Mezzo

Mezzo works extensively to ensure nutritious food is served on a regular basis thus creating a feeling of home away from home. Team members conduct periodic audits of the inventory to make sure all ingredients are fresh and also to smoothen the inventory management system.

Mess: Mezzo works extensively to ensure nutritious food is served on a regular basis thus creating a feeling of home away from home. Any two members taste every meal every day before it is served to check the taste, quality and hygiene. Other than this, team members conduct periodic audits of the inventory to make sure all ingredients are fresh and also to smoothen the inventory management system. Mess consists of two sections namely

  • Kitchen: 3 cooks, 20 employees and 2 supervisors work dedicatedly to prepare delicious meal every day. Mezzo works closely with these individuals understanding them and guiding them. They are not just employees, they are part of the Mezzo family. Mezzo acts as an intermediary for kitchen and students resolving food-related issues from both ends. The committee also ensures that the plates, glasses, bowls are all properly maintained and served.
  • Inventory & Infrastructure: Mezzo takes care of the infrastructure in Dining Hall, Executive dining halls. The dining hall has a seating capacity of 300 and Mezzo diligently keeps it all in check.

Other than this, Mezzo also prepares a new menu every month to keep the dining experience more interesting for students. The committee tries to bring in new dishes. Many different parameters have to be kept in while preparing a menu and Mezzo does that with grace. Discipline is a necessity in any aspect of organization and so it is in Mezzo. The committee makes sure students are disposing waste in the right order, maintains the sanctity of the dining hall, keeps a fixed timing for meals to provide a well-managed dining experience.

Cafeteria: Team Mezzo as with Mess, keeps a close contact with the staff of cafeteria (which is named “Adda”). Mezzo aids them by ensuring discipline and help them with issues (if any). The committee also suggests new items for Adda and check their feasibility. Periodic inventory checks are also done to maintain the hygiene of food sold there. Mezzo keeps a track of the items available everyday and provides updates on stocks, additions and changes. The committee aims at making Adda an ideal café and is constantly working on its Menu, Infrastructure, and Ambience to achieve the same.

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