Bottling of PepsiCo products at SMV Beverages, Jamshedpur, India. Summer Internship Report by Anmol Kr Singh, Pushpesh Ranjan Pushp, Vinit Vaibhav

1. A Project Report on
Operational Management
&
Supply Chain Management
SMV Beverages Bottlers for
PepsiCo
A unit of SMV Agencies Pvt. Ltd.
Submitted by: Submitted to:
Anmol Kumar Singh Mrs. Mukti Rani
Pushpesh Ranjan Pushp Manager, HR and Admin
Vinit Vaibhav SMV Beverages Pvt. Ltd.
B.Tech(Hons.), NIT Jamshedpur Jamshedpur

2. ACKNOWLEDGEMENT
First and foremost, we would like to thank our college for allowing us to
pursue Vocational training at SMV Beverages.
We would like to thank Mrs. Mukti Rani for her unflinching desire to know
what was going on in our projects. We are very much thankful to her for her
wise and synergetic help throughout our training period.
We would like to thank our training manager Mr. Abhishek Kumar for those
invaluable concepts and knowledge he taught us during our whole training
period.
We would also like to thank Mr. Manish Goyal, Mr. Mahendra and Mr. Jay
Shankar, Mr. Sachin and Mr. Subham Pandey for their selfless guidance
throughout our training.

3. AN OVERLOOK INTO THE SYSTEM OF SMV BEVERAGES
There are following basic departments in SMV Beverages
1. FINANCE AND ACCOUNTS DEPARTMENT
This Department is responsible for all the financial transforms that are carried
out in the company such as payments for all the incoming material, salaries of
all the employees, all the records for expenditures and Credits to the company
are maintained by this department.
2. LOGISTICS DEPARTMENT
This department is responsible for all the incoming material from the vendor.
All the new samples and in fact all the new components are developed by this
department. All the components developed are not consumed as a part of the
regular production but implemented as a trial only and consumed in regular
production only after these components are regularized. This department is
also responsible for all the incoming material brought in that is used in regular
production.
3. STORES DEPARTMENT
This department is responsible for the handling of the incoming material,
supplying the material on to the line and the dispatch the rejected materials
back to the vendors. Thus, stores have got a huge task to do and that can’t be
performed as a single association and thus has been divided into different
sections as per the need.
4. QUALITY ASSURANCE DEPARTMENT
This department is responsible for overall Quality Control of the incoming
components and assurance about the Quality of the beverages to the
customer.
Quality can be defined’ as ‘fitness for use’ when we talk of quality it means
that product should be fit for use and it is the user who judges and decides
what qualities he wants in the product.
The quality characteristics can be grouped into 3 categories:
a. Quality of design: The design (formula or contents of the beverage) must
meet all the requirements of the customer. The designer should aim at a
design which fulfils all the qualities, or almost all the qualities desired by

4. the customer. He should also make a product, which would become more
competitive.
b. Quality of conformance: The degree or extent to which a product conforms
to in accordance with the specification and drawing is called the ‘Quality of
Conformance’.
c. Customer Service: This includes the extent to which customer can get
assistance from the manufacturer or to keep the product in continuous use.
5. PRODUCTION DEPARTMENT
This Department is responsible for carrying out all the cleaning, filling and
inspection operations. This department is further sub-divided into some of the
parts as per different assembly lines such as Glass Line, PET Line, Aquafina Line.
6. SHIPPING DEPARTMENT
This department is responsible for the dispatch of finished product (beverage)
to the distributors and the collection of empty bottles back.
7. HUMAN RESOURCES DEPARTMENT
This is the most important department of any organization. As we all know that
3 M’s are most vital for any production unit. These 3 M’s are Men, Materials,
and Machines. Out of all the, Men or Human Resource is the most complicated
or important resource for any organization, the department which performs all
the functions relating to the human resources is known as Human Resource
Management.
The department is responsible for each function regarding the human
resources.
The department’s function is arranging the workmen for the company, also
look for the factory act, take care of the canteen, First Aid Box etc.
8. ADMINISTRATION
The department look for the reception of the company, Security of the plant,
greenery of the plant, transport facilities etc.

5. CONTENTS:
OPERATIONAL MANAGEMENT IN BEVERAGE INDUSTRY
Introduction
Water treatment plant
Making of beverages
Bottling and Packaging of Beverages
Microorganism that spoil beverages
Microbiological control and sampling program
Effluent treatment plant
SUPPLY CHAIN MANAGEMENT IN BEVERAGE INDUSTRY
Supply Chain flow
Supply Chain Strategy
Organised Sale
Reverse Flow
CONCLUSION
REFRENCES

6. INRODUCTION
Operations management is considered as an important division of study
equally in the corporate world in addition to in academics. Reference to
academics, operations management, is a central part of in the curriculum of
management studies. In the other words, it could be the theoretical base that
a manager or else an executive desire to deal with the issues of the company
are taught in the curriculum.
OPEARATIONAL MANAGEMENT IN BEVERAGE INDUSTRY

7. WATER TREATMENT PLANT
Many people & beverage industry depend throughout the world on
underground sources of drinking water and potable water. Water is major
constituent of beverage or soft drinks. In soft drink industry, almost 99% water
is used for making soft drinks and cola and non-cola beverage. Untreated
ground water is mostly pure and cleaned than any surface water. SMV
Beverages Jamshedpur has its own source of
water supply.
This plant is also using the ground water by
using bore well. However, this water is now a
day polluted by different types of human
activities like sewage disposal in unscientific
ways, refuse dumps from yard manures,
pesticide and chemical fertilizer
contamination, disposal of hospital water,
industrial effluents discharge etc. E. coli and
other bacterial contamination are being
reported from ground water sample of
different regions. Heavy metals are also
present in different ground water sample
collected from industrial region of India.
Therefore, water treatment is necessary for
the removal of impurities, microorganism and heavy metals which cause
disease and alter the product quality of beverage industries. There are various
methods of water treatment like membrane filtration, reverse osmosis, Nano
filtration, and ultra-filtration. From all the methods available for treating
water, SMV Beverages uses Reverse Osmosis technique to treat their water
supply.
Reverse Osmosis works by using a high-pressure pump to increase the pressure
on the salt side of the RO and force the water across the semi-permeable RO
membrane, leaving almost all (around 95% to 99%) of dissolved salts behind in
the reject stream. The amount of pressure required depends on the salt
concentration of the feed water. The more concentrated the feed water, the
more pressure is required to overcome the osmotic pressure.

8. The desalinated water that is demineralized or deionized, is called permeate
(or product) water. The water stream that carries the concentrated
contaminants that did not pass through the RO membrane is called the reject
(or concentrate) stream.
PROCEDURE OF WATER TREATMENT THROUGH RO
First the raw water from the raw water tank is pumped to sand filter
tank using an electrical pump. The filtration medium consists of a
multiple layer of sand with a variety in size and specific gravity. Sand
filters can be supplied in different sizes and materials both hand
operated or fully automatically.
Raw water pump is used for generating necessary operating pressure in
the pressure sand filter. Raw water is passed through CHEMTRONICS
Multigrid Sand Filter at a pressure of 3.5 kg / cm2 to reduce the
suspended solids present in the raw water.
The filter will effectively remove up to 30 – 50 microns of the suspended
solids to less than 5 ppm. The filter will have to be washed with raw
water for 20 to 30 minutes daily. To filter the partials below 30 – 50-
micron cartridge filter is used.
The water from the sand filter tank is then passed through two activated
carbon tank. Active charcoal carbon filters are most effective at removing
chlorine, sediment, volatile organic compounds (VOCs), taste and door
from water. They are not effective at removing minerals, salts, and
dissolved inorganic compounds.

9. Now the water from carbon filter tank is pumped at high pressure
through the semi permeable of size 0.00002 micron which ultimately
blocks any dissolved particles and allow only water to pass from it. And
finally, this treated water is stored in a tank and is used for beverage
making and washing of Aquafina bottles.
PepsiCo strictly follow the standard quality procedures and that is why
the water used for filling Aquafina is not treated only one time, the
water used for Aquafina filling is treated at double stage RO purification
process.
The water firstly treated is stored in a tank where it is mixed with Ozone
(<0.5 ppm) and is left for 72 hrs. before filling in bottles
To produce Ozone, Ozonator is used which uses atmospheric oxygen
collected using oxygen collector and high voltage nearly 2400 volts to
form Ozone.
Now the ozone mixed water is passed through anti sealant tank and
series of semi permeable membrane for sending it to filler
The whole purification process at SMV Beverages is automated and
controlled by softwares like PLC and SCADA.

10. MAKING OF BEVERAGES
In SMV Beverages we have both carbonated drinks line and non-carbonated
drinks line. So making of beverages is different for both the drinks.
FOR CARBONATED DRINKS
The first step in making of beverage is making of syrup. The making of syrup is
completed in two steps and these are:
Preparation of Raw syrup:
First accurate amount of treated water heated at 80 °C in a tank.
Then accurate amount of granulated sugar of grade B is added in the
tank. Sugar should be added slowly into treated water.
While sugar is being added, the tank agitator is in constant operation.
Powdered activated carbon (0.3%)is added to the solution and the
simple syrup is agitated so that the carbon is in contact with the syrup
for approx. 30 min. the agitation should continue until the sugar is
completely dissolved
After it has been completely dissolved is then filtered through a filter
that is pre coated with diatomeous earth.
Care is taken to ensure that no carbon or DE is going through the filter
by checking the clarity. If so, the syrup is re-circulated until desired
clarity is obtained.
When filtrate is done then it is transferred into syrup tank through plate
heat exchanger (PHE) where the temperature of the simple syrup is
brought down to below 25 °C.
Preparation of Ready syrup:
Before adding the concentrate it is made sure that the filtered or treated
simple syrup is within specification for colour, taste and odour. The
temperature should be below 25 °C. Salts like sodium citrate and anhydrous
citric acid is mixed.
Preparation of Beverage:
Now the ready syrup is mixed RO treated water and carbon dioxide at 2-3
degree centigrade in a definite proportion as prescribed by PepsiCo. The
mixture obtained is our Beverage.

11. FOR NON-CARBONATED DRINKS(SLICE)
To avoid the chance of fermentation, the beverage for slice is made at higher
temperature.
The raw syrup preparation process is same with a difference in only the
temperature at which it is kept. For carbonated drinks syrup is
maintained at low temperature but for non-carbonated drinks it is
maintained at high temperature.
For slice the pulp of Alphonso and Tottapuri mango are used in which
alphonso is mixed in lower proportion to avoid increased expense. The
pulp mixture is sucked by an electrical suction pump and stored in tank.
Following ingredients are mixed to obtained beverage of slice

12. BOTTLING OF BEVERAGES
RETURNABLE GLASS BOTTLE LINE(200ml)
For the filling of carbonated soft drink in glass bottle following process is used:
Firstly, the used and dirty bottle is passed through separator where the
glass bottle gets separated from crate and both gets to different lines for
washing purpose.
Before bottles go into washer it passes through a light inspection where
an inspector remove bottles with physical particles inside them or extra
dirty bottles. These bottles are not used further.
Next step is washing of bottles which is done in an automated washer
with a capacity of 720 bpm. There are 4 stages in this bottle washer
given as follows:
a) SOAK I: In this stage water is washed with regular water at a
temperature of around 35 degree centigrade. Main dirt and other
physical contamination gets removed.
b) PRE-RIN: In this phase, the bottle is dipped in caustic for few
moments and then proceed to next step. Generally, the caustic
percentage in this step varies from 1% to 2.4%.
c) SOAK II: Now the caustic dipped bottle is passed through water
jets having water at a temperature of around 75-85 degree
centigrade.
d) HYDRO WASH: At last stage bottle is gradually washed with
normal water to remove any presence of contamination.
NOTE: In some cases, there is another stage of caustic dip with
caustic percentage varying up to 3.6%
Now washed bottles run over conveyer belt and passes through
two light inspection at about 150 bpm at light inspection counter.
At these two-light inspection centre unwashed and bottles with
damaged body or neck are removed from conveyer belt.

13. Now washed and appropriate bottles entre filler machine which
runs at a capacity of 600 bpm and has 72 valve for filling and 14
for capping. The bottles are filled with counter pressure technique
in SMV Beverages,
other advanced method is volumetric filling.
Now filled and capped bottles passes through coder where date,
time, batch number, MRP are printed using laser printing. This is
required for legal purposes.
The filled and coded pass through one last light inspection where
unfilled or overfilled or un-coded pieces are separated.
At last the batch is sent to Packaging where automated machine
runs with a capacity of 96 bpm which are further sent to
distribution.

14. RGB LINE FOR SLICE (NON-CARBONATED)
All
above
separating,
washing and
filling
methods are
same, the
only
difference is
temperature.
As slice
is filled at
higher
temperature
the bottles
need to be
warmed
before filling which is done in a steam blower unit to
avoid breakage and contamination of flavour.

15. RGB FLOW DIAGRAM

16. PET LINE:
PET stands for polyethylene terephthalate. These are most common
thermoplastic used for making bottles. Bottles blown using PET can give the
following advantages:
▪ Good barrier characteristics against carbon dioxide and oxygen
▪ Excellent clarity, nearing that of glass
▪ Lighter weight bottles can be made
▪ High breakage resistance to avoid risk and injury
▪ Dimensionally very accurate bottles
▪ Thermally stable, suitable for hot filling
▪ Suitable for recycling
▪ PCR (post-consumer recycled) material is now also becoming more
common as it utilises recycled PET offering a more environmentally
friendly alternative.
PREFORM SAMPLE IMAGE WITH BLOW STRETCH MOULDING MACHINE

17. STRETCH BLOW MOULDING FOR PET BOTTLES
Injection Stretch Blow Moulding is the process of manufacturing high quality
and very high clarity bottles. The plastic is melted and then injected into a
mould to form a preform. The preform is then pre-heated before being held
inside two halves of a mould. When the preform is in the mould it is then
inflated using high pressured air while simultaneously being stretched. While
the plastic is inside the mould, the plastic will freeze off to the mould shape as
it is forced against the inside of the mould. The mould halves will then open
releasing the bottle so that the process can be repeated. Stretch blow
moulding is the common method for producing soda bottles.
The following moulding machines are used at SMV Beverages for making PET
bottles:
✓ SIDEL SBO2 2X4 (FLAPPER MECHANISM)
Heating method = Infrared rays
No. of moulds = 4
No. of blowers = 5
No. of heat zones in each blower = 9
Capacity = up to 5000 bph

18. ✓ SIDEL N SERIES (ROTARY MECHANISM)
Heating method = Infrared rays
No. of moulds = 2
Capacity = up to 4000 bph
✓ AHURA (FOR AQUAFINA)
Capacity = around 2200 bph
After the bottles are prepared they are sent to an automated 60-
40-12 RINSER-FILLER MACHINE via air conveyer belt.
Specification of this machine is as follows:
No. of Rinser valve = 60
No. of Filler valve = 40
No. of Capping valve = 12
Operating capacity = around 235 bpm
This machine also has a UV Light inspection and purification
mechanism which decontaminate cap in process.
After PET bottles are filled with corresponding beverages they
pass through a light inspection centre where uneven filled bottles
are removed from line by human.
After this inspection, the process varies in case of carbonated and
non-carbonated drinks and are given as follows:
a) IN CASE OF CARBONATED DRINKS: As the temperature is
low there is condensed air present outside bottle and some
syrup layer is present. Before going for labelling these must
be removed. For this the bottles after light inspection
passes through a water sprinkler and warm air blower to
remove water from outside surface of bottle. The blower
has several chambers for gradual heating to maintain
beverage flavour.
b) IN CASE OF NON-CARBONATED(SLICE): As the filled
beverage is already at higher temperature there is no need
of warm blower but for handling purpose the bottles are
passed through air blower at lower temperature to
decrease the temperature of bottles.

19. After above process the bottles goes to an automated labelling machine
which labels bottle by sticking printed labels on it.
Now the bottles are coded with date, time, batch number, MRP and sent
for packaging.
The packaging machine packs at following capacity:
600 ml Bottles = 36 bpm
2 L Bottles = 27 bpm
Now the packaged bottles are loaded on pallet, one pallet carrying 60
boxes.
Loaded pallets are sent to distribution unit of company.
RINSER-FILLER MACHINE FOR AQUAFINA SPECIFICATION
No. of Rinser valve = 24
No. of Filler valve = 24
No. of Capper valve = 8
Ozone level = 0.21 ppm to 0.31 ppm
Operating capacity = around 200 bpm

20. THE AQUAFINA RINSER-FILLER MACHINE IMAGE:
MICROORGANISMS THAT SPOIL BEVERAGE
1. The WHO asserts, “Infectious disease caused by pathogenic bacteria, viruses
and protozoa or by parasites are the most common and widespread health risk
associated with water”.
2. The most notable and widely accepted group of indicator organism is coli form
group, which refers to the gram-negative rod shaped bacteria capable of growth
in the presence of bile salts or other surface active agents with similar growth
inhibiting properties and able to ferment lactose at 35-37 °C with the production
of acid, gas and aldehyde within 24-28 hrs. They are also oxidase negative and
non-spore forming.
3. Water borne Microorganisms are transmitted because of direct contact with
fecal treatment. The fecal thermo-tolerant coliform with E. coli being the most
prominent member, fecal Streptococci and anaerobic spore forming bacteria,
the target of which is primarily Clostridium perfringens.
4. Another Microorganism that has recently become a threat to both the
municipal and industrial water treatment areas is the protozoan,
Cryptosporidium Parvium
5. Cryptosporidium Parvium is a protozoan parasite affecting the
gastrointestinal tract of humans and animals. It is shed in the feces in the form

21. of an “oocyst” which has a hard shell to protect it from the environment. This
also makes it highly resistant to disinfection by chlorine and ozone; although UV
disinfection has proven to be extremely effective at its inactivation.
6. In addition to water borne microorganism, water supplies may also be
subjected to inhabitation by “nuisance microorganism”. These microorganisms,
as their name implies are typically not associated with any direct health effects.
Bacteria in this broad category include the following:
• Iron bacteria-these bacteria incorporate ferrous ion part of their normal
physiological process, and oxidize in to insoluble ferric form.
Genera include: Lepothrix, Clonothrix
• Manganese bacteria- instead of iron, these bacteria may incorporate
manganese and oxidize it.
• Sulphur bacteria – many sub groups of sulphur bacteria exist depending
on the specific sulphur form utilized as nutrient substrate. The more
troublesome group to the beverage water treatment plant is the sulphate
reducing bacteria. Since they produce the malodorous hydrogen sulphide.
• These include the genera Desulfomaculum. Some species of
pseudomonas have been implicated in production of organo-sulphur
compounds in water. Besides these, some other microorganism may also
contaminate the beverage. They are:
a. Other bacteria- thiobacillus, proteus, lactobacillus, vibrio etc.
b. Protozoan- entamoeba histolitica etc.
c. Fungi- yeast, achlya and some other molds etc.
d. Algae- diatoms, volvox etc.
There are many areas that may cause micro contamination in beverage:
• Water- poor filtration and/or polishing can allow foreign matter in
to manufacturing process. This is the main cause of micro
contamination in water.
• Sugar- foreign matter in the sugar can be transferred to the
beverage if not properly filtered. If sugar is not properly stored and
handled it may also cause micro contamination.

22. • Carbon-dioxide- foreign matter or contaminates in the CO2 supply
can create microbial contamination.
• Concentrate- if the containers of the concentrate are not properly
sealed, it may cause contamination. Also, when containers are not
properly stored at low temperature.
• Conversion- if all entrance points to the manufacturing process are
not protected and controlled to prevent foreign matter. All
packages are not properly rinsed prior to filling. Poor application of
crown/closure which leads to loss of CO2.
• Storage and handling- because of poor storage and handling
product that has lost CO2 is more susceptible to microbial growth.
MICROBIAL CONTROLS
Microbial testing does not reduce the need for strict sanitation in the beverage
plant. Instead, it is intended to measure the effectiveness of the plant’s
sanitation program. There are six key areas where periodic microbiological
testing offers additional protection:
• Incoming material such as water and sugar.
• Water and simple syrup after treatment.
• Finished syrup just prior to the packaging line.
• Finished beverage at the time of filling and sample taken from storage
on from the trade.
• Surface testing of equipment and critical process points.
• Packaging: washed bottles, rinsed cans, and transfer tanks.
A minimum sample testing program should include water, sugar, syrup and
beverage. Membrane techniques or standard plating methods are acceptable
for total bacteria counts and for yeast and molds. When checking for coliform
in water samples the membrane technique is strongly recommended.
Membranes allow a longer, more representative sampling is confirmed
positive or negative with single plating. Because of this, possible contamination
can be detected and dealt more readily.

23. MICROBIOLOGICAL SAMPLING PROGRAM
This type of sampling program should:
• Confirms the sanitation techniques are effective.
• Confirms that raw water is free of serious contamination.
• Assure that the product in the market is safe, stable, legal and will enjoy
the usual shelf life.
WATER TREATMENT SYSTEM: aseptically collect raw water and treated water
into sterilized plastic containers or whirl pack bags. Then analyse by membrane
filtration.
SANITATION RINSE WATER: total microbial counts from effectively cleaned
and sanitized equipment surface are in general very low. If counts exceed
recommended limits, thoroughly investigate sanitation practice to determine
the deficiencies and contamination source.
SANITATION RINSE WATER FROM BOTTLING EQUIPMENT: aseptically collect
rinse water (from tanks, pumps etc.) in to a pre-sterilized container or whirl
pack bag. Analysis by membrane filtration.
FILTER VALVE SANITATION RINSE WATER: filter valve sanitation rinse water is
the representation of the sanitary condition for the filling process, including
rinse and closure application.
• Use nitrogen or CO2 to pressurize the filter to between 15-25 psi.
• Collect filler valve rinse water from the pressurized filler in sealed
finished product containers that have previously gone through the
rinse/washer, conveyor, filler and capper/crowner/sealing equipment.
do not use whirl pack to collect these sample.
• Invert to mix thoroughly.
• Wipe the external bottle shoulder or pop up cap dip with 70% alcohol.
• Analyse by membrane filtration.

24. WATER CONTAINING CHLORINE: water containing chlorine must be treated
with sodium thiosulphate to neutralize the chlorine present, allowing for an
accurate microbial count. When sampling water containing chlorine aseptically
collect the sample in a whirl pack bag containing thiosulphate as pre-weighted
tablet. Analysed by membrane filtration.
DRY AND LIQUID SWEETENERS:
• Aseptically weight a representative sample of dry or liquid sweetener
into a pre-sterilized plastic container.
• Add sterile phosphate buffered diluents of sterile water.
• Mix thoroughly by shaking vigorously.
• Analyse by membrane filtration.
SIMPLE SYRUP AND FINISHED SYRUP:
• Aseptically place a representative of syrup into a pre-sterilized plastic
container.
• Analyse by membrane filtration.
FINISHED BEVERAGE:
• Remove sample of bottles directly from the production line or ware
house.
• Invert bottles gently several times to ensure contact with all internal
surface and to obtain a representative sample.
• Wipe the bottle shoulder area or can lid and the appropriate opener
with 70% alcohol.
• Open bottle pour the sample beverage. Do not wipe the lip of other
containers with alcohol once opened.
• Analyse by membrane filtration.
WASHED BOTTLE:
• Aseptically take the washed bottle from production line, cover the bottle
neck with the piece of tin foil, which is sanitized with 70% alcohol.

25. • Open bottle pour the sample beverage. Do not wipe the lip of other
containers with alcohol once opened.
• Analyse by membrane filtration.
CROWN:
• Aseptically take the crown from production line, cover the crown with
the piece of tin foil, which is sanitized with 70% alcohol.
• Open the sterile swab container, grasp the end of the end of the stick
and remove it aseptically.
• Open the container of sterile band buffered diligent; moisten the swab
head with the buffer and press out of the excess solution against the
interior portion of the crown with a rotation motion.
• Return the swab head to the sterile buffer tube; position the swab head
in the tube and break against the lip of the vial, leaving the swab head
inside.
• Shake the swab vigorously for 10 secs to dislodge the organism in to the
buffer.
• Analyse by membrane filtration.

26. EFFLUENT TREATMENT PLANT
The effluent received in the effluent water treatment plant is segregated in two
different streams:
Stream 1: pet line effluents, KHS effluent, water treatment room effluent.
Stream 2: syrup room effluent, slice line effluent.
Stream 1 and 2 is subjected directly to an aerobic treatment.
• The effluent is first collected in an aerobic digester. Here 70 to 80 % of
load is decreased. In aerobic digester, filtration chamber is fitted for the
filtration of oil and grease.
• In filter water, we dose DAP, urea, lime and soda. The purposes of dosing
DAP and urea is to provide nutrients and nitrogen.
• Then effluent comes in equalization tank, her sludge is digested in
digester.
• Now effluent sends in secondary clarifier. The operation is based on
centrifugal force.
• Again, took sludge in digester in form of inlet.
• Then water comes in aeration tank. Here aeration is provided by
continuous agitation.
• Now water comes in intermediate tank.
• Now we collect water for dosing of ferrous, bleaching, lime, soda and
poly-electrolytes.
• Then water subjected to clarifier.
• Now the water comes in treated effluent tank and sends further
treatment in
• water treatment plant.

27. • Supply chain management (SCM) is the management of a network of
interconnected businesses involved in the ultimate provision of product
and service packages required by end customers.
• Supply Chain Management spans all movement and storage of raw
materials, work-in-process inventory, and finished goods from point of
origin to point of consumption.
• Definition an American professional association put forward: Supply
Chain Management encompasses the planning and management of all
activities involved in sourcing, procurement, conversion, and logistics
management activities.
• It also includes coordination and collaboration with channel partners,
which can be suppliers, intermediaries, third-party service providers, and
customers.
• Supply Chain Management integrates supply and demand management
within and across companies.
SUPPLY CHAIN FLOW
OPEARATIONAL MANAGEMENT IN BEVERAGE INDUSTRYSUPPLY CHAIN MANAGEMENT IN BEVERAGE INDUSTRY

28. VIEWS OF SUPPLY CHAIN
1.Push View: - With push process execution is initiated in anticipation to a
customer order. Pepsi has a seasonal demand. Just in time concept is
applicable in non-seasonal period and not applicable in seasonal period.
All processes that are part of the procurement cycle, manufacturing
cycle, replenishment cycle, and customer order cycle are push
processes.
2.Pull View: - Pepsi Sales order and processing: The Shipping Manager
receives sales order from Sales Team, distributors through telephone,
fax & email one day before dispatch. The sales are made to base
distributors on advance payment against orders then shipping
manager plans according to the demand of distributors on daily basis.

29. SUPPLY CHAIN STRATEGY.
The Customer and Supply Chain Uncertainty
1. Identifying customer needs
2. Demand uncertainty and implied demand uncertainty
3.Uncertainty for the capability of the supply chain
• Understanding the Supply Chain Capabilities
• Achieving the Strategic Fit

30. Supply Chain Flow- Pepsi

32. ORGANIZED SALE
• CnF (group of workers namely loaders, de-loaders, sales
men work per CnF) There are 13 CnFs in Pune
• Disributor
- 70manpowerwithdistributor
- Distributor supplies to 4000-4500 outlets
• He supplies in 11 routes with the help of 11 vehicles
• 10 vehicles for organised sales
• 1 for Direct sales
• Secondary trucks under the supervision of the driver deliver
the material to the retailer
• Distributors have 3 days’ stock as back up with them in order of
any malfunctioning of the plant or other such external factors.
• Retailers
Direct Sales
FromCnFthesecondarytrucksleaveforthesemiurbanandruralareasforthedirectsales
ofthematerials.Foreachdaytruckconsumes6-7Lofdieselperday.Thiskindofsellingis
notusedfordemandforecastingbutstillgenerateshugeamountofrevenuethatiswhy
thispracticeisbeingfolloweddespite having various loopholes.
• One truck carries 3 tones which includes 144 crates
• Each crate consists of 24 bottles
• Crate weighs 14.4 kg in case of 200 ml bottles
• Crate weighs 18 kg in case of 300 ml bottles
• Height of 300ml bottle is 22 cm
• Weight of 300ml bottle-700gms when full
• Weight of 300ml bottle-400gms when empty.

33. REVERSE FLOW
The empty bottles are picked by the secondary trucks from the retailers
and brought back to the CnF. The primary trucks carry the empty bottles
further to the bottling plant where the bottles are cleaned and reused.

34. CONCLUSION
The supervision of cleanliness and sanitation of plant and premises includes
not only the maintainers of clean and well sanitized surface of all equipment
touching the beverage but also generally good house-keeping in and about the
plant, adequate treatment and disposal of water. Duties affecting the health of
the employees include provisional of a portable water supply, supervision of
matters of personal hygiene, regulation of sanitary aspects of plant lighting,
heating and ventilation.
By visiting various department and understanding the in detail working of
every department and process in our training we understand how SMV
BEVERAGES work strict quality parameters as prescribed by PepsiCo and is
inspected through different audit and quality inspection and yet stands to
make a good profit from wherever it can.

35. REFERENCES
✓ PepsiCo Lab Manual
✓ Google
✓ SlideShare
✓ Image Source: Google