This survey was conducted at the mess at Indian Institute of Technology Madras by interviewing the staff and was analyzed as per management principals such as BCG Matrix and Porter's Five Forces.

1. Mess Management @
IIT Madras
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Group #8
Siddhesh Godbole (CE10B079)
Nijansh Verma (CE10B082)
Hansraj Roj (CE10B087)
Kumar Neelotpal Shukla (CE10B090)
Manish Kumar Shakya (CE10B091)
Rounaque Saxena (CH10B090)
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2. Motivation
• Consisting of more than five thousand students, one
of the most massive tasks of the hostel
management of IIT Madras is to take care of the
dining needs of its students.
• They along with the Executive Wing of the institute
consisting of Students’ General Secretary and Hostel
Affairs Secretary appoint caterers to take charge of
this.
• We, as part of this course of management, studied
the current caterers, how they manage, what their
staff consists of and how their operations work.
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3. Number of People Working
RR Caterers
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Total: 72
Supervisors: 4
Cooks: 4
Cooking
Assistants: 18
• Other Staff: 46
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4. Number of People Working
SK Caterers
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Total: 71
Supervisors: 8
Cooks: 4
Cooking
Assistants: 15
• Other Staff: 44
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5. Number of People Working
ISS Caterers
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Total: 84
Supervisors: 8
Cooks: 5
Cooking
Assistants: 20
• Other Staff: 51
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6. Geographical Departmentalization
Site
Manager
Supervisors
• Senior Supervisor
• Mess Supervisors
• Housekeeping
Supervisor
Mess Workers
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• Service Staff
• Cashiers
• Cooks
• Housekeeping
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7. Functional Departmentalization
Assistant managers and supervisors have been
given specialized tasks to perform
• Accounts - cashiers
• Purchase Manager – acquisition and
storekeeping
• Admin - arranges residence for workers
• HR - staff recruitment
• Operations – managers
• Finance Manager
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8. Job Design
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Managers
Assistant Managers/ Supervisors
Cooks
Cooking Assistants
Housekeeping
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9. Job Design
RR
SK
ISS
51
46
18
8
8
4
4
Supervisors
4
Cooks
44
20
15
5
Cooking Assistants
Housekeeping
Source: Mess Manager Interviews
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10. Acquisition of
Raw Material
Cooking
Dining
Hours
Waste
Disposal
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11. Acquisition
of Raw
Material
All material is bought on a yearly
contract with monthly payments
and is delivered on a 15 day basis
Cooking
Dining
Hours
Waste
Disposal
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12. Acquisition of
Raw Material
Cooking
Cooking starts 2 hours
before the Mess timings
on the direction of the
Cooks employed.
Dining
Hours
Waste
Disposal
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13. Acquisition of
Raw Material
Cooking
Buffet System,
Cleanliness at all
tables,
Dishwashing and
Collection of
Leftovers
Dining
Hours
Waste
Disposal
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14. Acquisition of
Raw Material
Cooking
Dining
Hours
Bio-gas Plant Decomposition,
Underground pit, Donation of
food to Orphanage (SK and ISS)
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Waste
Disposal
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15. Managerial Decisions and Problems
• Menu and Prices – Higher authorities and Institute
Mess Committee
• Production cost calculated per kg and profit calculated
per 250 gm (serving size)
• Decisions related to crunch situations
• Water Shortage – Local Supervisors
• Sudden Turn up of students- Local Supervisors
• Problems
• Irregular Water Supply
• Electrical Issues
• Dysfunctional Boilers
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16. Employee Situation
• Supervisors – 40 years of age and experienced
• Cooks – Mostly from Bihar and West Bengal
• Mess Workers – Natives or from North-Eastern
States
• Housing mostly done in Velachery and Taramani
Position
Pay Package (in Rupees per month)
Manager
25,000
Senior Cook
20,000
Cook
12,000 - 15,000
Cooking Assistant
8,000 – 10,000
Housekeeping Staff
6,000
Service Boys
4,000 – 5,000
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17. Porter’s Five Forces
Threat of
New
Entrants
Current
Rivalry
IITM
Mess
Bargaining
Power of
Supplier
Threat of
Substitutes
Bargaining
Power of
Buyers
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18. Porter’s Five Forces
Threat of
New
Entrants
Current
Rivalry
IITM
Mess
Bargaining
Power of
Supplier
• High – New Entrant
with a good quotation
Threat of
Substitutes
Bargaining
Power of
Buyers
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19. Porter’s Five Forces
Threat of
New
Entrants
Current
Rivalry
IITM
Mess
Bargaining
Power of
Supplier
• High – New Entrant
with a good quotation
• Low – Compulsory for
students hence no
substitute
Threat of
Substitutes
Bargaining
Power of
Buyers
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20. Porter’s Five Forces
Threat of
New
Entrants
Current
Rivalry
IITM
Mess
Bargaining
Power of
Supplier
Threat of
Substitutes
• High – New Entrant
with a good quotation
• Low – Compulsory for
students hence no
substitute
• High – Profit for 5000
students hence
institute can bargain
Bargaining
Power of
Buyers
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21. Porter’s Five Forces
Threat of
New
Entrants
Current
Rivalry
IITM
Mess
Bargaining
Power of
Supplier
Threat of
Substitutes
Bargaining
Power of
Buyers
• High – New Entrant
with a good quotation
• Low – Compulsory for
students hence no
substitute
• High – Profit for 5000
students hence
institute can bargain
• Low – Variety of
markets
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22. Porter’s Five Forces
Threat of
New
Entrants
Current
Rivalry
IITM
Mess
Bargaining
Power of
Supplier
Threat of
Substitutes
Bargaining
Power of
Buyers
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• High – New Entrant
with a good quotation
• Low – Compulsory for
students hence no
substitute
• High – Profit for 5000
students hence
institute can bargain
• Low – Variety of
markets
• High – Price
differences not much
hence intense rivalry
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among caterers

23. Ideation in the Organization
• Method Adopted - The staff will keep the food
ready in bowls. The students need to come and
take away the bowls.
• Advantages –
• Less time consuming and faster movement
of queues
• Minimization of food wastage
• Staff need not be present at all times at the
serving tables
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24. Conclusions
• Well Organized Structure
• Well Planned and proper utilization of
resources
• Efficient system of waste management
• Proper ethics being followed
• Ideation encouraged
• Employee Satisfaction
• Fine Leadership
• Rigid Boundaries
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25. THANK YOU !!
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