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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
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
Number of People Working

RR Caterers
•
•
•
•

Total: 72
Supervisors: 4
Cooks: 4
Cooking
Assistants: 18
• Other Staff: 46

MS3910 | Principles of Management

3
Number of People Working

SK Caterers
•
•
•
•

Total: 71
Supervisors: 8
Cooks: 4
Cooking
Assistants: 15
• Other Staff: 44

MS3910 | Principles of Management

4
Number of People Working

ISS Caterers
•
•
•
•

Total: 84
Supervisors: 8
Cooks: 5
Cooking
Assistants: 20
• Other Staff: 51

MS3910 | Principles of Management

5
Geographical Departmentalization
Site

Manager

Supervisors

• Senior Supervisor
• Mess Supervisors
• Housekeeping
Supervisor

Mess Workers
MS3910 | Principles of Management

• Service Staff
• Cashiers
• Cooks
• Housekeeping
6
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
Job Design
•
•
•
•
•

Managers
Assistant Managers/ Supervisors
Cooks
Cooking Assistants
Housekeeping

MS3910 | Principles of Management

8
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
Acquisition of
Raw Material

Cooking

Dining
Hours
Waste
Disposal

MS3910 | Principles of Management

10
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
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
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
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
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
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
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
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
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
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
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
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
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
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
THANK YOU !!

MS3910 | Principles of Management

25

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Analysis of Mess Management at IIT Madras

  • 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. 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. Number of People Working RR Caterers • • • • Total: 72 Supervisors: 4 Cooks: 4 Cooking Assistants: 18 • Other Staff: 46 MS3910 | Principles of Management 3
  • 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. Number of People Working ISS Caterers • • • • Total: 84 Supervisors: 8 Cooks: 5 Cooking Assistants: 20 • Other Staff: 51 MS3910 | Principles of Management 5
  • 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. 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. Job Design • • • • • Managers Assistant Managers/ Supervisors Cooks Cooking Assistants Housekeeping MS3910 | Principles of Management 8
  • 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. THANK YOU !! MS3910 | Principles of Management 25