Presented by:

Gyan prakash A-40

Ritu Jamwal A-41
Vikram A-42
Khursid Ahmad A-43
Introduction
Established in February 2009 by Mr. Sanjeev Sharma.
Located on the entrance in Block 2 excels in multi-cuisine
menu providing a comfortable and vibrant ambience for all.
The large number of students in one campus will creates a big
demand for multi cuisine menu due to the diversified taste of
the customer base from different cultures and geographies.
They targets customer base of mostly 90% youth (college
students), 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.
Purpose of the study
The main purpose of the study is to find
out the activity and operations of campus
caf and also see what are the various
things a that can be better managed and
or done to make the operations more
efficient and lean.

Objectives of research
To know the various activities and operation
that campus caf has to perform to provide
service

To know about their target customers
preferences and its impact on their process
layout.

To find out where the operations are not
efficient and where we can suggest our
opinions for the same.

Cousins offered
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

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
Snacks
French Fries
Spring rolls
40
50
Shakes 40
Beverages 20-30
Dessert
Rasgula
Gulab jamun
15
10
Salads 45
Continental
Pasta

80
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
Store room 2 Plan the vegetable, flour and other items need
and establish relations with suppliers, put orders
and 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.,
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 is
maintained 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
Supply chain
Input: Raw Materials suppliers of vegetables, ration are the
local shops
Bakery items are prepared by themselves
Transportation is made by Tata Magic vehicles

Process: All the dishes are
made by the caf itself, only
the raw material is
outsourced.
All the bakery cooking is done
in the morning and the base
for dishes like boiling noodles,
doufing of flour etc.
The dish is cooked as per the
orders.
The majority of the customers
witness during the college
hours which leads to the ideal
time for employees specially
in the morning till 9:am or 10:
am and also in the late
evening.

Output: Orders are placed
within the time of 10-15
minutes.
Self service is enjoyed in caf.
There are four delivery
counters.
1. For main course and Indian
dishes
2. For Chinese and fast food
3. For bakery items
4. For beverages.
Cleaning department execute
its services side by side to
keep caf clean and hygienic.
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 flour
used 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 in
maintaining the machinery related the cold drinks and maintaining accounts and
ordering 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 and
repetitive, in kitchen they have to use batch size as the order size and items keep
on changing while in case of coffee items they go with the repetitive type of
process as the product is more of a standardized nature
Disposables are taken each day out and the utensils are washed by using sterling
method.

Suggestions
They need to maintain kitchen and store room in an aligned line , the
store room is on the ground floor and the kitchen the second which is
creating problems for the handling and carrying vegetables
They need to reduce their delivery time by reducing the communication
gap 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 can
reduce the loss speculation due to rotting of vegetables
Campus caf can use class room delivery model as it will help them to
cater the needs of blocks situated far away like block 55, block 56 and
Boys hostel.
Since self service is practiced a lot of miscommunication is build, due to
lack of proper channel of dish order is prepared. They can use bell
system 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 of
8:30am to 10:00am and 6:00pm to 9:30 pm