In residential schools an efficient House System and properly managed Dining System create an excellent environment conducive to all-round development of the children. JNVs being fully residential, in order to function at optimum efficiency level, have to ensure that House System and Dining System are given due importance and attention by the Vidyalayas. The physical, mental academic and social development of the children takes place during the seven years they spend in a JNV. It is utmost importance to provide hygienic and nutritious diet to growing children in the Vidyalayas. The procurement of foodstuff its cooking and serving to all the children is a gigantic task for a JNV. Mess Management

MESS COMMITTEE :

1) Principal-Chairperson 2) Vice-Principal - Member 3) One PGT(On rotation) - Member at least one 4) One TGT/Creative. Teacher(On rotation) -Member lady teacher 5) Staff-Nurse - Member 6) Catering Assistant - Member Secretary 7) School Captain - Member 8) School Vice-Captain(Girl) - Member 9) One Migrated Student - Member 10)One child from each class - Member Mess Management

The meeting of Mess Committee shall be held at least once in a month. The functions and duties of the Mess Committee are as follows

1.1. To plan and finalise Menu and to suggest changes in the current menu within existing financial constraints.2.2. To supervise quality and quantity of purchased foodstuff for the Vidyalaya Mess by Sub-committee of Mess Committee. 3. To supervise the preparation(cooking ) of food in the mess Mess Management

4. To suggest ways and means for local purchase of fresh provisions reduction in wastage of food, maintenances of proper discipline in dining hall and maintenance of cleanliness in dining hall and surrounding areas.

5. To suggest and implement an effective serving system in the dining hall. Mess Management

ROLE OF PRINICPAL :The overall functioning of dining system in a JNV has to be controlled and supervised by the Principal. Principal shall invariably involve Vice-Principal of the Vidyalaya in discharging his/her responsibilities by assigning specific responsibilities, if any to him/her. Principal should ensure that nutritious and hygienic food is provided to children within the budgetary constraint. The responsibilities of the Principal would include.2.1Mess Management

1. To ensure that monthly expenditure of mess remains within the prescribed budget. 2. To visit dining-hall regularly to inspect stores of the mess personally and to ascertain the quality of the procured food items

3. To observe the quality of food being served in the mess by dining with the children in the dining hall itself. Mess Management

4. To ensure that adequate and suitable furniture is provided in the dining hall.

5. To ensure that dry ration/provisions are stored at least to last for 15 days.

6. To keep a proper watch over the cleanliness of not only of the mess and dining-hall but also of the personnel involved in the cooking and distribution of the food. Mess Management

7. To approve the weekly menu.

8. To approve the procurement of rations and fresh provision for the mess based on prescribed norms.

9. To assign duties to various staff members for efficient functioning of the dining system in the JNVs. Mess Management

DUTIES OF DUTY TEACHER :

1. To reach dining hall well before the entry of the students in dining Hall before meals are served.

2. To ensure that food is ready before children are let-in.

3. To control and ensure proper entry of the children in dining hall with the help of School Captain/Vice-Captain Mess Management

4. To ensure that system of serving of food to the children, as prescribed is strictly followed.

5. To ensure that children start eating their meals only after the prayer is over.

6. To take spot decision in case of any emergency (shortage of food, accident, students indiscipline etc.) and report to the same to the Principal.

7. To submit observations/suggestions to Principal in the duty report to be submitted next day. Mess Management

8. To leave dining hall only after all the children have taken their food and have left.

9. To supervise (quality/quantity etc.) intake of fresh provisions (fruit/Veg./Milk etc.) by the Vidyalaya on the day of the his/her duty and report observations if any to the Principal.

Mess Management

DUTIES OF CATERING ASSISTANT :

1 To act as overall incharge of the Mess. 2 To maintain Stock Register for not only of the fixtures and furniture in the Mess/Dining Hall as well as for all consumable and non-consumable items received for the mess.

3 To maintain record of attendance of staff employed for the Mess and to recommend their leave.

Mess Management

4. To ensure discipline and cleanliness of the Mess staff and also to ensure their monthly medical check-up by the school doctor.

5. To maintain record of all receipts for the Mess. Items issued and consumed on day- to- day basis.

6. To prepare demand or requirement for the Mess in order to submit the Principal for approval for purchase. Mess Management

7. To inspect all the food items purchased for consumption in the Mess.

8. To prepare weekly menu and submit the same to Principal for approval.

9. Act as member secretary of the Mess Committee of the JNV

10. To train and guide Mess staff working under him and supervise their functioning. Mess Management

11. To be responsible for cleanliness and hygienic conditions in the Mess dining hall and surrounding areas.

12. Not to allow any unauthorised person to enter and or to dine in the Mess/Dining Hall without specific permission of Principal.

13. To ensure that foodstuff (cooked/ uncooked) is not taken away from Mess/Dining hall without proper authorization of the Principal.

Mess Management

14. To ensure timely cooking and serving of food in the mess.

15. Being a trained person he/she should arrange a demonstration of table manners/serving of food etc. to all the children (where staff is also present) at least once in six months.

16. To carry out all other duties assigned by the Principal. Mess Management

DUTIES OF HOUSE MASTERS/TEACHERS The success of disciplined dining system depends on the interest and control exercised by House Masters and other teachers of the Vidyalaya, keeping in view following responsibilities are assigned to all House Masters /Teachers .

Mess Management

1. All House Masters and teachers shall remain present in the dining hall and take their meals with their Houses as per seats assigned to them.

2. They shall dine with the children and not after the children have left the dining hall. 3. They should keep an eye on the children who are seating with them on the same table. To ensure that all children are present and are taking their meals. Absentees are invariably be enquired.

Mess Management

4. Efforts should be made to teach table manners to the children.

5. Children should not be allowed to get up from their seats in case duty children are assigned to replenish the food served on the tables. 6. They should ensure that proper discipline is maintained by children during meal.

7. House Masters being head of the family should ensure that all the children and teachers of his respective House are being looked after by those who are on serving duty.

Mess Management

TOTAL QUALITY

MANAGEMENT OF

VIDYALAYA MESS

-JNV KOLHAPUR

TOTAL QUALITY MESS MANAGEMENT IN JNVs.Procurement of materialsEffective Role of Mess committeePreparation of foodMonitoring of ExpenditureMotivation of mess staffClose watch on Market updates

1.Procurement of Materials At the time of preparing tender form, the market survey is essential to know the various brands and its availability throughout the year.

At the time of receiving the material it should verify with the sample by committee members invariably.

2.Effective role of Mess committee

Mess committee members use to meet on 25th of every month to discuss the various agenda points for effective functioning of mess like-

i. Review of implementation of last mess committee meeting. ii. Mess expenditure incurred for that month and from 1st April. Steps to control the over or less expenditure iii. Finalization of menu for next month considering festivals, special days etc. Display of menu on the notice board. iv. Discussion on suggestions given by Class representatives, mess committee members & suggestions received through Vidyalaya suggestion box. v. Monthly Physical verification of Mess stock on last working days of month. vi. In addition to this other points use to discuss related to control on total wastage of food , hygiene, cleanliness of mess, discipline, serving system etc. vii. Reading of minutes of mess committee decision in morning assembly. The mess expenditure for each students & entitled staff is about Rs.800/-pm

3. Preparation of Food- This is an important task of mess.

Mess staff are advised to prepare the a same food items of different taste so that students will feel homely atmosphere. For ex. Dal can prepare as Dal fry , Dal Tadka , Khata-mitha Dal.Bringal can prepare as Masala bringal , Brinjal Potato, Brinjal bharta, Dal bringal,simple brinjal etc.

Mess staff especially catering assistant , cook should take the feedback from students about the preparation of food. It was also found that mess staff likes the appreciation & suggestions of students which have positive impact on preparation .Catering assistant use to take the round when students are taking their food and observing keenly as well as inculcating good table manners.

Entitle staff for taking the food All students,HM,AHM,Staff Nurse,CA,VP,Principal ( Teachers other than HM,AHM are entitle for breakfast & lunch)

4. Monitoring of Expenditure We have prepared a programme for monitoring the expenditure of mess.

For Daily issue, Balance Stock and daily expenditure.

For Monthly expenditure and expenditure incurred from 1st April.

4. Motivation of Mess staff-

Brief meeting of mess staff use to conduct weekly to discuss the preparation of food. They are suggested to prepare the particular food item of different taste .Mess staff make aware that providing nutritious diet to students as like the serving of God. Motivation of mess staff by student , house masters, and school administration gives immense pleasure to these worker and have positive impact on their performance.

Close watch on Market updates-

Some times there are large fluctuation in tender sanction price and present market rates. Last year we have purchased edible oil from manufacturing unit by getting approved from PAC. As Sanction rate for sunflower oil was Rs.1170/- for 15 liter and we purchased Soybean oil at the rate of Rs.750/- for 15 Kg.

It means daily we saved about Rs.500/- in edible oil itself.

Our Mess menu- Breakfast (at 7.00am)Mon Poha, sev,banana.Tue - Sago khchidi (sabudana), Curd.Wed Kolhapuri Misal with Bread.Thus- Veg-Pulav.Fri -Alu-Poha/Upma, sev .Sat- Pongal chataney.Sun- Idli sambar.

Milk and Snack (at 10.20 am)-Daily 200 ml milk (of 6.5 fat value) and snacksMon- 200 ml milk + Ban pav.Tue- 200 ml milk + Biscuits.Wed- 200 ml milk + Coconut Biscuits .Thu- 200 ml milk + Cup cake.Fri- 200 ml milk + Nan-katai.Sat- 200 ml milk + Toast.Sun-Tea + Biscuits.

Lunch (at 1.00 pm)Mon- Chapati,Dal,Rice,Besan-Pithala,Curd,Kharda (Green chilly chatney). Salad,sweet.Tue- Chapati, Dal, Rice, Fruit Vegetable(Brinjal masala/brinjal bharta/brinjalpotato/simple brinjal ) , Sweet,,Salad.Wed- Chapati, Dal, Rice, Vegetable(Cabbage) ,Curd,Salad.,sweetThu- Chapati, Dal(Khata-mitha), Rice, Vegetable(Ridge guard) ,Sweet,Fri- Chapati, Dal fry, Rice, Vegetable(Pumpkin) ,,sweetSat- Chapati, Dal tadka, Rice, Vegetable(Sporuted beans) ,,sweetSun- Veg.- Chapati, Dal, Rice, Vegetable(Kabuli chana-Potato) sweet-Kheer(wheat/shevai/custard)Salad. Non Veg. -Egg Curry/ Egg bhurgi

List of sweets-SrikhandAmarkhand Bundi laduJilebiBalushaiGulabjamunKhawabarfiambabarfiDinkladuSheeraBundi Shevai kheerCustardBanana shikharanKharibudiChakaliBakarwadiOnion pakodaPalak pakodashankarpali

Evening snacks (at 5.00 pm)Mon-BananaTue-Guava/Berries (ber)/Rasana in summerWed-Chikoo/Pineapple/Sugar cane Thu-Apple /Papita/OrangeFri-Banana/Nimbusarbat in summerSat-Custard apple/ Naspati/GrapesSun- Bhel / Bhadang/ Salted Ground nuts

Dinner (at 8.00pm)Mon- Chapati,Dal,Rice,Leafy vegetable (Palak),G.nut chatneyTue- Chapati, Dal, Rice, Leafy vegetable (Pokala ),Coconut chatneyWed- Chapati, Dal, Rice, Leafy vegetable (Methi ),Til chataney

Thu- Chapati, Dal, Rice, Leafy vegetable (Chakavat ),Papad,pickleFri- Chapati, Dal, Rice, Leafy vegetable (Palak-pea ),chana dal chataneySat- Chapati, Dal, Rice, Leafy vegetable (pokala ),Karala chataney.Sun- Masala rice/Veg pulav, Dal/Curry,papad,pickle

Thank U

Sh.R.T.Lad Principal JNV,Kolhapur.

Thank YouMess Management

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