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CHAPTER ONE - INTRODUCTION
1.1.1 Industrial Units
1.1.2 Labour Welfare
1.1.3 Industrial Committee
1.2.1 Key Concepts: Administration
1.2.2 Key Concepts: Management
1.2.3 Key Concepts: Administration & Management
1.2.4 Key Concepts: Organisational Working
1.3.1 Labour Welfare Schemes: Place of Canteens
1.3.2 Role of Canteens with reference to industrial canteens
1.3.3 Importance of the Industrial Canteens
1.4.1 Purpose of the study
1.4.2 Objectives of the study
1.4.3 Hypothesis of the study
1.4.4 Relevance of the study
1.5.1 Chapter wise outline of the study
CHAPTER ONE - INTRODUCTION
1.1.1 Industrial Units
The march of human civilization is marked by the three waves. The first wave
was that of the agricultural civilization after the periods of hunting and cattle-raising as
the main professions in which man was engaged before getting settled as a farmer
during the first wave phase of agricultural revolution. The second wave was that of the
revolution of industrial civilization which was characterized by the application of
science and technology to the production of the items required for the needs of human
life. The third wave is the recent revolution which is known as the wave of information
explosion.
India is a country that witnesses the presence of all the three waves of human
civilization at one and at the same time. There are the rural areas of this country that
still continue with the agricultural civilization as the most dominant factor. The other
dominating factor is the presence of industrial civilization in the metropolitan centre
such as Mumbai, Chennai, Kolkata and Delhi and many other places in which industrial
units are concentrated. In addition to these metros, there have sprung up other major
industrial cities such as Ahmedabad, Hyderabad, Bangalore, Coimbatore, Kochi, Surat,
Vadodara and Indore.
On account of the infrastructural facilities the industrial triangle around Mumbai
covers Pune and Nasik regions. Pune has steadily developed after independence into an
industrialized hub. Kirloskars established their oil and diesel engine units. The auto
industry has pushed up growth through the units of Bajaj Auto, Bajaj Tempo and
Kinetics. The presence of Tatas is remarkable in the automobile units like Telco.
Sandvik Asia, Atlas Copco, Alfa Laval, Forbes Marshall, Schenectady Beck, Ruston
Greaves, Thermax, Philips, Finolex, SKF Bearing, KEB Pumps, Mather Platt, BSP,
Siporex, Kalyani Forge and other major units have been established after 1950.
Recently the boom of IT units has made Pune a major IT destination. The industrial
units of the paper and pulp production have sprung up in and around Pune. A public
enterprise in the drug production was set up in the fifties at Hindustan Anti-biotic
Limited, Pimpri. Several Defence Production units such as Ammunition Factory,
Kirkee, Ordnance Factory, Dehu Road and defence research units like DRDO, ARDE,
AIT and others in and around Pune have contributed to the development of the
industrial units in the area. Railways have their workshops in this area. The industrial
zones in Pimpri-Chinchwad, Bhosari, Moshi, Chakan, Shikrapur, Sanaswadi,
Ranjangaon, Shirur, Indapur, Bhigwan, Hadapsar, Kurkumbh, Saswad, Baramati, Jejuri,
Talegaon, Lonavla, Bhor and other places in urban and rural areas around Pune have
developed this region into one of the most productive industrial areas in the country.
The automobile industry cluster and the IT parks at Hinjawadi and Kharadi have made
their mark as the globally relevant units. The concise account of the industrial units in
and around the city of Pune will definitely bring out the fact that the industrial canteens
have flourished in this region as one of the major labour welfare measures.
1.1.2 Labour Welfare
Labour welfare along with safety, health, social security is a part of social
welfare, which is a cherished ideal of all civilized countries like India. Welfare includes
the physical, social, psychological and general well-being. The concept of labour
welfare is dynamic and varies from country to country due to its value system and
social institutions.
The production of commodities on a large scale started with the help of the
newly developed machines led to the industrial revolution in Europe, beginning with
the expansion of the textile and mining industry in England. The first phase of
industrial revolution began in England and spread to France and Germany during the
period from 1750 to 1850. The second phase of industrialisation from 1850-1950
changed the work environment in the European countries, Russia, Japan and to some
extent in India too. It was after 1850 that the railway network and the post and
telegraph system started functioning in India. The textile industry in Mumbai and
Ahmedabad, the jute industry in Kolkata and the mining industry in Bihar and Orissa
mark the growth of industrialization in India. After India became independent in 1947,
the efforts of self-reliance have now made India an emerging superpower with the
highest production of milk, sugar, eggs and a remarkable contributor to the steel
production, a textile producer and an IT destination. The third phase of industrialization
began from 1950 and is still continued in the underdeveloped countries of Asia, Africa
and Latin America. One of the features of the process of industrialization is the
harmonions relationship between the employers and the employees. It was in the early
19th
century that Robert Owens demanded the basic amenities for the workers. The
early phase of industrialization was marked by the utilitarian principle of production at
the cheapest and profit at the highest rate. The portrayal of the “dark hours” and “bleak
houses” in the work places in the novels of Charles Dickens like “Hard Times”
touched the conscience of the factory owners and the welfare schemes were introduced.
The humanitarian approach and the concept of welfare state and the evolution of the
social thought have been the motivation forces of labour welfare measures.
The term labour welfare includes all those voluntary efforts of the employers to
establish living and cultural conditions for the employees beyond that which is
required by law. The term broadly includes all measures which promote the physical,
psychological and general well-being of the workers. The committee on labour welfare
(1969) defined labour welfare to include such services, facilities, and amenities as
adequate canteens, rest and recreational facilities, sanitary and medical facilities,
arrangements for travel to and from work, and for the accommodation of workers
employed at a distance from their homes and such other services, amenities, and
facilities including social security measures as contribute to improve the conditions
under which workers are employed.
[Government of India, The Report of the Committee on Labour Welfare, Vol.1,1969,
P24]
The Study Team appointed by the Government of India to examine labour
welfare activities then existing divided the entire range of these activities into three
groups, such as,
(iv) Welfare within the precincts of an establishment, medical aid, crèches,
canteens, supply of drinking water etc.
(v) Welfare outside the establishment : provision for indoor and outdoor
recreation, housing, adult education, visual instructions, etc, and
(vi) Social Security,
[Government of India: Report of the National Commission on Labour 1969,
p.112]
1.1.3 Industrial Canteens -
Welfare services are not charity to the workers but are necessary for the
organization to achieve its goals. There is a distinct relationship between welfare
measures and the workers productivity. Welfare services relate to physical and social
well-being of the employees both within and outside the organisation. Within the
organisation these include provision of medical benefits, recreational facilities, libraries,
canteens, rest rooms, etc. They may also include meals and refreshments supplied, free
of cost, or at subsidised rates to the employees. Outside the organisation, welfare
arrangements include provision of housing accommodation, education of children of
employees, sports fields, medical facilities, etc. On the whole, these services may be
categorised primarily into three types. (1) Economic (2) Recreational and (3)
Facilitative.
Economic services provide some additional economic security over and above
wages or salaries, such as, pension, life insurance, credit facilities, etc. Recreational
services include facilities for indoor and/or outdoor games, reading rooms, libraries,
radios, TV sets etc. Facilitative services are conveniences which the employees
ordinarily require such as canteens, rest rooms and lunch rooms, housing facilities,
medical facilities, washing facilities, educational facilities and leave travel concession.
One of the facilitative services in the labour welfare measures is the provision
of canteens, rest rooms and lunch rooms. Eating is naturally a very important thing for
an employee to maintain his health and efficiency. Unless proper facilities for food, tea
and rest rooms are available, wealth and consequential efficiency of the workers will go
down. Hence, almost all the factories make it a point to provide for canteens where
food can be obtained either at a fair price or at subsidised rates, similarly, lunch rooms
may be provided where workers may take their food which they bring from their homes.
Workers also need some place or shelter for taking rest during leisure hours. This is
also necessary for proper upkeep of health and efficiency.
Sections 42 to 49 of the Factories Act, 1948 contain specific provisions relating
to labour welfare, sections 42 to 45 apply to all factories irrespective of the number of
workers employed which relate to washing facilities (Sec.42) facilities for storing and
drying clothing (Sec. 43) facilities for sitting (Sec.44) and first aid appliances (Sec.45).
The section 46 is related to canteens and Sec. 47 is about shelters, rest rooms and lunch
rooms. Section 46 states that the state Government may make rules requiring that in
any specified factory wherein more than two hundred and fifty workers are ordinarily
employed, a canteen or canteens shall be provided and maintained by the occupier for
the use of the workers. Such rules may provide for: (a) the date by which such canteen
shall be opened (b) the standards in respect of construction, accommodation, furniture
and other equipments of the canteen (c) the foodstuffs to be served therein and the
charges which may be mark these for (d) the construction of a managing committee for
the canteen and representation of the workers in the managements of canteen. (dd) the
items of expenditure in running of canteens which are not to be taken into account in
fixing the cost of foodstuffs and which shall be borne by the employer. In every
factory wherein more than 150 workers are ordinarily employed, adequate and suitable
shelters of rest rooms and a suitable lunch room shall be provided and maintained. In
every factory wherein more than 30 women workers are ordinarily employed, there
shall be provided and maintained a suitable room or rooms for the use of children under
the age of 6 years of such women. In every factory wherein 500 or more workers are
ordinarily employed the occupier shall employ in the factory such number of welfare
officers as may be prescribed. The above measures which are provided for in the
Factories Act are called statutory welfare measures, over and above these, the
progressive employers may voluntarily provide for the employees additional welfare
facilities. Likewise, an employer may provide, on his own, a canteen for his employees,
even though he employs fewer than 250 employees. Such facilities are known as
voluntary welfare measures.
1.2.1 Key Concepts: Administration
The administration and management of industrial canteens is the topic being
investigated. The terms ‘administration’, ‘management’, ‘financial management’,
‘personnel management’, and ‘organisational working’ are the key concepts which
need to be put in their proper perspectives in the context of the data collected for the
investigation.
The dictionary meaning of ‘to administer’ is to control, to manage, to conduct
the affairs of an organization, to look after an organization or a trust to put something
into operation. Administration has a higher function to perform than management.
Administration is related to the software of management while management is
concerned with the hardware of management. Administration has to involve in the
process of decision making which is the initial and the most important stage in the
operation of the organization. Administration is this related to the governance of a
country and that is why the government is characterised by the iron framework of the
system of public administration such as IAS. In managing an organisation the
administrative machinery has a significant role to play which is concerned with the
decision-making related to policies and strategies. The administrative machinery
decides about the plan of action and the techniques of the implementation of the plan.
The setting up of the policies alongwith the plan of action and the decision making
abilities determine the stages which the operative component of an organisation will
pattern into action for carrying out the planned inputs to bring out the desired outputs.
Administration is in this way the core activity in the organisational set-up of any
operative system.
Administration is a co-operative human effort towards achieving some common
goals. Thus, every group activity involves administration whether it is a family, factory,
hospital, university, a government department or an industrial canteen. Whenever two
co-operative men work together to do things that neither could have done alone, the
rudiments of administration appear. The word administration is derived from the Latin
words ‘ad’ and ‘ministrare’ which means ‘to serve’. Simply speaking it means the
‘management of an affair’ or ‘looking after the people’. Administration is
fundamentally the direction of affairs. It is a purposive action and to an increasing
degree, it is informed rational and deliberate action. It is concerned with the choice of
ends, ways and means for the attainments of desired results. The three main elements of
administration are the formulation of goals, the choice of ways and means and the
direction of people in some group purpose. Administration is the sum total of planning,
organising, co-ordinating, motivating, controlling and operating work. It is thus clear
that administration is the proper organisation of men and materials to achieve desired
ends. It consists of doing the work or getting the work done by others.
1.2.2 Key Concepts-Management
Management can be defined as the art of bringing together available resources
including the abilities of different people and organising them in a scientific and
orderly manner, to achieve the desired goals of the organisation, while promoting
individual aspirations as well. In its simplest form, management is the process by which
people work together to achieve common goals. It is, however, a continuous process of
establishing objectives, putting together all available human and material resources in
the best possible manner, in an atmosphere of cooperation and goodwill.
Management is a process involving activities through which action is initiated
and resources used for achievement of a preset goal; certain basic guidelines can be
formulated by every manager to help him in the successful management of his
establishment. These guidelines are called principles of management. Some principles
which form basic guidelines for catering operations are (a) Division of work (b)
Authority and responsibility, (c) Discipline (d) Unitary command (e) Unitary direction
(f) Individual goals subordinate to establishment goals; (g) Payment of remuneration;
(h) Hierarchy; (i) Orderliness (j) Loyalty and devotion;(k) Work stability; (l) Initiative;
(m) Unity and (n) Control.
The principle of division of work is based on the concept of specialisation, and
since food production activities are each quite distinct in the skills they require, jobs are
generally divided according to abilities of staff. The idea is to make abilities more
efficient by performing each task repeatedly till production speeds up and staff gain
confidence. The principle of authority works in two ways, that which is exercised
because of position in the organisation, through the chain of command formally laid out,
and that which is attributed to a person’s intelligence, experience and the sense of value
he holds. Both types of authority complement each other. The principle of discipline
covers punctuality, courtesy, adherence to rules and regulations, obedience - all of
which are essential for smooth functioning of establishments where group activities are
involved and directed towards common goals. The application of the unitary command
principle goes a long way in establishing loyalty to the senior in command and to the
organization. It removes chances of confusion and improves communications through
better understanding of particular personalities. The principle of unitary direction
relates to the co-ordination of activities to achieve a single goal. The principle of
individual goals subordinate to establishment goals is important for the success of any
establishment, because if every individual starts working to achieve his own goals first
and then those of the establishment, there is no doubt that the organisation will have to
close down. The principle of payment or remuneration ought to be followed
scrupulously because all work must be paid for in order to motivate people to do their
best. The principle of hierarchy refers to the chain formed by staff placed at different
levels in an organisation, and corresponds to the various levels of management: line,
middle and top management. The principle of orderliness is most applicable to catering
establishments, which are constantly handling materials, heavy equipment and working
with steam and other fuels. Material orderliness is of utmost importance because
perishables need to be kept for different periods of time in raw, partly prepared and
prepared forms. Orderliness helps to avoid cross-contamination saves time looking for
materials and equipment when required and ensures safety for all concerned.
Orderliness with regard to manpower is helpful in placing people in positions so that
“the right man is in the right place at the right time” – are reflection of good
organisation. The principle of loyalty and devotion ensures atmosphere at work which
are bound to generate a unified attachment to the organisation and its interests and
goals, through development of harmonious relations at work. The principle of
minimized labour turnover creates a sense of security and confidence in people, leading
to better orientation at work. The principle of initiative is highly motivating because if
staff is allowed to suggest plans which can be followed even partly, it is highly
motivating for them. This principle helps to raise morale, develop new ideas and
increase efficiency. The principle of unity emphasizes the spirit of group work, and
helps to establish smooth communications between people, thus developing healthy
team spirit. The principle of control suggests that limiting the area of control of a
supervisor to cover the work of only five-six people having related jobs, bring about
greater efficiency. This is often referred to as the span of control. The functions of
management for any catering operation are basically the activities, which a manager
performs to get people to work harmonionsly towards organisational works. There are
basically six functions which every manager performs which are (i) planning (ii)
organising (iii) directing (iv) co-ordinating (v) controlling and (vi) evaluating. All the
functions of management are closely interlinked and no function operates in isolation,
or in a particular order or sequence. They would be performed according to the needs of
various situations, and to various extents as required. Certain functions, however, need
to be performed before others as shown in the figure below:-
Planning Organising Coordinating
Controlling
Directing
Goals
Method
Controlling
Coordinating
Men
Material
GOAL
Evaluating
However, while the basic principles and functions can be learnt or taught, the
art of managing situations comes only with experience. Besides, it is acquired to
different extents by each individual, depending on his or her ability to imbibe
confidence, develop presence of mind and trust in others. Also, developing the art of
making decisions on behalf of other people and communicating effectively with them,
using initiative and creativity as one goes along, require social and creative skills,
which come more easily to some than to others.
1.2.3 Key Concepts: Administration and Management
In the initial stage of the development of management thought, there was no
fundamental difference between administration and management. Both the terms were
used interchangeably. In 1923, the terminological conflict between the two was raised
by Oliver Sheldon when he emphasized administration as a decision making function
and management as an executive function. There are three different viewpoints about
the difference between administration and management. The first view of the American
Management thought holds that administration and management are two different terms
involving different functions. The second view of the British Management Thought
considers management is a generic term including administration and regards
administration as a narrow function. The third view finds no difference between the two
terms.
The first view considers administration as the process of thinking and the
management as the process and agency of actual operation. Administration involves the
thinking function, while management involves the doing function. Oliver Sheldon is the
exponent of this view that considers that administration is the function in organisation
concerned with the determination of policy, co-ordination of finance, production,
distribution and settlement of a complex organisation structure, whereas management
function is concerned with the execution of policy within the limit set by the
administration and the employment of organisation with particular objects before it.
The exponent of the second view is E.F.L. Brech, who considers that the
management is the generic term for the total process of executive control whereas
administration is the part of management which is connected with the installation and
carrying out of the procedures by which the progress of activities is regulated and
checked against plans. The three levels of management are the top level management
which is concerned with formulation of policy, the middle level management which is
concerned with coordination, motivation, planning and control of activities and the
lower level management which is mostly concerned with supervision and expert
decisions on technologies of operations and day-to-day activities.
The exponent of the third view is Henri Fayol who makes no distinction
between the two terms. All undertakings require planning, organisation, command, co-
ordination and control, and in order to function properly, all must observe the same
general principles.
In order to avoid controversy, management can be classified into (a)
Administrave management and (b) Operative Management, Administrative
management is concerned with the laying down of policies and preparing of plans, and
Operative management is concerned with the actual execution of the plans through the
various policies. Every manager spends a part of his time in performing administrative
management functions and the remaining time on operative management functions.
However, managers at the top level devote more time to administrative functions and
managers at the lower level are concerned more with directions, coordinating and
controlling functions of management for the accomplishment of objectives. In short,
administration is the function in the organisation concerned with the determination of
the corporate policy, but, management is the function in the organisation concerned
with the execution of policy within the limits set up by the administration. The same
can be presented in the following figure.
ADMINISTRATION
TOP LEVEL
FUNCTION
(THINKING)
MANAGAEMENT
LOWER LEVEL FUNCTION
(DOING)
The six parameters that offer some help to distinguish between Administration
and Management and their functions and features are presented in graphic format below.
S.No. Administration Management
1 It is concerned with the formation of
objectives, plans and policies
It means getting things done
through and with people
2 It is a ‘thinking’ function It is a ‘doing’ function
3 It is a top level management function It is a lower level management
function
4 Its decisions are influenced by
external factors such as social,
political, legal etc.
Its decisions are influenced by
internal factors such as values,
beliefs and opinions.
5 The term ‘administration’ is often
associated with government policies
The term ‘management’ is widely
used in the business world
6 The following are designated as
Administrators, Collectors,
Commissioners, Vice Chancellors,
Registrars, Police Officers, Income
Tax Officers, etc.
The following are usually
designated as managers, general
Manager, Managing directors,
Head of the department, Canteen
Manager etc.
1.2.4 Key Concepts : Organisational Working
The organisational working of each unit varies according to the level of
management and therefore each level uses different tools of management. The basic
tool for any establishment is the organisation chart, which shows the structure of an
organisation in terms of how the various units or departments are linked together.
The organisation chart presents the organisation structure which is the outcome
of putting people and jobs together and therefore represents the entire team involved in
the running of the establishment at both operational and management levels. The chart,
indicates activity, authority relationships which exist in the establishment. An
organisation chart can be charted out by using three types of analysis (a) activity
analysis (b) decision analysis and (c) relations analysis. Activity analysis includes
determining activities; listing according to importance and grouping inter related
unitary ones together. Decision analysis involves determining how far in the future, a
decision will show its effect, impact of decision on other activities or functions,
dependence on ethics and frequency of decisions taken. Relations analysis includes
defining manager’s role in relation to his contribution to goals and interaction with
other people.
An organisational chart tells us about the subordinate superior relationship and
the lines of decision-making authority that exists in an establishment in other words,
‘who’ reports to ‘whom’. It also establishes the existence of unitary or dual command
as the case may be, helping to correct any inconsistencies. Any organisation that has a
detailed organisation chart can be associated with a well set structure, having functions
logically arranged to achieve maximum efficiency. These formal arrangements are
based on formal leadership and methods of communication with the hope of achieving
proper co-ordination because people tend to accept their positions in the organisation as
charted out.
Organisation structures can grow in two directions, vertically and horizontally.
In vertical structured organisations the person above assigns the work to his immediate
subordinates down the line, when the length of the structure increases, for co-ordinating
the activities of the establishment, the duties get divided separately for each unit,
which results in a horizontally spread structure. An Organisation chart thus indicates
whether authority is centralised or decentralised. Structures may also be flat or tall
which indicate the span of control at each level of the establishment. Tall structures
have a shorter span of control, that is each supervisor or manager has fewer number of
people under his authority than in a flat structure.
The typical organisation structure of a canteen is presented in the figure below.
Organisation Structure of a Canteen
Within the structures of the different catering establishment, other tools required
by a food service manager for efficient management are job description, job
specification, work and time schedule, job analysis, production and service analysis
statements and budgets. Job description refers to the definition of a job in a precise
manner indicating exactly what is to be done by people who are occupying or would be
occupying a job position in an establishment. A job specification is a statement
indicating standards to be achieved for a particular job. A job specification is generally
used as a tool for selection of the right employee for a particular job. Work schedule
represents an outline of the work to be done by an employee. It is a time and activity
plan. The term job analysis clearly means analyzing jobs to know precisely what they
involve. Job analysis is sometimes referred to as, ‘task analysis’ and is a way of looking
at jobs and situations in which a number of variables are involved. Task analysis for
sandwich preparation can be as follows:
STEP ACTIVITY
1 Collecting ingredients together
2 Buttering the slices
CANTEEN MANAGER
Supervisor Cashier
Cook
Asst. Cook
Steward
Waiters
Utility Workers
Helpers
(Cleaning)
3 Preparing the filling
4 Spreading filling between slices and pressing them together
5 Wrapping in damp cloth and keeping refrigerated till required for service
6 Removing from refrigerator and trimming slices
7 Cutting and shaping the sandwiches
8 Arranging on service plate or packing in portions as required and sending for
service.
Statements indicating the quantities or positions of food produced, served and
left over each day act as tools for forecasting customer demand patterns over a
particular period of time. The type of records are production records, sales charts,
records of stocks and leftovers over a specified period, menu records and standard
costing sheets.
A budget is a projected plan for the operation of a business. Budgets are of
different kinds and are classified according to the use for which they are intended and
designed in various establishments such as Capital Budgets and Operating Budgets like
Sales Budget, Labour Cost Budget, Overhead Cost Budget, Office and administration
Budget, Maintenance Budget and Food and materials Budget.
In addition to these concrete tools of management, there are some indispensable
subtle tools for managing people and making them bring out their best for the
organisation. These tools are leadership style, training, decision-making,
communication, and management of resources such as money, space, materials-food
materials, cleaning materials, table ware-equipment, staff, time, energy and procedures
or methods of performing tasks. It is clear therefore that effective utilization of
resources is simply a matter of good planning organisation and control-in short that is
effective management.
1.3.1 Labour Welfare Schemes: Place of Canteens
The labour welfare schemes constitute the schemes of social welfare. Though
the utilitarian approach of cheapest rates of production and highest rates of marketing
was prevalent during the early stages of industrialization, the humanitarian approach
was introduced in due course. This approach treated the workers in the industrial sector
as human beings and therefore continuously the attitude of welfare of the workers was
being adapted in the industries. The humanitarian approach first of all concentrated on
the safety of the workers in the area of the industrial processing. It is evident that the
feature of safety is the most important as for as the welfare schemes are concerned. One
of the first safety measures in the early phase of industrial evolution was the invention
of Davy’s Lamp. There have been many changes in the safety measures in the
industrial premises since then but even in the present times, the safety measures do
occupy a significant place in welfare schemes. To maintain safety in the industrial
premises has become obligatory these days. Even the pollution control measures are
being enforced these days in all the industrial units.
The social security measures have become quite significant in the labour
welfare schemes. There are many industrial units which have started implementing the
triple benefit schemes such as pension, provident fund and gratuity. Every permanent
worker in the industrial unit is entitled to get the benefit of provident fund deductions
and there are contributory provident fund schemes. The notion of deferred payment in
the form of bonus is almost universally accepted in the industrial sector. There are
provisions of payments of different types of allowances such as Housing Allowance,
Conveyance Allowance, Local Area Allowance, and other fringe benefits. The supply
of uniforms, shoes, gloves, gumboots, raincoats, umbrellas, caps and other commodities
is also made as a labour welfare measure. The safety and social security measures are
the obligatory labour welfare measures in industries.
In addition to the safety and social security measures, the facilities which are
provided by the industrial units are the facilitative measures in the labour welfare
schemes. The provision of canteens, rest rooms, lunch rooms, crèches and recreational
facilities is made in accordance with the policy of industrial units. It is obligatory for
the industrial units that have 250 or more employees to make a provision of the
industrial canteen. The canteen is maintained and subsidised food is made available in
some industrial units. The place of industrial canteens is thus an integral part of the
labour welfare schemes being implemented in the industrial belt in and around the city
of Pune.
1.3.2 Role of Canteens with reference to industrial canteens
Religion, tradition and culture bring people together in large numbers to
celebrate festivals, and enjoy special occasions like marriages, births which involve
eating together. The traditional mass distribution of food in temples and gurudwaras,
the breaking of fast together during Ramazan and feasting in Christmas are occasions
of large scale food preparation and service. Tradition and culture dictate that every
occasion, should be marked by festivity. Even in bereavement it is traditional to feed
the sympathisers. The development of catering establishments has closely followed the
changes in living, working and eating habits of people, the significant developments in
various spheres such as education, transportation, industrialisation, health care, welfare,
trade and commerce.
In the sphere of education more and more students are living away from home
in hostels which cater to large groups. This has given rise to contract catering and a
growth of canteens and fast food outlets in the vicinity of educational institutions. The
literacy for all campaign has generated a need for facilities providing mid-day meals or
snacks in schools.
The development of highways and improvements in the mode of transportation
has established a variety of roadside eating and living places. These range from the
vending on wheels, coffee shops, snacks bars, dhabas, and hotels to motels. An increase
in air and rail travel has enhanced flight and railway catering services. The gradual
shrinking of the size of homes and the increase in the employment opportunities to men
and women made demands for facilities to entertain outside the home. The catering
establishments extended their services to provide package deals to people in the form of
arrangements for parties, celebrations and festivities.
Health, medical care and welfare schemes have increased. These gave rise to
more and more hospitals, clinics, old age homes and children and family welfare
centres. It became necessary to operate in these places catering facilities for patients,
staff and visitors. National and international co-operation in the fields of trade,
commerce, education and sports have led to a spurt in conference catering and group
living and feeding facilities.
Industrialisation brought in its wake the need to feed the labour force in
factories. This led to the development of industrial canteens. Office goers too needed
lunch room facilities and so office canteens appeared on the scene. These facilities have
taken different forms, extending from soft drinks, snacks and platter lunch services, to
provisions of hot and cold complete meals in tiffin boxes, and trays delivered to
customers on order.
The various categories of food service establishment such as snack and drink
bars, speciality restaurants, take home canters, mobile and leisure eating and formal
dining establishment grew as a matter of convenience at the places of work or residence.
These were generally meant to be low or no profit making in their approach. The types
of catering facilities are varied and their number is constantly increasing. Even then, the
need to focus on relatively small establishment, in terms of providing planned
operations is great. Establishments feeding from 50 to 250 people and more per day
need to be looked into, in order to ensure a fair deal to the customers in terms of health
satisfaction and enjoyment of food. It is with this view that the present study seeks to
emphasize the importance of organising, supervising and controlling the quality of food
and service in industrial canteens and lunchrooms.
1.3.3 Importance of the Industrial Canteens
Industrial canteens serve the labour force employed in the industrial units.
Though it is obligatory to provide the canteen facility in only those industrial units in
which 250 or more employees are ordinarily working, it is observed that the industrial
units having the labour force of less than 250 employees have also provided voluntarily
the canteen facility. An industrial canteen is a place where the employees come for the
refreshing of their mood. The satisfaction of the employees in the canteen motivates
them to put in their best in their work place. It is often said that the work environment
of an industrial unit and also the peace in that unit is completely dependent on the
atmosphere maintained and the food served in the canteen of that particular industrial
unit. It is the place where the workers are psychologically relaxed, physically well-fed
and energetically charged. The lunch hour is anxiously awaited during the pre-lunch
session and the lunch hour is pleasantly remembered and relished during the post-lunch
session at the work place. The food in the canteen nourishes the body and the friendly
chatting, the jokes and the laughter in the dining room strengthens the mind. It was said
in the past that the armies move on the well-fed bellies, in the present times, the same
can be said in respect of the industries that the factories work well if the bellies of their
workers are well-fed. The physical satiation with quality food service directly
influences the work culture of an industrial unit. The quality of production or the
service in the production or service industries is proportionately linked with the quality
and service of food in the canteen of the industrial unit.
It was believed in the past that any industry prospers if the land use, equipment,
capital, manpower and process of production are suitably organised with due control,
but in addition to the management of site, resources, capital, workforce, production and
sales, the management of welfare activities has become equally vital for the smooth
running and the prosperous growth of an industrial unit. In the management of welfare
activities, the safety and social security aspects are as significant as the facilitative
welfare measures. In the facilitative measures, there are certain facilities that are related
to the recreational facilities and there are certain physical facilities such as lunch rooms,
rest rooms, crèches for children of employees and canteens. The provision of canteen
facility is thus that facility which is concerned with the entire labour force in the
industrial unit. ‘Better Working conditions lead to better productivity’ is the principle
that has been universally acknowledged by all those who are concerned with the setting
up and running an industrial unit. It is not just the best working conditions that are
sufficient now but the best working facilities like steaming hot food which is
hygienically prepared and which is promptly served to the heart’s satisfaction to the
workers. Considering the significance of the physical satisfaction, psychological
relaxation and mental refreshment that is given to the employees in the industrial unit to
maintain its work culture, work environment and industrial peace through the industrial
canteens, it is proposed to undertake a sample survey of the industrial canteens in and
around the city of Pune.
1.4.1 Purpose of the Study
The work culture, the work environment and the peaceful atmosphere of an
industrial unit depends on the quality, quantity and service of food in the industrial
canteen of that unit. An industrial canteen is an integral part of the industrial unit. It is
an cobligatory provision to be made in an industrial unit in which 250 or more workers
are ordinarily employed. In units in which less that 250 employees are working, the
facility of industrial canteen is made available on voluntary basis by many industrial
units. There are canteens which are run in three shifts during the span of 24 hours. Most
of the industrial canteens give food in the format of standardised meals, with or without
snacks and beverages. The working hours of many canteens necessarily cover the
period of 14 hours from six in the morning to eight in the night. There are industrial
units in which a single unit industrial canteen is run but in large industrial units in
which 250 or more employees work multiple unit canteens are run. Each industrial
canteen varies according to the size of its industrial unit. There is a lot of variety in the
nature and functioning of industrial canteens as the size, number of workers, number of
canteen staff, the items to be prepared, the timings, the management patterns, and the
infrastructural facilities differ from canteen to canteen. The broad classification of the
industrial canteens under investigation is attempted on grounds of location and the
number of shifts and units and the manner of management of canteens. The single unit
urban canteens, the multiple unit urban canteens, the departmental canteens and the
rural canteens are the four major groups of the industrial canteens under investigation.
The purpose of the present investigatory survey project is to attempt a study of
the industrial canteens which have responded by giving answers to the 50-Question
Questionnaire specially designed for the investigatory survey. The study is attempted
with an intention to find out the set up of administration and the procedures of
management in the industrial canteens which have responded to the Questionnaire. The
main purpose of the study can be stated as given below.
7) To attempt a study of the administrative set-up of the industrial
canteens under investigation,
8) To attempt a study of the financial management & of the industrial
canteens surveyed,
9) To attempt a study of the personnel management of the industrial
canteens surveyed,
10) To attempt a study of organisational working of the industrial
canteens investigated,
11) To attempt a comparative analysis of the area-wise and category-wise
types of the industrial canteens under study and
12) To attempt to find out the problems facing the industrial canteens
under study and to recommend the possible solutions.
1.4.2 Objectives of the Study
The smooth functioning of an industrial unit depends on the smooth running of
its industrial canteen. The industrial canteen of a unit is the centre of the physical
nourishment, mental refreshment and psychological development of its workforce. It
gives physical energy and psychological strength to the labour force to enhance
productivity and to improve the quality of work. An efficiently administered and
properly managed industrial canteen affects the strength, stability and stamina of the
employees to concentrate on their work in their work place. The higher function of
framing of the policies and delivering the guidelines is carried out by the administrators
of the industrial canteen. The nature of administration of the industrial canteens needs
to be studied carefully to understand the proper functioning of the industrial canteens.
The executive and operative functions of running an industrial canteen are performed
by the managerial staff engaged for the purpose. The space management, the equipment
management, the food management, the financial management, the personnel
management and the disposal and safety management are the major activities that the
canteen management is required to perform appropriately. The main features of these
major activities of management of canteens are required to be investigated to
understand how to manage and maintain industrial canteens successfully to the
satisfaction of all concerned. The area-wise and category-wise types of industrial
canteens are being surveyed and their broad features need to be studied in the present
investigatory survey. The detailed objectives of the present investigatory study can be
listed as given below:
9) to study the administrative set-up of the industrial canteens being surveyed with
reference to the responses given to the 50 Question Questionnaire,
10) to study the procedures of management of the industrial canteens being surveyed,
11) to study the financial management of the industrial canteens under survey,
12) to study the personnel management of the industrial canteens under study,
13) to study the food management of the industrial canteens under study,
14) to study the main heads of expenditure incurred in the industrial canteens under
investigation,
15) to study the scope of career opportunities in the industrial canteens on the basis of
the responses from the industrial canteens under study, and,
16) to study the problems faced by the industrial canteens surveyed and to make
suitable recommendations.
These objectives of this study will have to be attained within the context of the
responses given to the Questionnaire, designed to collect the necessary data from the
units of the industrial canteens. These objectives will give due direction to the study
being conducted.
1.4.3 Hypotheses of the Study
The present research study attempts to investigate the nature of the
administrative set up and the procedures of management which are reflected in the
responses given by the industrial canteens to the 50-Question Questionnaire specially
designed for the analytical and interpretative investigation of the industrial canteens in
and around the city of Pune. These responses have been the basis of the compilation of
data related to the industrial canteens that responded and answered the questions. The
data compiled can be grouped into the four major areas of the present investigation.
The administrative machinery is engaged in the framing of policies, strategies and
guidelines for the smooth functioning of industrial canteens. The study of the
administration of the industrial canteens is the focus of the present investigatory survey.
The present research study has another focus to attend and that is concerned with the
industrial canteen management. The industrial canteen management is further
categorised as the financial management of the industrial canteens and the personnel
management of the industrial canteens. Another area is the system of the organisational
structure of the industrial canteens chosen for investigation. The smooth and
satisfactory functioning of the industrial canteens thus depends on the administrative
set-up, efficient financial management, effective personnel management and systematic
organisational working.
The same can be stated in the five hypotheses of the present research study
based on the responses given to the 50-Question Questionnaire which is specially
designed to attempt a sample survey of the industrial canteens in and around the city of
Pune. The validation of the five hypotheses will be attempted through the interpretation
and analysis of the data compiled. The five hypotheses are stated below.
1. The smooth and satisfactory functioning of the industrial canteens
DEPENDS/DOES NOT DEPEND
on the efficient administrative set-up of these canteens.
2. The smooth and satisfactory functioning of the industrial canteens
DEPENDS/DOES NOT DEPEND
on the effective financial management of these canteens.
3. The smooth and satisfactory functioning of the industrial canteens
DEPENDS/DOES NOT DEPEND
on the disciplined personnel management of these canteens.
4. The smooth and satisfactory functioning of the industrial canteens
DEPENDS/DOES NOT DEPEND
on the systematic organisational working of these canteens.
5. The smooth and satisfactory functioning of the industrial canteens
AFFECTS/DOES NOT AFFECT
the smooth and satisfactory and efficient functioning of the industrial units of
these canteens.
1.4.4 Relevance of the Study
The present research study is an attempt to investigate, interpret and analyse the
working of industrial canteens in the industrial belt in and around the city of Pune. The
data is collected through the responses to the 50-Question Questionnaire the researcher
has specially designed for the analytical survey of the industrial canteens. The data is
collected through the answers given to the 50 questions which were put to collect
information about the administration and management of industrial canteens. The
administration of canteens in the industrial units is a network of policy, planning and
execution of plans of the functioning of these catering establishments. The financial
management is concerned with the purchasing, producing, serving, storing and
marketing of the items prepared in the industrial canteens under study. The canteen
staff of cooks, stewards, waiters, utility workers, helpers and others run the industrial
canteens and the personnel management of these industrial canteens is an area that is
being investigated in the present study. The organisational structure of the industrial
canteens is being studied in the present investigatory survey. The study of industrial
canteens and the study of their administrative set-up, their financial and personnel
managements, and their organisational structures is relevant in the context of the labour
welfare schemes in the industrial units in and around Pune city.
The relevance of the present study is in its attempt to undertake an investigatory
survey of a topic related with industrialisation in India. A specific industrialised area is
chosen and one of the aspects of an industrial unit such as the industrial canteen is
being investigated. Such a research investigation has not been attempted before and this
is the first-ever research study of this kind. The study will be relevant as it will pinpoint
the problems or the difficulties faced in the smooth functioning of the industrial
canteens. The problems of satisfying the tastes of all customers, time management, staff
management and capital utilization are pinpointed. On the basis of the information
collected from the responses to the questions, the problems have been identified and an
attempt is made to find out the possible solutions to the problems and difficulties. The
study is relevant in the sense that the findings at the micro level are applicable at the
macro level too. The universal applicability of the findings will transform the study of a
small industrial area into a study of industrial canteens in general in any area. The
relevance of the study lies in the fact that it is a topic concerned with the contemporary
period. The contemporaneity, the universality, and the uniqueness of the topic chosen
for the research investigatory survey is what has made it a relevant research study of
industrial canteens in and around Pune city.
1.5.1 Chapter-wise Outline of the Study
The data collected for the present research study is the compilation of
information based on the responses given to answer the questions contained in the 50-
Question Questionnaire by the representatives of the industrial canteens in the
industrial units of the rural and urban areas in and around the city of Pune. The
presentation of this data and its analysis is followed by the concluding remarks in the
last chapter. The structural pattern of the present research study leads to the data
presentation and the conclusions of the study after the initial portions of this research
work. The study is divided into seven chapters. The methodology of a systematic
research project is followed in the preparation and the presentation of this dissertation.
The first chapter begins with Introduction which is sub-divided in five sections in
which the first is the introductory section; the second is the explanation of the key
concepts of the research work. The topic of research is concerned with industrial
canteens which are introduced in the third sub-section. The topic of research is
introduced outlining its purpose, objectives, hypotheses and relevance in the next sub-
section and the last sub-section which is the present sub-section that offers the chapter-
wise outline of the study. The second chapter offers the features of research
methodology adopted for the present study including the method of data collection and
the review of past literature. The third chapter presents the topic of research that is the
industrial canteens. The fourth chapter gives information about the rules and
regulations regarding industrial canteens. The fifth chapter deals with the departmental
canteens and their broad features. The sixth chapter is of analysis and interpretation of
data. It takes up the aspects of administration, personnel management, financial
management and organisational working of the industrial canteens. It then offers
comparative and interpretative analysis of the data presented. The seventh chapter
presents concluding remarks which record the findings of the study with the validation
of the hypotheses, the summary of conclusions, the recommendations and the
suggestions for improvement. The last sub-section of the last chapter offers a brief list
of areas for further research. The chapter-wise outline of the present research study is
given below:
Chapter 1: INTRODUCTION
Chapter 2: RESEARCH METHODOLOGY
Chapter 3: INDUSTRIAL CANTEENS
Chapter 4: RULES AND REGULATIONS
Chapter 5: DEPARTMENTAL CANTEENS
Chapter 6: ANALYSIS AND INTERPRETATION OF DATA
Chapter 7: CONCLUDING REMARKS
The outline of the chapters brings out the fact that the first two chapters present
the background of the research topic and the middle three chapters give information
about the industrial canteens and the last two chapters are devoted to the presentation of
data and concluding remarks. The study contains Annexure I of specimen
Questionnaire and Annexure II which lists the Industrial Units selected for survey in
the present study. The study is concluded with the Bibliography.
CHAPTER TWO: RESEARCH METHODOLOGY
2.1.1 Introduction of Methodology
2.2.1 Nomenclature
2.3.1 Method of Data Collection
2.3.2 Coverage of the study
2.3.3 Period of the study
2.3.4 Limitations of the study