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

MS3910 | Principles of Management 3

RR Caterers

• Total: 72

• Supervisors: 4

• Cooks: 4

• Cooking Assistants: 18

• Other Staff: 46

Number of People Working

MS3910 | Principles of Management 4

SK Caterers

• Total: 71

• Supervisors: 8

• Cooks: 4

• Cooking Assistants: 15

• Other Staff: 44

Number of People Working

ISS Caterers

• Total: 84

• Supervisors: 8

• Cooks: 5

• Cooking Assistants: 20

• Other Staff: 51

MS3910 | Principles of Management 5

Number of People Working

MS3910 | Principles of Management 6

Site

Manager

• Senior Supervisor

• Mess Supervisors

• Housekeeping Supervisor

Supervisors

• Service Staff

• Cashiers

• Cooks

• Housekeeping

Mess Workers

Geographical Departmentalization

MS3910 | Principles of Management 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 8

Job Design

• Managers• Assistant Managers/ Supervisors• Cooks• Cooking Assistants• Housekeeping

MS3910 | Principles of Management 9

4 4

18

46

8

4

15

44

8

5

20

51

Supervisors Cooks Cooking Assistants Housekeeping

RR SK ISS

Source: Mess Manager Interviews

Job Design

MS3910 | Principles of Management 10

Acquisition of

Raw Material

Cooking

Dining

Hours

Waste

Disposal

MS3910 | Principles of Management 11

Acquisition

of Raw

Material

Cooking

Dining

Hours

Waste

Disposal

All material is bought on a yearly contract with monthly payments and is delivered on a 15 day basis

MS3910 | Principles of Management 12

Acquisition of

Raw Material

Cooking

Dining

Hours

Waste

Disposal

Cooking starts 2 hours before the Mess timings on the direction of the Cooks employed.

MS3910 | Principles of Management 13

Acquisition of

Raw Material

Cooking

Dining

Hours

Waste

Disposal

Buffet System, Cleanliness at all tables, Dishwashing and Collection of Leftovers

MS3910 | Principles of Management 14

Acquisition of

Raw Material

Cooking

Dining

Hours

Waste

Disposal

Bio-gas Plant Decomposition, Underground pit, Donation of food to Orphanage (SK and ISS)

MS3910 | Principles of Management 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 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 17

IITM

Mess

Threat of

New

Entrants

Threat of

Substitutes

Bargaining

Power of

Buyers

Bargaining

Power of

Supplier

Current

Rivalry

Porter’s Five Forces

MS3910 | Principles of Management 18

IITM

Mess

Threat of

New

Entrants

Threat of

Substitutes

Bargaining

Power of

Buyers

Bargaining

Power of

Supplier

Current

Rivalry

Porter’s Five Forces• High – New Entrant

with a good quotation

MS3910 | Principles of Management 19

IITM

Mess

Threat of

New

Entrants

Threat of

Substitutes

Bargaining

Power of

Buyers

Bargaining

Power of

Supplier

Current

Rivalry

Porter’s Five Forces• High – New Entrant

with a good quotation• Low – Compulsory for

students hence no substitute

MS3910 | Principles of Management 20

IITM

Mess

Threat of

New

Entrants

Threat of

Substitutes

Bargaining

Power of

Buyers

Bargaining

Power of

Supplier

Current

Rivalry

Porter’s Five Forces• High – New Entrant

with a good quotation• Low – Compulsory for

students hence no substitute

• High – Profit for 5000 students hence institute can bargain

MS3910 | Principles of Management 21

IITM

Mess

Threat of

New

Entrants

Threat of

Substitutes

Bargaining

Power of

Buyers

Bargaining

Power of

Supplier

Current

Rivalry

Porter’s Five Forces• 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 22

IITM

Mess

Threat of

New

Entrants

Threat of

Substitutes

Bargaining

Power of

Buyers

Bargaining

Power of

Supplier

Current

Rivalry

Porter’s Five Forces• 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 among caterers

MS3910 | Principles of Management 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 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 25

THANK YOU !!