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ACKNOWLEDGEMENT
I am grateful to my esteemed Principal of V.I.H.T.M. Dr. Kavitha B. Sood, Mr. Ramesh Mohanai (Chairman), Mr. Mohit Mohnani (Director) for their kind approval topic of my dissertation entited STRATEGIES under FOR INCREASING supervision SALES OF SCHOOL work as CANTEEN whose the present

completed I express my sincere gratitude to them for encouraging me to complete the project. I indeed thank Mr. Rameshchandra padhy for their valuable guidance. I am very grateful to all of them.

(RATHOD HEMRAJSINH)
B.H.T.M.

4th Year Rajkot.

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INDEX

SR.NO

PARTICULAR

PAGE NO.

1. 2.

WHT IS CATERING INDUSTRY INTRODUCTION TO CANTEEN

3. 4. 5. 6. 7. 8. BIBLOGRAPHY CONCLUSION

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CHAPTER 1
INTRODUCTION TO THE CATERING INDUSTRY

DEFINITION OF THE CATERING INDUSTRY The catering industry which is sometimes referred to as the hospitality industry provides food, drink and, in certain sections, accommodation for people at school, in hospital, at work and at leisure. ECONOMICS Because of a steady growth in the standard of living, an increasing number of people take more holidays and eat away from home. As a result the catering industry has grown steadily since the 1950s. It is one of the largest employers. One of the biggest industries in the country and makes a major contribution to the gross national product, in consequence, it is considered countrys most important industries. FUNCTION The function of the catering industry is to provide food, drink and accommodation at any time of the day or night foe people of all ages, races, creeds and from all walks of life. CONSUMER DEMAND Because it is service industry, caterers must, all times, be concerned and seek to identify and meet customer requirements. Business and leisure travel is continually increasing and more overseas visitors from a wide variety of countries spend time here. Different races and creeds may have social and religious requirements that are reflected in the request for certain foods or dishes.

One thing is common to all-the need for food to be cooked and served well. Certain groups of people, however, have special food requirements, for example, some old people, due to poor digestion and because they may have dentures, require food that are easily digested and need little chewing. Likewise when young people are catered for, it is particularly important to consider the

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nutritional needs of those who are still growing. An adequate supply of protein and calcium is essential. In a world of increased travel and better communication, it is equally important to be aware of the social and religious requirements of others. Social customs involving the use of certain foods or dishes often originated because of religious events such as fasts or feasts. Many of the traditional observances are declining and the origins forgotten. Fish in Friday and pancakes on Shrove Tuesday have less significance today. This is not because of the changing influence of the religion, social attitudes, and customs, but also because of increased use of the technology: perishable foods, for example, are now refrigerated and fish does not have not to be salted or dried to meet religious demands. The geographical situation dictates what constitutes the national diet. In certain areas of the world, rice will be the commonplace, in other areas yams or sweet potatoes, and elsewhere wheat. Nationals from other countries should be considered so that the food they require are available to them. People restrict themselves to a vegetarian diet on religious grounds, for ethical reasons (because they consider eating meat morally wrong) or because they are considered with there physical well being. The privilege of vegetarian foods should be available to those preferring them. An awareness of peoples food needs and how to meet them is the responsibility of those employed in the catering industry.

TYPES OF CATERING ESTABLISHMENTS Students need to be aware of the scope for employment in the industry, and should realize both the social and economic importance of the industry. The economic health of the nation is reflected by the food served in the home and in the eating establishments of the country. With full employment, business boom, with the expansion of the overseas tourism, the catering industry also expands. Initial employment is usually in one of four areas: food preparation, food services, housekeeping or reception.

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The UK needs an industry capable of contributing to the stability of the national economy, therefore all aspects of the catering industry have an important part to play.

The various types of catering establishments are listed below:

VARIOUS TYPES OF CATERING ESTABLISHMENTS HOTELS AND RESTAURANTS Hotels/motels Restaurants Cafes WELFARE AND INDUSTRIAL hospitals nursing homes residential establishments Clubs Public houses Wine bars Specialty restaurants Fast foods schools & colleges hall of residence hostels old people homes workers in industry ferries, cruise ship etc. navy Army air force police prisons railways motorways airlines TRANSPORT OTHER ASPECTS contracts outdoor services

Take always and commerce Departmental stores Chain store cafeterias Ethnic

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CHAPTER-2 INRODUCTION TO CANTEEN

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CHAPTER-2 WORKING OUT A QUOTATION

The first task before, one was to work out a quotation. One had to determine the selling prices of the items to be sold in the canteen. What is Quotation ? Quotation is a list of rates of a single rate at which a person agrees to sell particular items or provide particular services. To work out a quotation, one realized that prices should not be so low as to deprive me any profit and should be competitive and yet provide me a reasonable margin of profit. To determine this optimum selling price of an item, the cost of making this item was to be determined. This involved finding out the cost of the raw materials required for making the items. In other words, this means calculating and estimating the food cost and also the wages that were to be paid to the workers, that is the labour cost. Other than these two major expenses expenses on items like fuel, transportation, conveyance and cost of free food items like sauces and chutneys were also to be worked out. One had also to make provision for paying the license fee to the college authorities and for the installment that one would have to pay for the loan that he would be taking to run the canteen. One decided to take up this venture to earn a living which should come from the sales after meeting all expenditure and paying the installments of loans, one would have to take for starting the canteen. Therefore the margin of profit was to be determined after taking into consideration all these factors and yet be reasonable enough that his selling price would be the lowest among the competitors. Having considered all these factors one proposed to keep the selling price as double that of the food cost. Assuming the selling price as 100%, 50% was earmarked for food cost, 20% for Labour cost, 7.5% for overhead expenses, 7.5% for replacement and maintenance of equipment and breakables and 15% as profit. From this 15%earmarked as profit, one had to repay the installments of loans and to provide for his personal budget. Thus the budgeting of selling price of the food items was summed up as follows :

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Food Cost Labour Cost Overheads 20% 7.5%

50%

Maintenance 7.5% Profit 15%

After working out the selling prices of each item accordingly, open also consulted a few canteen contractors and dhaba owners in this regard. They confirmed that conventionally they also fix the selling price as double the cost of the raw food and that it would be sufficient to meet all expenditure and also to provide for a reasonable profit. Using the formula of the selling price being double that the food cost, one calculated the cost of a samosa weighing 75 grams. For this purpose one first listed down the items required for making the item. Then one determined the price of there raw materials, at the rates at which they were available in the market. The total of the cost of all these ingredients gave the food cost of one portion of samosa. By doubling it, one fixed the selling price of the samosa. For example, if the food cost of a samosa weighting 75 gm came to 50 Ps. The selling cost would be Rs. 1.

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CHAPTER-4 ESTIMATING EXPENDITURE

The first step is to undertake in this direction is to plan course of action First of all one listed the items of expenditure and planned their procurement and use. Following are the items of expenditure for which one had to raise the necessary funds : Security Deposit Cost of Material (Raw food items) Cost of Equipment Overhead Expenditure Labour Cost (Wages) To determine the raw food cost, one has to find out the probable number of students and staff who would be visiting the canteen in a day. This information is to be obtained from the institution authorities. The number of the customers would also depend on the variety and quality of the food served there. Variations in the number of customers estimated and the number actually visiting the canteen in a day is quite unusual and becomes evident only once the canteen runs for a period of time the rationale, the institution authorities used in estimating the numbers of students that may visit the canteen was the presumption that mostly the students of the middle and senior classes who would be patronizing the canteen either to eat a whole meal or to supplement their lunch. The next decision is to take the variety to be included in the menu. While planning the menu. The following points should be considered.

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The items in the menu should be popular and easily accepted by most of the students. The items should be easy to prepare and have a shelf life. The leftover of items should be easily incorporated in the next days menu. The raw materials should be easily available and should not need elaborate storage arrangement. The items should be such that they could be sold alone or in combination. The items should be such that, minimum cutlery and crockery is required. The items in the menu should be within the purchasing power of the students and staff.

Labour Cost : The next major step needed to is plan the money required to pay the wages of the employees one would be hiring while computing the sales price, one had to decide 20% as labour cost of the selling price of the food items. This higher percentage, as labour cost had to be taken into consideration, the holidays and vacations, when there would be no sales at all. Normally the institutions work only for 180-200 days in a year and out of the sales proceeding from. These days, one will have to raise the money to pay the wages for 365 days. If the sales income as estimated would be Rs. 3000 per day, then 20% of it, works out to Rs. 600 which would be available to pay the wages. Taking 200 days as the working days in the college, the money thus available would be Rs. 1,20,000 year. (Rs. 600 x 200 days) which one would have to distribute this money among his employees for the 12 month of the year. There fore taking into consideration the money available for paying wages, and keeping in view the skills and experience of the workers, one decided to pay. Rs. 2000 to head cook, Rs. 3600 to 3 Asst. Cooks, Rs. 2000 to 2 Commies, Rs. 1600 to 2 Utility workers and Rs. 1200, to The cashiers. per month. The total wages to be paid is Rs. 1,24,800 (Rs.10,400 x 12 months).

Equipment Cost :

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The next major expenditure i.e. equipments which will be required to be incurred would be for the purchase of the equipments needed to start the canteen. The following is the list of items prepared with their estimated cost :

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HEMRAJSINH Category A : Equipment for preparation. Item Tava (Iron) Kadai (Iron) Degchi (Alloy) Pressure Cooker (6 ltrs) Idli Steamer Sauce Pan Kettle (Aluminum) Parath (Alloy) Ladles No. 3 2 3 2 1 4 2 2 5 Cost (Rs.) 1200.00 1000.00 900.00 1500.00 300.00 300.00 150.00 250.00 150.00

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5,750.00

Category B : Appliances for preparation and storage. Item Gas Range With Cylinder Hot Case Salamander Mixer Grinder Wet Grinder No. 2 1 1 1 1 Cost (Rs.) 3640.00 600.00 1800.00 800.00 4000.00 10,840.00

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HEMRAJSINH Category C : Service Equipment Item Full Plates (Steel) Quarter Plate (Steel) Spoons Cups Glass Tumbler Tray No. 150 300 300 100 100 05 @ 12/7/2/3/5/30/Cost (Rs.) 1800.00 2100.00 600.00 300.00 500.00 150.00 5450.00

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Total Expenditure for Equipment Preparation/Production Equipment Appl. For Storage & Preparation Service Equipment Rs. 5,750.00 Rs. 10,840.00 Rs. 5450.00

Rs. 22,040.00

The overhead expenditure was estimated to be 7.5% of the sales. This would include Rs. 640the cost of fuel i.e. gas and Rs. 100 for ice. The contract has stipulated that electricity would be free of charge, but for the electrical appliance like wet grinder and hot cast one would have to pay the charges for the electricity consumed, which may come to Rs. 100 approximately per day .The college would be providing the refrigerator free of cost to the contractor. Provision would also have to be made for the monthly license fee of Rs. 200 from this head of expenditure. Thus the expenditure under the overhead were estimated to be Rs. 1200 approx. Thus worded out the money needed under each head of expenditure to determine the capital that would be needed to start the canteen. The total expenditure was summarized as follows :

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HEMRAJSINH Security Deposit Food Cost for one month Labour cost for one month Cost of Equipment Over heads.

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Rs. 2000.00 Rs. 21,500.00 Rs. 10,400.00 Rs. 22,040.00 Rs. 1200.00 Rs. 57,140.00

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CHAPTER-5 MENU PLANNING AND PRE-COSTING

Menu Planning : When planning a menu for the canteen. There are many factors that should be taken into consideration, including the size of the School, number of lunches to be prepared, the number of persons who work in the canteen and their level of experience in preparing food and also the equipments available. However the first step should be to check that the menu is consistent with the nutritional guidelines of the canteen policy document. The menu items should be having nutrionally criteria for registration, ensuring that these are approximately half the fat, sodium (salt) and sugar of their regular counter parts. However although these produces may represents a better nutritional choice than the full fat, sodium or sugar versions of similar foods. The menu being nutritious, all should be cyclic menu, thus to serve wide range of students.

Pre-costing the Menu : Pre-costing of the menu items means to find out the cost out of producing the menu items. Very often the price at which the raw material is bought is an indication of the cost of the food items. One listed the ingredients for each dish and calculated its cost using the rate at which the commodity was bought. The cost of the amount of each ingredient required for the menu item was noted down. The noted price of all the ingredients were totaled to give the cost of the menu. The indicated what ever, would be feasible to serve a particular item in the menu by limiting the food cost to 50% of the selling price. The food cost should not exceed 50% as it is essential to obtain adequate sales money to cover all the expenditure. SCHOOL 25 CANTEEN Page 15 of

HEMRAJSINH The dishes of samples which may be cycled as per the students request :

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Drinks available throughout the day Mineral water Soft Drinks Fruit Juices Butter Milk Flavoured Milk Tea Coffee

Morning Snacks Counter Samosa Bread Pakoda Kachori Veg. Cutlet Patties Dahi Vada Veg. Sandwich Toasted Sandwich Burger Club Sandwich Poha Pizza Idli Sambhar Vada Sambhar Mix Bhajia Page 16 of

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Available everyday for lunch only Chole masala, Bhatura, Cucumber Raita. Hakka Noodles, Veg. Manchurian and Fried Rice. Mysore Masala Dhosa, Sambhar, Coconut Chutney. Stuff Alu Paneer Paratha, Mint Raita and Mix Achar. Rajmah, Missie Roti, Jeera Rice. Paneer Butter Masala, Garlic Roti, Garden Salad. Mix. Veg., Roti, Mix. Achar. Hyderabadi Biryani, Mix Fruit Raita, Masala Papad. Undhiyu, Puri, Masala Chaas, Mix. Aachar, Rice, Gujarati Dal. Cream of Tomato Soup, Mushroom Manchurian, Sezchaun Fried Rice.

Samples of Cyclic Menu : A Sample of cyclic menu prepared is given in the following chart. Fixed Morning Fixed Plate Breakfast Lunch Monday Tuesday Wednesday Dahiwada Veg. Cutlet Samosa of Items Available Throughout the day Rajmah, Tawa - Samosa Missie Roti, Jeera - Veg. cutlet Rice, onion salad Hakka Noodles, -Vada Sambhar Veg. Manchurian, - Burger Fried Rice Paneer Butter - Patties Masala, Garlic -Bread Pakoda Tawa Roti, Garden Salad Undhiyu, Puri - Dahi Vada Masala Chaas, - Kachori Rice, Gujarati Dal, Achar Mysore Masala Toated Page 17 of

Thursday

Club Sandwich

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Saturday

Pizza

Besides these menu, the beverages, Biscuits, wafers and chocolates would be available through out the day.

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CHAPTER-

HEALTH AND HYGIENE

The food handler is the biggest threat to the safety of food. Food prepared in catering industry is a greater risk of contamination because it is prepared in large quantities and being handle by many people. Careless handling on part of a single employee can contaminate food and permit harmful microorganisms to multiply in food. Personal hygiene is necessary for everybody but more so for the food handler because the health and well-being of hundreds of people is in his or her hands. A careless food handler could be responsible for the spread of an epidemic. It is the duty of every caterer to ensure that personal hygiene is a habit for all food handlers. The caterer is legally responsible for the wholesomeness of food supplied by him or her. It is also the moral obligation of every caterer to ensure that food is prepared and served hygienically. Sanitation codes call for a high degree of personal cleanliness for all employees in food establishments. An employee suffering from a disease that can be communicated by food or one who is a carrier of food borne disease, is not permitted to work till he is medically certified. Workers can spread infection knowingly by working when they are ill and infect other workers and consumers directly or indirectly. Sometimes, healthy workers spread disease by crosscontamination. They carry micro-organisms from an infected area to one that previously had no harmful micro-organisms.

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In some instances, the infected person does not show any visible signs or symptoms of the disease. Such persons are called carriers and they unknowingly spread disease-producing organisms, which they carry in their bodies. They are the most dangerous of all food handlers as it is very difficult to trace the source of infection in such cases.

Hence, it can be realized that food poisoning does not just happen, it is always caused and the cause is carelessness on the part of the human being. It is estimated that 50 percent of all food handlers carry micro-organisms that can be transmitted to food. For these reasons, personal hygiene is very necessary and should be practiced by every food handler.

Health of Staff

A sick worker is not only a source of infection, but, being unwell is likely to take less care in handling food. All staff employed in food preparation and service areas should be in a state of good health. Working in a catering establishment means working long hours. The work may involve heavy physical exertion and mental tension and meal timings may be irregular. Workers may have to lift heavy loads, work in hot steamy kitchens and constantly be on their feet during working hours. They need to be active and alert. For this, both the body and the mind must be in the best possible health.

Sanitary practices
Bathing Workers must bathe daily as body odour is offensive and skin is the main breeding ground for bacteria. Use of good soap is important to wash away sweat and dirt, to emulsify secretions of the sebaceous glands and to make cleaning of skin easy. A good deodorant should be used after a bath and undergarments should be changed everyday.

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Hair Hair should be neatly tied if long. Hair length for men should be up to min-dears. Hair should be shampooed regularly. Moustaches and beards should clean and trimmed. Men without moustaches or beards should be clean shaven. Kitchen staff are not permitted to grow beards. Teeth and Mouth Teeth should be brushed regularly and thoroughly cleaned with a moderately hard brush. This should be done twice a day, i.e. first thing in the morning and last thing before retiring. Eyes Eyes must be kept clean and washed frequently. Rubbing of eyes should b avoided. An employee suffering from sore eyes should not be allowed to work. Hands Hands should be washed with plenty of soap and water and preferably rinsed in running water. Hands must be dried thoroughly by using a roller towel, a hot air dryer or disposable paper towels. Cuts, burns and raw surfaces should be covered. Fingernails They should be trimmed and kept clean. Feet and Footwear Shoes should be strudy, clean, well polished and form a part of the uniform. They should be comfortable and well fitting with a low heel. Shoes are necessary for protection of the feet against falling objects and spills.

Food Diseases Food borne diseases are harmful illnesses mainly affecting the gastro-intestinal tract, and are transmitted though consumption of contaminated food or drink. Before we study about the various food-borne diseases and their mode of transmission, it is necessary to understand some basic concepts about disease.

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HEMRAJSINH Food Poisoning

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Food poisoning or food intoxication is an illness caused by toxins present in contaminated food. The toxin may be a poisonous chemical toxin which is accidentally or intentionally added, a naturally occurring poison like solanine in green potatoes or a toxic metabolite excreted by bacteria. Food Infections Food infections is an illness caused by micro-organisms. It results from the consumption of food that contains living bacteria which are multiplying and capable of producing disease. The illness which results is the reaction of the body the presence of micro-organisms or to their metabolites.

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CHAPTERMAN POWER PLANNING

Staffing level Prior to commencing work: Always wash and prior to commencing work. Gloves must be worn during all food preparation and food handling. No food or drink to leave the canteen without payment being made or signing in the book.

Canteen set up duties: Ensure fridges are loaded with drinks. Ensure sufficient chips and snacks are on display Ensure warming ovens and pizza warmer are turned on Ensure chip fryer has sufficient oil and is turned on Fill sauce bottles Peel and slice lettuce, tomatoes onions as required Butter bread and hamburger buns Commence cooking at 4.00pm and cease at 7.30pm Canteen to open at 5.00pm and close at 7.45pm Canteen clean up duties: Close roller doors and padlock Restock the fridge Wash, wipe down and put away all utensils used Wipe down all benches, sinks & floors Store any left over food in fridge in suitable containers Remove all cash and give to a committee member Sweep and mop floor Empty rubbish bins

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Hierarchy of School canteen:

CANTEEN MANAGER

ASSISTANT CANTEEN MANAGER

Delivery In charge

Inspection in charge

Account Kitchen Division Holder In charge

Assistant Receiver (ingredience) Sender (Delivery boy) Commis I Commis II Commis III

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