Jayaraj A

BL.BU.P2MBA20015

Akshyapathra Case Study

1)
Using the information provided in the case, develop a high-level process map for the
Akshaya Patra Foundation using SIPOC (Suppliers, Inputs, Process, Outputs, Customers).
What insights can you draw from the high-level process map?
Ans)

Supplier Input Process Output Customer

Vegetable Farms Rice Precooking Healthy meal for School Students

preparations School Students and other needy
Wholesale vegetable Vegetables and Fruits
and other Children children
vendors Cold Storage
Dhal and pulses
Farmers, Mills..etc Cooking Process
Dairy Products
Packaging and Packaging process
Groceries
material suppliers
Distribution
Spices
Utensil and other
Delivery
supporting Utensils and
equipment suppliers Machinery

Electricity Packaging material

Gas Delivery Vehicles

Water Skilled Personnel

Transportation
2)
Given that VK Hill kitchen needs to serve 87,045 students with 7 tonnes of cooked rice and
16,800 litres of sambar per day, what is the total time required for cooking sambar and rice?
Ans)
Rice Cooking
Cooking time = 0.5 hr
Sambhar Cooking
122 minutes of Sambhar cooking can produce 8400 litres
For 16,800 litres of Sambhar cooking time required is 122*(16,800/8400) = 244 minutes =
4hrs 4min
So Total Cooking Time = 244 + 30 = 274 min

3)
If the food has to be delivered by 12 noon at the farthest school from Vasanthapura kitchen
(which takes four hours to reach), what are the lower and upper specification limits for
completion of first batch of sambar? If the cooking starts at 5 am, calculate the
corresponding sigma score or process capability index (assume that the standard deviation
for sambar cooking is 10 minutes, while the average cooking time is as per Exhibit 7).
Ans)
= Lower limit means delivery in time = 4hrs = 240 min
Upper limit (Keep the temp 60 degree Celsius) = 6hrs = 360 min
Cp = (USL – LSL)/6σ
= (360 – 240)/60 = 2

4)
Identify cost effective means of reducing cooking time, thereby increasing the sigma score.
Ans)
From the pareto analysis it is found that key reasons for increased cooking time was
Non availability of vessels, Quality of toor dal, less manpower and Usage of Cold water
which comprises of almost 50 per cent of causes.
Increased number of vessels can decrease the cooking time of the food.
Use of hot water in the cooking can reduce the cooking time and which helps in Cooking to
consumption time.
If the new staffs are hired the cooking and packaging process time can be reduced and
company can deliver the food in time.
5)
After improving the sigma score, what sort of control mechanism can be adopted?
Ans)
There are several control mechanisms and audit review mechanisms that can be adopted to
ensure the perfect quality of cooked food, decrease in cooking cycle time, and so on. They
can implement a Good Manufacturing Process (GMP) mechanism to keep track of how the
raw materials are being used in manufacturing various food products that Akshaya Patra is
offering.
Furthermore, the Quality Metrics Performance (QMP) control mechanism can be adopted
and aligned with customer satisfaction surveys to take a note of their experience of
consumption of Akshaya Patra food products. Accordingly, the control mechanisms will list
down the parameters of quality that need more attention and against which the existing
quality will be compared and measured.
In their kitchens, they can adopt the ISO 22000 internal control audits which can be done
twice a year by their approved and qualified Internal Auditors who will be assisted by the
Quality & FSMS Managers.
Together, a monthly data sheet is created and all the control mechanisms can be assessed
and if any deviations are found, corrective actions can be taken right there itself.