IMS Ghaziabad (University Courses Campus) has organized Guest lecture for the MIB 1st year students of batch 2018-2020.Lecture was taken by Mr. Abhishek Singh who is working with Britannia as Regional Head (North & West region). The session was started with the welcome note that is facilitated by Shreya Chawla (MIB 1st year student). An eco friendly sapling was offered to the guest as a gratitude by Mr. Mandeep Singh Rawat. students were asked about their choices in breads. Guest has asked questions like what type bread we usually prefer to eat and what are our criteria to purchase a bread packet form any shop or retail. After getting different answer from different students he showed us the sample of different breads he bought so that we can differentiate and observe that how value addition can be done in an item like bread and how does even a packaging factor affects the sales of the product. Later on he discussed about the company Britannia. He told us about the type of products Britannia use to produce, their market share, there demand and the packaging.

Further on, we get to know that how Britannia thought of having some new types of breads because of the consumer. As of now the population is focusing and turning to be health conscious, so he related that and told us that how Britannia is observed that and introduced the various variety of bread which include: multi grain, honey oats, high fibre, wheat gram, brown bread, atta bread, garlic bread and other varieties. After introducing us with the products and by what kind of idea they came into production, he informed us how the packing is done and how it is important.

Students asked questions regarding how the quality of the raw materials used in the production of breads is judged. Britannia has got supplier of wheat from Haryana and Punjab that wheat has to pass a standard quality check. For other different bread they get honey from Dabur, milk from Quaker and vitamins from Ranbaxy.

Students have compared the different packing style of the product. He also explains that earlier the bread used to get packed in paper after this the polythene wrapping and packing was introduced with various styles and designs.

He concluded the session by telling us how the demands of different breads vary in different region. Also at last a student had a query that what kind of packing is good plastic or paper, to this the lecturer replied that his preferences goes with to have a bakery of the company in every designated demanding area for the fresh supply rather than packing it in polythene on paper. It was indeed great learning experience for everyone.