PREFACE

This report has been prepared in order to depict the present condition of the canteen of Punchwork Campus as well as some
necessary suggestions for the change that can be applicable. The condition of the canteen is not satisfactory and not enough
to meet the demand of the people visiting it. It is therefore the condition of canteen a serious problem throughout college and in
past few months everyone has been taking concern about lifting its quality to utmost. The quality of canteen is degrading day
by day so much that everyone has a concern about it. The improvements in the basic sanitation, hygiene,
quality food and customer’s
service is the most important matter that concerns everyone which are in very poor condition. Therefore, the changes in these
aspects would turn mutually benefit to daily customers and canteen management itself. The improved quality may however slightly
increase the price of the canteen items but improved canteen system has a higher priority than its slight increase in cost and other
factors. The canteen is limited not only to its staffs, students but also to each and every one outside college. Therefore, viewing all
these aspects, the canteen quality must be raised to standards. And hence the improvement work must be taken immediately into
account.

ACKNOWLEDGEMENT
We must acknowledge our deep sense of gratitude to Department of Civil Engineering, Punchwork Campus for their helpful
suggestions and improvement of this report. We are grateful to all hostel students especially Mr. Santosh Shrestha for expressing
his personnel problem regarding canteen. Thanks are due to canteen staffs for their kindly cooperation during our survey. We are
also grateful to the Free Students Union of Punchwork Campus for their help in providing us with the essential data’s and
suggestions regarding to the concerned subject matter. Finally, we must not forget to express our ineptness towards all the person
who directly or indirectly helped us with their valuable suggestion and ideas while preparing this report.

ABSTRACT AND SUMMARY

A canteen
is a type of food service location within an institution in which there is little or no waiting staff table service?
. It is one of a significant body of an institution and it becomes particularly an important in case of education institution. This body
not only functions
as a place to serve foods for lunch or dinner but also a body to take care of students’
health. This is a place where everything must be perfect condition from food, serving plates to serving and washing. The
mismanagement in any of the above aspect might cause a severe effect on the health of entire students, staffs and the whole
college. The present Student Union Canteen in Punchwork Campus has been providing its service since past decade. The quality
and price of canteen after its establishment year has beenfound to be decreasing year by year. The reason may be due to lack
of responsibility,proper management, and obvious high profit earning strategies. The system of canteenowner is passed by tender.
A number of groups participate and appropriate and best group is selected for the job. In this report it is clearly shown the present
condition of canteen, working procedures and a new proposal of canteen system to surpass theexisting condition. The advantages
and disadvantages of proposed system of canteen,estimated cost, furniture, etc. are well analyzed.In this report the current
problems are discussed thoroughly, how students view theircanteen and also their opinion about it. Here the necessary topics are
also given toimprove the present condition of canteen to make it improved system. The problemslike detail menu system, increased
canteen facilities, infrastructures, hygiene and a goodmanagement etc are sorted out. Some of these problems are prominent
for students tocause less interest in canteen stuffs. Good health of students, increase in menu items,saving time of students
by availability of required things in a single place, maintaininggood canteen standard, appropriate food price etc. are some of
aspects for the newimproved canteen. Here the new features are also included which a new canteen shallhave in future. The area
includes canteen spaces, addition of required facilities, goodtraining for staffs, cooks, good discipline for them, regular food
quality check,decoration of canteen, safety measures etc.The redevelopment of the canteen is estimated to cost about Rs. 3,
25,000 i.e. Threehundred twenty five thousand Rupees.Thus, considering the above mentioned points a new improved canteen in
future must be adopted which would be fruitful to all students, staffs and other customers.

DISCUSSIONS AND DESCRIPTIONS

1. Analyses:
1.1
Existing Situation:
As far as the existing situation of the canteen is concerned one can easily say that it is inworst condition. The management is done
in such a way that its performance isdegrading day by day and it get low standard in compared to other restaurants withintown.
Thus there are a wide sector that must be improved which are discussed asunder:
1.1.1

Menu
The present menu status of canteen is not satisfactory. It has very limited menus hardly5 to 6 varieties. The customers generally
regular visitors like students and staffs haveno selective option for food items. They are forced to have same food offered by
thecanteen whether they like or not. Moreover the food items remain same throughout themonth and no changes are made even
once a week. The quality of food items here is
miserable, spicy and oily foods are prominent which doesn’t cont
ain sufficient amount of nutrients for healthy diet. On a few occasion the canteen is found to be serving evenstale food.Present
menu table:a.
Bakeryb.

Chowminc.

Momo (veg and buff)d.

Puri tarkari, samosa, chana,e.

Fried rice.
1.1.2

infrastructures:
The canteen at present is spacious but has less number of furniture. It remains quitebusy throughout office time and at peak hour
there is often big crowd and studentsmust hustle to get food stuffs. Students often stand for a long time waiting for their turnand
even they have to stand and have their foods. Similarly the condition of furniture iseven worst. Their number is clearly less and
plus their arrangement haphazard. Oneshould be careful while sitting on the furniture otherwise his/her dress might get tornout. In
summer season the canteen remains quite hot and there are no single fansprovided. There are no proper ventilation provided and
the smoke from the cookingengulfs the whole cafeteria. Utensils such as plates, glasses, spoons, forks, etc. are

limited and the case for drinking water is same. The water supply is not enough for alland the number of euro guards is only one.
The foods are not so delicious as they seemto be but concern is that vegetarian and non-vegetarian food are cooked in same
dish.The floor of canteen remains dirty and the windows most of them broken.
1.1.3

Hygiene:
The canteen management doesn’t seem to take care regarding the health of its
customers. The kitchen remains dirty, the floor remains same and moreover thefurniture too remains filthy. The food offered is not
hygienic, it is more or less oily andover cooked or raw. The cook and waiters are not well dressed and their appereancesshoes that
they do not take care of their personal hygiene. As a result most of studentsare suffering from food poisoning, dysentery and other
food related diseases.
1.1.4

Management:
The management of canteen is worst of all. There are less number of staffs in everyaspects, cooks, waiters and servers. The
counter remains busy and crowded due tomismanagement. The food is not served in time and students either miss their class
orleave their food. The tone of the staffs are also not well behaved, they speak and act rudely and sometimes often quarrel is seen
between staffs and students. As a whole agood n well planned management officials are required to improve canteen condition.
Benefits of the improved system:
Everyone related to canteen will have benefits if the current canteen system isimproved to standards. The students, teachers, staffs
and outsiders would have pleasureof enjoying healthy appetizing food in pleasant and soothing environment. Time wouldbe
consumed for finding foods in a single place, variety of selective foods and manymore.-Students would consume their precious time
by finding all food items under singleplace.-There will be a number of choices for selection of required food.-The canteen would
attract more and more number of customers which would enhanceits economy.-The canteen would match the standard of college.-
Increase in economy would foster maintenance, addition of infrastructures properly.-Students would remain healthy and free from
confusion of food related diseases.

Proposed system:
The proposed system of mine will have a strong and dedicated management. There willbe a supervisor who will be watching all
activities thoroughly. Staffs shall be qualified inall aspects regarding cooking, handling, disciplinary actions, etc. and for this
thesupervisor will be monitoring their performance. There will be a suggestion box andsuggestion of everyone shall be welcomed
and a quick response shall be taken to them.As far as the environment of canteen is concerned it shall be made healthier
andinfrastructures shall be added. The menu items will be increased as per otherrestaurants and one should have plenty of
choices to be made with food items. Aseparate system will be established for checking quality and maintenance of food. Therewill
be separate system and places for bakery items, lunch items and dinner items. Eachsystem shall be unique so that
students don’t have to roam here and there
to collect food. There will be extra members in cleaning department to maintain neat and tidyfloors, furnitures, and kitchen utensils.
The arrangement of furniture will be madesystematically so that no spaces are left free but it will be done so that there
remainsplenty of space for free movement of students and staffs. Hygiene will be primaryconcern to this new canteen system and
thus good health of customers and properenvironment is assured to all. The use of coloured plates, clean glasses, spoons
etc. shallbe used. For the system of billing coupon system shall be introduced and it will bemaintained at the entrance will menu
items above the counter.
2. MANAGERIAL CHAINS OF COMMAND:
The managerial chain of commands includes the selection or appointment of canteenstaffs. It shall be according as flowchart below.
The management members shall acquirefollowing qualifications:i.

The manager of the canteen must have completed minimum Bachelor degree inrelated field to handle the overcrowded situation.ii.

A food quality inspector, preferably a microbiologist or biochemist.iii.

The cashier with knowledge of computer for billing purpose.iv.

Chief of staffs.v.

Cooks and helpersvi.

Waitersvii.

Cleaners
Flowchart showing the managerial chains of command:
Manager will be the head of the canteen and must be a commanding personality.Biochemist will be frequently be monitoring
the quality of food. He/she shall take foodsamples occasionaly and submit report of it and according to which food quality shall
beimproved, the cashier has to deal with lot of customers and hence has to maintain thefinancial matters with ease and efficiency.
The chief of the staffs will monitor the staffsin canteen and will supervise them. All the staffs of kitchen cooks, helpers cleaners
andsweepers shall be well dressed and should maintain cleanliness of the canteen.

3. COST ESTIMATE:
For the new improved canteen system, the estimated cost is shown below:
TOPIC COST
A.

Case Study:i.

Transportation 2,000/-ii.

Gathering information 1,000/-B.

Materials:i.

Furniture 50,000/-ii.

Utensils 25,000/-iii.

Euro guards 15,000/-iv.

Staffs uniform 10,000/-v.

Fire extinguisher 5,000/-vi.

Computer 24,500/-C.

Construction:i.

Flooring and tiling 20,000/-ii.

Sinks construction 10,000/-iii.

Washing place 5,000/-iv.

Manpower 50,000/-D.

Monthly wages:i.

Manager 20,000/-ii.

Biochemist 25,000/-iii.

Chief of staffs 10,000/-iv.

Cashier 5,000/-v.

Cooks and helpers 5,000/-vi.

Waiters 10,000/-vii.

Cleaners 7,500/-E.

Miscellaneous: 25,000/-
TOTAL 3, 25,000/-TOTAL (IN WORDS) THREE LAKHS TWENTY FIVE THOUSANDRUPEES ONLY

CONCLUSIONS
The study conducted on this topic clearly shows the existing condition of canteen whichis in very poor condition. Hence a new
improved canteen must be setup or the existingcanteen must be renewed. Canteen plays a vital role in maintaining health of
students
and no one can compromise with one’s health. “Health is wealth of people”, this slogan
must be clearly understood by everyone. The continuation of same existing conditionmight bring a disaster in the college since
healths of all students are related to it. Theconcerned body of canteen thus must take an immediate action for the control
andestablishment or renewable of improved canteen system so that a hygienic food issupplied to all students, staffs and people
coming to canteen in a well-managed andhealthy environment.

RECOMMENDATIONS
I would like the canteen management to go through following recommendations:

Items in the menu should be increased so as to provide wide option for customerto select the food items.

The items in the menu for two consecutive day should not be same.

The canteen overall structures should be redecorated. Walls should be painted,floors should be marbled, windows glass should
be changed, ventilationprovided.

Plants with soothing flowers should be planted and must be placed on different corners so as to make the place look natural.

The number of furnitures should be increased and it should be arrangedsystematically.

The management team should appoint supervisor to check and monitor allactivities in the canteen.

In a well sighted place the canteen should have a suggestion box to welcomevariety of suggestions compliments etc. and take
immediate action on them.

The canteen should have clean lavatory and at a suitable distance from canteen.

Prices of food items can be increased at a certain reasonable rate so that studentscan afford them and thus canteen can meet the
standard of college.
APPENDIX
Healthy Eating
Pyramid
REFRENCES
1.Usha Adhikari, Raj kumar Yadav, Rup Narayan Shrestha.Communicative Skills in English2.

2.www.nutritionaustralia.org/thehealthypyramid

3.Patric Forsyth. How To Write Reports And Proposals

GLOSSARY
Appoint: employBiochemist: professional of chemistry of living organismsDegrading: reducing to low valueDeteriorating:
worseningFood poisoning:
any illness resulting from the consumption of contaminated food. Hygiene
: cleanliness as a means of preventing diseaseMicrobiologist: a person specialized in microbiologyNutritious: nourishingQualitative:
having standard qualitySoothing: comforting, satisfactory, pleasantSpacious: having enough free spaceSupervisor: inspector