INTRODUCTION OF CAMPUS CAFE

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.

Co-Founder- Mr.Sanjeev Sharma

Industry Restaurant

Address
Hours

Block 2,LPU, Phagwara

6:00 am-10:00 pm
Mon-Sun:

Short Description

CC

Long Description

Campus Cafe or CC as LPUians Better Know

It of Lovely Professional University.
Great Place To Hang Out With Friends. Great
International Menu Available.

Price Range

5-500.

Cuisine

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

Parking

Parking Lot

Attire

Casual

Payment Methods

Payment Methods

Services

Takes Reservations, Good For Groups, Take

Specialities

Out and Catering

Breakfast, Lunch, Dinner, Coffee and Drinks

LITERATURE REVIEW

What are students expectations of food and beverage management education?

When food and beverage management students enter the real industry, they need to
possess a broad variety of skills such as food marketing, menu development, a basic
understanding of the culinary arts, and knowledge of foodservice management in commercial
food service (Ladkin, 2000). Several studies have attempted to identify the learning
expectations of food and beverage management students. Ford and Lebrun to (1995) state that
students want to have experiential or practical hands-on work experience since they believe it
to be the most effective application of the theoretical classroom content. Other research has
found that students enrolling in foodservice operation programs are motivated by expected
occupational and career outcomes (O'Mahony et al., 2001). Raybould and Wilkins (2006)
have summarized students expectation of learning in food and beverage includes; gaining a
broad base experience in food and beverage operation management, developing basic skills
and knowledge of cooking, staying current with new technological advances, and developing
communication skills.Therefore, when students have higher expectations of food and
beverage management course and if they receive fulfilment of learning experience, they will
have higher satisfaction from the course. Winsted (2000) states that if universities know how
their students perceive the offered services, they may be able to adapt their services to a
certain degree, which should have a positive impact on students perceived service quality
and their level of satisfaction. In this perspective, the following hypothesis is proposed:
H1: Students expectations of food and beverage management course is be positively related
with students satisfaction.
What are the needs of foods and beverage management graduates?

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

A management system is the framework of policies, processes and procedures used to

ensure that the restaurant can fulfil all tasks required to achieve its objectives
DEPARTMENT IN WHICH THEY OPERATE
Department
Indian
South Indian

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

No of workers minimum 20 including 4 female and 16 male

Facility of restaurant seating arrangements
Facility of dump box for daily wastage
FIFO is used for the batch process
Star Product is Indian Dishes
Campus cafe is a regular meeting place for 10 years old, both male and female.
Campus Cafe believes that People are hired for what they know but fired for how
they behave.Motivation and personal skill are laid emphasize upon.

PROCESS OF PLACING ORDER

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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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
-

Most of time they get the Raw material

Phagwara
-

In case of immediate requirement of Raw material

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:

Ease of future expansion or changeFacilities should be designed so that they can

be easily expanded or adjusted to meet changing production needs. "Although
redesigning a facility is a major, expensive undertaking not to be done lightly, there
is always the possibility that a redesign will be necessary, any design should be
Flexible manufacturing systems most often are highly automated facilities having
intermediate-volume production of a variety of products. Their goal is to minimize
changeover or setup times for producing the different products while still achieving

close to assembly line production rates."

Flow of movement the facility design should reflect recognition of the
importance of smooth process flow. In the case of restaurant facilities, the plan will
show the raw materials entering your restaurant at one end and the finished product
emerging at the other. When parts and materials move against or across the overall
flow, personnel and paperwork become confused, parts become lost, and the

attainment of coordination becomes complicated."

Materials handlingSmall business owners should make certain that the facility
layout makes it possible to handle materials (products, equipment, containers, etc.)

in an orderly, efficientand preferably simplemanner.

Output needsthe facility should be laid out in a way that is conducive to helping

the business meet its production needs.

Promotional valueif the business commonly receives visitors in the form of
customers, vendors, investors, etc., the small business owner may want to make sure

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,

for instance, ease of fulfilling maintenance/cleaning tasks.

Safetythe facility layout should enable the business to effectively operate in
accordance with Occupational Safety and Health Administration guidelines and
other legal restrictions. Generally, product layout is applicable for high-volume
repetitive operations, while process layout is applicable for low-volume custommade goods."

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

in front of campus cafe which reduces their sale.

Competitor are available in the campus with same food
Problem arise when placing the order at the time of more crowed
Price is higher than any other competitors which are there in there campus
The menu which they are having that provide various department which sometime

lead low quality dew to this customer complain about

Turnover of customer is around 300-400 per
COMPARISON

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

there is more crowed.

Good infrastructure for example: Infrastructure is up to the mark not

colourful pictures, table chairs, air much attractive.

Quality of

conditioner, projector screen,

Quality is good

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

Prices should be reasonable not more not less

Campus Cafe can request to the vendor department for organizing the events to other
stage which is at the back of University mall this will for sure wont restrict their

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