PROJECT REPORT

OF

CANTEEN

PURPOSE OF THE DOCUMENT

This particular pre-feasibility is regarding Canteen Services.

The objective of the pre-feasibility report is primarily to facilitate potential

entrepreneurs in project identification for investment and in order to serve
his objective; the document covers various aspects of the project concept
development, start-up, marketing, finance and management.

[We can modify the project capacity and project cost as per your
requirement. We can also prepare project report on any subject as per your
requirement.]

Lucknow office: Siddhivinayak Building-

27/1/B, Gokhale MargLucknow-226001
Delhi Office: Multidisciplinary Training
Center, Gandhi Darshan Rajghat, New Delhi-
110002
Email-info@udyami.org.in
Contact:+91 7526000333,444,555
 PROJECT AT GLANCE

1 Name of Proprietor/Director XXXXXXXX

2 Firm Name XXXXXXXX
3 Registered Address XXXXXXXX
4 Nature of Activity XXXXXXXX
5 Category of Applicant XXXXXXXX
6 Location of Unit XXXXXXXX
7 Cost of Project 21.94 Rs. In Lakhs
8 Means of Finance
i) Own Contribution 2.19 Rs. In Lakhs
ii) Term Loan 15.75 Rs. In Lakhs
iii) Working Capital 4.00 Rs. In Lakhs
9 Debt Service Coverage Ratio 2.23
10 Power Requiremnet 8 KW
11 Employment 10 Persons
12 Details of Cost of Project & Means of Finance

Cost of Project Amount in Lacs

Particulars Amount
Building & Civil Work Owned/Leased
Capital Asset 15.50
Other Misc Assets 2.00

Working Capital Requirement 4.44

Total 21.94

Means of Finance
Particulars Amount
Own Contribution 10% 2.19
Term Loan 90% 15.75
Working capital Loan 4.00
Total 21.94
 CANTEEN SERVICE
1- INTRODUCTION:

The meaning of the Canteen and mess service is to cover by reducing the threat of
foodborne illness, with proper has been performing efficiently. The canteen is located
inside the College. The hostellers and day student are handed feeds by assuring food
safety and quality. The students who come from away places, start their travel to the
College beforehand in the morning. Themed-day feed is handed. Indeed, numerous day-
scholars use canteen establishments for their breakfast and evening tea with snacks.
Presently their students in the hostelries of the College. They’re handed with three feeds a
day, bed coffee and evening tea/ coffee. The administration of the Canteen is directly
under the control of the College Administration. The Contractor of the Canteen is named
according to the available and suitable quotes. A well- educated person in food services
administration, his team is managing, Students and staff of the College are served by the
College canteen. The menu will be planned by the assigned team of administration and
instructions will be given to the Contractor. The contract of the Canteen will be renewed
every time. The journal meeting will be conducted by the team of administration and
Contractor in order to estimate the function of the Canteen. Liberalization of food trade,
growing consumer demand, physical set up, and aseptic conditions are also talked over
during the appraisal. As well as, opinion complaints, and issues of the food consumers
are taken into discussion. The waste utilization of the canteen is efficiently done through
the waste recycling factory installed on the lot. Gas factory is installed near the
canteen. Bio-degradable waste is converted into ordure through this factory and the gas
produced is used for cooking. Plastic bags of lower than 10 microns aren't permitted
inside the lot. Only one common eating establishment (canteen establishment) shall be
handed in the lot for day scholars, hostellers, guests of the College, instruction and non-
teaching staff of the College. The authority of college is completely committed to
keeping the quality of the canteen food & drinks for the utmost benefit of all troubled.

2- SCOPE& OBJECTIVES

The present system depends on the online administration. This can be improvised by the
mechanization of the software’s. The data storing will take time and it requires the
homemade observation. With the help of the mechanization it would store the data
directly. This will reduce the trouble time by the homemade observation. The streamlined
data will be finalized and cautions time to time to the admin. The machine learning
algorithms can also be used for the ratiocination of the most favored item by the student/
guests. The student/ guests will give the feedback and this will be transferred to the
database. The menu list can also be streamlined according to the admin’s choice by the
byway techniques used in the education algorithms.

The wave net technology will help in the recognition of the user. It's done by the say
recognition of the user where it does convert them into the small wave nets which on
average final growth of the user’s say will be generated.

2.1-OBJECTIVES: -
As many student/guests come from distant places, it's essential for the student/guest to
have nutritional food and refreshments at affordable prices so as to share in the diurnal
academic conditioning laboriously. The college canteen plays an important part in this
regard by feeding the day-to-day Nutritive demands of students and staff members.
  Furnishing wholesome and quality food at reasonable price.
 Creating a seductive and different menu to feed the nutritive essentials to the
students.
 Good and healthy food, drinks and snacks habits among students.
 Maintaining a good air and good aesthetics of the canteen. Functions of the
Canteen The canteen is primarily responsible for serving nutritional and aseptic
food to the students and staff. It also serves feeds to the students living in the
college hostels.

3- SERVICE PROVIDED BY US

When guests walk into a canteen, they come with certain prospects. supposeabout your
prospects as a client in a canteen. You're likely to anticipate
 A warm welcome
 concentrated attention by the staff
 Quick service at all fronts from being seated to entering the cheque &everything
in between
 An affable and comfortable atmosphere without unwanteddisturbances
 High- quality food that sits at par with the norms of the eatery
 The rent-free space to distribute the food to the Customer
 Kind & cordial treatment by the eatery staff throughout your diningexperience
 Easy payment Styles
 Provide Internet (wi-fi) service
 Lunch & dinner packaging service
 Food and drinks delivery service

4- PROJECT COMPONENTS

4.1-CAPITAL ASSETS: -
The business must have a complete setup of assets because in this business assets
requirement is compulsory. Some use full things are hire and daily pay basis like as
caters.
 Furniture (chair and table etc.)
 Computer
 Wi-Fi
 LED TV
 Full Kitchen setup
PROJECTED PROFITABILITY STATEMENT (in Lacs)

PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
Capacity Utilisation % 45% 50% 55% 60% 65%

SALES/ RECEIPTS
Gross Receipts 32.40 37.80 43.66 50.01 56.89

Total 32.40 37.80 43.66 50.01 56.89

COST OF SERVICE

Electricity Expenses 1.04 1.38 1.52 1.66 1.80

Depreciation 2.63 2.23 1.90 1.61 1.37
Salary to Staff 17.76 20.42 23.49 27.01 30.52
Cost of consumable 1.62 2.27 3.49 4.00 4.84
Other Direct Expeneses 0.65 0.95 1.31 1.60 1.82
Repair & maintenance 0.81 1.32 1.31 1.50 1.71
Interest on Term Loan 1.55 1.36 0.98 0.59 0.21
Interest on working capital 0.44 0.44 0.44 0.44 0.44
General Administrative expenses 1.30 1.51 1.75 2.00 2.28
Rent 1.20 1.26 1.32 1.39 1.46

TOTAL 28.98 33.15 37.51 41.81 46.43

NET PROFIT 3.42 4.65 6.16 8.20 10.45

Taxation 0.05 0.11 0.24 0.48 0.84
PROFIT (After Tax) 3.37 4.54 5.91 7.72 9.61
NET PROFIT RATIO 10.40% 12.02% 13.55% 15.44% 16.90%
PROJECTED BALANCE SHEET (in Lacs)

PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
Liabilities
Capital
Opening balance - 3.56 5.11 7.02 9.55
Add:- Own Capital 2.19
Add:- Profit/(Loss) 3.37 4.54 5.91 7.72 9.61
Less:- Drawings 2.00 3.00 4.00 5.20 7.00

Closing Balance 3.56 5.11 7.02 9.55 12.16

Term Loan 14.00 10.50 7.00 3.50 -
Working Capital Limit 4.00 4.00 4.00 4.00 4.00
Sundry Creditors - - - - -
Provisions & Other Liabilities 0.20 0.25 0.38 0.53 0.79
TOTAL : 21.76 19.86 18.40 17.57 16.95
Assets
Fixed Assets ( Gross) 17.50 17.50 17.50 17.50 17.50
Gross Dep. 2.63 4.86 6.75 8.36 9.74
Net Fixed Assets 14.88 12.64 10.75 9.14 7.76

Current Assets
Sundry Debtors 0.54 0.63 0.73 0.83 0.95
Stock in Hand - - - - -
Cash and Bank 5.85 5.88 5.92 6.30 6.73
Loans & Advances & Other Current Ass 0.50 0.70 1.00 1.30 1.50
TOTAL : 21.76 19.86 18.40 17.57 16.95
PROJECTED CASH FLOW STATEMENT (in Lacs)

PARTICULARS 1st year 2nd year 3rd year 4th year 5th year
SOURCES OF FUND
Own Margin 2.19
Net Profit 3.37 4.54 5.91 7.72 9.61
Depreciation & Exp. W/off 2.63 2.23 1.90 1.61 1.37
Increase in Cash Credit 4.00 - - - -
Increase In Term Loan 15.75 - - - -
Increase in Creditors - - - - -
Increase in Provisions & Oth labilities 0.20 0.05 0.13 0.15 0.26
-
TOTAL : 28.14 6.82 7.94 9.49 11.24
APPLICATION OF FUND
Increase in Fixed Assets 17.50
Increase in Stock - - - - -
Increase in Debtors 0.54 0.09 0.10 0.11 0.11
Repayment of Term Loan 1.75 3.50 3.50 3.50 3.50
Increase in Loans & Advances 0.50 0.20 0.30 0.30 0.20
Drawings 2.00 3.00 4.00 5.20 7.00
Taxation - - - - -
TOTAL : 22.29 6.79 7.90 9.11 10.81

Opening Cash & Bank Balance - 5.85 5.88 5.92 6.30

Add : Surplus 5.85 0.03 0.04 0.38 0.43
Closing Cash & Bank Balance 5.85 5.88 5.92 6.30 6.73
 REPAYMENT SCHEDULE OF TERM LOAN
Interest 11.00%
Closing
Year Particulars Amount Addition Total Interest Repayment Balance
1st Opening Balance
1st month - 15.75 15.75 - - 15.75
2nd month 15.75 - 15.75 0.14 - 15.75
3rd month 15.75 - 15.75 0.14 - 15.75
4th month 15.75 - 15.75 0.14 15.75
5th month 15.75 - 15.75 0.14 15.75
6th month 15.75 - 15.75 0.14 15.75
7th month 15.75 - 15.75 0.14 0.29 15.46
8th month 15.46 - 15.46 0.14 0.29 15.17
9th month 15.17 - 15.17 0.14 0.29 14.88
10th month 14.88 - 14.88 0.14 0.29 14.58
11th month 14.58 - 14.58 0.13 0.29 14.29
12th month 14.29 - 14.29 0.13 0.29 14.00
1.55 1.75
2nd Opening Balance
1st month 14.00 - 14.00 0.13 0.29 13.71
2nd month 13.71 - 13.71 0.13 0.29 13.42
3rd month 13.42 - 13.42 0.12 0.29 13.13
4th month 13.13 - 13.13 0.12 0.29 12.83
5th month 12.83 - 12.83 0.12 0.29 12.54
6th month 12.54 - 12.54 0.11 0.29 12.25
7th month 12.25 - 12.25 0.11 0.29 11.96
8th month 11.96 - 11.96 0.11 0.29 11.67
9th month 11.67 - 11.67 0.11 0.29 11.38
10th month 11.38 - 11.38 0.10 0.29 11.08
11th month 11.08 - 11.08 0.10 0.29 10.79
12th month 10.79 - 10.79 0.10 0.29 10.50
1.36 3.50
3rd Opening Balance
1st month 10.50 - 10.50 0.10 0.29 10.21
2nd month 10.21 - 10.21 0.09 0.29 9.92
3rd month 9.92 - 9.92 0.09 0.29 9.63
4th month 9.63 - 9.63 0.09 0.29 9.33
5th month 9.33 - 9.33 0.09 0.29 9.04
6th month 9.04 - 9.04 0.08 0.29 8.75
7th month 8.75 - 8.75 0.08 0.29 8.46
8th month 8.46 - 8.46 0.08 0.29 8.17
9th month 8.17 - 8.17 0.07 0.29 7.88
10th month 7.88 - 7.88 0.07 0.29 7.58
11th month 7.58 - 7.58 0.07 0.29 7.29
12th month 7.29 - 7.29 0.07 0.29 7.00
0.98 3.50
4th Opening Balance
1st month 7.00 - 7.00 0.06 0.29 6.71
2nd month 6.71 - 6.71 0.06 0.29 6.42
3rd month 6.42 - 6.42 0.06 0.29 6.13
4th month 6.13 - 6.13 0.06 0.29 5.83
5th month 5.83 - 5.83 0.05 0.29 5.54
6th month 5.54 - 5.54 0.05 0.29 5.25
7th month 5.25 - 5.25 0.05 0.29 4.96
8th month 4.96 - 4.96 0.05 0.29 4.67
9th month 4.67 - 4.67 0.04 0.29 4.38
10th month 4.38 - 4.38 0.04 0.29 4.08
11th month 4.08 - 4.08 0.04 0.29 3.79
12th month 3.79 - 3.79 0.03 0.29 3.50
0.59 3.50
5th Opening Balance
1st month 3.50 - 3.50 0.03 0.29 3.21
2nd month 3.21 - 3.21 0.03 0.29 2.92
3rd month 2.92 - 2.92 0.03 0.29 2.63
4th month 2.63 - 2.63 0.02 0.29 2.33
5th month 2.33 - 2.33 0.02 0.29 2.04
6th month 2.04 - 2.04 0.02 0.29 1.75
7th month 1.75 - 1.75 0.02 0.29 1.46
8th month 1.46 - 1.46 0.01 0.29 1.17
9th month 1.17 - 1.17 0.01 0.29 0.88
10th month 0.88 - 0.88 0.01 0.29 0.58
11th month 0.58 - 0.58 0.01 0.29 0.29
12th month 0.29 - 0.29 0.00 0.29 -
0.21 3.50
DOOR TO DOOR 60 MONTHS
MORATORIUM PERIOD 6 MONTHS
REPAYMENT PERIOD 54 MONTHS
CALCULATION OF D.S.C.R

PARTICULARS 1st year 2nd year 3rd year 4th year 5th year

CASH ACCRUALS 6.00 6.77 7.81 9.34 10.98

Interest on Term Loan 1.55 1.36 0.98 0.59 0.21
Total 7.54 8.14 8.79 9.93 11.19

REPAYMENT
Instalment of Term Loan 1.75 3.50 3.50 3.50 3.50
Interest on Term Loan 1.55 1.36 0.98 0.59 0.21

Total 3.30 4.86 4.48 4.09 3.71

DEBT SERVICE COVERAGE RATIO 2.29 1.67 1.96 2.43 3.02

AVERAGE D.S.C.R. 2.23
 DISCLAIMER

The views expressed in this Project Report are advisory in nature. SAMADHAN
assume no financial liability to anyone using the content for any purpose. All the
materials and content contained in Project report is for educational purpose and
reflect the views of the industry which are drawn from various research material
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