Hallo seniors,
I m doing MBA in HR(3rd sem)
I hav got a project (dissertation work) in a mobile-network service provider company. There i hav to reduce the cost of lunch per plate.

I dont hav ne idea regarding Canteen Management or so. I m helpless how should i proceed.

I know i hav to get a thorough knowledge abt the mrkt price of each n every vegetable ........ This i shall try by level best.....
But without any basic knowledge abt Canteen i cant even prepare a questionnaire.

So can you plz help me on it?

They hav a caterer who provides them da redemade food to their cafeteria.
.



. I m in a great state of tension. I m also feeling helpless. Plz guide me hw should i take my steps..........
da main problem is dat its a popular comp. like dat of RELIANCE, so i feel shame to ask my ext.-guide abt dese silly things.

Can u plz send me any excel sheet format where i hav to do all calculations (with formula). This may also help me to show the path ........

Some1 was saying i hav to calculate the calorific value of each employee's diet. How should i do it?

:huh:

I m sure dat they wl help me but i hav to hav da basic knowledge on which i cn design my prjt n approach accordingly

Plz n plz help me

From India, Guwahati
Dear !!!
I attach herewith a calculation sheet in word format will help you how to calculate per dish. O.K. and you maintain headwise expenses for each day entry for every purchase.
Please mail me on if you want any guidance.
With Regards,
ARVIND

From India, Ahmadabad
Attached Files (Download Requires Membership)
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