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:
[Year]
am
[Pick the date]

Project -Canteen Standardization
www.mbaprojectfree.com
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
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.
Nutritional Health Drinks Horlicks and its variants
Gastrointestinal ENO Fruit Salts

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

DEPARTMENTAL OVERVIEW AT GSKCH
The various departments at GSKCH ltd., Nabha are :-
Drums
(at
factories)
Bottles (at
packing
stations)
Sale DepotsWholesaler
Retailers
consumer

GSKCH
NABHA
HUMAN
RESOURCE
AND
ADMINISTR
ATION
DEPT. MANUFACTURING
DEPT.
MILK SOURCING
AND
PROCUREMENT
DEPT DEPT
DEPTDEPT.
QUALITY
ASSURANCE DEPT.
ENGENEERING
DEPT.
FINANCE AND I.T.
DEPT.
WAREHOUSE
SUPPLY CHAIN
MANAGEMENT
DEPT.
ENVIRONMENT
HEALTH AND
SAFETY DEPT.
GENERAL
MANAGEMENT
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 Breakfast
9:45 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,balushahi
3:00 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 point
1 counter helper

Menu for the Week
Day Breakfast Lunch Dinner
Monday Puri,curd,
white chana Aloo,Soya,moongi
chole,Chapatti,rice,
Curd
Black
channa,Moongi
masar,Chapatti
Tuesday puri,curd
,peas
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,
Rice,chappati
Dal,white
channa,chapatti
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
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
0
10
20
30
40
50
60
70
80
90
100
YES NO
No.ofrespondents

Que2. Since how long are you working in this organization?
Below 1 year 24
Above 1 year 48
Above 5 year 28
INTERPRETATION:
0
5
10
15
20
25
30
35
40
45
50
below 1 year above 1 year above5 year
No.ofrespondents

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?
Good 60
Average 35
Poor 5
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
0
10
20
30
40
50
60
Good Average Poor
No.ofRespondents
Option

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
INTERPRETATION:
0
5
10
15
20
25
30
35
40
45
50
Very good Good Average Bad Very bad
Series 1, 2
No.ofRespondents
Options

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
INTERPRETATION
0
10
20
30
40
50
60
70
Highly satisfied satisfied Not satisfied
No.ofRespondents

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
INTERPRETATION:
From the above data it is observed that all the workers said that are
varities of food
are provided to the workers
0
10
20
30
40
50
60
70
80
90
100
Yes No
No.oFrespondenTS
options

Que7. What type of food is provided in canteen?
Junk 20
Simple 60
Both 20
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
0
10
20
30
40
50
60
Junk Simple Both
No.Ofrespondents

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
INTERPRETATION:
0
10
20
30
40
50
60
70
Yes No
No.ofRespondents
Options

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

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
0
5
10
15
20
25
30
35
40
45
50
strongly agree Agree Indifferent Disagree Strongly
Disagree
No.ofRespondents

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?
Everytime 80
Sometime 40
Not available 0
0
10
20
30
40
50
60
70
Good Average Poor
No.ofrespondents

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
0
10
20
30
40
50
60
70
80
Everytime Sometime Not available
No.ofRespondents
Options

Least nutritive 5
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?
0
10
20
30
40
50
60
70
Highly nutritive somewhat
nutritive
least nutritive
No.ofRespondents
Options

Very positively 60
Not really adversely 40
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 ?
0
10
20
30
40
50
60
70
Very positively Not really
adversely
No.ofRespondents
Options

Highly satisfied 23
satisfied 52
Moderate satisfied 18
dissatisfied 7
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.
0
10
20
30
40
50
60
Highly satisfied satisfied Moderate
satisfied
dissatisfied
No.ofrespondents

Que15.Is the hygienic conditions maintained in and around the canteen
and workplace areas?
Options No. of respondents
Always 59
Sometimes 41
Never 0
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
0
10
20
30
40
50
60
Always Sometimes Never
Series 3
Series 2
Series 1

Available 100
Not Available 0
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
0
10
20
30
40
50
60
70
80
90
100
Available Not
Available
No.ofRespondents

satisfied 47
Moderate satisfied 23
dissatisfied 9
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?
0
5
10
15
20
25
30
35
40
45
50
Highly satisfied satisfied moderate
satisfied
dissatisfied
No.OFRespondents

Strongly agree 12
agree 38
Indifferent 33
disagree 17
Strongly disagree 0
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
0
5
10
15
20
25
30
35
40
Strongly agree agree Indifferent disagree strongly
disagree
No.ofRespondents

Que19. The facility of lighting in canteen is”:
Good 59
Average 34
Poor 7
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.
0
10
20
30
40
50
60
good average poor
No.ofRespondents

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
0
5
10
15
20
25
30
35
40
45
50
Like very much Like somewhat Neutral Dislike
somewhat
Dislike very
much
No.ofRespondents

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.
Que21. Ventilation facility in the canteen:
Good 61
Average 32
Poor 7
INTERPRETATION:
0
10
20
30
40
50
60
70
Good Average Poor
No.ofRespondents
Options

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
INTERPRETATION:
From the above table it is clear that according to more than 50% of the
44
45
46
47
48
49
50
51
52
53
Yes No
No.ofRespondents
Option

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
0
10
20
30
40
50
60
Yes No
No.ofRespondents
Option

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

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

A summer internship report on Canteen standardization with reference to GSK

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