organizer.
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LEARNING AS A STUDENT INTERN
DUTIES
To conduct outdoor activities like free tasting of newly launched frozen
foods chicken combo wings, spicy wings,fillet burgers, and may existing
products as well .These activities were carried out on the famous
departmental and general stores.
To do visit as spo on the stores having dawn products and recording the
level of stock of each category with the sole purpose of having an eye on
the sales staff.
To check the daily reports of spos.
To analyze the customer complaints.
To visit different locations for the purpose of branding.
Accomplishments
I did my best to do all the works that my boss asked me to do.
I Participated warmly in these activities.
Performed multi tasks like pursuing customers by giving the information in the
appropriate way.
I read different articles which my boss assign to me.
I went different locations and stores for the purpose of branding and to check the
customers problems regarding dawn products
I also visited different departments of dawn bread.
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New knowledge acquired
No doubt practical is the most precious knowledge. During this internship I
learn how the deals are accomplished in business sectors. I learn how to write
a contract, agreements.
I also learn how the operations are done in a production unit. I learn how
much advance units are used in blades manufacturing industry.
I also learn that the marketing processes used in the company. Problems in
marketing processes and procedures.
I also learn about the export procedures that are used in the company to carry
the business unit.
Every business has its own terms and language to communicate. As soon as
you are able to understand these terms and language, you have an ample of
confidence to work in any business environment. I have tried t learn all the
terms and language used in dealing. But there is still much room to learn.
Problem encountered
I had some problems at the start of my internship until there is some
confidence is built between employees and me. But it was all good when I
realize that the environment of DAWN BREAD is very friendly. It gave me a
lot of confidence to work as internee.
In start, I had a problem in understanding the terms and language that is used
in dealing. These terms are purely local. So it took a lot of time to understand
these terms.
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WEEKLY REPORTS
WR 1
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positive feedback about the products of DAWN BREAD. There is another unit of
DAWN BREAD which is known as BREAD AND BEYOND (ATA BAKERY). The
manager also gave me the access to visit this page as well.
25th June, Friday
On the last day of week, the HR manager sends me with the marketing coordinator
of DAWN BREAD Mr.Yasir Sandhu to visit the University of Central Punjab campus
for the purpose of branding of DAWN BREAD and BREAD AND BEYOND at the
university campus.
WR 2
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there the brand manger gave me the article related to the SONIC BRANDING for
reading and analyzing.
2nd July, Friday
On the fifth day of this week, I went to the Pot Pouri store in defence for the
promotion activity of DAWN FROZEN FOODS. We make a stall there and distribute
free sample to the people visiting there and I collected their precious feed back
regarding the product quality and taste.
WR 3
RANA SHOAIB ANWER FA09, MBA 13-B, 123
Weekly Report Starting from 5th July – 9th July
5th July, Monday
on 5th july my brand manager give me task to visit different sectors of DAWN bread
in lahore. Dawn bread divide lahore in 12 sectors. On Monday I decided to go in
DEFENCE area there is almost 25 stores at which dawn bread sold their product. My
basic purpose to visit this sector to analyzed what are the conditions of dawn bread
stalls at different stores. And what are the problems of shopkeepers.
6th July, Tuesday
On Tuesday I selected JOHAR TOWN sector. On that day I met with different shop
keepers and asked them what are there problems regarding dawn bread products.
7th July, Wednesday
On the third day of this week I visited ALLAMA IQBAL sector and met with different
shopkeepers there. I asked them what they want from DAWN bread, and take their
suggestion that how we can serves them in better way.
8th July, Thursday
On the fourth day I conclude all the data which I gathered in three days and I submit
it to the brand manger of DAWN bread.
9th July, Friday
On the fifth day Dawn bread organize a cricket match event in the DHA Lahore. In
this event there was matches between the REAL ESTATE AGENTS of DHA. We
also do their activity of free sampling of DAWN FROZEN FOODS.
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WR 4
RANA SHOAIB ANWER FA09, MBA 13-B, 123
Weekly Report Starting from 12th July – 16th July
12th July, Monday
on 12th july DAWN BREAD sponsored a cricket match tournament between different
organizations at model town cricket ground. It is basically a two days activity on
which our marketing department duty is the branding of dawn food in the cricket
ground. For that purpose we design the boundary boards which covered the whole
ground.
13th July, Tuesday
On 13th july as it is a second day of tournament we visited there and settled the
boundary again and posted a some new boards of DAWN FOOD. But sad news is
that after a tough competition DAWN BREAD team lost their match.
14th July, Wednesday
On 14th july I visited MODEL TOWN SECTOR and meet different shopkeepers there
and asked them to tell any problems they are facing regarding DAWN FOOD. And I
also checked the stall conditions of the DAWN BREAD .The major stores are like
Victoria, metro etc.
15th July, Thursday
On 15th july me and MARKETING COORDINATOR visited different major stores of
Lahore for the purpose of branding of DAWN PRODUCTS. In stores we took
pictures of different locations and analyzed that the which side of the store attract the
customers most. We also took the sizes of these locations.
16th July, Friday
On the fifth day we showed the pictures to the brand manager. And the market
coordinator also told the estimation cost to the brand manger. After the approval we
sent the order to the advertising agency for the skins.
WR 6
RANA SHOAIB ANWER FA09, MBA 13-B, 123
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
Weekly Report Starting from 19th July – 23rd July
19th July, Monday
on 19th July my boss give me job applications along with the C.V of the candidates
for the post of the SALES OFFICERS and for the MERCHANDISERS and asked me
to the list down the candidates whose qualification and the experience is according
to the requirements. After this I submit these APPLICATIONS to the HR OFFICER
who call the candidates for the interview on Tuesday.
20th July, Tuesday
On 20th July we interviewed different candidates as per scheduled there were 52
candidates who were interviewed and among those 52 candidate we selected 10
candidates.
21ST July, Wednesday
On 21st July we started 3 day activity of DAWN FOOD .The activity is basically of
free tasting of dawn frozen foods like chaplii kabab, fillets, chicken samosas, chicken
shots. The place where we done that activity is the well known RAHEEM STORE at
IQBAL TOWN. There we directly interacted with the customers and told them about
our products.
22nd July, Thursday
On 22nd July, we again did the activity at RAHEEM STORE as I mentioned earlier
this was a 3 day activity. This day we changed some of our products we added a
spring roll and chappli kabab in our activity,
23rd July, Friday
On 23rd July as this our last day at RAHEEM STORE we continued our activity on
third day. As like previous days we again received very positive feed back from the
attendants of the activity.
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
Bibliography:
http://www.ifm.eng.cam.ac.uk/dstools/paradigm/genstrat.html
en.wikipedia.org/wiki/Marketingstrategy
www.1000advices.com/guru/strategies_competitive_vk.html
http://www.dawnbread.com/
http://www.breadbeyond.com/main.htm
http://dawnfrozenfoods.com/
http://dawnspread.com/
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE
GLOSSARY:
FMBRA : stands for Flour Milling and Baking Research Association (now the
Camden and Chorleywood Food Research Association; UK)
ISO 9001 ISO 9001 is the internationally recognized standard for the quality
management of businesses
SANHA the South African National Halaal Authority (SANHA) is a national, non-
profit-making organization, representing the Muslim community of South Africa on all
matters pertaining to the general application of the term Halaal with specific
reference to Islamic dietary laws.
EU europeon union
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COMSATS INSTIUTE OF INFORMATION TECHNOLOGY LAHORE