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Project
-Canteen Standardization
Certificate
This is to certify that the Project titled, Canteen
Standardization is an academic work done by (your name)
submitted in the partial fulfillment of the requirement for the
award of the Degree of_____ from (college name). It has been
completed under the guidance of (Faculty guide) and (Corporate
Mentor). We are thankful to GlaxoSmithKline Consumer
Healthcare Ltd. For having allowed our student to undergo
project work training. The authenticity of the project work will be
examined by the viva examiner which includes data verification,
checking duplicity of information etc. and it may be rejected due
to non fulfillment of quality standards set by the institute.
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DECLARATION
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ACKNOWLEDGEMENT
I consider it pleasant privilege to express my heartiest gratitude and indebtedness
to those who have assisted me towards the completion of my project report. The
project wouldnt have seen the light of day without the help and guidance of many
people. I take an opportunity to convey my deepest gratitude to all those
individuals. My first word of thanks to (General Manager) and (Manager HR & A).
I feel highly obliged and indebted to my guide (Asstt. Manager HR) for not only
providing all he moral and organizational support but also for inspiring
encouragement during the course of this work. Without whose help it wouldnt
have been possible for me to accomplish this task on time.
Words at my command are inadequate both in form and spirit to express my
sincere and profound gratitude to these entire persons for their meticulous
guidance, keen supervision, constructive criticism, friendly attitude and whole
hearted help throughout the course of this project. I owe my special regard to the
director, HOD and all the staff members to help me out in giving the relative
information.
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PREFACE
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EXECUTIVE SUMMARY
1st part of the report contains introduction to the topic canteen
standardization & introduction to the company, which includes
company background which shows how GSK comes into existence.
Then company profile, strategy of the company, various Packaging
stations, mission & vision statement showing the company status etc
,has been included in this project report. After this there is product
profile, which shows range of products offered by GSK Consumer
Health Care Ltd.
It contains the brief information about the GSK Nabha
plant. After this there is a overview canteen. After that the concept of the
topic is explained and then the explanation of the canteen management
system.
The next part of the report includes objectives of the study
and the research methodology being adopted, then the data analysis &
interpretation, findings of the study and limitations that were felt during
the study and the some suggestions are mentioned.
The last part of the report is that of Bibliography in which
the various books, web sites and articles consulted for the preparation of
this report are mentioned.
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TABLE OF CONTENTS
Contents
Page No.
Company profile
13-14
Introduction
Historical background
GlaxoSmithKline divisions
12
13
Product Profile
15
24
25
6S at Nabha
27
Manufacturing process
30
31
Departmental overview
33
34
Chapter2:Introduction to Project
37
Chapter3:Research Methodology
57
62
Chapter5:Findings,
recommendation,conclusion
87
Bibliography
92
Appendix
93
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COMPANY PROFILE
Company
GlaxoSmithKline Consumer
Healthcare Ltd.
Status
Multinational Company.
Originally U.K. Firm
Product line
Quality Status
Turnover (2007)
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Profit (2007)
INTRODUCTION TO GSKHC
GlaxoSmithKline Consumer Healthcare Ltd.(GSKHC) is an Indian
associate of GlaxoSmithKline plc, U.K.
GSKCH is one of the largest players in the health Food Drinks Industry
in India. The Company , with its manufacturing plants located in
Nabha , Rajahmundry and Sonepat ,has a total workforce of over
2700people ,each driven by a spirit of enterprise.
Its flagship product , Horlicks, is a highly respected brand, which is
over 100 years old in india. The company also manufactures and has a
market of Boost, Viva, Maltova, Biscuits and in addition promotes and
distributes a number of products in diverse categories, including
prominent brands such as Eno, Crocin and Iodex. GSKCH has a strong
marketing and distribution network in India over 1800 wholesalers and
direct coverage of over 4,00,000 retail outlet.
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HISTORICAL BACKGROUND
GlaxoSmithKline Consumer Healthcare Ltd.(GSKHC) is a
pharmaceutical and health care company born out of the merger of two
leading international organizations Smith Kline Beecham and
GlaxoWelcome.GSK
Consumer
Healthcare
Ltd
and
GSK
Pharmaceutical Ltd are the two businesses of GSK in India of which
former are headquarter at Gurgaon and the latter at Worli, Mumbai.
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Year 1991:
Smith Kline USA merged on September 16, 1991 to form Smith
Kline Beecham consumer brands, plc. with its register office in U.K.
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Glaxo
Merger
Smith
Kline
Beecham
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GSK
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-Canteen Standardization
Year2004: The Bank of Punjab has tied up with the company for
facilitating finance on attractive terms to its milk suppliers. The
company started packing Horlicks in 1/2kg and 1kg pouches. Packing
machine was imported and installed .As the main market for the sale of
Horlicks was in south and East Indian, need was felt for the sale of
Horlicks in small units of country. Therefore packing stations was
opened at different places. At present Horlicks is dispatched from Nabha
in bulk quantity to the fallowing packing stations:
Balangao
Mangaldao(Assam)
Kompally
Baddi(Himachal Pradesh)
North- Delhi
West- Mumbai
East- Kolkata
South- Chennai
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GLAXOSMITHKLINE DIVISIONS
1. GLAXOSMITHKLINE PHARMACEUTICALS:
It is a one of the major players of pharmaceutical companies and has
activities in all the major markets of the world and spends major part of
its income in R&D.
2. GLAXOSMITHKLINE CLINICAL LABORATORIES:
It is the leading network of clinical testing laboratories in North America
and its major laboratories and patient centers provide the broadcast
range of testing to help physicians, hospitals and other private
organization to detect disease and monitor health.
3. GLAXOSMITHKLINE CONSUMER HEALTHCARE
GSKCH is one of the largest players in the Health Food drinks industry
in India.The company has dedicated consumer healthcare R&D centres
to take research as seriously as marketing excellence,offering cuttingedge capability in both.
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GSK MISSION
Our global quest is to improve the human life by enabling the
people
TO DO MORE ,FEEL BETTER,AND LIVE
LONGER.
GSK VISSION
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PRODUCT PROFILE
The main products of company are:
HORLICKS:
The flagship brand of the company, this product name
is associated with that of the company. Way back in 1883, James
Horlicks, a London chemist experimented with powdered malt mixed
with milk and launched this product in Chicago, USA, AS Malted
Milk. In 1906, he returned to England and set up a factory at
Slough.Renamed as Horlicks in 1931, it became a part of the giant
Beecham group in 1969. India forms almost half the worlds market
for Horlicks.
JUNIOR HORLICKS:
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CHOCOLATE HORLICKS:
WOMEN HORLICKS:
As a women your needs are very different for
centuries, women have been taking the care of the family you realize
now that you need to take care of yourself. Recognizing this need,
GSKCH has recently launched new womens horlicks ,the first and
health drink in India ,designed for todays women with the complete list
of micronutrients recommended for women by the world health
organization(WHO).
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HORLICKS LIGHT:
It was launched in the market in sep 2005.horlicks
lite and bite a nutritional drink and snack specially formulated for all
health conscious adults and is also suitable for use by people with
diabetes.
ELAICHI HORLICKS:
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BOOST:
Boost is a brown powder nourishes with a rich choco
malt taste that provides the child with body building
proteins, carbohydrates and fat. It is now formulated to
include power-packed Energy Boosters, essential for
releasing energy from food and reduce tiredness and
fatigue. Boost was first launched in November75 after
which many relaunches have taken place. Very popular in the south,
Boost has shown an average growth rate of 9% annum. Sportsmen
like Kapil Dev and Sachin Tendulkar back it, making it the secret of
OUR ENERGY.
MALTOVA:
The yummy chocomalt drink
It was launched in feb2000.and relaunched in june2002 with an
enriched formulation and improved packaging. the new relaunched
new maltova had active recharges ,a combination of essential
vitamins ,minerals and carbohydrates
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Viva:
Well begun is half done
Viva is based on the belief that a good start to the day insures that the
rest of it goes well too. New viva has vita health-a combination of
essential vitamins, iron, calcium and phosphorous.
BISCUITS:
Horlicks biscuits has been growing in popularity ever since
launched in 1992. Extending the benefits of Horlicks to sold
nourishment, Horlicks Biscuitis a favourite among parents and children.
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FOODLES:
GSK has launched its FOODLES under the popular
Horlicks brand that is expected to compete with market leader
MAGGI from NESTLE. The health drink brand GSKCH-Horlickswhich has been traditionally targeted as a great family nourisher
has entered into the highly competitive segment of instant noodles
through its newly introduced HORLICKS FOODLES aims to
explore the category of salty snack food market
CROCIN:
your trusted paracetamol
Crocin has been a trusted family name for over three decades and enjoys
a strong medical heritage. An effective remedy forever and mild-towww.mbaprojectfree.com
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ENO:
ENO...gets to work in 6 seconds
A 100 year old global brand, ENO enjoys a presence in 34 countries,
with India being its second market after Brazil.
The leading antacid taken for providing instant relief from acidity,
gastric discomfort and heart burn, ENO gets you back on track instantly,
as it beings to work in 6 seconds.Faster than other tablet and liquid
antacids.
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IODEX:
Pain should not come in the way of your life
A trusted brand in India since 1919, IODEX continuous today
amongst the top brands in the country, it competes in the topical
balms segment, giving quick relief from back pains, waist pains,
joints pains and sprains.
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GOPIKA GHEE:
The main by product of the company is Gopika
Ghee. The production process is essentially the same as the same
machinery is used to make different products. Gopika Ghee is packed in
the factory itself, rest of the product are bulk packed in big containers of
specified weights.
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FOOD POWDER
SONEPAT
BISCUITS
SAHIBABAD
ENO
RAJAHMUNDRY
CROCIN
BANGLORE
IODEX
BANGLORE
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Gastrointestinal
Barley malt and wheat floor were easily available but the procurement of
milk was creating a problem. So to solve it, many milk centers were
opened in village around Nabha. In the very first year the factory earned
the profits and about 37% bonus was declared to the employees. Within
next 5 years the factory production doubled as the demand for Horlicks
increased and in the period of nine years there was fourfold increase in
the production of Horlicks.
The food powder (HORLICKS &BOOST) is
manufactured in Nabha. The requirement of workforce changes with the
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Sort
Store
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Shine
Standardize
Sustain
assessment
Safety
hazard
Why do it?
How often do you go to use a piece of equipment and its not where you
left it? Wouldnt it be less time consuming if everybody knew where
they were supposed to store it?
Where do I start?
Get everyone involved
Get commitment and authorization for area wise improvement
Have leaders set expectation
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Store: Organize whats left! Arrange and identifies for ease of use
A place for everything, everything in its place, Know what you have and
where it kept to get rid of waste of searching.
Project
-Canteen Standardization
Safety:
Provide proper safety measures to every employee. Guide them how to
use the machines so that hazards are avoided.
MANUFACTURING PROCESS
The manufacturing process for Horlicks is as follows:
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Drums (at factories)
consume
r
Retailers
Sale Depots
Wholesaler
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E N V I R O N M E N T H E A LT H
A N D S A F E T Y D E P T.
W A R E H O U S E S U P P LY C H A I N
M A N A G E M E N T D E P T.
G EN ERAL
M ANAGEM ENT
O F F IC E
O E
DEP
T
H U M AN RESO U RC E AN D
A D M IN IS T R A T IO N D E P T
M IL K S O U R C IN G A N D P R O C U R E M E N T
D E P T D E P T D E P T D E P T.
M A N U FA C T U R IN
G D E P T.
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4.Employee communication:
The HR department is responsible for various communication
activities like speak up, open house sessions, float file, pamphlets &
posters.
5.Welfare activities:
The HR department is involved in various welfare activities for
the employees like cultural programs, farewell parties etc.
6. Safety:
The department is responsible for ensuring that the stature
requirements of all equipment / processes are strictly followed. Safety
audits are conducted once in two years to check the effectiveness of the
safety procedures, equipment & system.
7.Security:
Security staff takes rounds in adds around the factory, they are
involved in routine activities like carrying out searching at the
maintaining logbook.
8.Recruitment:
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SWOT ANALYSIS:
Strengths:
1) About 100 years old extremely strong brand with about 80%
posting market share in the white segment.
2) A very strong distribution in South and East.
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Weaknesses:
1) Consumption by price sensitive consumers (Section C) could
impact pricing power. Its largest selling 500 gm refill is currently
priced slightly below Rs. 100.
2) Dependence on Monsoons.
3) Product is taken as milk substitute in certain regions. Increases in
availability of UHT milk could impact the demand.
Opportunities:
Ready to drink format offers opportunity to top out- off- home
consumption.
Threats:
Current competition is very weak entry of new player like Amul other is
possibility given high margins and weak competition.
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CHAPTER 2:
INTRODUCTION
TO PROJECT
PROJECT TITLE:
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INTRODUCTION
In modern situation human being play a very important role for
development of company. Human Resource is a central, rare, and most
precious capital source of our industrial society. So, without workers, the
production remains resource but never become production. While
getting work done through workers the management of the organization
should provide the facilities to workers in such a way that workers
become satisfied and they themselves work harder and more effectively
and more efficiently. In this case study report is an attempt made to
analyze various areas of canteen facility provided to them and also
attempts are made to analytics the labor welfare facilities given to the
employees in the GSK Consumer Healthcare Ltd., Nabha and try to
point out whether this organization successfully maintaining the good
relationships with employees and maximum efficiency of the workers in
the organization so as to achieve the ultimate goal of the organization.
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Particular
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6:30 to 8:15
9:45
to
11:30
12:30to13:4
5
15:00to17:3
0
18:30to19:3
0
20:30to21:3
0
22:45to 1:00
3:00 to 3:30
Breakfast
Tea,milk,samosa,toast,dal,bread
Lunch&Tea
Tea,milk,bread,Ladoo,Mathi,Balushahi
Tea, milk,bread,dal,sabzi
Dinner&Tea
Tea,milk,bread,ladoo,mathi,balushahi
Tea,milk,bread,ladoo,mathi,balushahi
BREAKFAST:
Breakfast is served in the morning between 6:30-8:00am for the puri,
sabzi, curd and tea are served and on demand omelet and boiled eggs are
also served all the meals are cooked in canteen for the sufficient number
of staff employees.
LUNCH:
Lunch is served between 12:30-2:00pm and menu for this is dal,sabzi
.green vegetables, chapattis , rice, curd and sweet dish.
DINNER:
Dinner is served between 8:30-9:30pm and menu for dinner is dal,sabzi
and chapatti all the dal,sabzi green vegetables ,chapatti ,rice ,curd etc.
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WORKPLACE INSTRUCTIONS
PERSONAL HYGIENE
Ensure the following before reporting the duty.
Proper hair cut.
Proper nail cut.
Well shaven.
Clear attire.
Ensure following while on duty.
Cook headgear is worn.
Mouth cover is tied.
Hand gloves are worn.
FOOD HYGIENE
Vegetables and fruits procured, free from infestation.
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UTENSILES
Utensils properly cleaned.
Carbon is cleaned every week.
Proper detergents and scrubs are utilized.
Brass utensils polished once a month.
CROCKERY
Proper detergents are used for cleaning.
Glass tumblers and plates cleaned in dishwasher at least once in
every shift.
Glasses washed with glass cleaner at least once in every shift.
All crockery is washed with k2mMnO4 solution, twice a week.
WASTE DISPOSLE
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STREAM LINE
Safety valves in operative condition.
Fortnightly inspection. Operational details especially that of
pneumatic valve known to canteen manager.
Steam pressure load not to exceed 2.5kg/cm2.
LPG is also made in use for making chappatis.
SMOKE
Proper ventilation.
Provision of canopy whenever required.
Operational condition of exhaust fans
MAINTENANCE
Routine maintenance is done.
Proper maintenance record.
Regular inspection.
GENERAL
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1 at dining hall
2 helpers with cook
1 helper for milk transport and pot cleaning
1 helper at tea counter
1 helper food transport to GMP
So, in totality in 1st shift there are 11 workers in NON-GMP canteen.
In GMP canteen: there are 1 counter man and 4 helpers in 1st shift.
1 helper at tea counter
1 at washing
1 at dining hall
1 at serving counter
General shift: there are 1 counter man at admin. Block and there are 3
helper that is
1 helper at cleaning
2 helper at contractor canteen
In 2nd shift:
NON-GMP: there are 1 cook, 1 counterman and 4 helpers
1 helper at washing
1 helper with cook
1 helper for milk transport and pot cleaning
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Counterman:
His duty starts from 6a.m to 2p.m
Firtly, he check the strength of workers at 6a.m.and assign the
duties to the workers.
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SPECIALIST2:
Is basically a cook.
In morning time there are three cooks in the kitchen.
Responsible for the preparation of food i.e. making dal, sabzi, and
baking of chapattis etc.
He also helps in washing utensils after the preparation of food.
SPECIALIST3:
Is basically responsible for making samosa, toast at tea time.
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SERVICEMAN (HR):
He has duty from 8:30a.m. to 5:30p.m.
There is a tea counter at HR (Administration Block) which is
controlled by a serviceman.
He is responsible for making tea and to serve it to staff.
SERVICEMAN :
To take the raw material from the store and keep them at proper
place according to morning, afternoon, evening menu.
Responsible for distributing raw material to their locations.
To take chapattis to the counter and helps the counterman in
serving food at counter.
To prepare tea for canteen staff and workers.
Also helps in cleaning grocessories.
HELPER COUNTER:
As counterman is also busy with other activities like to check the
working of workers in the kitchen, to ensure hygiene and clean
surroundings .so a helper is there for counterman.
To help the counterman i.e. to serve food and to ensure that plates,
spoons at proper place.
To clean the counter properly.
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HELPER TO COOK:
Its main duty is to help the specialist2.
Help to wash vegetables, dal and cut vegetables.
HELPER MILK:
He is responsible to bring milk from dairy.
He also helps the cook in cooking food after collecting the milk.
HELPER TROLLY:
His main task is to transport the prepared food from Non GMP
kitchen to GMP canteen.
To wash/clean the trolley in the morning and before taking the
food.
He also helps in the GMP canteen i.e. to serve the food at the
counter.
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Breakfast
Monday
Puri,curd,
Lunch
Dinner
Aloo,Soya,moong Black
white chana i
channa,Moongi
chole,Chapatti,rice, masar,Chapatti
Curd
Tuesday
puri,curd
,peas
dal,Chapatti,Rice,
ti
Curd
Wednesday Puri
Dry
veg, Dal,sabzi,chapatt
Curd,Rajma Dal,Chapatti
h
rice,curd
Kheer
Thursday
Puri,Curd ,
Rajmah
Rajmah,Dal
Chapatti,Rice,Rait
, Dal,White
channa,Chapatti
a
Friday
Puri,Curd,
Dry
white
Chapatti,Rice, fruit ti
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veg,
Dal, Dal,Sabzi,chapat
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-Canteen Standardization
Saturday
channa
Raita
Puri,Curd,
Kharri
Black
,Dal,
channa
Sunday
pakora Dal,white
channa,chapatti
Rice,chappati
chapatti,Rice,curd
tti
MILK
600kg/day
2.
SUGAR
80kg/day
2500kg/month
3.
REFINED OIL
25L/day
775L/month
4.
TEA LEAVES
6kg/day
200kg/month
5.
DAL
23kg/day
71kg/month
6.
REFINED FLOUR
24kg/day
744kg/month
7.
GRAM FLOUR
27kg/ week
108kg/month
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8.
DRY VEG
9.
WHEAT FLOUR
10.
TUMERIC
11.
RICE
12.
SALT
5kg/day
155kg/month
13.
ONION
20kg/day
620kg/month
14.
POTATO
15.
GREEN VEG
20kg/day
16.
LADDU
20kg/day
620kg/day
17.
BALUSHAHI
13kg/day
403kg/day
18.
BREAD
130Pkts/day
4030pckts/month
19.
FRUITS/SWEETS
20.
BLACKPEEPER
21.
PICKLE
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23kg/day
75kg/day
1kg/day
13kg/day
100kg/day
100pieces/day
16gm/day
322gm/day
713kg/month
2325kg/month
31kg/month
403kg/month
3100kg/month
620kg/month
3100pcs/month
1/2kg/month
10kg/month
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Availability of equipments.
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OPPORTUNITIES:
Latest technology.
Utilization of manpower.
THREATS:
Change in govt. rules and regulation
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CHAPTER 2
RESEARCH
METHODOLOGY
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RESEARCH METHODOLOGY
Research in common parlance refers to a search for knowledge. One
can also define research as a scientific and systematic search for
pertinent information on a specific topic. It is a careful investigation or
inquiry specially through search for new facts in any branch of
knowledge.
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Objectives of study:
To find out whether the workers are satisfied with the canteen
facility or not provided by the organization.
To find out whether the workers are satisfied with the canteen
charges or not decided by the organization.
To find out the quality of food provided by the canteen is healthy
or not.
To find out whether there are proper safety arrangements are
provided by organization or not.
COLLECTION OF DATA:
The Primary Data is the data which is collected as fresh and for the
first time, and thus happen to be original in character. The Secondary
Data, is the data which have already been collected by someone else and
which have already been passed through the statistical process. It is
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SAMPLE SIZE:
It refers to the number of items to be selected from the universe to
constitute a sample. The size of the sample should neither be excessively
large, nor too small. It should be optimum which fulfils the requirements
of efficiency, representativeness, reliability and flexibility. Budgetary
constraint must also be taken into consideration when we decide the
sample size.
In this project the sample size consisting of 100 respondents was
selected.
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Project
-Canteen Standardization
The
study
is
done
in
GLAXOSMITHKLINE
CONSUMER
RESEARCH TOOLS:
In my project study I have collected the data through questionnaire
and to analyses the collected data I have used various statistical tools
like percentage method and simple average method. For the
presentation of the data and to note the responses in tabular form
various tables and charts have been drawn.
RESEARCH DESIGN:
A research design is the arrangement of condition for collection and
analysis of data in a manner that aims to combine relevance to the
research purpose with economy in procedure. In fact, the research design
is the conceptual structure within which research is conducted. I have
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-Canteen Standardization
SAMPLING DESIGN:
A sample design is a definite plan for obtaining a sample from given
population. Since it is difficult to contact the entire population, in my
project study random sampling technique has been adopted.
LIMITATIONS OF REPORT
An analysis has been done as per the objectives and attempt has
been done to study each and every parameter to make it more useful and
to the mark. Effort has been done so that information collected is correct
for the subject studied but there are some limitations which are as
follow.
Study has been undertaken only on 100 workers of GSK. Which
cannot provide the information of general public?
Information provided may not be true as some of them closed want
to tell exact figures.
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-Canteen Standardization
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-Canteen Standardization
CHAPTER 3
ANALYSIS AND
INTERPRETATION OF DATA
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-Canteen Standardization
No. of Respondents
100
0
100
90
80
70
60
No.of respondents
50
40
30
20
10
0
YES NO
INTERPRETATION:
From the above table it is clear that all the workers have knowledge
about the canteen facility. Everybody is aware about the facility of
canteen provided by the company. It makes a good sign
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-Canteen Standardization
Options
Below 1 year
Above 1 year
Above 5 year
No. of Respondents
24
48
28
50
45
40
35
30
No.of respondents
25
20
15
10
5
0
below 1 year
above 1 year
above5 year
INTERPRETATION:
From the above table it is clear that out of the sample of 100 workers 24
workers are below 1 year, 48 are above1 year and 28 are above 5year.
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-Canteen Standardization
No. of Respondents
60
35
5
60
50
40
No. of Respondents
30
20
10
0
Good
Average
Poor
Option
INTERPRETATION:
From the above table it is clear that 60% workers says that Canteen
facilities are good but 35% workers find it average , only 55 are not
satisfied with the canteen facilities From the given data we comes to
know that most of the workers are satisfied with the canteen facilities
but still it is not up to mark.
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-Canteen Standardization
No. of Respondents
18
47
30
3
2
50
45
40
35
30
No. of Respondents
25
20
15
10
5
0
2
Very good
Good
Average
Bad
Very bad
Options
INTERPRETATION:
From the above data it is find that most of the workers are satisfied with
the quqlity of the food provided by canteen . But still there are some
workers which are satisfied with the quality of the food.
Que5.Are you satisfied with the working conditions of the canteen?
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-Canteen Standardization
option
No. of Respondents
Highly satisfied
31
satisfied
63
Not satisfied
70
60
50
No. of Respondents
40
30
20
10
0
Highly satisfied
satisfied
Not satisfied
INTERPRETATION
From the above table it is clear most of the workers are satisfied with the
working conditions of the canteen. But 6% of the workers are not
satisfied with the working conditions provided by the canteen
management.
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-Canteen Standardization
No. of Respondents
100
0
100
90
80
70
No. oF respondenTS
60
50
40
30
20
10
0
Yes
No
options
INTERPRETATION:
From the above data it is observed that all the workers said that are
varities of food
are provided to the workers
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-Canteen Standardization
No. of Respondents
20
60
20
60
50
40
No. Of respondents
30
20
10
0
Junk
Simple
Both
INTERPRETATION :
From the above table it is clear that 20 workers are stating that only junk
food is served in canteen while 60 are stating that simple regular food is
served in canteen while 20 workers are stating that both junk and simple
food is served in canteen.
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-Canteen Standardization
No. of Respondents
70
30
70
60
50
No. of Respondents
40
30
20
10
0
Yes
No
Options
INTERPRETATION:
From the above data, it is observed that most of the workers said that
plant provide safety measurement in the canteen. But 30% workers
said that safety measurements are not provided by plant.
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-Canteen Standardization
No. of Respondents
Strongly Agree
30
Agree
50
Indifferent
18
Disagree
Strongly Disagree
50
45
40
35
30
25
20
No. of Respondents
15
10
5
INTERPRETATION:
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D
is
ag
re
e
St
ro
ng
ly
In
di
fe
re
nt
st
ro
ng
ly
ag
re
e
Project
-Canteen Standardization
From the above statement it is clear that out of the sample of 100
workers most of the workers are agree with the charges of the canteen
but some workers are not agree with this statement because of their
personals reasons.
Que10. Sitting arrangements in the canteen are:
Option
No. of Respondents
Good
62
Average
35
Poor
70
60
50
No. of respondents
40
30
20
10
0
INTERPRETATION:
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Good
Average
Poor
Project
-Canteen Standardization
From the above table it is clear that almost all workers says that sitting
arrangements are good provided by the canteen only few are not
satisfied with this facility. From the given data we comes to know that
sitting facility provided by the canteen organization is good.
Que11. How often first aid box with prescribed contents is available in
canteen?
Options
Everytime
Sometime
Not available
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No. of Respondents
80
40
0
Project
-Canteen Standardization
80
70
60
50
No. of Respondents
40
30
20
10
0
Everytime
Sometime
Not available
Options
INTERPRETATION:
From the above data it is clear that first aid boxes with prescribed
contents are everytime available in the canteen.But some workers
disagree with it.
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No. of respondents
65
30
5
Project
-Canteen Standardization
70
60
50
40
30
No. of Respondents
20
10
nu
tr
iti
ve
le
as
t
nu
tr
iti
ve
ew
ha
t
so
m
H
ig
hl
y
nu
tr
iti
ve
Options
INTERPRETATION:
It is observed that most of the employees said that canteen provide
nutritive food to the workers but still 35% are not satisfied with the food.
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No. of Respondents
60
40
Project
-Canteen Standardization
70
60
50
No.of Respondents
40
30
20
10
0
Very positively
Options
INTERPRETATION:
From the above analysis it is observed that out of 100 workers , 65
workers said that canteen food affect their health very positively.
Options
Highly satisfied
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No. of Respondents
23
Project
-Canteen Standardization
satisfied
Moderate satisfied
dissatisfied
52
18
7
60
50
40
30
No.of respondents
20
10
sa
tis
fie
d
M
od
er
at
e
H
ig
hl
y
sa
tis
fie
d
INTERPRETATION:
From the above table it is clear that out of the sample of 100 workers
most of the workers are satisfied with the food stuff provided by the
canteen but some workers are not satisfied with it, because of some
reasons.
Que15.Is the hygienic conditions maintained in and around the canteen
and workplace areas?
Options
Always
Sometimes
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No. of respondents
59
41
Project
-Canteen Standardization
Never
60
50
40
Series 3
30
20
10
0
Always
Sometimes
Never
INTERPRETATION:
Most of the workers are satisfied with the hygiene conditions of the
canteen.
Que16. Is there proper drinking water facilities provided in canteen?
a) Available
Option
Available
Not Available
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b) Not available
No. of Respondents
100
0
Project
-Canteen Standardization
100
90
80
70
60
No. of Respondents
50
40
30
20
10
0
INTERPRETATION:
From the above table it is clear that there are proper arrangements of
drinking water in the canteen. All the workers are satisfied with the
drinking facility.
Que17. How much are you satisfied with the timing of canteen?
Options
Highly satisfied
satisfied
Moderate satisfied
dissatisfied
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No. of Respondents
21
47
23
9
Project
-Canteen Standardization
50
45
40
35
30
25
20
No.OF Respondents
15
10
5
sa
tis
fie
d
od
er
at
e
m
H
ig
hl
y
sa
tis
fie
d
INTERPRETATION
From the above table it is clear that near about 60% of the workers are
satisfied with the timings of canteen. There are some people whose
satisfaction level is low rather than others. There are 9% respondents
who are totally dissatisfied with the timings of canteen.
Que18.Workers should participate in canteen decisions?
Options
Strongly agree
agree
Indifferent
disagree
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No. of Respondents
12
38
33
17
Project
-Canteen Standardization
Strongly disagree
40
35
30
25
20
No. of Respondents
15
10
5
di
sa
gr
ee
st
ro
ng
ly
In
di
fe
re
nt
St
ro
ng
ly
ag
re
e
INTERPRETATION:
From this statement we come to know most of the workers are satisfied
with this statement. But here are some workers who do not want to give
their opinion .but some workers are dissatisfied with this statement. But
we also come to know that canteen management respects the decision of
employees
No. of Respondents
59
Project
-Canteen Standardization
Average
Poor
34
7
60
50
40
No. of Respondents
30
20
10
0
good
average
poor
INTERPRETATION
From the above table we come to know that in the opinion of most of the
workers lighting arrangements in the canteen are good. but there are also
some workers who are not in the favour of this facility.
No. of Respondents
24
47
Project
-Canteen Standardization
Neutral
Dislike somewhat
Dislike very much
23
6
0
50
45
40
35
30
25
20
No. of Respondents
15
10
5
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uc
h
m
ve
ry
eu
tr
al
D
is
lik
e
Li
ke
ve
ry
m
uc
h
Project
-Canteen Standardization
INTERPRETATION:
From the above table it is evident that more than 50% of the workers
like the statement given above that there is proper cleanliness in the
canteen. But there are some respondents according to whom the
statement given is neutral. But still 6% of the workers do not like the
cleanliness in the canteen. So it should be try to improve.
No. of Respondents
61
32
7
70
60
50
No. of Respondents
40
30
20
10
0
Good
Average
Options
INTERPRETATION:
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Poor
Project
-Canteen Standardization
From the above table we come to know that in the opinion of most of the
workers ventilation arrangements in the canteen are good. But there are
also some workers who are not in the favour of this facility.
No. of Respondents
53
47
53
52
51
50
No. of Respondents 49
48
47
46
45
44
Yes
No
Option
INTERPRETATION:
From the above table it is clear that according to more than 50% of the
workers canteen faculty is responsible for the quality work. But still in
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-Canteen Standardization
the opinion of 47% it is not true. So canteen faculty needs to care about
its responsibilities.
No. of Respondents
56
44
60
50
40
No. of Respondents
30
20
10
0
Yes
No
Option
INTERPRETATION:
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Project
-Canteen Standardization
From the above table it is clear that there is mix response of the workers.
Some workers are in the favour of canteen improvement but some are
satisfied with the canteen as it is.
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-Canteen Standardization
CHAPTER 4
FINDINGS &
RECOMMENDATIONS
FINDINGS:
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Canteen workers are busy whole day and they have hardly a little
break during their work because after finishing their work they
help other workers. So proper rest period should be provided to
workers.
Ladoo, mathi are not properly covered in the store room
sometimes.
Workers do not take responsibility to take their used plates at
washing counter .they leave their used utensils at the table.
Quality of food is not up to the mark. So according to my study
there is scope of improvement in quality of food.
Washing counter at GMP Canteen is very small.
There is less supervision in the GMP canteen.
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RECOMMENDATIONS:
Company should provide different store room for the dry material.
Proper hygiene and cleanliness should be maintained in the
canteen.
Conversion parameter for all eatables were fixed long time back
and may be correct on that time but due to long span of time and
standard of meals has gone up and all the parameters are not
correct with the present standard of food being served.
Proper rest period should be provided to the canteen workers and
assignment of duties should be according to their capabilities.
Careless workers should be fined.
Certain other parameters are also require to make food more tasty
and healthy which are not so far fixed
A rule should be maintained for workers to take their used plates to
washing counter after taking their meal. If any worker doesnt
follow it he/she should be fined. With this general cleaning helper
can take other responsibilities i.e. to wash utensils.
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CHAPTER 5:
BIBLIOGRAPHY,
AND APPENDIX
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BIBLIOGRAPHY
Books:
Kothari C.R., Research Methodology, New Age International
Publication New Delhi; second edition.
Sahni N.K., Industrial Relation And Labor laws, Kalyani
Publishers, second edition. Mike O Donnell U.S Army & Militia
1775-1910
Steven M. Spivak and F. Cecil Brenner, Marcel Dekker
Standardization Essentials - Principles and Practice
Gupta Shashi K., Human Resource Management (third edition),
Tata Mc Graw Hill Publication Company Ltd.
WEBSITES:
www.gsk.com
http://wiki.answers.com
www.gsk-india.com
industrialrelations.naukrihub.com/employee-welfare.html
www.pdf-search-engine.com/employee-welfare-schemes-pdf.html
www.management paradise.com
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APPENDIX
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QUESTIONNAIRE
NAME:
AGE:
GENDER:
DEPARTMENT:
DESIGNATION
LENGTH OF SERVICE:
PLEASE ANSWER THE FOLLOWING QUESTIONS:
PLEASE TICK
b) NO
b) Good c) Average
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d) Bad
e) Very bad
Project
-Canteen Standardization
b) Good
c) Average
d) Bad
e) Very
b) Satisfied
c) Not satisfied
b) No
b) simple food
c) both
b) No
b) Agree
d) Disagree
e) Strongly Disagree
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c) Indifferent
Project
-Canteen Standardization
b) Average
c)
11. How often first aid box with prescribed contents is available in
canteen?
a) Every time
b) Sometimes
c) Not available
b) Somewhat nutritive
c) Least nutritive
b) negatively
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b) Satisfied
c) Moderate satisfied d)
Project
-Canteen Standardization
15.Is the hygienic conditions maintained in and around the canteen and
workplace areas?
a) Always
b) sometimes
c) never
b) Not available
17. How much are you satisfied with the timing of canteen?
a) Highly satisfied
b) Satisfied
c) Moderate satisfied d)
dissatisfied
b) Agree
c) Indifferent
d) Disagree
e) Strongly Disagree
b) Average
c) Poor
b) Like somewhat
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c) Neutral
Project
-Canteen Standardization
b) average
c) poor
b) No
b) No
If Yes what?
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