PREFACE It is a pleasure to keep this report in front of you. Project report isvitally important for M.B.

A students because it develops the feelings amongthe students about industrial environment and business to develop the practical base. Theoretical knowledge is true only when we apply the samein the practical.In the final year M.B.A there is a subject named “Entrepreneurshipand management of innovation” Project’. Under the said curr iculum astudent has to do a detail analysis of a particular company. At the same timewe must know that what are the Strengths and weakness of the company byanalyzing overall organizational structure and its operations. Andsimultaneo usly analyze the opportunities and threats for establishing therestaurant.In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzedand accordingly we had done the analysis on “CLASSIQUE RESTAURANT”.

M. He spent innumerable hours pursuing the first draft. We are also thankful to all the professors of the institute for their very good support. . Kherva. Patel Institute of Management. affiliated to the said university for giving us theopportunity to increase our practical knowledge in our interest of managem ent area. Patel Instituteof Management. The contents of the report have been considerably enriched in the process. suggestingmany constructing and valuable modifications and critiques and there after largely contributed in editing the final draft. here by pay our very sincere thanks to the Prof.We also thanks to Prof.We would like to extend our sincere thanks to the V. Kherva.ACKNOWLEDGEMENT We. M. the below mentioned students of the V.Kishor Barad for giving us the wonderful opportunity for doing aentrep reneurship and management of innovation in our interest area as a partof our study. Kishor Barab who motivated us to undertakethis project.

2 KITCHEN EQUIPMENTS 7.5 FAST FOOD RESTAURANT SCOPE OF THE PROJECT RESTAURANT PROFILE 3.4 RESTAURANT CHAIN 1.3 BALANCE SHEET CONCLUSION 2 3 4 5 6 7 8 9 10 11 12 13 14 15 .5 ESTIMATED STAFFS IN RESTAURANT PRODUCT PROFILE PROMOTER PROFILE MENU OF CLASSIQUE EQUIPMENTS IN RESTAURANT 7.2 PROFIT & LOSS A/C 14.1 TRADING A/C 14.2 MISSION STATEMENT 3.4 PLUS POINT OF OUR RESTAURANT THAN THE COMPETITORS 3.3 OUR TEAM 3.3 DIFFERENCES BETWEEN HOTEL & RESTAURANT 1.1 F & B EQUIPMENTS 7.1 OBJECTIVES 3.3 ELECTRONIC EQUIPMENTS 7.CONTENTS SR NO 1 PARTICULAR PREFACE ACKNOWLEDGEMENT INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTAURANT 1.2 CHARACTERISTICS OF RESTAURANT 1.4 BANQUET HALL EQUIPMENTS SALARY BUDGET FIXED VARIABLE COSTS MARKET TRENDS MARKET POTENTIALS MARKETING STRATEGIES ESTIMATED DAYS FOR STARTING THE RESTAURANT FINANCIAL ANALYSIS 14.

the servicesare more personalized than professional. During the peak tourist season i.2CHARACTERISTICSOF RESTRAURANT 1. 1. it isAdvisable to book hotel rooms in advance.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT 1. 1.e.CHAPTER 1INTRODUCTION ABOUT THE CONCEPT OFRESTAURANT1.run establishments and. including businesses that provide delivery of food for immediate consumption. a systemf o l l o w e d b y m o s t e s t a b l i s h m e n t s .All restaurants provide warm and inviting environment and avariety of comfortable seating arrangements to accommodate anyone – froma single individual to a large family.In the restaurants. T h e g u e s t h o u s e s i s a l e s s f o r m a l facility offering rooms is a part of a residential house or its annex.” Restaurant means a business whose principal purpose is the sale of food or beverage served in paper. The term covers a multiplicityof venues and a diversity of styles of cuisine.4 RESTAURANT CHAIN . 2. early June to mid-September. 1. products and suppliers are used on a “first-in. Serve in edible or disposable containers.5.4. Medium and Economy class. Provide delivery of food for immediate consumption.3.Tariff quoted in A and B category hotels include all meals.1 DEFINITION OF RESTRAURANT “A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises.where the guests can share the family kitchen for meals. as such. Hotels are classified into A. C and Economy c a t e g o r y w h i l e Guesthouses fall under Upper. first-out” basis to ensure freshness. B. Most hotels are family. 3. A business involving the preparation and serving of meals for Consumption on the premises or off the premises. Normally require short amounts of time between the period of orderingand serving of the food. outside or away from the building.2. plastic or other disposable containers for immediate consumption inside. All restaurants provide warm and inviting environment and avariety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family.

5 FAST-FOOD RESTAURANT A fast-food restaurant is a restaurant characterized by food which iss u p p l i e d q u i c k l y a f t e r o r d e r i n g a n d b y m i n i m a l s e r v i c e . 1.Restaurant chain is a set of related restaurants. . typically with the samen a m e i n m a n y d i f f e r e n t l o c a t i o n s e i t h e r u n d e r s h a r e d c o r p o r a t e ownership or franchising agreements. F o o d purchased may or may not be eaten quickly as well.

The area of the land covers 12000 Sq. The minimumtime period for the completion (including approval of N.T h e l o c a t i o n o f t h e r e s t a u r a n t i s o n Aroma circle. Palanpur. The land is an agriculturall a n d . a p e a c e f u l environment (coffee shop). S u c h a s . T h e s u r v e y a l s o s h o w s c e r t a i n unmet demands of customers in the market. Service-product mix consists of: • Restaurant • Banquets hallThere is a full range of services. Feet.The restaurant is a part of service industry so that it very difficult isfor marketer to provide the services so. land) is one year. p o o l s i d e b a n q u e t h a l l s . A’bad Palanpur highway.Though the cost of the project is very high. The place has been selected to c a p t u r e t h e m a r k e t potentiality and untapped opportunity present on this highway. The valuable service will be given a priority. the project is expected togenerate higher profits in the long run. which the restaurant is going tot a r g e t . it’s a challenging job.CHAPTER 2SCOPE OF THE PROJECT The aim of preparing this project report is to know how to establishthe restaurant.A. . m o d e r n s t y l e d . And a customer-driven approach will be used. T h i s procedure requires minimum 4 months. There is a lack of outstanding quality in the niche marketw h e r e t h e r e s t a u r a n t i s p l a n n i n g t o e n t e r . w h i c h i s n e e d e d t o b e c o n v e r t e d i n t o N o n a g r i c u l t u r a l l a n d . Construction work can be startedwhen the government approves this land as a non-agricultural. The earlier survey made and prevailing market trends shows a hugemarket potential.

for every customer – every visit.and anticipation of customer’s needs.2 MISSION The mission of our restaurant is – “Every employee strives to provide 100 pe rcent customer satisfaction .Patel Kirankumar J. To achieve leadership. To provide better sitting facility to the customers. accuracy in order taking and filling.K.CHAPTER 3RESTAURANT PROFILE Registered Name HARMONY RESTAURANT Size of Restaurant Medium Scale Restaurant Products Food & Beverages Banker’s Name State Bank of India Location of Restaurant Palanpur Ahmedabad Highway. This includes fast.Patel Bhailal M. friendly and attentive service. 3.” To achieve the economies of scale to minimize costs whilemaximizing value to Customers. To provide better services to the customers. To provide better environment to the customers.Prajapati Mahesh S.Aroma circle. 3. To provide better waiting facility to the customers . core and functional competencies restaurant business.Palanpur 385001 (B. .) Partners Limbachiya Hemang D.1OBJECTIVES OFRESTAURANT To provide high quality food to the customers.

Serve the customers at a fair price than the competitors5. freshest ingredients to make foods.Use of highest quality. who work i n a t e a m s p i r i t t o a c h i e v e c o m m o n g o a l s .2.Use of the most current state of cooking equipment to ensure qualityand safety in serving the customers. I n o u r p u r s u i t f o r o v e r a l l excellence.4 PLUS POINTS OF OUR RESTAURANT THAN THECOMPETITORS 1. w e a r e n e v e r lacking in our efforts to make every single deal a resounding success. 3. we have evolved pro-active mechanisms and work culture withi n t r o d u c i n g n e w f o o d a n d b e v e r a g e s t o s a t i s f y c u s t o m e r a n d a t t r a c t n e w customer. Our restaurant provides a clean. so it is necessary that whosoever arethe owners of the company they must pour their blood to build image of thecompany.Serve quickly than the competitors 3.3.Location of restaurant at clean and pleasant environment.Working together as a well-knit team with a common goal to satisfycustomer by providing quality food at competitive price and adhering tostrict delivery schedules. 7.5 ESTIMATED STAFFS IN RESTAURANT TOTALSTAFF:40MORNING STAFF: 8A F T E R N O O N S T A F F 1 6 EVE NING STAFF 1640 . comfortable environment especiallysuited for families. 3.3 OUR TEAM The ultimate aim of our restaurant is to remain t h e c u s t o m e r satisfaction and we have an energetic professional with proven calibre andt h e r e q u i r e d e x p e r t i s e .Give customers high quality foods. U n d e r t h e p a r t n e r s h i p o f o u r t e a m .experience and skills of the promoters.The Success of Organization will always depend on knowledge.6.4.This team consists of the experienced and dedicated staffs.

w h i c h i n .A n d s e c o n d o n e i s i n h o u s e b a n q u e t h a l l .enjoyable and unique environment.CHAPTER 4PRODUCT PROFILE PRODUCTCHARACTERISTICS(1) Restaurant -A new concept of restaurant in the city-Special facilities: Membership cardS p e c i a l d i s c o u n t s o n f e s t i v a l s -Wide range of varieties i n m e n u a n d q u a l i t y f o o d (2) Banquets -Lawn-cum-pool side banquet halls are thereCapacity: Lawn side : 300 personsI n s i d e : 2 0 0 p e r s o n s The main advantage of the design of b a n q u e t h a l l i s t h a t a t t h e same time on the one place t w o p a r t i e s c a n b e s i m u l t a n e o u s l y arranged. .“Environment”. which customers must consider a t t h e t i m e o f decision-making. Customers can get here very different. w i t h e x t r a chargeable services.I n h o u s e i s s p e c i a l l y d e s i g n e d f o r c o n f e r e n c e s .h o u s e h a l l c a n be used as a banquet hall when it is unused for discotheque.. peaceful.

B.B. (Export & Marketing) . Patel Bhailal M. Patel Kiran J. Address Palanpur Age 22Years.CHAPTER 5PROMOTERS OF PROFILE Name Mr. Address Patan Age 22Years. Qualification M.A (Marketing & finance) Name Mr.B. Qualification M.A.B. B. Address Mehsana Age 23Years.B.B.Com (Accounts & Auditing) Name Mr.A (Marketing).A (Marketing). B.A (Finance).A. Prajapati Mahesh S.A (Marketing). (Finance & Marketing) Name Mr. Address Palanpur Age 23Years. Limbachiya Hemang D. Qualification M.B.B. B. Qualification M.

00 45.00 .00 50.00 60. Hot & Sour Soup Veg.00 55. Soup Veg.00 45.00 45. Chow-Chow Veg.00 50.00 50. Pulav FRIED RICE Veg.00 45.00 55.00 55.00 25. Man-Chow Soup APPETISERS Veg.00 40.00 20. Fried Rice Noodles Fried Rice Garlic Ginger Fried Rice Mushroom Fried Rice CHINESE Chinese Chopsuey Paneer Chilly Mushroom Manchurian Veg. Spring Roll Spicy Capsicum SALAD Green Salad Tomato Salad Cheese Cherry Pineapple Stick Cucumber Salad RICE CLASSIQUE Rice Steam Rice Jeera Rice Veg.00 50.00 45.00 50. Manchurian Dry Mushroom Manchurian Dry Veg. Chow Mien Veg.CHAPTER 6 MENU OF CLASSIQUE SOUP Tomato Soup Sweet Corn Soup Sweet Corn Veg.00 50. Hong Kong Veg.00 45. Singapore AMOUNT 30.00 40.00 45.00 25.00 40.00 55.00 40.00 50.00 30.

00 30.00 25.00 50. With Pineapple Backed Spaghetti With Pineapple French Revoling Backed Macaroni Backed Spaghetti Backed Veg.00 25. Cheese Toast Sandwich Veg.00 60.00 40.00 20.00 25.00 50.00 20.00 45. Grill Sandwich Veg.00 25. Cheese Sandwich Veg.CONTINENTAL CLASSIQUE Special Sizzler Veg.00 32.00 30.00 .00 45.00 25.00 20. Toast Sandwich Veg. Club Sandwich Cutlet Samosa Finger Chips Masala Sandwich Chana Chat Wafer AMOUNT 75.00 35.00 40.00 15.00 45.00 20. Grilled Sizzler Backed Macaroni With Pineapple Backed Veg. Cheese Grill Sandwich Garlic Toast Sandwich Veg. SNACKS CLASSIQUE Break Fast Bread Butter Bread Butter-Jam Veg.00 65.00 25.00 15. Sandwich Veg.

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