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HHOOTTEELL SSAANNAASSTTAA
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C a n t e e n & C a t e r i n g S e r v i c e s

2. 1
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II nnttrroo dduucctt iioo nn -- oobb jjee ccttii vvee 22
About us 3
The key tips to improve the standard;
Hygiene, quality and Appearance of foods 4
Outlook of the canteen itself 5
Taste testing and suggestions 6
Canteen uniforms and name – logo 6
Where to start ? 7
Note with care 7
Humbly - What we would expect from you 7
Trade, not Aid 8
Appendix
Last 6-months Guests report / chart 9
Daily Follow-ups / Progress dash-board 10

3. 2
II nnttrr oodduu cctt iioo nn -- oo bbjj eecctt ii vvee
Canteen business strives to provide the highest level of service for all our customers
and consumers as we believe in nothing less than delivering 100% satisfaction and
more than just traditional canteen-business and dining services since, we try our best
to offer customized for our clients. Customers remain to be our main focus through
quality and service, while innovation and leadership help elevate the canteen
industry. At the core, we care about our people, our customers, and continue to
innovate and create a quality product.
This report is a mere reflection of my visits to the Canteen at the Haidramani
Industries - Kahatuduwa, who holds the highest number of LEED points among the
listed projects in the USGBC data base and recently awarded the LEED Platinum
certificate, where such canteen is presently running by the HHootteell i Sanasta.
And this report is also answers some misconductions or issues which have being
pointed out by Mr. Nandana Ekanayake, a good person who is appointed by the
company management and, Mr. Madusha Fernando, the HR Manager himself. My
sincere gratitude for them is immense as such, without their guidance and supports,
this task will be much more difficult.
Further, I express my sincere gratitude and thankful for this opportunity whom was
given to me by, the owner of this catering service / canteen; Mr. Supun Dassanayake
and his lovely wife.
In general, I thank all the staff members of the company who are presently using the
canteen services, even though few of them have been randomly selected and
express their views upon the present services and all the canteen staffs who has
been supported me in various way, including the persons who served me a warm cup
of tea when I was frustrated or bored, during this task / survey period.
Without the support and feed-backs from above especially two good persons I
mentioned in first, this report won’t be turned up.
Furthermore, I believe that this report certainly will be a KEY to enhance or to improve
this canteen business and would like to give as tips to improve the business, instead
of pointing out the misconductions or issues that have been observed from the both
parties i.e. the Company and the Cantering service, which won’t lead any ware except
such will be ended up with unpleasantness, heartbrokenness or frustrations, after all
we all want this to be improved and successful, isn’t it ?.

4. 3
About us
In words from a fat book, we are in the Hotel and catering industry since 2006 and we
offer our superior services and partnered with few giants i.e. Brandix Apperal–Kegalle,
Prison Departments–Monaragala & Polonnaruwa, General Hospital–Monaragala, Army
Base Camp–Welikanda, and Ceylon Knit Trend (CKT)–Maharagama etc.
Following is our dedicated and loyal staffs for the Kahatuduwa canteen – project and
it is for your mere information only;
Proprietor /
Owner
Mr. Supun Dassanayake
o Business Management degree – University in Bangalore, India.
o Hotel Management – Asian Hotel School in Nugegoda,
Sri Lanka.
01
Overall
Supervisor
(Still is in training) 01
Qualified and
overall 16 years
of experience as
a Chef
Mr. Dammika Dias Jayawardane
o International Hotel Cookery – Asian Hotel School in Nugegoda,
Sri Lanka.
o 07 years foreign experience in the countries of Iraq, Kuwait,
Afghanistan, and Africa.
o 09 years local experience in Hotels & Restaurants’ – Super
Service Caterings, Golden Sun Resort, Rasa Vimana, and is
now in Hotel Sanasta Catering Services as at date.
01
Trained Cook Mr. Murugaiyah Lakshmen – 06 years overall experience 01
Assistant Cook 01
Steward (Male) (Still 01 is in training) 02
Steward (Female) 05
Kitchen Helpers 06
Store Keeper 01
We know our industry well, but we believe that the legacy of success is built on the
famous six-pillars of core values and we are to be followed them. Since our ultimate
mission is to be recognized as the most customer focused Hotel and Catering
services that gives a true dinning pleasure:
1. Service: We are dedicated to providing an unmatched level of service to all our
customers.
2. Innovation: We tirelessly seek fresh - new ideas and cutting-edge advancements
for our field.
3. Leadership: We continually strive to uphold our position as a responsible front-
runner in a dynamic industry.
4. Quality: We promise to provide only the highest-quality products that money can
buy and to partner with reputable organizations.
5. Wellness: We are committed to upholding standards of wellness in our own
workplace and yours.
6. People: We pledge to contribute to a better world for the people within Canteen
and Catering industry, for the people we serve and for people everywhere

5. 4
The key tips to improve the standard;
Hygiene, quality and Appearance of foods
Always should ask from ourselves that are we going consider to paying / buying food
by ourselves ? If not, there is something wrong somewhere;
 Always keep the food service and the food display areas, and all
serving–equipments properly cleaned and tidy which will reassure the clients /
company staffs’ that the canteen foods are fresh and safe to eat.
 Most hygiene factors like face masks, gloves and clean outfit should be
maintained in the food service arrear at all times, which reflects appealing effect
for the company staffs.
 Make sure the Vegetables / ingredients are fresh, crisp and vibrant in colour
which will certainly affects to appearance of the food that looks appetising and
healthy to eat.
 Create a welcoming environment by keeping the eating area and furniture
around the canteen clean, tidy and inviting at all times, but it is a
obligation or the responsibility of the Company itself and would expect the
continues support that matters.
 Make sure the day Menu and the following day Menu to be clearly displayed
in the serving area as such some special menu-days may increase the canteen
business. Show key messages or meal deals and specials on the canteen walls.
 Always try to prepare in time and try to finish cooking in order to meet the meal
breaks and snack times or for upcoming meal schedules to avoid panic faults.
Always remember to keep additional spoons and other serving equipments
should be hand reached as in rush times such may need in case of some may
drop.
And also, always be prepared to re-fill the empty dishes and containers when
necessary, since there is a very short period for meal breaks and snacks which
will be heavily affected to the company’s whole production process. If there will be
un-necessary delays occurs due to the operations in the serving area or due to
any canteen operations, such events will be most unjustifiable and unpleasant.
Smile a lot and should educate the canteen staff to be constantly cheerful, too as
company staffs’ need a breather after long hours in the production line with
probably some grumpy or overly-strict supervisor.

6. 5
Outlook of the canteen itself
A well organized canteen makes look hygiene, appealing and moreover much easier
to clean moreover it helps company staffs to have a pleasant and undisturbed meal
experience.
 Canteen-name and logo should be properly displayed towards company staffs
along with canteen-staffs’ uniforms that looks presentable and professional as
always.
 The canteen should be well equipped and be properly organized i.e. cooking
utensils, spices and provisions are always should be in proper places and hand
reached for the chefs, used saucepans and containers should be cleared and
vacant from the cooking area at once.
 Make sure the whole cooking area not to get crowded by the canteen-staffs,
especially during the rush hours as it replicate unorganised effect and
unpleasantness or unprofessional.
 Wet floor always will be more dangerous as it is slippery and also reflects bad
and filthy impression towards everybody and at least try keep it clean and dry
during the rush times.
 Floor arrear; under the cookers have been dented and it is to be tiled swiftly as it
looks filthier, especially to the company-staffs which also gives a bad impression
on the canteen itself, but it is a obligation or the responsibility of the
Company itself and will expect in due course.
 If possible, the food cutting and washing arrear to be half partitioned from
transparent–polythene or transparent-vertical blinds as such action prevents
unnecessary peeping from inside to outside and vice versa which will be
disturbed the operation.
 Lighting conditions must be good in the serving area as well as in the eating
area which eliminates gloomy and depression effect.
 Make use of empty space with food display stands or such paces could be used
for marketing or surveying purposes.
 A table-chart on a white–board (refer – Appendix) which reflects progress and
follow-ups of the canteen itself and the canteen–staffs’, where should be displayed
in the canteen premises to the company staffs’. By doing so everyone could see
that; what kind of precautionary measures that canteen staffs’ undergoing that
also reflects that the food are good & safe to eat.

7. 6
Taste testing and any other suggestions
 A suggestion box or suggestion book should be places beside the serving
counter which is a great way to get feedbacks from the company-staffs’ about the
canteen where suggestions as well as critics are mostly welcome (especially
critics).
Such suggestions could be use to identify new foods or drinks that they would like
to see on the menu and critics helps and could be used to develop the canteen
business once in for all.
 When thinking about adding new items to the menu, trial their popularity and
gather feedback with free company-staff taste testing randomly and also can get
assistance from the company’s food testing unit.
 Make sure canteen staff have had proper food handling training and ask them
to treat the company-staffs kindly and politely as well as to treat each other in
same way, since such bad behaviour e.g. even a small shouting or sarcasms or
unpleasant mocking will always reflects bad impression on the canteen and
canteen-staff inevitably.
 According to the survey, one of the major pitfalls in running a canteen is failing to
take into account the customers changing taste e.g. it is not easy to put up
evolving new good food items for same old price, even though customers
expected, as we know that they are picky and choosy.
Canteen uniforms and name – logo
A comfortable-colourful and cool uniform always gives the canteen an identity or
uniformity and also looks hygiene that could be used in a range of canteen
promotions, meal deals and branding meal packets or bags.
 Wearing the clean uniforms at all times, make helps company staffs to
recognize the canteen staff and distinguished each other.
If possible, on different shifts – different coloured uniforms which eliminates the
boring and monotonous canteen – surroundings.
 The canteen name picture or logo should be stand out, helping company staffs to
recognise the canteen and its name that also could be used to promote the
mother company of the catering service i.e. the HHootteell i Sanasta itself.

8. 7
Where to start ?
 Stand outside like company-staffs would see the canteen and the canteen-staffs,
have a look and what do the company-staffs would see first ?
 Do the foods and appearance of the canteen itself look hygiene and appealing ?
 Can you read the menu, meal deals and specials boards clearly ?
 Is there anything else that could be changed in order to boost the canteen
business effectively and quickly ?
Note with care:
Please note that I haven’t observed nor admitted; all and above as prevailing
misconductions or short comings except for some; may due to an oversights. I just
mentioned such as some TIPS or some KEY points that should be taken in to
consideration in order to enhance the canteen-operation and expect small
contributions from your end as well, if both parties to be walked along the same path.
However, we promised to do above and much – much more, but it is no secret that
managing a canteen or catering service is not like walk in the park. Just like in any
other business, and it doesn’t hurt to study and know all you can before jumping in
head first.
According to the interviews with company staffs and with the guidance from all above
good persons’ we know that we can do better and we promise to do better and will do
better, in return we expects very short and simple things from you though...!?*
Humbly - What we would expect from you
Do not worry, we certainly wouldn’t expect much from you, but we are grateful if you
could do a little;
o Keep the eating area and furniture in front of the canteen clean, tidy and
inviting at all times.
o Floor arrear; under the cookers have been dented and should be tiled swiftly.
o Not to interfere directly with the canteen staffs, if some wrongdoings
being observed, but to report either to the Supervisor or to the Owner
himself at al-times to avoid unnecessary misunderstandings that
would makes uncomfortable to the both parties.
As much as we welcome all kinds of critics and suggestions from
top-to-bottom, we don’t want the company-staffs, to involve with our
low-ranking staffs’ that also applies to the appointees whom are to
observe our misconductions. Since, it is our duty to meddle with them
and we just want you’ll to trust us as we know what we are doing.

9. 8
Trade, not Aid:
More than a statement about our product and equipment, this is a statement about
who we are and how we do business. We are a company looking forward to innovate
in the canteen and catering industry through our constant self—checkout / self survey
process, Canteen is leading the way in providing fresh, new ways to serve our clients
and customers..., who knows that some of our old standards may be served and
success with a new twist.
A food business needs very careful monitoring and supervision by the owner. Good
hygiene and food sanitation is of foremost importance and have to train staff to stick
to certain food-handling standards. The inventory must be just in time—neither too
much nor too little. Too much may mean spoilage and too little may translate to lost
sales which means a good inventory system.
The country needs new and more ways to create employments—one that is not only
effective, but sustainable. Like yours we are also in a way to contribute to the job
market to help to build and uphold the poor communities in the developing world. The
money that we received from our customers, spends on our staffs well being and
would stay in the community. But, we’d do more. Through our establishment, we will
help communities learn the new skills that needs to operate and to develop this
industry and by doing so, will help the community grow.
It could help to fight our country’s poverty and money that spends to purchase our
products would be—one way or another way, helping a community in this country
which might have a better, brighter future. That’s our idea
Further, we want to create a chain of community owned by Hotel and catering
services that would not only give the industry a whole new level, it would also be built
to the highest market standards.
The local communities will need a whole series of new jobs, and we’ll work with them
to achieve their goals as well as ours and we can provide vocational training and work
experience in the long-run.
A hand—up, not a hand—down, we’ll use this chance of power to give a better
meaning to the industry and also to help to change the country’s’ poor communities
that will provide a sustainable source of income and skills to make it work
That’s our idea. What’s yours..?
Help—Join us in the cause and make it happen..!
b y : C h a m i n d a d e S i l v a

10. 9
Last 6-months Guests report / chart
Last 6-months Guests (Company-staffs) report is as follows; which evident our
capability to win trusts of our clients and can assure you that such trusts that our
clients kept upon us will not be breached and will keep growing until the termination of
our contract.
0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
Aug '15 Sep '15 Oct '15 Nov '15 Dec '15 Jan '16
Breakfast Lunch
Appendix