Indian Institute of Management (IIM)

One of the earliest projects of M/S P. Kharshiing was at Indian Institute of Management (IIM) Nongthymmai Campus started on the year 2008-2023. This was the longest, biggest and challenging running project that we have undertaken running a hostel mess hall which involves overseeing a critical aspect of campus life that directly impacts the health and well-being of the students, faculty, and staff. The mess hall is not just a place for dining; it's a hub for social interaction and cultural exchange among the diverse community of an IIM. Effective management of the mess hall requires a keen understanding of logistics, nutrition, food safety, and customer service. It is a multifaceted operation that demands meticulous planning, from curating menus that reflect a balance of regional tastes and nutritional value to ensuring the procurement of fresh ingredients and maintaining high standards of hygiene. The goal is to create a welcoming environment where members can enjoy quality meals and engage in the vibrant life of the IIM community.

Here's an outline of how we as a contractor manage the supply of food to a hostel mess:

1. Sourcing Ingredients

Local Partnerships: M/S P. Kharshiing establishes partnerships with local farmers, markets, and suppliers to source fresh, high-quality ingredients. This approach supports the local economy and ensures that food is as fresh as possible.

Quality Control: We implement strict quality control measures, inspecting produce, meats, and other ingredients for freshness, safety, and quality before purchasing.

2. Food Processing and Storage

Processing: We highly maintain a dedicated food processing where raw ingredients are cleaned, cut, and prepped for cooking.

Storage: Usage of proper storage techniques to keep ingredients fresh. This includes temperature-controlled storage for perishable items and secure, dry storage for non-perishables.

3. Menu Planning and Customization

Collaboration with Hostel Management: We collaborates with hostel mess management to understand the dietary preferences and needs of the students. This could include vegetarian, vegan, or culturally specific options. Balanced menus are also created that offer variety while meeting nutritional requirements. The menu is designed to be rotated regularly to prevent monotony.

4. Food Delivery and Logistics

Timely Deliveries: Establishes a reliable delivery schedule to ensure the hostel mess has the necessary ingredients for daily meal preparation.

Transport Safety: We use appropriate transportation to ensure food safety during transit. Vehicles are regularly inspected and maintained to avoid contamination.

Flexibility: Offers flexibility in delivery times and quantities to accommodate changing needs, such as during special events or holidays.

5. Health and Safety Compliance

Safety Standards: M/S P. Kharshiing adheres to all food safety regulations, including those related to handling, processing, and transportation. Regular audits and inspections ensure compliance.

Staff Training: All employees involved in food handling receive training on hygiene, safety protocols, and proper food handling techniques. This reduces the risk of contamination and ensures food safety.

6. Feedback and Improvement

Customer Feedback & Improvement: M/S P. Kharshiing collects feedback from students and staff alike of IIM to gauge satisfaction with the food quality and delivery service. This feedback is used to make continuous improvement weather it’s the food or menu to better meet the needs of the hostel mess and its residents.

Conclusion

By focusing on these key areas, we at M/S P. Kharshiing provide a reliable and high-quality food supply service to the hostel mess. This contributes to a positive dining experience for hostel residents and helps ensure their health and well-being.