PROJECT REPORT ON FOOD QUALITY OF MESS

1. INDIRA SCHOOL OF BUSINESS STUDIES PUNE
M.B.A (BATCH-2014-16)
A Projectreport
On
“Improving the food quality of Mess”
To The University Of Pune
In the partial fulfillment of
Master of Business Administration
Submitted by Under the guidance of
UDIT BAJAJ Prof: AMOL CHAREGAONKAR
ROLL NO:- D-59

2. EXECUTIVE SUMMARY
The purposeof this study is to know and understand problem faced by student and
other people who eat in mess. The study has been done in College mess and
outside private mess in Pune. It comprise a sample size of 50. After the data
collection, researcher has identified what are the problems faced by college student
regarding mess and related facilities and also identified satisfaction level of
students regarding quality, quantity and service provided by mess .Along with this
researchers discover the students and employees behavior towards mess if some
good improvement made. The result of this analysis is showed that the students
are mostly dissatisfied with the quantity and services, but they respond favorably
towards the mess if quality get improved . The data analysis shows that quantity,
quality, services, hygiene environment and costare significant factor that decide
students selection and satisfaction.

3. INTRODUCTION

4. INTRODUCTION
Overview
Most of the student and employees are from outside pune away from their
hometown. Usually they have their meals in college mess/private mess. In
continuous basis is seems that the health and hygiene of the student get affected in
due course of their daily diet and this their academic and presence in college get
worst day by day .Most of the people in mess preferred the food which has good
test and large quantity.
This survey comprises sample size of 50 people and their reviews about mess. So
this survey is analyzed the problem related mess like quality, quantity , services
other facilities provided by mess . It also can be stated that a significant group of
people are not interested to have their meals in mess because of high costand low
quality. It also understand that if quality and services of mess improve then only
people will prefer to eat mess.

5. LITERATURE
REVIEW

6. REVIEW OF LITERATURE
The study soughtto assess aboutthe college and privatemess. Specifically, the
study attempted to answer the following questions.
What is the status of the college and private mess as perceived by the student
respondents, the faculty, and the non-teaching personnel in terms of
1.Quality and quantity of food served
2.Kinds of services rendered to customers
3. Price of the commodities
How do the student; teacher; non-teaching personnel
respondents assess the schoolcanteen in terms of:
1.Management of Canteen activities
2.Utilization of Facilities
The kind and amount of food eaten by a personhave an influence on his well-
being. Studies have been carried out to analyze the inadequacy of students to
consume their normal daily recommended dietary allowance on each food (Edward
c. et al) Research has show that deficiency of calories is much more important in
students who reside in hostel than that of protein
Is there a significantdifference in the assessmentof the three groups of
respondents in terms of the following:
1 Management of canteen activities.
2 Utilization of Canteen Facilities
3 Quality of food offered
4 Kinds of services rendered to the customers
5 Prices of commodities and the prices of commodity as sold at the canteen

7. RESEARCH
METHODOLOGY

8. Research methodology
A process of enquiry and investigation; it is systematic, methodical and ethical;
research can help solvepractical problems and increase knowledge.
The term ‘research’ pertains to a ‘search for facts’. Research is a careful
investigation or inquiry, especially through search for new facts in any branch of
knowledge. Itrefers to a careful and exhaustive investigation of a given
phenomenon, with a definite objective of attaining or enhancing one’s knowledge
level.
i. Method of Research
ii. Sampling: Simple random sampling has been effective for this study
purpose.
iii. Data Collection: Data will be collected from primary sources of
information.
Primary Source:
All necessary information about the study has been collected from Students of
colleges and private mess and discussion by using of Questionnaire method.
Type of data : Primary
Data collection method : Questionnaire

9. SAMPLING
Sampling Design
The target population for our research was defined as the students and
employees who eat daily in mess. Even the understanding of the
questionnaire was easy to them as they were quite clear about the reasons
they use it for and the various problems that they face.The extent of the
survey was limited to the area of pune.
Sampling frame
Once the sampling frame was decided, simple random sampling method
was used to select the respondents. In the person assisted survey, almost
everyone in the sampling frame had an equal chance of being selected and
we got the responses filled through those people who were readily and
willingly accepting to fill it.
Sampling unit
A sampling unit is one of the units into which an aggregate is divided for the
purpose of sampling, each unit being regarded as individual and indivisible
when the selection is made during my research. I had taken individual
respondents as a sample unit
Sampling size

10. The sampling size is an important feature of any empirical study in which
the goal is to make inferences about a population from a sample during my
research I had taken 50 respondents within the pune as my sample size.
Data Analysis and
Interpretation

11. Mess eating Responses Percentage
Yes 43 80%
No 7 20%
In this chart the responsesof people out of 50 are 43 people said YES
and 7 people said NO
86%
14%
Q1. Do you eat in mess?
YES
NO

12. Meal preffered Responses Percentage
Breakfast 3 6%
Lunch 6 12%
Dinner 13 26%
All of these 21 56%
In this chart out of 50 people 3 people preferBreakfast, 6 preferLunch , 13
prefer Dinner and 21 preferall of these.
6%
12%
26%
56%
Q2. Which meal do you preferto eat in
mess?
Breakfast
Lunch
Dinner
All of these

13. Taste Response Percentage
Vegetarian 30 60%
Non-vegetarian 5 10%
Both 15 15%
In this chart out of 50 people30 people prefer to eat vegetarian food 5
preferto eat Non- vegetarian food and 15 prefer to eat both.
60%
10%
30%
Q3. What do you preferto eat?
Vegetarian
Non-vegetarion
Both

14. Non-Veg served Response Percentage
Yes 30 60%
No 20 40%
In this chart out of 50 people 30 people said non-veg should be served in
mess and 20 people said non-vegetarian should not be served in mess.
60%
40%
Q4. Should non-vegetarian be served in
mess?
Yes
No

15. Mess eating Response Percentage
More than 15 times a
week
31 64%
Upto 15 times a week 7 14%
Less than 10 times a
week
12 22%
In this graph out of 50 people 31 people preferto eat more then 15 times a
week 7 people preferto eat upto 15 times a week and 12 people preferto
eat less then 10 times a week
64%
14%
22%
Q5. How many times usually you eat in
mess?
More then 15 times a week
Upto 15 times a week
Less then 10 times a week

16. Q6. Rating of Mess
Very
satisfied
Satisfied Dissatisfied Very
dissatisfied
QUALITY 8 10 10 22
VALUE FOR MONEY 24 6 10 10
CLEANESS/HYGEINE 16 9 7 11
MENU VARIETY 5 11 8 19
SERVICE 13 12 11 14

17. 18%
19%
19%
44%
QUALITY
Very satisfied
Satisfied
Dissatisfied
Very
dissatisfied
49%
18%
4%
29%
VALUE OF MONEY
Very satisfied
Satisfied
Dissatisfied
Very
dissatisfied
CLEANESS/HYGEINE
Very satisfied
Satisfied
Dissatisfied
Very
dissatisfied
MENU VARIETY
Very satisfied
Satisfied
Dissatisfied
Very
dissatisfied
SERVICE
Very satisfied
Satisfied
Dissatisfied
Very
dissatisfied

18. Suggestion Response Percentage
Quality of food 10 21%
Menu variety 25 41%
Service 7 20%
Other 8 18%
In this chart people suggestionabout improvementout of 50 people are
10 people said Quality of food should be improved, 25 people said Menu
variety should be improved, 7 people said Service should be improved and
8 people said some other reasons for improvement.
21%
41%
20%
18%
Q7.What improvement should be done in
mess food?
Quality of food
Menu variety
Service
Other

19. Suggestions &
Recommendations

20. RECOMMENDATION
The basic objective of my research was to analyse people point of view
towards college and private mess whether they satisfied with food quality ,
quantity, value for the money, service and cleanliness along with hygiene
practices. Secondary objective of my research was to create awareness for mess
owner about mess food and its quality perception in the people mind. It gives
direction to research tools, research types and techniques. Although the findings
reveal that people know about the services offered by mess but they are not very
satisfied with quantity, quality, value for money factors regarding mess.
So the mess owner should try to retain the customers by providing them better
quality food in sufficient quantity. Mess owner should try menu variety with
mixture of south Indian and north Indian food. Mess utensils should be cleaned
properly and neatly. Mess owner should avoid providing state food and vegetables
to student. Good sanitation and Hygiene practice must be practiced .Service can be
improved by increasing number of trained working staff

21. Bibliography

22. REFERENCES
1. The practice of research by Earl R. Babbie, Wadsworth, 13 edition
“Business Research methods ” by william G. Zikmund , Barry J. Babin
2. Approach to social Research by Royce Singlton,Bruce C. Straits,Margaret
Miller Straits,
Handbook of research design and social measurement by Delbert Charles Miller,
Sag publication 6 Edition
3.Reasearch Methods “The basics by Nicholas S. R Walliman 1 Edition
Websites

23. QUESTIONAIRE
This is only for the purpose of academics
I UDIT BAJAJ of Indira school of business studies (ISBS) carrying out this survey only
from the point of view of academic purpose
TITLE- IMPROVING FOOD QUALITY OF MESS
Part A-
1. NAME-
2. AGE- (11-20) (21-30) (31-40) (41-50)
3. GENDER- male female
4. PROFESSION- Student GovernmentJob Private Job Self Employed
5. INCOME- 1000-10000 10001-20000 Above20000
Questionnaire
Q1. Do you eat in mess?
A. Yes b. No
Q2. Which meal do you prefer to eat in mess?
A. Breakfast b. Lunch c. Dinner d. All of these
Q3. What do you prefer to eat?
A. Vegetarian b. Non- vegetarian c. Both
Q4.Should non-vegetarian be served in mess?
A. Yes b. No
Q5. How many times usually you eat in mess in the hostel?
A. More than 15 time a week b. Up to 15 times a week c. less than 10 times a week
Q6. Rating of Mess
Q7.What improvement should be done in mess food?
a. Quality of food b. Menu Variety c. Service d. None
Q8. If none then what improvement should be done in mess
food?
Very
Satisfied
Satisfied Dissatisfied Very
Dissatisfied
QUALITY
VALUE OF MONEY
CLEANESS/HYGEINE
MENU VARIETY
SERVICE