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SUBMITTED TO:PROF. KISHOR BARAD PROF. VIPUL PATEL
SUBMITTED BY: LIMBACHIYA HEMANG D. PATEL BHAILAL M. PATEL KIRAN J. PRAJAPATI MAHESH S. 30 47 13 21
V.M. PATEL INSTITUTE OF MANAGEMENT GANPAT VIDYANAGAR, KHERVA
It is a pleasure to keep this report in front of you. Project report is vitally important for M.B.A students because it develops the feelings among the students about industrial environment and business to develop the practical base. Theoretical knowledge is true only when we apply the same in the practical.
In the final year M.B.A there is a subject named “Entrepreneurship and management of innovation” Project’. Under the said curriculum a student has to do a detail analysis of a particular company. At the same time we must know that what are the Strengths and weakness of the company by analyzing overall organizational structure and its operations. And simultaneously analyze the opportunities and threats for establishing the restaurant.
In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzed and accordingly we had done the analysis on “HARMONY RESTAURANT”.
We, the below mentioned students of the V. M. Patel Institute of Management, Kherva, here by pay our very sincere thanks to the Prof. Kishor Barad for giving us the wonderful opportunity for doing a entrepreneurship and management of innovation in our interest area as a part of our study. We would like to extend our sincere thanks to the V. M. Patel Institute of Management, Kherva, affiliated to the said university for giving us the opportunity to increase our practical knowledge in our interest of management area. We also thanks to Prof. Kishor Barab who motivated us to undertake this project. He spent innumerable hours pursuing the first draft, suggesting many constructing and valuable modifications and critiques and there after largely contributed in editing the final draft. The contents of the report have been considerably enriched in the process. We are also thankful to all the professors of the institute for their very good support.
SR NO 1 PREFACE ACKNOWLEDGEMENT INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTAURANT 1.2 CHARACTERISTICES OF RESTAURANT 1.3 DIFFERENCE BETWEEN HOTEL & RESTAURANT 1.4 RESTAURANT CHAIN 1.5 FAST FOOD RESTAURANT SCOPE OF THE PROJECT RESTAURANT PROFILE 3.1 OBJECTIVES 3.2 MISSION STATEMENT 3.3 OUR TEAM 3.4 PLUS POINT OF OUR RESTAURANT THAN THE COMPETITORS 3.5 ESTIMATED STAFFS IN RESTAURANT PRODUCT PROFILE PROMOTERS PROFILE MENU OF HARMONY EQUIPMENTS IN RESTAURANT 7.1 F & B EQUIPMENTS 7.2 KITCHEN EQUIPMENTS 7.3 ELECTRONIC EQUIPMENTS 7.4 BANQUET HALL EQIPMENTS SALARY BUDGET FIXED & VARIBALE COSTS MARKET TRENDS MARKET POTENTIALS MARKETING STRATEGIES ESTIMATED DAYS FOR STARTING THE RESTAURANT FINANCIAL ANALYSIS 14.1 TRADING A/C PARTICULAR
4 5 6 7
8 9 10 11 12 13 14
14.2 PROFIT & LOSS A/C 14.3 BALANCE SHEET CONCLUSION
CHAPTER 1 INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTRAURANT
“A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine.” Restaurant means a business whose principal purpose is the sale of food or beverage served in paper, plastic or other disposable containers for immediate consumption inside, outside or away from the building, including businesses that provide delivery of food for immediate consumption. In the restaurants, products and suppliers are used on a “first-in, firstout” basis to ensure freshness. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family. .
1.2 CHARACTERISTICS OF RESTRAURANT
1. A business involving the preparation and serving of meals for Consumption on the premises or off the premises. 2. Normally require short amounts of time between the period of ordering and serving of the food. 3. Serve in edible or disposable containers. 4. Provide delivery of food for immediate consumption. 5. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family.
1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT
1. Most hotels are family- run establishments and, as such, the services are more personalized than professional. 2. Hotels are classified into A, B, C and Economy category Guesthouses fall under Upper, Medium and Economy class. Tariff quoted in A and B category hotels include all meals, a system followed by most establishments. The guesthouses is a less formal facility offering rooms is a part of a residential house or its annex, where the guests can share the family kitchen for meals.
3. During the peak tourist season i.e. early June to mid-September, it is Advisable to book hotel rooms in advance.
1.4 RESTAURANT CHAIN
Restaurant chain is a set of related restaurants, typically with the same name in many different locations either under shared corporate ownership or franchising agreements.
1.5 FAST-FOOD RESTAURANT
A fast-food restaurant is a restaurant characterized by food which is supplied quickly after ordering and by minimal service. Food purchased may or may not be eaten quickly as well.
CHAPTER 2 SCOPE OF THE PROJECT
The aim of preparing this project report is to know how to establish the restaurant. The location of the restaurant is on Aroma circle, A’bad Palanpur highway, Palanpur. The place has been selected to capture the market potentiality and untapped opportunity present on this highway. The area of the land covers 12000 Sq. Feet. The land is an agricultural land, which is needed to be converted into Non-agricultural land. This procedure requires minimum 4 months. Construction work can be started when the government approves this land as a non-agricultural. The minimum time period for the completion (including approval of N.A. land) is one year. The restaurant is a part of service industry so that it very difficult is for marketer to provide the services so; it’s a challenging job. Service-product mix consists of: • Restaurant • Banquets hall There is a full range of services. And a customer-driven approach will be used. The valuable service will be given a priority.
The earlier survey made and prevailing market trends shows a huge market potential. There is a lack of outstanding quality in the niche market where the restaurant is planning to enter. The survey also shows certain unmet demands of customers in the market, which the restaurant is going to target. Such as, poolside banquet halls, modern styled , a peaceful environment (coffee shop). Though the cost of the project is very high, the project is expected to generate higher profits in the long run.
CHAPTER 3 RESTAURANT PROFILE
Size of Restaurant
Medium Scale Restaurant
Food & Beverages
State Bank of India
Location of Restaurant
Palanpur Ahmedabad Highway, Aroma circle, Palanpur 385001 (B.K.)
Limbachiya Hemang D. Patel Bhailal M. Patel Kirankumar J. Prajapati Mahesh S.
3.1 OBJECTIVES OF RESTAURANT
To provide high quality food to the customers. To provide better services to the customers. To provide better sitting facility to the customers. To provide better environment to the customers.
To provide better waiting facility to the customers.
The mission of our restaurant is – “Every employee strives to provide 100 percent customer satisfaction - for every customer – every visit. This includes fast, friendly and attentive service, accuracy in order taking and filling, and anticipation of customer’s needs.” To achieve the economies of scale to minimize costs while maximizing value to Customers. To achieve leadership, core and functional competencies restaurant business.
3.3 OUR TEAM
The ultimate aim of our restaurant is to remain the customer satisfaction and we have an energetic professional with proven calibre and the required expertise. Under the partnership of our team, we are never lacking in our efforts to make every single deal a resounding success. Working together as a well-knit team with a common goal to satisfy customer by providing quality food at competitive price and adhering to strict delivery schedules. This team consists of the experienced and dedicated staffs, who work in a team spirit to achieve common goals. In our pursuit for overall excellence, we have evolved pro-active mechanisms and work culture with introducing new food and beverages to satisfy customer and attract new customer. The Success of Organization will always depend on knowledge, experience and skills of the promoters, so it is necessary that whosoever are the owners of the company they must pour their blood to build image of the company.
3.4 PLUS POINTS OF OUR RESTAURANT THAN THE COMPETITORS
1. Give customers high quality foods. 2. Serve quickly than the competitors
3. Location of restaurant at clean and pleasant environment. 4. Serve the customers at a fair price than the competitors 5. Use of highest quality, freshest ingredients to make foods. 6. Use of the most current state of cooking equipment to ensure quality and safety in serving the customers.
7. Our restaurant provides a clean, comfortable environment especially
suited for families.
3.5 ESTIMATED STAFFS IN RESTAURANT
TOTAL STAFF : 40 8 16 16 40
MORNING STAFF: AFTERNOON STAFF EVENING STAFF
CHAPTER 4 PRODUCT PROFILE PRODUCT CHARACTERISTICS
(1) Restaurant - A new concept of restaurant in the city - Special facilities: Membership card - Special discounts on festivals - Wide range of varieties in menu and quality food (2) Banquets - Lawn-cum-pool side banquet halls are there - Capacity: Lawn side In side : 300 persons : 200 persons
- The main advantage of the design of banquet hall is that at the same time on the one place two parties can be simultaneously arranged. - And second one is in house banquet hall, which in-house hall can be used as a banquet hall when it is unused for discotheque - In-house is specially designed for conferences, with extra chargeable services. - “Environment”, which customers must consider at the time of decision-making. Customers can get here very different, peaceful, enjoyable and unique environment.
CHAPTER 5 PROMOTERS OF PROFILE
Name Address Age Qualification Name Address Age Qualification Name Address Age Qualification Name Address Age Qualification Mr. Prajapati Mahesh S. Palanpur 22 Years. M.B.A (Marketing), B.B.A (Marketing & finance) Mr. Limbachiya Hemang D. Patan 22 Years. M.B.A (Marketing), B.Com (Accounts & Auditing) Mr. Patel Kiran J. Palanpur 23 Years. M.B.A (Finance), B.B.A. (Finance & Marketing) Mr. Patel Bhailal M. Mehsana 23 Years. M.B.A (Marketing), B.B.A. (Export & Marketing)
CHAPTER 6 MENU OF HARMONY
SOUP Tomato Soup Sweet Corn Soup Sweet Corn Veg. Soup Veg. Hot & Sour Soup Veg. Man-Chow Soup Cream Of Veg. Soup Veg. Noodle Soup 30.00 40.00 45.00 40.00 45.00 40.00 40.00
APPETISERS Paneer Tikka Dry Veg. Manchurian Dry Mushroom Manchurian Dry Paneer Chilly Dry Veg. Spring Roll Spicy Capsicum SALAD Green salad Tomato salad Cheese cherry pineapple stick Cucumber salad 25.00 20.00 30.00 25.00 55.00 40.00 50.00 45.00 55.00 45.00
INDIAN PANJABI HARMONY Sp. Veg. Paneer Toofani Paneer Tikka Masala Paneer Butter Masala Paneer Bhurjee Paneer Tava Masala Paneer Handi Paneer Lajavab Kadai Paneer Paneer Do-Pyaza Kesari Handi Mutter Paneer Palak Paneer Dam Aloo Sp. Veg. Handi Mix Veg. Veg. Kadai Veg. Kolhapuri Veg. Jaipuri Veg. Makhanwala Veg. Hydrabadi Veg. Handi Veg. Dilruba Veg. Tava Masala Veg. Shoal Aur Shabnam Kaju Butter Masala 50.00 55.00 55.00 60.00 60.00 55.00 60.00 55.00 60.00 65.00 60.00 60.00 55.00 60.00 55.00 50.00 45.00 40.00 50.00 45.00 50.00 50.00 50.00 55.00 55.00 45.00
KOFTA Malai Kofta Nargish Kofta Kashmiri Kofta Veg. Kofta SWEET DISH Shahi Paneer Navratna Korma Veg. Singapori Khoya Kaju Dum Aloo Kashmiri Paneer Mogalai TANDOORI Roti Butter Roti Parotha Butter Parotha Stuffed Parotha Methi Parotha Kulcha Butter Kulcha Stuffed Kulcha Nan Butter Nan 8.00 10.00 12.00 15.00 18.00 15.00 15.00 18.00 20.00 15.00 18.00 45.00 50.00 50.00 50.00 45.00 55.00 40.00 45.00 45.00 40.00
Stuffed Nan Cheese Nan Kashmiri Nan RICE HARMONY Pulav Steam Rice Jeera Rice Veg. Pulav Kashmiri Pulav Veg Biryani Veg Hydrabadi Biryani Handi Biryani FRIED RICE Veg. Fried Rice Noodles Fried Rice Garlic Ginger Fried Rice Mushroom Fried Rice Jeera Fried Rice Veg. Hong Kong Fried Rice Szechwan Fried Rice DAL Dal Tadka Dal Fry Butter
18.00 20.00 20.00
50.00 40.00 45.00 50.00 55.00 55.00 60.00 60.00
45.00 50.00 50.00 55.00 50.00 60.00 60.00
Dal Makhani RAITA Pineapple raita Boondi raita Mix raita Tomato raita Onion raita Curd CHINESE American Chopsuey Chinese Chopsuey Paneer Chilly Mushroom Manchurian Szechwan Hakka Noodles Veg. Manchurian Veg. Hong Kong Veg. Chow Mien Veg Chow-Chow Veg Singapore Veg Boll In Garlic Sauce Veg Hakka Noodles CONTINENTAL HARMONY Sp. Sizzler
25.00 25.00 30.00 25.00 20.00 15.00
50.00 50.00 55.00 50.00 45.00 40.00 45.00 45.00 50.00 60.00 50.00 55.00
Veg. Grilled Sizzler Backed Macroni With Pineapple Backed Veg. With Pineapple Backed Spaghetti With Pineapple French Revoling Backed Macroni Backed Spaghetti Backed Veg. PAPAD Roasted Papad Fry Papad Masala Papad SOUTHINDIAN HARMONY Sp. Dhosa Sada Dhosa Masala Dhosa Rava Sada Dhosa Rava Masala Dhosa Paper Sada Dhosa Paper Masala Dhosa Family Dhosa Spring Dhosa Mysore Dhosa Mysore Masala Dhosa Plain Uttapam 40.00
60.00 50.00 45.00 50.00 40.00 45.00 45.00
5.00 8.00 10.00
35.00 25.00 30.00 30.00 35.00 25.00 35.00 50.00 45.00 35.00 40.00 25.00
Tomato Uttapam Masala Uttapam Six In One Uttapam Idly Sambhar Fry Idly Mendu Wada Sandwich Uttapam Upma SNACKS HARMONY Break Fast Bread Butter Bread Butter – Jam Veg. Sandwich Veg Toast Sandwich Veg Grill Sandwich Veg Cheese Sandwich Veg Cheese Toast Sandwich Veg Cheese Grill Sandwich Garlic Toast Sandwich Veg Club Sandwich Cutlet Samosa Finger Chips Masala Sandwich Chana Chat Wafer
30.00 35.00 45.00 30.00 35.00 30.00 40.00 30.00
65.00 15.00 20.00 20.00 20.00 25.00 25.00 30.00 35.00 25.00 30.00 25.00 20.00 25.00 25.00 35.00 15.00
HOT BEVERAGES Tea Masala Tea Coffee Milk Bournvita Corn Flakes with Milk COLD BEVERAGES Butter Milk Lassi Special Lassi Fresh Lemon Water Lime Soda Jal Jeera Jal Jeera Soda Soft Drinks Soda Mineral Water Cold Coffee Cold Coffee With Ice Cream FROZEN DESERTS Raj Bhog Ice Cream Butter Scotch Ice Cream 35.00 30.00 10.00 25.00 30.00 10.00 15.00 10.00 15.00 12.00 10.00 15.00 25.00 30.00 8.00 10.00 10.00 10.00 15.00 25.00
Anjeer Ice Cream Kaju Draksh Ice Cream Kesar Pista Ice Cream Cassata Ice Cream Vanilla Ice Cream Strawberry Ice Cream Pineapple Ice Cream Chocolate Ice Cream CANDY Mango Dolly Chocobar Raspberry dolly Chocolate cone Butterscotch cone MILK SHAKE Kaju Draksh Kesar Pista Raj Bhog Butter Scotch Anjeer Vanilla Strawberry Pineapple
30.00 25.00 25.00 25.00 20.00 20.00 20.00 20.00
10.00 15.00 10.00 20.00 15.00
30.00 30.00 40.00 35.00 35.00 25.00 30.00 30.00
MILK SHAKE WITH ICE CREAM Kaju Draksh Kesar Pista Raj Bhog Anjeer Vanilla Strawberry Pineapple Chocolate 35.00 35.00 45.00 40.00 30.00 30.00 30.00 30.00
CHAPTER 7 EQUIPMENTSIN RESTAURANT
7.1 F & B EQUIPMENTS ITEM QTY UNIT PRICE (Rs.) 115 115 115 200 200 120 725 458 420 540 90 90 225 95 45 47 150 360 3000 225 96 130 150 225 22 TOTAL COST (Rs.) 2300 2300 1150 1000 1000 600 4350 2748 2520 3240 270 270 900 190 900 940 12000 1080 6000 4500 480 650 750 900 440
SPOON FORK KNIFE SERVICE SPOON SERVICE FORK SOUP SPOON LARGE PLATE SMALL PLATE SERVING BOWL DESSERT PLATE DESSERT FORK DESSERT SPOON CUPS AND SAUCERS TEA SPOONS MILK POT SUGAR POT WATER GLASS SOUP BOWL WATER JUG SERVICE TRAY NAPKIN STAND JUICE GLASS (250 ML) JUICE GLASS (300 ML) SOUP CUP CANDLE STAND
20 Doz. 20 Doz. 10 Doz. 5 Doz. 5 Doz. 5 Doz. 6 Doz. 6 Doz. 6 Doz. 6 Doz. 3 Doz. 3Doz. 4 Doz. 2 Doz. 20 Nos. 20 Nos. 80 Nos. 3 Doz. 2 Doz. 20Nos. 5 Nos. 5 Doz. 5 Doz. 4 Doz. 20 Nos.
STRAW STAND TOOTH PICK STAND SERVICE TRAY (CONTINENTAL) BOTTLE OPENER BUFFET TABLES ROUND TABLES ROUND TABLES ( SMALL ) WOODEN CHAIRS TOTAL COST
10 Nos. 20 Nos. 10 Nos. 10 Nos. 5 8 20 25
13 4 275 6 300 350 200 110
130 80 2750 60 1500 2800 4000 2750 65,548
7.2 KITCHEN EQUIPMENTS
ITEM QTY. UNIT PRICE (Rs.) 17,000 16,000 20,000 3,000 12,000 4,000 5,000 20,000 12,000 11,500 5,500 2,500 32,000 TOTAL COST (Rs.) 34000 96000 40000 6000 24000 8000 15000 40000 24000 23000 11000 5000 64000
3 BURNER GAS RANGE FOR CHINESE 2 BURNER GAS RANGE FOR INDIAN 4 BURNER GAS RANGE CONTINENTAL BULK COOKER 3 SINK WASH UNIT WORK TABLE WITH SHELVES HOT PICK UP COUNTER 4 DOORS REFRIGERATOR SALAMANDER / TOASTER SANDWICH GRILLER DEEP FAT FRYER MIXER GRIENDER WATER COOLER
2 6 2 2 2 2 3 2 2 2 2 2 2
JUICER DEGCHI (SMALL) ROUND SPOON FLAT SPOON GARBAGE CANS STEEL BOX ROLLING PIN HOT PLATE LARGE KNIFE WET MASALA GRINDER BUTTER KNIFE ICE CREAM SCOOPER FRY PANS KADAI SLICER KNIVES SMALL OVEN TEA CUM MILK BOILER MOBILE TANDOOR DINNING TABLE TOTAL COST
2 5 10 8 4 4 4 4 6 2 4 4 8 5 5 10 2 2 4 10
9,700 125 40 50 350 350 20 1,000 100 700 63 45 40 50 35 90 600 2,200 1,100 1,800
19400 625 400 400 1400 1400 80 4000 600 1400 252 180 320 250 175 900 1200 4400 4400 18000 4,49,782
7.3 ELECTRONIC EQUIPMENT Sr. No EQUIPMENT QTY PRICE PER QUANTITY 1 2 3 4 5 6 7 8 9 TUBE LIGHT FANS BIG FANS SMALL BULBS SALAMANDER WATER COOLER A.C. EXHAUST FANS WEIGHT MACHINE 15 7 5 13 2 2 4 4 1 200 765 1250 40 2000 7200 25300 495 5500 TOTAL COST 3,000 5,355 6,250 520 4,000 14,400 1,01,200 1,980 5,500
10 11 12
REFRIGERATOR GRILLER OVEN TOTAL COST
2 2 2
19700 1375 3750
39,400 2,750 7,500 1,91,855
7.4 EQUIPMENTS IN BENQUIT HALL Sr. No. 1 2 3 4 TUBE LIGHT BULBS A.C. VACCUM 14 25 10 2 51 EQUIPMENT QTY. PRICE PER THE EQUIPMENT 200 40 25300 5000 30,540 TOTAL COST 2800 1000 253000 10000 2,66,800
CHAPTER 8 SALARY BUDGET
FRONT OFFICE BUDGET S r.N o. 1 2 3 RESTAURANT MANAGER GATE KEEPER ACCOUNTANT TOTAL KITCHEN DEPARTMENT S r.N o. 1 2 3 EXECUTIVE SHEAF OTHER SHEAFS KITCHEN STEWARD TOTAL 12 31,800 3,81,600 DESIGNATION NO. OF STAFF SALARY PER MONT HLY YEARLY PAY 72,000 2,52,000 57,600 DESIGNATION NO. OF STAFF SALAR Y PER STAFF 1 10,000 1 1 3 1,500 5,000 16,500 MONTHL Y PAY 10,000 1,500 5,000 16,500 Yearly PAY 1,20,000 18,000 60,000 1,98,000
STAFF PAY 1 6,000 6,000 7 4 3,000 1,200 21,000 4,800
FOOD & BEVERAGE DEPARTMENT S DESIGNATION NO. OF SALARY MONTH YEARLY
r.N o. 1 F & B MANAGER 2 STEWARD TOTAL
STAFF 1 25 26
PER STAFF 6,000 1,500 7,500
LY PAY 6,000 37,500 43,500
PAY 72,000 4,50,000 5,22,000
TOTAL SALARY OF ALL DEPARTMENTS Sr. No. 1 2 3 NAME OF DEPARTMENT FRONT OFFICE FOOD & BEVERAGES KITCHEN TOTAL MONTHLY PAY 16,500 43,500 31,800 91,800 YEARLY PAY 1,98,000 5,22,000 3,81,600 11,01,600
CHAPTER 9 FIXED (INSTALLATION) COST
Sr. No. 1 2 3 4 5 6 7 8 9 TOTAL VARIABLE COST Sr. No. 1 1.1 1.2 2 3 5 5.1 5.2 5.3 5.4 LABOUR COST SALARY STAFF MEAL ELECTRICITY TELEPHONE MISCELLANEOUS STATIONARY CLEANING AGENTS GAS NEWSPAPERS TOTAL 91800 28250 61000 21500 8750 18000 13,600 1800 2,44,700 PARTICULARS AMOUNT CIVIL WORK COST LAND COST KITCHEN COST GAS CONNECTIONS TELEPHONE CONNECTIONS COMPUTERS FURNITURE FIRE FIGHTING PLAN GENERATORS 27,00,000 35,00,000 6,65,475 2,09,467 5,000 25,000 6,65,091 16,300 65,000 7851333 PARTICULARS AMOUNT
CHAPTER 10 MARKET TRENDS
There are certain restaurant in proper city, in Palanpur and deesa Such as, o Way wait o Lajvanti o Ramdev o Sudama o Khodiyar o Ramzumpdi o Banas
• But in the surrounding 2 – 5 k.m.s of area, from the region choosen,
there is no availability even of any restaurant.
• Lajvanti and Way wait are, a very popular and good restaurant, once
upon a time has suffered a lot due to the inconsistency in terms of product and service quality.
• Due to Way wait lost quality people are looking forward for that
quality to come back into the market. • People want a place where they can get everything “from fun to rest.” • Highest traffic is being noted on this highway.
• This highway meets to the way of Ahmedabad.
CHAPTER 11 MARKET POTENTIAL
• Lot of developments already done as well as still to be done on the highway.
• Very long distance from Palanpur and Ahmedabad.
• Road having a lot of traffic.
• Surrounding residential area. • Major entertainment and other sources on highway. E.g. multiplexes,
temples, Automobile showrooms, Car repairers. • Adoptive nature and culture of people in region. • People in search of a high standard/ quality service to come back into the market. • Away from city area. Generally people like to have a peaceful and different place for the parties.
CHAPTER 12 MARKETING STRATEGIES
ADVERTISING o Advertisement in all the local news paper Gujarat Samachar Sandesh Divyabhashkar INTERACTIVE MARKETING • All the customers are targeted through interactive marketing. • Helps managers or marketer to know customer’s satisfaction level as well as to know new expectations. Also helps to think towards serve new segments. • One way to get customer as well as stakeholders’ feedback and thus help to increase the value. MEMBERSHIP CARDS • Membership cards for regular/ special customers. • Regular customers will be included in the membership card scheme. • Under this scheme the special benefits that customer can get 15 % discount in Restaurant 10 % discount in Banquets
ENTERTAINMENT PROGRAMS • Food Festival Musical and cultural nights Exhibition of arts of different states Fix rate of dish and Buffet CUSTOMER RELATIONSHIP MANAGEMENT (CRM) • Customer relationship management to build long-term relationship with customers and to retain existing customers. • CRM practices would include:
Greetings on birthday and special occasions Gifts to valuable customer.
Cards customers on birthday and special occasions with an
attractive offer to the customers for special occasion in the restaurant.
CUSTOMER QUERY HANDLING • Query handling on the telephone as well as personally.
CHAPTER 13 ESTIMATED DAYS FOR THE STARTING THE RESTAURANT Work
Start Execution Foundation Up to Plinth Coping Bricks works up to linther Bricks works up to celing level Electrical work Slab Work Bricks works up to linther Bricks works up to celing level Electrical work Plaster work P.O.P work Furniture Other End
0 day 15 days 22 days 28 days 34 days 53 days 66 days 85 days 98 days 107 days 122 days 129 days 165 days 195 days 235 days 255 days 270 days
CHAPTER 14 FINANCIAL ANALYSIS 14.1 TRADING ACCOUNT FOR THE YEAR ENDED 31, MARCH 2006
PARTICULARS To Purchase To Food Purchase To Transportation Cost To Inventory Maintenance Cost To Gross Profit (Transferred To The P & L A/c) Total
AMOUNT 7,65,715 71200 24618
PARTICULARS By Sales By Food Sales
10,58,682 19,20,215 Total 19,20,215
14.2 PROFIT & LOSS ACCOUNT FOR THE YEAR ENDED ON 31
MARCH - 2006
Cr Dr. PARTICULARS Expenditure Beverages Consumed To Salaries To Staff Meal Expenses A/c To Electricity Expenses To Telephone Expense To Administrative Expenses To Stationary Expenses To Cleaning Agents To Maintenance & Repairs A/c To Gas A/c To Newspaper Expenses A/c To Decoration Expenses A/c To Generator & Diesel A/c To Panchayat Tax To Fire Fighting A/c To Depriciation : Building 160000 Equipment 35359 Furniture 19000 To Interest On Loan To Interest On Capital Kiran A/c Bhaillal A/c Hemang A/c Mahesh A/c Amounts PARTICULARS To Gross Profit (Transferred from trading 70000 1161600 28250 21000 61500 69780 8750 18000 93000 13600 1800 65000 53025 3500 16300 A/c Income Sale Of Food, Beverages Income from banquet hall . Amounts 10,58,682
214359 380000 60000 60000 60000 60000
Net profit (transferred to B/S) Total 3,75,536 28,95,000 Total 28,95,000
14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH,
Liabilities Capital A/c Kiran A/c Bhaillal A/c Hemang A/c Mahesh A/c Net profit loan from SBI
Amount Assets 1000000 1000000 1000000 1000000 3,75,536 4000000 Land & Building F& B equipment Kitchen Equipment Gas connections Telephone connections Computers Furniture Electronic equipment Equipment in restaurant and banquets hall fire fighting equipment Generators Total
Amount 6200000 65548 665475 209467 5,000 25,000 665091 191,855 266800 16300 65000 8375536
CHAPTER 15 CONCLUSION
After preparing the project report on” Entrepreneurship & Management of Innovations”, we conclude that establishment of any organization is really a crucial task. The promoters have to deal with many circumstances which require high involvement in decision making and strategic planning regarding proper innovations. However it is essential that the good top management personnel for the entire Unit who carry out their responsibilities in well manner. The motto of our restaurant is:“TO SERVE THE CUSTOMERS AT FAIR PRICE.” The only thing that we have to keep in mind that as the market potential for restaurant is increasing, we have to maintain our reputation by maintaining the quality of the services and customer relationship also. The net profit of our restaurant in the year 2006 is Rs. 3,75,536 and we always try our best to achieve the targeted profit in the later years. We have tried our level best to prepare this entrepreneurship & management of Innovation report. If any mistake is there in preparing this report, please excuse us.
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