RESOURCE PLANNING AT

AKSHAYA PATRA,
VASANTHAPURA
PREPARED BY:-
VIJAYLAKSHMI AGARWAL
SOUVIK ROY CHOWDHURY
SUMEET AGARWAL
SUBHLAXMI NATH
RAJ PAUL
SIDDHARTHA BHATACHARJEE
 THE AKSHAYA PATRA
FOUNDATION
• TAPF :- established in 2000.
• Founder:- Mohandas Pai and Abhay Jain
• Location:- Bengaluru , India
• Type:- NPO(Non-Profit Organization)

A Free mid-day meal program in government schools to promote

literacy among underprivileged children.
VISION
No child in India shall be deprived of education because of hunger.

OBJECTIVE
• Eliminating classroom hunger
• Increase in school enrollment
• Increase in school attendance
• Addressing malnutrition
• Women empowerment
 TAPF
VASANTHAPURA
Location: Kanakapuri Road in South Bangalore.
Operation started: July 2007
Number of schools: 644
Number of children: 86303
Area covers: 23404sq.f
Capacity of preparing 1lacs meals per day
Two buildings: boiler machine and kitchen
 TAPF KITCHENS
The kitchens of TAPF is the backbone of the organization.

The kitchen was divided into Centralized and Decentralized:

1. The centralized kitchen was operated in urban and semi-urban areas.
2. The decentralized kitchen was operated in remote areas.
As the kitchens were spread all over the country, the meals were customized according to the
region:
NORTH INDIAN MENU SOUTH INDIAN MENU
Roti Rice
Sabji Sambhar/ Rasam
Rice Curd
 PROCUREMENT PROCESS

Cooking Ingredients.
ERP Planning: Updated on 20th of every month.
Inventory Management

PRE-PROCESSING
10am-5pm:- processing activities of raw vegetables.
12am-2:30am:- retrieving of the ingredients from the cold storage.

COOKING
2am-8am:- cooking of rice and dhal.

PACKING AND DISPATCH

 FOOD SAFETY AND
HYGIENE
• Maintaining health of children
• Stainless steel equipment
• Cleanliness of employees
• Sanitization of cooking equipments
• Cleanliness of vehicles
CONCLUSION