Introduction

• A Non-Govt. Organisation inspired by His Divine Grace, A.C. Bhaktivedanta Swami

Prabhupada

• The mid-day meal program was first started in 5 schools of Bengaluru in June 2000 catering
to 1500 children

• Indian Govt. made mid-day meal scheme mandatory on Nov. 28, 2001

• TAPF now provide meals to 1.3 million children per day.

• In 2014, TAPF reached 19 locations across 9 Indian States

• In 2020, they targeted to reach 5 million children

• Aimed at elimination of hunger and universalization of education.

• Customized meal with North Indian and South Indian menu.

• Centralized and Decentralized Kitchen with 50,000 to 1,50,000 meal making capacities
 Prepare a process chart of the production process of rice from procurement to dispatch.
Procurement of market rice

Rice Store
mills

(4 day lead time @ @ 2nd floor

10 ton per delivery)

Procurement of Govt. rice Pre-processing

De-husking & Master Retrieved Soaked and

FCI Rice Silo Containers
De-stoning Bucket elevator Silo Bucket elevator washed with
Transferred to tub
water
@ 3rd floor
Capacity = 10 ton

Chute
Cooking

Cauldron Dispatch
Boil Buffer Cooking Packing
Filled with Heated Chute
mixture state mixture Trolley section
water Container sanitized
by steam
= 3 mins = 5 mins = 10 mins = 18 mins
@ 98 deg C

Lid closed and code

Boiler stamped
steam
passing
Capacity 2 ton/hour Loading area
Destination
 Prepare a process chart of the production process of sambar from procurement to dispatch.
Procurement and processing of dhal
Procurement of spices

Contract finalized Yes Soaked and Order

Qty. > Staggered Dhal requirement
on monthly washed with Chute
5 tons delivery Silo
requirement water Lead time 5-6 days

Lead time 1-2 days No Order

delivery
Single
delivery
Procurement and processing of vegetables

Cooking Vendor Quality Yes Chopped and

Order Vendor Is it Store
delivers inspection & moved in
requirement selected Leafy
Clean up order transport crates
for next = 2 mins No
batch Soak in 50-
Chopped and
100 ppm
moved in
chlorine
Set up crates
water
next = 5 mins
cauldron
Container sanitized
Dispatch
by steam
Masala,
Cauldron Vegetable, Tomato Boil and check Unloaded into
Cooking tamarind and
Filled with pulses and paste for quality and tank packing
mixture seasoning Lid closed and code
water salt added added taste section
added stamped
= 10 mins = 63 mins = 22 mins = 10 mins = 30 mins @ 96 deg C
= 8 mins quality check
Destination Loading before rice
 Consider an instance wherein there is only one rice cauldron and sambar cauldron. How many
containers of rice and sambar can be produced?

Referring to the cycle time of cooking of rice, it is 40 minutes for 1 cauldron (i.e. 36 minutes for actual cooking and 2 minutes
for cleaning the cauldron and 2 minutes for setting up consecutive cauldron).

Total operating time = 6 hours OR 360 minutes

Total cauldrons produced = 360/40 = 9

1 cauldron = 12 containers => 9 cauldron = 108 containers.

Referring to the cycle time of cooking sambar, it is 148 minutes for 1 cauldron (i.e. 135 minutes for actual cooking and time
required for quality check is 8 minutes, cleaning takes 2 minutes and setting up consecutive cauldron takes 2 minutes)

Total operating time = 5.5 hours OR 330 minutes

Total cauldrons produced = 330/148 = 2 (approx.)

1 cauldron = 61 containers => 2 cauldron = 122 containers.

 Now, consider the instance where eight rice cauldrons and eight sambar cauldrons are available. Within the
operating times of the cauldrons, how many containers of rice and sambar would it be possible to produce
in a day?
RICE SAMBAR
Cooking of rice takes 40 minutes for 1 cauldron (i.e. 36 Cooking of sambar takes 148 minutes for 1 cauldron (i.e.
minutes for actual cooking and 2 minutes for cleaning the 135 minutes for actual cooking and time required for
cauldron and 2 minutes for setting up consecutive quality check is 8 minutes, cleaning takes 2 minutes and
cauldron). setting up consecutive cauldron takes 2 minutes)

Total Operating Time = 6 hours or 360 minutes Total Operating Time = 5.5 hours or 330 minutes

Number of Cauldrons in One Batch = 8 Number of Cauldrons in One Batch = 8

Total No. of Batches Produced in One Day = approx. 8 Total No. of Batches Produced in One Day = approx. 2

1 Cauldron = 12 Containers 1 Cauldron = 61 Containers

Total Containers = 65*12 = 780 containers Total Containers = 2*8*61 = 976 Containers

Refer to the working sheet (8 cauldron)

 Based on the demand data provided in the case, prepare an MPS (# cauldrons) for the following products
for a month (31 days). Assume day 1 is a Monday.

Refer to the working sheet (MPS)

 Using the MPS generated, prepare an MRP for the following products with the information provided in the
case.

Given conditions:
Types of method used
Refined oil: On-hand = 800 kg, Scheduled Receipt of 400 kg on day 3, Safety Stock = 100 kg Lot-for-Lot order quantity method

Tomato: On-hand = 700 kg, Scheduled receipt of 840 kg on day 2 Economic order quantity method

Toor Dhal: On-hand 15 tons, Reviewed on days 5, 15, and 25, Safety stock = 7,000 kg. Fix period order quantity method

Refer to the working sheet.

Presented by –

Sapan Shah (2021174)

Chirag Nihalani (2021144)
Urja Alegaonkar (2021184)
Parth Kunkolienkar (2021164)
Anis Borah (2021134)
Krushang Shah (2021154)