Mess Details:

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 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.

       

      

MESS COMMITTEE MEMBERS
Dr.A.Neeta	Principal
G. Srujana	Vice-principal
M. Shreya	Deputy warden
B. Uma	Care taker
All THE HOUSE MASTERS
k. Deepika,V.Swetha	Health Supervisors
M.Shreya	Mess in-charge
D.Sandhya	Mess Secretary
V.Shriya,R.Shamki	Council members

                                  WEEKLY MENU CHART-2025

                                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 and NCC 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. 70/- 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
•  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.