REPORT (PEPSI) FINAL

Naubahar Bottling Company (Pvt) Ltd. (PEPSI) 2015
Engr. ALI RAZA 1
Table of contents
Serial
No.
Contents Page No.
1 Preface 4
2 Executive Summary 5
3 Vision ,Mission Statement 6
4 Objective of Studying the NBC 7
5 Overview of the Organization Brief History of PCI 8
6 Pepsi logos 9
7 Introduction to NBC 11
8 Nature of Organization 12
9 Achievements of Organization 12
10 Currently offering products 13
11 Major Competitors 13
12 Company’s core values 14
13 Complete Product Line of NBC 15
14 Organizational structure 18
15 Under Promise and Over Deliver 19
16 Product Life Cycle Strategies 20
17 Departments of the Organization – An Overview 21
18 Shipping Department 22
19 Production Department 22
20 Market R&D Department 22
21 Marketing Services Department 23

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22 Key Accounts Department 23
23 Quality Control Department 23
24 Procurement Department 24
25 Human Resource Department 24
26 Planning Department 24
27 Finance Department 24
28 Production Department 25
29 Assignment #01 (Calculate the total throughput time) 29
030 Assignment #02 (Calculate the number of employees on each
production line)
29
31 Assignment #03 (How CARBO cooler works?) 31
32 CARBO Cooler Figure 32
33 Assignment #04 (Water treatment section) 33
34 Trouble shouting of water treatment plant 33
35 Chemical Preparation 34
36 Conventional lime water treatment plant 36
37 Assignment #05 (Quality control lab) 36
38 Degassing Apparatus 42
39 Carbo QC 43
40 PH Meter 44
41 Assignment #06(Pasteurization and syrup room) 45
42 Assignment #07 (Quality assurance lab) 50
43 Assignment #08 (Boiler and CO2 Plant) 51
44 Assignment #09 (Sanitation ) 57
45 Assignment #10 (FOOD SAFETY & HSE) 58

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46 SWOT Analysis 59
47 Conclusion and Recommendations for Improvement 63
48 Responsibilities as a Student Internee 65

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PREFACE
The pre-requisite of Internship Program is to make the students of BSc in Chemical
Engineering aware of the handy expertise and to acquaint them with the real
Production Process.
Getting a chance of working in Naubahar Bottling Company (Pvt.) Ltd. proved to be
very beneficial for me. I think that I gained comprehensive insight into the working
of a Beverage Company. But nothing could have been possible without the co-
operation and guidance of the officers of NBC.
After the completion of Internship Program, Internship Report has been prepared just
in accordance with the practical exposure. It has been my endeavor to stipulate my
experience in a way that the reader may clearly understand the core concepts.
Engr Ali Raza

Engr. ALI RAZA 5
EXECUTIVE SUMMARY
This report highlights the basic functions and operations of PEPSI COLA
International’s franchise Naubahar Bottling Company located in Gujranwala where I
did my (6) weeks internship. This report contains the history of PCI, when it was
entered in Pakistan and how Naubahar Bottling Company Pvt. Ltd. Gujranwala
changed its business from Coca Cola to Pepsi in 1980-81. This report basically has
detailed information about the workings of the major functions of the NBC i.e.
production, maintenance water treatment and shipping etc.
This report contains observations and findings of NBC working environment in a
summer season which is almost peak season for the bottling companies. It is dealing
in all beverage brands as by PCI internationally e.g. Pepsi, Miranda, Mountain Dew,
7-up, 7up Free etc having 5 plants to produce these brands.
NBC is not only the largest franchisee of PCI in Pakistan but also the largest one
from all working in south Asia. SWOT analysis is given at the end of the report
which analysis the strengths, weaknesses which are internal influencing factors and
opportunities and threats which are external influencing factors. This analysis helps
in analyzing the current situational position of the company, tells which external or
internal factor is to avail which to retain and from which to sustain.
NBC is the company having many achievements in shorter span of time like; best
bottler of the year, ISO 9000 certified high performance award and many more that
shows that how this organization is working efficiently and effectively. This
organization is expanding more than its expectation that’s why there are some
problems facing this organization which are mentioned in it. To manage with the
demand and to overcome the problems arising due to expansion it has started its new
automated plant at Ottawa, Gujranwala where production of PET bottles is being
made.

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VISION
PepsiCo’s responsibility is to continually improve all aspects of the world in which
we operate environment, social, economic – creating a better tomorrow than today
Tomorrow greater than Today
We believe Sustainability lives at the intersection of public and corporate interest. It
encompasses citizenship and corporate social responsibility, which are about doing
the right things for society and for the business. It encompasses the health of the
Company, which is about fulfilling our mission of creating financial rewards and
growth.
MISSION STATEMENT
“To be the world's premier consumer Products Company focused on convenient
foods and beverages. We seek to produce healthy financial rewards to investors as
we provide opportunities for growth and enrichment to our employees, our business
partners and the communities in which we operate, and in everything we do, we
strive for honesty, fairness and integrity.”

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OBJECTIVES OF STUDYING THE NBC
In different courses, various principles and techniques provided to us a detailed
overview of Chemical Engineering especially unit process and unit operation. But the
actual learning is to have a practical demonstration of the theoretical by observing the
systematic production operations.
Following are the important objectives of studying the organization:
 How NBC manage its product line.
 Studying the organizational structure of the organization and production
department.
 Understand the procedure of the production department.
 Analyzing the production activities.
 Analyzing the production structure of the production department.
 Considering the communication flow of the production department.
 Evaluating the working style of the production employees.
 Analyzing the weaknesses and strengths of the production department.
How NBC manage with the environmental changes.
 To know the competitiveness of the organization.

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OVERVIEW OF THE ORGANIZATION
BRIEF HISTORY OF PCI
Born in the Carolinas in 1898, Pepsi-Cola has a long and
rich history. The drink is the invention of Caleb Bradham
(left), a pharmacist and drugstore owner in New Bern,
North Carolina.
The summer of 1898, as usual, was hot and humid in New Bern, North Carolina. So a
young pharmacist named Caleb Bradham began experimenting with combinations of
spices, juices, and syrups trying to create a refreshing new drink to serve his
customers. He succeeded beyond all expectations because he invented the beverage
known around the world as Pepsi-Cola.
Caleb Bradham knew that to keep people returning to his pharmacy, he would have
to turn it into a gathering place. He did so by concocting his own special beverage, a
soft drink. His creation, a unique mixture of kola nut extract, vanilla and rareoils,
became so popular his customers named it "Brad's Drink." Caleb decided to rename
it "Pepsi-Cola," and advertised his new soft drink. People responded, and sales of
Pepsi-Cola started to grow, convincing him that he should form a company to market
the new beverage.
In 1902, he launched the Pepsi-Cola Company in the back room of his pharmacy, and
applied to the U.S. Patent Office for a trademark. At first, he mixed the syrup himself
and sold it exclusively through soda fountains. But soon Caleb recognized that a
greater opportunity existed to bottle Pepsi so that people could drink it anywhere.
The business began to grow, and on June 16, 1903, "Pepsi-Cola" was officially
registered with the U.S. Patent Office. That year, Caleb sold 7,968 gallons of syrup,
using the theme line "Exhilarating, Invigorating, Aids Digestion." He also began
awarding franchises to bottle Pepsi to independent investors, whose number grew
from just two in 1905, in the cities of Charlotte and Durham, North Carolina, to 15
the following year, and 40 by 1907. By the end of 1910, there were Pepsi-Cola
franchises in 24 states.

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Pepsi-Cola international provides advertising, marketing, sales and promotional
support to Pepsi-Cola bottlers and food service customers. This includes some of the
world's best-loved and most-recognized advertising. New advertising and exciting
sales promotions keep Pepsi-Cola brands young. The company manufactures and
sells soft drink concentrate to Pepsi-Cola bottlers. The company also provides
fountain beverage products.
Pepsi is a leader in convenient foods and beverages, with revenues of about $27
billion and over 143,000 employees. PepsiCo brands are available in nearly 200
countries and territories.
Many of PepsiCo's brand names are over 100-years-old, but the corporation is
relatively young. PepsiCo was founded in 1965 through the merger of Pepsi-Cola and
Frito-Lay. Tropicana was acquired in 1998 and PepsiCo merged with The Quaker
Oats Company, including Gatorade, in 2001.
PepsiCo’s success is the result of superior products, high standards of performance,
distinctive competitive strategies and the high integrity of our people
Pepsi Logos:
The Pepsi logo has changed many times over the years. Here's a chronological
history of the various logos.

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In 2010 PEPSI changed logo as per following:
Pepsi Cola Int. operations in Pakistan are being monitored by West Asia Division of
Pepsi Cola International.
The West Asia Division comprised four countries
 Afghanistan
 Bangladesh
 Pakistan
 Sri Lanka
The company in Pakistan had its head office in Lahore. The business with the
Bottlers was handled through Franchise Managers. Ten bottling companies in
Pakistan produced the Pepsi brands of soft drink. These companies bottling plants
located in
o Faisalabad
o Lahore
o Islamabad
o Multan.
o Gujranwala.
o Karachi.
o Hyderabad.
o Sakkar.
o Peshawar.
o Quetta

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Introduction to NBC
Organization Name: Naubahar Bottling Company
Address: 38-40/A, S.I.E, Gujranwala, Pakistan.
Introduction: The Company established in 1971. From 1974-1979 there
was production of Coca Cola products. But in 1980 achieved license of PCI and start
the production of PEPSI products in May 27, 1981. In 1998 they attain the ISO 9002
certification. NBC have five plants and in 2002 they also start the production of
7up.NBC is the largest bottling plant in Pakistan. They produce 100,000 cases/day,
and their production capacity also largest in South Asia.
The company operates through a well-established network of a number of
distributors. The company has two types of delivery systems i.e.
 Direct delivery system
 Indirect delivery system
Direct Delivery System:
Manufacturer Retailers Customers
Indirect Delivery System:
Manufacturers Distributor Retailers
Customers
The basic difference between the direct and the indirect delivery system is that in a direct
distribution system, the company spends its own sources while in an indirect distribution;

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the dealer spends his own resources on all the factors which increased the sale. The
company also has its depots in different cities. This helps a lot in increasing its sale and
directing the distribution system.
They are in following areas:
o Sialkot
o Narowal
o Mandi Bahauddin
o Gujrat
o Shahdara
o Jehlum
o Sheikhupura
Nature of the Organization
Naubahar Bottling company (Pvt.) Ltd. is a manufacturing company. It produces
various types of carbonated drinks and Juices. NBC is committed to provide the
quality soft drink to the customers. The organization is equipped with all pre-
requisite for meeting the future challenges successfully. Naubahar Bottling Company
has a high number of professionally qualified persons in Sales, Marketing,
Production, Shipping, Finance, Administration and Technical Departments. The
company is offering most popular brands of soft drinks.
ACHIEVEMENTS OF THE ORGANIZATION
In 1998 the company has achieved ISO 9002 Certificate, for its best production and
services. The company has already received different awards for its best quality,
maximum production and even growth. They are
 Exemplary performance award 1987
 International quality award 1987
 Bottler of the year 1989
 Excellence on 1st
position in sales 1993

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 Excellent on 1st
position in sales 2009
Currently Offering Products
By the passage of time company is expanding its offerings. Initially company was
involved in manufacturing soda water. Now it is also producing juices and energy
drinks.
 Pepsi Cola
 Pepsi Diet
 7up
 7up Free
 Miranda
 Mountain Dew
 Teem
 Slices – Juice
 Sting – Energy Drink
Major Competitors
Pepsi's direct competitor is Coca-Cola. The non-soft drink competitors are tea,
coffee, water, Energy drinks, milks, etc which are all consumed on beverage times.
Pepsi aims to gain a greater share of these occasions.
Following are the competitors of Pepsi Cola

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 Coca Cola is one of the major competitors
 Gourmet Cola
 Macca Cola
 Amrat Cola
Company’s Core Values
1. Focus on customer:
In which our basic focus on customer according to need and want and satisfy the
customers to our product. We treat each of our customer equality & as the most
important person while we interact with him/her. We must ensure that we do
everything to meet and exceed the customers’ expectations with perfect to times,
accuracy & quality services.
2. Focus on quality:
We ensure that each moment of our time is spent on value adding activity. We
always seek ways for exceeding expectations of customers & colleagues. We also
ensure that we do things right, first time every time.
3. Focus on employees respect:
In which company are respects the customer and employees which is involve in the
company working .We treat each of our employees with fairness, which includes
giving constructive feedback for their development.
4. Team based approach:
We work towards achievement of our vision & mission as a combines group. We
encourage inter & intra-departmental communications. We treat our colleagues as
our internal customers & ensure that the requirements of internal customer focus are
always met.

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BRANDS PACKING UNITS VOLUME
PEPSI
250 ML
24 bottles per case
250 ML per
bottle
1000 ML
12 bottles per case
1000 ML per
bottle
1500 ML(PET)
6 bottles per case
1500 ML per
bottle
1000 ML(PET)
6 bottles per case
1000 ML per
bottle
2250 ML (PET)
4 bottles per case
2250 ML per
bottle
500 ML
12 bottles per case
500 ML per
bottle
300 ML(NR)
12 bottles per case
300 ML per
bottle
300ML CAN
12 T.P per case
300ML per
T.P
MIRINDA
250 ML
24 bottles per case
250 ML per
bottle
1000 ML
12 bottles per case
1000 ML per
bottle
1500 ML(PET)
6 bottles per case
1500 ML per
bottle
1000 ML(PET)
6 bottles per case
1000 ML per
bottle
500 ML
12 bottles per case
500 ML per
bottle
300 ML(NR)
12 bottles per case
300 ML per
bottle
300ML CAN
12 T.P per case
300ML per
T.P
TEEM 250 ML 24 bottles per case 250 ML per
Complete Product Line of NBC

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bottle
1000 ML
12 bottles per case
1000 ML per
bottle
1500 ML(PET)
6 bottles per case
1500 ML per
bottle
7UP
250 ML
24 bottles per case
250 ML per
bottle
1000 ML
12 bottles per case
1000 ML per
bottle
1500 ML(PET)
6 bottles per case
1500 ML per
bottle
1000 ML(PET)
6 bottles per case
1000 ML per
bottle
2250 ML (PET)
4 bottles per case
2250 ML per
bottle
500 ML
12 bottles per case
500 ML per
bottle
300 ML(NR)
12 bottles per case
300 ML per
bottle
300ML CAN
12 T.P per case
300ML per
T.P
MOUNTAIN DEW
250 ML
24 bottles per case
250 ML per
bottle
1000 ML
12 bottles per case
1000 ML per
bottle
1500 ML(PET)
6 bottles per case
1500 ML per
bottle
1000 ML(PET)
6 bottles per case
1000 ML per
bottle
2250 ML (PET)
4 bottles per case
2250 ML per
bottle
500 ML
12 bottles per case
500 ML per
bottle

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300 ML(NR)
12 bottles per case
300 ML per
bottle
300ML CAN
12 T.P per case
300ML per
T.P
PEPSI DIET 330 ML CAN 12 bottles per case 330 ML per bottle
300 ML(NR) 12 bottles per case 300 ML per bottle
7UP Free 250 ML 24 bottles per case 250 ML per bottle
1500 ML(PET) 6 bottles per case 1500 ML per bottle
1000 ML(PET) 6 bottles per case 1000 ML per bottle
500 ML 12 bottles per case 500 ML per bottle
300 ML(NR) 12 bottles per case 300 ML per bottle
300ML CAN 12 T.P per case 300ML per T.P
Sting 240 ML 24 bottles per case 240 ML per bottle
500 ML 12 bottles per case 500 ML per bottle
Slice 240 ML 24 bottles per case 240 ML per bottle

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ORGANIZATIONAL STRUCTURE

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“Under Promise and Over Deliver”
Company provides a winning combination of products and services to its prime
customers. PepsiCo is one of the world leading companies, which ensures complete
security, and reliability in all transactions.
Products:
NBC is a franchise working under PCI. Pepsi is a number one soft drink in the world.
The basic products of NBC are:
1. Pepsi
2. Teem
3. Miranda
4. Mountain Dew
5. 7up
6. Diet Pepsi
7. Diet 7up
8. Sting
9. Slice
Pepsi is basically a customer product and focusing on quality. And quality depends upon
the durability, reliability and attributes. Pepsi brand name is very powerful in Pakistan
and especially in Northern whose market share is 70%.And all the company employee
are involved in increasing quality level so that it will increase company brand image.
Placing:
The company operates through a well-established network of a number of distributors.
The company has two types of delivery systems i.e.
 Indirect delivery system
 Direct delivery system
The basic difference between the direct and the indirect delivery system is that in a direct
distribution system, the company spends its own resources while in an
indirect distribution; the dealer spends his own resources on all the factors, which
increases the sales volume. Beside all this system there is a survey team operating which
closely view the

Engr. ALI RAZA 20
Potential are for placing. Its duties are under.
 Collection of all the data about every distributors/ outlets, about its sale, volume,
growth and exc
Product Life Cycle Strategies
The course of a products sales and profits over its life time it involves five distinct
stages.
1. Product development
2. Introduction
3. Growth
4. Maturity
5. Decline
Product Development
It begins when the company finds and develops a new product idea during product
development, sales are zero and the company’s investment costs mount.
Introduction Stage:
The product life cycle stage in which the new product is first distributed and made
available for purchase.
Growth Stage:
The product life cycle stage in which a product’s sales start climbing quickly.
Maturity Stage:
The stage in the product life cycle in which sales growth slows or level-off.
Decline Stage:

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The product life cycle stage in which a products sales decline. With the reference of
the product life cycle, they says that their product is still at the maturity stage and
will never came to the decline and they say that they are trying to retain this product
maturity level by increasing their market share and by using the other marketing
strategy tools. They claim that they will ever remain at this maturity level.
Departments of the Organization – An Overview
There are following departments in NBC
 Production Department
 Civil Works department
 Sales & Distribution Department
 Marketing Services Department
 Marketing Research & Development Department
 MEM Department
 Post Mix Department
 Key Accounts Department
 Finance & Accounts Department
 Quality Control Department
 Planning Department
 IT Departments
 Procurement Department
 Human Resource Department
 Shipping department
 Advertising & Publicity Department
 Audit Department

Engr. ALI RAZA 22
 Cash Department
 Excise & Taxation Department
Shipping Department:
Shipping is a very critical area for any beverage organization. It serves
the role of coordinator or middleman between production and sales.
Ensuring appropriate quantity and on time availability of empty & liquid
stock is most important. Any malfunction in empty receiving, storage
and supply to plants, liquid stock and distribution directly affects sales.
This is a complete chain or cycle and any weak link, bottleneck or
disturbances will slowdown the whole operations
Production Department:
Production is like a back bone in any manufacturing organization. In NBC the main
production materials are
 Sugar
 Co2
 Water
 Ammonia etc
The production starts with the empty wash department where the empty bottles are
washed with detergents so that the syrup can be filled into these bottles. then second
department in the production is syrup preparation department where the syrup of
different flavors ids prepared then the empty bottles are filled with the syrups at this
stage water and co2 is mixed with the syrup and crowns are fitted on the bottles then
these bottles are put into the plastic shells where these are transferred to the stock
Market Research & Development Department:
This is also very important Department of NBC. This department performs a lot of
activities such as retail Audit, Sampling & discounting, every dealer survey. Market

Engr. ALI RAZA 23
surveys are conducted to check out the market share of the respected territory & to
check out the performance of the Relative sales officer, for this purpose raw data is
collected from market and then analyze in order to prepare reports. This department
also performs activities of investment verification annually or semi annually.
Marketing Services Department:
As shown by name this department deals with the services and performs various
activities to give reliable services to their Distributors and then final consumers. it
deals with the third parties and also with the distributors of the company for vehicle
issuance etc.
Key Accounts Department:
Two Key Accounts Executives are working under a key accounts manager to
perform activities like Developing, retention or converting new Accounts.
A Point is a Key Account Point it fulfill two conditions
1: Good Location
2: Annual Sell is 2000 Cases of 250ml Bottle
This Department also performs activities to make contract with high sell points i.e.
K.F.C or any other big restaurants.
Quality Control Department:
This Department deals with the assurance of High quality providence. it consist of 35
workers, who performs different Activities related to quality control. It is checked
that required standards are followed during production as defined by PCI. It also
involves the activities of preparation of syrup according to standards.

Engr. ALI RAZA 24
Procurement Department:
This department deals with the Purchasing of raw material,co2 Gas which are used in
production process. Availability of these things at proper time is key responsibility of
this department so that production is done according to planning. All things are
issued against out gate pass and received against inward gate pass.
Human Resource Department:
This department deals with the activities like recruitment, employee records. Strength
of HR department is 5.This department interlinks with time office department time to
time in order to check the attendance of turnover ratio of the employees.
Planning department:
This Department deals with the planning matters of the organization such as Annual
plan of the organization, Forecasting, Investment plan for the year, production plan,
pricing strategy, Schemes Which will be introduced etc. MIS Departments:
This Department Handle the activities related to networking using by different
departments of the organization in order to interact with each other. There are 8
employees who are working in this department. Each is assigned different task.
Finance Department
It deals with the financial matters of the company. It collects the revenues and makes
different payments and maintains proper record of the financial performance of the
company’s business to show the net result in the form of either profit or loss.
The job of the Accounts section is to maintain books of accounts. There are
following main activities of accounts.
 Issuance of purchase vouchers for raw material, plant and machinery and general
store items
 Check payment of payroll to employees including wages, overtime, bonuses etc.

Engr. ALI RAZA 25
 Handling of monthly tax statements.
Computerized general ledger system is working and shows the result of each
transaction up to balance sheet and income/profit and loss statement.
Out of these departments the production department was selected for us to study
deeply:
PRODUCTION DEPARTMENT
Production is like a back bone in any manufacturing organization. In NBC the main
production materials are
 Sugar
 Co2
 Water
 Ammonia etc

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All the raw material which is used in the production process is approved by the PEPSI
cola international. These materials should be according to the standards of the PCI. If in
any case the material does not match with the standards of the PCI has a right to return it
to the supplier. In this case the entire cost of the material is bearded by the supplier. This
strong check on the material is because of maintaining the high quality in the products
which is the credentials of the PEPSI cola products.
Capacity of each Plant:
Currently the company is operating with five (05) plants. Out of these five (05) plants,
three plants are dedicated for the production of only 250 ml RB bottles. While plant No
01 produces 1500 ml (pet) & 1000 ml (glass) bottles plant No 02 produces 1000 ml (pet),
300ml and 1500ml (pet) bottles.

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Quality Control:
Quality control is the basic organizational objective of NBC. Quality check is made
from zero level to final products. For this purpose samples are taken from the
production to check the quality.
This sampling is done after each an hour or half an hour. These samples are tested
according to the PCI standards.
Production Staff:
Employees are directly involved in the production process. Whereas the helpers are
the indirect employees moreover direct supervisor and helpers are also there. Indirect
employees are about 350 in number, who are not directly involved in the production
process but they are essential part of the production department.
LABORATORY:
In order to maintain the high quality the plant has a well equipped lab. Laboratory is
sufficient to measure the standards and to test syrup of different flavors. The well
equipped lab enables the smooth flow of production process.

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CO2 (CARBON DIOXIDE) PLANT:
CO2 assures the product a measure of added sanitary protection and greater shelf life.
CO2 gas in addition to product carbonation, contributes to the production process
itself by:
 Displacing air from water and product during processing.
 Supplying counter pressure needs for some filler bowls.
CO2 enhances both beverage's taste and appearance. Carbon Dioxide imparts a
pungent, slightly acidic taste to the finished product as well as creating greater eye
appeal. Each individual product should be carbonated to a level most suited for that
flavor.
Production Process:
The production starts with the empty wash department where the empty bottles are
washed with detergents so that the syrup can be filled into these bottles. then second
department in the production is syrup preparation department where the syrup pf
different flavors ids prepared then the empty bottles are filled with the syrups at this
stage water and co2 is mixed with the syrup and crowns are fitted on the bottles then
these bottles are put into the plastic shells where these are transferred to the stock.

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Assignment # 01:
Calculate the total throughput time
It means the time which a product take to be completed. A bottle takes a total time
from unloading of crates of empty bottles from pallets to loading of crates of filled
bottles on pallets is total throughput time of bottle (Product). It total throughput time
is almost 36 minutes without any kind of stoppage in the plant.
We can divide it into six step and these are as under with their time:
 From pallets to De-caser = 10 Seconds
 From De-caser to Washer = 2 Minutes and 17 Seconds
 In Washer = 18 Minutes and 11 Seconds
 From Washer to Filler = 3 Minutes and 45 Seconds
 From Filler to Packer = 1 Minutes and 27 Seconds
 From Packer to Pallets = 10 Seconds
The total processing time of a bottle is 26 minutes
Assignment # 02:
Each production line has 5 cells in it, these cells are
1. De-palletizing to Un-caser
2. Un-caser to Washer
3. Washer to Filler
4. Filler to Light inspection
5. Light Inspection to De-caser
Calculate no. of employees in each cell?

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Cell # 01
Cell # 01 starts from unloading of Pallets to the end of De-caser. De-caser has 96
lips. It means it picks 96 bottles at a time. There are total six employees working in
this cell as under:
2 for unloading of cases of empty bottles from pallets
2 for straw conveyor
2 are the operators of De-caser
Cell # 02
Cell # 02 starts right from the end of De-caser up to Washer. There are also total six
employees working in this cell as under:
2 are the Washer operators
4 for the inspection of and picking of unclean able empty bottles from conveyor
Cell # 03 Empty light inspection
Cell # 03 starts from the face of Washer to Filler. There are total 16 employees
working in this cell as under:
Washer operators = 02
On conveyor = 02
On inspection = 08
Cell # 04 Filled light inspection + Filler
It starts from the Filler to just before the start of Packer (Caser). There are total 9
employees working in this cell as under:

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Filler operators = 02
Coding = 01
Filled bottle light inspection = 06
Cell # 05 Packer to Pallets
It starts right from the start of Packer (Caser) to the Pallets of cases of filled bottles.
There are total seven employees working in this cell as under:
Operators of Packer = 02
Inspection of filled crates = 02
Loading of crates on pallets = 02
For empty crates = 01
Assignment #03
How CARBO cooler works?
De-aerator
In De-aerator CO2 and water up with each other and then it is transfer from de
aerator to syrup boll.CO2 enter from the bottom side and water enters from top of the
de-aerator.
Water Boll
Treated water comes from water treatment plant in the water boll.
Syrup Boll
Mixture of CO2 and syrup transfer from de-aerator to syrup boll.
Mixing Boll
Treated water from water boll and syrup from syrup boll mix up in the mixing boll
and then it is transfer for cooling into the CARBO Cooler.
Pump
Pump is used to transfer mixture of water +syrup+CO2 it also maintain the pressure
and remove the air bubbles. A NR valve is used after pump to stop the back flow
from the CARBO cooler.

Engr. ALI RAZA 32
CARBO Cooler
NH3
NH3
CO2 Syrup
Syrup
CO2
Treated Water
CO2
Ammonia is used for the purpose of cooling of mixture in CARBO cooler. There two
ammonia accumulator on both sides of CARBO cooler. Ammonia move in tubes and
syrup shower from the top of the cooler. In this way before reaching the syrup up to
CARBO Cooler
NH3
Tank
NH3
Tank
De Erator
Syrup water
mixing

Engr. ALI RAZA 33
bottom cool down up to 1 to 5 degree centigrade then syrup is ready for filing in
bottles and transfer from CARBO cooler to the filler section.
Assignment #04
Water treatment section
Purpose of water treatment plan
Conventional lime treatment process is used in NBC for the water treatment purpose.
Treated water is the main ingredient of all beverage products so purpose of water
treatment plant is to water free from all impurities and provide a quality
product(water) to the plant.
Comparison b/t Raw and Treated water
S# IMPURITIES RAW WATER TREATED WATER
01 TDS 1000PPM 500PPM
02 IRON CONTENT 0.3PPM 0.1PPM
Trouble shouting of water treatment plant
‘M’
MG/L
2P-M
MG/L
TOTAL
HARDNESS
SYMPTOM CORRECTION
<50 +2 TO+7 TREATMENT OK NONE
>50 <+2 NOT ENOUGH LIME INCREASE LIME
>50 <+2 H<M NOT ENOUGH LIME INCREASE LIME AND
CACL2
>50 >+7 TOO MUCH LIME DECREASE LIME
>50 >+7 H<M NOT ENOUGHCACL2 INCREASE CACL2
<50 <+2 NOT ENOUGH LIME INCREASE LIME
<50 <+2 H>M NOT ENOUGH LIME
TOO MUCH CACL2
INCREASE LIME AND
DECREASECACL2
<50 >+7 TOO MUCH LIME DECREASE LIME
>50 +2 TO+7 H>M POLY PHOSPHATE INCREASE LIME,CL2
LIME,FESO4

Engr. ALI RAZA 34
Why we dose chemicals in conventional lime treatment
Lime:
Lime is used to convert the carbonates of the Ca and Mg into the bi-carbonates of the
Calcium and magnesium. Flow rate of lime solution is approximately 1000ml/min.
Ferrous sulphate:
Ferrous sulphate is use to / settle down the bicarbonates as a sludge and it also
remove the sulphates. Flow rate of ferrous is approximately200ml min.
Cl2:
Cl2 is used in water treatment process to kill the microorganisms.
Chemicals preparation
Lime preparation FeSO4 Preparation Cl2 Preparation
Agitate Agitate thoroughly
thoroughly
CaCl2 CaO Water
8KG 40KG 400 Lit
FeSO4 Water
18KG 500 Lit
NaOCl Water
75 Lit 200 Lit
ferrous shifting tank Cl2 shifting tankLime
shifting tank
#1
Lime
shifting
tank #2
Reaction tank
Reaction tank

Engr. ALI RAZA 35
Water treatment process:
Well water is used as raw water in NBC. Raw water transfer into the reaction tank by
turbine where dosing of raw water takes place. In reaction tank lime, ferrous and
chlorine doses from the top of the reaction tank. Lime is used to convert the
carbonates of the Ca and Mg into the bi-carbonates of the Calcium and magnesium.
Flow rate of lime solution is approximately 1000ml/min.
Ferrous sulphate is use to settle down the bicarbonates as a sludge and it also remove
the sulphates. Flow rate of ferrous is approximately200ml/min. Cl2 is used in water
treatment process to kill the microorganisms.
Then take sample and perform test the sludge settling tar test. Then reacted water
passes through the sand filter which removes the impurities and then water passes
through the carbon purifier and then it passes through the polisher. After polisher
take samples and test the microorganisms. Finally water passes through the U.V after
that water is ready for filling purpose.
Take sample form reaction tank buffer tank and perform tests.

Engr. ALI RAZA 36
Conventional lime water treatment plant
FeSO4 chlorine sample
Lime
Raw water
Polisher
Microbiology
M alkalinity <50
M ALKILINITY<50 free clorinr=6.8ppm
Free total clorine 2P-M=+2 To 7ppm
Total hardness,TDS,Total plate count
Total yeast count
Reaction
tank
Sand
filter
Buffer
tank
Carbon
purifier u.v

Engr. ALI RAZA 37
Alkalinity test:
Take sample water from sand filter.
Take 100ml sample in flask.
Add 2-3 drops of T- solution and also add 2-3 drops of P-indicator.
Note the initial reading and titrate against 0.02N solution of H2SO4.
Note the final reading.
Add 2-3 drops of methyl chloride and titrate against0.02N solution of H2SO4.
The end point of alkalinity test is purple color.
At the end note the final reading from the initial.
Hardness test:
Take 100ml sample of water from the sand filter.
Add 2-3 drops of buffer solution (the PH of buffer solution is 10) .
Add 2-3 drops of EBT (Eri crome black tea).
Note the initial reading.
Then Titrate with EDTA till the end point is light blue color.
Note the final reading
End point is light blue.

Engr. ALI RAZA 38
Chlorine test:
Take a sample of 10ml water from the chlorinated water tank in a test tube.
Put a tablet of DPD and shake it thoroughly. Then match the color in the chlorimeter.
DPD measures the free chlorine in the treated water.
Caustic test:
Take 10ml sample in beaker.
Add 20 ml raw water in the sample.
Add 2-3 drops of P-indicator.
Titrate with 2.5N H2SO4 solution until end point is colorless.
End point of this test is colorless.
Result :
Caustic tank #1
25-30 reading shows 2.5% dosing of caustic solution.
Caustic tank #2
30-35 reading shows the 3% to 3.5% caustic solution dosing.

Engr. ALI RAZA 39
Assignment #05
Quality control lab
Quality control is the basic organizational objective of NBC. Quality check is made
from zero level to final products. For this purpose samples are taken from the
production to check the quality.
This sampling is done after each an hour or half an hour. These samples are tested
according to the PCI standards.
Laboratory:
In order to maintain the high quality the plant has a well equipped lab. Laboratory is
sufficient to measure the standards and to test syrup of different flavors. The well
equipped lab enables the smooth flow of production process.
PRODUCT
CO2
GAS
SYRUP
BRIX
SYRUP
DENSITY
TRUE
BRIX PH
INVERTED
BRIX
BEVERAGE
DENSITY
M ALKALINITY
PEPSI 3.60 52.20 1.2419 10.40 2.45 10.90 1.0399 11.25
MOUNTAIN
DEW
3.20 58.10 1.2755 11.80 3.00 12.40 1.0459 19.99
7UP 3.70 53.30 1.2480 10.60 3.25 11.20 1.0409 23.52
MARINDA 1.80 54.30 1.2419 12.4 2.75 13.65 1.0509 27.62
STING B 2.60 40.50 1.1791 15.10 3.05 15.80 1.0599 61.37
STING G.K 2.60 40.50 1.1791 15.15 3.18 15.80 1.0599 51.90
TEAM 3.60 38.20 1.1096 7.20 3.25 7.60 1.0390 18.91
7UP FREE 3.70 N/A 1.0063 D=0.
9994
3.25 N/A 0.9992 25.50
7UP LEMON 3.40 50.7 1.2335 10.05 3.20 10.50 1.0384 71.47

Engr. ALI RAZA 40
Washer tests
DEVOLI Test:
Take 100ml DEVOLI solution sample.
Add 3 drops of EBT and 2 drops of buffer solution.
Titrate it with LE region.
Note the initial reading
End point is the pink color
Note the final reading then multiply 95
Result:
Minimum DEVOLI is 25ppm
Maximum DEVOLI is 90ppm
Bight wash test:
Take 25 ml sample of bright wash.
Add 2-3 drops of P-indicator.
Titrate it against 2N solution of H2SO4.
End is the colorless.
Note the final reading
Add 2-3 drops of PAN indicator.

Engr. ALI RAZA 41
Add 7ml sodium acetate buffer solution.
Titrate with 0.01M solution of CuSO4.
End point is pink color.
Multiply final reading with 0.048
Test of filled bottles:
De gassing test
Shake the bottle 30 times in 15 seconds.
Then open the bottle and put it in beaker and then put it in degassing apparatus.

Engr. ALI RAZA 42

Engr. ALI RAZA 43
Carbo QC test
Carbo QC is use for CO2 testing in the finished product.
PH Testing:
PH test is used to check the PH of finished products.

Engr. ALI RAZA 44

Engr. ALI RAZA 45
Assignment #06
Pasteurization and syrup room
Pasteurization
Pasteurization is the process of heating, and then rapidly cooling, liquids or food in
order to kill microbes that may expedite their spoilage or cause disease. The French
scientist who invented the process of pasteurization was Louis Pasteur.
Unsurprisingly, his last name, Pasteur, is what gives this process, pasteurization, its
name. In NBC solution of sugar and water is heated up to 85 degree Celsius and then
cool it down up to 1-5 degree Celsius.
Sugar Dissolving
Definitely one of the most important steps during the production beverages. The
dissolving systems were originally designed for the production of sugar syrup, but can
be used for all dissolving processes of solids into liquids. In NBC sugar pour
down from the top of the tank and water is also present in tank in this way both
component agitate in pasteurization tank in this way sugar dissolve in water.

Engr. ALI RAZA 46
Activated carbon treatment
The technology most widely used to decolorize sugar syrup is represented by activated
carbon treatment followed by kieselguhr filtering.
Activated carbon is an adsorbent, i.e. it has the capacity to attract and fix certain
compounds to its surface with which it comes into contact and it is therefore able to
remove from the sugar syrup any impurities it contains, amongst which undesired
substances that are responsible for colour and odour.
Its special feature derives from the extremely large activated surface which is the result
of a very fine and developed porosity
Cooling
Now, if rapid cooling doesn't occur after heating during pasteurization of something like
syrup, then heat-loving bacteria will use the increased temperature to their advantage and
multiply like crazy. However, if we cool down the syrup fast enough, we'll slow down
the growth of any remaining microbes just enough so they don't cause us any significant
harm.
So, in a nutshell, we heat up the syrup to get rid of heat sensitive microbes, and then
cool it down really quickly thereafter to make sure that the heat-loving bacteria don't use

Engr. ALI RAZA 47
the warm syrup to their advantage and do not multiply in numbers large enough to cause
us any harm.
In NBC syrup is cool down by using a plate and frame heat exchanger. In plate and
frame heat exchanger first change of heat takes place b/w water and syrup and syrup
cool down from 85 to 60 degree C. Then syrup is cool down with the help of brine
solution in the same plate and frame heat exchanger from 60 to 5to 10 degree C.
Filtration
After cooling syrup is filter in the NBC plat to by using the plate and frame heat
exchanger. In plate and frame filter clothe is use for filtration media and then syrup is
pass through the cartridge filter which remove the impurities up to 5 micromere.

Engr. ALI RAZA 48
Storage
After filtration syrup is transfer into the syrup room where the further dilution of
syrup takes place and further ingredients also mix up in this section.
Syrup room
In syrup room mixing of remaining ingredients takes place in the syrup and syrup is
ready in this section for filling in the bottles. Every brand has their own ingredient
specifications. These are given below according to brand specification for 1 batch.
Mountain dew
There are following ingredients of mountain dew for 1 batch.
2 bags Sodium benzoate mix at 60 Co
2 bags Sodium citrate
2 bags CAFE ANHY mix at 60 Co
2 bags Titrazine color
2 bags Ascorbic acid
6 bags Citric acid
2 bags Cloud flavor

Engr. ALI RAZA 49
4 bags Citrus flavor
Pepsi
2 gallons of flavor HIPE
4 gallons of Acido HOPE
Sting
3 bags of Sodium benzoate mix at 60 Co
3 bags ofPotassium Hexamatephas
3 bags of Red alora
3 bags of Calcium Disod
3 bags of Sorbate
3 bags of Gensing material
12 bags of citric acid
6 bags of Vitamin premix
3 gallons of flavor
7 Up
4 bags of Sodium citrate
12 bags of Citric acid
4 bags of flavor
Team

Engr. ALI RAZA 50
9 gallons of flavor
2 bags Sodium citrate
2 bags of Sodium benzoate at 32Co
6 bags of Aspartame
Marinda
4 bags of flavor
2 bags of Sodium benzoate
2 bags of sodium citrate
2 bags of Sunset yellow color
Assignment #07
Quality assurance lab
Purpose of quality assurance lab is to assure the quality of raw materials which NBC
purchasing from different suppliers. For example empty bottles, sugar bags, CO2,
different equipments and other ingredients of beverages which needed in NBC.
Height gauge
In QA lab height gauge is used for the purpose of checking of height of empty bottle
and for checking of fill point of filled bottles etc
Fill point of glass bottles is 57.2mm
Fill point of sting glass bottle is 59.2mm

Engr. ALI RAZA 51
Diameter 56.1+1.5
56.1-1.0
Thickness is measure by virnier caliper which is 20mm.
Weight of a bottle is measure on a weight balance which is 325 gm.
Weight of Pepsi bottle is 288gm.
Height of 300 ml plastic bottle is 167mm.
Assignment #08
Boiler and CO2 Plant
Boiler
Fire tube packet type boiler is used in NBC for steam generation purpose. There are
different fuels which they are using for the heating purpose .i.e. furnace oil, gas,
diesel and wood agricultural waste. Automation boiler is use for steam generation in
NBC.
Water enters at normal temperature and leave boiler at 125Co
as steam.
The capacity of one boiler is 5ton/h steam.
There are three section of heating in a boiler.
First section is nearer to fire tube and the temperature of this section is 2200Fo
.
The temperature of 2nd
section is up to 1500Fo
The temperature of third and last section is up to 700Fo

Engr. ALI RAZA 52

Engr. ALI RAZA 53
CO2 plant
Above diagram is the block diagram of CO2 plant.
Detail of every process is given below.
Re Boiler
Combustion takes place in combustion chamber. The temperature in re boiler is up
to125Co
. Mono ethyl amine and water move in shell side and methane in tube side.
CH4 +O2 CO2+H2
Re Boiler Smoke box Scrubber
Stripper Shell and tube H.E Absorber
Gas cooler Soda ash tank Soda ash tank
Carbon purifier Gas cooler Compressor
Dryer filter Chiller Vaporizer
Micron filter

Engr. ALI RAZA 54
Smoke box
Smoke box is use for the accumulation of flue gases such as O2, CO2, NH3, CO, H2
etc
Scrubber
Scrubber is use to absorb H2 from flue gases mono ethyl amine is use as absorbent.
Ceramics packing rings are used for packing purpose in scrubber. Water shower from
the top of the scrubber and flue gases enters from the bottom of the scrubber.
Absorber
Plastic packing is used in absorber. Mono ethyl amine is shower from the top of the
absorber and flue gases from the bottom of the absorber. Absorber is use to absorb the
CO2 at low temp and remove at high temperature.
Mono ethyl amine
Flue gases
Absorption tank

Engr. ALI RAZA 55
Heat exchanger
Shell and tube heat exchanger is use to decrease the temperature of mono ethyl amine
from 120 to 35-40 Co
. There are four heat exchangers are used for this purpose cold
water enters in tubes at 20- 25Co
and mono ethyl amine enter in shell at 120 Co
. After
passing through 4 exchanger mono ethyl cool down up to 30-40 Co
. Mono ethyl
amine after first exchanger is used in stripper.
Stripper
Mono ethyl from the top of the stripper
Stainless stein packing rings are used in stripper. Mono ethyl amine is enters from the
top of the stripper and steam from the bottom of the stripper.
Gas cooler
Shell and tube gas cooler is use for the cooling CO2 and steam
Raw water at room temperature move in tubes and CO2 steam are passes through the
shell of the gas cooler which enters at 110 Co
and leave gas cooler at 25-30Co
.

Engr. ALI RAZA 56
Soda ash tank
Soda ash tank contains solution of soda ash and water. CO2 enters from the bottom of
the tank. Soda ash tank is used to absorb the impurities from CO2. Solution of soda
ash is change after every week.
KMnO4 Tower
KMnO4 contains the solution of KMnO4. It is also used for purification purpose.gas
enters from the bottom of the tank and leave from the top at 25-30 psi.
Compressor
After KMnO4 gas passes through the compressor to increase the pressure from 30 to
300 psi.
When pressure increases the temperature is also increase.
Gas cooler
To cool down the gas is passes through the gas cooler which cool down the gas up to
25 Co
.
Carbon purifier
To remove the smell and organic compounds carbon purifiers are used. Tower is
filled with activated carbon and CO2 enters from the bottom of the tower at 35 Co
.
Dryer filter
Micron filter
Sample point
CO2
Alumina
ball

Engr. ALI RAZA 57
After purifier gas passes through the dryer filter to absorb the moisture from the gas.
Then it passes through the micron filter to remove the microorganisms up to 5
micron then take sample to check the purification of gas.
Chiller
Chiller is use to chill the gas up to -40 Co
to change the gas into liquid form to store
the gas into the containers.
Gas vaporizer
When we use the CO2 we change it into again gas form for this purpose vaporizers
are used which increases the temperature from -40 to 35Co
then it passes through the
purifier filters again. Two filters contain alumina and to filters contain activated
carbon.
Micron filter
After purifiers it passes through the micron filter. After passing through the micron
filter gas is ready for use in filling in bottles.
Assignment# 09
Sanitation
CIP Cleaning
CIP (clean in place)
CIP means cleaning of equipment in place where they are situated originally like
filler, storage tank CARBO cooler etc.
3 steps sanitation
1. Pre-rinse time 600 second
2. Caustic circulation time 1200 second.

Engr. ALI RAZA 58
3. Final rinse time 700 second
5 steps sanitation
1. Pre-rinse time 600 second
2. Caustic circulation time 1200 second
3. Immediate rinse time 800 second
4. Sanitize circulation time 900 second
5. Final rinse time 600 second
Caustic set temp point 63Co
Sanitize set point 80 Co
Assignment #10
FOOD SAFETY & HSE
In beverage industry the food safety means to make our beverage products safe and
hygienic for consumers from all respects by the safety of workers, machines &
environment. For the workers safety in NBC there are strict rules on their dress code &
their body cleanliness. There must be clean uniform and their hairs and face must be
cover to avoid any unhygienic step and if they have to do the mechanical work they must
use helmets so no serious injuries occur. The worker must be free from every serious
disease. Machine safety is that machine must be in true condition. It not like that the
grease leakage or conveyor out of order and valves open and close efficiently and
machine overall efficiency must be good. Environment also be good for machines and
workers too. It has great importance. Environment must be suitable for both machines so
it work efficiently and workers also feel comfortable during working Keeping these
above factors in mind we can make our food hygienic and safe.

Engr. ALI RAZA 59
SWOT ANALYSIS
SWOT Analysis, is a strategic planning tool used to evaluate the Strengths,
Weaknesses, Opportunities and Threats involved in a project or in a business venture.
It involves specifying the objective of the business venture or project and identifying
the internal and external factors that are favorable and unfavorable to achieving that
objective. The aim of any SWOT analysis is to identify the key internal and external
factors that are important to achieving the objective. SWOT analysis groups key
pieces of information into two main categories Internal factors – The strengths and
weaknesses internal to the organization. External factors – The opportunities and
threats presented by the external environment. The internal factors may be viewed as
strengths or weaknesses depending upon their impact on the organizations objectives.
What may represent strengths with respect to one objective may be weaknesses for
another objective. The factors may include all of the 4Ps; as well as personnel,
finance, manufacturing capabilities, and so on. The external factors may include
macroeconomic matters, technological change, legislation, and socio-cultural
changes, as well as changes in the marketplace or competitive position. The results
are often presented in the form of a matrix.
SWOT analysis is just one method of categorization and has its own weaknesses. For
example, it may tend to persuade companies to compile lists rather than think about
what is really important in achieving objectives. It also presents the resulting lists
uncritically and without clear prioritization so that, for example, weak opportunities
may appear to balance strong threats.

Engr. ALI RAZA 60
Strengths:
Brand reputation:
PEPSI has a strong reputation globally. And traditionally when someone asks
someone to take soft drink they don’t call it soft drink or else but “take PEPSI”
Broader Product Line:
PEPSI has broader product line than it’s competitors which is a strength in itself.
Increasing Market Share:
Increasing market share of NBC products is an evidence of strength in itself.
Scheduled Production System:
Organized and tight production system results in time delivery of the products in the
market without showing any fluctuation in supply.
Strong Distribution:
Great brands, strong distribution, innovative capabilities are strengths of Naubahar
Bottling Company.
Advertisement:

Engr. ALI RAZA 61
Strong advertisement campaigns in comparison with Coca cola. Heavy budget is
assigned on promotional activities.
Production Capacity:
NBC is the biggest plant of South Asia with production capacity of 100,000 crates
per day.
Management:
Skilled managerial level staff have placed NBC at a distinguishable place by which
further peak can be forecasted.
Weaknesses:
Anonymity:
Not all PepsiCo products bear the company name.
Preferential treatment:
Bit biasness is still being experienced by NBC regarding hiring of new employees.
Effectiveness but no efficiency:
Company is experiencing effectiveness in operations but not efficiency particularly in
case of lower staff.

Engr. ALI RAZA 62
Opportunities:
IT solutions:
With up to date IT solutions and ERP information systems the operational cost can
be minimized.
Convenience:
Focus on most important customer trend - "Convenience”, which refers to increased
availability of the Pepsi brands at outlets.
Consumer Trend:
There are increasing trend toward SUGAR FREE soft drinks, and caffeine mixed
drinks.
Threats:

Engr. ALI RAZA 63
Maturity:
Beverage industry is fully matured. Competitor is well-run and financially sounds.
Varied marketing program:
Size of company will demand a varied marketing program; Social, cultural,
economic, political and governmental constrains.
Anti Pepsi campaigns:
Religious sectors may uplift anti Pepsi campaigns resulting in ban on Pepsi products.
Imitators:
Copying of Pepsi brands have ever been a threat for NBC which is being viewed
legally but still this problem exists.
Conclusion and Recommendations for Improvement
Conclusion:
I did my internship approximately six weeks. It was a great job. I was not expecting
such a great learning it was a good experience with different people in the
organization and I am really thankful to my immediate bosses who gave me a lot of
knowledge with due respect.
 The learning is helpful for my upcoming career that I am going to start after
my BSc chemical engineering program.
 Things were very close to me which I read in my course books and heard
from my instructors.
 It was real practice what I saw in the organization and experienced to deal
with the different people.

Engr. ALI RAZA 64
The real picture is totally different in the organization and after this internship I felt
relax and comfortable that now I am somewhat confident to join any organization. It
was really excellent job which I did there at NBC.
The staff from the high authority to tea boy was very kind and helping. They gave
respect and attention a lot. Our bosses even did not hide anything related to our
courses except finance department.
By doing this internship I realized that it is not an easy job whether you are in any
department. You have to work on daily tasks and assignments and have to add value
in assigned projects.
Time management is very important while you are doing a job. Behaviors and
attitudes are also important while interacting the people in the organization.
Recommendations:
On the basis of analyzing and studies, following areas are recommended to improve
the results of the organization.
 The company should arrange the training programs to relevant to technical
knowledge of product; this would improve the efficiency of marketing
department.
 Meeting should be arranged with production manager for discussion about
complaints on monthly basis.

Engr. ALI RAZA 65
 The company should focus the attention to customer services and proper
complaint handling to improve the company image in the market.
 The company is going for expansion; therefore company should increase the
staff of marketing department for better results.
 Decision making power should be decentralized in each distribution territory.
 The company should improve the communication process among the different
departments for getting better results.
 Appreciation and monitory regard is necessary on better performance of sales
executives.
 Marketing personnel’s should visit to factory premises for getting product
information, so that they are fully aware the product and its specifications.
Responsibilities as a Student Internee
There were a lot of responsibilities on me as an internee. Firstly, I had to ensure the
internee supervisor to maintain the secrecy about organization. Secondly, I had to prove
that I am the student of well reputed university so that’s why I had to show a good piece
of manner , my abilities , my knowledge , to leave a good image of my institution which
I did .finally, It was my duty to learn what is actually happening in the organization.
Innovative knowledge acquired:
I felt immense changes in my personality after experiencing my knowledge with NBC. It
includes:
 How they control the Working of each department.
 How we have to communicate in an organization.
 How they handle their department staff.
 How the departments achieve their targets
 Work efficiency
 Dealing with others
 Survey thought me a lot because that was totally market based.
 How to do work in a practical life.

Engr. ALI RAZA 66
Problems encountered:
Being internee, I had to caught up many problems there, but the people of NBC
facilitated and helped me a lot in finding the needed materials and the data as well.

REPORT (PEPSI) FINAL

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