IMPROVING THE FOOD

QUALITY OF MESS
AMIT KUMAR
EXECUTIVE SUMMARY

• The purpose of this study is to know and understand problem faced by student and other
people who eat in mess. The study has been done in College mess. It comprise a sample size
of 50. After the data collection, researcher has identified what are the problems faced by
college student regarding mess and related facilities and also identified satisfaction level of
students regarding quality, quantity and service provided by mess .Along with this
researchers discover the students and employees behaviour towards mess if some good
improvement made. The result of this analysis is showed that the students are mostly
dissatisfied with the quantity and services, but they respond favourably towards the mess if
quality get improved . The data analysis shows that quantity, quality, services, hygiene
environment and cost are significant factor that decide students selection and satisfaction.
OVERVIEW

• Most of the student and employees are from outside away from their
hometown. Usually they have their meals in university hostel mess. In
continuous basis is seems that the health and hygiene of the student
get affected in due course of their daily diet and this their academic
and presence in college get worst day by day. Most of the people in
mess preferred the food which has good test and large quantity.
CONT.

• This survey comprises sample size of 50 people and their reviews

about mess. So this survey is analyzed the problem related mess like
quality, quantity , services other facilities provided by mess . It also can
be stated that a significant group of people are not interested to have
their meals in mess because of high cost and low quality. It also
understand that if quality and services of mess improve then only
people will prefer to eat mess.
RESEARCH METHODOLOGY

• A process of enquiry and investigation; it is systematic, methodical and

ethical; research can help solve practical problems and increase
knowledge.
• Method of Research
• Sampling: Simple random sampling has been effective for this study
purpose.
• Data Collection: Data will be collected from primary sources of
information.
PRIMARY SOURCE:

• All necessary information about the study has been collected from
Students of college mess and discussion by using of Questionnaire
method.
• Type of data : Primary
• Data collection method : Questionnaire
SAMPLING

• Sampling Design
The target population for our research was defined as the students and
employees who eat daily in mess. Even the understanding of the
questionnaire was easy to them as they were quite clear about the
reasons they use it for and the various problems that they face.
CONT.

• Sampling frame
Once the sampling frame was decided, simple random sampling method
was used to select the respondents. In the person assisted survey,
almost everyone in the sampling frame had an equal chance of being
selected and we got the responses filled through those people who were
readily and willingly accepting to fill it.
CONT.

• Sampling unit
A sampling unit is one of the units into which an aggregate is divided for
the purpose of sampling, each unit being regarded as individual and
indivisible when the selection is made during my research. I had taken
individual respondents as a sample unit
CONT.

• Sampling size
The sampling size is an important feature of any empirical study in which
the goal is to make inferences about a population from a sample during
my research I had taken 50 respondents within the pune as my sample
size.
DATA ANALYSIS AND INTERPRETATION

Mess Response s Percentage

Q1. Do you eat in mess? eating
Yes 43 80%

14%
No 7 20%

YES
NO

86%

In this chart the responses of people out of 50 are 43 people said YES and 7
people said NO.
 Q2. Which meal do you prefer to eat in
mess? In this chart out of 50
people 3 people prefer
Breakfast, 6 prefer Lunch ,
6%
13 prefer Dinner and 21
12 %
prefer all of these.
Breakfast

Lunch

Dinner
56 %
26 %
All of these

Meal preffered Responses Percentage

Breakfast 3 6%

Lunch 6 12%
Dinner 13 26%
All of these 21 56%
 Q3. What do you prefer to eat?
In this chart out of 50
people30 people prefer to
eat vegetarian food 5
prefer to eat Non-
30 % vegetarian food and 15
Vegetarian
prefer to eat both .
Non-vegetarion

Both
60 %

10 %

Taste Response Percentage

Vegetarian 30 60%
Non-vegetarian 5 10%
Both 15 15%
 Q4. Should non - vegetarian be served in
mess? In this chart out of 50 people
30 people said non-veg should
be served in mess and 20
people said non-vegetarian
should not be served in mess.
40 %
Yes

No
60 %

Non-Veg served Response Percentage

Yes 30 60%

No 20 40%
 Q5. How many times usually you eat in
mess?
In this graph out of 50 people
31 people prefer to eat more
then 15 times a week 7
22 %
people prefer to eat upto 15
More then 15 times a week times a week and 12 people
Upto 15 times a week
prefer to eat less then 10
14 % Less then 10 times a week
times a week
64 %

Mess eating Response Percentage

More than 15 times a 31 64%
week

Upto 15 times a week 7 14%

Less than 10 times a 12 22%
week
Q6. RATING OF MESS

Very Satisfied Dissatisfied Very

satisfied dissatisfie
d

QUALITY 8 10 10 22

VALUE FOR MONEY 24 6 10 10

CLEANESS/HYGEINE 16 9 7 11

MENU VARIETY 5 11 8 19

SERVICE 13 12 11 14
 Q7.What improvement should be done in
mess food? In this chart people
suggestion about
improvement out of 50
people are 10 people said
18 % 21 %
Quality of food should be
Quality of food improved, 25 people said
Menu variety Menu variety should be
20 %
Service improved, 7 people said
Other Service should be improved
and 8 people said some
41 %
other reasons for
improvement.

Suggestion Response Percentage

Quality of food 10 21%
Menu variety 25 41%
Service 7 20%
Other 8 18%
RECOMMENDATION

• The basic objective of my research was to analyse people point of view

towards college mess whether they satisfied with food quality ,
quantity, value for the money, service and cleanliness along with
hygiene practices. Secondary objective of my research was to create
awareness for mess owner about mess food and its quality perception
in the people mind. It gives direction to research tools, research types
and techniques. Although the findings reveal that people know about
the services offered by mess but they are not very satisfied with
quantity, quality, value for money factors regarding mess.
CONT,.

• So the mess owner should try to retain the customers by providing

them better quality food in sufficient quantity. Mess owner should try
menu variety with mixture of south Indian and north Indian food. Mess
utensils should be cleaned properly and neatly. Good sanitation and
Hygiene practice must be practiced .Service can be improved by
increasing number of trained working staff
THANKYOU!!!