HPCL Vs BPCL.ppt

8/10/2019 HPCL Vs BPCL.ppt

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HPCL Vs BPCL

HPCL Refinery Staff Strength 2000(1600+400)

BPCL Refinery Staff strength 2700+350(Trg+visitors+CISF)

Shift timings are 8-4, 4-12 & 12-8.One store clerk reports at 0700 hrs &another report at 0800 hrs. Store isalso open on SUNDAYS.

Shift timings are 7-3, 3-11 & 11-7.Both store clerks report at 0700 hrs.Our store is closed on SUNDAYS.

Services per day (8) Services per day (8)

Transport arrangement fordistribution of food 3 Sumo Jeeps.

Transport arrangement fordistribution of food 4 Vans and 8cycle trolleys.

Food is kept in Baine Mary, and theutensils are brought back

immediately for cleaning.

Food served in individual tiffins iscollected when staff goes for the

next round of service.Total distribution points22 ( allhaving Baine Mary in the plant) withcontract labour

Total distribution points 37 (out ofthis only 4 Baine Mary at LPG / TDU /Main Canteen / Staff Canteen).


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HPCL Vs BPCL

No canteen services areavailable except stipulated time.

We are Providing canteen servicethrough out the day as & when

requested. Tea/Coffee and snacks areprovided in all meetings. On average 7meetings per day.

There is no floor service (Breakfast& Tea) in admin building.

There is floor service (Breakfast & Tea) inadmin building.

Food served on Sunday,Wednesday & Friday (70 % nonveg & 30% Veg). Rest of thedays (40 % nonveg & 60% veg).

Food served on Tuesday & Thursday (30% nonveg & 70% veg). Rest of thedays (75 % nonveg & 25% veg).

Staff can avail either veg or non-veg.(strictly adhered to)

No control.

Dessert items are totallyoutsourced such as fruits (3days), Ice-cream (2 days), andany sweet (2 days).

Dessert Fruits Thrice in a week.

Ice Cream once in a month.

Sweet Gulab Jamun, MotichurLaddu, Kala Jamun, Shrikhand, Barfi,Mysore Pak, Rasgulla etc, are served asand when required.


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HPCL Vs BPCL

Jumbo tiffins are used in allplaces. Hence, wastage is less.

Small tiffins are used in all places.

1600 hrs Evening snacks / Dinneris same for next day 1st Shift.

Breakfast is same for 1st & 2nd Shift.Lunch & Dinner having differentRecipes.

Fish is not served from June tillbefore Ganapati Festival as they

are following government ruling.

Fish is served once in a week as perpractice followed.

During Shravan monthSabudana wada / Khichadi isserved on Monday & Saturday.

During Shravan month Sabudana wada/ Khichadi / Sabudana Kheer / BoiledGroundnuts / Batata Bhaji / VaryaBhaat / Farali Chivada along with one

fruit is served on Monday & Saturday.No Coconut Water & fruit basketis served.

Coconut Water & fruit basket along withbiscuits is served for DGM and abovelevel.


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HPCL Vs BPCL

Only 3 biscuits of Marie /Monaco / Glucose is served

during tea time at 1330 hrs &2130 hrs.

Salty items such as Papdi / Bhujia/Sengdana / Kachori / Gathi sev /

Kurmura / Suji Toast / Cake / Tikhat Sev /Khara Boondi & Sweet Boondi is servedduring tea time at 1330 hrs & 2130 hrs.

In 3rd Shift, above biscuits onewhole fruit alongwith one bread

butter is served at 0030 hrs.

In 3rd Shift, Danish Roll / Doughnuts /Bhajia / Kachori / Suji Toast,/ Boiled Egg,

Jam Bread, Bread Butter etc is served at0030 hrs.

In 3rd shift, at 0500 hrs two slicesof bread butter, one bowl (100gms) cornflakes with hot milk,one boiled egg and one Mawa

Cake is served. On Wednesdaysand Sundays, Kaju is served.

In 3rd shift, at 0400 hrs Medu Wada /Batata Wada / Idly Chutney / PunjabiSamosa / Mysore Bonda / Boiled egg /Egg Roll / Veg Roll unlimited in quantity.

Amul Kool & Kaju is served on all days.Also night shift employees avail hotsnacks and tea in LPG as well as EastSnacks bar at 0710 hrs

Store Room is about 1000 sq.ft

including storage of non vegitems.

Store Room is about 500 sq.ft including

storage of non veg items.


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HPCL Vs BPCL

Every distribution point has onecontract labour situated in that plant

area having additional job ofdistribution and cleaning of canteenutensils etc. (Canteen work is beingdone by these contract labourworkmen in the plants).

All location, we have our owndirect workmen for distribution of

food/snacks.

Staff Canteen and NonManagementCanteen are adjacent to each otherand have common kitchen. Furthertheir seating capacity is 400 eachand there is also canteen facility forLUBES plant for about 100 employees

which is 2 kms away from the above.

Staff Canteen and Non-MgmtCanteen are not adjacent to eachother. Further their seatingcapacity is 200 each and there isalso canteen facility for TDU & LPGplant for about 250 & 100

employees respectively.Capacity of VIP room is 30 which isadjacent to Staff Canteen.

Capacity of VIP room is 16 which isadjacent to Staff Canteen.

Frequency of VIP treatment is less. Frequency of VIP treatment is 2 or 3times a week.


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HPCL Vs BPCL

Store manpower strength 5 (3+2)only in 1st shift

Store manpower strength 4(2+2) only in 1st shift in addition to

one contract labour.

Stock of major items is kept for 15 daysin case of emergency.

Stock of major items is kept for 10days in case of emergency.

No food items are issued to LongService functions/ Safety Function/

Pooja.

Snacks and sweets are issued toall functions.

Soup is prepared twice in a week. Soup is prepared every day.

Service to the mathadi workmen -Outsourced

We are extending Canteenservices to Mathadi workers attheir Mess Room.

They have one centralized space forcylinders very close to Kitchen

We have separate rooms for LPGBank.


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HPCL Vs BPCL

Menu is prepared for a week. They have

taken perfect manpower for each plant

which helps them to serve the exact quantity.10% is kept as cushion. Breakfast quantity is

limited which consist of two slices of bread

butter, one Boiled Egg, one Banana, Sprouted

Moong or Chana (approx 100 gms one

plate) and one main breakfast recipe which is

on day-to-day basis like Idli, Medu Wada,

Batata Wada, Upma, Uttappa which is only 2numbers. Further, Samosa and Sheera is done

once in two months. Tea and Coffee is

served in kittle to every location as per

manpower strength.

Menu is prepared for a week as per

practice. Breakfast quantity is

unlimited which consist of breadbutter, Jam bread, Boiled Egg, two

main breakfast recipe which is on day-

to-day basis like Idli, Medu Wada,

Batata Wada, Upma, bhajia, Poha,

Misal, samosa, Doughnut, Khasta

Kachori. Tea and Coffee is served

individually at work place. If pantry isavailable, our staff keeps food items

with tea kettle. If not, it is served

individually to every employee thru

Canteen Van / Trolleys.

CISF personnel have a mess at their residential

area where they can have all facilitiespertaining to food at various times before and

after their duty hours. Further those CISF

personnel who are working for 12 hrs are

approximately 40 and they avail HPCL

canteen food on daily basis. The menu for 40

personnel are only Rice, Dal, Subji and

Chapati.

We are extending canteen services to

all CISF personnel as similar as to ourregular employees.

HPCL Vs BPCL.ppt

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