campus cafe lpu

8/10/2019 campus cafe lpu

1/16

Presented by:Gyan prakash A-40

Ritu Jamwal A-41

Vikram A-42

Khursid Ahmad A-43


2/16

Introduction

Established in February 2009 by Mr. Sanjeev Sharma.

Located on the entrance in Block 2 excels in multi-cuisinemenu providing a comfortable and vibrant ambience for all.

The large number of students in one campus will creates a bigdemand for multi cuisine menu due to the diversified taste ofthe customer base from different cultures and geographies.

They targets customer base of mostly 90% youth (collegestudents), which means they have to be specific, lean and fast

with their services. The location of the restaurant makes it easily accessible for

the customers as well as the suppliers.

Offers its services for 8:00am till 9:30pm

Capacity of 85 students approx. at one time.


3/16

Purpose of the study

The main purpose of the study is to findout the activity and operations of campus

caf and also see what are the variousthings a that can be better managed andor done to make the operations moreefficient and lean.


4/16

Objectives of research

To know the various activities and operationthat campus caf has to perform to provideservice

To know about their target customerspreferences and its impact on their processlayout.

To find out where the operations are notefficient and where we can suggest ouropinions for the same.


5/16

Cousins offered


6/16

Food styles:

American

Asian Fusion

Breakfast

Brunch

Buffets

Burgers

Chinese

Fast Food

Indian/Pakistani

Italian

Mexican

Pizza Southern

Thai

Vegetarian

Attire: Casual

Specialities:

Breakfast

Brunch

Lunch Drinks

Coffee

Bakery items

Services:

Takes Reservations

For individuals/ Groups

Birthday parties

Payment Options:

Cash

Visa

American Express

Master card


7/16

Product Pricing

Product

Price (Rs)

Indian

Rajma chawal

Special thali

Paneer

Plain rice

45

80

70-85

35

Chinese

Chowmin

Choupsey

Honey chilly potato

Veg bullet

60-70

75

70

60


8/16

Snacks

French Fries

Spring rolls

40

50

Shakes 40

Beverages

20-30

Dessert

Rasgula

Gulab jamun

15

10

Salads

45

Continental

Pasta 80


9/16

Operations

Department No. of

employees

Operations

Kitchen

6

Cooking, baking, and grilling

Dinning and

Washing

5 Dinnerware, Drink ware, Flatware ,washing and

maintenance of the utensils

Order

counter

2 Take orders, receive payments, present menus

over the counter

Delivery

counter

5 Main course counter, Chinese counter, bakery

counter, beverages and ice-cream counter


10/16

Store room 2 Plan the vegetable, flour and other items need

and establish relations with suppliers, put ordersand ensure delivery and maintain supplies for a

safety period

Disposable 2 Take Out Containers, Cups, Plates and control the

waste management properly

Cleaning 4 The kitchen, furniture, machinery, floor, chairs

and tables and also the outside arena.

Technology ______

Bakers, drip brewers, free style cola drink

machines, kitchen utensils, gas stoves, coolers,

refrigerators, counters e.tc.,


11/16

Storage capacity unit:

Vegetables: order is made for 2-3 days. Ration (rice, flour, pulses, masalas): order is made for

8-10 days.

Dry items: 3-4 days.

Beverages (cold drinks): 5-7 days.

All the storage is done in the warehouse which ismaintained above the caf.

Inspection: Inspection is done by Managing Director on daily basis

to keep better quality control and service

And some times in case of any complain the member of

the food and quality department of LPU


12/16

Supply chain

Input: Raw Materials suppliers of vegetables, ration are thelocal shops

Bakery items are prepared by themselves Transportation is made by Tata Magic vehicles


13/16

Process: All the dishes aremade by the caf itself, only

the raw material isoutsourced.

All the bakery cooking is donein the morning and the basefor dishes like boiling noodles,

doufing of flour etc.

The dish is cooked as per theorders.

The majority of the customers

witness during the collegehours which leads to the idealtime for employees speciallyin the morning till 9:am or 10:am and also in the lateevening.

Output: Orders are placedwithin the time of 10-15

minutes.

Self service is enjoyed in caf.

There are four deliverycounters.

1. For main course and Indiandishes

2. For Chinese and fast food

3. For bakery items

4. For beverages.

Cleaning department executeits services side by side tokeep caf clean and hygienic.


14/16

Findings

Safety stock is maintained for four days for dry items and two days for vegetables

They are taking orders and then go for making rotis and other makings from flourused substance, noodles, whereas the dals and all other items like cakes and

chocolates are made in morning Normal delivery time taken over the counter was observed from the restaurant

observation to be 10 minutes

They are using a mix of combination layout at the same time, i.e.; fixed layout inmaintaining the machinery related the cold drinks and maintaining accounts andordering counter while on the other hand process and product layout is being

followed in kitchen and on the serving, bakery counters.

The type of process they are using at the campus caf are blend mix of batch andrepetitive, in kitchen they have to use batch size as the order size and items keepon changing while in case of coffee items they go with the repetitive type ofprocess as the product is more of a standardized nature

Disposables are taken each day out and the utensils are washed by using sterlingmethod.


15/16

Suggestions

They need to maintain kitchen and store room in an aligned line , thestore room is on the ground floor and the kitchen the second which iscreating problems for the handling and carrying vegetables

They need to reduce their delivery time by reducing the communicationgap between the kitchen as the ordering counter and kitchen are far

from each other and server sections are in between the two.

Suppliers must be motivated to make just in time delivery which canreduce the loss speculation due to rotting of vegetables

Campus caf can use class room delivery model as it will help them tocater the needs of blocks situated far away like block 55, block 56 andBoys hostel.

Since self service is practiced a lot of miscommunication is build, due tolack of proper channel of dish order is prepared. They can use bellsystem or digital system seen in Dominos to minimize confusion.

Special offers in festivals, for groups or parties to attract customers

Happy hours can be offered to reduce ideal time during the time slot of8:30am to 10:00am and 6:00pm to 9:30 pm


16/16

campus cafe lpu

Documents

Transcript of campus cafe lpu