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ENTREPRENEURSHIP
Conformance to quality
Safety in food preparation and in delivery processes and quality inspection of raw
material
In order to ensure safety in food preparation and delivery process all the processes
like washing of vegetables and roti making machine needs to be safe and inspected at
regular intervals.
Customization of meal to local taste and preference
If TAPF wants to achieve its long term vision of catering to the larger region possible
it needs to keep in consideration about the local tastes and preferences of the children.
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Q2.Using the information given in the case define the Supplier(s), Input, Process(s), Output(s)
and customers for the organization. What insights you obtain from this.
Ans. At TAPF if we do the SIPOC analysis we can take the following information about suppliers, inputs,
processes, outputs, and customers :
(i) Suppliers : The suppliers at TAPF were School as they are providing the children for eating food,
suppliers were the raw material suppliers like vegetable, wheat and rice vendors. Other suppliers can be
utensil providers, milk providers. Besides that as they were procuring from the government so the
government was also there supplier.
(ii) Inputs: Inputs at TAPF can be raw materials like vegetable, flour, rice, pulses, curd, milk,
utensils etc. Other inputs can be machinery, building, spare parts, electricity, water supply, and
direct labor skilled and unskilled both that is involved in the production at TAPF.
(iii) Processes: Processes at TAPF can be material procurement, storage,, cooking preparations,
washing utensils, vegetable soaking, packaging and delivering.
(iv) Outputs: Output at TAPF can be the cooked food which is delivered to the students and
other output can be the waste from the processes such steam from cooking etc.
(v) Customers: The customers of TAPF can be the students,, schools, deliverymen,, drivers,
waste handlers, labor contractors, government etc.
Q3. For the demand data given in the case, what is the total cooking time for Sambar and Rice?
Ans. Calculation of total cooking time for Sambar
Q5. Use exhibits 8 and 9 to identify the means for reducing the cooking cycle time?
Ans.In exhibits 8 and 9 if we take the 80-20 principle of ishikawa then we are able to identify the
following causes for reducing the cooking cycle time:
i. Non availability of vessels- It is found as a major cause contributing to 16% but this was not visible
in the process. So there should be use of more vessels and the time for washing can be taken care and
food can be dispatched faster.
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ii. Quality of toor dal- this is also a main factor as it can lead to delayy in cooking if the quality of
toor dal is not right. thus quality of toor dal should be maintained by procuring it from an assured
supplier.
iii. Less manpower- The shortage of manpower is always a problem for a production company here
in this case also adequate manpower is necessary for reducing the cooking time.
iv. Usage of cold water- The usage of cold water is also a cause for the delay in the cooking time so
there can be a scope of improvement if already hot water can be used if it does not hamper the
quality of rice.
v. Poor steam quality- The quality of fuel also represents the time taken for cooking the food so the
steam which is used in cooking should be improved.
vi. Complex packing- There is a scope of improvement in the packaging which can be simplified to
reduce the packaging and loading time.
vii. Design of cauldron- The cauldron can also be redesigned whose steam can be used for other
purposes.
viii. Guest visiting during production- Guest should be allowed after cooking process is finished as it
leads to unnecessary delay due to distraction.
ix. Less area in kitchen- Kitchen area needs to be improved in order to increase the efficiency in the
long term as when the resources are scarce it leads to delay in time and increase in cost.
Q6. What strategies should TAPF use to orient and motivate the unskilled workers of the kitchen
on the quality aspects.
Ans. Following are the strategies TAPF should use to orient and motivate the unskilled workers
of the kitchen on quality aspect:
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