Industrial Visit to Akshaya Patra Foundation

The visit to the Akshaya Patra Foundation on 18th April is planned as an enriching experiential learning opportunity for students to understand large-scale food service operations combined with social responsibility. The foundation is renowned for running one of the world’s largest mid-day meal programs, serving nutritious meals to millions of school children across India. This visit aims to bridge the gap between classroom learning and real-world application, especially in the areas of food production, hygiene, logistics, and community service.During the visit, students will get first-hand exposure to the centralized kitchen system, where modern technology and standardized processes are used to ensure efficiency, consistency, and high levels of food safety. They will observe bulk cooking techniques, quality control measures, inventory management, and distribution logistics that enable timely delivery of meals to schools. The interaction with the foundation’s team will also provide insights into operational challenges and innovative solutions in mass food service management.Beyond technical learning, the visit emphasizes the importance of empathy, sustainability, and social impact in the hospitality and service industry. Students will gain a deeper appreciation of how their professional skills can contribute to societal welfare. Overall, this educational visit is designed to inspire future hospitality professionals to integrate service excellence with a strong sense of social responsibility.

Highlights of Events: 

• Guided tour of the state-of-the-art centralized kitchen at Akshaya Patra Foundation.
• Live demonstration of large-scale food production using modern equipment and automated processes.
• Insight into hygiene standards, food safety protocols, and quality assurance practices.

AIM of the Event:

• To provide students with practical exposure to large-scale food production and centralized kitchen operations at Akshaya Patra Foundation.
• To enhance understanding of hygiene, food safety standards, and quality control measures in mass food service systems.
• To familiarize students with supply chain management, logistics, and efficient distribution of meals on a large scale.
• To bridge the gap between theoretical knowledge and real-world practices in hospitality and food service operations.
• To instill a sense of social responsibility and awareness about community service through participation in a not-for-profit initiative.

Participating School
School/Department Name	Year/Department
School of Hotel Management & Tourism	(1st Year, 2nd Year, 3rd Year)

Event Media Post:

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