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1. Identify the problem; the key decision maker; Lemon Tree’s main customers, competition, and stakeholders; and its current business life cycle stage. How has the PwD initiative grown over the years? Is it viable for Lemon Tree to pursue the objective of having ODI employees represent 45 per cent of all employees? Why or why not? 2. What factors are crucial to the success of Lemon Tree’s initiative? What factors might be stumbling blocks? 3. Devise a human resource management strategy or framework to help Lemon Tree achieve its target.

Lemon Tree Hotels: Opening Door

Factors crucial to the success of Lemon Tree’s initiative – factors might be stumbling blocks? Devise a human resource management strategy or framework to help Lemon Tree achieve its target. Identify the problem; key decision maker; Lemon Tree’s main customers, competition, stakeholders and its current business life cycle stage

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Production process of Amul Milk Reception Milk receipt process is done in Amul 3 Process and reception lab. Raw Milk brought in from trucks is unloaded, tested and processed. Milk from Amul 2 is brought here in cans . Three reception points are available to unload milk from tankers. Each reception line is equipped with centrifugal pumps having a capacity of 30000 LPH, Air decompressor to remove air from milk, filters, pre heat exchange chiller and raw milk silo that is used to store milk. Amul 3 Milk Pasteurization Process Pasteurization process follows following sequential steps: From Raw milk tankers, milk flows to chiller for cooling. There is a raw milk buffer tank where milk gets stored. From Raw milk buffer tank it is stored in milk silo and from there milk goes to pasteurization tank to complete pasteurization of milk. After that it goes to regeneration section to separate cream from pasteurized milk. cream separation section consist of two parts, one of skimmed milk section and other of cream buffer tank. From cream separation section to skimmed milk section, milk is heated at 80 degree Celsius and then stored in milk silo. Skimmed milk after pasteurization is issued to powder section, Milk Powder Section has two units one for skimmed milk pasteurisation and other for whole milk pasteurization. After proportionate mixing in milk storage tank, pasteurized standard milk is converted into milk powder, sent to Amul 2 section, or transported via rail or road tanker to distributors. From cream separation unit, cream is sent to cream buffer tank where it is pasteurized at 80 degree Celsius and then transferred to Cream Balance tank. Afterwards it is issued to butter section unit. Amul 3 Milk Dispatch Milk processed at Amul is sent to different sections such as Amul 2 for pouch packaging, Flavoured milk section, Milk Powder section, butter section, ghee section L& T section and transferred to different dairies. Amul 2 Milk receipt process Amul 2 receives milk in cans at RMRD. Both cow and buffalo milk marked with separate colour is received in morning and evening. Two reception lines are available. Cans are verified for sour or curdled milk. After that milk is added to weighing tank. Empty cans are shifted to washer. Samples are collected for checking fat and SNF calculations. After that it is sent to Amul 3 section for further processing. Milk at Amul 2 is also used for producing butter milk which is packed at packaging department. Milk Pouch Packaging section Pouch packaging sections deal with packaging of milk into pouches. 3 packing machines having two identical heads for packaging, each head drawing heat sealable polythene sheet from distinct separate roll which is supplied with milk to be packed from overhead tank by gravity. Butter Section Separator vessel separates excess fat from milk, which is used to manufacture butter. Butter is manufactured using fresh cream of milk. Coloured salt is added with cream to make butter Cream from Milk 3 and Milk 2 section is brought to Butter section where they are pasteurized at 90 degree Celsius and then cooled to 10 degree Celsius. After that it is rotated in pipe for 20 hours and after that it is moved to cream balance tank. Plate heat exchanger is used to maintain heat level in the process. From there churning process starts which results into production of butter milk as well as butter. After churning butter milk is cooled in chiller from where it is transferred to butter milk silo. Churning leads to butter grains which are washed with butter milk and salted and non salted butter is prepared. Non salted butter is used to make ghee and salted butter is grinded for adding colour and then blended thereafter it is stored in butter silo. From where is packaged into 10 gm chiplet, 8gm blister pack, 100 gm refill pack and 500 gm refill pack.

GCMMF – Amul Supply Chain

GCMMF – Amul Supply Chain Case Study Solution, Operational function of Amul Case study solution, Amul Supply chain & Production Process, Core challenges faced by Operation functions at Amul, Issues related to managing third parties service providers of Amul, Strategies to be implemented to improve operational efficiency of Amul

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AMAZON’S KIRANANOW: THE INDIAN ONLINE GROCERY MARKET Case Study solution, Analysis of Macro environmental factors of Amazon’s kirananow using five force model, industrial analysis of Amazon’s KiranaNow keeping in view factors impacting it using five force framework, challenges faced by Amazon’s Kirananow in its operations, Strategies to overcome challenges faced by Kirananow SUMMARY OF CASE STUDY : AMAZON’S KIRANANOW: THE INDIAN ONLINE GROCERY MARKET In 2015, the Indian retail industry contributed around 10 per cent to India’s gross domestic product (GDP), and online retail had a growth rate of 85 per cent. •In the same year, food and grocery made up 60 per cent of the Indian retail market, and the online grocery segment was estimated at US$0.6 billion. •To capture its share of this market, Amazon launched its own online grocery arm, KiranaNow, its business model. •As it set out carve out a space for itself in the online grocery market, KiranaNow knew that changing consumption patterns among consumers reflected the positive transformation that was seeing an increasing customer preference to buy groceries online. •The case focuses on Amazon’s KiranaNow for Indian consumers, taking into account the various market forces. •It maps the growth of the Indian online grocery market, analyzes the current scenario and the competitive landscape operating within that market. •KiranaNow faced various challenges, including the question of whether its chosen business model was sustainable for the Indian market. TASK ONE : After reading the case study Amazon’s KiranaNow: The Indian Online Grocery Market, comment on the industry analysis by: •Analysing the macro-environmental factors affecting Amazon’s KiranaNow using the Porters Five Force framework. TASK TWO : Your task two is to analyse Amazon’s increasing competition and implications for consumers: •What challenges is KiranaNow facing and what strategies should it use to overcome these challenges?

Amazon’s Kirananow

AMAZON’S KIRANANOW: THE INDIAN ONLINE GROCERY MARKET Case Study solution. case study on Analysis of Macro environmental factors of Amazon’s kirananow using five force model – Analysis of Macro environmental factors of Amazon’s kirananow using five force model-Macro & Micro environmental analysis of Amazon’s Kirananow using five force model and Strategies to overcome challenges of Kirananow

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