Standardization of Recipes for major food items consistent with the quantity we

cook - POC Pankaj Nagar

Registration of mess as a Non for profit org or a society - special focus on tax
implications - POC Devika Kapoor
Costing of juice counter and night mess menu items - POC Abhimanyu
Ways of recycling organic and inorganic wastes - POC Rohan Paunikar
Prepare a continental menu with locally available ingredients that fall within t
he budget. All vegetables and fruits should be seasonal. The menu should include
2 vegetarian main course items, one non vegetarian main course item, bread(that
goes with the menu) and dessert(vegetarian) - POC Aayushi Jha
Using PGP 1 & 2 timetable gauge the student flow to the mess during lunch hours
to manage spoons/plates/bowls - POC Sudheer
Streamlining the billing process of Faculty - POC Teem
Streamlining PGP Registration Process - POC Akshay Gambhir