PROJECT REPORT ON

ASHOK LEYLAND
(PANTNAGAR)
Abstract
 Introduction
• In AL, canteen is set up for welfare of the employees/workers to meet their
refreshments, to provide tea/coffee, snacks, lunch, meals as per the local requirements
or the taste of the beneficiaries, concerned at reasonable rate.
• The project which I have been given is on “Feedback of contractual manpower related
with canteen food. So it was an area of concern to the welfare department as long
waiting queues kept the employees away from their work place for a longer period
which resulted in wastage of production time as the employees were waiting in long
queues.
• So an observation was carried out regarding the time waiting period of each employee
standing in a queue, filling their plate & finishes lunch. Reasons for the long waiting
queue was found out & alternations in the lunch time table & the outlay of the canteen
was suggested.
Objectives of research

1. Canteen management

1. Feedback regarding food

 Time table for lunch
2600
2600

Timings Category Manpower

Horticulture 61
10:00-11:00 AM
Housekeeping 87
Engine 498
11:00-11:30 AM
BOSF 50
VTS 229
11:30-12:00 AM
Cab Weld 303
Trim 454
FSM 50
Chassis line 2 143
12:00-12:30 PM
Sub Assembly 95
Chassis line 1 84
12:30-1:00 PM
Axle 219
Press 100
1:00-1:30 PM
Paint 81
FSM 182
CMD 25
1:30-2:00 PM
Store 11
Outside driver 520

Canteen 2
 Timming – 10:30
 Table - 31
 Chair – 248
 Chairs Disabandant – 08
 Total Sitting - 240
 Reaching Receiving Reaching Consuming Table to Handwashin Total
Line Food Table Food & Handwashing g to Exiting time
ITMS water (sec)
(sec) (sec) (sec) (sec) (min)
(sec)
E1 20 30 18 1200 30 28 22
E2 15 45 10 1500 38 26 27
E3 18 85 15 1260 34 27 24
E4 10 240 20 1020 36 30 23
E5 18 220 13 1380 42 38 28
E6 10 208 18 1260 35 31 26
E7 9 90 25 900 25 30 18
E8 10 100 16 960 20 32 19
E9 10 183 12 1080 40 35 23
E10 9 210 10 1560 40 30 31
(Avg. 13 141 16 1212 34 31 24.1
time)
Analysis on average time an contractual man power spends in the
system waiting & when being served by the service provider in
CANTEEN 2

Normal time (11:00 AM)

Peak Time(12:30-1:00PM)
Reaching Receiving Reaching Consuming Table to Handwashing Total
Line Food Table Food & Handwashing to Exiting time
water (sec)
ITMS (sec) (sec) (sec) (sec) (min)
(sec)
E1 25 30 18 1200 30 28 22
E2 15 45 10 1500 38 26 27
E3 18 85 15 1260 34 27 24
E4 10 240 20 1020 36 30 23
E5 18 220 13 1380 42 38 28
E6 10 208 18 1260 35 31 26
E7 9 90 25 900 25 30 18
E8 10 100 16 960 20 32 19
E9 10 183 12 1080 40 35 23
E10 9 210 10 1560 40 30 31
(Avg. 13 141 16 1212 34 31 24.1
time)
Canteen 3

 Timming – 11:00 AM
 Table - 55
 Chair – 440
 Chairs Disabandant – 01
 Total Sitting - 439

Reaching Receiving Reaching Consuming Table to Handwashin Total

 Line Food Table Food & Handwashing g to Exiting time
ITMS water (sec)
(sec) (sec) (sec) (sec) (min)
(sec)
E1 20 30 18 1200 30 28 22
E2 15 45 10 1500 38 26 27
E3 18 85 15 1260 34 27 24
E4 10 240 20 1020 36 30 23
E5 18 220 13 1380 42 38 28
E6 10 208 18 1260 35 31 26
E7 9 90 25 900 25 30 18
E8 10 100 16 960 20 32 19
E9 10 183 12 1080 40 35 23
E10 9 210 10 1560 40 30 31
(Avg. 13 141 16 1212 34 31 24.1
time)
Analysis on average time an contractual man power spends in the
system waiting & when being served by the service provider in
CANTEEN 2

Normal time (11:00 AM)

Peak Time(12:30-1:00PM)
Reaching Receiving Reaching Consuming Table to Handwashing Total
Line Food Table Food & Handwashing to Exiting time
water (sec)
ITMS (sec) (sec) (sec) (sec) (min)
(sec)
E1 . 30 18 1200 30 28 22
E2 15 45 10 1500 38 26 27
E3 18 85 15 1260 34 27 24
E4 10 240 20 1020 36 30 23
E5 18 220 13 1380 42 38 28
E6 10 208 18 1260 35 31 26
E7 9 90 25 900 25 30 18
E8 10 100 16 960 20 32 19
E9 10 183 12 1080 40 35 23
E10 9 210 10 1560 40 30 31
(Avg. 13 141 16 1212 34 31 24.1
time)

Questions asked in the survey.

 Question 1 : Age group of the employee

Question 2 : Avalibiity of Handwash

Question 3 : Cleanliness of Table

Question 4 : Cleanliness of Utensils

Question 5 : Behaviour of the distributor while taking food 2nd time

Question 6 :

Question 7 :

Question 8 :

 Age group of the contractual workers

 AGE
7%
20-30
30-40
20%
40+
73%

Tasteof food

TASTE OF FOOD
7% 9%

Very Good
29% Good
Average
55%
Poor

Canteen 2
 Avalibility of Handwash Clenliness of Table

Handwash Cleanliness of Table

YES NO SOMETIMES
12%
15% YES
NO
7%
SOMETIMES 20%
68%

78%

* Cleanliness of Utensils * Cleanliness inside the canteen

Cleanliness of utensils Cleanliness

9% 8%
CLEANED Cleaned
12% UNCLEANED Uncleaned
SOMETIMES 22% Sometimes
UNCLEANED Uncleaned

70%
79%

Canteen 3
Avalibility of Handwash Cleanliness of Table
 Handwash Cleanliness of Table

YES NO SOMETIMES

15% YES 15%

NO
SOMETIMES
17%
20% 65%
68%

. Cleanliness of Utensils Cleanliness inside the canteen

Cleanliness of Cleanliness
Utensils
CLEANED 12% Cleaned
24%
UNCLEANED Uncleaned
58% 28% Sometimes
18% SOMETIMES
UNCLEANED 60% Uncleaned

Problems in Canteen 2
Fan Problem
Uncleaned utensils
Problems in Canteen 3

Improper disposal of waste food

Fan Problem
Water Cooler near the
distribution point
Net above the dinning area
Safety from monkeys