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Submitted to the


In partial fulfillment of the requirements
for the award of the degree



CHENNAI - 600 025
June 2010


The study was made at “Taj Coromandel” under the topic of “Employee Welfare
Measure (On Major Specification in Canteen facilities) With Special Reference to
“Taj Coromandel” Chennai.
The Scope of the study is to Understanding some of the initiatives that are included
under the facilities in the Associate Restaurant and to analyze whether the company
understands more on the drawbacks of the current satisfaction level of the employee’s
and also finding out the requirements of the employees too and make changes in it.

The objective of the study is to identify the critical improvements on the Current
Services offering in the Associate Restaurant that will have the greatest impact on
Employee Satisfaction.

It also helps in finding out the requirements and factors needs to satisfied the
employees and achieve best standards.

The type of research design used in this research is descriptive in nature and the
required data is been generated using a research instrument called the Questionnaire,
distributing to the sample size of 100 employee out of 620 employees with the simple
random sampling.

The collected data is been analyzed using the various statistical tools like Chi-
Square ,and graphical method .And after analyzing the data the general and specific
findings are soughed out through interpretation , suggestions and recommendations
are formulated from the summary of findings.

This study reveals that overall satisfying factors given by the organization is made
comfortable and better in conditions.

Objective of the Study:


Employee Welfare Measure (On Major Specification in Canteen facilities) With Special
Reference to “Taj Coromandel”.

Primary Objective:

• Identify the critical improvements to the Current Services offering in the Associate
Restaurant that will have the greatest impact on Employee Satisfaction.

Secondary objective:

• Understanding some of the initiatives that are included under the facilities in the
Associate Restaurant.

• To help Organization to understand the satisfaction level of Internal Customer’s, who
uses the staff Cafeteria and to develop an aesthetic environment with regard to Food
Hygiene practices.

• To come with suggestions and to appreciate the nature of the Employee Welfare
in the Organization.

• Understanding the Role of Management in Welfare activities.


Need for the Study:

Through this study the hotel can know the hindrances of the current internal customers with
regards to the performance of the staff cafeteria.

The hotel also takes the opportunity to identify those factors, which may be responsible for
the satisfaction of internal customers in using the staff cafeteria.

The internal customers at least will have the confidence that the cafeteria kitchen and food
service area are operating to optimum hygiene standards. This can only be achieved through
careful management of food safety and hygiene procedures. This study will help in bringing
out changes in current food safety practices.

The study paws a way to implement a new strategy which can improve the satisfaction
level to some external. This study will benefit the hotel by satisfying the internal customer’s
and improve domestic food hygiene. This study is carried out to trace out the most
influencing factors at internal customer satisfaction, whom use the staff cafeteria.


Communicating Food Born Disease Risk”. For my Study also. We address these issues by using a representative data set on individual employees from Finland. critics argue that workplace innovations lead to increased job intensity and mental strain. improved job security. They are consistent with the view that institutional features of the Finnish labor market may mediate the outcomes Various literary works like “The Assessment of Motivation in the Saint Paul hotel employee”. America attitudes and Behavior”. reports like “Food and Duty Administration”. And the proceedings with the topic. “Food Safety Survey. summary of major trends in food handling practices and consumption of Potentially Risky Foods” helped me in giving a broader view about the subject. and enhanced job satisfaction. 5 . Our results indicate that workplace innovations are mainly associated with beneficial outcomes for employees. be it a purposive study or an abstract study.” Food Stamp Nutrition Education”.Review of literature: Review of literature has always been very imminent for any research work. Related to the topic were analyzed to find out the ways and means. and compromise job security. the limitations binding the study. In the recent literature on workplace innovations. Group Studies focusing “Food Safety” gave an idea in staffing the platform for finding. “TEC Boom burns Communications concept testing Safe Food Handling. In turn. two competing views stand out. this Literature Review helped me a lot in forming a base or a background for my work. One strand of literature emphasizes positive outcomes for employees in the form of increased discretion.

Some philanthropic employers are motivated by interests other than financial gain. Views are expressed on the feasibility of measurement and the value of the information collected. 1980). Industry has been slower to link food and health promotion to a policy making process.Policies provide a means of balancing the environmental and educational paradigms of health promotion. identifying areas of commonality within it. It has been 'guesstimates' and extrapolation from other situations which have provided the justification for UK companies to allocate any resources towards addressing food/health issues. but others are commercially led. 1988. 1990) and preliminary research suggests that they are an effective means of intervention (Wallis & Poulter. and sociological and anthropological research. If food/health policies are to grow in the private sector then industry has to be convinced that the benefits justify the costs. Workplace food/health policies provide an intermediate and pragmatic step towards achieving the dietary targets set out in the Government's white paper Health of the Nation and the most recent COMA report (DoH. It is organized into four sections. 1991. Frost et al. 1992). an under-represented area in terms of review papers. 1991). Poulter. 1989. Many of these articles have been published outside the usual hospitality management journals. Food/health policies have been widely adopted in the NHS (Gibson & Kallevik. 1990). There is little hard evidence to demonstrate that any type of employer-sponsored healthy eating initiative provides a favorable return for investment. Surveys imply that action on healthy eating in companies often originates in the occupational health department and is based on individualistic approaches with little energy being put into preventive activities which would originate in the canteen (Mclnerney & Cooper. discussing survey work. This paper draws on the experiences in developing and implementing the policy document to discuss the issues around evaluative activity in a commercial setting.. experimental studies.Nick John and Ray Pine review the literature relating to consumer studies in foodservice. and investigations relating to economics and geography. In April 1990 the National Grid Company adopted a comprehensive food/health policy. The workplace is an important setting for health promotion and provides an ideal opportunity for shaping healthy eating patterns in occupational groups for whom inequalities have been identified (DHSS. The review examines the scope of this research. as well as gaps and weaknesses in the body of knowledge on consumer behaviors in the food service industry. 6 .

there literary works gave me a perfects platform to start with the topic.One aim of the future should be to research this under-examined area to establish a solid body of information. therefore. ensure the future growth of such policies in the corporate sector. 7 . the gaps I need to fill and the ways and means of handling the subject. All the more. This would raise the level of debate from one which is currently based on anecdotal evidence to a sounder scientific footing and.

RESHMA JACOB Executive (HR) TAJ COROMANDEL and other staff members of the organization who spent their precious time in explaining to me the activities and functions of various HR information... GOJAN SCHOOL OF BUSINESS AND TECHNOLOGY. GOJAN SCHOOL OF BUSINESS AND TECHNOLOGY Edapalayam. Finally. A special thanks to our Principal Prof.. MBA.) Department of Management Studies. GOJAN SCHOOL OF BUSINESS AND TECHNOLOGY Edapalayam..I.D. M. Chennai – 600 052.S.T. For giving me the opportunity to do this project work. our member of Secretary Thiru.D. of the Department of Management Studies. NEENA RAO. J. GOJAN SCHOOL OF BUSINESS AND TECHNOLOGY Edapalayam. Chennai – 600 052.D. For their whole hearted and kind co-operation.M (Industrialist) and Our Director Prof. Edapalayam. SUNDARAJAN. M. it is my foremost duty to express my gratitude to my parents and friends for their moral support and encouragement without which it could not be a complete one C. D. M. S.R. ACKNOWLEGEMENT I would like to express my sincere thanks to our Chairman Dr G.Phil.. For granting me permission to carry out this project. My special thanks to Ms.B. (Ph.DAVID RAJ 8 . E. Ph. I thank our faculty member. Chennai – 600 052. M.E. Chennai for his/her encouragement and valuable guidance provided for the successful completion of this project.BABU. I wish to express my deep sense of gratitude and indebtedness to our Head of the Department and my faculty guide Prof. RAJAGOPALAN. (Ph.Sc.A.).NATARAJAN.

no: 12309631009) bonafide student of GOJAN SCHOOL OF BUSINESS AND TECHNOLOGY.R. EDAPALAYAM.A degree course of ANNA UNIVERSITY is my original work.B.DAVID RAJ 9 .DAVID RAJ (Regd. would like to declare that the project entitled “A STUDY ON EMPLOYEE WELFARE MEASURE (ON MAJOR SPECIFICATION IN CANTEEN FACILITIES) WITH SPECIAL REFERENCE TO TAJ COROMANDEL ” carried out for the partial fulfillment of M.R. DECLARATION C. Place: Chennai Date: C.


S.NO Table Showing the opinion of Respondents on Taste and Quality of 1 Food Kalpavriksha 31.NO PARTICULARS PG.32 Table showing the opinion of Respondents on the Present Menu in 2 33 Kalpavriksha Table Showing the opinion of Respondents on Usage of Oil in 3 34 Kalpavriksha Table Showing the opinion of Respondents on the Quality of Service in 4 35 Kalpavriksha Table Showing the opinion of Respondents on the Facilities provided in 5 36 Kalpavriksha Table Showing the opinion of Respondents on Cleanliness & 6 37 Maintenance in Kalpavriksha Table Showing the opinion of Respondents on Price rise in Food in 7 38 Kalpavriksha Table Showing the opinion of Respondents on Ambience of 8 Kalpavriksha 39 Table Showing the opinion of Respondents on Vending machine for 9 40 Coffee & Tea in Kalpavriksha Table Showing the Opinion of Respondents on specific item to be 10 included in Daily Menu 41 11 .

Labor welfare entails all those activities of employer which are directed towards providing the employees with certain facilities and services in addition to wages or salaries. industrial relations and insurance against disease. Welfare helps in keeping the morale and motivation of the employees high so as to retain the employees for longer duration. but nevertheless are necessary to support the employee/employer relationship and ensure the “Welfare” of the employee. Other implied responsibilities relate to “good employer” objectives such as employee involvement and motivation. 12 . “Employee welfare Measures” Introduction: As an employer there are implicit responsibilities that may not be covered by employment legislation nor referred to in the contract of employment. Information on how to meet these responsibilities is readily available as these involve government departments and are mainly administrative. for example appraisals and training. creation of industrial harmony through infrastructure for health. These require careful consideration and in some cases written policies. including any pension scheme. The most important is the payment of wages and organization of payroll. Employee welfare includes monitoring of working conditions. accident and unemployment for their workers and their families. The welfare measures need not be in monetary terms only but in any kind/forms. Concept of Employee Welfare Measures: Welfare includes anything that is done for the comfort and improvement of employees and is provided over and above the wages.

13 . employees or by any social or charitable agency. cultural and material conditions of living of the workers. The purpose of labor welfare is to bring about the development of the whole personality of the workers to make a better workforce. Labor welfare schemes are flexible and ever-changing. economic betterment and social status. 5. 2. services and amenities provided to workers for improving their health. Labor welfare includes various facilities. Welfare measures may be introduced by the employers. efficiency.Employee welfare has the following objectives: 1. Welfare measures are in addition to regular wages and other economic benefits available to workers due to legal provisions and collective bargaining 3. New welfare measures are added to the existing ones from time to time. To make the workers happy and satisfied 3. To relieve workers from industrial fatigue and to improve intellectual. government. The basic features of Employee welfare measures are as follows: 1. To provide better life and health to the workers 2. 4.

and education and recreation facilities for workers’ families help in raising their standards of living. This makes workers to pay more attention towards work and thus increases their productivity. abuse. The social evils prevalent among the labors as substance. 14 . healthy.The very logic behind providing welfare schemes is to create efficient. • Employee welfare measures increase the productivity of organization and promote healthy industrial relations thereby maintaining industrial peace. etc are reduced to a Greater extent by the welfare policies. loyal and satisfied labor force for the organization. medical benefits. Workers take active interest in their jobs and work with a feeling of involvement and participation. The important benefits of welfare measures can be summarized as follows: • They provide better physical and mental health to workers and thus promote a healthy work environment • Facilities like housing schemes. The purpose of providing such facilities is to make their work life better and also to raise their standard of living. • Employers get stable labor force by providing welfare facilities.

Dock Workers Act (safety. These include provisions provided in industrial acts like Factories Act 1948. statutory and non-statutory welfare schemes. 3. Latrines and Urinals: A sufficient number of latrines and urinals are to be provided in the office and factory premises and are also to be maintained in a neat and clean condition. The statutory schemes are those schemes that are compulsory to provide by an organization as compliance to the laws governing employee health and safety. 2. Drinking Water: At all the working places safe hygienic drinking water should be provided. Mines Act 1962. 15 . especially factories. health and welfare) 1986. suitable seating arrangements are to be provided.Types of Employee welfare measures: Organizations provide welfare facilities to their employees to keep their motivation levels high. Facilities for sitting: In every organization. Canteen facilities: Cafeteria or canteens are to be provided by the employer so as to provide hygienic and nutritious food to the employees. The non statutory schemes differ from organization to organization and from industry to industry. First aid appliances: First aid appliances are to be provided and should be readily assessable so that in case of any minor accident initial medication can be provided to the needed employee. 4. STATUTORY WELFARE MESEAURE The statutory welfare schemes include the following provisions: 1. 5. The employee welfare schemes can be classified into two categories viz.

wash basins. toilets. Lighting: Proper and sufficient lights are to be provided for employees so that they can work safely during the night shifts. 10. wash basins with tap and tap on the stand pipe are provided in the port area in the vicinity of the work places. 9. 7. Adequate lockers are also provided to the workers to keep their clothes and belongings. bathrooms. 6. Employee Assistance Programs: Various assistant programs are arranged like external counseling service so that employees or members of their immediate family can get counseling on various matters. Rest rooms: Adequate numbers of restrooms are provided to the workers with provisions of water supply. Personal Health Care (Regular medical check-ups): Some of the companies provide the facility for extensive health check-up 2. Flexi-time: The main objective of the flextime policy is to provide opportunity to employees to work with flexible working schedules. Changing rooms: Adequate changing rooms are to be provided for workers to change their cloth in the factory area and office premises. Spittoons: In every work place. store places. NON-STATUTORY SCHEMES Many non statutory welfare schemes may include the following schemes: 1. such as ware houses. 16 . Flexible work schedules are initiated by employees and approved by management to meet business commitments while supporting employee personal life needs 3. Washing places: Adequate washing places such as bathrooms. etc. in the dock area and office premises spittoons are to be provided in convenient places and some are to be maintained in a hygienic condition. 8.

provide social security and raise their standard of living. 1946 • The Limestone and Dolomite Mines Labor Welfare Fund Act. Manganese Ore and Chrome Ore Mines Labor Welfare Fund Act. Paternity leave policies have also been introduced by various companies. educational and recreational facilities to workers employed in beedi industry and non-coal mines and cine workers. The purpose of these welfare funds is to provide housing. Maternity & Adoption Leave – Employees can avail maternity or adoption leaves. 4. guidelines are provided for proper action and also for protecting the aggrieved employee. 1976 • The Cine Workers’ Welfare Fund Act. disease or injury or pregnancy. are administered by Ministry of Labor. The five legislations governing welfare funds are as follows: • The Mica Mines Labor Welfare Fund Act. Government has introduced Labor Welfare Fund to ensure assistance to unorganized labors. Medi-claim Insurance Scheme: This insurance scheme provides adequate insurance coverage of employees for expenses related to hospitalization due to illness. 7. which are governed by different legislations. 1972 • The Iron Ore. Majority of labor force in India is working in unorganized sector. Five different welfare funds. 5. Employee welfare Funds: Labor welfare refers to all the facilities provided to labor in order to improve their working conditions. medical care. Employee Referral Scheme: In several companies employee referral scheme is implemented to encourage employees to refer friends and relatives for employment in the organization. 1981 17 . 6. Harassment Policy: To protect an employee from harassments of any kind. In order to provide social security to such workers.

18 .Schemes under welfare funds provide assistance with respective to the following: • Public health and sanitation • Housing • Recreational (including standard of living) • Social security • Educational facilities • Water supply • Transportation • Medical facilities (prevention of diseases) • Social security o Group Insurance Schemes for Beedi and Cine workers o Social Security under Mine Workers Welfare Fund.

coffee-shop. Business people like the setting which provides space to work and entertain separate from the bedroom. cocktail lounge. Suite or All-Suite Hotels are hotels which offer spacious layout and design. dining room. laundry and valet service as well as access to computers and fax services. Economy Hotels provide a limited service and are known for clean rooms at low prices meeting just the basic needs of travelers. arena. rather than the domestic. most growth occurs in the international. The typical residential hotel offers long term accommodations. Airport Hotels are located near airports and are a conveniently located to provide any level of service from just a clean room to room service and they may provide bus or limousine service to the air lines.INDUSTRY PROFILE: History of Industry: The hotel industry is a mature industry marked by intense competition. they provide all services and equipment necessary to handle conventions. Conference Centers are designed to specifically provide meeting space from groups. 19 . Industry-wide. Common American hotel classifications are as follows: Commercial Hotels cater mainly to business clients and usually offer room service. Residential Hotels used to be very popular. Market share increases typically comes at a competitor’s expense.

Casino hotels often offer top name entertainment and excellent restaurants. 20 . New York City’s first skyscraper was a hotel . Private single and double rooms were available. Similar operations soon appeared in such nearby cities as Baltimore. In 1908. the Tremont House was a large facility. With 170 rooms. In addition to water pitchers and a washing bowl. The Statler set the standard of the day by being clean. This is because resorts are located at the ocean or in the mountains away from inner cities. The Statler served as the pattern for hotel design and operation for many years.the six story Adelphi Hotel. free soap was provided in each room. when the City Hotel opened in New York City. the City Hotel was purported to be the first building devoted exclusively to hotel operations. Boston and Philadelphia. but also security. reportedly. what could be considered the modern concept of a hotel derives from 1794. For its time. the hotel offered features which. The Tremont House offered French cuisine and. were amazing. was the first hotel to have a Bellboy. the Buffalo Statler opened. Interestingly. Many services now considered standard were introduced by the Statler. Hotels took a distinct step up in style and class when the Tremont House opened in Boston in 1829. the building was quite large and possessed 73 rooms. While the practice of renting space was not new. ice water and a morning newspaper. Resort Hotels are the planned destination of guests. A summary of key events in the history of the industry would include the following: While the practice of renting space to travelers stretches back to antiquity. private bathe. for the time. marking the beginning of the modern commercial hotel era. Their main purpose is in support of the gambling operation. which offered not only privacy. usually vacationers. Resort hotels may offer any form of entertainment to keep their guests happy and busy. In addition. including such amenities as a light switch next to the door. This hotel was considered by many to be the beginning of what was regarded as first class service. comfortable and affordable.Casino Hotels are often quite luxurious.

as franchises and chains began to appear. For much of their history. hotels were owned and operated by individuals. and brands become hotly traded commodities. Best Western. mergers and acquisitions became common within the industry. 21 . New York’s Hotel Pennsylvania. including the Waldorf Astoria. independent prospects began to improve as the result referral organizations such as Quality Courts. individually owned hotels found themselves increasingly at a competitive disadvantage. Motels began to replace roadside cabins as use of the automobile spread throughout society. As a result. and the Chicago Hilton and Towers. many chains are more involved in management than in ownership. the practice of franchising appeared within the industry. However. motels enjoyed great popularity In the 1950’s and 1960’s. From the 1980’s forward.In the 1920’s. which was originally named the Stevens. hotel building entered a boom phase and many famous hotels were opened. By the 1960’s. These chains realize a much more predictable and steady income stream than had normally been yielded by ownership. use of management companies has entered the mainstream. Offering clean rooms with adjacent parking. Master Host and Best Eastern. Franchising enabled entrepreneurs to expand their operations without the use of substantial capital. Recently.

our former Managing Director was then the Executive Director of German Telerad. 22 . The name ‘Taj Coromandel’ itself has a fascinating story behind it. ex-Chairman and Managing Director. a company based at Germany. granting anything the guest wished for during his stay. this Coromandel tree has the power to grant any wish. to a person who is under its shade. It was to facilitate this sculpture that the hotel was given a marble façade. is that a ‘Coromandel’ tree has been engraved into this marble. Reddy. The other reason is that it is named after the Coromandel tree (‘Kalpavriksha in Sanskrit). A B Kerkar. Reddy’s bungalow ‘Chipstead’ on Nungambakkam High Road would be the ideal place for such a World Class Five Star Hotel. It was decided that Mr D.COMPANY PROFILE THE HISTORY of TAJ COROMANDEL Mr. It was decided that this would have a metaphorical reference to any guest who visits the Hotel. One reason why the hotel is named so. One must see very minutely to note such subtle significance. D. A lot of people have also wondered about the marble façade of Taj Coromandel and its significance. as very few people have noticed.S.S. This was the precursor to a series of meetings between the two that finally took shape as the Taj Coromandel in Chennai. Why should any hotel spend so much on a marble façade? The truth actually. According to mythology. when he met Mr. the Hotel was set to open. is because it is situated on the Coromandel Coast. Work started on this Hotel in the early months of 1971 and by April 14th 1974.

chennai@tajhotels.14th April 1974 Location . warmth and values! SUMMARIZED FACT FILE Date of opening . look upon the Taj Coromandel for its service 23 . Telephone No.(044) 6600 2827 Fax No.(044) 6600 2089/98 Email -coromandel. here’s looking forward to a new look Taj Coromandel with typical old world hospitality. where sister Hotels within the group and even rivals. and has been recognised as South India’s finest Hotel.37. A large sum of money is being put into a thorough renovation and refurbishment project. But. . the Management is not resting on laurels as yet. the commercial hub of the city. Mahatma Gandhi Road Chennai . Taj Coromandel has time and again found itself as one of the 300 Best Business Hotels in the World. It is also a member of the prestigious association ‘Leading Hotels of the World’.600034 It is 12 kilometers from the airport and a 5-minute drive from Mount Road. .It has taken all of 26 years for the Taj Coromandel to achieve the status. So.

Presidential Suite ROOM RATES CATEGORY OF ROOM RATE (Excluding Tax) (No.) SGL DBL Superior Room 12000 13500 Luxury Room 15500 17000 Taj Club Room 18500 20000 Executive Suite 25000 25000 Luxury Suite 35000 35000 Grand Luxury Suite 40000 40000 Royal Suite 55000 55000 Presidential Suite 80000 80000 Tax = 12. Superior Rooms . 213 Categories of rooms . Grand Luxury Suites .5 % on actuals. The rate of the Taj Club Rooms and Suites include complimentary  Airport transfer in a Mercedes  Breakfast in the club floor lounge 24 . Taj Club Rooms . Executive suites . Of Rooms) INDIAN (Rs. FACILITIES PROVIDED ROOMS No of rooms . Royal Suite . Luxury Rooms . Luxury Suites .

Makka Cholam Keerai Masial.Mysore Palace  Year of Opening . Poolside is also given for lunch/ dinner SOUTHERN SPICE  Cuisine . There is also live classical music and dance. La Patisserie Banquet Halls . Alleppey Fish Curry. 1900 .0000 (Dinner)  Number of Covers . Pachakari Stew  A fortuneteller using a parrot sits here.Lobby Level  Hours of Operation . Hastings . Clive .1230 . Anise . Dupleix . Fort St. 25 .Kozhi Mellagu Curry.South Indian  Location .1996  Specialty dishes . George Bar . Ballroom .96  Decor . Senate . Cocktails in the evening  Tea/Coffee throughout the day  Ironing of clothes  24 hr. In Room Dining .Coffee Shop . Willingdon . Lobby Lounge . Southern Spice .1000 (Lunch). valet service FOOD AND BEVERAGE SERVICES: Restaurants . Boardroom .

Lobby Level  Hours of Operation . 1930 . artifacts from Italy  Year of Opening . Different menus are also available for the guest to choose dishes from.Enoteca ( Wine Cellar).Italian Fine Dining  Location . which are available for hire by guests for a variety of functions ranging from conferences to marriages to cocktail parties. The dishes include Indian.Prego  Cuisine .24 hours  Number of Covers .Trendy  Year of Opening .August 2008.International  Location .Lower Lobby Level  Hours of Operation . Lunch. etc. Fourcorn Pepper Steak Pan Seared Foie Gras Anise  Cuisine .Steamed Sea Bass. Dinner and snacks.1230 .November 29th. Chinese and Continental items with separate menus for Breakfast.56  Décor .100  Décor . 26 . A room service menu is kept in each room for guests to order from. BANQUETS The banqueting facilities include six halls of different sizes and capacities.2330 (Dinner)  Number of Covers . 2007  Specialty dishes .1000 (Lunch). after renovation IN ROOM DINING It is available 24 hours for resident guests.

Currency Exchange. LA PATISSERIE This is the bakery and confectionery outlet located on the lower lobby level. puffs and chocolates. Its décor is in the lines of a British Club. FORT ST. Darjeeling. 23 blends of teas from Assam. OTHER FACILITIES Laundry. the menu and the number of guests. Khazana. The items sold include an assortment of breads. cakes. Beauty Parlor / Barber Shop.M. sandwiches.M. LOBBY LOUNGE Located on the lobby level.00 P. It is operated by TSL Ltd.00 A. tarts and pies. The primary function of the travel desk is to organize transportation facility for the guests. Assortments of Indian and Foreign alcoholic beverages are available. A discount of 50% is offered to employees on selected items. Nilgiris and snack items like pastries. Arrangements made for Golf and Tennis TRAVEL DESK The travel desk is situated at the upper lobby level. It is open 24 hrs. It also arranges for city tours and air and train tickets. to 09. It is open from 10. GEORGE BAR It is located on the lobby level and has a seating capacity of 55. it is a place where tea / coffee and snacks are served to guests. pastries. Service style can vary from a buffet to a sit down table service. KHAZANA On renovation 27 . It also has a Barista outlet which serves Coffee.The price charged depends on the hall. Audio . Book Shop.Visual equipment is also available for hire. and fruit juices are available. Business Center. It can seat about 65 persons. It is open from 1100 Hrs to midnight. Fitness Center. Travel Desk.

the Conference Room with a seating capacity of 5 and the Office Room with a seating capacity of 3. TV/VCR. telexes. A strict control on the temperature of water and time of wash ensures that no compromise is made on the quality of the cleaning. and couriers. hair do. The kerala massage is a specialty. free weights. The fitness centre is open only for Residents. Employees are not permitted to give personal clothes for laundry. The business centre is open 24 hrs. Employees uniforms. sending of faxes. Other services like waxing. ironing are available to residential guests.M. dry . IMAGE STUDIO .FITNESS CENTRE / BEAUTY PARLOUR / BARBER SHOP They are located on the lower lobby level. tread mill with visual monitors. steam bath and sauna. various types of stationery are available for hire or purchase as the case may be. and translation.FABRIC CARE An in-house laundry is present in the hotel. Laundry facilities like washing. photocopying. etc are available at the beauty parlour and the A unique feature of the laundry is the minimal quantity of bleach and detergents used for the wash. laptops. BUSINESS CENTRE The Business centre provides guests with facilities that include word processing. facials. Computers. The equipment in the fitness centre includes a multi-gym. The halls are the Boardroom. restaurant and room linen are also laundered. telegrams. The laundry personnel collect the clothes that need to be laundered from the guestroom and return them before 6 P. with a seating capacity of 8. make up. TIMINGS • Gymnasium : 24 hour • Ladies Health club : 7 am to 8 pm • Gents health club : 6am to 9 pm • Beauty parlour : 9 am to 8 pm • Barber shop (saloon) : 8 am to 9 pm • Swimming pool : 6 am to 9 pm • Massage facility : 7 am to 8 pm 28 . Three halls are part of the business centre that can be hired on an hourly basis.


Those who have filled have lot of expectations that. importance should be given to all employees taste mainly who doesn’t belong to southern region. We have explained each and every question along with the interpretation. 1) I am satisfied with the taste and quality of food in Associate Restaurant? (Kalpavriksha) Table 1 Strongly agree 59 agree 28 Neither agree nor disagree 10 Disagree 3 Strongly disagree 0 30 . there would be changes in the new ASSOCIATE RESTAURANT.Following are the questions: Besides this. They have lot of issues when it comes to food.

Employees.sambhar and rasam daily but at the other side of it 8 % i.e. and by being an origin of hospitality industry too.e. quality. 60% i.32% i. They think its menu is quite repeatative. who are satisfied having rice. which means that there is little scope of improvement.e. 59 employees have strongly agreed to the question. 28 employees have agreed to it. Most of the employees are satisfied because as we have majority of the employees from southern region. In the pie chart we can inferred that majority of the employees are agreeing to the question that they are satisfied with the taste and quality of the food in Associate Restaurant. 10 employees have neither agreed nor disagreed and 0% employees strongly disagree with the taste and quality of the food provided to them. more than 50% are satisfied with the taste and quality of food.Statements like “We 31 . the organization should also ensuring its standards in quality and taste of food. Out of 100 employees 59 employees i.e. when it comes to food habits of the employee’s.Interpretation From the above statement it is inferred that taste. texture and aroma of the food plays crucial role. who have marked disagree are mainly not comfortable with the taste of the food more than quality.

e. 32% are satisfied with the selection of menu and 62% i. It majorly comprises of the must comprise of south Indian items as well as north Indian items . I am happy with the present menu served in the Associate Restaurant? (Kalpavriksha) Table 2 Strongly agree 53 Agree 25 Neither agree nor disagree 11 Disagree 6 Strongly disagree 5 Strongly agree Agree Neither agree nor disagree Disagree Strongly disagree Interpretation The perfect compiling of the menu by the chef satisfies employees at the extreme level. Mainly breakfast menu dissatisfies employees.have got bored with the taste of the food” was commonly used. Besides bread. That is why some employees are not happy with the selection of menu. 25 employees disagree to it and 10% strongly disagree. jam 32 . majority of the employees i.e. According to them .e. But at the same time 18% i. In the pie chart we can inferred that. 2. who are not very comfortable with the taste of the food. 53employees strongly agree to that one can have according to their wish.

poha and sandwich etc 3) I feel that the usage of oil in the food is in the right proportion & taste Table 3 Strongly agree 50 agree 30 Neither agree nor disagree 10 Disagree 5 Strongly disagree 5 OPINION ON USAGE OF OIL Interpretation Having the discussion with the staff regarding the usage of oil in the food in the Associate Restaurant majorly 50% employees strongly agree and 30% respondents quite agree with the usage of oil in the food items. 33 .and other south Indian items. they want some other items to be added like paratha.

But at the same time 2% i. egg curry and other fried items. there are few items like papad. 4) I am satisfied with the overall quality of service in the Associate Restaurant (Kalpavriksha) Table 4 Agree 45 Strongly agree 34 Neither agree nor disagree 11 Disagree 3 Strongly disagree 7 OPINION ON QUALITY OF SERVICE Interpretation 34 .e. Apart from taste excessive usage of oil is considered unhealthy. 5 employees out of 100 employees strongly disagree to it. Because. where oil is not used in the right proportion.

48 employees agree to it.e. it’s a good option for recreation. 5) I am satisfied with the facilities provide in the Associate Restaurant (e.22 employees strongly agree with the facilities (TV. When asked they stated that at the closing time mint (mouth freshener) and bananas get finished. 32 employees strongly disagree to it and 5% i.e.e. TV.e.32% i. 10 employees disagree.e.In the pie chart we can see that equal number of 34 respondents i. AC) Table 5 Agree 48 Strongly agree 22 Neither agree nor disagree 18 Disagree 6 Strongly disagree 6 OPINION ON THE FACILITIES PROVIDED Interpretation From the pie chart 26% i. Here 10% i.28% have agreed and strongly agreed with the quality of service in cafeteria At the same time 48% i. According to them. 35 . 18 employees neither agreed nor disagreed to the question.g.e. AC) provided in the cafeteria.

But 8% i. Besides this 36 . And 6% i.e. 6) I am satisfied with the cleanliness and maintenance of the Associate Restaurant (Kalpavriksha) Table 6 Agree 50 Strongly agree 20 Neither agree nor disagree 28 Disagree 10 Strongly disagree 5 OPINION ON CLEANLINESS & MAINTENANCE Interpretation We can see that majority of the employees strongly agree with the upkeep of crockeries and cutleries in the cafeteria i.e.e. As cutleries are kept in hot water to maintain them hygienically.V. would make lot of noise and they wish to have food in silence. They said that after washing plates they are not wiped off properly. Some even gave a suggestion that TV should better to be there in the Recreation Room than in Associate Restaurant.e. 6 employees disagreed as according to them T.Whereas 5% i. 10 employees disagreed to the question. 5 employees strongly disagree to the question. 50% employees strongly agree and agree.

37 .18% i.& Non-veg – RS 10/. 7) Keeping price rise of all commodities in mind if the price is increased to Veg – RS 5/. 28 employees neither agree nor disagree with the cleanliness and maintenance of crockeries and cutleries used in cafeteria.e.will it be satisfying? Table 7 Agree 10 Strongly agree 24 Neither agree nor disagree 10 Disagree 30 Strongly disagree 35 OPINION ON PRICE RISE IN FOOD Interpretation From the above chart infers that nearly 10 respondents out of 100 strongly agree with the idea Besides this only 30% of the respondents disagree with the statement.

38 .8) How do you feel about the ambience of the new associate restaurant (Kalpavriksha)? Table 8 Agree 53 Strongly agree 24 Neither agree nor disagree 12 Disagree 5 Strongly disagree 6 OPINION ON AMBIENCE OF Interpretation as this is the new associate restaurant the ambience is up to the state-of-the-art and it has satisfied more than 50 % of the respondents which gives a pleasant mind set to have the food and chairs and tables are also comfortable to sit and have the food.

35 associates strongly agree that there should be vending machine for tea and coffee .e. It’s mainly strongly agreed by those who work at night shifts also that is front office. 44 associates just agree to this. As we can see in the pie chart that 38% i. 9) Would you like to have a vending machine for coffee and tea in the associate Restaurant (Kalpavriksha)? Table 9 Agree 44 Strongly agree 35 Neither agree nor disagree 10 Disagree 4 Strongly disagree 7 OPINION ON VENDING MACHINE FOR COFFEE & TEA Interpretation As working for hotel industry is quite a fatigue because working day and night for customer is prime importance.Besides this 42% i.e. To keep them fresh and energized there must be vending machine of tea and coffee for employees. 39 .

security and F & B department.10% associates disagree and 9% strongly disagree to the question. 10) Would you like any specific two item to be regularly included in the daily menu? Table 16 Chapatti / Rice 20 Salads / Greens 32 Fruits / Cut fruits 15 Ice-cream / Sweets 28 Butter milk / Juice 10 OPINION ON SPECIFIC ITEM TO BE INCLUDED IN DAILY MENU • As we see in the above graph that employees want chapattis to be given daily.From the observation also we saw that when chapatti is preffered more than rice • According to them BANANA should not be given everyday. Those who disagree mainly don’t have tea or coffee or they don’t have work at night shifts. 40 . At the same time 9% associates neither agree nor disagree to it.

apple. • 48 out of 100 said that they are satisfied with the menu.  Instead of giving buttermilk everyday lassi or other drink can also be kept once a week. Besides this many employees had given good comments about the service of cafeteria. Important suggetions that should be considered  Serving spoon size should be reduced as people take more initially and thus lot of wastage is there. SOME OTHER SUGGESTIONS GIVEN BY EMPLOYEES • Juices or soft drinks to be given once a week • Veg puffs in tea time • Training to be given to cafeteria cooks • Focus to be there on diet food • Menu is same for a very long time(different recipes to be added) • Aqua guard to be there • Reduce non vegetarian items • Sprout and curd everyday • Tandoori items should be given at night • Tea timings should be increased • More Food Festivals CONCLUSION 41 . • Dal should be given every alternate day with rice instead of sambhar. pears etc  Cafeteria staff should make sure that all food items have to be available till the closing time.  North indian employees taste and preference should be taken into consideration  Usage of oil in food items should be reduced  At breakfast more items should be added besides bread jam and other south indian dishes. • Ice cream to be served once a week.  Banana should be substituted with any other fruit e. • Salads are also highly demanded.They even said that they are satisfied with what they are being served.g.

42 .After the analysis we would like to conclude that the new associate restaurant is well in performance and the management has taken in correct initiative on welfare of the associates in the organization.