A SUMMER TRAINING PROJECT REPORT ON INVENTORY MANAGEMENT IN JUBILANT ORGANOSYS LTD. GAJRAULA‚ (U.P.) PROJECT REPORT SUBMITTED IN PARTIAL FULFILMENT OF MASTER OF BUSINESS ADMINISTRATION OF Uttar Pradesh Technical University Under the Guidance of: Mr. Anil Kumar Goal (Finance Faculty) IVS Institute of Management (Mathura) Submitted By: VAIBHAV AGARWAL M.B.A. IIIrd Sem. Roll. No. 0730870025 [pic] IVS Institute
Premium Inventory Manufacturing Supply chain management
understand the Customers opinion and Satisfaction level of Mobile Services of BSNL in East Godavari District‚ researchtitled“A STUDY ON CUSTOMER SATISFACTION FOR BSNL MOBILE SERVICES IN RAJAHMUNDRY REGION”has been conducted. 1.2 Importance of the Study In today’s competitive business world and challenging economy‚ retaining your customer base is critical to your success. If you don’t give your customers some good reasons to stay‚ your competitors will give them a reason to leave. Customer retention
Premium Customer Service Customer service
PROJECT REPORT Where Good Ideas Come From Book Review Submitted to: Prof. Malathi Sriram Submitted by: Manish Kumar Sharma (11029) Priyanka Narsinghani (11042) INDEX 1. Introduction 2. Reef‚ city‚ web 3. The adjacent possible 4. The liquid Network 5. The slow hunch 6. Serendipity 7. Error 8. Exaptation 9. Platform 10.The fourth Quadrant 11.Conclusion 12.Review by Manish Kumar Sharma 13.Review by Priyanka Narsinghani INTRODUCTION Steven Johnson’s book‚ Where Good Ideas Come From:
Premium Innovation Idea Creativity
its position on the market by connect with its customers‚ and create “third place” beside home and work‚ where people could relax and enjoy others or themselves. It was the motto of Starbucks’ owner Howard Schultz and mostly thanks to his philosophy; company has became the biggest coffee drink retailer in the world. However‚ within the new customer satisfaction report‚ there is shown some concerns‚ that company has lost the connection with customers and it must been taken some steps to help Starbucks
Premium Coffee Starbucks Customer service
Running head: CUSTOMER INVOLVEMENT IN SERVICE INNOVATION Customer Involvement in Service Innovation Francisco Espinosa University of Phoenix Customer Involvement in Service Innovation New product and service development is an extremely unsafe process for large and small firms. Rates of failure in launching products and services are superior to 50%‚ and close to 90% in some types of products‚ services and markets
Premium Marketing Research Null hypothesis
W P S (DEPR) : 16 / 2012 RBI WORKING PAPER SERIES Sustainable Level of India’s Current Account Deficit Rajan Goyal DEPARTMENT OF ECONOMIC AND POLICY RESEARCH AUGUST 2012 The Reserve Bank of India (RBI) introduced the RBI Working Papers series in March 2011. These papers present research in progress of the staff members of RBI and are disseminated to elicit comments and further debate. The views expressed in these papers are those of authors and not that of RBI. Comments and observations
Premium Macroeconomics Economics Currency
1.0 INTRODUCTION 2 2.0 LITERATURE REVIEW 3 2.1 Forecasting Inventory 3 2.2 Aggregate Planning 3 2.3 Capacity Planning 4 2.4 Materials Planning 5 2.5 Just-in-Time (JIT) 6 3.0 ORGANIZATIONAL BACKGROUND 8 3.1 History of the Company 8 3.2 Introduction to the Product 9 3.2 COMPANY SCALE 11 4.0 ORGANIZATION ’S PRACTICE AND POLICY 12 4.1 Inventory Management System 12 4.1.1 Inventory Replenishment 14 4.2 Inventory Holding 15 4.3 Adopted Model 15 4.4 Contingency Plans 16
Premium Production and manufacturing Holding cost Management
COMPARISON OF STUDENT’S SATISFACTION ON SCHOOL FOOD SERVICE ENVIRONMENT BY THE EATING PLACE AND GENDER Jisook Jung‚ Youngmee Lee‚ and Yu-jin Oh Abstract The purpose of this study was to compare student’s satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246‚ girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects
Premium High school Food Restaurant
CMGB 6101 MARKETING MANAGEMENT LECTURER: DR NORBANI CHE HA TO KEEP YOUR CUSTOMERS‚ KEEP IT SIMPLE PATRICK SPENNER & KAREN FREEMAN Prepared by: Md Muzany Md Suradi (CGA 100045) Harbinderjeet Kaur (CGA 120063) Amutha Subramaniam (CGA 120067) Summary of Article Decision Simplicity; what’s the most important thing we can offer potential customers to move them from being interested to actually purchasing our product? The study described
Premium Marketing
2.10 LEVEL OF CUSTOMER SATISFACTION ON DISABLED FACILITIES PROVIDED IN PRIVATE HOSPITAL 2.10.1 CUSTOMER SATISFACTION Yang (2003) outlines some methods of measuring device service quality from both the Customer’s perspective and management perspective. SERVQUAL is a model developed by Parasuraman in 1993 based on “gap model” which defines service quality as a function of gap between Customer’s expectation and the actual delivered. This method widely used by scholars and practitioners. The other method
Premium Health care Patient Health care provider