You are on page 1of 21

CHETANAS BACHELOR OF MANAGEMENT STUDIES

CANTEEN RESEARCH

Presented To: Pro.Nikumbh


By Rahul Hanumante

CBMS-FY
10-JAN-2011

CANTEEN
INTRODUCTION:
The term canteen is used in two different senses. In the first sense, a canteen is a bottle which is used to carry water or other liquids, and in the second, a canteen is a facility which serves food in a cafeteria-style setting. Both uses are from the same root word, cantina, which is Italian for wine cellar. The word was adopted to refer generally to refreshments and an area where soldiers could obtain refreshments, and over time the usage split into two different meanings and spread to civilian society. Canteens in the sense of a place where food is prepared and eaten are used to serve food on an institutional level. Militaries, schools, and large offices may use canteens to meet the food needs of their workforces and students. A typical canteen is a facility in which diners walk along a food line with trays which can be filled with various food items. Diners then seat themselves, eat, and bus their dishes and trays at the end of the meal.

Food service is not a high priority at canteens. The goal is to provide food which meets nutritional recommendations and hopefully satisfies the taste of diners. The food is prepared in large batches, and the food handlers stay behind the counter to dish out food, rather than walking around the dining room to bring plates out. The canteen may also include self service drink containers, fruit bowls, and so forth.

In addition to remaining in a fixed location, a canteen can also be mobile. Mobile canteens are used to provide food quickly to disaster workers and other temporary work crews, along with members of the military who are deployed on active duty. Organizations which use mobile canteens may run the canteen out of a series of trailers, or have large trucks packed with canteen equipment, tables, and tents for shelter so that an eating facility can be quickly erected wherever it might be needed. Meaning by oxford dictionary- chiefly British a restaurant provided by an organization such as a college, factory, or company for its students or staff. A cafeteria or canteen is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or canteen (in UK English). Cafeterias are different from coffeehouses, although that is the Spanish meaning of the English word. Instead of table service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking paths. Customers take the food they require as they walk along, placing it on a tray. In addition, there are often stations where customers order food and wait while it is prepared, particularly for items such as hamburgers or tacos which must be served hot and can be quickly prepared. Alternatively, the patron is given a number and the item is brought to their table. Sometimes, for some food items and drinks, customers collect an empty container, pay at the check-out, and fill the container after the check-out. Free second servings are often allowed under this system. For legal purposes (and the consumption patterns of customers), this system is rarely or never used for alcoholic beverages. Customers are either charged a flat rate for admission (as in a buffet), or pay at the out for each item. Some self-service cafeterias charge by the weight of items on a patron's plate. As cafeterias require few employees, they are often found within a larger institution, catering to the clientele of that institution. For example, schools, colleges and their halls, department, hospitals, museums, military bases, prisons, and office buildings often have cafeterias.

History
Perhaps the first self-service restaurant (not necessarily cafeteria) in the United States was the Exchange Buffet in New York City, opened September 4, 1885, which catered to an exclusively male clientele. Food was purchased at a counter, and patrons ate standing up.[2] This represents the predecessor of two formats: the cafeteria, described below, and the automat. During the 1893 World's Columbian Exposition in Chicago, an entrepreneur named John Kruger built an American version of the smorgasbords he had seen while traveling in Sweden. Emphasizing the simplicity and light fare, he called it the "Cafeteria" - Spanish for "coffee shop". The exposition attracted over 27 million visitors (half the US population at the time) in six months, and it was initially through Kruger's operation that America first heard the term and experienced the self-service dining format. Meanwhile, in everyday, hometown America, the chain of Childs Restaurants was quickly growing from about 10 locations in New York City (in 1890), to hundreds across the United States and Canada (by 1920). Childs is credited with the critical innovation of adding trays and a "tray line" to the self-service format, which they introduced in 1898 at their 130 Broadway location.[3][4] Childs did not change its format of sit-down dining, however. This was soon the standard design for most Childs Restaurants - and many imitators - from coast-to-coast, and ultimately the dominant design for cafeterias. It has also been said that the "cafeteria craze started in May 1905, when a woman named Helen Mosher opened a humble downtown L.A. restaurant where people chose their food at a long counter and carried their own trays to their tables."[5] California does have a long and rich history in the cafeteria format - most notably the many Boos Brothers Cafeterias, and also Clifton's and Schafers. However, the facts do not warrant the "wellspring" characterization that some have ascribed to the region. The earliest cafeterias in California were opened at least 12 years after Kruger's Cafeteria, and Childs already had several dozen locations scattered around the country. Finally, Horn & Hardart, an automat format chain (only slightly different from the cafeteria), was also well established in the mid-Atlantic region before 1900. Between 1960 and 1980, the popularity of cafeteria format restaurants was gradually overcome by the emergence of the restaurant and fast casual restaurant formats.

Other names

A high school cafeteria used by students in Calhan, Colorado. A cafeteria in a U.S. military installation is known as a chow hall, a mess hall, a galley, mess decks or, more formally, a dining facility, whereas in common British Armed Forces parlance, it is known as a cookhouse or mess. Students in the USA often refer to cafeterias as lunchrooms, though breakfast as well as lunch is often eaten there. Cafeterias serving university dormitories are sometimes called dining halls or dining commons. A food court is a type of cafeteria found in many shopping malls and airports featuring multiple food vendors or concessions, although a food court could equally be styled as a type of restaurant as well, being more aligned with public, rather than institutionalized, dining. Some monasteries, boarding schools and older universities refer to their cafeteria as a refectory. Modern-day British cathedrals and abbeys, notably in the Church of England, often use the phrase refectory to describe a cafeteria open to the public. Historically, the refectory was generally only used by monks and priests. For example, although the original 800-year-old refectory at Gloucester (the stage setting for dining scenes in the Harry Potter movies) is now mostly used as a choir practice area, the relatively modern 300-year-old extension, now used as a cafeteria by staff and public alike, is today referred to as the refectory

HOW MANY PEOPLE REQUIRE RUNNING A CANTEEN?


Generally strength of canteen staff is depending up on its size. To run a small size of canteen requires 6 to 7 people. Example- school canteen, college canteen etc. however to run big size of canteen require more number of people. Example of big size canteen are- a company/factory canteen, govt. Office canteen etc.

WHAT KIND OF APPLIENCES IS USE IN CANTEEN KICHEN?


Microwave oven is to bake sandwich, pizza, etc.Mixer is use to prepare various kind of juices, ketchup etc. cooking gas etc.

HOW TOMAKE AN ORDER IN CANTEEN?


Generally self-service is preferred in canteen. Hence coupon system is use in many canteens. Whatever you want (food), you have to tell at coupon counter; he give us a coupon of that and that coupon need to submit at food counter. This simple process we want follow to make an order.

DEPARMENTAL CANTEEN
Meeting the refreshment needs of employees in offices and workers serving In industrial establishments during their working hours is an obligation Undertaken by every welfare oriented organization. This responsibility can be Fulfilled by running a well-organized departmental canteen which will meet the Welfare needs of employees and also make them more efficient at their work. A Departmental canteen is therefore set up at government cost, inside a government Department/office/establishment at No Profit No loss basis by employing the Authorized number of canteen workers, whose affairs are controlled by a Managing Committee constituted by the Department/Office concerned.

Hygiene and Sanitation


Inspection of the canteens should be carried out at regular intervals and Through surprise checks by the Head of the Office, members of the management Committee and the medical officer of the local medical establishment. The Managing committee should arrange to maintain a record of these inspections in The Inspection Register/Sanitary Diary. A suggestion-cum-complaint book should Also be maintained in the canteen. All the measures to procure standard provisions should be undertaken to avoid Adulteration. Stern disciplinary action should be taken against any employee of the canteen found indulging in or doing any act which may lead to the Adulteration.

Accounts & Audit


Annual accounts comprising of income and expenditure, trading account,

Profit and loss account, balance sheet etc. must be prepared immediately on the Close of the financial year. The account after having been internally audited, should be submitted to the integrated financial advisors of the department/office with copies to the director of canteen within one month of the close of every financial year. It will be the responsibility of the canteen manager to complete and submit all accounts progressively prepared as on the last day of every month, within seven working days of the following month, after internal audit, to the honorary secretary for putting up to the managing committee. The following account books and records are required to be maintained by the departmental/cooperative canteens : (i) Cash Book (ii) Ledger (iii) Stock Register (for expendable items, coupon books, and crockery, empty containers etc.) (iv) Dead Stock Register (v) Preparation Register (to show eatables produced) (vi) Sales Register (Work Sheet) (vii) Coupon Sales Register (viii) Salary Register (ix) Attendance Register (x) Bill Register (for sales on credit) (xi) Kitchen Register (if a number of canteens are grouped together for kitchen functions) (xii) Journal (if number of daily transactions of credit sales and credit purchases exceeds five) (xiii) Annual Accounts The internal audit of the accounts of canteen/Tiffin rooms should be carried out by the departmentalized accounts organizations.

SAMPLE SIZE 2 different canteen in two different colleges with 20 students

SAMPLE TECHNIQUE Standard Deviation, Mean, Median, Combine Mean

DATA COLLECTION We have used a structured questionnaire to gain insights about the trading patterns of all those included in our sample size.

Quantitative Techniques used in our Research

Mean:

Standard Deviation:

Combined Standard Deviation = *N (2+D2) + N (22+D22)+/ (N+N)

QUESTIONAIRE
1. HAVE PROVIDE GOOD QUALITY FOOD TO CUSTOMERS?
YES NO

2. HAVE YOU PROVIDE HYGIENE FOOD TO CUSTOMERS?


YES NO

3. WHAT KIND OF CROWD COMES IN CANTEEN?


JUNIOR COLLEGE DEGREE COLLEGE POST DEGREE

4. WHAT ARE PRICES OF FOLLOWING ITEMES?


TEA COFFEE IDLI DOSA UTHAPPA LUNCH PLATE NOODLES PAV BHAJI CHAPATI SABJI MISAL PAV PIZZA USAL PAV

5. DO YOU EAT IN CANTEEN?

YES NO

6. IF YOU EAT FOOD OF CANTEEN, UP TO WHAT PRICE LIMITE?


UP TO 20 UP TO 30 UP TO 40 UP TO 50

7. ARE YOU SATISFIED WITH CANTEEN SERVICE?


YES NO

8. HOW MANY PEOPLE EAT FAST FOOD (PIZZA, PAV HAJI ETC)?
40% 50% 60% 70% 80% 90% 95%

9. HOW MANY PEOPLE EAT HYGIENE FOOD (LUNCH , CHAPATI-SABJI, IDLI ETC)
10% 20% 30% 40% 50% 60% 70% 80% 90%

95%

10.WHICH FOOD YOU PREFERED?


CANTEEN FOOD TIFFIN

Prices of various Dishes: - THAKUR COLLEGE CANTEEN

DISHES

PRICES
TEA COFEE IDLI DOSA UTHAPPA LUNCH PLATE NOODLES PAV BHAJI CHAPATI SABJI MISSAL PAV PIZZA 8 10 15 17 18 25 30 35 2 10 20 45

ARITHMATICAL MEAN

= 251/13 = 19.38 THEREFORE ARITHMATICAL MEAN IS 19.30

MEDIAN prices are arrange in ascending order: 2,8,10,10,15,16,17,18,20,25,30,35,45. Here N=13 M=13+1/2 =7th place in order, hence MEDIAN IS 7TH OBJECT=17 STANDARD DEVIATION Prices(x) Prices(x) 8 10 15 17 18 25 30 35 2 10 20 45 16 251 TOTAL 64 100 225 289 324 625 900 1225 4 100 400 2025 256 6537

= 251/13 = 19.30

= [6537/13-(19.30) ] =11.42 Hence S.D. =11.42 Prices of various Dishes- CHETANA COLLEGE

DISHES
TEA COFEE IDLI DOSA UTHAPPA LUNCH PLATE NOODLES PAV BHAJI CHAPATI SABJI MISSAL PAV PIZZA USAL PAV 7 12 17 19 22 30 35 40 03 15 18 50 20

PRICES

TOTAL

288

ARITHMATICAL MEAN

=288/13 =22.15 THEREFORE ARITHMATICAL MEAN IS 22.15 MEDIAN prices are arrange in ascending order:3,7,12,15,17,18,19,20,22,30,35,40,50. Here N=13, M=13+1/2 =7th place in order, hence MEDIAN IS 7TH OBJECT=19 STANDARD DEVIATION PRCES(x) 7 12 17 19 22 30 35 40 03 15 18 50 20 TOTAL 288 49 144 289 361 484 900 1225 1600 09 225 324 2500 400 8510

=288/13 =22.15

= *8510/13-(22.15) 2] S.D =12.80

Hence S.D. =12.80 Relational Mean and Standard Deviation


M1=19.30, M2=22.15, N1=13 =11.42, =12.80, N2=13

Combined Mean (M12) = (N1M1 + N2M2)/ (N1 +N2) = (13X19.30+13X 22.15)/(26) M12 = 20.72 D = (M-M) D =-1.42 D = (M-M) D =1.43

Combined Standard Deviation = *N (2+D2) + N (22+D22)]/ (N+N) =*1721.72+2156.44+/26 =12.21


Z Test
Z-test is based on the normal probability distribution and is used for judging the significance of several statistical measures, particularly the mean. The relevant test statistic, z, is worked out and compared with its probable value (to be read from table showing area under normal curve) at a specified level of significance for judging the significance of the measure concerned. This is a most frequently used test in research studies. Z-test is generally used for comparing the mean of a sample to some hypothesized mean for the population in case of large sample, or when population variance is known. Z-test is also used for judging the significance of difference between means of two independent samples in case of large samples, or when population variance is known. Z-test is also used for comparing the sample proportion to a theoretical value of population proportion or for judging the difference in proportions of two independent samples when n happens to be large.

Z = (M-M)/ *2 (1/N+1/N)+ Z= (19.30-22.15)/ *149.04(1/13+1/13)] Z= -0.12

Data Analysis
The data collected from the questionnaire is presented below in the form of graphs: THAKUR COLLEGE

Persons 6 4 7 3

price 40 20 30 50 (sample size: 20 persons)


PRICE AFFORD BY GROUP OF INDIVIDUAL

Price
6

CHETANA COLLEGE PERSONS 8 4 5 3 PRICE 40 20 30 50 (sample size: 20 persons) PRICE AFFORD BY GROUP OF INDIVIDUAL

PRICE

8 4 5 3

HYGIENE FOOD (LUNCH, CHAPATI-SABJI, IDLI ETC) (THAKUR COLLEGE)


PERSONE 7 10 3 YES/ NO/BOTH(hygiene+fastfood) YES BOTH NO

1st Qtr 2nd Qtr 3rd Qtr

HYGIENE FOOD (LUNCH, CHAPATI-SABJI, IDLI ETC) (chetana college) PERSONES 5 6 9 TES/NO/BOTH YES NO BOTH

YES NO BOTH

CONCLUSION Thus I conclude those students are preferred more fast food and less hygiene food.

-Canteen research by Rahul Hanumante.