2. Quality of food and
condition of
cafeteria of
University of Lahore
ABRAR GURMANI 28 DEC 2020
3. Terms of reference
A report is submitted in fulfillment of the requirements of
cafeteria, Department of Pharmacy, University of Lahore
4. Summary (abstract)
The purpose of the report is to examine the complaints
received from the staff and students and see if changes are
needed to improve the quality of food and condition of
cafeteria.
It was obseverd that food in cafeteria is not following SQF(
safety and quality food) law. It is also observed that
management of cafeteria is not aimed to remove the
hurdles to improve the condition of cafeteria.
6. 10. Acknowledgement
Introduction
ThiS report covers the complaints and suggestions for our
cafeteria of Department of Pharmacy, University of Lahore
from my friends and different staff members.
There are more than 35 complaints which Iโve received
from my friends and also some suggestions to improve the
quality the of food and condition of cafeteria.
It is assumed the report is for the cafeteria committee
members to discuss and then decide to way forward.
7. Background
The Cafeteria of department of Pharmacy was bulit to
accommodate students and staff of Pharmacy
department to enjoy their lunch. The cafeteria has
struggled to provide enough room for everyone to eat.
Methods
The data is collected and anylzed it by following methods
๏ต By simply texting friends and staff members using Whatsapp and ask
about their experience about cafeteria.
8. ๏ต also asked by some friends about their experience of enjoying food
in our cafeteria by meeting them physically
๏ต Use of MS office to analyze the data which I collected from them.
Initial Findings
All the findings are presented as complaints made by students and
staff members anonymously and have been grouped under the
following headings.
๏ต Food Quality
There are many complaints about the quality of food
9. and drinks serverd. This include weak tea, low quality boneless, use of
high doses of masala in different foods. This is also observed that
quality of food is not according the SQF( safety and quality food).
๏ต Hygiene
The complaints ranged from dirty plates, glasses and dirty
dining tables. There were number of complaints concerning food
being either under or overcooked and kept warm too long.
๏ต Facilities
The facilities are reported being very poor. There are
complaints about unordered tables and lack of chairs for some of
students. There are issues about lack of natural light as well as
complaints that the salts cellars are broken.
๏ต Service
10. There are few complaints referring to the lack of service.
These include waiting too long to be served and the food either
being too cold or unavailable outside peak times.
Result
๏ต The quality of food seems to be an issue and check
should be made to see if staff who work in cafeteria all
hold appropriate qualifications.
๏ต There is also need for a better choice of food on offer to
reflect changes in healthy food and a wider ranges of
food commonly available nowadays.
11. ๏ต There is a clear need for an improvement in cleanliness
standards.
Conclusion
The immediate concerns are those health and safety, and
in particular hygiene. There is clear need for an
improvement and cleanliness standards and possibly
refresher in training food hygiene for all staff.
There needs of more space provide to accommodate all
those wishing to use the cafeteria which should reduce the
overcrowding.
There should be policed to ensure everyone gets
appropriate time to eat their meal.
12. The quality of food is an issue that should be made to check
and also the staff should made to check their qualifications.
Discussion
The quality of food should be made according to SQF and
the cooking staff working should be made to have an
appropriate degree.
The hygienic conditions should be made appropriate and
the problems regarding to health and safety should be
improved.
Facilities which are not good particularly chairs should be
improved as early as possible.
13. Recommendations
It is recommended that
๏ต The cafeteria should remain closed for one week fir full
redecoration and for cleaning regime to be introduced
to include the kitchens.
๏ต The windows need to be adapted to allow more natural
light.
๏ต Furniture needs to be replaced with up to date table and
chairs.
๏ต All staff working in the canteen should undertake basic
hygiene training.
14. ๏ต Cooking staff will benefit from attending training on
introducing a wider and more modern range of foods to
meet the needs of customer.
Appendix
1. Tea is too weak.
2. My knife was not clean.
3. The tables are unsteady.
4. There are to many delays.
5. Noy enough staff to get your food quickly.
15. 6. Cafeteria is too crowded at peak times.
7. Vegetables are kept warm and get soggy.
8. Salt cellars donโt work.
Acknowledgement
I want to acknowledge everyone who supported me to give my best
to complete my report.
Firstly I am thankful to Allah Almighty.
Secondly Iโm thankful to my parents who supported me with love and
guidance to complete my work.
Last but not least Iโm thankful to my friends who helped and
encouraged me to complete my report.
