A summer internship report on Canteen standardization with reference to GSK

Canteen Standardization

Submitted in Partial Fulfillment of the Requirements for the

Award of degree of ……………………………

2013-2014

Submitted by: Guided by:

Project -Canteen Standardization

Certificate

This is to certify that the Project titled, “Canteen Standardization” is an academic work done by “(your name)” submitted in the partial fulfillment of the requirement for the award of the Degree of_____ from (college name). It has been completed under the guidance of (Faculty guide) and (Corporate Mentor). We are thankful to

GlaxoSmithKline Consumer Healthcare Ltd. For having allowed our student to undergo project work training. The authenticity of the project work will be

examined by the viva examiner which includes data verification, checking duplicity of information etc. and it may be rejected due to non fulfillment of quality

standards set by the institute.

DECLARATION

www.mbaprojectfree.com


I, the undersigned hereby declare that the project report submitted to my department i.e. University School Of Business on the topic “Optimization Of Canteen at Glaxo Smith Kline Consumer Health Care Ltd.” is a result of my own work under continuous guidance and kind co-operation of my guide, Assistant Manager (HR),GSKHC.I feel highly obliged and indebted to him for not only providing all the moral and organizational support but also for inspiring encouragement during the course of this work . Without his help it would not have been possible for me to accomplish this task on time.



ACKNOWLEDGEMENT

I consider it pleasant privilege to express my heartiest gratitude and indebtedness to those who have assisted me towards the completion of my project report. The

project wouldn’t have seen the light of day without the help and guidance of many people. I take an opportunity to convey my deepest gratitude to all those

individuals. My first word of thanks to (General Manager) and (Manager HR & A).

I feel highly obliged and indebted to my guide (Asstt. Manager HR) for not only providing all he moral and organizational support but also for inspiring

encouragement during the course of this work. Without whose help it wouldn’t have been possible for me to accomplish this task on time.

Words at my command are inadequate both in form and spirit to express my sincere and profound gratitude to these entire persons for their meticulous

guidance, keen supervision, constructive criticism, friendly attitude and whole hearted help throughout the course of this project. I owe my special regard to the

director, HOD and all the staff members to help me out in giving the relative information.

Name & Signature of the student



PREFACE

It is now globally recognized that managing human resource is the basic job of management. With the initiation of globalization of business, HRM/HRD has now emerged as the most spectacular aspect of management.

The most asset, or resource of every organization is its human resource ,resultantly companies started viewing their people as their most important resource ,and humanization of work environment has become the need of today’s business world .Thus a managing course in HR has achieved a pivotal position in management course.

Any management course without practical training is incomplete .Theoretical studies in the classrooms are not sufficient to understand various activities, problems and happenings in an industry.

Practical training is therefore a process of learning, a sequence of programmed behavior, application of knowledge and awareness of rules and procedures. It, therefore become necessary to undergo such training in an organization .So forty five days training gives us opportunity to get familiar with the business world.

Fortunately, I got an opportunity to get my training at GLAXO SMITH KLINE Consumer Health Care, Nabha (Punjab). During this time period, I obtained knowledge about both HRD /HRM.



EXECUTIVE SUMMARY

1st part of the report contains introduction to the topic “canteen

standardization” & introduction to the company, which includes

company background which shows how GSK comes into existence.

Then company profile, strategy of the company, various Packaging

stations, mission & vision statement showing the company status

etc ,has been included in this project report. After this there is product

profile, which shows range of products offered by GSK Consumer

Health Care Ltd.

It contains the brief information about the GSK Nabha

plant. After this there is a overview canteen. After that the concept of the

topic is explained and then the explanation of the canteen management

system.

The next part of the report includes objectives of the study

and the research methodology being adopted, then the data analysis &

interpretation, findings of the study and limitations that were felt during

the study and the some suggestions are mentioned.

The last part of the report is that of Bibliography in which

the various books, web sites and articles consulted for the preparation of

this report are mentioned.




TABLE OF CONTENTS

Contents Page No.

Chapter 1: Introduction to GSK 6

Company profile 13-14

Introduction 8

Historical background 9

GlaxoSmithKline divisions 12

Mission,Vision Statement of GSK 13

Product Profile 15

Plant locations in India 24

About Nabha plant 25

6S at Nabha 27

Manufacturing process 30

Supply chain process 31

Departmental overview 33

Human Resources & Administration Department

34

Chapter2:Introduction to Project 37

Chapter3:Research Methodology 57

Chapter4:Analysis and Interpretation 62

Chapter5:Findings, recommendation,conclusion

87

Bibliography 92

Appendix 93


COMPANY PROFILE

Company GlaxoSmithKline Consumer

Healthcare Ltd.

Status Multinational Company.

Originally U.K. Firm

Product line Horlicks, Boost, Vanilla

Horlicks, Chocolate Horlicks,

Junior Horlicks, Mother’s Horlicks

Gopika Ghee, ENO ,Iodex ,Foodles

Quality Status AWARDED ISO 9002,

Rajamundry Plant Received

ISO 14000 Accreditation.

Turnover (2007) Rs. 13955 (Millions)

Profit (2007) Rs. 1627 (Millions)



INTRODUCTION TO GSKHC

GlaxoSmithKline Consumer Healthcare Ltd.(GSKHC) is an Indian associate of GlaxoSmithKline plc, U.K.

GSKCH is one of the largest players in the health Food Drinks Industry in India. The Company , with its manufacturing plants located in Nabha , Rajahmundry and Sonepat ,has a total workforce of over 2700people ,each driven by a spirit of enterprise.

Its flagship product , Horlicks, is a highly respected brand, which is over 100 years old in india. The company also manufactures and has a market of Boost, Viva, Maltova, Biscuits and in addition promotes and distributes a number of products in diverse categories, including prominent brands such as Eno, Crocin and Iodex. GSKCH has a strong marketing and distribution network in India over 1800 wholesalers and direct coverage of over 4,00,000 retail outlet.



HISTORICAL BACKGROUND

GlaxoSmithKline Consumer Healthcare Ltd.(GSKHC) is a pharmaceutical and health care company born out of the merger of two leading international organizations Smith Kline Beecham and GlaxoWelcome.GSK Consumer Healthcare Ltd and GSK Pharmaceutical Ltd are the two businesses of GSK in India of which former are headquarter at Gurgaon and the latter at Worli, Mumbai.



Year 1955: Horlicks was a milk product manufactured by Horlicks limited Sloughs, England was being imported, bottled and sold in India. Due to changes in import policy, import stopped.

Year 1956-1957: A team from the organization visited to explore the possibilities of setting up a plant with the support of Maharaja of Nabha , his highness Partap Singh , and a plant was set up at Nabha.

Year1958: On May 31,1958,Mr.Pratap Singh laid foundation stone of the company at Nabha .

Year 1960: On March24, 1960, the factory went into production.

Year1969:

Horlicks group disposed off their holding in India and U.K. To “beecham group of industries” which is multinational and own

more than 200 countries engaged in manufacturing of Bryl cream, Hair cream, Eno fruit salt etc.

Immediately after taking the management, Beecham Group shifted its head office from Nabha to Delhi.

Year 1979: Beecham India (Pvt.) ltd. Mumbai merged with Hindustan milk food manufacturer ltd. and the name was changed to H.M.M. Ltd. Beecham Group plc.

Year 1991:

Smith Kline USA merged on September 16, 1991 to form Smith Kline Beecham consumer brands, plc. with its register office in U.K.



H.M.M. becomes a part of Smith Kline Beecham consumer brands ,one of the three sectors of Smith Kline Beecham consumer brands ltd.

Year 1994:

The name was changed to Smith Kline Consumer Healthcare ltd. to reassert the company’s promises of providing health care to consumers.

The company decided to do away with its toiletry products and sold its brands like Bryl cream and silvikril to sarelee.

Year 2000: The company acquired MALTOVA and VIVA brands of nutritional from jagjit industries ltd.Amerger took place between Smith Klien Beecham and Glaxo welcome and the company Glaxo Smith Kline (GSK) was formed o7Dec 2000.


Glaxo

Smith Kline Beecham

Merger

GSK


Year2004: The Bank of Punjab has tied up with the company for facilitating finance on attractive terms to its milk suppliers. The company started packing Horlicks in 1/2kg and 1kg pouches. Packing machine was imported and installed .As the main market for the sale of Horlicks was in south and East Indian, need was felt for the sale of Horlicks in small units of country. Therefore packing stations was opened at different places. At present Horlicks is dispatched from Nabha in bulk quantity to the fallowing packing stations:

Balangao Mangaldao(Assam) Kompally Baddi(Himachal Pradesh)

The marketing of company product is done through various regional sales offices (RSO) situated at:

North- Delhi West- Mumbai East- Kolkata South- Chennai

The company has its headquarter in Gurgaon. Bulk-malted food manufactured in Nabha is dispatched to different packing stations in drums for packing in unit’s containers or gusseted pouches (GPs).



GLAXOSMITHKLINE DIVISIONS

1. GLAXOSMITHKLINE PHARMACEUTICALS:

It is a one of the major players of pharmaceutical companies and has

activities in all the major markets of the world and spends major part of

its income in R&D.

2. GLAXOSMITHKLINE CLINICAL LABORATORIES:

It is the leading network of clinical testing laboratories in North America

and its major laboratories and patient centers provide the broadcast

range of testing to help physicians, hospitals and other private

organization to detect disease and monitor health.

3. GLAXOSMITHKLINE CONSUMER HEALTHCARE

GSKCH is one of the largest players in the Health Food drinks industry

in India.The company has dedicated consumer healthcare R&D centres

to take research as seriously as marketing excellence,offering cutting-

edge capability in both.





MISSION,VISSION AND CULTURE OF GSKHC

GSK MISSION Our global quest is to improve the human life by enabling the people “TO DO MORE ,FEEL BETTER,AND LIVE LONGER.”

People at Glaxo smith Kline Consumer Healthcare Ltd are dedicated us to delivering medicines and products that help million of people around the world LIVE LONGER, HEALTHIER AND HAPPIER LIVES.

GSK VISSION



We want to become indisputable leader in our industry –not simply in the terms of size, but in how we use that size to achieve our mission and improve the quality of human life. Becoming the indisputable leader in our industry means conquering the challenges that face us an industry , and a global society.

GSK CULTURE

Successful companies have developed something special that supersedes corporate strategy, market presence, or technical advantage-distinctive culture. What it is, whether it is important or not, what you deal with indirectly. Why? because culture is an intangible shadow. You cannot grab hold of culture. It has no handles, nothing you can touch directly. Having said all that, it is an important issue GSK’s culture is the set of norms that create powerful precedents for acceptations around acceptable risk ,change orientation ,creative and innovation ,group versus individuals effort, customers orientation ,extra efforts.



PRODUCT PROFILE

The main products of company are:

HORLICKS:

The flagship brand of the company, this product name

is associated with that of the company. Way back in 1883, James

Horlicks, a London chemist experimented with powdered malt mixed

with milk and launched this product in Chicago, USA, AS ‘Malted

Milk’. In 1906, he returned to England and set up a factory at

Slough.Renamed as ‘Horlicks’ in 1931, it became a part of the giant

Beecham group in 1969. India forms almost half the world’s market

for Horlicks.

JUNIOR HORLICKS:



Children between the age of 1 and 3 need special

nutrition for healthy growth. New Junior Horlicks along with other vital

nutrients is enriched with a unique scientific combination of nutrients,

which have been scientifically researched and proven to give the child a

solid foundation to be mentally sharp and physically active. New Junior

Horlicks is easy to digest and has a taste that children love.

Junior Horlicks was first commercially manufactured in Nabha in

August’91.



CHOCOLATE HORLICKS:

MOTHER’S HORLICKS WITH DHA:

WOMEN HORLICKS:

As a women your needs are very different for

centuries, women have been taking the care of the family you realize

now that you need to take care of yourself. Recognizing this need,

GSKCH has recently launched “new women’s horlicks ,the first and

health drink in India ,designed for today’s women with the complete list

of micronutrients recommended for women by the world health

organization(WHO).



HORLICKS LIGHT:

It was launched in the market in sep 2005.“horlicks

lite and bite” a nutritional drink and snack specially formulated for all

health conscious adults and is also suitable for use by people with

diabetes.

ELAICHI HORLICKS:



BOOST:

Boost is a brown powder nourishes with a rich

choco malt taste that provides the child with body

building proteins, carbohydrates and fat. It is now

formulated to include power-packed ‘Energy

Boosters’, essential for releasing energy from

food and reduce tiredness and fatigue. Boost was

first launched in November’75 after which many relaunches have

taken place. Very popular in the south, Boost has shown an average

growth rate of 9% annum. Sportsmen like Kapil Dev and Sachin

Tendulkar back it, making it the secret of OUR ENERGY.

MALTOVA:

The yummy choco–malt drink”

It was launched in feb2000.and relaunched in june2002 with an enriched formulation and improved packaging. the new relaunched new maltova had active recharges ,a combination of essential vitamins ,minerals and carbohydrates



Viva:

“Well begun is half done”

Viva is based on the belief that a good start to the day insures that the

rest of it goes well too. New viva has vita health-a combination of

essential vitamins, iron, calcium and phosphorous.

BISCUITS:

Horlicks biscuits has been growing in popularity ever since

launched in 1992. Extending the benefits of Horlicks to ‘sold’

nourishment, Horlicks Biscuitis a favourite among parents and children.



FOODLES: GSK has launched its “FOODLES” under the popular Horlicks brand that is expected to compete with market leader MAGGI from NESTLE. The health drink brand GSKCH-Horlicks-which has been traditionally targeted as a “great family nourisher” has entered into the highly competitive segment of instant noodles through its newly introduced HORLICKS FOODLES aims to explore the category of salty snack food market

CROCIN:

“your trusted paracetamol”



Crocin has been a trusted family name for over three decades and enjoys

a strong medical heritage. An effective remedy forever and mild-to-

moderate pain, crocin is an over-the-counter drug and does not require a

doctor’s prescription to buy it.

Over the last few years crocin has seen a serious of new initiatives like

new packaging with a 3-D hologram seal-a protection seal-and new

launches like crocin pain relief and crocin suspension double strength.

ENO:

“ENO…...gets to work in 6 seconds”

A 100 year old global brand, ENO enjoys a presence in 34 countries,

with India being its second market after Brazil.

The leading antacid taken for providing instant relief from acidity,

gastric discomfort and heart burn, ENO gets you back on track



instantly, as it beings to work in 6 seconds.“Faster than other tablet and

liquid antacids”.

IODEX:

“Pain should not come in the way of your life”

A trusted brand in India since 1919, IODEX continuous today

amongst the top brands in the country, it competes in the topical

balms segment, giving quick relief from back pains, waist pains,

joints pains and sprains.

IODEX DOUBLE POWER:



IODEX ULTRA GEL:

GOPIKA GHEE:

The main by product of the company is Gopika

Ghee. The production process is essentially the same as the same

machinery is used to make different products. Gopika Ghee is packed in

the factory itself, rest of the product are bulk packed in big containers of

specified weights.



PLANT LOCATIONS IN INDIA

PRODUCTION STATIONS

FOOD POWDER : NABHA, RAJAHMUNDRY &

SONEPAT

BISCUITS : SAHIBABAD

ENO : RAJAHMUNDRY

CROCIN : BANGLORE

IODEX : BANGLORE



ABOUT THE NABHA PLANT

GSK’s Nabha plant is a huge manufacturing unit. GlaxoSmithKline Consumer Healthcare ltd. is having three factories in india which are at Nabha, Rajamundry and Sonepat. The Maharaja of Nabha (Maharaja Pratap Singh) laid the foundation stone of the factory on 31May 1959.The factory went in for production in March 1960.The factory at Nabha is the mother unit and products manufactured by this company fall under two categories of consumer healthcare:

Barley malt and wheat floor were easily available but the procurement of milk was creating a problem. So to solve it, many milk centers were opened in village around Nabha. In the very first year the factory earned the profits and about 37% bonus was declared to the employees. Within next 5 years the factory production doubled as the demand for Horlicks increased and in the period of nine years there was fourfold increase in the production of Horlicks.

The food powder (HORLICKS &BOOST) is manufactured in Nabha. The requirement of workforce changes with the


Nutritional Health Drinks Horlicks and its variants

Gastrointestinal ENO Fruit Salts


change in production policy. The plant at present employs a workforce varying from 1500-2000 out of which approximately 1100 are permanent .There is a wage agreement for 3 years .the workers also getting weekly off according to Labor Act. The plant runs 365 days a years in 3 shifts daily which work from 5.15a.m to 1.15p.m, 1.15p.m to 9.15p.m&9.15p.m to 5.15a.m.The office opens 6 days a week.

About 7 Milk collection centers were opened at a radius of about 40km around Nabha, to meet the requirement of 10 tons of milk per day. The main purpose of opening collection centers at village level was to get good quality of milk directly from the producer and Pay them good price, thus, raising their standard of living. Nabha and Sonepat production facility has already been certified for HACCP (Hazard Analysis Critical Control For Food Safety).During the year 2006 the Nabha site received “The Best Environment Protection Initiative 2006”award from the Punjab Pollution Control Board.

6S AT NABHA

6S is a tool that aims to create and maintain an organized, clean &high performance workplace. This tool has been efficiently utilized by Nabha unit and it has lead to reduce the record retrieval time drastically.

Sort Throw out rubbish

Store Find suitable storage area for everything



Shine Clean all surface area

Standardize Communicate 5Sprocedure for your area

Sustain Participate in site –wise monthly assessment

&display results

Safety Employees are protected from every

hazard

Why do it?

How often do you go to use a piece of equipment and it’s not where you left it? Wouldn’t it be less time consuming if everybody knew where they were supposed to store it?

Where do I start?

Get everyone involved Get commitment and authorization for area wise improvement Have leaders set expectation

Sort: Get rid of what is not needed. Throw out rubbish

Define personal space first (and stay out).Start at corner touches everything. Ask questions about each thing: How often do you use it? Where does it go? Place stuff based on frequency of use. Place red tags on unnecessary stuff.



Red tagging visually identified what is not needed in the workplace.

Establish rules for what is needed and where it belongs. Remove and store red tagged items in a temporary holding area. Sort through and dispose of those items that are truly unnecessary.

Prepare all other items for reallocation, ensure that all interested parties agree.

Continue to red tag regularly.

Store: Organize what’s left! Arrange and identifies for ease of use

A place for everything, everything in its place, Know what you have and where it kept to get rid of waste of searching.

Designate location in a variety of ways Lines on the floor Signs hung from the ceiling Tool boards Fix storage methods and places

Shine: Clean up what’s left ! Clean daily

Paint, refurnish, etc…..Get the remaining items into the same collection as when they were new!

Standardize: Standardized cleanup methods

Make Sort ,Storage, and Shine a daily habit



Assign responsibilities to apply these procedures Integrate Sort ,Storage, and Shine into regular work activities Check on the maintenance of Sort ,Storage, and Shine Do you have standard, procedures &assigned responsibilities for

Sort, Storage, and Shine ?

Sustain: Set discipline, plan and schedule

Follow the rules that you set Involve everybody in the production of standard documents and

check sheets.

Develop habits you won’t forget! Assessment is a key activity and should be carried out on a regular basis depending on the overall status of the 5S activity. The radar chart is used to map progress using the data from the assessment checklist within the area. It should be displayed in a prominent location and updated on completion of the assessment.

Safety:

Provide proper safety measures to every employee. Guide them how to

use the machines so that hazards are avoided.

MANUFACTURING PROCESS



The manufacturing process for Horlicks is as follows:

1. The first step in the production process involves the mixing of wheat flour with Malted Barley.

2. In the second step water is added to the above mixture and the material is mashed thoroughly, as a result of which the outer cover of malted barley is moved and remains after is called Husk.

3. After mashing the material it becomes thick slurry in which the solid content is above 50%.

4. The fourth step involves the adding up of water to the above mixture.

5. The next stage is the stage of evaporation in which the material is evaporated and the result is thick slurry of the material in which the solid content is around 80%.

6. After evaporated comes the step of spreading out of material in plates and keeping them in the oven for about half an hour.

7. Once the material is completely dried, the plates are taken out from the oven and the food item is scrapped out, which comes out in the form of thin layers. Then the vitamins and other essential nutrients



are added to the food items which is then ground and the result is our final product HORLICKS.



SUPPLY CHAIN PROCESS

The supply Chain Process at GSK; Nabha is as following:

Horlicks is manufactured at the Nabha plant, after it is put in drums with

a capacity of 184 kgs. Is either bottled or packed in pouches and then

sent to sales depots situated across the country. Its chain is as follows:


Drums (at factories)

Bottles (at

packing stations)

Sale Depots

Wholesaler

Retailers

consumer


DEPARTMENTAL OVERVIEW AT GSKCH

The various departments at GSKCH ltd., Nabha are :-


HUMAN RESOURCE

AND ADMINISTRATI

ON DEPT.

MANUFACTURING DEPT.

MILK SOURCING AND PROCUREMENT

DEPT DEPT DEPTDEPT.

WAREHOUSE SUPPLY CHAIN MANAGEMEN

T DEPT.

ENVIRONMENT HEALTH AND SAFETY

DEPT.

GENERAL MANAGEM

ENT OFFICE

OE DEPT.


HUMAN RESOURCES & ADMINISTRATION DEPARTMENT

Functions of HR & A department:

1. Training:

It is viewed not merely as an event but also as a process of facilitating the continued up gradation of knowledge, skills & attitudes. Training activity includes:

Structured introduction training for all new recruits. Intra & inter department team development exercises. Training in the technical/functional aspects.

2.Employee relations:

The HR department monitors the disciplines of all workmen. Rules for all workers are displayed in the restroom in the form of standing orders.

3.Attendance records & development:

This time office maintains attendance records of all workers with the aid of duty passes. It is supported by a software package that can be accessed to any point of time by the HR department to check the status.

4.Employee communication:



The HR department is responsible for various communication activities like speak up, open house sessions, float file, pamphlets & posters.

5.Welfare activities:

The HR department is involved in various welfare activities for the employees like cultural programs, farewell parties etc.

6. Safety:

The department is responsible for ensuring that the stature requirements of all equipment / processes are strictly followed. Safety audits are conducted once in two years to check the effectiveness of the safety procedures, equipment & system.

7.Security:

Security staff takes rounds in adds around the factory, they are involved in routine activities like carrying out searching at the maintaining logbook.

8.Recruitment:



Recruitment of the workmen, both permanent & temporary, staff & executives is carried out at the level.

9.Wages & salaries administration:

The minimum wages for temporary workers is deducted by the state company. The permanent workers get another benefit like dearness allowance, house rent allowance, leave travel allowance.

10. Maintaining Quality standards

The department is answerable to the company for maintaining quality standards all around the company . The HR department check the quality of relation prevailing inside the company and the quality of food provided inside the cafeteria.



SWOT ANALYSIS:

Strengths:

1) About 100 years old extremely strong brand with about 80% posting market share in the white segment.

2) A very strong distribution in South and East.



Weaknesses:

1) Consumption by price sensitive consumers (Section C) could impact pricing power. Its largest selling 500 gm refill is currently priced slightly below Rs. 100.

2) Dependence on Monsoons.3) Product is taken as milk substitute in certain regions. Increases in

availability of UHT milk could impact the demand.

Opportunities:

Ready to drink format offers opportunity to top out- off- home consumption.

Threats:

Current competition is very weak entry of new player like Amul other is possibility given high margins and weak competition.



CHAPTER 2:

INTRODUCTION

TO PROJECT

PROJECT TITLE:



CANTEEN STANDARDIZATION AT GSK Consumer Healthcare Ltd., Nabha

INTRODUCTION

In modern situation human being play a very important role for development of company. Human Resource is a central, rare, and most precious capital source of our industrial society. So, without workers, the production remains resource but never become production. While getting work done through workers the management of the organization should provide the facilities to workers in such a way that workers become satisfied and they themselves work harder and more effectively and more efficiently. In this case study report is an attempt made to analyze various areas of canteen facility provided to them and also attempts are made to analytics the labor welfare facilities given to the employees in the GSK Consumer Healthcare Ltd., Nabha” and try to point out whether this organization successfully maintaining the good relationships with employees and maximum efficiency of the workers in the organization so as to achieve the ultimate goal of the organization.



CANTEEN MANAGEMENT SYSTEM

According to section 46 and 112 of factories act 1948,

The occupier of every factory notified by the state Government, and wherein more than two hundred and fifty workers are ordinarily employed shall provide in or near the factory an adequate canteen according to the standards prescribed in rules 88 to 94.

So every organisation having more than 250 workers shall provide canteen to its workers as a welfare measure. .

INTRODUCTION TO CANTEEN STANDARDIZATION

The term “canteen” is used in two different senses. In the first sense, a

canteen is a bottle which is used to carry water or other liquids, and in

the second, a canteen is a facility which serves food in a cafeteria-style

setting. Both uses are from the same root word, cantina, which is Italian

for “wine cellar.” The word was adopted to refer generally to

refreshments and an area where soldiers could obtain refreshments, and

over time the usage split into two different meanings and spread to

civilian society.

In the sense of a container, a canteen is designed to provide someone

with a portable supply of water or liquid. The container may include a

cup which nestles into the housing, or a mouthpiece which is built into



the container. In order to function effectively, the canteen must be able

to be tightly sealed, and some have a layer of insulation which reduces

temperature changes and loss of fluids from evaporation.

Canteens in the sense of a place where food is prepared and eaten are

used to serve food on an institutional level. Militaries, schools, and large

offices may use canteens to meet the food needs of their workforces and

students. A typical canteen is a facility in which diners walk along a

food line with trays which can be filled with various food items. Diners

then seat themselves, eat, and bus their dishes and treys at the end of the

meal.



THE GSKCH EMPLOYEES CO-OPERATIVE CANTEEN

The GSKCH is running employee’s co-operative canteen very

effectively and providing all type eatables to all employees of factory

including the contractors, workers number about 1800 persons.

Presently the canteen is running in two different locations:

NON-GMP Canteen GMP Canteen Contractor Canteen.

Canteen remains in operation around the clock right from breakfast to

dinner and in between tea, sweets and light refreshment is being served.

Here, in canteen Breakfast is given at 6:30 a.m. and then at 9:45 tea, milk is given with some snacks like somosa, dal, bread. At 12:30 lunch is provided along with tea or milk, in evening again tea and milk is served with sweets like ladoo, mathi, balushahi. And after that at 6:30 p.m. tea is served along with milk and dal sabzi,bread. After that 8:00 p.m. dinner is served .

Time Particular



6:30 to 8:15 Breakfast9:45 to 11:30

Tea,milk,samosa,toast,dal,bread

12:30to13:45

Lunch&Tea

15:00to17:30

Tea,milk,bread,Ladoo,Mathi,Balushahi

18:30to19:30

Tea, milk,bread,dal,sabzi

20:30to21:30

Dinner&Tea

22:45to 1:00 Tea,milk,bread,ladoo,mathi,balushahi3:00 to 3:30 Tea,milk,bread,ladoo,mathi,balushahi

BREAKFAST:

Breakfast is served in the morning between 6:30-8:00am for the puri,

sabzi, curd and tea are served and on demand omelet and boiled eggs are

also served all the meals are cooked in canteen for the sufficient number

of staff employees.

LUNCH:

Lunch is served between 12:30-2:00pm and menu for this is

dal,sabzi .green vegetables, chapattis , rice, curd and sweet dish.

DINNER:

Dinner is served between 8:30-9:30pm and menu for dinner is dal,sabzi

and chapatti all the dal,sabzi green vegetables ,chapatti ,rice ,curd etc.



prepared in canteen itself. Only sweets and fruits purchased from

market.



WORKPLACE INSTRUCTIONS

PERSONAL HYGIENE

Ensure the following before reporting the duty.

Proper hair cut.

Proper nail cut.

Well shaven.

Clear attire.

Ensure following while on duty.

Cook headgear is worn.

Mouth cover is tied.

Hand gloves are worn.

FOOD HYGIENE

Vegetables and fruits procured, free from infestation.

Vegetables thoroughly washed before necessary processing and

inconsumable part is adequately disposed cooked food poured into

separate cauldrons for serving on counter. Curd, cooked vegetable

and cooked pulses properly covered with wire washed covers.

UTENSILES



Utensils properly cleaned.

Carbon is cleaned every week.

Proper detergents and scrubs are utilized.

Brass utensils polished once a month.

CROCKERY

Proper detergents are used for cleaning.

Glass tumblers and plates cleaned in dishwasher at least once in

every shift.

Glasses washed with glass cleaner at least once in every shift.

All crockery is washed with k2mMnO4 solution, twice a week.

WASTE DISPOSLE

Cooked refuse and washed refuse collected in bins.

Isolation of refuse i.e. paper, plastic carriers and broken glass

pieces, each in separate bins etc.

WASHING PROCESS:

Solid waste is removed from the used utensils.

Then hot water is used to wash.

Then washed with soap.

After that chemical is used.

Then washed with hot water.



PRESERVATION

Storage area cleaned properly.

Adequate stacking of material.

Storage area for sugar and refined oil separated from grocery and

condiments storage area.

Isolation of chemicals storage area e.g. cleaning material.

WHITEWASH

Whitewash once every four month

SMOKING

Smoking is strictly prohibited with in canteen.

REPAIRS

Immediate replacement of broken and/or floor stones, counter

slabs etc.

SAFETY POINTS

Safe machine installation.

Proper guarding of exposed moving parts.

Ease of accessibility of operating switchboard.

On-the-job induction/ education of newly appointed personal.



MAIN SWITCH

Electric supply cut-off switch earmarked by proper notification.

Main switch that control the total electric load of work area to be

shown to be shown to all canteen personnel so so as to enable use

during emergency.

STREAM LINE

Safety valves in operative condition.

Fortnightly inspection. Operational details especially that of

pneumatic valve known to canteen manager.

Steam pressure load not to exceed 2.5kg/cm2.

LPG is also made in use for making chappatis.

SMOKE

Proper ventilation.

Provision of canopy whenever required.

Operational condition of exhaust fans

MAINTENANCE

Routine maintenance is done.

Proper maintenance record.

Regular inspection.



GENERAL

Apron usage while cooking, serving and washing.

Hand gloves usage during hot material handling.

Floor cleaning to avoid slippery surface.

Milk drums washed with hot water and scrubbed thoroughly.

UTILIZATION OF MANPOWER:

AIM: Aim of this report to deploy the men in canteen in such a way that

maximum output may be taken by deploying proper manpower at proper

place.

To achieve this aim a through study was conducted through out the week

in all the three shifts.

.1st shift

General shift

2nd shift

3rd shift

Deployment of duties

1st shift in non- GMP canteen, there are total 3 cooks, 1 counter man and along with 7 helpers: 1 helper at washing

1 at dining hall

2 helpers with cook



1 helper for milk transport and pot cleaning

1 helper at tea counter

1 helper food transport to GMP

So, in totality in 1st shift there are 11 workers in NON-GMP canteen.

In GMP canteen: there are 1 counter man and 4 helpers in 1st shift.


1 at washing

1 at dining hall

1 at serving counter

General shift: there are 1 counter man at admin. Block and there are 3 helper that is

1 helper at cleaning

2 helper at contractor canteen

In 2nd shift:

NON-GMP: there are 1 cook, 1 counterman and 4 helpers

1 helper at washing

1 helper with cook

1 helper for milk transport and pot cleaning

1 helper t tea counter

So there are total 6 worker in NON-GMP canteen



GMP: there are 1 counter man, 2 helper


1 helper at washing

3rd shift

NON-GMP: there are 1 cook, 1 counterman and 2 helpers

1helper at washing

1 helper for food transport to GMP

GMP: there is only 1 helper at GMP canteen at washing point.

DUTIES OF MANPOWER AT GSK CANTEEN

Counterman:

His duty starts from 6a.m to 2p.m Firtly, he check the strength of workers at 6a.m.and assign the

duties to the workers. He is responsible for maintenance of counter properly. To ensure that plates, spoons and glasses are at proper place. To distribute food to workers at counters.



Responsible for clean and hygiene surroundings of kitchen and counters.

To keep an eye on every worker in the kitchen i.e. to check the cooking process that each worker work efficiently.

SPECIALIST1:

He is basically a tea man. His duty is to prepare tea. While making tea ,he also check the preparation of dal that is at the

same area where tea is prepared He also helps the halwai i.e specialist 3 for the preparation of

samosa,toast etc.

SPECIALIST2:

Is basically a cook. In morning time there are three cooks in the kitchen. Responsible for the preparation of food i.e. making dal, sabzi, and

baking of chapattis etc. He also helps in washing utensils after the preparation of food.

SPECIALIST3:

Is basically responsible for making samosa, toast at tea time. After that, he helps the cook in making vegetables and baking

chapattis.



SERVICEMAN (HR):

He has duty from 8:30a.m. to 5:30p.m. There is a tea counter at HR (Administration Block) which is

controlled by a serviceman. He is responsible for making tea and to serve it to staff.

SERVICEMAN :

To take the raw material from the store and keep them at proper place according to morning, afternoon, evening menu.

Responsible for distributing raw material to their locations. To take chapattis to the counter and helps the counterman in

serving food at counter. To prepare tea for canteen staff and workers. Also helps in cleaning grocessories.

HELPER COUNTER:

As counterman is also busy with other activities like to check the working of workers in the kitchen, to ensure hygiene and clean surroundings .so a helper is there for counterman.

To help the counterman i.e. to serve food and to ensure that plates, spoons at proper place.

To clean the counter properly.

HELPER TO COOK:



Its main duty is to help the specialist2. Help to wash vegetables, dal and cut vegetables.

HELPER MILK:

He is responsible to bring milk from dairy. He also helps the cook in cooking food after collecting the milk.

HELPER WASHING POINT:

He has 8 hour duty. He is responsible for washing utensils collected by helper dining

hall.

HELPER TROLLY:

His main task is to transport the prepared food from Non GMP kitchen to GMP canteen.

To wash/clean the trolley in the morning and before taking the food.

He also helps in the GMP canteen i.e. to serve the food at the counter.

HELPER GENERAL CLEANING:

Duty from 8a.m. to 5p.m. To clean kitchen area properly. To clean machines i.e. grinding machines etc. To take the used pots , cookers to washing area.



To keep everything at proper place in the kitchen and counter.

HELPER DINING HALL:

Duty from 7a.m.to 4p.m. He has the duty to clean dining tables To take the used plates, glasses, spoons from the tables to washing

point. So he has the duty to clean the dining hall properly.

2 EXTRA BOYS (FOR CONTRACTOR CANTEEN):

Duty from 9a.m. to 6p.m. They are responsible to carry prepared food to contractor canteen. They also help to clean the used pots , cookers at the washing

point.

4 WORKERS AT GMP CANTEEN:

1 –Counterman 3-Helper

1 helper at washing point1 helper at tea counter1 counter helper



Menu for the Week

Day Breakfast Lunch Dinner

Monday Puri,curd,

white chana

Aloo,Soya,moong

i

chole,Chapatti,rice,

Curd

Black

channa,Moongi

masar,Chapatti

Tuesday puri,curd ,p

eas

Peas and paneer,

dal,Chapatti,Rice,

Curd

Dal,Sabzi,Chapat

ti

Wednesday Puri

Curd,Rajma

h

Dry veg,

Dal,Chapatti

rice,curd

Kheer

Dal,sabzi,chapatt

i

Thursday Puri,Curd ,

Rajmah

Rajmah,Dal ,

Chapatti,Rice,Rait

a

Dal,White

channa,Chapatti

Friday Puri,Curd,

white

channa

Dry veg, Dal,

Chapatti,Rice, fruit

Raita

Dal,Sabzi,chapat

ti

Saturday Puri,Curd,

Black

channa

Kharri

pakora ,Dal,

Dal,white

channa,chapatti



Rice,chappati

Sunday Puri,Curd ,

Rajmah

White channa,dal,

chapatti,Rice,curd

Dal,Sabzi,Chapa

tti

REQUIREMENT OF RATION ITEMS

1. MILK 600kg/day 30000kg/month

2. SUGAR 80kg/day 2500kg/month

3. REFINED OIL 25L/day 775L/month

4. TEA LEAVES 6kg/day 200kg/month

5. DAL 23kg/day 71kg/month

6. REFINED FLOUR 24kg/day 744kg/month

7. GRAM FLOUR 27kg/ week 108kg/month

8. DRY VEG 23kg/day 713kg/month

9. WHEAT FLOUR 75kg/day 2325kg/month

10. TUMERIC 1kg/day 31kg/month

11. RICE 13kg/day 403kg/month

12. SALT 5kg/day 155kg/month

13. ONION 20kg/day 620kg/month

14. POTATO 100kg/day 3100kg/month

15. GREEN VEG 20kg/day 620kg/month



16. LADDU 20kg/day 620kg/day

17. BALUSHAHI 13kg/day 403kg/day

18. BREAD 130Pkts/day 4030pckts/month

19. FRUITS/SWEETS 100pieces/day 3100pcs/month

20. BLACKPEEPER 16gm/day 1/2kg/month

21. PICKLE 322gm/day 10kg/month

SWOT ANALYSIS OF THE GSKCH

EMPLOYEES

CO-OPERATIVE CANTEEN

GSKCH is running canteen on co-operative basis round the clock.

SWOT ANALYSIS OF CANTEEN IS AS FOLLOW:

STRENGTHS:



Provides tasty and healthy food.

Good infrastructure of the canteen.

Availability of equipments.

Proper safety arrangements

WEEKNESSES:

Improper utilization of manpower.

Workers are illiterate.

There should be improvement in

rules and regulations.

No proper storage facilities.

OPPORTUNITIES:

Educate the workers.

Latest technology.

Utilization of manpower.

THREATS:

Change in govt. rules and regulation



CHAPTER 2

RESEARCH



METHODOLOGY

RESEARCH METHODOLOGY

Research in common parlance refers to a search for knowledge. One



can also define research as a scientific and systematic search for

pertinent information on a specific topic. It is “a careful investigation or

inquiry specially through search for new facts in any branch of

knowledge. Research methodology is a way to systematically solve

the research problem. It may also be understood as a science of

studying how research is done scientifically. We can say that research

methodology has many dimensions and research methods do constitute

a part of the research methodology.

Objectives of study:

To find out whether the workers are satisfied with the canteen

facility or not provided by the organization.

To find out whether the workers are satisfied with the canteen

charges or not decided by the organization.

To find out the quality of food provided by the canteen is healthy

or not.

To find out whether there are proper safety arrangements are

provided by organization or not.

COLLECTION OF DATA:



The Primary Data is the data which is collected as fresh and for the

first time, and thus happen to be original in character. The Secondary

Data, is the data which have already been collected by someone else and

which have already been passed through the statistical process. It is

gathered and recorded by someone else prior to current needs of the

researcher.

In my studies I have used both types of data.

Primary data is collected from the workers and employees through

questionnaire, interaction with the concerned authorities and Secondary

data is collected from referring books, journals, some old projects and

websites of the company.

SAMPLE SIZE:

It refers to the number of items to be selected from the universe to

constitute a sample. The size of the sample should neither be excessively

large, nor too small. It should be optimum which fulfils the requirements

of efficiency, representativeness, reliability and flexibility. Budgetary

constraint must also be taken into consideration when we decide the

sample size.

In this project the sample size consisting of 100 respondents was

selected.



AREA OF THE STUDY:

The study is done in GLAXOSMITHKLINE CONSUMER

HEALTHCARE Ltd at Nabha plant.

RESEARCH TOOLS:

In my project study I have collected the data through questionnaire

and to analyses the collected data I have used various statistical tools

like percentage method and simple average method. For the

presentation of the data and to note the responses in tabular form

various tables and charts have been drawn.

RESEARCH DESIGN:



“A research design is the arrangement of condition for collection and

analysis of data in a manner that aims to combine relevance to the

research purpose with economy in procedure. In fact, the research design

is the conceptual structure within which research is conducted. I have

adopted descriptive research deign for my project because descriptive

research is concerned with describing the characteristics of a particular

individual or of a group.

SAMPLING DESIGN:

A sample design is a definite plan for obtaining a sample from given

population. Since it is difficult to contact the entire population, in my

project study random sampling technique has been adopted.

LIMITATIONS OF REPORT

An analysis has been done as per the objectives and attempt has

been done to study each and every parameter to make it more useful and

to the mark. Effort has been done so that information collected is correct

for the subject studied but there are some limitations which are as

follow.

Study has been undertaken only on 100 workers of GSK. Which

cannot provide the information of general public?



Information provided may not be true as some of them closed want

to tell exact figures.

Data collected is from different sources. Mainly secondary data

which might have changed or fluctuated.

Analysis in done on 100 workers only. So the same cannot be

imposed on whole population.



CHAPTER 3

ANALYSIS AND

INTERPRETATION OF DATA



Que1. Do you have any knowledge about canteen facility?

Options No. of Respondents

Yes 100

No 0

YES NO0

10

20

30

40

50

60

70

80

90

100

No.of

respo

nden

ts

INTERPRETATION:

From the above table it is clear that all the workers have knowledge about the canteen facility. Everybody is aware about the facility of canteen provided by the company. It makes a good sign



Que2. Since how long are you working in this organization?


Below 1 year 24

Above 1 year 48

Above 5 year 28

below 1 year above 1 year above5 year0

5

10

15

20

25

30

35

40

45

50

No.

of re

spon

dent

s

INTERPRETATION:



From the above table it is clear that out of the sample of 100 workers 24

workers are below 1 year, 48 are above1 year and 28 are above 5year.

Que3. How you find canteen facilities in plant?

Options No. of RespondentsGood 60Average 35Poor 5

Good Average Poor0

10

20

30

40

50

60

Option

No.

of R

espo

nden

ts

INTERPRETATION:

From the above table it is clear that 60% workers says that Canteen

facilities are good but 35% workers find it average , only 55 are not

satisfied with the canteen facilities From the given data we comes to



know that most of the workers are satisfied with the canteen facilities

but still it is not up to mark.



Que4. Quality of food provided in the canteen at GSK?


Very Good 18

Good 47

Average 30

Bad 3

Very bad 2

Very good Good Average Bad Very bad0

5

10

15

20

25

30

35

40

45

50

Series 1 2

Options

No.

of R

espo

nden

ts

INTERPRETATION:



From the above data it is find that most of the workers are satisfied with

the quqlity of the food provided by canteen . But still there are some

workers which are satisfied with the quality of the food.

Que5.Are you satisfied with the working conditions of the canteen?

option No. of Respondents

Highly satisfied 31

satisfied 63

Not satisfied 6

Highly satisfied satisfied Not satisfied0

10

20

30

40

50

60

70

No.

of R

espo

nden

ts

INTERPRETATION



From the above table it is clear most of the workers are satisfied with the

working conditions of the canteen. But 6% of the workers are not

satisfied with the working conditions provided by the canteen

management.



Que6. . Is varieties of food are provided in canteen?


Yes 100

No 0

Yes No0

10

20

30

40

50

60

70

80

90

100

options

No.

oF

resp

onde

nTS

INTERPRETATION:

From the above data it is observed that all the workers said that are

varities of food

are provided to the workers



Que7. What type of food is provided in canteen?


Junk 20

Simple 60

Both 20

Junk Simple Both0

10

20

30

40

50

60

No.

Of r

espo

nden

ts

INTERPRETATION :

From the above table it is clear that 20 workers are stating that only junk

food is served in canteen while 60 are stating that simple regular food is



served in canteen while 20 workers are stating that both junk and simple

food is served in canteen.

Que8: Does this plant take care of every safety measurements in

canteen?


Yes 70

No 30

Yes No0

10

20

30

40

50

60

70

Options

No.

of R

espo

nden

ts

INTERPRETATION:



From the above data, it is observed that most of the workers said that

plant provide safety measurement in the canteen. But 30% workers

said that safety measurements are not provided by plant.

Que9.Food is provided at reasonable rates:

Option No. of Respondents

Strongly Agree 30

Agree 50

Indifferent 18

Disagree 2

Strongly Disagree 0



strongly agree Agree Indifferent Disagree Strongly Disagree

0

5

10

15

20

25

30

35

40

45

50N

o. o

f Res

pond

ents

INTERPRETATION:

From the above statement it is clear that out of the sample of 100

workers most of the workers are agree with the charges of the canteen

but some workers are not agree with this statement because of their

personals reasons.

Que10. Sitting arrangements in the canteen are:


Good 62

Average 35

Poor 3



Good Average Poor0

10

20

30

40

50

60

70N

o. o

f res

pond

ents

INTERPRETATION:

From the above table it is clear that almost all workers says that sitting

arrangements are good provided by the canteen only few are not

satisfied with this facility. From the given data we comes to know that

sitting facility provided by the canteen organization is good.

Que11. How often first aid box with prescribed contents is available in canteen?

Options No. of RespondentsEverytime 80Sometime 40Not available 0



Everytime Sometime Not available0

10

20

30

40

50

60

70

80

Options

No.

of R

espo

nden

ts

INTERPRETATION:

From the above data it is clear that first aid boxes with prescribed contents are everytime available in the canteen.But some workers disagree with it.

Que12.How nutritious is the food provided to is the food provided to

you?

Options No. of respondents

Highly nutritive 65

Somewhat nutritive 30

Least nutritive 5



Highly nutritive somewhat nutritive least nutritive0

10

20

30

40

50

60

70

Options

No.

of R

espo

nden

ts

INTERPRETATION:

It is observed that most of the employees said that canteen provide

nutritive food to the workers but still 35% are not satisfied with the food.

Que13. How does this affect your health?


Very positively 60

Not really adversely 40



Very positively Not really adversely

0

10

20

30

40

50

60

70

Options

No.

of R

espo

nden

ts

INTERPRETATION:

From the above analysis it is observed that out of 100 workers , 65 workers said that canteen food affect their health very positively.

Que14.Are you satisfied with the food/snacks/drinks provided to you at different intervals ?




Highly satisfied 23

satisfied 52

Moderate satisfied 18

dissatisfied 7

Highly satisfied satisfied Moderate satisfied dissatisfied0

10

20

30

40

50

60

No.

of re

spon

dent

s

INTERPRETATION:

From the above table it is clear that out of the sample of 100 workers

most of the workers are satisfied with the food stuff provided by the

canteen but some workers are not satisfied with it, because of some

reasons.

Que15.Is the hygienic conditions maintained in and around the canteen and workplace areas?



Options No. of respondentsAlways 59Sometimes 41Never 0

Always Sometimes Never0

10

20

30

40

50

60

Series 3Series 2Series 1

INTERPRETATION:

Most of the workers are satisfied with the hygiene conditions of the

canteen.

Que16. Is there proper drinking water facilities provided in canteen?

a) Available b) Not available


Available 100

Not Available 0



Available Not Available0

10

20

30

40

50

60

70

80

90

100

No. o

f Res

pond

ents

INTERPRETATION:

From the above table it is clear that there are proper arrangements of

drinking water in the canteen. All the workers are satisfied with the

drinking facility.

Que17. How much are you satisfied with the timing of canteen?


Highly satisfied 21

satisfied 47

Moderate satisfied 23

dissatisfied 9



Highly satisfied satisfied moderate satisfied dissatisfied0

5

10

15

20

25

30

35

40

45

50N

o.O

F Re

spon

dent

s

INTERPRETATION

From the above table it is clear that near about 60% of the workers are

satisfied with the timings of canteen. There are some people whose

satisfaction level is low rather than others. There are 9% respondents

who are totally dissatisfied with the timings of canteen.

Que18.Workers should participate in canteen decisions?


Strongly agree 12

agree 38

Indifferent 33

disagree 17



Strongly disagree 0

Strongly agree agree Indifferent disagree strongly disagree0

5

10

15

20

25

30

35

40

No.

of R

espo

nden

ts

INTERPRETATION:

From this statement we come to know most of the workers are satisfied

with this statement. But here are some workers who do not want to give

their opinion .but some workers are dissatisfied with this statement. But

we also come to know that canteen management respects the decision of

employees

Que19. The facility of lighting in canteen is”:


Good 59



Average 34

Poor 7

good average poor0

10

20

30

40

50

60

No.

of R

espo

nden

ts

INTERPRETATION

From the above table we come to know that in the opinion of most of the

workers lighting arrangements in the canteen are good. but there are also

some workers who are not in the favour of this facility.

Que20.Do you like cleanliness in the canteen?


Like very much 24



Like somewhat 47

Neutral 23

Dislike somewhat 6

Dislike very much 0

INTERPRETATION:

From the above table it is evident that more than 50% of the workers

like the statement given above that” there is proper cleanliness in the

canteen.” But there are some respondents according to whom the

statement given is neutral. But still 6% of the workers do not like the

cleanliness in the canteen. So it should be try to improve.


Like very much Like somewhat Neutral Dislike somewhat

Dislike very much

0

5

10

15

20

25

30

35

40

45

50

No.

of R

espo

nden

ts


Que21. Ventilation facility in the canteen:


Good 61

Average 32

Poor 7

Good Average Poor0

10

20

30

40

50

60

70

Options

No.

of R

espo

nden

ts

INTERPRETATION:

From the above table we come to know that in the opinion of most of the

workers ventilation arrangements in the canteen are good. But there are

also some workers who are not in the favour of this facility.

Que22. Is the canteen faculty responsible for quality work or not?




Yes 53

No 47

Yes No44

45

46

47

48

49

50

51

52

53

Option

No.

of R

espo

nden

ts

INTERPRETATION:

From the above table it is clear that according to more than 50% of the

workers canteen faculty is responsible for the quality work. But still in

the opinion of 47% it is not true. So canteen faculty needs to care about

its responsibilities.

Que23. Canteen needs any kind of improvement?




Yes 56

No 44

Yes No0

10

20

30

40

50

60

Option

No.

of R

espo

nden

ts

INTERPRETATION:

From the above table it is clear that there is mix response of the workers.

Some workers are in the favour of canteen improvement but some are

satisfied with the canteen as it is.



CHAPTER 4

FINDINGS &

RECOMMENDATIONS



FINDINGS:

GSKCH is running a co-operative canteen on the basis of Co-

operative Society Act.

A Canteen committee is formed which consists of management

representatives and worker representatives.

Canteen remains in operation around the clock from breakfast to

dinner.



Food is provided at subsidized rates i.e. reasonable rates (Rs.4 per

day per worker).

Canteen is operated on no profit no loss basis.

Steam cookers are used to prepare dal and tea.

3 year canteen budget is maintained in advance.

Conversion parameter for all eatables were fixed long time back

and may be correct on that time but due to long span of time and

standard of meals has gone up and all the parameters are not

correct with the present standard of food being served.

It is found that most of the workers working in canteen are

following work place instructions properly, but some of the

workers are careless in following the instructions

Both junk and simple food is provided in canteen.

Sometimes workers not wear gloves and mouth cover in the

kitchen.

Canteen workers are busy whole day and they have hardly a little

break during their work because after finishing their work they

help other workers. So proper rest period should be provided to

workers.



Ladoo, mathi are not properly covered in the store room

sometimes.

Workers do not take responsibility to take their used plates at

washing counter .they leave their used utensils at the table.

Quality of food is not up to the mark. So according to my study

there is scope of improvement in quality of food.

Washing counter at GMP Canteen is very small.

There is less supervision in the GMP canteen.



RECOMMENDATIONS:

Company should provide different store room for the dry material.

Proper hygiene and cleanliness should be maintained in the

canteen.

Conversion parameter for all eatables were fixed long time back

and may be correct on that time but due to long span of time and

standard of meals has gone up and all the parameters are not

correct with the present standard of food being served.

Proper rest period should be provided to the canteen workers and

assignment of duties should be according to their capabilities.

Careless workers should be fined.

Certain other parameters are also require to make food more tasty

and healthy which are not so far fixed

A rule should be maintained for workers to take their used plates to

washing counter after taking their meal. If any worker doesn’t

follow it he/she should be fined. With this general cleaning helper

can take other responsibilities i.e. to wash utensils.



Wastage should be reduced in the canteen. A proper system should

be maintain to know about the requirement of sabzi, dal and sweet

dish.

Canteen management should be careful and solve the problems of

workers regarding canteen as fast as possible.

In GMP there should be more space for washing.



CHAPTER 5:

BIBLIOGRAPHY,

AND APPENDIX



BIBLIOGRAPHY

Books:

Kothari C.R., Research Methodology, New Age International

Publication New Delhi; second edition.

Sahni N.K., Industrial Relation And Labor laws, Kalyani

Publishers, second edition. Mike O Donnell U.S Army & Militia

1775-1910

Steven M. Spivak and F. Cecil Brenner, Marcel Dekker

Standardization Essentials - Principles and Practice

Gupta Shashi K., Human Resource Management (third edition),

Tata Mc Graw Hill Publication Company Ltd.

WEBSITES:

www.gsk.com

http://wiki.answers.com

www.gsk-india.com

industrialrelations.naukrihub.com/employee-welfare.html

www.pdf-search-engine.com/ employee - welfare - schemes -pdf.html

www.management paradise.com


http://www.pdf-search-engine.com/employee-welfare-schemes-pdf.html

http://www.gsk-india.com/

http://www.gsk.com/


APPENDIX



QUESTIONNAIRE

NAME:

AGE:

GENDER:

DEPARTMENT:

DESIGNATION

LENGTH OF SERVICE:

PLEASE ANSWER THE FOLLOWING QUESTIONS:

PLEASE TICK

1. Do you have any knowledge of canteen facilities?

a) YES b) NO

2. Since how long are you working in this organization?

a) Below 1 year b) Above 1 year c) Above 5 year

3. How you find canteen facilities in plant?

a) Very good b) Good c) Average d) Bad e) Very bad



4. Quality of food provided in the canteen at GSK?

a) Very good b) Good c) Average d) Bad e) Very bad

5 Are you satisfied with the working conditions of the canteen?

a) Highly satisfied b) Satisfied c) Not satisfied

6. Is varieties of food are provided in canteen?

a) Yes b) No

7. What type of food is provided in canteen?

a) Junk food b) simple food c) both

8. Does this plant take care of every safety measurements in canteen?

a) Yes b) No

9. Food is provided at reasonable rates:

a) Strongly Agree b) Agree c) Indifferent

d) Disagree e) Strongly Disagree



10. Sitting arrangements within the canteen .

a) Good b) Average c) Poor

11. How often first aid box with prescribed contents is available in canteen?

a) Every time b) Sometimes c) Not available

12. How nutritious is the food provided to you?

a) Highly nutritive b) Somewhat nutritive c) Least nutritive

13. How does this affect your health?

a) Very positively b) negatively

14. Are you satisfied with the food/snacks/drinks provided to you at

different intervals?

a) Highly satisfied b) Satisfied c) Moderate satisfied d)

dissatisfied



15.Is the hygienic conditions maintained in and around the canteen and workplace areas?

a) Always b) sometimes c) never

16. Is there proper drinking water facilities provided in canteen?

a) Available b) Not available

17. How much are you satisfied with the timing of canteen?

a) Highly satisfied b) Satisfied c) Moderate satisfied d)

dissatisfied

18. Workers should participate in canteen decisions?

a) Strongly Agree b) Agree c) Indifferent

d) Disagree e) Strongly Disagree

19. The facility of lighting in canteen?

a) Good b) Average c) Poor

20. Do you like the cleanliness in the canteen?

a) Like very much b) Like somewhat c) Neutral

d) Dislike somewhat e) Dislike very much



21. Ventilation facility in the canteen:

a) Good b) average c) poor

23. Is the canteen faculty is responsible for quality work or not?

a) Yes b) No

24. Is there is any improvement needed in canteen?

a) Yes b) No

If Yes what?

If you would like to add anything to it please do the concern……………………………………

Your comments……………………………….

Your suggestions……………………………..

With regards


Recruiting & HR

A summer internship report on Canteen standardization with reference to GSK