Pbskumar2006
General Manager-hr
Vrajeev
Hr Professional & Trainer
PraveenIP
Human Resources
Raghavanrajan
Senior Admin Officer

Dear Friends,
Hope in your organisation most of the important welfare aminity is "Canteen Maintenance". How to satisfy an individual for his food
habit. One person requires spice food one may soft food. So what
are the steps we have to take and how to satisfy all ?
Please give your suggestions. How to run a good canteen ???
Regards,
:roll:
PUBS KUMAR

From India, Kakinada
Hello friend, I have discovered during my career that statuatory canteens are a necessary evil. You have to have them, but they are the source of a good deal of your problems.
I have also discovered a practically useful way to deal with the canteen situation. Have a management committee nominally headed by you, but represented by a cross section of the user group of employees.
You will find out to your relef that problems such as should we have sambar or dal makhani gets easily resolved by the involvement of this committee. All complaints are directed to the committee who defend it aggressively witthout you having to exert yourself.
Try it out and I'm sure you will feel relieved.

best wishes
Rajeev.V

From India
Kumar,
We faced a similar problem in our organisation. We got a chance when the employees told us that they do not want any food to be served we stopped it. I know this is a extreme measure but it is better than listening to problems everyday.
Regards
Praveen

From India
Dear All,
Canteen Facility nowadyas has become imminent part of administrative function. No one likes to carry food from home/PG or does'nt like to roam around hotels in the lunch hour. In manufacturing and service sectors as well where the job is in shifts one expects the organisation to provide food at least at subsidised rate.
Following things can be done to avoid adverse criticism :
1. Avoid more varieties. The less you provide the less you will face criticism.
2. Never go for unlimited meals. Limited meals may not be liked by all but will prevent adverse comments.
3. Put trouble makers in the committee to shortlist the vendor and selection of menu.
4. Change the caterer at least once in six months.
5. Don't worry for minor comments.
6. Should stick on to same type of food. Surprise menu will make people like the food.
Regards,
R.Rajan

From India, Mumbai
Sorry Friends, A small correction. It should be "Dont stick on to same type of food". Regards, R.Rajan
From India, Mumbai
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