Advice Pool - Reference and Education

Cafeterias and restaurants are important in university campuses. The largest Cafeteria of the university designed for use by staff, students and visitors is generally the most visited component of a university. It is also a place where students and faculty can take their vis

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

itors for a brief coffee break or a lunch hour visit. A well-designed Central cafeteria, housed perhaps in the student center adds to functional efficiency of the university. For here, the lunch hour can be combined with a visit to the bank, post office and the book store alo

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

ng with a friendly exchange of words with colleagues, fellow students, visitors, staff and faculty who may be visiting the same building at the same time. Universities where such centers are not common would do well to plan for it on their campuses.

As mentioned, the ideal l

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

ocation for the central cafeteria of a university is the student center. The student center building containing the cafeteria, along with the administration building can easily be designed as the two largest buildings on a university campus because of their central and essent

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

ial functions. Both of these buildings need to be accessed from the academic departments as well as by outsiders and vehicles. Therefore, their placement in the university in conjunction with parking areas and the university boulevard has to be incorporated in the master plan

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

The best location for a student center on a campus is a location close to the administration building but towards the student residential area. It must also be close to the University Boulevard and Visitors Parking area. The building needs to be surrounded by lawns and garde

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

ns containing benches for sitting.

The university cafeteria needs to be spacious not just because of the large number of its visitors but also because spacing between tables should ideally be much more than the spacing between tables in an ordinary restaurant. Students often

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

use these tables to read or complete an assignment along with a snack, lunch or dinner. The acoustic design of a university cafeteria should be such as to minimize noise level. Using non-reflecting wall coverings and providing sections of the cafeteria that can be opened to

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

surroundings during busy hours takes care of this need. Music may never be permitted inside a university cafeteria for the same reason. Other sound proof sections of the student center can be designed to permit music.

It may be mentioned that a university cafeteria needs to

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

serve nutritious food at subsidized rates. Its primary clients are students, who are not earning members of society. Two different models for running such cafeterias are prevalent. In the first one, the university gives out a contract to a private caterer. In the second, the

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

niversity runs its own food services department and runs the cafeteria by hiring the required staff. Both models have inherent limitations. When services are contracted out to a private caterer he gets an assured and captive clientele without having to face competition of the

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

open market. This can, and often does lead to deterioration in the quality of food and service. Although contracts are for limited periods of time, university food contractors tend to stick on for various reasons.

On the other hand, when a university runs the cafeteria on i

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

ts own, we end up with a problem similar to the problem that state enterprises face. A staff assured of employment yet unconcerned about profits can lead to a costly establishment providing a poor service. A novel solution to the problem is to provide a set of small kitchens

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

– five or six – instead of a single large one. These kitchens are then hired out to separate caterers or restaurants serving different types of food. The maintenance and cleaning of the premises as well as billing are entrusted to staff hired by the university. A common billi

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

ng clerk charges the appropriate amounts for food from different counters. The practice is to provide a plastic tray and cutlery at the entrance of the food counter enclosure. After the desired items of food are procured in the enclosure a customer proceeds for billing in muc

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

the same way as billing in a supermarket. The billing of food items is done at the exit of this enclosure. The billing done on a computer easily segregates and divides the proceeds between the different caterers. A separate counter for hot and cold beverages (requiring the l

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

east effort in preparation) is kept under the direct control of the university department. Profits from it help maintain the cafeteria.

A clause in the contract with caterers ensures that the caterer with the least cumulative sales (i.e. the least popular one) shall not have

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

his contract renewed in the subsequent year. Poor caterers thus last for a year, while a good one can remain forever at the university. This system introduces competition amongst caterers and provides for constant improvement. The best of the caterers can be sure of long con

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

tracts, whereas the poor ones would be quickly changed. The fact that the university provides space, cutlery, utilities, and some of the staff to run the cafeteria automatically introduces a measure of subsidy that can translate into lower costs. In this competitive system, t

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

he university need not control the costs since an expensive caterer will generally not be popular with students. Some ground rules have to be specified in this food court, such as the number of items each caterer may prepare.

A campus without a good cafetaria is a barren one

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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