EMPLOYEE SATISFACTION

(R F Enterprises, Eramaloor, Alappuzha)

Project Report
Submitted to

INSTITUTE OF MANAGEMENT AND TECHNOLOGY

In partial fulfilment of the requirements for the award of the Master of Business Administration

Tintu Mary
Under the supervision of

Indulekha. R
Asst. Proffessor, IMT, Punnapra.

INSTITUTE OF MANAGEMENT AND TECHNOLOGY

Punnapra, Alappuzha.

DECLARATION

I here by declare that the study on Employee satisfaction(R F Enterprises, Alappuzha) is a bonafide carried out by us under the supervision of Mr Kailas K.P, Asst. Prof, Management And technology, Punnapra. Also, i declare that this project has not been submitted at any time to any other university or institute for the award of any award or diploma. Alappuzha, April 2011 Alice Institute Of

CERTIFICATE

This is to certify that this project report entitled Employee satisfaction(R F Enterprises, Alappuzha) is a bonified work carried out under my guidence and supervision by Miss Alice in partial fulfilment of the requirements for Master Of Business Administration, CAPE Kerala. This is not formed a basis of any university or institute for the award of any award or diploma. Mr. Kailas K. P Asst. Prof. IMT, Punnapra.

ACKNOWLEDGEMENT
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The satisfaction that accompanies the successful completion of any task would be incomplete without the mention of the people who made it possible and whose costant encouragement and guidence has been a source of inspiration throughout the course of this study. First let me thank that omniscient and the omnipotent for giving me the intelligent, insight and vitality for the fruitful completion of a work that requires brainstoming. I sincerely thank my guide Mr. Kailas K.P for proving the never ending help for the successful completion of this project. I would like to extend my sincere gratitude to my external guide Mr Salim M.K, General Manager, R F Enterprises, Alappuzha, for his valuable guidence and encouragement. I am grateful to Mr. Varghese K, Accounts Manager, R F Enterprises, Alappuzha, who invested his precious time and guided us throughout this project. Our heartfelt thanks to all staff members who has been helping hand. Last but not least, we would like to express my sincere gratitude and thanks to all my friends for their valuable comments and suggestions for making this work a success. They are in some way or other responsible for successful project completion. Alice

CONTENTS

Contents
1. INTRODUCTION 2. OBJECTIVES OF THE STUDY 3. STATEMENT OF THE PROBLEM 4. LIMITATIONS OF THE STUDY 5. ORGANISATION PROFILE 5.1 Industry Profile 5.2 Company Profile 5.3 Product Profile 5.4 Departmental Summary 5.5 Organisation Chart 6. RESEARCH DESIGN AND METHODOLOGY 7. DATA ANALYSIS AND INTERPRETATION 8. FINDINGS AND SUGGESTIONS 9. CONCLUSION 10. APPENDIX BIBILOGRAPHY

Page No: 1 3 4 5 6 6 10 12 13 14 15 16 26 27 28

INTRODUCTION The project entitled Employee Satisfaction is done at R F Enterprises, Alappuzha. The

objective of the project is to understand satisfaction of employees in the organisation. The major insights of the project include to know more about the workers and their satisfaction level in the job. Employees play a vital role in the success of every organisation.Gratest asset for the organisation may be their employees. Employee satisfaction is a measure how workers are with their job and work enviornment. Employee satisfaction is one of the core elements that have a direct impact on the overall productivity and turnover of the organizations. The satisfaction level of employees strongly relates to the existing work conditions, managerial attitude, organization culture, and communication policies practised and adopted by the companies. A consistently high level employee motivation and commitment are the key factors in developing a positive working enviornment for any business.Organizations and businesses are continually adjusting and redevising their business practices and human resource strategies to meet the expectations of their employees in terms of better work enviornment, monitry compensation, and organisational commitment. Organizations across the globe adopt various methods to assess and measure the level of employee satisfaction with the work enviornment, work process, team leaders and managers and with respect to overall management of the company. Interviews, rating forms questionnaires and surveys are some of the common tools used to assess and measure employee satisfaction. Questionnaires are most favored means of assessing employee satisfaction level These questionnaires are used to gather employee opinion on various aspects of business management that includes leadership, management practices, work culture, rewards and compensation, corporate communication, employee training and development, initiatives and appraisals. Employee satisfaction surveys are aimed at gauging the employees attitudes towards their jobs. Not only do satisfied employees ensure satisfied customers; when retaining people is such a challenge, it is not enough to try and keep them happy, employees must feel it too. An employee satisfaction survey, therefore, tracks the return on investments in keeping the people within an organization happy: high salaries, a quality culture, healthy environment. It has been rightly said
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that, Satisfied Employees Perform. The study on employee satisfaction helps to know mainly employee prefernce and their problems. The way to find out whether they are satisfied is through survey. This research is done to measure the employee satisfaction of R F Enterprises, Alappuzha.

OBJECTIVES OF THE STUDY To know the satisfaction level towards the behaviors of superiors. To study the level of satisfaction towards salary and also other benefits which are provided by the company. To study the relation with co-workers in the organisation. To suggest the company about the measures to be taken for more employee satisfaction.

STATEMENT OF THE PROBLEM Employee satisfaction and retention has allways been an important issues. After all, high level of absentisam and staff turnover can affect the organisation adversely. The study on employee satisfaction helps to know employee preference and their problems. Satisfied employees tend to be more productive, creative and committed to their employers, and recent studies have shown that there is a direct correlation between employee satisfaction and customer satisfaction. Managers or leaders who can create work environments that attract, motivate and retain hardworking individuals will be better positioned to succeed in a competitve enviornment that demand quality and cost efficiency. What's more, managers may even discover that by creating a positive workplace for their employees, theyve increased their own satisfaction as well.

LIMITATIONS OF THE STUDY 1. Some of the information given by the respondents may not be accurate. 2. Time period to be the major limitation. 3. Due to lack of time, the study is confined only to the few employees. 4. The questions that we asked being personal, some of workmen hesitated to answer some questions like their salary details and the relation with their superiors.

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ORGANISATION PROFILE Industry Profile Ice-cream (orginally iced cream) is a frozen dessert and made from diary products such as cream (substituted ingredents), combined with flavoring and sweetness with sugar. This mixture is cooled while stirring to prevent large ice crystals from forming. Although the term ice cream is sometimes used to mean frozen deserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, ice milk, sorbet and other similar products are sometimes also called ice cream. To call a product ice cream, two basic requirements must be met: The treat must be atleast 10 percentt of milk and use sugar as the sweetner. Though there is a potential market for fat-free and sugar- free ice creams, the country foodlaws dont permit them yet. The history of ice-cream in the 20th century is one of great change and increase in

availablity and popularity. Ice-cream become popular through out the world throughout the world in the second half of the 20th century after cheap refrigeration become common. There was an explosion of ice cream stores and of flavors and toes. Vendors often competed on the basis of variety. One important development in the 20th century was the introduction of soft ice cream. The 1980s shown a retrun of the older, thicker ice creams being sold as premium and super premium varieties. Though ice cream was accepted as a food product much earlier, the people in kerala accepted it only during sixties. Production of ice cream on scentific commenced only in early seventies. However the rapid strides taken by this industry both in acceptablity and in quantum during the short span of three decades has been surpassed by only a few other producs. There are only a few units in small scale sector and a few other food products. There are only a few units in small scale sector and few others in unorganised sector engaged in the manufacture of ice cream within the state of kerala now.

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Indian ice cream market can be segmented in three different ways: On the basis of flavors. On the basis of stock keeping units and packaging. On the basis of consumer segment.

On the basis of flavors the market today has a number of flavors like vanilla, strawberry, chocolate, mango, butterscotch. The market is totally dominated by vanilla, strawberry and chocolate which together account for more than 70% of the market folled by butterscotch and other fruit flavors. The ice cream market today picked up after de-reservation of the sector in 1997. Of the total size of rs 15-16 bn, around 30-32% is in the hands of organised sector valued at 4.9 bn, rest all is with the unorganised sector among the major players in his industry. Hindustan Lever has a market share around 50%, represented mainly by kwality wall brand. Amul with an essential market share of 35% is rapidly gaining market share and lastly vadial is the player in the national market with 8.9% of the market share. Segmentation Ice cream is differntiated mainly by flavors. Vanilla is the most popular flavor, followed by strawberry, chocolate and butter scotch. There are several other flavors available, such as fresh seasonal fruit flavors, combination of 2-3 flavors etc. Marke segmentation is the processin marketing of grouping of a market (i.e, customers) into smaller subgroups. This is not something that is arbitary imposed on society: it is derived from the recognition that the total market is often made up of submarkets (segments). These segments are homogenius within (i.e, people in the segment are similar to each other in their attitude about certain variables). Becouse of thie intra-group similarly, they are likely to have similar feelings and ideas about marketing mix comprised of a given product or service, sold at a given price, distributed in a certain way and promoted in a certain way. The market can also be segmented on the basis of consumers as follows:

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Retailers: They account for around 65% of the total sales of ice cream. They not only provide efficient sales channel but also a place for efficent storage sales for the company takes place the moment the retailers take the possession of ice cream. Pushcarts: Pushcarts form a very important part of Indias ice cream market. They form a cheap and a far-reaching way of distribution. Pushcarts can be found in every corner of the ciy. One important advantage is that can be positioned at areas where either retailers are not there or retailers do not have ice cream. Home Consumption: They cater to around 10% of the total sales. Household consumption means of bricks or ice cream in substantial quantity to store in the house. A different marketing strategy has to be developed to attract these consumers. Institutional/ Catering accounts For The Balance: The industry consumers a big portion of ice cream production especially places like Cochin where many companies, naval base shipyard and factories are located. Though this has been targeted still this can be exploited more. For example in cochin many big institutions are located where mess or cafeterias are set up for the students snacks, lunch and dinner. In these ice creams are served. If an ice cream company gets the contract, then the sale will surely increase. Distribution The ice cream distribution chain typically consist of a distributor or stockiest wholesaler and the retailer. Most players have regional operations with production facilites near the market as adequate cold chain facilities for transportation over long distances is not available. The retail network of ice cream consist of: Exclusive cream parlors which may be company owned or Franchise outlets.
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Other retail outlets like provision stores, hotels and resturants and Push carts which are controlled dealers

The domestic diary co-operative sector entered the market in late 1996, launching a price war that caused many small and medium sized businesses to leave the market or merge with large scale producers. These larger companies expand their destribution networks and btroad ended offerings. Recently, multinational brands, such as wells Blue Bunny the market. Baskin Robbins and Walls L Kwality established joint venture relationship with Indian companies. Packaging The frozen treats usually are packaged and sold three ways: Cups holding 50 to 100 ml Bars, sticks and cones Family packs of 1 liter in wax-coated paper or plastic tubs.

Ice cream consumers in India are generally children or young people.To attract these consumers ice cream manufactures try hard to make their packaging attractive. This makes ice cream more attractive and appealing to young consumers. For example Kwality Walls give plastic spoons with Vanilla xups rather than the usual wooden sticks. These plastic sticks have the logo of the walls lion. Low income, high prices (ice cream is three times costlier in Indian than in US), nonavailablity of good quality products, poor distribution and low investment in marketing have resulted in one of the lowest per capita consumption of ice cream in India at 120 ml. Per capita consumption of ice cream is higher even in Sri Lanka (300 ml), Pakistan (400 ml) and much higher in South-East Asian countries. Ice cream penetration at all India level is estuimated to be 13.3%. The penetration is understandably higher in large metros at 29% compared to 23-24% in small and medium towns. The same in rural areas is low at 9.5%. In rural areas ice cream made by small or cottage industry is popular. High tariffs and inefficient distribution system will continue to

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bottle neck the import market for the short term, but an increasingly affluent younger generation wants to try new tastes. Manufacturers should keep an eye out of market changes and opportunites as Indias consumers demand diversity in their food choices. The market of ice cream in India increased between 2001-2006, growing at an average annual rate of 7.7%. he leading company in the market in 2006 was GCMMF.(Gojarat Cooperative Milk Marketing Federation Ltd). The second largest player was Unilever and Mother Diary in third place. Company Profile

Importance of milk in human life grew day by day. Scarcity of milk supply in town is the main reason for the industrialization of milk. The milk brand Royal started in the year 1997. 905 of milk are going from Tamil Nadu state. The company have branch office in Mysore Andipetty. The company have own cattle-farm in Chandiroor. The primary milk society are collecting milk from twice members twice a day throughout the year and suppling to the milk unions through the milk collections operated by the union. The primary societies are extending all possible assistance to the milk producers for scientific rearing of milk animals and economic production.

External Enviornmental Analysis

The brand milk market is fast expanding due to increased urbanisation.

There is abundant scope for value added milk products which can be marketed over areas due to the increased shelf life.

The co-operative sector has an excellent network of agent and it enjoys a special place in customers mind.

Consumers have some negative feelings about the quality of milk supplied by ther private sector brand.

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Many private sector milk brands have already established in the market. Royal entry into milk marketing has delayed.

With recent amendments to milk and milk products order 1992 the concept of milk was abolished any firm or agency can procure form farmers any geographic constrains.

Multinational Diary companies like Britannia and Nestle are forced to enter Indian market. The co-operative sector of Milma has entered into marketing tie up with Mother Diary and is strengthening marketing efforts.

Many farmers organisations are demanding imposition of entry tax on milk from neighboring states.

External Enviornmental Analysis

The locations of Royal Milk plant is close to important markets like Alappuzha, Neyya, Hinkara, Kottayam.

Royal has generated appropriate infra structure for scientific collection and processing of milk. The diary plant of Andpetty and Mysore ensures an uninterrupted milk grid. The infrastructure enable the Royal to deliver quality milk grid. The infrastructure enable the Royal to deliver quality milk without adapting to unfair means.

Royal milk division is one among the very few private sector brands which obtained MMPO registration in Kerala, which is mandatory to market.

The technically qualified and experienced human resource provided some competitive advantages to another milk brand.

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Product Profile

Royal has range of products. A marketing chain consisting of nearly 2000 retail outlets the state ensures availablity of Royals products to consumers. Royals spectrum of products and here to the PF. A rules and here released for distributions only after stringent quality checks.

Ghee: Ghee is the key ingredient in most Indian delicacies. Royal products good quality pure ghee butter or cream at all diaries. The ghee is available in convinent packs of 100 Gms to 15 kgms.

Butter: Royal butter prepared from the cream of milk contains 80% fat and less than 15.6% water. This is available in convenient 100 gms, 200 gms and 500 gms family packets available in unsalted varieties.

Sambaram: Sambaram(Butter Milk) a favourite beverage of Kerala. It is very popular throughout the state. It comes convinent 200 ml away sachets.

Curd: It is a fermented product from pasteurized skim milk using curd culture from National Diary Research Institute. It is delisious, tasty free from cholestrol and available 500 ml and bulk.

Lassi: It is a sweetened and flavored product prepared from curd. It is available in 200 ml pack and is very good health drink for all age group.

Cream Roll: Mixture of tasty ice cream and too fruity encircled with oven fresh sponage cake. It is delicious snack rich as Milma cream.
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Departmental Summary

In R F Enterprises, Eramalloor, there are five departments. These departments are engaged in performing their functions. Each department is controlled by the departmental heads along their subordinates. The various departments in the organisation are as follows. Production Department Sales Department Finance Department Human Resource Department Marketing Department

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Organisation Chart Board Of Directors

Managing Director

General Manager

Production Manager

Marketing Manager

Vehicle Devision Manager

Accounts Manager

Lab Technician

Salers Officers

Drivers

Production Department Department workers

Despatch Department

Sales Executive

Office Clerk

Accountant

Casher

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RESEARCH DESIGN AND METHODOLOGY Research Design : Descriptive Research Design In this design structural information is used to gather information. Methodology Sampling Method : The two major methods are probability and non-probability sampling

technique. The study requires probability method since the sample was chosen or random. Hence the study was dealt with sample random tool, which is one of the most popular method sampling. Sources Of Data: Primary Data Collection: Primary data are those, which are collected afresh and for the first time and thus happen to be original in character, questions and interviews methods were accede to collect primary data by visiting the organisation and various departments in it. It was collected from the employees working in the organisation. By using both the questionnaire method and interview method. Secondary Data Collection: It is collected from the internal records of the company such as library records, trade journals, various manuals of the company, various training programs previously conducted and its responds etc. Tools For Data Collection: Survey Method: The most widely used technique of gathering primary data is the survey method. The sources interviewed personally at the place of work and also with questionnaires. It is a direct and more flexible form of investigation involving face- to- face communication and through recorded questionnaires filled in personally.

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Sample Design for the Study Sampling Method Sample Size Sample Unit : : : Random Sampling 20 R F Enterprises, Alappuzha

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DATA ANALYSIS AND INTERPRETATION

1. PERSONALITY OF THE RESPONDENTS

S.NO.

RESPONSE

RESPONDENTS

PERCENTAGE

Male

12

60

Female

40

Total

20

100

INFERENCE: From the above table, the analysis shows that, 60 % of the respondents are male and the remaining 40 % are female. The total respondents are 20 members. Graph:

RESPONDENT GENDER
70 60 50 40 30 20 10 0

Male

Female

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2. EDUCATION OF THE EMPLOYEE

S.NO.

QUALIFICATION NO.OF RESPONDENTS Post graduate Diploma/degree SSLC/Plus 2 Less than SSLC TOTAL 4 5 5 6 20

PERCENTAGES

1 2 3 4

20 25 23 30 100

INFERENCE: The interpretation of the above table is,20% of the respondents are post graduates, 25 % are diploma/degree holders, 23% are belonged to SSLC/PUC/ITI, 30 % are having their qualification as less than SSLC. Graph:

EDUCATION OF EMPLOYEES
35 30 25 20 15 10 5 0

Post Graduate

Deploma/ Degree

SSLC

Less than SSLc

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3. BELONGING CATEGORY

S.NO. CATEGORY NO. OF RESPONDENTS

PERCENTAGES

1 2

Staff Employee TOTAL

8 12 20

23 77 100

INFERENCE: The data provided in the above table shows that the category of human resources i.e. staff and employees .This can be concluded as 23 % recorded as staff members and remaining of 77 % are recorded as employees. Graph:

BELONGING CATEGORY
70 60 50 40 30 20 10 0

Staff

Employee

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4. BASIC SALARY OF THE EMPLOYEE

S.NO. BASIC SALARY

NO RESPONDENTS 8 5 5 2 20

OF PERCENTAGES

1 2 3 4

Below 5,000 5,000 to 15,000 15,000 to 30,000 Above 30,000 TOTAL

40 25 25 10 100

INFERENCE: The data provided in the above table shows that the respondents basic salary. 40 % respondents getting below 5,000 as their basic salary, 25% are falling in between 5,000 to 15,000, 25% comes under 15,000 to 30,000 and the remaining 10% are getting above 30,000 as their basic salaries. This can be concluded that most of the respondents are getting below 5,000 as basic salary. Graph:

BASIC SALARY OF THE EMPLOYEE

45 40 35 30 25 20 15 10 5 0

Below 5000

5000 t0 15000 15000 to 30000

Above 30000

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5. WORK EXPERIENCE OF THE EMPLOYEE IN THE ORGANISATION

S.NO. WORK EXPERIENCE 1 2 Below one year More than one year More than three years More than five years TOTAL

NO.OF RESPONDENTS 2 4

PERCENTAGES

10 20

20

10

50

20

100

INFERENCE: The data provided in the above table shows that the work experience of the employees is recorded as 10 % belonging to below one year, 20 % belonging to more than one year,only 20 % belonging to more than 5 years and finally 50 % of employees belonging to more than three years. Graph:

WORK EXPERIENCE
60 50 40 30 20 10 0

Below one year More than one More than three More than five year years years

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6. SATISFACTION WITH PEERS AND SUPERIORS BEHAVIOURS:

S.NO.

PEERS & SUPERIORS BEHAVIOURS Satisfied Not Satisfied TOTAL

NO. OF PERCENTAGES RESPONDENTS

1 2

18 2 20

90 10 100

INFERENCE: The data provided in the above table shows that the coordination between the Peers and Superiors.This can be recorded as 90% of employees are satisfied and remaining 10% are not satisfied. Graph:

SATISFACTION WITH PEERS AND SUPERIORS BEHAVIOURS

100 90 80 70 60 50 40 30 20 10 0

Satisfied

Not satisfied

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7. REASON FOR GETTING OF BONUS.

S.NO. BONUS BEEN ANNOUNCED 1 On employee working performance On companies profitability

NO OF RESPONDENTS 4

PERCENTAGES

20

16

80

TOTAL

20

100

INFERENCE: The data provided in the above table shows that the reason for getting of bonus. This can be recorded as 20% of employees are getting bonus because of working performance and remaining 80% depends on companies profitability. Graph:

REASON FOR GETTING BONUS

90 80 70 60 50 40 30 20 10 0 On Working Performance Companies Profit

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9.SATISFACTION OF EMPLOYEE TOWARDS HIS SALARY

S.NO.

SALARY

NO OF RESPONDENTS 16 4 20

PERCENTAGES

1 2

Satisfied Not Satisfied TOTAL

80 20 100

INFERENCE: The data provided in the above table shows that, 80 % respondents are satisfied with their salary and the remaining 20 % were not satisfied with their salaries. Graph:

SATISFACTION OF EMPLOYEE TOWARDS SALARY

90 80 70 60 50 40 30 20 10 0

Satisfied

Notsatisfied

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10. JOB SATISFACTION

S.NO

JOB SATISFACTION Up to 25 % 25%to50% 50%to75% Up to 100% TOTAL

NO OF RESPONDENTS 2 3 5 10 20

PERCENTAGES

1 2 3 4

10 15 25 50 100

INFERENCE: The analysis of the above table shows that, 10 % respondents are having job satisfaction up to 25 %., 15 % respondents are being in between 25-50% job satisfaction., under 50-75% there is a 25 % of respondents and finally 50% percentage of respondents are having job satisfaction up to 100 %.

Graph:

JOB SATISFACTION
60 50 40 30 20 10 0

Up to 25 %

25%to50%

50%to75%

Up to 100%

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FINDINGS AND SUGGESTIONS Findings Majority of the respondents are having the experience in between 1-3 years and poor percentage of employees are having above 5 years experience in this organization. In my study, poor percentage of employees are of PG holders and the remaining majority people are having less than SSLC as their educational qualifications. Majority of the employees are female and most of the respondents belonging to employee category than staff. Most of the employees are getting basic salaries below 5,000 and a minor part of the employees getting their basic as above 30,000. Majority of the respondents job satisfaction falling in between 50%-75% and a minor part of the respondents job satisfaction is up to 100%. Suggestions The efficiency of the organisation should be improved more and more. Measure must be taken to increase the satisfaction level of employees.

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CONCLUSION The study done at R F Enterprises, Alappuzha helped to understand the employee satisfaction in the organisation. It provides an overall idea about the working of the various departments. The study give a practical experience of the complexties in the working of the company. Organisation is providing the various measures for employee satisfaction. By analysing the various datas provided by organisation and also by employee survey, get an idea that employee satisfaction in the organisation is above average

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APPENDIX

A STUDY ON EMPLOYEE JOB SATISFACTION TOWARDS R F ENTERPRISES, ALAPPUZHA QUESTIONNAIRE 1. Name of the Respondent: 2. Age: 3. Sex: Male Female

4. Educational Qualification: Post Graduate: Diploma / Degree Holder SSLC / PUC Less than SSLC

5. Belonging Category:

Staff

Employee

6. Basic Salary:

Below 5,000

5,000-15,000

15,000-30,000

Above 30,000

7. Since how long you are working in this Organization? Below one year More than one year More than five years No No bonus

8. Are you satisfied with your pears & superiors behavior? Yes 9. Is company allowing bonus In a year 10. Are you satisfied with job timings Yes 11. Reason for joining in this company? 12. Your job satisfaction is up to Upto 25% 25% to 50% Morethan 1 year No

50 to 75%

100%

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BIBLIOGRAPHY

http://en.wikipedia.org/wiki/employee satisfaction http://www.rfsnowyicecream.com Company Records and Journals

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