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Presentation
on
Survey of Canteen Quality


Presenters:
Nabin Shrestha (061BME618)
Prabha Sharma (061BME622)
Rajkumar Chaulagain (061BME629)

Date:2065/04/05
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Introduction
4 canteens
Canteen A: Canteen at architect department
Canteen E: Canteen opposite to central library
Canteen F: FSU canteen
Canteen H: Hostel mesh

We are limited to check the quality of Tiffin items
only


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Survey Steps

The rates of the food items available was
observed
Questionnaire was prepared for 10% sampling
180 questionnaire were distributed
120 were returned to analysis
From every class 5-6 students were our
respondents from every department and every
year
For survey it took 1week & for analysis 2 weeks


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Assumptions made for analysis of obtained
data
120 respondents cover 10% sampling

All the information provided from the respondent is for
the canteen which they use except the canteen rating
scale cover all the canteens

All the information provided are their own feelings

Sampling results indicates opinion of all the students of
the college


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Price comparisons of different canteens
Menu Canteen A Canteen E Canteen F Canteen H
300 ml cold drink - 12 12 -
Phuchhe cold drink - 14 14 14
Milk tea 6 6 6 -
Red coffee - - - -
Hot Lemon 5 - 4 -
Black tea 5 - 5 4
Fried Noodles 18 - 20 20
Boiled Noodles 18 - 20 20
Bakery Items - 7-15 7-15 7-15
Burger - - 15 -
Naan - 18-25 - -
Buff Momo - 20 - 20
Veg. momo 15 18 - -
Chowmein veg 15 20 - 20
Chowmein buff - 20 - 25
Jeri- swari - 5+4 - 5+2
Chana 5 5 - 5
6
0
10
20
30
40
50
60
70
80
90
100
p
e
r
c
e
n
t
a
g
e
61 62 63 64
batch
Students taking tiffin
taking tif f in
not taking tif f in
7
0
10
20
30
40
50
60
70
p
e
r
c
e
n
t
a
g
e
61 62 63 64
batch
canteens student go
FSU
Hostel mesh
opposite of library
architect depart
8
0
5
10
15
20
25
30
35
40
45
50
p
e
r
c
e
n
t
a
g
e
61 62 63 64
batch
days per week
7d/w
6d/w
4 0r 5d/w
<3d/w
not at all
9
0
10
20
30
40
50
60
70
p
e
r
c
e
n
t
a
g
e
1 2 3 4
batch
factors affecting quality
price
taste
delivery service
staff manner
hygenic and others
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Chart of students getting and not preferred Tiffin
0
10
20
30
40
50
60
70
80
90
1 2 3 4
getting prefered tiffin
not getting prefered
food
11
0
20
40
60
80
100
p
e
r
c
e
c
t
a
g
e
61 62 63 64
batch
drinking water require in canteen
yes
no
12
0
10
20
30
40
50
60
p
e
r
c
e
n
t
a
g
e
61 62 63 64
batch
students taking drinking water
always
>75%
25-50%
not at all
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Menus to be introduced in the existing
canteen
17%
16%
11%
10%
10%
9%
9%
8%
6%
4%
Pizza
Chat
Veg.momo
Fried rice
Sand witch
Burgar
Bakery
Ice-cream
Curd
Chicken Chilly
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Items prefered in the existing menu
26%
19%
23%
12%
20%
Roti
Chowmein
Samosa
Bakery
Buff momo
15
1) excellent
2) very good
3) Good
4) bad
5) worst

5 Points Rating Scale
3.8
3.3
3.4
3.6
3.3
2.6
3
3.3
4.1
3.2
3.3
3.9
4.2
0
1
2
3
4
5
1
Items
R
a
t
i
n
g

v
a
l
u
e
Food
Hygiene
Taste
Table Layout
Access to entry and exit
Canteen location
Manner of the canteen staffs
Air Circulation
Sanitary facility
Delivery time
Lighting aspects
Canteen cleanliness
Furniture conditions
1) excellent
2) very good
3) good
4) bad
5) worst
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Suggestions to canteen proprietors and
consumers of canteen
Best food should be provided according to season
Hygiene and taste should be improved
Clean & decorative environment should be maintained
Improvement of furniture should be done
Drinking water must be easily provided
Staff should be increased to give good attention for the
customer
Varieties of items must be increased
Quality according to price should be provided
Entertainment should be provided.
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Suggestions (contd)
Rest Room should be provided
Good air circulation with enough space must be done
Neatness in kitchen with pleasant smell should be
maintained
Utensils should be washed properly
Proper management for coupon should be done
Tiffin should be available up to college hours
Avoid flies and insect in food areas
Veg. & non-veg items should be separated
Less oil should be used
Price should be lessen with fast delivery


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Conclusion
Students are not satisfied with the food quality
provided
Above suggestions should be followed
Canteens are for students, so students should
be satisfied
Hygienic food is affected with neat & clean
environment
Hygienic food maintains creative mind so food
quality must be improved.

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Thank You !!!