Resource planning at Akshaya Patra Vrindavan

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Please use this identifier to cite or link to this item: https://repository.iimb.ac.in/handle/2074/21593

DC Field	Value	Language
dc.contributor.author	Tripathy, Anshuman
dc.date.accessioned	2022-09-30T10:41:21Z	-
dc.date.available	2022-09-30T10:41:21Z	-
dc.date.issued	2019-03-18
dc.identifier.uri	https://repository.iimb.ac.in/handle/2074/21593	-
dc.description.abstract	State the specific aim of the project including specific objectives to be accomplished through this research. An earlier case (Resource Planning at Akshaya Patra Vasanthapura) had looked into the planning process at the Vasanthapura kitchen which is a rice kitchen. The Vrindavan kitchen is a chapati kitchen, with added complexities of being a hub in a hub-spoke system and the newly added nuance of taking care of Akshaya Nidhi. This case will look at the multi-tiered planning (long, medium and short-term) followed in this kitchen.
dc.publisher	Indian Institute of Management Bangalore
dc.relation	Resource planning at Akshaya Patra Vrindavan
dc.relation.ispartofseries	IIMB_PR_2018-19_002
dc.subject	Resource planning
dc.subject	Vasanthapura kitchen
dc.subject	Planning process
dc.subject	Food industry
dc.subject	Multi-tiered planning
dc.title	Resource planning at Akshaya Patra Vrindavan
dc.type	Project-IIMB
Appears in Collections:	2018-2019

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