Group 10, Sec C

PRESENTED BY
PARAS BAGDE
NIKITA PENDSE
16PGP099
16PGP096
Resource Planning at
Akshaya Patra
MOHIT PANWAR 16PGP093
MONIKA ATTARDE 16PGP094
NIHIT AGRAWAL 16PGP095
PUNITHA S 16PGP098
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 worlds

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 fromprocurement 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 thecooking 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 sambharcauldron. 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 dont 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 dont 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 cauldronsare available. Within the
operating times of the cauldron, how many containers
ofrice 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