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Cooking

AIMS AND OBJECTIVES OF COOKING FOOD

Cooking -Cooking is the art, science, and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. The expansion of agriculture commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.

EFFECT OF HEAT ON FOOD:

The aim or the intention of coking is to see that the food cooked undergoes a physical and at times a chemical change and that ate end result is edible and acceptable.

The object of cooking is to achieve certain results such as:

To facilitate and hasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. This is largely determined in the manner the food is cooked. During the cooking process, it breaks down the cellulose in plant food, softens some of the connective tissues of meat, breaks down and gets starches present. The alternation is brought about in texture, by physical and chemical changes thus assisting mastication.

CHARACTERISTICS OF RAW MATERIALS:

To prepare a complete dish a basic knowledge of the different raw material used and their characteristics are essential. The materials are classified according to the role they play in the preparation of a dish. Raw materials can be classified as the following:

Foundation ingredients
Fats and oil
Raising agent
Eggs
Salt
Liquid
Flavoring and Seasoning
Sweetening agent
Thickening agents

It is to be remembered that the presence of the above mentioned raw materials is not essential for one particular dish

Foundation ingredients: these are the main ingredients of a dish on which the other ingredients are based. It may be a liquid or solid. For example flour in bread, stock in soup, beef in any beef steak, fruit in fruit salad etc. but whatever the main ingredient is it should always consist of the following six constituents ? carbohydrate, fat, proteins, vitamins, minerals, and water. It is not only essential to know the proportion of various ingrains but also their composition and action of heat on these.

Fats and oils: fats are solid at room temperature and melt when heated. Fats used in cookery are usually in the form of butter, margarine, lard, etc. while oils are liquid at normal temperature. Examples of common cooking oils are coconut oil, mustard oil, sunflower oil, groundnut oil, sesame seed oil, olive oil, etc.

Raising agents: Leavener produces a desirable texture by introducing carbon dioxide into batter and dough. The gas stretches the dough and creates a small bubble. There are 3 types of leavening agents

Chemical leavener: baking soda and baking powder is the primary chemical leavener.

Organic leavener: yeast is a living organism that feeds on sugar, providing alcohol and carbon dioxide. The yeast has to grow and reproduce sufficiently to fill the dough with air pockets. Yeast will not function well below 18-21 degree centigrade and above 43 degrees centigrade, yeast is destroyed.

Physical leavener: the basic physical leavener is steam, which is produced when the liquid in batter or dough is heated, this causes the air pocket to expand. Steam act as leavener in puff pastry, croissant souffl?, etc.

Eggs: Eggs, one of the most versatile and nourishing foods used in cooking are eaten and enjoyed by people since the beginning of civilization. Egg laying is mainly associated with birds. Some bird eggs are valued on the gourmet table as much for their appearance as for their taste, such as Quail and Gull eggs. Duck, Goose and

Turkey

eggs hardly seem exotic, though they are rarely seen away from the farmyard. Here we confine ourselves to eggs of the hen.

Eggs perform a dozen other subsidiary roles as well as playing the role of an ingredient in dishes.

When heated, egg whites stiffen a mixture, while egg yolks make it smooth, rich and slightly thick.
Eggs are important in enhancing soup and sauces and in binding, stuffing and purees
In baked custards, the egg white sets the milk or cream until firm, while the egg yolk enriches it.
Egg whites are also used to clarify stock for consomm? and aspic.
Whole eggs or even just the egg yolks mixed with little water, form an excellent golden glaze for bread and pastries.
Eggs are baked in the oven at 163? C in their shells so that they are tender, with coagulated white and slightly thickened egg yolk.
Yolks of eggs are used for emulsification, as in mayonnaise sauce.
Similarly, whole eggs alone or mixed with a a tablespoon or two of water or oil, act as a binder for coatings for foods to be deep-fried.

Salt: A white crystalline odor less sharp tasting substance which is used as a condiment and preserving agent. In the pure state, salt consists of sodium chloride and is very abundant in nature. It is composed of 2 elements sodium and chlorine at the ratio of four parts sodium to six-part chlorine. As separate they are deadly but when combined in this proportion as common salt they are indispensable to the human body.

Although salt contains no calories, proteins or carbohydrates, traces of other minerals are present in unrefined salt, including calcium, magnesium, sulfur, and phosphorus; magnesium in salt gives it a bitter aftertaste

The mineral element in the unrefined sodium chloride can affect foods cooked with salt. For example, rock salt contains calcium, which will toughen the skin of beans and pulses. Calcium also increases the moisture retention of salt, so that anti?caking agents are needed.

Rock salt: this is a large coarse crystal sized salt obtained from crushed minced salt in some case or from salt brine that has been evaporated very slowly. It is ideal for most culinary purpose. In

America

?rock salt? refers to freezing salt for an ice cream machine and is inedible

Vacuum salt: this is prepared by evaporating a purified the salt solution in vacuum pans to produce a salt that is 99.9 % pure.

Table salt: rock salt obtained from underground deposits, it is usually refined and specially treated to prevent caking ? magnesium carbonated is added to help make it run more easily.

Sea salt: the crystals are obtained by the evaporation of seawater. Sea salt is said by many to be the best salt.

Dairy salt: this is a 99.9% pure salt of a fine crystals size, which is used in the manufacture of butter, cheese and margarine.

Dendritic salt: this is a new grade of salt, it is very fine and has star like crystals, and is used in the seasoning mixture for sausages type goods where its particular shape assist in retaining an even mixture of all the spices and seasoning

Celery salt: this is a blend of crushed celery seed and vacuum salt that is purchased already prepared. It is frequently used when fresh celery is unavailable or just a small quantity is required.

Garlic salt: this is a blend of crushed dried garlic and table salt that is purchased already prepared. It is used for any dish where fresh garlic is used.

Iodized salt: this salt contains 15 ? 30 per million of sodium iodide (or potassium iodine)

Seasoned salt: this refined salt contains several spices including oregano and black pepper. It can be used in all savory and meat dishes.

Gomashio: a Japanese mixture of salt and sesame seeds .sprinkled on raw vegetables

Liquid: liquid is necessary to bind dry ingredients together, to dilute food, to act as a cooking medium and to thin down a gravy or sauce. Milk, water, stock and fruit juices are the most commonly used liquid. Eggs may be used for binding when too little ids added, the food doesn?t get cooked, or as in the case of cake, it retards the action of raising agent, resulting in a hard heavy cake. Gravies or soups containing sufficient liquid are perfect. Too much liquid results in a watery product or as in the case of cakes and pudding make them soggy.

Flavoring and seasoning:

Flavoring: a substance added to a preparation to improve its flavor. They combine both taste and smell. Today the herbs and spices commonly used for flavoring includes thyme, bay leaves, cardamom, nutmegs, basils etc. orange flower water, almond essence, vanilla and zest of citrus fruits are used for flavoring cakes, pastries and confectionery.

Wines, fortified wines ( Madeira , port ), spirits and brandies are extensively used in continental cookery for flavoring sauce, stews, flamb?ed meat and poultry dishes.

A variety of extract and essences and fumes are also used. Other methods of flavoring include steam cooking, with aromatic plants, smoking with specially scented woods.

Seasoning: the addition of various ingredients (salt, pepper, spices, condiments, aromatics, vinegar etc) in variable quantities to culinary preparations, either to give it particular taste or to increase its palatability without changing the nature of the food it contains

The taste and acceptability of food depend to a very great extends all correct amount of flavoring and seasoning. These are variable ingredients and types and amounts necessary for different dishes must be carefully studied. To add just enough and no more should be the aim of every professional chef.

Sweetening agent: When sweetening is used with other food it enhances the combined sensation of color and flavor of the dish produces it also add its own sweetness and is a versatile food product its uses in the kitchen it is varied. The types of sweetening used are sugar, treacle ( syrup obtain in refining sugar), jaggery or molasses, syrups such as golden syrup, corn syrup, maple syrups, jam , honey and fruit juices

Thickening agents and binding agents:

Thickening agents give body, consistency and palatability when used and also increases the nutritive value. Various starches are used as thickening agents in many culinary instances. Starches like corn flour, arrowroot; rice flour is affected by making a stable paste through the action of heat.

Thickening with egg, blood, cream
Thickening with starchy vegetables like potato, tapioca etc.

Culinary binding agents must however be cohesive (shape retaining) and in some cases adhesive materials. Those in common use are based upon cooked (gelatinizes) starches or protein or mixtures of both. The starch based binders often takes the form of thick binding sauces, bread crumbs, cooked potatoes etc. The commonest protein based binder is eggs. Unflavored gelatin is used in salad, cold sweets, and cold soups. An extensively used starch based binder is panada.

In Indian cookery, gram flour, onion paste, coconut and poppy seeds are also used as thickening and binding agent.

VARIOUS TEXTURES

Texture is a term used to describe the characteristics of a finished product. Variety includes some hard and soft food in a meal, so that the amount of chewing required is varied.

Coarse: Consisting of large particles; not fine in texture.

Rough: Having a surface marked by irregularities, protuberances, or ridges; not smooth

Smooth: Having a surface free from irregularities, roughness, or projections; even.

Fine: Of superior quality

VARIOUS CONSISTENCIES

Density: The quality or condition of being dense

? Specific gravity: A number indicating the ratio of the weight of a substance to that of an equal volume of water.

Thick : Heavy in form, build, or stature
Thin: Not dense or concentrated
Gel: A colloid in which the disperse phase has combined with the dispersion medium to produce a semisolid material, such as a jelly.
Emulsion : A suspension of small globules of one liquid in a second liquid with which the first will not mix
Liaison: a particular consistency normally made of cream or milk with egg yolk which can give a smooth prominent coating on a surface.

TECHNIQUES USED IN PRE- PRESENTATION:

Washing: washing of ingredients like vegetable, meat, fish etc to remove the superficial dirt from the outer surface.
Peeling : spoilt, soiled and in edible portions are removed. Skin of vegetables or fruits is either peeled or scrapped the outer layer can be stripped by steam or by blanching.
Cutting : reducing to small pieces with a knife.
Chopping :when a similar result is obtained when a chopping knife or with a mechanical food chopper, the process is called chopping (small pieces )
Grating : reducing to small particles by rubbing on a rough surface, as in grating lemon peels, cheese etc.
Grinding : reducing to small fragments by crushing, as in grinding spices, or coffee in a mill or on a grinding stone.
Mashing : this is a method of breaking up of a soft food with pressure, with a potato masher, or with a fork.

Nirupama posted in hotel management

Post updated on: May 30, 2021 1:06:04 AM

Women will stand with men in the world of finance: Hemma Guptaa

Mumbai. We cannot change someone's fate, but by giving good inspiration, we can guide someone. God says to be a charioteer if you get a chance in life, not selfish. To be loved and respected in this world. If difficult times come, then you also have to go through that. Regardless of the difficulties, if you keep your mind in the way, then you have to show them flying. Hemma Guptaa, Founder of Women in Finance, has achieved a position in the world of finance with passion for the last 13 years.

Hemma Guptaa, Founder of Women in Finance, says there is no doubt about the fact that India has a long way to go on the gender equality charts, especially when it comes to women in the workforce. We not only rank lowest in the female workforce participation rates among developing countries but the rate has come down from 30 percent in 1990 to about 20.7 percent in 2019. These numbers sadden me; they leave in me so many emotions. And I want to translate this energy into positive outcomes.

Like the majority of Indian women, I too grew up in a patriarchal surrounding. When I was in 10th standard, I asked a math question to my teacher which was related to stock markets. One of my friends asked me to leave this question because this is a men?s subject. This statement hit me a lot and when my teacher asked me, in the career counseling sessions, what I want to be, I said ?Stock Trader?. She then asked why do I want to choose this field and I said because I want to change this statement that this is for men.

After a lot of struggle, I am with my passion for the last 13 years and it has now become my dream to deliver this message to everyone that this field is meant equally for women too.

I surveyed some women in Finance to analyze the interest, knowledge, and need for a career in finance among these women. The results proved that these women are naturally skilled in finance. They had a very creative and practical understanding of savings, negotiation skills, and managing expenses but they were unaware of investments, economy, banking system, and how to make a career in finance. We realized that with a little mentorship and some hands-on experience, these Women in Finance can achieve great success in the world of finance and would contribute a lot to making India a developed nation.

After the survey, we knew our mission was to educate them in areas where they are weak, help them build on their strengths, and help them create a livelihood for themselves in finance. We conducted seminars to create awareness and educate these women about loans, banking, and finance, economy, investments, wealth creation, inflation, government schemes, and policies, etc. We have also designed training programs and industry visits to help gain advance and practical knowledge.

I honestly believe that if we put consistent and aggressive efforts towards bringing women into finance, the day is not so far away when women would stand tall with men in the world of finance.

Hemma Guptaa

Founder, Women in Finance

Rakesh posted in Others

Post updated on: May 29, 2021 9:47:37 PM

Yellow layer cake

Yellow layer cake - Yellow layer cake is a kind of sponge cake which have a yellow layer after baking.

S.no Ingredients Quantity (in grams)

1. Refined Flour 300 g

2. Butter 150 g

3 Sugar 330g

4. Egg 115g

5 Milk powder 24g

6. Water 216 g

7. vanilla essence 1.5g

8. cake gel 9 g

9. Salt 6g

10. Baking powder 9g

Method- Weigh all the ingredients. Sieve the flour. In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix vanilla essence. Combine flour, baking powder, and salt, add to creamed mixture alternatively with milk powder. Pour into greased and floured 9 inch round baking pan.

Preheat oven to 350 degrees F. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes after removing from pans. Use it or store it.

Nirupama posted in hotel management

Post updated on: May 29, 2021 4:49:17 AM

Online Travel agency Models.

Online travel agency models

OTA acts as 24/7 appointed salesman for the hotel. It can be said that they are one stop solution for all hotel bookings for end customer.

1. Merchant Model

The main characteristic of a Merchant Model OTA is that OTA's purchase rooms in bulk due to the contract between OTA and hotels to sell base number of rooms.

In this case hotels give the OTA a net rate, to which a mark-up is applied to determine the sell rate to the end consumers. Generally the mark-up or margin for the OTA is determined by the agreement between the hotel and the OTA.

The guest pays the OTA at the time of booking a room, and the OTA afterwards pays the hotel when the actual stay occurs.

Examples of OTA's using merchant model are Expedia, Priceline, Agoda and Getaroom.com. On these websites the hotels obtain a preferred (direct) listing, and the hotel property is placed above product sources from other providers.

Beside the BAR (best available rate) Merchant Model OTA also offer additional promotional rate levels, for hotels to attract more demand. Examples are discounts for dynamic packages, allowing the OTA to bundle the hotel room together with a flight or car rental, creating competitive offers.

Advantages of Merchant model are:

1. Good bargain power due to bulk purchase leading to higher profit margin.

2. Can select rooms usually preferred by the guest.

3. OTA can package hotel with other offers such as flight/car.

Disadvantages of Merchant model are:

1. May not be preferred by hotel owner due to huge profit margins of OTA.

2. May need bulk investment if contract is prepay payment to hotel.

2. Agency Model- In this model, OTA's work on commission basis. Here the guest pays the hotel directly when the stay occurs and the hotel pays the OTA commission after the stay has taken place.

In this case a Hotel provides the OTA a final sell rate, over which a commission is paid to the OTA by the hotel after the booking at the hotel has been consumed. The commission level has been agreed upon prior in the distribution partnership agreement between the Hotel and OTA. ( generally from 15- 30 percent)

A key advantage of the Agency or commission OTA Model is that the Hotel sets the final sell rate directly. It will allow hotels to create a transparent price positioning to consumers, taking rate parity as a strategy into consideration.

The very well known example of agency model is Booking.com.

Advantages of Agency Model:

1. No upfront huge capital investment is required

2. Preferred by hotel owners due to more control over final selling price.

3. As its east to collaborate with many hotels, end customer gets wider choices.

Disadvantages of Agency Model:

1. It has less bargaining power for OTA.

2. It has less profit margins for OTA.

3. Its cannot be packaged with other offers.

3.Opaque Model: An Internet sales method in which consumers "bid" an amount they are willing to pay for a room on a specific arrival date and the third party: Web-site operator matches that bid with a hotel willing to sell a rooms) at that rate.

Opaque Sites are booking channels and OTA websites where the hotel remains hidden until after the purchase is complete. The customer sees only the product category (destination, star rating of the hotel) and the price but not the brand.

Usually it doesn't accept refunds, changes or cancellations.

It is basically a non-transparent discount offer. The sites are called opaque because the supplier remains hidden during the booking process.

This segment is popular in the travel industry. It is used to sell unsold hotel rooms, airline seats etc. The pricing strategy helps hotels to sell empty rooms without damaging their brand integrity and price positioning. It allows the hotel to reach out to a price conscious audience in addition to their usual target group. An advantage is the guaranteed revenue the hotel has, as the reservation can't be modified after purchase.

The best known Opaque Travel Websites are Priceline and Hotwire.

Many OTAs have also introduced their own version of Opaque Pricing:

Travelocity / Lastminute / Top Secret Hotels
Getaroom.com / Unpublished Rates
booking / Hidden hotel
GTAHotels.com / Mystery hotel
hotel.de / hotel Roulette
HotelsCombined.com / hotel Roulette
TravBuddy.com / hotel Roulette
Easyclicktravel.com / Off The Record
HotelDirect.co.uk / Hidden Gem/ Hotels
BookIt.com / Mystery hotel
SuperBreak.com / Mystery Hotels
Wotif.com / Wot hotel

Divya posted in Hotel Management

Post updated on: May 28, 2021 5:58:48 PM

Managing Guest Service Quality in hotels.

Managing Quality and measuring guest satisfaction

Managing Quality

Hotel industry has a fixed room inventory; hence the industry cannot focus on the products production. The industry can only work on improving their service quality.

Quality is the ability of a product or service to meet a customer's expectations for that product or service.

Before purchasing or using a product or service, customers always have their personal expectation about its performance. After buying or using a product or service, if the result is equal to or better than expectation, it means the expectation has positive confirmation. Whereas, with the increase in number of competitors, the organization need to improve their services from time to time.

Service quality in the hospitality industry becomes one of the most important factors for gaining a sustainable competitive advantage and customers? confidence in the highly competitive marketplace, and therefore service quality can give the hospitality industry a great chance to create competitive differentiation for organizations.

Dimensions of Service Quality

Performance indicates the performance in relation to the prime objectives of the product. The hotels primary characteristics are to have good rooms and nice food.

Reliability means how much you can rely on a product. It is the ability to perform the promised service dependably and accurately.

Sahara Airlines, an upcoming domestic air carrier within India, has been striving to protect itself as a reliable airline. It hopes to differentiate itself from other airlines Indian Airlines. To protect this reliability, Sahara Airways has a scheme of full refund plus a coupon of Rs.3,000 to every passenger on delay of flights by more than 59 minutes.

Responsiveness:

It is the willingness of the Hotel staff to help customers and to provide them with prompt service. The customers may have queries, special requests, complaints, etc.

Example ? A customer calls room service to find out if they would pack a Jain lunch. It is not the hotel?s normal policy to cook such specialty and customised meals. However, the customer being very religious minded would be very pleased if the hotel could pack it for him to carry and eat. This may impose some strain on the kitchen. However, the hotel may be rewarded in two different ways if it agreed to provide the meal. The customer would be very pleased with the service and is very likely to recommend the hotel to his friends and acquaintances.

Assurance:

It defined as the ability of the company to inspire trust and confidence in the service delivery. This dimension is considered vital for services that involve high risk as customers may not be able to evaluate all the uncertainties involved in the process by them.

Example- Provision of Medical services to the guests, financial securities for credit card authenticity, legal affairs in relation to BTC Guests and Travel Agencies, etc., demand this service quality dimension.

Empathy

It refers to the caring, personalized attention to each customer. When service provider puts himself in the shoes of the customers, he may see the customer?s viewpoint better. When customers feel that the provider is making his best effort to see their viewpoint, it may be good enough for most.

Example, a lady customer with a young child arrives slightly late at the check-in counter and requests the agent for a seat along the aisle and near the toilet.

Even if all such seats have already been taken up, the agent and the airline may make even effort to request another passenger to exchange seats and meet the customer demand. The lady passenger would be delighted if her request could be honoured despite the last minute checking in, and even if she does not get such a seat, she would be grateful for their effort.

Tangibles:

It refers to physical facilities, equipment, and appearance of a service firm?s employees.

For Example:

Usage of best company machines, Highly qualified staff in an Hotel, etc

When a patient in the waiting room of a clinic sees the doctor?s certificate, he becomes aware of the quality of service he is about to receive.

Measuring Guest Satisfaction

In a hotel persistent quality standards results in loyal guests who use the services consistently and share this experience with acquaintances. Toda the hotels have realized the importance of regular guests and retaining these guests is one of the prime focuses of every hotel.

For the same purpose it becomes necessary for the hotel to understand the needs of expectations of the guest and utilize their valuable feedback for the continual development of their services and products. For a hotel to maintain their commitment to the quality of their products, the opinion of the guest is necessary. A few yardsticks of measurement taken up by the hotels to ensure guest satisfaction are:

Guest history card: A record of the guests who have stayed in the hotel is maintained by the front office department. This includes the guest name, address, contact number, room history, guest preferences. A complete record of guests likes & dislikes, any particular preferences or allergies etc are maintained. This process is helpful with respect to regular guests. The guest history card is a measuring tool for guest satisfaction and adhering to quality standards.

E.g. ? Mr. A is a regular guest of hotel XYZ. He prefers # 110and is allergic to feather pillows. The hotel FO and Hk staff checks the guest profile in the arrival list and takes care of his preferences during pre-arrival.

Guest satisfaction tracking system: A quarterly or half yearly tracking is done. A detailed questionnaire examining every service area of the hotel ranging from checkin, room hygiene, food and beverage quality, staff behaviour and attitude, timely delivery of services and products are covered. A percentage rating is achieved which is then used as a benchmark for future performance goals.

Lately, questions are asked from guests to rate the hotel against their competitors in the market. This allows the management to derive both internal and external rating of where the hotel stands in the market.

Internal Audit: Internal auditors, especially in chain hotels are sent from one property to another. The true identity of these auditors is withheld by the management. The auditors check in as guests, avail all the services of the hotel. An audit report is made by the auditors giving a percentage rating along with feedback of every operational department of the hotel. The departmental heads are responsible for presenting the audit report to their team members. A plan of action is made and put into immediate practice to overcome the stated discrepancies resulted from audit.

Mystery Guest: Similar to the internal auditor, an incognito auditor is hired by the corporate management to check the services and products of the hotel. Generally after every six months each hotel receives a mystery visitor to inspect the property and assess the personnel in relation to the predetermined service delivery standards. The hotels then receive percentage performance rating which is then used as a benchmark for future performance targets. For some hotels these ratings are the main criterion in the employee bonus and increment scheme. The auditor?s report is presented to each employee from entry level to managers. A plan of action is devised to overcome the shortcomings mentioned in the report.

Room Sales Department: The room sales department of the hotel plays an important role in collecting feedback from travel agents, corporate and forwarding it to the management for corrective actions.

Divya posted in Hotel Management

Post updated on: May 27, 2021 2:05:55 PM

Environment Management

ISO 14001

The ISO 14001 Environmental Management Standard series is a set of intentional standards that focus on environmental management. This series focuses, not on the actual product, but how the product is produced. Its origins can be traced all the way back to the United Nations Conference on Human Environment in 1972. It took another 20 years, however, before the standards and guidelines were actually put into place at the Rio Summit on Environment in 1992.

What is ISO 14001?

ISO 14001 is the most well-known standard in the ISO 1400 family. Unlike many other quality control standards, the ISO 14001 standard does not have any exact measures. Instead it serves as the framework of control for businesses and establishments to create their own Environmental Management Standards; it focuses on how the standards can be applied in a business or organization to meet the guidelines and standards. Each business must establish its own targets and performance measures.

The ISO 14001 Standard is also the only standard against which businesses and establishments can achieve certification from a third party. Achieving certification is based upon meeting all three of the components of the ISO 14001 Environmental Management Standards; minimizing how business operations negatively impact the environment, complying with the regulations and laws outlined in the EMS and continual improvement.

ISO 14001 Principles

The ISO 14001 Standard is based on the Plan-Do-Check-Act methodology, which is a system based on a concept of continual improvement. It encompasses a total of 17 elements that are grouped into five phases.

1. Environmental Policy (Plan): Review processes and products to identify the current elements of operation and how those elements impact the environment. Future operations are also assessed during the plan phase to determine how they may impact various environmental aspects. Impact may be direct (manufacturing process) or indirect (raw materials).

2. Planning (Do): Identify the resources that are required and document all procedures. Communication and participation are essential to ensure success, especially in top management positions.

3. Implementation and Operation (Check): Measure and monitor processes. Report data and results.

4. Checking and Corrective Action (Act): Ensure that objectives are being met through a planned management review. Data gathered in step 3 is used to determine if any corrective action is needed. Make necessary changes.

5. Management Review (Continual Improvement Process): Based on three dimensions that gradually move the business from operational environmental measurement towards a more strategic approach when dealing with environmental concerns and challenges. Dimensions include:

Expanding the Environmental Management Standards to more and more businesses areas
Enrichment by managing more and more processes, products, resources and activities
Upgrading to improve the organizational and structural framework of the EMS.

Divya posted in Hotel Management

Post updated on: May 25, 2021 1:39:35 AM

HOW TO PREVENT TOOTH DECAY

Health is a state of complete harmony of body ,mind and spirit. If a person is healthy he/she can do their work properly. For a person to be healthy every body part should function properly in which teeth play a major role. As if a person is not able to chew properly, the digestion of the person may get upset and then he/she can have poor state of body.

God has given us 16 pairs of teeth from which 4 are wisdom teeth which appear in the age between 16 to 21. Teeth are very essential part of the body that may get decay with increasing age or eating unhealthy food items or even not cleaning the teeth at night before sleep.

So to prevent tooth decay their is a proper method of brushing teeth that should be considered that is keeping the head part of the brush tilted to 45 degree angle and then brushing three teeth at a time for the teeth in maxillary arch it should be given a direction from upwards to downwards and for teeth in mandibular arch it should be vice - versa , also it should be done in inner surface of the teeth .

A person should clean their teeth before going to bed as the bacteria which are present in mouth acts on the teeth at night more devastatingly than the whole day. Also floss can be used to clean the area between two teeth, so that the food does not accumulate between them ,it should be done as 1-3 inches tied around the finger and kept between the teeth . Then the excess food material that gets between the teeth is taken out, after that the mouth is rinsed properly.

Mouthwashes of various companies are nowadays available in market which are used after half an hour of brushing before meals , this gives mouth relieve from bad breathe and causes increase of self confidence in a person.

Hence these are the various steps to prevent tooth decay which may create a problem in healthy lifestyle of a person and can cause other body related issues. This implies that if the teeth are strong you can posses a beautiful smile with beautiful day.

Tanishka posted in Dental

Post updated on: May 20, 2021 4:03:46 AM

5 secrets to slay at wedding functions

Engagement party

The first step in any wedding is engagement. This is the day when the groom and bride exchange their rings and promise to stay by each other?s side formally.

Anything casual is particularly fit for this occasion. Try to wear something that is not very vibrant as most of the engagements are held during day time. You can choose between light lehengas, shararas, to suits with palazzo.

Pair your outfit with matching light jewellery and heels to create the perfect look. Open hair look the best during engagement functions as they provide a fresh and elegant look altogether.

Mehendi and sangeet

The second function is mehendi which is usually paired with sangeet. The most apt outfit for this occasion would be something floral. You can wear a dress with mini floral prints or adorn a simple outfit with floral jewellery.

The idea is to not overdo the whole floral theme thing, so do not buy anything with big prints. Keep it simple yet pretty. Pair it with hanging earnings and transparent heels to create the perfect Mehendi look. Also, make sure that you either wear something completely dark or light in colour.

Haldi ceremony

The Haldi ceremony is held on the next day of the Mehendi ceremony. It usually involves a yellow theme, so try to wear something yellow or close to this colour.

You can wear a yellow suit with a white dupatta or even a yellow gown. The colour should not be too deep, otherwise, people are going to confuse you with the bride for sure!!

Simplicity is the key here. Accessorize the suit with jhumki or other dangling earrings. You can pair your suit with juttis or Rajasthani chappals to uplift your look.

Wedding ceremony

The toughest decision is what to wear on the day of the wedding. Weddings are usually scheduled at night, so this is the time when you can go a little over the top while choosing your outfit. http://www.sabyasachi.com

Adding bangles and maang tika will surely lift the whole look. Remember that wearing maang tila, earrings and a necklace together is not in fashion anymore. So choose wisely and yes, wear something in which you can eat comfortably too!!

Lehengas and sarees are the best options for a wedding ceremony. Your hair can be tied in a bun paired with accessories like fresh flowers or tiaras.

Reception

Receptions are usually the last part of the wedding ceremony. These involve drinks and light food. So, wear something casual and comfy if you are planning on attending a reception.

Maxi, slip dress, bodycon dress and gowns are the options available to you. Receptions are all about being casual, so don?t worry a lot and just put on something which you feel comfortable in.

Wedding reception outfit — Reception outfit

So, these were some of the ideas that you can implement when you are faced with the difficult question of what to wear to different wedding functions. Do not forget to accessories your looks, as those always create a long-lasting impression on the people around you.

Shweta posted in Fashion

Post updated on: May 12, 2021 2:20:42 AM

Farmer Bill 2020 | Farmers Protest In India

Hello Everyone,

We have discussed

1. Local Market

2. MSP (Minimum Support Price)

3. APMC (Agricultural Produce Market Committee)

Also, we have discussed all three new bills in detail and their pro/ cons.

1. Promotion and Facilitation Bill, 2020

2. Empowerment and Protection Bill, 2020

3. Essential Commodities Bill, 2020

The bill will allow farmers to sell their produce outside APMC ?mandis? to whoever and wherever they want. Anyone can buy their produce even at their farm gates. Though ?commission agents? of the ?mandis? and states could lose 'commissions' and 'mandi fees' respectively, farmers will get better prices through competition and cost-cutting on transportation.

The contract farming with private companies will, on the other hand, allow farmers to enter into a contract with private agri-business firms or large retailers on pre-agreed prices of their produce. This will help small and marginal farmers as the legislation will transfer the risk of market unpredictability from the farmer to the sponsor.

The Essential Commodities (Amendment) Bill, 2020, seeks to remove commodities like cereals, pulses, oilseeds, edible oils, onion and potatoes from the list of essential commodities. It means the legislation will do away with the imposition of stock-holding limits on such items except under extraordinary circumstances such as war and natural calamities. This provision will attract private sector direct investment into the agriculture sector.

The state governments of Punjab and Haryana will be affected most because of loss ?Mandi Tax?, a good source of revenue.

The issues and raised by the protesters include end of ?minimum support price? (MSP) regime in due course, irrelevance of state-controlled Agricultural Produce Market Committee (APMC) ?mandis?, risk of losing out land rights under contract farming rule, reduction in price of farm produce due to market domination by big/ private agri-businesses and exploitation of farmers by big contractors through contract farming provisions.

In current situation, an Indian farmer can sell his crop in 3 ways:-

1. Local Market

2. APMC Mandi

3. MSP

The first option is the "local market" in which the farmer sells his crops by going to the near by market of his village but it Only possible in small scale agriculture. Where's farmer owns and cultivates a small piece of land, but when it comes to large scale farming where grains are produced in a quintal, then the farmer is not able to send that much crop to the local market. In that case they require cold storage and infrastructure to store those crops which a common Indian farmer can't afford.

By the way, the government gives second option to the large scale farming i.e APMC mandi, APMC mandi which state government rules, in that they provide cold storage, infrastructure and takes care of everything. The farmer now has to reach the APMC mandi just by spending his transportation and have to sell their crops. When the farmer reaches the APMC market with the grain, then there are commission agents. Their work has to be seen from loading, unloading to subprocess, in a way they act like the representative of the farmer.

Then there is a crop auction which pays the most money the farmer sells all his grain to him. If the APMC mandi is to be understood in a simple way, then they just like the Amazon Flipkart and other ecommerce sites work the APMC mandi also works. The e-commerce site provide platform for the buyers and Sellers and take their commission same as APMC Mandi, just one thing is difference in both that there do not have transparency in APMC mandi, the rest Amazon and Flipkart have transparency.

Now the problem is that the agent who should getting 6% to perform the entire deal which is slightly different in every state, so we have taken on and average 6% (six percent). Let's assume A farmer sell his potato of ₹ 100. The farmer should get ₹ 94 and agent should get ₹ 6 but it is that if the agent buys potatoes from the farmer himself for Rs. 100 and sells it further for ₹ 150. So the farmer should get ₹ 141 in actual and the agent gets ₹ 9 should get but it is that the farmer gets ₹ 94, the farmer gets ₹ 56.

To prevent such scam, the government brought a third option, by bringing of MSP (Minimum Support Price). The MSP rate for crops were decided by government. Now, farmers will not sell crops at least if a farmer is getting a lower rate than MSP. So, he can go directly to the government and send his crops at MSP rate, but it is not for every one of the crops, there are twentythree essential crops on which the MSP is charged. In the MSP, farmers started facing problems that the people who used to do the government site of the MSP stopped giving more than what was auctioned, the farmers got around the MSP rate.

Even the local market shopkeepers used to say to the farmers that "if you have to sell at MSP rate then send to us, then you are going to spend so much money on transportation". Now, this minimum support price become maximum support price for farmers. Another problem was that the MSP rate remains same in the whole country, but the cost of farming is different in every state, it is all the current situation that the farmer is facing. Now, what changes will be made by the new farming bill 2020 that government have brought.

The 3 farmer bill 2020 are:-

1. Promotion and Facilitation Bill, 2020

2. Empowerment and Protection Bill, 2020

3. Essential Commodities Bill, 2020

So the first bill is "Promotion and Facilitation Bill". With the introduction of this bill, farmers doing large scale farming can sell their crop to any APMC mandi or private company of the country online or offline, it is not necessary that the farmers are selling in the APMC mandi of their area and the state government will not pay tax on it. So, why is it that the farmers (specially Punjab and Haryana) are protesting this bill ?

The first reason is that Punjab and Haryana are agriculture based states, whose economy and state fund depend on agriculture and the tax it receive agriculture. The state government will not be able to get any tax. The second readon is that when farmers will join the private company, APMC mandi will suffer from it and no mandi wants to run in the loss then it is believed that for four-five years, private companies will give very good rate to farmers and when farmers become fully dependent on it So APMC mandi will be dead and then this private companies will do their own arbitrary.

If it is to understand on the real world platform, then BSNL, Airtel and Jio are best example of it.

When Airtel came to the parallel of BSNL, people seemed to have found a better alternative and when BSNL was dead, Airtel started doing its own thing. The same way when Airtel and jio came in parallel then initially jio provided free internet and calling facilities and When the market took hold, Airtel went into loss then Jio started charging on the internet and call.

Now second bill is "Empowerment and Protection Bill". If the production is high in the farm, then the price is low and if the production is low then the price is high, now a farmer cannot produce all these things, due to which he has to bear the loss sometimes. If the farmer wants to avoid all these losses, he can sign a legal contract from any private company, in which the rate of the crop is already decided, the problem may be that if the company went into loss or closed before the harvest was completed. What will happen if the second problem comes, that the starting 4-5 years private sector will give good rate to the farmers and once the option of APMC mandi is over, then they will start doing their own arbitrariness.

Now third bill is "Essential Commodities Bill". This bill was brought to curb black money. No person can store any crops according to this bill. Now what is the need, the government has a essential list in which they add or remove crops according to needs of the situation. In March 2020, the hand sanitizer and Mask were added by the government, and in July 2020 they were removed. If any product is added to this list, then the whole production, supply and distribution are controlled by the government. In this new bill, all the grains have been excluded from the essential list and said that "they will be put again in the essential list only if there is a situation like war or natural disasters". According to the government, farmers will get the right rate for their crop from this bill. You must have noticed that from the day it is out of all the essential list, the price has suddenly increased, now what is the problem in this bill, do the farmers have the right rate is reaching or the consumer is getting the right rate, cross-checks everything.

Wheat rate in current MSP is quintal at ₹ 1925 meaning KG is ₹ 19.3 and if you look at any e-commerce website or your local market, then the price of flour is KG at round ₹ 40. Even a huge profit is being hidden.

No rocket science is needed to correct the condition of the farmers. A small project work is needed in which the farmer who is the owner of the land, whose crop is, should get maximum profit.

janhavi posted in Trending General Knowledge

Post updated on: Apr 26, 2021 9:54:49 AM

Software Companies in India

Software Industries are the organizations that develop software programs for particular applications. Consulting, training, and documentation are the other services provided by the software industries. Middleware, Operating systems, and the infrastructure corporation, and the database are some of the businesses done by the software companies.

The companies which made these businesses are Linux, UNIX, Oracle, VMware, and Microsoft. Nowadays these software industries are the one which is the dominating business of the world. They provide software programs for many of the applications which make the human's life better.

IBM is the king of these industries which leads the other organizations. Microsoft is the dominating company of the pc providers. This Microsoft Corporation is the best in selling software and pc operating systems provider in the world. The number of software companies is increasing day by day in this world because of emerging technologies.

Some of the software industries in India are Micro information private limited, Tripta Computers, Denave India private Limited, Indian Mart Intermesh Limited in Surat. These are the software companies only in Surat and a lot of industries are established all over India which is also the main reason for the Indian economy level.

Name of Software Company	City	State	Address / Pin Code	Contacts	Website
Micro Informations Pvt Ltd	Surat	Gujarat	904, Takshashila, Majura Gate Surat-395 002	Tel: +91-261-2470496, Fax: +91-261-24726,Email: info@miplindia.com	www.miplindia.com
Tripta Computer Services	Surat	Gujarat	4009,World Trade Center, near Udhna Darwaja, Ring Road, Surat - 395 002	Phone: +91 (0261) 2353221, 2355871, 2302362/Fax:+91 (0261) 2302361/e-mail:contact@triptasoftware.com	www.triptasoftware.com
Denave India Pvt. Ltd.	Surat	Gujarat	# 303,Majda Chambers, Near Arban Society	0261-5504478	http://www.denave.com
			Vania street point, Mahidhar Pura
			Surat-395003
Gatisofttech Solutions Pvt. Ltd.	Surat	Gujarat	8/1573, KAYASTH STREET, GOPIPURA, SURAT	91-261-2590082	www.gatisofttech.com

IndiaMART InterMESH Limited	Surat	Gujarat	U-82, Silver Spring, Anand Mahal Road	+(91)(261)-3067485 / 86 / 87 / 88/ 89	http://www.intermesh.net/
			Opp. Petrol Pump, Adajan
			Surat, Gujarat, INDIA.

janhavi posted in All About India

Post updated on: Mar 31, 2021 8:09:35 AM

National Cooperative Agricultural and Rural Development Bank In India

National Cooperative Agricultural and Rural Development Bank is a cooperative bank that mainly aims at improving the quality of life of the rural people. The main objectives of the bank can be listed as to organize and conduct seminars, conferences, workshops and to include study teams, sub-committees, working groups, to work hard for the development of the members, and to bring in contacts with the government of India, state government, Reserve Bank of India, National Bank for Agricultural and rural development. It also collects information and statistics from the different departments and then releases the knowledge to everyone. They also indulge in buying properties and buildings for housing its office. Bihar State Cooperative Land Mortgage Bank Ltd.

The Gujarat State Cooperative Agril. & Rural Development Bank Ltd., Uttar Pradesh Rajya Sahakari Krishi Evam Gramya Vikas Bank Ltd., The Kerala State Cooperative Agricultural Development Bank Ltd., Tamil Nadu Cooperative State Agriculture & Rural Development Bank Ltd. are some of the rural development banks present in the country. Indian banks also subscribe to the shares of the other cooperatives. They are very responsible for employing proper staff to conduct the business to get the best outcome.

janhavi posted in All About India

Post updated on: Mar 31, 2021 7:28:35 AM

State Cooperative Banks in India | State Cooperative Banks

Cooperative banking includes retail and commercial banking is carried out by mutual savings banks, building societies, credit unions, and many more. The credit union provides financial help to its members, promotes thrift, and provides credit at reasonable and affordable rates. Larger institutions are usually called cooperative banks. Like that of a credit union, cooperative banks also are cooperative, run by their members in a cooperative manner. But though run by the members, both banking and cooperatives take part in the regulation.

Assam State Cooperative Apex Bank Ltd, Delhi State Cooperative Bank Ltd, Maharashtra State Cooperative Bank Ltd, West Bengal State Cooperative Bank Ltd., Bihar State Cooperative Bank Ltd., are some of the cooperative banks present in the various states of the country.

It is present from the north to south of the country for the people to make use of it in an effective manner. Each of these branches of cooperative banks selects their own managers, directors and manages their own operations, and implements their own policies.

State Cooperative Banks

Name of Co-operative	Address	City/District	State
Andhra Pradesh State Cooperative Bank Ltd	LtdTroop Bazar, P.B.No. 142, Hyderabad ? 500 001 (A.P.)	Hyderabad	Andhra Pradesh
Maharashtra State Cooperative Bank Ltd	Sir Vithaldas Thackersey, Memorial Building. 9, Maharashtra Chamber of Commerce Lane, Fort, Mumbai- 400023 (Maharashtra)	Mumbai	Maharashtra
Assam State Cooperative Apex Bank Ltd	Pan Bazar, Guwahati 781 001(Assam)	Guwahati	Assam
Karnataka State Cooperative Apex Bank Ltd.	No. 1, Pampamahakavi Road, Chamarajpet, P.B. No. 1854, Bangalore ? 560018 (Karnataka)	Bangalore	Karnataka
Bihar State Cooperative Bank Ltd.,	Ashok Rajpath, P.O. Bankipur, Patna- 800004 (Bihar)	Patna	Bihar
Orissa State Cooperative Bank	Sachivalaya Marg, Unit No. IV, Bhubaneshwar ? 751001 (Orissa)	Bhubaneshwar	Orissa
Delhi State Cooperative Bank Ltd.	31, Netaji Subhash Marg,Daryaganj,	New Delhi	Delhi
Punjab State Cooperative Bank Ltd.	S.C.O. No. 51-52 Sector 17-B, Bank Square,Chandigarh ? 160 017	Chandigarh	Punjab
Gujarat State Cooperative Bank Ltd	P.B.No.302,`Sahakar Bhawan', Relief Road,Ahmedabad ? 380 001(Guj)	Ahmedabad	Gujarat
Rajasthan State Cooperative Bank Ltd.	Post Box No. 86,Nehru Bazar, Jaipur ? 302003 (Rajasthan)	Jaipur	Rajasthan
H.P. State Cooperative Bank Ltd	SDA Commercial Complex, P.B. No.1, Block No. 18 (I-2) Kasumpti Shimla ? 171009 (H.P.)	Shimla	Himachal Pradesh
U.P. Cooperative Bank Ltd.	2, Mahatma Gandhi Marg,Post Box. No. 174,Lucknow- 226001 (U.P.)	Lucknow	Uttar Pradesh
Haryana State Cooperative Bank Ltd	P.O. No. 7, Bank Square, Sector 17 ? B,Chandigarh- 160017	Chandigarh	Haryana
M.P. Rajya Sahakari Bank Maryadit	Multi Storeyed Building, P.B.No. 315, T.T.Nagar, Bhopal ? 462 003(M.P.)	Bhopal	Madhya Pradesh
Kerala State Cooperative Bank	COBANK Towers, P.B. No. 6514, Vikas Bhavan , P.O.- Palayam, Thiruvanathapuram ? 695033. Kerala	Thiruvanathapuram	Kerala
West Bengal State Cooperative Bank Ltd.	24 A, Waterloo Street, Calcutta ? 700 069 (W.B.)	Kolkata	West Bengal
Tamil Nadu State Apex Coop. Bank	233, NSC Bose Road,P.B. No. 226, Chennai ? 600001 (T.N.)	Chennai	Tamil Nadu
Meghalaya State Coop. Apex Bank Ltd	Mahatma Gandh Road, Shillong ? 793 001(Meghalaya)	Shillong	Meghalaya
Goa State Cooperative Bank Ltd	Smriti Building, P.B.No.183 Swami Vivekanand Road, Panaji ? 403001 Goa	Panaji	Goa

janhavi posted in All About India

Post updated on: Mar 27, 2021 6:51:51 AM

State Cooperative Consumers Federations | State Cooperative Consumers Federations in India

The National Cooperative Consumers' Federation of India Limited (NCCF) is the core federation for the consumer cooperatives in the country. It is governed by the Multi-State Cooperative Society on the sixteenth of October in the year 1965. The federation does its functions with help of the headquarters at New Delhi and 34 branches around the country. Some of the cooperative name present in India are The Andhra Pradesh State Cooperative Consumers Federation Ltd. Bihar State Federation of Wholesale Consumers Cooperative Ltd., Haryana State Federation of Consumers Cooperative Wholesale Stores Ltd, Madhya Pradesh State Federation of Consumers Cooperative Wholesale Stores Ltd. the NCCF runs two retail counters at Dak Tar Bhawan and at Nehru place, New Delhi.

The main objective of it is to provide support to the customers in terms of supplies and to the distributing agencies for the distribution of the goods at reasonable and affordable rates. It also helps in establishing the trade business in the country. It holds seminars, conferences, meetings and also publicizes which may help in the development of the consumer cooperatives in the country. It also participates in the import and export of agricultural products like food grains, spices, oilseeds, tea. A cooperative's main aim is to provide their members what they want for their comfortable living, make their movement strong by working together, and making use of the various opportunities given to them by the state, country, and the world.

This definition is given by the International Cooperative Alliance. The cooperative federation consists of these cooperatives. When we see through history, the cooperative federation has come in the form of cooperative wholesale societies and cooperative unions. Cooperative economist Charles Gide, says that the aim of this kind of a society owned by the retail consumer cooperatives is to arrange the bulk purchases and if possible organize its production also. The second form of the cooperative federation is the cooperative union which aims at implementing government policies and functions that are pure moral. The cooperative federations present in Indian states called the stare cooperative federation are Andhra Pradesh Dairy Development Cooperative Federation Ltd. Orissa State Cooperative Milk Producers Federation Ltd, Tamil Nadu Handloom Weavers Cooperative Society Ltd, and Gujarat State Federation of Cooperative Sugar Factories Ltd. The best historic examples of the societies were the English and Scottish cooperative wholesale societies.

Name of Co-operative	Address	City/District	State
M.P.Dugdha Mahasangh Sahakari Mydt,	19-B, Zone ? II, Maharana Pratap Nagar, Bhopal ? 462011 (M.P.)	Bhopal	Madhya Pradesh
Gujarat Cooperative Milk Marketing Federation Ltd.,	Amul Dairy Road, Anand ? 388 001(Gujarat)	Anand	Gujarat
Pradeshik Coop. Dairy Federation Ltd.	29, Park Road, Lucknow ? 226001 (U.P.)	Lucknow	Uttar Pradesh
Kerala Cooperative Milk Marketing Federation Ltd.,	Milama Bhavan, Pattom Palace, P.O.Thiruvananthapuram ? 695014 Kerala	Thiruvananthpuram	Kerala
Andhra Pradesh Dairy Development Cooperative Federation Ltd.	Lalapet, Hyderabad ?500 017(A.P.)	Hyderabad	Andhra Pradesh
Karnataka Coop.Milk ProducersFedn. Ltd., KMF Complex	Dr. M.H.Marigowda Road, Bangalore ? 560029 (Karnataka)	Bangalore	Karnataka
Orissa State Cooperative Milk ProducersFederation Ltd	D-2, Sahid Nagar, Bhubaneswar ? 751007	Bhubaneshwar	Orrisa
Pondicherry Cooperative Milk ProducersUnion Ltd	No.1, Vazhudavoor Road, Kurumampet, Pondicherry ? 605 009	Pondicherry	Pondicherry
Tamil Nadu Handloom Weavers Cooperative Society Ltd	350, Pantheon Road, Egmore, Chennai ? 600008 (T.N.)	Chennai	TamilNadu
Bihar Rajya Eikhotpadak Sahakarita Mahasangh Ltd	Boring Road, Patna ? 800001 (Bihar)	Patna	Bihar
Gujarat State Federation of Cooperative Sugar Factories Ltd	'Sardar Sahakari Khand Bhavan', Plot No. 274, Sector-16, G.H.Road, Gandhinagar ? 382016 (Gujarat)	Gandhinagar	Gujarat
Bihar Cooperative Sugar Factories Federation Ltd	4th Floor, Biskoman Tower, West Gandhi Maidan, Patna-800 001 (Bihar)	Patna	Bihar
Maharashtra Cooperative Spinning Mills Federation Ltd	2nd Floor, Vakil House,18th Sprott Road, Ballard Estate, Mumbai ? 400038 (Maharashtra)	Mumbai	Maharastra
Karnataka State Coop.Spinning MillsFederation Ltd	No. 132, Kengal Hanumantahaiah Road, Bangalore 560 027(Karn.)	Bangalore	Karnataka
Punjab Cooperative Spinning Mills Federation Ltd	S.C.O. No. 106-7, Sector 17 ? C, Chandigarh	Chandigarh	Punjab
U.P.Cooperative Spinning Mills Federation Ltd	B-1, Sarvodaya Nagar, Kanpur ? 200 005(U.P.),(v) Fisheries Federations	Kanpur	Uttar Pradesh
Maharashtra Rajya Machhimar SahakariSangh Ltd	24, Shri Chhatrapati Shivaji Mandal, Mumbai ? 400001 (Maharashtra)	Mumbai	Maharastra
The Gujarat State Cooperative BanksAssociation Ltd.	2nd Floor, Sahakar Bhavan, Relief Road, Ahmedabad- 380001 (Gujarat)	Ahmedabad	Gujarat
M.P. State Cooperative Press	16, Lala Lajpat Rai Colony, (Dilkusha Bagh), Raisen Road, Bhopal (M.P.)	Bhopal	Madhya Pradesh
U.P. Cooperative Processing and ColdStorage Federation Ltd	19-A, Vidhan Sabha Marg, Lucknow ? 226 001(U.P.)	Lucknow	Uttar Pradesh
Karnataka Cooperative Film and FineArts Federation Ltd	32, Race Course Road, IVth Floor, Bangalore-560 001(Karn.)	Bangalore	Karnataka
Bihar Rajya Shramik Sahyog Sangh Ltd.	Boring Canal Road, Patna- 800 006(Bihar)	Patna	Bihar
Pragatisheel Prakashan Sahyog Sangh Ltd.	Baripath, Patna ? 800 006(Bihar)	Patna	Bihar
The Premier Cooperative Printers Ltd., Maharashtra Sahakari Mudranalaya	915/2, Arya Bhushan Bhawan, Shibaji Nagar, Fergusson College Road, Pune ? 411 004 (Mah.)	Pune	Maharastra
Bihar State Tanners and Leather WorkersCooperative Union Ltd.	Patna- 800 008 (Bihar)	Patna	Bihar
Bihar Rajya Shikshak Sahyog Sangh Ltd	Brij Kishore Path, Patna 800 001(Bihar).	Patna	Bihar
Maharashtra State Cooperative LabourSocieties Federation Ltd.	656-657, Labour Federation Building, Gultekdi, Pratapgarh Road, Market Yard, Pune ? 411 037(Mah.)	Pune	Maharastra
W. B.State Handloom WeaversCoop.SocietyLtd.	Tantuja Bhawan, Block- DD No.18/4, Sector ?I, Salt Lake City, Calcutta ? 700064 (W.B.)	Calcutta	WestBengal
Gujarat Rajya Handloom & Audyogic Sahakari Federation Ltd.	Shree Swaminarayan Complex, B-Block, 2nd Floor, Near Jain Merchant Society Panch Rasta, Paldi, Ahmedabad ? 380007 (Guj)	Ahmedabad	Gujarat
Kerala State Handloom Weavers CooperativeSociety Ltd,	Post Box No. 64, Thiruvananthapuram- 695001 (Kerala)	Thiruvananthpuram	Kerala
A.P.State Handloom Weavers Coop.Society LtdWeavers Bhavan,	3-5-770, Narayanguda, Hyderabad ? 500029 (A.P.)	Hyderabad	Andhra Pradesh
Bihar Rajya Audhyogik Sahakari Sangh Ltd.,Udyog Bhawan,	East Gandhi Maidan, Patna ? 800004 (Bihar)	Patna	Bihar
U.P.Handloom Silk Marketing Coop.Fedn. Ltd	J-18/30 Salarpura, Varanasi (U.P.)	Varanasi	Uttar Pradesh
U.P.Coop.Cane Union's Fedn. Ltd.	12, Rana Pratap Nagar, Lucknow- 226 001(U.P.)	Lucknow	Uttar Pradesh
Maharashtra Rajya Sahakari Sakhar Karkhana Sangh Ltd.	Sahakar Bhavan, Plot No.230,11th Floor, Block No.3, Backbay Reclamation, Nariman Point, Mumbai-400021(Mah)	Mumbai	Maharastra
Karnataka State Federation of Cooperative Sugar Factories Ltd.	No.58, Ist MainTemple Street, Malleswaram, Bangalore ? 560003 (Karnataka)	Bangalore	Karnataka
Bihar Prantiya Matsyajivi Sahyog Sangh Ltd.	Mussalahpur Hat, Patna ? 800006 (Bihar)	Patna	Bihar
West Bengal State Fishermen's Cooperative Federation Ltd.	P-161/1, V.I.P. Road,(4th Floor), Calcutta ? 700054 (W.B.)	Calcutta	WestBengal
Andhra Pradesh State CooperativeFishermen's Federation Ltd.	Tankbund Road, Hyderabad ? 500004 (A.P.)	Hyderabad	Andhra Pradesh
Orissa State Cooperative Oilseeds GrowersFederation Ltd.	F- Nayapalli, Bhubaneshwar ? 751012 (Orissa)	Bhubaneshwar	Orrisa
Tamil Nadu Cooperative Oilseeds GrowersFederation Ltd.	55, Thiru Vi. Ka. Industrial Estate, Ekkattuthangal, Chennai- 600097 (T.N.)	Chennai	TamilNadu
Gujarat State Cooperative Oil Industry Ltd.,	Sahakar Bhavan, Relief Road, Ahmedabad ? 380001 (Gujarat)	Ahmedabad	Gujarat
Associations Maharashtra State Cooperative Banks	Association Ltd,345, Jijaee Estate, J. Shankarsheth Road, Thakurdwar, Girgaon, Mumbai- 400002 (Maharashtra)	Mumbai	Maharastra
M.P. State Cooperative Banks Association	C/o M.P. State Cooperative Bank Ltd., Apex Bank, Tatya Tope Nagar, Bhopal ? 462003 (M.P.)	Bhopal	Madhya Pradesh
Bihar State Rural Cooperative Housing Federation Ltd.	117-A, Dujara, Patna 800 001(Bihar)	Patna	Bihar
Kerala State Coop.Rubber Marketing Fedn. Ltd.	P.B.No. 15, Gandhi Nagar, Kaddavanthra, P.O.Cochin 682 020(Kerala)	Cochin	Kerala
Gujarat State Coop. Cotton Federation Ltd.	Gujcot House, 43, Shrimali Society, Mithakhali Road, Near Navrangpura Rly Crossing, Ahmedabad 380009(Guj)	Ahmedabad	Gujarat
Kerala State Coop.Coir Marketing Federation Ltd.	No. 679, P.B.No. 4616, Alappuzha ? 688 012(Kerala)	Alappuzha	Kerala
Gujarat State Women Sewa CooperativeFederation Ltd.	Shop No. 21/22, Goel Tower Association, Opp. Maitri Society, Near Jahnvi Restaurant, Ahmedabad ? 380 015(Guj)	Ahmedabad	Gujarat
U.P. Shram Evam Nirman Sahakari Sangh Ltd.	Daya Nidhan Park, Lal Bagh, Lucknow(U.P.)	Lucknow	Uttar Pradesh
Vasantdada State Cooperative Agricultural Produce Fruits and Vegetable-Fruits Processing Federation Ltd.	May Fair Building, 2nd Floor, Flat No.5, Veer Nariman Road, Mumbai 400020	Mumbai	Maharastra