Analysis of Mess Management at IIT Madras

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This survey was conducted at the mess at Indian Institute of Technology Madras by interviewing the staff and was analyzed as per management principals such as BCG Matrix and Porter's Five Forces.

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Analysis of Mess Management at IIT Madras

  1. 1. Mess Management @ IIT Madras • • • • • • Group #8 Siddhesh Godbole (CE10B079) Nijansh Verma (CE10B082) Hansraj Roj (CE10B087) Kumar Neelotpal Shukla (CE10B090) Manish Kumar Shakya (CE10B091) Rounaque Saxena (CH10B090) MS3910 | Principles of Management 1
  2. 2. Motivation • Consisting of more than five thousand students, one of the most massive tasks of the hostel management of IIT Madras is to take care of the dining needs of its students. • They along with the Executive Wing of the institute consisting of Students’ General Secretary and Hostel Affairs Secretary appoint caterers to take charge of this. • We, as part of this course of management, studied the current caterers, how they manage, what their staff consists of and how their operations work. MS3910 | Principles of Management 2
  3. 3. Number of People Working RR Caterers • • • • Total: 72 Supervisors: 4 Cooks: 4 Cooking Assistants: 18 • Other Staff: 46 MS3910 | Principles of Management 3
  4. 4. Number of People Working SK Caterers • • • • Total: 71 Supervisors: 8 Cooks: 4 Cooking Assistants: 15 • Other Staff: 44 MS3910 | Principles of Management 4
  5. 5. Number of People Working ISS Caterers • • • • Total: 84 Supervisors: 8 Cooks: 5 Cooking Assistants: 20 • Other Staff: 51 MS3910 | Principles of Management 5
  6. 6. Geographical Departmentalization Site Manager Supervisors • Senior Supervisor • Mess Supervisors • Housekeeping Supervisor Mess Workers MS3910 | Principles of Management • Service Staff • Cashiers • Cooks • Housekeeping 6
  7. 7. Functional Departmentalization Assistant managers and supervisors have been given specialized tasks to perform • Accounts - cashiers • Purchase Manager – acquisition and storekeeping • Admin - arranges residence for workers • HR - staff recruitment • Operations – managers • Finance Manager MS3910 | Principles of Management 7
  8. 8. Job Design • • • • • Managers Assistant Managers/ Supervisors Cooks Cooking Assistants Housekeeping MS3910 | Principles of Management 8
  9. 9. Job Design RR SK ISS 51 46 18 8 8 4 4 Supervisors 4 Cooks 44 20 15 5 Cooking Assistants Housekeeping Source: Mess Manager Interviews MS3910 | Principles of Management 9
  10. 10. Acquisition of Raw Material Cooking Dining Hours Waste Disposal MS3910 | Principles of Management 10
  11. 11. Acquisition of Raw Material All material is bought on a yearly contract with monthly payments and is delivered on a 15 day basis Cooking Dining Hours Waste Disposal MS3910 | Principles of Management 11
  12. 12. Acquisition of Raw Material Cooking Cooking starts 2 hours before the Mess timings on the direction of the Cooks employed. Dining Hours Waste Disposal MS3910 | Principles of Management 12
  13. 13. Acquisition of Raw Material Cooking Buffet System, Cleanliness at all tables, Dishwashing and Collection of Leftovers Dining Hours Waste Disposal MS3910 | Principles of Management 13
  14. 14. Acquisition of Raw Material Cooking Dining Hours Bio-gas Plant Decomposition, Underground pit, Donation of food to Orphanage (SK and ISS) MS3910 | Principles of Management Waste Disposal 14
  15. 15. Managerial Decisions and Problems • Menu and Prices – Higher authorities and Institute Mess Committee • Production cost calculated per kg and profit calculated per 250 gm (serving size) • Decisions related to crunch situations • Water Shortage – Local Supervisors • Sudden Turn up of students- Local Supervisors • Problems • Irregular Water Supply • Electrical Issues • Dysfunctional Boilers MS3910 | Principles of Management 15
  16. 16. Employee Situation • Supervisors – 40 years of age and experienced • Cooks – Mostly from Bihar and West Bengal • Mess Workers – Natives or from North-Eastern States • Housing mostly done in Velachery and Taramani Position Pay Package (in Rupees per month) Manager 25,000 Senior Cook 20,000 Cook 12,000 - 15,000 Cooking Assistant 8,000 – 10,000 Housekeeping Staff 6,000 Service Boys 4,000 – 5,000 MS3910 | Principles of Management 16
  17. 17. Porter’s Five Forces Threat of New Entrants Current Rivalry IITM Mess Bargaining Power of Supplier Threat of Substitutes Bargaining Power of Buyers MS3910 | Principles of Management 17
  18. 18. Porter’s Five Forces Threat of New Entrants Current Rivalry IITM Mess Bargaining Power of Supplier • High – New Entrant with a good quotation Threat of Substitutes Bargaining Power of Buyers MS3910 | Principles of Management 18
  19. 19. Porter’s Five Forces Threat of New Entrants Current Rivalry IITM Mess Bargaining Power of Supplier • High – New Entrant with a good quotation • Low – Compulsory for students hence no substitute Threat of Substitutes Bargaining Power of Buyers MS3910 | Principles of Management 19
  20. 20. Porter’s Five Forces Threat of New Entrants Current Rivalry IITM Mess Bargaining Power of Supplier Threat of Substitutes • High – New Entrant with a good quotation • Low – Compulsory for students hence no substitute • High – Profit for 5000 students hence institute can bargain Bargaining Power of Buyers MS3910 | Principles of Management 20
  21. 21. Porter’s Five Forces Threat of New Entrants Current Rivalry IITM Mess Bargaining Power of Supplier Threat of Substitutes Bargaining Power of Buyers • High – New Entrant with a good quotation • Low – Compulsory for students hence no substitute • High – Profit for 5000 students hence institute can bargain • Low – Variety of markets MS3910 | Principles of Management 21
  22. 22. Porter’s Five Forces Threat of New Entrants Current Rivalry IITM Mess Bargaining Power of Supplier Threat of Substitutes Bargaining Power of Buyers MS3910 | Principles of Management • High – New Entrant with a good quotation • Low – Compulsory for students hence no substitute • High – Profit for 5000 students hence institute can bargain • Low – Variety of markets • High – Price differences not much hence intense rivalry 22 among caterers
  23. 23. Ideation in the Organization • Method Adopted - The staff will keep the food ready in bowls. The students need to come and take away the bowls. • Advantages – • Less time consuming and faster movement of queues • Minimization of food wastage • Staff need not be present at all times at the serving tables MS3910 | Principles of Management 23
  24. 24. Conclusions • Well Organized Structure • Well Planned and proper utilization of resources • Efficient system of waste management • Proper ethics being followed • Ideation encouraged • Employee Satisfaction • Fine Leadership • Rigid Boundaries MS3910 | Principles of Management 24
  25. 25. THANK YOU !! MS3910 | Principles of Management 25

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