STUDY OF IMPROVEMENT AREAS IN IIM LUCKNOW

MESS

GROUP 9

MESS

Manager 1

Manager 2

Manager 3

Mr Sakti

Mr Selva

Mr Rajendran

Vendor
Management
(1 Senior, 1 Junior)

IT
(1 Senior, 1 Junior)

Night mess
(1 Senior, 1 Junior)

Infrastructure
(1 Senior, 1 Junior)

Human resource
(2 Senior, 2 Junior, 7
cooks)

Billing
(2 Senior, 2 Junior)

Inventory
management,
procurement,
quotation handling

Night mess portal,

Live Counter portal,
website

Menu, Room
Delivery

Equipment
purchase, tables,
machines

Employees salary,
loan, medical
facilities

Database
maintenance

Training Facilities For Worker

Description Of Expences

Arrangement of training
from renowned cook from
Lucknow
Training based on specific
menu offered in mess

Training on various
regional menus

Amount

Remarks

Daily wage of renowned chef in 9000

Lucknow

81,000 in 30 days

Transportation Expense

500

250*2

Staying in Guest house for 2

days ( Including Food)

1200

(500+100)*2

Total

10700

Number of Students( Including 950

FPM studetns)

Per head charges on student

(470+430+50)

11.26316

Per head extra charge on student : Rs. 11 approx.

Value Chain System of Mess

Into System

Scope Of Improvement

Delivery of
vegetables
and flesh
from outer
market

Efficient
transportation of
raw material

Inventory
Management
Storage of
raw materials
for readiness
of availability

Long-term
storage capacity

Production
Cooking of
food

Regional items
and
improvement in
food quality

Mess
manager
and
workers

Into system

Inbound
Logistics

Mess
server for
taking
orders

Distribution and
Services
Serving the
cooked food
and utilities;
home
delivery

Effective delivery
system in night
mess

Waste
management
Handling of
bin materials
and used
utensils

Better
waste
management

Data collection

Secondary Research

Primary Research

Online articles

Books, research papers

Quantitative data

Qualitative data

Survey-Questionnaires to
be used for data collection

Interviews of managers

Panel discussion of mess

committee members

Improvement of work
environment
Problem Areas

Broad Improvement Areas

Introduction of more shifts

Work life
balance

Variable bonus/ Reward systems

Strong
communication

Recognition of
hard work

Team bonding exercises

Installation of modern appliances
Safety of
employees

Strong team
spirit

Communication: Within team &

With Student Committee

Overall improvement in mess

Waste
management (
EOI for daily
lunch and
diner;
predetermined
menu)

Improved
working
environment (
soft music in
kitchen etc.)

Training facility
arrangement
for cooks

Voluntary
cooking and
service from
interested
students

Cooling system
improvement
in mess

Improvement
in storage
system and
supply chain of
raw materials
improvement

Scope of
putting more
local foods in
menu

Scope of improvement in Menu

By estimating demand of various food items on different occasions:
Cost can be reduced by forecasting
Saved cost be used for fulfilling demand for expensive food items

Some food items requested by students to be included in the menu are

Sprouts
Nuts
Fruit salads
Non-Veg Snacks (Occasional)
Milk during snacks time

Vendors for non-veg snacks can be contacted by getting requests through EOI and charging accordingly
Recruit regional cooks if the demand for regional food is high
Note: Formal survey to be conducted

Cooling system improvement

Problem:- Extreme hotness during summer and rainy season in the mess
Suggestions:I.

Increase the number of ceiling fan instead of cooler

II.

Expanded metal ceiling

III.

we can put metal colored polythene around the mess wall and on the roof

IV.

Use renewable energy for cooling

Survey Plan

Thank you