HOSTEL AFFAIRS SECRETARY REPORT FOR THE ACADEMIC YEAR 2019-20 

   

          

 Venkata Vamsi Nanimela, 

Secretary (Hostel Affairs) 2019-20, IIT Madras. 

 

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TABLE OF CONTENTS  S. NO  TOPIC  PAGE NO 

1  Mess Monitoring and Control Committee Report (19-20)  3 

1.1  Team Members  3 

1.2  Menu Revisions  4 

1.3  Major Decisions   5 

1.4  Monthly Meetings  6 

2  Committee for Monitoring General Facilities For Students Report (19-20) 

10 

2.1  Team Members  10 

2.2  Timeline  11 

2.3  Monthly Meetings  12 

2.4  CMGFS Budget  13 

2.5  CMGFS Expenditure  13 

3  Cooking Club Report (19-20)  14 

3.1  Team Members  14 

3.2  Events Conducted  14 

3.3  Ethnic Cuisines for Ethnic Day  16 

4  Gallery  17 

   

  

   

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1. MESS MONITORING AND CONTROL COMMITTEE   

REPORT 19-20  1.1 TEAM MEMBERS:   

NAME  ROLL NO.  POSITION  HOSTEL NI TEAM 

Pragneshkumar Rana  ME17S301  Core  Mahanadhi Aman Kumar  CE16B116  Super Coordinator  Jamuna Prateek Saini  CY18C030  Super Coordinator  Mahanadhi 

Chiranjeev Kumar  MA16D040  Coordinator  Brahmaputra Govind Nagar  CY18C023  Coordinator  Mahanadhi 

Abhishek Rawat  CY18C001  Coordinator  Mahanadhi Dinesh Kumar  CY18C019  Coordinator  Mahanadhi Aditya Agrawal  EE18B003  Coordinator  Godavari Ashutosh Bharti  ME17D004  Coordinator  Krishna 

SI TEAM

Darwin S  EP17B020  Core  Narmada R. Shivahari  EP17B007  Super Coordinator  Narmada 

Guru Pramoth V V  BE17B005  Super Coordinator  Jamuna Harshavardhan  EE17B128  Super Coordinator  Saraswati 

Anfas  EP18B016  Coordinator  Saraswati Krishna Karthik .M  ME18b064  Coordinator  Tapti 

Leon Jose  ME18B150  Coordinator  Jamuna VINDHYA TEAM

Shreya Yellapantula  ED15D500  Core  Sabarmati Dhruvi Shah  CH17B116  Coordinator  Sharavati 

Shanmugha Priya  CE18D021  Coordinator  Sabarmati Ramya (Oct-Jan)  MS16D021  Coordinator  Sabarmati 

Pavithra (Feb-March)  ME19B061  Coordinator  Sarayu   

     

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 1.2 MENU REVISIONS:  Timeline:  

● Two types of the menu have been prepared, NI and SI menu for July-December ‘19. 

 ● NI menu was followed by R Gouras, Firstman, Indigo, and Vasan(Vindhya). 

 ● SI menu was followed by SKPL, SGR, SRR, and SKPL (Vindhya) 

 ● A separate menu for RRC has been prepared because it has both SI and NI as 

well as no garlic & no onion mess.  

● Initially, these menus were piloted for two weeks to figure out the preferences from the student side and we made the necessary changes.  

● The menu was very flexible. We made a few changes in it according to student needs as well as keeping in mind the seasonal restrictions.  

● Later Vindhya mess wanted exclusive changes according to girls’ preference which was made from that Vindhya SI and NI had a separate menu.  

● A special menu was requested from the caterers and followed during special occasions.  

● Feedback was collected at the end of the semester and few items were added.  

● Trends of FC menu items were noted regularly and suggested necessary changes whenever required.    

● SGR (SI mess facility) served NI menu (separately drafted for vacation mess) during winter vacation.  

● Since RRC was not able to break events because of three different menus. As a request from the caterer end, we tried out a combined menu that had more variety. Later we made a few changes according to students' feedback. It was carried out for a mess term. Then we got back into the same menu because students were not satisfied.  

● One more feedback form was sent by NI core before the lockdown.  

 

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  1.3 MAJOR DECISIONS :   Termination of Indigo Mess Facility: 

 ● Hygiene standards were poorly maintained even after several warnings. 

 ● Staff response was also bad and non-cooperative. 

   R Gouras was given two Mess facilities:  

● After the poor performance and removal of Indigo, we allotted an extra mess facility to R Gouras.  

● This was done based on student feedback and no. of registration they got in every mess term    

Table service in mess facility:  

● Table service, as well as hybrid service, was piloted in SKPL for a month.  

● It reduced the plate wastage by 50%.  

● Table service was later dropped by taking feedback from the students and caterer 

 RRC low registrations:  

● Since RRC was getting very little registration we have taken several steps throughout the year to overcome it.  

● One of the major decisions taken is piloting a combined menu.   

Conversion of Food Court coupons to digital through ID Card payment:  

● Food Court coupon books are converted into digital coupons through ID Card payment 

 Introduction of second spell registrations for those who miss the mess registrations:  

● Online Self Mess registration enabled for those who miss the main registration   

  

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 1.4 Monthly Meetings:  Monthly meeting conducted on April(27/04/2019):  Meeting was conducted in Sishya hall.  Conclusions: 

● Plate wastage analysis after and before implementation of Table service in SKPL was done and noted that there was 50% reduction in the food waste. 

● Eatitude presented the performance report of each caterer ,the critical risks were mentioned in it 

● Students complaints were discussed and necessary action was taken. ● Water consumption and its trend of each caterer was discussed 

  Monthly meeting conducted on May (25/05/2019):  Meeting was conducted in Sishya hall.  Conclusions: 

● The comprehensive report of all 5 caterers who were operating in summer vacation was presented by Eatitude and scored out of 300 

● The shortcomings were informed to the caterers .   Monthly meeting conducted on June(29/06/2019):  Meeting was conducted in Vahini hall.  Conclusions: 

● Average plate waste per student per day as well as production waste per day of each caterer was discussed. 

● The comprehensive report of all 5 caterers who were operating in summer vacation was presented by Eatitude and scored out of 350 

● The shortcomings were informed to the caterers  ● Mr.A.Somasundaram regional business development manager of Rational 

International India Pvt. Ltd. Gurugaon briefed about their product ‘ a single multifunctional appliance, the self cooking centre’ to all the caterers and invited them for a demo session. 

     

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 Monthly meeting conducted on August (17/08/2019):  The meeting was conducted in Sishya hall.  Conclusions: 

● SI & NI menu list was forwarded by HAS to all the caterers. ● R Gouras to allow their claim for the food inadvertently provided to 3 students 

registered with other caterers was considered ● Cleaning of elevators /lifts in Nilgiri and Vindhya was informed to the respective 

caterers ● Students complaints were discussed and necessary action was taken. ● Penalty of rupees 5000 was issued to the caterers for their staff not wearing 

gloves and safety shoes.   Monthly meeting conducted on September (28/09/2019):  Meeting was conducted in Vahini hall.  Conclusions:  

● The explanation submitted by Firstman,SGR and Vasan for not wearing safety shoes and gloves was approved by appellate authority and the penalty of Rs.5000 was waived  

● The appellate authority has considered the appeal by Various caterers (Sakthi,Vasan,R Gouras) and waived 25% against the fine imposed on various violations under the contract reported in the MMCC meeting held on 17.08.19 

● Students complaints were discussed and necessary action was taken.   Monthly meeting conducted on October (26/10/2019):  Meeting was conducted in Vahini hall.  Conclusions: 

● Average plate waste per student per day as well as production waste per day of each caterer was discussed. 

● Students complaints were discussed and necessary action was taken. ● Water consumption and its trend of each caterer was discussed   ● Few complaints from caterers about the frequent breakdown of electrical 

equipment were taken and reported to the Electrical unit.   

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  Monthly meeting conducted on November (29/11/2019):  Meeting was conducted in Vahini hall.  Conclusions: 

● MMCC cores briefed about the changes that had to be made in the NI and SI menu. 

● Water consumption and its trend of each caterer was discussed ● Average plate waste per student per day as well as production waste per day 

of each caterer was discussed. ● TUV presented the lab analysis report on hand SWAB,Eqp. SWAB,food,water ● NCML Audit was conducted in all mess facilities to ensure the meet up the 

FSSAI standards. ● Students complaints were discussed and necessary action was taken. 

  Monthly meeting conducted on December (28/12/2019):  Meeting was conducted in Vahini hall.  Conclusions: 

● Average plate waste per student per day as well as production waste per day of each caterer was discussed. 

● TUV presented the performance report of each caterer ,the critical risks were mentioned in it 

● Students complaints were discussed and necessary action was taken. ● Zomato feeding India charitable organisation was permitted to take the 

production excess to feed the needy.   Monthly meeting conducted on January (25/01/2020):  Meeting was conducted in Sishya hall.  Conclusions: 

● Average plate waste per student per day as well as production waste per day of each caterer was discussed. 

● TUV presented the performance report of each caterer ,the critical risks were mentioned in it 

● TUV presented the lab analysis report on hand SWAB,Eqp. SWAB,food,water ● TUV Audit was conducted in all mess facilities to ensure the meet up the FSSAI 

standards. ● Students complaints were discussed and necessary action was taken. ● Compulsory extra should be made available at agreed price by all the caterers 

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 Monthly meeting conducted on February(29/02/2020):  Meeting was conducted in Vahini hall.  Conclusions: 

● Committee noted the student feedback analysis for each caterer over the period 15days (15th-28th Feb.) 

● Few menu changes was discussed with the advice of the culinary expert. ● Average plate waste per student per day as well as production waste per day 

of each caterer was discussed. ● TUV presented the performance report of each caterer ,the critical risks were 

mentioned in it ● TUV presented the lab analysis report on hand SWAB,Eqp. SWAB,food,water ● TUV Audit was conducted in all mess facilities to ensure the meet up the FSSAI 

standards.  

               

      

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2 COMMITTEE FOR MONITORING GENERAL FACILITIES FOR STUDENTS  

 REPORT 19-20 

2.1 TEAM MEMBERS:  

S. NO  NAME  ROLL NO  POSITION 1  Venkata Vamsi Nanimela  ED15B030  HAS 2  Sumanth  CH16B116  Core 3  B.A.N Hemanth  CH16B036  Core 4  Kajal Raju  HS16H039  Core 5  Ram charan  ME17B103  Super Coordinator 6  Arsha Deepakom  HS16H016  Super Coordinator 7  Vishnu M  ME17B184  Super Coordinator 8  Tejaswini  EE15D021  Super Coordinator 9  Rohit Chikkila  EE16B135  Super Coordinator 10  Sabari Krishna M  ME18B071  Coordinator 11  Sumana  ME18b044  Coordinator 12  Anand Krishna G Unni  HS18H007  Coordinator 13  Sravani Pitta  CH18B018  Coordinator 14  M V Sesh Tej  CH18B054  Coordinator 15  Uday  HS18H050  Coordinator 16  Mohammed Irfan T  ME17B112  Coordinator 17  Harsha Priya  EP18B003  Coordinator 18  Keerthana Krishnan  HS17H041  Coordinator 19  G Suryanarayanan  NA17B107  Coordinator 20  Joel Baby Johnson  ME17B144  Coordinator 21  Deva Sundar T  ME17B169  Coordinator 22  Vinay Puthalath  AE18B045  Coordinator 23  M.Vikas Vardhan  NA18B028  Coordinator 24  T Ravi Kiran  CE18B126  Coordinator 

  

      

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 2.2 TIMELINE:  

● A call for applications for the post of CMGFS Core was released on April 10th,2019. 

● The selection process & the results of the core position were released on April 14th, 2019. 

● A call for applications for the post of super coordinator was released on April 21st,2019. 

● Announcement of New Food Court (June 3rd,2019) in the ground floor of Himalaya comprising six shops namely Cafe, Bakery, Juice Shop, Veg Restaurant, Non-veg restaurant, and Chat Shop. The tender process for Cafe, Bakery and Juice Shop has been completed and the tender was awarded to the following vendors:  1. Cafe - M/S Woss Hospitality India Pvt Ltd 2. Bakery - M/S Leo Fortune Bakers & Confectioners 3. Juice Shop - M/S Adyar Cool Biz  

● Departmental Store tender awarded to M/S Prime Mart was informed on June 3rd, 2019. 

● Commencement of operations by Cool Biz, Leo, and WOSS in Himalaya Food Court on July 15th, 2019. 

● M/s. Prime Mart - Departmental Store has opened its franchise (in the place where Gurunath was conducting its business) at Door No 1, Student Facility Center(SFC), IIT Campus w.e.f 21st July 2019. 

● Freshers sales with discounted Starter Kits. ● Call for applications for the Coordinator position was released on August 

6th,2019. ● The Chaat Corner commenced operations in HFC(Himalaya Food Court) 

on August 6th,2019. ● Kamakshi Mess (24*7 Veg Restaurant), Lara Fast Food (Non-Veg 

Restaurant) have commenced soft launch on August 25th,2019 in HFC. ● Digital Self Ordering Kiosks at HFC was placed on August 25th, 2019. ● M/s. GBS Laptop and the Mobile store started their operations on 26th 

August at Students Facility Center (SFC) near Prime Mart and opposite Narmada Hostel. 

● Introduction of CMGFS App( available on play store & App store) on September 2nd.We can use this app to place a delivery from Zaitoon and place dine-in and takeaway orders from Himalaya Food Court (HFC) eateries. 

● Installation of Wi-Fi facility at Himalaya food court on September 9th. ● Zaitoon started its extended menu(snacks/night canteen) on October 

3rd. ● Commencement of operations by M/S Krishnavillasam on October 17th. 

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 ● Fyndus has started delivering food from WOSS and Leo from November 

6th through CMGFS App. ● M/s Anjappar Chettinad Restaurant was awarded the tender for 

Multi-Cuisine restaurant at Quark Canteen on January 8th. ● Commencement of operations by Students Teal Stall at Quark First 

Floor (January 23rd). ● Commencement of operations by M/s. Anjappar at Quark Canteen on 

26th Feb 2020. ● Introduction of breakfast by Anjappar Chettinad Restaurant at Quark 

Canteen from 11th March. ● ID Card Payment through Fyndus is enabled. 

 2.3 CMGFS MONTHLY MEETINGS:  Monthly Meeting of August:  

● The meeting was organized on August 29th at the DoSt Conference hall, DoSt office.  

Conclusions: ● Rectified waste management in the newly opened shops in Himalaya 

Food Court. ● Water dispensers to be placed outside the facility so that it’s visible to the 

customers. ● Evaluated the quality of the G4S housekeeping service. 

 Monthly Meeting of September:  

● Meeting was organised on September 26th at the DoSt Conference hall, DoSt office.  

Conclusions: ● Three day closure is given for CCD due to lack of hygiene & improper 

waste management. ● Penalty for Suprabha as they were given instructional sheets multiple 

times due to hygiene violations. ● Tapti Cycle Shop licence has been extended for 3 months. 

 Monthly Meeting of October:  

● Meeting was organised on October 24th at the DoSt Conference hall, DoSt office. 

Conclusions: 

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 ● Request for New tender in place of CCD since many complaints were 

registered even after issuing of warnings. ● Higginbothams to be removed as they have limited reach among 

students.  

2.4 CMGFS BUDGET 2019-20:  Name of the Expense  Quantity  Price (Rs)  Total (Rs) 

Reimbursements  7 months  21200  148400 

FSSAI Audit  15*2  1800  54000 

ID Cards  24  200  4800 

Debriefing Session  24  600  14400 

Miscellaneous  1  2500  2500  

GRAND TOTAL - 224100 Rs 

 2.5 EXPENDITURE:  

Name of the Expense  Total (Rs) 

Debriefing Session  12247 

ID Cards  2400 

Reimbursements (2 months)  40400  

GRAND TOTAL - 55047 Rs 

      

  

   

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3 COOKING CLUB   

REPORT 19-20 

3.1 TEAM MEMBERS: 

● Cores: ■ Deepak Mudigonda - CE16B123 ■ Baladitya B - HS17H006 

● Coordinators: ■ Pooja Agarwal - CY18C029 ■ Pranav Srichinta - CH19B077 ■ Pranav Bapat - MM17B015 ■ Rahul - EE19B050 

3.2 EVENTS CONDUCTED: 

Two on-ground events were conducted. 

Signature dish challenge - We allocated a budget of 18000 for this event and we planned to conduct 6 workshops.  

We sent a mail asking students interested in teaching to cook to register. We got 16 registrations. 

The registered candidates are: 

NAME  ROLL NO.  PHONE NO.  DISH 

Shraddha Sharma  ME14D411  9791265373  Baigan Bharta 

Mihir Chawla  CE18B011  9672261010  Butter Chicken 

Susmitha  AE17B012  8985362170  Brownie with ice cream 

Aruna Kumar Nayak  CE16D020  9445094071  Stuffed Bittergourd 

Shailja Bagri  MS18A039  9836880042  Baked Mexican Rice 

Parveen Nisha  1722PP  7000776472  Kachchi Chicken Biryani 

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Md Shahid Ansari  ME16D024  7000796372  Carrot Halwa 

Sahithi  CH16B118  9500900997  Broccoli and corn pulao 

Arvind Pujari  MM16B017  9619557506  Butter Chicken Burger 

Taneesha Shekhawat  HS17H034  7305675636 

Chicken Alfredo Baked Penne 

Saravanakumar D  AM15D014  9566331101  Akkaravadisal 

Reetu Priya  MA19C029  7050912811  Litti-Chhokha 

Poojitha Uthappa  EE19S046  8317330827  Indian khow suey 

RAJEEV RANJAN  AE17S009  8884314139  Chicken Curry 

SANTOSH GANTI  NA15B046  9940115329  Aubergiene dumplings 

Arul Shaji  HS17H050  8848772429  Chemmeen Olarthiyathu  

● The final selections would be based on an interview that we take. ● We selected Alfredo Baked Penne based on it. ● The workshop was conducted on 08/02/2019. ● Registration for participants was sent through mail. But since many who 

registered did not turn up, we took on-spot registrations. ● The total budget for this event was 4k but the expenditure was Rs. 3138 

 

 

 

 

 

 

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 3.3 ETHNIC CUISINES FOR ETHNIC DAY: 

A cooking event where 4 sabhas and samitis participated to serve their ethnic food to the crowd at SAC on ethnic day 

The 4 sabhas are: 

● Karka kasadara Tamil Confluence ● Kerala Kala Samiti ● Rangla Punjab ● Marathi Mitr Mandal 

The total budget for this event was 10k but the expenditure was Rs. 8653 

We also had one online event, Dish-a-day challenge. 

● This was organized in collaboration with Saathi ● The main motive behind the event is to encourage students to keep 

themselves occupied and pick up cooking during the lockdown. ● It was conducted through the Instagram account of cooking club ● The number of followers grew from around 50 to 170 in a month. 

 

 

 

              

 

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4 Gallery 

  

   

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HFC SHOPS 

 

 

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Students Tea Stall 

 

 

 

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 GBS Laptops and Mobile Repair Shop 

            

   

    

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 Anjappar Chettinad Restaurant 

   

   

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Cooking Club 

 

 

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