A.

Model for Partially student driven Mess

1. As we will be joining new campus very shortly it is very important for us to set up the foundation
on which institutional culture can be built upon. Considering the fact that the administration for
various academic and non-academic activities is carried out by respective bodies in their own
structured way, every committee and club in this institute will have some initiatives to carry out once
we get to new campus.

2. Lodging and boarding facilities will definitely improve when we start functioning from New Hostels.

3. Hostel and Mess committee has experience in overlooking the mess activities, deciding menu and
addressing students’ grievances. The members surely know about the things that can be looked upon
and should be improved when we move to new campus.

4. There will be challenges as everything has to start from the scratch, but that can be an added
advantage also as new ground rules can be instituted which will work towards assuring quality living
on the campus.

5. Hostel and mess committee should closely involved in contract preparation and executing the
process.

6. The menu will be decided by the Hostel and Mess committee members considering the nutritional
requirements and students food preferences.

7. Members from Hostel and Mess committee should know about the timings of pest control,
maintenance of water purifiers, coolers etc.

Functioning:
I. Partially student driven model will have following characteristics where the operations will be
taken care of by third parties (Mess contractor) while decision making power will be with the
students.

II. Students will be closely associated with the functioning of the mess and that will equip them with
all-round exposure regarding in-house inventory management, sourcing, budgeting, financing and
HR management division. Every meal, all-round the year will be kept rich in nutrition.

III. By using continuous (Weekly) feedbacks (in the form of quick online surveys) received from
students and staff further actions can be taken regarding the quality maintenance

IV. The periodic inspection will take place and ratings (on the scale 10) will be given on weekly basis
considering following points

1. Feedbacks from students and faculty during the week

2. Food quality

3. Taste

4. Cleanliness in the kitchen area

5. Cleanliness in the dining area

V. This will help in continuous evaluation and improvement in the quality provided.
The safety, health and hygienic conditions will be maintained in and around the mess / kitchen by
the contractor. Administration suggestions / instructions regarding cleanliness have to be followed
and the expenditure towards this is to be borne by the contractor.

VI. Annual quality audit will take place by third party auditing firm.

Responsibilities / Scope of work

1. Strict adherence to the timings, menu and prices of extra items, as determined by the Mess
Committee with the Caterer.

2. The caterer shall, at his cost, maintain adequate stocks of food grain, grocery, and adhere to the
standards as prescribed by the Institute.

3. Vegetarian and Non-Vegetarian food will be cooked and served separately.

4. Kitchen equipment, gas (industrial cylinder) bank and dining hall furniture, service counters,
cooking utensils, crockery, cutlery etc. will be provided by Institute. Upkeep of all items provided by
the Institute shall be the sole responsibility of the caterer.

5. Cleaning and Housekeeping of Kitchen and dining area, will be the sole responsibility of the
caterer. Cleaning of Utensil, Cutlery, Crockery, Kitchen Equipment furniture will also be the sole
responsibility of the caterer.

6. The Hostel and Mess committee reserves the right to check on cleanliness and upkeep of the
premises and quality of provisions & foods.

7. The workers of the contractor should maintain personal hygiene. They should behave politely and
be amenable to discipline. If in the opinion of the competent authority, the performance of any of
the workman deployed is not satisfactory or he / she is not amenable to discipline or his / her
behaviour is not conducive to retain him / her for the work, he / she shall have to be replaced
immediately.

Penalties for violation of rules

Warnings / Monetary penalty, in addition / or any other action as deemed fit, as decided by the Mess
Council, will be imposed on the caterer in violation of any of the terms & conditions or on following
instances. The decision of the Mess Committee in this regard will be final & binding.

● Non-availability of the complaint register on the counter.

● Discouraging students from lodging complaint in the register.
● Complaints of insects, and / or any foreign objects cooked along with food found in any food
item.
● Repetitive complaints of unclean utensil in a day.
● Complaint on personal hygiene of workmen of caterer or misbehavior by the workmen.
● Food adulteration and use of any brand other than mentioned in the contract.
● Changes in menu of meal without prior permission / intimation to the mess committee.
● Food for any meal getting over within mess timing & waiting time is of such a longer period
(15 minutes in lunch / dinner; 10 minutes for breakfast / Snacks). In such incidents, timing of
such meal shall be extended by equivalent delay.
 B. COMPLETELY STUDENT DRIVEN MESS
Each vertical stated below would be looked by a separate team of students from Hostel & Mess
Committee. Maintaining of accounts by each vertical is essential for smooth functioning.

1. Infrastructure:
 It includes looking after tables, Chairs, kitchen equipment, Utensils, Gas (Industrial LPG
Cylinders), Water purifiers (For mess purpose only), Insects catcher, etc.
 According to the requirement of the newly designed mess in new campus, equipment like
Cold storage units, Exhaust fans, Boilers, LPG Ducts, etc will be procured by institute

2. Suppliers:
 Milk
 Eggs, Bread
 Fruits
 Vegetables
 Groceries
 Meat
 Multiple supplier system should be adopted. Make sure that the selected suppliers will
deliver vegetables, groceries, egg, milk, meat on time. Local farmers are also encouraged.

3. Night Mess:
 Depending on the menu, the required items will be procured from the same vendors
mentioned above
 The revenue generated would be used for self-sustainability purpose

4. Human Resource:
 Recruiting mess manager, chefs and workers

Mess manager who has prior experience in catering field would be recruited and would be made in-
charge for smooth functioning of mess.

 Accounting
 Quality assurance
 Quantity assurance
 Ensuring healthy & hygienic environment
 Point of contact between students and other mess employees
 Procuring the daily requirements in coordination with chefs

MENU:

The menu would be decided by the students by floating a google form along with options and the
most preferred items would be selected. The final menu would be decided by the Hostel & Mess
Committee and Mess Manager, also considering the opinion of students.
PROCUREMENT:
The purchases for each month should be delivered on time and mess manager should ensure that the
quantity delivered are exact and should weigh and enter it in a register for accounting purpose.

The required quantity for each month should be fixed after discussions with the cook and the quantity
should be sent to vendor team and be delivered within the prescribed time.
ILLUSTRATIVE- BRANDS OF CONSUMABLES PERMISSIBLE IN MESS

Salt Tata, Annapurna, Nature fresh, Ashirvad

Spices MDH, Ramdev, Everest, Badshah
Oil(Sunflower) Dhara, Fortune, Saffola, Sundrop
Rice HMT, Basmati, Local supermarket (Dubraj, Kaalimucch etc.)
Atta Ashirwad, Annapurna, Shaktibhog, Pillsburry
Instant Noodles Maggi, Top Ramen
Ketchup Maggi, Kissan
Papad Lijjat
Pickles Mother’s, Priya
Butter Amul, Britannia, Mother Dairy
Bread Golden, Modern
Cornflakes Kellog’s, Mohan’s
Jam Kissan, Maggi,Tops
Flavoured Fruit Drink Kissan, Rasna, Roohafza
Ghee Amul, Paras, Mother Dairy
Sugar Local Supermarket
Suji, Besan, Maida Local Supermarket
Pulses Local Supermarket
Milk, Milk products Fresh & unadultered
Non-veg raw items Fresh & unadultered
Vegetables Local Suppliers
Fruits Local Suppliers
Tea Tata, Lipton, Brook-bond
Coffee Nascafe, Bru
Ice-cream Vadilal, Amul, Mother Dairy, Kwality

The mess manager may use any FPO approved brand with prior approval / intimation to
the Mess Committee.

BILLING:

The cost accounting for total purchases and wages should be calculated and equally divided among
students. At the end of each month mess bills would be sent to each student.