Group 10, Sec C

PRESENTED BY
PARAS BAGDE
NIKITA PENDSE
16PGP099
16PGP096
Resource Planning at Akshaya
MOHIT PANWAR
MONIKA ATTARDE
NIHIT AGRAWAL
PUNITHA S
16PGP093
16PGP094
16PGP095
16PGP098
Patra Foundation,
Vasanthapura
PRASHANT P 16PGP101
NIRANJAN 16PGP097
 History
Looking out of a window one day in Mayapur, a village near Calcutta, His
Divine Grace A.C Bhaktivedanta Swami Prabhupada saw a group of
children fighting with street dogs over scraps of food

. From this simple, yet heart breaking incident, came the determination
that: No one within a ten mile radius of our center should go hungry.

It is his inspiration which helped us to create The Akshaya Patra Foundation

as it is today.
63% of them go to bed HUNGRY

&

53% Suffer from chronic

MALNUTRITION

One in 3 of the world’s

malnutrition children live in
INDIA.
 Goals

•To empower underprivileged children

•To liberate children from hunger and malnutrition

•To promote basic education and the ability to think clearly

•To acknowledge that all children have basic human rights

•To help children become resilient against diseases associated with

malnutrition

•To invest in a better world, and fulfill our global responsibility to protect
our future
 Question 1

Prepare a process chart of the production process of rice and sambar

from procurement to dispatch.
Process Chart: Rice Production:
•Market Rice: Government Rice = 1:3

•Lead Time 4 days

•Minimum Size of delivery = 10 tons/delivery

•Rice is put to De-husking and De-stoning machines (only GR)

•It then goes to Master Silo

•Then it moves to Rice Silo

•Then MR sacks are transported into stores at second floor and retrieved
as needed by preprocessing section

•Rice is retrieved in containers and transferred to a tub wherein the rice is

soaked and washed with water
Process Chart: Rice Production contd.
• Fill water in the rice cauldron = 3 minutes
• Allow it to heat for 5 minutes
• Rice is transferred to first floor through chute and then the
mixture is boiled for 10 mins and allowed to cook for 18
minutes
• The rice is unloaded from the cooking section and divided
between two outlets
• These containers move over roller conveyors where they are
closed with a lid
• The packed rice containers are then moved to loading bay
from where they are dispatched in the vans
Process Chart: Sambar Production Procurement
• Dal and pulses (qty below 5 tons/delivery and for more than 5
tons, the delivery is staggered)
• Safety Stock of 7 tons of Toor dal
• Lead Time is 1-2 days
• Vegetables are ordered everyday, two days before consumption
• Groceries delivered in a single monthly shipment except for
Sugar and Chilli. Lead time for delivery is 1 day except for chilli
and salt
• Spices have a lead time of 2 days except sambar powder which
has a lead time of 5-6 days
• Palm oil has a lead time of 1 week and delivery size is 8 tons/
delivery
• Ghee/vanaspati/sunflower oil has a lead time of 4-5 days
Process Chart: Sambar Production Pre
Processing and Cooking
• Fresh Vegetables depending on their time undergo different processes
like de-seeding, peeling, cutting, etc.
• Dal retrieved from dal silo is soaked and washed with water
• Sambar Cauldron is filled with water for 10 mins and allowed to heat
• Dal is added through chute, from the pre processing section
• Then the mixture is allowed to cook for about 63 minutes
• Vegetables, Pulses and salt are then added through the chute
• After 22 mins of cooking, tomato paste is added
• Then masala, tamarind and seasoning are added after 10 mins
• Then the sambar is allowed to boil for 30 minutes
• It is then unloaded after 8 minutes into the tank and in the packaging
section
Process Chart: Sambar Production Packaging
and Dispatch
• Unloaded sambar is collected in a tank and stirred manually

• The tank contains an outlet valve used to fill sambar containers

• These containers are moved over slotted conveyors and sealed with lid

• Then the packed sambar containers are moved to loading bins through
roller conveyors

• Then it is loaded in the dispatched vans and sent to respective schools

 Question 2

What would be the throughput time for the production of rice and sambar
in the cooking section?
Throughput Time for Rice Preparation
Process Time + Inspection Time + Move Time + Queue Time
From Exhibit 17 :
Water Addition Time = 3 mins
Boil for 5 mins
Rice addition at 8th minute
Boiling for next 10 minutes
Unloading time after 18 minutes
Queue time = 2 mins

Total Throughput time = 38 minutes

Throughput Time for Sambar Preparation (exhibit 18)

• Water filling and heating time = 10 mins

• Dal addition time and cooking = 63 mins
• Vegetable addition time immediately after this
• Pulses and salt addition time immediately after this and cook for 22 mins
• Tomato paste addition time immediately after this
• Masala addition time after 10 mins
• Tamarind addition time immediately after this
• Boiling time = 30 mins (Temp = 96.03 degree celsius)
• Unloading time = 5 mins
• Inspection Time = 8 mins

Total Throughput time = 148 minutes

 Question 3

Consider an instance wherein there is only one rice cauldron and

sambhar cauldron. How many containers of rice and sambhar can be
produced?
 Rice containers

• 1 rice cauldron = 12 containers

• Total operating time = 6 hrs
• Total time for cooking rice = 36 minutes
• 2 min for setting up next cauldron (we don’t need this time) and 2 min for
cleaning current cauldron
• Total number of rice containers that can be produced in one day = 9
batches * 1 cauldron* 12 containers=108 containers
 Sambar containers

• 1 sambar cauldron= 61 containers

• Total operating time= 5.5 hrs
• Total time for cooking sambar = 135 min
• 2 min for setting up next cauldron (we don’t need this time) and 3 min for
cleaning
• Total number of sambar containers = 2 batches*1 cauldron*61
containers=122 containers
 Question 4

Now consider the instance where eight rice cauldrons and eight sambar
cauldrons are available. Within the operating times of the cauldron, how
many containers of rice and sambar would it be possible to produce in a
day?
 Rice containers
• 1 rice cauldron = 12 containers
• Total operating time = 6 hrs
• Total time for cooking rice = 36 minutes
• 2 min for setting up next cauldron and 2 min for cleaning current
cauldron
• Total number of rice containers that can be produced in one day = 9
batches * 8 cauldrons* 12 containers=864 containers
 Sambar containers

• 1 sambar cauldron= 61 containers

• Total operating time= 5.5 hrs
• Total time for cooking sambar = 135 min
• 2 min for setting up next cauldron and 3 min for cleaning
• Total number of sambar containers = 2 batches*8 cauldrons*61
containers=976 containers