CHETANA’S BACHELOR

OF

MANAGEMENT STUDIES

CANTEEN RESEARCH

Presented To: Pro.NikumbhBy

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 Schafer’s. 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 servingIn industrial establishments during their working hours is an obligationUndertaken by every welfare oriented organization. This responsibility can beFulfilled by running a well-organized departmental canteen which will meet theWelfare needs of employees and also make them more efficient at their work. ADepartmental canteen is therefore set up at government cost, inside a governmentDepartment/office/establishment at ‘No Profit No loss” basis by employing theAuthorized number of canteen workers, whose affairs are controlled by aManaging Committee constituted by the Department/Office concerned.

Hygiene and SanitationInspection of the canteens should be carried out at regular intervals andThrough surprise checks by the Head of the Office, members of the managementCommittee and the medical officer of the local medical establishment. TheManaging committee should arrange to maintain a record of these inspections inThe Inspection Register/Sanitary Diary. A suggestion-cum-complaint book shouldAlso be maintained in the canteen.

All the measures to procure standard provisions should be undertaken to avoidAdulteration. Stern disciplinary action should be taken against any employee ofthe canteen found indulging in or doing any act which may lead to theAdulteration.

Accounts & AuditAnnual accounts comprising of income and expenditure, trading account,

Profit and loss account, balance sheet etc. must be prepared immediately on theClose of the financial year. The account after having been internally audited,should be submitted to the integrated financial advisors of the department/officewith copies to the director of canteen within one month of the close of everyfinancial year. It will be the responsibility of the canteen manager to complete and submitall accounts progressively prepared as on the last day of every month, withinseven working days of the following month, after internal audit, to the honorarysecretary for putting up to the managing committee.The following account books and records are required to be maintained bythe departmental/cooperative canteens :(i) Cash Book(ii) Ledger(iii) Stock Register (for expendable items, coupon books, and crockery, emptycontainers 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 forkitchen functions)(xii) Journal (if number of daily transactions of credit sales and creditpurchases exceeds five)(xiii) Annual AccountsThe internal audit of the accounts of canteen/Tiffin rooms should be carried outby 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

σ₁₂ =√ [N₁ (σ₁2+D₁2) + N₂ (σ22+D2

2)]/ (N₁+N₂)

QUESTIONAIRE1. 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

PRICESTEA 8

COFEE 10

IDLI 15

DOSA 17

UTHAPPA 18

LUNCH PLATE 25

NOODLES 30

PAV BHAJI 35

CHAPATI 2

SABJI 10

MISSAL PAV 20

PIZZA 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)

TOTAL

251 6537

= 251/13 = 19.30

=√ [6537/13-(19.30)2]

=11.42

Hence S.D. =11.42

Prices(x) x2

8 64

10 100

15 225

17 289

18 324

25 625

30 900

35 1225

2 4

10 100

20 400

45 2025

16 256

Prices of various Dishes- CHETANA COLLEGE

DISHES PRICES

TEA 7

COFEE 12

IDLI 17

DOSA 19

UTHAPPA 22

LUNCH PLATE 30

NOODLES 35

PAV BHAJI 40

CHAPATI 03

SABJI 15

MISSAL PAV 18

PIZZA 50

USAL PAV 20

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) x2

7 49

12 144

17 289

19 361

22 484

30 900

35 1225

40 1600

03 09

15 225

18 32450 2500

20 400

TOTAL 288 8510

=288/13

=22.15

=√ [8510/13-(22.15) 2]

S.D =12.80

Hence S.D. =12.80

Relational Mean and Standard DeviationM1=19.30, M2=22.15, N1=13

δ 1=11.42, δ 2=12.80, N2=13

Combined Mean (M12) = (N1M1 + N2M2)/ (N1 +N2)

= (13X19.30+13X 22.15)/(26)

M12 = 20.72

D₁ = (M₁-M₁₂)

D₁ =-1.42

D₂ = (M₂-M₁₂)

D₂ =1.43

Combined Standard Deviation

σ₁₂ =√ [N₁ (σ₁2+D₁2) + N₂ (σ22+D2

2)]/ (N₁+N₂)

σ₁₂ =√[1721.72+2156.44]/26

σ₁₂ =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 = (M₁-M₂)/ √ [σ₁₂2 (1/N₁+1/N₂)]

Z= (19.30-22.15)/ √ [149.04(1/13+1/13)]Z= -0.12

Data AnalysisThe data collected from the questionnaire is presented below in the form of graphs:

THAKUR COLLEGE

Persons price

6 40

4 20

7 30

3 50 (sample size: 20 persons)

PRICE AFFORD BY GROUP OF INDIVIDUAL

Price

6

4

7

3

CHETANA COLLEGE

PERSONS PRICE

8 40

4 20

5 30

3 50 (sample size: 20 persons)

PRICE AFFORD BY GROUP OF INDIVIDUAL

PRICE

8453

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

PERSONE YES/ NO/BOTH(hygiene+fastfood)

7 YES

10 BOTH

3 NO

1st Qtr2nd Qtr3rd Qtr

HYGIENE FOOD (LUNCH, CHAPATI-SABJI, IDLI ETC) (chetana college)

PERSONES TES/NO/BOTH5 YES6 NO 9 BOTH

YESNOBOTH

CONCLUSION

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

-Canteen research by

Rahul Hanumante.