HOSTEL AFFAIRS SECRETARY REPORT FOR THE ACADEMIC YEAR 2019-20
Venkata Vamsi Nanimela,
Secretary (Hostel Affairs) 2019-20, IIT Madras.
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TABLE OF CONTENTS S. NO TOPIC PAGE NO
1 Mess Monitoring and Control Committee Report (19-20) 3
1.1 Team Members 3
1.2 Menu Revisions 4
1.3 Major Decisions 5
1.4 Monthly Meetings 6
2 Committee for Monitoring General Facilities For Students Report (19-20)
10
2.1 Team Members 10
2.2 Timeline 11
2.3 Monthly Meetings 12
2.4 CMGFS Budget 13
2.5 CMGFS Expenditure 13
3 Cooking Club Report (19-20) 14
3.1 Team Members 14
3.2 Events Conducted 14
3.3 Ethnic Cuisines for Ethnic Day 16
4 Gallery 17
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1. MESS MONITORING AND CONTROL COMMITTEE
REPORT 19-20 1.1 TEAM MEMBERS:
NAME ROLL NO. POSITION HOSTEL NI TEAM
Pragneshkumar Rana ME17S301 Core Mahanadhi Aman Kumar CE16B116 Super Coordinator Jamuna Prateek Saini CY18C030 Super Coordinator Mahanadhi
Chiranjeev Kumar MA16D040 Coordinator Brahmaputra Govind Nagar CY18C023 Coordinator Mahanadhi
Abhishek Rawat CY18C001 Coordinator Mahanadhi Dinesh Kumar CY18C019 Coordinator Mahanadhi Aditya Agrawal EE18B003 Coordinator Godavari Ashutosh Bharti ME17D004 Coordinator Krishna
SI TEAM
Darwin S EP17B020 Core Narmada R. Shivahari EP17B007 Super Coordinator Narmada
Guru Pramoth V V BE17B005 Super Coordinator Jamuna Harshavardhan EE17B128 Super Coordinator Saraswati
Anfas EP18B016 Coordinator Saraswati Krishna Karthik .M ME18b064 Coordinator Tapti
Leon Jose ME18B150 Coordinator Jamuna VINDHYA TEAM
Shreya Yellapantula ED15D500 Core Sabarmati Dhruvi Shah CH17B116 Coordinator Sharavati
Shanmugha Priya CE18D021 Coordinator Sabarmati Ramya (Oct-Jan) MS16D021 Coordinator Sabarmati
Pavithra (Feb-March) ME19B061 Coordinator Sarayu
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1.2 MENU REVISIONS: Timeline:
● Two types of the menu have been prepared, NI and SI menu for July-December ‘19.
● NI menu was followed by R Gouras, Firstman, Indigo, and Vasan(Vindhya).
● SI menu was followed by SKPL, SGR, SRR, and SKPL (Vindhya)
● A separate menu for RRC has been prepared because it has both SI and NI as
well as no garlic & no onion mess.
● Initially, these menus were piloted for two weeks to figure out the preferences from the student side and we made the necessary changes.
● The menu was very flexible. We made a few changes in it according to student needs as well as keeping in mind the seasonal restrictions.
● Later Vindhya mess wanted exclusive changes according to girls’ preference which was made from that Vindhya SI and NI had a separate menu.
● A special menu was requested from the caterers and followed during special occasions.
● Feedback was collected at the end of the semester and few items were added.
● Trends of FC menu items were noted regularly and suggested necessary changes whenever required.
● SGR (SI mess facility) served NI menu (separately drafted for vacation mess) during winter vacation.
● Since RRC was not able to break events because of three different menus. As a request from the caterer end, we tried out a combined menu that had more variety. Later we made a few changes according to students' feedback. It was carried out for a mess term. Then we got back into the same menu because students were not satisfied.
● One more feedback form was sent by NI core before the lockdown.
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1.3 MAJOR DECISIONS : Termination of Indigo Mess Facility:
● Hygiene standards were poorly maintained even after several warnings.
● Staff response was also bad and non-cooperative.
R Gouras was given two Mess facilities:
● After the poor performance and removal of Indigo, we allotted an extra mess facility to R Gouras.
● This was done based on student feedback and no. of registration they got in every mess term
Table service in mess facility:
● Table service, as well as hybrid service, was piloted in SKPL for a month.
● It reduced the plate wastage by 50%.
● Table service was later dropped by taking feedback from the students and caterer
RRC low registrations:
● Since RRC was getting very little registration we have taken several steps throughout the year to overcome it.
● One of the major decisions taken is piloting a combined menu.
Conversion of Food Court coupons to digital through ID Card payment:
● Food Court coupon books are converted into digital coupons through ID Card payment
Introduction of second spell registrations for those who miss the mess registrations:
● Online Self Mess registration enabled for those who miss the main registration
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1.4 Monthly Meetings: Monthly meeting conducted on April(27/04/2019): Meeting was conducted in Sishya hall. Conclusions:
● Plate wastage analysis after and before implementation of Table service in SKPL was done and noted that there was 50% reduction in the food waste.
● Eatitude presented the performance report of each caterer ,the critical risks were mentioned in it
● Students complaints were discussed and necessary action was taken. ● Water consumption and its trend of each caterer was discussed
Monthly meeting conducted on May (25/05/2019): Meeting was conducted in Sishya hall. Conclusions:
● The comprehensive report of all 5 caterers who were operating in summer vacation was presented by Eatitude and scored out of 300
● The shortcomings were informed to the caterers . Monthly meeting conducted on June(29/06/2019): Meeting was conducted in Vahini hall. Conclusions:
● Average plate waste per student per day as well as production waste per day of each caterer was discussed.
● The comprehensive report of all 5 caterers who were operating in summer vacation was presented by Eatitude and scored out of 350
● The shortcomings were informed to the caterers ● Mr.A.Somasundaram regional business development manager of Rational
International India Pvt. Ltd. Gurugaon briefed about their product ‘ a single multifunctional appliance, the self cooking centre’ to all the caterers and invited them for a demo session.
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Monthly meeting conducted on August (17/08/2019): The meeting was conducted in Sishya hall. Conclusions:
● SI & NI menu list was forwarded by HAS to all the caterers. ● R Gouras to allow their claim for the food inadvertently provided to 3 students
registered with other caterers was considered ● Cleaning of elevators /lifts in Nilgiri and Vindhya was informed to the respective
caterers ● Students complaints were discussed and necessary action was taken. ● Penalty of rupees 5000 was issued to the caterers for their staff not wearing
gloves and safety shoes. Monthly meeting conducted on September (28/09/2019): Meeting was conducted in Vahini hall. Conclusions:
● The explanation submitted by Firstman,SGR and Vasan for not wearing safety shoes and gloves was approved by appellate authority and the penalty of Rs.5000 was waived
● The appellate authority has considered the appeal by Various caterers (Sakthi,Vasan,R Gouras) and waived 25% against the fine imposed on various violations under the contract reported in the MMCC meeting held on 17.08.19
● Students complaints were discussed and necessary action was taken. Monthly meeting conducted on October (26/10/2019): Meeting was conducted in Vahini hall. Conclusions:
● Average plate waste per student per day as well as production waste per day of each caterer was discussed.
● Students complaints were discussed and necessary action was taken. ● Water consumption and its trend of each caterer was discussed ● Few complaints from caterers about the frequent breakdown of electrical
equipment were taken and reported to the Electrical unit.
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Monthly meeting conducted on November (29/11/2019): Meeting was conducted in Vahini hall. Conclusions:
● MMCC cores briefed about the changes that had to be made in the NI and SI menu.
● Water consumption and its trend of each caterer was discussed ● Average plate waste per student per day as well as production waste per day
of each caterer was discussed. ● TUV presented the lab analysis report on hand SWAB,Eqp. SWAB,food,water ● NCML Audit was conducted in all mess facilities to ensure the meet up the
FSSAI standards. ● Students complaints were discussed and necessary action was taken.
Monthly meeting conducted on December (28/12/2019): Meeting was conducted in Vahini hall. Conclusions:
● Average plate waste per student per day as well as production waste per day of each caterer was discussed.
● TUV presented the performance report of each caterer ,the critical risks were mentioned in it
● Students complaints were discussed and necessary action was taken. ● Zomato feeding India charitable organisation was permitted to take the
production excess to feed the needy. Monthly meeting conducted on January (25/01/2020): Meeting was conducted in Sishya hall. Conclusions:
● Average plate waste per student per day as well as production waste per day of each caterer was discussed.
● TUV presented the performance report of each caterer ,the critical risks were mentioned in it
● TUV presented the lab analysis report on hand SWAB,Eqp. SWAB,food,water ● TUV Audit was conducted in all mess facilities to ensure the meet up the FSSAI
standards. ● Students complaints were discussed and necessary action was taken. ● Compulsory extra should be made available at agreed price by all the caterers
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Monthly meeting conducted on February(29/02/2020): Meeting was conducted in Vahini hall. Conclusions:
● Committee noted the student feedback analysis for each caterer over the period 15days (15th-28th Feb.)
● Few menu changes was discussed with the advice of the culinary expert. ● Average plate waste per student per day as well as production waste per day
of each caterer was discussed. ● TUV presented the performance report of each caterer ,the critical risks were
mentioned in it ● TUV presented the lab analysis report on hand SWAB,Eqp. SWAB,food,water ● TUV Audit was conducted in all mess facilities to ensure the meet up the FSSAI
standards.
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2 COMMITTEE FOR MONITORING GENERAL FACILITIES FOR STUDENTS
REPORT 19-20
2.1 TEAM MEMBERS:
S. NO NAME ROLL NO POSITION 1 Venkata Vamsi Nanimela ED15B030 HAS 2 Sumanth CH16B116 Core 3 B.A.N Hemanth CH16B036 Core 4 Kajal Raju HS16H039 Core 5 Ram charan ME17B103 Super Coordinator 6 Arsha Deepakom HS16H016 Super Coordinator 7 Vishnu M ME17B184 Super Coordinator 8 Tejaswini EE15D021 Super Coordinator 9 Rohit Chikkila EE16B135 Super Coordinator 10 Sabari Krishna M ME18B071 Coordinator 11 Sumana ME18b044 Coordinator 12 Anand Krishna G Unni HS18H007 Coordinator 13 Sravani Pitta CH18B018 Coordinator 14 M V Sesh Tej CH18B054 Coordinator 15 Uday HS18H050 Coordinator 16 Mohammed Irfan T ME17B112 Coordinator 17 Harsha Priya EP18B003 Coordinator 18 Keerthana Krishnan HS17H041 Coordinator 19 G Suryanarayanan NA17B107 Coordinator 20 Joel Baby Johnson ME17B144 Coordinator 21 Deva Sundar T ME17B169 Coordinator 22 Vinay Puthalath AE18B045 Coordinator 23 M.Vikas Vardhan NA18B028 Coordinator 24 T Ravi Kiran CE18B126 Coordinator
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2.2 TIMELINE:
● A call for applications for the post of CMGFS Core was released on April 10th,2019.
● The selection process & the results of the core position were released on April 14th, 2019.
● A call for applications for the post of super coordinator was released on April 21st,2019.
● Announcement of New Food Court (June 3rd,2019) in the ground floor of Himalaya comprising six shops namely Cafe, Bakery, Juice Shop, Veg Restaurant, Non-veg restaurant, and Chat Shop. The tender process for Cafe, Bakery and Juice Shop has been completed and the tender was awarded to the following vendors: 1. Cafe - M/S Woss Hospitality India Pvt Ltd 2. Bakery - M/S Leo Fortune Bakers & Confectioners 3. Juice Shop - M/S Adyar Cool Biz
● Departmental Store tender awarded to M/S Prime Mart was informed on June 3rd, 2019.
● Commencement of operations by Cool Biz, Leo, and WOSS in Himalaya Food Court on July 15th, 2019.
● M/s. Prime Mart - Departmental Store has opened its franchise (in the place where Gurunath was conducting its business) at Door No 1, Student Facility Center(SFC), IIT Campus w.e.f 21st July 2019.
● Freshers sales with discounted Starter Kits. ● Call for applications for the Coordinator position was released on August
6th,2019. ● The Chaat Corner commenced operations in HFC(Himalaya Food Court)
on August 6th,2019. ● Kamakshi Mess (24*7 Veg Restaurant), Lara Fast Food (Non-Veg
Restaurant) have commenced soft launch on August 25th,2019 in HFC. ● Digital Self Ordering Kiosks at HFC was placed on August 25th, 2019. ● M/s. GBS Laptop and the Mobile store started their operations on 26th
August at Students Facility Center (SFC) near Prime Mart and opposite Narmada Hostel.
● Introduction of CMGFS App( available on play store & App store) on September 2nd.We can use this app to place a delivery from Zaitoon and place dine-in and takeaway orders from Himalaya Food Court (HFC) eateries.
● Installation of Wi-Fi facility at Himalaya food court on September 9th. ● Zaitoon started its extended menu(snacks/night canteen) on October
3rd. ● Commencement of operations by M/S Krishnavillasam on October 17th.
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● Fyndus has started delivering food from WOSS and Leo from November
6th through CMGFS App. ● M/s Anjappar Chettinad Restaurant was awarded the tender for
Multi-Cuisine restaurant at Quark Canteen on January 8th. ● Commencement of operations by Students Teal Stall at Quark First
Floor (January 23rd). ● Commencement of operations by M/s. Anjappar at Quark Canteen on
26th Feb 2020. ● Introduction of breakfast by Anjappar Chettinad Restaurant at Quark
Canteen from 11th March. ● ID Card Payment through Fyndus is enabled.
2.3 CMGFS MONTHLY MEETINGS: Monthly Meeting of August:
● The meeting was organized on August 29th at the DoSt Conference hall, DoSt office.
Conclusions: ● Rectified waste management in the newly opened shops in Himalaya
Food Court. ● Water dispensers to be placed outside the facility so that it’s visible to the
customers. ● Evaluated the quality of the G4S housekeeping service.
Monthly Meeting of September:
● Meeting was organised on September 26th at the DoSt Conference hall, DoSt office.
Conclusions: ● Three day closure is given for CCD due to lack of hygiene & improper
waste management. ● Penalty for Suprabha as they were given instructional sheets multiple
times due to hygiene violations. ● Tapti Cycle Shop licence has been extended for 3 months.
Monthly Meeting of October:
● Meeting was organised on October 24th at the DoSt Conference hall, DoSt office.
Conclusions:
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● Request for New tender in place of CCD since many complaints were
registered even after issuing of warnings. ● Higginbothams to be removed as they have limited reach among
students.
2.4 CMGFS BUDGET 2019-20: Name of the Expense Quantity Price (Rs) Total (Rs)
Reimbursements 7 months 21200 148400
FSSAI Audit 15*2 1800 54000
ID Cards 24 200 4800
Debriefing Session 24 600 14400
Miscellaneous 1 2500 2500
GRAND TOTAL - 224100 Rs
2.5 EXPENDITURE:
Name of the Expense Total (Rs)
Debriefing Session 12247
ID Cards 2400
Reimbursements (2 months) 40400
GRAND TOTAL - 55047 Rs
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3 COOKING CLUB
REPORT 19-20
3.1 TEAM MEMBERS:
● Cores: ■ Deepak Mudigonda - CE16B123 ■ Baladitya B - HS17H006
● Coordinators: ■ Pooja Agarwal - CY18C029 ■ Pranav Srichinta - CH19B077 ■ Pranav Bapat - MM17B015 ■ Rahul - EE19B050
3.2 EVENTS CONDUCTED:
Two on-ground events were conducted.
Signature dish challenge - We allocated a budget of 18000 for this event and we planned to conduct 6 workshops.
We sent a mail asking students interested in teaching to cook to register. We got 16 registrations.
The registered candidates are:
NAME ROLL NO. PHONE NO. DISH
Shraddha Sharma ME14D411 9791265373 Baigan Bharta
Mihir Chawla CE18B011 9672261010 Butter Chicken
Susmitha AE17B012 8985362170 Brownie with ice cream
Aruna Kumar Nayak CE16D020 9445094071 Stuffed Bittergourd
Shailja Bagri MS18A039 9836880042 Baked Mexican Rice
Parveen Nisha 1722PP 7000776472 Kachchi Chicken Biryani
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Md Shahid Ansari ME16D024 7000796372 Carrot Halwa
Sahithi CH16B118 9500900997 Broccoli and corn pulao
Arvind Pujari MM16B017 9619557506 Butter Chicken Burger
Taneesha Shekhawat HS17H034 7305675636
Chicken Alfredo Baked Penne
Saravanakumar D AM15D014 9566331101 Akkaravadisal
Reetu Priya MA19C029 7050912811 Litti-Chhokha
Poojitha Uthappa EE19S046 8317330827 Indian khow suey
RAJEEV RANJAN AE17S009 8884314139 Chicken Curry
SANTOSH GANTI NA15B046 9940115329 Aubergiene dumplings
Arul Shaji HS17H050 8848772429 Chemmeen Olarthiyathu
● The final selections would be based on an interview that we take. ● We selected Alfredo Baked Penne based on it. ● The workshop was conducted on 08/02/2019. ● Registration for participants was sent through mail. But since many who
registered did not turn up, we took on-spot registrations. ● The total budget for this event was 4k but the expenditure was Rs. 3138
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3.3 ETHNIC CUISINES FOR ETHNIC DAY:
A cooking event where 4 sabhas and samitis participated to serve their ethnic food to the crowd at SAC on ethnic day
The 4 sabhas are:
● Karka kasadara Tamil Confluence ● Kerala Kala Samiti ● Rangla Punjab ● Marathi Mitr Mandal
The total budget for this event was 10k but the expenditure was Rs. 8653
We also had one online event, Dish-a-day challenge.
● This was organized in collaboration with Saathi ● The main motive behind the event is to encourage students to keep
themselves occupied and pick up cooking during the lockdown. ● It was conducted through the Instagram account of cooking club ● The number of followers grew from around 50 to 170 in a month.
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