In the year 2000, The Akshaya Patra Foundation (TAPF) was established in Bangalore to develop free mid-day meals to public school students. TAPF's kitchen in Vasanthapura supplied meals to 650 schools in and around Bangalore helping 87,045 in 2014, TAPF supplied meals to 1.4 million pupils and by 2020, they desired to reach out to 5 million pupils. This immense expansion in operations needed to be achieved without compromising standard of food provided and concurrently ensuring that all the key performance indicators including time of temperature and delivery of food at the period of delivery are kept according to the specifications.
The head of quality at TAPF, Muralidhar along with his team have executed several quality improvement endeavors. Nonetheless, a greater challenge was introduced by substantial expansion strategy by TAPF to Muralidhar. One of the crucial characteristic of quality metric in the TAPF was the “cooking-to-consumption time” which must be below the barrier of 6 hours. As there was a rise in children to be fed increased, the cooking-to-consumption time period is most likely to rise.
PUBLICATION DATE: January 30, 2015 PRODUCT #: IMB493-PDF-ENG
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