Introduction of Campus Cafe: Co-Founder-Mr - Sanjeev Sharma Industry - Restaurant
Introduction of Campus Cafe: Co-Founder-Mr - Sanjeev Sharma Industry - Restaurant
Introduction of Campus Cafe: Co-Founder-Mr - Sanjeev Sharma Industry - Restaurant
A cafeteria is a type of food service location in which there is little or no waiting staff table
service, whether a restaurant or within an institution such as a large office building or school;
a school dining location is also referred to as a canteen Cafeterias are different
from coffeehouses. Campus cafe is also like the canteen which provide food service which
include cuisine of American (New), American (Traditional), Asian Fusion, Breakfast, Brunch,
Buffets, Burgers, Caribbean, Chinese, Diners, Fast Food, Indian/Pakistani, Italian, Latin
American, Mexican, Pizza, Southern, Thai and Vegetarian.
Campus Cafe or CC as LPUians Better Know It Of Lovely Professional University.
Great Place To Hang Out With Friends. Great international menu available. Instead of table
service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking
paths. Customers take the food they require as they walk along, placing it on a tray.
As cafeterias require few employees, they are often found within a larger institution, catering
to the clientele of that institution. For example, schools, colleges and their residence
halls, department stores, hospitals, museums, military bases, prisons, and office buildings
often have cafeterias.
Address
Hours
Short Description
CC
Long Description
Price Range
5-500.
Cuisine
Parking
Parking Lot
Attire
Casual
Payment Methods
Payment Methods
Services
Specialities
LITERATURE REVIEW
All hospitality and tourism education at universities are not based on the same
curriculum. Some institutions place a greater emphasis on vocational training through
internships; others develop an academic approach to hospitality management. However, the
main goal of all programs is to maintain the hospitality industrys competitiveness in both the
academic and the vocational elements (Hofmann, 1998). Particularly under hospitality and
tourism curriculum, food and beverage management courses have tended to highlight the
importance of practical and operational skills. In fact, most hospitality management programs
incorporate food and beverage practical training opportunities to combine both the academic
and vocational elements.
Accordingly, the educators have begun implementing quality initiatives since the
early 1990s (Karathanos, 1990). However, those educational efforts were fragmented with no
clear direction, and there is a widening gap between the needs of the foodservice industry and
the education currently being provided (Ladkin, 2000). However, there is a commonality of
interest among educators, industry and students in the currency of workplace skills. Several
researchers (Christou, 1999; Jayawardena, 2001; Yeung, 2004) state that food and beverage
management programs must turn out graduates who are more aware of the real environment
of the industry and have the ability to translate their knowledge in the work place. Also,
students expect the foodservice courses to prepare them to enter the industry after graduation.
Research on students needs for foodservice programs (Jayawardena, 2001) found that
students have more expectations of occupational learning experience and they satisfy more
H2: Occupational curriculum of food and beverage management course will be related with
students positive expectation of the course.
H3: Occupational curriculum of food and beverage management course will be positively
related with students higher satisfaction with the course.
MANAGEMENT SYSTEM
Department
Continental
Beverage
Department
Chinese
Bakery
Purpose of study is to find out how they operate operation in its working premises.
The data was collected based on information provided by:
1. The management of the organization.
2. Customers visiting Campus Cafe outlet.
The primary data collected through the interaction with Campus Cafe cashier/Store Keeper
and management, this project is conducted in 2015 at Lovely Professional University,
Phagwara; so the information is relative to the Jalandhar region.
CAMPUS CAFE FACT
The order process at Campus Cafe is based on self-service, where the customer goes to the
counter to place his order. Whereas they have a flexible delivery process, where they wait for
some time for the customer to pick up the order but if the customer takes too long then the
order is delivered on his table.
INVENTORY MANAGEMENT
For the inventory management Campus Cafe has online management system which works
automatically for placing the order. It works in 6 stage processes from Inventory Received
from the nearby distributors, placed in the online store, issued to various departments as and
when required, then WIP, order is placed, delivered to the customers. This is how the
inventory is being managed in the organization to serve the best and quality product to the
customers.
Inventory
finally
delivered
finally
Delivered
Server
Update
(online store)
Issued to
various
departme
Order is placed
(sale)
SUPPLY CHAIN
Work in progress
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a
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r
Customer
(Serve Food)
Supplier- ordering from various Hostels of Lovely Professional University till 7.30 pm
Transportation- Own transportation system(Trucks and light vehicle)
Storage Own storage warehouse in the store with facility of cold storage and Cool
condition.
Preparation Staff being trained for preparing the items and customer service
DISTRIBUTOR OF STOCK
Jalandhar
-
Phagwara
-
LAYOUT
Facility layout and design is an important component of a business's overall operations, both
in terms of maximizing the effectiveness of the production process and meeting the needs of
employees. The basic objective of layout is to ensure a smooth flow of work, material, and
information through a system.
The basic meaning of facility is the space in which a business's activities take place. The
layout and design of that space impact greatly how the work is donethe flow of work,
materials, and information through the system.
The key to good facility layout and design is the integration of the needs of people
(personnel and customers), materials (raw, finishes, and in process), and machinery in such a
way that they create a single, well-functioning system.
Small business owners need to consider many operational factors when building or
renovating a facility for maximum layout effectiveness. These criteria include the following:
that the facility layout is an attractive one that further burnishes the company's
reputation. Design factors that can influence the degree of attractiveness of a facility
include not only the design of the production area itself, but the impact that it has on,
It involves the responsibility of ensuring that business operations are efficient in terms of
using as few resources as needed and effective in terms of meeting customer requirements.
It is concerned with managing the process that converts inputs in the form of raw materials,
labour, and energy into outputs in the form of goods and/or services.
The relationship of operations management to senior management in commercial contexts
can be compared to the relationship of line officers to highest-level senior officers in military.
PROBLEMS FACED BY CAMPUS CAFE
The table which kept in Campus Cafe their size is small. if there is four people they
cannot sit together
There is strict instruction written outside that do not bring packets from outside for
eating
Customer faces problem in visiting campus cafe at the time of event that takes place
Basis
Environment
Campus Caf
Business block food court (14-block)
In campus caf environment is very As compared to campus caf 14- block
good for having food. Environment food court environment is quite less
includes like TV screen is there, friendly because there is no TV, AC
songs are always there and Air and songs, for the entertainment of the
conditioner gives more relaxing students by which they feel more
Behaviour of
environment.
Positive and hassle free
relaxing.
Positive but they feel hassle when
staff
Infrastructur
Quality of
Quality is good
Hygienic
Delivery
5 minutes to 10 minutes.
5 minutes to 10 minutes.
time
Techniques
Electronically
Manually
Plus 50 items
Plus 30 items.
dishes and
of order
receiving
Dishes on
menu card
RECOMMENDATION
customer to visit the restaurant and customer would find it easy to visit.
It should consider those product which in to demand.
They should come up with new offer so that they can attract more customer
Quality of product must be higher this is the main thing which can lead to inrease in
number of customer.
CONCLUSION
Campus caf is doing its job of providing food facility to the students very well. Campus caf
is here in the university (Lovely professional university) contributing from last more than 10
years they improve their self by the time. Their decision making power has increase now,
they know more about their customers and their demands. Accordingly, they are showing
their operations on it, by managing their inventory, raw material, services, resources
management, etc.
REFERENCE
http://scholarworks.umass.edu/cgi/viewcontent.cgi?
article=1280&context=gradconf_hospitality