Group 30 :

Himanshu Sharma

Neha Saxena

Ketan Goyal

Ravi Yadav

Ashutosh Kanojiya
Induction Task
Shashant Vijay
The Mess Committee
 Mess charges split

Breakfast
Lunch Snacks
Rs 40/meal
Rs 50/meal Rs 40/meal

Dinner
Rs 55/meal

Finances
•Total mess charges are taken as 17000 for per
term
•The split of charges is made taking into
consideration the overall efficiency in cost by
preparing food in bulk
•The salary to staff is also considered

Ketan Goyal MBA20106

 Category What/ Product How/ Distribution Why/ Rational Inventory management
Channel
• Materials can be tracked by
installation of POS(Point of
Raw Oil and Spices Whole seller Easy bulk fulfillment sales) system where data for
materials input stock will be fed along
for
cooking with number of people having
meal; this is to be matched
with raw material
Cereals and Miller Quality bulk fulfilment consumption estimate per
Pulses at low cost recipe everyday.
• FIFO(First In First Out)
Operations Vegetables Identified farmers Consistent Quality and
approach implementation to
be avoid spoilage
Assured Supply • This tool will notify about
availability of materials in
Dairy product Identified local Consistent quality with storage, accordingly order
dairy low price can be placed taking care
how much time vendor takes
Meat Whole meat Easy and bulk from ordering to delivering of
merchant fulfillment material.
Labour Cook Cooking Knows multiple variety • Physical verification of
Institution of dishes storage to be done every
night before closing mess to
Assistants Local Knows avoid human error.

Shashant Vijay MBA20242

 General management and Human Resources
Management
Mess In-charge

Mess
Committee
General
Management Head Chef Purchase
Superviso
Dietician Maintena
nce In-
& Human Helper Cooks
r charge

Resource Assistant Maintena

nce staff
Cleaning
staff
Management: Helper
Cooking
Vertical
Hygiene and
Nutrition
Maintenance
and Menu
Purchase Design
Vertical Vertical
Neha Saxena MBA20043
 Managing Salary Structure
• The salaries can be maintained and disbursed using a Payroll system (like SAP).
• Different grades of salary slabs can be defined according to which salary can be
General disbursed.
• Contract-based hires can be paid as per government guidelines of minimum
Management wage.

& Human Employee Hire Grade

Head Chef, Purchase Supervisor, Full-time (higher grade)
Resource Dietician, Maintenance Incharge

Management: Cooks, Assistants Full-time

Helpers, Cleaning staff Contract-based
Maintenance staff Contract-based

Neha Saxena MBA20043

Reuse the Turn spare chapatis into delicious snacks , cracked milk into cottage cheese and sweets.
Unusable

Rate A rate board present in the mess premises that indicate the price of commodities and
Board and the amount purchased by the mess.

Digital Digital payments increase transparency as we have a full proof statement of every
payments transaction

Reduced oil
and spice
Reduced use of spices and oils will add nutrition value to the food. Along with making it
consumption more healthy it’ll also help in cutting mess expenses

Frost
Prices of commodities such as peas, corns etc. keep on fluctuating( from 20Rs/kg to 100Rs/kg).
Stocking
Frost stocking of theses commodities during low price scenario will help in cutting mess
expenses and will assure their all season availability

Ravi Yadav MBA20124

 • A google form can be floated • Segregation of
amongst students before biodegradable and non
meal preparation in which biodegradable waste into
they can state whether they different bins helps in
Steps & want to have food or not. This
will prevent mess from
preparing extra food.
proper waste
management.
Biodegradable waste can
Strategy to be converted into manure.

Google Segregation
reduce waste Form of waste
and manage
waste
generated by First in , Feed
First out animals
the • Cooks can be trained to • Left out food can be sent
students use FIFO method. Just
check the expiry date and
put the oldest ingredients
to feed animal at animal
shelters or can also be
used to feed stray animals.
in the front so that they Ecology club can be
are used first. partnered for this

Ravi Yadav MBA20124

 – https://www.wm.com/us/en/business/restaurant
– https://possector.com/management/restaurant-food-waste-
reduction
References – http://www.agritech.tnau.ac.in/expert_system/ragi/marketing.ht
ml
– http://www.fao.org/3/w3240e/W3240E06.htm
Thank you ..!