INTRODUCTION:

The main aim of any mess is to provide clean and fresh food to the students of their college. To look after mess, we have a mess committee for the smooth functioning of college and to address all the mess- related issues, ensuring cleanliness, food quality, and resolving any concerns raised by the members. We also have a mess manager in the college, and the entire mess management and billing calculations are done manually by the mess manager.

DUTIES OF THE MESS COMMITTEE:

• Taking suggestions from the mess committee members and implementing the same.
• Planning special food requirements for festivals, cultural celebrations, and college events like Diwali, Shivaratri, Ugadi, Independence Day and Republic day.
• Addressing any issues related to the timing of meals, especially during working days and holidays.
• Conducting food committee meetings twice a month.

 WEEKLY MENU CHART - 2024

BALANCED DIET

SPECIAL DIET- FOR ANEMIA & THYROID PATIENTS, SPORTS & OCCASIONS:

Providing special diet to students with specific needs like anemia,thyroid etc.

• The students are provided with additional food items like Chikkies, Sprouts, Beetroot, Jaggery, Ragi malt, Putnalu, Pea nuts etc.
• Providing milk to the underweight students with less BMI for gaining weight.
• The sports students are provided with additional food items like eggs, milk to meet their protein requirement.
• We also provide special food items like bhoondi laddu, mixture on occasions like Republic day and Independence Day.
• Thyroid students are provided with special diet as prescribed by their dietician.

TS MESS GURU - MENU MONITORING SOFTWARE (MMS):

• Menu monitoring software is used to update and keep a track of daily consumption report of students and student attendance.
• Through MMS, we update menu issues, perishable items issues.
• This software used to filter daily, weekly, monthly reports to know the usage of consumption history, purchase history, opening balance, closing balance, total value.
• Based on the number of students attending the college on particular day, a stipulated amount of Rs. 50/- is allotted and meals are provided accordingly.

SUPERVISION ACTIVITIES:

Regular supervision of kitchen staff members regarding their personal hygiene practices such as

• Regular hand washing and  using of hair nets while preparing food
• Dress code is mandatory for the catering workers
•  Main cooks have to wear apron while cooking food
• Ensure that kitchen staff have to wear gloves while chopping vegetables and while serving food to the students
• The utensils used for cooking must be kept clean, sanitized regularly and stored in a hygienic manner
• The kitchen staff have to keep separate dustbins with lids for dry and wet waste.

• We also have a store keeper in college, who issues the provisions and prepares indents of raw material in required quantity.
• Maintenance of discipline in the dining hall by care taker, P.D and mess manager.
• Implementing effective serving system in the dining hall by care taker and mess manager.
• Mess manager, care taker and PD will be responsible for maintaining the hygiene of the dining hall and kitchen.