RECOMMENDATION

REPORT
CAF CONCORDIA TWO
Assignment #

Abdullah Shafin (008)

Muhammad Affan (059)

Muhammad Umair Akmal (082)
Shaoor Ahmed Qureshi (108)
Tabasher Arif (121)

02
Technical
Business
Writing

Recommendation report

Table of Contents
Chapter 01 Introduction ....................................................................................................................... 2

1.1 Objective .....2

1.2 Context .....2

1.3 Problem .......3

Chapter 02 Facts .................................................................................................................................. 3

2.1 Food.....3

2.2 Complete Rate List ....3

2.3 Sitting Capacity, Hygiene and Staff of Caf.....4

2.4 Harolds Bakery .....6

Chapter 03 Background and Interoperation of Data...9

3.1 Background .......7

3.2 Interpretation of Data .......8

3.2.1 Seating Capacity in Relation to Number of People .....8

3.2.2 Facts ..........8

3.3 Staff Hired....9

3.4 Food Hygiene and Environment Cleanliness ....10

Chapter 04 Recommendations....13
Chapter 04 Conclusions....14

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Summary
This report contains analysis of the quality of food and environment in NUST cafeteria by inspecting
everything pertaining to caf and students. First of all, we review complete menu and their prices. After
that, we inspect the available sitting arrangements and also found the number of students and
departments linked with this caf from which we estimated the required seats. We also inspected
present staff members and their imperfections, we recommended on how to avoid unhealthy activities
and what precautionary measures should be taken to avoid uncleanliness and how with small
management, we can make the cafeteria much more comfortable.

Chapter 01
1.1

Introduction

Objective

To analyze the quality of food and environment in NUST cafeteria and give recommendations for overall
improvement in menu and environment.

1.2

Context

Cause of writing
Most of the people in the world get ill from food contamination. Most at risk are children, the elderly
and persons with acute or chronic health problems, but healthy people can fall ill as well. Food can be
contaminated at any time from bacterial, fungal or even unidentified contaminants. Food may become
contaminated through soil or water contact, or through unsanitary conditions for workers. Pesticides,
fungus or bacteria can be commonly found in these environments, and bacteria can be transmitted
through human contact. Cooking food properly and keeping cooked food at a proper temperature are
very important to make sure the food is safe. No doubt food safety is better today than ever but still
there remains huge opportunity for improvement in preventing illness from known food pathogens and
in responding to new and emerging foodborne illness and threats.
Knowing the importance of food quality for human health, it is very important to analyze and
understand the condition prevailing in the NUST cafeteria regarding food quality.
Credibility
We are students of 4th year and have complete knowledge regarding the food quality of the cafeteria.
We are part of the cafeteria as a student for almost 4 year and to completely analyze the situation we
are the best credible source as we ourselves are the part of this environment.
Purpose
Purpose of the report is to control the unhygienic environment prevailing in Concordia 2 and to improve
the standard of food by preventing it from contamination which results in better health condition of the
students.

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1.3

Problem

Good, healthy and hygienic food is the basic requirement for a person to live a happy, healthy and
prosperous life. For the students health is of prime importance because their academic performance
depends upon their health condition.
But unfortunately the hygienic conditions prevailing in caf is alarming. There is no proper way of
disposal of garbage which results in many insects and flies that contaminate the food. Food is not
cooked properly and no proper hygienic measure is taken while preparing food. Food is served without
the use of gloves. Tables are not clean properly.
This prevailing situation need to check as early as possible and proper measures need to be taken in
order to reduce the health issues of faculty and students.

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Chapter 02
2.1

Facts

Food

Dishes

Beverages

Food Available
Samosa
Vegetable Roll
Chicken Biryani
Chicken Plao with Shami
Roti (Bread)
Dall/Vegetable/Chaney
Chicken Achari Korma
Shami Burger
Egg Shami Burger
Chicken Cheese Burger
Chicken Burger
Chicken Shavarma
Fries
Dahi Baray
Chana Chat
Samosa Chat with 2 Samosa
Samosa Chat with 1 Samosa
Chicken Macroni Salad
Chicken Pasta Salad
Mix Russian Salad
Chicken Tika Burger
Chicken Zinger Burger
Zinger with Frise
Chicken Tika Piece (BBQ)
Chicken Seekh Kahab
Mini Pizza
Small Pizza
Medium Pizza
Larger Pizza
Chicken Manchorian

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Beverages
Tea
Coffee
Nestle Cold Coffee
Nestle Fruit Juices
Sting
7up/Miranda/Pepsi/Dew
Banana Shake
Apple Shake / Mango
Peach Shake
Pina Apple shake
Milo Shake
Cold Coffee
Orange Juice
Fresh Grape Juice

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2.2

Complete Rate List

2.3

Sitting Capacity, Hygiene and Staff of Caf

Sitting Capacity
Inside
64

Chairs
Outside
122

Total
186

Inside
15

Tables
Outside
13

Total
28

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Hygiene

Object
Trashcans
Water Coolers
Fans

Quantity
2
2
16

Staff

Sta

3
2

COOKS

CASHIERS

JANITORS

MANAGERS

Quanfty

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2.4

Harolds Bakery
Food Rate List

Sitting Capacity
Chairs
10
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Tables
2

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SiYng Capacity

10
2
SITTING CAPACITY
Chairs

2.4

Tables

Students Ratio in C2
Contribution of Schools at C2

ContribuZon of Schools
60%
40%
20%
0%
PERCENTAGE CONTRIBUTION
SEECS

SNS

RIMMS

SCEE

SMME

IAEC

CIE

Dayscholars/Hostellites Contribution Ratio

Percentage ContribuZon
100%
50%
0%
DAYTIME
Dayscholars

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NIGHT
Hostellites

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Chapter 03
Data
3.1

Background and Interoperation of

Background

We are students of final year and eating from this caf from last three years, and we
continuously looking at these discrepancies and shortcomings, which can be easily, improved.
The condition of quality of food and services such as cleanliness etc. is deteriorating day by day
We have even seen people getting sick after taking food from this caf.

3.2

Interpretation of Data

3.2.1 Seating Capacity in Relation to Number of People

First of all we need to look at all the no of people eating from this caf. The peak time is from 1:00 to
2:00PM in this time mostly day scholars approx. 65-70% and few hosteled students approx. 25% are in
this caf and targeted schools are SEECS, SNS , RIMMS , SMME ,IAEC and CIE . The total no of students in
these schools
School
SEECS
SMME
SNS
RIMMS
IAEC
CIE
Total

No of Students approx.
700
600
300
300
200
100
2200

3.2.2 Facts

According to NUST report 60% of students live in hostels and remaining 40% are day scholars
Among day scholars 60% students eat from this caf during 1:00 to 2:00PM
No of day scholars in these schools are 880 and 60% of 880 is 520
And also among Hostilities 10% students eat from this caf in break time the total no of
hostelled students are 1320. Hostilities eating from this caf are 130 approx.

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Day scholars/Hostilities Approximate Number

800
600

Hostelliods

400

Day Scholar

200

Total

0
DayTIme

Night Time

People Eating from this Caf
Day scholars
Hostilities
Total

Number
520
130
650

Situation of seating capacity is stated below

=

325

198

= 1.64

3.3

Staff Hired

As during the peak time i.e. from 1:00 to 2:00PM there is a situation of one job and hundred
candidates.

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Wait in Queue

Give Payment for

Food

Take Reciept

Wait in Queue

Take Food

Search for Seat

3.4

Sit and Enjoy

Food Hygiene and Environmental Cleanliness

Food Unhygienic
The cooks and the staff dealing with food do not wear hair mask and hand gloves / covers which makes
the food unhygienic. At many occasion people have even found hair in their foods

Trash Bins Shortage
As for a caf having a capacity of approx. 200 people there are only 2 Trash bins to cater them. And in
this situation people dont find any trash bin near to them so they throw trash at sides of the caf, which
make a very bad visual effect, and also this is against the laws of cleanliness.

Table Cleanliness
Staff, which cleans the tables after the people get up from that, are only and no of table combined are
28 which means each person have to look for 13 tables clean the area and do so much stuff so they are
unable to control the situation.

Water Coolers
There are only two water coolers with one glass each however problem over here is not the less
numbers of coolers but the glass are not clean.

Fans
Number of Fans is only 16 among which 13 are not working and u can imagine yourself that how hard
would be in summer to sit and eat in that much congested space without fans.

Heaters
Since we in Islamabad, Pakistan where temperature in winters reaches up to 0 degrees and our caf
dont have even a single heater to overcome the extreme temperature. Plus there is an open way for
the air to cross the sitting area so this make nearly impossible for a person so sit and enjoy his/her
dinner in the night time.

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Quality of Food
Quality of food is a big concern for every one over here the food that is supposed to be hot is served
cold and drinks, which are supposed to be cold, are warm over here. Plus the food is very oily which is
not good for health of any one taking this food. Sometime the food is so much spicy that its hard to eat
and some time I think that they forgot to put spice in the food. It is the case with salt.

Menu Not Available
The food items described in the menu, mostly half of them are not available.








































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Chapter 04

Recommendations

Payment

Food delivered

Simng

Eafng

Figure above shows the recommended procedures for caf service in which payment procedure is easy.

There should be at least two sitting areas in caf on both floors with average of 400 chairs.
Serving staff should be increased, three students should be given service by one staff member.
Proper hand gloves and head covers should be available to every staff member.
According to area of caf and amount of products used there should be 15 trash bin.
Table cleanliness staff should be increased one person take the responsibility of two tables.
There should be one more water cooler and 50 more fans.
In winter season proper heating arrangement should be provided.
Food quality should be checked regularly oil, food quality head should be appointed for
inspection

RecommendaZon Chart
FANS

50
16
40
16

STAFF
CHAIRS
0

50

100

150
Column1

400

198
200

250

Recommended

300

350

400

450

Present

There should be a proper feedback system for the students for suggestions
There should be a committee which keeps the check on this feedback and complaints and take
necessary actions.
Water filters should be replaced regularly whenever there is a need to replace them..
There should be a proper place for offering prayer both for boys and girls.

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Chapter 04

Conclusion

After analyzing the present condition of Caf and recommendation given to improve the standard of
Cafe we have arrived at some conclusion so the crux of whole discussion is as follows

There is no variety in food as number of foods are mentioned on rate list but few are available.
No proper sitting arrangements as number of students are much larger than the seats available
so students face a lot of difficulty.
Staff members (cashier, managers, and janitors) are less as compared to crowd especially at
the peak time when there is a lot of students in caf.
Food hygienic issues and staff do not take care of health of the students.
Environmental cleanliness problem (only two trash bins and uncleanliness of table).
Food contamination and environmental cleanliness affect the health of students.
400 chairs instead of 196 are recommended to solve the seating problem in caf.
Fresh food and use of hand gloves and head covering are recommended to solve the food
hygienic problem.
Increases number of trash bins and proper cleanliness of the tables are recommended to solve
the problem of cleanliness.
Number of fans, water coolers, serving staff are recommended to increase to make the
environment more comfortable.

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