Group 9_IIMl Mess.pptx

8/10/2019 Group 9_IIMl Mess.pptx

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STUDY OF IMPROVEMENT AREAS IN IIM LUCKNOMESS

GROUP 9


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MESS

Manager 1

Mr Sakti

VendorManagement

(1 Senior, 1 Junior)

Inventorymanagement,procurement,

quotation handling

IT(1 Senior, 1 Junior)

Night mess portal,Live Counter portal,

website

Manager 2

Mr Selva

Night mess(1 Senior, 1 Junior)

Menu, RoomDelivery

Infrastructure(1 Senior, 1 Junior)

Equipmentpurchase, tables,

machines

M

Mr

Human resource(2 Senior, 2 Junior, 7

cooks)

Employees salary,

loan, medicalfacilities


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Training Facilities For Worker

Arrangement of trainingfrom renowned cook from

Lucknow

Training based on specificmenu offered in mess

Training on variousregional menus

Description Of Expences moun

Daily wage of renowned chef in

Lucknow

9000

Transportation Expense 500

Staying in Guest house for 2

days ( Including Food)

1200

Total 10700

Number of Students( IncludingFPM studetns)

950

Per head charges on student 11.263

Per head extra charge on stude


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Value Chain System of Mess

InboundLogistics

Delivery ofvegetablesand fleshfrom outermarket

InventoryManagement

Storage ofraw materialsfor readinessof availability

Production

Cooking offood

Distribution andServices

Serving thecooked foodand utilities;homedelivery

Messserver fortakingorders

Messmanagerandworkers

IntoSystem

Intosystem

Efficient

transportation of

raw material

Long-term

storage capacity

Regional items

and

improvement in

food quality

Effective delivery

system in night

mess

ScopeOfImprovem

ent


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Data collection

Secondary Research

Online articles

Books, research papers

Primary Research

Quantitative data

Survey-Questionnaires tobe used for data collection

Qualitative data

Interviews of

Panel discussicommittee m

I t f k


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Improvement of workenvironment

Work lifebalance

Recognition ofhard work

Strong teamspirit

Safety ofemployees

Strongcommunication

Introduction of more shifts

Variable bonus/ Reward syst

Team bonding exercises

Installation of modern applia

Communication: Within teamWith Student Committee

Problem Areas Broad Improvement Areas


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Overall improvement in mess

Wastemanagement (

EOI for dailylunch and

diner;predetermined

menu)

Training facilityarrangement

for cooks

Improvedworking

environment (soft music inkitchen etc.)

Improvementin storage

system andsupply chain ofraw materialsimprovement

Cooling systemimprovement

in mess

Scope ofputting morelocal foods in

menu

Voluntacooking aservice frintereststudent


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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 charg

Recruit regional cooks if the demand for regional food is high

Note: Formal survey to be conducted


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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


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Survey Plan


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Thank you

Group 9_IIMl Mess.pptx

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Transcript of Group 9_IIMl Mess.pptx